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What?No baklava on the menu? Sacrilege!
2008-05-19 05:40:00 What?No baklava on the menu? Sacrilege!
By: Daisy's Dead Air
Baklava
2008-03-28 19:35:00 Bak?n?z; Tatl?lar. Sevinç, toplu para ve iyi söz anlam?na gelir. Baklava sat?n alan sevinir, Baklavay? veren ise hay?r i?ler. Tepsiyle baklava gören ve bundan yiyen kimsenin talih oyunlar?nda ?ans? aç?l?r. Rüyada baklava görmek müjde isaretidir. Rüyasinda baklava yedigini görmek müjdeli bir haber alacagina; birisine baklava ikram ettigini görmek, büyük bir ise girecegine; bir tepsi baklava satin aldigini ...
By: Ruya Tabirleri
Gourmet Turkish Desserts - Poppy Seed Baklava Recipe
2008-02-08 15:21:00 Gourmet Turkish desserts recipe ingredients: 500 grams thin layers of dough (you’ll get about 16 layers) cooking oil Poppy seed filling ingredients: 250 grams poppy seeds, grind 150-200 grams nuts, grind 100 grams raisins (soak them in rum or hot water for a half hour) 10 grams baking powder 4 eggs 1/2 liter buttermilk Sugar syrup ingredients: 1 1/2 cups sugar 3 cups water 10 grams vanilla sugar 1 ...
By: Gourmet Cakes
BAKLAVA-??, ????? ?????? ???????? ?? ???????????? ?? ????????
2008-01-09 16:01:00 ????????* ? ???? ???????? ?? ???????? ????????????? ? "BAKLAVA", ?? ?? ?????? ????????? ?? ????????. ???????????? ?? ??? ? ? ????????? ?? ??????? ?? ???????? ????????? ????????? ??????? ????????, ???...
Beypazar? Baklava (Beypazar? Baklavas?)
2008-01-08 16:52:00 Beypazar? is a town belonging to the province of Ankara and located nearly 100 kilometers far from the centre of the capital of Turkey.Walking in the streets of Beypazar? is a discovery of new flavors in every meter square. I will post soon one of these trips, but for now I leave you with some pictures of one of the most typical and famous products of Beypazar?: the baklava with 80 floors (80 katl? Beypazar? baklavas?). It is a baklava made with 80 sheets of very thin dough and filled with walnuts. So many layers of dough contribute to a unique and different flavor, but always delightful... You can find here a baklava recipe.
December 21: Baklava
2007-12-22 02:09:00 1. The bootie boots I got yesterday are pretty hottie-hot!2. Famished, I discovered baklava in the kitchen at work.3. Thanks to a tip from Neil, I had fun exploring Good Business Day (a ?continuously updated source of information on holidays and observances affecting global financial markets?bank holidays, public holidays, currency non-clearing days and trading and settlement holidays affecting exchanges?).Happy National Unity Day, Zimbabwe.
Cevizli Baklava (Oktay usta)
2007-12-21 00:05:00 Malzemeler:Ald??? kadar un (50-60 yufka için yakla??k 3 kg.) 15 yumurta15 çorba ka???? yo?urt veya süt 2 kg. tereya?? 1/2 kg. ev ni?astas?1 kg. dövülmü? ceviz içi ?urup için : 2 kg. ?eker, 1/2 litre su, 1/2 limonun suyuHaz?rlan?s?:Unun ortas?n? havuz gibi aç?p, ç?rp?lm?? yumurtal? yo?urdu ve 10 çorba ka???? eritilmi? tereya??n? koyun. Yo?urarak baklava hamurunu haz?rlay?n. Hamuru önce 2'ye ay?r?p, her birini 25-30 topa?a ay?r?n. Topaklar? birer birer al?p oklavayla, ni?asta serperek çok ince yufkalar aç?l?r. Baklava tepsisi ya?lan?r. Yufkalar?n yar?s?, üçer üçer yufka tepsiye dö?enir. Her seferde her üç yufkan?n üzerine 2-3 çorba ka???? eritilmi? tereya?? gezdirilir. F?r?n? 180 C getirip ?s?t?l?r. Dövülmü? ceviz dö?enmi? yufkalar?n üzerine yay?l?r. Kalan yufkalar? cevizin üzerine yine aralar?na ya? sürerek dö?enir. Yufkalar çok keskin bir b?çakla baklava ?eklinde kesilir. Geri kalan tereya?? k?zd?r?l?r ve baklavan?n kesilmi? yerlerinden gezdirilir. Tepsi s?cak f?r?na sürülür ve bak...
