Raisin-Sugar Cookies

(Uzumlu-Toz Sekerli Kurabiye)

125 gr unsalted butter, room temperature
4 tablespoon full (a little bit more then 1/3 cup) plain yogurt
3/4 cup sugar
1 egg yolk
1/2 tsp baking powder
~2 1/2 cups flour
6 tbsp Sultana or Golden raisins

Glaze:
1 egg white, lightly whisked
4-5 tbsp sugar

Mix all the ingredients except raisins, knead. When the dough comes together, add the raisins and knead again. Make chestnut-sized balls with your hands. First dip in egg white, then sugar only on one part of the ball. Place them on parchment paper on an oven tray with the sugar sides on top.

Preheat the oven to 385 F (190 C) and bake for about 25-30 minutes, until the tops take a light pink colour.

Makes 16-17 cookies.

Inegol Kofte

(Bursa)

500 gr medium ground veal

Starter:
1/4 of 500 gr veal, medium ground
1 tbsp onion, grated
1/2 tsp baking soda
1/2 tsp salt

Kofte Ingredients:
Remaining (3/4) of the veal, medium ground
1 medium onion, grated
1/2 tsp baking soda
1 tsp vinegar
1 tsp salt
The starter which was left in the fridge for a day

Knead all the starter ingredients with your hand. Put in a Ziploc bag and keep in the fridge for a day. The following day, mix all the Kofte ingredients and the starter in a food processor. Put in a container with a lid. Keep in the fridge for 2-4 hours.

Divide into 21-22 pieces and give each a long shape*, as shown in the picture. Heat up the Teflon pan over medium heat. Fry them all equally without using oil. Serve Inegol Kofte with Ayran, Kidney Bean Salad, grilled tomato and Cubanelle peppers, sumac, crushed pepper and oregano.

* If you want to make another batch of Inegol Kofte, use two of the Kofte as a starter and keep in a plastic wrap in the freezer..