Name: Tarartir-At-Turkman
Ingredients: 5 egg yolks; 1 pinch salt; 3 tablespoons caster sugar; 1 tablespoon brandy; 2 tablespoons yoghurt, slightly rounded; 16 ounces self-raising flour; oil (for deep frying); icing sugar, for dusting

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Tarartir-At-Turkman

Ingredients

Directions

Make the dough

Beat the egg yolks and salt until thick and lemon coloured.
Add the sugar and brandy and continue to beat.
Add the yoghurt.
Stir in the sifted flour, working by hand into a dough.
Knead the dough on a floured board until the dough begins to blister.
Roll it out as thinly as possible.

Shape the pastries

Cut the dough into ribbons about an inch wide.
Divide it into 3 inch long strips.
Make a down the centre of each strip and carefully pull one end through.

Fry and finish

Fry the pastries in heated oil until they are puffed and just golden.
Turn them once.
Drain them on absorbent paper.
Once they have cooled, dust them with sifted icing sugar.

Nutrition, whole recipe (rough)

701Calories

19 gProtein

20 gFat

108 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Brandy	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + brandytop 17% of all pairs

Smell alikemoderate

Cooked together7,340 recipes

Shared aroma: acetoin (butter, cream).
Sugar + brandytop 19% of all pairs

Smell alikelow

Cooked together11,939 recipes

Shared aroma: beta-damascenone (apple, rose).
Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks: Add richness and colour, and help bind the dough.
Self-raising flour: Provides the structure of the dough and contains a raising agent for lift.
Caster sugar: Adds sweetness and helps the pastries brown lightly as they fry.
Yoghurt: Adds moisture and mild acidity, keeping the dough tender.
Brandy: Adds aroma and flavour to the dough.

The step that matters

Frying in properly heated oil. Turn the pastries once so they puff and colour evenly. Oil that is too cool soaks in and makes the pastry greasy, while oil that is too hot browns the outside before the dough cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Tarartir-At-Turkman