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On 7 Mar 2007 at 7:07, ? wrote:
> When I lived in Adona Turkey there were street vendors that sold a
> bread called eck mek (I may have the spelling wrong). This bread was
> also used to prepare Adona Kebob. (No not "doner kebob). From all
> appearances each region, or major city in Turkey had their own kebob.
>
> Anyway it was a non rising flat bread that was not unlike pizzia
> dough, very chewy, and tasty. I would be very happy if you could
> possibly find this recipie
>
Hello Fred
See below.
Phaed
Ekmek Turkish Bread
Ingredients
1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt
DIRECTIONS
To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl;
stir well.
Cover and let sit at room temperature overnight. The next day, add 1/2 cup
flour and 1/4 cup water to the bowl. Cover and let sit at room temperature
overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
To make the dough: In a large bowl, dissolve the yeast and sugar in the warm
water. Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture. Stir in
4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time,
beating well after each addition. When the dough has pulled together, turn it
out onto a lightly floured surface and knead until smooth and elastic, about
8 minutes.
Sprinkle a little flour over the dough and then cover it with a dry cloth. Let
it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air.
Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each
piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll
and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the
loaves with flour. Cover with a dry cloth and let raise in a warm place until
doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the
first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped. Let cool on wire
racks before serving.
------------------------------------------------------
"Ekmek" Turkish Bread
1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees c)
6 cups bread flour
2 teaspoons salt
To make the starter:
Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
Cover and let sit at room temperature overnight.
The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
On the third day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
To make the dough:
In a large bowl, dissolve the yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt. Stir in the remaining flour,
1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured
surface and knead until smooth and elastic, about 8 minutes. Sprinkle
a little flour over the dough and then cover it with a dry cloth. Let it
raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the
air. Divide the dough in half and knead each piece for 2 to 3 minutes.
Shape each piece into a tight oval loaf.
Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until
they are 15x12 inch ovals. Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until doubled in size.
Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated
oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped.
Let cool on wire racks before serving.
On 6 Mar 2007 at 20:34, Steve wrote:
> I once had a breakfast broth poured over cubed polish sausage and
> sliced hard boiled eggs-served on holidays with black bread cubes and
> horseradish-everything was cold except the broth, which had flour and
> vineger-have tried to make it but no luck-help if you can thanks steve
>
Hello Steve. The below recipe is the only thing that I can find that seems close.
Phaed
Bousch
A traditional polish recipe
1 quart water
2-3 Polish sausage, cut up
2-6 tablespoons vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
hard-boiled eggs, approx. 2 to 4 per person
1 cup milk
2-4 tablespoons flour
Boil polish sausage in water. When cooked put sausage on the side,
either slice up sausage or leave in small 2 to 4 inch pieces. Mix milk
and flour to form a gravy base in sausage water. Add vinegar salt and
pepper. When boiled add flour and milk mixture until it thickens.
Serve with sliced sausage and eggs. Good with rye bread.
On 7 Mar 2007 at 11:57, betty wrote:
> Dear Phaedrus
>
> Looking for a Mexican Soup Receipe. Don"t know the spelling but the
> pronouncement is Pozzely Soup. Hope you can help me. Thanks
> Betty
Hello Betty,
See these sites, and below.
Reluctant Gourmet
Posole Recipes
Phaed
Posole De Perlita
Serves 10 to 12
For the soup
3 pounds bone-in pork shoulder butt, cut into 4 pieces
3 pounds pig’s feet, neck bones, or shanks, cut into 2-inch-thick pieces
(have the butcher cut these for you)
2 large white onions, quartered
2 whole heads garlic, halved across the middle
1 bay leaf
2 tablespoons sea salt
4 cups fully cooked Mexican hominy (see Note)
1 recipe Ancho Chile Sauce
For garnish, optional
Coarsely ground dried red chile
Dried Mexican oregano
Finely chopped white onion
Halved lemons and limes
Finely chopped red cabbage
Thinly sliced radishes
Diced avocado
1 recipe Ancho Chile Sauce
Ancho Chile Sauce
Makes 2 1/2 cups
6 to 8 dried ancho chiles, stems and seeds removed, coarsely torn
1 teaspoon sea salt
1 teaspoon sugar
2 tablespoons white vinegar
Combine the chiles, 21/2 cups water, salt, sugar, and vinegar in a small
nonreactive saucepan over high heat. Cook for 5 minutes. Cool slightly
and puree in small batches.
Strain and pour into a serving bowl.
From "Cooking from the Heart," by Michael J. Rosen and Share
Our Strength
On 6 Mar 2007 at 23:27, Mary wrote:
> Hi!
>
> I know there are a gazillion granola recipes out there but I can't
> seem to find one that gives the granola those chunky clusters like the
> Quaker granola. I've found that even the "no-name" brands of granola
> can duplicate the "chunky" clusters, but when searching for recipes to
> try at home, they never seem to duplicate the "clusters. Would you
> happen to know what the secret is?
>
> Thanks,
> Mary Margaret
Hello Mary,
See below.
Phaed
Chunky Granola
8 c Rolled oats
1 c Nuts (more if desired -- up to double this amount)
1/2 c Sunflower seeds
1/2 c Whole millet -OR- whole buckwheat groats
3 c Whole wheat flour (or more)
-OR- part cornmeal, rice flour,or other whole-grain flour
1 t Salt (or more, as desired)
1/2 c Honey (or more, -- up to double this amount)
1 c -Hot water, or up to:
2 c -Hot water *
1 t Vanilla
* Note: More water makes the granola chunkier, less makes it crumbly.
Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts,
seeds, millet, flour, and salt. Mix together honey, water, and vanilla,
and stir into dry ingredients. Spread on a lightly oiled baking sheet
and squeeze mixture together to form small chunks, but don't crowd;
the chunks need to bake clear through. Roast until golden brown, about
10 to 20 minutes. (With the larger amount of water, reduce heat and bake
longer.) As it bakes the granola may need stirring to brown evenly.
Cool thoroughly before storing.
Variations: Replace part of the water with the freshly squeezed juice
of 2 oranges (and add the grated rinds if the oranges were not sprayed
with pesticides), or use 2 teaspoons orange oil.
For "gingerbread" granola, use half molasses (for half honey) and
add 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.
For a nice change, substitute maple syrup for honey.
Kazakh Recipes
Kuyrdak
Recipezaar
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