Saturday, March 29, 2014

March 22: Stuffed Collard Greens w/ ground beef (Kara Lahana Dolmasi)

"Black Sea Turkey (Karadeniz Bolgesi) in Northern Turkey, is a humid and verdant region renowned for its natural beauty thanks to the high precipitation levels distributed evenly throughout the year. The region is very mountainous and is heavily forested, while the highest parts of the mountains are covered with alpine meadows, glacier lakes, and glaciers. "

Collard greens is an indispensable component of the Black Sea kitchen in Turkey, and it is difficult to find them outside that region. Despite the fact that unlike broccoli and kale and cabbage, there are not many research studies devoted to the specific health benefits of collard greens. However, these delicious leaves are invaluable sources of phytonutrients with potent anti-cancer properties, and rich in vitamin K, A, C, manganese, fiber and iron.


  • One bunch Collard Green Leaves
  • 1 onion
  • 1/2 cup rice
  • 1 pound or more ground beef
  • 4 tbsp. tomato paste
  • 1/2 cup hot water
  • Salt
  • Black pepper
  • 1-1,5 tbsp. vegetable oil
  1. Separate the leaves one by one from the bunch. In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 3-4 minutes. Drain and rinse with cold water. Cut leaves in half or four depends on the size of the each leaf.
  2. Sauté all tomato paste in oil in a saucepan over medium-high heat, about 5 minutes. Separate about 3 tbsp. of the sautéed tomato paste aside for the sauce. Add ground beef, onion, rice, and season with salt and pepper, to taste to the rest of the sautéed tomato paste. Stir well.
  3. Lay a collard leaf out on a flat surface and add 1/4 cup of the filling into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
  4. Mix the sautéed tomato paste you put aside with hot water. Pour a thin layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve!
  5. OPTIONAL: If you would like to not to cook your collard greens long, you may cook the meat filling before you fill your greens. In that case you may turn off the oven as soon as you see bubbling around the dolmas.
  6. Bon appetite!

March 22: Lokma (Turkish style donuts dipped in syrup) Turkish Loukoumades

Lokma is a Turkish name for bite-sized, fried balls of dough that is dipped in a simple syrup. Lokma is Turkish and means 'morsel'. Similar types of treats are popular in numerous Mediterranean countries, though each country has its own variation on how the dish is made and served. The Greeks, who also enjoy the dish, call each cake a loukoumades, and the dessert is related to the Italian sfinge or zeppola as well as the Mediterranean Jewish dish, zvingoi.
There are some differences in recipes for lokma. One principal difference between the Turkish and Greek version, and the sfinge or zeppola made in Italy, is that the dough made for this dish tends to use yeast. Zeppole don’t use yeast, and are usually filled with sweetened ricotta cheese, jam, or custard.
In Turkey, lokma are sold by street vendors or in stores, where making them may be a somewhat automated process, or they’re made at home. In some parts of the country it is traditional to serve lokma at funerals, especially to the poor. Other areas make them and serve them to neighbors if they have something to celebrate. They’re a common food at festivals, too.



  • 1 tbsp. yeast
  • 1 tbsp. sugar
  • 1 cup warm water
  • 1 egg
  • 1 tsp. salt 
  • 3 tbsp. plain yogurt
  • 2 1/2 cups flour
  • 3 cups sugar
  • 2 cups water
  • 1 tbsp. lemon juice
Make syrup in advance:

Bring water and sugar to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, boil about 30 minutes. Remove from heat, add lemon juice and stir. Let it cooled.
  1. Sprinkle the yeast and sugar over the warm water in a large bowl. The water should be no more than 100 F (40 C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Add flour, yogurt, salt, egg and stir to combine.
  2. Beat the mixture until it forms a smooth, soft dough. Stir the dough well, cover with stretch film and let it rise 4-5 hours.
  3. Heat oil in a deep-fryer or large saucepan to 350 F (175 C). Oil should be at least 2 inches deep.
  4. Place a tea spoon in a glass of water near the batter. Scoop up about 1 teaspoon of dough per puff with the wet spoon, drop the dough balls into the hot oil in batches, wetting the spoon each time. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the lokmas aside to drain on paper towels.
  5. Place the lokmas on a baking sheet, drizzle them with already cooled syrup, and sprinkle with powdered sugar, shredded coconut or cinnamon. Serve warm.
  6. Isn't it lots of fun! Enjoy!....



March 22: Northern Turkey Style Corn Bread


  • 2 cups corn flour
  • 1 1/2 tbsp. sugar
  • 1/2 tbsp. salt
  • 1 tbsp. baking powder
  • 1/2 cup of milk
  • 1/2 cup vegetable oil
  • 1/2 cup hot water
  • 2 egg whites
  • 2 egg yolks
  • Bread pan, oiled
Mix the corn flour, baking powder, sugar hot water in a large bowl. Add salt, milk, egg whites, oil and whisk. Add egg yolks, mix a little bit and  the batter into the oiled 10" baking pan.
Preheat the oven to 380° F, place the pan on the middle rack. Bake for about 10-15 minutes and reduce heat to 360° F, continue to bake until your bread turns into light golden color. Place the cornbread on the wire rack so it cools. Then slice this delicious Turkish Cornbread and serve. Afiyet olsun!

Friday, March 21, 2014

February 22; Turkish Meatball Kebab (Izmir Kofte) or Meatballs in Tomato Sauce

well well well...

Honestly, I am thrilled to learn about this kofte...I ate it at several occasions but could not figure out the secret..:) Do not underestimate meatballs, you can turn them into a festive dish. Here;

Cooking Time: Be prepared for at least 45 min. to play with your ground beef...


  • 1lbs 80% lean ground beef
  • 1/2 cup bread crumbs
  • 1 large onion juice (or, finely chopped onion in a food processor)
  • 1/2 tsp. baking soda
  • 1/2 tsp. vinegar
  • 1/2 tsp. ground black paper
  • 1/2 tsp. cumin (optional)
  • 3/4 tsp. salt

  • 1 large potatoes
  • 1lbs tomatoes
  • 1/2lbs small peppers
  • 1 cup frying oil

  • 1 tbsp. tomato paste
  • 1 tbsp. frying oil
  • 1/2 cup water
  • 1 tsp. dried oregano


  • Knead ground beef, bread crumbs, onion juice, baking soda, vinegar and black pepper for about 15-20 minutes and refrigerate at least 2 hours.
  • Peel potatoes, wash and slice about 1/2" thick.
  • Remove the seeds from peppers.
  • Deep fry sliced potatoes, peppers and tomatoes without cooking them fully.
  • Roll the meatloaf in the shape of a flattened ovals about 3" long and 1/2" wide.
  • Deep fry meatballs without cooking fully.
  • Sautee tomato paste with 1tbsp frying oil, add oregano, continue sautéing.
  • Add water, boil and turn off the heat.
  • Lay deep fried meatballs in a deep oven pan (at least 2" deep), add fried potatoes, peppers and tomatoes in order.
  • Spread tomato paste sauce on the top of everything.
  • Cook in the oven 375F for about 1/2 hour. Enjoy!

February 22; Carrots and Mexican squash in Yogurt Sauce

Cooking Time: 15 min


  • 2tbsp olive oil
  • 3 Mexican squash (coarsely grated)
  • 3 carrots (coarsely grated)
  • 1lbs yogurt
  • 2 garlic gloves (finely crushed)
  • Fresh chopped dill for garnish


  • Sautee carrots and Mexican squash separately with one tbsp. olive oil in each pan until they get tender.
  • Mix with yogurt and garlic, stir well.
  • Garnish with fresh dill. Bon appetite!

February 22; Tres Leche Cake / Islak Kek / Wet Cake



  • 6 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp. vanilla powder
  • 1 cinnamon stick (optional)
  • 1 can 12oz evaporated milk
  • 1 can 14oz sweet condensed milk
  • 1 can 14oz regular milk

Icing & Topping:

  • Cool whip cream
  • Fresh strawberry, blackberry and raspberry


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch rectangle or 15 inch round baking pan and lay the cinnamon stick at the bottom of your cooking pan.
  2. Beat eggs and sugar well for about 10 minutes.
  3. Add flour and vanilla, continue to mix.
  4. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Spread whip cream over the top of cake and decorate with fruits. Be sure and keep cake refrigerated, enjoy!

