SWEET SHREDDED PASTRY WITH CHEESE

             Ingredients                 Measure          Amount

              Sugar                      2 1/4 cups           450 g
              Water                      1 1/2 cups           350 g
              Lemon                     2 teaspoons            10 g
              Kadayif (shredded pastry)                       500 g
              Butter                          1 cup           200 g
              White cheese               1 2/3 cups           375 g

Instructions: Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm.

12 servings

Nutritive Value (Approx. per serving):

     Energy ........:  516 cal  Sodium ..........:    72 mg
     Protein .......:   10.0 g  Vitamin A .......:   334 iu
     Fat ...........:   22.4 g  Thiamin (Bl) ....:  0.04 mg
     Carbohydrate ..:   68.8 g  Riboflavin (B2)..:  0.03 mg
     Calcium .......:   117 mg  Niacin ..........:  0.71 mg
     Iron ..........:  0.58 mg  Vitamin C .......:     - mg
     Phosphorus ....:   158 mg
     Zinc ..........:     1 mg  Cholesterol .....:     7 mg

Regional characteristics:

This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.

KUNEFE

200 gram tel kadayif,
50 gram tuzsuz dil peyniri,
4 corba kasigi tereyag,
5 bardak su,
2,5 bardak taz seker,
1 limon.

Yapilisi

1,5 corba kasigi tereyagi ile ince ufalanmis kadayiflari ateste tereyagina yedirerek bir sure karistirin.
Kunefeyi pisireceginiz tepsinin dibini yaglayarak kadayiflarin yarisini yerlestirin.
Uzerine dilimlenmis dil peynirini koyun. En ust kisima yeniden kadayifi doseyerek ilik firinda uzeri hafif kizarincaya kadar pisirin. Bir yuzu kizaran kadayifi tekrar yaglanmis tepsiye alti uzeri gelecek sekilde tekrar yerlestirerek diger yuzunude kizartin.
5 su bardagi su ve 2,5 su bardagi toz seker ve bir limonun suyunu bir sure birlikte kaynatarak surubunu hazirlayin. Sekerin ve suyun miktarini arzu ettiginiz tatliliga gore kendiniz ayarlayabilirsiniz. Surubu sogumaya birakin.
Iki yuzude kizaran kadayifin firindan alarak fazla koyulasmamis soguk surubu sicak kunefenin uzerine dokun ve servis edin.

  Categories: Candies, Turkish
       Yield: 1 servings
 
       2 c  Sugar
       2 tb Cornstarch
       1 c  Water
     1/2 ts Cream of tartar
       1 tb Flavoring *
            Food coloring **
     1/2 c  Toasted nuts, chopped ***
            Confectioners' sugar
 
   * Flavorings: rose, mastic, strawberry, orange or
   lemon. ** Food coloring: red, yellow, green or orange
   (depending on flavoring used) *** Nuts: almonds or
   pistachios
  
   Dissolve sugar and cornstarch in water.  Add cream of
   tartar.  Boil to 220 degrees F.  Cover pot the last 5
   minutes.  Add flavor and food color.  Add nuts.
  
   Pour into oiled shallow pan.  When cool, cut into
   squares and roll each piece in sifted powdered sugar.
   Store in plastic bag.
  
   From: The Complete Greek Cookbook, by Theresa Karas
   Yianilos, Avenel Books, New York.

 Lokma - Small balls of fried sweet dough

 
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 center, put the yeast, melted margarine and salt in the well, and stir while gradually adding water, until the flour absorbs the water. Mix together until it becomes dough, put near a warm place and allow resting 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 out of 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, an

FIG JAM - Incir Receli
1 kg sugar
1 tablespoon of lemon juice
10 cloves
100 wild figs for jam
 
Skin the green figs using gloves in order to avoid your hands from getting dark. Cook them in plenty of water for some time. Rinse in cold water. Squeeze each fig gently.

Boil sugar with about three glasses of water to a thick syrup. When ready add figs and cook on medium heat until figs let go water and absorb it again. Add 1 tablespoon of lemon juice, boil for one minute and take off fire.

You may add cloves or vanilla to give more flavour.
 

A BEAUTIFUL WOMAN'S LIPS - Dilber Dudagi
150 grams butter
450 grams flour
2 soup spoons lemon juice
8 eggs
a pinch of salt
1/2 litre olive oil
5 and 1/2 glasses water
1 and 1/4 kilos sugar
 
Prepare the syrup by boiling 2 and 1/2 glasses of water, the sugar and lemon juice for 2 minutes. Put aside. Melt the butter in a saucepan. Add 3 glasses of water and bring to a boil. Add a pinch of salt and the flour and keep stirring over a low heat for 10 minutes.

