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Turkish Food Recipes

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baklava - recipe needed
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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?

31.       AlphaF
5677 posts
 19 Sep 2009 Sat 06:21 pm

Güllaç is the proper name for the thin paperlike wafers. As you may have noticed in other posts "gulash" is the name of a well known Hungarian dish; probably a misnomer in your language.

 

PS: you can serve the Turkish sweet with a small amount of rose (gülsuyu) water added to it.  This may be where the name güllaç is coming from.

32.       Zimmygirl
25 posts
 19 Sep 2009 Sat 07:36 pm

Merhaba

 

I have made baklava soo many times, once you make it you will be able to make it and never forget it. I worked at a greek restuarant and the chef showed me.

Now, the secret for a good baklava is to use REAL butter. Now, when i was in turkey, i did not really like their baklava because their  butter is a bit different, I think they use goat cream for that, as in goat´s milk.  The second biggest secret is to brush each layer of phyllo VERY GENEROUSLLY with butter. It give it the crispy and lightness and ofcourse awsome flavour.

 

The best butter is butter made from cow´s cream and it must have a hint of salt in it. I know many recipes say "use unsalted butter" , but the salt in the butter fuses marvellouslly with the cinnamon, all spice and sugar once you pop it in the oven.

In turkey they have thicker pastry, but I know in the West we use the greek style phyllo which is thin, I recommend it, because it makes the baklava lighter and crispier.

This recipe I used when i made baklava for turkish students and they allllll loved it!! So you should not go wrong

 

You can either make a pistachio baklava or walnut, i prefer the walnut, because the flavour is good with all spices.

 

500g of rougly chopped walnuts (don´t make it too small, you don´t want to loose the crunch)

1 packet of phyllo (thaw it well, if phyllo is not thawed well once it is out of the freezer it will tear and break easily)

2 teaspoons of cinnamon

1, 5 teaspoon of all spice (this is a mixture of nutmet, cinnamon, anis ect) if you can´t find it in a shop, add cinnamon, nutmec, sweet spice and anis)

500g of  butter (you can use unsalted, but i prefer salted)

a quare pyrex dish

4 table spoons of white sugar

 

for the syrup

2-3 tablespoons of lemon (i never us the lemon for the baklava , but if you want to give it an exotic flavour add it, but not too muh)

1 cinnamon stick

3 table spoons of white sugar

2 tea cups of water.

 

Directions:

Preheat oven at 200 degrees

melt butter in microwave,  or in a sause pan and set aside

Mix cinnamon, all spice, sugar in a bowel and set a side with a spoon

brush the pyrex dish very generouslly with butter.

2. Unfold the phyllo gently and cut according to the side of your dish. The idea of a baklava it needs to fit the dish exactly.

When phyllo is cut. place one layer of phyllon the dish and  then brush generouslly. Continue to layer till you have six layers of phyllo

3. Spread your nut mixture well with a spoon so that the phyllo is fully covered.

4. Continue to layer, after every 5-6 layer spread the nut mixture. Layer until you have reached the top of your dish.

Pour remaining melted butter over the baklava

5. With a sharp knife, cut the baklava right rough but don´t cut the bottom layer of it. Cut either in square or in diamond shapes.

6. Place baklava in oven and let it bake for 20 minutes. However, stoves differ, so make sure to check your baklava every 10 minutes. You will see it bubbling because of the sugar and nut mixture. Take it out when it is golden on top.

7. Let it cool for 5-10 minutes

 

Syprus.

In a heavy saucepan

add the sugar and water.

Add the cinnamon stick

Add your lemon juice (optional)

Stir the the syrup continouslly over low head until the sugar has dissolved.  Don´t let it boil!!!

When finished, pour the syrup in the sliced groves of the baklava, the best part is to hear the baklava sizzle when pouring the syrup.

Let it set for until cool.

Serve with ice cream or just as.

 

Never eat more than one baklava slice,  you will die of the amazing taste I always make Baklava in winter or in summer. It is lovely when it is warmed up in winter and delicious at room temperature.

 

* Never eat baklava that has been standing for more than 10 days, due to the sugar levels and its sticky, it will become soggy and will mold.

 

Enjoy

 

 

 

33.       libralady
5152 posts
 19 Sep 2009 Sat 07:53 pm

Please tell me, what is so nice about baklava???? It is so sickly and greasy - I had one mouthful and my husband ate the rest Puking

34.       deli
5904 posts
 19 Sep 2009 Sat 09:24 pm

 

Quoting libralady

Please tell me, what is so nice about baklava???? It is so sickly and greasy - I had one mouthful and my husband ate the rest Puking

 

 I love it but after about six pieces im looking for the sick bowl tooBig smile

35.       birdy
245 posts
 20 Sep 2009 Sun 01:05 am

well,baklava is definitely too sweet..after being forced to eat it  I usually give up my favourite Mozart  chocolate for months.

36.       AlphaF
5677 posts
 20 Sep 2009 Sun 01:25 am

Herkes hoþafdan anlayamaz...Wink

37.       birdy
245 posts
 20 Sep 2009 Sun 02:38 am

 

Quoting AlphaF

Herkes hoþafdan anlayamaz...Wink

 

 Alpha my brother)))çok güldürdün beni..will u ever stop being an old þeytan?????

38.       thehandsom
7403 posts
 20 Sep 2009 Sun 02:56 am

 

Quoting birdy

 

 

 Alpha my brother)))çok güldürdün beni..will u ever stop being an old þeytan?????

 

Do you like being called Eþek?  lol

 

39.       birdy
245 posts
 20 Sep 2009 Sun 03:01 am

 

Quoting thehandsom

 

 

Do you like being called Eþek?  lol

 

 

 Watch out!!!I don´t like being called the person who will understand late..well u know what I am talking about!!!don´t u???Anyway my brother Alpha can say anything he wants and me as younger sister must respect this.Wanna fight with my bro too????Ninja

40.       thehandsom
7403 posts
 20 Sep 2009 Sun 03:06 am

 

Quoting birdy

 

 

 Watch out!!!I don´t like being called the person who will understand late..well u know what I am talking about!!!don´t u???Anyway my brother Alpha can say anything he wants and me as younger sister must respect this.Wanna fight with my bro too????Ninja

 

Ha ha

Well..The Turkish saying is that ´Eþek hoþaftan ne anlar´.

So what did you  understand really?

But of course you  respect that..and I respect your choice..

And I have no intention to fight at all lol lol 

 

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