Food
Turkish Cuisine
Is Delicious Diversity
PHYLLIS STEINBERG
Special to the Jewish News
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or those who travel to
engage in culinary pursuits,
the Turkish cuisine is wor-
thy of exploration.
The variety of dishes that make up
the cuisine and the ways they all come
together in feast-like meals is enough
material for lifelong study and enjoy-
ment.
Nestled between the continents of
Europe and Asia, Turkish cuisine is a
blend of many cultures. It includes an
abundance of cheeses and yogurts, as
seen on buffets in Israel, to the grilled
meats sold on street corners, which
are commonly associated with Greek
cuisine.
There is also a Chinese influence
with an abundance of vegetables
served in innovative ways.
F
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BAKLAVA
1 c. flour
2 eggs
1 t. salt
1 t. olive oil
3/4 c. starch
1 c. melted margarine
1 1/2 c. ground walnuts
3 c. sugar
Juice of 1/2 lemon
1/4 c. water
Sift the flour. Make a hollow in the
middle. Put in the eggs, salt and
water. -Mix well and-knead for 15
minutes. Cover with a damp cloth
and leave for half an hour.
Spread the olive oil over the dough.
Knead it again for 15 minutes. Cut it
into 8 equal pieces and sprinkle each
one with starch.
With a rolling pin, roll pieces out
one by one, to make small discs,
about 15 centimeters. Sprinkle ,each
one with starch and put them one on
top of the other. Let stand 15-20
minutes.
Roll them out again, keeping them
together, to make a bigger disc.
Separate each layer of dough, sprinkle
with starch, and roll them out with a
thin rolling pin to make the sheets as
thin as possible (almost transparent).
The layers of dough can be rolled out
all together, one on top of the other.
But they should be alternated each
time; otherwise, the outer layers will
get bigger while the inner layers will
remain smaller.
Put the dough one on top of the
other and cut them exactly the same
size as the baking pan.
Brush the pan with melted mar-
garine. Place 4 layers of dough, brush-
ing each one with margarine. Spread
ground walnuts. Place the remaining
4 layers of dough, brushing each one
with margarine. Cut through the bot-
tom into 4-5 centimeters rectangular
or triangular-sized pieces. Bake them
in medium hot oven for 1 hour, until
they are golden brown.
Meanwhile, put the sugar and
lemon juice in a saucepan with 2
glasses of water. Boil on medium heat.
stirring constantly. Let simmer for 15
minutes.
Take the pan out of the oven. Let
cool for 10 minutes. Lightly brush
with margarine. Pour the syrup over
little by little, so that it absorbs the
syrup entirely. Let cool before serving s
Makes 6 servings.
CABBAGE LEAVES WITH MEAT
1 cabbage
2 T. pareve margarine
1 T. tomato paste
2 T. salt
Meat filling ingredients:
1 lb. minced meat
2 T. pareve margarine
2 medium size onions
3/4 c. rice
2 medium-sized tomatoes, peeled
and cut into small pieces
1 t. dill
1 t. salt
1/2 t. pepper
Directions for filling: _
Chop the onions and brown them
lightly in margarine. Add washed rio
and 3/4 cup of water. Cover and coo
on medium heat for 10 minutes, uni
the water is absorbed.
Remove from heat. Add the
minced meat, chopped dill, tomatoe
salt and pepper. Mix them well,
kneading for about 5 minutes.
Directions for leaves:
Cut the cabbage lengthwise into
two, remove the hearts. Put them in
large saucepan with 3 cups of water.