Turkish Delight

Ingredients
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons orange Juice
red food coloring (optional)
1 cup confectioners sugar
Makes 80 pieces.
Total time: 2 hours.

Directions

Step 1:
Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

Step 2:
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.

Step 3:
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Step 4:
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Step 5:
Stir in the orange juice and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Step 6:
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

Turkish Baklava

Ingredients
Syrup:
1 1/4 cup water
1 3/4 cup sugar
1 tbsp lemon juice

Baklava:
454 gr (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
1 1/2 cup pistachios, grounded (use a mixer but do not grind finely), the measurement is after grinding
6 tbsp cream 35%

3L (13x9x2") Pyrex casserole dish

Step 1:
To prepare the Baklava syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Step 2:
Place the block of Phyllo sheets on the counter. Cut the sheets in half (8x12 inches) (picture). Now there are two blocks of approximately 40 sheets. After cutting in half, the size of the sheets should the same as the size of the Pyrex dish. Keep the blocks separate as half the sheets will go below the Baklava filling, and the rest above.

Step 3
Brush the inside of the pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top (picture), and then place two more sheets on top and butter again. Continue until you finish the first block of the phyllo sheets. Then brush on the cream evenly on top (picture).

Step 4
Spread the pistachios on the cream evenly (picture). Then finish second block of the sheets the same way. Don't forget to brush the very top with butter.

Step 5
Dip a big, sharp knife into hot water to cut the Baklava in rectangles. Cut 4 vertically and 6 horizontally to get 24 piece of Baklava. However, don't cut all the way down, only cut halfway until you reach the pistacchio (picture). This will ensure only the top parts will rise when you bake it.

Step 6
Preheat the oven to 375 F. Place the pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F while the dish is still in the oven. Bake for 30 more minutes and take the Baklava out. Leave it at room temperature for 10 minutes.

Step 7
Then using the same knife, re-cut the Baklava all the way down. This part may be a little bit hard but is worth it:)

Step 8
With a tablespoon pour the lukewarm syrup evenly along the cut lines. Make sure not to pour it all over, only between the lines, otherwise Baklava won't turn out well (picture).

Step 9
Sprinkle some pistachios on top of each Baklava. Let it rest at least 4 hours before serving. The syrup should be completely absorbed. You don't need to refrigerate it. Cover Baklava loosely with aluminum foil.

Ingredients
1 medium celery root, peeled and cut in bite sizes
1 1/2 or 2 cups water with 1/2 lemon juice
150 gr lamb, cut in cubes
1 cup hot water
1 small carrot, peeled, washed, sliced
2 tbsp butter
1 tbsp flour
Salt
Pepper
1 egg yolk

Garnish:
1 tbsp dill, chopped

Step 1
Wash the celery pieces and soak using the 1 1/2 or 2 cups of water with lemon juice to prevent them from darkening.

Step 2
Meanwhile cook the lamb cubes with their own juice. Then add 1 cup hot water and cook over low heat until the lamb pieces are tender. Then add the celery pieces with the 1 1/2 or 2 cups water with lemon juice, carrot, butter, flour, salt and pepper, stir. Put the lid on and cook for about 20 minutes over medium heat until the celery pieces are softened.

Step 3
Whisk the egg yolk in a small bowl. Take a ladle of juice of the dish and blend well with the egg. Slowly pour this mixture into the pot while stirring. Cover the lid and simmer for about 3-4 minutes. Sprinkle some dill all over and serve.

Turkish Easter Bread (Paskalya Coregi)

Ingredients
7 gr active dry yeast
3 tbsp warm milk
1 tsp sugar

4 cup + 1 tbsp flour, all purpose
1/2 tsp salt
125 gr (1 stick) unsalted butter, melted
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1 tsp mahlep
5 egg yolks, room temperature
1 cup milk, warm
3/4 cup sugar

On Top:
1 egg yolk
2-3 tbsp almond or hazelnuts, sliced

Step 1
In a small bowl, mix the yeast, sugar and 3 tbsp warm milk. Stir well so the yeast dissolves. Let it rest for 15 minutes.

Step 2
In a large bowl, sift the flour and salt. Add the butter, mastic, mahlep and the bubbly yeast mixture in the flour. Whisk the egg yolk, milk and sugar, and pour into the flour. Mix and place the dough on the lightly (1 tbsp) floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough. Then cover it with a clean, damp towel. Put aside for about 7-8 hours at room temperature until the dough rises to double its size.

Step 3
Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Give a rectangular prism shape to dough. Cut the dough in four long sticks like a fork, without separating one end (picture). "Braid" the four pieces as seen in the picture and connect the other end. Brush egg yolk and sprinkle sliced almonds on top.

Step 4
Preheat the oven to 350 F (175 C) and bake for about 50 minutes until the top is golden. You can find Paskalya Çöreği at every Patisserie in Türkiye. You can have this very tasty pastry with your afternoon tea or coffee.

Ingredients
125 gr unsalted butter, room temperature
4 tablespoon full (a little bit more then 1/3 cup) plain yogurt
3/4 cup sugar
1 egg yolk
1/2 tsp baking powder
2 cups flour
6 tbsp Sultana or Golden raisins

Glaze:
1 egg white, lightly whisked
4-5 tbsp sugar

Step 1
Mix all the ingredients except raisins, knead. When the dough comes together, add the raisins and knead again. Make chestnut-sized balls with your hands. First dip in egg white, then sugar only on one part of the ball. Place them on parchment paper on an oven tray with the sugar sides on top.

Step 2
Preheat the oven to 385 F (190 C) and bake for about 25-30 minutes, until the tops take a light pink colour.