Recipe - Crisp And Cool Middle Eastern Salad

2/3 cup Sugar
1 One fourth cup Water
1 tablespoon Lemon juice
Orangeflower water
1 One half cup Blanched almonds, lightly
toasted and ground
1 One half teaspoon Finely grated orange zest
1 One half teaspoon Ground cinnamon, if liked
4 ounce Filo pastry, about
Olive oil, for brushing
Lighly toasted sesame seeds
for spinkling.

Put the water and One half cup of the sugar in a saucepan and heat gently,
stirring until dissolved. Add the lemon juice and boil until syrupy. Remove
from the heat and add the orangeflower water. Leave to cool. Preheat the
oven to 350 degs. In a mixing bowl, stir together the ground almonds,
orange zest, cinnamon if using and remaining sugar, then knead together the
ingredients.

Brush one sheet of filo with olive oil, keep the other sheets covered with
a damp cloth. Cut the oiled sheet into 3 lengthwise strips. Place a small
spoonful of filling at the bottom of each strip.

Fold the sides over the filling then roll the pastry up along the length.
Brush inside the end of the pastry with oil and seal it to the roll. Brush
with oil and put on a baking sheet. Repeat with the remaining pastry and
filling. Bake the pastries for 1520 minutes until crisp and golden.

Lower the pastries a few at a time into the hot syrup, leave for about 3
minutes so the syrup penetrates the pastries. The remove to a plate and
sprinkle generiously with sesame seeds. Leave until cold before serving.

Posted to Recipe Archive 10 November 96

Date: Sun, 10 Nov 96 12:23:20 EST

submitted by: LeiG@aol.com