Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 20 Preparation Time :

  4. Categories : Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. --SYRUP--

  7. 2 c Granulated sugar

  8. 1 1/2 c Water

  9. 1/2 Lemon -- strained juice only

  10. --CHOUX PASTRY--

  11. 1 c Plain flour

  12. 1/4 ts Salt

  13. 1 c Water

  14. 1/4 c Butter

  15. 2 lg Eggs -- lightly beaten

  16. 1/8 ts Almond essence

  17. --TO FINISH--

  18. Oil -- for shaping and frying

  19. Whipped cream or kaymak

  20. -(kaymak is clotted cream)

  21. 1/4 c Blanched pistachio nuts

  22. -(finely chopped)

  23. In a heavy pan dissolve sugar in water over medium heat, stirring

  24. occasionally. Bring to the boil, add lemon juice and boil rapidly,

  25. without stirring, for 15 minutes. Leave syrup in pan to cool.

  26. Sift flour and salt onto a square of stiff paper.

  27. In another heavy pan heat water and butter until boiling. Pour in flour

  28. all at once, stirring constantly with a wooden spoon or balloon whisk.

  29. Keep stirring until mixture leaves sides of pan, then cook on low heat,

  30. stirring occasionally, for further 5 minutes. Remove roux from heat and turn into a bowl. Cool for 2 minutes then gradually beat in eggs. Add

  31. almond essence and beat until smooth and satiny. A balloon whisk will

  32. break up lumps, a wooden spoon is better for beating to a smooth finish,

  33. so utilize the two for the process.

  34. Oil hands and take pieces of dough the size of a walnut. Roll into smooth

  35. 5 cm

  36. inches) in diameter and press oiled forefinger into centre of each to make

  37. a hole. Keep hands oiled during shaping so that dough will not stick.

  38. Place enough oil in a large electric frypan to come to a depth of 1 cm

  39. 1/2 inch

  40. into oil. Increase heat to 200oC (400oF) as soon as they are added. When

  41. gobegi rise to the surface and are puffed, turn them over. Fry them for 15

  42. minutes in all, timed from when the gobegi are first placed into pan.

  43. Turn frequently during last half of cooking time so that they brown

  44. evenly.

  45. When cooked, remove from oil with a slotted spoon and drain briefly on

  46. paper towels. Put into syrup, turn them and leave for 5 minutes before

  47. removing to a plate.

  48. Turn off frypan and allow oil to cool before adding second lot.

  49. To serve, arrange gobegi on a flat platter and place a dollop of whipped

  50. cream or kaymak in the center. Sprinkle with pistachio nuts.

  51. NOTE: If you have no electric frypan, use a large frying pan set on a

  52. thermostatically controlled hot plate or burner. Otherwise use an

  53. ordinary burner, start at low and increase heat to midway between medium

  54. and high settings.

  55. Variation: Dilber Dudagi (Lips of the Beauty)

  56. Follow above directions, but flatten the balls of dough in your hand to a

  57. 6 cm (2-1/2 inch) round and fold dough over so that pastry resembles lips

  58. on curved edge. Place on an oiled tray until all are shaped. Fry and finish as for Kadin Gobegi. Serve plain or with whipped cream or kaymak. - - - - - - - - - - - - - - - - - -


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