Tyroshi Honeyfingers
['2/3 cup plus 3/4 cup flour', '1 cup whole milk (goat or cow)', 'Olive oil', '2 tablespoons cooking sherry or sweet wine', '1 egg, beaten', '1/3 cup pine nuts, finely chopped', 'Cinnamon to taste', 'Ground black pepper to taste', '1 cup honey, or more if needed', 'Chopped pine nuts for garnish']
In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold milk so that there are no lumps. Add 1 tablespoon of the oil and the sherry, and cook on medium-high heat, stirring constantly, until a thick porridge forms. Remove the pan from the heat and continue to stir briskly to cool the mixture.
When the porridge is lukewarm, add the egg and stir briskly until it is blended. Stir in the pine nuts and a dash of cinnamon and pepper. Stir in the remaining 3/4 cup flour to make a dough that is sticky but can still be handled.
On a floured board with floured hands, press the dough out to a 1/2-inch-thick rectangle; cut it into finger-size strips.
Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep. Heat the oil and fry the strips of dough until they are golden brown and crispy. Remove the fried strips to a plate covered with paper towels to drain. Dip them in honey and sprinkle them with cinnamon and pine nuts.
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