Dried Figs Stuffed with Walnuts Cooked in Pomegranate Juice

(Nar Suyunda Cevizli Incir Dolması)

16 dried figs, cooked 5-6 minutes in water, drained
1/2 cup pomegranate juice
1 tsp lemon juice

Filling:
1/2 cup fresh walnuts, crumbled
2 tbsp natural honey
1/2 tsp cinnamon
~
Pomegranate seeds

Cut off the stalks of the figs. Make a room and add the fillings. Arrange them in a small sized Teflon pan. Pour the pomegranate juice together with lemon juice. Cook at low-medium heat until a little bit of juice is left in the pan. Let it cool down.

Garnish with pomegranate seeds and serve.

Fıstıklı Dürüm / Fıstıklı Burma / Dolama Tatlısı / Fıstık Sarması / Burma Tatlısı

(Gaziantep)

Fıstıklı Dürüm:
454 g (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1 cup Gaziantep pistachios, ground, to be measured after grinding

Syrup:
1 1/4 cups water
1 3/4 cups sugar
1 tbsp lemon juice

Thin oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15

Preheat the oven to 350 F (175 C).

To prepare the syrup place the water and sugar in a medium-size pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Take one sheet of Phyllo Pastry, lay it down on the counter with the short side in front of you. Sprinkle some pistachios over the phyllo and spread them gently with your hand. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and start to roll it onto the rolling pin (picture). When you reach half of the sheet cut in two pieces with a sharp knife (picture), gently push the pastry from both ends toward the center to lightly wrinkle up. Then slowly pull out the pin. Place in an oven tray. Then do the same procedure for the second half of the sheet. Cut into 3-finger lengths. Finish all the pastry and place them on the oven tray. Using a tablespoon, pour the melted butter all over the pastries.

Place the tray on the middle rack. Bake until they turn a light golden colour.

Let them stand for about a minute. Then with a tablespoon pour the lukewarm syrup evenly all over the pastries. Keep them at room temperature for at least 2 hrs before serving.

*In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios.

Türkiye produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Türkiye, and round, fatter nuts with pale beige shells from Siirt, in eastern Türkiye. The Antep pistachios are consumed both as a snack and as a major component in baklava and other sweets. The Siirt pistachios, on the other hand, are closer to Iranian pistachios in looks and flavor and sold mainly as a snack.

Katmer, Gaziantep

(Southeast Anatolia Region)

Ingredients:
1 sheet of Phyllo Pastry
Sunflower oil
Turkish clotted cream (Kaymak) (or Devonshire or Cornish cream)
Granulated sugar
Antep* pistachios, ground

Directions:
Pre-heat the oven to 450° F (230° C).

To prepare the Katmer, place the rectangular sheet of phyllo pastry on a flat working surface and place it so the short sides are top and bottom. Fold one side of the short edge inside to make it square ( picture).

Brush it with a little bit of the oil. Join the opposite corners at the middle ( picture). Brush the whole surface again with some oil. Sprinkle all over with dabs of kaymak, sugar and pistachios . Again, join the opposite corners at the middle ( picture). Brush the surface again with oil.

Place it on a baking sheet covered with parchment paper. Then bake until the top takes on a light golden colour. Cut in 4 pieces, sprinkle Antep pistachios on top and serve while still hot.

*In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios.

Türkiye produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Türkiye, and round, fatter nuts with pale beige shells from Siirt, in eastern Türkiye. The Antep pistachios are consumed both as a snack and as a major component in baklava and other sweets. The Siirt pistachios, on the other hand, are closer to Iranian pistachios in looks and flavor and sold mainly as a snack.

Samsa Dessert

(Samsa Tatlısı - Ottoman Kitchen)

225 g Butter Puff Pastry (pre-rolled sheet)
3/4 cup walnuts, crumbled
1 egg yolk

Syrup:
1 + 1/2 cups sugar
1 + 3/4 cups water
1 tbsp lemon juice
1/2 tsp vanilla extract

Lay the sheet down on the counter with the long side facing you. Flatten a little bit with a roller or by your hands. Cut in half. Place some walnuts along the long side (picture). And roll it to down and close it up. Repeat the same for the remaining dough (picture). Cut each roll in 7 pieces; you will have a total of 14 pieces (picture). Arrange them with the folded side facing down on a baking tray or large size oiled Pyrex dish. Egg-wash the tops.

