Suheyla's Flavours ep. #002 with MumCooks | Food & Tunes! | Turkish Cuisine | Dark Sin

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Welcome to episode #002 of MumCooks with Suheyla! Enjoy the best of 2 of the most beautiful things in life, Food & Music!

On this episode of 'Suheyla's Flavours' we cooked:

Entre ►► Chicken & Rice Soup
Main ►► Firin Makarna (Pasta Bake with Veggie Minced Meat)
Dessert ►► Custard Pastry Triangles (Sütlü Börek)

RICE AND CHICKEN SOUP

Ingredients:
Small chicken
1 cup rice
Cup of lemon juice
Salt to taste

Cut off the extra skin or fat, bottom of chicken and tips of the wings. Pull off hair if any on chicken. First rub salt, after with lemon wedges. Wash off. Put chicken in a medium sized pot, covering with water well above the chicken. If you prefer a stronger broth use less water and of course less rice in a smaller pot. Add salt and peeled slices of lemon. Ajar lid and bring to boil. Cook on low heat until chicken is cooked. Take chicken out and let it cool. Add washed rice, bring to boil and cook on low heat till cooked.. Add salt and lemon to taste. Add diced chicken pieces without the bones and skin to soup. Cook on low heat for another minute or so. Ready to serve.

FIRINA MAGARINA
Pasta bake with minced meat and bechamel with halloumi cheese in the oven.

Ingredients:
400 hundred gram mince (vegie or other)
1 large onion
Bunch of parsley
1 piece halloumi coarsely grated
Salt and black pepper
Packet of tubular pasta
Vegetable oil

Bechamel sauce
1lt milk
5 tbsp of plain flour
3 eggs- beaten with a fork.
1 piece of halloumi cheese-coarsely grated
Reserve one handful to put over bechamel.
Salt

Saute finely chopped onion in oil until transparent. Add minced meat and cook turning occasionally. Season with salt and black pepper. Remove from heat. Stir in finely chopped parsley.

Boil broken pasta in salted water. Cook till al dente. Strain. Put half pasta in a deep oven tray. Sprinkle half of grated halloumi. Add cooked mince meat mixture followed by the rest of the pasta. Sprinkle the other half of halloumi. Pour bechamel sauce over pasta and smooth it a bit. Sprinkle the reserved halloumi. Cook in a previously heated oven without a lid to 180 degrees Celsius. Cook till it becomes golden brown.

Bechamel sauce
Cook plain flour till it changes colour a bit. Slowly add milk while stirring. Heat on medium heat and bring it to boil. Reduce it to minimum heat. Gradually add in beaten eggs while stirring continuously. Otherwise the egg whites will curdle. Remove from heat. Stir in the reserved halloumi. Taste and add salt if needed.


SÜTLÜ BÖREK
Phyllo pastry triangles filled custard-dipped in syrup.

Ingredients
2 pkts phyllo pastry

Ingredients for CUSTARD
2 lt milk
2 1/2 cups sugar
1cup coarse semolina
1/2 cup cornflour
3 eggs
zest of a lemon or lemon essence

Ingredients for SYRUP
3 cups sugar
2 cups water
1 cinnamon stick
Squeeze of half a lemon

Put 1 cup milk, 1 1/2 cup sugar,semolina, corn flour eggs and zest or lemon essence in a bowl and mix them very well. Transfer them into the pot with the rest of milk and sugar. Bring it to boil on medium heat. Lower to low heat and cook muxing vigorously until thickens. Remove from heat. Empty to a wider container and leave it to get cold overnight or if you don't have enough time refrigerate for at least 3 hours. It will thicken more once cold.

SYRUP
Put all ingredients in a pot. Stir till sugar is melted. Boil gently for 15 minutes without mixing.. Remove to let it get cold. Either overnight or in the fridge for a couple of hours. It has to be very cold.

Use a long cutting board. Lay five sheets brushing gently each layer. I used vegetable oil but can use your choice of any other oil or butter. Depending how large you want the triangles can cut the layered pastry into five or six strips. Add tbsp of custard in the corner. Gently lift the pastry corner with filling and fold diagonally to create a triangle. Put them on a lightly oiled, not very deep oven tray or any other tray. Lightly brush with oil again. Depending on your oven, cook them in 160 degree Celsius or little less. It has to be a low heat otherwise they'll get burned also the triangles can burst with higher heat. Once light brown, take them out.
Roll hot triangles in very cold syrup. Transfer in a flat serving dish.

AVOCADO DIP
Ingredients
3 large avocado
3 cups of thick yogurt
1 clove garlic
Salt to taste

Put pieces of avocados and grated garlic in a blender. Mix till smooth. Out in a deep container. Add the yogurt and salt to taste. Mix with a spoon. Chill in the fridge a couple of hours.

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Thanks For Watching!
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