Ceregi is a traditional Georgian recipe for a classic dish of deep fried egg-based pastry that's dusted with icing sugar before serving. The full recipe is presented here and I hope you enjoy this classic Gerogian version of: Ceregi.
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Ingredients:
100g butter
550g plain flour
100g sugar
1/2 tsp salt
6 eggs, beaten
oil for deep frying
icing sugar, to dust
Method:
Sift together the flour and salt into a bowl. Add the sugar and stir then dice the butter and add to the mix. Rub into the flour with your fingertips until the mix resembles coarse crumbs. Form a well in the centre then crack the eggs into this and mix into the flour with your fingertips (combine in the same way as you would for noodles or pasta).
When you have a stiff dough turn onto a lightly-floured surface and roll out as thinly as you can. Cut into squares (about farfalle size) then cut down the middle on both sides (but do not cut in half) and fold the corners to the centre so that the dough resembles bow ties.
Heat oil in a wok or deep fryer to 180°C and cook the ceregi in small batches until just golden brown (they will cook rapidly so you must watch them carefully). Dust with a little icing sugar and serve.
