Cara membuat
- Larutkan ragi dan gula dalam 100ml air hangat; diamkan 10 menit.
- Campurkan tepung dan garam. Tambahkan ragi, minyak, susu, telur, dan sisa air hangat. Uleni 8 menit. Biarkan mengembang 60 menit.
- Pukul-pukul untuk mengeluarkan udara. Gilas menjadi persegi panjang setebal 5mm. Potong menjadi kotak atau wajik 4cm × 4cm.
- Panaskan minyak hingga 170°C — sepotong adonan harus segera mengapung dan berbuih kuat-kuat.
- Goreng pishme selama 3 menit per batch, sambil dibalik-balik, hingga keemasan dalam dan renyah. Tiriskan di atas rak.
- Sajikan dengan mentega dan madu untuk celupan. Padukan dengan teh susu.
Common questions
Can Pishme be made ahead?
Pishme is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Pishme spicy?
Pishme as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Pishme vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Pishme to make at home?
Pishme is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can Pishme be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Pishme adalah manisan adonan goreng khas Turkmen — mirip dengan baursaki Kazakh dan boortsog Mongolia. Versi Turkmen dipotong kotak bukan kubus. Hidangan ini adalah makanan perayaan di pernikahan Turkmen dan Nowruz (festival musim semi Persia-Turki).
