rghaifs stuffed with almond paste

Ingredients for about 40 Rghaifs :

* 500 g (1 lb 2 oz) of flour * 250 g (9 oz)of almonds

* 175g (6 oz) of caster sugar * 1 white of egg

* 1 heaped spoonful of cinnamon, sugar or honey to taste * Almond paste for stuffing:

Skin the almonds and pass through a meat mincer three times with the sugar. Mix with the egg white and cinnamon. Knead the mixture hard.

Preparation:

Prepare the Rghaif dough (see page 16). Shape about 40 balls the size of an apricot. Oil a corner of the table on which the first ball of dough is to be stretched out. Stretch out and flatten with oiled finger tips until a square the thickness of a sheet of paper is obtained.

Spread a piece of almond paste the size layer of pastry. Fold first in 3 , folding one side over on the other, then fold this rectangle into 3 again to make a square about 10cm (4”).

When all the squares are stuffed, flatten slightly with the finger tips, and fry 4 or 5 at a time in boiling oil. Fry until golden brown on both sides and drain for a few minutes before serving with sugar or honey to taste.