The Tav’urisk Launch Party is coming up in early December and I have been menu planning for it. It is going to be a mix of dishes with an Asian bent – I’ve been reading Indian, Chinese and Nepalese cookbooks for ideas. I am also drawing on Middle Eastern and Medieval Europe influences.
At the moment I have (as usual,) a ton of dishes and since the Tav’urisk “traditionally” do not use ovens, they are all stove top or, gasp, deep-fried recipes. I very rarely deep-fry anything – it’s so unhealthy to eat (if delicious!) and a pain to do if you don’t have the right equipment. I jury-rig pots, sieves, and slotted spoons and such, but it’s still a bit annoying.
However, I am going to make, and fry, Kabocha Squash Samosas and a Turkish Donut Recipe which sounds sort of amazing. They are essentially a choux pastry, fried, and dipped in rose-hip syrup. I am going to tweak the syrup recipe to be made with honey and no rosewater or lemon juice (ingredients the Tav’urisk wouldn’t have), but otherwise I am following this method: Turkish Doughnuts with Rose Hip Syrup. I think I’ll do small balls instead of rings.
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Turkish Donuts
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