In a large bowl beat eggs, ouzo, juice, sugar, and oil, adding baking powder and enough flour to make a stiff dough. Knead well for 5 minutes, adding more flour if needed until the dough is smooth and not sticky. Place in a bowl and cover. Let rest for 30 minutes.

Note:Work with pieces of dough about the size of your fist. Roll out the dough using a pasta machine or floured rolling pin into long pieces, about 30-36 inches long and 5 inches wide, sprinkling with flour if needed to keep it dry. Cut lengthwise into strips 1 inch wide using a fluted pastry wheel.

Loop the long strip of dough loosely around two fingers, then three, then all four to make a loose spiral shape.

Drop into a deep-fat fryer or enough hot oil to allow the pieces to rise as they fry. The dough is so thin that it will puff in places as it fries and start to uncurl. Place the tines of a fork in the center of the spiral and turn to keep the shape. When lightly golden on all sides, remove from the oil and drain on paper towels.

Drizzle liberally with honey, sprinkle lightly with a mixture of cinnamon and crushed walnuts, and with sesame seeds, and serve.

Thiples can be served warm or at room temperature and will keep for about a week outside the refrigerator (loosely covered).

Alternatives:

• Cut dough into shorter strips to make smaller spirals, or
• cut into short pieces and twist or pinch in the middle to make bowtie or butterfly shapes.