Week 47 - Food Week starts with an appetizing recipe from Gul

Edited BY


G P Kennedy


Gul - Aegean Coast, Turkey



FEASTS & FESTIVALS 

 Food plays a central role in many religions, but I’m all about rituals, festivals, and celebrations. I like to get together with our nearest and dearest. 


 I like parties at Christmas, Challas or Paskalya Bread at Easter, halves at the Kandil, the five Islamic holy nights. There’s just one catch. I am an atheist. But there’s no reason not to enjoy when everybody else it. 


 This is a nice way to relax and spend time with the family & friends and a great chance to spread joy. I never miss a Pancake Tuesday, for example. I know I can eat pancakes any time of the year, but I waited for Pancake Tuesday to eat one last week. 


 While Lent has started in the Christian world, the three months for Muslims too. So after Shrove Tuesday, there was our kandil, holy night. I waited for halva from one of my neighbors, luckily a nice lady brought me just as I wanted.   




 Some of the religious food I like:

Challah or Paskalya Çöreği - Easter

Dates -  İftar meals to break a fast

Hot cross buns – Good Friday

Candies – Eid 

Halva – The 5 religious days 

Loukoumades dessert, Lokma


EASTER BREAD / TSOUREKI / CHALLAH

 Easter bread is baked during Easter time in Istanbul. The original recipes always consist of mastic gum and help.


This bread is a similar culture under different names. It’s called Paskalya Çöreği in Turkish, Tsoureki in Greek and Challah in Jews.


 Paskalya is the Turkish word for Easter. The superb sweet aroma of mastic and the nutty aroma of mahlep makes the bread delicious. 


Ingredients

  • 3 cups and 1 tbsp. all-purpose plain flour, sifted

  • ½ cup (caster) sugar

  • 12 gr/ 1 ½ tsp. dry yeast

  • 5 ml/ 1 tsp. sea salt

  • 15 ml/ 3 tsp. ground mahlep or mahlepi

  • 5 ml/ 1 tsp ground mastic

  • 2 eggs, lightly beaten (room temperature)

  • 2 egg yolks, lightly beaten (room temperature)

  • 125 gr/ 1 stick unsalted butter, melted

  • ½ cup whole milk, lukewarm

  • For the topping:

  • 1 egg yolk, beaten

  • 10 ml/ 2 tsp. whole milk

  • 45 ml/ 3 tbsp. thinly sliced, flaked almonds

Instructions

1. Take the eggs out of the fridge about 1,5 hours ahead of time and bring them to room temperature.

2. If you are using whole mahlepi seeds, ground them in a food processor with mastic.

3. In a large bowl, combine the dry ingredients; flour, sugar, yeast, salt, ground mahlepi, and mastic. Mix well with a spoon.

4. Stir in the beaten eggs, egg yolks, melted butter, and warm milk to the bowl. Using your hands (or an electric mixer), bring it to a soft dough.

5. On a lightly floured surface, knead for 3 -5 minutes until you get a smooth dough.

6. Put the dough into a greased large bowl, cover with cling film and wrap with a kitchen towel. Place the bowl in a warm part of the kitchen. Let the dough rise and double its size; this takes about 2,5 hours, depending on the room temperature.

7. Once risen, punch the dough and divide into six equal balls. Roll each ball into 30 cm (12”) long 6 strips.

8. Place 3 dough strips next to each other side by side. Pinch, seal the top end of the 3 strips, so they stay intact. Braid and seal the other end of the strips; you made your first loaf. 9. 9. Repeat the same procedure with the rest of the 3 dough strips to make your 2nd loaf.

10. Cover the baking tray with parchment paper and place the two braided loaves on it; make sure to leave 3 -4" between the loaves. Cover the loaves loosely with a damp towel. 11. Place the tray at a warm place to rise for another hour.

12. Preheat the oven to 180 C / 350 F

13. Beat 1 egg yolk lightly in a small bowl and stir in 2 tsp. whole milk, mix well

14. Once the loaves have risen, brush them with the egg yolk and milk mixture. Generously sprinkle the flaked almonds over the loaves and gently press so that the almonds stick to the loaf.

15. Bake in the preheated oven for about 20 – 25 minutes. Please check as of 15 minutes, as the loaves go dark rather quickly. In that case, loosely place an oven-proof baking paper over to prevent further browning. As of 20 minutes, take the loaves out of the oven and insert a toothpick in the middle to see if it’s cooked. If the toothpick comes clean, that means the loaf is cooked. If not, bake for a further 5 minutes or so.

16. Once cooked, remove from the oven and let the Easter bread, Paskalya Coregi, rest on a wire rack. It will smell heavenly.

17. Slice the loaf once cooled down; Paskalya Çöreği is delicious with a little butter and jam or honey over the slice.

https://ozlemsturkishtable.com/2014/04/easter-bread-with-mahlep-from-istanbul-paskalya-coregi/ 


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