— 2 egg whites
— lemon juice
— 2 cup flour
— 1 cup butter
Put the egg whites in a large pan and add to lemon juice and mix it. Add the butter, flour an water and mix all till soft. Cover the mixture and leave it for 2 hours.
Cut the mixture in flat thin circled shapes. Boil some oil in a large flat pan. Drop the awdainas in the boiled oil one at a time till finish.
Mix some sugar, water, lemon, zahr and habahaan (this is the awdaina’s sharbat) and boil it. Dip the awdainas in the sharbat one at a time and serve.
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