The most searched recipes of 2021

MOST SEARCHED RECIPES OF 2021

The 5 most searched recipes on Google in 2021…

GULLAC RECIPE

Güllaç ingredients

• 300 grams of rosemary leaves
• 2 liters of milk
• 2 cups sugar
• 1.5 tablespoons of rose water that can be added to food
• 150 grams walnuts

For the above;

• half pomegranate

MAKING GULLAC

• Before Güllaç; milk, boil 2 cups of granulated sugar in a saucepan.
• Then add 1.5 tablespoons of rose water to the milk and pour it into a large tray.
• Dip half of the gullaç leaves one by one in milk and spread them on a separate tray.
• Sprinkle walnuts in the middle.
• Dip the remaining Güllaç in milk in the same way and place them on top of the walnuts.
• Pour the milky mixture in the tray over the Güllac and leave it in the refrigerator for 4 hours until the milk is absorbed.
• Then cut it the way you want.
• Garnish with powdered pistachios and candied cherries or pomegranate seeds and serve.

COLD BAKLAVA RECIPE

cold baklava ingredients

• 1 pack of phyllo dough
• 250 g butter

For the syrup:

• 4 glasses of milk
• 1 glass of water
• 2 cups granulated sugar

For between:

• Well ground pistachios or coarsely ground walnuts or hazelnuts

For the above:

• 2 soup spoons of cocoa
• 50 g dark or milk chocolate grater

MAKING COLD BAKLAVA

• Before we start making the dessert, let’s start by putting the syrup on the stove.
• Let’s take milk, water and sugar in a saucepan and turn on the stove.
• After boiling for a while, turn off the heat and set aside.
• Melt the butter with the help of a pan.
• Let’s lubricate the tray or my debt with a very small portion of baklava.
• Let’s cut the phyllo dough in the size of pyrex. The debt you will use may be 30 cm.
• Let’s divide the dough into two equal parts and use one half for the bottom layer and the other half for the top layer.
• Let’s lubricate each layer with the help of a brush.
• You can also put edge pieces that are not too thick between the baklava layers.
• Let’s put the dough on top of each other by lubricating all layers without forgetting to lubricate each layer.
• Then let’s sprinkle the material we will put in the baklava.
• While sprinkling the pistachios, let’s be careful that they are scattered everywhere, especially in the corners.
• After placing the material between them, let’s arrange the top layer of the baklava in such a way that they are oiled.
• Finally, let’s oil the top layer of our baklava and fix the unsightly parts.
• You can slice your baklava any way you want.
• However, it would be more beneficial to slice it squarely.
• We bake in a preheated 180C oven until the bottom and top are browned.
• Depending on the type of oven, it takes between 1 hour and 1 hour and 15 minutes.
• After the baklavas are cooked, wait 5-10 minutes for the first heat to come out.
• Sherbet should be in the form of cold sherbet on hot baklava.
• After the dessert is sherbet, it should first be left at room temperature for about 1 hour in order to absorb the syrup and cool down.
• After the baklava has cooled enough, let’s drizzle cocoa and finely grated chocolate on it with the help of a sieve.
• At this stage, if you want, you can use cocoa mixed with milk powder or you can use chocolate that you have thoroughly pulverized.
• While serving, you can serve by sprinkling the ground pistachios on it.

TACO RECIPE

Taco ingredients

• 8 taco shells
• 500 g minced meat
• 5 tablespoons of olive oil
• 1 onion
• 2 tomatoes
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 tablespoon of hot pepper sauce
• 1 tablespoon of tomato paste
• Salt
• Black pepper
• Cumin
• Parsley

MAKING THE TACO

• Chop the onion into cubes and put it in the pan with the minced meat.
• Drizzle olive oil over it and let it cook over medium heat.
• Puree the tomatoes in the food processor and add to the roasted ground beef.
• Add the tomato paste and pepper sauce.
• Cook on low heat until the water evaporates.
• Chop the peppers into cubes and sauté them in a separate pan with a little olive oil.
• Add to the mince. Season with salt and spices.
• Cook for a few minutes and remove from the stove. Heat the taco shells in the oven.
• Fill them with the minced meat mixture and serve with a sprinkling of chopped parsley on top.

TUUMBA DESSERT RECIPE

Tulumba dessert ingredients

Ingredients for the dough

• 100 grams of butter
• 3 glasses of water
• 2.5 cups of flour
• 1 teaspoon of granulated sugar
• 1 pinch of salt
• 3 eggs
• 2 tablespoons of semolina
• 1 tablespoon of starch

Ingredients for frying

• sunflower oil

Ingredients for sherbet

• 4 glasses of water
• 4.5 cups of granulated sugar
• 5-6 drops of lemon juice

MAKING THE TUUMBA DESSERT

• For Tulumba dessert, firstly, put sugar and water in the pot and boil it.
• Then add 5-6 drops of lemon juice and let it cool.
• Put butter and water in a saucepan, open the bottom of the saucepan, when the oil melts, sift the flour into it and add it.
• Add sugar and salt, mix and cook for an average of 10 minutes.
• Cover the cooked dough, but keep stirring constantly so that it does not form a crust.
• In this way, when your dough starts to cool, add eggs one by one and mix.
• After the eggs are thoroughly beaten, add starch and semolina into it and mix.
• Take your ready dough into your squeezing bag with a serrated tip.
• Put plenty of oil in a saucepan and while the oil is cold, squeeze the dough in the piping bag into pinky-finger-length pieces.
• Then turn on the stove and let the dessert cook on low heat until it turns golden brown.
• Transfer your baked dessert to cold sherbet and then serve it sprinkled with powdered peanuts.

RECIPE OF SUFLE IN A POTS

Souffle ingredients in the pot

• 1 egg
• 1 teaspoon of granulated sugar
• 1 teaspoon of milk
• 1 teacup of oil
• 2 soup spoons of cocoa
• 8 tablespoons of flour
• 1 teaspoon baking powder
• 1 pack of vanilla
• 8 slices of dark chocolate
• powdered sugar

MAKING SUFLE IN A POTS

• First, mix the eggs and granulated sugar in a bowl.
• When the sugar is completely melted, add oil, milk, cocoa, baking powder, vanilla and flour and beat with a mixer.
• Meanwhile, fill a large pot with water. You can use heat-resistant souffle molds to cook the soufflé.
• The water you fill in the pot should reach half of the souffle molds.
• Place 1 slice of chocolate in each of the souffle molds.
• Fill the mixture you prepared into the souffle cups. Leave a 1-inch gap on the containers.
• Dip the remaining chocolate slices into the center of the mixture.
• Carefully place the souffle molds in the hot water in the pot.
• Cook over high heat for about 1 minute, until the water boils.
• When the water starts to boil, turn the stove to low heat, close the lid of the pot and cook in a controlled manner for 6 minutes.
• Keep the cooked soufflés at room temperature. Then sprinkle with sifted powdered sugar and serve.