7 typical Turkish recipes for lovers of Turkish soap operas Leave a Comment / By ffwcx / January 8, 2023 January 8, 2023 7 typical Turkish recipes for lovers of Turkish soap operas 00484534.jpg Sunday, January 8, 2023 Since Turkish novel Fatmagül become a television phenomenon, the turkish recipes They are becoming more and more fashionable in our country. And it is that when we see what the Turks eat in the novels, our appetite awakens. novels like Mom, Mrs. Fazilet and her daughters or you stole my heartare good examples that this type of program is a resounding success. And this is not surprising, because with actors of the stature of Cansu Dere, Çağlar Ertuğrul or Kerem Bürsin as protagonists, it could not be otherwise. If you follow these novels, you will see that in addition to amazing characters or landscapes, you will be captivated by its exotic and spicy dishesor its sweets based on nuts, honey and spices as aromatic as cinnamon. These Apple and Hazelnut Turkish Arrowheads are perfect for breakfast and so easy to make. And if you want a super original sponge cake, these soft chocolate and grated coconut sponge cakes will seduce you. 7 delicious recipes for lovers of Turkish novels Turkish apple and cinnamon cookies for 4 people Ingredients For the mass 3 cups flour ¾ cup cornstarch ½ cup icing sugar ½ teaspoon baking powder 125g of butter ⅓ cup olive oil ½ cup of yogurt 1 egg 1 teaspoon lemon zest 1 tablespoon icing sugar For the fodder 3 apples ½ cup chopped walnuts 1 spoon of sugar 1 teaspoon of cinnamon Step by step Prepare the cookie filling Peel and core the apple to grate it and cook it with the butter, cinnamon and chopped walnuts for a few minutes until the sugar melts. Leave to cool and preheat the oven to 180°C. Prepare the dough and shape the cookies Mix the dough ingredients except the sugar. Knead the mixture with your hands and form a sort of sausage to cut it into 10 equal-sized portions. Roll out the portions with a rolling pin into a circular shape and cut each disk into 8 portions. Fill and bake the cookies Divide the filling into each of the triangles (in the widest part) and roll up the portions. Place them on a baking sheet lined with parchment paper and bake the candies for 25 minutes. Leave to cool and serve sprinkled with icing sugar. poached quinces for 4 people Ingredients 2 cinnamon sticks Orange zest 500 grams of quince 2 hibiscus leaves 3 stars of anise 1 sprig of rosemary 4 cups of water Step by step Prepare a syrup and cook the quinces Combine the water and sugar in a saucepan and bring to a boil until the sugar has dissolved. Cut the quinces in half and place them in the casserole dish with the orange zest, star anise, cinnamon, hibiscus and rosemary. Cover the pot and cook the quinces until tender. Serve the quinces Let them warm up a little, remove the quinces from the syrup, place them on a serving platter and let them cool. Serve the quinces with a few whipped cream flakes and a chopped pistachio. tumumba for 4 people Ingredients For the mass 2 cups of water 2 spoons of butter 2 tablespoons of sugar 2 ½ cups flour 3 eggs 3 tablespoons of semolina 2 tablespoons cornstarch 2 to 3 cups sunflower oil for frying 1/2 cup chopped pistachios For the syrup 3 ½ cups of water 3 cups of sugar 1 tablespoon lemon juice Step by step cook the syrup Combine the water and sugar in a saucepan and bring to a boil until the sugar has dissolved. Reduce the heat to minimum, and cook the syrup for 15 minutes before adding the lemon juice and cooking for another minute. Remove the syrup from the heat and let it cool. Prepare the dough Melt the butter in a saucepan, add the water and sugar and stir until the sugar dissolves. Add the flour, whisking continuously until a paste forms. Remove pan from heat, add eggs one at a time, stirring constantly until eggs are well incorporated. Add the semolina and cornstarch, and place the dough in a piping bag with the star tip. fry the candies Heat a lot of oil in a frying pan, and when it is very hot, pour small pieces of dough with the pastry bag. Cook for a few minutes on each side until golden brown. Remove from the oil and let