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Tuesday, May 11, 2010


"Sangza" is a great snack with herb or yogurt dips. I especially love hot ones with chili and garlic:) It is one variety of "Bu'girsoq" (I have posted the recipe earlier).
In our tradition we cook this snack for holidays and especially for "Eyd". Mostly "Sangza" is cooked in villages. You can make them bigger or smaller if you want, in original it is bigger than mine, but I prefer this size as it is easy to hold and dip. You will get about 34 "Sangza"s from this recipe.
200 ml of milk
30 gr of butter
1 tsp of sugar
A pinch of salt
Half a tsp of baking powder
1 egg
Plain flour as needed
Some oil for deep frying
First put butter in milk and heat over low heat until butter will dissolve, take from the heat, add in salt, sugar and baking powder. Stir well and slightly cool it. Then add in egg and beat slightly, until egg will mix well with other ingredients. Now gradually add in flour. Form medium hard dough. Cover and let it rest for 1 hour. Then knead well for 2 min and divide the dough in to the 34 equal pieces. Roll each piece in long log and fold it like this:

Now fold once more:

Repeat with other pieces. Don't forget to close ready rolled and folded pieces with cotton towel, as they will dry out quickly. Now when all pieces are rolled and folded, heat up oil and deep fry your "Sangza"s until nice golden color. After put them on a paper towel to get rid of extra oil. Then when you've done with all pieces, sprinkle over with powdered sugar and serve! Enjoy your "Sangza" with hot tea or dipping it in your favorite dip!
Yoqimli ishtaha!!!

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