KREMALI TART KEK

TART CAKE WITH PUDDING

This delicious cake recipe is one of Nigar's recipes. 

I visited her last weekend. She was very welcoming and kind as always.Thank you my dear friend.

Ingredients:

Cake:

• 2 eggs
• 1/2 cup of granulated sugar
• 1/2 cup of regular milk
• 1/2 cup of vegetable oil
• 2 tbsp. of cocoa powder
• 1 packet vanilla sugar
• 1 tsp of baking powder
• 1 cup of flour

Pudding:

• 1 cup of regular milk
• 2 tbsp of all purpose flour
• 2 tbsp. of granulated sugar
• 2 tbsp of butter
• 8 oz. cool whip



 Preheat the oven to 350F.
Sift flour, cocoa powder, vanilla sugar, and baking powder together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add milk, vegetable oil whisking consistently.
Add sifted flour, cocoa powder,vanilla sugar, and baking powder to the bowl and whisk  thoroughly.
Pour this mixture to a 11" non-stick tart pan and bake it for 25-35 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.

In a large sauce pan, take flour, milk and for the pudding and whisk. Add 1 cup of milk and turn the heat on high. Stir constantly until it starts to bubble. Turn the heat off. Add butter and sugar and whisk it. Set aside until it is in room temperature. Add cool whip to the pudding and whisk it until it is smooth.

Spread the pudding on to the cooled cake and flatten the surface. Decorate it with some cocoa powder and pistachio.
Take it in the refrigerator at least for an hour before serving.

KABAK TATLISI

BUTTERNUT SQUASH DESSERT

Ingredients:

2 lb butternut squashes ( peeled and cubed )
1+1/2 cups of granulated sugar
1 tbsp of fresh lemon juice
1/2 cup of coarsely chopped walnut

Take cubed squash and lemon juice in a large pot and add sugar on top. Turn the heat on low. Do not cover the lid. Do not stir. Let it simmer for 1 hour or until squash is soft. Turn the heat off. Let it cool. Take it in a  serving dish.
Decorate with walnut

MISIR UNLU ŞEKERPARE

SEKERPARE WITH CORN MEAL

Ingredients:

3 cups of all purpose flour
1 cup of corn meal
1+1/2 sticks of butter
2 eggs
1 cup of powdered sugar
1/2 cup of extra shredded coconut
2 tbsp of vegetable oil
1 tsp of vanilla sugar
1 tsp of baking powder

Syrup:
2+1/2 cup of granulated sugar
3 cups of water
1 tbsp of lemon juice

Mix all of the syrup ingredients in a medium pot and boil it for 10 minutes on high heat. Let the syrup cool completely.
Preheat the oven to 350F. Mix melted butter, powdered sugar, corn meal,eggs, coconut, vegetable oil, vanilla sugar, baking powder in a large mixing bowl. Add flour slowly to make the dough soft. Take a small part of dough like a size of walnut and give it a cookie shape. Place an almond( or a piece of walnut or pistachio whichever you have in your hands ) on top of cookies. Place them on the baking tray. Bake for 30 minutes or the cookies change their color to golden brown.Take the tray out of the oven and pour the syrup slowly on top of cookies and let the cookies absorb the syrup for 6-7 hours.Decorate with ground pistachio.

İRMİK HELVASI

SEMOLINA HALVA
Ingredients:

• 3/4 stick of butter
• 2 tbsp of pine nuts
• 1 cup of course semolina
• 1 cup of granulated sugar
• 1/4 cup of regular milk
• 3/4 cup of water
• 1/2 tsp of vanilla sugar

Take pine nuts in a sauce pan over medium heat. Stir until pine nuts are light brown.Add butter and melt. Add semolina, turn the heat high. Stir constantly until semolina gets golden brown in color. Add sugar stir turn the heat down to low. Add milk and water and stir with a whisk. Stir constantly until the halva gets ticker to the point of pudding. Turn the heat off. Serve warm. Decorate it with pistachio or walnut.

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.    



HİNDİSTAN CEVİZİ TATLISI

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

Ingredients:
•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


Syrup:
•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.

DAMLA SAKIZLI & KADAYIFLI MUHALLEBİ

MASTIC GUM & KATAIFI PUDDING

This is my latest favorite. Mustic gum adds to the pudding a very special flavor.

