TURKISH CUSINE

How to make Turkish Borek

Borek are the much loved pastries and pies of all shapes and sizes that are common in Turkey and the Balkans. Savoury borek can be filled with vegetables, cheese or meat and sweet ones with fruit and nuts. I have given three different fillings: cheese, spinach and minced meat. I have used filo pastry which is similar to Turkish yufka pastry. Try to find fresh filo if you can, rather than frozen, as it's easier to handle. This lovely pie is quick and easy to make.

Ingredients

1 packet filo pastry (14-15 sheets). Remove filo from the fridge two hours before you use it.

3 free-range eggs, lightly beaten

1 1/2 cups milk

1/2 cup extra-virgin olive oil

sea salt and freshly ground black pepper

sesame or nigella seeds to sprinkle

For cheese borek filling

200g feta cheese, crumbled

200g firm mozzarella, grated

1 bunch dill or parsley, chopped

freshly ground black pepper

For spinach borek filling

2 bunches of English spinach, washed or 1 packet of frozen spinach, defrosted

1 onion, chopped, or 4-5 spring onions, sliced

1 tbsp olive oil

200g feta cheese, crumbled

sea salt and freshly ground black pepper

For meat borek filling

1 large onion, chopped

1 tbsp olive oil

500g minced lamb, veal or beef

1/2 tsp allspice or sweet paprika

2 tbsp chopped parsley

sea salt and freshly ground black pepper

Method

For cheese borek filling: Combine all the ingredients. Other cheeses could be included such as cottage, haloumi, edam, gouda or cheddar. Add a cooked mashed potato to the filling as a variation.

For spinach borek filling: Wilt the spinach and squeeze out the moisture, and then roughly chop. Fry the onion in olive oil and combine with the spinach, feta and pepper. You could also add half a bunch of chopped dill.

For meat borek filling: Fry the onion in the olive oil until softened. Add the meat and stir-fry until cooked. Add the allspice or paprika, salt, pepper and parsley.

The pie

You will need a 30cm x 25cm, or thereabouts, shallow baking pan. Brush it with olive oil. Prepare the filling of your choice. Mix the egg, milk, olive oil and seasoning together to spread between the layers of filo.

To assemble the pie

Open the packet of filo, carefully unroll and take out 14 or 15 sheets. Cover them with a dry tea towel and then with a damp tea towel. Keep the filo covered as you work to stop it becoming dry and brittle. Roll up the remaining pastry and return to the fridge.

Lay two sheets of filo sideways and slightly overlapping in the baking dish so that it hangs over all sides. Slosh about a tablespoon or small ladle full of the egg, milk and oil mixture over the filo and spread it around with the back of the spoon or a pastry brush.

Work quickly and add another six sheets of filo inside the tray adding the milk and egg mixture between each and spreading it as you go. Don't worry about creases and folds as they won't show. Now spread the filling evenly over the filo layers.

Layer the remaining six or seven filo sheets in the tray over the filling, adding the egg mixture between them as before.

Finally fold in the overhanging pieces of filo to encase the boregi. Tip the last of the egg and milk mixture over the top and sprinkle with sesame seeds or nigella seeds.

To bake the pie

Preheat the oven to 180C fan, 200C regular. Bake the tepsi boregi for 30 minutes until puffed up and golden. Let it sit for five or 10 minutes before serving. Cut into squares and serve with a tomato and cucumber salad. The boregi reheats well and can even taste better then.

To serve

Tepsi boregi can be eaten as mezze, for a light meal, or as a snack at any time. Serve with a simple shepherd's salad of tomato, cucumber, onion and parsley, dressed with equal parts of lemon juice and olive oil. Season and garnish the salad with radishes, green pepper or pomegranate arils.

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As you know I shared 25 Turkish delicious foods everyone must try and I mentioned that I will share their recipes one by one Here is the first one Menemen

How to Make Menemen

These Turkish scrambled eggs are softly cooked with onions, peppers, paprika, and oregano. [Photographs: J. Kenji Lopez-Alt]

Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.

Why this recipes works:

• We don't do much to improve on this classic—the key is to cook the eggs very gently, removing them from the heat well before they finish cooking so they can continue to cook on the way to the table.
• The proper Turkish peppers are difficult to find, but either shishito, padrón, or Chinese long green peppers work nicely.

