Taratir-at-turkman means “bonnets of the Turks.” There are very old recipes for these little pastries. The quantities make a large number, but they keep very well in a tin.
Ingredients
Preparation
Step 1
Place the egg yolks in a large mixing bowl. Add salt and beat until thick and lemon-colored. Add the sugar and brandy, and continue beating. Add the yogurt and mix well. Sift in the flour, stirring with a wooden spoon to begin with, and then working the dough by hand. Add just enough flour to have a dough that sticks together in a ball. Knead vigorously in the bowl or on a floured board for 10–15 minutes, until the dough is smooth and elastic and begins to blister. Cover with plastic wrap and leave to rest for about 1/2 hour.
Step 2
Divide into 2 pieces to roll out more easily. Roll out each piece as thinly as possible on a lightly floured surface, with a floured rolling pin. Cut into ribbons about 3/4 inch wide, then divide into 3-inch strips. Make a 1-inch-long slit down the center of each strip and pull one end through. Alternatively, tie the strips in knots, which is easier.
Step 3
Deep-fry a few at a time in oil—medium-hot and 1 1/2 inches deep—until the pastries are puffed and just golden, turning them once. Lift out with a perforated spoon. Drain on paper towels and sprinkle with confectioners’ sugar.
