Borma (The Master of Middle Eastern Sweets) 1 kilo Borma dough 1 kilo Pistachios Sugar Syrup Shortening Take one part of the dough (looks like long hairy white threads). Spread pistachios in the center all along the hairy threads. Roll the dough over the pistachios from one edge till the other edge. Put the Borma (looks like long roll) on a greased baking sheet. Fry till brown in color. Turn on all sides and fry till sides are brown in shade. Pour hot sugar syrup on top (generous amount). Cut Borma and serve hot or cold. From "One Thousand and One Delights" by Nahda Salah middle eastern recipe index christina m k al-sudairy buy the book!