• for the dough:white flour, semolina, butter, sunflower oil, milk, sugar, water
  • for the syrup: water, sugar


Mix the white flour and the semolina. In a deep pan heat the oil. When ready add the milk, water and sugar. Add the flour with semolina gradually, while stirring constantly. Stir until the mixture thickens, becomes homogenous and separates from the pan easily. Make medium-sized balls and place them in a baking dish greased with butter and dusted with flour. Arrange and press the balls with the palm of the hand. Bake until golden. Boil the syrup and pour over the gargaleta balls while both the balls and the syrup are still hot.



flour, 2 eggs, 500 g yoghurt, sorrel, curds, salt, sunflower oil, baking soda


Beat the eggs well and add the yoghurt, the baking soda, the sorrel – washed and finely cut – the curds and some salt to taste. Use the mixture and the flour to make soft dough, and lay it in a greased baking dish. Bake in a moderate oven until ready.

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