3 coffee cups of fine semolina - 1 coffee cup of butter-
flour- 150g of almonds- 75g of pine-seeds - 150g of nuts- 160g
of hazel nuts- 1 fine dry hacked peel of orange and finely
bent- 2 eggs- 3 soup spoons of water rose-frying oil-a small
Caster sugar-1 lemon- 100g of pistachios
Knead the semolina with butter by moistening with just enough
water to amalgamate the semolina. Keep resting for an hour.
Spread the pastry with the roller over a floury table, with
the maximum of delicacy. Cut out squares. Hack up rudely the
dried fruits ,link them with whole eggs and moisten with water
rose. Garnish squares with this pastry and close them up by
giving them a triangular shape. Fry broadly then drain.
Apart from that , melt sugar with some lemon juice. When
boiling is over ,throw away in it cakes and withdraw them
quickly. Serve sprinkled crushed pistachios.