Add 1 level tablespoon of salt to 700 grams of sifted white flour.
Add 500 ml of water and start kneading the dough. The amount of water intake will vary depending on the type of flour and the season, of course, but these measures will guide you.
Start kneading the dough first in a large bowl. Once combined, put it on the counter and knead for about 8 minutes until it is smooth.
Then cover it with a damp cloth and let it sit for at least 2 hours.
For leek mortar, cut 1 kg of leek lengthwise into two, four or even six according to its thickness. Then, finely chop them all.
After chopping, wash several times with plenty of water in a large bowl and drain. Since leek is a layered vegetable, it is important to wash it well in case of any sand or soil between them.
Put the leeks in a large pan and add 7-8 tablespoons of olive oil and salt and pepper according to your taste. Fry the leeks on high heat so that they do not leave their juices and become scalded.
It will be enough to roast it until it does not die, it will come to the tooth and will not lose its color.
While the leek mortar cools, divide the rested dough into two meringues.
Keep one larger because it will be several times the bottom of the pastry.
Cut the large peas into small tangerine-sized peas and roll them.
Flour 13 small meringues on the counter and roll out 12-14 cm wide.
Clean the excess flour on the dough you open and cover all of them with sunflower oil.
Then put each dough on top of each other so that the edges are perfectly aligned and start rolling out.
When opening it, make sure that the intermediate floors do not get inside and that the tray is 1 finger wider than the base.
After opening it about 1 span width, you can continue to open it with a rolling pin.
Grease the base of the tray and place the dough you opened into it. Open the remaining 11 bezels in the same way.
Leave a space of 1.2 fingers from the edges of the dough below and spread the leek in the middle of the dough.
Cover the second dough and hand stitch, that is, fold the edges from bottom to top.
Finally, put 3 tablespoons of buffalo cream on it in small pieces.
In this state, we cooked gently in the stone oven until the top was thoroughly browned.
If you are going to do it at home, bake it in the oven at 200 degrees until it is browned well above and below.
250 g butter
2.5 cups, 340 g, flour
2.5 cups, 625 ml, molasses
2.5 cups, 625 ml, water
3 handfuls of nuts
5 tablespoons of tahini
2 tablespoons brown sugar
4-5 tablespoons of orange flower water
Melt 250 grams of butter in a large saucepan.
When the oil melts, add 2.5 cups of flour by sieving it and fry it by crushing it with a wooden spoon.
After roasting for 5-6 minutes until the color of the flour changes, reduce the gold to the lowest.
Mix 2.5 glasses of molasses and 2.5 glasses of water and slowly add to the pot. Make sure to crush the mixture with the back of the spoon while mixing. After there is no lump, you can add the remaining mixture more quickly.
After adding all the molasses and water, when it thickens, add 3 handfuls of roasted hazelnuts to the mixture. If you have bought the whole hazelnut, you can chop it first or pull it from the food processor.
Cover the bottom after the hazelnuts are mixed. Grease a 25 x 7 cm empty cake tin.
Put the acid in it, smooth it over, and let it sit in the fridge for a few hours until it cools well.
When it cools, take it out of the mold and put it on the plate you will serve.
Mix 5 tablespoons tahini and 2 tablespoons brown sugar and pour over the acid.
Finally, when you drizzle 4-5 tablespoons of orange flower water, you are not happy with tea!
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