Reč kurabiye na turskom znači keks. Bezvučno "k" je u našem language mutated into his acoustic counterpart, but the biscuits are cookies, whatever the name was called. In this respect - just to show how "little" impact the Turks had in us, a biscuit with almonds "Almonds Kurabiye" (this is called my "cevizli Kurabiye" ie. Cookies with nuts). Will more turcizama, and only of cooking? Jam, pepper, spoon, apricot, cherry, dough, beans, soup, a cauldron (and only what we immediately thought of that).
only of what our recipe differs in relation to Truska is fat. I do not know where my grandmother this recipe, probably somewhere in the place of origin (southern Serbia) because they would otherwise probably prečanska variant called. In any case, from Bosnia not the neighbors (ah, another turcizama) apologize in advance what is going to my gurabije fat. No, my dear, have grease sense in this case. Yesterday, when I made them, my gurabije were so terribly boring that I think that they do not put on the blog. But today! Mast made his own, developed flavor, softened the dough, all the litter in its place - and that's us something interesting.
I will not lie to you - gurabije are simple cookies and to re-right, I would have added something else (more about that later), but does not care, her husband and baby last night, we still slistili half of this that I have made and more are verbally (while their mouths were not full) defended the principle of "what they lack, what you object."
However, what impressed me the most motivated to still share with you this recipe is as gurabije, outside Bosnia, and almost completely forgotten that they no longer true. And since my mission is to revive what has been forgotten, we are perfectly fit the plan.
- 250 g fat
- 250 g sugar 3 eggs
- peel of one lemon
- 1 cup white wine (150 ml)
- 700 g flour 150 g
- nut (the piece)
Umut foam is fat with sugar and lemon rind, so that gradually add eggs and, eventually, wine. Add two whole eggs, and only a third of the yolk. Put egg whites in the fridge for later. This mixture should be added to flour "as absorb." Menu is absorbed 700 g for wine classes pretty thing and did not like the vanilica to a quarter pound of fat goes a pound of flour.
dough is left to cool for half an hour to harden, and then the rolling pin, then rolled to 5 mm thick. Mold is taken out biscuits and place on baking sheet lined bakpapirom, coating those egg white and sprinkle with chopped nuts. Bake about 20 minutes at 160 ° C (if the oven with the fan, and if not, 180 degrees C).
What I changed: I put butter fat and fifty-fifty, not because I wanted to improve something, but because I did not have enough fat at home. Well it turned out to have exactly 125 g fat, and I left offset butter. I could take only fat, and to halve the amount of other ingredients, but to me at that moment occurred to me (typical).
Aesthetics is, I used half whole rather than chopped nuts, as required by the recipe. However, now that I'm a little digging around the Internet looking for a Turkish variant of this cake, I found the pictures Gurabija covered just chopped nuts, so it's really the original version. Are you half look better, but better schedules chopped whole surface of biscuits.
Verdict: As I said, this is all a bit too simple for my taste. Lemon is felt only in the trace. Crossed my mind that next time I put another half a crust, and little juice. Or to put half whole-wheat flour. Or cinnamon. Or all together!
In any case, I promise that this is the last recipe with lard, and now to the next post back what I love most - cake!
"Kurabiye" is Turkish for a cookie and this is a recipe for a biscuit that is nowadays mostly forgotten in Serbia, but alive and kicking in United . However, it is the use of lard that makes this a very Serbian variety of the Turkish original. I suppose my grandmother must have come across it in her homeland of southern Serbia, where the influence of the Turkish cuisine is more present than in, say, Vojvodina. I also promise this is my last recipe with lard or fat for the time-being. My cholesterol must be jumping through the roof.
- 250 g lard
- 250 g sugar
- 3 eggs
- the zest of 1 lemon
- 1 glass white wine (150 ml)
- 700 g flour
- 150 g walnuts (whole)
Mix the lard with sugar and lemon zest. Add two whole eggs and the egg yolk of the third egg (leave the egg white for later) as well as the wine. Gradually blend in the flour. The amount of 700 g is approximate, because the recipe was not precise (says, once more, to add as much flour as will soak in the dough). Refridgerate for 30 minutes.
Pre-heat the oven to 160 ° C (fan). Roll out your dough with a rolling pin (it should be c. 5 mm thick). Using a cookie form, take out the cookies and put them on a sheet of greaseproof paper. Coat them with the remaining egg-white and put a walnut half on top of each one. Bake for 20 minutes.
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