INGREDIENTS JOKE

1/2 kg of flour
kneaded with a ball of yeast with bread of the size of a beautiful
tomato (see preparation page 14) 1 kg of fine flour 1 whole egg 250 G
of seeds of sesame roasted and passed 3 times at the mincing machine
500 G of sesame roasted to powder the cakes once cooked. 1 egg
1/2 iaune vinegar 1/2 tea glass water tea glass of flower of orange
tree 1/2 melted butter tea glass 1 groundnut oil tea glass 1 good
pinch of saffron flower crushed 6 liters of honey 4 liters of oil for
the crackling


PREPARATION

day
before:
To filter 500 G of flour, to form a well, to
salt, water the ball of yeast or failing this 20 G of brewers' yeast
baker in a little water and to mix until obtaining a paste having the
consistency of the bread dough. To knead vigorously during half
an hour. To form a ball. To place in a rather deep
container. To cover and let raise in a rather hot place until
the following day.

The following day:
The place where one must work and mix the paste, must be
heated. This is very important. To close doors and windows
if it is needed. To wash, drain and roast sesame seeds, to pass
250 G from them to the mincing machine three times of continuation.
To filter the flour and to mix it with ground seeds sesame as
well as mowed butter and oils it. To heat the vinegar and the
water of flower of orange tree, to dissolve the saffron and to mix it
there with the paste put at raising the day before, to associate the
egg yolk and whole egg and mixing there the paste raised with the
other paste. To vigorously knead this apparatus throughout all
preparation of the griouch. It is necessary to be at least two
people, one kneading and the other forming the cakes. To take a
ball of paste, to spread out it and extend it in length to the 2 mm
thickness roller while often turning over it. To cross to the
caster of the squares of 10 side cm approximately. To cut in
each square, 5 2 cm broad thin straps. To pass the index of the
left hand in the thin straps odd, to seize other hand two right
corners of the cake and to press them to stick them. Then, to
delicately pose the cake formed by tangling up the thin straps without
breaking them, and covering. When all the cakes are formed, to
let raise during half an hour approximately. To gild on the two
sides to ebullient oil and to soak them extreme in honey carried with
boiling a few minutes and withdrawn of fire. To let the cakes
soak in honey time to gild what one has just put in the frying pan or
the pot of ebullient oil. Then, to withdraw these cakes soaked
with honey using a skimmer, to drain them and powder them on roasted a
sesame seed side while they are still hot. Time with other, to
give honey to be heated so that it always preserves a rather strong
temperature. In theory, if the griouch are successful, they must
have absorbed half or more of honey used. To let cool and place
them in tinplate boxes. N.B. One can employ honey
remaining for the preparation of the briouats to honey and almonds or
for the haloua dial ielllene, seeds of sesame to honey.