Categories: Desserts, Ethnic 
      Yield: 20 servings 
  
-----------------------------------SYRUP----------------------------------- 
      2 c  Granulated sugar                  1/2    Lemon; strained juice only 
  1 1/2 c  Water                          
 
--------------------------------CHOUX PASTRY-------------------------------- 
      1 c  Plain flour                       1/4 c  Butter 
    1/4 ts Salt                                2 lg Eggs; lightly beaten 
      1 c  Water                             1/8 ts Almond essence 
 
---------------------------------TO FINISH--------------------------------- 
           Oil; for shaping and frying       1/4 c  Blanched pistachio nuts 
           Whipped cream or kaymak                  -(finely chopped) 
           -(kaymak is clotted cream)      
  
  The name and finished dish are colourfully Turkish, while the basic dough 
  is very definitely French.  Though the ingredient proportions differ from 
  the traditional formula, it is choux pastry nonetheless, prepared in the 
  Turkish manner. 
   
  In a heavy pan dissolve sugar in water over medium heat, stirring 
  occasionally.  Bring to the boil, add lemon juice and boil rapidly, without 
  stirring, for 15 minutes.  Leave syrup in pan to cool. 
   
  Sift flour and salt onto a square of stiff paper. 
   
  In another heavy pan heat water and butter until boiling.  Pour in flour 
  all at once, stirring constantly with a wooden spoon or balloon whisk. Keep 
  stirring until mixture leaves sides of pan, then cook on low heat, stirring 
  occasionally, for further 5 minutes.  Remove roux from heat and turn into a 
  bowl.  Cool for 2 minutes then gradually beat in eggs.  Add almond essence 
  and beat until smooth and satiny.  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. 
   
  Oil hands and take pieces of dough the size of a walnut.  Roll into smooth 
  balls and place on an oiled tray.  Flatten into rounds about 5 cm (2 
  inches) in diameter and press oiled forefinger into centre of each to make 
  a hole.  Keep hands oiled during shaping so that dough will not stick. 
   
  Place enough oil in a large electric frypan to come to a depth of 1 cm (1/2 
  inch).  Heat until just warm and place half of the prepared gobegi into 
  oil.  Increase heat to 200ÜC (400ÜF) as soon as they are added.  When 
  gobegi rise to the surface and are puffed, turn them over. Fry them for 15 
  minutes in all, timed from when the gobegi are first placed into pan. Turn 
  frequently during last half of cooking time so that they brown evenly. 
   
  When cooked, remove from oil with a slotted spoon and drain briefly on 
  paper towels.  Put into syrup, turn them and leave for 5 minutes before 
  removing to a plate. 
   
  Turn off frypan and allow oil to cool before adding second lot. 
   
  To serve, arrange gobegi on a flat platter and place a dollop of whipped 
  cream or kaymak in the center.  Sprinkle with pistachio nuts. 
   
  NOTE: If you have no electric frypan, use a large frying pan set on a 
  thermostatically controlled hot plate or burner.  Otherwise use an ordinary 
  burner, start at low and increase heat to midway between medium and high 
  settings. 
   
  Variation: Dilber Dudagi (Lips of the Beauty) Follow above directions, but 
  flatten the balls of dough in your hand to a 6 cm (2-1/2 inch) round and 
  fold dough over so that pastry resembles lips on curved edge. Place on an 
  oiled tray until all are shaped.  Fry and finish as for Kadin Gobegi. Serve 
  plain or with whipped cream or kaymak. 
   
  Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 
  069 1