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1
Make the syrup.
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2
Put the sugar and the water into a heavy pan and bring to the boil, stirring continuously.
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3
When the sugar has desolved, stir in the lemon juice and lower the heat, stirring for 10 more minutes until the syrup has thickened a little.
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4
Leave to cool.
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5
Put butter, salt and 1 cup water in another heavy pan and bring to the boil.
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6
Remove from heat and add the flour and semolina, beating all the time until the mixture becomes smooth and leaves the side of the ban.
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7
Leave to cool.
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8
Beat the eggs into the cooled mixture so that it gleams.
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9
Add 1 tbsp of the cooled syrup and beat well.
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10
Pour enough oil for deep-frying into a wok or another deep-sided pan.
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11
Heat until just warm, then remove the pan from the heat.
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12
Wet your hands and take an apricot - size piece of dough in your fingers.
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13
Roll into a ball, flatten it in the palm of your hand, then use your finger to make an indentation in the middle to resemble a navel.
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14
Drop the dough into the pan of warmed oil.
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15
Repeat with the rest of the mixture to make about 12 navels.
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16
Place the pan back over the heat.
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17
Swirl the oil, until the pastries swell and turn golden all over.
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18
Remove the navels from the oil with a slotted spoon, then toss them in the cooled syrup.
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19
Leave to soak for a few minutes, arrange in a serving dish and spoon some of the syrup over.
