Almond Tard

almond tard by you.

serves 8-12
pie dough
10oz/280 g all purpose flours
51/2 oz/150 g generous 3/4 cup superfine sugar
1 tsp finely grated lemon rind
pinch of salt
150g unsalted butter, chilled and cut into small dice
1 medium egg, beaten lightly
1 tbsp chilled water

175g unsalted butter (at room temp)
175g superfine sugar
3 large eggs
1.1/2 cups finely ground almonds
2 tbsp all-purpose flour
1 tbsp grated lemon rind
1/2 tsp almond extract

**..Confectioners` Sugar
                      to Decorate..**

1. Fist make the Pie Dough. Put the Flour, Sugar, Lemon rind, and Salt in a Bowl. Rub or cut in the butter until the mixture resembles fine bred crumbs. Combine the egg and the water slowly, then slowloy pour into the flour, stirring with a fork until a coarse mass forms shape into a ball and let it chill for at least for 1 hour.

2. Roll out the pie dough on a lightly floured counter until 1/8 inch/3 mm thick. Use to line a greased loose-buttom 10inch/25-cm tart pan. Return the tart pan to the fridge for atleast 15 mins.

3. Cover the pastry shell with Parchment paper and fill with dried beans. Baked in a preheated oven 425F/220C, for 12 mins. Remove the beans and parchmenbt paper and return the pastry shell to the oven for 4 minutes to dry the base. Remove from the oven and reduce the oven temperature to 400F/200C.

4. To make the filling, beat the butter and sugar until creamy, beat the eggs one at a time. Add the almonds, flour, lemon rind and almond extract, and beat until blended. Spoon into pastry shell and smooth the surface. Bake for 30-35minutes until the top is golden and the tip of a knife comes out clean. Let cool completely on a wire rack, then dust with confectioners’ sugar. Serve with a spoonful of cream if you like

(lokum )Turkish delight

4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
red food coloring (optional)
1 cup confectioners sugar
Step 1:
Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

Step 2:
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.

Step 3:
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Step 4:
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Step 5:
Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Step 6:
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

Pistachio and Almond Tart with Orange and Cardamom

recepies from

The Traveler’s Lunchbox

for Crust:
225g flour
1/2 teaspoon salt
50g caster/superfine sugar
1/4 teaspoon ground cardamom
250g butter
1 egg yolk

for Filling:
200g blanched almonds
300g shelled, blanched pistachios
250g caster/superfine sugar
1/2 teaspoon ground cardamom
150ml orange juice
4 egg yolks
finely grated zest of one medium orange
pinch salt

for Glaze:
1 egg yolk
2 tablespoons cream

for Topping (optional):
1 pint heavy cream, softly whipped
1 teaspoon rose water
1/4 teaspoon cardamom
mild honey, to taste 

For the crust, combine the dry ingredients in a food processor with the butter, and pulse until only small lumps of butter remain. Add the egg yolk and process for 20 seconds more, then turn out into a bowl and bring together by hand. Form the dough into a ball and refrigerate for at least half an hour. Roll out on a floured work surface to a large circle, and fit it into a 10 or 11-inch tart pan, trimming the top to an even height. Prick the crust well with a fork and place in the freezer.

Preheat the oven to 350F/180C. Spread the blanched almonds and pistachios on a baking tray and bake for about 10 minutes, or until lightly colored. Set aside. Take the frozen crust out of the freezer and line with baking parchment or foil, line with beans or pie weights, and bake in the preheated oven for 20 minutes. Remove the beans and parchment, and continue to bake until the pastry is an even, light gold color, about 10 minutes more.

For the filling, process the nuts, sugar, and cardamom in a food processor until ground very fine. When ready, the nuts will have begun to release their oil and cake together. Slowly add the orange juice to make a very thick, smooth paste. Finally, add the egg yolks, orange zest and salt, and process until incorporated.

Spread the filling into the shell and smooth with a wet spatula. Bake for 10-15 minutes to dry the surface, then brush on the glaze (made by mixing the egg yolk and cream). Continue to bake for a further 10 minutes, or until golden.

Serve warm or at room temperature with a spoonful of the cream, into which you have stirred the rose water, cardamom and honey.

Yayla tatlisi



1 cup sugar
1 cup flour
5 eggs
pinch of salt
1 tablespoon of somalina
1/2 cup of oil
1 pk of baking powder
1 cup of crushed pistachios

syrup ingredients
2.5 cups of sugar
2 cups of water

first make the syrup and let it to cool on the side.
seperate the yolk from the eggs and mix the yolk with sugar and put it to the side.
mix the egg whites with salt really well. Slowly add in the flour, somalina, and oil keep on mixing. Pour  in the sugar and yolk mix and add in baking powder and pistachios.
Cook at 180C-350F for about 25-30 mins. After cooked pour the syrup and wait for 10 mins then add pistachios for decorations.

Acili ezme


I found this recipe from annem mutfakta tv the only difference was that I added diced tomatoes and green pepper. My company loved it and im sure you’ll love it too.

2 tablespoon of tomatoe paste
2 tablespoon of hot red pepper paste
1 clove garlic paste
1 whole diced onion
2 diced tomatoes
1 diced green pepper
1 diced red bell pepper
1/4 chopped fresh parsley
3-4 leaves of fresh coriander
1/2 cup olive oil
1/2 lemon juice
blackpepper and salt if wanted

In a bowl, gently mix the diced onions, tomatoes, red bell pepper, green pepper and garlic.
Mix in parsley and coriander. Gentley stir in olive oil, lemon juice, tomatoe paste and hot red pepper paste.
Put it into a nice plate, sprinkle green onions and olive oil and serve.




1.5 cup flour
5 tablespoon somalina
1 teaspoon yeast
2 tablespoon sugar
pinch of salt
1 teaspoon baking powder
warm water

filling ingredients
1 cup of Ricotta cheese
1/2 cup of icing sugar
1/4 cup of whipping cream
pistachios for decoration

syrup ingredients
2 cups of sugar
2 cups of water
a few drops of rose water


Put the flour, baking powder and somalina into a deep bowl. Then in a cup of warm water melt the yeast to make it a nice dough, if needed  add more water until they look like crepes . Let the dough sit for 20 mins. Heat a teflon pan and then with a spoon pour it onto the pan.
only cook one side until gold and soft.
After cooking them place a kitchen towl onto them, so they stay moist. In another bowl place the Ricotta cheese then whip it until creamy then add icing sugar ,and few drops of rose water then put a spoonful of mixture and put it into the crepes then fold them in half. After sprinkle pistachios onto crepes.
On the other side, in a pot add sugar, water and few drops of rose water to make a syrup. boil for 15 -20 mins.
pour syrup into bowl. after cooled down and serve it on the side with Ataiif.