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Tag Archives | baklava

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), starting 24 May 2020.

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.  Ramadan is also a wonderful opportunity to give back to the community, share what you have and visit one another.  With the Covid 19, unfortunately visiting one another will be a virtual one for most of us; still the food we prepare and share with friends, neighbours even by the door and give back to charities will be special.

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

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

 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 too.

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. Signed copies now 30 % OFF at this link, and delivered worldwide including US.

Ramazan Bayraminiz kutlu olsun, Eid Mubarak to all celebrating and best wishes,

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.  How to make Baklava is also now on Ozlem’s Turkish Table You Tube channel below.

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.

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.

Here is also my Revani YouTube video – Afiyet Olsun.

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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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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Delicious Turkish Festive Meals To Share; Mutlu Bayramlar!

Turkish Delights, Lokum galore! An integral part of the festivities in Turkey

Turkish Delights, Lokum galore! An integral part of the festivities in Turkey

Muslims around the world will be celebrating the Feast of Sacrifice, Kurban Bayrami or Eid al-Adha as of 21st of August in 2018. I have many happy memories celebrating this special event with the family back in Turkey. This is the time family and friends get together to share their food and charity is at the top of the list. Food is shared with friends, family and contribution to charity and sharing the food with the poor and needy is what makes Kurban Bayrami special. Visiting family and friends is another highlight; we children  would wear our best frocks and visit the elderly to pay our respects (and spoilt with delicious sweets).

As always, food takes the center stage and here are some ideas for you to prepare your festive Kurban Bayrami or Eid al-Adha table. Most of the dishes here can be prepared ahead of time and makes it easy for entertaining for any festivity or gathering.

All these lovely, authentic Turkish recipes, along with personal stories included at my cookery book, Ozlem’s Turkish Table. You can order Signed copies at this link to treat yourself or gift to a foodie.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

Soup of the Mountain Pastures with Yoghurt, Whole Grain Rice, Dried Mint and Paprika Flakes -Yayla Corbasi 

Delicious, wholesome yoghurt based soup, Yayla Corbasi

Delicious, wholesome yoghurt based soup, Yayla Corbasi

Soups, “Corba” in Turkish, form a very important part of Turkish diet; almost every dinner, especially in cooler months, start with a soup in Turkish households and Bayram table is no exception. This simple but delicious yoghurt based soup, Yayla Corbasi, originates back to Anatolia’s earliest settlers and nomadic herdsman. It is one of the most popular soups in Turkey, flavored with dried mint and paprika flakes and would make a perfect start to any festive meal.

Baked Icli Kofte – Oruk, Cevizli Biber- Walnut dip, red pepper paste dip, Patlicanli Eksileme- Roasted Eggplant Salad

Baked Kibbeh – Oruk, from Ozlem’s Turkish Cookery book

My mother would start preparing for the Bayram feast from weeks well ahead of time. She would make the Oruk ,baked bulgur shells with walnuts & ground meat, even a month or so ago, as it can keep freezer very well. Cevizli Biber, the Walnut & red pepper paste dip  is one of my favorite mezes of all time; it is very easy to make and very, very more-ish, you just can’t stop eating it.. You can keep the dip covered in the fridge for 3-4 days and it gets better the next day! How about this Roasted Eggplant salad, Patlicanli Eksileme? This is a wonderful, refreshing salad can be served as part of a “mezze” – appetizer- or can accompany grilled meats and vegetables.

Spinach and Cheese Pie- Ispanakli, Peynirli Borek, a winner for all 

Spinach and Cheese Pie, Ispanakli, peynirli borek; a winner for all

Spinach and Cheese Pie, Ispanakli, peynirli borek; a winner for all

Boreks, Stuffed savory pastries has a special place in Turkish cuisine; they are an essential part of the festivities or gatherings. This wonderful spinach and cheese pie has to be one of the most deliciously pleasing and easy borek around. I use the filo pastry sheets for this recipe and it works well. If frozen, you need to defrost them overnight in the fridge and leave at room temperature about 2 hours before using. I combine the feta cheese with mozzarella in this recipe to make it moister. You can serve this pie as an appetizer; they are also delicious at afternoon tea time with cay, tea aside.

