Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 3 tb Warm water (more if needed)
1/4 lb Sweet butter 1 c Chopped unsalted pistachios
1 1/4 c Fine semolina 4 1/2 tb Granulated sugar
Orange flower water 1 tb Ground cinnamon
1/4 ts Salt Confectioners' sugar

In a small, heavy saucepan, bring the butter to bubbling over medium heat
and stir in the fine semolina. Transfer to a small bowl, cover, and let
stand overnight at room temperature. The next day, uncover and add 2
teaspoons orange flower water, the salt, and gradually the warm water,
working with your fingers to make a firm dough. Knead for 5 minutes, then
cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and
ground cinnamon in a small bowl.

Break off pieces of dough slightly larger in size than a walnut. Work in
your fingers to form a ball. Press the center with your thumb to make a
large well and fill with 1 teaspoon of the nut mixture, then cover over
with dough and shape into an oval. Set on a cookie sheet and continue until
all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35
minutes or until the yellow color has become a light, not a deep, chestnut.
Remove to racks and cool for 10 minutes, then dip quickly into orange
flower water and roll in confectioners' sugar. Cool before storing.

Note: You may substitute blanched almonds for the pistachios and peanut oil
for the butter.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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