ORIGINAL TURKISH BAKLAVA RECIPE - TURKISH FOOD CHEF
Today I’ll share the original Turkish baklava recipe from scratch with you. Also, I will tell you the ultimate trick to make it that even most Turkish cooks don’t know about. Just try it and you will love love love!
Provided by madekraft
Categories Dessert
Prep Time 90 minutes
Cook Time 90 minutes
Yield 1
Number Of Ingredients 21
Steps:
- Put your sugar and water in a pot and start boiling. Make sure the sugar is dissolved in the water before the water starts to boil. After the water starts to boil, add the lemon juice.
- Boil your syrup for about 30 minutes, until you have a thick syrup.
- For the dough, put the yoghurt, oil, melted margarine and egg in our bowl. Pour the baking powder on it.
- Put the lemon juice and vinegar on the baking powder to make it foam. After adding a pinch of salt, knead it by adding flour gradually.
- It does not need to be a very hard dough. Divide the kneaded dough into 4 equal parts. Cover the divided dough with a damp kitchen cloth.
- Take the first piece and roll it out so that it is not too thin. After opening, pour starch all over so that there is no empty space. (The more starch is abundant, the crisper the dough. If you put less starch, your dough will stick together and there will be no layers.)
- Begin to fold the dough you starched like an envelope. Every time you fold the dough, don't forget to sprinkle starch on the folded place. You have to fold the dough into an envelope a total of eight times.
- Put the starched and folded dough under a damp cloth and rest. Do the same for the other three pieces of dough. Put the dough under your damp cloth every time or your dough may start to dry.
- After the folding process is over, take the first folded dough and roll it out as thin as you can with the roller. Put your oven tray on the dough you roll out and cut the dough into tray sizes. You can use a 12-inch round tray or a 12-by16-inch rectangular tray.
- Roll out your two pieces of dough and place them on the tray and sprinkle your chopped walnuts on the tray.
- Roll out the remaining two pieces of dough in the same way and put them on the tray.
- Slice the baklava as you see in the pictures below or in a square shape.
- Pour pure butter and vegetable oil on the sliced baklava. It is important to use pure butter so that your baklava does not burn while cooking.
- Bake your baklava in the oven that you preheated to 160 °C/320 °F until they are browned. The cooking time can take up to 80-90 minutes.
- In order for the baklava to absorb the sherbet well, both the baklava and the sherbet must be cold. After the baklava is completely cooled, pour cold sherbet on it.
- After 5-6 hours, your baklava will be ready for service.
BAILEY'S ORIGINAL IRISH CREAM - TOP SECRET RECIPES
Bailey's uses a special process to combine two otherwise incompatible ingredients: cream and whiskey. This secret technique keeps the cream from clumping and separating from the whiskey, and allows the liqueur to go for two years unrefrigerated without spoiling. But we won't need to tap into any secret preparation techniques for our clone here since well be storing the liqueur in the refrigerator. We will, however, replace cream with canned evaporated milk. This gives us a properly sweetened finished product with the taste and texture of the deliciously famous Irish cream. Here now is an improved version of the Bailey's clone recipe that appears in More Top Secret Recipes. This version has fewer ingredients, is easier to make, and tastes amazing. Make more fun copycat cocktails and liqueurs with my recipes here. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Number Of Ingredients 6
Nutrition Facts : Calories 120 calories
More about "turkish pistachios near me recipes"
TOP SECRET RECIPES |PEI WEI PAD THAI COPYCAT RECIPE
If you’re ranking Pad Thai served at U.S. chains, Pei Wei’s tasty take on the dish comes in at the top. The secret sauce is perfectly sweet, sour, salty, and lightly spicy, and the chicken is moist, tender, and filled with great flavor.
To duplicate this dish at home, you'll first brine the chicken so it doesn't dry out as white meat tends to do. The secret marinade here includes fish sauce; Thailand's MSG. When soaked in the salty sauce the natural aminos contribute fantastic umami goodness to the chicken, and when you cook it with moist heat as described in the steps below it will come out fork-tender and juicy.
The noodles at Pei Wei are thin, so grab the skinniest rice noodles on the shelf. Then prepare them for stir fry by steeping them in a bowl of hot water rather than in a pan of boiling water on the stovetop as may be suggested on the package. When they're done, give the noodles a rinse under cold water and they’ll hold until you need them.
This hack of Pei Wei Pad Thai will make two large meal-size entrées—just like you get at the restaurant—which can easily be split into four more modest side servings. And I've included a bunch of step photos to help you along so you can serve a picture-perfect dish.
Check out my recipe for Pei Wei Better Orange Chicken here.
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