Friday, January 31, 2014

Sultan's Delight (Sultan Lokumu)


  • 1 cup flour
  • 1 cup sugar
  • 1 Lt low fat milk
  • 1/2 stick unsalted butter
  • 1 pack vanilla sugar
  • Whipped cream
  • Shredded coconut and crushed walnuts for decoration
Mix flour, sugar and milk in a pan, turn on the medium heat and stir constantly until cooked. Turn of the heat, add butter and vanilla mix with a high speed mixer for about 10 minutes, until the mixture become fluffy. Wet a shallow plate but big enough to hold all the mixture with water. Pour the mixture in the plate and make a thin layer. Place in refrigerator for at least 1 hour. Cover the top with whipped cream and cut into 2'x4' rectangles. Fold the rectangles and sprinkle with coconut.

Stuffed Vegetables with Ground Beef (Etli Dolma)


  • 2 tbsp olive or canola oil
  • 1 lbs ground beef
  • 1 medium onion, finely chopped
  • 2 gloves of crushed garlic (optional) 
  • 2 tbsp Tomato paste
  • 1 tbsp Pepper paste (optional)
  • 1 tsp Steak Seasoning (optional)
  • ½ lbs medium-grain rice (optional: soaked in hot water with a pinch of salt for about 15-20 min or even boil about 5 min depends on how much you like your vegetables cooked)
  • salt
  • 2 cups tin diced tomatoes
  • 1/2 tsp Black pepper
  • 1/4 tsp Cumin
  • ½ bunch Italian parsley, finely chopped
  • ½ tsp dried mint
  • 2 small tomatoes, sliced
To stuff
  • 2 small eggplants
  • 2 Mexican squash
  • 1 bell pepper
  • 2 medium to large tomatoes
Heat all but 2 tablespoons of the olive oil or canola oil in a large saucepan. Add the ground beef some salt and fry over medium heat for 5-8 minutes, stirring occasionally, until the ground beef changes the color into light brown, add onions, stir a little bit. Add the rice and continue to stir for a few minutes. Add tomato and pepper paste, the diced tomato, extra salt, pepper and cumin and turn off the heat. Add herbs, leave to cool a little.

Cut the stems from the eggplants and hollow out the flesh using a small melon baller or teaspoon, leaving a shell about ¼” thick. Cut the squash in two from the center and scoop out the flesh as for the eggplants. Slice the tops off the bell pepper remove the seeds. Slice the tops off the tomatoes without cutting all the way through if you can, so the tops stay attached like lids and scoop out the flesh.

Fill the vegetables with the mixture and arrange in the base of a wide saucepan or frying pan. Fit them in snugly so they stay upright. Decorate the tops of the eggplants and zucchini with slices of tomato and sliced tops from bell pepper. Drizzle over the remaining olive oil and enough warm water to come 1–2” up the sides of the vegetables. Cover with a lid and simmer on medium heat for around 20 minutes.

Cacik - Yoghurt Sauce with Cucumbers (Turkish Tzatziki)

·       2 lbs whole milk yoghurt
·       1-2 small cucumber, peeled, grated
·       1 tbsp olive oil
·       1 garlic clove, crushed
·       2 tbsp dried or fresh mint
·       1 tbsp dried or fresh dill
·       ½ cup water
·       ½ tsp salt

Combine all the ingredients with ½ cup water and ½ tsp salt in a bowl. Makes about 4 cups. Cacik will keep in an airtight container in the fridge for up to 2 days. 

Friday, November 1, 2013

Turkish Meat Braising (or, pot roasting, or Turkish Meat Casserole)

Prep. Time: 5 min.
Cook Time: 2 hr.


  • 4 lbs beef or lamb cubes (about 1/2 sq3)
  • 1 lbs lamb fat, diced
  • 1 tsp sugar
  • Salt

  • In a deep pot or casserole, spread half of the lamb fat evenly.
  • Place the meat cubes on top of the first layer of fat.
  • Put the other half of the fat as the third layer on top.
  • Sprinkle the sugar.
  • Simmer at low heat on stove top until the meat is tender (about two hours).
  • Add the salt before turning of the heat.
  • Serve hot.

