KALBURA BASTI - RIDDLED COOKIES

August is generally always a calm month as most people are on vacation or enjoying the summery weather. Throughout this period of the year, my village becomes a ghost town, the building block where I live is quiet like a tomb, televisions stations are broadcasting old programs, friends are having a great time abroad and even bloggers are less active than usual. This holiday atmosphere is quite infectious. Most people get infected by the virus and dream of taking a break and having a blast away from closed walls and computers...

Consequently, it is the right moment for me to put a momentuous halt to my blogging and to have a bit of fun. But don't worry, I am not completely abandoning my blog during my short week off, because I'll be home chillin' all the while, and knowing how addicted I am to "Rosa's Yummy Yums" I will surely publish a couple of pictures in addition to a guest post (around the 19th of August) and will be on Twitter, Facebook or visiting your sites.

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This Friday, I have decided to write about a traditional delicacy from the majestic land of exotic delights, beauty, diversity and heritage that is Turkey. Despite having never travelled there, I have fallen in love with its wonderful culture and stunning landscapes...

"Kalbura Basti", sometimes also known under the name of "Hurma", are Turkish syrup-drenched pastries that have a riddled appearance. They are featured among the favorite specialities that are prepared for the three-day Candy Holiday (Şeker Bayram aka Eid Ul-Fitr) that follows the holy month of Ramazan (Ramadan). Although this treat is of Ottoman origin, a very similar variation of it ("Hurmašice" or "Hurme") can be found in Serbia, Bosnia and Herzegovina too, since the Osmanli Turks invaded, controlled and influenced those regions.

Those date-shaped cakelets are rolled in very original way as one needs a colander, sieve or grater (the side used to grind nutmegs) to give them their unusual looks ("Kalbur" meaning colander). Apart from having a unique form, this speciality cannot be found everywhere in Turkey. As a matter of fact, it is quite difficult to come across it in bakeries or to see it being served in restaurants, because they are commonly baked at home and savored among family members.

According to the information I gathered while surfing in search for meager information, "Kalbura Basti" can be stuffed with chopped walnuts and grated coconut, or can even be devoid of any filling just like the version I am presenting today which is very basic. Nonetheless, I have made a few modifications by adding ground mahleb into the biscuit mix and a pinch of cinnamon into the coating liquid.

I took the recipe from "Turkish Cookbook" which I had bought on a Swiss bidding site. This book on Turkish cuisine is written by one of Turkey's leading cookery author and Sufi practitioner Nevin Halici who has published nine publications, "Sufi Cuisine" being her latest publication so far.

These simple cookies require hardly any ingredients or work (so easy to put together), and they contain no eggs nor butter, yet they are incomparably delicious. It is absolutely impossible not to get hooked on their exquisitely soft and crumbly texture, syrup-engorged and gooey dough as well as absolutely divine nutty, cinnamony and marzipany flavor. "Kalbura Basti" are incredibly addictive. Once you've eaten one, you cannot stop!

"Kalbura Basti"
Recipe adapted from Nevin Halici's "Turkish Cookbook".

Makes 16 cookies.

Ingredients For The "Cookies":
75ml Milk

75ml Olive oil
1/4 Tsp Baking soda
150g Plain flour
1/2 Tsp Ground mahleb (optional)

Ingredients For The "Syrup":

150g Castor sugar
125ml Water
1/2 Tsp Lemon juice
1/3 Tsp Ground cinnamon Optional)

Method For The "Cookies":
1. Grease a baking pan or cover it with baking paper. Preheat the oven to 200° C (400° F).
2. In a medium bowl, whisk the milk, olive oil and baking soda together, then add the flour and mahleb. Knead into a smooth dough.
3. Divide the dough into 16 equal portions.
4. Press each piece of dough over a sieve or a shredder with your fıngers while rolling and shaping into oblongs (do not press through).
5. Place the cookies on a baking sheet and bake in a preheated oven for 20 minutes.

Method For The "Syrup":
6. Meanwhile, in a medium pan, add the sugar, water, lemon juice and cinnamon, bring to a boil and let simmer for 2 minutes or until the mixture is syrupy, then remove from heat.
7. As soon as the cookies come out of the oven, place them in a shallow dish and immediately pour the hot syrup over them.
8. Let them soak for 10 minutes, then turn them over and let the other side soak for another 10 minutes, then turn the cookies around again and let them cool.
9. Serve as soon as the cookies are no more hot.

Remarks:
This video (at 0:36 secs) will help you visualize how those cookies are shaped.

Serving suggestions:
Serve with a good cup of Turkish, Greek or Lebanese coffee or some black tea.

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"Kalbura Basti"
Recette adaptée de "Turkish Cookbook" par Nevin Halici.

Pour 16 gâteaux.

Ingrédients Pour Les "Gâteaux":
75ml de Lait
75ml d'Huile d'olive
174 de CC de Bicarbonate de soude
150 g de Farine
1/2 CC de Mahleb en poudre (en option)
Ingrédients Pour le "Sirop":
150g de Sucre cristallisé
125ml d'Eau
1/2 CC de Jus de citron
1/3 CC de Cannelle en poudre (en option)

Méthode Pour Les "Gâteaux":
1. Beurrer une plaque de cuisson ou la recouvrir de papier sulfurisé. Préchauffer le four à 200° C (400° F).
2. Dans un bol moyen, mélanger ensemble (émulsionner) le lait, l'huile d'olive et la bicarbonate de soude, puis ajouter la farine et le mahleb, puis pétrir jusqu'à obtention d'une pâte lisse.
3. Diviser la pâte en 16 portions égales.
4. Presser chaque morceau de pâte contre un tamis ou une râpe (côté pour râper la noix de muscade) et les rouler afin de leur donner une forme oblongue.
5. Placer les gâteaux sur la plaque et les cuire dans le four préchauffé pendant 20 minutes.