Ingredients:

• 5 cups of whole milk
• 3/4 cup of heavy whipping cream
• 1+1/2 cups of flour
• 1+1/4 cups of granulated sugar
• 3 large piece of mastic gum

Kataifi layers:

• 1/2 lb of kataifi
• 1 cup of coarsely chopped walnut
• 3 tbsp of granulated sugar
• 3 tbsp of salted butter

In a large sauce pan, take flour, sugar, milk and mastic gum for the pudding and whisk. Add 5 cups of milk and turn the heat on high. Stir constantly until it starts to bubble. Turn the heat off and set aside until it is in room temperature.

Meanwhile, melt butter in a large pot over high heat. Stir constantly until it starts to change its color to the pink. Add walnut and continue to stir until it is light brown. Add sugar and stir until it is brown.Turn the heat off and take the kataifi in a cookie sheet and cool it down.

Add heavy whipping cream into pudding and mix it with a mixer for 5 minutes.

In a rectangular pyrex, layer the first half of kataifi covering the bottom all over. Spoon the pudding over.Layer the second half of kataifi covering the pudding all over.Cover with plastic wrap and take it in the refrigerator until it is cold. 



SÜTLAÇ

RICE PUDDING

Serves 6.

Ingredients:

• 2+1/2 cup of milk
• 1/3 cup of uncooked rice
• 1+1/2 cup of boiling water
• 3/4 cup of granulated sugar
• 1 tbsp of rice flour
• 1 tsp of corn starch
• 1/2 tsp of vanilla sugar

Take boiling water in a medium pot and add  the rice. Stir and cover the lid. Turn the heat down to low and simmer until the rice is mushy. When the rice is done add milk to the pot and turn the heat up to the medium. Stir occasionally until it is boiling. Add sugar and stir. Take rice flour and corn starch in a bowl and add 1/3 cup of cold water and whisk it until smooth. Add this to the pot slowly while whisking the pudding constantly. Cook it for another 5 minutes and turn the heat off. Add vanilla sugar and stir. Apportion the pudding into bowls and let them sit on the counter top until they are cool enough. Sprinkle ground cinnamon and chopped walnut on top. Chill them in the refrigerator.

ÇİKOLATALI MUHALLEBİ

CHOCOLATE PUDDING

Serves 5.

Ingredients:

• 2 tbsp of all rice flour
• 1 tbsp of corn starch
• 1/2 cup of chocolate chips
• 4 tbsp of granulated sugar
• 2 cups of milk
• 2 tbsp of  cocoa
• 1/3 tsp of vanilla sugar

In a medium pot; take milk, rice flour, corn starch, cocoa, and chocolate chips over high heat. Whisk it consistently until it is smooth. Keep mixing until it starts to bubble and becomes ticker. Add vanilla sugar and granulated sugar. Stir and turn the heat off. Apportion the pudding into five bowls. Let it cool on the counter top first then take them in the refrigerator to chill.

LOR TATLISI

RICOTTA  CHEESE DESSERT

Makes 26 cookies.

Ingredients:

• 1 lb ricotta cheese
• 1/2 cup of powdered sugar
• 2 eggs
• 1 cup semolina flour
• 1 cup of all purpose flour
• 1/2 tsp of vanilla sugar
• 1/3 tsp of baking powder

Syrup:

• 3 cup of sugar
• 2+1/2 cup of water
• 1 tbsp of fresh lemon juice

Take the ricotta cheese in a strainer and cover it with plastic wrap over night. Place a deep cup under the strainer to let the liquid out and let it sit in the refrigerator.

Next day, mix all of the syrup ingredients in a medium pot and boil them for 15 minutes on a medium heat. Let the syrup cool completely.

Take ricotta cheese from the refrigerator and place it in a large bowl. Add the eggs, semolina flour, powdered sugar, flour, baking soda and vanilla sugar in the same bowl and knead until well combined.

Take small parts ( about the size of walnut ) from the dough and give them the shape of small balls. Place them on a greased baking tray. Decorate with whole hazelnut. Preheat the oven 350 F. Bake the cookies for 20 to 25 minutes.

Take the tray out of the oven and pour the syrup slowly on top of cookies and let the cookies absorb the syrup for 6-7 hours.
 

İRMİKLİ MUHALLEBİ

 

SEMOLINA PUDDING

Ingredients:

• 4 cups of milk
• 1 cup of sugar
• 30 square of chocolate crackers
• 3/4 cup of semolina flour
• 1/3 cup finely shredded coconut
• 2 tbsp of salted butter
• 1/2 tsp of vanilla sugar
• finely chopped walnut to decorate

Take milk 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 vanilla sugar. Stir until the butter melts completely.

