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Flatbreads with feta, zahtar and red pepper glue.

Pastry 15 November, 15:49'de eklendi

 

I trust you appreciate Biberli Ekmek; Turkish level breads with disintegrated feta, red pepper glue, sesame seeds, flavors and zahtar mix. This simple formula from Antakya, southern Turkey likewise grandstands district’s great olive oil and disintegrated feta, cokelek. Tasty and healthy; attempt as a mezze (attempt with Hummus, Muhammara – red pepper glue and walnut plunge or with Cacik, yogurt plunge with cucumbers and dried mint), or at lunch time, with soups and fundamental courses.

Serves: 8

Fixings

For the batter:

3 mugs/16 oz./1 lb. plain flour

1 sachet (7 gr ) dried yeast

5 ml/1 tsp salt

½ container/4 fl. oz. luke warm drain

¾ container/5 fl. oz. luke warm water

⅓ container/3 fl. oz. olive oil

For the fixing:

200 gr/7 oz. disintegrated feta cheddar or cokelek

30 ml/2 tbsp. Turkish hot pepper glue, biber salcasi

15 ml/1 tbsp. concentrated tomato glue

10 ml/2 tsp. ground cumin

45 ml/3 tbsp. sesame seeds

30 ml/2 tbsp. zahtar or za’atar

30 ml/2 tbsp. olive oil

Guidelines

Preheat the broiler to 180 C/350 F

Set up the garnish first. Consolidate the disintegrated feta (or cokelek), red pepper glue, tomato glue every one of the flavors, sesame seeds and olive oil. Work with your hands to mix them well to shape a smooth glue. Put the garnish aside.

Presently how about we make the mixture. Join the flour, dried yeast and salt in an expansive bowl.

Mix in the warm drain, warm water and olive oil and work for 3 minutes to shape a delicate mixture. On the off chance that it gets sticky, shower some additional olive oil in your grasp to shape the batter, it truly makes a difference.

Oil a preparing plate with 1 tbsp. olive oil and spread the mixture as a thin level bread base, achieving every one of the edges (about ¼ cm, 0.9″).

Spread the fixing equally over the level bread.

Leave the level bread with fixing on at a warm spot to ascend for 30 minutes.

When the mixture’s risen, heat in the preheated broiler (180 C/350 F) for 18 – 20 minutes.

Let the heated level bread with zesty feta cheddar topping, Biberli Ekmek to chill off for 15 minutes.

Cut and fill in as a component of a mezze spread or with tea, Turkish cay.

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