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It is served with any dish, instead of regular bread
500 g flour40 g fresh yeasta little sugar200ml warm water5 teaspoons olive oilcream or sesame
Preparation time: less than 120 minutes
RECIPE PREPARATION Glue (pide):
Sift the flour into a bowl, making a hole in the middle in which to put the yeast, a little sugar and 150 ml of warm water. Sprinkle the mixture with the flour, cover and let it rest for 1/2 hour. water, half the oil and salt are added to the dough and knead well. Sprinkle with flour and leave for another 1/2 hour to rest. The oven is preheated. Knead the dough once more, divide in two. portions and a glue is formed in which the furrows are made in length and width or obliquely, so that the edges stay a little high. hour. Place on a baking tray lined with parchment paper (parchment) and bake in the oven for about 20 minutes.
Stick (pide) - Recipes
A snack idea:
Make some piadinas,
The day sounds good!
INGREDIENTS for piadinas
- 200 grams of flour
- 1 pinch of salt
- 5 g dry yeast
- 20 gr lard (at room temperature)
- 110 ml water
ingredients for the filling
- 200 gr red beans (I used canned food)
- 200 gr sweet corn (I used canned)
- 200 gr grated cheese (can be replaced with cheddar)
- 50 gr grated Parmesan cheese
- 50 gr pitted olives, finely chopped
- finely chopped bell peppers
WORK PLAN stuffed piadinas
First we prepare the dough and start by mixing the flour with the salt and the yeast.
Gradually pour the water and knead, then the butter. Knead continuously until you get a fine dough (for more details click here)
Leave to rise for at least 30 minutes, in a warm medium, then form 8 balls of dough
which we spread with the twister, in round sheets with a thickness of 1-2 mm
Brown the glues in the hot pan (about a minute on each side)
The next step is to put the filling. On half of the glue, sprinkle a layer of cheese, then a mixture of corn, red beans, olives and bell peppers.
Then a layer of parmesan
Fold the glues and put them in the pancake pan (or another pan greased with a drop of oil) for one minute on each side
We cut them into strips, or strips, or as you wish. We serve them hot. They are delicious. If you like to eat spicy, add chopped hot peppers to the filling for a Mexican mixture.
LIPIE with BANANAS and PEANUT BUTTER (video recipe)
The combination of peanut butter and bananas seems ideal in terms of taste and texture matching. The two flavors combine very harmoniously, and can be used especially for breakfast recipes.
This dessert is extremely easy to prepare. You need 3 ingredients: glues, bananas and peanut butter.
If you want the recipe to be as close to natural as possible, it is advisable to prepare the glues yourself and use homemade peanut butter.
Stick with peanut butter and banana
This way you can be sure that the recipe does not contain too much sugar or additives that are harmful to health, such as preservatives, flavors and flavor enhancers.
Rolls with peanut butter and banana
Peanut butter can be replaced with something else, such as cream cheese, a mashed avocado mixed with honey or nuts, or another sweet spreadable paste.
Stick with peanut butter and bananas
Heat the glues a little, then grease them with a generous layer of peanut butter. You can sprinkle chopped walnuts, hazelnuts, almonds, or other dried fruits, such as raisins, blackcurrants, cranberries, goji, and so on.
Place a peeled banana at the end of each greased stick and roll them tightly into the shape of the banana.
To serve them easier, you can cut them in half. If you have guests or small children, you can cut them into smaller slices (pieces). Stick toothpicks in them.
Stick with peanut butter and banana
Store them in the refrigerator in a saucepan. They can be consumed cold or heated for a few seconds.
These delicious rolls can be packaged, either at work or at school, by the little ones.
We used a homemade peanut butter, which is preferable to commercial products.
Recipe you can find it in this article. I left half the amount of peanut butter like this, and in the other half I added cocoa powder to get a "chocolate" cream.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
First we prepare clarified butter, the most important ingredient for the Paratha Recipe - Indian Butter Stick.
Put the butter in a bowl over low heat and let it melt.
Remove the foam that forms and leave the butter on the fire until it becomes clear, without foam.
Then we pass it through a thick sieve, or through gauze and let it cool and solidify.
