Chef´s Choice – Turkish Cuisine – Turkish Jam-filled Cookies (Soldier Buttons)


Chef´s Choice – Turkish Cuisine

Turkish Jam-filled Cookies (Soldier Buttons)

turkish-flagTurkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Central Asian, Caucasian, Jewish, Middle Eastern, Greek and Balkan cuisines.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.

Homemade strawberry jam in a jar covered with paper, and three strawberries aside.

Ingredients

  • 240 g wheat flour
  • 225 g butter, softened
  • 200g  powdered sugar
  • 1 egg
  • 1 tspn vanilla extract
  • 60 ml strawberry jam

Preparation

turkish-recipes-soldier-buttonsPreheat the oven to 175°C (fan-assisted ovens 160°c).

In a big enough bowl mix together flour, sugar, butter, egg and vanilla extract. Knead well to get a smooth dough.

Shape 4 cm-diameter slightly flattened balls with your hands and place them on a baking tray (greased or using baking paper).

Press holes into the middle of the dough balls with your thumb and fill each hole with jam.

Bake the cookies for 10 – 15 minutes until the bottoms are slightly browned.

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About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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