Fold the ends together, then twist the dough and form into a bagel shape, sealing the ends together. Spread the softened butter on to the dough and roll into a long sausage shape.
Açma (Turkish bagels)Ĭombine the first seven ingredients in a large bowl and knead until it forms a lovely, soft dough.ĭivide the dough into 17 balls, each weighing 130g, then shape each one between your palms to a roughly 20cm-wide rectangle. It will then keep in the fridge for three to four days. This is best stored in the fridge for a day before serving to obtain the sweet flavour. The following morning, strain the contents of the bowl through a muslin cloth to remove the water. When the mix begins to curdle, set aside in a bowl, preferably overnight. In the restaurant, we make our own sweet lor by curdling milk and straining, but it’s a very easy process to try at home.Ĭombine the milk, vinegar, yoghurt and lemon juice in a saucepan and bring to a medium heat. Store in a dark place for up to a year once opened, refrigerate and eat within two to three months. Spoon the jam into sterilised jars and seal. Leave for a minute, then push the jam with your finger – if it wrinkles, it’s ready. When you think it’s ready, do the wrinkle test: spoon a little jam on to a plate that has been in the freezer for two minutes. Be patient, but don’t let the jam turn too dark. The following morning, bring the cherries and sugar to a boil and simmer uncovered for 30-40 minutes, until it reduces to a jam-like consistency. Put the cherries and sugar in a pan and leave to macerate overnight. The jam is boiled for a shorter time, before it is spread out on trays under the sun on terraces or balconies for about a week, until it reduces and comes together nicely.ġkg sour cherries (or any seasonal fruit), halved and pitted On sunny summer days in Turkey, we make jams naturally in the sun to obtain a great colour and intense flavour. It’s as simple as that! This will keep for a week in the fridge, or for up to a month in the freezer.
Serve in a dish sprinkled with toasted sesame seeds or walnut pieces. Stir the tahini and molasses until combined. Toasted sesame seeds or walnuts, to serve 50g mulberry molasses (I like Koska, which is widely available online)
0 kommentar(er)
