Showing posts with label Pastries. Show all posts
Showing posts with label Pastries. Show all posts
Ground Meat Pastry (Kıymalı Poğaça)
One can only feel like cooking whenthe food made with much effort and time brings a smile and appreciation on people’sfaces. Poğaça may not be the most difficult food to prepare, butconsidering I am not an everyday cook nor baker and still try to make it picture-perfect, it may have taken much of my evening to shape and set the yummyground meat pastries on the baking tray. (Imagine spending 1 to 2 minutes for each pastry dough when there are 20-25 to make) but nevertheless, my dadloves non-sweet pastries and with the help of my sister, I had to make it a secondtime within the same week because it turns out my dad’s colleagues loved it, too. I cooked a big portionof ground meat and used about 2 cups of it for filling the pastries.
Ingredients
4 cups of flour, sifted
1 cup of oil
1 cup of yogurt
1 package baking powder
2 tsp salt
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2 egg yolk (for coating the tops)
sesame seeds
black seeds (nigella seeds)
For the filling
Ground meat
1 onion, finely chopped
1-2 tbsp olive oil
parsley
red pepper flakes
ground black pepper
salt
Instructions
- Cook the ground meat with a littlewater. When the meats juice is drained, add the onion and olive oil and cook untilthe onions get lightly brown. Then add the parsley, red pepper flakes, groundblack pepper and salt. Keep stirring for a few minutes then set it aside tocool.
- In a bowl, mix the flour, yogurt,oil, baking powder and salt. Knead until it forms a non-sticky dough.
- Take walnut-sized pieces from thedough and flatten them with the help of your hand. Then place the ground meat insideeach dough.
- Coat the tops with egg yolk andsprinkle sesame-nigella seed mix on each.
- Bake them on a greased tray in a335 F preheated oven for 24-25 minutes until the tops are colored and bottomsare golden brown.
2 comments:
Labels:Breakfast and Eggs,Pastries
Olive Cookies (Zeytinli Kurabiye)
I remember when we are younger, my sisterand I used to pluck the unripe olives from the trees and like every curiouschild experiment on them. Much later did I realize that the little green things turned toblack in time and became ‘the olives’ that filled our breakfast tables. Forcookies, my preference is on anything with a sweet taste. However since this ismy dad’s favorite cookie and olives take a large part in our cuisine, I thoughtI might as well put up the recipe.
Ingredients
2 eggs
1 cup of blackolives, sliced
¾ cup oil
½ cup milk
3 ½ cup offlour, sifted
1 tsp redpepper flakes
2 tbsp thyme
1 packagebaking powder
½ tsp baking soda
1 tbsp oliveoil
1 tsp salt
Instructions
- Put the 2 eggyolks aside. Mix the rest of the ingredients and knead thoroughly until youform a harmonious dough.
- Take walnut-sizedoughs. First, shape them round and flat, then fold in half rounds. This waythe cookies will not be hard, but softer.
- Placethe cookie doughs 1 inch apart on a greased tray, and apply theegg yolk over each.
- Bake them in a 355 F preheated ovenfor 20-25 minutes.
Carrot and Zucchini Cake (Havuç ve Kabaklı Kek)
When I was younger, I remember my mom making this cake frequently. She would state her carrot-zucchini cake isvery healthy, and then would list up the ingredients I was not even aware of asa child. Since the year before, we took over the recipe with my sister due to severaldisappointing outcome of my mom's cooking. Yet it is whathappens when you try to cook with a TV in the kitchen. Luckily, we neverhave the TV on when cooking with sis. And the carrot-zucchini cake is stillmy all time favorite for early school morning breakfasts when I am too sleepy toeat anything else.
Ingredients
4 eggs
2 cups of sugar
½ cup oil
3 cups of flour, sifted
1 package of baking powder
2 tsp cinnamon
a pinch of salt
2 ½ cups grated carrot (makes about 2 medium carrots)
2 ½ cups grated zucchini (makes about 1 medium zucchini)
1 cup walnut, crushed
Instructions
- Place the eggsand sugar in a bowl. Beat them with a mixer until they become foamy. Then beatin the oil, salt and cinnamon.
- Add the bakingpowder and flour gradually. Make sure to stir well to avoid lumps forming.(When the flour is added, put the mixer aside and keep stirringwith a spoon)
- Add the carrot,zucchini and walnuts. Blend them into the mixture.
- Grease the cakepan and pour the cake mixture in it.
- Bake in a 345 Fpreheated oven for 50 minutes.
- Let the cake cool 10-15 minutes before removing itfrom the pan.
- Serve warm or cold.
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Labels:Pastries
Lemon Cake (Limonlu Kek)
I wasstrolling along the recipe pages when I came across one of my favorite tea-time specialties. I am a lemon loving person, so the first time my sister and I madethis cake it was like a lifelong dream come true. A food that tastes sweet,sour and savory all at the same time. I was hoping to make some lemonade before the weather got too cold to enjoy acold drink, but this ended up as an even better way of making use of the juicy lemons.
Ingredients
3 eggs
2 cups ofsugar
1 cup ofyogurt
3 ½ cup flourof flour, sifted
¾ cup of oil
1 package of bakingpowder
4 tbsp lemonpeel
2 lemon juice
½ cup of raisin/ground walnut(optional)
Instructions
- In a bowl, placethe eggs and sugar. Beat them with a mixer until they become foamy. Then beatin the yogurt, oil, lemon juice and lemon peel.
- Add thebaking powder and flour gradually. Make sure to stir well to avoid lumps forming.(When the flour is added you might as well put the mixer aside and keepstirring with a spoon) If you want, add the raisins/walnuts at this point.
- Grease thecake pan and pour the cake mixture in it.
- Bake in a345 F preheated oven for 45-50 minutes.
- Let thecake cool 10-15 minutes before removing it from the pan.
- Serve warm or cold.
2 comments:
Labels:Pastries
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