Tuesday, October 29, 2013

Red Lentil Soup (Easy & Quick Style)

Prep. Time: 15 min.
Servings: 4

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1 teaspoon dried mint
1 teaspoon ground black pepper
1 teaspoon salt (to taste)


1 Place the red lentils in a colander and rinse.
2 Sift through to remove and debris or damaged beans.
3 Place the washed and cleaned lentils into a medium pot with the stock.
4 Bring the pot to a boil and reduce to a simmer.
5 Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
6 Cook for 20-30 minutes until the lentils are tender.
7 Pour 1 tablespoon flour in a dry skillet, stir stir constantly until evenly browned and reaches golden brown color.
8 Add browned flour, salt and pepper to the cooked lentil.
9 Place a handheld blender into mixture and blend briefly.
10 Add dried mint.
11 Heat through.
12 Serve.


Baklava Recipe

1 pack phyllo dough
1 cup butter 
2 cups walnuts ( finely chopped)

2 cups sugar
3 cups water
1/2 teaspoon lemon juice

  1. Preheat oven to 375 degrees F.
  2. Chop nuts in food processor. Unroll phyllo dough. Cut whole stack in half to fit pan.  Put one half in the pan. Spread the walnuts evenly on the dough. Put the other half of the dough on the walnut layer. Cut the dough evenly into small squares.
  3. Melt the butter in a stove-top pan until it gets caramelized. 
  4. Pour the hot melted butter on the prepared dough.
  5. Bake 20-25 min. until it gets brown.
  6. Take the pan out of the oven, after it settles down for a couple of minutes, pour over the syrup (syrup should be at room temp.).
Put the ingredients in a pan and let it simmer on a medium heat for about 20 min. Then let it cool, syrup can be made ahead of time.

Thursday, October 3, 2013

Chicken Meatballs in Yogurt Sauce

Prep. Time: 20 min.
Cook. Time: 20
6 servings

Chicken meatballs,
  • 1/2 lb. ground chicken
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. finely chopped parsley
  • 1 tsp. Vegeta (all purpose seasoning)
  • 1 package Fant mix (mixed with 1/2 cup of water)
  • 2 tbsp. vegetable oil for cooking
  • 4 gloves of garlic
  • 1 tbsp. flour
  • 1 tsp. paprika
  • 2 cups of warm water
Yogurt sauce,
  • 5 green Anaheim peppers (roasted and peeled)
  • 2 cups labneh yogurt (*)
  • 2 cups sour cream
  • 1 tsp. salt
  • vegetable oil for sautéing peppers


  • Mix all ingredients except flour, garlic, paprika, warm water and vegetable oil.
  • Make little balls about 1 1/2" in diameter and lightly fry in a pan with vegetable oil until absorbs all its juice.
  • Use the oil to in the pan to sauté garlic and flour after removing all meatballs. Add paprika and meatballs. Cook thoroughly.
  • Slice roasted and peeled green peppers.
  • Lightly sauté in the pan, remove from heat, add labneh yogurt and sour cream, mix well.
Serve meatballs with yogurt sauce.  Bon appetite!

(*) Strained yogurt or labneh is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. (Source: Wikipedia)

Friday, September 27, 2013

Puslica Torta / Bosnian Cake

Bosnia is often used singularly to refer to the country of Bosnia & Herzegovina, a European country bordering Croatia, Serbia and Montenegro. Due to it's close proximity to Croatia there are several dishes which overlapped with Croatian foods. Bosnia & Herzegovina is almost entirely landlocked except for a tiny 20 km of coastline along the Adriatic Sea. Bosnian food is largely Mediterranean but with strong Turkish and Central European influences.

