Pazuala (rose cookies in deep syrup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flour |
| 4 | Eggs (up to 5) | |
| ¼ | cup | Oil |
| ¼ | cup | Water |
| ½ | cup | Sesame seeds, fried |
| 2½ | cup | Sugar |
| 2 | cups | Water |
| 1 | tablespoon | Lemon juice. |
| 1 | teaspoon | Rose extract (\"rose water\") |
| Oil for deep frying | ||
Directions
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 ¼ 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@...> on Feb 15, 1997.