M’kharqa

Ingredients

• 1 kg flour
• 2 g fresh yeast
• 2 eggs
• 12 cl olive oil
• 12 cl melted butter
• 12 cl orange blossom water
• 100 g toasted sesame seeds
• 6 cl vinegar
• 2 tbsp ground anise
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp saffron threads
• 1/4 tsp mastic
• 1/2 tsp salt
• 10 cl water
• oil for frying
• To decorate:
• 1 kg honey
• 50 g sesame seeds

Method

1. Sift the flour with all the dry ingredients into a bowl, add the butter, olive oil, orange blossom water and enough water to make a smooth dough.
2. Knead the dough for 5 to 8 minutes until it is supple and elastic.
3. Shape balls the size of an orange, wrap them in film and leave to rest for 15 minutes.
4. Roll each ball out thinly on a floured surface and divide it into small rectangles with the pastry wheel.
5. Make parallel cuts in each rectangle without reaching the edges.
6. With your fingers take every other strip, carefully separate the upper strips from the lower ones and pull both ends of the rectangle through the middle.
7. Fry the m’kharqa in hot oil until golden.
8. Dip them straight into the honey, turn them, drain in a sieve and sprinkle with sesame.