If I plan to make a desert, tart is always at top. After a long time, I finally made tart with fresh strawberries. My husband loved it 🙂 This Fresh Fruit Tart recipe is not from a Turkish cuisine but I love it and it is pretty easy to make and delicious too. Especially great idea for summer parties with summer fruits. All kinds of fresh berries would be perfect for it.
For tart dough:
- 3 cups of all-purpose flour
- 1 tsp baking powder
- 2 eggs
- 1 cup confectioners’ sugar
- 1+1/8 stick unsalted butter(room temperature)
- 2 cups of milk
- 3 tbsps all-purpose flour
- 1 cup of sugar
- 1 egg
- 1 pack of vanilla powder (1 teaspoon vanilla extract)
- 1 tbsp unsalted butter
Fresh strawberries or kiwi slices or blueberries, raspberries.
Make the tart dough: Preheat the oven to 360F. In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. To remove crust from pan easily, apply small amount of butter to pan surface then sprinkle approximately half tablespoon of flour on pan. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake until very lightly browned. Set aside to cool.
Make the filling:
In a small pot combine all filling ingredients use beater except butter. Cook and stir until mixture thickens enough to coat the back of a metal spoon. Remove from heat, stir butter.
Before serving, top the tart with the strawberries, blueberries, or whatever you want 🙂
I missed my elementary school days. When I came back home from school, there were always yummy scented Turkish pastries or cakes. Now, when I smell same I remember those days. This time I wanted to share with you one of my childhood Turkish pastry which is called pogaca in Turkish. You can make these pastries for your breakfast. Don’t expect to get puffy ones, these are crispy. For filling you can use what ever you want like feta with parsley, olive, potato, or ground beef. I will give you the recipe with feta and parsley.
- 2 stick unsalted butter
- 1/2 cups of oil
- 1 tbsp vinegar
- 1 egg white (use yolk for top)
- 1+1/4 tsps baking powder
- 1 tsp salt
- All purpose flour
- 1.5 cups cottage cheese / feta cheese crumbled
- 5 tbsp finely chopped parsley
- nigella seeds to sprinkle on top
- Make the dough: Melt the butter and energetically whisk in sunflower oil, and 1egg white. Sieve in the flour (approximately 3 cups of flour), baking powder and salt. Mix enough for the ingredients to come together – the dough will be very soft and very buttery and kind of not-come-together-yet.
- Assemble the poğaça: Pre-heat the oven to 360F. In a mixing bowl combine crumbled cheese, parsley. Roll the dough into a 4 cm thick roll and cut into 1.5 cm wide pieces. Flatten a piece with your finger tips into a 5 cm wide circle. Place a teaspoon of filling into the middle of the circle. Fold the circle to cover the stuffing and form a half-moon and make sure it is perfectly sealed. Brush with egg, sprinkle with nigella seeds. Bake on the middle rack until golden. Serve when still warm.
My student life is over, at least for a while. 😉 I have more time for myself to try new recipes. I realized that I haven’t shared any recipe with chicken. Since I cooked for my friends last night, It was a great opportunity to share another delicious and attractive recipe with you. I also made Gullac which is from Ottoman palace cuisine and served generally in Ramadan. So the next recipe will be Gullac.
- 2 cups of all purpose flour
- 2 cups of milk
- 3 eggs
- 1 cup oil
- 1 lb finely chopped chicken breasts
- 2 tbsps oil
- 1 chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped mushrooms
- 1 cup canned vegetables (peas and carrots)
- Black pepper
For toping:(Bechamel Sauce)
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 egg yolk
- 1 tsp salt
- 1/2 teaspoon ground nutmeg
- Shredded mozzarella for topping
- For crepe, blend all ingredients in a bowl. Force batter through a fine sieve into a bowl. Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 10 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
- For filling, in a saucepan heat 2 tbsps oil and saute the chicken along with the salt and pepper, cook approximately 5-7 minutes. Then add the onion, garlic and cook until the onions are translucent. Lastly add mushrooms, peas and carrots. Cook until mushrooms are tender. Remove the pan from heat.
- For bechamel sauce, In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, blend milk with egg yolk then add to flour. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
- Daub 1/2 tbsp bechamel sauce on a crepe then place approximately 2 tbsps filling mixture on it. Lift the edges to form a bundle and fasten with chive. Repeat with the other crepes.
- Place all bundles in a slightly oiled baking dish and split up the remaining bechamel sauce and mozzarella cheese on top of bundles. Bake in an oven preheated to 400F until mozzarella cheese melted.
I decided to make this delicious, hearty Red Lentil balls for my classmates. Tonight is my last class of MBA student life. I hope they like it and share thoughts about these lentil balls. 😉
- 1 cup red lentils
- 1 cup fine bulgur(cracked wheat, very tiny one)
- 1/2 cup olive oil
- 1 medium onion, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper (optional)
- Black pepper to taste
- 1 bunch of finely chopped fresh parsley
- 1/2 bunch of green onions, chopped
- In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes.
- Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
- In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
- Add the onion mixture to the lentil mixture and toss to mix. Add parsley, mixing gently. With dampened hands, form the lentil mixture into oval walnut-size balls. Serve immediately, or cover lightly and refrigerate up to one hour.