Recipe - Pazuala (Rose Cookies In Deep Syrup)

DOUGH
1 pound Flour
4 Eggs (up to 5)
One fourth cup Oil
One fourth cup Water
One half cup Sesame seeds, fried

SYRUP
2 One half cup Sugar
2 cup Water
1 tablespoon Lemon juice.
1 teaspoon Rose extract ("rose water")
Oil for deep frying

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 nonstick. 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 One fourth 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 JEWISHFOOD digest V97 #051 by eyal adelman eemcs@actcom.co.il
on Feb 15, 1997.