*  Exported from  MasterCook  *
                       KADIN GOBEGI (LADIES' NAVELS)
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Granulated sugar
    1 1/2   c            Water
      1/2                Lemon -- strained juice only
                         -----CHOUX PASTRY-----
    1       c            Plain flour
      1/4   ts           Salt
    1       c            Water
      1/4   c            Butter
    2       lg           Eggs -- lightly beaten
      1/8   ts           Almond essence
                         -----TO FINISH-----
                         Oil -- for shaping and
                         Whipped cream or kaymak
                         -(kaymak is clotted cream)
      1/4   c            Blanched pistachio nuts
                         -(finely chopped)
   In a heavy pan dissolve sugar in water over medium heat, stirring
   occasionally.  Bring to the boil, add lemon juice and boil rapidly,
   without stirring, for 15 minutes.  Leave syrup in pan to cool.
   Sift flour and salt onto a square of stiff paper.
   In another heavy pan heat water and butter until boiling.  Pour in flour
   all at once, stirring constantly with a wooden spoon or balloon whisk.
   Keep stirring until mixture leaves sides of pan, then cook on low heat,
   stirring occasionally, for further 5 minutes.  Remove roux from heat and
   turn into a bowl.  Cool for 2 minutes then gradually beat in eggs.  Add
   almond essence and beat until smooth and satiny.  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.
   Oil hands and take pieces of dough the size of a walnut.  Roll into smooth
   balls and place on an oiled tray.  Flatten into rounds about 5 cm (2
   inches) in diameter and press oiled forefinger into centre of each to make
   a hole.  Keep hands oiled during shaping so that dough will not stick.
   Place enough oil in a large electric frypan to come to a depth of 1 cm
   (1/2 inch).  Heat until just warm and place half of the prepared gobegi
   into oil.  Increase heat to 200oC (400oF) as soon as they are added.  When
   gobegi rise to the surface and are puffed, turn them over. Fry them for 15
   minutes in all, timed from when the gobegi are first placed into pan.
   Turn frequently during last half of cooking time so that they brown
   When cooked, remove from oil with a slotted spoon and drain briefly on
   paper towels.  Put into syrup, turn them and leave for 5 minutes before
   removing to a plate.
   Turn off frypan and allow oil to cool before adding second lot.
   To serve, arrange gobegi on a flat platter and place a dollop of whipped
   cream or kaymak in the center.  Sprinkle with pistachio nuts.
   NOTE: If you have no electric frypan, use a large frying pan set on a
   thermostatically controlled hot plate or burner.  Otherwise use an
   ordinary burner, start at low and increase heat to midway between medium
   and high settings.
   Variation: Dilber Dudagi (Lips of the Beauty)
   Follow above directions, but flatten the balls of dough in your hand to a
   6 cm (2-1/2 inch) round and fold dough over so that pastry resembles lips
   on curved edge.  Place on an oiled tray until all are shaped.  Fry and
   finish as for Kadin Gobegi.  Serve plain or with whipped cream or kaymak.
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