Fırında Sütlaç Recipes INGREDIENTS: 4 water glass milk 3.5 kaffee cup suger 4 kaffee cup sübye 1 kaffee cup rice Half teaspon salt PREPERATION: Cook the rice in abundant water and then filter it. Boil the milk in another pot and add the rice and the suger to mil. Add the sübye and take it from the oven after it boils. Pour the blend into small bowls. Pour some water into the oven tray and put the bowls into the tray. Cook it in 250 grad oven for 35-40 minutes. After its cooked take it from the oven and put it into the refrigerator. Enjoy Your Meal!
Almond Shortbread Recipe - Badem Kurabiyesi Tarifi : 1 cup butter 1/2 cup white sugar 2 teaspoons almond extract 2 1/2 cups sifted all-purpose flour 1/3 cup granulated sugar for decoration In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours. Preheat oven 300 degrees F (150 degrees C). On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie. Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack. Turkish Omelette Kaygana - Misc Recipes * Egg 6 medium size * Milk 1 1/3 cups * All-purpose flour 1 cup * Salt 1 2/3 teaspoons * Oil 2 tablespoons Beat eggs with milk mixing well. Add dry ingredients gradually sifted together. Heat 1/3 of oil in a heavy skillet or a non-stick pan. Pour 1/3 of mixture into pan and spread slighlty. Brown lightly on both sides turning up-side down. Complete cooking with remaining mixture. Arrange pancakes on top of each other on a serving plate. Cut into 6 wedges. Serve hot.
Manti - Turkish Meat Ravioli Recipe Flavors of Turkey Total time: 30 to 60 minutes Preparation time: 30 minutes Cooking time: Under 30 minutes Difficulty: Average Chef's Note Regional variations This recipe is known under the same name in the various regions of Anatoly. Originally from Central Asia, ravioli are considered a main dish and not a first course. They can be served with their cooking liquid or drained and served with a sauce. Here nothing is wasted: if the cooking water isn't used, it's saved and serves as the base for a soup. In the Bolu region, yogurt and tomato sauce are replaced by a mixture of dried cheese and chopped walnuts. Half a teacup full of "kes," or dried cheese is combined with 2 teacups of chopped walnuts. The mixture is served on drained ravioli and everything is drizzled with melted butter. The ravioli are then eaten with dried fruit paste or pickled vegetables. In other regions, tomato sauce is replaced with a mixture of melted butter seasoned with paprika that has been heated briefly in the skillet. Manti is a meal in itself and serves as a typical Sunday lunch - requiring a siesta afterwards! The ravioli are often made one at a time by hand. This is a quicker version. - 550 g (20 oz.) or 5 glassfuls of flour - 3 tsp. salt - 2 eggs - 10 2/3 glassfuls of water - 2 small onions - 20 g (2/3 oz.) or 1/3 bunch parsley - 250 g (9 oz.) ground meat - 1 large tomato - 6 tbsp. butter or margarine - 1/2 tsp. paprika
- 1/2 tsp. pepper - 6 cloves of garlic - 660 g (22 oz.) yogurt Method 1. Sift the flour into a large bowl, setting aside 1/3 cup. 2. To the rest, add 1 tsp. salt. Mix well and make a well in the center. Place the eggs in the well. 3. Make a firm dough, gradually adding 2/3 cup water. Continue kneading for 7-8 minutes, then divide the dough in half and let rest for 10 minutes covered with a damp cloth. 4. Meanwhile, combine the finely chopped onion, meat, parsley, 1/2 tsp. salt and pepper in a bowl. 5. Sprinkle your work surface with flour. Roll out the first piece of dough to a 1 mm thickness. 6. Place 1 spoonful of filling at regular intervals on the dough. 7. Brush the dough between the filling with water. 8. Roll out the second sheet of dough slightly larger than the first and lay over the first. 9. Using your fingers, seal the ravioli by pressing around each mound of filling. 10. Using a knife, cut the ravioli into individual squares. 11. Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20 minutes, until they rise to the surface. Sauce and serving 1. Meanwhile, wash and chop the tomato; sauté for a few minutes in the butter; add the paprika; 2. Peel the garlic and crush in a mortar; add the yogurt and mix well to make a smooth sauce. 3. Just before serving, place the ravioli in a serving platter. Pour on the garlic-yogurt sauce and garnish with the tomato sauce.
Turkey Pot Pie - Đngilizce Yemek Tarifi - Turkey Pot Pie Recipe 1 recipe pastry for a (10 inch) double crust pie 4 tablespoons butter 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tablespoons dried parsley 1 teaspoon dried oregano salt and pepper to taste 2 cubes chicken bouillon 2 cups water 3 potatoes, peeled and cubed 1 1/2 cups cooked turkey, cubed 3 tablespoons all-purpose flour 1/2 cup milk 1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside. 2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. 3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. 4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown