This baked good started in the city of Yazd, where my father was raised before moving the Tehran. So it truly hits home. As a treat, my folks would get us some from the Persian pastry kitchen stores. I recollect a year when my distant auntie came to visit us and it felt like she was in the kitchen the whole summer heating us clusters of these sweet baked goods. The custom made variant was simply something different. They tasted fantastic and truly put the locally acquired cakes to disgrace. I sort of lost a preference for them in the wake of having encountered the genuine, real thing.
In the event that you are asking why my baked goods are set close to a showcase that incorporates an apple, dried foods grown from the ground fishbowl, well there is a straightforward clarification! This game plan of things is the customary "haftseen" or in English, the seven S's. During Persian New Years, it is standard to set up a table a couple of days preceding the New Year with a course of action of these seven things that all start with the letter S in the Persian language. These spreads will in general be very huge and expound. Since I live in an apartment suite, mine is to a greater degree a smaller than normal, minimal adaptation.
There are other emblematic things that are ordinarily set on the table notwithstanding the seven required pieces. These include: goldfish, hyacinth blossom, a mirror, a Persian verse book, painted eggs, coins, candles and a variety of wanton Persian baked goods.
- 1/3 cup vegetable oil
- 1/3 cup plain yogurt
- 2 egg yolks
- 1 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup Confectioners sugar
- FOR THE FILLING:
- 1/2 cup almonds
- 1/4 cup walnuts
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
INSTRUCTIONS
- In a large bowl, add the vegetable oil, yogurt and egg yolks and stir together until fully combined.
- In another bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.
- Once your batter forms a soft and sticky dough, knead for a few minutes. Cover the bowl with plastic wrap and set aside for 2 hours (at room temperature).
- Make the filling: Grind the almonds and walnuts in a food processor or blender. Add the cardamon, cinnamon and sugar and continue to blend.
- Roll out the dough very thin, almost paper-like, at about 1/16 inch thick on a well-floured surface. Using a round 2-inch cookie cutter, cut out circular shapes.
- Add 1 and 1/2 teaspoon of the almond/walnut filling onto the centre. Fold over to form half-circle shape. Press down on the edges and roll them over to seal or seal them using a fork and make mini impressions onto the seal. Repeat with all the dough.
- Fill up a pot about 2 inches of vegetable oil and heat on medium. Deep fry the crescents, one by one. It will only take a few seconds until the crescents brown. Do not overcook or they will burn. Place the cooked crescents onto paper towels to remove any excess oil.
- In a small plate, pour out some Confectioners sugar. Dip the cooked crescents into the sugar while they are still hot, but cool enough to handle, or the Confectioners sugar will not stick on properly. Place on a tray and allow it to cool completely.
Read more our recipe Homemade Pasta Dough #healthyfood #dietketo #breakfast #food
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