1/2 cup vegetable oil
1 1/3 cups boiling water
1 onion, finely chopped
4 cloves garlic, pressed
1 tablespoon dried parsley
1 teaspoon dried thyme
2 teaspoons dried sage
2 teaspoons dried dill weed
3/8 cup all-purpose flour
1/2 cup whole wheat flour
1 (8 ounce) package cream cheese
3/4 cup small currants, rinsed, divided
Heat oil in large heavy saucepan; bring to a boil. Add water, onion, garlic and parsley; return to a boil. Stirring constantly, cook and stir for 10 minutes. Stirring constantly, stir in thyme, sage, dill, rosemary, dill weed and 3/8 cup flour. Boil for 8 minutes, or until mixture is thickened. Transfer to large mixing bowl.
Shape mixture into three large pieces; shape into 6 th form. Roll into 6 stalks. Wrap each piece of dough in waxed paper. Fry on 1 side until golden brown. Flip with right/left hand. Fry again until golden brown. Drain on paper towel; cut into desired shape.
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