Tag: Gaziantep

Legendary Dishes | Halep Dolması (stuffed dried aubergines, Gaziantep style)

TURKEY

Dried Aubergines

 

1 litre water, boiled
300 g beef and lamb, minced
250 g onion, finely chopped
150 g baldo / osmancık rice, soaked in warm water for 30 minutes
75 ml olive oil
16 large pieces of dried aubergine (kurutulmus patlican)
2 garlic cloves, minced
1 tbsp dried mint
20 ml pomegranate molasses
15 g salt
10 g tomato paste

To rehydrate the aubergines, heat plenty of water in a large pot and boil the dried aubergines for 15 minutes, until soft. Drain and cool under cold water and set aside to drain completely. In a large bowl combine minced meat, onion, garlic, rice, pomegranate molasses, mint and salt. Mix well. Stuff this mixture into the rehydrated aubergines, coming up to three-quarters of each aubergine. Place the stuffed aubergines in a pot big enough to hold them vertically side by side. Once all the aubergines are stuffed, prepare the sauce by heating the olive oil. Add the pastes and sauté for a few minutes. Then turn off the heat and add the hot water and pomegranate molasses. Mix well. Pour this mixture over the stuffed aubergines, cover with a lid and cook over high heat until it boils, then turn down the heat and cook over low heat for about an hour, until the aubergines are soft and the stuffing is fully cooked. Serve hot with yoghurt on the side.

INDIGENOUS INGREDIENTS = Dried Mint | Osmancık RicePomegranate Molasses | Sun-Dried Aubergines | Tomato Paste

LEGENDARY DISHES


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Euro Snacks | Gaziantep

Baklava has been making a westwards journey for thousands of years, gradually moving from Damascus in Syria into Gaziantep in south-east Anatolia onto Istanbul where it became associated with the janissaries during ramadan.

The baklava procession started by Süleyman in the 16th century is never-ending as the fame of this sweet pastry continues to spread.

Turkish baklava is now characterised by its relationship with the pistachios and walnuts grown in eastern Anatolia, but a long time ago it was made with clotted cream, and sometimes with nothing more than a sugar syrup.

This is the ‘ordinary’ baklava.

 

Baklava

500 g butter
Dough
1 kg durum wheat white flour
10 ml lemon juice
10 g salt
1 tsp bicarbonate of soda
Water
Rolling Flour
50 g corn starch/fine polenta flour
50 g flour
Syrup
750 g sugar
350 g water

Whisk soda into juice. Sieve flour onto a clean work surface, make a well and add salt, juice-soda liquid and sufficient water to form a soft dough. Knead and divide into 12 equal pieces.

Leave to rest for 15 minutes.

Combine the two batches of rolling flour.

Melt the butter.

Roll out each piece of dough, about 25 cm in width.

Brush butter on nine pieces, place three pieces on top of each other to make three piles, top each one with an unbuttered piece.

Leave to rest for 30 minutes.

Preheat oven to 200°C and grease baking tray.

Roll each pastry pile, folding the pastry over the rolling pin to stretch it, paper-thin, less than 1mm. Cut the pastry into sheets the size of the baking tray.

Place a sheet of pastry on the bottom, brush with butter. Repeat with remaining sheets.

Cut the pastry into diamond shapes, slicing deep.

Brush the top of each diamond with a liberal amount of butter.

Bake at 180°C for 25 minutes, until golden brown.

Make a syrup with sugar and water. Leave it to cool, pour over the baklava.

 

Gaziantep Baklava

 

The butter-sweet aromatic baklava made in Gaziantep with local pistachios is the most iconic and traditional of these Turkish confections. Golden on top, bright green in the middle, syrupy yellow on the bottom, the Gaziantep Baklava has no substitute.

Making it requires skill and patience. Enjoy the experience, and share the magic with the artisans of Gaziantep.

Afterall they have been hand-making baklava since the days of Gilgamesh!

1 kg butter, salt-free
500 g Antep pistachios (Antep fıstığı), chopped
100 g wheat starch
Dough
1 kg durum wheat white flour
3 eggs
10 g salt
Water
Filling 
500 g milk
50 g semolina
Rolling Flour
75 g corn starch/fine polenta flour
75 g flour
Syrup
750 g sugar
350 g water

Sieve flour onto a clean work surface, make a well and break in the eggs, salt and sufficient water to form a soft dough. Knead and divide into 12 equal pieces. Leave to rest for 15 minutes.

Boil milk vigorously, add semolina and stir until the mixture begins to thicken. Leave to cool.

Combine the two batches of rolling flour.

Melt the butter.

Roll out each piece of dough, about 25 cm in width.

Brush butter liberally on nine pieces, place three pieces on top of each other to make three piles, top each one with an unbuttered piece.

Leave to rest for 30 minutes.

Preheat oven to 180°C and grease baking tray.

Roll each pastry pile, folding the pastry over the rolling pin to stretch it, paper-thin, less than 1 mm. Cut the pastry into sheets the size of the baking tray.

Place a sheet of pastry on the bottom, sprinkle with wheat starch, a thin layer of semolina cream, and an even layer of pistachios. Repeat with all but the last sheet.

Cut the pastry into equal diamond shapes, slicing deep.

Brush the top of each diamond with a liberal amount of remaining butter.

Bake for 25 minutes, until golden brown.

Make a syrup with sugar and water. Leave to cool, pour over the baklava diamonds.


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EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS