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Turkish Festive Dishes

Sutlu Nuriye; Lighter Baklava with Hazelnuts in Milky Syrup

Sutlu Nuriye; lighter baklava with hazelnuts in milky syrup

Sutlu Nuriye; lighter baklava with hazelnuts in milky syrup

Sutlu Nuriye is a delicious Turkish dessert; similar to baklava but lighter with its milk based syrup. Crushed hazelnuts are used in the filling here and works wonderfully with the milky syrup, which gives Sutlu Nuriye a whitish look. Sutlu Nuriye is lighter, creamer than baklava and really easy to make at home, using filo pastry sheets. They have been a huge hit with the children, as well as adults in our home, great for entertaining.

Pour in the luke warm milky syrup over cooled cooked filo pastry and let the pastry to soak the milky syrup for 35- 40 minutes.

Pour in the luke warm milky syrup over cooled cooked filo pastry and let the pastry to soak the milky syrup for 35- 40 minutes.

Sutlu Nuriye believed to be created due to the supply shortage in 1980s. Rather than the expensive pistachios, a baklava producer used hazelnuts and flavored with milk for lighter syrup. The result has been today’s popular Sutlu Nuriye, a delicious, lighter version of the regular baklava.

Light, melt-in-the mouth Sutlu Nuriye, a variation of baklava in milky syrup.

Light, melt-in-the mouth Sutlu Nuriye, a variation of baklava in milky syrup.

You can prepare Sutlu Nuriye a day ahead of time and keep it in a cool place; always serve at room temperature. I hope you enjoy this soft, light, melt-in-the mouth Sutlu Nuriye, a variation of baklava in milky syrup. Turkish coffee or Turkish tea, cay aside complements Sutlu Nuriye very well.

My very best wishes to you all for the festive season. Many thanks for your company, recreating my Turkish recipes at your homes, your kind share and comments, I greatly appreciate it. It’s been a pleasure enjoying Turkish cuisine with you all and I look forward to sharing many more recipes in the New Year. I wish you all a happy, healthy new year in good company and delicious food.

Ozlem1

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Sutlu Nuriye; Lighter Baklava with Hazelnuts in Milky Syrup
 
Sutlu Nuriye is a delicious Turkish dessert; similar to baklava but lighter with its milk based syrup. Crushed hazelnuts are used in the filling here and works wonderfully with the milky syrup, which gives Sutlu Nuriye a whitish look. Sutlu Nuriye is lighter, creamer than baklava and really easy to make at home, using filo pastry sheets. Hope you enjoy it, Afiyet Olsun!
Author:
Recipe type: Turkish Desserts
Cuisine: Turkish Cuisine
Serves: 30 pieces
Ingredients
  • 270 gr x 2 packs of filo pastry sheets (12 filo sheets in total; each sheet 480 mm x 255 mm each)
  • 200 gr/4 oz. /a little less than 1 cup unsalted butter, melted
  • 340 gr/ 12 oz. chopped/crushed hazelnuts
  • For the syrup:
  • 16 fl. oz. / 2 cups water
  • 12 fl oz. / 1 ½ cup whole milk
  • 270 gr/ 1⅓ cup sugar
Instructions
  1. Preheat oven to 180 C/ 350 F
  2. Take out the fresh filo pastry sheets from the fridge and bring to room temperature 20 minutes prior using. To thaw frozen filo sheets, it is best to place them in the fridge the night before or bring it to room temperature 2 hours before using.
  3. Grease the baking dish with the melted butter.
  4. Place two filo pastry sheets to the baking dish (trim the sheets at the edges if necessary to fit into your baking dish) and brush with the melted butter.
  5. Place 2 more filo pastry sheets and brush with the melted butter. Place another two sheets over them and brush with melted butter.
  6. Crush the hazelnuts in a food processor, carefully pulsing a just few times or chop by hand (take care for the hazelnuts not go too small pieces or fine).
  7. Spread the chopped hazelnuts evenly on the 6th sheet of buttered filo pastry.
  8. Lay two more sheets of filo pastry and brush with melted butter. Repeat this 2 more times, buttering every two sheets, until you reach 12th sheet.
  9. Brush the 12th sheet of filo pastry with butter and ease the sheets into the corners and trim the edges if necessary.
  10. Then using a sharp knife, cut right through all the layers to form small square pieces. It should make about 30 pieces in total.
  11. Bake the pastry in the preheated oven (180 C/ 350 F) for 25 minutes, until golden at top.
  12. While the pastry is baking, prepare your syrup.
  13. Put the sugar into a heavy pan, pour in water and bring to the boil, stirring all the time. Once the sugar is dissolved, lower the heat and simmer for 10 minutes.
  14. Pour in the milk to the pan, give a good stir to the syrup and turn the heat off. Leave the pan aside to cool down; the syrup needs to be luke warm to pour over cooked filo pastry.
  15. Once the filo pastry is cooked and golden at top, take out of the oven and leave it aside to cool down for 15 minutes.
  16. Slowly pour in the luke warm milky syrup over cooled cooked filo pastry and let the pastry to soak the milky syrup for 35- 40 minutes.
  17. Once milky syrup is absorbed by the pastry, take out the Sutlu Nuriye squares and serve at room temperature.
  18. You can prepare Sutlu Nuriye a day ahead of time and keep in a cool place, covered.
 

