By Giorgio Forattini
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Additional info for Pizza rossa
Throw oil in it, and knead it, and put in leavening and eggs, throw in about five eggs and then knead the dough with the eggs. Then put it in a new pot, after greasing it with oil, and leave it until it rises. Then take almonds, walnuts, pine nuts and pistachios, all peeled, and pound in a mortar until as fine as salt. Then take pure honey and put it on the fire and boil it until it is on the point of thickening. Then take the almonds, walnuts, pistachios and pine nuts that you have pounded, and throw all this upon the honey and stir it until it is thickened.
Repeat this process until all filo sheets are used. Brush the tops of the ‘fingers’ lightly with the egg then sprinkle lightly with sugar. Bake for 15–20 minutes or until golden. Dip the ‘fingers’ immediately into the qatr and arrange on a serving platter. Baqlawa Layered filo pastry with nut filling f Historical version e Al-lawzinaj bread Take starch and dissolve into a thick solution and strain. For every uqiya add an egg white and beat vigorously and continuously. Then begin by heating the tray and wiping the top of it with a piece of cloth that has wax and walnut meats in it.
Cover, and let rest for a half an hour. While the batter is resting, prepare the filling. In a separate bowl, mix together one cup (115g) of the confectioner’s/icing sugar, almonds, rose water, honey, the remaining two tablespoons of water and the remaining two tablespoons of flour. 75cm to 5 cm) in diameter. In a large saucepan heat the oil over a medium-high heat. Place half a cup (58g) of the confectioner’s/icing sugar in a bowl and set aside. Working quickly, dip the patties into the batter and fry until golden on each side.