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Turkish bread

Turkish bread

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I've had this bread on the waiting list for about two years. I studied the preparation technique a little more. I took my heart in my teeth and gave it a beating. I do not regret, you get a bread like tender and fluffy glue. The taste and consistency of this bread brought me a pleasant surprise. I will definitely do it again. It goes perfectly on the picnic table. This is how to amaze the guests: D
"homemade dough"

  • 500 gr type 650 flour
  • 25 gr of fresh yeast
  • 2 tablespoons oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 125 ml of warm water
  • 250 ml milk at room temperature
  • 2 tablespoons sesame mix, black and white

Grease: 1 egg yolk +1 tablespoon yogurt +1 tablespoon olive oil

Servings: 1

Preparation time: over 120 minutes


  1. The fresh yeast is crushed and mixed with water heated to 45 degrees with oil, sugar and a little white flour.

  2. Sugar helps activate yeast.

  3. Salt slows down fermentation but must be put to taste so add only once with flour.

  4. Allow the yeast to ferment for 15 minutes. You will notice that the thin dough makes bubbles.

  5. Mix the mayonnaise that ferments with milk at room temperature and slowly incorporate the flour and salt.

  6. You can also make the kneading from this moment with the food processor.

  7. You get a fairly soft and sticky dough, but that's the way it should be.

  8. Cover the dish with a napkin and leave to rise in a warm place for 30 minutes.

  9. After thirty minutes, remove the dough from the bowl and form a ball.

  10. On a tray with a floured baking sheet, spread the dough in an oval or round shape, lightly with your fingers from the inside to the outside.

  11. Mix a teaspoon of flour with 2 tablespoons of water. Soak your fingers in this mixture and draw the lines for the model. First the outline and then you can make squares, rhombuses or serpentine lines.

  12. If these lines were not made for the model, the dough would swell and the specific line would be lost.

  13. Cover the tray again with a napkin and let it rest for 15 minutes.

  14. Grease the entire surface of the glue with the mixture of yolk, yogurt and oil.

  15. Sprinkle tasty and healthy sesame seeds on top.

  16. Put the tray in the oven heated to 200 degrees for 25-30 minutes, until the bread is nicely browned.

Good appetite !!!

Tips sites


The dough obtained will be soft. It is essential for the success of Turkish bread.


You can sprinkle sesame seeds in the tray and you will have them at the bottom of the stick.

Mihaela Bilic offers us 7 tricks to get rid of fat: "It is best to eat…"

To get rid of the stomach we must have three main meals a day, to give up sugar, alcohol and foods prepared in the traditional style, but also not to eat carbohydrates after 6 pm.

Diet plays an important role in melting the fat accumulated around the abdomen. Nutritionists say that in order to get rid of the belly, we do not have to have a drastic weight loss diet. "A little food order is required in the rhythm of the meals, in terms of the amount of food we put on the plate, but also in the way it is prepared", says Dr. Mihaela Bilic, nutritionist and author of the book "Health tastes" .

She made a list of dietary rules that we should follow if we want to get rid of unsightly belly:

● Get used to having 3 main meals a day. This rule will not only help you get rid of unsightly belly, but will also help you lose a few pounds. "The effort of digesting food and eating it every 4-5 hours helps the metabolism to burn more calories than when there is only one meal and that in the evening," says the nutritionist. According to her, a day when you "skipped" a meal is a day when you did not lose weight, and the calories that come after are assimilated faster and transported instantly in storage fat.

● Remove "heavy" food from the daily menu. This category includes traditionally cooked dishes, those that are high in fat and contain minced meat. These dishes include beef salad, sarmale, schnitzel, meatballs, cream sauces. "When you want to get rid of the fat around the belly, you should opt for dietary options: grill or oven, wild meat, tomato sauce, spices and herbs," recommends Dr. Bilic.

