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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