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Turkish vegetarian rose ravioli with filo pastry; Mantarli Gul Manti

Turkish vegetarian rose ravioli with filo pastry; mushrooms make a delicious filling.

Turkish vegetarian rose ravioli with filo pastry; mushrooms make a delicious filling.

The traditional manti, Turkish dumplings or ravioli, was a central dish in the 15th century Ottoman cuisine. A very popular dish, it was cooked in imperial kitchens and was eaten by Sultan Mehmet II almost daily. This version of manti, traditionally made with “yufka”, the fresh pastry sheets, is a popular one at home and was a big hit at our Turkish cookery class last Saturday. These mantis are also named as “Sosyete Mantisi” or Gul Manti / Gul Boregi, as they look like the shape of rose.

Baked Turkish rose ravioli with filo pastry and mushroom filling; Mantarli Gul Manti or Gul Boregi

Baked Turkish rose ravioli with filo pastry and mushroom filling; Mantarli Gul Manti or Gul Boregi

Gul Manti is traditionally made with ground meat and onion filling. We made a vegetarian version during our class, using chestnut mushrooms, onions, garlic and tomato; it proved to be a delicious vegetarian filling and we all enjoyed it.

Spread 1 ½  tablespoon of the mushroom mixture in a line the middle of the filo pastry.

Spread 1 ½ tablespoon of the mushroom mixture in a line the middle of the filo pastry.

Roll the pastry like a cigar. Seal the ends of the pastry with a little water.

Roll the pastry like a cigar. Seal the ends of the pastry with a little water.

Then, starting from one end, roll the cigar shape into a rose shape.

Then, starting from one end, roll the cigar shape into a rose shape.

Seal the ends of the pastry well with a little water.

Seal the ends of the pastry well with a little water.

Rose ravioli, gul manti, may seem a little awkward to make but they look so attractive that the extra effort is worthwhile. Please bear in mind that filo pastry dries out quickly and may become difficult to work with. To prevent this, keep the pastry sheets under a damp dish towel and only take out one at a time. Above is a step by step photo of how to fold and bend the filo pastry into the rose shape. If the pastry breaks as you fold/bend, please don’t worry. Keep a bowl of water by your side and seal all the broken parts with water and patch with a little pastry. It will all work just fine at the end.

Baked Turkish rose ravioli with mushrooms, gul manti; we served bulgur and potato patties aside at our Turkish cookery class

Baked Turkish rose ravioli with mushrooms, gul manti; we served bulgur and potato patties aside at our Turkish cookery class

With the garlicky yoghurt and red pepper flakes infused olive oil drizzled over, these rose raviolis with mushroom filling make an impressive, delicious course. We served them with bulgur and potato patties, bulgurlu, patatesli kofte with pomegranate molasses aside, they complemented each other well.

