MISIR EKMEĞİ

CORN BREAD

Ingredients:

• 1 egg
• 1 cup of milk
• 1/4 cup of sun flower oil
• 1 cup of corn meal
• 1 cup of all purpose flour
• 3 tsp of granulated sugar
• 1/2 tsp of salt
• 2 tsp of baking powder

Preheat oven 400F.
In a large mixing bowl; take all dry ingredients and whisk it. Add egg, milk,sunflower oil and beat until smooth. Pour it into  8-inch round baking pan. Bake it until toothpick come out clean.

YOĞURTLU PANCAR SALATASI

BEET ROOT SALAD WITH YOGURT
Ingredients:

• 4 beet roots ( 1 of them for decorating )
• 5 tbsp of thick plain yogurt
• 2 cloves of garlic (minced )
• salt

Boil the roots until soft. Set aside until cold. Peel and grate in a mixing bowl. Add yogurt, minced garlic and salt. Stir and take it to a serving dish. Decorate it with beet root slices.

CEVİZLİ LOKMA

WALNUT SWIRL BREAD

Ingredients:

Dough:

• 1/2 cup of milk ( warm like )
• 1/4 cup of vegetable oil
• 1/4 cup of water ( warm like )
• 1 egg
• 1 tbsp of yeast
• 2 tbsp of sugar
• 1 tsp of salt
• 3 cups of all purpose flour

Filling:

• 1+1/2 cup of finely chopped walnut 

In a large mixing bowl; mix flour, yeast, sugar, and salt. Add milk and vegetable oil, water, egg and knead. Cover it with plastic wrap and let it rise for one hour.

Take the dough and knead it until it is bubble free. Roll the it to make 11"x14" square. Spread the filling onto the dough and roll it tightly.

 

 

   

Cut the rolls into 1 1/2 inch parts and place them on a 10" round  baking dish.

 Let it rise for 30 minutes. Preheat the oven to 350 F and bake it for 4o minutes or it is just golden brown.

DAMLA SAKIZLI İRMİK TATLISI

MASTIC GUM & SEMOLINA DESSERT

Ingredients:

• 4 cups of milk
• 10 tbsp of semolina
•  30 square of chocolate crackers (chopped to ground )
• 10 tbsp of granulated sugar
•  1/3 cup finely shredded coconut
• 2 tbsp of salted butter
• zest of 1 lemon
• some finely shredded coconut to decorate
• 2 bananas (sliced )
• 3 pieces of mastic gum

Take milk and mastic gum pieces in a large pot and bring it to the boil over high heat. Add sugar and stir. Turn the heat down to medium. Then add semolina and stir constantly until it gets thicker, for about 8-10 minutes. Turn the heat off. Add butter, coconut and lemon zest. Stir until the butter melts completely.

In a rectangular pyrex, spoon the 1/3 of pudding over.Place banana slices.Spoon 1/3 of pudding on top of banana slices. Layer grounded chocolate cracker evenly. Sprinkle walnut all over. Spoon the rest of pudding on top. Let it cool on the counter top and sprinkle coconut then take it into the refrigerator.