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2007

TODAY's CASES:

Turkish Ekmek

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.

Bousch

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. 

Posole

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

Chunky Granola

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.

Kazakhstan Recipes

Kazakh Recipes

Kuyrdak

Recipezaar

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