Friday, August 7, 2009



1 tin sugar
1/2 tin water
1 tin butter
1 1/2 tins flour

Make a Syrup of the sugar and water and flavor with rosewater. Allow to
cool. Melt the fat in a saucepan, add the flour, stirring constantly until
it is well cooked. Remove form the fire and add the syrup, pouring it in
slowly and stirring all the time. The mixture should resemble a thick cake
batter. If it is too thin, return to the fire and cook until thicker.
Occasionally this sweet is decorated with almonds.
personal note-- The Iranian ladies I know who make this usually pour it onto
a nice serving platter before it is cold, and sort of sculpt little swirls
or spoon patterns onto it. This is also made in Iraq.


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