'KASIK DOKMESI' RECIPE I Turkish pancakes with yogurt, cheese and fresh herbs

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'KASIK DOKMESI' RECIPE - Turkish pancakes with yogurt, cheese and fresh herbs

Music: Yuksek yuksek tepelere - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like share with you 'KAIK DKMES' recipe. It is similar to American pancakes, made with some yogurt, Turkish lor cheese and fresh herbs. Kak dkmesi means: To pour (the batter) with a spoon. We also have another recipe called AKITMA, which has a thinner consistency, similar to French crepes. If you are interested in Aktma, please let me know in the comments section, down below this video.

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INGREDIENTS
2 eggs, at room temp
3/4 cup Turkish or Greek yogurt, at room temp
1 cup Turkish lor cheese or cottage cheese or drained ricotta, at room temp
1 cup flour
1/4 cup olive oil
1/2 cup fresh greens (parsley, dill)
1 pack (1 tbsp) baking powder
Salt & pepper
Butter

DIRECTIONS
Before we start, you should know that there are two problems, when giving the measurements of this recipe.
The size of the eggs and thickness of the yogurt that has been used.
But, the exact consistency is not so crucial, just make sure the batter is thick enough that it drips rather than runs off the spoon.
I use a blender to prepare the batter, but you can also use a wire whisk.
Transfer the eggs and greens into the bowl of a blender, and pulse until the eggs are foamy.
If using a wire whisk, make sure to chop the greens.
Add olive oil, cheese, yogurt and baking powder.
Sprinkle a pinch of pepper and 1/2 tsp or to taste salt, beat again.
Sift flour on top and stir gently with a spatula, making sure to mix until just combined.
Heat a flat-bottomed, preferably non-stick pan, over medium low heat.
Grease the bottom of the pan with some butter.
Using a spoon, pour the batter onto the pan, using 1 heaping tablespoon per each Kak Dkmesi.
I cover the pan with a lid, when cooking the first side, but it is totally optional.
Let them cook until the bottoms are golden brown, 2 to 3 minutes.
Carefully flip and cook (uncovered this time), until browned on the underside, 1 to 2 minutes more.
Transfer to a platter.
Wipe the pan with some paper towels, to remove any traces of butter and let cool for 30 seconds.
Put the pan back on the burner, grease with a little more butter.
And repeat the same until you have used all the batter.
I have just made 22 Kak Dkmesi, cooking in 4 batches.
Serve immediately with Turkish breakfast and tea.

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