Friday, April 13, 2012

Chin Chin- Caraway Twists

                                                     Chin Chin

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.

1cup flour
pinch of salt
2Tbl. sugar
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

Whisk together flour and salt, then cut in butter until it resembles coarse crumbs. If you are using real butter, you may have to rub it in.

                                The dough will be very firm, like pie crust.

Roll the dough to about 12"x6" Cut into1"strips, then cut across the strips to make roughly 1"x6" strips. Cut a slit in the cut end and pull the other end through to make a loose knot or bow. Fry until lightly browned.

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