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
- 600 ml water
- 400 gr granulated sugar
- 130 gr flour (plain)
- 55 gr butter
- 50 gr blanched pistachio nuts
- 1 gr salt
- 1 gr 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.
