Katimeria 

Serves 8

1 kg all-purpose flour
1 glass olive oil
A pinch of salt
Water (as much as is needed for a soft dough)
For the filling:
350g almonds coarsely chopped
¼ tsp cinnamon
¼ tsp cloves
For the syrup:
4 glasses water
3 glasses sugar
1 tsp cloves

To make the syrup, place the water, sugar, and cloves in a saucepan. Bring the syrup to a boil over high heat and let boil for 3-4 min. Remove from heat and allow to cool completely.
In a bowl, mix together the coarsely chopped almonds, cinnamon, and cloves. Set aside. In another bowl, mix the flour, olive oil, and salt until incorporated and crumbly in texture. Adding the water gradually, knead the dough until smooth and soft. Let the dough rest refrigerated in plastic wrap for at least 30 min. Cut into 5-6 smaller balls. Using a pasta machine, roll out the smaller dough balls into rectangular sheets. Arrange sheets separately on the kitchen counter.
Sprinkle some of the dried nut mixture over each sheet. Place another sheet on top. Sprinkle again with some of the dried nut mixture. Repeat with the rest of dough sheets. Begin folding each set of dough sheets into a roll, starting on one side and moving towards the other to give your rolled sheet the appearance of a twist.
Preheat oven to 180°C. Arrange rolls in a round baking tin in a spiral shape starting at the center of the tin. Alternatively, use a rectangular baking tin and arrange rolls tightly next to each other. Bake for 35-40 min. Remove your katimeria from the oven and pour the cold syrup over them. Cut the katimeria rolls into serving pieces and serve garnished with coarsely chopped almonds on top.