- 2/3 cup plus 3/4 cup flour
- 1 cup whole milk (goat or cow)
- Olive oil
- 2 tablespoons cooking sherry or sweet wine
- 1 egg, beaten
- 1/3 cup pine nuts, finely chopped
- Cinnamon to taste
- Ground black pepper to taste
- 1 cup honey, or more if needed
- Chopped pine nuts for garnish
- In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold milk so that there are no lumps. Add 1 tablespoon of the oil and the sherry, and cook on medium-high heat, stirring constantly, until a thick porridge forms. Remove the pan from the heat and continue to stir briskly to cool the mixture.
- When the porridge is lukewarm, add the egg and stir briskly until it is blended. Stir in the pine nuts and a dash of cinnamon and pepper. Stir in the remaining 3/4 cup flour to make a dough that is sticky but can still be handled.
- On a floured board with floured hands, press the dough out to a 1/2-inch-thick rectangle; cut it into finger-size strips.
- Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep. Heat the oil and fry the strips of dough until they are golden brown and crispy. Remove the fried strips to a plate covered with paper towels to drain. Dip them in honey and sprinkle them with cinnamon and pine nuts.