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Ingredients
- 3 x Large eggs
- 1 c. Sugar
- 1 Tbsp. Green cardamon pwdr
- 1 c. Almond pwdr or possibly pistachio
- 3 Tbsp. Rose water
- 1 c. Sunflower oil
- 1 tsp Instant yeast
- 2 c. Flour
- 2 Tbsp. Pistachios, minced
- 1/2 c. Water
- 1 1/2 c. Sugar
- 1/2 c. Rose water
Directions
- For sending this back to me. Here you go everyone formatted traslation.
- These sound so good and and I bought rose water last time I was in the city, just hoping for something like this. I left the french directions for your learning pleasure. One of the things we had to do when I my french coarse, was bring in our favorite recipes and translate them to french. Now I can read french cookbooks too. Hee hee. This imported just fine, I've already tried.
- In a large bowl, break the Large eggs, and beat with a fork
- Add in the sugar, the almond pwdr, oil, and rose water. Mix well with a fork. Add in the flour and instant yeast and mix. Place the mix in a 8" backing dish 20 cm for us Canadians and bake in preheated 350F or possibly 175C oven for 20-30 min.
- While the dough cooks, prepare the syrup. In a small pot, put the sugar, water and to a boil and let it reduce a little. Add in the rose water, cook a little more and reduce the heat.
- When the dough is cooked, take out of oven, cut in diamond shapes and pour the syrup over it, decorate with minced pistacios.
- Dans un grand bol, casser les oeufs, les battres la fourchette. Ajouter le sucre, les amandes, l huile, la cardamome et l eau de rose. Bien melanger la fourchette. Ajouter la farine et la poudre lever et melanger. Mettre le melange dans un plat (grand env. 20 cm de diametre) pour le four et cuire 20-30 min dans un four prechauffe 175C. Pendant que la pate cuit, preparer le sirop. Dans une casserole, mettre le sucre et l eau, porter ebulition et laisser reduire un peu. Ajouter l eau de rose, cuire un peu plus et retirer du feu. Quand la pate est cuite, la sortir du four, decouper en losanges, verser le sirop dessus et decorer avec les pistaches moulues. Andre Schafer
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