Sample Dishes from Turkish Cuisine
with Poopy Seeds (Haşhaşlı Nokul)
|Flour||4 1/2 cup||500 gr|
|Salt||1 tablespoon||12 gr|
|Dry yeast||3/4 tablespoon||5.5 gr|
|Sugar||1 teaspoon||4 gr|
|Water (warm)||1/4 cup||50 gr|
|Egg||1 piece||50 gr|
|Yogurt||1/5 cup||45 gr|
|Milk (warm)||3/4 cup||150 gr|
|Poppy||3/4 teacup||60 gr|
|Margarine||4 tablespoon||40 gr|
|Suet (ground)||4 tablespoon||40 gr|
|Olive Oil||4 tablespoon||40 gr|
Sift flour in
a large bowl, reserving tablespoons. Add salt; mix well. Make a hole in center.
Combine yeast and sugar in a small bowl. Add warm water; stir. Pour into hole
in center of flour. Cover yeast with some flour. Let rise for 10 minutes in a
warm place. Blend in egg and yogurt. Add milk gradually mixing thoroughly. Knead
for 5 minutes to make a soft dough. Cover and let rise in a warm place for 45
minutes or until double in bulk. For fılling: Roast poppy seeds for 7-8 minutes
in a skillet stirring constantly. Grind in a mortar (or in a grinder) until
seeds are crushed and sticky with its oil. Melt margarine and suet. Add 2 tablespoons
of olive oil. Stir in poppy seeds. Reserve 1/4 of mixture. Set aside. Place
raised dough on a slightly floured board. Divide into 12 portions with floured
hands. Shape into balls. Flatten each ball out 6- 7 mm (1/3 inch) thick with
hand. Spread poppy mixture over dough. Roll into an oblong. Press slightly from
both ends. Turn swirled ends up and down. Flatten slightly pressing with hand.
Arrange on a baking pan 2 1/2 cm (1 inch) apart. Cover and let rise for 15-20
minutes. Brush with poppy mixture. Bake in a moderate oven for 30 minutes or
until golden brown. Serve hot.
(in approximately one serving)
|Vitamin A||117 iu|
|Vitamin C||0 mg|
These rolls are
the most popular and well known kinds of yeast breads of Afyon province. Poppy
rolls have an important place in Afyon cuisine. They are usually served for
breakfast or between meals with tea, coffee, fruit juice or ayran. For easy
shaping; roll raised dough into 22x30 cm (9x15 inch) oblong. Spread poppy mixture
over. Roll up tightly beginining at wide side. Seal well pinching edges together.
Cut roll into 2 1/2 cm (1 inch) slices. Proceed as instructed in recipe.