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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

Bulgur Wheat Salad (Kamouneh) recipe

Ingredients 1 cup of bulgur wheat number one 1 lb of tomatoes ( I like vine ripened for this recipe) 1 – 2 tbs of tomato paste 1 tbs of Kibbeh Spice (kamouneh) 1 tsp of cayenne pepper 1 white onion diced 1 bunch of mint chopped 1/2 cup of extra virgin olive oil 1/4 tsp salt or to taste Directions In a large bowl add the bulgur wheat and the tomato paste and mix together by rubbing well in the palm of your hands, set aside. Meanwhile dice the tomatoes, chop the onion finely, add into the bulgur. Roughly chop the mint leaves. Mix all the ingredients together. Add in the kibbeh spice (kamouneh spice), the cayenne pepper, salt and olive oil. Gently toss and serve immediately. You can always adjust the salt and the spices according to your taste. Please make this recipe for your family & friends and don’t forget to leave us a comment. Recipes related to Bulgur Wheat Salad (Kamouneh): Couscous tabouli and beef salad | Cracked wheat and parsley salad (Tabooleh) | Haloumi, tomato,

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