In a rectangular pyrex, layer 15 chocolate crackers side by side covering the bottom all over. Spoon the first half of pudding over. Repeat these for the other half of crackers and the pudding.Sprinkle walnut all over. Let it cool on the counter top then take it into the refrigerator.

TATLI PATATES TATLISI

SWEET POTATO DESSERT

Ingredients:

• 4 sweet potatoes
• 3/4 cup of granulated sugar
• 3/4 cup of water

Topping:

• walnut and tahini

Wash, and peel the potatoes. Cut them into 1 inch slices. Place them into a large skillet. Add sugar and water over and bring it to the boil. Turn the heat down to low and and cook it until potatoes are soft and syrup gets thicker. Remove it from the heat and let it cool for 20 minutes. Take 2 pieces ta a plate and add 2 tbsp of syrup on top. Decorate it with tahini and walnut or whatever topping you like.

ÇİLEK SOSLU MUHALLEBİ

PUDDING WITH STRAWBERRY TOPPING
 

Ingredients:

• 2 tbsp of salted butter
• 2 tbsp of all purpose flour
• 4 tbsp of granulated sugar
• 2 cups of milk
• 1/3 tsp of vanilla sugar

Strawberry topping:

• 20 strawberries
• 3 tsp of powdered sugar

In a medium pot, melt the butter over medium heat. Add flour and stir until the flour gives its raw smell. Take the pot away from the heat. Add first cup of milk and whisk it consistently until smooth. Move the pot over the heat again and add the second cup of milk and the sugar. Mix it with a whisk and turn the heat up to high. Keep mixing until it starts to bubble and becomes ticker.Turn the heat off. Add vanilla sugar and stir. Apportion the pudding into four bowls filling just 3/4 of them.
Wash the strawberries and cut the tops. Take them in the food prosser add 3 tsp of powdered sugar. prosses it until smooth. Apportion it on top of puddings when pudding gets to the room tempurature.

FISTIKLI & PEYNİRLİ KÜNEFE

KUNEFE WITH CHEESE & PISTACHIO

Ingredients:

• 1 pound shredded fillo dough
• 1 stick of butter ( melted)
• 3 tbsp of whole pistachios

Filling:

• 1 cup finely chopped pistachio
• mixture of 1/2 cup of ricotta cheese+1/2 cup of shredded mozzarella cheese  ( or 1 cup of Turkish sweet cheese )

Syrup:

• 3 cups of granulated sugar
• 2 cups of water
• juice of 1/4 lemon

For the syrup; take 3 cups of sugar, and 2 cups of water in a medium pot. Bring it to the boil over medium heat. Boil for 7-8 minutes. Add juice of 1/4 lemon into the pot and boil for another 5 minutes. Turn the heat off. Set a side.

 Take kataifi from the freezer and break it into small pieces in a mixing bowl immediately. Let it thaw for ten minutes. Then add melted butter  and whole  pistachios in it and mix it evenly. In a 13-inch round tray, take the first half of kataifi and press and spread the cheese mixture and on top of cheese, spread chopped pistachio  all over the first half of kataifi,then spread the second half of kataifi all over the filling and gently press.

Preheat the oven to 350 F. Bake for about 50  minutes or until nicely brown. Take the kunefe out of the oven and spoon cold syrup over it immediately .

Cut kunefe into square shapes. Serve warm.

ELMALI REVANİ

REVANI (SEMOLINA CAKE WITH SYRUP) WITH APPLE

This recipe is from Yesilkivi. I visit Secil's blog very often lately. Her pictures are so tempting and recipes are wonderful. Thanks again.

Ingredients:

• 3 eggs
• 1 cup of granulated sugar
• 1 cup of semolina flour
• 1 cup of all purpose flour
• 1 cup of finely chopped walnut
• 2 apples ( grated )
  
• 1/2 stick salted butter
• 1 tsp of ground cinnamon
• 1 tsp of baking soda
• 1 tsp of vanilla sugar

Syrup:

• 3 cups of granulated sugar
• 3 cups of water
• juice and zest of 1/4 lemon

For the syrup; take 3 cups of sugar, and 3 cups of water in a medium pot. Bring it to the boil over medium heat. Boil for 7-8 minutes. Add juice and zest of 1/4 lemon into the pot and boil for another 5 minutes. Turn the heat off. Set a side.
Preheat the oven 350 F.
Sift flour, semolina 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 butter, sifted flour, semolina flour, vanilla sugar, and baking soda to the bowl, whisking consistently.
Add grated apple, walnut and cinnamon to the bowl and and mix thoroughly.
Pour into 13 17-inch rectangular pyrex and bake until it is golden brown, approximately 50 minutes.
Take the cake from the oven. Let it cool for 15 minutes and spoon syrup over the cake.
Serve it when it is cool. It is more delicious for the next day.

