9 Turkish cuisine, must try

Baklava

Ingredients:

• 1 pound phyllo dough
• 1 1/2 cups unsalted butter, melted
• 2 cups chopped walnuts or pistachios
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves

For the syrup:

• 2 cups sugar
• 1 1/2 cups water
• 1/2 lemon, juiced
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F.
2. In a large bowl, mix together the chopped nuts, sugar, cinnamon, and cloves.
3. Brush the bottom of a 9×13 inch baking dish with melted butter.
4. Lay a sheet of phyllo dough in the dish and brush it with butter. Repeat this step until you have 8-10 layers of phyllo.
5. Sprinkle a generous amount of the nut mixture evenly over the top layer of phyllo.
6. Add another layer of phyllo on top of the nut mixture, and brush it with butter. Repeat this step until you have used all of the remaining phyllo.
7. Using a sharp knife, cut the baklava into diamond-shaped pieces.
8. Bake the baklava in the preheated oven for 45-50 minutes, until it is golden brown.
9. While the baklava is baking, make the syrup. In a medium saucepan, combine the sugar, water, lemon juice, and vanilla extract. Bring the mixture to a boil and simmer for 15-20 minutes, until it thickens slightly.
10. When the baklava is done baking, remove it from the oven and immediately pour the syrup over the top. Be sure to pour the syrup over each individual piece, allowing it to soak into the pastry.
11. Allow the baklava to cool to room temperature before serving.

Turkish delight

Ingredients:

• 2 cups granulated sugar
• 1 1/2 cups water
• 1/2 cup cornstarch
• 1/4 teaspoon cream of tartar
• 2 tablespoons lemon juice
• 1/2 teaspoon rose water (or other flavoring of your choice)
• Food coloring (optional)
• Powdered sugar, for dusting

Instructions:

1. Grease an 8-inch square baking dish with vegetable oil or cooking spray.
2. In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
3. In a separate bowl, mix together the cornstarch and cream of tartar. Slowly whisk in 1/2 cup of cold water, stirring until the mixture is smooth.
4. Add the cornstarch mixture to the saucepan with the sugar syrup. Cook over low heat, stirring constantly, for 15-20 minutes, until the mixture thickens and becomes translucent.
5. Remove the saucepan from the heat and stir in the lemon juice, rose water, and food coloring (if using).
6. Pour the mixture into the greased baking dish and let it cool to room temperature. Then, cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the Turkish delight is firm and set.
7. Once the Turkish delight has set, remove it from the baking dish and cut it into small squares or diamonds.
8. Dust the squares with powdered sugar to prevent them from sticking together.
9. Store the Turkish delight in an airtight container at room temperature for up to 2 weeks.

turkish coffee

Ingredients:

• 1/4 cup Turkish coffee (finely ground)
• 1 1/4 cups water
• Sugar (optional)

Instructions:

1. Add the water to the cezve and heat it over medium heat until it starts to steam. Do not let it boil.
2. Remove the cezve from the heat and add the finely ground Turkish coffee. Stir well.
3. Return the cezve to the heat and let it brew for a few minutes, stirring occasionally, until a foamy layer forms on top.
4. Remove the cezve from the heat and let it sit for a minute to allow the coffee grounds to settle to the bottom.
5. Pour the coffee into a cup, using a spoon to hold back the foam. Be careful not to disturb the settled coffee grounds at the bottom of the cezve.
6. If desired, add sugar to taste and stir well.
7. Enjoy your delicious Turkish coffee! It is typically served with a glass of water to cleanse the palate between sips.

Note: It’s important to use finely ground Turkish coffee for this recipe, as it will not filter out like coarser grinds. If you can’t find Turkish coffee at your local grocery store, you can grind regular coffee beans in a food processor until they are very fine.