Anyine here from or is or know a Turkish person?

~~Sourcer_2002~~ · Apr 16, 2003, 10:45 PM

Well if there anyone here that is i need a quick, small, perfreable Turkish dessert.

Zardon · Apr 16, 2003, 11:00 PM

can you translate that to english?

Dom · Apr 17, 2003, 12:29 AM

I think his looking for a recipe for a Turkish dessert.

~~Asuka~~ · Apr 17, 2003, 12:29 AM

Originally posted by Zardon
can you translate that to english?

Yes, that would be nice... the very most people (if not all) don't speak Turkish in here

(Besides that, IMO Turkish is the only language which sounds really ugly when spoken

)

Zardon · Apr 17, 2003, 12:51 AM

Quote:

Originally posted by Asuka
Originally posted by Zardon
can you translate that to english?

Yes, that would be nice... the very most people (if not all) don't speak Turkish in here (Besides that, IMO Turkish is the only language which sounds really ugly when spoken )

I dont think ive actually spoken to a turkish person ever.... its a country ive never been to either.

Zardon · Apr 17, 2003, 12:51 AM

Quote:

Originally posted by Dom
I think his looking for a recipe for a Turkish dessert.

ah ok..... maybe I need more sleep

JavaFox · Apr 17, 2003, 02:23 AM

Why don't you just make some baklava?

Or buy/order Turkish Delight?

DallasStar · Apr 17, 2003, 03:41 AM

I know plenty of Turkish people

.

BWX · Apr 17, 2003, 04:01 AM

Turkish Dessert
Hi everybody..
here is a dessert from my country (TURKEY):
Ingredients:
*2 egg yolks
*1 glass of sugar
*1 packet of vanilla
*1 spoonfull of maize starch
*1 kg milk

1)egg yolks ,vanilla ,starch -> all of them are mixed.
2)sugar is added and while being boiled, mixed for 15 second 3)it is poured in bowls and they are embellished with pounded peanut.

try this. see you soon.

Source:

From: Tuba Celebi Subject: Something sweet Date: 15 Dec 1996 00:00:00 GMT Message-ID: <32b3a754.7518@charon.metcom.net.tr> content-type: text/plain; charset=us-ascii organization: Pharmacist mime-version: 1.0 reply-to: tuba@charon.metcom.net.tr newsgroups: alt.cooking-chat x-mailer: Mozilla 3.0 (Win95; I)

BWX · Apr 17, 2003, 04:03 AM

Orange-Flavored Turkish Paste Recipe

3 level tablespoonfuls of granulated gelatine

2 tablespoonfuls of lemon juice

4 tablespoonfuls of Curacoa

2/3 cup of orange juice

1/2 cup of candied cherries, chopped fine

2 cups of granulated sugar

1/2 cup of cold water

Let the gelatine stand in the orange juice until it has absorbed the liquid. Stir the sugar and water over a slack fire until the sugar is dissolved, then add the softened gelatine and heat to the boiling point; let boil twenty minutes after boiling begins; remove from the fire and let cool a little, then add the lemon juice, wine and fruit, and turn into an unbuttered bread-pan. Let stand in a cool place overnight. To unmold sift XXXX, or confectioner's, sugar over the top of the paste; with a sharp-pointed knife, loosen the candy at the edge, where it adheres to the pan, then gently and slowly pull the past, in a compact sheet, from the pan and dispose on a board dredged with confectioner's sugar. Cut the paste into strips and then in cubes with a sharp knife. This may be done easily, if sugar be kept between the knife and the paste. Roll each piece in the sugar. This candy is at its best after a few days. Grated rind of orange may be used in place of the wine.

BWX · Apr 17, 2003, 04:03 AM

Frozen Turkish Coffee Recipe

In this dessert coffee extract, obtainable at reliable druggists', gives better results than the homemade product; care should be exercised in regard to the quantity used, which varies somewhat to suit the taste. Cook half a cup of sugar with half a cup of water to the soft ball stage, and pour it slowly upon the stiffly beaten whites of two eggs, beating constantly; when light and creamy, add a pint of stiffly whipped cream, a tablespoon of confectioner's sugar, a pinch of powdered cinnamon, a few drops of vanilla and about a teaspoon of coffee extract. Freeze as usual; serve in small crystal cups, garnishing each with a star of whipped cream flavored with almond extract.

BWX · Apr 17, 2003, 04:05 AM

http://dessert.allrecipes.com/az/BklvII.asp

Baklava II
Submitted by: Debbie

Ingredients
2 cups white sugar
2 cups water
1 cup honey
1 cinnamon stick
1/4 lemon
1 teaspoon vanilla extract

1 1/2 pounds chopped almonds
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups unsalted butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed

Directions
1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

Makes 24 servings
Scale this Recipe to servings
Recipe Scaling Help

BWX · Apr 17, 2003, 04:07 AM

http://www.astray.com/recipes/?search=Turkish

here is the mother load

Apr 16, 2003, 10:45 PM	#1
~~Sourcer_2002~~ BANNED Join Date: Jul 2002 Location: Indiana , USA Posts: 2,677 Rep Power: 0	Anyine here from or is or know a Turkish person? Well if there anyone here that is i need a quick, small, perfreable Turkish dessert.

Apr 17, 2003, 03:41 AM	#8
DallasStar Junior Join Date: May 2002 Location: Wave Existence Posts: 2,065 Rep Power: 0	I know plenty of Turkish people . __________________ "A picture of my existence... would show a useless wooden stake covered in snow... stuck loosely at a slant in the ground in a ploughed field on the edge of a vast open plain on a dark winter night." --- Franz Kafka

Apr 17, 2003, 04:01 AM	#9
BWX unplugged Join Date: Nov 2002 Location: USNY Posts: 19,665 Rep Power: 109 System Specs	Turkish Dessert Hi everybody.. here is a dessert from my country (TURKEY): Ingredients: 2 egg yolks 1 glass of sugar 1 packet of vanilla 1 spoonfull of maize starch *1 kg milk 1)egg yolks ,vanilla ,starch -> all of them are mixed. 2)sugar is added and while being boiled, mixed for 15 second 3)it is poured in bowls and they are embellished with pounded peanut. try this. see you soon. Source: From: Tuba Celebi Subject: Something sweet Date: 15 Dec 1996 00:00:00 GMT Message-ID: <32b3a754.7518@charon.metcom.net.tr> content-type: text/plain; charset=us-ascii organization: Pharmacist mime-version: 1.0 reply-to: tuba@charon.metcom.net.tr newsgroups: alt.cooking-chat x-mailer: Mozilla 3.0 (Win95; I) __________________

Apr 17, 2003, 04:03 AM	#10
BWX unplugged Join Date: Nov 2002 Location: USNY Posts: 19,665 Rep Power: 109 System Specs	Orange-Flavored Turkish Paste Recipe 3 level tablespoonfuls of granulated gelatine 2 tablespoonfuls of lemon juice 4 tablespoonfuls of Curacoa 2/3 cup of orange juice 1/2 cup of candied cherries, chopped fine 2 cups of granulated sugar 1/2 cup of cold water Let the gelatine stand in the orange juice until it has absorbed the liquid. Stir the sugar and water over a slack fire until the sugar is dissolved, then add the softened gelatine and heat to the boiling point; let boil twenty minutes after boiling begins; remove from the fire and let cool a little, then add the lemon juice, wine and fruit, and turn into an unbuttered bread-pan. Let stand in a cool place overnight. To unmold sift XXXX, or confectioner's, sugar over the top of the paste; with a sharp-pointed knife, loosen the candy at the edge, where it adheres to the pan, then gently and slowly pull the past, in a compact sheet, from the pan and dispose on a board dredged with confectioner's sugar. Cut the paste into strips and then in cubes with a sharp knife. This may be done easily, if sugar be kept between the knife and the paste. Roll each piece in the sugar. This candy is at its best after a few days. Grated rind of orange may be used in place of the wine. __________________

Apr 17, 2003, 04:03 AM	#11
BWX unplugged Join Date: Nov 2002 Location: USNY Posts: 19,665 Rep Power: 109 System Specs	Frozen Turkish Coffee Recipe In this dessert coffee extract, obtainable at reliable druggists', gives better results than the homemade product; care should be exercised in regard to the quantity used, which varies somewhat to suit the taste. Cook half a cup of sugar with half a cup of water to the soft ball stage, and pour it slowly upon the stiffly beaten whites of two eggs, beating constantly; when light and creamy, add a pint of stiffly whipped cream, a tablespoon of confectioner's sugar, a pinch of powdered cinnamon, a few drops of vanilla and about a teaspoon of coffee extract. Freeze as usual; serve in small crystal cups, garnishing each with a star of whipped cream flavored with almond extract. __________________

Apr 16, 2003, 11:00 PM	#2
Zardon DriverHeaven Founder Join Date: May 2002 Posts: 32,480 Rep Power: 177	can you translate that to english?

Apr 17, 2003, 12:29 AM	#3
Dom DriverHeaven Extreme Member Join Date: Jun 2002 Posts: 12,940 Rep Power: 0	I think his looking for a recipe for a Turkish dessert.

Apr 17, 2003, 12:29 AM	#4
~~Asuka~~ BANNED Join Date: Sep 2002 Location: Germany Posts: 579 Rep Power: 0	Originally posted by Zardon can you translate that to english? Yes, that would be nice... the very most people (if not all) don't speak Turkish in here (Besides that, IMO Turkish is the only language which sounds really ugly when spoken )

Apr 17, 2003, 02:23 AM	#7
JavaFox E Pluribus Unum Join Date: May 2002 Posts: 3,203 Rep Power: 0	Why don't you just make some baklava? Or buy/order Turkish Delight?

Apr 17, 2003, 04:05 AM	#12
BWX unplugged Join Date: Nov 2002 Location: USNY Posts: 19,665 Rep Power: 109 System Specs	http://dessert.allrecipes.com/az/BklvII.asp Baklava II Submitted by: Debbie Ingredients 2 cups white sugar 2 cups water 1 cup honey 1 cinnamon stick 1/4 lemon 1 teaspoon vanilla extract 1 1/2 pounds chopped almonds 2 tablespoons white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 1/2 cups unsalted butter, melted 1 (16 ounce) package frozen phyllo pastry, thawed Directions 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side. 2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used. 3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve. Makes 24 servings Scale this Recipe to servings Recipe Scaling Help __________________

Apr 17, 2003, 04:07 AM	#13
BWX unplugged Join Date: Nov 2002 Location: USNY Posts: 19,665 Rep Power: 109 System Specs	http://www.astray.com/recipes/?search=Turkish here is the mother load __________________