6 eggs, separated
1 tsp baking powder
1 tsp vanilla extract
1 tbsp olive oil
1 flour -enough for soft dough
1 salt - pinch
1/2 cup vegetable oil
1/2 cup shortening
SUGAR SYRUP
2 cup sugar
1 cup water
1/2 cup lemon juice
Directions
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================== Source: Armenian and Selected Favorite Recipes
=======================================================
================== Beat egg whites until stiff, then add yolks and
beat well.
Add salt, vanilla and baking powder. Add enough flour to make a soft
dough. Let stand 1 hour covered.
Divide dough into 2 balls. Roll out each ball as thin as possible.
Cut into strips 1-inch wide.
Melt 1/2 cup vegetable oil and 1/2 cup shortening in deep pan.
When the oil and shortening is melted and hot, roll the 1-inch
strips of dough on a fork and place in the oil and continue curling
the strips as you go along. Cook to a slight brown color and put on
paper towels to absorb the oil and drain.
Sprinkle with powdered sugar or make sugar syrup.
======================================================
==================
: SUGAR SYRUP
=======================================================
================== Boil all ingredients together in a heavy pan for
30 min. and cool.
Pour over finished dessert of dough curls.
From the recipe files of suzy@gannett.infi.net
Servings: 1 servings
Armenian In-Law Dessert Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in fact as far back as the early Egyptians, and quite possibly further than that. However, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later, we have two recipe books which date from the 1300s : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is popular today, but rather descriptions of the types of meals on the menus of the nobility of that time. For the decades that followed, the rich families of the West competed to offer the most exotic banquets, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications were in great demand, mostly due to better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Armenian In Law Dessert recipe.
