0 00:00:00,000 --> 00:00:07,000 Kastamonu Lokmasi (Friedcake) 1 00:00:08,560 --> 00:00:12,840 hello, welcome to the cuisine Mütevazı Lezzetler 2 00:00:12,840 --> 00:00:17,800 in this episode we will share a different sweet with sherbet recipe which is topical 3 00:00:17,800 --> 00:00:19,640 "Kastamonu Lokma (Friedcake)" 4 00:00:19,640 --> 00:00:23,400 but as always we do the ingredients list is the first 5 00:00:24,400 --> 00:00:27,920 1 egg 6 00:00:28,920 --> 00:00:32,840 1 cup yogurt 7 00:00:33,840 --> 00:00:36,840 1 teaspoon soda 8 00:00:37,400 --> 00:00:40,840 half a teaspoon yogurt 9 00:00:41,840 --> 00:00:46,360 and 2 cups flour 10 00:00:47,320 --> 00:00:52,000 for filling; 30 pieces of apricot 11 00:00:53,000 --> 00:00:58,200 30 pieces apricot kernel 12 00:00:59,200 --> 00:01:05,440 to fry; 1,5 cup oil 13 00:01:06,440 --> 00:01:10,360 for sherbet; 2 cups granulated sugar 14 00:01:11,360 --> 00:01:16,040 2,5 cups water 15 00:01:17,040 --> 00:01:20,240 and half of a lemon 16 00:01:21,240 --> 00:01:24,480 we have learned the ingredients, now we shall start cooking 17 00:01:25,200 --> 00:01:28,880 we have damped the apricots with lukeworm water 2 hours before 18 00:01:28,880 --> 00:01:33,320 this was the first job, the second is preparing the sherbet 19 00:01:33,320 --> 00:01:37,200 we add 2 cups sugar... 20 00:01:38,320 --> 00:01:41,320 onto the 2,5 cups water 21 00:01:41,320 --> 00:01:46,840 and we will boil them on the middle fire until they take consistency 22 00:01:47,600 --> 00:01:51,560 apricot is puffing up in lukeworm water, sugar is boiling on the middle fire 23 00:01:51,560 --> 00:01:55,000 now we shall start kneading the dough 24 00:01:55,760 --> 00:01:59,520 we firstly break the egg 25 00:02:01,400 --> 00:02:04,400 we add the yogurt 26 00:02:04,640 --> 00:02:12,160 we whisk the liquid material until it becomes smooth 27 00:02:26,280 --> 00:02:31,040 now we add the salt... 28 00:02:31,040 --> 00:02:35,240 and the flour slowly 29 00:02:35,240 --> 00:02:38,760 it will be thicker than normal lokma dough 30 00:02:39,280 --> 00:02:42,640 now we also add soda 31 00:02:53,760 --> 00:02:57,280 it has reached the right consistency, i want to show you 32 00:02:57,280 --> 00:03:02,120 slimer than savory pastry dough, more stringent than the lokma dough 33 00:03:02,120 --> 00:03:05,560 we can close its above with any cover 34 00:03:05,560 --> 00:03:10,720 we leave it to rest for 30 minutes 35 00:03:14,040 --> 00:03:18,120 sherbet has been boiling for 10 minutes 36 00:03:18,120 --> 00:03:23,080 it almost reached the consistency, at this stage we add the half lemon 37 00:03:23,520 --> 00:03:27,320 we boil for 10 minutes more 38 00:03:32,000 --> 00:03:37,600 while the dough is resting we filtered the damped apricots 39 00:03:38,400 --> 00:03:41,400 we cut the centre of it by a knife... 40 00:03:42,000 --> 00:03:47,000 and we place a kernel in it 41 00:03:47,520 --> 00:03:50,520 we push the sides well 42 00:03:54,160 --> 00:03:58,440 we can use almond instead of apricot kernel 43 00:04:05,520 --> 00:04:09,040 the dough rested, sherbet boiled, we have prepared the apricots 44 00:04:09,040 --> 00:04:12,880 now we can start the last process frying 45 00:04:14,120 --> 00:04:17,120 we should fry lokma deeply 46 00:04:17,120 --> 00:04:22,080 not to waste much oil we use small pan 47 00:04:23,880 --> 00:04:26,880 the oil will not be too furious just will heat 48 00:04:26,880 --> 00:04:30,520 by the way we will coat the apricots with dough 49 00:04:34,440 --> 00:04:37,480 the dough rested, we open 50 00:04:37,480 --> 00:04:40,480 we firstly flour our fingers 51 00:04:43,960 --> 00:04:49,160 then besmear the apricots 52 00:04:49,840 --> 00:04:54,240 actually, the oil needs to be alittle bit warmer but... 53 00:04:54,240 --> 00:04:57,240 let's throw one 54 00:04:58,160 --> 00:05:01,160 we can wait a little bit more 55 00:05:03,880 --> 00:05:07,280 now the oil is right temperature 56 00:05:07,280 --> 00:05:10,280 that is important it is not too furious 57 00:05:10,280 --> 00:05:15,600 and we continue coating as the pan accepts 58 00:05:25,080 --> 00:05:28,400 the first sides of the lokma is fried 59 00:05:28,720 --> 00:05:32,920 we turn the other sides 60 00:05:32,920 --> 00:05:36,880 they will not be too fried 61 00:05:41,280 --> 00:05:45,040 lokmas are fried 62 00:05:45,040 --> 00:05:48,040 we transfer them to such a platter 63 00:05:48,040 --> 00:05:53,760 and we repeat the same process until the material goes off 64 00:05:58,400 --> 00:06:02,160 we take the last "Kastamonu Lokma" 65 00:06:02,160 --> 00:06:05,560 now we can pour the sherbet over them 66 00:06:06,560 --> 00:06:08,880 we have fried "Kastamonu Lokma" 67 00:06:08,920 --> 00:06:11,920 now we pour the cold sherbet over 68 00:06:11,920 --> 00:06:16,160 sherbet is cold, lokmas are warm 69 00:06:17,320 --> 00:06:22,840 an hour is enough, after 30minutes we can turn them 70 00:06:23,640 --> 00:06:27,040 and we can meet a wonderful flavor 71 00:06:29,600 --> 00:06:32,880 in this episode of the cuisine Mütevazı Lezzetler... 72 00:06:33,560 --> 00:06:37,440 we have share a topical recipe "Kastamonu Lokma"... 73 00:06:37,440 --> 00:06:40,760 of which flavor is different and cooking is easy 74 00:06:40,760 --> 00:06:44,600 i know that you will try as soon as possible and remember us... 75 00:06:44,600 --> 00:06:46,680 Good Bye...