Kourabi (Turkish)

Ingredients

• Mix together 1 lb. of finest dry flour
• and 1 lb of finely-sifted sugar
• Heat about 1/2 lb. of butter
• the yolks of five or six eggs
• adding gradually a few tablespoonfuls of milk

Method

1. 1

   Heat butter without letting it become oily.

2. 2

   Mix flour and sugar, add butter gradually.

3. 3

   Knead with hands, adding milk and egg yolks until the right consistency.

4. 4

   Roll into sausage shapes, cut into slices, and bake in a slow oven for about 30 minutes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 104. The excerpt below is the record exactly as published.

Kourabi (Turkish). — Heat over the fire about Jib. of butter, with out letting it become too oily (it should be removed when still in the creamy state) . Mix together lib. of finest dry flour and Jib of finely-sifted sugai', and to this add the butter gra lually. The best way is to put it in by spoonfuls (using a wooden spoon), and to "work the paste with the FOREIGN CAKES. 163 same implement. When the ingredients are thoroughly well mixed, put the paste into a bowl, knead it a little with the hand, adding gradually a few tablespoonfuls of milk and the yolks of five or six eggs

Cook this with the app: pantry check, scaling, and the assistant.