Ingredients: to make 12
For the filling:
• 3 dried figs
• 3 chopped dates
• A table spoon of currants
• Half a teaspoon of mace
• Half a teaspoon of black pepper
• Half a teaspoon of canelle
For the paste:
• 100g (3.5 ounces) flour
• A dessert spoon of sugar
• A pinch of saffron dissolved in half a teacup of water
Instructions:
• Pound the figs in a mortar
• Add the dates and currants and pound some more
• Finely chop, grind and mix the spices – should be balanced, so if you can smell one stronger than the others, add more of them to compensate
• Add the spices to the dried fruit and mix thoroughly
• Make a paste from the flour, sugar and saffron water
• Roll out the paste as thin as paper – a little goes a long way in this recipe
• Cut out small circles – about a teacup size
• Add a small amount of the fruit mix – about half a tablespoon
• Damp the edges of the paste with water and close forming a pea-pod shape
• Shallow fry in oil (or in a deep fat fryer) for a couple of minutes or until golden brown
• Serve warm, sprinkled in sugar
