Sample Dishes from Turkish Cuisine
Pumpkin Pastry (Kabak Kış Böreği)
|Flour||2 1/2 cup||275 gr|
|Salt||1 tablespoon||12 gr|
|Oil||1/2 cup||100 gr|
|Egg||1 piece||50 gr|
|Vinegar||1/2 tablespoon||5 gr|
|Water||3/4 teacup||75 gr|
|Pumpkin||2 slice||650 gr|
|Onion||2 medium size||120 gr|
|Black Pepper||1 1/2 teaspoon||3 gr|
|Starch||1 1/2 tablespoon||10 gr|
Sift flour in
a large bowl reserving 1 tablespoon. Add salt; mix well. Make a hole in center.
Add egg and vinegar. Blend in warm water and 1 tablespoon of oil gradually mixing
thoroughly. Knead for 3- 4 minutes or until smooth to make a medium soft dough.
Divide into 6 portions. Shape into balls. Cover with a damp napkin. Let stand
for 5 minutes. For fılling: Saute fınely chopped onions in 2 tablespoons of
oil for 7-8 minutes in a covered saucepan. Stir in grated pumpkin. Cover and
cook for 20 minutes or until tender; drain. Remove from heat. Season with salt
and pepper. Divide into 6 portions. Set aside. Roll each ball into circle 0,5
mm thick, sprinkling with a mixture of reserved flour and starch. Spread fılling
over half of each layer. Roll loosely into a roll. Twist rolled layer into a
coil tuming around. Arrange on an oiled baking pan. Heat remaining oil. Sprinkle
over böreks. Bake in a moderate oven for 30 minutes or until golden. Serve warm.
(in approximately one serving)
|Vitamin A||1381 iu|
|Vitamin C||5 mg|
is a Thrace, Black Sea and Marmara regions dish. It is usually served as a side
dish following a soup and a meat dish or served between meals with ayran.
When yufka-bread is prepared in Bolu province 2 tablespoons of the fılling
is spread between 2 layers and the edges are pressed to seal. They are browned
on both sides on hot iron plate. They are kept for a jew days. When börek is
to be prepared, a mixture milk and water is used to soften baked layers with
fılling. 4-5 pairs of baked layers are placed in an oiled baking pan. Fresh
cream is spread between layers and baked.