İrmik Helvası. Classic recipe Turkish Semolina Sweets (Halva sweets). With video

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Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Halva is a common dessert in Turkiye and many Middle Eastern countries. There are many varieties of halva in many different countries.

Flour halva (un helvası) and semolina halva (irmik helvası) are common in Turkish cuisine. Basic ingredients are flour (for un helvası) and semolina (for irmik helvası). Cooked with butter, oil, sugar, milk, and cream.

These flour and semolina halva varieties are popular in the Middle East and Asia.

In some old books and documentaries, halva was made in houses during Ottoman time and distributed among friends and neighbors. Especially on the first day of the 3 important months in the Islamic calendar (Hijri Recep, Shaban, Ramadan), homemade halva is made and placed in small bowls and distributed to every neighbor.

Picture of "helvacı" seller during the ottoman time in 16th century.
by Surnāme-i hümāyun

In Turkiye, as tradition and customs halva (helva) is served on some special occasions such as births, circumcisions, weddings, and religious gatherings.  And when someone leaves or returns from Hajj(pilgrimage) and during Ramadan.

When a person has a new house or school graduation, and other important days they want to celebrate.

Not only that, but halva is also to be served at funerals or when someone is dead.

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Damla sakızlı Süt Helvası / Turkish dessert; Milk Baked pudding with mastic gum

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

We are enjoying the month Ramadan in Muslim world right now. So, we are cooking and baking Ramadan recipes at home. For Turkish, the dinner table (iftar safrası) in Ramadan should always be special. More special than the daily table.
We start the iftar dinner with hurma (date) as our sunnah. Then soup ( turkçe; çorba) as our appetizer. Then we will have an entreé complete with salad as a side dish. Then dessert (tatlı) is served most probably a few minutes after iftar (break the fast) together with tea time sometimes.

Since we had our iftar (break the fasting) full flavors, we serve them in small portions or as a personal preference. And we want our dessert is light.
Just like what I am going to share today. It's a light, creamy yet delish Turkish milk pudding called süt helvası. Süt in Turkish means milk. Helvası from the word "helva" means halvah or sweet/ dessert. This dessert is famous from Bursa, the city I!m living in now.
This dessert is one of a repeatable menu in my house, I made this many times since it's my husband's fave. You can check my previous Süt Helvası here. 

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Trileçe / Pastel de Tres Leches / Tres Leches cake. Perfect and Best recipe.

Resep dalam Bhs Indonesia ada dibagiab bawah







Selam......

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 . 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. 

The name tres leches derives from the Spanish words "tres" means "three" and "leches" which means "milk". 

During the preparation, three different milks are used in the syrup poured on the cake, mostly sponge cake base. It called trileqe in Albanian language and people called it trileçe in Turkish language. 

Rumors said originally it made from three kind of milk: cow, goat, and water buffalo. But then after 1930s it started using processed milk (like UHT) and cream due to an increase in industrialization and urbanization. That made tres leches more popular since then all over Northern Mediterranean. 

A variety of tres leches known as trileçe in Turkish language, has recently become popular in Turkey. One theory is that the popularity of Brazilian soap operas in Albania led local chefs to reverse-engineer the dessert, which then spread to Turkey. It was later popularized by the then Albanian Prime Minister Fatos Nano, who was spotted eating the dessert on the Bosphorus Bridge. 

The Albanian/Turkish version is sometimes made literally with three kinds of milk: cow's, goat's, and water buffalo's, though more commonly a mixture of cow's milk and cream is used. Tres leches (trileçe) consist of three main elements; Cake, Milk mixture, and Sauce/ topping. Mostly in local patisseries here in Turkey, we use caramel or chocolate sauce topping while some using different kinds of fruits jam sauce also - next time I will try fruity sauce. 

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FIRIN SÜTLAÇ / Turkish Baked Rice Pudding. Best and authentic recipe with video.

Resep dalam Bhs Indonesia ada di bagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Fırın Sütlaç or baked rice pudding, is one famous traditional dessert from Turkey. Served much better after keeping in the fridge to develop the texture and taste.

Some recipes can vary from one cookbook to another. Some people may add cornstarch or rice flour to their recipe. And mostly we use damla sakızı or mastic gum for this dessert. You can check my previous post for version using mastic gum here.

Another type of  Sütlaç is nonbake, but both are just great. Try it and I believe your family will like it as well.

