the days are . . . shiny

**My sister chimed in with a comment that led me to make a couple small corrections.

If you follow my recipe blog, you may have noticed it’s sort of bitten the dust. I’ve been planning to merge it with this site for awhile. Here’s a recipe I have a pic-tutorial for over on Flickr. A pregnant friend asked me for the recipe. I’m ashamed to say that was two weeks ago. I know better than to deny a pregnant woman food. Truth is, I would make it for her if she lived nearby. Sadly, she’s far, far away from here. Well, at least a hell of a drive.

I should also mention that my SIL and MIL have been asking for this dough recipe. Sigh. I’m such a slacker.

First, the dough:

This is a simple Turkish dough recipe my older sister passed along. While this isn’t from Binnur’s Turkish Cookbook–You haven’t been there? Go! Go now! Then come back and read this–it was still pitched to me as Turkish. My adjustment is that I use soy milk, which makes the dough more tender. Please remember it MAY take up to 1/2 cup more soy milk than cow’s milk to moisten the dough in this recipe. OR, as Big Sis pointed out, you may need more flour. My flour is super-duper dry. It could win an award.

Another tip: my older sister very creepily observed that the dough should feel like an earlobe when it’s mixed and risen. If that didn’t make you lose you appetite, please continue. I promise, it bears no other resemblance to earlobes.

Turkish Dough

1/2 cup warm water (110-115 degrees)

1/2-1 cup soy milk (see above)

1/2 cup olive oil (vegetable oil works too)

1 tsp sugar (omit if using soymilk–thanks Big Sis for the reminder)

1 tsp salt

1 tsp yeast

2.5 cups flour, plus a bit extra

Combine ingredients in the order listed in a bowl or bread maker until a ball is formed. Let rise 20 minutes or until end of dough cycle. Roll it out into a large rectangle about 1/4 inch in thickness.

Homemade Sausage Filling

*this makes double what you need, so either cut it in half, go crazy with stuffing, or save it for pizza topping

1 lb ground beef

1 can tomato sauce

1/2-1 tsp red pepper, depending on how spicy you like it

1/2 tsp paprika

1/2 tsp black pepper

1/2 tsp salt

1/ cup onion, finely chopped

1 clove minced garlic

Begin by browning beef over medium heat in a large pan. When mostly browned, add onion and cook until just softened. Add garlic for another minute. Mix in spices until fragrant. Pour over tomato sauce. Stir well. Allow to simmer for about ten minutes over medium-low heat. The mixture will thicken. Remove from heat and allow to cool before placing on dough.

Mushrooms

2 cans (about 2 cups) sliced button mushrooms, well-drained

You might want to squeeze them.

Feel free to mix these into the beef after the onions and garlic. I just spread them over the sausage when I stuff the dough. You can also add mozzarella at this stage.

Finally, spread cooled meat and mushrooms over dough. Fold over the ends so the filling doesn’t escape. Roll it up from one long edge to the other, pinching ends and seam together. Leave on baking sheet somewhere warm for about 20 minutes. The dough will rise again. Bake at 375 degrees for 20 minutes or until dough is golden in color.

For more pictures from the tutorial, go here. I hope you enjoy this recipe. I’ll be posting more on this site as they come along. Feel free to sift through the old site for Lebanese family recipes, my favorite baked goods, vegetarian and vegan options, diabetic friendly alternatives, as well as classics remade lactose-free.

April 7th, 2009 | Tags: mushrooms, photos, Recipes, sausage, turkish dough, tutorial | Category: Recipes | Subscribe to comments | Leave a comment | Trackback URL