Xerotigana

Zutaten für den Teig

• 3 Tassen Wasser
• 1 Tasse Olivenöl
• 1 kg hartes Mehl
• 1 Weinglas Raki
• 1 EL Öl
• 1 Teelöffel Salz

Zutaten für Sirup

• 1 kg Zucker
• ½ kg Wasser
• 5-6 Esslöffel Zimt
• ½ Weinglas Honig
• Saft von 1 Zitrone
• Walnüsse, Zimt und Sesam zum Bestreuen

Put the flour in a large bowl, roll a dent in the center and pour in raki, olive oil, salt and water. We pull little by little the flour from the sides and knead tight dough. We leave it to rest for a while. Open a strip of foil about 1 meter and cut four smaller strips. Put oil in a saucepan. When the oil is burned, take a strip of the dough and form circular rings. Once you glued the two ends together, you place them into the hot oil. With two forks we turn the rings, trying not to destroy their round shape. When the xerotigano is browned, remove and place on a paper towel, and continue with another. Bake the remaining xerotigana then prepare the syrup: Boil sugar cinnamon in water for 15 minutes. Once boiled, take off the fire and add honey lemon. One by one we dip the hot syrup and let boil for a few seconds. Once taken out, we sprinkle with cinnamon and chopped walnut and/or sesame.