INGREDIENTS

INSTRUCTIONS

In a heavy pan dissolve sugar in water over medium heat, stirring
occasionally.  Bring to the boil, add lemon juice and boil rapidly,
without stirring, for 15 minutes. Leave syrup in pan to cool. Sift
flour and salt onto a square of stiff paper. In another heavy pan  heat
water and butter until boiling.  Pour in flour all at once,  stirring
constantly with a wooden spoon or balloon whisk. Keep  stirring until
mixture leaves sides of pan, then cook on low heat,  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
almond essence and beat until 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 pieces
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 that dough will not stick. Place enough oil  in
a large electric frypan to come to a depth of 1 cm (1/2 inch).  Heat
until just warm and place half of the prepared gobegi into oil.
Increase heat to 200oC (400oF) as soon as they are added. When gobegi
rise to the surface and are puffed, turn them over. Fry them for 15
minutes in all, timed from when the gobegi are first placed into pan.
Turn frequently during last half of cooking time so that they brown
evenly. When cooked, remove from oil with a slotted spoon and drain
briefly on paper towels. Put into syrup, turn them and leave for 5
minutes before removing to a plate. Turn off frypan and allow oil to
cool before adding second lot. To serve, arrange gobegi on a flat
platter and place a dollop of whipped cream or kaymak in the center.
Sprinkle with pistachio nuts. NOTE: If you have no electric frypan,
use a large frying pan set on a thermostatically controlled hot plate
or 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 that pastry resembles lips 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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 157
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 24.7mg
Sodium: 232.1mg
Potassium: 40.3mg
Carbohydrates: 29.5g
Fiber: <1g
Sugar: 20.1g
Protein: 2g