“FEARLESS FUSLESS, EASY WAYS TO ELEGANT COOKING"
COOKING DEMO
BY
SHEILAH KAUFMAN
Author of 26 cookbooks, guest on TV and radio shows.
Cook books include UPPER CRUSTS Fabulous Ways to Use Bread
(Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, & More);
A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS.
And
Pot Luck Dinner – Turkish Style
You will learn to make 2 dishes
TURKISH DISH: ORANGE BAKLAVA A LA KAZAN SEPHARDIC / TURKISH DISH: ALMOND DIP
ORANGE BAKLAVA A LA KAZAN
Kazan is a special chafing dish used long ago to prepare food for the sultan. It is also the name of a very well known Washington, D.C. area Turkish restaurant owned by Zeynel Uzun. This dessert was first prepared in l973 by Zeynel in an Istanbul restaurant Konyalı (where he worked) for her majesty Queen Elizabeth II and served to her at Topkapı Palace.
She loved it and so will you!
Friday, Feb. 12th 2010
5:00 p.m. Cooking Demonstration
6:00 p.m. Dinner
Please bring a dish to share
PRICE: $10 per person (if can not bring a dish: $15 per person)
ADDRESS: Florida Turkish Center
3020 NE 32ND AVE. Suite 123
Ft. Lauderdale, FL 33308
FOR RESERVATIONS:
Gunsel Uluer (954) 568-6934
Aydan Hay (561) 889-7020
Meral Ornarli: (954) 435-2725
Tulin Cheshire: (561) 482-3352
This recipe is from A Taste of Turkish Cuisine by Sheilah Kaufman and Nur Ilkin.
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Syrup: 3 cups sugar juice of 1 or 2 lemons
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Baklava: 4 large oranges 2 ½ to 3 cups sugar (1 pound) 1 pound phyllo dough, defrosted and at room temperature 1 pound unsalted butter, clarified (page xx)
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Garnish (optional): whipped cream mint leaves Make the syrup: Place the sugar and 2 cups of water in a saucepan and bring to a boil, stirring until the sugar is dissolved. Reduce heat to medium and cook syrup, uncovered, for 10 to 15 minutes. Stir in lemon juice, mix well, and cook another minute or two. Remove from heat, let cool, then refrigerate. Using a small sharp knife, slice the peel from the tops and bottoms of the oranges, then slice the orange peel off in 6 pieces (from top to bottom), leaving the orange intact. Place the peel in a large pot with cold water to cover and bring to a boil. Reduce heat and cook for 15 minutes. Place the peel in a colander to drain. Place peel in a bowl of cold water and let sit until cool then drain. This helps remove any bitterness from the peel. Drain well, pressing oranges carefully with a clean kitchen towel to remove excess water. Place the peel in a food processor and chop. Slice the oranges into ½-inch slices and cut again into ½-inch pieces. Place the pieces of orange in a large bowl with the sugar and chopped peel. Mix well and let the mixture sit for an hour. This allows the pieces of orange to absorb some of the sugar. Place the orange-sugar mixture in a pot and cook 15 to 20 minutes on low heat, stirring constantly. Remove from the heat and let cool. If there is a large amount of liquid, drain and discard it. Consistency should be thick, like a paste. This can be made ahead in large batches and stored in the refrigerator. Place a sheet of phyllo on a work surface, covering the rest of the phyllo with a very slightly dampened towel to keep it from drying out. Brush the sheet lightly with the melted butter and fold the sheet in half to form a sheet approximately 13 by 8- inches. Turn the phyllo so the long edge is facing you and spread about a teaspoon of filling across the top 1 1/2 inches. Brush the phyllo below the row of filling lightly with melted butter, bring the long edge over the filling, and continue to roll the phyllo up like a log or jelly roll. Carefully begin to coil one end of the log, continuing until you have a “rose.” Place on a lightly buttered jelly roll pan and brush the rose with a little melted butter. Repeat, making and coiling the remaining baklavas. Preheat the oven to 375F. Bake the baklava for 15 to 25 minutes, until lightly browned. Check and make sure the bottoms are lightly brown also. This is very important. Remove baklavas from the oven and carefully pour the chilled syrup over each rose. Chill. Serve with a dab of whipped cream topped with a mint leaf on top, if desired. Makes 24
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Zeynel’s Note: Either the syrup must be cold and the baklava warm or hot, or the baklava must be cold and the syrup hot. If both are the same temperature the dessert will get mushy.
Amy, Terry Tretter, and Sheilah Kaufman (right)
Florida Turkish American Association
