Tie Dessert
Release Date: 29-09-2009
I told you that we were with my aunts during the holiday visit. In addition to her wonderful meals, she also made us a very delicious and different dessert from the Sivas region. This recipe belongs to her mother-in-law and you can't find it anywhere else.
I really couldn't wait to share this dessert, for which I wrote a complete recipe for you. I recommend you to try it as soon as possible and taste this wonderful deliciousness. Love…
Ingredients for the Tie Dessert Recipe
- 1 teaspoon of yogurt
- 1 cup of eggs (2 pieces)
- 1 teaspoon of butter
- 1 package baking powder
- As much flour as you get
- Oil for frying the dough
For the syrup:
- 2 cups sugar
- 2 water glass of water
- Half a lemon
How to Make a Tie Dessert Recipe?
Sherbet:
- Put the sugar and water in the pot. Bring to a boil over medium heat, stirring, until it begins to thicken. Squeeze the lemon juice 2-3 minutes before taking it from the oak and continue boiling.
- Remove the syrup from the stove and let it cool.
Dough preparation:
- Put all the ingredients in the mixing bowl. Add flour little by little and knead until you get a soft and smooth dough.
- Put the dough on the counter and roll it out to the size of a phyllo.
- Put a row of walnuts in the middle of the dough you rolled out and bend the edges to the middle and gather the dough in the middle.
- Cut at intervals of 4 cm, close the ends by squeezing as in the photos.
- Fry the desserts you have prepared in hot oil and throw them into the syrup without wasting any time.
- Take the desserts that draw the syrup on a serving plate, serve warm or cold.
Miss nilay, where and when is your barbecue party this year. We look forward to it. It was canceled last year due to certain events. I would appreciate it if you could inform me about this subject. I wish you to continue your work. Love, respect.
Hello Mrs. Aysel, After the closure of Violinist, we could not find a place to our heart's content. There is no central place to accommodate a large group of people who will have a barbecue like us. This year, I did not have the opportunity to work on it due to the workload. We probably won't be holding the party. If there is a development, we will make an announcement on social networks. Yours sincerely
Hello there
I really want to make this dessert, but
I could not understand the dough folding step.
I hope you will share the photos as soon as possible.
Thanks
Hello,
Another great recipe :)
But for people like me who are not professionals in this business, can you forge the video or production stages??
Love, Asli
I read the comments and there were those who wrote that the dough is thick.. On top of that, I looked at the picture again, it can be seen in the picture anyway, I think the dough is thick, you need to divide the dough into meringues and roll them out small to test the thickness...
good day, I made this dessert yesterday, because the recipe doesn't mention dividing the dough and it says it needs to be rolled out to the size of a dough sheet, I made it exactly like that. I did it just to see how it would go. in the end, it became hard to shrink just as I thought, or rather, it turned into a thick dough, the layers of the ones I cut seemed to stick together, I don't know if I kept the dough too soft, but it was definitely not like in the picture. I am also one of those who think that every stage of it has a photograph. I hope you can answer. hi…
Hello there;
I couldn't understand how the dough is formed, if this happens, I think the dough will fall thick and not bake.
thank you..
Can we make a role after rolling the dough and throwing the walnuts in it?
I think it is first tightened at certain intervals and then cut...
It will be much easier this way.
love..
I made it for iftar tonight. I liked it very much. But it wasn't what I expected. It was a very heavy dessert. Even though I rolled it thin, the dough was very thick. So it sat in our stomach. I think there are tricks and it is not given. And also, it doesn't look like this picture. thanks.
Hello Burcu, the recipe is not very light like all the sweets fried in oil and sherbet. There is no trick other than what is written in the recipe, if there were, I would have gladly shared it.
Since I was there while the dessert was being made, it is impossible that the shape would not be the same if you did it as I wrote. I hope to photograph the construction stages soon. love.
my dear, I was stuck in the bending part like other friends, I think if you show that part in detail
Dear fatos, you can examine how the dough is bent in the 2nd photo, my love.
I'm one of those who can't understand the shrinkage of the dough. I think it would be much better if you made it with a video recording instead of a photo, if you don't mind :))
Good evening, I read your site with pleasure, I tried to make your tie dessert, but I couldn't. If you ask why, I couldn't shrink the dough towards the middle, I wonder if it will be a single dough or more than one dough, and if the butter is softened or melted, I will fry one. How big will it be, if you could help me with this, I would be very grateful, thank you, love from Germany….
the view is very beautiful. It will be one of the desserts I will try for the holiday tomorrow. Let's see how it goes :)
what if we don't fry this dessert but bake it in the oven?
good night, the image is so great that i didn't want to leave without leaving a comment
Don't let your hands get into trouble, I try to apply every recipe you make, and I will definitely apply it, we are waiting for the forgotten recipes, especially from the region.
frankly, if you picture the bending thing, it will be better understood.
Ms. nilay, I follow you all the time. I try most of your recipes. It looks very good. I will definitely try it.
Slm looks very nice, thank you for sharing, thank you for sharing, I will try….
hello, your photos are as good as your recipes, thank you
The image is really beautiful. Best of luck to those who taste the dessert. I just want pictures of the construction phase. so as not to make mistakes in the recipe.
It's easy and delicious.. The result was great.. A taste that should really be tasted.. Thank you very much and love to your aunt...
Good luck to your hands, smile, enjoy the food everyone :)
By the way, we are three friends working in finance, we try the recipes one by one and bring them to those here, now when we are empty, they say that nilay probably didn't send a recipe yesterday :) Greetings from all of them..
Hello Gul, when my wife's colleagues did not receive an e-mail for 1 day, I wonder why Nilay did not publish anything today :) Thank you and love to each of you for following me and showing your love...
NILAYCIM WAS REALLY DELICIOUS I WOULD TRY IT SHORTLY, I WOULD LOOK AT THE TASTE
It looks really great. I've prepared the materials now, let's see how it will turn out, I hope it will be nice. Thank you..
I don't understand how it shrinks from both sides. I don't understand how it comes to this shape. Nice, I don't even know how to roll dough. But maybe I will learn it one day. As someone who is far from the kitchen, I can't imagine how it shrinks on both sides. By the way, I love your style, nilay.other You are very different from food blogs.
Hello Nuran, you open the dough and put 1 row of walnuts in the middle, then you shrink it layer by layer, starting from the bottom of the walnuts until you reach the very end of the dough. When I get a chance, I will make it at home and take pictures. Thank you very much for your praise and appreciation, loves..
My dear looks amazing. Well done to your aunt. Love…
My dear, I wish you had illustrated the construction phase, the image is very different, as far as I understand, I would definitely like to try it.
Dear Caramel, unfortunately I was there during the cutting phase. But it's really simple to make. As I wrote above, you bring the dough to the middle by shrinking it from both sides. You cut off the ends, pinch them and fry them. Love…
My dear, you are magnificent in your hands
Health. Big kisses...