Imam Bayildi; Eggplants Cooked in Olive Oil with Onion, Garlic and Tomato

Imam Bayildi; Stuffed eggplants with onions, garlic and tomatoes; simply delicious

Imam Bayildi; Stuffed eggplants with onions, garlic and tomatoes; simply delicious

Imam Bayildi, Eggplants cooked in olive oil with vegetables, would also make a delicious, refreshing vegetarian course at the festive tables. The aubergines are gently poached in this dish with a generous mixture of onions, tomatoes and garlic. This dish is in the category of Vegetables cooked in olive oil, Zeytinyaglis in Turkish cuisine, where the vegetables are poached in olive oil and little water and served either cold or room temperature with a slice of lemon aside.

 A Festive DishMevlubi; Layers of Eggplants, Potatoes, Meat and Rice

A very festive dish, Mevlubi; layers of eggplant, potato and meat cooked with rice

A very festive dish, Mevlubi; layers of eggplant, potato and meat cooked with rice

Another signature dish from my mother’s table, Mevlubi; this special dish makes an appearance in every special occasion on my parent’s table and it is fit for festivities. I love that succulent meat, eggplant, potato all cooked together and their flavor enhance one another. As you can cook ahead of time, this wonderful all in one dish makes an impressive main course and you get to spend more time with your company. For maximum results, please cook on low heat, and let Mevlubi rest for minimum 30 minutes prior serving.

 Pistachio Lamb Kebabs on Flat Breads & Sauteed Carrots in Garlic Yoghurt 

Pistachio lamb kebabs  are easy to recreate in your home, delicious and look impressive. Children love them as well as the adults, so they are great for entertaining. Having pistachio nuts in kebabs is a Southern Turkish specialty; I love the rich nutty flavor the pistachios add to the kebabs. With flat breads as the base and roasted vegetables by the side, this succulent kebab is a real crowd pleaser, and can make any day special.

Yoghurt has a special place in Turkish cuisine; some of the finest yoghurt in the world is made in Turkey and is included in some way at most family meal times. This simple but very delicious Turkish mezze, Sauteed carrots in garlic yoghut is a favorite with us and complements these pistachio kebabs very well.

Festive Desserts

Baklava with Walnuts and Pistachios; Cevizli, Fistikli Baklava

 Homemade Baklava with walnuts and pistachios

Homemade Baklava with walnuts and pistachios

An Ottoman legacy, baklava is 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 and it is fit for festivities! 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. Hope you enjoy my version of  baklava which is a little less sweet and more fragrant. Using filo pastry sheets, making baklava is much easier than you think.

Kunefe – Kadayifi

Antakya's kunefe; kadayifi

Antakya’s kunefe; kadayifi, a very festive dessert

 This glorious syrup soaked, cheese filled pastry strands, Kunefe, is one of the signature dishes of my hometown, Antakya and a very festive dessert. 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.

Milk Pudding with Mastic Gum; Sakizli Muhallebi

Milk pudding with mastic gum; Sakizli Muhallebi, a light, fragrant pudding

Milk pudding with mastic gum; Sakizli Muhallebi, a light, fragrant pudding

How about this delicious, light and fragrant milk pudding with mastic gum for a sweet treat? In Turkey, mastic gum is used in milky desserts, ice cream (a very delicious experience). Originally liquid, mastic gum is sold as hard small translucent lumps and melted in hot milk while making dessert. Any berry or plum compote would also go well with this pudding. 

Turkish Coffee and Turkish Delight; they go well together

Turkish Coffee and Turkish Delight; they go so well together

As always, Turkish coffee and Turkish delight would be the perfect end for the festive gathering.

Mutlu Bayramlar to all celebrating. I hope these delicious food may inspire and be enjoyed during any festivities, gatherings with family and friends.

Afiyet Olsun,

Ozlem

 

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