Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SYRUP--------------------------------
2 c Granulated sugar 1/2 Lemon; strained juice only
1 1/2 c Water

------------------------CHOUX PASTRY-----------------------------
1 c Plain flour 1/4 c Butter
1/4 ts Salt 2 lg Eggs; lightly beaten
1 c Water 1/8 ts Almond essence

-------------------------TO FINISH------------------------------
Oil; for shaping and frying 1/4 c Blanched pistachio nuts
Whipped cream or kaymak -(finely chopped)
-(kaymak is clotted cream)

The name and finished dish are colourfully Turkish, while the basic
dough is very definitely French. Though the ingredient proportions
differ from the traditional formula, it is choux pastry nonetheless,
prepared in the Turkish manner.

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 200øC (400øF) 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.

Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1
86302 069 1

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