Kosh tili

Yield: 8 Servings

Measure Ingredient
3¼ cup Sifted flour
(or a little more)
6 tablespoons Granulated sugar
1 teaspoon Salt
2 Eggs
3 tablespoons Yogurt
½ cup Milk
Vanilla or rosewater
Oil for deep-frying
Powdered sugar

One of the smallest and least-known ethnic groups in our country are the Tatars. They represent an area officially known as Tatarstan, 500 miles east of Moscow. This is a sweet they prepare on traditional holidays. KOSH TILI means "birds' tongues", in this case, the birds would have to be pretty big. (G)

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 ⅛-inch thick. Using a knife or crimp-edged cutter, cut into strips about 1-½ or 2 inches wide and 6-8 inches long. Using knife, cut a 1-½-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. Makes 8 to 12 servings. NOTE: The recipe gave no frying temperature, so you'll have to FIND the best temp. I guess. Wis/Gramma Posted to EAT-L Digest 20 Aug 96 Date: Wed, 21 Aug 1996 16:21:16 -0500 From: LD Goss <ldgoss@...>

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