Turkish Jelly Desserts

ZERDE

TurkishFood — Sat, 09 Sep 2006 18:06:00 GMT

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.

Peynir Tatlisi - CHEESE CAKE

TurkishFood — Sat, 09 Sep 2006 13:10:00 GMT

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.

Hindistan Cevizli Sungeriye - COCONUT SPONGE CAKE

TurkishFood — Sat, 09 Sep 2006 13:10:00 GMT

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.

Yogurt Tatlisi - YOGHURT CAKE

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

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.

Limon Peltesi - LEMON JELLY

TurkishFood — Sat, 09 Sep 2006 13:07:00 GMT

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.

Asure - Noah's Pudding

TurkishFood — Sat, 09 Sep 2006 13:04:00 GMT

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.