Note: If you have access to Aleppo or Urfa chilies, you can use them in place of the paprika for a more authentic flavor. Chives are not traditional to the dish, but I often like to add them because eggs and chives were made for each other; you can opt to include or omit them.

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies)

About This Recipe

YIELD:	Serves 2
ACTIVE TIME:	20 minutes
TOTAL TIME:	20 minutes
THIS RECIPE APPEARS IN:	How to Make Menemen, the Turkish-Style Scrambled Eggs That Haunt My Dreams
RATED:

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon hot paprika (see note above)
• 1/4 teaspoon dried oregano (optional)
• 1 small onion, finely diced (about 3/4 cup)
• 3/4 cup finely diced shishito, padrón, or Chinese green long pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh ripe peeled tomatoes or drained canned tomatoes
• 4 eggs, lightly beaten
• Minced fresh chives, for garnish (optional; see note above)

Procedures

1. 1
   In a medium non-stick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.
2. 2
   Return pan to heat and add eggs. Season with salt and pepper. Cook, stirring frequently, until just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.

Good Appetite...

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How to make Kofte

If you visit Turkey, you’ll see köfte—balls of ground meat (or sometimes ground vegetables) seasoned with onion, herbs, and spices—everywhere. The recipes vary from region to region and town to town. Some köfte are made with bulgur, rice, or breadcrumbs; others are meat only, mostly lamb, but sometimes a combination of beef and lamb. 

• A Turkish Recipe for Köfte
• This is a recipe for standard köfte. If you travel around Turkey, you will see meat köfte of various shapes and slightly different ingredients depending on the region you're in. Right, on with our recipe:

• 
  

  • First of all, go to your local butcher and get 250g of minced beef or lamb. Our local butcher in Fethiye is really good and minces the meat for us. Lean mince is more healthy but for a decent köfte, you need to at least go for orta yağlı meat (medium fat) as it softens the texture a little and makes them more juicy.

  

  Toasting your spices first really brings the strong flavours out

  • In a hot pan, toast a pinch of cumin seed, 2 fennel seeds (they're strong so no more than 2), and a pinch of coriander seed. This only takes a couple of minutes. Take them off the heat as soon as you can smell them.
  • Add your toasted seeds along with a few peppercorns and a pinch of sea salt to a pestle and mortar and grind them all up.

  

  Get all your ingredients together

  • Spread your minced meat out on a plate, grate half an onion and a clove of garlic and sprinkle over the top.
  • Next, sprinkle your spices and as many red hot chilli flakes as you like. You know us by now. Chillies are not essential - for some people.
  • Whisk a small egg and pour this over, too. Now you need to get your hands in and need it all together. I use a big plate because it makes it easier to get an even mixture.
  • If your mixture feels really wet, you can add a few breadcrumbs (most recipes will tell you to add breadcrumbs) but I try not to add too many as they dry the mixture up too much sometimes. If you can form the köfte shapes without the breadcrumbs then they're not necessary.

  

  Köfte mixture rolled into mini burger shapes

  • Take little chunks of your mixture, roll each chunk into a golf ball shape and then pat down between your hands. 250 grams of minced meat will give you about 10 köfte.
  • If you've got time, leave your köfte in the fridge for a couple of hours or so as this helps them to set.

  

  Barbecued köfte

  • The best way to cook köfte is on a barbecue. Lower them towards the coals to seal them and then take them higher to cook them slowly. Cut one in half to check they're cooked after around 10 minutes. Obviously, you can grill them (or be really naughty and fry them) but we only ever make köfte if we're barbecuing.
  • And if you barbecue them, you don't need to feel quite as guilty about buying a medium fat meat.

  Köfte is absolutely amazing when served with Antalya Usulü Piyaz. They go fantastically well together. 
  
  Of course, following on from yesterday's post, if it's a burger you're after, just make your köfte a bit bigger and stick it on a bun. That's a proper burger!

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How to make Lahmacun (Turkish Pizza)

Lahmacun (Turkish Pizza)

Lahmacun, also known as 'Turkish pizza', is a spicy Turkish/Middle Eastern dish consisting of a ground meat/vegetable mixture, spread on a very thin bread/cracker-like crust. 



