In a saucepan we boil the water, add the margarine and continue to boil while stirring, until it melts. We add the flour, stirring continuously with a wooden spoon, until the flour turns golden. We remove the saucepan from the heat. We add the baking soda, the sugar, the salt and the eggs one at the time, constantly stirring, until firm dough is formed. We make sure that the first egg is absorbed, before dropping the next one. We set the dough aside to cool slightly and put it in a pastry bag. In the meantime, we prepare the syrup: In a small saucepan we simmer the water with the sugar and the cinnamon stick for 6-7 minutes. We add the honey, stir until it melts and keep the syrup warm. In a wide saucepan we heat the oil. Using the pastry bag we drop dollops of the dough into the saucepan, giving them the shape of the touloubakia (see photo). We fry them, turning them over so that they are evenly colored and remove them with a skimmer into the syrup. We leave them in the syrup for 2-3 minutes, remove them with a skimmer onto a baking tray to strain and continue, until we have used all of our dough.