To prepare the syrup, place the sugar and water in a medium-size pot. First bring it to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and add the lemon juice and vanilla extract. After 2 minutes turn the heat off.

Preheat the oven to 400 F (200 C). Place the Pyrex dish on the middle rack. Bake for about 25 minutes until the top turns to a nice golden colour. After 2 minutes, take the dish out and pour the warm syrup over them with a ladle. Cover the dish using an oven tray for about 15 minutes.

Let it cool down first. Sprinkle some pistachio over the tops. You can also serve the Samsa Dessert with Turkish Thick Cream (Kaymak).

14 pieces of Samsa Dessert.

Bayram Menu:
-Green Tomatoes Soup, Lamb Saute with Roasted Eggplant, Mussel Borek, Black-Eyed Peas in Olive Oil, Long Beans Salad with Cheese and Walnuts, Appetizers and Samsa Dessert with Turkish Coffee:)

Kemalpasha Dessert

(Kemalpaşa Tatlısı - Bursa)

Dough ingredients:
250 g ricotta cheese, unsalted
1 tbsp powdered sugar
1 egg
1/4 cup + 1 tbsp semolina (I used Turkish semolina)
1/4 cup + 1 tbsp flour, all purpose
1 tsp baking powder

Sherbet:
1 1/2 cups sugar, granulated
3 cups water
1 tbsp lemon juice

Garnish:
Kaymak
Pistachio, ground
Sweetened flaked coconut
Ice cream

Preheat the oven to 400 F (200 C).

Combine all the dough ingredients in a large bowl, knead lightly. The dough should be soft and a little bit sticky. Break small pieces from the dough. They should be rolled out smoothly without giving pressure. If you like, lightly grease one palm while rolling them out. Line them on an oven tray with the parchment paper (picture). Then bake until golden colour at the middle rack of the oven. Let them cool first. If there are some little cracks on the surface of the cookies; don't worry, most of them will disappear when soaking in the sherbet.

Meanwhile, to prepare the syrup, bring the water and sugar to boil at medium heat. Add the lemon juice along with the cookies. Boil them for about 15 minutes at low-medium heat so that the syrup will be absorbed. Turn the heat off. Let them cool in the pot.

The taste will be better the following day. Then place them in a serving platter with the remaining syrup. Serve the Kemalpasha Dessert with Kaymak or ice cream, garnish with pistachio or coconut flakes.

Makes 15 pieces of Kemalpasha Dessert.

Apricot Dessert with Walnuts

(Gasefe - Erzincan - East Anatolia Region)

500 g dried apricots
2 tbsp butter
2-3 tbsp sugar

Garnish:
Walnuts, crumbled
Kaymak

Boil the apricots until tender, drain. Melt the butter in a pan and saute the apricots for 2-3 minutes. Sprinkle the sugar, stir. Saute for a few more minutes.

Serve with walnuts and Kaymak warm or at room temperature.

Rose Dessert

(Gül Tatlısı - Çanakkale - The Marmara Region)

1 egg
1/4 cup powder sugar
1/2 cup yogurt, plain
1/2 cup semolina
1/2 cup olive oil
1/2 tsp zest of lemon
1 tsp vanilla extract
1 tsp baking powder
~ 1 1/2 cup all purpose flour

Syrup:
2 1/2 cup water
2 1/2 cup sugar
2 tbsp lemon juice

Garnish;
Pistachios, ground
Kaymak

To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

To make the dough; In a large bowl combine all the ingredients except baking powder and flour, mix. Then gradually add the flour and baking powder to the mixture and kneed with your hand. The dough should be soft but not sticky.

Make 3-4 mm thick dough with the roller. Cut the dough with 6 cm wide cookie cutter. Layer five circles in an overlapping pattern. Each one should be in the middle of another (picture). Roll from one end to make petals of the roses with your fingers (picture). Cut the roll in half with a knife to make 2 roses (picture). Continue to make roses until the dough is finished. Place the roses on an oven tray or casserole dish.