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Süt Helvası / Turkish dessert; Bake Milk Pudding

Resep dalam Bhs Indonesia ada di bagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Ramadhan Mübarek for you my friends who celebrating Ramadan feast this month. Wishing you and your family a blessed and joyful Ramadhan.... May Allah accept all your prayers in this holy month.

Ramadhan is the ninth month of the Islamic calendar, and the month in which the Quran was revealed to the Islamic prophet Muhammad. Fasting during the month of Ramadan is one of the Five Pillars of Islam. The month is spent by Muslims fasting during the daylight hours from dawn to sunset.

During Ramadan, two main meal are served. İftar, is the meal to break the fast after sunset. Typically, people will enjoy dates, dried apricots and Ramadan juices, before heading to evening prayer.
And Suhoor is a meal taken just before sunrise (the fajr), before the day of fasting starts.

Ramadan is known for its wide variety of irresistible meals as an iftar. And it cannot be completed without having dessert or sweets. I know, in Ramadhan we should prepare our body and soul more on ibadah than cooking but as a mother we should also provide our family with good quality of food during Ramadhan.

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White Chocolate Panna Cotta with Orange Pomegranate Compote

Resep dalam Bhs Indonesia ada di bagian bawah.












Merhaba from Türkiye everybody... 👋

Are you a "dessert person"? Who always looking for something sweet after meal.  
My husband is that kind of person. He loves enjoying something light and fresh after his dinner.
İ am a "snacking" person more than dessert 😊. Just like other Indonesian, İ enjoy snacks between mealtime. Enjoying my snack with tea or coffee between lunch and dinner time. So if you are a "snacking" person.. you should check my "Snack and appetizer" category to sneak my fave snack 😃

Back to my dessert topic, today İ made this delish white chocolate Panna Cotta. Yep, nothing simpler than making this İtalian dessert for the family.
Panna cotta; İtalian origin made of sweetened cream and thickened with gelatin. Some flavor adding to enrich the pudding such as coffee, chocolate or simple vanilla. İt has delectable silky smooth in texture.
İn some İtalian restaurant, it molded then serve with warm fudge sauce.

İ just lovvvee panna cotta... 😍 Who doesn't? 
İf you are browsing panna cotta around the net you'll find many kind of panna cotta with various flavors and topping or sauce. Using not only cream, some made with cream cheese, or yogurt or just like İ am going to share now.. İ mix it with white chocolate... YUM!

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Laz böreği / Turkish Custard Pastry Dessert

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

‘Börek’ is usually savory, filled with meat or cheese or even vegetables.
But my today post is one of Turkish dessert called ‘Laz böreği’ (LAHZ’ buer-EY’-ee).
İt’s not savory borek that commonly known.

İt's a sweet dessert, made from layers of phyllo dough ( Türk; baklavalık yufka) and a filled with delish creamy vanilla custard.
The best way to describe ‘Laz böreği’ is like baklava filled with rich vanilla custard instead of pistachio or nuts.


‘Laz’ is the nickname in Turkish given to people from Black sea region - where this dessert comes from

What makes this dessert really unique is its secret ingredient – black pepper! ‘Laz böreği’ made the traditional way, has generous amounts of black pepper added to the custard.
But for my version İ added small pinch of nutmeg powder also to give richness to the custard, you can skip that or try my version.

The recipe is for 30 x 40 cm baking tray, fit with baklava phyllo size. But İf you have a small family member you can half the recipe and cut phyllo in half. So you will need a 15 x 20 cm baking tray.
This dessert best consume while still fresh and crunchy so you don't want too many leftover.

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Failproof Condensed Milk Pie (tart) / Pie Susu anti gagal

Resep dalam bhs Indonesia ada di bagian bawah

Selam everybody...Merhaba from Turkey.

Who doesn't love delish creamy and yummy little tart for after dinner dessert. This is our kind of fave dessert. My family and I love it so much. Combination of melt in mouth pie shell together with silky cream condensed milk custard as filling would indulge our appetite as dessert should be.

My post today is special I make for an event by one large Indonesian cooking club, Natural Cooking club (NCC). The event calls failproof recipe by NCC. So we should cook and post any recipe from that cooking club. For Indonesian food blogger anywhere you can check this link to find more about it. 

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Lahmacun tarifi / Turkish pizza lahmajoun recipe

Selam everybody... Merhaba from Turkey.

LAHMACUN is an item of prepared food originating in the early Turkish cuisine of the Levant, consisting of a round, thin soft piece of dough topped with spicy minced meat (commonly beef and lamb). 

Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro; a typical variants may be found as wraps for kebab meat or sauces.

It believed originate from South East of Turkey. The main ingredients are ground meat (beef/ lamb/ mutton), tomatoes, paprika, onion, salça and oil. Salça is thick tomato pasta (mostly homemade product) and prepared just before winter come when the tomato season in peak here in Turkey.

There are two kind of salça; damates salça (tomato paste) and biber salça (chili paste mostly made of capia peppers)

But the recipe might vary from each region. And what I want to share today is how commonly people in Bursa make it although some family from other region using a bit different. But still we all use same main ingredients as I mentioned above.

There are two process making this lahmacun, the dough and meat topping. After the dough doubles in volume, divide the dough into 10 to 15 equal parts. If you want a smaller diameter lahmacun divide it into 15. Then roll each part of the dough very thin, verry thin! Then spread evenly with a ground meat topping.

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Membuat susu kental manis sendiri II / Homemade condensed milk II

Selam everybody.... Merhaba from Turkey.

Making your own condensed milk as not as complicated or difficult as your think. What I am going to share today is simple homemade condensed milk. You just need a pan, full fat milk and sugar, also some time to spend in front of your stove.

This is actually my second recipe of condensed milk. I have another version homemade condensed milk using powdered milk that you can check here.

Nothing fancy ingredients for making this homemade condensed milk, nor complicated method. Just put milk and sugar into a pan-I prefer heavy bottomed and wide pan- and continuously stirring over medium high heat until you get thicker and slightly yellowish yield. Then you may add vanilla essence to give aroma and butter to give more thickened liquid and rich condensed milk.

Adding butter is optional. I made my condensed milk using this recipe many times now. Some batches I added butter while some other batches I didn't use one. Both result are completely fine, but I prefer didn't add butter if I'm going to use my condensed milk for mixing on my drink for example.

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Yayla Çorbası (Turkish yogurt soup)

Selam..... Merhaba from Turkey...

Getting cold here in my town, feel hesitate doing outdoor activities.... for me of course I don't mind at all stay inside and do my daily housework... but with one very active kid, going out to park / playground is a must even not everyday though.... No matter how much I try to make her busy doing thing inside she still gets bored easily. I wish we live in like my homeland...where kids could play outside on alley safely. Neighbors watch each other to their kids....  

Well.... no complaint about where I live or where I wish to live in.... I am just grateful what I have now and enjoy my life with my family here.....
And for these chill days.. I always try to make something that can comfort us e.g soup. Many kind of soup in Turkey, and like other 4 seasons countries each season has it's own comfort soup.

And my today post is Yayla Çorbası or "highland meadow" soup. The name of Yayla took from word "yaylalar" or high mountains meadows in northern of Turkey where grazing is at its best and high quality yogurt and dairy products abound. In Turkey, this soup is considered a good menu to fight cold because it has mild and minty flavor which easy and light for your stomach.

So if you want to have healthy and comfort soup during your chill days here I share my yayla Çorbası recipe. I like my yayla Çorbası has light and not really thick. So if you compare with other recipes mine has less rice and flour in certain amount of stock (about 1,2 lt). But if you want to go with thicker soup, you may reduce the stock/ broth. And with 2 egg yolks I guarantee you'll have best creamy and yummy yayla Çorbası 

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Telur masak Kecap / hard boiled eggs in sweet soy sauce

For Recipe in English, please scroll down.

Assalamu'alaikum.... Merhaba from Turkey

Sesuai janji saya sebelumnya, saya akan bagi salah satu lauk pelengkap lontong cap gomeh yang saya buat untuk menu lebaran Idhul Fitri kemarin.. yaitu telur masak kecap. Menu ini salah satu menu favorit saya. Biasanya saya menyantapnya dengan nasi hangat dan kerupuk udang saja.

Dulu saya biasa menambahkan irisan cabe rawit hingga mendapatkan pedas kesukaan lidah Surabaya saya... Tapi belakangan ini sejak saya juga harus share masakan yang saya bikin dengan putri batita saya... saya kurangi rasa pedas baik dari merica atau cabe rawitnya supaya dia juga bisa menikmati makanan khas Indonesia seperti ibunya ^,^

Syukur Alhamdulillah dia suka semua jenis makanan lho...baik makanan Turki atau tahu-tempe-krupuk yang Indonesia banget... tinggal ngelatih lidah dan perut dia dikit-dikit agar sukai pedas juga, biar bisa nge-rujak bareng sama Mommy nya ntar....hehehehehe...

