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A simple batter of semolina, yogurt, sugar, butter and coconut is baked in a shallow tray. The classic move: the cake is cut into diamonds before baking so the syrup soaks through the cuts later. Hot syrup is poured over the warm cake and disappears in seconds, leaving the surface tacky-glossy. Topped with a single almond on each diamond.
A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the fridge), the slight tang from the yoghurt and the bubbles from the fermentation give the characteristic crisp-shattering bite. A 1-thread sugar syrup is scented with saffron, cardamom and a squeeze of lemon. The batter goes into a piping bag (or squeezy bottle); piped into hot oil in spirals from the centre outwards; fried for 30-40 seconds per side; lifted out and dropped straight into warm syrup for 30 seconds; lifted again. Eaten immediately while still hot and crisp.
A thin yeasted batter, flour, semolina, yogurt, yeast, sugar, water, ferments at room temperature 6+ hours till bubbly. Sugar syrup with rose water + lemon juice + saffron simmers for 5 minutes. Hot oil heats to 175°C. Batter pipes through a small bottle nozzle (or a piping bag fitted with a 5 mm round tip) into the oil in lacy spiral / pretzel shapes. Fries for 2 minutes till deep amber. Lifts directly into the warm syrup; soaks for 30 seconds. Drains.