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How to prepare the dough:

In a large bowl, mix the flour, water and salt until you get a dough that is neither very dense nor very soft. Let it rest and prepare the filling.

How to prepare the filling:

Chop the onion very, very finely (I chopped the robot) and put it over the minced meat. Add plenty of egg, salt and pepper (as much as you like).

How to prepare the suberec:

Put the oil (quite a lot) in a pan and let it heat up.

We break pieces of dough (the big ones) and form balls from which we spread a thin sheet (not like a sheet of paper;)). Put the filling (in a very thin layer, so that it penetrates well) on half of it, cover with the other half of the dough and cut the edges so as to obtain a semicircle.

We fry them on both sides, in an oil bath, we take them out on an absorbent towel and we cover them with a towel until we finish making the rest of the pies.

As I named it Turkish pie, many of you asked me why I didn't put cheese or cherries in it. Well Açma doesn't fill up with anything. It's simple, please start and try this recipe to convince yourself how good it is. If you want Turkish pies filled with cheese I invite you to see the recipe for TURKEY POGAÇA and if you want to fill it with cherries or cherries you have the recipe for cake with cherries

Turkish asma recipe

As in the video recipe I explained step by step the whole technological process of this Acma recipe, I let you watch the video recipe carefully and I invite you to try it.

AÇMA recipe

Borek - the best Turkish pie

There are plenty of ways to make br & acircnză pie, but none compare to borek, the classic pie known in oriental cuisine. It is a pie with salted cheese, in layers, with thin sheets of pie.

You can also make borek in the form of bars, with thin rolled br & acircnza rolled & icircn pie sheets, but that requires more patience. You can also add spinach, greens, or any other spices you like & icircn pie. Today we present the simplest recipe.

  • 10 pie sheets
  • 4-5 eggs
  • 600 g of cheese
  • salt
  • pepper
  • butter
  • oil

Preheat the oven to 180 degrees.

Crush the cheese in a bowl and mix it with the beaten eggs. Depending on the texture, you can put more or less eggs in the composition. Season with salt (if the cheese is not already salty) and pepper to taste.

Mix a few tablespoons of oil with melted butter and a little water. Prepare a tray in which you will bake the pie and grease it with this mixture. Place two sheets of pie as a base, taking care to grease them with the mixture.

Add a layer of the cheese mixture, then another sheet which you grease with oil, butter and water. Repeat the procedure until you finish the ingredients. The layer of cheese between the pie sheets should not be very thick.

Grease the top sheet and bake the pie for 30-40 minutes or until nicely browned.

Serve after it has cooled. Good appetite!

You have to see it too.

For starters it will be done syrup, putting in a saucepan: water, sugar and let it boil until it becomes a thick syrup, then we pour lemon juice and leave it on the fire again 5 minutes, then put the pan aside and let the syrup cool, taking care of filling for baclava.

Walnut kernel (or pistachio) we put it at the hot oven in a tray, as long as it gets a pleasant aroma (for frying & # 8230. this being optional), then peel them and grind together with the sugar and cinnamon.

go to the next step namely: at melting the butter in a bain-marie or in the microwave.

Prepare a deeper tray (the one at the stove 40/40 cm) which we grease well with melted butter.

We sit down for the base of the baclava 10 sheets of pie, each greased with butter (this being one of the secrets of the baclvale & # 8230 the base must have several sheets of pie).

spread the first layer of ground walnut (as long as the surface of the sheets is covered & # 8230 a thin layer), followed by 6 sheets, greased with butter between them, again a layer of walnut to md to the last layer which must be of 4 sheets of plaque (this being another secret for baklava .. the top layer should be made of fewer sheets).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Tray we will give it to cold in the fridge for 35 minutes, then cut into square, and butter which remained we will pour over the cut edges of each square (so the baking sheets will not dry out).

introducing tray in the the oven is hot for 30 minutes (until the baclava has a golden color).

syrup cooled we will pour it all cake surface, then cover the tray with a towel clean slightly damp, then put the tray cold again (indicated would be for 5-6 hours .. to syrup the sheets well).

For a appearance and more appetizing, at the time of serving it can be sprinkled ground fried pistachios.


Turkey has a cuisine with a long history. It is largely the legacy of Ottoman cuisine, which can be described as a refined fusion of cuisine from Central Asia, the Middle East and the Balkans.

Turkish cuisine has influenced the kitchens of its neighbors, including Romania. The culinary recipes differ from one area to another, depending on traditions and geography. The south is famous for its kebab, baclava and cataif recipes. In the east, olives and olive oil are widely used. Many fish and corn are consumed on the Black Sea coast due to Slavic and Balkan influences. Vegetables and greens are indispensable in the food of the Mediterranean Sea, Aegean Sea and Marmara Sea. Central Anatolia has many specialties, such as keskek, mantis and gozleme. Beans, tomatoes, peppers, eggplant are the main ingredients in Tucian cuisine. Eggplant plays an important role. It is combined with minced meat, it is used in kebabs, moussaka. Yogurt is also appreciated, which can accompany most meals that contain meat, rice or bread. Ayran is one of the most famous Turkish drinks, obtained from yogurt mixed with water and salt. Romania has also borrowed many traditional recipes from Turkey, but they have been slightly modified according to our preferences.

I mashed the cheese with a fork and mixed it with the chopped dill. It can be sweet or salty cheese. If it is hard, put the cheese on the grater.