Although lahmacun may look somewhat similar to Italian pizza (and is referred to as Turkish pizza outside of Turkey), their tastes are completely different. Lahmacun is spicy, the dough is very thin, there is no cheese and it's main ingredient is the ground meat. Lahmacun is especially famous in the Southern and Eastern parts of Turkey where it's traditionally eaten with salad and lots of red hot pepper flakes! The latter is optional, if you are not into hot/spicy food, just leave it out. I myself have started appreciating spicy food just recently, yet enjoyed the more mellow, non-spicy lahmacun for years.

These Turkish pizzas are topped with a seasoned ground beef and veggie mixture and are baked until golden brown and crispy. Pizza with a twist, topped with a creamy tzatziki sauce, tomatoes and shredded cabbage. They’re the perfect treat for any night of the week because they can be made in advance and warmed in the oven for a quick meal. 

 yield: 16 small pizzas

Ingredients:

For the dough:

• 5 cups (625 grams) all-purpose flour
• 1½ cups (356 ml) whole or skim milk, warmed
• ¼ cup (59 ml) vegetable oil
• 3 teaspoons (18 grams) salt
• 1 teaspoon (4 grams) sugar
• 1 packet (2¼ teaspoons) (8 grams) active dry yeast

For the filling/topping:

• 1 pound ground beef or lamb
• 3 roma tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 medium yellow onion
• 3 garlic cloves
• 2 tablespoons (32 grams) tomato paste
• 1 teaspoon (3 grams) crushed red pepper flake
• 1 teaspoon (3 grams) cumin
• 1 teaspoon (3 grams) salt
• 1 teaspoon (3 grams) black pepper
• 1 teaspoon (3 grams) flaked or regular paprika
• handful of fresh parsley, chopped
• handful of fresh mint, chopped
• 1 lemon, juiced
• 2 tablespoons (15 ml) olive oil
• chopped tomatoes, for topping
• shredded purple cabbage, for topping
• shredded green cabbage, for topping

Preparation:

1. In a medium bowl combine the warm milk, sugar and yeast. Gently stir and allow to rest in a warm place (I like to use the oven turned off) for 10 minutes until foamy and frothy. In the bowl of an electric mixer, combine the flour and salt. Add the oil and yeast mixture and stir with the dough hook until the dough comes together, on low. Raise the speed to medium-high and knead for about 5 minutes until the dough is smooth and slightly sticky. Turn out onto a slightly floured surface and form into a smooth ball. Grease the same mixing bowl with oil or cooking spray and return the dough ball. Turn it over to coat both sides and cover with plastic wrap and a damp cloth. Place in a warm place (oven again) and allow to rest for at least 2 hours or until doubled in size.

2. In the meantime, make the filling/topping. Place the ground beef in a large mixing bowl. In a food processor, chop the tomatoes, red and green bell peppers, onion, garlic cloves, parsley and mint. Pulse until completely chopped. Transfer the “salsa” to a sieve and allow the excess liquid to drain off. Pour into the bowl with the ground beef and add the remaining ingredients. Using your hands, stir the beef mixture until evenly combined.

3. Line two baking sheets with foil paper and grease with cooking spray. On a lightly floured work surface turn out the dough. Cut into 16 even pieces and transfer to a baking sheet. Cover with a kitchen towel to prevent from drying. Working with one piece at a time, roll out the dough into very thin circles. Place the rolled dough on the prepared baking sheets, two on each sheet. You will have to bake the pizzas in batches.

4. Grab a handful of the filling/topping and spread it evenly on each of the circles leaving about 1/2 of an inch border. Bake in a preheated 425°F oven for 10-12 minutes or until golden brown and crispy on the edges. Transfer the pizzas to cooling racks and allow the baking sheets to cool slightly before repeating the steps with the remaining dough and filling. Once all the pizzas are cooked you can serve with chopped tomatoes, and shredded purple and green cabbage. Serve with homemade tzatziki sauce (recipe follows). Any leftover pizzas can be frozen in freezer bags or containers and rewarmed in the oven. Enjoy!

The crust is the most important thing ever. If you screw this up, that’s it. You can kiss your lahmacun making skills goodbye. Friendship over. Don’t write to me anymore. Lucky for you it’s the easiest thing to make. You can’t screw it up.

