A 13th-century Syrian twist on the medieval classic doughnut, which came in North African and Egyptian variations as well. The fact that it is a recipe from Aleppo explains why it is made with pistachios — for which the city was famous — rather than the more usual almonds. Another interesting feature of this particular recipe is that it has the lowest number of ingredients among the Qahiriyya recipes.
The principle remains the same, of course. One starts with a filling (in this case, sugar, pistachios, rosewater and flour), which is then shaped into rings (as well as discs), which are left to dry overnight. Then, they are dunked into a batter and deep-fried before being smothered with a mixture of rose-water syrup and honey.
