Cheese Osmalieh With Strawberries Recipe

Posted on
 Spread the dough with the thickness of Cheese Osmalieh with Strawberries Recipe

Serves 10
90 Mins


15 kiri squares
250gm of ready-made osmanleya dough
½ cup (125 ml) melted butter

Filling Ingredients:

1 tablespoon blossom water
1 cup (200 gm) fresh strawberries
¼ cup fresh cream
2 tablespoons of sugar
The Syrup Ingredients:
2 cups of water
1 cup of sugar
1 teaspoon blossom water
1 teaspoon rose water
1 teaspoon lemon juice

Cooking Directions

1 Mix the melted butter with the ready-made dough
2 Split the dough into two parts
3 Spread the dough with the thickness of 1cm over two trays
4 Bake both trays with the panggangan heating of 180 degrees celsius for 12 minutes and then leave aside to cool down
5 Filling preparation:
6 Place the fresh cream and kiri squares in the mixer
7 Add the sugar and mix together
8 Place the first half of the baked dough on the serving dish
9 Spread it the creamy filling over it
10 Lay out the cutup strawberry pieces over the filling
11 Place the other half on top
12 Serve the osmanleya with the syrup
13 The Syrup preparation:
14 Pour the cup of sugar with the water into a pot and once boiled, add the lemon juice.
15 Mix until cooled
16 Add the vanilla, the rose water and the blossom water

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *