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I prepared the walnuts, mixing the ground walnut with the mixture of walnuts and cinnamon, which I initially bought thinking it was ground walnuts, and when I got to work, I saw that it actually contained something else ... I I deduced that in addition to the nut, it would be cinnamon and sugar (if someone who knows the language can help me ... thank you in advance). Not knowing where to buy walnuts, I combined the walnuts I still had with this mixture. And I wasn't wrong at all!
Let's go back: we cut the pie sheets into 4 equal parts. I worked with a block, I put the rest in the fridge until it was their turn. For the roll I used two sheets, individually greased with melted butter. I sprinkled the walnut mixture on the sheet, I put the skewer stick, I rolled it, then I squeezed it from the sides, slightly without breaking the sheet (I hurt the first ones a bit), and I took out the stick. I did this until I finished all the sheets and filled a tray of "sarmalute".
The tray with rolls, which was previously greased and lined with baking paper, I put it in the preheated oven for about 30 minutes at 200 degrees.
Meanwhile, I made the syrup, boiling all the ingredients for 8 minutes from the first boil. When the sarailies were ready, I poured the hot syrup and let it cool.
When they cooled completely, I put them in the fridge .. (some got lost along the way :)))
Because I love you, I offer you a "sarmaluta" ... but only because I love you! :)
Sarailie, another kind of baclava from Turkish cuisine
If you follow us with interest, you have certainly noticed our appreciation for Turkish cuisine and all that it has to offer. From the recipe of Ayran or Sogan Corbasi, the delicious garlic soup of Turkey, to the Turkish cataif with pistachios and the delicious recipes that the housewives from Turkey prepare on the occasion of the Kurban Bayram holiday, I certainly made you too. you fall in love with Turkish dishes. And if you want to sweeten yourself, the Turks certainly know how to raise your blood sugar through a sarailie, a baclava according to the Turkish recipe!
Sarailie, this delicious Turkish baklava, is definitely a dessert like no other, and cannot be compared or replaced with any other pastry. Delicious, crunchy and appetizing, the Turkish bacillava sarailie according to the authentic recipe is a real delight and each baklava leaf, ideally garnished with honey, butter, nuts, pistachios or hazelnuts will teleport you into a world of Turkish flavors and will delight you taste buds. Want to know the secrets of cooking sarailia according to the traditional Turkish recipe? We will tell you in the following! First of all, however, we will tell you interesting facts from the history of baclavala and some curiosities about this queen of Turkish desserts!
Turkish baclava with walnuts & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
You kept asking me for the Turkish baclava recipe. Unfortunately, I didn't get to do it. That's until I ask my group Facebook what dessert recipes would you like me to prepare for the next video recipe. The winner was the baclava recipe, so now I really had to make it. I really like baclava, so I could only be delighted. In addition, we chose a simple and easy way to make baklava, using fresh sheets of ready-made pies. Together with savarin, baclava is one of the syrupy desserts that I like the most, so it's a pleasure to share this recipe with you.
The Turkish baclava recipe is simple to make. The sheets are the hardest to make, because they have to be stretched very thin. For many, this can be tricky, so buying pie sheets is a great idea to make baklava quick and easy. I wanted this recipe to be as accessible as possible for everyone and to be made by anyone at home. You can also use frozen pie sheets, but you must leave them to thaw. The only problem would be that sometimes the sheets stick a little together and are difficult to unfold. The fresh ones are the best.
For the Turkish baclava recipe you don't need flavors or spices. I added a vanilla pod to the syrup, but usually nothing is added. In no case do we put cinnamon, cardamom, nutmeg or other spice. The characteristic aroma of baclavala is given by butter and nuts. Speaking of nuts, you don't need a large amount of nuts and in addition you can replace it with pistachios. But pistachios are much more expensive, so I preferred walnuts because I like them very much anyway. You can also put almonds or a combination of the three.
