LIMONLU PEYKEK

LEMON CHEESE CAKE

Ingredients:

For the crust:
20 chocolate graham cookies ( finely crushed )
2 tbsp of salted butter ( melted )

For the filling:
16 oz cream cheese
3/4 cup of granulated sugar
Zest and juice of a lemon
2 eggs
1/2 cup of thick plain yogurt
2 tbsp of wheat starch

For the topping:
Juice of two lemon 1/2 cup of granulated sugar
2 tbsp of wheat starch


Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat cream cheese, 1/2 cup yogurt, lemon zest, lemon juice, 1 cup sugar and 2 tbsp of wheat starch with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 1 hour minutes or until center is almost set.
Bring lemon juice, 1/2 cup of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

MANTARLI BÖREK

BOREK WITH MUSHROOM FILLING

Ingredients:

3 Turkish pastry sheets

Filling:

1 small size of onion
2 lb of whole mushroom
1 tbsp of tomato paste
1/3 tsp of black pepper
salt

Sauce:

 2 eggs

1/2 cup of milk

1/2 cup of vegetable oil

1/2 cup of water

Wash and drain mushrooms and chop finely.

In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add chopped mushroom and tomato paste. Stir and cook until it loses its volume. Add ground black pepper and salt. Turn the heat off when the mushroom absorbs all of its juice and let it cool.

For the sauce; take eggs, milk, water and vegetable oil in large mixing bowl and whisk.

 Take one of the fillo sheets and cut it half. Spoon 1/3 of the sauce over entire surface.

Place 1/3 of filling on top, fold the edges and roll.

Swirl this long roll in the middle of a round tray. Repeat this step for the other five pastries. Pour the sauce all over evenly and sprinkle sesame seeds.

Bake it in pre oven for 35 minutes or until it is golden brown.

DEREOTU & YOĞURT SOSLU KIRMIZI PANCAR SALATASI

BEET ROOTS SALAD WITH DILL & YOGURT SAUCE

Ingredients:

6 beet roots
2+1/2 cups of plain yogurt
5 cloves of garlic ( minced )
1 bunch of dill
salt

Boil the roots until soft. Set aside until cold. wash and chopp dill. Peel and grate the beet roots in a mixing bowl. Add yogurt, minced garlic, chopped dill and salt. Stir and take it to a serving dish.

PORTAKALLI & HAŞHAŞLI KEK

ORANGE & POPPY SEEDS CAKE

Ingredients:

2 eggs
zest and juice of 3 oranges
1 cup of milk
1/2 cup of vegetable oil
3 cups all purpose flour
2 cups of granulated sugar
3 tbsp of poppy seeds
1 tsp of baking powder
1/2 tsp of vanilla sugar

Preheat the oven to 350F.

Sift flour, vanilla sugar, and baking powder together in a bowl.

Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add milk, vegetable oil, orange zest, and orange juice whisking consistently.

Add sifted flour, vanilla sugar, poppy seeds and baking powder to the bowl and mix thoroughly.

Pour into bundt cake pan and bake approximately 50 minutes. Check the cake by inserting a toothpick. The toothpick will come out clean when the cake is done.

KABAK TATLISI

BUTTERNUT SQUASH DESSERT

Ingredients:

2 lb butternut squashes ( peeled and cubed )
1+1/2 cups of granulated sugar
1 tbsp of fresh lemon juice
1/2 cup of coarsely chopped walnut

Take cubed squash and lemon juice in a large pot and add sugar on top. Turn the heat on low. Do not cover the lid. Do not stir. Let it simmer for 1 hour or until squash is soft. Turn the heat off. Let it cool. Take it in a  serving dish.
Decorate with walnut