Preheat the oven to 350 F (180 C). Place the tray on the middle rack. Bake for about 30 minutes or until light golden colour. With a tablespoon pour the lukewarm syrup evenly all over the pastries. Let it cool down first. Cover the dessert loosely with aluminum foil. The taste is better the next day.

Sprinkle some pistachio over the each pastry. Then, pour a little bit syrup, serve with Kaymak by the side.

18-20 Rose Dessert.

Bairam Menu:
- Hıdiv Soup, Shepherd's Braised Lamb Cubes, Countryside Salad, Stuffed Cabbage Rolls with Vegetable in Olive Oil, Börek with Soda Water, Rose Dessert with Turkish Coffee or Turkish Tea on the side.

Molasses Creamy Yoğurt

(Kadıbeyni - Şanlıurfa - South Eastern Anatolia)

Creamy Turkish yogurt
Molasses
Ground nuts, like walnuts, almond or hazelnuts...

Place the cold creamy yogurt in a bowl. Pour some molasses and sprinkle some gound nuts all over it.

If you like, you can start your day with the Molasses Creamy Yogurt with bread, or have it in the afternoon, or have it as a dessert after dinner to finish your day:)

Grape Molasses
Grape Molasses is a good source of energy and carbohydrates because of its high sugar content. It is ideal for daily doses of calcium, iron, potassium and magnesium. Plus, it contains lots of minerals.

Grape Molasses (Pekmez) from Turkish or Middle Eastern Grocery Stores or online at Tulumba.com.

Apricot Stew with Mulberries and Sultana Raisins

(Kaymakli Kayısı Yahnisi - Cappadocia - Central Anatolia Region)

1 cup dried apricots, boil 2 min.and drain
1/2 cup molasses
1/3 cup mixture of dried mulberries and Sultana or Golden raisins
2-3 small slices of orange rinds
1 tbsp butter
3/4 cup water
Pinch of salt

Garnish:
Walnuts, crumbled, lightly toasted
Kaymak

Place all the ingredients in a medium pot. First bring to boil. Then simmer until most of the water evaporates.

Place one tablespoon of Thick Turkish Cream (Kaymak) on top of each serving. Sprinkle some walnuts and serve while still warm.

I suggest you to serve this dessert with a spoon. While eating, make sure to get some fruits, Kaymak and syrup with each spoon :)

New Year Eve's Menu:
-Bone Broth and Egg Balls Soup, Chicken Stew with Prune, Cabbage Rolls with Chestnuts in Olive Oil, Hummus with Sujuk, Beetroot Salad with Walnuts, Fried Mashed Potato Balls, Talash Börek, Arugula Salad with Dried Fruits, Fried Chicken Livers with Walnuts, Eggs with Anchovies on Bread Slices and Apricot Stew with Mulberries and Sultana Raisins with Turkish Coffee:)

Mud in Heaven

(Cennet Çamuru - Kilis - Southeast Anatolia Region)

125 gr shredded dough
2 tbsp butter, unsalted, melted
2-3 tbsp pistachio or walnuts, crumbled
2 tbsp Kaymak

Sherbet:
1/2 cup sugar
3/4 cup water
1 cinnamon stick
1 tsp lemon juice

To prepare the syrup place the water, sugar and cinnamon stick in a medium sized pot. First bring to a boil and continue boiling for about 3-4 minutes. Add the lemon juice, then simmer for about 2-3 minutes. Turn the heat off.

Place the shredded dough in a earth-wear plate. Drizzle the melted butter all over it.

Preheat the oven to 400 F (200 C) and bake for about 30 minutes until the colour of the top turns golden.

Immediately pour the syrup all over it. Let it cool down a little bit. Serve with a dollop of Thick Turkish Cream (Kaymak) on the top. Sprinkle some pistachios and serve while still warm.

