Ingredients:
- 1 glass flour
- 1/4 glass water
- 2 eggs
- 1/5 tablespoon salt
- 1 teaspoon olive oil
- 1 1/3 glasses starch
Filling:
- 1 glass melted margarine
- 1 1/2 glasses ground walnuts
Syrup:
- 2 glasses granulated sugar
- 2 glasses water
- 2 teaspoons lemon juice
Prepare the dough according to the dough for the
baklava recipe. Place the dough pieces on each other
on a woodwn board. Cut these pieces according to the
size of the tray where they will be cooked. Grease the
tray lightly and place one layer of dough over. Pour
1/2 tablespoon melted margarine evenly over the dough.
Place only half of the pieces of dough on the tray so
that there is one layer of dough, and margarine over
that. When half of the dough is used up, sprinkle
ground walnuts over. Over the walnuts place another
layer of dough, spread some margarine, then another
layer of dough, continue until all the pieces of dough
are used. Cut the pieces of dough into the shape of
baklava, place in a moderately heated oven and cook
for an hour until the colour of the baklavas turn
golden brown. Put granulated sugar, water and lemon
juice into a pan, melt the sugar over moderate heat
and boil for about 15 minutes until the mixture
becomes a syrup. Remove from heat and allow to cool
for 10 minutes, brush with but
Ingredients:
- 750 gr. tel kadayif (pastry made into thin long
thread-like strips; available at Turkish stores)
- 1 1/2 glasses of margarine
- 2 glasses of walnuts
Syrup:
- 4 1/2 glasses granulated sugar
- 3 3/4 glasses water
- 1 teaspoons lemon juice
Flake kadayif and place on a shallow cake pan,
sprinkle crushed walnuts over evenly and spread the
other half of the kadayif on top. Sprinkle melted
margarine over and place in moderate oven to bake for
40 minutes.
SYRUP: Meanwhile, put the granulated sugar, the water
and lemon juice into a saucepan and boil until
moderately thick. When golden brown, take kadayif out
of oven and sprinkle boiling syrup over immediately.
Cover and allow to cool. When cool, place a plate
large enough over the top of the pan and transfer
kadayif onto the plate by turningit upside down.
Ingredients:
- 300 gr. yassi kadayif
- 4 eggs
- 1 1/4 glasses olive oil
- 1 1/4 glasses ground wheat
Syrup:
- 2 glasses granulated sugar
- 1 1/3 glasses water
- 1 teaspoon lemon juice
Put sugar, water and lemon juice into a pan, and
stir over moderate heat until the sugar melts, boil
for 10 minutes until it becomes a syrup and leave
aside.
Trim 1/4 inch from the edge of the yassi kadayif. Beat
the eggs in a bowl and roll the kadayif in the beaten
egg. Heat the olive oil in a frying pan then fry 3-4
kadayifs each time, fry both sides, remove from the
pan and drain. Dip in and out of boiling water and
place immediately into the prepared syrup. Repeat this
for all pieces of kadayif. Cover with a plate and
allow them to stand in the syrup for an hour. Place
the kadayif on a serving plate sprinkle ground walnuts
over and serve.
Ingredients:
Pastry
- 2 tablespoons melted margarine
- 1 glass flour
- 3 tablespoons water
- 4 eggs
- 1/2 teaspoon salt
- 1 1/4 glasses olive oil
Syrup:
- 2 glasses sugar
- 1 3/4 glasses water
- 1 teaspoon lemon juice
SYRUP: Put the sugar, water and lemon juice into a
saucepan, and after melting the sugar by stirring,
allow it to boil until moderately thick. Set aside to
cool.
PASTRY: Heat the margarine in a saucepan, add the
water and salt and bring to the boil. Reduce heat and
add the flour at once. Stir the mixture constantly
with a wooden spool and continue until mixture leaves
the sides of the pan and forms a ball. This should
take 6 minutes, then remove pan from heat and set
aside to cool. When cool, add the eggs and knead for
approximately 10 minutes, using a pastry bag with a
large nozzle, put 7-8 pastries in a pan containing the
heated olive oil. Start frying the pastry over low
heat, increase heat when pastry puffs up a bit and fry
until golden. Remove fried pastry with a perforated
spoon, draining away the oil, the put into the syrup.
Strain off the syrup, place tulumba on serving plate
and serve cool.
