SIYAH ZEYTIN VE KURU DOMETESLI KAHVALTI EKMEGI

MALZEME

• 2 fincan un
• 1-2 cay kasigi tuz
• 1 paket kuru maya
• 2-3 yemek kasigi zeytin yagi
• 3 yemek kasigi sut ( ilimis veya oda sicakliginda )
• 2 cirpilmis yumurta
• 50 gr kuru tomates
• 10 tane siyah zeytin
• 1 yemek kasigi susam

1) Once unu tuzla eleyin. Mayayi karistirin ve zeytin yagi, sut ve cirpilmis yumurta ile guzel bir hamur yapin.

2) Hamuru unlanmis bir zemine aktarip 5-6 dakika yugurun. Hamuru yaglanmis derin bir tasa aktarin ve 2 saat bir kenarda mayalanmaya birakin.

3) Iki saat sonra bir iki yumruklayarak havasini alin. Kucuk parcalara kesilmis kuru dometesi ve cekirdegi alinmis zeytinleri hamura ilave edin.

4) Hamuru 8 parcaya ayirin ve yuvarlak sekil verin. Hafif yaglanmis tepsiye aktarin ve 25-35 dakika daha tepside mayalanmasi icin bekletin.

5) Sonra sutle uzerlerini fircalayin ve susam serperek, onceden isitilmis ( once firini 10-15 dakika isitin ) firina verin. 230 C derecede 10-15 dakika pisirin ve servis yapmadan once biraz sogumaya birakin.

Afiyet olsun.

HASHASLI KATMER

Merhaba arkadaslar,

Hashasli katmer denince cokuklugumu hatirlarim guzel anilarla. Isparta ve yoresinde hashasli katmer evlerde, ozel gunlerde ve ozellikle  bayramlarda, muhakkak yapilir. Aslinda katmer mayali hamurla yapilir ama ben vaktim az oldugu zamanlar bu usulle yapiyorum ve bayaa yumusak oluyor. Umarim sizde begenirsiniz.

MALZEMELER : 2 KATMER ICIN

• 400 g ( 4  fincan ) un
• 1 tatli kasigi tuz
• 250 ml ( 1 fincan ) sut ve ilik su karisimi
• 1 yemek kasigi zeytin yagi
• 1 yumurta

Ici icin

• 2 fincan cekilmis veya dovulmus hashas
• 6 yemek kasigi yag

YAPILISI

1) Un ve tuz elenir. Bir kabin icinde yumurta, yag,  sut ve su karistirilir. Bu karisimla hamur yapilir. Iyice ozlestirilir. Uzeri nemli bir bezle ortulur ve 10-15 dakika bekletilir.

2) Hamur iki parcaya ayrilir. Her parca unlanarak 30 - 35 cm capinda acilir.

3) Hashas ve yag karistirilip acilan hamurlara paylastirarak yayilir ve rulo seklinde sarilir, yukarida goruldugu gibi.

4) Ikinci defa hamur tekrar merdane ile acilir. Bu sefer 20- 22 cm capinda.

5) Her iki tarafi az yaglandiktan sonra sacta veya yanmaz tavada ,kisik atesde her iki tarafi  10- 12 ser dakika pisirilir.

6)Pisen katmerler ust uste konup temiz bir bezle ustu ortulur. Biraz soguyunca servis yapilir.

NOT : Bazi yorelerde hashasa sekerde katiliyor. Tatli isterseniz bir iki tatli kasigida seker ilave edin hashas ve yag karisimina.

Olcu olarak uluslar arasi olcu CUP = CAY FINCANI kullandim.

1 cay fincani un= 100 gram.

AFIYET OLSUN.

HELVA WITH HONEY AND PINE NUTS ( BALLI VE FISTIKLI HELVA )

Hi All, today I enjoyed making this sweet dish with semolina, honey and ground nut. It is different from the traditional helva and not so fluffy because of the honey but I loved the combination and it is a lot lighter than traditional helva. Serve it on its own or with whipped cream.

YOU NEED

• 2 tbsp melted butter
• 1 tbsp pine nuts
• 4 tbsp fine semolina
• 2 tsp sugar
• 3 tbsp ground almond or ground nut
• 250 ml half and half water, milk
• 1 good heaped tbsp runny honey
• ground cinnamon for sprinkling

1) Place butter and pine nuts in a non stick frying pan. Cook the nuts over a medium heat until lightly browned.

2) Add the semolina and sugar, ground nut and cook further 3-4 minutes stirring all the time until the semolina is browned lightly.

3) Add  water and milk mixture and and honey. Stir and mix until all the liquid is absorbed, for further 5  minutes on low heat.  Turn the heat off. Cover the helva with 3 sheets of kitchen paper. Place a lid and let the helva stand for 25-30 minutes.

4) Take the cover and the lid off, spoon helva  into a serving plate and fluff it with a fork. Sprinkle with cinnamon before serving. Serve it warm or cold.

BRANDY SAUCE

This sauce s so good with Christmas pudding and mince pies.

