Syrian Mezes

I don’t think there are many people who can resist a bowl of meze accompanied with fresh bread. These Middle Eastern appetizers contain so many flavours that they have a chance to conquer your heart and become your favorite recipe:) 

The recipes have been taken from the book Our Syria

Zucchini in Tahini Sauce (Mutabal Kusa)

 

5 baby zucchini, sliced into 1 cm rounds

Vegetable oil, for frying

Salt, to taste

3 tbsp Tahini Sauce

2 tbsp of yogurt with 1 sliced clove of garlic

Sumac, to taste

Dried mint, to taste

some chopped parsley to decorate

 

Fry the zucchini on both sides in a generous amount of oil. When they are brown and crispy, place on a paper towel to soak up any excess oil. Season with salt.

Place the zucchini on a plate.  Add yoghurt on the top, drizzle tahini sauce over the zucchini and sprinkle with sumac and mint. Decorate with chopped parsley.

 

Red pepper and Walnut Dip (Mhammara)

 

2 red bell peppers

3/4 cup walnuts

1 garlic clove

a pinch paprika

1 tbsp pomegranate molasses

3 tbsp olive oil

salt and pepper to taste

some bread to serve

 

Cut the peppers in half and remove the cores and seeds. Place on a baking tray skin-side up, drizzle with olive oil and salt and roast in the oven until they are soften and darken, 15 to 20 mins.

Blend the walnuts in a food process until chopped, then add the pepper, garlic, paprika, pomegranate molasses, olive oil, salt and pepper and blend well

Drizzle with olive oil and serve with some bread

Kategoriler: Comfort Food Tags: , , , ,
Mezeler

İyi hazırlanmış mezeye hayır diyebilecek çok kişi olduğunu sanmıyorum. Hazırlaması kolay ve arkadaşlarla kurulan güzel bir ortamda yemenin hazzı tarifsiz.
Tarifler Our Syria adlı kitaptan alındı.

Tahin soslu Kabak (Mutabal Kasa)

Malzemeler:

5 küçük kabak (1 cm eninde yuvarlak şekilde doğranmış)

Kızartma için yağ

Tuz

3 yemek kaşığı tahin

2 yemek kaşığı yoğurt (içinde 1 diş ince kıyılmış sarımsak)

Sumak

Kuru nane

Maydanoz

Hazırlanışı:

Kabakların 2 tarafını bolca yağda kızartın. Kızardıktan sonra çıkarıp kağıt havlu üzerine yerleştirin ki fazla yağ süzülsün. Dilediğiniz kadar tuzlayın.

Kabakları tabağa yerleştirin ve üzerine yoğurt dökün. Tahini üzerine serptikten sonra sumak ve nane ile çeşnileyin. Dilerseniz maydanoz ile süsleyin.

Kırmızı dolmalık biber ve ceviz sosu (Mhammara)

Malzemeler:

2 tane kırmızı dolmalık biber

3/4 bardak ceviz

1 diş sarımsak

Bir tutam pul biber

1 yemek kaşığı nar ekşisi

3 yemek kaşığı zeytin yağı

Tuz ve kara biber

Servis için ekmek

Hazırlanışı:

Biberleri ikiye kesip çekirdeklerini temizleyin. Dış yüzeyi yukarı gelecek şekilde tepsiye dizin, üzerine zeytin yağı ve tuz serptikten sonra 15-20 dakika kadar biberler yumuşayıp kararana kadar fırında pişirin.

Cevizleri blender’den geçirdikten sonra kara biber, sarımsak, pul biber, nar ekşisi, zeytin yağı ve tuz ekleyip tekrar iyice karıştırın.

Ekmek ve zeytin yağıyla birlikte sunuma hazır.

Kategoriler: Comfort Food Tags: , , , , ,
Tahini Cookies

This recipe became my favorite immediately and not only for me but also for my friends who tried it. The recipe is from the book Breaking breads which I recommend a lot if you are looking for some interesting ideas

Ingredients:

280 gr all purpose flour

1/2 tsp baking powder

1/4 tsp salt

70gr well blended almonds

75 gr sugar

75 gr unsalted butter at room temp.

100gr tahini sesame paste

150 gr honey

1/4 tsp vanilla extract

40 gr sesame seeds or more if needed

Preparaiton:

  1. Sift the all purpose flour, baking powder and salt together. Add the almonds and sugar. Using the paddle attachment, mix on low speed to combine. Then add the butter, tahini, honey and vanilla, and mix on medium-low speed. Continue to mix just until the dough is combined and looks like streusel.
  2. Pour the sesame seeds into a small bowl and set it aside.
  3. Line 2 rimmed sheet pans with parchment paper. Adjust one oven rack to the upper middle position and another to the lower middle position and preheat the oven to 175C
  4. Using your hands, roll the dough into small balls. Dip one side of a ball in the sesame seeds, place it on a prepared sheet pan, and then lightly press it with your finger to flatten it slightly.
  5. Bake the cookies around 8 mins. The cookies will seem soft and look like they need more time to bake but this is exactly when you want to pull them out from the oven. Remove from the oven and let them cool completely.

Kategoriler: Hamur İşi Tarifleri Tags: , , ,
Tahinli Kurabiye

Bu tarif benim için ve etrafımdaki tüm arkadaşlarım için bir anda favorimiz oldu. Tarif “Breaking Bread” kitabından ki bu kitabı şiddetle öneririm, içinde çok değişik ve enteresan tarifler mevcut.

Malzemeler:

280 gram un

1/2 çay kaşığı kabartma tozu

1/4 çay kaşığı tuz

70 gram çekilmiş badem

75 gram şeker

75 gram oda sıcaklığında tuzsuz tereyağı

100 gram tahin

150 gram bal

1/4 çay kaşığı vanilya özü

40 gram susam

Hazırlanışı:

  1. Unu, kabartma tozunu ve tuzu karışıtırın. Badem ve şekeri ekleyin. Hamur yorucu ile yavaş hızda veya yoğurucunuz yoksa elle iyice yoğurun. Sonra tereyağını, tahini, balı ve vanilya özünü ekleyip orta hızda karıştırın. (Eliniz ile yoğurabilirsiniz, sadece biraz yorucu olabilir)
  2. Susamları ufak bir kaba yayıp kenara koyun.
  3. Fırın tepsisini pişirme kağıdıyla kaplayın.
  4. Bir yandan fırını 175 C dereceye ısıtın.
  5. Elinizle hamuru ufak toplar halinde bölün, bir tarafını susama bandırıp tepsiye yerleştirin. Daha sonra parmağınızla hafifçe bastırıp düzleştirin.
  6. 8 dakika kadar pişirin. Kurabiyeler yumuşak görünebilir ama bu süre tam da bizim kurabiyeleri fırından almamız gereken süre. Tepsileri kenara koyup soğumaya bırakın.

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10 Tips for Sourdough Beginners

Tips for getting better results while working with sourdough

  1. Dealing with sourdough bread when only 4 ingredients are used, make sure you are using the best flour you can get. Flour is everything! One brand of flour can handle wet dough, while the other can fail completely. Adjust your recipe to the flour you use.
  2. Sieve your flour! When the flour is oxygenated, it allows for better gluten development and the gluten can trap more air in the loaf. In the sifted loaf 10-15% more volume
  3. Don’t be greedy with add ins, add 20% from the weight of bread
  4. Happy starter better baking. Keeping your starter is not a difficult thing, observe how much time your starter rises and when it falls and build your own schedule for feeding it. Active bubble starter will definitely produce a better loaf
  5. You control the dough not around. It is important to understand that even the best recipe is only the direction and your ingredients, skills and environment can bring the best results
  6. No steam, bad oven spring and as a result flat loaf.
  7. If you have a regular home oven, heating it well is very important. I heat my oven around 1 hour before placing the loaf, but will try to keep it heated it even more
  8. Underproofed or overproofed loaf is a matter of time. Catching the dough at its best time to be baked is the skill which will come with some experience.
  9. Use a scale for achieving consistency
  10. If you have just started baking, don’t compare your loaves to any Instagram glorious loaves! Don’t torture yourself why your first loaf was too dense or too flat, it is a matter of experience and patience. Being patience and persistent will be rewarded sooner or later

Essential equipment for baking a sourdough loaf

    • A glass jar for keeping your starter
    • Scale
    • Lodge Combo Cooker is what I personally use. Deciding between a Dutch oven and an iron cast my choice fell on the second one because of the price and it works absolutely fine .

    • Bench knife for cutting and lifting dough

  • Bread basket for proofing is not a must but the whole process will be much easier if you have it
  • Bulk container with clear sides to observe the rise of dough
  • A big bowl for mixing dough
  • Lame for scoring your bread (I use simple razor for scoring. You can make your own lame a pack of razors and a coffee stirrer)

Kategoriler: Hamur İşi Tarifleri Tags: , , , , ,