- 1 egg
- 2 cups of walnut (thinly sliced)
- 4 tablespoons tahin
- 3 tablespoon yogurt
- 250 grams butter
- 5 cups of flour
- 1 package baking powder
- 4 cups water
- 2.5 cups of powdered sugar
- 1/2 water molasses molasses
- 50 grams of pistachio powder
As soon as you get out of the sweet pot, you should pour over the hot syrup, which is very hot, and you should wait for it to cool itself down. After preparing the sherbet with water and sugar and preparing it, you should close the bottom of the oven and add the molasses afterwards.
How is it prepared?
First, prepare the syrup and let it cool. Boil it for about 15 minutes until the water and sugar come to the consistency of a tencered sherbet.
After you have received the consistency of the sherbet, close the bottom of the oven and add the molasses. Your sherbet is ready, let it cool down on one side.
Put a flour and baking powder in a deep bowl to knead.
Open a hole in the middle, add eggs, yogurt and tahini and knead it well.
Melt the butter in a bowl and continue to knead the dough you have prepared, kneading the butter slightly and then gradually adding it.
Add thinly ground walnuts and knead well until you get a non-sticky dough.
You do not have to lubricate the oven cabinet because the dough is quite oily. Heat-resistant oven cooked in the container hawk beautifully flattened and publishing.
After flattening the top of the dough, give the pattern by opening the fork slightly. Then slice and cook for 30 minutes in a preheated 200-degree oven until the top is red.
As soon as it is out of the sweet pot, it is still very hot, pour the cold syrup, which you had prepared and left to cool, on your dessert and leave it for self-shrinking and cooling.
After taking all sweet syrup and cooling down, rest for a while in the refrigerator and serve it with garnish with powdered pistachio.
For the dough: