I Make This Almost EVERY WEEK! ???? Turkish Borek In 15 Minutes & TWO EASY WAYS
Let's make a famous Turkish borek in a pan on the stovetop in 15 minutes! Make your tea ready and enjoy ???? Here is the written recipe:
Hand rolled yufka sheet recipe:
You might also like to watch these borek recipes:
2 ingredient easy borek from puff pastry:
Turkish Rolled Borek Recipe from scratch
Rolled Spinach Borek:
Rolled Borek With pastrami Pachanga:
Tepsi Böreği Borek in a pan with yufka sheets:
Ingredients:
about 300-350 gr. thick phyllo sheets, yufka sheets. (I showed you how you can make your own in the previous episode: )
1 egg
1/3 cup milk
1/3 cup vegetable oil
pinch of salt
For the filling:
About 200gr. Turkish white cheese or feta cheese (You can mix it with some shredded mozzarella as well)
about tbsp chopped parsley
vegetable oil or butter to cook
22-24cm nonstick pan
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Homemade Breadsticks
Homemade Breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready to eat in less than 90 minutes.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Breadstick Dough:
• 1 cup warm water, 100-110 degrees Fahrenheit
• 1 tablespoon instant dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon table salt
• 3 tablespoons olive oil
• 2 ½ cups all-purpose flour
For Topping:
• 2 tablespoons melted butter
• ¼ teaspoon table salt
• ¼ teaspoon garlic powder
• 1 tablespoon grated parmesan cheese (optional)
• 1 teaspoon Italian seasoning (optional)
✅Instructions
1️⃣ In the bowl of a stand mixer, combine warm water, yeast, sugar, salt, and olive oil.
2️⃣ Add in 2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft, but shouldn't stick to your hands. Add more or less flour until the dough reaches the desired consistency.
3️⃣ Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 30 minutes.
4️⃣ Lightly grease a baking sheet or line with parchment paper. Punch dough down and divide into 12 equal pieces. Roll each piece into a 9 to 10-inch long rope or snake. Place on the prepared baking sheet and let rise for 20 minutes while the oven preheats.
5️⃣ Preheat oven to 400 degrees F. Bake breadsticks for 16 to 18 minutes, until golden brown on top.
6️⃣ While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl. Brush on top of breadsticks immediately after baking. Sprinkle with parmesan cheese or dried herbs as desired.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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1 Minute MICROWAVE PIZZA ! The EASIEST 1 minute Pizza Recipe!
1 Minute Microwave Pizza - Mug Pizza Recipe
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1 Minute Microwave Pizza Recipe:
- 50g (1/3 cup) Self Raising Flour ( Check below for substitutes)
- 30g (2 tbsp) Milk ( Depending on your flour you may need an additional 1/2 tsp of milk)
Roll out dough to 12-13cm(5 inches). It will be thin, but in the microwave it puffs up because of the self raising flour.
- 1 tbsp seasoned Sauce
- 2 tbsp of shredded Cheese ( You can add a little more if u like)
PLEASE READ: As mentioned in the video the pizza crust won't develop color as this wasn't cooked in a traditional oven. Because the crust doesn't brown or crisp up, I like to put the sauce and cheese toppings right up to outside edge of the pizza. So, you mininize the crust on this pizza, and have more space for toppings. Every microwave is different. The cook time in your microwave could be anywhere between 1 minute and 30 seconds to 1 minute and 50 seconds.
Self raising flour substitutes:
- 50g (1/3 cup) all purpose flour + 1/2 tsp baking powder + pinch of salt
➤ Detailed printable written recipe here:
Enjoy!
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Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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How to Make Italian Comfort Food Classics like Chicago Thin-Crust Pizza and Pasta Fagioli
Test cook Bryan Roof cooks host Julia Collin Davison a surprising Italian classic: Chicago Thin-Crust Pizza with Homemade Italian Sausage. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a live taste test of jarred pasta sauce. Finally, test cook Lawman Johnson and host Bridget reveal the secrets to a perfect Pasta Fagioli.
Get the recipe for Chicago Thin-Crust Pizza with Homemade Italian Sausage:
Get the recipe for Pasta Fagioli:
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The Best Fluffy DINNER ROLLS Recipe
Learn how to make fluffy, buttery dinner rolls that are hard to resist. Homemade dinner rolls with simple ingredients are the perfect addition to your table.
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HOMEMADE DINNER ROLL INGREDIENTS:
►1 1/2 cups whole milk
►1/3 cup granulated sugar
►1 Tbsp active dry yeast
►1 1/4 tsp sea salt
►4 Tbsp unsalted butter
►4 cups all-purpose flour (minus 1 to 2 Tbsp)
►1 Tbsp butter, melted to brush the tops.
►Kosher salt to sprinkle on finished rolls
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:30 How to make the dough
3:09 Dough proofing
4:08 Rolling dough into rolls
5:57 Proofing dinner rolls
6:27 How to bake dinner rolls
6:43 Butter and salt on top
7:43 Taste test
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How to Make Perfect Thin Crust Pizza at Home
The #1 question I get is HOW DO YOU MAKE PIZZA? Here ya go.
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Perfect Homemade Pizza Recipe
DOUGH INGREDIENTS:
3 cups all-purpose or bread flour
1 package (2 teaspoons) instant yeast
2 teaspoons kosher salt
1 teaspoon Italian Seasoning
2 teaspoons sun dried tomato powder
2 tablespoons olive oil
1 cup water
Additional ingredients:
olive oil spray
pizza sauce
mozarella cheese
Toppings such as meats, veggies, franjoli etc.
Kitchen items needed:
food processor
pizza stone (the largest that will fit in your oven)
pizza paddle (metal is best)
rolling pin
pizza cutter wheel
PIZZA DOUGH DIRECTIONS:
(prepare three to four hours before making pizza)
Add the flour, yeast, kosher salt, Italian seasoning, sun dried tomato powder and olive oil into a food processor.
Turn the machine on and add 1 cup water SLOWLY through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
Sprinkle a little flour onto your hands and shape the dough into a ball. Spray a large metal bowl with olive oil and place dough in bowl, cover the bowl in plastic. Let rest at room temperature until the dough doubles in size, approx 3-4 hours.
OVERNIGHT OPTION: If you make the dough the night before and let it sit in the fridge overnight you get additional flavor in the dough from the natural fermentation process, just like happens with sourdough. Take it out of the fridge an hour and a half in advance so it’s not cold, and it can continue to rise.
FROZEN DOUGH OPTION: You can also divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.
COOKING THE PIZZA:
Place pizza stone in oven on the lowest rack for at least 45 minutes at 500 degrees.
IMPORTANT: have pizza sauce, mozzarella cheese and all toppings cut and prepared to assemble the pizza quickly as soon as the dough is on the pizza paddle. Pat all wet veggies dry to remove as much moisture as possible.
Reshape the dough into a ball and cut in half, forming 2 balls. Put them on a lightly floured surface (countertop), and lightly sprinkle balls with flour.
Sprinkle flaxseed meal (alternatives: flour, cornmeal or corn flour) on a pizza paddle on one side of your countertop.
On the other part of the floured counter, press one dough ball into a 1/2-inch-thick flat round, adding flour to the work surface as necessary. Stretch and roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) Once shaped to the desired size, transfer go to your prepared pizza paddle.
Working quickly to avoid the dough sticking to the paddle, brush crust edge with olive oil (optional), then spoon on sauce, cheese and toppings. Between each addition, shake the paddle to make sure dough isn’t sticking.
Slide the dough from the paddle onto the hot stone and bake 9-10 minutes until crust is lightly browned.
While the first pizza bakes, begin prepping the second pizza and repeat steps.