Turkish Nonnevot

Ingredients

In this Turkish adaptation of Nonnevot, we incorporate Turkish spices such as cinnamon and cardamom into the dough, giving it a distinct flavor profile. Additionally, we add pistachios for a nutty crunch and drizzle the pastries with a sweet honey syrup, adding a touch of Turkish sweetness. We alse have the original recipe for Nonnevot, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 egg, beaten 1 egg, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (60g) chopped pistachios 1/2 cup (60g) chopped pistachios
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 48g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, cinnamon, cardamom, and salt.
2. 2.
   In a small saucepan, heat the milk until warm but not boiling. Remove from heat and stir in the melted butter.
3. 3.
   Sprinkle the yeast over the milk mixture and let it sit for 5 minutes, or until foamy.
4. 4.
   Pour the milk mixture into the dry ingredients and mix until a dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
7. 7.
   Punch down the dough and divide it into small portions.
8. 8.
   Roll each portion into a long rope and twist it into a knot shape.
9. 9.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
10. 10.
    Carefully place the twisted dough knots into the hot oil and fry until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
11. 11.
    In a small saucepan, heat the honey and water until combined. Remove from heat.
12. 12.
    Dip each fried pastry into the honey syrup, allowing the excess to drip off, and place them on a wire rack.
13. 13.
    Sprinkle the chopped pistachios over the pastries while the syrup is still sticky.
14. 14.
    Allow the pastries to cool slightly before serving.

Treat your ingredients with care...

• Pistachios — Make sure to chop the pistachios finely for a better texture in the pastry.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of ground cloves to the dough.
• If you prefer a sweeter pastry, you can increase the amount of sugar in the dough.
• Serve the Turkish Nonnevot warm for the best taste and texture.
• If you don't have pistachios, you can substitute them with chopped almonds or walnuts.
• To make the pastries extra crispy, you can double-fry them by frying them once, letting them cool, and then frying them again until golden brown.

Serving advice

Serve the Turkish Nonnevot as a delightful dessert or a sweet treat with a cup of Turkish tea or coffee.

Presentation advice

Arrange the Turkish Nonnevot on a platter, drizzled with extra honey syrup and sprinkled with additional chopped pistachios for an elegant and inviting presentation.