# Put some
flour onto a flat place, make a hole in the middle of the
flour hill, put egg,
milk, vegetable oil, vinegar, pounded
lemon salt and salt into the hole, knead the mixture.
# Add sifted
flour into the mixture while kneading it to make the dough reach medium hardness.
# Ret the dough for 20 minutes, then divide it into 12 equal pieces.
# Sprinkle starch and
flour onto all of the pieces, and roll them out into the size of a circle shaped baking tray, they must be thin.
# Spread melted mixture of margarine and butter all over the dough pieces, and sprinkle finely pounded
walnut all over the greased surface.
# Roll half of the dough around a thin rolling pin, and roll the remaining half of the dough piece around another thin rolling pin, by this way the thin rolling pins will get together in the middle.
# Gather the rolled dough piece from ends to middle, then remove the rolling pins.
# Cut the gathered dough piece into 3 equal pieces, then force onto the both ends of the three pieces to close them, then get the closed ends together to shape each of them as circles.
# Prepare the remaining 11 dough pieces by this way also. (You will get 36 bulbul nests by this way.)
# Place the bulbul nests onto the greased baking tray firmly. Pour the remaining melted margarine all over the nests.
# Place the tray into the oven which is preheated to 374 F for a while. Bake them until their surfaces turn to red.
# Prepare the syrup just before removing the bulbul nests from the oven. Put the water and the
sugar into a pot, boil the mixture over medium heat, turn the heat to low and boil for a while more, then add
lemon juice in it, remove it from the stove 5 minutes later.
# Pour warm syrup all over the cold bulbul nests, rest it for 4 hours at least at room temperature, then serve them.
