EKMEK RECIPES

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TURKISH BREAD OR EKMEK RECIPE - FOOD.COM



Turkish Bread or Ekmek Recipe - Food.com image

This is such a wonderful Turkish bread. I can't remember where got this recipe, but I've made it and it's simply lovely. You can stuff in your fave fillings (my family loves spinach, turkey slice and cheese, so that's what I always stuff it with)

Total Time 2 hours

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water
6 cups bread flour
2 teaspoons salt

Steps:

  • To make the starter:.
  • Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
  • Cover and let sit at room temperature overnight.
  • The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
  • Cover and let sit at room temperature overnight.
  • On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
  • To make the dough:.
  • In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  • Break the starter into small pieces and add it to the yeast mixture.
  • Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Sprinkle a little flour over the dough and then cover it with a dry cloth.
  • Let it raise until double in size.
  • Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes.
  • Shape each piece into a tight oval loaf.
  • Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size.
  • Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes.
  • Loaves are done when their bottoms sound hollow when tapped.
  • Let cool on wire racks before serving.
  • tip: its a good idea to dust a bit of flour or corn meal on the baking tray ;).

Nutrition Facts : Calories 871.9, FatContent 2.5, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 1173.2, CarbohydrateContent 181.8, FiberContent 7.4, SugarContent 1.7, ProteinContent 26.1

EKMEK KADAIFI (PASTRY TOPPED WITH CUSTARD AND WHIPPED ...



Ekmek Kadaifi (Pastry Topped With Custard and Whipped ... image

Every calorie in this sinfully-rich dessert is so worth it! Shredded wheat pastry with syrup, topped with an eggy custard and topped yet again with freshly-whipped sweet cream and strewn with slivered, toasted almonds...divine!

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 15 serving(s)

Number Of Ingredients 15

1 lb frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll)
6 ounces butter, melted
2 cups sugar
1 1/2 cups water
1/2 lemons, juice of or 1 cinnamon stick, in place of the citrus
1/2 fresh lemon rind
3 orange slices, with rind
2 tablespoons flour
2 tablespoons cornstarch
1/2 cup sugar
4 cups milk (3 hot & 1 cold)
4 egg yolks
1 teaspoon vanilla extract
12 ounces whipped cream
slivered toasted almonds or pistachios

Steps:

  • Crust: Preheat oven to 350 degrees; pull apart the 'threads' of the kadaifi into a 13x9-inch glass baking dish, packing down lightly with fingertips; drizzle with butter and bake 40 minutes or until golden brown; remove from oven and cool.
  • In small pot, combine remaining crust ingredients; bring to a boil and simmer 5 minutes; remove citrus rinds (if you don't want citrus, boil syrup with a cinnamon stick and remove); spoon syrup over kadaifi and cool.
  • Custard: Combine flour, cornstarch, and sugar in small bowl; add cold milk and whisk to remove any lumps; whisk in egg yolks; strain mixture through sieve into hot milk.
  • Cook over low heat, stirring constantly until it thickens; add vanilla and place plastic wrap directly on surface to prevent skin from forming; cool for 1 1/2 hours.
  • Spread custard evenly over kadaifi crust; refrigerate 1 1/2 to 2 hours minimum; then top with layer of whipped cream and decorate with slivered, toasted almonds or pistachios.
  • Chill well before serving.

Nutrition Facts : Calories 287.8, FatContent 13.7, SaturatedFatContent 8.4, CholesterolContent 87.5, SodiumContent 106.1, CarbohydrateContent 39.4, FiberContent 0.1, SugarContent 34, ProteinContent 3.2

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