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In this video we are want to share with you our recipe for bread crumbs no-yeast turkish breads! We are not too long ago we showed you how to make turkish butter breads with potatoes. We love this olive pogaca recipe because it’s perfect for breakfast and dinner. You can keep it in freezer every morning you can just take it out put into micrawave and got perfect homemade delicious butter breads!
Transfer melted unsalted butter into a large bowl Add an egg Milk Vegetable oil Salt Flour Add baking powder and knead with your hand Gradually add flour until it comes soft and unsticky Divide the dough piece in egg sizes Feta cheese Dip into the egg white and breadcrumbs Transfer on the baking paper Place cutted half olives on to pogacas Bake for around 20-25 minutes in 200C(390F) pre-heated oven
For the Dough
100gram of butter
100ml vegetable oil
2 eggs
Half a glass of milk
1 tablespoon baking powder
1 teaspoon salt
4 cups flour
For the inside:
Feta cheese
For the top:
Egg white
Bread Crumbs
Olives
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Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"