Prep Time: 45 min.
15 Servings

16 egg whites
0.5 kg sugar
2tbsp vinegar
250gr walnuts
0.5cup of hot milk
5 tbsp sugar
250gr of soft butter
100gr confection sugar 
3cups of heavy cream
3tbsp of confection sugar

Place parchment paper on 10x15'' aluminium jelly roll baking sheet. Butter under and over the paper. Set aside. Turn on oven and set temp. to 300F.
8 egg whites
0.5 kg sugar
Mix very well. I used stand-up mixer and mixed for 10 minutes at speed 4 or 5.
At the end mix in 2 tbsp vinegar and pour into baking sheet. Bake for 1 hour at 300F.

Nutting Filling:

Step 1.
250gr walnuts w/ 0.5c of hot milk (mix together and set aside)
Step 2.
8 egg yolks
5 tbsp sugar

Mix very over boiling water until pale and slightly thickened.
Step 3.
250gr of soft butter w/ 100gr confection sugar mix together until smooth and creamy.
Combine all three mixtures together and set it in re-fridge to thicken up for 30min or so.

Whipped Cream Filling:

3cups of heavy cream
3tbsp of confection sugar

Mix until it reaches consistence suitable for spreading (don't overbeat it).

Cut cake into half lengthwise.
Place half of nutty filling over the first cake layer.
Follow by spreading half of whipped cream filling over it.
Place second cake layer over it. Follow by nutty filling. Spread whipped cream all over the cake.
Let it rest overnight.

Saturday, July 6, 2013

The Secrets of Third Class

1- Add five cloves of crushed garlic, one tsp dried rosemary, one tsp dried oregano, one tsp dried thyme and couple cloves to your olive oil to give a nice fragrant. 

2- Quinea would be a less calorie replacement for bulgur when you make kisir.

3-If you would like to have a buttery taste in carrot balls you could add 1 tbsp unsalted butter while sauteing just before turning off the heat.

4- Baking sigara boregi (Turkish egg rolls) in the oven would be a good option if you would like to avoid from deep frying.

Monday, June 24, 2013

Coconut Covered Carrot Balls (Havuc Toplari - Cezerye)

Cezerye is a semi-gelatinous Turkish confectionery made from sauteed carrots, packed with nuts or pistachios and sprinkled with shredded coconut. The name is derived from the word "cezer", which means "carrot" in Arabic. This veggie dessert is from the region of Mersin / Turkey and traditionally it is shaped in rectangle sheets about 1/2" thick and cut into small pieces.

Prep. Time: 20 min.
Cook. Time: 5 min.
6 servings

  • 3 big carrots (shredded)
  • 20 Ulker crackers (Turkish Graham crackers) (crumbled)
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • 1 cup walnut, chopped
  • 1 cup coconut

  • Lightly saute shredded carrots with oil and sugar in a pan until absorbs all its juice.
  • Add crackers, walnut and mix well, let it aside about 10 minutes.
  • Make little balls about 1 1/2" in diameter.
  • Dredge carrot balls in coconut, place in refrigerator until gets cold and serve.

Veggie Cracked Wheat / Bulgur Salad (Kisir) / Turkish Tabouli

Kısır is the Turkish and different version of a well-known Arabic dish called tabbouleh. Although there are many differences between these two dishes, the main one is that the Turkish tabbouleh has tomato and pepper paste that gives it a nice tangy flavor and pretty color.  In Turkey the recipe for kısır varies from region to region. In Adana they use more water than anywhere else or in Antakya (Hatay) they don't use water at all; they knead bulgur with tomato and pepper paste until it gets soft. However it's made, kısır is made everywhere in Turkey and is loved dearly. It is served sometimes with the afternoon tea, sometimes as an appetizer, and sometimes as a great summer dish you can enjoy when it's boiling hot outside.

Prep Time: 15 min.
4 Servings

  • 1 cup fine bulgur
  • 1 cup boiled water
  • 1 tbsp Turkish red pepper paste (there are plain, mild and spicy versions; I used plain)
  • 1 tbsp tomato paste 
  • 6 green onions, white part and some of the green part sliced thin
  • 4 cucumbers, diced
  • 4 tomatoes, diced
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 1/2 cup chopped dill
  • 1/2 cup chopped lettuce
  • juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • crushed red pepper to taste (omit if using spicy red pepper paste)
  • salt to taste
  • a pinch of black pepper and a pinch of cumin.

