Al-Lazaqiayt

Al-Lazaqiayt (a Bedouin dessert)
TRADITIONAL DESSERTS:
It is a sweet dish from the Jordanian cuisine that is specifically famous in the northern Badia region. It is referred to by the people of the Jordanian Badia as “Kunafa of Al-Bedo”. It is a beloved dish in celebrations, weddings, and other occasions.
Period or season in which it is served:
1.The season of shearing sheep’s wool
2.After the harvest season
3.Various occasions and holidays.

Ingredients:
Flour, water, sugar, and local ghee (Samin Balady)

Preparation:
It is traditionally made by women after baking shirak (flat thin bread) on the saj (convex metal griddle). flour is the main ingredient of Al-Lazqiyat. Normally at the end of the process of baking the bread, a piece of the dough is left to make this kind of dessert. The dough is rolled into flat thin rounds which are placed on the hot saj and left until they have nice golden patches on the underside. They are flipped to cook both sides. After that the bread is cut into small chunks sugar, and generous amounts of local animal fat (ghee) are added over the bread. It can be served hot or cold. This dessert has different names like Farik or Mafrouka because we rub the pieces of bread with hands when we mix them with sugar and fat. It is also called the kunafa of the poor because it is cheap.

Serving method:
The loaves are cut and rolled into a cylindrical shape before serving and placed in the serving dish with ghee and a liquid of water and sugar after being boiled together.