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The Turkish Bath
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Desserts
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.
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