Anatolia: Adventures in Turkish Cooking by David Dale & Somer Sivriolgu

Author:David Dale & Somer Sivriolgu [Dale, David]
Language: eng
Format: epub
Publisher: Murdoch Books
Published: 2015-03-01T05:00:00+00:00

In Gaziantep, Telat Çağdaş and his grandson Telat Çağdaş Jr package their baklava to send all over the world.

The filo production room in Imam Çağdaş Baklava House, where the pastry is rolled so thin you can read a newspaper through it.

BAKLAVA

TRADITIONAL PISTACHIO BAKLAVA

The next three recipes are forms of baklava, which Turks rarely make at home. We hate to seem defeatist, but honestly, you’re not going to be able to make your own filo pastry to anywhere near the standard of a place like İmam Çağdaş —even if you possess a huge marble table, a long thin rolling pin and the world’s strongest shoulders.

At İmam Çağdaş, they aim to roll out the pastry so thin you could read a newspaper through it, but we don’t expect you to manage that (although if you insist on trying). For this recipe, just buy a couple of chilled packs of filo. You’ll need at least forty-two sheets to make true baklava.

The recipe assumes your baking tray is what is known as a ‘quarter pan’, which is 33 cm long, 22 cm wide and 2 cm deep (13 × 8½ × ¾ in), so try to find filo of roughly those dimensions. If your tray is a different size, however, just cut the filo to fit. The most important ingredient of baklava is patience. Even with bought pastry, the recipe takes a long time—there are forty-two layers to butter, place and sprinkle. But the process is satisfying, and it’s fun to get the kids to help.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.