While the butter cools, prepare the dough for the Paratha Recipe - Indian butter paste.
Sift the flour into a bowl and mix with the salt.
Add the egg to the middle of the flour and start mixing these two ingredients, pouring in thin wire and cold water.
Knead a slightly firm and non-sticky dough, which we wrap in cling film and let it cool for 30 minutes.
We then divide the dough into six approximately equal parts and shape them into spheres.
We spread each sphere on the floured table, in a thin, circular sheet.
Divide the butter into six parts with which we will grease each sheet of dough.
Sprinkle a thin layer of flour over the spread butter.
For each sheet of dough greased with butter, we cut a ray of a circle and then roll them tightly, starting from one edge of the notch, until we obtain a circular cone (see picture collage no. 2!).
Let the cones cool for 15-20 minutes, then place each cone on the work table and flatten them by pressing them from top to bottom.
Spread each part of the dough with the rolling pin, on the lightly floured work table, until we obtain the size of the pan in which we will bake them.
Bake them in a hot pan, greased with a little butter, until they are nicely browned on both sides.
They are delicious and very attractive, as they unfold in many sheets!
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Glue rolls with omelet
It can be a good appetizer, it can be a breakfast or a dinner with a salad. Regardless of the occasion on which the omelette rolls are served, they are very tasty and are very easy to prepare. You need some ingredients of which the basic ones are glues and eggs, otherwise everything is versatile, you can add vegetables, ham, cheese, everything is to get a beautiful color. You can use kapia peppers, greens, cucumbers. Generally non-juicy vegetables.
The only secret is to run very tightly, so that when you cut the glue the slices do not come loose, because everything is done cold, nothing is baked :)
You can use wholemeal glue if you like.
Glue rolls with omelet
- 1 small glue
- 2 eggs
- 1/2 smaller kapia pepper
- 1 slice of ham
- 2 triangles of melted cheese or cream cheese
If you buy big glues, use 3 eggs for one glue.
In principle, the rolls are made very simply, an omelet with detox is made which is put on the glue and rolled. This means that the pan in which the omelet is made must be a little smaller than the stick.
So beat the eggs with a little salt, add the ham and diced peppers. Bake an omelette, try to turn it carefully so as not to break it.
Grease a stick with melted cheese or cream cheese (it is important to put cream cheese, it is the binder between the stick and the omelet) put the omelet and grease again with a little cream cheese. If you want you can put a few pieces of fresh or pickled cucumber. Or you can put avocado.
Roll tightly and wrap the roll in cling film. Keep the roll cold for a few hours or even overnight and then cut it into slices about 0.7 cm thick with a sharp knife.
Place them on a plate and serve with vegetables or even a yogurt sauce.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
We are in the middle of the holiday season, and food is an extremely important aspect during the holidays. It is the period when, for a few days, we forget about diets and weight loss and we indulge in more and more inviting goodies.
If you are planning to go on holiday to Turkey, we have some food recommendations that you should not miss in any way.
Turkey is a welcoming country, as are its traditional dishes. The tastes are different from the food we Romanians are used to.
Needless to say, you will not find pork in any form on restaurant menus, since you have arrived in a Muslim country.
Instead, you have an extremely rich menu of lamb, beef, chicken, vegetables, all flavored and fragrant with all kinds of spices.
Whether you are the type who prefers "street food" or traditional restaurants, it is impossible not to find something to your taste.
It is not missing from any complete Turkish meal. Chickpea paste, mixed with tahini (sesame paste), olive oil and hot pepper powder. It is served with the indispensable stick and can be accompanied by a yogurt cream with cucumbers and greens.
2. Lentil soup
Cream or as such, lentil soup is a must for a Turkish lunch. Very consistent and nutritious, it can be eaten plain or sticky and can take the place of a meal in itself. It is the safest choice if you end up in a restaurant that does not have much confidence.
Perhaps the most famous Turkish food, which you can find in many forms, including and kebap (a kind of skewer) or iskender kebap. First of all, you should know that it has nothing to do with what is sold in our fast food under the name of kebap.
Simple kebab contains minced lamb, fresh tomatoes, parsley, spices and sometimes onions. All tightly wrapped in glue.
