A fast way to cheer up the breakfast crowd!

One of my favorite Turkish pastries is a soft, buttery breakfast roll called poğaça (poe-ah-CHA'). Yes, you can make this right away, no need to proof it. It’s fluffy, light, rich with herby flavors. Took me hundreds of times making it until I altered the original recipes to this masterpiece. Pair it with coffee, tea, and your guests won’t stop eating it. Always a show stopper and a filling snack for your kids. Perfect for picnics, tea parties, winter nights, you name it.I’m giving you the key to infinite possibilities of deliciousness 🗝️✨ 😋10-15 minutes prep30-35 min baking timeYield : 12-16

I lived in Turkey for a while and really missed this amazing Turkish breakfast staple. After some online research i found this yummy recipe from www.turkishcookbook.com. Thanks to Binnur I don't miss turkish cooking anymore :)

#Non_Indian_RecipesThis is a kind of Turkish bread . It's easy to make and very appropriate for evening snack .

Turkish Pide with Ground Beef always makes a heat! Make the dough and top it with the filling. It is just like a pizza with a boat shape.

Sesame and black sugar can be tasted in these lightly-sweetened snacks. I made these while keeping my figure in mind.Add all the karintou at the same time once the coating mixture has reached a rapid boil.Don't add too much baking powder or they will be soft like cookies. Recipe by Kyoko obasan

#goldenapron21#NonIndianRecipe#22ndJulyThis is a very delicious Turkish recipe .It is made of layered roti with lots of butter and stuffed with some herb mixed feta cheese.

Instead of buying "yufka" to make Börek, make it with your own dough. You can find these bakery products in any international food market. But instead why don't you make your own? These can be frozen after they are cooked and cooled. With this recipe, you will make 24 rose Börek rolls. If you only want to make 12 rolls, use half the ingredients!

The other day while I was visiting my parents' house, I found my cookbook on Turkish cuisine that I received several years ago from my brother-in-law, who lives in England.While looking at other recipes and making adjustments based on what I had on hand, I came up with this easy, moderately seasoned dish that suits my taste.The eggplants don't have to be cooked all the way through (just until tender).Adjust the oven temperature as necessary.Depending on the region, this dish is referred to as either "pabucaki" or "papucaki". Recipe by hisosari

Since I love this pide eaten during Ramadan, I created my own recipe.The dough is relatively soft. For those using bread flour, adjust the moisture content as you go.Since it is hard to reduce the amount of the egg yolk, I use one egg's worth. There will be some extra left over, so use it for another menu item. For 1 large loaf. Recipe by hisosari

We eat sigara böregi with tea.or as part of "meze "with rakı. You can find yufka pastry leaves in a Turkish or Mediterranean grocery store, as a whole or triangle shape. But when you open it, your dough will expose to air and can get dry very quickly. I recommend you to use all the dough do not keep in the fridge after you open it. When you open use a damp cloth to cover the dough until you finish preparing. I fried "sigara boregi " but you can simply put it into oven and bake them. You can use potatoes for stuffing or spinach,