Nashab

Nashab

Fried nut rolls

By
From
The Complete Middle Eastern Cookbook
Makes
40
Photographer
Alan Benson

Ingredients

Quantity Ingredient
10 sheets fillo pastry
ghee or oil, for deep-frying

Nut filling

Quantity Ingredient
100g cashew nuts, finely ground
115g walnuts, finely ground
115g caster sugar
1 1/2 teaspoons ground cardamom

Method

  1. Combine the nut filling ingredients in a mixing bowl, adding the cardamom to taste.
  2. Cut the pastry sheets into quarters, into pieces about 15 cm wide and 20 cm long. Stack them and cover with a cloth.
  3. Take a strip of pastry and place it on a work surface, with the narrow edge towards you. Thinly sprinkle 2 teaspoons of the nut filling across the base of the strip, keeping 1 cm of pastry clear of the filling at the sides and base.
  4. Moisten the sides of the strip with water. Fold the sides over the filling, pressing the folds along the length of the sides. Roll up firmly to within 5 cm of the end of the strip. Moisten this section lightly and evenly with water, then complete the roll.
  5. Repeat using the remaining ingredients, placing the completed rolls on a cloth.
  6. Heat the oil or ghee in a deep saucepan to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds.
  7. Deep-fry the rolls, five at a time, for 2–3 minutes, turning to brown evenly. When the rolls are deep golden brown, remove with a slotted spoon and drain on paper towels.
  8. Allow to cool before serving. Store in a sealed container at room temperature.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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