) today. On the 4th of each month is a day that inspires me, maybe because I was born on April 4 and that allows me to accurately count the period that separates me from the next birthday: a reminiscence of childhood euphoria, this, what is more unreasonable since, to this day, for every birthday there is little to rejoice ... and much, then, that the date of my birth he had lost that aroma special childhood. The date is November 4 and then doubly felt because of the November 4 two years ago (11/04/2008) I obtained my first degree, three years, discussing the first argument ... It is a day for which I still feel my heart tremble, as I feel a deep level, emotionally, the first thesis I have discussed that day. It 'strange and extremely different for the last argument, the specialist ... the most important, among other things, what actually defines me. A thesis of which I am proud for the things I say and I quote the authors, and returns the full the way I see things ... but I can not feel so completely, emotional, involving, as it is for the final three years. November 4, 2008 It is most essential, emotional, February 19, 2010 ... maybe just because that was the first time that I had fronteggiare una commissione semi-sconosciuta, in cui fui indagata ed investigata e in cui nonostante le difficoltà (la domanda del presidente di commissione era del tutto inaspettata e dovetti in pratica inventarmela la risposta) ne uscii più che dignitosamente
. Ma non è di questo che voglio parlarvi oggi (anche se una dovuta piccola parentesi ha sempre il suo posto nel mio lungo dibattere
)... oggi è il giorno dell'ennesimo (e penso ultimo) aggiornamento sulla Turchia e sui cibi turchi, aggiornamento speciale perché corredato da una VERA ricetta ricercata, provata e collaudata da me. E' strano come la percezione, al pari di molte altre cose, la si possa educare. E come il caso (il famoso random non calcolabile, non prevedibile, non dominabile
) spesso concorra a incentivarla in maniera che, se non fosse reale, suonerebbe inventata o comunque inverosimile. Prima, quando la Turchia esisteva solo sulla cartina geografica ed era uno spazio senza storia-tradizioni-gusti-lingua etc, non ne coglievo degli accenni in molti step I take, in many flavors I eat, I see in people ... Yes I knew that the kebab (indeed, kebap) was primarily the Middle East and turkish, and I knew in theory that there is a Turkish Republic founded by Atatürk . Now I have changed optical perception. 'S actually something more general, because (when not particularly tired or Scazzi) have a wider look ... I look around with a different focus to capture with our eyes what is happening, the people who move or are located nearby, air, light, words, but caught between the details, I read in some way Again, I see you read or what is also turkish.
Before I never noticed such a fast food restaurant just opened on the waterfront kebap Leghorn, I would have categorized as "other" (it really opens a lot!) And I let it pass. But I missed, now, to the eye, because among its choices suggests cigars böregi , which I have already spoken in previous posts, and Ayran, which I shall refer later .
E 'almost trite to note that what we perceive is always, inevitably, filtered by the new knowledge, new concepts, new names and new elements with whom we come in contact, everything, once we learn something new, the law maniera diversa e ci appare in una diversa prospettiva. E' così ovvio che mi stupisce il fatto che me ne stupisco 
.
. E ci si mette anche la casualità, tra l'altro, ad impedirmi di archiviare la Turchia e le emozioni contrastanti che il suo pensiero/ricordo mi suscita
: l'altro giovedì cenavo alla mensa universitaria (sì, lo so che ormai la mia carriera universitaria è terminata, ma per fortuna la tessera magnetica della mensa è ancora attiva, così che posso usufruire, quando ho bisogno, di un pasto a poco prezzo 
) e perr caso I sat at a table already occupied by a single boy, if I asked something about what I was eating and if I wanted to continue the discussion once I replied in English saying that he did not understand Italian ( language with which I had asked the question). I told him that he could not speak Italian, let me assume that he was Italian (my deduction order 
) and I asked him where he came from. And this guy know what he answered? Turkey, that's right! Heck, I've known over the years university students foreign ... Turkish students but never! It 'interesting that I met a student out of the office, and turkish foreign right after I spent three and a half months in Turkey
. Why yet I have it settled in the heart - Turkey is considering - perhaps only because it was the only place (apart from Italy, or even better, Tuscany) where I have lived permanently for more than two weeks . And the memory of which, again, hard to escape, together with its spicy flavors Semos sugar and memories that drag along.