● Avoid foods with high caloric density. Products that have many calories concentrated in a small volume, such as sausages, cheese, margarine, sweets and fast food, should be replaced with products that have low caloric density and high volume. This includes lean meat, fish, milk, yogurt, fruits and vegetables.

● Resize portions and the number of dishes served at one meal. "Because we are more and more sedentary, we have to give up the classic succession: appetizer, soup, main course and dessert. Two dishes are enough, and the soup must be one of them. This will fill the stomach without a high calorie intake and will ensure the feeling of satiety for a long period of time ", the nutritionist beggar added. The doctor says that in order to get rid of the belly, we need to reduce the amount of food on the plate by 30%.

● Give up sugar completely. This ingredient contains a lot of empty calories, without an intake of nutrients. "Due to the speed with which it is absorbed into the blood, it causes an increased secretion of insulin, a hormone that additionally stores fat in the abdomen," explained Mihaela Bilic. For people who can't give up dessert, they can opt for a fruit salad.

● Remove the alcohol. Beer is also on the list of forbidden foods when we want to get rid of the stomach. "Most alcoholics have an excess weight from both the calories of alcohol - it contains 7 calories per gram - and the generous intake of fatty and salty foods that go well with alcohol," says the nutritionist. Alcoholic beverages have the ability to reduce the burning of stored fats and promote the conversion of food calories into adipose tissue.

Mrs. Kureysa's Turkish bread recipe from the Turkish soap opera Earth Law: Pide

Whoever has been to Turkey on holiday at least once and tasted the Turkish culinary delights is impossible not to have fallen "in love" with their dishes. And all those wonderful dishes are always accompanied by PIDE, the famous Turkish bread that is also mentioned in the following recipe. Specifically, Mrs. Kureysa, the famous character from the Turkish soap opera "Law of the Earth", broadcast by Euforia TV, holds the secrets of the most delicious Turkish bread, which she reveals, for the first time, for

Pilaf maklube - Turkish recipe

From my internet searches, maklube would mean upside down, and a dish with that name can only be upside down. This hand.

From my internet searches, maklube would mean upside down, and a dish with that name can only be upside down. This Arabic food is made in many parts of the world, here I will show you the Turkish version.

what we should have:

2 glasses full of rice
1/2 kg of beef, pork or sheep
1-2 dried onions
1 glass of chickpeas, corn or boiled peas
1 carrot
4-5 tablespoons oil
5-6 tablespoons yogurt
salad vegetables (tomatoes, lettuce, cucumbers, carrots, radishes, etc.)

How do we proceed:

To start, put the cut meat into small pieces with 2-3 tablespoons of oil, 1 teaspoon of salt and 1/2 glass of water to harden well. If you have a pressure cooker it is done faster (detailed recipe). Meanwhile, prepare the vegetables as for the salad, clean the two onions and the carrot and cut them into round slices, soak the rice in warm water with 1 teaspoon of salt and wait. Eventually we can take care of other household chores or we can best prepare a coffee, each according to his taste.
When the smell of hardened meat begins to be felt, we run to the kitchen to see if we can save a few more untanned pieces that we can use for food. (If there is nothing left to do to resuscitate the hardened meat, we implement plan B, ie we quickly make a rice pilaf with boiled corn or chickpeas and we mix the vegetables in a tasty salad and at the table we do not blow any a word about our initial plan.)
If luck is on our side and the meat has not burned, we can move on to finalizing the food. So wash the rice well in several waters until the water comes out clear and, after draining it well, put it to harden in a non-stick pan with 2-3 tablespoons of oil and 1 teaspoon of salt. Stir over high heat until the rice starts to shine and become translucent. We turn off the heat and leave the rice on hold.
In another saucepan put 1-2 tablespoons of oil at the base and place the onion and carrot slices as aesthetically pleasing as we can. At this stage, I used a round cake shape with holes in the middle.
Sprinkle the boiled chickpeas or corn over the onion and carrot and then cover everything with the hardened meat.
Cover the meat with the hardened rice and place the remaining carrot and onion slices on top. (Only the onion appears in my photo because in the meantime the carrot had been gnawed by my little prince, probably out of love for bunnies.)
Add 2.5-3 glasses of water (the water should not come to the surface, but just be intuited), cover the pan with a lid as tight as possible (I covered the form with aluminum foil and placed it a suitable lid) and put the system on low heat for about 20-30 minutes. When all the water has evaporated it means that the food is ready. Now we should turn the pan upside down on a tray or plate larger than the diameter of our pan. And of course we are very careful not to get burns of different degrees on our hands, so we use as many kitchen towels as we need.
If we manage to turn the food over without accidents, we do not hurry to raise the pan because until the final completion we risk the meat to cool down. So we leave the food turned over and covered with the pan and we take care of the final appearance. Garnish the edges of the plate around the pan with salad and yogurt as nicely as possible. I used lettuce, grated carrot and red cabbage rubbed beforehand with a tablespoon of vinegar.

