For the longest time I have wanted to try learning and making yufka (English: Phyllo). It's my 5 o'clock tea time weakness with some salty cheese, minced meat, spinach, potatoes or other veggies inside a yufka. I really wanted to know if it would be that much more difficult like making bread? Speaking myself, I'm pretty good at making pancakes and crépes without burning them but I always dreamed of to make our turkish yufka...
Although our weather is still going perfect, I know it will end before too long. While it is really coming flour weather here soon, why not I said myself.
So I spent my Sunday late evening taking a class from my mother. Personally I do not really eat whites too much but this way I'd like to please the gatherings for our Sunday dinner and my tea+coffee times:)
Before starting the process I'm required to make ready a few items by her:
Needed for...
1/2 glass water
2 eggs
2 glasses flour -above photo-
6 and 1/2 spoons butter or margarine
salt
After making a dough by mixing well and kneading these ingredients, sprinkle the dough with flour. Let it stand for 15-min as covered with a clean cloth.
Finished the waiting period? Good. Now the most hard, quick and talent required second part starts:
ready to roll out each of these balls to obtain a "yufka" as seen above -very thin sheets of dough. Using the rolling pin.
wrap up, wrap it up drizzling some flour on...
repeat the steps above...
main duty is to have real thin layers as my mother did! Question is what I could make using this phyllo?
Once I am able to make successfully thin sheets, then the funny part of the process begins: they are layered, folded in various shapes as you like before being filled with cheese or meat, and baked or fried.
Giving examples:
Think about börek (boureko) and baklava! Both are syrup soaked pastries made with phyllo dough are very well-known turkish favorites. They are popular throughout the former Ottoman Empire.
Let me share my opinion here that there's nothing quite like a phyllo dough! We know how to shop for a commercially sold phyllo but making a homemade dough, roll it out with a rolling pin and finally to fond it to create the delicious sweet and savory creations for our Turkish cuisine is so famous!
I know it requires great skill and patience unless you have thin sheets of dough. My mother who accomplishes this delicate task using her rolling pin became the most sought-out person in her circle of friends as well as the family. One day me too..
In the end, I'm so pleased that I took some of my time and learned how to make it under her guidance. I will certainly be making this again and again because I'm still not so good at making it thin. As said, practice makes the perfect:)
If you are interested in healthy home cooking, please see Jane's to reach a series of worldwide recipes and funny stories. Remember today we happily share one more new Corner View theme that's about "favorite dish"
Although our weather is still going perfect, I know it will end before too long. While it is really coming flour weather here soon, why not I said myself.
So I spent my Sunday late evening taking a class from my mother. Personally I do not really eat whites too much but this way I'd like to please the gatherings for our Sunday dinner and my tea+coffee times:)
Before starting the process I'm required to make ready a few items by her:
Needed for...
1/2 glass water
2 eggs
2 glasses flour -above photo-
6 and 1/2 spoons butter or margarine
salt
After making a dough by mixing well and kneading these ingredients, sprinkle the dough with flour. Let it stand for 15-min as covered with a clean cloth.
Finished the waiting period? Good. Now the most hard, quick and talent required second part starts:
with a rolling pin roll the dough to a thickness of 2cm. Spread 3-spoons of softened butter. Cut the dough into 3 or 5 pieces, placing one on top of the other. Roll the 3 pieces again. Spread on the remaining butter. Cut again into 3 pieces and place one on the other. Knead well for a few minutes. Shape into a ball. Divide the dough into pieces, shall be a little bigger than the size of my tennis ball:)
ready to roll out each of these balls to obtain a "yufka" as seen above -very thin sheets of dough. Using the rolling pin.
wrap up, wrap it up drizzling some flour on...
widen it until reach a 60cm in diameter...
repeat the steps above...
main duty is to have real thin layers as my mother did! Question is what I could make using this phyllo?
Once I am able to make successfully thin sheets, then the funny part of the process begins: they are layered, folded in various shapes as you like before being filled with cheese or meat, and baked or fried.
Giving examples:
Think about börek (boureko) and baklava! Both are syrup soaked pastries made with phyllo dough are very well-known turkish favorites. They are popular throughout the former Ottoman Empire.
Let me share my opinion here that there's nothing quite like a phyllo dough! We know how to shop for a commercially sold phyllo but making a homemade dough, roll it out with a rolling pin and finally to fond it to create the delicious sweet and savory creations for our Turkish cuisine is so famous!
I know it requires great skill and patience unless you have thin sheets of dough. My mother who accomplishes this delicate task using her rolling pin became the most sought-out person in her circle of friends as well as the family. One day me too..
In the end, I'm so pleased that I took some of my time and learned how to make it under her guidance. I will certainly be making this again and again because I'm still not so good at making it thin. As said, practice makes the perfect:)
If you are interested in healthy home cooking, please see Jane's to reach a series of worldwide recipes and funny stories. Remember today we happily share one more new Corner View theme that's about "favorite dish"