Ingredients:
- 1 glass flour
- 1 glass margarine
- 1 1/4 glasses granulated sugar
- 5 glasses water
Heat the margarine in a saucepan very gently, and
saute the flour until golden brown in the margarine
for 40 minutes over low to moderate heat. When the
flour turns light golden, put the sugar and water in a
seperate saucepan and make a syrup by boiling gently.
Add the syrup to the saucepan with flour and simmer
for 20 minutes, then take out small pieces of the
helva with a wooden spool, form into balls and place
on a serving plate. Serve warm.
Ingredients:
- 2 glasses thick semolina
- 3/4 glass margarine
- 1 3/4 glasses granulated sugar
- 3 1/2 glasses milk
- 1/8 glass pine nuts
Melt the margarine in a pan, add the pine nuts and
semolina, and saute over heat a little less than
moderate for 40-50 minutes while continuously stirring
until the colour of the pine nuts changes. Add the
milk and stir well, add the sugar and continue to
stir. Cover the pan and cook over low heat for 20
minutes. Remove the pan from heat, allow to cool for
half an hour, stir the helva thoroughly with a spoon,
put a plate and serve.
Ingredients:
- 1 kg. dried appricots
- 4 glasses granulated sugar
- 3/4 glass ground almonds
- 3/4 glass ground pistachio nuts
- 3 egg whites
- 150 gr. cream
- 1/2 lemon (the juice)
- 1 pinch of salt
- water
Blend the ground pistachio nuts, almonds and 3/4
glass of sugar. Bring 3 glasses of water to the boil
and add the lemon juice and 3 1/4 glasses of sugar to
it. Stir until the sugar melts, allow to boil until
rather thick and add the apricots. Bring to the boil
and remove the heat. Meanwhile, place two sheets of
wax paper in a deep pyrex dish after decoratively
creasing the edges of the sheets. Place one layer of
the cooled apricots on the sheets with their syrup,
sprinkle some of the ponded nut mixture over and
repeat until 6 layers are obtained. Sprinkle ponded
nut mixture over the last layer and top with cream.
Whip the egg whites with some salt until stiff and
spread it over the sweets like icing. Put sweets in
moderately hot oven and cook until top becomes brown.
Remove from oven, and serve when cool.
Ingredients:
- t tablespoons melted margarine
- 1 1/2 glasses water
- 1 glass flour
- 2 eggs
- 1 egg yolk
- 1/2 tablespoon salt
- 1 1/4 glasses olive oil
Syrup:
- 2 glasses sugar
- 1 3/4 glasses water
- 1 tablespoon lemon juice
SYRUP: Put the sugar, water and lemon juice into a
saucepan, and after melting the sugar by stirring,
allow it to boil until moderately thick. Set aside to
cool.
PASTRY: Heat the margarine in a saucepan, add the
water and salt and bring to the boil. Reduce heat and
add the flour at once. Stir the mixture constantly for
7 minutes with a wooden spoon. Remove from the hit and
set aside to cool. When cool, add the eggs and egg
yolk and knead or 10 minutes. Take walnut sized pieces
of the pastry and form into finger shapes with hands
wetted with olive oil. Put shaped pastry into a pan
containing warm olive oil and fry over a low heat
until it puffs up a bit. Turning the heat up to
moderate, continue frying until golden. Remove pastry
with a perforated spoon, straining out, the oil out
and put into the syrup. 15 minutes later, take vezir's
fingers out of the syrup. Place on serving dish and
serve.
Ingredients:
- 1 1/3 glasses flour
- 4/5 glass water
- 1 tablespoon margarine
- 30 gr. yeast
- 1/2 teaspoon salt
- 1 glass olive oil
Syrup:
- 1 3/4 glasses granulated sugar
- 1 1/2 glasses water
- 1 teaspoon lemon juice
Put the granulated sugar, water and lemon juice
into a pan, place on moderate heat and stir until the
sugar melts. Boil for 15 minutes until the syrup
thickens.
Put flour in a bowl, make a well in the centre, put
the yeast, melted margarine and salt in the well, stir
while gradually adding water, until the flour absorbs
the water. Mix together until it becomes a dough, put
near a warm place and allow to rest for the dough to
swell and puff up for about an hour. Heat the olive
oil in a deep frying pan. Take a piece of dough and
squeeze it in the hands, the dough will leap up in
between the thumb and second finger; from this, take
pieces the size of a nut with a spoon, and then dip in
and outof cold water, afterwards, put these pieces
into the frying pan. Put 7-8 pieces of dough into the
pan every time. As the balls puff up and turn into a
golden color, remove from the pan and drain away the
oil. Repeat this until all the dough is finished and
place the fried balls in syrup. After the balls absorb
the syrup, place in a serving dish, and serve.
