Difference between revisions of "Halvaytar"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Kyrgyz ([^cC])(.*)\]\]" to "Category:Kyrgyz cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 7: | Line 7: | ||
* 200 g [[lamb]] fat | * 200 g [[lamb]] fat | ||
| − | == | + | == Procedures == |
# Fry [[flour]] in melted [[lamb]] fat until golden, add hot [[water]] until it is thick like [[sour cream]]. | # Fry [[flour]] in melted [[lamb]] fat until golden, add hot [[water]] until it is thick like [[sour cream]]. | ||
# Stir in [[granulated sugar|sugar]] and stew on low heat for 20 minutes, stirring regularly. | # Stir in [[granulated sugar|sugar]] and stew on low heat for 20 minutes, stirring regularly. | ||
[[Category:Kyrgyz cuisine]] | [[Category:Kyrgyz cuisine]] | ||
| − | [[Category: | + | [[Category:Snack Recipes]] |
[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
Latest revision as of 15:52, 11 July 2012
Description
Halvaytar is Kyrgyz sauce for rolls and buns. It is sweet and served with flatcakes and unleavened rolls.
Ingredients
Procedures
- Fry flour in melted lamb fat until golden, add hot water until it is thick like sour cream.
- Stir in sugar and stew on low heat for 20 minutes, stirring regularly.
