Recipes for this delicious sweet are found in 13th-century Syrian and 14th-century Egyptian cookery books. They are called ‘mulberries’ (tūt, توت) in reference to their shape. The instructions could not be easier; after rolling the dough over a sieve to get the right texture, it is shaped into mulberry-type pieces which are then fried in sesame oil before being dipped in rose-water syrup. Serve with a dusting of sugar. They are an excellent accompaniment to mint tea! There is a direct modern descendant of this delicacy in the form of the Lebanese ma’kroon (معكرون).