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Ingredients Edit

Directions Edit

  1. 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 an leave it for 2 hours. Cut the mixture in flat thin circled shapes. Heat some oil in a large deep 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 syrup) and boil it. Dip the awdainas in the Syrup one at a time and serve

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