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Quymoq

Fried breakfast puffs

Quymoq are small fried dough cakes that Uzbek grandmothers make on weekend mornings in Tashkent and the Fergana Valley, served hot in a pile with green tea, sugar, honey or fruit jam. A soft batter of kefir, egg and flour is dropped into hot oil, puffs up and turns golden. The mistake is frying in oil that is not hot enough; the cakes drink it and turn heavy. Test with a drop of batter first. Chef's tip: use a spoon dipped in oil to drop the batter; it slides off cleanly and every cake keeps a neat round shape.

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