National characteristics of Turkish cuisine

It is eaten hot and can be covered with pistachios, kaymak or ice cream. In a piece of baklava are thirty-five layers. Polenta with spreadable cheese and eggs & # 8211 MUHLAMA, an excellent recipe, on the Turkish Black Sea coast, on. A classic Turkish breakfast, better known as kahvaltı. MAK) instead of regular butter. Turkish Desserts You Must Try Not To Be Baklava. Some revan recipes also add an extra touch, like. This month the recipes from Turkey. Turkish juice (Turkish juice). Turkish halva: what writing it is made of, types of air halves, benefits and harms. For the first time, a recipe for Turkish delight was written in the century.

Turkish cuisine is a descendant of Ottoman culinary traditions. Southeast Turkey is famous for kebab, baklava and kadayif recipes. Traditional Turkish alcoholic drink with Rakı pineapple flavor.

Our bread & hellip additive!

Basic product in the Romanian diet, with an incredible variety of shapes and compositions that are more and more elaborate and healthier (in the past), or less healthy (in the present gray).

Like beer, bread should be made from: flour (cereal, potato), water (drinkable, not too chlorinated as it stops the development of yeast), salt (never should but…), spices (bay, rosemary, basil, coriander) if necessary and of course brewer's yeast (Saccharomyces cerevisiae) preferably not genetically modified.

This is what the composition of a healthy and nutritious bread should look like, and this is how it appears in the definition given in the Explanatory Dictionary of the Romanian Language, a definition that I give in full in the following:

Ehe, but those times are long gone!

Now whey is king, be it powder, or demineralized or degreased, or sweetened, or a little of all this together or just in various associations, with different proportions of the 3 terms, and this despite the fact that bread is presented as being (or not) fasting, that the producers will not change the composition to respect the faith of the simple and gentle man who represents most of the inhabitants of these lands, and food additives also dirty copiously healthy bread once, turning it into a poison which we consume, volens - nolens, as otherwise than daily, and the dyes used by the producers also help us to mimic that we eat wholemeal or black bread, healthier.

Meanwhile, the sick minds in the system have created and put into production a new invention, the premixes with additives from which you can make bread without adding live yeast. And the breads made in this way are absolutely impeccable in appearance.

Then the same sick minds added flour so that you could not bake something at home without enjoying the additives so "healthy" that we have increased the number of stomach and colon cancers to alarming levels, but what matters to some , the important thing is that we have aligned ourselves with what is in the wild west, now we respect and do only what Europe and Brussels and the rest of God want with mercy.

The seeds to be put in the bread, but also the banal potatoes, have all come to represent potential dangers, either due to the numerous procedures applied to them, this to last an eternity and not to spoil prematurely, or due to irradiation, so as not to germinate somehow.

