September 2006 - Posts

• ZERDE

  ZERDE    1/2 coffee cup rose water 100 grams rice 2 grams saffron 2 litres water 2 pomegranates (if not available, then use powdered coconut) 3 soup spoons potato starch 50 grams currants 50 grams pine nuts 500 grams sugar   Boil the rice for 20 minutes in 2 litres of water. Add the sugar, saffron and rose water. Boil for 5 minutes. Add the starch which has been mixed with a half glass of water. Mix and boil for one minute more, then remove from the heat. Pour into dessert bowls, decorate with the nuts, currants and pomegranates (or coconut). Serve cool.   Posted Sep 09 2006, 05:06 PM by TurkishFood with no comments

• Peynir Tatlisi - CHEESE CAKE

  CHEESE CAKE - Peynir Tatlisi For the Cake: 1 packet of yeast 100 grams potato starch 125 grams butter 200 grams flour 250 grams white cheese 3 eggs 60 grams sugar For the Syrup: 1 and 1/4 kilo sugar 1 and 1/2 litres water the juice of one lemon   Soak the cheese for 2 hours, then drain thoroughly. Mix the sugar, butter and yeast. Add the cheese and knead a little. Add the eggs and mix. Finally, add the starch and flour and knead a little more. Spoon walnut sized portions of the mixture on to a buttered oven dish, or wide buttered cake pan. Space the portions about 3 cm. apart. Bake 15 minutes in a warm oven. Prepare the syrup at this time, boiling the water, sugar and lemon juice for 2 minutes. Pour the boiling syrup over the cakes as soon as they come out of the oven. Place the dish or pan on the stove and boil on a very low heat, spooning syrup over the cakes. When the liquid is absorbed, let cool and serve.   Posted Sep 09 2006, 05:10 PM by TurkishFood with no comments Filed under: Turkish Delight, Peynir Tatlisi

• Hindistan Cevizli Sungeriye - COCONUT SPONGE CAKE

  COCONUT SPONGE CAKE - Hindistan Cevizli Sungeriye For the Cake: 1 coffee spoon bicarbonate of soda 25 grams grated coconut 250 grams white cheese 3 whole eggs 35 grams potato starch 50 grams sugar 75 grams flour For the Syrup: 1 and 1/4 kilos sugar 2 litres water the juice of 1 lemon   Soak the cheese in water for 2 hours to remove the salt, (if you are using authentic Turkish cheese), then drain thoroughly. Mix the 3 egg yolks, white cheese and soda well. Beat the egg whites and sugar until they are stiff and able to "peak." Add this to the cheese mixture. Add the flour, starch and coconut. Make a dough. Spoon walnut sized portions of the dough onto a buttered baking dish or 50 cm. wide buttered cake pan. Place the portions about 4 cm. from each other. Bake 12 minutes in a medium oven. While the cakes are baking, make a syrup by boiling the water, sugar and lemon juice for 2 hours. Finish the preparation as in the recipe "Cheese Cake". Refer to the last paragraph of the recipe.   Posted Sep 09 2006, 05:10 PM by TurkishFood with no comments Filed under: Turkish Delight, Turkish Dessert, Hindistan Cevizli Sungeriye

• Yogurt Tatlisi - YOGHURT CAKE

  YOGHURT CAKE - Yogurt Tatlisi 1 coffee spoon bicarbonate of soda or 1 packet yeast 200 grams sugar 300 grams flour 400 grams yoghurt 6 eggs For the Syrup: 500 grams sugar 750 grams water the juice of one lemon   Prepare the syrup by boiling the water, sugar and lemon juice for 2 minutes. Put aside. Mix the yoghurt, sugar and soda in a bowl. Add the beaten eggs, flour and mix. Pour the mixture into a round, buttered cake pan 25 cm. in diameter. Bake for 30 minutes in a hot oven. As soon as it is ready, remove the cake from the mold, place on a deep dish and pour the cooled syrup over it. The cake will expand while absorbing the syrup. Serve when cooled.   Posted Sep 09 2006, 05:09 PM by TurkishFood with no comments Filed under: Turkish Delight, Turkish Dessert, Yogurt Tatlisi

• Limon Peltesi - LEMON JELLY

  LEMON - JELLY Limon Peltesi 1 grated lemon rind 300 grams sugar 50 grams potato starch (mix with 1/2 glass water) 750 grams water the juice of 4 lemons   Place the water, lemon juice, lemon rind and sugar in a sauce pan and boil for 10 minutes. Add the starch and water. Boil again, then remove from heat. Pour into dessert bowls, let cool and serve.   Posted Sep 09 2006, 05:07 PM by TurkishFood with no comments Filed under: Turkish Delight, Turkish Dessert, Limon Peltesi

• Asure - Noah's Pudding

  ASHURE - Asure 600 grams sugar 1 glass milk 3 and 1/2 litres water 1/2 tea cup rose water 1/2 tea cup potato starch To Soak Overnight: 150 grams chick peas 200 grams dry beans 200 grams rice 200 grams wheat To Have in Reserve: 12 dried apricots 12 dried figs 125 grams raisins 150 grams walnuts 50 grams butter 50 grams pistachio nuts 75 grams pinenuts   Cook the soaked chick peas and beans separately. Drain. Boil the rice in half the water, the wheat in the other half. Cook the rice for 30 minutes and blend it in the water in which it was cooked. Add this puree to the wheat and continue to cook for approximately 3/4 hour. Add the chick peas and beans. Mix and remove from the heat. Boil the figs, walnuts, raisins, apricots, pine nuts in a large quantity of water. Cut the figs and apricots in four. Put aside 10 pieces each of apricots and figs, 20 pieces of walnuts and half the pine nuts. These will be used for decoration. Pour the rest of the ingredients, including the butter, but not the milk, rosewater or starch, into the saucepan where the wheat is cooking. Boil for 15 minutes. Add the milk, the starch mixed with rose water, and boil for 3 minutes. Pour into dessert bowls, decorate with the nuts and fruit and serve cool.   Posted Sep 09 2006, 05:04 PM by TurkishFood with no comments Filed under: Turkish Delight, Turkish Dessert, Asure, Noah's Pudding