Prior to bore you with my memoire of Simit (with which I have left over from the previous post) the gastronomic landscape requires a short (really short) update with a couple (actually three) Turkish dishes which are able to give a name and I want to explain, although they have caused in me great delirium taste ... but you should mention them, to return a more complete view of a minimum (as far as I can of course ... I do mica working to catalog the cuisine of every place I visit
) and the fact that one of the dishes left out is pretty important in turkish gastronomic scene, as the traditional drink (you must enter by sheer intellectual honesty, while as He has led every sense except the pleasure of taste and the desire to try it again 
): 1) start from starter (the meze
): question of kiss , a kind of "salad" with bulghur (even if I believed until the end it was cous cous, and even if it is repeated in some kebap Italian fast food - like the one I mentioned above - with cous cous and not with bulghur), tomatoes, onions, cucumbers, peppers, parsley and spices the inevitable (I think the curry powder or turmeric, because the kiss that I've tasted in Bodrum had a beautiful pale yellow tending to orange). It's not bad but not caused me chills sensory immense: despite having eaten, sometimes together with altriantipasti, I was not going to look specifically . [ NB: the photo is not mine but I borrowed it from a site. If you click on it, please go to the home ]
2) the lokma (or lokma, I did not understand when you talk about its multiple or singular) are fried pastries that I ignored and continued to ignore the composition ... I apologize but I do not want to translate from the many recipes I found online. And then I see that many recipes using different ingredients: in which I gave a quick glance there is flour, salt, water and yeast, in another well as potatoes and sugar. The batter is formed by mixing all the ingredients are taken by small fists and fried in a pan of hot oil: I am not speaking here from hearsay but from personal experience, because one day I saw with my own eyes the process of frying. The balls are fried together with a syrup made with water, sugar and lemon juice (in every recipe I consulted on the Internet there were these ingredients for "syrup").
[ nemmeno per i lokma le foto sono mie ma prese in prestito da altre fonti ]
Non so perché ma la traduzione inglese di Lokma, che ho letto in loco (cioé a Bodrum), è honeyball, cioé "palle di miele"... eppure qui, per quel che ho letto sui siti cui faccio riferimento, di miele mica ce n'è
. 3) E alla fine l' Ayran . Questa la bevanda tipica -anzi, tradizionale- turca, fatta con yogurt, sale, acqua (traducendo gli ingredienti di un ayran disgraziatamente acquistato in Turchia, mi sembrava ci fosse anche il latte... ma devo aver tradotto male perché ricerche on line negano questa mia convinzione) .
Che posso dirvi? Un'esperienza questa che la ricorderò finché campo... non mi è rimasto indifferente come il kissir o come i lokma (che ho vissuto con un'indifferenza totale) ma mi ha disgustato fortemente fin dal primo assaggio. La prima volta ho creduto fosse latte gone bad, and the second time I tried again (stoically) tasting, won the initial revulsion, I noticed that the mixture has a tremendous thirst-quenching properties, and I could drink it again and everything, twice. The last (I assume irrevocably) tasting in Italy and was justified by the need to photograph my first Ayran without having to "steal" the picture to another site.
We went to Bodrum with
,lived in Istanbul,was not the problem in cities,yalandık We have full, I'm with you the most out of nothing zamandık
(Hande Yener, " Bodrum ")
Una della colazione all'insegna mémoire: i Bagels, ciambelle di pane con semi di sesamo
simit I belong to the category of "street-foods", the "street food" because it sold at all hours in truck seats the roadside of the city in Bodrum I saw an infinite number of these trucks that exposed bread studded with sesame seeds that were given the shape of the loaf, the cylinder of the ring ... the simit, in fact. I never bought the donuts in the truck I saw in Bodrum (even if the price was - according to my parameters - very attractive, wandering around 75 cents of the Turkish lira, about 40 cents), mostly because I did not know when to eat if not the next day ... but I've tasted in the morning a few days off (as an exception to my usual modus and giving me a lighter breakfast with simit and Cayi) and I've accepted a couple of times offered during lunch on weekdays from a fellow waiter , self-elected my Kanka (ie, best friend, companion of affinity and knowledge ... something similar to the 'best friend ") and which twice has welcomed my breakfast of working days with this amazing donut bread sprinkled with sesame seeds. E ' simple leavened bread dipped in pekmez ( syrup that is derived from the condensation of the must juice some fruits, which I have already mentioned in previous post) and sprinkled with sesame seeds ... a true goodness that can accompaganre breakfast but other meals of the day, because if you overuse the syrup (which I cleverly replaced with honey, which has an exact equivalent in molasses) is not overly sweet.
This recipe I must put it in my collection (of which I hope you will remember 
) " Madeleines mon amour", because the taste, l'odore del pane e del sesamo mi ricatapultano con un subbuglio emozionale in un contesto ormai, davvero, passato, ancora di più dello strudel che postai come esempio di madeleine.
) " Madeleines mon amour", because the taste, l'odore del pane e del sesamo mi ricatapultano con un subbuglio emozionale in un contesto ormai, davvero, passato, ancora di più dello strudel che postai come esempio di madeleine. 
