Go-lee/ Giyaling
We have a variety of appetizing traditional foods that are served on special occasions or to special guests. Go-lee is one of my favorite dishes, and I've loved it since my childhood. I still remember my mother preparing it for the occasion of Ganoni, with my brothers and me sitting around the Bukhari (local stove) in excitement, waiting for the last Go-lee to be made. Along with Dadi (grandmother), we used to pay a visit to our wheat fields for the rituals of Ganoni, with Dadi holding a platter of Go-lee and all of us following her. What beautiful days those were!
Basically, Go-lee is served for breakfast with tea. It may seem weird to some people to add salt to tea instead of sugar, but in northern Pakistan, we drink salty tea. The combination of Go-lee and tea is savory, especially if ginger and black pepper are added to the tea.
I would love for my readers to try this tempting dish at home, so here you go:
Ingredients and Utensils You Need:
- Plain flour: 300g
- Eggs: 2
- Salt (as needed)
- Water: 2 cups (milk is optional)
- Butter (homemade): 200g
- Cooking oil: 1 tablespoon
Method:
Take a large deep bowl. Add flour, a tablespoon of butter, and salt to taste.
Whisk the eggs well and add them to the flour mixture.
Add water and whisk all the ingredients until they are mixed well. You can add a pinch of baking powder, but it’s optional.
Heat a pan over moderate heat and grease it with cooking oil.
Fill the coffee scoop with the mixture and spread it on the preheated pan. Adjust the heat accordingly.
If the temperature is right, it will turn golden brown underneath in 50 seconds.
If it’s golden, flip it to cook the other side and cook it for another 40 seconds.
Flip it again and cook for 15 seconds.
When the Go-lee is cooked well, shift it onto a platter. Take a tablespoon of butter and spread it evenly on top.
Repeat the process (steps 6-9) to make another Go-lee.
Happy Eating! :)
