Contents:
190g white flour
100 g chickpea flour
310-375 g cue ball shuchu
1 tea kashygi garlic powder
1 teaspoon smoked Kyrmyzy Pepper
A pinch of katel ace
300 g chichegi broccoli
125 ml hot sauce (tadina grief, optional)
100 ml akchaagach syrup
⠀
cream suck
65 g as a gift
herbal milk 65 ml.
1 tablespoon lemon juice or apple cider vinegar
A pinch of ace
1 tablespoon dried dill
1 tea kashygi garlic powder
Instructions
1. The air temperature reaches 180°C.
2. In a medium bowl, combine first 6 ingredients.
3. Dip the broccoli into the dough. Shake off excess dough. Place the broccoli on a baking tray.
4. Cook the broccoli in the oven for 20 minutes. Don’t forget to turn it over 10 minutes after you start.
5. You can access the wallet and get the desired result.
6. Pour this over the broccoli and cook for 15-20 minutes until the dakha or khamur ishi turns golden brown in colour.
7. To get the cream, follow these steps: Add All Ingredients to a blender and blend until smooth.