Cakes "call of the east"

1 serving


Prepare the filling: rinse the raisins well, dry, pour into the pan with the preheated butter (2 tablespoons) and, stirring, simmer until completely swollen. Pass walnuts through a meat grinder and mix well with raisins. Sift flour into a bowl with a slide, make a depression in it, drive an egg into it, pour water in which to dissolve the salt in advance, and knead the dough. Cut it into 5 parts and roll each of them into a very thin layer. Grease the pan or baking tray with oil, put one layer of dough on it, grease it with melted butter and put the nut filling on top with an even layer. Put three more layers on top, applying them one on top of the other, lubricating with oil and covering with filling. Lay the last layer on top, pinch the dough from the sides so that the filling does not fall out, and cut it with a knife into separate squares. Pour over the cakes with the remaining melted butter, put in a well-warmed oven and bake until tender. At this time, prepare the syrup: pour sugar into a saucepan, pour 3/4 cup of water, bring the mixture to a boil, remove the foam and simmer 10-15 mi of chickpeas, then cool. Pour the hot cakes over the cooled syrup and leave for a few hours to absorb the syrup.