Atnablah sweet | Turkish sweet
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
1/5 small cup butter.
1/4 small cup water.
1/5 small cup flour.
1/2 teaspoon salt.
1/2 teaspoon trickle.
3 cups sugar.
1/5 teaspoon lemon juice.
2/5 cup water.
1/5 cup corn oil.
To prepare trickle: pour water over the sugar and lemon juice in a pot and heat, With stirring continually until the sugar is dissolved. Boil the trickle until it becomes thick.
Let the trickle to cool. In the meantime heat butter in a pot and pour water and salt over it and boil. Reduce heat and sprinkle the flour over it with stirring quickly until we get dough consistence .
Stir the dough by woody spoon for 10 minutes then remove from heat and let it to cool. When the dough is cooled add one egg and blend then add the remained eggs.
Place the dough into a mould with serrated ending and use the mould to cut the dough into 7-8 pieces for each batch.
Simmer oil over a saucepan, then place the dough piece into the oil from the mould ( each piece 4-5 cm in length and 1 finger in width) when the dough pieces starts to swell slightly increase heat and fry them until slightly brown.
Drain the dough piece from oil, then place them over the trickle to imbibing trickle well, then serve.
Note: when starting to fry oil must be warm not hot and if it was hot you should wait it to cool.