We have to wake up the dry yeast with warm liquid of some sort. You can use water if you’d like, however I find that to be rather bland and one note. So I like to use milk instead. Of course if you’re allergic to milk or don’t have any on hand because someone finished it all and just left the carton in the fridge, well then by all means just use water. The milk needs to be warmed to about 110°-115°, it should be warm to the touch, but not hot at all.

**Note: If the milk or water is too hot, it will actually kill the yeast, and your dough won’t rise. So make sure it’s warm enough to waken the yeast but not too hot to kill it. If you dip your finger into the liquid, it should be bearable.**

Pour the milk into a medium bowl.

Just like you and me, the yeast also needs food to grow. So add in a bit of sugar. You can use honey instead also.

And of course we mustn’t forget about the yeast. Add that as well. Give it all a gently stir.

  

Place the yeast mixture somewhere warm and allow it to do it’s magic. I like to place it in an oven (that is turned off) for about 10 minutes.

**Note: After ten minutes the mixture should be foamy and the yeast should have expanded and appear frothy. If the mixture isn’t foamy at all, then you didn’t do it properly and you should start over. This step is crucial and has to be done correctly or else your dough will not rise. No pressure at all though.**

In the meantime combine the flour and salt in a bowl of a mixer.

  

Stir until evenly combined.

Add the yeast mixture and oil to the flour.

 

If you’re doing this by hand, more power to you (you’re a much better baker/cook than I am) but if you’re doing this with a mixer (good for you, let’s hear it for laziness), make sure you attach the dough hook.

Stir on low to begin with to allow the flour to mix into the wet ingredients properly. Once the dough has come together, raise the speed to medium-high and knead for about 5 minutes until the dough is smooth and slightly sticky.

  

  

  

Once the dough is ready, remove it from the bowl and shape it into a ball. Grease the bowl with oil, add the dough ball and turn it over to grease both sides.

Cover loosely with plastic wrap and a damp kitchen towel, place in a warm place for about 2 hours or until doubled in size.

Again, I like to place the bowl in the oven (not turned on) because it’s warm and cozy enough for the dough to rise.

  

While the dough is doing its thing, let’s turn our attention to act II. The second act happens to be (in my humble opinion) the most delicious act. It’s the filling or topping, depending on how you look at it.

We begin by roughly chopping some veggies to add to the food processor.

We’re going to need a few tomatoes, a red bell pepper, a green bell pepper, and an onion.

  

We’re also going to need a few garlic cloves and fresh parsley.

 

Add them all to a food processor and pulse until broken down and the veggies are cut into tiny pieces. Almost like a smooth salsa.

Right now there is a ton of liquid in this “salsa,” and it’s unwanted liquid at that. The last thing we want to do is add this excess liquid to our meat, which will in turn make our dough soggy. So what we need to do is drain the “salsa” with a sieve. I’m using a little sieve for the purpose of the photographs, but if you have a normal sized one, then it will go much faster. Pour the veggie mixture into the sieve and push down with the back of a spoon to drain off the liquid.

 

Pour the drained veggie mixture into the meat, which you should have placed into a large mixing bowl. I forgot to mention that before, so I’m mentioning it now like if I had said it right from the start. Come to think of it, I’m pretty sure I did mention it.

Traditional lahmacun is made with ground lamb. I’m not the biggest fan of ground lamb so I decided to go off the beaten path and use ground beef instead. If you’re a lamb fan, then by all means, use lamb. Either way, choose a ground meat that has very little fat in it.

We’re going to season this with:

Crushed red pepper flakes

Cumin

Flaked paprika

Pepper

Salt

Tomato paste

Oil

Lemon juice

  

  

 

Give everything a rough and thorough mix with your paws. Just dig in with your hands and don’t worry about grabbing a spoon or anything. Why dirty another kitchen utensil when you have two of the best utensils on you?

It’s okay to get a little dirty in the kitchen every once and while or if you’re like me, all the time.

  

Cover with plastic wrap and place it in the fridge, to marinate, while the dough continues to rest and rise and double in size. I couldn’t help the rhyme. I saw the opportunity and I took it, sorry.

And now for the final act. The tzatziki sauce. It ties everything together.

Tzatziki is actually a Greek sauce made with Greek yogurt and cucumber. It’s not traditionally served with lahmacun, BUT I happen to love it. I think it’s one of my favorites (eh there I go again) second to hummus of course.

