What is tradition for festivities?

Also if you have any ideas for Thanksgiving or any holiday meal please share

Something sweet to make
classy classmates
baklava

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Ingredients

BAKLAVA

Layered pastry with pistachio and honey

To make one 9- by 13-inch pastry

3/4 pound butter (3 quarter-pound sticks), cut into 1/4.inch bits, 1/2 cup vegetable oil, 40 sheets file pastry, each about 16inches long and 12 inches wide, thoroughly defrosted if frozen, 4 cups shelled Turkish Pistachio pulverized in a blender or with a nut grinder or mortar and pestle
SYRUP

1 1/2 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey


Procedure

Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting itbrown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.

Preheat the oven to 350 degree and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13-by-9-by-2 1/2inch baking dish with about 1 tablespoon of the mixture.

Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of pistachio.

Repeat the same procedure using two sheets of buttered file and 3 tablespoons of the pulverized pistachio each time to make 19 layers in all. Spread the 2 remaining sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture.

With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degree and bake for 45 minutes longer, or until the top is crisp and golden brown.



Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, uncovered, for about 5 minutes, or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside.

When the baklava is done, remove it from the oven and pour the syrup over it. Cool to room temperature, and just before serving, cut the baklava into diamond-shaped serving pieces.

Enjoy Byesssssssssss




:ty_tyeace & love& happiness

Tsarevna Stacia/kelley

MORE SWEETS................................TURKISH DELIGHT-------------------------------------------------------------- TURKISH DELIGHT

Ingredients




Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar



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Procedure


* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.



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Turunç Macunu (Bitter Oranges in Syrup)
Ingredients

*20 bitter oranges * 1.5 kg sugar * 675 ml cold water * 2 table spoons lemon juice * 1⁄2 tablespoon vanilla sugar (i just stick a vanilla pod in a pot of sugar, does the trick)
Procedure

Slightly grate bitter oranges to remove the red colour which covers their skins. Without cutting the flesh itself, cut the peel off the oranges divided to four. Remove the white pith from the inside of the skin and roll them. Tie with a strong string so that they remain rolled while cooking. Then place in a glassbowl of cold water and leave for 3-4 days. Change the water daily. On the fourth day, place them into a large pan of boiling water. Cook for 20 minutes until they are soft. Drain them well. Into a separate saucepan pour 3 cups of water and 1.5 kg sugar. Place the pan on heat and stir until the sugar is completely dissolved. When it starts to boil, add in the rolled skins and cook for 40 minutes until the syrup thickens. Shortly before removing the pan from the heat add lemon juice and the vanilla sugar. Let it cool and then transfer into dry jars with lid. Store in cool place for up to one year.

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Sütlaç (Rice Pudding)

Ingredients

*1 litre milk * 250 grams sugar * 100 grams rice * 1 tablespoon of rice flour * 3 - 4 teaspoons of vanilla sugar
Procedure

First, wash the rice in cold water. Then boil rice in water, enough to cover rice with. When rice expands, take off heat, drain rice and mix in milk. Place rice and milk on heat when mixture begins to boil add sugar and stir slightly. Simmer until rice is cooked (approximately 10 minutes). Make a paste of the rice flower with a little amount of water and stir into milk mixture and continue stirring. Allow to simmer for a little while longer. Take off heat and add vanilla sugar. Pour Sütlaç into individual bowls and let cool. Sprinkle with cinnamon serve cold.
Serving Information

Serves: 4





Take Care & Happy Holiday's
Byesssssssssssssssssssssss
Peace & Happiness & Love
Tsarevna Stacia

TURKISH COFFEE...............PERFECT TO GO WITH DESERTS OR ANYTHING


TURKISH COFFEE

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Ingredients

Coffee (pulverized) 1 teaspoon Sugar 1 teaspoon Water 1 cup
Procedure

Measure coffee and sugar into a cezve(long - handleed pot for making Turkish coffee). Add water; stir. Heat over low heat until it is frothy on surface; do not boil. Pour frothy part into demitasse. Place cezve over heat. Bring to rising boil. Pour some more liquid into demitasse again. Heat once more to rising boil. Pour all into demitasse. Serve hot. *Regional Characteristics : Turkish coffee is made of finely pulverized roasted coffee beans. Roasting duration differ according to taste. Coffee is sold etiher as green, or roasted beans or in pulverized form in small shops called 'Kuru Yemisçi' which means a person who sells all kinds of nuts. Dried fruits. Candy bars, bon-bons. Coffee varieties, alcoholic drinks and miscellaneous. In old houses a brass-made hand manupulated coffee mill would be used to pulverize coffee beans. An electrical coffee mill is used instead of brasss-coffee millat present time in many households. Turkish coffee is prepared in 4 ways. 'Az ekerli' means coffee has little sugar about 1⁄2 teaspon. 'Orta ekerli' means coffee has standart amount of sugar 1 teaspoon. 'Çok ekerli' means coffee has more sugar than enough which is 1 1⁄2 teaspoons. 'Sade Kahve' means black coffee, without sugar. Turkish coffee is served in demitasses made of porcelain. They come in different sizes. However, an average demitasse is equal to 1/4 cup in volume. Coffee is served for guests with bon-bon, candy bar or with 'Lokum' (Turkish Delights) or with chocolate bars. It is served usually during midday or following a lunch or dinner. There is an old saying about coffee which goes like this. 'Bir fincan kahvenin ky´rk yy´l haty´ry´ vardy´r' meaning that if one has been offered a demitasse of coffe, he is obliged for forty years to the one who offered the coffe. It means that the person who offers the coffe is to be respected, honoured, and remembered for a long time for the sake of his coffee offering.


PEACE AND HAPPINESS ALWAYS
TSAREVNA STACIA
KELLEY