Syrup is very important. Usually a syrup is made from equal amounts of sugar and water. From my point of view, there is a lot of sugar and I don't like baclava so sweet. I put half the amount of sugar and it was enough. If the baklava is hot, pour the cooled syrup over it, and if the baklava is cold, pour the hot syrup. Then let it syrup well and you can serve it. I cut it with a little ground pistachio, but you can also use walnuts. For another delicious dessert with walnuts, you can also try the recipe wasp nests, still syrupy and just as tasty.
The recipe for monastic fasting sarmale
1. Clean the mushrooms, wash and boil for 10 minutes in salted water. Onions, bell peppers and carrots are cleaned, washed and finely chopped. The rice is cleaned, washed and fried for 1-2 minutes in hot oil. Add vegetables, sliced mushrooms, salt and pepper. Bring to a simmer for 10 minutes.
2. Cabbage for fasting monkeys is unwrapped in sheets, washed with cold water and left to drain. Cut squares of 10 & # 21510 cm, which are filled with the composition of rice and mushrooms. Roll and place neatly in a pot with a thick bottom, greased with oil, in which a layer of chopped cabbage was placed. Add a few peppercorns and sprinkle with chopped cabbage. Fill to the brim with water, in which the tomato paste has dissolved. Boil on low heat for 60-70 minutes.
3. Monster fasting sarmales are served immediately, but because they have no fat they are very tasty and cold.3 / 5 - 1 Review (s)
In early December, I participated in a culinary exhibition organized at the Church „Saint George“-Grivita from the Capital. Several housewives from the parish cooked for the lonely and sick. In the following we present some gastronomic proposals that can be served during this fasting period.
Leek with olives
Tender cornlets with borscht
Cakes: Laura Adamache recipes
Homemade cakes & # 8211 simple recipes explained step by step. In this category I am waiting for you with the most delicious and tasty recipes for homemade cakes, quick and simple cakes. If you are wondering what dessert to prepare for the holiday meals, you will find here unique ideas for cream sweets or fruit cakes.
For hot summer days, I highly recommend sweets without baking. The most beloved desserts that do not require baking being Biscuit salami and Cake with biscuits and mascarpone cream.
Of course I did not forget American cake recipes Cheesecakes and brownies, so popular and loved by all of us! In this category you will find the most popular recipes for cheesecake, baked or without baking, and brownies, including the recipe for Negresa cake with chickpeas, a dessert for those who can not consume gluten.
Traditional Romanian desserts they have a place of honor in my kitchen. With the greatest pleasure, I recommend you to try the wonderful fried papanasi and boiled papanasi, my father's recipes. Cremsnitul, the cake recipe that I don't think I would ever get tired of, is also here.
Cake recipes posted in this category are waiting for you to try them, and I can't wait for you to tell me how they looked.
Here is a new recipe for our Contest sent by Anisoara67: Sarailie. Participate with your soul recipes HERE! You can win a bread machine or a juicer.
1/2 cup oil,
1 kg of flour,
500g walnut kernel,
300 ml oil,
a cup of sugar,
a box of food starch
a cup of fatty yogurt,
a lemon cut into thin slices.
1 kg of sugar,
500 ml of water
Method of preparation
In a bowl mix eggs over which gradually pour a cup of oil, then add the contents of a cup of yogurt and flour, start kneading the dough until it becomes hard. Then we leave it to ferment. Roll out the dough and cut small equal pieces from which the sheets are made.
Mix the contents of two cups of flour with a cup of food starch and then sprinkle this composition on the work surface and on the dough sheets.
The foil must be stretched until they become very thin. In a bowl, mix the ground walnut kernels with the sugar. Place two sheets spread on top of each other, sprinkling the composition of walnuts with sugar.
The sheets thus prepared are rolled with a rod, then creased pushing inwards. Then remove the rod and cut with a knife into pieces of about 4-5 cm.
The pieces are placed next to each other in a round tray with a diameter of about 40 cm.
After filling the tray with the salt, pour over them 300 ml of oil and put the tray in the oven until golden brown.
Boil the water with the sugar (until the sugar melts and the syrup binds) then add the sliced lemon and if you want the vanilla essence.
The hot syrup is poured over the browned saltines and left to soak for about 4-5 hours.
