INGREDIENTS

INSTRUCTIONS

SYRUP
CHOUX PASTRY
TO FINISH
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

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”