Sample Dishes from Turkish Cuisine
|Sugar||3 ¼ cups||585 grams|
|Water||2 ½ cups||500 grams|
|Lemon juice||1 teaspoon||5 grams|
nuts (uncrushed)||2 cups||220 grams|
|Flour||4 ½ cups||500 grams|
|Salt||½ teaspoon||3 grams|
|Olive oil||1 ½ tablespoons||15 grams|
|Starch||2 cups||55 grams|
margarine||1 ¼ cups||250 grams|
Place the sugar
and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice
and bring to boil again for a short time. Remove from heat and leave to cool.
Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt
and and mix. Slowly pour the oil, make a hole in the middle and add the eggs
and very slowly add the water. Knead into a medium stiff dough. Cover with a
damp cloth and leave for about 10 minutes. Divide the dough into balls and roll
each ball out very thin, sprinkling with starch until half a milimeter thick.
Place half of the rolled out dough into a baking pan of 35-40 cm. diameter.
Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the
layered pastry sheets into squares or diamonds. Heat the butter without burning
it and pour over the pastry. Bake in a barely moderately heated oven for approximately
40-50 minutes until it is golden brown. Remove from the oven and set aside for
2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak
(in approximately one serving)
(when butter is used)||58
Baklava is one
of the traditional desserts which is best known and made in all regions. The
type which is prepared with a very thick syrup and keeps for a long time is
known as "Dry Baklava" (Kuru Baklava).