PASTRIES

Pastries

WATER PASTRY

Ingredients

4 Glasses Flour

1/4 Glass Water

8 ea Eggs

1 Tablespoon Salt

2 Glasses Margarine

250 Gr.Grated White Cheese

5 Glasses Milk

1 Bunch Parsley

16 Glasses Water

8 Tablespoons Salt

Corn Starch

Sprinkle flour over a wooden board, make a well at the centre and add 4 eggs, 2 glasses milk, 1 glass melted margarine, water and 1 tablespoon salt together and knead until a dough is formed. Make it into the shape of a roll and slice into 12 equal pieces; press each piece, cover with a wet cloth and allow to stand for half an hour. After half an hour roll the pieces in flour, place them on top of one another, press with the hand, sprinkle flour and roll out one by one but not too thinly. Sprinkle a pinch of corn starch over each piece, place again on top of another, and roll them out again by pressing on the edges of the rolling pin. One by one roll out once more, sprinkle a pinch of corn starch in between them, place on top of one another, and roll them out making one layer of dough larger than the other. One layer of dough must be rolled out twice the size of the baking tray on which it will be cooked. Blend 3 glasses milk and 1 glass melted margarine in a bowl, add 4 eggs, cheese, chooped parsley and salt, then continue blending. Grease the baking tray, line the larger layer of dough with it so that it will overlap the size of the tray, then evenly spread over the filling. Put 16 glasses of water into a pan, add 8 tablespoons of salt and bring to boil. Put each piece of the dough into the pan one by one, hold it for one minute then take it out and put into another bowl filled with cold water and press with your hands so that the water drains out. Place on a baking tray. First place one layer of pastry, then the filling, repeat this until all the pastry is used and close the edges with the overlapping piece. Bake in a moderately hot oven for an hour. Remove from the oven, cut into slices and serve.

FLAKY CHEESE PASTRY

Ingredients:

500 Gr. Yufka (Thin Sheets Of Unleavened

Bread Dough)

1/2 Glass Milk

6 Table Spoons Margarine

Sauce:

1 1/2 Tablespoons Margarine

5 Table Spoons Flour

3 ea. Eggs

300 Gr. White Cheese

1/2 Bunch Parsley

1/4 Glass Milk

Salt

Saute the margarine and flour for two minutes in a saucepan. Add 1/4 glass hot milk and 1/4 tablespoon salt and stir until mixture becomes quite thick. Remove from the stove and allow to cool. Put 200 gr. cheese into another bowl, mash with a fork, add chopped parsley and blend the cheese with the eggs. Add to this mixture the white sauce you have prepared, mix them all together. Put milk and margarine into another bowl, blend until smooth, allow to stand. Roll out one sheet of the yufka to 1.5 times larger than the size of the tray on which it will cook. The other layer should be about the size of the tray. Line the tray first with the larger piece of pastry so that it overlaps the edges of the greased baking tray. Spread the prepared milk and margarine mixture over evenly. Repeat for a few layers until half the pastry sheets are used, then spread the cheesey mixture over, layer with the remaining pastry, and margarine and milk mixture as before. Brush the top with the remaining milk and margarine mixture, bake in moderately hot oven for an hour and serve.

Sauce: Mash white cheese in a bowl. Add melted margarine, flour, eggs, milk, parsley and salt to taste. Blend to have homogenious mixture.

PASTRY WITH GROUND MEAT AND YOGHURT (MANTI)

Ingredients:

2 1/3 Glasses Flour

1/3 Glass Flour(For The Pastry)

2/5 Glass Water

1 ea. Egg Yolk

1/2 Tablespoon Salt

6 Glasses Meat Broth

200 Gr. Ground Meat

3 ea. Onions

Salt

Black Pepper

Sauce:

4 Tablespoons Margarine

400 Gr. Yoghurt

1 Teaspoon Red Pepper

5 Cloves Of Garlic

Sift the flour, spread it over the rolling board, make a well in the centre and edd the egg, egg yolk, water and salt. Knead them well together until a dough is formed. Cover with a wet cloth and allow to stand for an hour. After an hour, place the dough onto a lightly floured surface, sprinkle flour over the dough around the rolling pin and start rolling evenly again until it becomes a thin layer. Add sliced onions, 2 teaspoons black pepper and a pinch of salt to the ground meat, knead for 2 minutes, do not cook. Cut the pastry into squares of 4-5 cm. width. Spread some of the prepared filling onto each square, cover by bringing together 4 edges and sealing together. Pour the broth into saucepan, allow it to boil, add the prepared and filled pastries. Cook on a moderately hot temperature with the lid closed until the pastries grow larger and become softer. After cooking, put into a serving dish and first pour over the yoghurt and crushed garlic mixture, then over that pour the mixture of 2 tablespoons of melted margarine and red pepper. Now your manti is ready for serving.

BUNDLE PASTRY

Ingredients

4 1/2 Cup Flour

1 1/2 Tablespoon Salt

3/4 Cup Oil

1 Piece Egg

1 Tablespoon Vinegar

1 Cup Water

1 Large Size Onion

1 Cup Ground Meat

1 Teaspoon Black Pepper

1/2 Cup Starch

Sift flour in a large bowl. Add salt; mix well. Make a hole in center. Add egg and vinegar. Blend in warm water and 1 1/2 tablespoons of oil gradually, mixing thoroughly. Knead for 7-8 minutes or until smooth to make a medium soft dough Divide into 11 portions, 1 larger than the others. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes.
For filling: Brown ground meat and finely chopped onion for 10 minutes or until meat is crumby; drain. Season with salt and pepper; mix. Set aside. Roll large ball into a circle 65 cm (26 1/2 inch), others into circles 60 cm (24 1/2 inch) in diameters, all 0,5 mm thick. Pack all layers on top of each other with larger one on bottom. Spread filling into an oblong 25x30 cm (10x12 inch) over top layer in center. Fold opposite edges of first sheet over filling on both sides. Keep folding one by one but little larger than previous one each time until sixth layer. Brush each layer with oil while folding. When fifth layer is folded like a bundle, turn bundled part up-side down. Repeat same with remaining layers. Arrange on an oiled baking pan turning up-side down again. Cut into 12 oblongs with a pizza cutter. Cut oblongs into triangles. Heat remaining oil. Sprinkle over böreks. Bake in a moderate oven for 30 minufes or until golden. Serve warm.

YEAST PANCAKE

Ingredients

5 1/2 Cup Flour

1 1/4 Tablespoon Salt

1 Tablespoon Dry Yeast

1 Teaspoon Sugar

3 1/2 Cup Water (Warm)

2/3 Cup Margarine

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 l0 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 remaning batter in same manner. Place one on top of another. Repeat brushing with margarine between pancakes. Serve hot.

QUICK BREAD WITH GROUND MEAT

Ingredients

5 1/2 Cup Flour

1 1/2 Tablespoon Salt

1 3/4 Cup Water

2 Medium Size Onion

2 Small Size Tomatoe

2 Medium Size Green Pepper

1 1/2 Cup Ground Meat

1 1/2 Teaspoon Black Pepper

4/5 Cup Margarine

Sift flour in a large bowl, reserving 3/4 cup. Add salt; mix well. Add water gradually, blending thoroughly. Knead for 3-4 minutes to make a soft dough. Divide into 18 portions. Shape into balls. Cover with a damp napkin. Let stand for 5 minutes. For filling: Combine ground meat, minced onions, tomatoes, green peppers (stems and seeds removed). Season with salt and pepper. Stir in water; mix well. Divide into 18 portions. Set aside. Roll each ball out into circles 20 cm (8 inch) in diameter and 1 1/2 mm thick sprinkling with flour. Spread filling over half of circle. Fold other half over filling like turnover. Seal well pressing edges together. Heat griddle (or a cast-iron skillet, or a non-stick pan). Grease with margarine. Brown on both sides until golden brown. Serve hot.

ROLLS WITH POOPY SEEDS

Ingredients

Flour 4 1/2 Cup

Salt 1 Tablespoon

Dry Yeast 3/4 Tablespoon

Sugar 1 Teaspoon

Water (Warm) 1/4 Cup

Egg 1 Piece

Yogurt 1/5 Cup

Milk (Warm) 3/4 Cup

Poppy 3/4 Teacup

Margarine 4 Tablespoon

Suet (Ground) 4 Tablespoon

Olive Oil 4 Tablespoon

Sift flour in a large bowl, reserving 2 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 yoghurt. 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 filling: 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 . 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.

PUMPKIN PASTRY

Ingredients

Flour 2 1/2 Cup

Salt 1 Tablespoon

Oil 1/2 Cup

Egg 1 Piece

Vinegar 1/2 Tablespoon

Water 3/4 Teacup

Pumpkin 2 Slice

Onion 2 Medium Size

BlackPepper 1 1/2 Teaspoon

Starch 1 1/2 Tablespoon

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 filling: Saute finely 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 filling 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.

CRISP-FLAKY PASTRY

Ingredients

Flour 4 1/2 Cup

Salt 1 Tablespoon

Egg 1 Piece

Milk 1 Cup

Oil +Absorbed During Frying 1 Cup

Sift flour in a large bowl. Add salt; mix well. Blend in egg, milk and half of oil gradually. Mix thoroughly to make a soft dough. Divide into 4 portions. Shape into balls. Cover and let stand for 10 minutes. Roll each ball into circle 25 cm (10 inches) in diameter. Brush each layer with oil. Cut into 5 cm (2 inches) strips. Place oiled strips on top of other. Place last strip with unoiled side on top forming 4 packs of strips. Fold long sides toward center forming a 2 1/2 cm (1 inch) wide strip. Twist pastry around itself. Stretch out twisted pastry without breaking while hurling and pounding on pastry board. Twist stretched pastry around itself again. Roll each into circle 0.5 cm (1/4 inch) thick. Brown on both sides in an oiled non-stick pan. Serve hot.

PITTA BREAD WITH CHEESE

Ingredients

Flour 4 1/2 Cup

Salt 1 Tablespoon

Dry Yeast 3/4 Tablespoon

Sugar 1 Teaspoon

Water (Warm) 1/4 Cup

Oil 1/2 Cup + 1 Tablespoon

Yogurt 1 1/2 Cup

Cheese - -

Parsley 2 Bunch

Egg 1 Piece

Sift flour in a large bowl, reserving 2 tablespoons of flour. 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 oil and yoghurt gradually, blending thoroughly. Knead for 7- 8 minutes to from a medium soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. Crush cheese. Add finely choppped parsley; mix well. Stir in slightly beaten egg. Divide into 8 portions. Set aside. Place dough on lightly floured board. Divide into 8 even portions. Shape each into a ball. Roll out each ball with floured hands into oval pastries in 1/2 cm (1/4 inch) thick. Spread cheese filling over pastries leaving 1 cm (1/2 inch) space from edges. Turn sides slightly over filling. Arrange pides on lightly greased baking pan 4-5 cm (1 1/2-2 inch) apart. Bake in a moderate over for 10 minutes or until golden brown. Serve hot.

PUFF BÖREK ( PUF BÖREGI)

Ingredients

Flour 2 2/3 Cups

Salt 1/2 Teaspoon

Egg 1 ea.

Water ½ Cup

White Cheese ½ Match Box Size

Parsley 1 Bunch

Oil 8 Tablespoons

(For The Dough + For Frying)

Sift the flour into a large dish and reserve 1/3 cup. Add salt to the remaining flour, mix, make a hole in the center, break the egg into hole, gradually add water to make a soft dough. Knead for 3-4 minutes, divide into 8 pieces and form into balls, cover with damp cloth and set aside for 5 minutes. Crush the cheese, wash the parsley, seperate the leaves and chop finely, add to the cheese, mix and divide into eigtheen portions. Sprinkle flour over each dough ball and roll them out into 20 cm. diameter pastries. Place four pastries, one on top of the other, brushing each layer with oil. Do the same with the remaining four pastries. Use 2 tablespoons oil while greasing the pastries. Roll the layered pastries out 1 milimeter thick. Place the filling in individual heaps over half of each rolled out pastry on fold the other half over the filling. Shape around the fillings with a dough cutter. Deep fry in heated oil.

SPICED ROLLS WITH SESAME OIL

Ingredients

Flour 4 1/2 Cup

Salt 1 Tablespoon

Dry Yeast 3/4 Tablespoon

Sugar 1 Teaspoon

Water (Warm) 1/2 Cup

Oil 2/3 Cup

Yogurt 1 Cup

Sesame Oil 1/4 Cup

Rose Petal 3-4 Leaves

Cinnamon 1 Teaspoon

Clove 1/2 Teaspoon

Walnuts (Chopped) 3/4 Cup

Sesame 1 Tablespoon

Sift flour in a large bowl, reserving 2 tablespoons. Add salt; mix well. Make a hole in center. Combine yeast and sugar in a small bowl. Add half of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let rise in a warm place for 10 minutes. Blend in yoghurt, oil and rest of water 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 filling: Combine tahin and 2 tablespoons of oil ,beating well. Set aside. Mix rose petals, spices, walnuts in a small bowl. Set aside. Divide raised dough into 2 portions with floured hands. Roll each portion into 0.5 cm (1/4 inch) thick oblong. Brush with tahin-oil mixture. Sprinkle with spices and nuts mixture. Roll up loossely beginning at wide side. Seal well pinching edges together. Cut roll into 12 slices. Arrange on an oiled baking pan 2 1/2 cm (1 inch) apart. Cover and let rise for 15-20 minutes. Brush with water. Sprinkle with sesame seeds. Bake in a moderate oven for 30 minutes or until golden brown. Serve hot.