Friday, April 13, 2012
Chin Chin- Caraway Twists
I found this little gem in an International cookbook, years ago.
I would never have considered using caraway in something sweet, but it meshes perfectly with the citrus.
This is a street food sold by vendors in Nigeria. Crisp, lightly sweet and very good.
You could also add 1/2 tsp. orange extract to make it even more citrusy. Or add more sugar if you like it sweeter.
pinch of salt
1tsp. grated orange zest
2tsp. caraway seeds
2tbl. cold butter
1 beaten egg
oil for deep frying
Whisk together the flour and salt.
Cut in the butter, using a fork or pastry cutter, until it resembles coarse crumbs.
Add the caraway, sugar and zest, mix well.
Mix in the beaten egg.
It will be a very firm dough, if you can't mix in all the flour, add a few drops of water.
Knead about 2 minutes. Roll out the dough on a lightly floured surface to 1/8 inch.
Cut the dough into 1inch strips, then cut across the dough to make them about 6inches long.
Cut a slit into one end of the strip, and pull the other end through the slit to make a bow.
Fry about 1 minute or until lightly golden. Serve hot. Makes 12