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Pastries and Turkish rolls

Water pastry

Ingredients: 930 cal (8 servings)
  • 4 glasses flour
  • 1/4 glass water
  • 8 eggs
  • 1 tablespoon salt
  • 2 glasses melted 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 in 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 tray pastry with cheese

  • 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 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.

Cigarette shaped pastries

Ingredients: 610 cal (6 servings)
  • 3 yufkas
  • 1 glass oil(for frying)
  • 1 egg
  • 1/2 bunch chopped parsley
  • 250 gr. white cheese
Wash the cheese. mash it well with a fork and add the choped parsley. After adding the egg white, the filling of the pastry will be ready. Put the pastries on top of one another, cut into two in the middle and put again on top of one another . Cut the pastries again into two so that now each layer of pastry is divided into 4 pieces. Cut each piece into two so that you get 8 triangles from each layer. Take each piece seperately, put the filling near to the wider edge of each piece, fold both ends across and roll up like a cigarette. Brush some water on the narrow end and press the edges together to seal. Heat the oil in a frying pan, put the pastries in and fry until they become golden. Drain off the oil and serve warm.

Triangular shaped pastries

  • 3 ready-made yufkas (thin sheets of unleavened bread dough)
  • 1 glass sunflower oil
  • 150 gr. ground meat
  • 2 teaspoons margarine
  • 3 medium onions
  • 1/2 bunch chopped parsley
  • salt
  • black pepper
After sauteeing the margarine and chopped onions in a saucepan, add the ground meat, and salt to taste, continue to saute. Stir with a spoon occasionally. Remove the pan from the heat, season with black pepper and parsley. Place the pastries on top of one another and cut them into pieces that have a width of 8 cm. and a length of approximatel 24 cm. Put approximately half a tablespoon of the prepared filling at one end of each yufka, then roll the yufka over into the shape of a triangle. Seal the edges of yufka together either with water or egg white. Repeat this for each piece, then dip into a dish of cold water, then put them into a frying pan containing heated sunflower oil. Fry both sides until brown, drain off the oil and serve.

Pastry with ground meat and yoghurt (Manti)

Ingredients: 450 cal (6 servings)
  • 2 1/3 glasses flour
  • 1/3 glass flour(for the pastry)
  • 2/5 glass water
  • 1 egg yolk
  • 1/2 tablespoon salt
  • 6 glasses meat broth
Ground meat:
  • 200 gr. ground meat
  • 3 onions
  • salt
  • black pepper
  • 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 the 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 delicious manti is ready for serving.


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