Turkish
Learning Intention:- We are learning to work with yeast
- We are learning to make a simple bread Success Criteria:- I can make two different types of filled breads.
GOZLEMEGozleme 7g sachet instant dried yeast 1 teaspoon caster sugar pinch of salt 300ml warm water ----- Share the liquid evenly between two groups. 1 ½ cups plain flour 1/3 cup olive oil Spinach and Feta 50g Spinach, roughly chopped 100g feta Spicy Beef 1 tsp olive oil 125g beef mince ½ onion, finely diced 1 clove garlic, finely shopped ½ tsp paprika 1 tsp raz el hanout ½ chilli, finely chopped. Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy. Share between two groups Sift flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size. For the beef filling, saute onion and garlic until soft but not coloured over medium heat. Add the beed and fry mince until browned. Add paprika, chilli and Raz el Hanout spice to the mixture and cook until spices are fragrant. Mix the spinach and feta together in a bowl and season well with salt and pepper. Divide dough into 4 equal portions. Roll 1 piece into a circle. Place half of the eggplant mixture over one half of the circle. Brush opposite edge with water. Fold dough over to enclose filling. Press edges together to seal. Repeat with another piece of dough and spicy beef mixture. Follow the same process with the spinach and feta filling making another 2 gozleme. Heat a frying pan over medium heat. Brush one side of each gozleme with half the remaining oil. Cook for 3 minutes or until base is golden. Brush uncooked side using remaining oil. Turn over. Cook for 3 minutes or until golden and crisp. Transfer to a board. Cut each gozleme into 8 slices. Serve. |
Turkish CuisineKebabs are dishes of plain or marinated meat either stewed or grilled. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous "Sis kebab", now known in many countries of the world. "Doner kebab" is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill.
"Börek" are pies of flaky pastry stuffed with meat, cheese or potatoes. The delicious Turkish natural yoghurt, "yogurt", is justifiably renowned. A typical appetizer prepared with yogurt is "Cacik". And, of course, don't forget to try "Manti", with loads of yogurt. Turkish sweets are famous throughout the world and many of these have milk as the basic ingredient, but the best-known are "baklava" and "kadayif" pastries. Mezes are appetizers figuring mainly at meals accompanied by wine or raki . Eaten sparingly, they arouse the appetite before the meal proper. Examples of meze include gozleme, fried aubergines with yogurt, lakerda (bonito pre-served in brine), pastirma (pressed beef), kisir, humus, fish croquettes, and lambs' brains with plenty of lemon juice. At many restaurants a selection of meze is brought to the table on a tray immediately after the drinks are served for the customers to make their choice |