Almond and Sesame Seed Pies
|Semolina flour||2 1⁄2 Cup (40 tbs)|
|Butter||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Pulverized almonds||1⁄4 Cup (4 tbs)|
|Pulverized sesame seeds||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Honey||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Rose water||2 Teaspoon|
|Oil||1 1⁄2 Cup (24 tbs) (For Deep Frying)|
|Icing sugar||2 Tablespoon|
Make dough by thoroughly mixing semolina, eggs, butter, baking powder and vanilla (add a few tablespoons of water if the dough is thick); form into 2" long rolls, about 3/4" in diameter; set aside.
Make filling by mixing almonds, sesame seeds and sugar.
In your palm, flatten each roll to about 1/4" thicknesses; place 1 heaping tea spoon of filling in middle; pinch to close, in the process turning the ends in to form a rectangular pie.
Allow maqruds to rest a few moments while preparing syrup.
Make a syrup by placing honey and water in pot, stirring constantly bring to a boil; reduce heat to low and stir in rose water.
Keep on low heat.
In frying pan, pour oil 3/4" thick; heat.
Then fry pies over medium heat until light brown, turning over once.
Place pies in syrup for at least 2 minutes, remove; allow to cool.
Sprinkle heavily with icing sugar and serve.