IZMIR BLOCK

IZMIR BLOCK
IZMIR BLOCK
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Materials

  • 2.5 cups flour
  • 1 egg
  • 20 g fresh yeast
  • 1 teaspoon of granulated sugar
  • half a teaspoon of salt
  • enough warm water
  • sunflower oil

for sherbet

  • 3 glasses of water
  • 3 cups granulated sugar
  • Juice of half a lemon

Mix flour, granulated sugar and salt in a deep bowl. Make a well in the middle, add eggs and fresh yeast and mix well. Knead by adding warm water until you get a soft dough. Ferment the dough for 1 hour. For sherbet, boil granulated sugar and water in a saucepan. When the sherbet starts to thicken, add lemon juice, bring it to a boil again, remove it from the stove and let it cool. Heat the sunflower oil. After oiling your hands, break off tablespoon-sized pieces from the dough and roll them. Drill a hole in the middle. Fry in hot oil and pour into syrup. Let it sit for a couple of minutes, then transfer it to a serving plate. Serve hot.

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IZMIR BLOCK

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