Lalanga/Pouring

cousine.FEATURES

for 4 persons
Cooking Time: 10-15 minutes
4 lalanga
15 cm pan
For yeast:
1 tablespoon yogurt
1 sweet spoon cream
1 teaspoon honey
¼ cup water
2 tablespoons flour

For Syrup:
1 glass of water honey filtered without heating

½ cup water

For Lalanga:
2 eggs
½ cup milk
2 tablespoon yeast prepared from the evening
1 glass of flour

For frying:
150 gr clarified butter
Together:
If you do not want sherbet, you can also serve it with honey, Pekmez, jam.

Recipe

Mix  the yeast materials in a bowl from the evening, cover a lid and keep it in a warm place.
Boil the water for the sherbet, add the honey by mixing, take it immediately from the heat when it begins to boil and cool.


Whip the lalanga in a porcelain bowl and cover a lid and keep for 1 hour in a warm place. Divide the oil in four, stir one in the pan, pour the dough into the oil with a small scoop. When one side is cooked, fry the other side and add into sherbet, keep it waited in sherbet till other is fried.  Remove the oil on the pan and wipe with paper, pour a dough and fry. Fry the two lalanges in the same way and place into plate .

"The notables and the rest in the village shall eat bread, lalangas, meals" .Mevlana.Mesnevi3,404-b: 3346.

Lalanga which is named as pouring, cızlama in Anatolia, is a food which is evaluated as sweet and salty. You can also prepare salted lalanga by adding 50 grams of cheese and a pinch of salt to the following measurements. I present the recipe with a yeast that can be made in 13th century which I took from Ali Eşref Dede. You can also prepare it with a yeast you like. Today, these kinds of fries are also made with olive oil.

Photos