the candies drain on absorbent paper. serve the sweets delicious recipes Let them warm up, and serve them in a bowl sprinkled with crushed pistachios. baklava for 4 people Ingredients For the syrup 3 cups of sugar 1 ½ cups of water Juice of half a lemon For the Baklawa 500 grams of filo pastry 4 cups chopped pistachios 1 ½ cups clarified butter Step by step prepare the syrup Heat the water with the sugar and bring to a boil. As soon as it begins to boil, lower the heat and cook the syrup for 25 minutes. Add the lemon juice, stir and store the syrup in the refrigerator. prepare the baklava Preheat the oven to 180°C. Cover the baking sheet with parchment paper and brush it with clarified butter. Cover the tray with a sheet of pastry and brush it with more butter. Repeat the process until you have 10 leaves. Cover with chopped pistachios and repeat the whole process. Bake the candy for 40 minutes, remove from the oven, cover with foil and bake again for another 20 minutes. Paint with syrup Take the baklava out of the oven, brush it with cold syrup and sprinkle the surface with chopped pistachios. Let the dessert cool to room temperature before serving. Related article Ana Obregón’s Turkish dessert, a traditional recipe with pistachios, delicious! turkish rice pudding for 4 people Ingredients ½ cup uncooked rice 2 ½ cups of water 4 ½ cups of milk ¾ cup sugar Lemon zest 2 tablespoons cornstarch Step by step cook the rice Cook the rice in a saucepan with the water for 15 minutes. Add 4 cups of milk and sugar. Stir, and let boil. Just when it reaches the boiling point, lower the heat to low and let everything cook together for another 10 minutes. Add the lemon zest, stir and let stand. Preheat the oven to 200°C. finish the pudding Combine the remaining milk in a separate bowl with the cornstarch and stir with a spoon until dissolved. Add this preparation to the rice casserole, and stir, cook over low heat until thickened. Cook for a few minutes and remove the pan from the heat. cook the pudding Divide the pudding into individual fireproof bowls and cook uncovered until the surface is golden brown. Remove the bowls from the oven and let them cool on the counter. Store the pudding in the refrigerator for at least 4 hours before serving. Lokum for 4 people Ingredients 2 cups of sugar ¾ cup of water ½ teaspoon lemon juice ½ cup of water 5/8 cup cornstarch Edible rose extract Red dye Starch for sprinkling Step by step Preparing the lokum base Mix the sugar with ¾ cup of water and lemon juice in a saucepan. Bring to a boil, and let boil for a few seconds before lowering the heat to a minimum. Heat over medium heat for a few minutes, stirring with a silicone spatula, until it starts boiling again. Remove from heat and reserve. thickens the lokum In another bowl, combine the remaining water with the cornstarch, stirring with a spoon until dissolved. Pour this mixture into the previous preparation, and heat again to thicken. Test the consistency of the mixture by dipping a spoon into a glass of ice water. When the caramel cools, you can check the consistency and stop cooking when the thickness is as expected. add perfume Add the flavoring and coloring to taste to the mixture and stir so that it is well integrated. Pour the mixture into an ice cube tray and chill in the fridge until set. Unmold the lokum and serve dusted with icing sugar. Tavuk for 4 people Ingredients 1 liter of milk 125 grams of butter 1 cup wheat flour 1 cup of sugar 1 teaspoon vanilla extract Step by step toast the flour Melt the butter in a saucepan, add a cup of flour and stir until fully incorporated. add the milk Gradually pour in 5 cups of milk, stirring with a few stir sticks. Add the sugar and stir constantly until it begins to thicken. Bring to a boil, cook for a few minutes and remove from the heat. Finish the tavuk Add the vanilla extract, and beat with a mixer for about 5 minutes until thickened. Paint a glass dish with a little water, pour the mixture and let it come to room temperature before storing it for at least 4 hours in the refrigerator. Serve the tavuk Cut the dessert into pieces and serve the tavuk sprinkled with cinnamon, chopped pistachios and a few coconut flakes. Do you want to stop receiving the most important news from Readings?
