Altar Fritter

ALTAR FRITTER (Kol Böreği)

Five or six eggs broken into water with some ash together with three tablespoonfuls of cooking fat and salt are beaten thoroughly and flour is slowly added to it and a dough made of it. Apple-sized clumps are made of this dough. At another side, a stuffing is prepared with cheese, parsley, two eggs, the roast of two finely chopped medium-sized onions and 300 grammes of ground meat. Hands are oiled and fine sheets are rolled from the dough clumps. The stuffing is placed lengthwise into the sheets which are then rolled and placed into an oiled tray. Melted butter is poured on it before the tray is put into furnace. Note: Clean ash of charcoal is mixed with water and let to repose. A clear water will be obtained when the ash settles at the bottom. This water is used as baking powder; it also helps to have a soft fritter. The ash water prepared with one glass of brazier ash and four glasses of water is sufficient for a quarter kilo of flour.