Preparation: Soak wheat and rice overnight in cold water. Pour out that water and add 30 glasses fresh water, cook over heat a little less than moderate for 6-7 hours until the wheat is tender. Pour through a strainer, press with a wooden spoon in order to strain. Stir this wheat essenced water thoroughly and measure it. There should be about 12 glasses, add to this wheat essenced water, sugar and milk, place on heat and stir until the sugar melts. Boil either once or twice until the mixture becomes the consistency of quite a thick soup. Soak the beans; dried broad beans and chick peas overnight in cold water. Boil them the next day and add to the mixture along with the cleaned and washed sultanas; currants; dried apricots cut into small pieces; white pine nuts; boiled almonds after removing their skins; chopped walnuts; and rose water. Bring to the boil. Remove from heat and pour immediately into various bowls. After completely cooling, decorate with almonds, walnuts and pomegranates. Serves 4.

 

Baklava (Syrup Filo Pastry)

Baklava is one of the oldest known Turkish flaky pastry desserts. Its popularity goes back to the time of Sultan Mehmet (15th century) of the Ottoman Empire.

Ingredients

• 500 grams of filo pastry

• 300 grams of unsalted butter (melted)

• 2 cups chopped walnuts or pistachio nuts

• For the Syrup

• 500 grams of sugar

• ½ litre of water

• Juice of ½ lemon

Preparation : Preheat the owen to 180°C/350°F and grease a 25 x 30 cm baking dish. Brush dish with melted butter. Place one sheet of filo pastry in bottom of dish and brush with melted butter. Place another sheet of pastry and brush the top with melted butter. Continue this until you use half of the filo pastry. Sprinkle with chopped nuts. Place the remaining layers of filo pastry, brushing each one with melted butter. Brush the top with melted butter and cut into diamond shapes. Bake until golden. To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly. Let simmer for 15 minutes. Pour hot syrup over cooled baklava. Allow to cool and absorb syrup before serving.

 

Ceviz Macunu (Green Walnuts in Syrup)

Ingredients

• Ceviz Macunu (Green Walnuts in Syrup)100 green walnuts - peeled

• 800 gr (4 cups) sugar

• 100 almonds -peeled

• 6-7 cloves

• Juice of 2 and a half lemons

Preparation: With a small sharp knife, cut the tough bony parts on both ends of each walnut. Put them into a bucket full of water for 7 days, changing the water daily. On the eighth day put them in water with a handful of lime stone dissolved in. Drain and wash them well. Into a large saucepan put enough water to cover them. Place the pan on high heat and bring the water up to the boil. Then add the walnuts and cook for 10 minutes. Drain them well. Place the pan again with fresh water, place it on heat, bring up to the boil and cook for 15-20 minutes. Drain and with a skewer make 2-3 holes on each walnut. Cook them again in freshly boiled water for 20-25 minutes and drain. Let them cool down in cold water with the juice of two lemons added. Drain and stuff each walnut from the cut ends with an almond and place them into an empty saucepan. Pour the sugar over the fruits and wait until they release their own water. Cook the walnuts on low heat until the syrup thickens. Add the juice of ½ lemon and allow them to cool. Place them in sterilised dry jars with lid. It can be stored, in cool place, for up to one year.

 

Gatmer (Sweet filo pastry with walnuts)

Ingredients

• 5 Sheets of filo pastry (about 250 gr)

• 150 gr walnuts, roughly chopped

• 225 gr butter

• For the Syrup

• 350 gr sugar

• 500 ml water

• 1 tablespoon citrus blossom water

• Few drops of lemon juice

Preparation: Oven temerature - 240°C, gas mark 9. To make the syrup in a medium size saucepan dissolve the sugar in a water and add in the lemon juice and the citrus blossom water. Place the pan on high heat and bring slowly to boil. Then reduce the heat and simmer for a few minutes until it turns into a shiny syrup. Let it cool down on one side. Grease a round baking tray. On each leaf of filo brush some melted butter. In the middle of the square pastry put some of the coarsely chopped walnuts. First, fold the two opposite sides, then roll it loosely. Place them into the baking tray in rounds, starting from the middle. Pour the rest of the melted butter over them and bake for 15-20 minutes or until slightly golden. Pour the cold syrup over the hot pastry and allow it to soak well. Decorate it with chopped pistachio nuts and serve cold. Serves 4.

 

Irmik Kurabiyesi (Cypriot Nut-stuffed Semolina pastries)

Ingredients

• 1/4 lb Sweet butter

• 1 1/4 c Fine semolina

• Orange flower water

• 1/4 ts Salt

• 3 tb Warm water (more if needed)

• 1 c Chopped unsalted pistachios

• 4 1/2 tb Granulated sugar

• 1 tb Ground cinnamon

• Confectioners' sugar

Preparation: Oven temerature - 180°C/350°F. In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. Transfer to a small bowl, cover, and let stand overnight at room temperature. The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough. Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl. Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. Press the centre with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval. Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350°F) for 30 to 35 minutes or until the yellow colour has become a light (not a deep) chestnut. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing. Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter. Serves 30 cookies.