Afiyet Olsun,

Ozlem

Turkish vegetarian rose ravioli with filo pastry; Mantarli Gul Manti
 
With the garlicky yoghurt and red pepper flakes infused olive oil drizzled over, these vegetarian Turkish rose raviolis (or Gul Manti / Gul Boregi) with mushroom filling make an impressive, delicious course. Filo pastry is used here, please follow the instructions so that they won't get dried. Afiyet Olsun!
Author:
Recipe type: Savory Pastries
Cuisine: Turkish cuisine
Serves: 3-4
Ingredients
  • 260 gr / 9 oz. filo pastry sheets, thawed
  • 225 gr / 8 oz. chestnut mushrooms, cleaned and chopped finely
  • 1 onion, very finely chopped
  • 2 garlic cloves, crushed
  • 3 small to medium tomatoes, finely diced
  • 1 bunch or ½ cup Italian flat leaf parsley, freshly chopped
  • 30 ml/ 2 tbsp. olive oil
  • Salt and freshly grounded black pepper
  • 4 fl oz. / ½ cup vegetable stock
  • For garlic yoghurt:
  • 260 gr / 9 oz. natural plain yoghurt, brought to room temp.
  • 2 garlic cloves, crushed with salt
  • For red pepper infused sauce:
  • 30 ml/ 2 tbsp. butter or olive oil
  • 5-10 ml/ 1-2 teaspoon red pepper flakes
  • Dried mint to sprinkle over to finish the rose ravioli
  • Small bowl of cold water aside to shape and seal the rose ravioli
Instructions
  1. Preheat oven to 350 F / 180 C
  2. For best results, thaw the frozen filo pastry in the fridge overnight and bring it to the room temperature30 minutes before using. That enables the filo thaw completely. If it is fresh as in the UK, you only need to bring the filo to the room temperature 30 minutes before using.
  3. Bring the yoghurt to room temperature by taking out the fridge and set aside in a warm spot in the kitchen.
  4. Clean the mushrooms with a damp paper towel and chop finely.
  5. Sauté the chopped onions with some olive oil for a couple of minutes, until soft.
  6. Add the mushrooms and the garlic, cook for 3-4 minutes, until softened and most of the liquid is evaporated. Stir in the tomatoes and gently cook for another 3 – 5 minutes, until most of the juice is evaporated.
  7. Season with salt and pepper, add the parsley and mix well. Set aside to cool.
  8. Grease a baking tray with 1 tbsp. olive oil.
  9. On a dry surface, place the filo pastry sheets on top of one another and cut in half horizontally to form rectangles. Place damp paper towel over them to keep moist. Have a bowl of water near you.
  10. Take out two rectangular filo pastry sheets on a dry surface (cover the rest of the filo pastry with damp towel).
  11. Spread 1 ½ tablespoon of the mushroom mixture in a line the middle and roll like a cigar. Seal the ends of the pastry with a little water.
  12. Then, starting from one end, roll the cigar shape into a rose shape sealing the end again with a little water. Make sure you seal all the openings/cracks with a little water. If any bigger cracks appear, you can patch it with a little pastry, sealing with water again, it works.
  13. Brush the gul manti with a little olive oil and place them on a greased tray. Repeat this with all rectangles.
  14. Bake in the oven for about 20 – 25 minutes or until golden.
  15. Take the gul manti out of the oven once they are golden brown. Then place a dessert spoonful of stock on each hot manti and put in the oven for another 5 minutes to soak up the stock. The finished rose mantis should be nice and crispy outside and moist inside.
  16. For the garlic yoghurt; whisk together the yoghurt and the crushed garlic in a bowl until smooth and creamy.
  17. For the red pepper infused sauce; melt the butter (or gently heat the olive oil) in a small pan. Add the red pepper flakes and mix well.
  18. Place the hot rose ravioli (gul manti) on a serving dish. Pour the garlic yoghurt over it first then dribble the peppery sauce over the garlic yoghurt.
  19. Finish the dish by sprinkling dried mint over it and serve immediately.
Notes
1) Filo pastry dries out very quickly and becomes unworkable. To prevent this, keep the pastry sheets under a damp dish towel or paper tpwel and only take out one at a time. Any leftover pastry can be rolled up, sealed in a freezer bag and kept in the freezer.
2) You can freeze the baked gul mantis, rose ravioli. They can be successfully reheated on a greased tray (at 350 F /180C for about 15 minutes)

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Baklava, Revani, Kunefe and More; Desserts for the End of Ramadan

The end of Ramadan is celebrated with a three-day Ramazan Bayrami or Seker Bayrami in Turkey (also named Eid al-Fitr in the Islamic World, Festival of Fast-Breaking). There is a wonderful excitement in my parent’s home in Istanbul, as the holy month of Ramadan is now reaching to its end soon.

The Blue Mosque Istanbul; a special place to visit during and end of Ramadan

The Blue Mosque, Istanbul; a special place to visit during and end of Ramadan

Ramadan is a time of spiritual reflection, improvement, charity, as well as increased devotion and worship. I love seeing family and friends visiting each other, elderly eagerly waiting for the young ones to pay a visit; little ones equally eagerly waiting for their sweet treats. Ramadan is also a wonderful opportunity to give back to the community, share what you have and visit one another. A wonderful time when feelings of tolerance and charity are foremost in people’s minds.

Baklava, is one of the ultimate treats of end of Ramadan gatherings

Baklava, is one of the ultimate treats of end of Ramadan gatherings

Serving and sharing desserts when visiting friends and family is a special highlight for the end of Ramadan, Ramazan Bayrami activities. My mother plans what she will be preparing for the family and guests ahead of time. Below are some of the special desserts being prepared for Ramazan Bayrami in our family. I hope they may inspire to recreate for your family and friends for any special occasion.

Signed copies of Ozlem’s Turkish Table book now available for limited period!

Desserts play an important role in Turkish culture and are the center piece at religious festivals, weddings and family celebrations. My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland is packed with delicious dessert recipes from Baklava to Kadayifi, fruit based desserts  to Turkish Delight – Lokum and more. You can order a signed copy of Ozlem’s Turkish Table cookery book at this link, if you’d like.

Ramazan Bayraminiz kutlu olsun, Eid Mubarak if you’re celebrating and best wishes for the summer,

Ozlem

Baklava with Walnuts and Pistachios

Home made baklava; delicious, easy and lighter

Home made baklava; delicious, easy and lighter

An Ottoman legacy, baklava is regarded as one of the greatest creations from the pastry chefs at the Topkapi Palace. Generally, baklava is enjoyed as a mid-morning sweet snack with a cup of Turkish coffee, or as a mid-afternoon treat with a glass of tea or after lunch or dinner. Baklava is also one of the favorite desserts marking the end of Ramadan. The real thing shouldn’t be very sweet and heavy; on the contrary it should be light enough to tempt you to eat a small plateful. Here is my home made baklava recipe; my version is lighter and fragrant with lemon, hope you enjoy it.

Gullac

Delicious and light Gullac dessert is ideal for warm summer days.

Delicious and light Gullac dessert is ideal for warm summer days.

One of our favorite dessert for this time of the year is the traditional dessert, Gullac. This lovely, light dessert is prepared with Gullac wafers which is made with corn starch and wheat flour. You can find Gullac wafers at specialty or Middle Eastern stores, or at Turkish online shops like Tulumba.com outside Turkey.

Güllaç dessert contains walnuts or almonds between the layers which are soaked in milk. It is a light and wonderful dessert for warm summer days. You can decorate Gullac with pomegranate seeds in winter or dried fruits like apricots in summer; crushed pistachios are also wonderful over gullac. Here is my Gullac recipe.

Kunefe; Kadayifi; a very festive dessert

Kunefe, Kadayifi - a glorious dessert that would make any day special.

Kunefe, Kadayifi – a glorious dessert that would make any day special.

This glorious syrup soaked, cheese filled pastry strands, Kunefe, Kadayifi, is one of the signature dishes of my hometown, Antakya and it appears on our table in almost every special occasion.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

The Master at work in Long Market, Antakya. The dough is pushed through a sieve to form delicate strands, called Tel Kadayif.

Tel kadayif is a dough, pushed through a sieve to form delicate strands, which looks like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. It is the basis for many desserts but this is the most impressive. The hot cheese should ooze out giving an interesting contrast to the syrup soaked, crunchy casing. Any unsalted cheese which melts easily can be used – fresh mozzarella works well. I also like to add a little clotted cream; my mother would add the wonderfully thick cream we get in Turkey, called Kaymak. Kunefe can be baked in one big pan or smaller ones as individual portions and it instantly makes any day special. Here is my Kunefe recipe, if you’d like to give it a go.

Revani; Semolina Sponge Cake with Syrup

Revani; a deliciously moist semolina sponge cake in syrup

Revani; a deliciously moist semolina sponge cake in syrup

Revani has been a popular dessert with us Turks since the Ottoman Period; it is believed that the name Revani is given when the Ottomans conquered the city of Yerevan in today’s Armenia. Revani has many versions and been enjoyed in various cuisines especially in the Eastern Mediterranean countries, as well as in Turkey. I have seen the addition of rose water, orange flower water and orange zest to Revani, all sounds delicious. We love semolina’s grainy, nutty texture, the goodness from yoghurt and the refreshing lemony flavor in Revani. Here’s my Revani recipe; it is lighter but still packed with a lot of flavor.

Kaymakli Ekmek Kadayifi; Turkish Bread Pudding in Syrup

Ekmek Kadayifi; Turkish bread pudding soaked in syrup

Ekmek Kadayifi; Turkish bread pudding soaked in syrup

Ekmek Kadayifi, a specialty from Antakya, is a delicious and very popular dessert in Turkey, made with the special (dehydrated) bread soaked in syrup. Topped with the thick Turkish clotted cream, kaymak, it is a heavenly and a very satisfying dessert. Unfortunately it is difficult get this dehydrated bread abroad. Middle Eastern shops, Turkish shops and online Turkish stores may carry them, worth checking. I have also seen crumpets being used as an alternative to this dehydrated bread abroad. If using crumpets, you’ll need to adjust the syrup quantity. Here is my Ekmek Kadayifi recipe.

 Afiyet Olsun,

Ozlem

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