👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, whisk together 2 cups of flour, 0.5 tsp sugar, and salt. Add vegetable oil and gradually add lukewarm water, mixing until a soft, pliable dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.

2. 2

   Prepare the syrup: In a small saucepan, combine 1 cup sugar, 1 cup water, cardamom pods, and cloves. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in lemon juice. Remove from heat and let cool.

3. 3

   Divide the rested dough into 8 equal portions. Roll each portion into a thin circle (about 8-10 inches in diameter) on a surface lightly dusted with cornstarch. Stack the circles, brushing each layer generously with melted ghee or butter and dusting with cornstarch.

   💡 Tip: The cornstarch and ghee create the flaky layers.
4. 4

   Once all layers are stacked, carefully roll the entire stack into a long, thin log. Cut the log into 1-inch pieces.

   💡 Tip: Roll tightly to ensure distinct layers.
5. 5

   Gently flatten each piece with your palm or a rolling pin to form a small, flat pastry. The layers should be visible.

   💡 Tip: Avoid pressing too hard, which can seal the layers.
6. 6

   Heat about 1 inch of ghee or oil in a deep skillet or pot over medium-high heat. Fry the pastries in batches until golden brown and crispy on both sides, about 2-3 minutes per side.

7. 7

   Remove the fried pastries from the oil and immediately dip them into the cooled syrup. Let them soak for a minute or two, then place on a wire rack to drain.

   💡 Tip: Soaking in syrup while hot ensures they absorb the flavor.
8. 8

   Serve the Bint al-Sheikh warm or at room temperature.

   💡 Tip: These are best enjoyed fresh.