Ingredients Pancake ¾ cup of sugar ½ cup warm milk 1 teaspoon of yeast 2 teaspoon of baking powder 1¼ cup flour 1 cup water The nut stuffing 24 pieces of the pancakes 1 cup ground hazelnuts 1 cup ground almonds ½ cup sugar 1 teaspoon rose water and or orange blossom water 1½ cup sugar syrup oil for frying The cream filling 24 pieces of pancakes 1½ cup fresh cream ½ cup peeled and ground pistachios Method Pancake Mix the sugar and the milk together. Then add the yeast to the mixture. Let stand for 5 minutes, until the yeast rises. Mix the baking powder with the flour then add to the yeast mixture. Add the water to the mixture then mix very well. Let rise for a while. Heat a pan, preferably a thick bottom pan. Then add one large tablespoon of the dough in the hot pan. Leave it until the bottom of the pancake gets brown. When the pancake begins to have little air pockets on the top this means that it is done. If you find that it is burnt on the bottom half, you may reduce the heat and let it cook at a lower rate. The nut stuffing Mix the hazelnuts, almonds, sugar together, and then add the rose or orange blossom water with one tbsp of the syrup. Place one tbsp inside the pancake leaving the dark piece on the outside. Place the mixture in the centre and then fold the pancake making a semi-circle. Close the edges tightly with your fingers. Heat up the frying oil, when hot, place your stuffed pancake into the oil and fry until golden brown. Take them out of the oil and dip the directly into the cool syrup. Take them out of the syrup and place them onto a serving tray. The cream filling Fill the centre of the pancake with the cream filling. Close it only half way, leaving an opening in the at one end. Then dip the pancake that has been filled with the cream into the pistachio nuts. The opening of the pancake should now be covered with the ground pistachio nuts. Serve these on a platter with the syrup drizzled on top or on the side. By Chef Osama