Kosh Tili
| Category: | Appetizers & Snacks | |
| Style: | Other | |
| Special Consideration: | Vegetarian | |
| Servings: | 6-8 |
Description:
kosh tili is one of my nostalgic childhood snacks what i ate in my grandmum house, She was telling me , this is bashkirs baklava :)) lol we kids do love this cruncy snacks and run around until they bake all.. all house smells honey and eggs sweet dance with kosh tili
Ingredients:
3 1/4 c Sifted flour (or a little more)
1/2 c Milk
Vanilla or rosewater Optional(but i love)
6 tb Granulated sugar (u can use honey for better taste)
1 ts Salt Oil for deep-frying
2 Eggs Powdered sugar
3 tb Yogurt
Directions:
Sift together flour, granulated sugar and salt. Add eggs, yogurt, milk and optional dash of vanilla or rosewater. Mix well with spoon, then pour out onto lightly floured work surface and knead until smooth. Divide dough into 4 parts. Place 1 piece of dough on floured board and roll out 1/8-inch thick. Using a knife or crimp-edged cutter, cut into strips about 1-1/2 or 2 inches wide and 6-8 inches long. Using knife, cut a 1-1/2-inch slit in middle of each strip. Take 1 end of each strip, fold it through slit and pull out on the other side. Repeat with remaining dough strips. Heat oil for deep-frying. Fry 1 or 2 dough strips at a time, holding under surface of oil until puffed and golden brown. Drain finished fritters in colander, then place on paper towels and sprinkle with powdered sugar.
kosh tili is one of my nostalgic childhood snacks what i ate in my grandmum house, She was telling me , this is bashkirs baklava :)) lol we kids do love this cruncy snacks and run around until they bake all.. all house smells honey and eggs sweet dance with kosh tili
Ingredients:
3 1/4 c Sifted flour (or a little more)
1/2 c Milk
Vanilla or rosewater Optional(but i love)
6 tb Granulated sugar (u can use honey for better taste)
1 ts Salt Oil for deep-frying
2 Eggs Powdered sugar
3 tb Yogurt
Directions:
Sift together flour, granulated sugar and salt. Add eggs, yogurt, milk and optional dash of vanilla or rosewater. Mix well with spoon, then pour out onto lightly floured work surface and knead until smooth. Divide dough into 4 parts. Place 1 piece of dough on floured board and roll out 1/8-inch thick. Using a knife or crimp-edged cutter, cut into strips about 1-1/2 or 2 inches wide and 6-8 inches long. Using knife, cut a 1-1/2-inch slit in middle of each strip. Take 1 end of each strip, fold it through slit and pull out on the other side. Repeat with remaining dough strips. Heat oil for deep-frying. Fry 1 or 2 dough strips at a time, holding under surface of oil until puffed and golden brown. Drain finished fritters in colander, then place on paper towels and sprinkle with powdered sugar.
1 comment:
I Didnt know that there is a tatar food restaurant in NY.
I think i gonna visit there as soon as i can:)
here the link:
http://www.bridgeandtunnelclub.com/bigmap/queens/menus/cheburechnaya.htm
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