Step 1: The water with the oil is put on the fire, when it starts to boil the flour is thrown at once, to scald it and it is beaten strongly with a wooden spoon. Step 2: When the mixture is warm, the eggs are added one by one, while the dough does not embed the first, the second should not be added. The dough should be soft, if it is somewhat hard you can add some warm water. Step 3: With two tablespoons, medium rolls are formed and baked over low heat until golden brown. Step 4: Then a syrup is prepared with 1/2 liter of water and 500 grams of sugar and when it is ready they are soaked well. It is advisable to “melarlas” the day before. This sweet is like most of those in this Levantine area, it has an Arab origin as you can see from the name.