| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Flour |
| 4 |
|
Eggs (up to 5) |
| 1/4 |
c |
Oil |
| 1/4 |
c |
Water |
| 1/2 |
c |
Sesame seeds, fried |
| 2 1/2 |
c |
Sugar |
| 2 |
c |
Water |
| 1 |
tb |
Lemon juice. |
| 1 |
ts |
Rose extract ("rose water") |
|
|
Oil for deep frying |
INSTRUCTIONS
DOUGH
SYRUP
Source: Israel Aharoni.
1) put in a bowl the flour and eggs and mix well. gradually add the water
and the oil and knead until the dough is smooth, flexible and non-stick. it
is very important to knead the dough well.
2) cut the dough into 4 parts. spread a little flour on them and cover with
a towel.
3) roll out 1/4 of the dough on a floured surface as thinly as you can. cut
into 3 X 30 cm. / 1 X 10 " strips. repeat with the rest of the dough.
4) heat the deep frying oil.
5) stick one end of the strip between the teeth of a fork. roll loosely and
insert into the hot oil. the strip will expand and will take the shape of a
rose. when it terns golden remove from the oil and put in a strainer.
6) prepare the syrup: in a pot put the water, sugar, lemon juice and the
rose water. cook over medium flame till you get a yellowish thick syrup -
MAKE SURE IT DOESN'T BROWN. remove from flame and set aside for 5 min.
7) dip every rose cookie in the hot syrup, arrange on a large serving
plate. spread sesame seeds over the cookies.
Posted to JEWISH-FOOD digest V97 #051 by eyal adelman <eemcs@actcom.co.il>
on Feb 15, 1997.
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