Does anyone remember how long the bread with Brasov or Rasnov potatoes remained fresh? A whole week! And this happens without the intake of more or less carcinogenic additives, but mostly toxic alike.

A former foreman from a famous Bucharest company reveals an entire industry in which the magic of chemistry, adjuvants and additives become the basic ingredients of the bread consumed by most Romanians. The former employee claims that everyone in the bread industry will always declare that their bread ingredients are natural. "But this is just the 'official' version!", this for that they are still made here and there, small and large… (!). that is, the tricks, that is, the more secretly, the longer you keep it”. Our source states that the production process is an extremely delicate subject for companies and we have found that they will always try to keep certain stages of production out of the eyes of consumers.

A national distributor and an international producer of industrial enzymes confirmed the presence of their enzymes in the bread produced by many large companies operating in Romania, including in its list almost all major domestic producers. This is while most of the management of these companies contacted vehemently denies the use of enzymes in baking processes. The situation is completely different regarding the premixes.

The term "premix" is currently missing from DEX, but we find it as a "mixture" with the definition:

but the Merriam Webster online dictionary still gives us a clear definition of the term:

Definition of PREMIX: a mixture of ingredients designed to be mixed with other ingredients before use.

that is: a mixture of ingredients designed to be mixed with other ingredients before use.

This mixture directly contributes to obtaining bread added with countless E's! Enjoy! For practical "tips" on their use you can continue here.

Personally, I do not recommend anyone to use them to make bread or cakes at home, but everyone is free to live as they want. But when he goes to bed, he will sleep like that!

According to Novozymes, the use of industrial enzymes decreases the fermentation period, thus contributing to lower costs and especially increasing profitability, while ensuring a constant quality of bread. Also with their help, bread can be produced from less traditional ingredients such as various premixes from various cereals. Certain types of enzymes are used strictly for the production of bread with a low gluten content.

The Danish company Novozymes is one of the largest producers of industrial enzymes in the world. The Danish company is an active presence on the Romanian market. From a scientific point of view, "Enzymes are proteins with active centers that catalyze a certain reaction" according to "Biochemistry Course - Angela Popescu, 1993".

Translating from the company's website, we obtain the following statement: “Novozymes manufactures industrial enzymes using submerged fermentation processes. Basically, carefully selected microorganisms are carefully grown in special containers that contain a nutrient soup (fermentation medium) and a high concentration of oxygen (aerobic conditions). When microorganisms break down nutrients, the desired enzymes are produced. ”

Some enzymes are extracted from the biosynthetic medium either after submersion of microorganisms, or are produced by submersive fermentation of genetically modified organisms (apparently the extracted enzyme protein is not modified by the genetic manipulations to which the microorganism is subjected). Industrial enzymes are not considered additives or ingredients. The reason is simple: when used in the recommended doses, once they fulfill their role, they become thermally inactivated protein in the baking process and can no longer be detected in bread. However, they are used especially only in the fermentative stage (obtaining mayonnaise) for bread production and less often in the baking process, although the fermentation takes place for a short period and in this manufacturing stage.

A former employee of the factory in Valcea claims that, for the producer, quantity is the most important and only then quality, and with the help of premixes and industrial enzymes a much larger quantity of improved quality bread can be produced and obviously with low costs.

“You don't have to take a very good quality flour, which is more expensive in general. You can get a much poorer quality flour, which of course you buy and much cheaper, and then, with the help of these added premixes to mix it properly so as to compensate for the lack of flour quality and you can thus obtain a higher quality. good but also a larger amount of bread and all this at almost exactly the same price. ”

In other words, a wonderful find of the great local producers, these premixes!

There is no regulation in the European Union regarding the use of industrial enzymes in bread-making processes. There is no list of enzymes considered safe or those generally accepted by the Member States of the European Union.

