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Presentation on theme: "A SMALL COOKERY BOOK."— Presentation transcript:


2 MUHLAMA Ingredients: 1 1/2 cup grated Kashar cheese 1 1/2 cup string cheese 1 tbsp cheese in a skin (Turkish 'tulum peyniri') 2 tbsp corn flour 2 tbsp butter 1 cup water Preparation: Brown the corn flour first in a skillet in half the butter. Add the string cheese and the Kashar. Add a cup of water to the mixture and continue stirring. Then add the rest of the cheese and butter. When the cheese mixture has reached the consistency of a paste, pour it over the melted butter in the skillet. Serve piping hot.

Ingredients: 1 bunch of chard 2 bunch of green onions 1 bunch of fresh mint 1 kg anchovies 8 cups corn flour salt to taste Preparation: De-bone the anchovies. Then chop the chard, green onions and mint finely. Empty the chopped ingredients into the corn flour. Adding very hot water, mix the anchovies with the other ingredients and knead well. Spread the mixture on a baking sheet and bake in a medium oven for 60 minutes

Ingredients: 10 Phyllo leaves 4 eggs 8 cups milk 2 packets of vanilla flavoring 3 cups ground hazelnuts 5 cups granulated sugar 2 packets wheat starch 1 1/2 cup melted butter 1 cup water For the syrup: 10 cups water 10 cups granulated sugar juice of half a lemon Preparation: Add the sugar to the eight cups of milk and boil. In another pot, mix the wheat starch, eggs and vanilla with a little water. Pour the mixture slowly into the boiling milk and continue stirring until it reaches the consistency of pudding. Butter the bottom of a baking sheet. Butter the tops of the filo leaves and place on the baking sheet in five layers. Pour the pudding over the top. Sprinkle the ground hazelnuts over the pudding and arrange five more sheets of buttered filo leaves on top. Mix the ingredients for the syrup, cook, and let cool. Cut the pastry in slices and bake in the oven. When cool, pour the sweet, cooled syrup over it.

Ingredients: 1 kg of fresh, whole anchovies 1.5 cups of white rice 1 large onion, finely chopped 1/3 cup currants ¼ cup pine nuts 2 tablespoons vegetable oil ½ cup chopped dill Salt Black pepper

Preparation: Saute the pine nuts in the vegetable oil at medium heat, add finely chopped onions and keep cooking until the onions turn golden but still soft. Add the rice and continue cooking for a few minutes. Add the currants, dill, black pepper and salt. Mix well and add enough water to cover mixture. Cook over low heat until the water has cooked off. The mixture is ready when the rice is still a bit “underdone” or “yarim pismis” (half cooked). Debone the anchovies and remove their guts, patting them flat to create mini filets (or, better yet, ask your fish seller to do the deboning for you). Cover the bottom and sides of a well-oiled oven tray or casserole dish with the anchovies. Spread half of the pilav over the anchovies. Add another layer of anchovies on top of the stuffing and then spread the remaining pilav on top of the fish, as if layering a cake. Finally, add one more layer of anchovies. Add enough water to cover the top layer of anchovies. Drizzle a bit of vegetable oil on the surface and bake at 200 degrees Celsius until the water has been completely absorbed by the rice, or about 30 minutes. To serve, use a sharp knife to score the pilaf’s top into square portions and then use a spatula to take the squares out of the tray.

Ingredients: 1 medium cabbage, blanched and separated into separate leaves, discard the heart (Alternately, use blanched grape leaves or collard greens) Olive oil 1 onion, chopped fine 1 teaspoon black pepper 1 Tablespoon salt, divided Curry powder, to taste One small bunch fresh mint, chopped fine 1 fresh tomato, diced (or tomato juice) Red pepper paste, to taste, optional 1 small bunch Italian parsley, chopped fine 1 cup rice, soaked for 20 to 30 minutes and drained 1 cup hot water

Preparation: Put about 5 tablespoons of olive oil in a saucepan and sauté onions until just golden. Add the pepper, curry powder and most of the salt. Stir. Add the chopped parsley, mint, tomato, and red pepper paste (if using). Add rice and hot water. Cover and cook on high for 5 minutes. The rice will not be done at this point. Add some olive oil to a large pan with a tight fitting lid. Cover the bottom of the pan with cabbage leaves. You will be stacking the rolled cabbages in this pan to finish cooking them. Put a small amount of filling into each blanched leaf. Don’t overstuff. Fold the edges over and roll like a tortilla. Stack them in alternating layers in the large pan. When you are done, cover the top layer with a couple more tablespoons of olive oil, salt and another cabbage leaf. Add a few tablespoons of water to the pan. Cover and cook on high for 5 minutes. Then reduce to simmer for 20 minutes. As needed, add more water to the pan so that it continues to steam and finish cooking the rise. Do not let it go dry.

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