Ingredients (For 4 covers)

3 Eggs
300 g of wheat flour
250 ml of extra virgin olive oil
100 g of fresh goat cheese
250 ml of water
8 g of baking powder
20 g of sugar
60 g Andalusian sugar cane molasses

Method

Heat the water, sugar and oil. When the liquid starts to boil, little by little add to the flour and granulated cheese in a bowl, so it can be kneaded. When adding the liquid, stir continuously so the dough has no lumps when cooled; add the yeast and eggs and knead well. With wet hands, shape the dough, making balls the size of an egg yolk. Put in an oven preheated to 170º and cook for 20 min. Once cooked, a syrup is made with the "Andalusian Sugar Cane Molasses" and a little water. The cooked balls are kept submerged to preserve them.

“THIS DESSERT IS OF ARAB ORIGIN”.