Sini Katmer

For sherbet, water and sugar are boiled for 20 minutes. It is left to cool. In a bowl, the flour and salt are mixed. Warm water is added little by little and kneaded until a soft dough is obtained. The dough is covered with a damp cloth and let it rest for 30 minutes. With the help of a rolling pin, thin meringues are opened in a round shape. The dough is divided into two with a cutting tool and cream oil is applied on both of them. Almonds and cinnamon are sprinkled on top. Both parts are rolled and twisted. It is placed in the shape of a rose, starting from the middle, on the greased round tray. The remaining cream oil is spreaded on it and it is baked in the oven at 180 degrees for 45 minutes. It is taken out of the oven and the syrup is poured little by little on it with a ladle. It is served cold.