Bjawia

The dried fruits are grilled in an oven : the hazelnuts for 20mns, the almonds for 15mns, and the nuts for 5mns (the hard kernel of the hazelnuts are taken off thereafter)
the dried fruits are all harshly crushed by a rolling pin.
for the syrup: sugar and 10cl of water are cooked until boiling when the juice of the half lemon is added.
to check if the syrup is all right a knife is drowned into cold water, then a bit of the syrup is put on its edge replunged into water, the bit of syrup is rolled between the fingers; it is good if it forms a bead.
The syrup is spilled on the crushed dried fruits and mixed with a wood spatula.
The worktable and the rolling pin are oiled. the Bjawia is first flattened then and then reflattened again on a tray.
The Bjawia is cut into small squares, which are plunged delicately in the minced pistachio and sprinkled with pine kernel on their surface.