Jan Op Gen Oorth, A spokesman for the European Food Safety Authority recently said the following:

"Most enzymes are adjuvants for processing ingredients. Food aid is not regulated at European level, but national laws apply. "

What laws do not exist in Romania! According to the current legislation, we have absolutely no specific law to regulate and especially to establish the way to control the use of enzymes and at the same time no lists to list at least those already used.

The manufacture of bread depends, in absolutely any season, on the quality of cereals and yeast. Sometimes these ingredients may be of poorer quality and may not meet production standards.

Most of the enzymes used in the bakery industry are industrial enzymes produced by Novozymes (Denmark), a well-known company specializing in various food biotechnologies. The former employee said that inhibitors for stabilizing fermentation and various flavoring additives are added. Black bread, although it aroused so much interest, so many surveys revealing that it is not natural but colored with caramel, the carcinogenic additive present in Cola-type drinks, is still made in exactly the same way! Because not enough fines were applied and the punishment (read the fine!) Was not stinging enough to prevent the employers from resorting to such cheap scams!

The manufacturing companies say that the use of industrial enzymes makes the bread much more consistent, fluffier, several days in a row, and much more chemically stable, thus extending (bio) chemically, the shelf life and freshness. . At the same time, introducing them into the manufacturing process also means reducing manufacturing time and costs. Sounds good, doesn't it?

In Romania, the National Sanitary Veterinary and Food Safety Authority (ANSVSA) is the one that must deal, among other things, with the safety of bread in Romania. Representatives of the institution say that because industrial enzymes are not considered ingredients, bread producers are not required to declare them. ANSVSA officials believe that there is no state institution that has a list of industrial enzymes that are added to any of the foods sold on the domestic market (bag!).

Apart from an initial control, when a new assortment of bread appears on the market, no agency in Romania checks whether the ingredients on the label match what is in that assortment. Also, no one checks whether the industrial enzymes are used in the dosages recommended by the manufacturer.

Although enzymes used in the beverage and food industry are considered safe and non-toxic, the European Union nevertheless draws attention to their use:

"The food enzyme industry is constantly trying to improve its production technology, resulting in an increase in the number of food enzymes. Over the years, they have become increasingly complex and sophisticated. There may be risks due to their nature and chemical source. For example, allergies, toxicity related to their activity, residual microbiological activity and chemical toxicity. "

The use of industrial enzymes in the modern brewing process is still a debatable practice.

An engineer working in a well-known bread factory in Dambovita told us under the protection of anonymity the following:

"The consumer needs to know what bread to buy. It must also be labeled. It should write on it exactly what bread is made of. ”

In Romania, industrial enzymes are relevant due to the popularity of using these hard-to-ferment cereals, such as corn, malai being a fairly common ingredient on the market in consumer bread. The traditional bread recipe provided 4 (four) traditional ingredients: flour, yeast, salt and water. Statistically speaking, less than half of the bread brands produced locally by multinational companies on the market contain only these ingredients.

No one can say how widespread the use of industrial enzymes and premixes is in the rest of the European Union because they are not considered ingredients there, so there is no public information or official statistics. However, it is certain that premixes and enzymes are mainly used for the manufacture of low quality bread, ie bulk bread and salt-free bread in several regions of Europe.

An explanation regarding the predominance of industrial enzymes and premixes on the Romanian bread market may be that the small manufacturers, who produce bread according to traditional recipes, although many, many, their production is totally insignificant compared to that of large producers, of multinationals present on the Romanian market.

Small producers of bread and bread products say that the difference between their business and that of multinationals lies in the quality of the ingredients used and especially in the time allotted to the manufacturing process. He pays special attention to the yeast from Turkey, one of the most used ingredients since the similar factory in Romania was "helped" to go bankrupt!

The owner of a small bakery in Covasna, a small entrepreneur from Transylvania, told us under the protection of anonymity that he knows very well what industrial premixes and enzymes are, but that he and his wife decided not to use them in business. And success was not long in coming.