What is Baklava?
Bachelava is a cake that is made with a sweet base of crushed walnuts, which are distributed in a kind of ampoule dough, and which is finally bathed in honey syrup or syrup.
There are different varieties, so nuts can be replaced with other nuts, such as almonds or peanuts.
Its origin seems to go back to ancient Mesopotamia, although there is evidence that even the Assyrians back in the seventh century BC. they were the first to put layers of bread dough next to crushed walnuts, adding a little honey and copying it into the primitive wood ovens.
Sarailis are adored by everyone, especially the little ones. Although it seems hard to believe, they can be easily prepared at home. In addition, they will be a real delight for guests or family members.
The Turks have a saying: tatlı yiyelim, tatlı konușalım, saying what it means to eat sweet, to speak sweet. Hence the sarailie according to the original recipe, this sweet and delicious Turkish dessert that has gained an important notoriety among the world's desserts. The word baklava it is used in many languages, with minor variations of writing or phonetics, it comes from the Mongolian language and means to put one on top of the other.
In Turkey, the recipe for sarailie is prepared from a layer of puff pastry in which the thick walnut filling is wrapped. In the Aegean Sea the filling is made from almonds, in the south of Turkey it is made from pistachios, in the Black Sea area from hazelnuts, while in the city of Edirne even sesame is added. As secrets for preparing the authentic sarailie recipe, the Turks cut the baclava into pieces before putting it in the oven. The most skilled pastry chefs believe that the dough sheet for sarailie should be as thin as paper and transparent, so that you can even read the newspaper through it.
Baclava and Sarailie
In Lent we need a variety of foods that make it easy for us to get through the days of fasting. Fasting cakes such as baclava and saraili are a delight for family Sunday meals.
Ingredients: pie sheets (2 packets), margarine or oil, 500 g ground walnuts, 2 teaspoons cinnamon
For the syrup: 2 cups sugar, 2 cups water, 2 tablespoons honey, cinnamon
Take a tray, place the sheets (4 sheets) each greased with a tablespoon of oil / margarine. Put the rest of the sheets one by one (keep 4 sheets to put them on top) which are greased and sprinkled with ground walnuts and cinnamon. Place the four greased sheets, each with oil or margarine, at the end. Sprinkle the top sheet with a little water, cut into squares and put in the oven. Leave for about an hour, during which time the syrup is prepared. The ingredients for the syrup are boiled for about 5 minutes. When the baclava has cooled, pour the (hot) syrup over the entire surface.
Ingredients: pie sheets (2 packets), 500 g ground walnuts, cinnamon, oil / margarine.
Syrup: 2 cups sugar, 2 cups water, 1 cup honey, 1 teaspoon lemon juice, 1 teaspoon lemon peel.
The pie sheets, walnut mixed with cinnamon are divided into three equal parts to make three rolls. Take the sheets, grease each with margarine / oil, place them on top of each other, and put 1/3 of the ground walnut composition. It rolls, and the roll is divided into three. Do the same for the rest of the ingredients. Place the rolls in the tray, put them in the oven and at the end they are syruped in the same way as the baclava.
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How to prepare dough for cake with pine buds
To begin, mix the eggs in a bowl, along with the sugar and lemon peel. Using a mixer, mix them at high speed until the sugar has completely dissolved. Then pour over the mixture and oil, along with milk and continue to mix until you get a fine composition needed for this cake with pine buds.
After you have integrated the milk and oil, it remains to add the baking powder, flour and semolina in the composition and to integrate them in the dough for the cake with pine buds. After mixing them well, let the dough of this cake with pine buds rest for about 10 minutes.
How to bake the cake with pine buds
Take a medium-sized and round baking tray, if you want to respect exactly the oriental specifics of this recipe with pine buds. Grease the pan with butter, line it with a little flour and pour the composition into the baking tray. Place the pine buds on top of the dough and place the tray in the preheated oven at 200 degrees Celsius for about 20 minutes. While the cake is baking, let's prepare the coating of this cake with pine buds!