Turkish Biscuits

Kiymali Pogaca

TurkishFood — Sat, 09 Sep 2006 17:20:00 GMT

MEAT POATCHA - Kiymali Pogaca
100 grams yoghurt
30 grams butter
300 grams butter
300 grams ground meat
5 onions
600 grams flour
salt and pepper
the juice of 1/2 lemon

Finely chop the onions. Brown them for 3 minutes in 30 grams of butter. Add the meat and cook it for 10 minutes, stirring occasionally. Put the filling aside.
The meat poatcha is prepared in exactly the same way as the cheese poatcha.

Make a hollow place in the flour. Pour in the melted butter, yoghurt and mix. Add the lemon juice, yeast and make a dough. Cover with a damp cloth and let stand 20 minutes. Prepare a filling by mixing the white cheese, chopped parsley and an egg.
Take a piece of dough the size of an egg. Flatten it into a 1 cm. thick disk. Place some filling on half the disk. Fold the other half of the disk over the filling, pressing the edges with your fingers. Continue the same process with the rest of the dough. Place the pastries on a buttered cookie sheet, brush with egg yolk and bake in a medium oven for about 30 minutes until the top becomes golden. Serve while still warm.

NOTE:

Peynirli Pogaca

TurkishFood — Sat, 09 Sep 2006 17:17:00 GMT

CHEESE POATCHA - Peynirli Pogaca
1 bunch parsley
1 coffee spoon yeast
100 grams yoghurt
2 eggs
200 grams white cheese
300 grams butter or margarine
600 grams flour
the juice of 1/2 lemon

Make a hollow place in the flour. Pour in the melted butter, yoghurt and mix. Add the lemon juice, yeast and make a dough. Cover with a damp cloth and let stand 20 minutes. Prepare a filling by mixing the white cheese, chopped parsley and an egg.

Take a piece of dough the size of an egg. Flatten it into a 1 cm. thick disk. Place some filling on half the disk. Fold the other half of the disk over the filling, pressing the edges with your fingers. Continue the same process with the rest of the dough. Place the pastries on a buttered cookie sheet, brush with egg yolk and bake in a medium oven for about 30 minutes until the top becomes golden. Serve while still warm.

NOTE: Poatcha can be sprinkled with sesame seeds before being baked.

Findikli Kurabiye

TurkishFood — Sat, 09 Sep 2006 17:16:00 GMT

DRY HAZELNUT CAKES - Findikli Kurabiye
1 coffee spoon yeast
1 egg white
1 egg yolk
1 soup spoon margarine
150 grams butter
20 soup spoons flour
5 soup spoons sugar
75 grams crushed hazelnuts

Mix all the ingredients except the egg yolk, and make a firm dough. Roll it out and cut disks from the dough with an inverted glass. Place them on a buttered cookie sheet and brush with the egg yolk, and bake until golden.

NOTE: The biscuits can be decorated with hazelnut pieces.

Bademli Ay

TurkishFood — Sat, 09 Sep 2006 17:15:00 GMT

ALMOND CRESCENTS - Bademli Ay
1 packet sweetened vanilla
100 grams crushed almonds
200 grams butter
250 grams flour
70 grams sugar

Make a dough with all the ingredients. Roll walnut sized portions of the dough into stick shapes, then fashion into crescents, making o the ends pointed. Sprinkle with the sweetened vanilla. Place the crescents on a buttered cookie sheet, and place in a medium oven. When the surface of the pastries begins to become brown, remove them from the oven.

Tuzlu Kurabiye

TurkishFood — Sat, 09 Sep 2006 17:15:00 GMT

DRY SALTED CAKES - Tuzlu Kurabiye
1 coffee cup olive oil
1 coffee cup softened butter
1 coffee cup yoghurt
1 egg yolk
1/2 coffee cup salt
flour

Mix the yoghurt, butter, oil and salt. Add enough flour to make a firm dough. Roll this out to the thickness of 1/2 cm. With a knife cut out assorted shapes - triangles, circles, ovals, rectangles etc Place them on a buttered cookie sheet and brush with egg yolk.

NOTE: Some cheese or sesame seeds may be placed in the middle of each cake.

Yagli Simit

TurkishFood — Sat, 09 Sep 2006 17:13:00 GMT

SMALL RINGS WITH BUTTER AND OIL - Yagli Simit
1/2 coffee spoon yeast
2 and 1/4 glasses of flour
2 soup spoons butter
2 soup spoons olive oil
2 soup spoons water
3 eggs
3 soup spoons milk
salt

Make a hollow place in the flour. Place the oil, melted butter, 2 eggs, water, salt and yeast into the flour. Knead thoroughly. Let stand 15 minutes.

Take a portion of the dough the size of an egg, roll it into a stick shape and bring the two ends together, forming a ring. Place the rings on a buttered baking pan. Brush with egg yolk and place in a warm oven until the "simits" become golden brown.

NOTE: The "simits" can be sprinkled with sesame seeds before being baked.