4. Iskender kebap
It is served on a plate and contains lamb, pieces of bread or stick fried in butter, tomato and pepper sauce and fatty yogurt. Some restaurants serve it with grilled hot peppers.
5. Shisha kebap
It's the "stick" option. Pieces of lamb, browned in the form of skewers. Wine is served with bulgur and the indispensable salad (green willow leaves, tomatoes, onions, sumac).
If you prefer minced lamb, adana can be the perfect lunch or dinner. Adana are those "little" Turks, elongated and grilled. They are served with glue, bulgur and cooked vegetables.
7. Patlicanli kebap
A dish of baked eggplant and lamb, the perfect combination of textures and flavors. Contains slices of eggplant and a kind of meatballs of lamb and beef, interspersed and grilled. There are also cooked vegetables, onions sprinkled with sumac and fresh parsley.
8. İçli Köfte
Or, more simply, meatballs dressed in Bulgarian. They are made from minced meat, usually beef, fried in a bulgur crust.
Be that as it may, the Turks are doing well, but the Arabs are doing great! The Turks are more "stingy", the Arabs also put nuts and pine buds in the composition, so if an Arab restaurant comes in your way, try them there too, at least for comparison!
From the fast food category
If you are a pizza fan, the Turks also have their own versions. One of them would be lahmacun. A very thin stick, with minced meat topping, spices and parsley.
It is usually served with lemon juice and you can add extra parsley if you like its strong aroma. In fact, parsley is the star in Turkish cuisine, even more popular than mint.
Another version of pizza is pides. You can find them at any fast food street, if you want something quick and tasty. They are those pizza in the shape of boats, with meat (minced or diced), tomatoes, spices and cheese.
Also at fast food we could include the famous kumpir, the baked potato mixed with all kinds of toppings. It is not exactly invented by the Turks, it is found in various forms in almost all European countries, but in Istanbul there is a famous place in the world where you can eat such a potato.
The place is called Potatoes, is located in the area Beyoglu from Istanbul. If you get there, arm yourself patiently, because there is a queue of at least 10-15 people most of the time.
12. Balik Ekmek
It is said that if you arrived in Istanbul and did not eat a fish sandwich, you arrived in vain. Balik Ekmek, more precisely, is served everywhere on the shores of the Bosphorus and you have the guarantee that it is always fresh.
Fishermen cook the mackerel on the grill, right under the eyes of tourists. A piece of bread, a fried fish fillet, lettuce, salt and plenty of lemon - an ideal snack before or after a cruise on the Bosphorus.
What do we drink in Turkey?
Do you know that famous saying, "no meal without fish"? Well, in Turkey it would be: no meal without ayran. And, obviously, without tea.
Lightly salted, cold yogurt is the freshest choice and suits almost anything you eat. It comes in a lot of forms, bottled, in a glass or bottle.
Most restaurants serve it fresh, made in their own kitchen, from yogurt, water and salt. For this reason, the taste may differ from place to place.
This is the most popular, the best-selling and, if you ask us, the best.
We are not exaggerating if we say that the Turks drink more tea than water. Black tea, with cubic sugar, is indispensable wherever you go.
It is served after a hearty meal, with dessert, at any time, from morning to evening.
If you don't like ayran, or you feel like you want to "wet" the lamb steak with a beer, the traditional Ephesus is the perfect choice. You should know that if you arrive in Turkey during the month of Ramadan (May 15 - June 14), when there is fasting, you will not be served beer at any restaurant.
You will only find it in supermarkets and it is not recommended to consume it on the street or in public places.
Cakes and sticks - for shaormas, pizzas and other madness
Photo of Nishant Aneja / Pexels
Before knowing the leavened bread, people ate unleavened and unleavened or very little leavened bread. More in Romanian - with cakes and sticks. We will tell their story below.
Of course, all the populations that had a prehistory related to agriculture, ie some great-great-grandparents through the Neolithic, have always known this simple bread. So simple that too many varieties do not even exist in any case if we compare them with leavened bread.
However, by adding toppingand fillings or by using certain ingredients, these upgraded sticks have become coveted specialties today around the world. The Romanians did not sit idly by either and (re) adopted the next ones from our list. With two hands!