'BEYPAZARI KURUSU' RECIPE I Famous-Turkish Style 'Grissini' of Beypazari Town

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'BEYPAZARI KURUSU' RECIPE I Famous-Turkish Style 'Grissini' of Beypazari town

Music: Uzun ince bir yoldayim - A. VEYSEL
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you BEYPAZARI KURUSU recipe, Turkish style grissini, made as a winter preperation and just perfect for tea time. KURU means dry, and people of Beypazari prepare a big amount of KURU to store. Nowadays, Beypazari can also provide business with this famous snack. In Turkey, everyone loves BEYPAZARI KURUSU, so I really hope you give this amazing recipe a try.

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INGREDIENTS
500 gr. all purpose flour (4 cups)
200 ml. whole milk (1 cup)
125 gr. (3/4 cup) unsalted butter
10 gr. (1 tbsp) dry yeast
1 leveled tbsp granulated sugar
1 leveled tsp salt
1/2 tsp ground cinnamon

DIRECTIONS
Measure the milk, transfer to a bowl.
200 ml. makes 1 leveled cup, and I use a 200 ml. glass for measuring.
Heat the milk until warm, I usually microwave it for 1 minute.
Add sugar and mix.
Add yeast and beat well with a fork, set aside until proofed.
Measure flour, then sift to a big bowl.
500 gr. makes about 4 cups (spooned and leveled)
I also use a 200 ml. glass.
Add salt and cinnamon on top, mix well.
Melt the butter, 125 gr. makes about 3/4 cup, or 1 stick plus 1 tbsp.
When yeast is proofed, gradually add into flour, and keep mixing.
Add melted butter.
Bring dough together using your very clean hands :)
Knead the dough in the bowl for 10 minutes, by punching down and rotating.
It is a hard dough, so you can take a break, cover bowl and let sit in a warm place, then continue kneading when dough is relaxed.
I also tried this recipe by adding more milk, the dough was easier to work with.
And the taste was very good, but it was not the original texture of BEYPAZARI KURUSU.
When kneading completed, cover the bowl and let sit undisturbed in a warm place for at least 1 hour.
If you have time, go for up to 4 hours, it is good for digestion.
When the time is up, punch down the dough.
Tear off an apple size piece, keeping the remaining dough covered with plastic wrap.
Squeeze and roll into a log in between your palms, trying to close up big cracks that appear.
Then roll it on the table and make a long log, about the thickness of 2 fingers.
Slice the log diagonally into diamonds, about the thickness of a finger.
Place KURUS on a large baking sheet, leaving space for them to rise and cover sheet with a kitchen towel.
Repeat the same until all is done.
This recipe makes about 55-60 BEYPAZARI KURUSU.
Let the sheet sit covered, in a warm place for 30 minutes.
Meanwhile preheat oven to 175C (347F)
Bake them for 18-20 minutes, or until tops are lightly brown.
Remove sheet from the oven, turn each KURU upside down.
And let cool for 20 minutes.
Meanwhile reduce the heat of the oven to 125C (257F).
Transfer the sheet back to the oven, bake for about 90 minutes, or until each KURU is completely dried.
Take and break one big KURU into pieces and check inside for doneness.
If it is completely dry, turn off oven, open door slightly and let them cool completely.
Serve BEYPAZARI KURUSU with some Turkish tea and enjoy.
You can dip KURU in tea, then eat if desired.

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