Recipe: Nut Rolls - Nashab

These sweets have a history that goes back to the 9th century Baghdad when the city was the centre of the world.

1 1/4 cups raw cashew nuts
1 cup walnuts
1/2 cup blanched almonds
1 teaspoon ground cardamom seeds
2 cups sugar
1/2 cup water
2 tablespoons lemon juice
1 pound package filo dough
oil for frying

Place cashew, walnuts, almonds, cardamom and 1 cup of the sugar in a food processor, then process for a minute to make filling. Set aside.

Place remaining sugar and water in a pot and bring to boil. Simmer over low heat for 5 minutes, then stir in lemon juice to make syrup. Leave on very low heat.

Cut filo dough into quarters, then cover with lightly damp cloth. Take one piece at a time and place 1 level tablespoon of filling along the middle of bottom edge. Fold both sides over filling. Wet with fingers top edge, then roll from bottom up. Repeat until all filo dough pieces are finished.

Place oil 1 to 2 inches deep in a saucepan, then heat. Fry rolls over medium heat, turning them over until they lightly evenly brown. Remove, then place in warm syrup for a few moments. Remove from syrup and allow to cool.

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