Sample Dishes from Turkish Cuisine
Yeast Pancake (Cizleme)
|Flour||5 1/2 cup||600 gr|
|Salt||1 1/4 tablespoon||15 gr|
|Dry yeast||1 tablespoon|| 7.5 gr|
|Sugar||1 teaspoon||4 gr|
|Water (warm)||3 1/2 cup||700 gr|
|Margarine||2/3 cup||130 gr|
Sift flour in
a large bowl. Sprinkle with salt; mix. Make a hole in center. Combine yeast
and sugar in a small bowl. Add 1/4 cup of warm water; stir. Pour into hole in
center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise.
Add 1 1/3 cups of warm water gradually, blending well. Knead for 5 minutes.
Cover and let rise in a warm place for 1 hour or until double in bulk. Blend
in remaining warm water; mix well. Heat griddle (or a cast iron skillet). Pour
batter from a ladle (or a pitcher) over heated griddle. Spread batter lightly
with back of ladle in 1/2 cm (1/4 inch) thick. Brown without turning other side.
Brush with melted margarine. Brown remaining batter in same manner. Place one
on top of another. Repeat brushing with margarine between pancakes. Serve hot.
(in approximately one serving)
|Vitamin A||637 iu|
|Vitamin C||0 mg|
The recipe is
from Tekirdağ province. It has different names although the batter is the same.
In Ermenek it is called "Cizzili", in Ordu province "Cirtla", in some regions
"Akitma". It is served for breakfast or between meals with honey, preserves
or grape molasses.