Ingredients
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5
-
1
-
3
-
1
-
2
-
16
-
-
-
-
-
-
-
-
-
Directions
Tarartir-At-Turkman (Bonnets of the Turks), A delicious, sweet, brandy-flavoured Turkish pastry from ‘The Best of Lebanese and Middle Eastern Cooking’, posted for the 2005 Zaar World Tour I have not yet made these, so what appear below are my guesstimates of the preparation and cooking times From the accompanying picture, they look delicious, and I love the sound of them from the ingredients I’d love to learn how and why they came to be called Bonnets of the Turks , but my internet search not only failed to provide an answer to that question, but also failed to provide another recipe anything like this one , A delicious, sweet, brandy-flavoured Turkish pastry from ‘The Best of Lebanese and Middle Eastern Cooking’, posted for the 2005 Zaar World Tour I have not yet made these, so what appear below are my guesstimates of the preparation and cooking times From the accompanying picture, they look delicious, and I love the sound of them from the ingredients I’d love to learn how and why they came to be called Bonnets of the Turks , but my internet search not only failed to provide an answer to that question, but also failed to provide another recipe anything like this one
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Steps
|
1
Done
|
Beat the Egg Yolks and Salt Until Thick and Lemon Coloured. |
|
2
Done
|
Add the Sugar and Brandy and Continue to Beat; Add the Yoghurt; Then Stir in the Sifted Flour, Working by Hand Into a Dough. |
|
3
Done
|
Knead the Dough on a Floured Board Until the Dough Begins to Blister, Then Roll It Out as Thinly as Possible. |
|
4
Done
|
Cut the Dough Into Ribbons About an Inch Wide, Then Divide It Into 3 Inch Long Strips. |
|
5
Done
|
Make a Down the Centre of Each Strip and Carefully Pull One End Through. |
|
6
Done
|
Fry the Pastries in Heated Oil Until They Are Puffed and Just Golden, Turning Them Once. |
|
7
Done
|
Drain Them on Absorbent Paper and Once They Have Cooled, Dust Them With Sifted Icing Sugar. |