• 2 egg yolks
• 2 tbsp cornflour
• 2 tbsp caster sugar
• 250 ml milk
• 3 tbsp brandy

Mix cornflour with egg yolks and sugar  in a bowl until smooth. Add the milk gradually and transfer this mixture into a non stick sauce pan. Cook for 3-5 minutes, stirring constantly. Then add the brandy. Take it off the heat and stir it well. Serve it  straight away or warm with Xmas pudding and  sweet mince pies.

KIYMALI PIDE ( PIDE WITH GROUND MINCE )

INGREDIENTS

FILLING

• 250-300 g lean lamb or beef mince
• 1 onion, diced
• 2-3 tomatoes
• handful of fresh parsley
• salt and black pepper
• chili pepper ( optional )

FOR THE DOUGH

• 400 g plain flour
• 2 tsp dried yeast
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp natural yogurt
• 50 ml olive oil
• 2 eggs, whisked
• 50 ml warm milk
• 1 egg yolk for glazing

METHOD

Mix yeast and salt with  sifted flour. Add sugar olive oil,  whisked eggs and warm milk  in a dip bowl and mix it to bind. Transfer the dough on to a floured surface and knead for 5 minutes. Form a ball, cover with cling film and let it rise for an hour until it doubled in size. Knock the air out and knead for 1-2 minutes. Cover and let it rest another 45 minutes.

In the mean time, prepare the FILLING

Put the onion in a food processor and pulse it 2-3 times. Add chopped tomatoes, mince, parsley, chili, salt and peeper and pulse it until mixed well and you achieved a ball of the mixture. Transfer into a calender and let the excess water drain.

Transfer the dough on the floured surface. Break the dough into 8 equal pieces. Roll each dough 25-30 cm long and 10 cm wide. Put 1 heaped tbsp of the mince mixture in the middle of the dough and shape it with your finger tips. Fold  the edges of the pide inwards  like a boat ( see picture above ) Place pides on greased baking tin and glaze them using the brush, with egg yolk. Cook  the pides in preheated oven, in the middle shelf at 220 C,  200 fan  setting, for 15- 20 minutes. 

NOTE : I cooked 4 pides at a time but  if you are cooking one or two at a time you may need less time to cook.

NARLI GULLAC ( GULLAC WITH POMEGRANATES )

Hi all, gullac is a very light and delicious desert, especially popular during Ramazan. It is made from starch, flour,  milk and poured over a large  hot pan (sac ) thinly and cooked dry, then packed away for later use. It is wafer like, fine, dry and round pastry leaves are the basis for  this delicate desert. Gullac dates back to ottoman period of Sultans and Pasa's, as favorite in the palaces. It gets its name gul, meaning rose. So using the rose water for this desert is a must.

YOU NEED

• 10 gullac leaves
• 1 litre of milk
• 2 cups sugar
• 1 cup walnuts, chopped
• 1 cup pistachio nuts, chopped
• 2 tbsp rose water
• 1 tsp vanilla
• 1 pomegranate, seeded

First heat the milk with sugar, rose water and vanilla. It has to be just warm enough to touch not very hot. Pour 1 cup of  milk into a large tray. Then place a gullac leaf in the tray making sure the leaf is completely soaked. Place the second leaf and some more milk to soak. Do the same with the third, forth and fifth leaf. Then spread the walnuts over it generously. Then continue to layer the milk and the remaining 5 leaves as above. Pour the rest of the milk mixture over the leaves to make sure no dry bits left. Then sprinkle the desert with chopped pistachios. Finally cut  the desert into diamond or square shapes and leave it in the tray for the milk to be absorbed totally for about  30-45 minutes.

Decorate with pomegranate seeds just before serving.

COOKS NOTE: It is best to use full fat milk for a special treat but it is just as nice with semi skimmed milk and less sugar to make it low calorie desert.

SEMOLINA HELVA ( irmik helvasi )

This is a one of the Turkish speciality for deserts called HELVA. The main ingredients are semolina, butter, nuts and sugar. The other type of helva ,made with flour which is called un helvasi. I will give the recipe on later dates  for un helvasi which is quite different in texture to the semolina helva.

YOU NEED

• 1 and a half cup course semolina
• 125g butter
• handful of pistachio nuts
• 1 cup sugar
• 1 cup water
• 1 cup milk
• sugar, cinnamon for sprinkling

First melt the butter in a non stick pan, add the semolina and nuts and mix it well. Turn the heat down and cook the semolina slowly,with butter, stirring it constantly, until it turns golden brown. This will take about 20 minutes or so. We have to make sure it doesn't burn by stirring it constantly. When it is the right colour, prepare the sugar syrup. Mix the sugar with water and milk and bring it to boil. Pour the hot syrup over the semolina and let it simmer for a minute or two until all the liquid has absorbed. Turn the heat off, sprinkle the helva with sugar and cinnamon mixture,  place the lid and let the helva rest for another 20 minutes. Stir and make it fluffy before serving or just cut it into slices before serving. Hope you enjoy...

NOTE : In Turkey people tend to  use water drinking glass, as cup  measurements. 

 1 cup of  sugar = 250 g  

1 cup of water= 300 ml

COOK'S NOTE : Please see my post  HELVA WITH HONEY AND PINE NUTS   posted on 14/ Jan/09.