Ini resep yang biasa saya pakai (juga ibu saya) dari dulu. Untuk kemiri kadang saya tambahkan..kadang juga saya tidak pakai (tapi nambahin jumlah cabe merah dikit). Dan untuk kuahnya suka-suka juga ya..mau yang agak banyak atau kental banget (masaknya agak dilamain biar kuahnya nyusut)...

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Damla Sakızlı Fırın Sütlaç (Turkish Rice Pudding with mastic gum)

Merhaba From Türkiye 👋


First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Almost halfway of this blessing Ramadhan.... Full of blessing because this summer generally Turkey area are like spring. Usually summertime temperature so high and the air is somehow dry. Even though weather forecasts predict temperature will increase slowly start next week but again... this lovely Friday Bursa is wet and fresh again... ^,^
May Allah always gives easiness for you who are doing Ramadhan fasting. And May Allah forgive our sins and accept our deeds in this holy month.

Talking about Ramadhan and fasting... I always remember the Ramadhan atmosphere in Indonesia especially in my mom's house. She always prepared Iftar table for us, full of homy meals and "takjil". "takjil" is something sweet that we eat/ drink once the adzan echoed. It's  mostly a light thing to eat/ drink-almost like dessert- before we eat the main dish... 
How I miss my hometown now.....

And here in Turkey we have a little things different than I had in my homeland but generally Ramadhan is the most joyful that we always waiting for each year.

Our today's dessert after iftar is Damla Sakızlı Fırın Sütlaç (Turkish Rice Pudding with mastic gum). The recipe I take from "Şeker bank tatlı kitab" with minor adjustment. The addition of  mastic gum in this recipe gives slightly chewy texture. But you can also try my other recipe without using mastic gum here.

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Cacık (Turkish style yogurt cucumber salad)

Cacık (read: Jajeek) is a dish made of seasoned yogurt mix with some vegetable such as cucumber, mint leaf or dill, olive oil, and garlic. Other variant people use purslane  (turk: semizotu). Some recipe use thick yogurt without dilute it and serve as meze (appetizer or side dish).
But mostly in my family I make it from dilute yogurt and we eat it as cold soup. It's just so refreshing and yet healthy in this summer time.

To make it is so easy and almost no effort and quick! All you have to do is just preparing all your ingredients near you then you go....

So here I share my daily recipe how to make this healthy dish.

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Turkish Dessert: Fırın sütlaç (#Turkish bake rice pudding)

Resep dalam bhs İndonesia ada dibagian bawah

Selam everybody.....Merhaba from Turkey.

Today I will introduce you to one of Turkish dessert which I believe can cheer up you and family after dinner. It's also our family's fave dessert 

This dessert made from rice and milk with strong cinnamon flavor. There is also non bake version of this sütlaç but I prefer bake version. With slightly burn on the surface gives such a wonderful caramelized taste...it's just tooooo good to skip it after dinner dessert.

I had previous post about this sütlaç before that you can check here. You can use that recipe or this one..  Or you can try  Fırın sütlaç with mastic gum here....Just tell me which one you prefer. Serve cold even better with sprinkle  of cinnamon powder.

Ingredients:

- ¾ cup rice, washed and drained
- 1 ¼ cup granulated sugar
- 1 cinnamon stick
- Pinch of salt
- ± 700 ml milk
- 1 tablespoon cornstarch, dissolved in water.

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Lemon Macarons with lemon curd filling

Yaaayyyy...!!! Finally Macarons ..! ^,^ Yes, this is my first post and my first attempt making macarons... İ don't know why gets me so long to bake them.. İ just too busy reading and reading and comparing recipes.. search about this tiny delectable dessert which everybody crazy about...Yeaahh..İ was just too worry (almost afraid) that my first batch of macarons will be my nightmare..hahahahaha.. hyperbola indeed ^,^ .... No..it's true actually.. when it come about baking, İ'm kinda traumatic person... once (mostly first time) baking something and fail... need sssooo long time for bring my baking mood back again... 
Again..İ'm sensitive person ^,^ --even in baking.

Anywaaaayyyy... today's post is my first macarons. And since İ still keep my lemon curd from last batch so İ had an idea to make lemony macarons to gets along with my lemon curd as filling later. The recipe İ took from many other's people journal about macarons..many people's note about it.. tricks and tips ... and mostly the came up with almost same recipe which you can browse also around the net. Just note from me: Don't be afraid baking your macarons, it's not as bad as you think ^,^ 

After succeed with my first attempt.. definitely there will be another second or third and fourth... need more practise to perfect my macarons. 

