Ingredients
- 200 oc
- 12 cm
- 2 eggs
- 1/2 lemon
- 1/2 prepared gobegi oil (into)
- 1/2 cooking time so that they brown evenly
- 2 1/2 c water
- 2 c granulated sugar
- 1 c flour (plain)
- 1/4 c butter
- 1/4 c blanched pistachio nuts
- 1/4 ts salt
- 1/8 ts almond essence
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.