Ingredients:
- 2 glasses flour
- 7 tablespoons margarine
- 75 gr. icing sugar
Frosting:
Put the margarine and sugar into a bowl and knead
until the margarine turns white. Add the flour while
kneading to make into a dough. From dough into a long
round shape on a wooden board, cut into pieces of
desired sizes, form pieces into balls and place on
greased baking sheet leaving 1 inch between each. Put
in moderately hot oven to bake for 30 minutes. Make
sure that the tops do not brown too much. Place
biscuits on serving plate, frost with icing sugar and
serve when cool.
Ingredients:
- 2 kg. bulgur (boiled and pounded wheat)
- 250 gr. bread yeast
- 1/2 kg. granulated sugar
Boza is the favourite drink of particularly cold
winter nights, and is sold by the boza sellers as they
walk around the streets. Boza sellers who frighten the
children with their deep voices are traditional
characters of old Istanbul.
Clean the stalks and stones from the bulgur, wash
several times and cook in plenty of water until it
becomes a mush. Remove from heat, cover with a piece
of cloth to keep warm and let it stand overnight.
Strain the mush which is almost solidified through the
strainer. In another bowl dissolve the bread yeast in
warm water, strain and add to the bulgur. Add the
sugar and put in a glass jar or glazed pan, close to
lid tightly. Once in a while stir with a scoop. After
3-4 days a not too sour boza will be obtained.
Put the boza in glasses, sprinkle cinnamon over and
serve along with roasted yellow chick peas (leblebi).
Ingredients:
- 1 1/2 glasses ground wheat
- 2/5 glass rice
- 30 glasses water
- 3 glasses milk
- 3 glasses granulated sugar
- 50 gr. dried beans
- 50 gr. dried broad beans
- 50 gr. chick peas
- 100 gr. walnuts
- 100 gr. dried apricots
- 150 gr. sultanas
- 100 gr. figs
- 25 gr. white pile nuts
- 25 gr. currants
- 100 gr. almonds
- 1/3 glass rose water
Soak wheat and rice overnight in cold water. Pour
out that water and add 30 glasses fresh water, cook
over heat a little less than moderate for 6-7 hours
until the wheat is tender. Pour through a strainer,
press with a wooden spoon in order to strain. Stir
this wheat essenced water thoroughly and measure it.
There should be about 12 glasses, add to this wheat
essenced water, sugar and milk, place on heat and stir
until the sugar melts. Boil either once or twice until
the mixture becomes the consistency of quite a thick
soup. Soak the beans; dried broad beans and chick peas
overnight in cold water. Boil them the next day and
add to the mixture along with the cleaned and washed
sultanas, currants, dried apricots cut into small
pieces, white pine nuts, boiled almonds after removing
their skins, chopped walnuts and rose water. Bring to
the boil. Remove from heat and pour immediately into
various bowls. After completely cooling, decorate with
almonds, walnuts and pomegranates.
Ingredients:
- 225 gr. rose leaves (without stalks)
- 6 1/4 glasses granulated sugar
- 3 3/4 glasses water
- 4 lemon salt cubes or 4 tablespoons lemon juice
Put the water and rose leaves into a pan, cover and
boil until the rose leaves go almost a white color.
Then add the sugar and boil with the lid off until the
syrup thickens. Dissolve the lemon salt cubes in 1/8
glass water (or add the lemon juice to the water),
pour this into the pan after the syrup has thickened,
bring to the boil once, remove from heat, and with a
perforated spoon remove the foam on the syrup. Pour
the jam into a bowl, and after it has completely
cooled down, put into a jaar and close the lid
tightly. Eat as desired.
Ingredients:
- 1 medium pumpkin skinned and cut into slices.
- 4 cups of water
- 1/2 cup walnutes chopped
Put the pumpkin pieces into a big sauce pan. Cover
the pumpkin with as much sugar as possible and let it
rest overnight. Boil the pumpkin with the juice and
the sugar over medium heat about 45 to 60 minutes.
Cool it before serving. Serve with walnuts garnished
on top.
