Ingredients:
6 eggs
2 cups of oil
2 cups of brown lye
2 cups of brandy
Soft flour or farina-up (as much as it takes to become tight)
Oil, salt
For the syrup:
2 teacups honey
2 teacups sugar
2 teacups water
Cinnamon stick
For sprinkling:
2/3 cup of grated walnuts
1/3 cup of grated almonds
Grated cinnamon
Roasted and crushed sesame seeds
Instructions:
Knead the ingredients and let the dough rest for about half an hour. Knead the dough into thick phyllos of 2 millimeters and cut strips with the specific wheel to 15 cm long and 4-5 cm wide. Pour oil in the fryer. With the dough, create bows, by pushing the dough in the middle. Pour the bows in the fryer, as soon as oil is hot enough. Pour as many bows as they all need to be covered in the oil.
Meanwhile, you need to prepare the syrup with honey, sugar, water and cinnamon stick. When they boil, remove the foams and when it is clean, let it simmer.
With a slotted spoon drain and put the bows on the platter. There, sprinkle with the walnuts and the almonds that you have already shuffled along with sesame grind and the cinnamon powder.
Notes: Thiples can be made in many designs, depending on your imagination. The lye is done with pure ash. Boil as much as you want for a while, let it settle for 24 hours and take the water with caution!
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
