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Add a photoServings: 12
Ingredients
- 2 c. Granulated sugar
- 1 1/2 c. Water
- 1/2 x Lemon, strained juice only
- 1 c. Plain flour
- 1/4 tsp Salt
- 1 c. Water
- 1/4 c. Butter
- 2 lrg Large eggs, lightly beaten
- 1/8 tsp Almond essence Oil, for shaping and frying Whipped cream or possibly kaymak (kaymak is clotted cream)
- 1/4 c. Blanched pistachio nuts (finely minced)
Directions
- In a heavy pan dissolve sugar in water over medium heat, stirring occasionally. Bring to the boil, add in lemon juice and boil rapidly, without stirring, for 15 min. Leave syrup in pan to cold. Sift flour and salt onto a square of stiff paper. In another heavy pan heat water and butter till boiling. Pour in flour all at once, stirring constantly with a wooden spoon or possibly balloon whisk. Keep stirring till mix leaves sides of pan, then cook on low heat, stirring occasionally, for further 5 min.
- Remove roux from heat and turn into a bowl. Cold for 2 min then gradually beat in Large eggs. Add in almond essence and beat till smooth and satiny. A balloon whisk will break up lumps, a wooden spoon is better for beating to a smooth finish, so utilize the two for the process. Oil hands and take pcs of dough the size of a walnut. Roll into smooth balls and place on an oiled tray. Flatten into rounds about 5 cm (2 inches) in diameter and press oiled forefinger into centre of each to make a hole.
- Keep hands oiled during shaping so which dough won't stick. Place sufficient oil in a large electric frypan to come to a depth of 1 cm (1/2 inch). Heat till just hot and place half of the prepared gobegi into oil. Increase heat to 200C (400F) as soon as they are added. When gobegi rise to the surface and are puffed, turn them over. Fry them for 15 min in all, timed from when the gobegi are first placed into pan. Turn frequently during last half of cooking time so which they brown proportionately. When cooked, remove from oil with a slotted spoon and drain briefly on paper towels. Put into syrup, turn them and leave for 5 min before removing to a plate.
- Turn off frypan and allow oil to cold before adding second lot. To serve, arrange gobegi on a flat platter and place a dollop of whipped cream or possibly kaymak in the center. Sprinkle with pistachio nuts.
- NOTE: If you have noelectric frypan, use a large frying pan set on a thermostatically controlled warm plate or possibly burner. Otherwise use an ordinary burner, start at low and increase heat to midway between medium and high settings.
- Variation: Dilber Dudagi (Lips of the Beauty) Follow above directions, but flatten the balls of dough in your hand to a 6 cm (2-1/2 inch) round and fold dough over so which pastry resembles lips on curved edge. Place on an oiled tray till all are shaped. Fry and finish as for Kadin Gobegi. Serve plain or possibly with whipped cream or possibly kaymak.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 228 | |
| Calories from Fat 53 | 23% |
| Total Fat 5.98g | 7% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 98mg | 4% |
| Potassium 54mg | 2% |
| Total Carbs 42.18g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 33.64g | 22% |
| Protein 2.73g | 4% |
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