Two or one servings

Bairam Menu:
-Vegetable Soup with Yogurt, Lamb Kavurma with Mushrooms, Turkish Coffee Cup Börek, Dandelion Salad, Stuffed Grape Rolls with Cherry and Mud in Heaven with Turkish Coffee:)

Nightingale's Nest

(Bülbül Yuvası)

Nightingale's Nest:
454 gr (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1/2 cup pistachios, ground, the measurement is after grinding

Syrup:
1 1/4 cup water
1 3/4 cup sugar
1 tbsp lemon juice

Oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15

To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you. Brush with the butter. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and roll it onto the rolling pin (picture). Gently push the pastry from both ends toward the center to wrinkle up (picture). Then slowly pull out the pin. Form into a little ring shape. Take one end, press and insert to the other end or under to close (picture). Finish all the pastry and place them on the oiled oven tray.

Preheat the oven to 375 F (190 C). Place the tray on the middle rack. Bake for about 25 minutes or until light golden colour. Drain off the excess butter if there is any.

With a tablespoon pour the lukewarm syrup evenly all over the pastries. Place some pistachio in the middle of the each pastry. Then, pour a little bit syrup over the pistachios, too:)

20-22 Nightingale's Nest.

Bairam Menu:
-Chicken-Zucchini Soup, Nev-i Diğer, Stuffed Tomato in Olive Oil, Turkish Green Olive Salad, Feta Cheese Log Borek, Fried Zucchini Salad, Muhammara, Long Beans Salad with Tomato and Cheese, Sesame Seed Chicken and Turkish Coffee with Nightingale's Nest:)

Semolina Helva with Ice Cream

(Dondurmali Irmik Helvasi)

1 cup Turkish semolina flour
2 tbsp pine nuts
2 tbsp unsalted butter
1 1/4 cup sugar
2 cups water

Garnish:
Cinnamon
Pistachio, crushed

Saute the semolina and pine nuts with butter at medium-low heat until golden brown in a medium sized pot, constantly stirring.

Add the sugar, stir. Pour the water into the pot while stirring with a wooden spoon. Stir occasionally until the mixture of the right consistency. Turn the heat off. Cover and let the Helva stand for 1 minute.

Place the helva in a serving dish. Make a hole middle of it. Spoon out the ice ream in it. Sprinkle some pistachio and cinnamon on the top. Serve immediately while still warm.

You may also serve the Semolina Helva with Ice Cream in this way, too: Divide the helva into the small bowls or tea cups. Leave a space for the ice cream in the middle of the cups. Place the ice cream in the middle part. Turn the bowl upside down. Sprinkle some cinnamon and pistachio over the tops. Serve immediately as the ice cream will dissolve rapidly due to the high temperature of the helva.

Tahini Pastry

(Tahinli Yufka)

2 sheets Phyllo Pastry

Filling:
1/2 cup tahini (sesame oil)
1/3 cup sugar
1/2 tsp cinnamon
1/4 cup walnuts, ground, or more:)

Glaze:
Egg yolk
Sesame seeds

Place two sheets on top of each other on the counter and position them vertically. Mix and spread the filling ingredients all over the surface (picture). Then roll up. Keep it in the refrigerator for about an hour. Place parchment paper on an oven tray and arrange the pastry. Brush the top with egg yolk and sprinkle some sesame seeds all over it.

Preheat the oven to 375 F (190 C). Bake until the tops take a golden colour. Slice them up to 14 pieces. Serve as a dessert with Turkish Coffee.


If you like to use Turkish Yufka, here is the recipe:

1 Turkish yufka

Filling:
3/4 cup tahini
3/4 cup sugar
1 tsp cinnamon
3/4 cup walnuts, ground

Spread all the filling ingredients all over the yufka. Cut in half with knife. Then roll it up starting the round edge. Keep it in the refrigerator for about an hour. Place parchment paper on an oven tray and arrange the pastry. Brush the top with egg yolk and sprinkle some sesame seeds all over it.

Baked Pear Dessert

(Firinda Armut Tatlisi)

2 ripe Bartlett pears, cut in half, discard the seeds, cut off a thin slice of the bottom of each one, so that they can stand straight.
4 tsp golden or brown sugar
1/2 tsp cinnamon
8 walnuts, toasted

Spread 1 teaspoon brown sugar and cinnamon on each pear. Place them on an oven tray side by side.

