Recipe
This pastry, which has been prepared for many generations, is made by kneading a well-textured dough using four eggs, one tea glass of water, one tea glass of oil, and as much flour as needed. The dough is divided into portions and left to rest for one to two hours. The portions are then rolled out very thinly and folded into envelope-shaped parcels. Depending on personal preference, the filling may consist of cheese or walnuts. When walnuts are used, black pepper, red pepper flakes, and cinnamon are added to enhance the flavor. Traditionally prepared as a gift or brought to households in mourning, this pastry is nowadays cooked on the stovetop, whereas in the past it was prepared in a pan over a wood fire