Monthly Archives: January 2014

pumpkin pasties

pumpkin-pasties

METHOD

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  • Place the flour, yogurt, yeast, sugar and water into a large bowl
  • Knead well until the dough no longer sticks to the hands
  • Leave the dough in a warm place for 1-2 hours to prove
  • While the dough  is proving prepare  the filling
  • Wash and peel the pumpkin and cut lengthways in half
  • Remove the soft centre and discard and cut into small cubes
  • Place in a saucepan with a little oil and cooked rice and simmer until the pumpkin cubes are soft and the water has been absorbed
  • Add the sultanas, almonds, spice and sugar and mix well
  • Taking small lumps of dough, roll out thinly to the size of your palm
  • Place filling on one half of round and close to form a pasty
  • Place on pregressed tray and cook until golden in a preheated oven at 180c

İNGREDİENTS

for the dough:

  • 1 kg flour
  • 1 water glass yogurt
  • 125 grams margarine
  • 1 Turkish tea glass granulated
  • sugar
  • Yeast
  • Water as required

For the filling:

  • ½ kg pumpkin
  • ½ water glass of granulated sugar (to taste)
  • 1 water glass of sultanas
  • 1 water glass of  finely ground almonds
  • 1 water glass of fine bulgur wheat of rice
  • 2 tablespoons of powdered cinnamon

Bon Appetit

pumpkin-pasties_01

Village sesame Coated bread

village-sesame-coated-bread

METHOD

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  • Make a village bread dough but in order to shape the bread more easily, use less water to produce a slightly firmer dough
  •   Strew a liberal amount of sesame and black cumin seeds on to your table or bread board
  • Take a piece of the dough and roll it backwards and forwards over the seed mixture to form the traditional sausage like shape of the çörek bread
  • Take a knife and slash the bread at intervals across its width
  • Leave covered in a warm place to prove for 1-2 hours.  while the bread is proving, preheat your oven
  • Cook the breads for 30-45 minutes until a light golden colour.

İNGREDİENTS

  •  10 kg flour
  • Home made yeast
  • 2 tablespoons aniseed
  • 1 small spoon powdered cinammon
  • 2 glasses sesame seeds
  • ½ glass black cumin seeds
  • Water as required

Bon Appetit