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

Ingredients
225 gr. rose leaves (without stalks)
6 1/4 glasses granulated sugar
3 3/4 glasses water
4 lemon salt cubes or 4 tablespoons lemon juice
Preparation
Put the water and rose leaves into a pan, cover and boil until the rose leaves go almost a white color. Then add the sugar and boil with the lid off until the syrup thickens.

Ingredients
3 tablespoons melted margarine
1 1/2 glasses water
1 glass flour
2 eggs
1 egg yolk
1/2 tablespoon salt
1 1/4 glasses olive oil
Syrup
2 glasses sugar
1 3/4 glasses water
1 tablespoon lemon juice

Ingredients
2 glasses flour
7 tablespoons margarine
75 gr. icing sugar
Frosting
125 gr. icing sugar
Preparation
Put the margarine and sugar into a bowl and knead until the margarine turns white. Add the flour while kneading to make into a dough.

Ingredients
Pastry
2 tablespoons melted margarine
1 glass flour
3 tablespoons water
4 eggs
1/2 teaspoon salt
1 1/4 glasses olive oil
Syrup
2 glasses sugar
1 3/4 glasses water
1 teaspoon lemon juice

Ingredients
750 gr. tel kadayif (pastry made into thin long thread-like strips; available at Turkish stores)
1 1/2 glasses of margarine
2 glasses of walnuts
Syrup
4 1/2 glasses granulated sugar
3 3/4 glasses water
1 teaspoons lemon juice

Ingredients
1 glass flour
1/4 glass water
2 eggs
1/5 tablespoon salt
1 teaspoon olive oil
1 1/3 glasses starch
Filling
1 glass melted margarine
1 1/2 glasses ground walnuts

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

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 […]

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

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.