Monday, August 29, 2011



Water borek is so delicious but it is not so easy to make . I don't have the original recipe for Water Borek on my blog. I guess I am not that brave to try it yet :) In order to make the original one; you should make your own dough, roll up the fillos and boil them. It is not that easy, isn't it?
After tasting this "Easy Water Borek" at my friend Esra's house, I got the recipe and tried it. I am so glad that I have the recipe now. I don't need to do all the hard work to bake this wonderful borek.
Thanks Esra...
  • 6 Turkish fillo pastry
  • 4 eggs
  • 2 cups of milk
  • 2 cups of water
  • 1 cup of sunflower oil
  • 1 chicken breasts
  • 1 carrots ( shredded )
  • 1 onion ( chopped )
  • 2 tbsp of sunflower oil
  • 1/3 tsp of black pepper
  • salt
Wash and drain chicken breast. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 5 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken out. ( You could use the broth for soup or rice) Cut them into small pieces.
In a large pot, take  sunflower oil add chopped onion and carrot. Stir and cook until onion is tender. Add chicken and stir. Add black pepper and salt. Turn the heat off.
For the sauce; take eggs, milk, water and sunflower oil in large mixing bowl and whisk.
Brush bottom and sides of a 13 by 17-inch baking tray with sunflower oil. Layer the first sheet. Cut the edges of this first sheet if it is hanging over the tray and use them for the next step. Roll the second and third sheet and cut them into 3 inch pieces. Dip these pieces into sauce and lay them side by side until they cover all over the surface. Spoon 1/2 of the sauce over entire surface. Spread the filling all over covering the whole surface.Rool the forth and fifth sheets and do the same thing as the second and third sheets. Cover it with the last sheet. Make some holes on this last sheet and spoon the remaining sauce all over.
Preheat the oven 350F and bake it until golden brown.

Monday, August 15, 2011


This dessert is for coconut lovers. Before taking a bite from it, you can get the smell of coconut first:)

•2 eggs
•1 cup of granulated sugar
•1/2 cup of vegetable oil
•1 cup of thick plain yogurt
•1+1/2 cups of extra shredded coconut
•1 cups of all purpose flour
•zest of 1 lemon
•1/2 tsp of vanilla sugar
•1/2 tsp of baking powder

•2+1/2 cups of granulated sugar
•3 cups of water
•juice of 1/2 lemon

For the syrup; take 2  + 1/2cups of sugar, and 3 cups of water in a medium pot. Bring it to the boil over medium heat. Boil for ten minutes. Add juice of 1/2 lemon into the pot and boil for another 3 minutes. Turn the heat off. Set a side.
Preheat the oven 350 F.
Sift flour, vanilla sugar, and baking soda together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil,and lemon zest, coconut whisking consistently.
Add sifted flour, vanilla sugar, and baking soda to the bowl and mix thoroughly.
Pour into 13 17-inch rectangular pyrex and bake until it is golden brown, approximately 50 minutes.
Take the cake from oven. Let it cool for 5 minutes and spoon cold syrup over the cake.
Decorate it with coconut. Serve it when it is cool.

Monday, August 8, 2011




•4 cups of all purpose flour
•1/2 cups of warm like water
•1 cup of warm like whole milk
•1tbsp of granulate sugar
•1 tbsp of salt
•1 tsp of yeast

Take water and milk in the pan of bread machine. Add all purpose flour, salt, sugar and yeast. Set the machine on dough cycle. Take the dough out of the machine. Knead it until it is bubble free. Cut it into 20 pieces. Round them out. Place it on a baking tray leaving some rooms between them. Cut the tops cross and sprinkle some flour on them. Let them rise. Preheat the oven 400F and bake until breads are golden brown.