Fingers (Daktyla)

• • 5 ½ cups Village Flour
• • 1 cup fine Semolina
• • 1 teaspoon Salt
• • 2 tablespoons White Vinegar
• • 2/3 cup Sunflower Oil
• • 1 and ¾ cups Lukewarm Water

For the Filling

• • 3 cups Coarsely Ground Almonds
• • ½ cup Sugar
• • 1 teaspoon Cinnamon
• • ½ teaspoon Cloves
• • 2-3 tablespoons Rose Water

For the Syrup

• • 3 cups Sugar
• • 3 cups Water
• • 1 Cinnamon Stick
• • ½ Lemon
• • A little Rose Water

For Frying

• • Plenty of Sunflower Oil

For the Syrup:

1. 1. Place the sugar, water, cinnamon, and lemon in a saucepan and boil for 7-8 minutes from the time it starts to bubble.
2. 2. Add the rose water and let it cool.
3. 3. Divide it into 2 containers.

For the Dough:

1. 1. Place the flour, semolina, salt, vinegar, and oil in the mixer bowl and mix.
2. 2. Add the water and knead well until you have a soft dough.
3. 3. Cover with plastic wrap or a towel and set aside for 30 minutes.

For the Filling:

1. 1. Combine all the filling ingredients in a bowl. Take a teaspoon of filling and place it on the dough sheet. Roll it twice and cut with a knife. Press the edges left and right with a fork. Repeat the same with the rest of the ingredients.
2. 2. Add plenty of sunflower oil to cover the 'fingers' halfway up and place the pieces with the joined side down. Fry over high heat on both sides. Remove them to a slotted spoon and immediately dip them into the cold syrup.
3. 3. Place them in a colander to drain and serve.