Yemek Tarifleri
 Pita
Bread |
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Materials : |
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1 (1/4 ounce) package active dry
yeast |
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3 3/4 cups flour |
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1/4 cup shortening, softened |
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1 1/2 teaspoons salt |
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1 1/4 cups water |
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Definition
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In a large
mixing bowl soften yeast in warm water. |
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Add 2 cups
flour, shortening and salt. |
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Beat at low
speed of electric mixer for 1/2 minute, scraping bowl. |
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Beat 3
minutes on medium. |
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Stir in as
much remaining flour as you can mix in with a spoon. |
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Turn onto a
lightly floured work surface. |
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Knead in
enough remaining flour to make a soft dough that is smooth and elastic. |
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Cover, and
let rest in a warm place about 15 minutes. |
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Divide into
12 equal portions. |
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Roll each
piece with floured hands into a smooth ball. |
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Cover with a
damp cloth, let rest 10 minutes. |
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Using
fingers, flatten balls. |
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Cover, let
rest 10 minutes. |
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On a well
floured surface lightly roll one piece of dough at a time into a circle 6 inches
in diameter, |
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turning
dough over once. |
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Do not
puncture or tear dough. |
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(Work with
enough flour so dough does not stick) Place on baking sheet. |
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Bake one
sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and
softly set. |
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Turn with a
spatula, and bake 2 more minutes until dough is light brown. |
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Repeat with
remaining dough, baking one batch before uncovering and rolling the next. |
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To serve,
slice bread crosswise and fill the pockets with a filling or cut into wedges and
pan fry |
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to a
crisp for dipping. |
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Turkish
Cornbread |
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Materials : |
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1/2
cup whole wheat flour |
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2
teaspoons baking powder |
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1
teaspoon sugar |
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1/2
teaspoon salt |
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1
cup stone-ground yellow cornmeal |
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1 1/2
cups plain low-fat yogurt |
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2
eggs |
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2 tablespoons
olive oil |
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Definition
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Preheat the oven to 425 degrees. |
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Oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan. |
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Sift together the flour, baking powder, sugar, salt, and cornmeal. |
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Beat together the yogurt, eggs, and olive oil. |
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Stir in the dry ingredients and mix well but don't overwork. |
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Pour into the oiled pan and bake for 30 minutes, until the top is
golden and the bread firm. |
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool
another 15 minutes or |
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more
before slicing (for a loaf) or cutting into squares or wedges if
baked into a cake pan. |
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Storing: Cover the pan with foil, or keep leftover pieces in plastic
bags. |
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This bread does not freeze well. |
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Halva |
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Materials : |
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cup olive oil |
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cups semolina flour |
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cups sugar |
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cups water |
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lemon wedges |
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cinnamon sticks |
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chopped almonds |
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Definition
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Heat the oil and cook the semolina in the oil until golden. |
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Place the almonds to brown with the semolina. |
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In the meantime, warm the water, but do not boil, and dissolve the
sugar in it and throw |
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in the lemon and the cinnamon stick |
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Pour the water into the semolina mix and stir well while pouring. |
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Keep heating until the mixture becomes thick. |
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Pour the mix into a Bundt pan and garnish with sesame seeds and
cinnamon. |
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Let stand and serve at room temperature. |
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Easter
Tartlets |
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Materials : |
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2 (4 ounce)
packages mini graham cracker tart crusts |
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1 (8 ounce) package
cream cheese, softened |
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1 (14 ounce) can
sweetened condensed milk |
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1/2 cup frozen
lemonade concentrate, thawed |
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red
food coloring (optional) or yellow food coloring (optional) or green
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food coloring
(optional) |
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1 1/2 cups frozen
non-dairy topping, thawed |
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fresh sliced fruit or
assorted decorative candies |
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Definition
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Beat cheese in large bowl until fluffy. Gradually beat in sweetened
condensed milk until smooth. |
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Stir in lemonade concentrate. Add desired amount of food coloring.
Gently stir in whipped topping. |
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Spoon into crusts. Chill 3 hours. Top with fruit or candies.
