Domalak Baursak

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For dough:

For frying:

  • 0,5 of a piala of oil.


  1. Curd is rubbed through a sieve, eggs, Sugar, salt, flour and melted butter are added and dough is kneaded. Then it is rolled in a plait a finger thick and cut in pieces 20-25 g each. They are boiled to half-readiness, thrown down on a sieve, the water is left to trinkle down. Then they are rolled in flour and fried in hot oil to a golden-brownish colour. Before serving the table they are layed out on a plate, poured on with sour cream and strewed with castor sugar.