is a fritter-like pastry, deep fried and
served sprinkled with confectioners' sugar.
eggs until fluffy, then add the salt, sugar
and rose water, beating well. Stir in the
flour to make a soft but non-sticky dough
(the amount of flour may vary a little with
the size of the eggs).
dough onto a floured board and roll out to
the thickness of a knife blade. Cut into
half-moons using a 2- inch round cutter,
moving the cutter down the dough to form the
crescents. Pinch each crescent in the centre
so that it looks like a bow tie with an
"ear" on either side of the centre.
Heat pan of
deep oil until it reaches 370 degrees F on a
fat thermometer or a 1- inch cube of bread
browns in a minute. Fry the "ears" until
golden brown, turning over with a slotted
spoon so that they brown evenly. Drain on
crumpled tissue paper. Serve hot or cold,
well sprinkled with confectioners' sugar.