Ancient recipes call these little pastries taratir-at-turkman or ‘bonnets of the Turks’. The quantities below make a large number of pastries.
Place the egg yolks in a large mixing bowl, add salt and beat until thick and lemon-coloured. Add the sugar and brandy, and continue beating. Add the yoghourt and mix well. Sift in the flour, stirring with a wooden spoon to begin with, and then working the dough by hand. Knead on a floured board until the dough blisters, then roll out as thinly as possible with a floure