Turkey Tourism Guide - Mosques, Historical Places, Towers, Castles

Ingredients
1 1/3 glasses flour
4/5 glass water
1 tablespoon margarine
30 gr. yeast
1/2 teaspoon salt
1 glass olive oil
Syrup
1 3/4 glasses granulated sugar
1 1/2 glasses water
1 teaspoon lemon juice
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Ingredients
1 Ekmek Kadayıfı
6 cups of water
5 cups of sugar
500 gr Cottage Chese
1 tablespoon of rese-water
Almonds and/or walnuts

Directions
In a large pot, combine the water, sugar and rose-water and stir the mixture to the boil until it reaches syrup consistency. Seperate the two layers of the Ekmek kadayıfı and pour some of this syrup on each layer enough to soften them. Continue Reading »

Ingredients
FILLING: 2 cups (200 gr) walnuts, finely chopped, 1 tablespoon sugar ¼ teaspoon ground cinnamon
PASTRY: 12 frozen filo pastry (strudel) sheets, 1 cup (200 gr) unsalted butter, melted
SYRUP: 1 ½ cups (270 gr) sugar, 1 ¼ cups (312 ml) water, juice of ½ lemon
GARNISH: ¼ cup (25 gr) ground pistachio nuts or ground walnuts
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Ingredients
2 glasses flour
3 glasses water
2.5 glasses of sugar
1 T. spoon pine nuts
125 gr. Margarine un

Directions
Stir the flour and the pine nuts with a wooden spoon until the color of the nuts turns into a light brown at a very low heat.. Slowly pour the water, sugar and melted margarine mixture 25-35 minutes later. Continue Reading »

Ingredients
1/2 Ib butter or margarine (melted)
1 1/2 cup sugar
1/3 cup oil
1 cup water
1 tsp cooking soda
1 tsp lemon juice
1 tsp baking powder
1 tsp salt
1/2 cup milk
4 cups flour
For syrup Continue Reading »

Ingredients
For the dough: 500 grams of flour, 150 grams of powdered sugar, 1 teaspoon baking soda, 2 eggs, 125 grams of margarine, 125 grams of butter, 100 grams of wheat flour, 1/2 cup of pine nuts For the syrup: 1 litre of water, 1 kilo of sugar, Juice of half a lemon

Directions
Preheat the oven to 160 ºC. Put the flour in a large bowl and make a small hole in the middle. Fill the hole up with sieved powdered sugar and Continue Reading »

Ingredients
½ Cup Rice Flour
4 Cup Milk
6 Table Spoon Sugar
1 Teaspoon Vanilla Extract.

Directions
Dissolve rice flour in 1 cup of milk. In a 2-3 quart saucepan combine the remaining 3 cup of milk and sugar and bring to boil over high heat, stirring until the sugar dissolves. Reduce the heat to low, add the dissolved rice flour , Continue Reading »

Ingredients
Sugar 2 1/4 cups 450 g
Water 1 1/2 cups 350 g
Lemon 2 teaspoons 10 g
Kadayif (shredded pastry) 500 g
Butter or margarine 1 cup 200 g
White cheese (un-salted) 1 2/3 cups 375 g

Directions
Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25×25 cm (9×9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm.
12 servings

This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.

Ingredients
750 ml. milk
175 gr. sugar
1 tablespoon vanilla powder
3 egg yolks
3 whole eggs
For topping: 150 gr. sugar, 75 ml. water

Directions
Put 150 gr. of sugar in a pan and heat until golden. Add 75 ml. of water and cook for 2 minutes, and then pour into serving dishes. Blend 3 egg yolks, 3 whole eggs, 175 gr. sugar and Continue Reading »

Ingredients
400 gr. sugar
1/2 kg. ripe strawberries
80 gr. cornstarch

Directions
Clean and wash the strawberries. Place strawberries in a saucepan with the sugar, mix well. Cook in 1 lt. of water until the mixture is boiling, stir the cornstarch into ½ cups of water and add to the strawberries. Continue Reading »