Place flour in a mixing bowl , add in the ground cumin seeds, cracked pepper and  salt . Mix thoroughly.

Create a well in the centre of the flour and gradually add water to form soft dough.

If you feel that the dough needs some water, sprinkle some lukewarm water and mix into the dough. Ensure that the dough is not too soft or hard. It should be just right to cope with the hand twisting without breaking. Rest the dough for about 45 minutes.

Place dough on a floured bench and roll it to about ½ cm thick. Try to get a width of about 12 cm maximum. Trim dough accordingly

Once rolled, use a sharp knife and cut strips of approximately ¾cm wide.

Hold each strip one at a time and roll them between your palm to a tubular form until it gets to about 20 cm long and ½ cm in diameter. Gravity will assist in this process. They will end
up looking like thin logs. Do not make them thicker as they will loose their crispiness when fried.  If they are too thick, you can also choose to finish the ‘logs’ by gently rolling them on a table. In this case you should try to gently pull the dough, by gradually moving your hands away from each other while rolling until you get the desired thickness and length. The rolled ‘logs' should be around  20 cm long.Trim accordingly.

Hold the ends and then roll one end clock wise and the other end anticlockwise and move the hands together. This will result in the pastry twisting on itself like a rope.Pinch the ends you are holding together so that they do not come undone. Roll all ‘logs’ and keep.

Heat oil for deep frying in a heavy bottomed pot.

Fry the molouk on medium heat. If heat is too low the moulouk will absorb too much oil and will turn soft quickly. If the oil is too hot the outside will cook  faster than the inside the moulouk will go soft the next day. Fry the moulouk until golden brown and remove from oil and place on absorbant paper and allow to cool completely before serving.