- 1 egg
- 1 teaspoon yogurt
- 1 teaspoon of water
- 1/2 teaspoon olive oil
- 1 sweet spoon vinegar
- 1/2 teaspoon baking soda
- 1/2 tea spoon salt
- 5 cups of flour
- 3.5 cups water
- 3 cups of powdered sugar
- 1/2 lemon
- 1/2 cup oil
- 3 tablespoons starch
This is also true of dessert, as the cold syrup-hot dessert equation is in the majority of the desserts. So you should first prepare the sherbet and cool it down.
If you do not want to fry your dessert in oil, you can do it in the oven, but the original is fried in oil. If you want to cook in the oven, it will be enough to cook until 180 degrees in the oven.
How is it prepared?
Start by preparing your sherbet. Take a pot of water and a powdery sugar for sherbet, squeeze half of the lemon juice into it, and throw it into the lumbo with its crust.
Open the bottom of the oven and mix until sugar is melted.
Once you start boiling, it will be enough to boil for about 15 minutes. Your sherbet is ready, remove the lemon crust and let it cool.
To prepare the syrup:
Mix all the ingredients needed for the dough in a kneading cabinet and knead until you get a dough in the lumpy consistency. You can add a little more if you get less.
After kneading the hamlet, cut the dough into 6 equal pieces and roll it over and leave it to rest for about 15 minutes with a moist cloth on top of these beads.
For the dough:
In the walnut, stir in cinnamon and a powdered sugar bowl. Your domestic spending is ready.
To prepare the interior mortar:
After the dough is rested, you will open the dough and sprinkle plenty of starch on the floor.
Take one of the beans and sprinkle some starch on top of it, and open as thin as you can. Take one of the beans and sprinkle some starch on top of it, and open as thin as you can.
Once you open the hatch in this way, fold it in the accordion form so that it will be about 3 fingers wide, until the half of the yuga you open.
Put this side of the fold together side by side, leaving the distance between the two sides of the inner mortar you prepared.
Cover the other half of the yufkan that you did not fold over as you would a camper, put it on the inner mortar that you put it on, and lightly press it on it.
Squeeze the dough from the sides of the heaps and tighten as you make a pack of sugar with your finger.
Cut the blanks from the places you tighten and squeeze them from their sides to prevent them from opening so that they form a sweet little mini-candy pack.
Prepare all the dough in this way.
Put the desserts you prepared, plenty of oil, in a frying pan, where you piss out, and throw them into the dough, turning the gold in the bottom and in this way and frying the gold and the top beautifully.
Throw the sweetness that you fry into the cold syrup.
After waiting 15 minutes in the syrup, take it to a serving tray and serve it after finishing with a pistachio powder.
For joining and baking: