Ingredients

1 frying oil, groundnut oil tea glass
1 melted butter tea glass
1, roasted, dried washed seed tea glass of sesame and ground
2 C with S. of water of flower of orange tree, 2 eggs
1 crushed gum arabic pinch (optional)
40 G of yeast of baker, 2 kg of honey

Preparation

In a large hollow dish to put the flour, to dig a well and to put at it oil, butter, seeds of sesame, the water of flower of orange tree, gum arabic, eggs and the yeast baker watered in a little tepid water.
To knead the paste vigorously, to air it and to work it well until obtaining a malleable and elastic homogeneous paste.
To form balls of the size of an orange and to cover them with a linen.
To take a ball, to mix it well between the hands, to slightly flatten it with the hand, then to extend it with a rolling pin until obtaining a thick sheet of 2 or 3 mm.
Using a notched caster, to equalize the edges so as to have a square of approximately 10*10 cm.
In each square, to make 4 long parallel incisions so as to obtain 5 2 cm broad thin straps.
To begin and finish these incisions with 1 cm of the edge.
To take with the inch and the index of the left hand even thin straps then to seize, with the right hand, 2 opposite corners (high on the right, low on the left) to stick them while passing by bottom.
Then to draw a little the left hand towards the left and the right hand towards the line: with the tangle of the thin straps, one obtains as a pink that it is necessary to handle delicately.
To start again the operation with the other balls, until exhaustion of the paste. To let rest 30 mn.
In a pan, to make heat honey.
In another pan, to make heat the frying oil and to make there gild the cakes on the two sides, immediately withdraw them and plunge them in hot honey.
To drain using a skimmer and to powder at once with roasted sesame seeds.