Mix the dill with the cheese

Spread a thin sheet on the work table and moisten a little and evenly with milk with the help of a brush (if there is too much milk the sheet softens and breaks). It happens that in the packages with pie sheets some sheets are not in a very good condition in case you put two sheets, one on top of the other.

Sprinkle the cheese or place the cream cheese with the greens in place.

It is packaged like Macedonian pies, in the form of a parallelepiped (photo). Wet the edge of the sheet with each fold to stick to the side over which the sheet is bent. (like an envelope).

If you used cream cheese after the first folding, press a little to spread the cheese.

Heat a pan greased with a little oil and cook over medium heat on both sides until golden brown. If you want to remove the oil, you can bake it without greasing the pan with oil.

They are delicious, resemble Macedonian pie and as you can see they are prepared very simply and quickly.


For the dough: about 300-400 ml of warm water, enough flour to make a good dough to spread (around 700-800 g of flour), a pinch of salt, 1-2 teaspoons of sugar,, For the filling: , 500 g minced beef, 3 onions, 1 egg, salt, pepper, mint

Difficulty: low | Time: 1h

Turkish fasting pie (try it!)

Dursun was one of the two sons of the old gypsy who had a recyclables depot in Kokasinan, Istanbul.
I wasn't in the car, I was in the warehouse and I wasn't leaving the yard.
One day, Dursun needed people to take some recyclables from a Garanti Bank office. In general, from the banks we took paper given through the shredder, invoices 20+ years old, other things. It was the first time I saw canvas files, like bags, tied with string. It was also the first time I saw invoices and official paper in Arabic script & # 8230 from the time they had that script. Wow, since when was the archive they were recycling?
It was also the first time I went to the Asian part of the city, & # 8220on the bridge & # 8221.
Because the road was long and we had been leaving very early in the morning, Dursun stopped at a teahouse for breakfast. It was a surprise for me, because Santa, the father, was a terrible stingy (he nailed us to money, in the end).
In the teahouse, the guy ordered tea and a pie for everyone, which was delivered approximately as you can see in the picture: in small pieces of rolled sheet.
I never knew what a pie it was. If I got to Istanbul again, I wouldn't know what to order. I searched the internet for my caps to jump, I couldn't find it. It 's not sweet, it' s not salty, it 's not a simple, baked dough. I found it extraordinarily good. I went through Bucharest to the Turkish pastry shops & # 8230 nothing.
I tried to reproduce one here in Romania, from memories. You can try, if you feel like it. Not even that reproduced by me is like that, because it has sugar, and it comes out a little crispy compared to what I know I ate then. The one in Istanbul I think is the most basic pie ever and it's bestial! with tea.

Turkish fasting pie *
* a packet of pie sheets
* oil
* sugar
Take the pie sheets and spread them on the table. Take one at a time. Grease the first sheet with a little oil, put the second one on it. Sprinkle some sugar on the second, without oil. Put the third one on top of this sheet of sugar. Oil. Then the fourth sheet, sprinkle a little sugar.
Four sheets in total. Run as tight as possible. Put in the pan in the oven, I think 30 minutes (or even less than 30 minutes & # 8211 check to be as in the picture).
That's all. Fasting pie.

Pretty good if you got bored of the apple pie, which is made about the same only that instead of sugar you put apples.
My mom tried it today, only she put sugar mixed with walnuts. After tasting it, he said that next time he puts syrup on it, after he takes it out of the oven = it will come out like a baklava.

A packet of pie sheets is a few lei.

* flour, oil, sugar. Fix the ingredients you do NOT need when you are fat. Careful.

** The Turkish flag in the picture is found by me in a bag of shredded paper. I kept it for over 20 years.

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How to make Turkish homemade Tarhana

Tarhana is a traditional Turkish soup, spiced throughout Anatolia. It is also the name of the dry pulse made from a fermented mixture of plain yogurt, flour and vegetables that are used as a base for soup.

Tarhana is a base in many parts of Turkey. Tarhana soup is prepared by mixing the desired amount of crushed tarhana with boiling water, milk, butter and spices and cooking over a low flame.

Tarhana powder is prepared by mixing plain yogurt, flour and grated vegetables, such as red pepper, tomatoes and onions, in a thick paste that is left to ferment for a few days. The paste is then divided, dried and crushed to make tarhana powder.

You can buy tarhana powder in most Turkish drinks and in the markets of the Middle East. Many chefs, especially those in rural areas, prefer to make their own tarhana. This is usually done once a year during the summer, when pulse drying is easy.

If you want to create and keep your own tarhana dry, follow this simple recipe that I use at home. She makes a lot of impulses, so have several large jars of glass storage on hand, or make smaller jars to give as gifts.

For the dough:

Stage preparation:

Mix the kefir with the salt and oil.

Gradually add the flour until an elastic content is obtained (according to the consistency like the dough for the dumplings).

Cover the dough and leave for 10-15 minutes.

For the filling - the cheese is pressed with a fork, the greens are cut into small pieces.

Tomatoes are cut in half to remove the seeds and cut into small pieces.

The cheese is given through a rare grater. Mix all the ingredients for the filling.

The dough obtained is divided into pieces the size of a chicken egg. Each piece rolls on the table greased with flour.

Place the filling in the middle of the cake and grease along its entire length.

First cover the filling with a free edge of the cake, then the other, and so on. the edges join at the center.

Heat the pan well, grease with a little oil, put the pie and lightly brown on both sides.

Video: Turkish Su Borek recipe طرز تهیه قتلمه پنیر دارترکی

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