Refrigerate leftovers. |
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Lemon-Pistachio
Baklava |
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Materials : |
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SYRUP |
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1
cup sugar |
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1/2
cup water |
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3
tablespoons honey |
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1 1/2
teaspoons grated lemons, rind of |
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1 tablespoon lemon
juice |
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1/2
teaspoon vanilla extract |
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FILLING |
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2
cups raw pistachios |
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1/4
cup sugar |
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2
teaspoons finely grated lemons, rind of |
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PHYLLO |
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1
cup unsalted butter, cut up |
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24
sheets frozen phyllo dough, thawed |
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Definition
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Combine all syrup ingredients in medium saucepan. |
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Bring to a boil over medium-high heat. |
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Reduce heat to medium or medium-low; gently boil 5 minutes or until
slightly thickened. |
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Cool. |
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(Syrup will thicken as it cools.) Place half of the pistachios in
food processor; process
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until
finely chopped |
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Repeat with remaining pistachios. |
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In medium bowl, combine all filling ingredients. |
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Heat butter in microwave-safe measuring cup in microwave on high 40
to 60 seconds
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or until melted; skim and discard foam off top. |
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Pour clear butter into small cup; discard remaining milky substance
at bottom. |
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Heat oven to 350°F. |
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Butter 13x9-inch baking pan. |
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Unroll phyllo onto cutting board; cut to 13x9 inches. |
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Discard excess phyllo, or reserve for another use. |
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Cover phyllo with large dry towel. |
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Lay 1 phyllo sheet in bottom of pan; brush with butter. |
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Repeat, using 12 phyllo sheets. |
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Evenly sprinkle filling over phyllo. |
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Top with remaining 12 phyllo sheets, brushing each layer with
butter. |
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Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to
bottom. |
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Cut diagonally to create diamond shapes, or cut into squares. |
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Bake 25 to 30 minutes or until slightly puffed and light golden
brown. |
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Place on wire rack; immediately pour cooled syrup over baklava. |
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Cool completely. |
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TIP*Look for shelled pistachios that are not roasted and salted;
they will have a brighter green color. |
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Börek
– Turkish Pasties |
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Materials : |
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Dough
(for 16 pasties) |
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100 g butter |
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200 ml milk, at
room temperature |
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2 teaspoons
sugar |
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1 teaspoon
salt |
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20 g fresh yeast |
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2 eggs |
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2 egg whites
(save the yolks for brushing the pasties!) |
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1000 ml all-purpose
flour |
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Feta cheese filling (for 8
pasties) |
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1 small onion |
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1 garlic clove |
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1 tablespoon
oil |
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200 g feta cheese |
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1 egg |
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100 ml chopped
fresh parsley |
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50 ml chopped
fresh dill |
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50 ml plain
yogurt |
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1/2 teaspoon salt
black pepper |
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Ground beef filling (for 8 pasties) |
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300 g ground beef |
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1 onion |
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1 garlic clove |
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1 tablespoon
oil |
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100 ml chopped
fresh parsley |
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1/2 tablespoon
lemon juice |
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1-2 teaspoon chili
paste |
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1 1/2 teaspoons
ground paprika |
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1 teaspoon
sugar |
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1/2-1 teaspoon salt
black pepper |
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Definition
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To make dough: Melt butter. Add milk, sugar and salt. Check the
temperature |
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(it should be 35-37 C) and crumble yeast into the mixture. Add eggs
and egg |
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whites, stir. Gradually add flour; knead the dough for about five
minutes or until |
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it is smooth and elastic and starts to pull away from the edges of
the bowl. Cover |
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and let rise for 30-60 minutes. |
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To make cheese filling: Finely chop onion and garlic. Heat oil in a
pan and cook |
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onion and garlic until softened. Let cool. Crumble feta in a bowl
with a fork and mix |
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all ingredients together into a paste. |
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To make ground beef filling: Finely chop onion and garlic. Heat oil
in a pan and |
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cook onion, garlic and ground beef until browned. Add all remaining
ingredients |
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except for egg. Check the taste: the filling should taste fairly
strong and salty. |
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Let cool and finally mix in egg. |
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Preheat oven to 225°C Line a baking sheet with parchment paper. Oil
the baking |
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board and turn the dough on it. Divide the dough in half and cut
each half into 8 pieces |
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Roll each piece out into an oval about ½ cm thick. Divide the
fillings between the |
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16 ovals. Turn a few centimetres of the dough on top of the filling
on each side |
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and pinch the ends together tightly, so you have a boat-shaped
pasty. (You |
