Turkish food

Instructions:

Make a dough and then form small balls from it. Stretch each ball until you get a thin sheet, make sure the sheet is not to wide. The smaller the sheets are, the better in order to have much smaller and delicate baklavas. When you have streched at least three sheets you can start the assembling. Grease the first sheet with warm oil, put the second sheet on the top of it and grease again, do the same with the third layer. Once you have the three layers, wrap form both sides towards the middle and you will get a rectangle. By folding again you will get a square. Add the finely chopped nuts in the four corners of the square. Once you added the nuts, start forming triangles by folding the corners of the square. When finished folding, cut the triangles with a knife (you should get 4 triangles) and put them into a tray. Put them in the owen. Once they are browned, take them out from owen and let them cool. Boil the syrup in a pan: two glasses of water, with the sugar, the vanilla sugar and the lemonjuice. Boil the syrup until thickened then pour over the baklavas. Sprinkle lemon zest or pistachio over the baclavas.

Instructions:

Sieve flour into a bowl, add the eggs, water, salt and knead the dough until you get a hard dough. Divide the dough in four equal parts and roll them into balls. Stretch the dough until its thin as needed for homemade noodles. After streching the sheet cut it into smaller squares and add the meat in the middle. Do not exagerate with the meat, as you have to fold the dough. First fold in triangles and bind the edges. Stick the corners of the triangle and form a dumpling. Meanwhile put water with salt to brew. When the water is boilig, add the dumplings and continue to boil for 5-8 minutes and then put them into a bowl. While boiling add a cup of cold water into the hot water, this should prevent the dough from dropping. Pour a little oil or add a piece of butter over the dumplings. In a separate bowl smash two cloves of garlic with salt and mix with yoghurt.

Lay the yoghurt over the dumplings and serve cold or warm. You can add minth leaves or parsley and sprinkle red/chilli pepper over the top.

Instructions:

Dough:

Sieve flour into o bowl. Make a well un the middle and add the salt, sugar, milk, yeast, the egg, the oil and the lukewarm water. Knead until you get a soft, smooth dough. Cover with a napkin and leave it to rise. When it doubled its size, cut and roll the dough into small pieces, of the size of an egg. On a lightly floured surface, stretch the ball dough into oval shapes.  Place the little boats in the oiled owen tray. Put the filling inside the boats.

Filling:

Chop the onion and saute it in oil. Add the ground meat and season it with salt, pepper, thyme and greenery. Add the chopped garlic and suate a little bit. Add the filling into each boat and grease the edge with eggyolk. Bake for 25 minutes at 180C. At the top add chopped parsley and an egg. As filling you can use vegetables, mushrooms, cheese, cold meats or meat.

Instructions:

Clean the poultry meat and boil it until the meat falls off the bones. Take the meat out of the broth, put aside and keep the broth for later. Put half of the flour into a bowl, crack in the 4 eggs, put one cup of water and a pinch of salt. Knead the dough until elastic. Cut and roll the dough into small balls then stretch into thin layers of aprox. 30 cm. Bake the sheets in a round tray at small heat. Put one sheet on the top of the other so one side of each sheed would be baking directly on the fire while the other side from the heat of the other sheets.

After baking the sheets, tear them in small pieces which fit in the pot. Heat the broth and add the pieces of the baked sheets. After soaked, take the sheets out and put them aside into a tray or plate. On top of them put the boiled meat and put the whole tray in the owen for 10-15 minutes.

Serve it cold or warm.