Ingridiants:
1/2 cup of ground coconut (50 g)
1/2 cup sesame seeds (50 g)
1 cup of flour (250 g)
One cup of semolina (250 g)
2 eggs size M
1 teaspoon of salt
1/2 cup sunflower oil or any regular oil (120 ml)
3/4 cup water (180 ml)
Oil to deep fry or 1/3 cup oil for the baked version
preparation:
Grind the coconut in a coffee grinder to a soft texture
Grind the sesame in a coffee grinder to a powder
Put all the ingredients in a mixer and mix until you get a soft and flexible dough
The water should always be added gradually
Set aside covered for 20 minutes
On a floured surface, roll out the dough into a very thin sheet with a thickness of 2 mm
Cut into 2x8 cm rectangles
Roll into a hollow cylinder shape and firmly tighten the edges
Fry in deep oil until golden
If you bake in the oven, heat the oven on Turbo 180 degrees
Spray some oil on top and all sides
Bake for about 20 minutes until golden
Cool well and keep in an airtight jar for up to a week