I thought it would pair nicely with the Turkish pizza and this is my blog after all, the best part of calling all the shots is that I get to make what I want, when I want so I’m making the tzatziki.

We start by peeling a cucumber and cutting the ends off. Then with a vegetable peeler, we’re going to peel away long ribbons of cucumber. That way we get thin slices.

 

Give the ribbons a rough chop and add it to the greek yogurt.

We’re also going to chop up a pile of fresh parsley and mint. Run your knife through it and add it to the sauce as well.

  

Season the whole lot with salt, freshly cracked black pepper, and lemon juice (lots of lemon juice). Make sure it’s fresh lemon juice, don’t use that bottled stuff. That’s some really bad lemon flavor if you ask me, and I just know you were asking me so there you go.

  

Give it a stir, taste for seasoning, adjust accordingly, and you’re done! Cover with plastic wrap and place in the fridge. This is best if made earlier in the day or the day before so that the flavors can marry and blend together.

 

Let’s get a couple toppings prepped. We need to dice a few tomatoes and shred some purple and green cabbage.

  

Set the toppings off to the side and grab the dough and the meat topping/filling. We are finally ready to assemble and make and cook and eat. And eat? Did I say eat?

The dough should have doubled in size, punch it down with your hand to let out the air.

 

Turn it out onto a lightly floured work surface.

Cut the dough into 16 even pieces. I just sort of eyeballed the cutting process, making sure they are each similar in size. They don’t have to be exact just close enough.

Transfer the dough pieces to a baking sheet, on a single layer and cover with a towel. This will prevent the dough from drying out while you roll out each piece.

So we’re going to work with one piece at a time, rolling it out in a very thin circle. It should be as close to as thin as paper (or the thinnest you can get it).

If you have a pizza stone, that would be best but if you don’t (like I don’t) then you can just use a baking sheet.

**Tip: I turn over a baking sheet and line the bottom with foil paper. Lightly spray it with cooking spray, to prevent the dough from sticking and bake them in a 425°F oven until crispy. Using the flat underside of the baking sheet will achieve optimum crispiness.**

You will only be able to fit two pizzas per baking sheet so you’ll have to do this in batches.

Top the pizzas with a handful of the meat mixture and spread it evenly into a thin layer, leaving about 1/2 an inch of a border around the edge of each pizza.

   

Bake in a 425°F oven for about 10-12 minutes, rotating the pans halfway through baking, until the dough is crispy and golden brown on the edges and bottom. You might have to babysit them as they can cook rather fast depending on your oven. Remove the baking sheets from the oven and allow to cool. Transfer to a cooling rack and continue making and baking the pizzas until all the dough and filling has been used.

Once all the pizzas have been cooked you can rewarm the ones you are going to serve and enjoy right away with the sauce and various toppings we prepped earlier.

Let me show you the bottom of one of these just so you can see the crispy magic that is lahmacun and with that said, let’s all just stare at the brown crispy bottom of this flatbread.

Okay, show and tell is now over. Thank you for paying attention. We’re finally ready to eat this pizza and if you’ve never heard of this before I hope that this post has convinced you to give it a try. Sure, it might not be for everyone, I can accept that, but you have to at least try it once before you say you don’t like it. Who knows, this might be your new favorite dish for all you know. I’ll take all the credit, naturally. Now you don’t want to pass on the opportunity for me to relish in the glory do you?

The best way to eat this is pretty much like a giant taco. We’re being multi-cultural here, but really it’s just the best way to describe it. Top it with a sprinkling of the diced tomatoes and shredded cabbages. Drizzle on the tzatziki sauce, squeeze some fresh lemon juice on top, fold and eat away. They should be called Turkish tacos. Although I guess you can cut it into triangular wedges and eat it like pizza. That would be fine as well.

 

These actually freeze exceptionally well. You can bake them off, wait for them to cool down completely and then store them in a freezer storage plastic bag, zip it up tight and place it in the freezer. Then when you are ready to eat, just pull out a couple pizzas, place them on a baking sheet and warm them up in the oven until crispy once again. BOOM, weekday snack? Yes. Weeknight dinner? Hopefully! Breakfast? Why not?!

