Sample Dishes from Turkish Cuisine
Flaky Pastry (Kete)
|Flour||5 1/2 cup||600 gr|
|Salt||1 1/4 tablespoon||15 gr|
|Dry yeast||3/4 tablespoon||5.5 gr|
|Sugar||1 teaspoon||4 gr|
|Milk (warm)||1 1/2 cup||300 gr|
|Margarine||3/4 cup||150 gr|
|Egg||1 piece||50 gr|
Sift flour in
a large bowl, reserving 3/4 cup. Add salt; mix. Make a hole in center of flour.
Combine yeast and sugar in a small bowl. Add 1/4 cup of warm milk; stir. Place
in center of flour. Cover with some of flour. Let stand for 10 minutes. Melt
margarine, reserving 3 tablespoons. Grease baking pan with 1 tablespoon of reserved
margarine. Stir rest of margarine and milk in flour gradually, blending thoroughly.
Knead for 5 minutes to make a medium soft dough. Let rise covered in warm place
for 1 hour or until double in bulk. Stir 1/2 cup of reserved flour in melted
margarine. Brown for-2 minutes until light golden. Remove from heat. Divide
into 6 portions. Set aside. Place raised dough on slightly floured board. Decide
into 6 portions. Roll into balls about 12 1/2 cm (5 inch) in diameter. Make
a large hole in each ball with floured fıngers until 1 cm (1/2 inch) thick.
Spoon filling into hole. Bring edges together. Seal well pressing with fıngers.
Turn up-side down. Place on greased baking pan. Repeat same with remaining
balls and fılling. Flatten each pastry pressing with fıngers until 1 1/2 cm
(3/4 inch) thick. Brush with well beaten egg. Bake in a moderate oven for 30
minutes or until golden brown. Serve hot.
(in approximately one serving)
|Vitamin A||642 iu|
|Vitamin C||0 mg|
This very special
flaky pastry filled with browned flour is very popular in Erzurum, Van,
Kayseri, Kars and Sivas provinces. It is generally served for breakfast or
between meals with tea. It is sometimes served as bread for lunch or dinner.
Ground walnut may be added into fılling. For "Açma Kete" (Rolled Kete) balls
are rolled, filling placed in center and edges are folded over fılling.