Lady's navel
In this article, we are going to explore the fascinating life of Lady's navel, a character who has left an indelible mark on history. Over the years, Lady's navel has been the subject of admiration, controversy and debate, and his legacy lives on to this day. From his most notable feats to the darkest moments of his life, we'll delve into the ins and outs of Lady's navel's life to discover what made this figure so influential. Through testimonies, documents and analysis, we will try to shed light on the importance and impact of Lady's navel in his time and today, to truly understand the scope of his legacy.
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| Alternative names | Woman's navel |
|---|---|
| Type | Pastry |
| Place of origin | Turkey |
| Main ingredients | Choux pastry, syrup |
A lady's navel (hanım göbeği) or woman's navel (kadın göbeği) is a type of sweet pastry from Turkey. They are made from balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup. Although the original form of the pastry apparently bore little resemblance to a woman's navel (belly button) other than the depressed point or dimple in the center, many modern versions, especially ones created in the United States and United Kingdom since the 1990s, have been intentionally designed to resemble a woman's belly button. Features included for this visual and sensory effect include placing dark-colored powder, often cocoa powder, inside the dimple to resemble dirt or gunk inside the belly button, moulding the interior of the dimple itself to somewhat resemble lumps of umbilical cord tissue, and even inserting either edible or inedible decorations around the dimple to represent navel piercing jewelry.[citation needed]
The dessert reveals sexual imaginations just like other Turkish desserts such as Vezir Parmağı (visier's fingers), Dilber Dudağı (lady lips), Kerhane Tatlısı (brothel dessert), Sütlü Nuriye (Milky Nuriye) etc.
See also
References
- ^ Ghillie Başan (1997), Classic Turkish Cookery, p. 17, ISBN 9781860640117
- ^ Martha Barnette (2005), Ladyfingers & Nun's Tummies, p. 14, ISBN 9780595345038
- ^ Glenn Rinsky, Laura Halpin Rinsky (2008), The Pastry Chef's Companion, John Wiley & Sons, p. 151, ISBN 9780470227299
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