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Revani

Ingredients

275 gr fine semolina (1 2/3 c)
50 gr flour (1/3 c
250 gr sugar (1 c + 2T)
50 gr melted butter (1/3 c)
9 eggs, separated
Grated zest of one small lemon
1 pinch falt

For preparing pan:
½ T butter for greasing pan
1 T flour

Syrup:
950 gr sugar (4 c)
800 gr water (3 ¼ c)
1 T lemon juice

Butter pan, then shake 1T flour around the pan to coat well. Separate eggs. To the yolks, add the sugar and lemon zest, and whisk for 7-8 minutes or beat until foamy with a hand mixer. In another clean bowl, beat the egg whites with a pinch of salt until soft peaks are formed. Add the semolina and flour to the yolks, followed by the butter, and finally fold in the egg whites. Pour and scrape this dough into the prepared pan, and bake in a medium oven for approximately one hour. When the revani is done, pour over the syrup and allow to cool completely before serving.

Tel Kadayıfı
Shredded Wheat Pastry

Ingredients

750 gr kadayıf dough (available at middle eastern grocery stores)
350 gr clarified butter (1 ½ c)
200 gr shelled pistachios or chopped walnuts

Syrup:
1150 gr sugar (1 ¾ c)
925 gr water (3 ¾ c)
1 T lemon juice

First make the syrup: Combine sugar, water and lemon juice in a saucepan and boil together for 5 minutes. Remove from heat and set aside. Divide the kadayıf dough into two parts, and fluff so that no lumps or heavy/light places exist. Spread half of the dough evenly on the bottom of a round baking pan. Spread the nuts over this, and top with the other half of the kadayıf dough. Melt the butter and drizzle evenly over the surface of the kadayıf, then bake for 40 minutes in a medium oven until the top has browned evenly. When it is done, remove from the oven and immediately pour the prepared syrup over the top. Allow to cool and serve.

Yoğurt Tatlısı
Yogurt Pastry

Ingredients

250 gr firm yogurt (1 c)
250 gr powdered sugar (1 ½ c)
300 gr flour (2 c)
25 gr melted butter (2 ½ T)
3 eggs
½ level teaspoon baking powder

Syrup:
750 gr sugar (3 c)
870 gr water (3 ½ c)
1 t lemon juice

Place the yogurt in a bowl and stir well to remove lumps. Add the powdered sugar, eggs, the butter and the flour, and stir or knead to make a dough. Spread this dough in a round baking pan, and bake in a medium oven for 45-50 minutes until lightly brown. While the pastry is baking, make the syrup: Combine sugar, water and lemon juice in a saucepan and boil together for 5 minutes. When done, remove from the oven and slowly drizzle the syrup over the top, allowing it to soak in well. When cool, cut in squares or diamonds and serve.

Samsa

Ingredients

1 500 gr package of ready made puff pastry
1 c ground almonds or walnuts
1/3 c coconut
1 egg, separated
1/3 c sugar

Syrup:
4 c sugar
3 c water
Juice of ½ lemon

Thaw the puff pastry. In a bowl, mix the egg white, the coconut, ground nuts and sugar. It should be like a thick paste. Take one square of puff pastry and open it a bit with a rolling pin till it is 2 mm thick. Take a spoonful of this and spread along one edge of a piece of puff pastry, fold over once, then roll up. Cut this roll into four equal pieces. Repeat with the remaining sheets and arrange in a pan. Brush tops with egg white. Arrange in a pan and bake in a medium oven (180 C) until puffed and nicely browned. While they are baking, boil together the sugar, water and lemon juice. When the samsa are done, put into a deep dish and pour the hot syrup over the hot samsa and allow to cool and soak for 2 hours.

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