Halva (Peynirli Un Helvasi)

Halva is a sweet dessert found throughout Central Europe, the Middle East, North Africa and many other parts of the world. There are a few variations of Halva including several variations of, a tahini (sesame seed paste) halva and a flour halva.
Nowadays, it’s easily found in many stores throughout the world. But, making this confectionary at home is also a reasonable possibility.  This simple recipe is for a flour based halva. The process is similar to making a roux, béchamel or a gravy except that it is indeed of course, sweet. This variation of the flour halva includes an unsalted cheese that is barley melted through the halva. The cheese creates a flavorful and unique twist on the classic dessert.
Here’s the recipe:
Flour Halva with Cheese
  • 1 c flour
  • 1/2 c sunflower oil
  • 1 c sugar
  • 1 c milk
  • 3/4 c Antep peynir (grated) (substitute: unsalted mozerella)
  • 1 TBSP butter
Preparation:
Add the oil to a large stock pot. Using a whisk, gradually add the flour while whisking constantly until smooth.
Then add the sugar slowly, while constantly whisking.
Continue whisking and slowly add the milk until well incorporated.
Add the butter and then with a spatula fold in the grated cheese. As soon as the cheese starts to melt, remove from the heat.
Serve immediately & Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Börek with Antep Peynir & Parsley

A light, crispy, flaky pastry & packed with the perfect blend of Antep peynir and parsley!

     If you love a good savory croissant, then you’ll absolutely love this Börek with Antep Cheese & Parsley! It’s light and delicious and layered with flavor.

Made with Yufka, a thin flaky dough comparable to phyllo dough that comes pre-prepared, it’s a great item to whip up in a hurry in your home kitchen.

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Plus, the fresh flavors of Antep peynir and parsley make this a delicious and flavorful dish!

What is Antep Peynir?

Antep Peynir is a type of cheese produced in the city of Gaziantep in Turkey. It is a dense white cheese traditionally made from sheep or goat milk.

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Antep Peynir

Here’s the recipe:

  • 1/2 package of Yufka (or phyllo dough) torn to pieces
  • 5 TBSP melted butter
  • 5 TBSP water
  • 2 c grated Antep Peynir (or a dense white cheese; mozzarella could work)
  • 1 c minced fresh parsley

Preparation:

Tear the Yufka into pieces, reserving two large pieces.

Mix together the cheese and parsley and set aside.

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In a circular pan, layer the Yufka on the bottom. Sprinkle with 2 TBSP melted butter and 2 TBSP of water.

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Layer the cheese and parsley mixture evenly on top.

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Cover with another layer of Yuka. Sprinkle with 1 TBSP melted butter and 1 TBSP of water. (Repeat 1 more time)

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Then take the two larger piece of yukfka and place on top. Cut off any hanging edges from the pan.

Then shape the sides of the dough into the pan.

Sprinkle with 1 TBSP melted butter and 1 TBSP of water. And cut it in quarters.

Cook the Börek on an open flame until browned on the bottom.

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Remove from the flame. Carefully cover the Börek with a plate and flip. Arrange the Börek back into the circular dish and return to the open flame.

Cook until browned. Then cut and serve immediately!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Su Böreği (Cheesy Flakey Pastry)

Flaky and crispy on the outside. Melted cheesy and herb goodness on the inside. Imagine a really good croissant, but crispier, flakier and cheesy. 

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The first time I heard a description of Su Böreği, I expected it to be soggy and not so great. Literally, Su Böreği means “water börek.” Börek is a delicious pastry that comes in a myriad of varieties but it is always normally made with yufka, which is similar in texture and taste to phyllo dough. So, this sounded like a watery

pastry, in my mind. Although I’ve seen it at one of my favorite local bakeries, I’ll admit, I was still apprehensive about ever trying it. That is until, my cooking course.

In the course, we prepared a Su Böreği that shocked my eyes and tastebuds. I guess there’s more than one way to make Su Böreği because this one was light, flaky, crispy and filled with gooey cheese and parsley on the inside. When it’s warm, you pull a square and the melty cheese stretches and it’s absolutely delicious.

So, perhaps this is not the traditional way of making Su Böreği, I’m actually not sure at all. But one thing is for sure, this recipe is absolutely delicious.

Here’s the recipe:

  • 1 package of normal yufka (substitute phyllo dough or puff pastry)
  • 8 pieces of baklava yufka (substitute phyllo dough or puff pastry)
  • 1 lb. Antep peynir (substitute: mozzarella cheese)
  • 1 bunch of parsley (minced)
  • 12 TBSP oil
  • 7 TBSP water
  • 1 TBSP salt

Preparation:

Grate the Antep peynir (or mozerella cheese if using) and place in a bowl.

Mince the parsley and then add to the bowl with the cheese. Season with salt and stir.

Grease 2 large circular 15 inch pans with 1 TBSP of oil each. NOTE: One will be reserved for later when it’s time to flip the dish during the cooking process.

Layer 4 sheets of the baklava yufka in the bottom of the pan.

Drizzle with 1 TBSP of oil.

Take out the yufka and tear it into large pieces. Layer 1/3 of the torn yukfka in the pan and drizzle with 2 TBSP of water.

Layer another 1/3 of the torn yufka on top and drizzle with 2 TBSP of oil.

Then pour the cheese and parsley mixture on top and drizzle with 2 TBSP of oil.

Then add the remaining torn yufka on top, being sure to tuck it into the sides. Drizzle with 2 TBSP of water and 3 TBSP of oil.

Then take 3 more pieces of the baklava yufka and layer it on top. Sprinkle it with 1 TBSP of water and then add the final sheet of baklava yufka.

Press down and trim the edges with a sharp knife. Place the trimmed pieces underneath the top layer and drizzle with 2 TBSP of oil and 1 TBSP of water.

Then press the edges down again to ensure that they’re tucked in.

Using a sharp knife, cut the dish into 1 inch X 1 inch pieces. (Note: wet the knife by dipping it into a shallow bowl of water in between each cut)

Sprinkle with 1 more TBSP of water and then place the dish on an open flame. Cook until it is crispy and brown.

Remove the dish from the heat, cover it with the other greased pan and carefully flip it so that the cooked side is facing up.

Place back on the open flame and cook the other side until brown.

Serve and enjoy immediately! It’s so good when it’s warm!

Afiyet Olsun!