Turkish Pastries With Apple-Kumquat Chutney Recipe

Posted on
 peel and finely chop onion and garlic cloves Turkish Pastries with Apple-Kumquat Chutney Recipe

PREPARATION 1 hr
DIFFICULTY easy

Ingredients for 20  pieces

For the dough
300 grams filo dough (from middle eastern grocers; or substitute filo dough)
50 grams butter
100 milliliters milk

For the filling
1 onion
3 garlic cloves
1 fresh ginger root
1 small red chile pepper
1 tablespoon butter
200 grams frozen pea
2 tablespoons lemon juice
1 tablespoon shredded coconut
1 tablespoon cilantro (finely chopped)
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt
freshly ground black pepper

For the chutney
350 grams tart apples
200 grams kumquat
1 tablespoon clarified butter
1 teaspoon black mustard seeds
organic orange
100 grams sugar
1 teaspoon cumin
1 dried red chile pepper

Preparation steps

Step 1 For the filling, peel and finely chop onion and garlic cloves. Peel ginger peel and mince. Rinse chile, halve, remove seeds and ribs, and finely chop.

Step 2 Melt butter and saute onion until translucent. Add garlic, ginger and chile and saute briefly until fragrant. Add 200 grams (approximately 7 ounces) peas, lemon juice, grated coconut, coriander, cumin, turmeric and 2 tablespoons water to the onion mixture. Cook about 4 minutes until peas are tender, and then puree. Season with salt and pepper.

Step 3 For the pastry, remove 300 grams (approximately 10 ounces) yufka dough from the package. Sprinkle with a little water and allow to rest about 15 minutes.

Step 4 Cut through all layers of dough sheets, creating strips about 7 x 22 cm (approximately 2 1/2 x 8 1/2 inches). Melt 50 grams (approximately 1 3/4 ounces) butter and 100 ml (approximately 1/2 cup) milk together in a pan. Dip each double-layer strip in milk mixture and place on workboard.

Step 5 Place 1 teaspoon filling on the lower end of the double strip. Fold lower corner of strip over filling to the side edge, creating a small triangle. Continue folding dough triangle up and over for the length of the entire strip, so that the filling is encased in multiple layers of pastry. Repeat with each strip.

Step 6  Place dough triangles on a lined baking tray and brush with the remaining butter-milk mixture.

Step 7 Place baking sheet on middle rack of unheated oven.

Step 8 Heat panggangan to 200°C (approximately 400°F) and bake until pastry is light brown, about 20 minutes.

Step 9 For the chutney, rinse apples, then peel, quarter, core and dice.

Step 10 Rinse kumquats in hot water and cut into small pieces.

Step 11 Cook mustard seeds in hot butter until fragrant, then add apples, kumquats, orange juice, 100 grams (approximately 1/3 cup) sugar and cumin. Crumble chile into the pot, bring to a boil and simmer about 15 minutes, stirring occasionally. Adjust seasoning and let cool.

Serve pastries with chutney on the side.

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 *