Nimki

1. 1

   For the nimki, sift 250g/9oz of the flour into a bowl. Add the salt, peppercorns and 100g/3½oz of the butter (or ghee) to the dry ingredients. Rub the ingredients together until you reach a breadcrumb-like texture.

2. 2

   Gradually add 100ml/3½fl oz cold water, continuing to mix with your hands until the dough comes together. Leave the dough to rest for 5 minutes. Beat together the remaining 25g/1oz butter and flour until it becomes a smooth, spreadable consistency.

3. 3

   For the syrup, pour the juice of the oranges and the sugar into a small saucepan and bring to the boil. Simmer gently for about 15 minutes, or until the liquid has thickened to a syrup. Take off the heat and leave to cool.

4. 4

   Dust a clean surface with a little flour and roll the rested dough into a rectangle (about 30x15cm/12x5in). Spread the butter and flour mixture over the surface of the dough and then roll up the dough to form a long cylinder.

5. 5

   Cut the roll into 10 equal pieces and place them cut-side down on a lightly floured surface. Take each one in turn and press with your palm to make a small circle. Fold the circle in half and then in half again to make a triangular shape. Squeeze the edges together. Repeat the process with the remaining pieces of dough.

6. 6

   Heat a large, deep saucepan two-thirds filled with vegetable oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower a few nimki into the hot oil and fry for about 7 minutes, or until golden brown and puffed up. Using a slotted spoon, carefully transfer to a plate lined with kitchen paper to soak up any excess oil. Repeat with the remaining nimki.

7. 7

   When the nimki are cool, dip them in the orange syrup, sprinkle with pistachios and serve.

1 serving ≈ 55 g

Nutrition values are estimates. - means data is unavailable.