Preheat the oven 400 F (200 C). Bake for about 30-35 minutes. Place them in a service plate. Then serve this dessert with a dollop of ice cream and sprinkle some roasted walnuts over the top.

I suggest you to serve this dessert with a spoon. While eating, make sure to get some pear, walnuts, ice cream and syrup with each spoon:)

4 servings.

New Year Eve's Menu:
-Chestnut Soup, Chicken Casserole with Roasted Eggplant, Appetizers, Salads, Pastries...

Turkish Walnuts Cookies in Syrup

(Kalburabasti - Aegean Region)

Dough Ingredients:
2 1/2 cup all purpose flour
1 tsp baking powder
1/2 cup yogurt, plain
1/2 cup extra virgin olive oil
6 tbsp butter, unsalted, at room temperature

Filling:
3/4 cup walnuts, cut in 3 or 4
1/2 tsp cinnamon

Syrup:
2 1/2 cup sugar
2 1/2 cup water
1 tbsp lemon juice

To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

In a large bowl or on the counter, place the flour and baking powder. Make a room at the middle. Add the rest of the ingredients in here and kneed with your hand. Cover the dough with plastic wrap. Let it rest for about 15-20 minutes. Then divide the dough into 18 pieces. Flatten the dough in your hand. Place it on the large side of grater (picture). Press and flatten a little bit more. Place 1 tsp filling at the middle. Close the top side of the dough onto the filling (picture). And roll it to down and close it up (picture).

Arrange the cookies with the folded side facing down on a baking tray or large size Pyrex dish. Repeat for the remaining dough.

Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake the cookies for about 30 minutes. At this point turn the heat up to 400 F (220 C) while the dish is still in the oven. Bake for about 15 more minutes and take the Kalburabasti out. With a ladle pour the lukewarm syrup over the cookies. Cover the the dish using an oven tray for about 15 minutes. Let it cool down first then serve. This dessert also goes well with ice cream:)

After completely cool down, you may cover with the plastic wrap and keep in the refrigerator.

18 Turkish Walnuts Cookies in Syrup.

Bairam Menu:
-Green Lentil Soup with Yogurt, Braised Lamb with Onion, Pistachio Pilaf, Celery Leaf Salad, Butternut Squash in Olive Oil, Shredded Borek, Cherry Liquor and Turkish Coffee.

Turkish Milk Custard Dessert

(Laz Boregi - Black Sea Region)

~225 gr (half lb) Phyllo Pastry (11 sheets)
1/2 cup (8 tbsp) unsalted butter, melted

Syrup:
150 ml water
2/3 cup sugar
1 tbsp lemon juice
1 small piece of lemon peel

Milk Custard:
1/4 cup semolina (I used Turkish semolina)
1/3 cup sugar
1 1/4 cup whole milk
1/4 cup cream 35% (half&half)
1 tsp vanilla extract
2 eggs
Pinch of salt
Pinch of black pepper
1 handful hazelnuts, blanched and ground

Garnish:
12 halved hazelnuts
Powdered sugar

3L (13x9x2") Pyrex casserole dish

To prepare the syrup: place the water, sugar and lemon peel in a medium sized pot. First bring to a boil. Then simmer for 5 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly. Then remove the lemon peel and discard.

To prepare custard:
Saute the semolina for few minutes, The colour of semolina shouldn't turn to brown or light brown! Then slowly add the milk, cream, sugar and vanilla extract in it while stirring constantly with egg beater. The mixture thickens naturally. Now add the salt and black pepper in it, stir. Let it cool down. Add the eggs, whisk. Stir time to time to prevent to be formed skin on the surface.

Place the Phyllo sheets on the counter. Cut the sheets in half. Now there are 22 sheets. After cutting in half, the size of the sheets should the same as the size of the Pyrex dish.

Brush the inside of the Pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top and then place two more sheets on top and butter again. Continue until you finish the first 14 of the phyllo sheets. Then spread the custard evenly with the spoon. Sprinkle the ground hazelnuts all over the top.

Then finish rest of the sheets (8 sheets) the same way. Don't forget to brush the very top with butter.

