| 1 | The name and finished dish are colourfully turkish, while the basic dough is very definitely french. |
| 2 | Though the ingredient proportions differ from the traditional formula, it is choux pastry nonetheless, prepared in the turkish manner. |
| 3 | In a heavy pan dissolve sugar in water over medium heat, stirring occasionally. |
| 4 | Bring to the boil, add lemon juice and boil rapidly, without stirring, for 15 minutes. |
| 5 | Leave syrup in pan to cool. |
| 6 | Sift flour and salt onto a square of stiff paper. |
| 7 | In another heavy pan heat water and butter until boiling. |
| 8 | Pour in flour all at once, stirring constantly with a wooden spoon or balloon whisk. |
| 9 | Keep stirring until mixture leaves sides of pan, then cook on low heat, stirring occasionally, for further 5 minutes. |
| 10 | Remove roux from heat and turn into a bowl. |
| 11 | Cool for 2 minutes then gradually beat in eggs. |
| 12 | Add almond essence and beat until smooth and satiny. |
| 13 | 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. |
| 14 | Oil hands and take pieces of dough the size of a walnut. |
| 15 | Roll into smooth balls and place on an oiled tray. |
| 16 | Flatten into rounds about 5 cm (2 inches) in diameter and press oiled forefinger into centre of each to make a hole. |
| 17 | Keep hands oiled during shaping so that dough will not stick. |
| 18 | Place enough oil in a large electric frypan to come to a depth of 1 cm (?inch). |
| 19 | Heat until just warm and place half of the prepared gobegi into oil. |
| 20 | Increase heat to 200¦c (400°F) as soon as they are added. |
| 21 | When gobegi rise to the surface and are puffed, turn them over. |
| 22 | Fry them for 15 minutes in all, timed from when the gobegi are first placed into pan. |
| 23 | Turn frequently during last half of cooking time so that they brown evenly. |
| 24 | When cooked, remove from oil with a slotted spoon and drain briefly on paper towels. |
| 25 | Put into syrup, turn them and leave for 5 minutes before removing to a plate. |
| 26 | Turn off frypan and allow oil to cool before adding second lot. |
| 27 | To serve, arrange gobegi on a flat platter and place a dollop of whipped cream or kaymak in the center. |
| 28 | Sprinkle with pistachio nuts. |
| 29 | Note: if you have no electric frypan, use a large frying pan set on a thermostatically controlled hot plate or burner. |
| 30 | Otherwise use an ordinary burner, start at low and increase heat to midway between medium and high settings. |
| 31 | Variation: dilber dudagi (lips of the beauty) follow above directions, but flatten the balls of dough in your hand to a 6 cm (2-?inch) round and fold dough over so that pastry resembles lips on curved edge. |
| 32 | Place on an oiled tray until all are shaped. |
| 33 | Fry and finish as for kadin gobegi. |
| 34 | Serve plain or with whipped cream or kaymak. |
