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Talkysh kaleve (oriental sweet)

Talkysh kaleve (oriental sweet), Prescriptions, Any category, Any kitchen, Pastries and desserts, Tatar cuisine, Low calorie desserts

Ingredients portion 12

Wheat flour 250 g

Melted butter 200 g

Honey 150g

Sugar 450 g

Water 250 ml

Cooking instructions 1 hour and 20 minutes

1 First make the alba. Melt the melted butter in a small bowl, gradually adding the flour in small batches. Start frying, stirring all the time. The mixture will initially be crumbly, but when cooked (for about 30 minutes) it will become soft and homogeneous. The alba is ready when there is an even layer of butter on the surface and the mixture has become liquid – then remove it from the fire.

2 Prepare a fragrant honey mixture. Mix honey with water (250 ml) and granulated sugar and bring to the boil. In the process, test for readiness by dipping the tip of a matchstick in the boiling mass, dripping it on the palm of your hand and rubbing it – if the mass pulls when pressed and the fibres break, remove it from the fire.

3 Pour the cooked honey into a cold buttered container. Start to knead the mixture quickly on all sides with a knife so that it does not harden. When the mass has thickened a little, transfer it to a board, take it in your hands and stretch it, fold it in two, connect the ends and stretch it again, the main thing is to do it very quickly, taking care not to tear the mass until it is white, shiny and stretchy.

4 Transfer the warm alba to a chopping board, place the honey mixture on top, make a ring and double-stretch, then quickly fold in half and join at both ends. By soaking the alba, the dough will begin to stretch better and separate into thin white fibres. Spread the fibres out on a board and fill the moulds (you can use small cone-shaped glasses) gently, picking them up with your fingers.

5 Leave the shaped talkysh kaleve for a while in the cold.

Tomato cocktail with crab and prawns

6 Turn the mould upside down, knock out the talkysh kaleve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .