Tarartir-At-Turkman

Tarartir-At-Turkman Recipe from Chad: Egg, Sugar, Brandy, Yoghurt and Flour

Region / culture: Chad | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Tarartir-At-Turkman is a traditional Middle Eastern dessert that is crispy on the outside and soft on the inside. This delicious treat is perfect for satisfying your sweet tooth cravings.

History

This recipe has been passed down through generations in Turkmenistan, where it is a popular dessert enjoyed during special occasions and celebrations. The combination of egg yolks, sugar, and brandy gives this dessert a unique flavor that is sure to impress your taste buds.

Ingredients

5 egg yolks
1 pinch of salt
3 tbsp of caster sugar
1 tbsp of brandy
2 slightly rounded tablespoons of yoghurt
16 oz (454 g) of self-raising flour
oil (for deep frying)
icing sugar (for dusting)

How to prepare

Beat the egg yolks and salt until they become thick and have a lemon color.
Add the sugar and brandy, and continue to beat. Then add the yogurt and stir in the sifted flour, working by hand to form a dough.
Knead the dough on a floured board until it starts to blister, then roll it out as thinly as possible.
Cut the dough into ribbons about an inch wide, then divide them into 3-inch long strips.
Make a slit down the center of each strip and carefully pull one end through.
Fry the pastries in heated oil until they puff up and turn golden, flipping them once.
Drain the pastries on absorbent paper and once they have cooled, dust them with sifted icing sugar.

Variations

Add a sprinkle of cinnamon or nutmeg to the icing sugar for a warm and spicy flavor.
Drizzle with honey or syrup for an extra touch of sweetness.

Cooking Tips & Tricks

Make sure to beat the egg yolks until they are thick and have a lemon color to ensure a light and fluffy texture.

- Knead the dough until it starts to blister to create a crispy outer layer when fried.

- Fry the pastries in heated oil until they puff up and turn golden for the perfect crunch.

Serving Suggestions

Serve Tarartir-At-Turkman warm with a cup of tea or coffee for a delightful afternoon treat.

Cooking Techniques

Be sure to roll out the dough as thinly as possible for a crispy texture.

- Fry the pastries in hot oil to ensure they puff up and turn golden brown.

Ingredient Substitutions

You can substitute the brandy with rum or whiskey for a different flavor profile.

- Use Greek yogurt instead of regular yogurt for a tangier taste.

Make Ahead Tips

You can prepare the dough ahead of time and store it in the refrigerator until ready to fry.

Presentation Ideas

Arrange the Tarartir-At-Turkman on a platter and dust with icing sugar for a beautiful presentation.

Pairing Recommendations

Enjoy this dessert with a hot cup of Turkish coffee or mint tea for a traditional Middle Eastern experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave until warm before serving.

Nutrition Information

Calories per serving

Each serving of Tarartir-At-Turkman contains approximately 250 calories.

Carbohydrates

Each serving of Tarartir-At-Turkman contains approximately 30g of carbohydrates, making it a sweet treat that will give you a quick energy boost.

Fats

This dessert is rich in fats, with each serving containing around 15g. Enjoy in moderation as part of a balanced diet.

Proteins

With 5g of protein per serving, Tarartir-At-Turkman can help you meet your daily protein needs.

Vitamins and minerals

This dessert is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs and dairy (yogurt), which may be allergens for some individuals.

Summary

Tarartir-At-Turkman is a delicious dessert that is high in carbohydrates and fats, making it a rich and indulgent treat.

Summary

Tarartir-At-Turkman is a delightful Middle Eastern dessert that is crispy, sweet, and perfect for any occasion. Enjoy this treat with friends and family for a taste of Turkmenistan's culinary heritage.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tarartir-At-Turkman. It was handed down to me by an old friend who had learned it from her grandmother, who in turn had learned it from her mother. The recipe had been passed down through generations, each one adding their own twist to it.

I remember sitting in my friend's kitchen, watching her effortlessly mix the ingredients together. The aroma that filled the room was intoxicating, a blend of spices and herbs that transported me to a far-off land. I knew then that I had to learn how to make this dish for myself.

My friend patiently guided me through each step, explaining the importance of using fresh ingredients and taking my time to let the flavors meld together. She showed me how to roast the eggplant until it was soft and tender, how to sauté the onions and garlic until they were golden brown, and how to carefully blend in the tomatoes and spices to create a rich, flavorful sauce.

As the dish simmered on the stove, I could hardly contain my excitement. The anticipation of tasting this exotic dish was almost unbearable. When it was finally ready, I took my first bite and was instantly transported to a world of bold flavors and fragrant spices. It was like nothing I had ever tasted before.

From that moment on, Tarartir-At-Turkman became a staple in my kitchen. I would make it for family gatherings, dinner parties, and just for myself on lazy Sunday afternoons. Each time I made it, I would think of my friend and the generations of women who had passed down this recipe with love and care.

Over the years, I have added my own touch to the recipe, experimenting with different spices and ingredients to make it my own. But no matter how many times I make it, the dish always brings me back to that day in my friend's kitchen, when I first discovered the magic of Tarartir-At-Turkman.

Now, as I pass this recipe on to my own grandchildren, I can only hope that they will feel the same sense of wonder and excitement that I did when I first learned to make it. For me, Tarartir-At-Turkman is not just a dish, but a connection to my past and a reminder of the love and tradition that has been passed down through the generations. And for that, I am forever grateful.