Quote:
Originally Posted by iTz_NoT_Me_iTzZu
Thanks sis, i'm gonna try my hand at it. I'm pretty good with dough  |
Gosh you're brave. I was raised on this cuisine and yet I wont even dare to try making it on my own.
Just remember to use plain flour and approximately 3 cups of flour to 1 part milk. It's very hard to give the precise measurements. You can usually tell if the dough is right. As you're pinching them into shape, make sure you pinch HARD so that the edging of the whole isn't thick. So pinch, then press, pinch, then press till you have an almost-perfect circular-shaped Piramech.
Some ladies add a few table spoons of oil to the dough too, but
not olive oil.
Good luck sis.
Oh and when frying you need to fry it
firstly with the hole facing
down. When the sides turn a golden brown, lightly flip it over [with a fork and knife] so that the hole is facing upwards. To give it extra flavour, when it's frying you
can add some of the oil into the hole - like a teaspoon or so. Tastes good that way but again, horrible for your waist-line.
Remember, if you have too much flour on your dough, the oil will go brown very quickly and your Piremech will also look a little dark and not 'attractive'.
The more attractive your Piremech, the attractive your future husband will be. Or so our mothers would tell us!
Oh, and when you've pinched them into shape [see 2nd pic] make sure you place a tea-towel over them so that the dough doesn't harden. Keep them all covered till you're ready to fry them.
We usually make them up like in batches, THEN fry them. The oil shouldn't be too deep as to immerse them, nor too shallow. Basically, when you lie the Piremech into the oil, the oil should reach about half way up the Piremech. If you get what I mean. Uf, so hard to describe in words!