| 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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