Muslim communities would know that Ramadan is coming in one week and will go for a month. As it is a tradition in Ramadan to eat Ramadan Pide at the end of daily fasting; I wanted to give a recepie to cook a Ramadan Pide at home:
What you need to cook Ramadan Pide is:
500 gr of Flour
20 gr of Ferment
Half water glass of milk
1 table spoon of sugar
1 teaspoon of salt
3 table spoon of flower oil
Put the the flour in a mixing bowl, open the middle part and put the ferment and add the milk in the middle. Than put the salt and the sugar in the flour part. After the ferment has melted add the milk and make it a dough. And let it rest for a while. Than cut the dough into small pieces. and make it in a shape with a rolling pin. If you'd like, you may add meat, cheese, eggs or any other ingredients you please on top and put it in a oven tray and cook it in a pre-heated oven (220 degrees celcius) until it is done. With a help of a brush, after taking it out of the oven, spread some oil on the sides of the Ramadan Pide.
Afiyet Olsun..
Tips on Ramadan: If you know someone fasting during Ramadan, if you say "Allah kabul etsin", this means "May god accept your fasting and wishes" this will make them feel alot better and stronger. In the first days of Ramadan, becuase people are fasting from sun up to sundown, not eating and drinking anything; they may be a bit angry, aggressive, feeling bad etc. Please understand their situation and have mercy on your words towards them. Let them adjust to the situation of not eating and drinking during the day.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Saturday, August 23, 2008
Friday, August 22, 2008
BANANA BREAD
Ingredients:
2,5 glass of flour
100gr butter
1 glass of sugar
450gr of banana
2 eggs
How To Cook:
Mix the eggs and the butter very well than add the sugar and continue mixing. Than add the flour and continue to mix again. Cut the bananas into small pieces and add to the mixture and put them all in a baking pan. Put it in the oven until it is done. It should be a pre-heated oven at 175 degrees Celcius. You can eat it as cake or you can put some soft cheese on top and eat it as a sweet bread. Upto you !! But can say very easy to cook, but can't say it is healthy with all that butter, sugar, flour in it :) Buuuutt very tasty!!
2,5 glass of flour
100gr butter
1 glass of sugar
450gr of banana
2 eggs
How To Cook:
Mix the eggs and the butter very well than add the sugar and continue mixing. Than add the flour and continue to mix again. Cut the bananas into small pieces and add to the mixture and put them all in a baking pan. Put it in the oven until it is done. It should be a pre-heated oven at 175 degrees Celcius. You can eat it as cake or you can put some soft cheese on top and eat it as a sweet bread. Upto you !! But can say very easy to cook, but can't say it is healthy with all that butter, sugar, flour in it :) Buuuutt very tasty!!
Friday, January 4, 2008
UNLEAVENED FLAT BREAD "YUFKA"
Indgredients:
50gr strong plain flour
50gr plain flour
25gr wholemeal flour
1/2tsp salt
100ml warm water
How to Cook:
Mix all the flours and salt in a bowl, gradually add the water and knead to a firm dough. Divide in 12 pieces and leave to rest for 30 min. covered with a damp cloteh on a tray springeled with flour. The longer you leave the dough the better it is. Roll out each piece on a floured board with a long, thin rolling pin. The circles of dough should be no thicker than 3mm. Heat a griddle or a non-stick frying pan until very hot and cook the yufka briefly on both sides. Once cooked, the yufka can be stacked and kept for several weeks in a dry place.When a yufka bread is rolled up and stuffed with a filling, it is called a "durum". Cold vegetables or herbs make popular fillings.
50gr strong plain flour
50gr plain flour
25gr wholemeal flour
1/2tsp salt
100ml warm water
How to Cook:
Mix all the flours and salt in a bowl, gradually add the water and knead to a firm dough. Divide in 12 pieces and leave to rest for 30 min. covered with a damp cloteh on a tray springeled with flour. The longer you leave the dough the better it is. Roll out each piece on a floured board with a long, thin rolling pin. The circles of dough should be no thicker than 3mm. Heat a griddle or a non-stick frying pan until very hot and cook the yufka briefly on both sides. Once cooked, the yufka can be stacked and kept for several weeks in a dry place.When a yufka bread is rolled up and stuffed with a filling, it is called a "durum". Cold vegetables or herbs make popular fillings.
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