Méthode Pour Le "Sirop":
6. Pendant ce temps, préparer le sirop: mettre le sucre, l'eau, le jus de citron et la cannelle dans une casserole moyenne et porter à ébullition, puis laisser cuire 2 minutes ou jusqu'à ce que le sirop se soit un peu épaissi, puis le retirer du feu.
7. Dès que les biscuits sortent du four, verser immédiatement le sirop chaud dessus. Laisser s'imbiber pendant 10 minutes, puis les retourner et les laisser s'imbiber pendant encore 10 minutes dans le sirop. Puis les retourner à nouveau et les laisser refroidir.

Remarques:
Cette vidéo (à 0:36 secs) vous aidera à visualiser la méthode de roulage.

Idées de présentation:
Servir avec un bon café à la turque, grec ou libanais, ou du thé noir.

KOULOURAKIA - GREEK COOKIES

A few days ago, Zarpandit at "Cikolota & Istanbul" from Turkey kindla sent me a packet with lots of wonderful gifts from Turkey. I received loukoumi (Turkish delight), two dainty coffee cups, a traditional coffee pot (cevze), some Turkish coffee and a spice called mahlep (or mahleb). It really made my day and filled me with joy. What great items.Thanks so much dear friend!

So, as I had been dying to try mahlep since a long while, I thought that it would be a good idea if I baked something with that special spice. I was really eager to try it out and wanted to make cookies for Christmas so I baked a batch of "Koulourakia" cookies (pronounced: koo-loo-RAHK-yah).

Those traditional sesame topped Greek cookies are generally made at Easter time. Mostly shaped like a twisted rope, these cookies are also often shaped into figure eights, braids or twisted wreaths. They are a kind of shortbread, a bit crunchy, buttery but not too sweet.

"Koulourakia" are maybe simple cookies, but they taste heavenly nonetheless. The mahlep spice which is made from black cherry kernels somewhat tastes like cherries and almonds. It adds a very unique, distinctive and delicate flavor that is uncomparable, thus making those cookies irresistible.

~ Koulourakia ~
Recipe found on the blog "World In Our Oven" (India).

Makes about 30 cookies.

Ingredients:
1/2 Cup (120g) Unsalted butter
1/2 Cup (105g) Caster sugar
3 Egg yolks
1/4 Cup (60g) Half and half (light cream/see remarks)
2 1/4 Cup (287g) All purpose flour
1 Tsp Baking powder
1/4 Tsp Sea salt
1 Tsp Ground mahlep
2 to 3 Tbsp Sesame seeds

Method:
1. In a large bowl of an electric mixer, beat butter and sugar till creamy.
2. Beat in 2 of the egg yolks, one at a time.
3. Mix in 3 tbsps of the half and half.

4. In another bowl, stir together flour, baking powder, salt and Mahlep powder; gradually add to butter mixture, blending thoroughly.
5. To shape the cookies, pinch off 1-inch balls of dough; roll each into a 7-inch strand. Bring the ends together and twist (or form into a pretzel shape, if preferred).
6. Place slightly apart on a greased baking sheet.
7. Beat remaining egg yolk with remaining half and half; brush lightly over the cookies and sprinkle with sesame seeds.
8. Bake in a 180° C (350° F) oven for 15 minutes till golden.
9. Transfer to racks and cool completely.
10. Store in airtight tins.

Remarks:
I you have any half and half, whisk together half cream (25% fat) and half milk (3% fat).
You can leave out the ground mahlep if you want.
You can also roll those cookies and cut them out with cookie cutters.

Serving suggestions:
Serve with a cup of Turkish coffee.

More festive recipes over here...

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~ Koulourakia ~
Recette trouvée sur le blog "World In Our Oven" (Inde).

Pour environ 30 biscuits.

Ingrédients:
120g de Beurre non-salé
105g de Sucre cristallisé
3 Jaunes d'oeufs
60g de Crème à café (voir remarques)
287g de Farine blanche
1 CC de Poudre à lever
1/4 se CC de Sel marin
1 CC de Mahleb en poudre
2 à 3 CS de Graines de sésame

Méthode:
1. A l'aide d'un mixer, battre le beurre avec le sucre afin d'obtenir un mélange mousseux.
2. Incorporer 2 jaunes d'oeufs, l'un après l'autre.
3. Incorporer 3 CS de crème à café.

4. Dans un autre bol mélanger ensemble le farine, la poudre à lever, le sel et le mahleb, puis ajouter au mélange au beurre. Bien incorporer afin d'obtenir une pâte.
5. Former des boules de la taille d'une noix, puis confectionner de minces lanières de 18cm de longueur. Pliez chaque lanière en deux et tournez les pour former une torsade.
6. Mettre sur une plaque recouverte de papier sulurisé en laissant un espace entre chaque biscuit.
7. Battre le jaune d'oeuf restant avec le reste de crème à café et badigeonner les biscuits avec ce mélange. Saupoudrer avec les graines de sésame.
8. Cuire à 180° C pendant 15 minutes jusqu'à ce que les biscuits soient dorés.
9. Mettre les biscuits sur une grille afin qu'ils refroidissent.
10. Conserver dans des boites en métal.

Remarques:
Si vous n'avez pas de crème à café, alors mélanger une moitié de lait avec une moitié de crème à 25%.
Le mahlep n'est pas obligatoire dans cette recette.
Ces cookies peuvent être découpés à l'aide d'emporte-pièces une fois la pâte étalée.

Idées de présentation:
Servir ces biscuits aved du café turc.

Pour plus de recettes festives, suivez le lien, merci.