Another recipe from my late grandmother. She lived in Edirne one of the largest cities of Turkey right next to the Bulgarian and Greek borders. She was from now-Albania originally. When there was a special religious day or when a wish she had made came true she used to set up a great scene to prepare these sour doughnuts for the family and for the neighborhood. As kids our job was to take several doughnuts to every neighbor and get their good wishes. We had lots of fun. I am posting this recipe on Mother’s Day for her memory. Below is a photo of my Grandmother with my Mom on her lap.
I prepare this delicious treat for my kids now generally when they come home from school; hungry for food. It is traditionally served with white cheese (similar to feta cheese) together with jam or honey. Serving Turkish tea with it is almost a must. They are at their best when still warm, but you can eat later on too cold or heated.
The dough for these doughnuts should be thicker that cake dough but lighter than bread though. This is the best description I can make. This is a pretty straightforward recipe and doesn’t require too much of a mess in the kitchen. You don’t even need a whisker leave a mixer; a fork will do for mixing the dough. Once the dough is ready and your oil is somewhat warm wet a table spoon in the oil and take a spoonful of dough and place it in your oil pot. Gently pat in the middle to make sure the very middle is also cooked. You can fry several doughnuts at a time but make sure they don’t touch each other. Gently switch sides when browned.
As you have to fry these doughnuts you might think that it is something too heavy and that you should keep away from it; but you will be surprised that these doughnuts hardly soak up the oil and much lighter that they look or sound. So try and enjoy, don’t forget to post your pictures or comments below.