Ingredients

One cup of yogurt; 1 cup of vegetable oil (or olive oil); 2 eggs; 1 tbsp of vinegar; 1tbsp of baking powder; 1 tsp of salt; 3 cups of flour; 1/4 cup of cornstarch (for rolling); 1 cup of crashed walnuts (for filling); 100g of butter (for brushing on top); 2 cups of sugar; 2.2 cups of water; 1 tbsp of lemon juice; optional powdered sugar or pistachio for serving.

Preparation and Cooking

• Combine yogurt, vegetable oil, eggs, vinegar, baking powder, salt, and flour in a large bowl and knead the ingredients to form a soft dough. Divide the dough into small and equal size balls, and cover them with a proofing cloth and rest for an hour.
• Roll out each dough ball into a thin 15-20 cm circle and sprinkle cornstarch in between each layer to prevent sticking. Then stack about 10 layers together and roll out together to about 4mm thickness.
• Using a cookie cutter (or a glass cup), cut out 5-6 cm circles (ideally oval shape) from the final rolled dough group while avoiding dough waste.
• Place 1/2 tsp of chashed walnuts in the center of each cut-out circle, and fold the dough over the walnuts, forming a crescent shape. Theref is no need to fully close the dough as will open up when baked to form “lips” shape.
• Arrange the dough shapes on a baking tray that should be lightly greased.
• Melt the butter in a pan for final wash and generously brush the butter-oil mixture over the desserts before placing inside the oven.
• Place the baking tray in Area E of the wood-fired oven and bake at 200-280^oC without flame radiated heat for 20-30 minutes, until the Sweetheart’s Lips open up and turns golden brown.
• While the desert is baking, prepare the syrup. Combine water and sugar in a saucepan and bring it to a boil. After 5 minutes, stir in lemon juice and boil for another 5 minutes to ligthtly thicken the mixture.
• Once cooked, pour the cool syrup evenly over the desert, and allow it to sit for a few hours to fully absorb the syrup.