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.

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