Jietsküake
What it sounds like: a loud duck quacking
From the two words" jiets (stingy) and küake (cookies) stingy cookies LOL :-)
The Mennonites have always been known as being "frugal" with money and resources. Here's a traditional favorite called jietsküake. They likely came to be called "stingy cookies" because it's basically fried dough! (I guess if one was too stingy to make cookies...then you'd just fry a bit of dough when baking tweibach and call it cookies :-)
The recipe:
Simply take your favorite tweibach recipe and make jietsküake instead of buns. When your bun dough has risen twice, pinch off a small piece and stretch to a the size of your hand. It should be fairly thin. Fry each piece until golden brown in 375 degree oil or lard as soon as you've stretched each piece to size . Dust with salt or sugar and cinnamon as soon as each piece comes out of the oil. So simple and so delicious!
*Note. Don't be tempted to roll out the dough and cut squares. Each piece should pinched off and stretched thin. (Otherwise they'd turn out to be more like rollkuchen)
This weekend we took jietsküaken to the next level. We made the "Menno-Mexicana"! That's right a loaded jietsküake with taco meat, cheese, jalapenos and queso dip.
And we added a special ingredient that made the taco meat amazing! Infused olive oil from Prairie Oils and Vinegars. (No we don't own the company we just love the product :-) We added porcini mushroom oil at the very end of cooking. As with most infused oils, we found the flavor is best when added at the end. The flavor will be lost if you add it in the beginning.
This is the first in a cooking series where we'll be using Prairie Oils and Vinegar at the Oba Yo Test Kitchen. They are available online or in their store in Steinbach, Manitoba.
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Have some extra laughs with Mennoniten Forschen (The Mennonite Enquirer)
