Kosh Tili

Kosh tili translates to “bird’s tongues” in several Central Asian languages, and the shape is where the name comes from: a rectangular strip of dough with a slit in the middle, one end pulled through to create a pretty twisted bow-tie. You find versions of this fritter everywhere from Uzbekistan to Turkey to Eastern Europe (where it is often called angel wings or chrusciki), each culture adding a small tweak.

This version uses yogurt for tenderness and a splash of milk for softness, kneaded until smooth and rolled thin. Rolling the dough out to just ⅛ inch is the key. Too thick and the fritters stay dense inside rather than puffing dramatically. Frying calls for one trick most recipes miss: hold each strip underwater (so to speak) with tongs or a slotted spoon for the first few seconds so it puffs into that distinctive hollow, blistered shape instead of floating flat.

Kitchen Tips

• Rest the dough 15 minutes after kneading for easier rolling. Gluten relaxes and the dough stops fighting you.
• Use a pasta cutter or pizza wheel for clean, even strips. A knife works but can drag the dough.
• Keep the oil at 350°F (175°C); too cool and the fritters absorb grease, too hot and they brown before puffing fully.
• Fry one or two at a time. Crowding the pot drops the oil temperature and leads to soggy fritters.

Variations

• Add a dash of vanilla, rose water, or orange blossom water to the dough for a floral note.
• Drizzle with honey or rose-scented syrup instead of dusting with sugar.
• Sprinkle with cinnamon sugar while still warm for a churro-style twist.