Difference between revisions of "Halvaytar"
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* 200 g [[lamb]] fat | * 200 g [[lamb]] fat | ||
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# Fry [[flour]] in melted [[lamb]] fat until golden, add hot [[water]] until it is thick like [[sour cream]]. | # Fry [[flour]] in melted [[lamb]] fat until golden, add hot [[water]] until it is thick like [[sour cream]]. | ||
# Stir in [[granulated sugar|sugar]] and stew on low heat for 20 minutes, stirring regularly. | # Stir in [[granulated sugar|sugar]] and stew on low heat for 20 minutes, stirring regularly. | ||
| − | [[Category:Kyrgyz | + | [[Category:Kyrgyz cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
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Latest revision as of 15:52, 11 July 2012
Description
Halvaytar is Kyrgyz sauce for rolls and buns. It is sweet and served with flatcakes and unleavened rolls.
Ingredients
Procedures
- Fry flour in melted lamb fat until golden, add hot water until it is thick like sour cream.
- Stir in sugar and stew on low heat for 20 minutes, stirring regularly.
