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Kadin Gobegi (Ladies' Navels)

A home-style Kadin Gobegi (Ladies' Navels) made with Granulated Sugar, Water, Plain Flour, Salt, and Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 1/2 cup
• 1 cup
• 1/4 tsp
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   In a heavy pan dissolve sugar in water over medium heat, stirring occasionally.

2. 2

   Bring to the boil, add lemon juice and boil rapidly, without stirring, for 15 minutes.

3. 3

   Leave syrup in pan to cool.

4. 4

   Sift flour and salt onto a square of stiff paper.

5. 5

   In another heavy pan heat water and butter until boiling.

6. 6

   Pour in flour all at once, stirring constantly with a wooden spoon or balloon whisk.

7. 7

   Keep stirring until mixture leaves sides of pan, then cook on low heat, stirring occasionally, for further 5 minutes.

8. 8

   Remove roux from heat and turn into a bowl.

9. 9

   Cool for 2 minutes then gradually beat in eggs.

10. 10

    Add almond essence and beat until smooth and satiny.

11. 11

    A balloon whisk will break up lumps, a wooden spoon is better for beating to a smooth finish, so utilize the two for the process.

12. 12

    Roll into smooth balls and place on an oiled tray.

13. 13

    Flatten into rounds about 5 cm (2 inches) in diameter and press oiled forefinger into centre of each to make a hole.

14. 14

    Keep hands oiled during shaping so that dough will not stick.

15. 15

    Place enough oil in a large electric frypan to come to a depth of 1 cm (1/2 inch).

16. 16

    Heat until just warm and place half of the prepared gobegi into oil.

17. 17

    Increase heat to 200oC (400oF) as soon as they are added.

18. 18

    When gobegi rise to the surface and are puffed, turn them over.

19. 19

    Fry them for 15 minutes in all, timed from when the gobegi are first placed into pan.

20. 20

    When cooked, remove from oil with a slotted spoon and drain briefly on paper towels.

21. 21

    Put into syrup, turn them and leave for 5 minutes before removing to a plate.

22. 22

    Turn off frypan and allow oil to cool before adding second lot.

23. 23

    To serve, arrange gobegi on a flat platter and place a dollop of whipped cream or kaymak in the center. Sprinkle with pistachio nuts.