 

Lokma (Honeyed crisp doughnuts)

These golden, light bubbles that are bathed with thick honey (or syrup if preferred) as they emerge from the crackling cauldron of hot oil and served immediately, dusted with aromatic cinnamon, are glittering prize of a shopping trip or a visit to the market. Made from humble ingredients of flour, yeast and water -basically, a leavened bread dough- they impress with their sumptuously pleasurable results. They are also made for Bayrams and other religious festivals and offered on large platters to visitors.

Ingredients

• 250 gr (8 oz) plain flour

• ¼ teaspoon salt

• 6 gr easy blend dried yeast or 15 gr (½ oz) fresh yeast

• 270 ml (9 fl oz) warm water

• ½ teaspoon sugar -if fresh yeast is used

• 300 ml (½ pint) vegetable oil -or more if necessary

• 6-7 teaspoons good quality aromatic clear honey

• 1 teaspoon cinnamon

Preparation: Time - 2 and a half hours. Sift the flour and salt in a bowl and mix the dried yeast in; add the warm water slowly while beating either with an electric mixer or a balloon whisk until all the water has been added and the mixture is smooth and lightly frothy, all in all about 2-3 minutes. Cover with a tea towel and let it rest in a warm place for one hour, until it has doubled its size and looks frothy. If using fresh yeast, dissolve the yeast in about 60 ml (2 fl oz) of warm water (about 40°C/100°F), add the sugar to activate it and let it stand in a warm place for about 15 minutes, until it starts to froth. (If the water is too hot it will kill the yeast.) Empty the dissolved yeast into the middle of the sifted flour, beating continuously. Add the remaining warm water slowly, while beating at the same time, until the mixture becomes smooth, soft and elastic. Cover with a tea towel and leave in a warm place for about 2 and a half hours until it rises and almost doubles in size. Have the oil very hot but not smoking, using a saucepan or deep-fryer, and drop teaspoon of the mixture in it, 6-8 at a time. Dip the teaspoon into a cup of cold water between each addition to prevent stickiness. The lokma puff up and rise to the surface within seconds. Turn them over and as they become pale golden all over -it only takes a minute- lift them out with a slotted spoon and drain them on absorbent paper. You will have around 30 lokmas. Serve 5-6 on each plate, dribble a teaspoon of honey all over, sprinkle on some cinnamon and serve immediately. Serves 4-6.

 

Muhallebi (Cypriot Rice Powder Pudding)

This is a much loved Turkish-Cypriot dessert prepared by families all year round.

Ingredients

• 1 pint (568 ml) semi-skimmed milk

• 4 tablespoon rice powder [1 rounded tablespoon rice powder per 1 water glassful of milk]

• ¾ to 1 water-glassful sugar [or enough sugar to taste]

• 2-4 granules of mastic (mezdeki) grounded with 1 teaspoon of sugar

• 2-3 bitter orange leaves or orange blossoms

• Water optional or if available

• Pistachios and almonds (if desired)

Preparation: In a basin or a large bowl, mix rice powder into a paste with a little milk taken from 1 pint (568 ml). Heat remaining milk to almost boiling point and pour onto the rice paste, stirring well. Return the mix to the saucepan and add orange leaves and bring to boil over gentle heat while stirring continuously. Once the mixture starts bubbling, reduce the heat and continue stirring for another 5-10 minutes more.  Add sugar and keep stirring until it dissolves completely. If the mixture becomes too thick dilute with a little milk or water. Just before turning the heat off add powdered mastic, orange blossoms (or bitter-orange leaves) and stir well. Remove the leaves (if used instead of blossoms) and pour the creamy mixture into small bowls (or a one large shallow dish approximately 1-1 and ½” deep. Decorate the pudding top with pistachios and almonds if desired. Serves 5.

Helpful Hints:  Add sugar after the rice powder mixture has been stirred, boiled and thickened for at least 10 minutes. Add mastic right at the end. At the end, you may wish to place the saucepan in cold water and beat the mixture for a few minutes before pouring into small dishes.

 

Shammali (Yoghurt, Almond and Semolina Cake)

Ingredients

• 1 glass cooking oil

• half glass sugar

• 3 eggs

• 2 glasses semolina (fine or coarse)

• 1 glass self raising flour

• 2 teaspoons baking powder

• 1 glass milk (you might need less or a little more)

• about 2 tablespoons roasted split almonds

• optional: 1 teaspoon almond essence

For the syrup

• 3 glasses water

• 2 and a half glasses sugar

• 2 tablespoons lemon juice

Preparation: Make the syrup first: bring the ingredients to the boil, simmer gently for about 20 minutes, leave to cool. Thoroughly whisk all the ingredients for the bake (less the flaked almonds) to a thick batter like consistency (like a sponge cake mixture) - add the milk gradually, stopping when the raw cake mixture is smooth enough. Place mixture in greased tin and sprinkle the almonds on the top. Bake in medium oven (200°C) for about 60 min. until the top is golden brown and the cake shrinks slightly from the sides of the tin. Pour cold syrup over hot cake, leave to cool and cut in squares for serving. Serves 6.

