|Fat||2 Cup (32 tbs) (for deep frying)|
|Shortening||2 Cup (32 tbs) (For Frying)|
|Baking powder||1⁄2 Teaspoon|
|Flour||3 1⁄2 Cup (56 tbs), sifted|
|Olive oil||1⁄2 Cup (8 tbs)|
|Cinnamon/Pistachio nuts||1⁄2 Cup (8 tbs), chopped|
In an electric beater beat eggs until light.
Sift together baking powder, salt, and flour.
Gradually add to eggs, beating constantly.
When mixture reaches the point where it is too stiff to beat further, work in remaining flour by hand.
Turn dough onto an unfloured board, add olive oil, one tablespoon at a time, and work in with the hands until dough is smooth.
This takes about 10 minutes.
Then take a quarter of the dough at a time and roll out paper thin on a heavily floured board.
Cut into 4x6 inch strips.
Drop strips, one at a time, into hot fat (360 degrees ), turn immediately, using two forks, then roll up quickly while still in the fat as you would a piece of paper.
Fry until golden but not browned.
Drain on absorbent paper.