MAHLEPLİ EKMEK

MAHALAB BREAD

This bread might look like an ordinary bread. However 1 tbsp of mahalab changed everything. My son's comment for the bread is " It smells like honey!" He loves honey so much :)

Ingredients:

• 1cup of whole wheat flour
• 3 cups of all purpose flour
• 1+1/2 cups of warmlike water
• 1/2 cup of warmlike whole milk
• 2 tbsp of extra virgin olive oil
• 1tbsp of granulate sugar
• 1 tbsp of salt
• 1 tbsp of mahalab
• 1 tsp of yeast

Take water, milk and olive oil in the pan of bread  machine. Add whole wheat flour, all purpose flour, salt, sugar and yeast.  Run the machine.





ANTEP FISTIKLI KURABİYE

PISTACHIO COOKIES

Makes 19 cookies.

Ingredients:

• 3/4 stick of butter
• 1/2 cup of brown sugar
• 1/2 cup of granulated sugar
• 1 cup of all purpose of flour
• 1/3 cup of chopped pistachio
• 1 tbsp of plain yogurt
• 1/2 tsp of baking powder

Melt butter. Stir in brown sugar and granulated sugar. Add yogurt and stir. Add sifted flour and baking  powder. Mix it with a spatula.Take one tablespoon of cookie dough and place it on a greased baking tray. Leave some room between the cookies. Preheat the oven 350 F. Bake the cookies for 10 to 15 minutes.

DEREOTLU PANCAR SALATASI

BEET ROOT SALAD WITH DILL

My mom used to boil beet roots during the winters when I was a child. Each time I refused to eat it when my parents insisted and explained how healthy it is. I had a very good reason for that attitude; it was plain, just boiled and sliced beet roots! I chanced my mind after I tasted this salad at Nigar's house. Now I can say that I like it. Thank you Nigar.

Ingredients:

• 3 beet roots
• 1/2 bunch of fresh dill
• 1/3 bunch of Italian parsley
• 1/2 cup of chopped walnut
• 2 tbsp of extra virgin olive oil
• 1 tbsp of fresh lemon juice
• 1 tsp of vinegar
• salt

Boil the roots until soft. Set aside until cold. Peel and cut into cubes. Take beet in a large mixing bowl. Add chopped parsley, chopped dill walnut, vinegar, lemon juice, vinegar and salt. Stir and serve.

NOHUTLU BÖREK

CHICKPEAS BOREK

Makes 28 boreks.

Ingredients:

• 2 cups of cooked chickpeas
• Turkish triangular fillo
• 1 medium size of chopped onion
• 1/2 bunch of chopped parsley
• 2 tbsp of tomato paste
• 1/2 tsp of ground black pepper
• 3 tbsp of sunflower oil
• salt

Topping:

• 3/4 cup of milk
• 3/4 cup of water
• 1/2 cup of sunflower oil
• 1 egg+1 egg white
• 1/2 tsp of salt

Glaze:

• 1 egg yolk
• sesame seeds

Take cooked chickpeas in a bowl of food processor and process it well.Saute chopped onion with 3 tbsp of  sunflower oil over medium heat. Add tomato paste and stir for 5 minutes. Add chickpeas, black pepper, and salt and stir. Turn the heat down off. Add chopped parsley and stir.
Take one of the triangular fillo sheets place two tbsp of filling on top, fold the edges and roll.Place all the rolls in a baking dish side by side ( no place between them ).
Take eggs, 3/4 cup of milk, 3/4 cup of water and 1/2 cup of sun flower oil and whisk it well.Pour this liquid on top rolls and let it rest in the refrigerator until rolls absorb the liquid completely.
Place parchment paper on a baking sheet. Take the rolls out and place them on the baking sheet. Brush with egg yolk and sprinkle sesame seeds on top. Preheat the oven 35OF. Bake for 30 minutes or boreks are just golden brown.