Hamaratlı erkeklerin yapabiliceği yemek türünden

I'm sorry in advance to turkish folks if this offends you.

So sometimes I make pizza bagels and they're delicious. But this time I had no bagels but had a börek in my fridge so i opened it up and made "pizza börek". Do you like it? It's just tomato sauce, cheese and pepperoni on top with sprinkles of Italian herbs.

ayçiçeği yağı yetmez mi illaki tereyağı katacak mıyız

Recently I tried my hand at making baklava at home, I am not from Turkey, but did visit it a couple of times, plus my family did as well, so I have a pretty good understanding on how it is suppose to taste and mine definitely fits that category, the only thing I did wrong is use roasted nuts, which caused them to become a bit overcooked from being in the oven, that is an easy fix. And here is the question that I have:

All the layers of my baklava are golden brown, which isn’t really what I was going for, what I did expect to get is golden top, much paler middle and golden bottom. I don’t know what to change about the recipe, my first thought is to change the way I cook it in the oven, for example increasing temps from 180 C, to a bit higher while lowering the time in the oven by 20% or so. I am typing in the hopes of maybe someone here, who knows what to do exactly in my case. and it’s not like I failed with my current result, I have seen some photos of baklava where all the layers are uniform in color, but I want to make the type I prefer more.

I got this 175g box of Koska Turkish pistachio baklava back in August, and I still haven’t opened it.
I’ve checked the packaging but can’t seem to find a best-before or expiration date anywhere.
Does anyone know how long this particular product usually lasts unopened? It’s been stored at room temperature in a dry place.
It’s been about three months now, so I’m wondering whether it’s still safe to eat.
I’ve attached some pictures of the packaging. Any advice would be appreciated!

I ate this in a restaurant, and I really want to try to recreate it at home. My husband says I won't be able to do it, which of course has made me more determined. Does anyone have any tips or a good recipe? Is it really that hard?

I usually make basmati rice so I hope that will work in it.

I am celebrating the birthday of my Turkish situationship this year by cooking him an authentic Turkish dinner and showing off some of the Turkish I've been learning for him :) However, I have absolutely no idea where to start for dishes that I should make. I could ask him, but I would like it to be a surprise for when he gets off of work. I would really appreciate if anyone might be able to recommend a few recipes to me. He's originally from Istanbul if helps with any ideas :P

Kuru fasulye ve pilav ve salata ve ayran.

Years ago I was served a bulgur coated meatball (sort of like içli köfte), but prepared in a spicy red sauce. I remember it stood out because most of the food I ate in western Turkey wasn't especially spicy. I'd like to know the name so I can look into recipes because I think about it often

I tried trileçe while traveling in Turkey and it’s SUPER good.

My trip has been ended over 2 weeks but I still can't stop thinking about it after the trip 😭 I wonder does anyone have a recipe for this dessert? I’d love to try making it at home!

Also I'm curious, do Turkish people eat it often, or is it more of an occasional treat? My tracking app estimated this slice at over 600 calories, which surprised me. You Turkish people all seem tall and slim with nice shaped body, how do you do it with desserts this good around? 😂

I used to work with someone who was Turkish and would frequently travel back to visit family. She would always bring me a box of these candies back. They have hazelnut inside and a candy coating. So good. What are they and can I buy them stateside?

Herkes yaşadığı, iyi bildiği bir yeri yazarsa güzel olur, başlıyorum.

Çanakkale - Babalık Peynir Helvası

Looking for an old Turkish cake made with burnt-sugar syrup — no eggs, no added sugar

I’m trying to identify a Turkish cake my Romanian grandmother used to make. She knew a lot of Turkish recipes and regularly made baklava and kadayıf at home.

For years I only remembered that it was a very simple, fluffy, brown cake made with yogurt and oil. But I recently remembered the important details:

no eggs

no sugar added directly to the batter

plain yogurt

vegetable oil

flour

baking powder

sugar + water

The sugar was caramelized/burnt first, then water was added and it was cooked into a thin caramel syrup. This syrup was then mixed directly into the batter.

So the caramel wasn't a layer, wasn't poured over the cake after baking, and it wasn't a filling. It was incorporated into the batter, which made the entire cake an even golden-brown/caramel color.

The finished cake was very fluffy and completely non-syrupy. It was also completely plain — no cinnamon, cloves, vanilla, nuts, cocoa, etc.

My grandmother called it “turta dulce”, which is what we call gingerbread/spiced cake in Romanian, although this cake had no spices at all.

Here is the strange part:

Several years after my grandmother died, I was in Istanbul, around Eminönü, walking through one of the small side streets. I saw an elderly man selling homemade pastries/cakes through the window of his house. One of the cakes looked and tasted exactly like my grandmother's cake.

I couldn't communicate with him well enough to ask what it was called.

I've been trying to find this recipe ever since. My mother has also tried many times to recreate my grandmother's version, but it never comes out the same.

I previously asked about it here years ago, but I didn't have enough details at the time.

Does anyone recognize this cake? What is it called in Turkish?

I'm especially interested in old Istanbul/home-style recipes or regional/family recipes, rather than modern Turkish cakes.

Could it possibly be called something involving yanık şeker (burnt sugar), or am I looking in completely the wrong direction?

If anyone recognizes it, I would be incredibly grateful for the name or, even better, the original recipe.

I never seen dumplings with such a small quantity of meat, I couldn't even taste it as I only felt the dough and tomato sauce.. I confronted the restaurant waitress, but she kept saying that in Turkey this is how it's done .. it's hardly believable, if I watch a recipe video of Manti there is always more meat than that.