 

Sütlaç (Rice Pudding)

This is a delicious, light dessert enjoyed in the warmer weathers or after a rich meal of meat dishes or fried fish.

Ingredients

• 1 litre milk

• 250 grams sugar

• 100 grams rice

• 1 tablespoon of rice flour

• 3 - 4 teaspoons of vanilla sugar

Preparation : First, wash the rice in cold water. Then boil rice in water, enough to cover rice with. When rice expands, take off heat, drain rice and mix in milk. Place rice and milk on heat when mixture begins to boil add sugar and stir slightly. Simmer until rice is cooked (approximately 10 minutes). Make a paste of the rice flour with a little amount of water and stir into milk mixture and continue stirring. Allow to simmer for a little while longer. Take off heat and add vanilla sugar. Pour Sütlaç into individual bowls and let cool. Sprinkle with cinnamon serve cold. Serves 4.

 

Turunç Macunu (Bitter Oranges in Syrup)

Ingredients

• 20 bitter oranges

• 1.5 kg sugar

• 675 ml cold water

• 2 table spoons lemon juice

• ½ tablespoon vanilla sugar

Preparation: Turunç Macunu (Bitter Oranges in Syrup)Slightly grate bitter oranges to remove the red colour which covers their skins. Without cutting the flesh itself, cut the peel off the oranges divided to four. Remove the white pith from the inside of the skin and roll them. Tie with a strong string so that they remain rolled while cooking. Then place in a glassbowl of cold water and leave for 3-4 days. Change the water daily. On the fourth day, place them into a large pan of boiling water. Cook for 20 minutes until they are soft. Drain them well.  Into a separate saucepan pour 3 cups of water and 1.5 kg sugar. Place the pan on heat and stir until the sugar is completely dissolved. When it starts to boil, add in the rolled skins and cook for 40 minutes until the syrup thickens. Shortly before removing the pan from the heat add lemon juice and the vanilla sugar. Let it cool and then transfer into dry jars with lid. Store in cool place for up to one year.

 

Turkish Delight (Lokum)

The best Turkish Delight is made by the Turkish masters of its art; but a delicious approximation can be made at home. Its secrets are uninterrupted stirring and careful aging. Time - Total first-day time: 3 hours. Aging: 2+ days

Ingredients

• 4 cups sugar

• 1½ cups water

• 1 tbsp. lemon juice

• 1 cup cornstarch

• 1 tsp. cream of tartar

• 3 cups water

• 2 tbsp. rose or orange flower water, orange juice or lemon juice, or vanilla extract

• 1-2 tsp. vanilla or other extract or essence

• Several drops food coloring

• ½ cup almonds, skinless pistachios or walnuts, chopped and lightly toasted (optional)

• ½ cup powdered sugar

• ½ cup cornstarch

Preparation: Combine sugar, 1½ cup water and lemon juice in a heavy saucepan. Bring to a boil, stirring constantly. Boil vigorously for 5 to 10 minutes, until the syrup reaches 240°F on a food thermometer, or forms a soft ball when a bit is dropped into cold water. Turn off the heat. Using a blender, food processor, or whisk, combine the cornstarch and cream of tartar, then gradually add 3 cups of water, stirring vigorously to fully combine the ingredients and prevent lumping. Transfer this mixture to a large saucepan, and bring to a boil over medium heat, stirring constantly. If any lumps form, scoop them out of the pan; don't try to break them up to make them smooth. It won't work. Once the cornstarch mixture has come to a boil, pour in the hot syrup in a thin, steady stream, stirring constantly. Reduce the heat and simmer the mixture for 1 to 2 hours, stirring constantly, until the mixture has turned a pale gold. Turn off the heat. Stir in flavouring to taste, and food colouring, if desired. Blend in the nuts, if desired. Using a flavourless oil, lightly oil a 9" square baking pan, then line the pan with lightly oiled baker's parchment. Pour the Lokum into the pan, then tilt it to distribute the mixture evenly. Wait until the Lokum has cooled completely before covering the pan with plastic wrap. Do not allow the plastic to touch the surface of the Lokum, or it will stick mercilessly. Let the Lokum rest for at least two days before cutting into 1" wide strips with an oiled kitchen knife (not serrated). Clean and oil the knife after every cut. If the Lokum is too gummy to cut, let it age longer. Lay out the strips on a lightly oiled tray and let them rest for another day or two before cutting into small squares. Combine one-half cup each of cornstarch and powdered sugar in a tightly covered container. Put 2 or 3 squares of Lokum into the container, cover and shake to coat them with the mixture. Store in an airtight container, separating the layers with parchment, waxed paper or doilies.