This is a sweet, they are prepared on traditional holidays. Kosh Tele means “birds’ tongues”, in this case, the birds would have to be pretty big.
Most of the time the last touch is covering the pastry with some powdered sugar.
3 1/4 c Sifted flour (or a little more)
6 tb Granulated sugar 1 ts Salt
3 tb Yogurt
1/2 c Milk Vanilla or rosewater
Optional Oil for deep-frying Powdered sugar Sift together flour, granulated sugar, and salt.
Add eggs, yogurt, milk, and an optional dash of vanilla or rosewater.
Mix well with a spoon, then pour out onto a lightly floured work surface and knead until smooth.
Divide the dough into 4 parts.
Place 1 piece of dough on floured board and roll out 1/8-inch thick.
Using a knife or crimp-edged cutter, cut into strips about 1-1/2 or 2 inches wide and 6-8 inches long.
Using a knife, cut a 1-1/2-inch slit in the middle of each strip. Take 1 end of each strip, fold it through the slit and pull it out on the other side.
Repeat with remaining dough strips.
Heat oil for deep-frying. Fry 1 or 2 dough strips at a time, holding under the surface of oil until puffed and golden brown.
Drain finished fritters in a colander, then place on paper towels and sprinkle with powdered sugar. Makes 8 to 12 servings.
NOTE: The recipe gave no frying temperature, so you’ll have to FIND the best temp. I guess.