Remove from the heat and let it become warm, then stir the eggs in one by one. Oil your hands and take portions the size of walnuts from the mixture and fashion them into oval shapes. Make a slit down the center with your finger giving them the appearance of lips. Place the little pastries into the warm oil, cook them on a medium heat, then let them soak for 15 minutes in the cooked syrup.

Place them on a serving plate and top with fresh cream or crushed pistachio nuts.
 

 

TULUMBA    
1 soup spoon sugar
100 grams butter
250 grams flour
400 grams water
50 grams potato starch
6 eggs

For the Syrup:
1 kilo sugar
2 soup spoons lemon juice
500 grams water

For Frying:
2 glasses olive oil
a pinch of salt
 
Prepare the syrup with the ingredients shown above by boiling them for 2 minutes. Put it aside. Melt the butter in a saucepan. Add the water, salt and sugar and bring to a boil. Add the flour while beating the mixture vigorously with a whisk. Cook for 10 minutes while continually beating it. Remove from the heat.

When the mixture has cooled, add the eggs one by one, then the starch while mixing constantly. Warm the oil in a frying pan. Make a horn with heavy cloth (or use a pastry bag). Leave the end open and fill the horn with the dough. Squeeze out pieces of dough into the oil, each one being 4 or 5 cm. wide. Move the pan back and forth occasionally while the cakes are cooking. Cook for 10 - 15 minutes until the cakes are golden brown.

Put them into the cooled syrup and let stand 15 minutes, then place them on a serving dish. Serve when the tulumba have completely cooled off.
 

SHEKERPARE - Sekerpare
For the Cake:
1 coffee spoon yeast
1 egg yolk
1 soup spoon sugar
1 whole egg plus
20 hazelnuts
250 grams butter
500 grams flour

For the Syrup:
2 glasses sugar
3 glasses water
the juice of one lemon
 
Prepare the syrup by boiling the sugar, water and lemon juice. Put aside. Cream the softened butter and sugar together. Add the eggs, flour and yeast. Knead.
In a deep oven dish, place small disks of the dough (5 cm. in diameter) spaced well apart from each other. Put a hazelnut on each piece of dough. Bake 20 minutes in a medium oven. The top should become golden brown.

Place the cakes in a deep dish. Pour the cooked syrup over them and wait until it is absorbed. Serve when completely cooled.
 

WOMAN'S NAVELS - Kadin Gobegi
1 pinch of salt
1 soup spoon sugar
1/2 kilo flour
2 litres oil (for frying)
3/4 litre water
7 eggs
75 grams butter

For the Syrup:
1 and 1/2 litres water
2 kilos sugar
the juice of one lemon
 
Prepare the syrup by boiling the water, sugar and lemon juice for 2 minutes, then put aside.

To prepare the cakes, first boil the water, salt, sugar and butter. In a bowl, make a hollow space in the flour. While stirring with a whisk, slowly add half the boiling mixture to the flour until a paste is formed. Pour this paste into the saucepan where the rest of the boiling mixture is. Stir for 10 minutes while cooking on a low heat. Remove from heat. When the mixture is warm, stir the eggs in one by one.

Warm the oil in a deep skillet. Grease the palms of your hands and the fingers of your right hand with a little oil. With a soup spoon, take portions of the dough the size of a prune. Place the dough in your left hand, and with your right hand flatten it into the shape of a thick biscuit, then press in the center of it to form the "navel." Do the same for each piece of dough. Place the little cakes in the warm oil for 10 minutes then cook on a high heat for 10-15 minutes more, turning them often until they turn a golden brown color.

Remove the cakes from the oil, place them in the syrup for 10 minutes, pressing them so that they absorb as much of it as possible. Place on a serving dish.
 

How To Make Turkish Baklava 

BAKLAVA -  Baklava
1 glass melted margarine
1 glass of ground walnuts
1 lemon
1 teaspoon olive oil
1 teaspoon salt
2 eggs
250 g flour
750 g sugar
Starch
 
Knead flour, salt and a glass of water to a dough. Fold dough and knead again. Cover with a damp cloth and leave for some time.

Divide dough into 8-10 pieces. Spread starch on it and roll out as thin as possible. Place half of it into a pan, pouring margarine on each layer. Spread walnuts evenly on it and place the remaining layers with margarine between one upon the other. Cut into squares. Pour the remaining margarine evenly on the baklava. Bake in medium hot oven for about an hour.

In the meantime put sugar in a saucepan, cover with water, add one tablespoon lemon juice and boil to a heavy syrup. Pour it upon the lukewarm baklava, a little at a time, so that baklava absorbs the entire syrup. Serve cold.