By: food,drink
Baklava Tarifi
2007-12-15 20:01:00 MALZEMELER :1 su barda?? süt2 yumurta½ su barda?? cicek ya??3 yemek ka???? tereya?? (odas?cakl???nda)1 çorba ka???? sirke1 pkt kabartma tozuald??? kadar un1 pk ni?anta (bu?day)dövülmü? ceviz1 pk. Margarin (tereya??) (üzeri için)?ERBET? ?Ç?N :8 Su barda?? toz ?eker8 su barda?? suyar?m limon suyuYAPILI?I :Önce guzel ihlasla cekilen bir Bismillahirrahmanirrahim, ile benim elim degil Aise , Fat?ma anam?z?n eli diyerek ba?l?yoruz baklavam?za...Sütü ,yumurtalarimizi , ciçek ya? ve tereya?? (eritilmeden ) -margarinde olabilir- , sirkeyi bir kaba koyup bir guzel hepsini kar??t?r?yoruz,sonra unu ve kabartma tozunu kat?yoruz, burada ald??? kadar un kat?yoruz, bu ald?g? kadar unu tarifleri uygularken hic sevmem ald?g? kadar ama ne kadar diye sorar?m hatta k?zar?m tarifi yazanlara ama simdi onlar? daha iyi anl?yorum, neyse hamurumuza devam ediyoruz kulak memesi yumuk?akl???na ula?madan:) biraz daha sert bir hamur elde edene kadar yo?uruyoruz.Hamur k?vama gelince yar?m saat dinlendiriyoruz.Hamur...
By: food,drink
BAKLAVA DILIMLI BOREK
2007-12-07 00:46:00 Malzemeler: 10 baklaval?k yufka?ç harc? için:300 gr k?yma3 so?an2 çorba k. ku? üzümü2 çorba k. dolmal?k f?st?ktuz,karabiberÜzeri için:100 gr. tereya??HAZIRLANI?I:3 adet so?an? yemeklik do?ray?n ve tavaya s?v?ya?? al?p so?anlar? kavurun.So?an?n üzerine 300 gr.k?ymay? ekleyin ve kavurmaya devam edin.Ba?ka bir tavada ku? üzümü ve dolmal?k f?st??? kavurun.Kavrulan f?st?klar? k?ymal? harca ilave edin ve üzerine tuz,karabiber ve pulbiber ekleyip kar??t?r?p ocaktan al?n.Baklaval?k yufkalar? tezgaha serin ve yuvarlak bir tepsiyi ölçü alarak ayn? boyda yufkalardan yuvarlak?ekiller kesin.Baklaval?k yufkalar?n yar?s?n? tepsiye al?n yar?s? geldi?inde k?ymal? harç? iyice yay?n vedi?er kalan 5 yufkay? k?ymal? harc?n üzerine payla?t?r?n.Tepsini kö?elerini iyice bast?r?n.Tepsideki yufkalt? baklava ?eklinde kesin.Tereya??n? tavada ertin ve erimi? tereya??n? tepsininüzerinde gezdirin.Önceden ?s?t?l?m?? 180 derecelik f?r?nda baklava böre?inizi pi?irin
By: food,drink
A delicious dessert: Baklava and Padi?ah
2007-08-21 23:41:00 I had already published a baklava recipe here. Soon I will publish the padi?ah recipe.
