Another meal that we cooked on Saturday was the pastry with cheese according to my aunt’s recipe. Now that the paste was too much, my mother cooked hatık which is a traditional pastry with remain of paste.
ingredients for paste:
½ litre warm milk
1 package (as much as match box) wet yeast
1 package melted butter (or margarine)
1 cup of liquid oil
1 cup of yoghurt
2 egg yolks
3 egg whites
5-7 g salt
Flour as much as you need (about 1,5 kg)
ingredients to fill
1 bar of feta cheese
1 egg white
½ bunch of parsley
If you wish sausage, salami, etc.
Also
2 egg yolks
Preparing of Pastry:
1. Separate 1 bowl from ½ litre milk. Melt the yeast in the milk.
2. Mix melted yeast, milk, 1 package melted butter, 1 cup of liquid oil, 1 cup of yoghurt, yolks of 2 egges, white of 3 eggs, 5-7 g salt and flour as much as you need. Make a soft paste.
3. Cover a moist cotton material on the paste and keep it in a cool place for an hour.
4. Pick a piece as big as egg from the paste. Roll out dough this piece in palm of your hand. Put in the centre its ingredient containing cheese or salami, gather its mouth like pitta bread. (Leave gap their centre because the pastries open during cook.)
5. Oil two trays. If you have oily sheet, spread over the tray which you would put on bottom layer. (oily sheet obstructs burn on the bottom layer because it infects the heat longer period) Apply yolk on the pastries and arrange them in a row on the tray.
6. Cook at 200C (375F)
Preparing of Hatık:
1. Pick the pieces bigger than egg from the paste that you’ve prepared for pastry.
2. Make them like a cylinder with your hand on a smooth ground. Wrap each piece as little plaits and put them on a oily tray.
3. Apply yolk on them and cook at 200C (375F) till their upper side get roasted.
40 pastry and 7 hatık
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