How to cook
First, boil the syrup from the listed products. Use only the lemon peel and a little of the juice. Boil for about 10-12 minutes and leave it to cool.
Beat the eggs with the sugar, a pinch of salt and add the lemon juice (1 spoonful) and the flour sifted with baking powder. Briefly beat until a homogeneous and fluffy mixture is obtained.
Melt the butter and grease the bottom of the baking pan. Cover it with one filo pastry sheet, smear it with butter by using a brush and place another filo pastry sheet on top, on which you can spread the egg mixture - 5-6 spoonfuls.
Place another filo pastry sheet on top, which you need to spread only with butter, then a second with stuffing - and so on until you run out of the products.
It is best not to press the filo pastry sheets and even to leave them slightly folded, so that there is room for the filling to swell.
Bake it in a preheated oven at 360°F (180°C) until it aquires a golden color and pour the cooled syrup over the hot filo pastry pie, but make sure to remove the lemon peel.
Cover it with a towel and leave it to cool completely and to absorb the syrup well.
The Arabic Filo Pastry Pie is ready.