BOREKS AND PASTRIES
Flour and everything is made from flour sacred in Turkey. It is a sin, throw in bread waste, and if it gets dropped, it is kissed and collected.
Turkish people are rarely satisfied without bread. In short, a table without bread is a garden without flowers, for the Turkish people.
Flour symbolizes fertility Anatolian people and brings fertility tables using varieties Borek and pastries.
A dough is kneaded with water, flour and salt, then called into thin sheets Yufka, the basic ingredient in a Borek, by adding vinegar, olive oil, eggs, milk, yogurt or butter, various types of pastry rolled can be kneaded with fillings of ground beef, cheese, Spinach, poultry, fish and other vegetables, which is then called to combine Borek, Borek are classified according to Koch-folding method, the type of dough and filling. Potato Borek arm is in a folded form of long cylinders and turned into a small baking dish and, Cigarette Borek is in the form of a cigarette and fried, zucchini Borek is, by all yufkas made at trade, the spread between grated zucchini and baking.
The most popular example is the water Borek, rather coarse yufkas are boiled in salt water and placed on a tray with fillings of white cheese, spinach or ground beef then baked in the oven, sprinkled with significant after butter.
Another example is the Manu skill and patience is needed, did best at Kayseri. Manti is similar to Italian ravioli, but the filling is not necessarily onions and ground beef, vegeables. Manti and eaten as a main dish served with a portion of garlic and red pepper yogurt sauce.
If you come to Istanbul to see seagulls and eating sesame seed cakes SIMIT, triggered by the Bosphorus steamer passengers, do not be surprised. Pastry addiction is against the animals.
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