INGREDIENTS

6 eggs (8 eggs if they are small)

1 caster sugar bowl

1 bowl nonfull of oil

the peel of a large lemon

2 yeasts p�tissi�res

4 fine semolina bowls 

PREPARATION

To work eggs with sugar then to add oil, the piece of lemon peel and yeast. To collect without kneading. The paste must remain soft. To make small balls. To pass to sugar freezes. On an oiled plate going to the furnace, to lay out the small balls rather distant ones from the others to avoid with the ghonbas sticking itself (because they double volume). To make cook in a hot furnace. To withdraw the hot ghonbas using a quite fine spatula.