Jun 21st, 2011
by Ugur Samsa.
For cream
- Preparation of dough; Boil 2 cups of water, margarine, salt and sugar together in a pot. Add in sieved flour and cook until the dough doesn’t stick to the pot.
- Cool until tepid, then add in 4 eggs, one at a time, and knead together. Using oiled palms, roll into walnut-sized pieces and set onto a tray. Cook slowly in an oven on medium heat until the dough puffs out and becomes hollow, and the outside is crusty.
- Remove from heat and let cool. Fill the insides with cream using a cream filler. Remove onto a serving plate and pour chocolate sauce on top. If desired, add Creme Chantilly on top.
- Preparation of Cream; Mix together 1 egg, 1 cup of sugar, 3 tablespoons of flour and grated lemon peels with a few tablespoons of milk. Add in hot milk, and boil together while stirring. Once the cream thickens, remove from heat. Stir occasionally as it cools.
Posted in: Desserts.
Tagged: best turkish recipes · chocolate Profiterole · egg · flour · how to make Profiterole · la Profiterole · lemon peels · margarine · milk · Profiterol · Profiterole · Profiterole cake · Profiterole cakes · Profiterole chocolat · Profiterole recipe · Profiterole recipes · Profiterole tower · Profiteroles · recipe Profiterole · salt · sugar · vanilla · water
Jun 14th, 2011
by Ugur Samsa.
- Wash fresh grape leaves, place in a pot with hot, salty water, and cover. Let sit for 1-2 minutes, and then shake. Remove the leaves once they change color (For pickled grape leaves, follow the same directions, but let them sit longer in the water, and sieve).
- Mix ground beef with diced onions, parsley, dill, dried mint, grated tomato, 1 tablespoon of oil, salt and black pepper, and knead.
- Lastly add in washed rice which has been soaked in hot water for 10-15 minutes, for avoid crushing.
- Cut off the stalks and large veins of the grape leaves (If desired, cut large grape leaves in half to make smaller stuffed grape leaves). Put meat mixture onto the leaves, wrap, and set into a pot.
- Add in half a grated tomato and 1 tablespoon of oil, and pour in half a cup of water from the side of the pot. Cook on a low heat until the leaves soften. Serve with yogurt.
Posted in: Grape Leaves, Meat, Mediterranean, Stuffed Food.
Tagged: best grape leaves · best turkish recipes · dill · etli yaprak dolması · fresh grape leaves · garlic · grape leaves · grape leaves recipe · grape leaves stuffed · grape leaves stuffed with meat · ground beef · oil · onions · pickled grape leaves · rice · stuffed food · stuffed grape leaves · tomato · tomato paste · turkish recipes
