#Turkishbreads, #Turkishbreadloaf, #Turkishbutterbread, #TurkishbreadrecipeTURKISH BUTTER BREAD 'KETE' RECIPE I Easy to make I Amazingly deliciousIn this episode, I'd like to share with you an amazing KETE recipe, from Ilgaz town/Turkey. There are so many different KETE recipes, in all around Turkey. I love this version, because there is no need to roll the dough, very easy to make and tastes amazing. In old times, it was very popular to use sauteed, drained and finely chopped cartilage in KETE. But nowadays it is more common, to prepare it simply with some walnuts.Thanks to dear SULTAN, for sharing this amazing recipe with me!Also, let her mom Mrs. HATICE rest in peace, who passed this recipe to Sultan, so I was able to share with you.To stay tuned upcoming videos SUBSCRIBE here: https://www.youtube.com/c/ElvancaTariflerYou can support my channel by Patreon: https://www.patreon.com/ElvancaTarifler. INGREDIENTS 200 gr. (7.05 oz) unsalted butter (at room temp)2 large eggs1 cup Turkish (or Greek) yogurt (using a 200 ml glass for measuring)1/2 cup walnuts380 gr. all purpose flour (3 - 1/4 cups - using a 200 ml glass - spooned and leveled)1 tsp baking soda1 leveled tsp or to taste saltOlive oil DIRECTIONSToast walnuts in a pan, for about 3-4 minutes, over medium heat, stirring constantly.Then chop finely, set aside until needed.Line a large baking sheet with parchment paper.Grease the parchment paper generously with olive oil, brush to spread, set aside.Reserve 1 egg yolk to brush the top of KETES, then transfer 1 egg white and 1 whole egg to a big bowl.Add 1 tsp baking soda and 1 leveled tsp or to taste salt on top, beat well.Add yogurt, beat again.Add butter, using your hands mix until well combined. Most Turks can't tell exact amount of flour when giving a recipe, they usually eyeball.They say: "Add flour, as much as it takes", then describe the dough.And this must be a quite soft and sticky dough, as Sultan described to me.So, I've gradually added 3 and 1/4 cups flour (380 gr.) to make the dough.Using a 200 ml. glass for measuring, spooned and leveled.You might need to add little more or less flour, depending on how big your eggs are, also how thick yogurt is.This really is a sticky dough, almost impossible to work with gloves, so better to use your very clean hands :)But, don't be scared of this sticky dough, it is worth trying, because it tastes so amazing when baked.When kneading the dough is completed, add walnuts and knead again until well combined.Cover the bowl with plastic wrap and let the dough rest for 1 hour, at room temp.This helps the dough to relax and become less sticky, yay :)To shape KETES, grease your hands with some olive oil.Divide dough into 3 equal pieces.Take one piece and shape into a ball.Then, (using the exact words of Sultan) ''tap the ball onto the baking sheet to place, so it doesn't stick to your hand'' :)Repeat the same with remaining 2 pieces, shape into a ball and tap.Gently press down the balls and shape into a flat disc, about the thickness of 2 fingers.I've also turned KETES up side down, to grease both sides, using olive oil from the parchment paper.Beat the reserved egg yolk, then brush each KETE, twice, with beaten egg yolk.Poke them 9-10 times with a fork, but not all the way through.Place baking sheet in a cold oven, then set temperature to 170C (338F).Bake at this temperature, until the oven is heated, for about 12 minutes.Then reduce heat to 150C (302F), and bake for about 18-20 minutes, or until the tops are nicely browned and fully cooked inside.Once baked, transfer KETES to a wire rack, let cool completely.You can use a toothpick to test for doneness, before removing sheet from the oven.When cooled, gently cut KETES into thin slices, using a serrated knife.And enjoy the amazing taste of KETE, I loved every last bite and so did our guests and family.If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