  • In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes or until wheat is tender and water is absorbed. 
  • Add all ingredients as follows; tomato and pepper paste, chopped onions, tomatoes, cucumbers, lettuce, herbs and toss with the mix. Combine with the oil, lemon juice, spices and salt. 
  • Mix well. 
  • Chill. 
  • Serve and enjoy.

Turkish Egg Rolls Filled with Feta Cheese (SIGARA BOREGI)

cigar-shaped pastry of paper-thin dough (yufka) stuffed with cheese. - See more at: http://www.deliciousistanbul.com/blog/2011/03/15/sigara-borek/#sthash.B0Aj8060.dpuf
Sigara boregi is a traditional pastry of paper dough (yufka) stuffed with Turkish feta cheese and your choice of leafy greens. 'Yufka; can be replaced with the phyllo dough which is more easily found in the shops around the world than its Turkish counterpart. Instead of 1 yufka sheet you will need about 3 sheets of phyllo.
cigar-shaped pastry of paper-thin dough (yufka) stuffed with cheese. - See more at: http://www.deliciousistanbul.com/blog/2011/03/15/sigara-borek/#sthash.B0Aj8060.dpuf
cigar-shaped pastry of paper-thin dough (yufka) stuffed with cheese. - See more at: http://www.deliciousistanbul.com/blog/2011/03/15/sigara-borek/#sthash.B0Aj8060.dpuf
This fried pastry is perfect with coffee, but can be eaten as an appetizer or side dish.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

  • 1 package of yufka, (8 oz)
  • 1 lb. feta cheese (grated)
  • 4 tablespoons mint (optional) or 4 tablespoons parsley (optional) or 4 tablespoons dill, finely chopped (optional)  (finely chopped)
  • 1 egg - which i forgot to add at the class :(
  • vegetable oil for frying
  • water for sealing egg rolls
Prepare filling:
  • In a mixing bowl combine cheeses, parsley, egg, salt and spices. Mix well and set aside.
Prepare dough:
  • If dealing with yufka then cut the sheet into 12 segments; if working with phyllo – place the three sheets on top of each, half them vertically with a knife and then cut each of the 2 rectangles diagonally so you get 4 equal triangles (or 12, given you have 3 layers). Place each triangle on top of each other and cover with a clean damp cloth to prevent phyllo from drying and loosing its elasticity. 
  • Place 1 tbsp cheese mixture at the larger edge of dough and roll. 
  • Moist the tip of the triangle with water for sealing.
  • Deep fry them until they turn into light brown or golden.  
 Oven Bake:
  • Put the egg rolls on the baking tray covered with baking paper. Before you send your sigara böreği to the oven, brush them first with egg and then very generously with vegetable oil.
  • Bake: Bake at 220 C (430F) for 15 minutes or until golden. Serve sigara böreği hot or warm.

Wednesday, May 22, 2013

Tied Turban Dessert / Sarigi Burma Tatlisi

  • 1 package of phyllo dough
  • 3 cups lightly toasted pistachio nuts or walnut
  • 5 tbsp melted unsalted butter 
  • 3 cups sugar
  • 3 cups water
  • 1 tbsp lemon juice

Prep. Time: 15 min
Cook Time: 30 min.
Total Time: 2 hr 45 min.
10 servings


  • At first prepare the syrup. Pour the water and sugar into a pot and boil this mixture over medium heat until it reaches the right syrup consistency. Add lemon juice, turn the heat to low and boil the mixture for about 5-6 minutes more. Then, remove the pot from the stove.
  •  Sprinkle thinly crushed walnuts or pistachios over them roll the dough from one edge to the other.
  • Use a thin rolling pin to roll the dough from one edge to the other side. Then make the ends around the pin closer to each other and remove the pin.
  • Place the tied turban pastries into a greased baking tray. Pour the melted butter all over the pastries.
  • Place the tray into the oven which is preheated to 375 F. Bake the pastries until they turn into red.
  • 1 minute later than removing the pastries from the oven pour cold syrup all over.
  • You may serve the dessert 2 hours later.