Tasty and inexpensive
Place the syrup ingredients in a pot and boil them for 4 minutes.
In a bowl, add all the solid ingredients of the dough and mix them.
Add the water gradually and stirring.
Place the dough on a floured surface and knead for 5 minutes.
Let it rest for 30 minutes.
Coarsely chop the almonds and mix them with the sugar and cinnamon.
Grease a baking pan.
Divide the dough into 7 balls.
Preheat the oven to 180 degrees Celsius with the fan off.
Spread thin leaves with the dough and sprinkle them with a little tahini oil.
Place the filling and roll into long narrow rolls.
Place the rolls in the pan in a snail's pace starting from the center.
Sprinkle with a little sunflower oil and bake for about 40 minutes on the bottom rack.
As soon as it comes out piping hot, add the cold syrup on it slowly.
Let it cool.
For the syrup
2 ½ glasses of sugar (500 g)
1 ½ glasses of water (300 ml)
1 cinnamon stick
For the dough
750 g of flour for each use
440 ml lukewarm water
½ sachet of dry yeast (4 g)
2 tbsp sugar (10 g)
1 tbsp machete
1 pinch of salt
35 g sesame oil
For the filling
250 g of almonds
1 tbsp cinnamon (7-10 g)
50 g of sugar