1. Grinding the tigernut to leave a small fine.
2. Add the glass of water and knead until a dough,
3. Grind dates with a grinder until a fine paste and mix well with honey to produce a texture similar to that of jam,
4. Incorporate tigernut pulp.
5. From the resulting mass forms triangular shape of about 50 g each cookie being careful not to exceed 1 cm in height.
6. Then fry in a pan with olive oil making sure to move them around until they reach a whole roast and serve cold.

From "History of the kitchen Pharaonic Power in Ancient Egypt" by. Zendrera Pierre Tallet Editorial Zariquiey.http: / / seha.iespana.es / articles / Egyptology / alimentacion.htm