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October 19, 2008

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Peymacun Recipe (Turkish style pizza)

This dish originally cooked with ground meat and called "lahmacun", this is the version with cheese, in turkish cheese mean "peynir" so we call this "peymacun" :) The size is normally bigger, I wanted to make it smaller, it's a nice appetizer, mine is a bit crispy, the way I liked it, if you don't like crispy, you can add a bit water in the cheese mixture or maybe chopped tomato, with tomato juice it'd be softer. Ingredients For the dough: 2 gl of flour (300 gr) 1/2 table spoon salt yeast water (1 gl) For the topping: 100 gr white cheese chopped parsley 1 egg black pepper red pepper I used dry yeast, mix all ingredients for the dough and knead. It should be soft as your ear lobes. Add flour or water as needed. Let it rest around 1 hour. For the topping mash cheese, mix with the other ingredients. After the dough is ready, you can cut it in smaller balls. If you open thinner it will be more cripy the way I like. It is around 5 mm, I make my peym

Torta Kataifi Recipe

Recipe courtesy of Axios Estiatorio Show: Diners, Drive-Ins and Dives Episode: Homeland Favorites Total: 2 hr 55 min Active: 25 min Yield: 12 servings Level: Intermediate Ingredients One 16-oz package kataifi (shredded phyllo dough) 1 cup raw, unsalted pistachios 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 3 pounds ricotta cheese 1/2 cup heavy whipping cream 1/5 cup (about 3 1/4 tablespoons) confectioner's sugar 2 tablespoons vanilla extract 1/2 cup egg whites 1 cup Citrus Syrup, warmed, recipe follows Citrus Syrup: 1 cup sugar 1 tablespoon lemon juice 1/2 lemon, zested 1/2 orange, zested Directions Special equipment: a 10 1/2-inch springform pan Preheat the oven to 325 degrees F. Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely. Reduce the oven temperature to 300 degrees F. Place the pistachios, cinnamon and cloves in a food processor an

Turkish Milk Pudding with Kadaifi (Kadayifli Muhallebi)

½ lb shredded dough (Kadaifi) 5-6 Tbsp sugar 4-5 Tbsp butter 1 ½ cups walnuts/pecans, largely crushed Turkish Milk Pudding (Muhallebi) ½ lb whipped cream Leave the kadaifi in the freezer for about 1-2 hours prior to use. Then, take it out and crack it into small pieces. Take it to a pot and add butter and sugar. Cook stirring constantly over medium heat until it gets pinkish. Stir in walnuts/pecans and turn the heat off. Let it cool. Click for the recipe of Turkish Milk Pudding (Muhallebi). Let the Muhallebi cool and add whipped cream. Mix with a mixer until it gets smooth. Take the half of the kadaifi mixture over a rectangular big Pyrex dish and spread the Muhallebi over. Finally spread the remaining kadaifi mixture over. Cut in square slices and serve. ENJOY Back to Main Page TURKCE 250-300gr kadayif 5-6 yemek kasigi toz seker 4-5 yemek kasigi tereyagi 1 ½ su bardagi ceviz, kiriklanmis Muhallebi 250 gr krem santi Kadayifi 1-2 saat kadar derin dondurucuda bekletin. Dondurucudan alin

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