January 2006 Archives

Students make really interesting projects - like this knife board. (via Boing Boing)

When I have a time in the morning I like to cook this patty for breakfast. It is a little hard to prepare the patties with using a frozen phyllo dough. They tend to dry quickly, or can melt when you spread yogurt mixture.

These patties were one of my favorites when I was a child, and they still are.

Bread for a Turkish person, is what rice is for a Chineese, and beef is for a Texan. I saw people who eat bread with everthing, even with pasta or rice. As a Turkish, I also like the bread. especially when it is just baked, and still warm.

I found this recipe from a bread machine cookbook, and adapted it a little.

This bread is called as "yufka" and it is mainly the cooked version of the phyllo dough. This bread is brittle and can be stored for a very long time at dry places.

When it is dry, you can eat the bread like potato chips using different dipping sauces. You can also sprinkle some water on it, and make it softer, than eat it as a pita. This is the traditional way of eating it in Turkey.

This is another stuffed version of the phyllo. Instead of cooking it in the oven, gozlemes are cooked in a frying pan. They have less oil (depending on the method you are following) than many other versions.

You can stuff it with many different types of vegetables, or with pre-cooked ground beef if you prefer.