Ramadan Menu: Turkish pastries, mini potato tortillas, red lentil & bulgur soup, orange blossom cream

Ingredients

• 250 ml Whole milk (Room temperature)
• 15 g Granulated sugar (1 tablespoon)
• 7 g Dry yeast (1 packet)
• 200 g Extra‑fine semolina
• 100 g Fresh cheese (type quark) (For the filling, optional)
• 30 g Unsalted butter (For brushing the pastries)
• 1 tablespoon Fresh chopped parsley
• 1 Onion (Medium, finely chopped)
• 2 Garlic cloves (Crushed)
• 1 handful Fresh cilantro
• 1 Red bell pepper (Cut into small dice)
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• ½ teaspoon Sweet paprika
• ½ teaspoon Ground cumin
• 300 g Ground meat (beef or lamb) (Can be replaced with a mix of grated vegetables for vegetarian version)
• 500 g Potatoes (Cut into small cubes)
• 1 Shallot (Finely chopped)
• 2 Eggs
• 100 g Grated cheese (type cheddar)
• 50 g Spreadable cheese like The Laughing Cow
• 50 g Charcuterie (ham or turkey) (Optional, diced)
• 30 g Pitted black olives (Optional)
• ½ teaspoon Dried oregano
• 150 g Red lentils
• 100 g Bulgur
• 200 g Tomato puree
• ½ teaspoon Dried coriander
• 1 Lemon (Slice to garnish the soup)
• 80 g Granulated sugar (for dessert)
• 30 g Corn flour (or wheat flour)
• 30 g Almond powder
• 1 tablespoon Orange blossom water
• 200 ml Thick fresh cream (Can be replaced with whipped cream)
• 30 g Crushed pistachios (To decorate the dessert)

Instructions

1. Prepare the pastry dough

   In a bowl, mix the warm milk, sugar and dry yeast. Let rest 5 minutes until the mixture foams.

   Time: PT5M

2. Incorporate the semolina

   Add the extra‑fine semolina to the risen mixture and mix quickly using a stand mixer or a whisk. Knead for 40 seconds, let rest 30 seconds, then repeat two more times to obtain a homogeneous dough.

   Time: PT2M

3. First rise of the dough

   Cover the bowl with a clean kitchen towel and let rise 30 minutes at room temperature.

   Time: PT30M

4. Prepare the filling

   Finely slice the onion, garlic, bell pepper, parsley and cilantro. Sauté everything in a pan with olive oil over medium heat until the vegetables are tender (5 min). Add salt, pepper, sweet paprika, cumin, then the ground meat. Cook 15 minutes stirring regularly until the liquid evaporates.

   Time: PT20M

5. Shape the pastries

   Divide the risen dough into 12 equal balls. On a lightly floured work surface, flatten each ball into a 10 cm diameter disc. Place a tablespoon of filling in the centre, fold and seal the edges by pressing with fingers or a fork.

   Time: PT15M

6. Second rise of the pastries

   Place the pastries on a baking sheet lined with parchment paper, cover with a towel and let rest 15 minutes.

   Time: PT15M

7. Pan‑fry the pastries

   Heat a non‑stick skillet over medium‑high heat. Add the pastries and cook 6 minutes on each side, turning frequently, until golden. Brush each side with melted butter mixed with chopped parsley.

   Time: PT12M

8. Prepare the mini potato tortillas

   Cut the potatoes into small cubes (≈1 cm) and sauté in a pan with olive oil and the chopped shallot until colored (10 min). Salt, pepper and add sweet paprika if desired.

   Time: PT10M

9. Mix the tortilla batter

   In a bowl, beat the eggs with the grated cheese, spreadable cheese, parsley, salt and pepper. Fold in the sautéed potatoes, the charcuterie or olives if used, and the oregano.

   Time: PT5M

10. Bake the tortillas

    Pour the mixture into a greased loaf pan (or silicone). Bake in the pre‑heated oven at 200°C for 20 minutes, until the top is golden.

    Time: PT20M

    Temperature: 200°C

11. Prepare the red lentil and bulgur soup

    Finely mince the onion (or shallot). In a heavy‑bottomed saucepan, sauté the onion with olive oil over medium heat until translucent (5 min). Add tomato puree, salt, pepper, sweet paprika and dried coriander, then deglaze with a little water.

    Time: PT5M

12. Cook the soup

    Add the red lentils, bulgur and 800 ml water (or broth). Bring to a boil, then reduce heat and simmer 30 minutes, stirring occasionally.

    Time: PT30M

13. Finish the soup

    Remove from heat and lightly blend with an immersion blender to obtain a creamy consistency with some pieces. Add a splash of lemon and sprinkle fresh cilantro before serving.

    Time: PT5M

14. Prepare the orange blossom cream dessert

    In a saucepan, combine milk, sugar, corn flour and almond powder. Heat over medium heat, stirring constantly until thickened (10 min). Add orange blossom water, then stir in the fresh cream. Remove from heat.

    Time: PT10M

15. Finish and chill the cream

    Pour the cream into serving glasses, let cool at room temperature then refrigerate for at least 4 hours. Garnish with crushed pistachios before serving.

    Time: PT4H

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

70 g

Fat

26 g

Fiber

9 g