PrisciLLa's EarThLy DeLights

Turkish Henna and Lemon Cologne

The Turkish Mother just returned from The MotherLand

{Priscilla says: in more ways than one}

This is all I asked for,

my two greatest treasures:

Henna

and

Lemon Cologne.

Henna ~ self explanatory!

{Priscilla says: Red, Baby...Red!}

I'll use it for my Hair and Skin.

The Lemon Cologne IS Turkey to Me.

One whiff and I am back there in a HearTBeaT.

It's basically a Lemon scented light cologne

that is used to freshen up

It's a bottLe fuLL of HaPpy.

Just a few bits and bobbles and goodies

to ease the wait of actually making it back to Turkey.

Thank You!!!

PrisciLLa's EaRThLy DeLighTs

Turkish Cookies

Turkish saugsage and eggs

Pronounced "soo~juk"

If I totally want to score points with The Chook Man,

I will cook this for Hims.

Turkish sausage is this heavenly combination of taste.

Not to sausage~y, or hot doggy,  it has a tang to it.

The way my Mother always made it was to slice it,
cook slightly on both sides,

and then add the eggs.

 

I turn the heat down a bit, to a high!med

to give the eggs time to cook without burning.

 The two foods balance each other out wonderfully.

It's definitely a nice change up from Bacon.

I always drink mine with Hot Tea and 

prefer to eat this for breakfast.

The Chook Man will eat it anytime of the day,

mostly lunch or dinner with a good Beer.

It's a simple hearty meal.

Turkish Ice Cream sandwich...Out.of.this.WorLd~

  ok, so its just really damn good.....and delicious.

Many of the things I delight in are Turkish;
Turkish Delight being one of them.

But that's for another day, another bloggy spot.

Today is the Turkish Ice Cream sandwich. 

That's what I call it anyway.

It's this HUGE wafer disc, about the size of a plate,

and is layered with a thin thin layer of sweetened tahini

You break it in half, 

add Ice Cream to one half,

Squoosh the other half on top,

and you have

Turkish Ice Cream Sandwich.

I'll never forget the first time I saw A Turkish Lady eating one. 

She had like, 3 or 5 different {small} scoops
of Dondurma {Turkish ice cream} 

on this wafer disc.

I was, Fascinated!

Dondurma is the name for Turkish Ice cream, and is thicker and chewier than ours. 

The Flavors taste real, not added. 

Since I don't have access to Turkish Ice cream 

{but is one of three we will be trying to make this summer} 

I used regular Neapolitan. 

and only two scoops!

I rarely get to feast upon these, once every year or two.

Today, I splurged. I indulged. 

Was it worth it? 

Damn straight.

Halva

http://www.todayszaman.com/tz-web/detaylar.do?load=detay&link=137059

Dondurma

http://www.thekitchn.com/thekitchn/flickr-find/flickr-find-chewy-turkish-ice-cream-060932

Wafer Halva

http://www.tulumba.com/storeItem.asp?ic=FB500269FR894

Berek, a Turkish meatpie

 OMG.

This is My Absolute ALL~time EVER Favorite Turkish Dish.

Berek;

a Turkish Meatpie.

The Turkish Mother is the Best when it comes to making it too.

and now, 

it is Mine!

It's not complicated, but does take a bit of time.

Worth it!

Let's just jump right in.

Ingredients:

1 1/2 pds ground meat

1 medium onion, chopped {more than diced, less than finely chopped}

1/3 cup {italian} parsley, chopped

1/2 tsp salt

1/2 tsp pepper

*************

1 1/2 cups milk

1 stick of butter

1 egg

1/2 tsp salt

1/4 to 1/2 tsp pepper

*************

1 egg yolk

1 pack Yufkay {dough}, split

A whisk

A 13 x 9 pan

Preheat over to approx *370

Brown the ground meat.

Add the chopped onion to the browning meat; 
cook until wilted, not browned.

Add the salt and pepper, cook for a few minutes to meld flavor, 
then drain.

 

 

Warm the milk;

pour butter into milk while whisking 
{save a little butter for the top; approx 1/4 cup} 

then whisk egg into the mixture.

 

Mix the parsley into the meat & onion mixture.

Spray the pan generously with Pam.

Mix the egg yolk into the saved butter; whisk.

Open the package of dough.

Separate the triangles and start layering the side FIRST.

We used 6 triangles for the side. 

Don't over lap to much. You're only going to do on layer on the sides; when You layer the bottom it will build up and take care of the sides.

Next, layer the bottom. 

Put the first layer down, and spoon about 2 Tbls of the milk mixture on to the dough and brush to cover.
STIR MILK MIXTURE EVERY TIME BEFORE YOU BRUSH.
Do not do the sides.



You will do every layer like this. 
Dough; milk mixure.

We did 5 layers {of 3 triangles} on the  bottom

{2 whole triangles, 1 split}

Now add the ground meat mixture.
{meat mixture should not be hot; warm, but not hot}

Pour about 6 Tbls. of milk mixture over meat.

Start layering the top.

Same as the bottom layer.

Dough; milk mixture.

Pierce top {to the middle of the top layer of dough, not to meat}

Brush with eggyolk/butter mixture.

Cook for 45 mins.

Watch for a golden crispy color and texture.

 

Let cool;

Put on kettle, make some tea, and grab a generous serving.

Accompanied perfectly by a good book.

{try experimenting with added ingredients like feta cheese}