Ingredients
- 2 kg of flour
- 300 g toasted and crushed sesame seeds
- 3 beaten eggs
- 1/2 teaspoon vinegar
- 2 kg of honey with liquid sugar
- 1 teaspoon of cinnamon
- 30 g anise seeds
- 1 packet of saffron diluted in a teaspoon of water
- 300 g melted butter
- 30 g of diluted baker’s yeast
- 1/2 glass of lukewarm water
- 1 piece of sugar
- 2 tea glasses of lukewarm water
Preparation
In a large dish, put the flour, make a well and add the ingredients one by one.
Mix everything well and knead this dough for a long time (10 to 15 minutes) with the palms of your hand, making several balls the size of a large orange. Cover with a cloth.
Take a ball, knead it well between your hands, flatten it slightly, then roll it out with a rolling pin until you obtain a 2 mm thick sheet.
Using a serrated wheel, level the edges so that you have a square of 8 cm. In this square, make 4 long parallel incisions so as to obtain 5 strips. Start and finish these incisions 1 cm from the edge.
Take the even strips with the thumb and index finger of the left hand then grasp, with the right hand, the 2 opposite corners to assemble them from the bottom.
Then, pull the left hand a little towards the left and the right hand towards the right, with the tangle of the straps you obtain something like a rose which must be handled delicately.
Repeat the operation with the other balls until the dough runs out.
In a saucepan, heat the honey.
In a pan, heat the oil and brown the cakes on both sides, remove them and immediately immerse them in the hot honey.
Drain using a slotted spoon and immediately sprinkle with toasted sesame seeds.
source: la-cuisine-marocaine.com
