Ingredients

　　

Step 1

These Syrian pastries are prepared with the dough given under savory sambousek bi gebna on page 135, using a little sugar instead of salt, and a filling of 2 cups ground almonds mixed with 3/4–1 cup superfine sugar and 2 tablespoons orange-blossom water.

　　

Step 2

Take walnut-sized lumps of dough, roll each into a little ball and flatten as thinly as possible between the palms of your hands, then pull it further into a round of about 4 inches in diameter. Put a heaping tablespoon of filling in the center of each. Fold in half, making a halfmoon shape, then pinch and fold the edges firmly in a sort of festoon.

　　

Step 3

Deep-fry the pastries in hot oil until golden brown, and drain on paper towels. Or, better still, paint their tops with lightly beaten egg yolk and bake in a preheated 350°F oven for 1/2 hour, until golden.

　　

Step 4

Iraqis flavor the filling with 1 teaspoon ground cardamom.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf