Saragli
For the dough:
3 cups all-purpose four
1/2 coffee cup olive oil
2 tablespoons vinegar
1 cup water
Flour, for rolling out dough
1 cup oil
For the filling:
3 cups coarse walnuts
3 tablespoons cracker crumbs
3 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon clove
For the syrup:
3 cups sugar
3 cups water
2 tablespoons lemon juice
1 cinnamon stick
Saragli
To make the dough, mix all ingredients in a bowl to make a soft dough that doesnt stick, Cover and let rest for about 30 minutes. When ready, divide the dough into 8 balls the size of a mandarin. Spread the dough to the size of a fruit plate. Mix olive oil with margarine in a bowl. Brush approximately 1 teaspoon of the mixture on each sheet, spreading well. Dust lightly with flour and join in pairs. Let rest for another 30 minutes. Open a large thin sheet, cut in the middle, oil well and drop in a little of the filling. Roll the dough and cut edges. Place all the dough rolls in an oiled pan and cut into serving pieces. For the syrup, mix all the ingredients and boil for five minutes, timing from the start of boil. Let cool.
Saragli
Brush oil on the top and bake in a preheated oven at 180 C for approximately 30 minutes. Remove from oven and while hot pour over the cold syrup.