 

If you’re not a meat eater, you can easily make this vegetarian. Just take out the meat and added tons of sautéed spinach instead. Keep the rest of the ingredients and you’ll have the best meet-less lahmacun! That’s actually the kind my sister likes as she isn’t a big meat eater. She prefers the veggies. What a weirdo.

 

[Insert hilariously witty last sentence here.] The end.

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TURKISH COFFEE

Turkish Coffee… Dark, flavorful, and aromatic. Confirmed by UNESCO as an Intangible Cultural Heritage of Humanity, coffee means much more than a drink for Turks. It symbolizes hospitality, friendship, and refinement. Learn how to prepare Turkish Coffee, and read what’s in store for your future. Discover #Turkey #HomeOf #TurkishCoffee. Be our guest

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Turkey: Home of BAKLAVA:multi layered flaky pastry with walnuts or pistachio

This recipe is in my drafts for like ages. To be precise 8 months!. But after getting repeated recipe requests for Baklava, I had to do "open sesame" and post this now. Why the hesitation? This Baklava is the Best one I have ever tasted, it just was the photo. It simply does not do justice to the heavenly sensation that it creates in your mouth and down your throat. I was waiting for the moment, when I would make this sinful indulgence again, but well it just did not arise. Anyways, I personally think that we should ban Baklava. yes, you heard right. Its worse than drugs - makes you a die hard addict. I mean see it this way - I, don't love sweets. Period. I am among the 0 .00000001% of women whoDON'T go gaga over chocolate. In fact I run the other way. Sugar syrup makes me hurl and even the smell of desserts in general does not give that velvety esthesis which it usually induces in average humans. Inspite of all this - I did a complete U-Turn and all but finished a huge plate of Baklava all by myself. I simply couldn't stop myself from reaching the fridge like 10 times a day to fork a mouthful!

Once it was over, with the wardrobe suddenly shrinking, I finally realized what an addiction this Baklava is. So, to avoid you all those emotional backlashes, I am warning you beforehand - THIS IS ADDICTIVE, THIS IS HIGH CALORIE, YOU WILL SURELY EAT MORE THAN YOU SHOULD, DON'T FORGET TO BUY BIGGER CLOTHES BEFOREHAND. Phew! Now that I have let the steam out, lemme go into this recipe which I noted down from Greek cookbook ( no recollection of title or author). This step by step instruction will help you to conquer one of the most loved sweets in the world today!

Basic Information

Prep Time: 30 min to 1 hour

Cook Time: 30 min to 1 hour

Serves: 8+ people

Ingredients

• For the Filling
• 2 cups (8 oz) finely chopped almonds
• 1 cup (4 oz) finely chopped walnuts
• 1/4 cup (2 oz ) caster (superfine) sugar
• 2-3 tbsp bread crumbs (optional. It helps to bind the filling. I dint use it in this recipe. I came to know of this trick later)
• 2 tsp ground cinnamon
• 1/8 tsp ground cloves
• For the syrup
• 2 cups (1 lb) sugar
• 2 cups (16 fl oz) water
• 1 stick cinnamon
• 1 tbsp lemon juice
• For the cover
• 150 grams (5 oz) unsalted butter, melted
• 12 oz packet filo pastry (375g) (see how to make Phyllo dough from scratch here)

Method

1

Place all the ingredients under 'filling' in a bowl.

2

Combine until blended. Meanwhile place all the ingredients for the syrup together in a saucepan and bring it to a boil, while stirring for the sugar to dissolve. Simmer for 10 minutes and leave it to cool.

3

Brush a 12X10 in baking dish with butter. Brush 10 sheets of filo with melted butter.

4

Lay them on the dish one by one.

5

Spread the filling in the dish.

6

Now top it off with further 10-12 sheets of pastry, buttering each sheet as needed. You can trim off the excess pastry hanging on the side of your baking dish. Now brush the top of the pastry with more butter.

7

With a sharp knife, score the top layers in large diamond shapes.

8

Bake in a preheated 160C (325F) oven for 1 hour or until the top turns golden brown. If you find that the top is turning color too quickly, then cover the top with foil.

9

Remove from the oven and slowly pour the syrup over the top.

10

Now comes the MOST DIFFICULT part. You have gotta to let it sit for at least 5-6 hours for it to absorb the syrup.

