Friday, October 24, 2014

October 25: Milky Semolina Dessert - Sutlu Irmik Tatlisi

Cook Time: 20 min
8-12 servings


  • 6 cups whole milk
  • 2 cups sugar
  • 1 cup semolina flour
  • 1 pack vanilla sugar
  • 1 lemon peel (zest of one lemon)
  • 1 cup walnut (finely chopped) 
  • 1-2 tbsp orange blossom water

  1. In a pot, place milk, sugar, semolina, vanilla and lemon peel stir occasionally over medium heat. 
  2. Boil till it becomes thick. (3-5 minutes).
  3. Wet a Pyrex dish, small bowls or cups with couple drops of orange blossom water. 
  4. Pour half of the milky semolina dessert into glasses / bowls cups / or a large let's say Pyrex dish half way through.
  5. Sprinkle walnuts and slowly pour rest of the dessert on top of it.
  6. Let them cool down at room temperature and then refrigerate.
  7. Garnish with walnut pieces, cinnamon or coconut flakes.
  8. Serve them cold, with a scoop of ice cream on top if you wish.
  9. ENJOY!

        October 25: Pogaca - Turkish Bisquit with Cheese / Olive / Ground Beef, etc Filling

        'Poğaça' has the tender texture of a biscuit, and is often stuffed with delectable fillings like black olives, olive paste, Feta, spiced ground beef, Turkish pastrami, a spicy Turkish sausage or mashed potato.

        Prep. Time: 20 min
        Cook Time: 20 min
        Total Time: 40 min
        20-25 servings


        • 1 cup whole milk
        • 1/2 cup vegetable oil
        • 1 tsp salt
        • 2 tbsp sugar
        • 1 tbsp yeast
        • 2 1/2 cup all purpose flour

        1. First, prepare the filling. Crumble the Feta or goat cheese with a fork. Add about 1 tablespoon of finely chopped parsley. 
        2. In a large mixing bowl mix milk, sugar and yeast, set it aside for about 5-10 minutes. Add all the ingredients and work them together with your hands. Keep kneading the mixture and adding flour gradually until you have a smooth, firm dough about as firm as an earlobe. 
        3. Take a ball of dough about the size of an apricot and press it down on your palm to flatten it. 
        4. Put a small amount of your chosen filling in the center. Fold the circle in half over the filling so the edges come together and pinch them closed very gently. 
        5. On a baking tray lined with grease-proof baking paper, place the 'poğaça' seam side down and tuck the ends under gently as you go. Your roll should be an oval that is wider and rounder in the center and narrower at the ends. Repeat this with all the dough balls, leaving about one inch between each roll.
        6. With a pastry brush, coat the top of each roll with egg yolk. Sprinkle the sesame, poppy or black cumin seeds on top of each roll. Let it aside for about 15-30Bake in a 400°F/ 200°C oven until the rolls puff up and the tops turn a golden brown.
        7. Serve the 'poğaça' while still warm with fresh fruit preserves and honey.

        October 25: Leeks with Olive Oil - Zeytinyagli Pirasa

        Almost all “Zeytinyagli”(vegetables cooked in olive oil) recipes are wonderfully refreshing and comforting for any type of meak. Traditionally, we try to cook olive oil dishes ahead of time, and allow the dish to cool and rest in its pan for the flavors to blend well.

        The recipe is very easy to make, delicious and healthy. You may serve it as a side dish or lunch, If you add ground beef it could even turn into a zesty main dish!

        Cook Time: 20 min
        4-5 servings


        • 1 lbs leek (washed well and chopped in 1/3 inch rounds)
        • 1 medium carrot (chopped in rounds or half moons)
        • 1/4 cup olive oil
        • 2 tbsp rice (washed and drained)
        • 1 tbsp tomato paste (optional)
        • 1 tsp sugar
        • Salt

        1. Gently mix all the ingredients in a large pan. 
        2. Cover and cook on low heat until rice is cooked. 
        3. Leek is best when it’s served cold with a little lemon juice on top.

        October 25: Yogurt Soup - Yayla Corbasi - Yogurt Soup

        Yayla Çorbası or Yogurt Corbasi is a classic comfort dish in Turkey. The soup is smooth, creamy, and tangy with a wonderful taste of mint and dried red pepper. A must try for all those who love yogurt and creamy soups...

        Cook Time: 20 min
        4-5 servings


        • 1/2 cup rice
        • 1 cup yogurt
        • 1 egg yolk
        • 2 tbsp flour
        • 1 tbsp butter
        • 1 tbsp olive oil
        • 5 cups water
        • Dried mint
        • Salt
        • Crushed dried red pepper

        1. Place rice, salt and water in a medium sized saucepan. Bring to a boil and cook until rice is very soft.
        2. Beat egg yolk and flour together until well blended. Whisk in yogurt and add 1-2 tablespoons additional water if needed.
        3. Slowly pour yogurt mix into rice and bring to a boil, stirring constantly. Turn heat down and cook for 10 minutes.
        4. Melt butter with olive oil over medium heat. Once it starts to sizzle add mint and dried red pepper and sauté lightly for about 25 seconds. Stir into soup and serve.