On a slow fire, fry the flour until it becomes brown while mixing constantly. When brown, add the oil and mix well. In a separate pot combine water and sugar and cook on a slow flame until water starts boiling. Add the syrup (sugar and water) to the flour mixture, mix while still on fire and add rose water. Finally add the saffron (mixed with a bit of hot water) to the mixture for flavor and color. Spread in a flat dish, cut into diamond shaped pieces and sprinkle chopped nuts. Cool down before serving. 

Sambusak B-Tawa - (meatless version) - Jewish Baghdadian Dish
Ingredients:

Filling 1 pk. Chickpeas 5 onions 3-5 cloves garlic 1 tsp. turmeric 1 tsp. cumin 1 tsp. pepper 2 tsp. salt

Dough 4 cups flour 1 tsp. Salt 4 oz margarine 1 cup warm water 1¾ packages dry yeast ½ tsp. Sugar a little water

Filling

Soak chickpeas overnight and cook the next day until tender. Grind chickpeas in a food processor. Fry onions, cut big in oil, till transparent. Add crushed garlic, turmeric, cumin, salt, pepper and the chick peas. Mix on a slow fire for a few minutes.

Dough

Mix flour with salt. Cut the margarine into small pieces and add to the flour while rubbing it into the flour. Add yeast mixture and the water and knead until you get a soft dough. Divide the dough into walnut size balls. Open with a rolling pin and put 2 tsps. of the chickpea mixture, turn and seal tightly. Fry in deep hot oil on both sides.

Shabakya - Jewish Moroccan Dish Ingredients:

Dough: 1 cup oil 1cup warm water 3 cups flour (If needed, add more to form a soft dough.)

Syrup: 1 cup sugar 2 cup water Juice from half a lemon

Dough

Mix the oil with the water and add flour until you get a soft dough, (you may add more flour if necessary.) Divide it into approximately 70 small balls and open it into a rectangle shape with a rolling pin. Cut four vertical lines in each rectangle. In a deep pot, warm oil until very hot. Hold the two outer strips of dough, cross over and place in the hot oil until it puffs up.

Syrup

Mix all the ingredients together and cook on the fire for about 15-20 minutes until it becomes thick. Pour the syrup on the fried pastry.

Zangoolah - Jewish Baghdadian Dish Ingredients:

Dough 1 pkg. Dry yeast 1 lukewarm water 1 tsp. Sugar 1 cup flour a bit of salt

Syrup 2 cups sugar 1-1½ cups water 2 tsp. Lemon juice 2 tsp rose water

Dough

Combine yeast, sugar and water and let rise. In a separate bowl, combine the flour and the salt and add to the yeast mixture after it has risen. Mix into a smooth soft mixture (if necessary add more water). Let the miixture stand covered for approximately one hour - until it rises. Warm oil in a deep pot. Put the dough mixture in a ketchup bottle and squeeze into the hot oil in a spiral shape. When brownish, turn to fry on the other side. Place on a paper towel and dip in the syrup.

Syrup

On a medium flame, mix sugar, water and lemon. When it thickens, remove from the fire and add the rose water.