Tarartir-At-Turkman (Bonnets of the Turks)

1. 1

   Beat the egg yolks and salt until thick and lemon coloured.

2. 2

   Add the sugar and brandy and continue to beat; add the yoghurt; then stir in the sifted flour, working by hand into a dough.

3. 3

   Knead the dough on a floured board until the dough begins to blister, then roll it out as thinly as possible.

4. 4

   Cut the dough into ribbons about an inch wide, then divide it into 3 inch long strips.

5. 5

   Make a down the centre of each strip and carefully pull one end through.

6. 6

   Fry the pastries in heated oil until they are puffed and just golden, turning them once.

7. 7

   Drain them on absorbent paper and once they have cooled, dust them with sifted icing sugar.

* Per serving · 4 servings · Values may vary.

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