Debla

Flour is put ina bowl the egg is blended with. the mixture is knead by hands until the paste is homogenous and bread- paste like. if the paste sticks, more flour is added. the paste is let to rest for 30 mns in a dry linen. the work table is sprinkled with starch. the paste is knead, remodled on a ball shape. re-sprinkled and re-knead. with a rolling pin the paste is rolled and flattened several times, entered in the
paste machine until it becomes very thin. It is cut into long ribbons. the ribbons are wedged between the forefinger and the middle finger and rolled over. Each "Debla" is delicately plunged into the hot frying oil and turned over by a skimming ladle and soaked up. then, each one is drenched into the syrup and garnished by grains of sesam and pistachio. the syrup is made of honey, caster sugar, orange flower, water, 30cl of water and half of a lemon peel mixed together and cooked until foaming.