# Prepare the syrup for the dessert: Boil the mixture of water and granulated
sugar. When the mixture becomes thicker, add
lemon juice in it. Boil the mixture for 5 more minutes. Then, remove the pot from the stove and let the syrup cool down.
# Put the margarine, which is softened at room temperature, into a large mixing bowl. Add vegetable oil,
yogurt, yolk and castor
sugar on it. Whisk or blend this mixture, until it smoothens.
# Add the baking powder, which is mixed with some
flour, into the mixture. Add vanilla and salt into the mixture also. Add sifted
flour into the mixture little by little, while kneading the dough, until the dough reaches medium consistency.
# Pick a fist sized piece from the dough, add
cocoa in it and mix.
# Divide the remaining white dough into 2 equal pieces. Roll them out over
floured bench with rectangle shape. Each of the pieces should has service table size.
# Meanwhile, divide the
cocoa added dough piece into 2 equal pieces. Shape them as long bars over the bench.
# Place one of the
cocoa added bars onto one of the white dough piece and roll it. Repeat the same processes for the other pieces also.
# Slice the rolls into pieces, each has 1/2 inch thickness. Dip the edges of the slices into the egg white at first, then cover them with pounded
walnut. Then, place these pastries onto the greased baking tray.
# Place the tray into the oven, which is preheated to 374 F. Bake the pastries, by keeping their pink color during the cooking.
# Rest the pastries for 5 minutes, after removing them from the oven. Then, pour cold syrup all over the pastries.
# Rest it for 2 hours at least. Then, you can serve it.
