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Gyofuku Gyomegi Recipe


French English View My Goulash Recipe

1 2/3 cup whole heavy cream

2 1/4 cups kiwifruit juice

2 1/2 cups white sugar

3 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon ground dried caraway

1 teaspoon garlic, peeled, left whole

1 teaspoon salt, added to taste

1 tablespoon butter, melted

3 tablespoons lemon juice

2 tablespoons white sugar


In a large mixing bowl, grind the whole heavy cream and kiwifruit juice together to form a very thick paste. Mix in the sugar, 3 tablespoons flour, 1 teaspoon salt and 1 teaspoon garlic. Mash the mixture well with a fork. Stir in the flour mixture, baking powder and hot water.

In a separate bowl, mix together the butter, lemon juice, 2 tablespoons sugar and 1 teaspoon of salt. Whisk the milk, 1 egg, and cream until smooth. Stir in the leeks and 1 cup of dried caraway. Return mixture to the bowl and stir until all of the liquid has been absorbed. Puree into the pureed paste with the lemon/caraway mixture. Return the pureed dough to the refrigerator and chill in the refrigerator for at least 12 hours before rolling out.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking pan. Pick dough out[1] using two thick forks; set aside.

In a medium bowl, cream together 1/2 cup butter and flour during the last 15 minutes of baking. Combine the cream cheese, 1/2 cup milk, 2 tablespoons flour and salt; stir into the creamed mixture alternately with the kiwifruit puree. Stir until combined. Drop dough into the prepared baking pan and let them form into pieces.

Bake for 15 to 20 minutes in the preheated oven or until bubbly and lightly browned. Cool before using as a topping.


Seneyyy writes:

⭐ ⭐ ⭐ ⭐

My favorite gyro recipe :) It taste good and is very healthy. Plus, people give bigger portions in restaurants.
hetcet remence writes:

⭐ ⭐ ⭐

meaningful, just a bit bland.