Fish B�rek like at Balik�i Sabahattin

fx

Sun, 15 Aug 2010 17:38:34 GMT

Thanks, I also really love this recipe!

Goldpreis Aktuell

Fri, 2 Jul 2010 01:37:07 GMT

I made these last night and they far exceeded my expectations.thanks for great article.

fx

Wed, 25 Feb 2009 08:28:37 GMT

Will do

Alex

Tue, 24 Feb 2009 23:21:35 GMT

LOL, you should try some!

fx

Tue, 24 Feb 2009 16:17:40 GMT

Oops, soviet-style bread does not sound hugely appealing, but laced with the sweet scent of childhood memories maybe it makes for an appealing thought!

Alex

Fri, 20 Feb 2009 18:00:57 GMT

Well, being a Russian expat who hasn"t set foot in Russia for about 20 years I"m not too familiar with the current situation of baking there, but communal ovens are pretty common outside of the big cities. What"s interesting is that back in Soviet times there was one official standard bread baking book and every bakery across the USSR had to use the exact same formula for each and every bread type. Now those standards aren"t enforced anymore, but home bakers still use them to make their favorite breads.

fx

Thu, 19 Feb 2009 10:36:07 GMT

I didn"t know there were many bakers in Russia, or do people bake at home or in communal ovens?

Alex

Thu, 22 Jan 2009 04:54:23 GMT

I do make my own flour sometimes, but I prefer to buy it at a small store where they mill it themselves. My favorite breads to make are Russian rye breads (I am from Russia originally). The Russian bread making tradition is so fascinating, I just love scouring books and the Internet for ideas! If you are interested, I can probably translate a couple of my recipes for you to try.

fx

Thu, 22 Jan 2009 04:09:46 GMT

Alex, in what sort of oven do you bake your bread? What sort of flours do you use? Do you ever mill your own flour?

Alex

Wed, 21 Jan 2009 16:13:48 GMT

Thanks for your replies, Francois. Up until recently I have focused on bread making (it"s been several years since I last ate store-bought bread), so for me your blog is a wonderful way to start exploring all the other fascinating areas of pastry and cooking--it"s such a joy!

fx

Wed, 21 Jan 2009 15:44:43 GMT

Alex, I recommend you try with a pinch of each, taste, and then add more as you go. This is how chefs work in most countries and it is a great way to develop your awareness of the effect of each spice on the overall balance of flavors. It is easy, and enjoyable!

Alex

Mon, 19 Jan 2009 11:46:39 GMT

Hi FX! I"m also curious about the quantity of herbs and spices. Forget the notes, how much do *you* use? We trust you!

fx

Sun, 28 Sep 2008 12:52:22 GMT

Turkeylive, thanks for visiting!

fx

Sun, 28 Sep 2008 12:48:03 GMT

Chris, I got the recipe on the phone through a Turkish-speaking friend and don"t have precise quantities for the spices, but I will check my notes if I can find better details. Recently I had dinner at this restaurant, the food was still great but the ambiance had turned into a tourist trap. Much better to do this at home!

Chris

Sun, 28 Sep 2008 03:07:59 GMT

Dear Fx, What quantities do you use for the herbs and spices?

Thank you for your beautiful site.

turkey

Fri, 26 Sep 2008 15:21:54 GMT

great an article, I"m very thank you, I think really usefull, I"m following comments, thanks

fx

Fri, 25 Jul 2008 05:04:14 GMT

CheshireCat, FXcuisine.com caught the Chinese flu yesterday but now all articles are back online!

LaCheshireChat

Thu, 24 Jul 2008 17:45:36 GMT

The picture looks divine...however... the recipe is missing from this site! Can I possibly get ahold of it...please?

fx

Sat, 21 Jun 2008 16:01:46 GMT

Mercedes, thanks for trying this and I"m so glad it was a success! I just posted another Turkish recipe, the Pink Leg of Lamb, have a look.

Mercedes Yamamoto

Fri, 20 Jun 2008 21:04:43 GMT

Hello, I made these last night and they far exceeded my expectations. Divine! I adjusted the ingredients as I saw fit and used swordfish. The phyllo dough was not hard to work with, and these were relatively simple to make. I will definitely be making these for my next cocktail party. More Turkish recipes please!!!

adnan ettallini

Wed, 9 Apr 2008 08:47:34 GMT

SUPERB; VERY HELPFULL I CAN"T WAIT TO TRY SOME.

fx

Thu, 28 Feb 2008 15:57:08 GMT

Yildiz, I will try to post other Turkish recipes.

cokdeli

Wed, 27 Feb 2008 04:25:06 GMT

More more more recipes please, or at least where can I find some really good turkish recipes.

fx

Wed, 15 Aug 2007 15:26:15 GMT

I added the tomatoes to the ingredient list - thanks!
I really don"t think you can bake this dish and get an appealing result, unless you sprinkle some oil on the filo dough. But try with one and keep a pot of boiling oil just in case it doesn"t work.

jubilant cerise

Sun, 12 Aug 2007 18:40:13 GMT

This looks absolutely delicious and amazing for the few ingredients it requires. Sometimes the best dishes really are the simple ones. Do you think it would as a baked item instead of deep frying them? Just to keep those pesky calories at bay ;)

scott butcher

Thu, 2 Aug 2007 22:05:16 GMT

The list of ingredients for Fish B�rek does not mention tomatoes although you write of them in the recipe procedure. A correction would be greatly appreciated.Scott