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Turkish Food Recipes

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baklava - recipe needed
(43 Messages in 5 pages - View all)
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20.       solitaire
85 posts
 16 Sep 2009 Wed 11:08 am

 

Quoting thehandsom

 

I bet they were just trying to be polite..Angel

(And  your mother in law is gossiping about you to her neighbours as we speak   )  

 

 

 I am sure they where talking about me straight away but then they always talk about me all the time.  Its quite nice being centre of attention for a change....... they are going to show me a soup that I can make..... anyway at least I give it ago.... would love to see you try????!!!!!

21.       lady in red
6947 posts
 16 Sep 2009 Wed 11:09 am

 

Quoting solitaire

 

 

 I am sure they where talking about me straight away but then they always talk about me all the time.  Its quite nice being centre of attention for a change....... they are going to show me a soup that I can make..... anyway at least I give it ago.... would love to see you try????!!!!!

 

OMG!!   Don´t challenge thehandsom to a cooking contest!!  Scared

22.       AlphaF
5677 posts
 16 Sep 2009 Wed 11:56 am

 

Quoting nifrtity

ididnt know the turkish baklava but in my country we have abaklave we buy aflax like apaper

called gulash and we put the nuts and put it in microwave or other after that we put to it asuger syrup

 

What is like paper and you call  "gulash", is probably what Turks call "güllaç" in Turkish.

 

It is prepared differently in Turkia. The Turkish way is easy, and results in a delicious light sweet.

 

Boil milk with sugar to your taste. Pour boiling milk into a wide pan, while the pan is on heat. Immerse gullac sheets - one by one - into boiling milk until they get soft; take them out - drain them without squeezing -ond place them thinly, but somewhat wrinkled, into another tray. when bottom of the tray is totally covered, sprinkle a layer of nuts or pistachios. Repeat the process and cover nuts with a second layer of thin gullac,,,,Than another layer of nuts and a final layer of gullac......Pour the remaining milk  over the layers (the net result should be quite wet, if not use additional sweet hot milk). slowly and evenly. wait till the whole thing cools down..keep it in the refrigirator for an hour and serve cold.

 

goes well with vanilla ice cream on the side.



Edited (9/16/2009) by AlphaF
Edited (9/16/2009) by AlphaF
Edited (9/16/2009) by AlphaF
Edited (9/16/2009) by AlphaF

23.       Melek74
1506 posts
 16 Sep 2009 Wed 02:34 pm

 

Quoting nifrtity

ididnt know the turkish baklava but in my country we have abaklave we buy aflax like apaper

called gulash and we put the nuts and put it in microwave or other after that we put to it asuger syrup

 

Ha! Interesting. In poland, gulash (or gulasz really) is a kind of a yummy meat stew, but I think it has Hungarian origins.

24.       libralady
5152 posts
 16 Sep 2009 Wed 02:44 pm

 

Quoting Melek74

 

 

Ha! Interesting. In poland, gulash (or gulasz really) is a kind of a yummy meat stew, but I think it has Hungarian origins.

 

 Hahah! Same in the UK, Hungarian Gulash is a nice meat stew with paprika in it for a bit of heat.

25.       ReyhanL
1961 posts
 16 Sep 2009 Wed 03:24 pm

Turkish also have macar gulaș.

26.       ikvi
14 posts
 17 Sep 2009 Thu 02:38 pm

 

Quoting solitaire

I just want to say a huge thanks to all on here.  I made Baklava and give it to my in-laws to try and they said for a first time it was good.  Just needed a little less sugar and a little less nunts and it would be great.... Thanks all again for your help

 

I think I will try something a little bit easier this time.

 

Thanks FlowersAngel

 

I can´t imagine how could baklava be too sweet or have too much nuts?? 

I would like to ask you if you used prepared pastry sheets or you made it you self??

Once I made baklava too, from the preapared pastry sheets

Everyone liked it

But I can´t get this pastry in my country

27.       solitaire
85 posts
 17 Sep 2009 Thu 03:12 pm

 

Quoting ikvi

 

 

I can´t imagine how could baklava be too sweet or have too much nuts?? 

I would like to ask you if you used prepared pastry sheets or you made it you self??

Once I made baklava too, from the preapared pastry sheets

Everyone liked it

But I can´t get this pastry in my country

 

 Yes I bought the ready make stuff out of the supermarket... Although I can make the pastry I wanted to make this quick so I cheated a bit. Angel

28.       _AE_
677 posts
 17 Sep 2009 Thu 06:47 pm

 

Quoting solitaire

 

 

 Yes I bought the ready make stuff out of the supermarket... Although I can make the pastry I wanted to make this quick so I cheated a bit. Angel

 

 A friend of mine always used to say "life is too short to make your own puff pastry"....I happen to agree

29.       AlphaF
5677 posts
 18 Sep 2009 Fri 02:39 am

 

Quoting ReyhanL

Turkish also have macar gulaș.

 

Hungarians are Turks.

30.       nifrtity
1812 posts
 18 Sep 2009 Fri 06:34 am

 

Quoting AlphaF

 

 

What is like paper and you call  "gulash", is probably what Turks call "güllaç" in Turkish.

 

It is prepared differently in Turkia. The Turkish way is easy, and results in a delicious light sweet.

 

Boil milk with sugar to your taste. Pour boiling milk into a wide pan, while the pan is on heat. Immerse gullac sheets - one by one - into boiling milk until they get soft; take them out - drain them without squeezing -ond place them thinly, but somewhat wrinkled, into another tray. when bottom of the tray is totally covered, sprinkle a layer of nuts or pistachios. Repeat the process and cover nuts with a second layer of thin gullac,,,,Than another layer of nuts and a final layer of gullac......Pour the remaining milk  over the layers (the net result should be quite wet, if not use additional sweet hot milk). slowly and evenly. wait till the whole thing cools down..keep it in the refrigirator for an hour and serve cold.

 

goes well with vanilla ice cream on the side.

 

 thanks for your recip e it is easy but iwant to ask you what is the meaning of güllaç ididnt know it is meaning of the word ithink  the rose of trees or what?

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