"There is no more bread when you use premixes and other… (here DEX prevents me from transcribing the term used!)." He added that he receives almost daily, constantly, offers from various distributors of premixes and industrial enzymes, which constantly ask him to consider the advantages of using their products.

The owner of a small bread factory in Caransebes even remembered that he had been called by a company that sells enzymes and premixes. When he told the distributor that he was not interested in the offer, he asked him: "But how do you make money then?" This is as if selling this honest bread could never be done.

During the documentation in order to make this material, I talked to many bread consumers in Romania but none had heard of the industrial enzymes used in bread making. No one knew what they were or how they worked. At the same time, large bread producers boast, in television commercials, only the use of natural ingredients and, on top of that, the use of centuries-old, traditional recipes for manufacturing. The lack of transparency of the largest industry in Romania is worrying for the consumer who often eats a surrogate that is only called bread.

It is not yet clear whether the National Sanitary Veterinary Authority controls the additives used by bread producers, but it is certain that no one controls the producers in this branch of the food industry regarding the use of industrial enzymes!

Unique solution to make a healthy bread at home:

Look for organic ingredients only at verifiable local producers!

& # 8211 clean water, preferably spring

& # 8211 faina directly from the producer, went to the country, possibly directly to the mill in the village and bought from there

& # 8211 salt, I clearly recommend the salt, never bought in bulk, not necessarily the one from Ukraine, we also have it. I went to the salt mine and eventually got a big Bulgarian for the whole year

& # 8211 yeast pasta (wet, live), not dry (full of additives), of Turkish origin. Give the best results personally tested

& # 8211 other ingredients: bay, rosemary, basil, coriander, poppy, sesame, dill, cheese, lard, hot peppers, oilseeds.

How to prepare fluffy bread with corn, traditional Moldovan recipe

You can read the written recipe below or go directly to the video recipe here:

Mix the cornstarch and white flour, add the dry yeast. If you use fresh yeast, dissolve it in a little warm water, then add it over the flour, if you want, you can let it rise a little.

We make a crater in the middle, we put a teaspoon of salt, we add three quarters of the amount of water, we will see along the way how much is needed.

Knead and add more water, if needed. I used about 450 ml of water.

We put oil and start kneading the dough, from the edge to the inside.

Grease the worktop with oil and knead a little more on the table, it will be easier. The dough should be soft and malleable, as soft as the earlobe. This is the best sample for dough & # 128578

We toss the dough into the table, 10-20 times, after which we knead it a little more.

Fluffy bread with corn, traditional Moldovan recipe

We give it a beautiful shape and leave it to rise for about an hour, it is not a fixed time, it can take two hours, until it grows nicely. When it doubles in volume, we can shape it.

After it has risen, grease the table with oil, turn the dough over on the table and shape it.

We make two rolls of equal length and weave the bread. Place the bread in a cake pan lined with baking paper and leave it to rise for half an hour.

Grease it with water or beaten egg, this way the shell will not crack and will be very fine.

We go to the oven, it must be preheated to a temperature of 160-170 degrees Celsius. In the first 10 minutes, leave the temperature at 160 degrees Celsius, then increase the heat to 170 degrees Celsius for another 40-50 minutes. Total baking takes about an hour.

After baking, remove the bread from the pan, sprinkle with water and leave to cool.

You can make the same dough and cakes (langosi, scovergi) fried in oil or on a pan without oil. They are very tasty.

This bread, after cooling, is sliced ​​nicely, it does not crumble.

Recipes with Gina Bradea & raquo Recipes & raquo Fluffy bread with corn, traditional Moldovan recipe


  1. Keenan

    Wonderful, this is a funny thing

  2. Zigor

    Attempt not torture.

  3. Ardaleah

    Bravo, fiction))))

  4. Gokazahn

    In my opinion you have deceived, as child.

  5. Yukio

    This is a surprise!

  6. Manneville

    It that was necessary for me. I Thank you for the help in this question.

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