INGREDIENTS JOKE

250 G of flour of
durum wheat last to the silk sieve 20 G of yeast baker 250 G of fine
flour 2 kg of honey 1 spoonful with coffee filled well with salt water


PREPARATION

To place the flour in
the "gsa�, to form a well. To add yeast watered in a little
water with salt. To mix the paste with tepid water until
obtaining a rather consistent paste. To knead vigorously during
20 minutes then, to add water, gradually, by airing the paste and by
beating it of the two hands against the "gsa�" as it is known as for
the paste with ouarka (see p. preparation 14). To add water
until obtaining a rather liquid paste, intermediary enters the paste
to fritters and that to bpghrir (see page 16). To let rest three
good hours. To put the ~uiIe to boil in a frying pan, to pour
honey in a large pan, to carry it to boiling and to withdraw it fire.
To fill a funnel with paste. To hold between the inch and
the index of a hand and to stop the hole of the funnel with the index
of the other hand. To aim to the good height, the ebullient oil
frying pan, to release the index which stops the hole of the funnel
and to quickly draw with the running paste a flower with round and
tangled up petals approximately 15 cm diameter. To make gild the
cake on the two sides and plunge it ebullient in very hot honey.
To maintain a few minutes in honey and to drain. To start
again the same operation until exhaustion of the paste. To give
from time to other honey to heat to always maintain it at a rather
strong temperature. To be used with Harira or for F in meal to
knead this mixture vigorously. One then obtains a rather soft
paste, hardly malleable. To coat the oil hands, to form balls of
the size of a nut. To flatten a little the ball by plating it on
a side on sugar freezes. To lay out, progressively on oiled
sheet, the side sweetened upwards. To cook with moderate furnace
approximately 15 minutes.