| RAINDROP TURKISH HOUSE HOSTED THE FIRST BEGINNER COOKING CLASS |
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For those who missed the first class you may find the recipes below and if you want to attend the following classes,you are still welcome! Please contact This e-mail address is being protected from spambots. You need JavaScript enabled to view it
KISIR (BULGUR SALAD) Ingredients: 1) 2 cups of bulgur 2) 2 cups of boiled water 3) 2 medium tomatoes 4) 1 onion 5) 6-7 green onion (optional) 8) half bunch of parsley 9) a few fresh mint leaves or 1 tsp dried mint) 10) one tbs pepper paste 11) one tbs tomato paste 12) 1-2 cloves of garlic (optional) 13) 1/2 cup of olive oil 14) 1/2 cup of lemon juice Spices: - one tsp black pepper - one tsp salt - one tsp crashed red pepper (optional) For decoration: - sliced tomatoes - lettuce leaves Preparation: . - Stir 2 cups of bulgur with 2 cups of hot water, cover and wait for 10 minutes for bulgur to soak the water and get soften. - Chop onions, parsley, tomatoes, fresh mint leaves. - Wait 10- 15 minutes and then put the pepper paste, tomato paste, and all the spices to the bulgur mixture. - Pour 1/2 cup of olive oil and lemon juice. - Mix them finely. - Decorate with sliced tomatoes and lettuce. - Cover KISIR till the time you serve it. BON APETIT ! POGACHA (TURKISH PASTRIES) Ingredients 1 cup yogurt 3 eggs (2 egg yolks to spread on the top) ½ cup oil 4 oz margarine or butter 1 ½ teaspoon baking powder Salt Flour Sesame seeds For filling: Feta cheese Parsley Black olives Preparation To make the dough: Stir soft batter, oil, yoghurt, 3 egg whites and 1 egg yolk in the bowl. Add baking powder and salt. Grab small piece of dough (as big as an egg). Spread on your palm to be able to fill inside. Put 1 tsp of filling in the center and close, seal and round the dough like ball in your palms. Brush them with egg yolk and sprinkle sesame seeds if you want. Place pastries on a lightly greased cookie sheet and bake in 450 F pre-heated oven for about 20-25 minutes. Serve with hot tea. BON APETIT ! BAKLAVA ROLLS Ingredients: 4 sticks butter, melted 1 ½ package phyllo dough 5 cups ground walnuts 4 ½ cups sugar 1 TBS lemon juice 3 ½ cup water Directions: Preheat oven to 350 Degs. Grease an 13x9 glass pan. Alternately, you can use parchment paper. Set aside. Chop nuts...more on the fine side than coarse. Take one (or two sheets, in case you want your roll to be thicker) phyllo sheet and brush with melted butter. Using the longer side of the phyllo sheet, place a long kebab skewer (or you can also use a long knitting needle). Overlap the skewer with the edge of the phyllo sheet...about 1/2 inch of the edge. On the overlapped edge, sprinkle with about 2 TBS of ground nuts. Roll the baklava with the help of the skewer, just don't roll too tightly. Take the roll with the help of the skewer to the pan. Wrinkle the dough off of the skewer and place in the pan. Brush with melted butter. Repeat with remaining dough. Bake for 30-40 minutes until golden brown...check after 20 minutes or so. You can cut the baklava rolls in 3 pieces or even in small bites. To make the syrup: In a saucepan, heat sugar, lemon juice, and 2 ½ cup water on high heat. Bring to a boil and stir until all sugar is dissolved. Boil for 3 minutes without stirring. Cover and cool completely. Take hot baklava out and pour cooled syrup over entire pan... Let cool completely. BON APETIT ! |
Raindrop Turkish House hosted the first beginner cooking class of the semester on Saturday, January 28th. A volunteer of Raindrop Women Association has taught how to cook baklava,kisir and pogaca. There were 15 new students in the class and they all fell in love with the Turkish cuisine. They have also learnt about the Turkish tea times by a presentation and are invited for a real tea time at a Turkish family's home.