Mediterranean Medley Recipe: Baklava Ice Cream Bites
2007-06-30 16:05:00 This dessert is the final installment to my Mediterranean Medley class I taught last week at The Culinaria which is inside Bakers & Cooks here in Ocala, FL. I developed this recipe to try to emulate the flavors of baklava without all the work involved and without all the sweetness. I know, I know, I love Baklava like the rest of you and I know that the sweetness is what really makes it, but I was looking for a way to introduce people who may not have had baklava to the flavors, or give those who enjoy baklava another take on it. Plus, who doesn?t love ice cream?! Those little banana bites I did a while back were so cute I just wanted to keep the theme of bite sized goodies that are so flavorful and delicious you only need a bite to feel satisfied! These are the perfect little dessert for a BBQ, movie or game night or anytime you feel a craving for a little something sweet! Also, here is a little reminder - if you would like to participate in the FIRST monthly Leftover Queen Foo...
Coconut Turkish Baklava Recipe - Coconut Cake
2007-06-26 14:39:00 Turkish baklava recipe ingredients: 500 grams thin layers of dough (you’ll get about 16 layers) Coconut filling ingredients: 5 eggs 1.5 cups sugar 300 grams shredded coconut 3 teaspoons baking powder 1.5 cups sour cream 1 cup vegetable oil Vanilla syrup ingredients: 2 cups sugar 1 cup water 2 teaspoons vanilla sugar (or 1/2 teaspoon vanilla) Click here for metric conversion table if you need it! Syrup recipe: Pour ...
By: Gourmet Cakes
Turkish Desserts - Easy Baklava Recipe
2007-05-30 12:38:00 Recipe ingredients: 500 grams thin layers of dough (you can buy it in Turkish store, you’ll get 10-16 layers of dough) 800 grams sour cherries Cooking oil Filling ingredients: 4 eggs 1 cup sugar 150 grams biscuit crumbs 2 teaspoon baking powder 1/2 cup cooking oil Syrup ingredients: 2 cups sugar 1 cup water Syrup recipe: pour sugar in water to boil for 5 minutes and remove ...
By: Gourmet Cakes
Turkish Nut Baklava (Cevizli Baklava)
2007-04-07 14:00:00 For the dough:1 kg flour * 40 g melted butter * 4 eggs * 1 cup water * 3 cups crumbled nuts * saltFor the syrup:1 1/2 kg sugar * 1/2 lemon juice * 5 cups waterPrepare the syrup. Place the sugar and the water in a pot. Bring to boil and simmer for 5 minutes. Turn the heat off and add the lemon juice. Reserve and let the syrup cool down.Prepare the dough. Mix the flour, the eggs, the water and the salt and knead well. Separate 12 pieces of dough and open each one with the rolling pin to obtain a very thin dough. Overlap 6 pieces of dough and place between each one the melted butter and the crumbled nuts. Do the same with the other 6 pieces of dough. Cover the top with the remaining melted butter. With a wet knife, cut each block of dough diagonally, both longitudinally and transversally, in order to form diamond shaped pieces. Brush the inside of a roasting pan with butter and place inside the 2 blocks of dough. Bake for 20 minutes on a 180º pre-heated oven. When the baklava is cooked...
Baklava
2007-02-15 15:57:04 The history of baklava, like that of many other foods, is not well documented. Though it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin, but its current form was developed in the imperial kitchens of the Topkap? Palace. Other claims about its origins include: that it is of Assyrian origin, dates back to ancient Mesopotamia, and was mentioned in a Mesopotamian cookbook on walnut dishes; that al-Baghdadi describes it in his 13th-century cookbook; that it was a popular Byzantine dish; and so on. But Claudia Roden and Andrew Dalby find no evidence for it in Arab, Greek, or Byzantine sources before the Ottoman period. Vryonis (1971) identified the ancient Greek gastris, kopte, kopton, or koptoplakous, mentioned in the Deipnosophistae, as baklava, and calls it a “Byzantine favorite”. However, Perry (1994) shows that though gastris contained a filling of nuts and honey, it did not include any dough; instead, it involved a ... |
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