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- 300ml water
- 200g sugar
- 2 cinnamon sticks
- 1 cup honey (more if you like)
- 500g flour, sifted
- 2 tsp dried yeast
- Water
- 1 tsp salt
- Oil for frying
- Pistachios crushed to garnish
- Fresh dates cut in half crossways
- 100g pistachios/almonds or walnuts
- 1 tsp orange blossom water
- 2 tsp sugarzest of 1 orange
- 1 tsp ground cinnamon
- 1 tbsp melted butter (optional)
For the Syrup
Combine together in a saucepan & bring to the boil. Set aside. (you can add a splash of rosewater or orange blossom water for added flavour)
For the Batter
Dissolve the yeast in 250ml warm water & allow to froth. Add this to the flour & salt & add more warm water to create a batter, that is quite wet, but holds together. Cover & set aside to double in size (about 1hr). Drop teaspoons of batter into hot oil & then cook on both sides, until golden. Drain & drop into the syrup. Arrange on a plate & scatter with crushed pistachios, & serve with mascarpone or cream. Serve hot. These are also great stuffed with a small wedge of fresh fig, or stuffed dates. For the Dates
Combine all ingredients in a food processor until you have a course paste. Stuff the date half then drop into the batter & fry.