Since I found that impossible, I cut myself few pieces. This is how it looks after 1 hour of soaking ( clearly its not enough!)The syrup oozes out and believe me, it is amazing! I mean come on its not against law to enjoy a baklava before it soaks the syrup completely! I made it, and I will break the rules. This is how it looks after it has completely absorbed the syrup - about 8 hours later.Yes, I managed to avoid going to the fridge for THAT long.

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How to make mantı ( Mantı nasıl yapılır)

Turkish Ravioli (Mantı)

Mantı is one of the traditional Turkish dishes you must try at least once during your stay in Istanbul. It is often called Turkish ravioli with yoghurt, but that is selling this delicious dish short.

The trick is to find the best mantı in town. This means finding the places where they serve the handmade version, with both tasteful fillings and toppings alike. 

Favourite Mantı Restuarants are

Our favorite mantı restaurants are Casita and newcomer Kaşık-la. The latter originated in Kayseri, which is unofficially called the birthplace of mantı. Unfortunately, both are located outside Beyoğlu or Sultanahmet, but can be easily reached by public transportation or we are able to make your transfer to these venues wherever you are in Istanbul

Casita
Nispetiye Cad. No:5
Beşiktaş – Etiler
+90 212 263 70 07

Kaşık-la
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 Turkish Delight

An old Turkish aphorism tells one to "eat sweetly and speak sweetly". Sweets have always been an important component of Turkish cuisine. The origin of Lokum -Turkish Delight- dates back to the time of the Ottoman Empire.

Before the 18th century, honey and grape molasses were the only sweetening agents available to Turkish confectioners. With the introduction of sugar in the late 18th century, Turkey awakened to a new era of sweet making. Sugar brought with it the beginning of endless creative possibilities to Turkish confectioners. It was during this time that Turkish delight, one of the oldest known confections in the world, was created in the great kitchens of the Ottoman court.

A whimsical tale tells of the creation of turkish delight: In an attempt to appease his many wives, a famous Sultan ordered his confectioner to create a unique sweet. Eager to please his Sultan, the confectioner blended a concoction of sugar syrup, various flavourings, nuts and dried fruits then bound them together with mastic (gum Arabic). After several attempts, a most delectable sweet emerged from the royal kitchens. The Sultan was so delighted with these delicious little gems that he proclaimed the sweet maker the court's chief confectioner! And this is the story of how Turkish delight was created. Hereafter, a plate of Turkish delight was served at daily feasts in the Ottoman court.

http://video.about.com/mideastfood/Turkish-Delight.htm

25 Delicious Turkish Foods Everyone Must Try

I will give the recipe of them one by one in the future ... Keep in touch...

1. Menemen

Instagram: @mikkelploug

This traditional Turkish breakfast item is scrambled eggs cooked in sautéed vegetables and served hot with bread. Dip it, spread it, or spoon it up.

2. Köfte

Flickr: avlxyz

A Turkish staple, köfte is balls or patties of ground beef or lamb, and can be served stewed, in sandwiches, over salads, or plain with yogurt.

3. Mantı

Instagram: @mor_mutfak

Mantı might remind you of ravioli at first sight, but the traditional Turkish dish is completely unique in taste and texture. Small beef or lamb dumplings are boiled or fried and served with yogurt or butter, and often accompanied with a range of spices.

4. Kuzu Tandır

Instagram: @datlimaya

The meat for this popular lamb dish is traditionally hung and slow roasted whole, and it often served with rice or potatoes, and yogurt.

5. Lahmacun

Chelsey Pippin / Buzzfeed

This flat and crispy bread is traditionally topped with minced meat, salad, and lemon juice (thought the above is a beetroot vegan option!), and can be wrapped, folded in half, or pulled apart to eat.

Cheap and available on any street corner, it’s the perfect light lunch or snack while touring.

6. Börek

Flickr: seelensturm

Turkish savoury pastry comes in many varieties, most popularly filled with minced meat or spinach and cheese. Börek can be rolled, served as puffs, or layered like lasagna, and served for breakfast, lunch, dinner, or snack. Anyway you have it, börek is always flaky and delicious.

7. Baklava

Flickr: ashlynnpai

Nutty, syrupy, pastry dessert is never better than when served in Turkey. Often topped in ground pistachios, baklava is sweet and unique, and should be eaten fresh!

