Side Pannel
Kosh Tili
Ingredients List
- 3 1/4 c Sifted flour
- (or a little more)
- 6 tb Granulated sugar
- 1 ts Salt
- 2 Eggs
- 3 tb Yogurt
- 1/2 c Milk
- Vanilla or rosewater
- Optional
- Oil for deep-frying
- Powdered sugar
Directions
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 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. 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
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 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. 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
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