Dip a big, sharp knife into hot water to cut it in 12 rectangles. However, don't cut all the way down, cut only first 2 or 3 sheets. Do not reach the custard! This will ensure only the top parts will rise when you bake it.

Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F (165 C) while the dish is still in the oven. Bake for 10 more minutes and take the casserole out. Immediately pour the lukewarm syrup all over it with the spoon.

Let the Turkish Milk Custard Dessert cool down completely then finish the cutting all the way down. Sprinkle some powdered sugar and some crushed hazelnuts. You can keep the leftover in the refrigerator.

12 portion of Turkish Milk Custard Dessert.

Bairam Menu:
-Carrot Soup, Alined Eggplant Kebab, Almond Pilaf, Shepperd's Salad, Stuffed Eggplants in Olive Oil, Pleated Borek, Sesame Seed Chicken, Turkish Pastrami Borek, Mushroom on the Clay Tile, Halloumi Cheese and Turkish Milk Custard Dessert:)

Lemon Blancmange

(Limonlu Paluze)

1/4 cup fresh lemon juice
1/2 tsp lemon zest
1/4 cup corn or wheat starch
1/2 cup sugar
2 cups water

Seedless white or red grapes
Coconuts, sweet, shredded
Pistachios, sliced

Place lemon juice, lemon zest, starch and sugar in a medium size pot. Slowly add the water and whisk with the egg beater. Stir constantly and cook until it gets enough thickness. When it starts bubbling boil 1-2 more minutes. Turn the heat off.

Place enough grape into the cups. Pour equally over the grapes. Let it cool down and turn it up side down, empty the Lemon Jelly on to the plate. Sprinkle some coconuts and pistachios on top. Keep it in the refrigerator.

5 cups of Lemon Blancmange.

Bici Bici

(Bici Bici - Adana)

500 ml water
1/2 cup sugar
4 tbsp corn starch + 1/4 cup water
1/2 cup rose syrup, cherry syrup, etc.
Blend enough ice to make snow
Icing sugar

Place the water and sugar in a medium-size cooking pot. Melt the sugar at medium heat. Dissolve the corn starch in 1/4 cup water and add into the pot. Stir constantly for about 4-5 minutes to get it thick. If you like you can add a little bit of rose water in it.

Pour the mixture into a shallow dish. The mixture's depth should not be more than 1 cm. Let it cool for an hour. Cover the top and place it in the fridge. Then, cut in small cubes.

Place the cubes in a serving bowl. Place some snow on it. Pour some rose syrup and sprinkle some icing sugar all over the top. Serve immediately.

Dried Figs Stuffed with Walnuts

(Cevizli Incir Dolmasi)

15 Turkish dried figs
~1/2 cup walnuts halves
1/2 cup sugar
3/4 cup water
1/2 cup milk
1 stick cinnamon

Topping:
Ice Cream or Thick Turkish Cream

Place the figs in a pot and cover with water. Cook for about 15 minutes until they are softened at medium heat.

Drain and cut off the stalks. Make a room and fill in the walnuts. Place the stuffed figs in a small pot and sprinkle the sugar all over them. Pour the water and milk. Place the cinnamon on top and cook for about 15-20 minutes at medium-low heat. Leave some syrup in it.

Serve the Dried Figs Stuffed with Walnuts with ice cream or Kaymak.

Crispy Pastry

(Katmer)

1 sheet Phyllo Pastry
2-3 tbsp butter, melted
1/4 cup sunflower oil

To prepare this easy to do Katmer, place the sheet on the counter and place it vertically. Brush the butter all over it. Fold it so that it will be tree layers.

Cut the 3 layered phyllo sheet with 7.5 cm (3 inch) wide cookie cutter to make 4 round. Brush the tops with butter.

Heat up the sunflower oil on the stove in a large skillet. Place the Katmers in it. Fry both sides equally at medium heat until they take a light golden color. Don't leave the stove as they fry quickly! Place ones that are done on a paper towel to soak up extra oil.

Put one on top of the other, sprinkle granulated sugar on each top.

My grandmother used to make Katmer as a supper treat:)

4 Crispy Pastry.