Sample Dishes from Turkish Cuisine
Crisp-Flaky Pastry (Katmer)
|Flour||4 1/2 cup||500 gr|
|Salt||1 tablespoon||12 gr|
|Egg||1 piece||50 gr|
|Milk||1 cup||200 gr|
during frying||1 cup||200 gr|
Sift flour in
a large bowl. Add salt; mix well. Blend in egg, milk and half of oil gradually.
Mix thoroughly to make a soft dough. Divide into 4 portions. Shape into balls.
Cover and let stand for 10 minutes. Roll each ball into circle 25 cm (10 inches)
in diameter. Brush each layer with oil. Cut into 5 cm (2 inches) strips. Place
oiled strips on top of other. Place last strip with unoiled side on top forming
4 packs of. strips. Fold long sides toward center forming a 2 1/2 cm (1 inch)
wide strip. Twist pastry around it self. Stretch out twisted pastry without
breaking while hurling and pounding on pastry board. Twist stretched pastry
around itself again. Roll each into circle 0.5 cm (1/4 inch) thick. Brown on
both sides in an oiled non-stick pan. Serve hot.
(in approximately one serving)
|Vitamin A||81 iu|
|Vitamin C||0 mg|
The recipe is
taken from Çanakkale province. In Afyon province ground poppy seeds are used
as fılling. It is generally served with tea or hoşaf.