- 500 grams tel kadayif (thin strands of pastry cooked on a griddle)
- 1 kg granulated sugar
- 100 grams walnuts and hazelnuts
- 10 eggs
- 1 kg sunflower oil to fry
Spread a handful of the tel kadayif over the palm of the hand and place a spoonful of chopped nuts in the centre. Roll up neatly. Dip the roll into a bowl of beaten eggs and then deep fry in a pan of hot oil. When golden brown remove and set aside. When all the rolls are fried, prepare a syrup with 1 kg of sugar and 1.5 liters of water boiled for about 10 minutes until the consistency of thin honey becomes heavier. Pour the syrup over the rolls. Serve when cool.