Sample Dishes from Turkish Cuisine
Sarigi Burma (Sarığı Burma)
|Sugar||2 3/4 cup||500 gr|
|Water||2 1/2 cup||500 gr|
|Lemon juice||1 teaspoon||5 gr|
|Pistachionuts (chopped)||2 1/2 cup||275 gr|
|Flour||4 1/2 cup||500 gr|
|Salt||1/2 teaspoon||3 gr|
|Olive Oil||1 1/2 teaspoon||15 gr|
|Egg||2 piece||100 gr|
|Starch||1/2 cup||55 gr|
|Butter or margarine||1 1/4 cup||250 gr|
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. Sift flour
in a large bowl. Make a hole in center. Add eggs, oil, salt and water. Blend
well. Make a medium stiff dough. Knead for 5 minutes or until smooth. Let stand
covered for 5 minutes. Roll and cut dough into 12 pieces. Shape into balls.
Cover balls with napkin. Roll each ball out as thin as tissue paper with a rolling
pin (or a smooth long stick which is called "oklava" if available) Sprinkle
with starch each time while rolling. Spread one sheet on board. Brush off starch.
Sprinkle with fınely chopped nuts. Cut into half. Place a smooth long rolling
stick on long edge of half pastry layer. Fold bottom edge over stick. Roll away
until whole layer is rolled around stick. Hold stick between thumbs and index
fıngers on both ends. Push rolled sheet gradually towards center from both ends.
Pull wrinkled pastry off stick gently. Seal both ends pressing with fınger.
Shape into pinwheel twisting around and starting from center on an ungreased
round baking pan. Repeat same with remaining layers; twisting around, joining
end of one to other and enlarging pinwheel. Arrange all wrinkled sheets until
pan is full. Heat butter. Pour over pastry. Make in a moderate oven for 50 minutes
or until golden brown. Remove from oven. Pour cold syrup over hot pastry. Cover
and cool. Serve.
(in approximately one serving)
|Vitamin A||531 iu|
|Vitamin C||0 mg|