Oily pyramids

Source: Global Times [17:10 March 17 2011]

 

This food is a favorite of the Uygurs. There are multiple layers init. Although as its name suggests there is much oil init, it s never too greasy.

Lukewarm water and flour are mixed together to make dough, before a little yeast is added. After one hour, some water is added, and the dough is kneaded and then left to stand for a while. The dough is then divided into several pieces, daubed with vegetable oil on the outside, and rolled out piece by piece. Next comes a daubing of sheep s tail fat and a sprinkle of salt and pepper. The rolled out dough is now cut into sections, and twisted into pyramid shapes. After steaming, the pyramids are eaten together with soup or noodles in soup.