Seven-spice cookie ~ Kömbe

May 23rd, 2020 § 0 comments § permalink

The cookie dough is made from a beautiful mixture of fresh ground spices that include mahlebi, mastic, cinnamon, ground cardamom, ginger, clove, ground nutmeg and anice seeds with crushed walnut filling. During Ramadan, these seven-spicy cookies are a tradition of Hatay and Southeast region of Turkey. Almost in every household, large amounts of kömbe cookies are formed with its special wooden moulds then baked or else can be purchased ready from a wood-fired bakery.

These are a classical ritual cookies of Sugar Feast (Şeker Bayramı) as well as perfect for every occasion of Hatay region. During Sugar Feast bayram, people visit each other and the wonderful smell of these cruncy cookies are served to the guests.

  • 150 gr. butter (melted)
  • 100 ml. extra virgin olive oil
  • 100 ml. milk
  • 1/2 cup sugar
  • 1/2 t. baking powder
  • 1 t. vanilla powder
  • 570 gr. flour
  • 1 t. seven spice mixture

for the filling:

  • 1 cup crushed walnuts
  • 3 T. powdered sugar
  • 1 t. seven spice mixture
  • 3 T. sesame seeds to cover (optional)

for seven spice mixture:

  • 6 mahlebi seeds (pastle and mortar with a grinder)
  • 1/2 t. ground mastic tears (grind with a mortar and pestle the mastic tears)
  • 1 t. cinnmon powder
  • 1 t. clove powder
  • 4 cardomom seeds (give the pods a good whack with the side of a knife and take the seeds to grind)
  • 1/2 t. ginger powder
  • ground nutmeg ( grate 1/2 t. nutmeg)
  • 1/2 t. aniseed ( crush the aniseed in a mortar and pestle)

The combination should be around 2 teaspoons. Use one teaspoon for the dough and the other one teaspoon for the filling.

Melt the butter. When it is lukewarm, put to it to a bowl. Add olive oil, milk and sugar until the sugar dissolves. Add the seven spice mixture and stir well. Slowly add flour. Knead the mixture well until the dough will be smooth and soft.

Make the dough walnut sized balls. Fill with walnut mixture to the round shaped dough and close it with hands.

Then press down one side of the filled dough, to the oiled wooden mould to take its shape. Optionally dip them to sesame seeds. (This time, I forgot to dip to sesame seeds.)

Place on a parchament baking sheet covered tray.

Bake them on preheated 160°C oven until the cookies are golden colour.

Home made dark chocolate

April 18th, 2020 § Comments Off on Home made dark chocolate § permalink

Καλό Πάσχα στην Αγριά !

#stayhome #μένουμεσπίτι #Evdekal

Quince wedges in olive oil

December 21st, 2019 § Comments Off on Quince wedges in olive oil § permalink

  • 2 big size quinces
  • 1 medium onion
  • 1 medium carrot
  • 2 cloves garlic
  • 3 T. extra virgin olive oil
  • 2 T. fresh orange juice
  • 1 T. fresh lemon juice
  • a pinch of salt
  • Thoroughly wash quinces, cut in half. Quince is a very tough and spongy fruit so it will be hard to cut.

    Slice into quarters and cut away the core also seeds away. Peel the pieces.

    Slice into wedges.

    Place the slices into a bowl of water with lemon to prevent browning.

    Slice onion into rings and make slim onion rings.

    Peel and slice the carrot.

    Coat the bottom of the pan with extra virgin olive oil.

    Heat the pan on medium high heat and add the onion rings and carrot slices.

    Stir and let cook then add the crushed garlics.

    Add quince wedges and orange&lemon juices. Sprinkle with salt.

    Cook until they are tender.

    Place them into a service plate.

    Serve cold with plenty of lemon and olive oil.

    Homemade pomegranate syrup (sour) ~Nar ekşisi

    December 19th, 2019 § Comments Off on Homemade pomegranate syrup (sour) ~Nar ekşisi § permalink

    The high concentration of antioxidants give heart friendly pomegranates a reputation as a superfood including its rich vitamins.
    Pomegranate syrup is an integral part of Turkish cuisine, especially Southern region of the country.
    The pomegranate syrup is obtained by reducing its juice inorder to make the juice caramelized. This way you provide a thick, tangy, sour and a kind of sticky syrup.
    With your home made version syrup, you can control the sweet ratio balance, as well as it has more rich and intense flavour according to the ready ones.
    The pomegranate sour syrup (nar ekşisi) is highly used for dressing salads, sauces or roasts in Turkey.

  • 500 gr fresh pomegranate juice (approximately 6 medium pomagranates)
  • Preheat oven to 180°C.

    Try to find red grained pomegranates which are generally sour.

    The simplest and easiest way to get pomegranate juice is to cut it into two pieces and press it with a fruit juicer. By this way, you do not need to sieve or filter, more over the juice is flavourful and very intense, preserving all the vitamins of the pomegranate.

    Pour the pomegranate juice to a Pyrex pan.

    Place a tray into the oven and put the Pyrex pan on it and bake until it is reduced by half for approximately two hours.

    Pour the deep coloured syrup to a sterilized bottle and put it to the refrigerator.

    Mini carob rusks with aniseed and walnut

    December 5th, 2019 § Comments Off on Mini carob rusks with aniseed and walnut § permalink

    According to the historians, rusk was consumed by ancient Minoans (in Crete) as it was the only way to have a kind of bread to keep longer without spoiling, during their journeys. They call paximadi (παξιμάδι) to the ancient wonder bread that is rusk, of which various shapes of them are loved in all over the country with many different types.

    It is beleived that, the word paximadi comes from an ancient Greek baker and cook, Paxamos. The double baked bread paximadi word is derived from Greek and borrowed as  peksimet into Turkish.

    Paximadi is a staple food of Greek island cuisine, especially for sailors, farmers and shephards that are away from homes for long periods.

    The classical preferred flour for paximadi is barley which gives its characteristic flavour.

    Nowadays one can find a paximadi with various types, including sweet ones, but not as sweet as a biscuit.

    The sweet ones like these mini carob rusks are commonly served with a cup of coffee.

    • 400 gr + 1 T. whole wheat flour
    • 1 T. brown sugar
    • 1/2 cup carob syrup
    • 1/2 cup extra virgin olive oil
    • 1 cup coarsely chopped walnuts
    • 1/2 cup fresh orange juice
    • 1 T. aniseed
    • 2 t. baking powder
    • 1/2 t. baking soda

    Preheat your oven to 170°C.

    In a bowl, combine orange juice and baking soda.

    Add extra virgin olive oil, brown sugar and carob syrup to the bowl.

    In another bowl, combine whole wheat flour, baking powder, aniseed and walnuts.

    Add the flour mixture to the liquid mixture in batches and make a soft dough.

    Knead 4 small loaves and cut into 2 cm slices, but not all the way through.

    Place a sheet of parchment paper on the bottom of your baking tray. Put the loaves into the tray and bake in 170 °C for 25 minutes.

    Remove from the oven, cut in slices and seperate the pieces.

    Place the rusk pieces to a parchement covered oven tray and bake again for at least 30 minutes with lowered temperature of 160°C.

    Bake the rusks until dry compeletly and all moisture is gone.

    Let them cool and store in an airtight container.

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