00484534.jpg Sunday, January 8, 2023 Since Turkish novel Fatmagül become a television phenomenon, the turkish recipes They are becoming more and more fashionable in our country. And it is that when we see what the Turks eat in the novels, our appetite awakens. novels like Mom, Mrs. Fazilet and her daughters or you stole my heartare good examples that this type of program is a resounding success. And this is not surprising, because with actors of the stature of Cansu Dere, Çağlar Ertuğrul or Kerem Bürsin as protagonists, it could not be otherwise. If you follow these novels, you will see that in addition to amazing characters or landscapes, you will be captivated by its exotic and spicy dishesor its sweets based on nuts, honey and spices as aromatic as cinnamon. These Apple and Hazelnut Turkish Arrowheads are perfect for breakfast and so easy to make. And if you want a super original sponge cake, these soft chocolate and grated coconut sponge cakes will seduce you. 7 delicious recipes for lovers of Turkish novels Turkish apple and cinnamon cookies for 4 people Ingredients For the mass 3 cups flour ¾ cup cornstarch ½ cup icing sugar ½ teaspoon baking powder 125g of butter ⅓ cup olive oil ½ cup of yogurt 1 egg 1 teaspoon lemon zest 1 tablespoon icing sugar For the fodder 3 apples ½ cup chopped walnuts 1 spoon of sugar 1 teaspoon of cinnamon Step by step Prepare the cookie filling Peel and core the apple to grate it and cook it with the butter, cinnamon and chopped walnuts for a few minutes until the sugar melts. Leave to cool and preheat the oven to 180°C. Prepare the dough and shape the cookies Mix the dough ingredients except the sugar. Knead the mixture with your hands and form a sort of sausage to cut it into 10 equal-sized portions. Roll out the portions with a rolling pin into a circular shape and cut each disk into 8 portions. Fill and bake the cookies Divide the filling into each of the triangles (in the widest part) and roll up the portions. Place them on a baking sheet lined with parchment paper and bake the candies for 25 minutes. Leave to cool and serve sprinkled with icing sugar. poached quinces for 4 people Ingredients 2 cinnamon sticks Orange zest 500 grams of quince 2 hibiscus leaves 3 stars of anise 1 sprig of rosemary 4 cups of water Step by step Prepare a syrup and cook the quinces Combine the water and sugar in a saucepan and bring to a boil until the sugar has dissolved. Cut the quinces in half and place them in the casserole dish with the orange zest, star anise, cinnamon, hibiscus and rosemary. Cover the pot and cook the quinces until tender. Serve the quinces Let them warm up a little, remove the quinces from the syrup, place them on a serving platter and let them cool. Serve the quinces with a few whipped cream flakes and a chopped pistachio. tumumba for 4 people Ingredients For the mass 2 cups of water 2 spoons of butter 2 tablespoons of sugar 2 ½ cups flour 3 eggs 3 tablespoons of semolina 2 tablespoons cornstarch 2 to 3 cups sunflower oil for frying 1/2 cup chopped pistachios For the syrup 3 ½ cups of water 3 cups of sugar 1 tablespoon lemon juice Step by step cook the syrup Combine the water and sugar in a saucepan and bring to a boil until the sugar has dissolved. Reduce the heat to minimum, and cook the syrup for 15 minutes before adding the lemon juice and cooking for another minute. Remove the syrup from the heat and let it cool. Prepare the dough Melt the butter in a saucepan, add the water and sugar and stir until the sugar dissolves. Add the flour, whisking continuously until a paste forms. Remove pan from heat, add eggs one at a time, stirring constantly until eggs are well incorporated. Add the semolina and cornstarch, and place the dough in a piping bag with the star tip. fry the candies Heat a lot of oil in a frying pan, and when it is very hot, pour small pieces of dough with the pastry bag. Cook for a few minutes on each side until golden brown. Remove from the oil and let the candies drain on absorbent paper. serve the sweets