Rghaif with almonds

Ingredients

• 500 g soft wheat flour
• 1 tbsp butter
• 4 cl oil
• 2 tbsp sesame seeds, ground and sifted
• 1 tsp ground anise
• 1 tsp salt
• 1 egg yolk
• ¼ tsp baking powder
• 4 cl orange blossom water
• 8 saffron threads
• 20 cl water
• 10 cl cooking oil for stretching
• For the filling: 200 g blanched almonds, toasted and ground, 50 g sugar, 1 tsp ground cinnamon, 2 pinches of mastic
• Oil for frying
• To finish: 500 g honey, 50 g toasted sesame seeds, 2 tbsp icing sugar

Method

1. Sift the flour and knead it with butter, oil, anise, sesame, egg yolk, orange blossom water, saffron, salt, baking powder and water for 10 to 15 minutes into a soft, supple dough.
2. Divide the dough into walnut-sized balls and brush them with oil.
3. For the filling, mix almonds, sugar, cinnamon and mastic.
4. Dip each ball into the oil for stretching and flatten it by hand into a thin sheet.
5. Put a teaspoon of filling in the middle, fold the four sides over it and press the square lightly flat.
6. Fry the rghaif in hot oil until golden, drain them and leave them in the honey for a few minutes.
7. Lift them out of the honey and sprinkle with toasted sesame; instead of dipping them in honey you can also serve them after frying dusted with icing sugar.