| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
25 |
-30 fritte |
INGREDIENTS
| 1 |
kg |
(2 lbs) sieved flour |
| 1 |
ts |
Salt |
| 30 |
g |
(1 oz) baker`s yeast |
INSTRUCTIONS
Here is a recipe for Hannukah from the book "Moroccan Jewish Cookery" by
Viviane and Nina Moryoussef:
Dissolve yeast in a glass of lukewarm water. Mix all the ingredients with a
glass of lukewarm water & knead thoroughly to give a light, soft, elastic
dough. Add a little more water if necessary. Cover with a clean cloth &
leave to rise for 3 or 4 hours. Take a little ball of dough in oiled hands.
Make a hole in the center & pull it out to form a little crown. Drop the
rings one by one into hot oil. Serve these fritters hot & well risen,
dusted with sugar or honey.
They are best when eaten immediately...don`t worry about storing the
leftovers because there won`t be any!!!
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Nov
01, 1998, converted by MM_Buster v2.0l.
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