delicious recipes Let them warm up, and serve them in a bowl sprinkled with crushed pistachios. baklava for 4 people Ingredients For the syrup 3 cups of sugar 1 ½ cups of water Juice of half a lemon For the Baklawa 500 grams of filo pastry 4 cups chopped pistachios 1 ½ cups clarified butter Step by step prepare the syrup Heat the water with the sugar and bring to a boil. As soon as it begins to boil, lower the heat and cook the syrup for 25 minutes. Add the lemon juice, stir and store the syrup in the refrigerator. prepare the baklava Preheat the oven to 180°C. Cover the baking sheet with parchment paper and brush it with clarified butter. Cover the tray with a sheet of pastry and brush it with more butter. Repeat the process until you have 10 leaves. Cover with chopped pistachios and repeat the whole process. Bake the candy for 40 minutes, remove from the oven, cover with foil and bake again for another 20 minutes. Paint with syrup Take the baklava out of the oven, brush it with cold syrup and sprinkle the surface with chopped pistachios. Let the dessert cool to room temperature before serving. Related article Ana Obregón’s Turkish dessert, a traditional recipe with pistachios, delicious! turkish rice pudding for 4 people Ingredients ½ cup uncooked rice 2 ½ cups of water 4 ½ cups of milk ¾ cup sugar Lemon zest 2 tablespoons cornstarch Step by step cook the rice Cook the rice in a saucepan with the water for 15 minutes. Add 4 cups of milk and sugar. Stir, and let boil. Just when it reaches the boiling point, lower the heat to low and let everything cook together for another 10 minutes. Add the lemon zest, stir and let stand. Preheat the oven to 200°C. finish the pudding Combine the remaining milk in a separate bowl with the cornstarch and stir with a spoon until dissolved. Add this preparation to the rice casserole, and stir, cook over low heat until thickened. Cook for a few minutes and remove the pan from the heat. cook the pudding Divide the pudding into individual fireproof bowls and cook uncovered until the surface is golden brown. Remove the bowls from the oven and let them cool on the counter. Store the pudding in the refrigerator for at least 4 hours before serving. Lokum for 4 people Ingredients 2 cups of sugar ¾ cup of water ½ teaspoon lemon juice ½ cup of water 5/8 cup cornstarch Edible rose extract Red dye Starch for sprinkling Step by step Preparing the lokum base Mix the sugar with ¾ cup of water and lemon juice in a saucepan. Bring to a boil, and let boil for a few seconds before lowering the heat to a minimum. Heat over medium heat for a few minutes, stirring with a silicone spatula, until it starts boiling again. Remove from heat and reserve. thickens the lokum In another bowl, combine the remaining water with the cornstarch, stirring with a spoon until dissolved. Pour this mixture into the previous preparation, and heat again to thicken. Test the consistency of the mixture by dipping a spoon into a glass of ice water. When the caramel cools, you can check the consistency and stop cooking when the thickness is as expected. add perfume Add the flavoring and coloring to taste to the mixture and stir so that it is well integrated. Pour the mixture into an ice cube tray and chill in the fridge until set. Unmold the lokum and serve dusted with icing sugar. Tavuk for 4 people Ingredients 1 liter of milk 125 grams of butter 1 cup wheat flour 1 cup of sugar 1 teaspoon vanilla extract Step by step toast the flour Melt the butter in a saucepan, add a cup of flour and stir until fully incorporated. add the milk Gradually pour in 5 cups of milk, stirring with a few stir sticks. Add the sugar and stir constantly until it begins to thicken. Bring to a boil, cook for a few minutes and remove from the heat. Finish the tavuk Add the vanilla extract, and beat with a mixer for about 5 minutes until thickened. Paint a glass dish with a little water, pour the mixture and let it come to room temperature before storing it for at least 4 hours in the refrigerator. Serve the tavuk Cut the dessert into pieces and serve the tavuk sprinkled with cinnamon, chopped pistachios and a few coconut flakes.
