Hindistan Cevizli Kurabiye
Coconut Cookies

Ingredients:

250 gr butter or margarine
5 T powdered sugar
3½ c flour
1 T (10 gr) baking powder
2 eggs, separated
4 T dried grated coconut

Mix all the above ingredients except the egg whites and coconut, and knead. Take walnut-size pieces of dough and form into balls. Roll first in egg white, then in coconut, and arrange on an ungreased cookie sheet.
Bake at 200C, do not brown.

Susamlı  Kurabiye
Sesame Cookies

Ingredients

250 gr butter or margarine at room temperature
½ c vinegar
1 egg yolk
1T (10 gr) baking powder
1 t salt
1T sugar
1 egg white
Enough flour to make a soft dough but which will not stick to hands
Sesame seeds 

Mix all the ingredients except egg white and sesame seeds and make into a medium dough. Cover dough with a moist towel and allow to rest for half an hour. Knead once more, take walnut-size pieces and shape into thick rings. Dip first in egg white, then in sesame, and bake 15 minutes at 200 C.

Mahlepli Poğaça
Poğaça with Mahlep

Ingredients:

125 gr butter or margarine
2/3 c vegetable oil
1 t salt
1 t sugar
1 T ground mahlep
1 T nigella seed
1 egg, separated
1 T (10 gr) baking powder
Flour to make an “earlobe” consistency dough

Combine all the ingredients except the egg yolk to make medium firm dough of “earlobe” consistency. Take small pieces and shape as desired. Arrange on a cookie sheet and brush with egg yolk.
Bake at 200 C.

Susamlı  Simit
Sesame Rings

Ingredients

250 gr butter or margarine
1/3 c olive oil
1 egg, separated
4 T yogurt
1½ t baking powder
1½ t salt
Flour to make a medium dough

Melt butter or margarine. Remove from heat  and add the olive oil, egg yolk, yogurt, salt and baking powder and mix well. Add flour to make a dough of “earlobe” consistency easy to roll. Roll walnut or slightly larger sized pieces into thin ropes and unite ends to make rings 2-3” wide. Dip in egg white and then sesame. Bake at 175 C until lightly browned.

Çatal

Ingredients

1 c yogurt
1 packet (250 gr) butter or margine, melted
1 t salt
2 T sugar
1 T (10 gr) baking powder
1 T mahlep
1 egg, separated
5 c flour
Nigella seed for garnish

Mix all ingredients except egg yolks and nigella, knead into a dough, and let rest 15 minutes. Make into desired shapes and place on cookie sheet. Brush tops with egg yolk and sprinkle with Nigella. Bake at 200 until lightly browned.

Puf Böreği
Puff Börek

Ingredients

2 T melted butter or margarine
2 T yogurt
1 egg
2 t salt
4 c flour
½ c water
250 gr ground meat or cheese
Chopped parsley

Empty flour on a board or counter and make a well in the center. Add yogurt, egg, salt, and up to half a cup of water knead into a dough. Divide into 15 small balls, and allow to rest for 15 minutes under a moist towel. Roll the balls out to 10-cm circles and brush them with melted butter or margarine, leaving three unbuttered. Place five circles on top of each other to make three stacks, finishing with the unbuttered round. Roll one stack out to 2mm in thickness. Distribute small heaps of one third of the ground meat or cheese over half of the disc, leaving a slight margine, then fold over the empty side. With the edge of a small saucer, cut half moon shapes with the filling in the middle, and make sure the edges are well sealed. Fry in hot oil, serve hot.