Ne approfitto anche per ringraziare Patapata che, con la sua torta paesana , ha posto un saldo fondamento alla mia raccoltina.... grazie cara per avermi e averci (alla raccolta) pensato
! E adesso, che simit sia: per elaborare la mia versione (quella che vedrete fotografata poco più sotto) ho unito, in un'opera di sintesi che mi ha stupito, due ricette, modellando gli ingredienti presi dalla ricetta di Hande di Food Vagabond con le dosi (di farina, di acqua, di lievito) e il procedimento di Nadia di Vita da Precisina . Le devo quindi ringraziare perché entrambe muse ispiratrici della mia mèmoire turca
. Ingredients (for 8 donuts about 90 grams each )
- 450 g of flour Manitoba
- 15 g of fresh yeast
- 200 ml of warm water 1-2 tablespoons salt
- a teaspoon of sugar (optional) to be dissolved in
- sesame seeds to taste 3 tablespoons molasses (which I replaced with honey than you proved to be a good surrogate
) - revival in the second home-made, on my mother's request, I added a couple tablespoons of sugar mixture, so as to give the cake a more sweet that would make it more suitable - according to my - to breakfast. [ this addition made at the request differs from the traditional simit and is not even counted among the ingredients ... but to tell the truth I feel compelled to mention it ]
Potrebbe occorrervi più acqua dei 200 ml che ho indicato tra gli ingredienti, ma destreggiandovi tra mani bagnate, manate di farina, aggiunte alternate di acqua e farina, so che ve la saprete cavare meglio di me.
Lavorate l'impasto per una decina di minuti come si farebbe per un normale pane (lavorare gli impasti lievitati giova assai alla loro lievitazione, their elasticity and softness final) and let stand covered with a damp cloth for an hour and a half two (until doubled).
Then resume the dough and divide into 8 balls sgonfiatelo (will be more or less than 90-92 grams each) and prepare the donuts.
on how to prepare these donuts the magical network of websites gave me two suggestions: the first (the one that gave better results for now ... more donut and a larger hole, as it should be the simit ) always comes from Hande of Food Vagabond, the other from a video turkish (and in turkish) found on YouTube of one (I assume) Cook explains that away cam preparation simit and shows how to give shape to the donuts.
1. The donut-à-la-Hande come alive: you have to take each ball and put in the center of each one thumb, making a hole and then turning the air so that the ring is forming with both the hands. As you turn the ring and extended the original mix so you must continue to expand the diameter and make sure that the dough is evenly distributed over the entire cake.
2. The donut-à-la-video 
takes shape rather like this: you have to divide all the balls into two equal parts (more or less 45 grams each). Then you have to draw both sides into small cylinders and put them together (the parts in small cylinders) at both ends, then making sure to weave the strands of pasta with each other (not exactly how to make a braid, because the threads are already closed on both ends):
takes shape rather like this: you have to divide all the balls into two equal parts (more or less 45 grams each). Then you have to draw both sides into small cylinders and put them together (the parts in small cylinders) at both ends, then making sure to weave the strands of pasta with each other (not exactly how to make a braid, because the threads are already closed on both ends): 
After forming the rings (or even before or even during, the result does not change 
) heated in a pan rather high and large enough to hold the individual buns molasses (or honey, which I was forced choice since I did not - and still not -I have no idea where to find the molasses) with a tablespoon of water should not boil but should warm up enough to melt and become runny. Dip one by one the donuts in molasses (or honey) and hot rotolatele then in sesame seeds that you spread on a plate.
) heated in a pan rather high and large enough to hold the individual buns molasses (or honey, which I was forced choice since I did not - and still not -I have no idea where to find the molasses) with a tablespoon of water should not boil but should warm up enough to melt and become runny. Dip one by one the donuts in molasses (or honey) and hot rotolatele then in sesame seeds that you spread on a plate. Arrange the biscuits on a baking sheet sprinkled with seeds (in my case, given the small size of my oven, I had to make two pans cooking them in rapid succession) covered with parchment paper and let rest for 15-20 minutes. Then bake at 200 ° C for 6 minutes and 180 ° C for six minutes, until it becomes a golden-brown color (these are the optimum temperatures of course ... my oven each oven is a beast in itself and everyone should be adapted with its temperature and its cooking time 
)
) 
And with this ends my reminiscences and gastronomical Turkish emotional ... reflections on this experience and what has made me think no doubt will be back on this blog. But for a while 'I'll stop talking and cooking food turkish 
.
. I wish you all a good night (or a good night) hoping to read soon and enjoy your ideas.
A hug
Giulia
 |
| Glorious remains of a batch of donuts |
http://filosoficamentesostenibile.blogspot.com/feeds/posts/default?alt=rss 
0 comments:
Post a Comment