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Peynirli Yumurtalı Pide / Turkish Pide bread with cheese and egg topping

In Turkey, pita (called pide) has a soft, chewy texture. The pizza-like foods called lahmacun are made with oval-shaped pieces of pide dough topped with finely chopped meat and herbs before baking. Pide also refers to another pizza-like food made of pide dough topped with different ingredients. Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region. Such pides can include chicken, beef, cheese, potatoes, garlic and many other ingredients. Beside Pide with meat topping, chicken topping, Turkish sausage topping, this time I made it with cheese and egg  topping. Also you can choose ayran for drink.

Serve: 8 pieces medium size

Ingredients:

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Three tone Yogurt "Cheese" Chocolate mousse (Labneh Chocolate mousse)

Anyone does not like chocolate? well .. it seems no one who does not like chocolate ya .. especially my husband .. Whatever dessert he requests there must be Chocolate things in it .. so you'll see a lot of chocolate recipes on my page... do search more.. ^,^
While I do not really like to eat plain yogurt .. I always mix my yogurt with something, such as fruit jam, syrup or chocolate... ^,^

And for the dessert menu this weekend, I made something simple but "very chocolate"... 

And let me tell you ... this is super Yummy!

Serve: 4

Ingredients:
 Dark chocolate, semisweet chocolate and white chocolate each 100 gr. And more for garnish
Note: you can mix white chocolate and dark chocolate for semisweet chocolate with ratio 70:30 gr (white:dark)
 1 ½ cup strained yogurt (you need to drain yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before)
Note: From 4 cup yogurt you will get about 1 ½ ~ 2 cup strained one (depend on how thick your yogurt)

Strained yogurt

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Labneh (strained Yogurt) Cheesecake

Selam everybody ...... Merhaba from Turkey....

I was happy with my previous experiment using "cheese" from drained yogurt. I made a delish "cheese" souffle that now become 'most request' in my family ^,^

To make this Cheesecake, you need to drain plain thick yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before. From 1 kg yogurt I get about 860 ~ 900 gr drained yogurt 'Cheese' (it depends the thickness of yogurt you use)

If you using electric oven which has two side heat source (up and down heat source) be careful not to burn the surface-like I did here-to perform more beautiful good looking cheesecake. Recognize your oven to produce correct heat (even your oven has temperature setting). You might need to cover lightly your cheesecake with aluminium foil when you notice it's going to burn much.

But even my cheesecake surface is slightly burnt, it doesn't affect the silky and delish taste of this everybody's favorite dessert. With various jam topping, you and family can enjoy each personal taste. 

Maybe you would think that cheesecake made of yogurt has too much sourness taste in result...well...One thing I can say that each yogurt product has different quality and sourness. In Turkey we have few kind of yogurt for example; kaymaklı or kaymaksız. Kaymaklı is more creamy and less sourness than kaymaksız. And mostly turkish yogurt are very thick compare yogurt products I found in Indonesia which mostly thinner.

But again... it's back to your personal palate and taste.

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Telor Marmer (Marbled Eggs)

One of Indonesian traditional dish. 

To get marble pattern in old time people used Jati (teak) leaves to give a dark red color on the eggs. With some spices added during boiling make this egg even more tasty. But now days people (generally who living in city) use teabag instead of "jati" (teak) leaves to get the marble pattern. But I still remember my grandma still made them with "jati" (teak) leaves which (at that time) we could find it easily in farmer market near us.

This egg makes usually as side dish of other Indonesian traditional meal. You can make it also to add your family menu list, easy to make...

Ingredients and how to make:

 6 ~ 8 medium eggs
 2 tea bags
 ½ tbsp coriander powder
 ½ tbsp garlic powder (or 2 cloves garlic, grated)
 1 tbsp granulated sugar
 ½ tbsp salt or to taste
 1 segment (3 cm) galangal, bruised
 3 ~ 4 bay leaves (in Indonesia we use "daun salam")

Put all ingredients in medium pot and pour water until all the eggs submerged about 3 fingers up. Boil eggs about 30 minutes. Drain eggs, then gently crack egg shells to form crack pattern. Put them back into pan and continue boiling over medium heat until the egg hardens (I need 60 minutes long).

Drain and peel eggs. 

Serve as a side dish.

Note: in Indonesia this egg usually goes with nasi Tumpeng, lontong capgomeh, nasi kuning, and others.

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