AŞURE

NOAH'S PUDDING

This is a very traditional Turkish dessert with a history behind it. You can check the historical part out from here and here.

Ingredients:

• 1 cup of uncooked whole wheat
• 1/2 cup of uncooked chickpeas
• 1/2 cup of uncooked kidney beans
• 1/3 cup of uncooked rice
• 1/2 cup of raisins
• 10 dried figs
• 15 dried apricots
• zest of an orange
  
• 2 cups of granulated sugar

Soak wheat, chickpeas, and kidney beans in different cups for 10 hours over night.

Next day, drain the water of beans and take them different pots. Add 6 cups of boiling water to the wheat, 2 cups of boiling water to the chickpeas, and 2 cups of boiling water to the kidney beans. Bring the them to boil and turn the heats down to low.Cook wheat around 2 hours or until it is mushy. Add 1/3 cup of rice and 2 cups boiling water to the wheat's pot. Cook it until rice is soft. Add boiling water if necessary. Cook chickpeas and kidney beans until they are soft. Add chickpeas and kidney bean to the wheat's pot. Chop figs and apricot. Add orange zest,raisins, figs, and apricots. Stir, cook until fruits are soft around 10 minutes. Add sugar to the pot and turn the heat off.
With these ingredients, you will have a big pot full of pudding. 
Apportion the pudding into small serving dishes and serve it warm or cold. Could be decorated with walnut, cinnamon, pomegranate, hazelnut, almond, pistachio, sesame seeds, etc.

DAMLA SAKIZLI MUHALLEBİ

MASTIC GUM PUDDING

This is the second "mastic gum" recipe after the cookies. I just love the smell of mastic. It gives a regular pudding an extraordinary flavor.

Serves 4.

Ingredients:

• 3 tbsp of unsalted butter
• 3 tbsp of all purpose flour
• 3 pieces of mastic gum
• 6 tbsp of granulated sugar
• 3 cups of milk

In a medium pot, melt the butter over medium heat. Add flour and stir until the flour gives its raw smell. Take the pot away from the heat. Add first cup of milk and whisk it consistently until smooth. Move the pot over the heat again and add the other two cups of milk, sugar and mastic gum. Mix it with a whisk and turn the heat up to high. Keep mixing until it starts to bubble and becomes ticker.Turn the heat off. Apportion the pudding into four bowls.

FISTIKLI BAKLAVA

BAKLAVA WITH PISTACHIO

My favorite baklava is this beauty...

I posted the walnut version of baklava before. The only difference is the filling;  I used the same amount of finely chopped pistachio instead of walnut to make this one.

Enjoy...

ELMALI BAKLAVA

BAKLAVA WITH APPLE FILLING

I use the same way as regular baklava to make this "unusual baklava." It was just my curiosity but it turned out very well. I used the filling of these cookies except the 1 cup of granulated sugar instead of walnut.
It might give you some other ideas...

KADAYIF DOLMASI

STUFFED KATAIFI

Ingredients:

• 1 lb kataifi ( shredded phyllo dough )
  
• 1+ 1/2 stick butter ( melted )
  
• 1 cup of finely diced walnuts

Syrup:

• 2 cups of granulated sugar
• 2 cups of water
• juice of a half lemon

Take sugar and water in a medium pot and bring it to the boil. Boil it for ten minutes over medium-high heat. Then add the lemon juice and boil it for another 5 minutes. Turn the heat off and set aside.
Take kataifi from the freezer and break into small pieces in a mixing bowl immediately. Let it thaw for ten minutes. Then add melted butter in it and mix it evenly. Take 1+ 1/2 tbsp of kataifi in a Turkish coffee cup (or a muffin cup) and make an indentation. Fill the indentation with 1 tbsp of diced walnut and close it up with 1/2 tbsp of kataifi and press. Turn the cup into baking dish and gently take the cup off. Repeat these steps until kataifi is finished.


Preheat the oven 350 F. Bake it until it is golden brown. Take it from oven and spoon the cold syrup over it. Let it cool.