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can bring the sides quite close together, as the pasties "open" a
bit as they bake). |
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Carefully transfer the pasties on the baking sheet. Brush the sides
with egg yolk |
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and bake in the preheated oven for 10 minutes. |
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Serve warm or at room temperature. |
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Turkish
" Cigarette " Pastry |
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Materials : |
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2
sheets phyllo pastry |
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300 g
feta cheese |
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1
cup parsley, chopped oil, for deep frying |
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Definition
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In a mixing bowl, mash the feta cheese and mix in the chopped
parsley. |
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Divide the cheese mixture into 24 equal portions. |
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Lay out the filo sheets and cut them into a total of 24 triangles
(the easiest way to lay |
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them on top of other, cut from 12 o'clock to 6 o'clock, then from 9
o'clock to 3 o'clock, |
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then
divide up each quarter into 4 triangles- but I'm sure experienced
pizza makers |
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have a much more scientific method!). |
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To roll your"cigarettes", put a portion of cheese at the wide end of
a triangle, then fold |
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in the edges to seal the cheese in before rolling it all up; you can
seal the very tip of |
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your roll with a little water |
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When all the rolls have been assembled, deep fry them until they are
golden and crispy. |
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Serve freshly fried. |
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Baklava |
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Materials : |
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Syrup |
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1 cup water |
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1 cup sugar |
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2 tablespoons
rose water |
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1 lb phyllo
dough, cut in half to make 9x13 inch sheets |
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1 cup
margarine, melted |
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Filling |
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2
cups chopped walnuts or pistachios |
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1/2 cup sugar |
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2 tablespoons
rose water |
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Definition
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TheSyrup |
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Boil the water and sugar for 2 minutes. |
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Add the rose water. |
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Cool and then refrigerate. |
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TheFilling |
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Grind the nuts, sugar and rosewater together in a food processor or
blender until of a pasty consistency. |
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Assemble |
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Brush oblong cake pan with melted margarine |
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Place a sheet of phyllo in the pan, brush with margarine and
continue this until you have used half the |
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phyllo and half the margarine |
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Sprinkle the filling evenly over the top |
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Layer the rest of the phyllo and margarine, brushing the top with
margarine |
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Preheat oven to 350 degrees. |
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Cut 1 inch wide strips to the bottom of the pan, and then cut on the
diagonal to make diamond shapes |
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Bake for 30 minutes, then reduce the heat to 300 degrees and bake
about 10 minutes more, or until |
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golden brown. |
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Re-cut the pieces you have already cut, then pour the syrup over
all. |
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The syrup will absorb into the pastry. |
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Pogaca
(Farmers Bread) |
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Materials : |
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1/4
cup fat |
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2 lbs plain
flour salt |
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2/3 cup fresh
yeast cakes |
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1 1/3 cups water |
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Definition
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Rub fat in 1-1/2 pounds flour; add salt and yeast previously
dissolved in a little lukewarm water and mix. |
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Knead well, occasionally sprinkling the dough with the remaining
flour. |
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Dough must be neither stiff nor soft. |
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Roll the dough out into the size and shape of a round baking dish. |
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Oil or grease and flour the baking dish and place the dough in it. |
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Cover |
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Let it rise for 15 minutes. |
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Prick with fork, tarting 1 inch from the edge and making circles
spaced 1 inch from another. |
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If desired, brush with egg yolk. |
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Bake in a hot oven (425 F) about 1 hour. |
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When it is half done, set the oven on moderate. |
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Serve Pogaca cut into a long narrow strip. |
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Pasta
with Turkish Yogurt Sauce |
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Materials : |
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Yogurt Cheese Labaneh
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1 cup nonfat plain yogurt |
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1/2 clove garlic, optional |
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Pasta |
1/2 lb angel hair pasta
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1/2 tablespoon unsalted butter, melted
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1/4 teaspoon sweet paprika
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salt & freshly ground black pepper
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Definition
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Yogurt Cheese (Labaneh): Line a strainer with 2 layers of
cheesecloth; place the |
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strainer over a bowl and pour the yogurt into the strainer; set
aside at room temperature |
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for at least 8 hours or until very, very thick |
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If using the garlic, push it through a garlic press and stir into
the thickened labaneh. |
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Refrigerate |
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Pasta: Make sure labaneh is at room temperature; boil the pasta in
salted water until al dente; |
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drain and return to the pot, stirring until all liquid has
evaporated. |
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Add the paprika to the melted butter; toss the butter mixture and
yogurt cheese with the |
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pasta; season with salt and pepper. |
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