8. Pide

Instagram: @datlimaya

Often called “Turkish Pizza,” Pide is a boat-shaped flatbread served with a variety of toppings, often minced meat or spinach and cheese.

9. Güllaç

Instagram: @caffebeyzade

A traditional dessert most often served during Ramadan, güllaç is a uniquely textured treat made from dough, milk, rosewater, nuts, and pomegranate seeds. You might find other fruit or chickpeas in some variations.

10. Meze

Flickr: klg19

It’s common to have meze, or a range of cold appetisers, with drinks or in place of a full meal. Dinner guests are provided with around 20 choices, bean dishes, salads, and spreads on small dishes to eat with bread.

11. Dolma

Instagram: @datlimaya

Dolma is often used to refer to stuffed vine leaves, but encompasses any stuffed vegetable. Vine leaves are popular in Turkey, but so are stuffed peppers, courgettes, and aubergine.

12. Lokum

Flickr: beggs

Lokum, or Turkish Delight, is a nougaty dessert served with a variety of flavours and fillings and often topped with powdered sugar. It’s always best fresh, as pre-packaged versions tend to go too light on the fillings and too heavy on the sugar, drying it out.

13. Şiş Kebap

Flickr: turkish-travel

Meat on a stick originated in Turkey, wouldn’t you know? Sis Kebab is typically lamb, chicken or fish served on a wooden or metal rod, often with bread. Dip it in yogurt or eat it on its own; it’s always tender, savoury, and delicious.

14. Pilav

Instagram: @datlimaya

Turkish rice is simply put, delicious. Buttery and toasted, it can be the tastiest thing on your plate, and that’s not a bad thing. Don’t miss out on smothering your rice in yogurt - it’s actually amazing.

15. Kayısı Tatlısı

Instagram: @datlimaya

Tasty morsels of apricot stuffed with cream and nuts is a signature Turkish dessert that will blow your mind.

16. Baklalı Enginar

Peeled artichokes dressed in oil and lemon juice and served cold with beans and fresh parsley, this dish is fresh, light, and a perfect summer meal.

17. Su Böreği

restaurantmeram.nl

This variation of börek is a strange and amazing cross between lasagna and pastry.Su böreği (or water börek) is made from dough softened and cooked in milk and eggs. Stuffed with cheese and spinach, it’s a moist and filling snack.

18. Mozaik Pasta

sohogreens.com

Chocolate cake made with chocolate sauce and broken biscuits is artful to look at and and delicious to eat. Available in almost any cafe, mozaik cake is also a go-to for Turkish mums, most of whom can whip up a no-bake version in no time.

19. Mercimek Köftesi

Instagram: @datlimaya

These vegetarian meat balls made from lentils, bulgur, and chopped vegetables are a common Turkish appetiser.

20. Döner

Flickr: krienke

Döner is a typical slow cooked meat sandwich, made with chicken, lamb, or beef and served with vegetables, spices, and garlic yogurt. Döner is usually available from takeaways, but don’t be fooled, it’s exponentially tastier than McDonalds.

21. İmam Bayıldı

Instagram: @jordanbourke

This stuffed aubergine entree is delicious, hearty, and versatile. Aubergines can be filled with rice, bulgur, mince, and/or other veg and smothered in oil and butter before being baked or cooked on the stovetop.

22. İskender Kebab

Flickr: ampersandyslexia

A popular order at any kebab house, iskender kebab is long strips of lamb cooked in tomato sauce and served over rice and pita bread with yogurt.

23. Künefe

Flickr: jhfoto

This unique Turkish dessert, made from cheese baked with shredded pastry dough and topped with pistachio, is a common treat for nights out as it’s difficult to make at home.

24. Dürüm

Instagram: @kaserol_

Essentially a Turkish burrito, dürüm is slow cooked chicken, lamb, or beef served inside a wrap. The perfect takeaway food, dürüm offers the best of Turkish flavours on the go.

25. Balık Ekmek

Flickr: jorgecancela

A Turkish fish sandwich is best enjoyed along the water - whether you’re enjoying the seaside of Bodrum or taking a lounge by Istanbul’s Bosphorus, it’s common to see floating fish restaurants docked to the shore, and you mustn’t miss the opportunity to be served on one of those!

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