Dızmana is a simple and economical pastry, which is frequently made by immigrants from the Balkan countries. This pastry, which you can choose during breakfast and tea times, is also very easy to make. Enjoy your meal!
In a deep bowl, blend dry yeast and sugar thoroughly. Add 1 cup of warm water and mix until the yeast melts and activated.
Take the flour on the counter and open a pool in the middle. Sprinkle the salt to the edges. Add 1 cup of yogurt, oil and fermented juice to the middle of the pool and beat slightly. Knead the flour from the edge into the edge and knead for 10 minutes and get a soft dough.
If you are going to make your pastry with age yeast, open the yeast and sugar with warm water in a separate bowl. Open a pit in the middle of the flour and your dough with this fermented water, yogurt and oil mixture.
Roll the dough with consistency in your palm and turn it into a ball. Wrap it with stretch film and cover it and leave to ferment at room temperature for at least 1 hour.
Take the ferment and swelling dough, sprinkled with flour. Knead 1 round and take the excess gas. Divide into 6 pieces and turn it into a cloth.
For the inner mortar, soften and crush the curd by adding 1 teapberry water to the cheese. Taste with black pepper and salt. You can also add finely chopped parsley or dill.
Open the dough glands slightly by lubricating your hand and pressing it with your fingers. Put the cheese mortar on the edge and roll it into a roll.
Divide the rolls into 3-4 fingers wide slices and place them upright and intermittently on the greased baking tray.
Press the dough pieces with 2 fingers and let them contact each other. Cover them and ferment on a tray at room temperature for more than 30 minutes.
For the sauce, whisk yogurt, eggs and oil thoroughly and spread over the dough. Bake in a preheated oven in 180 degrees until pink.
You can take it out of the oven and rest for 5-10 minutes. Enjoy your meal!
Breakfast menu suggestion: Dızmana, tomato cucumber, pepper will will, ajvar (root eggplant) sauce, cinnamon cake with carrots.
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Dry Yeast:
Dry yeast is a key ingredient for baked goods. It's rich in B vitamins like B1, B2, B3, B6, and minerals such as chromium and selenium. Thus, it supports energy metabolism and nervous system health. It is also a source of protein. It pairs wonderfully with whole wheat flour, rye flour, seeds, and various spices.
Yogurt:
Yogurt, a fermented milk product, supports the digestive system and helps balance gut flora due to its rich probiotic content. This contributes to strengthening the immune system. It is also a high-quality source of protein and calcium, important for bone health and muscle development. With its slightly sour taste, it pairs perfectly with fruits, granola, or honey for breakfast. In main dishes, it adds flavor as the main component of cacık or various mezzes.
Curd:
Lor Peyniri, derived from whey, is a dairy product rich in highly bioavailable, fast and slow-digesting proteins (casein/whey). This feature supports muscle repair and provides a sustained feeling of fullness. While its low fat and calorie content makes it suitable for diets, its calcium and phosphorus content positively impacts bone health. It is low in lactose. It can be consumed with fresh herbs (parsley, dill), vegetables like tomatoes, cucumbers for breakfast; or with honey, jam, or olive oil for sweet/savory dishes. It also adds flavor to pasta and pastries.
Granulated Sugar:
Granulated sugar is one of the body's primary energy sources. It provides rapid glucose for the brain and muscles, meeting immediate energy demands. It can quickly help stabilize energy levels after intense physical activity or when feeling fatigued. Additionally, it may contribute to short-term serotonin release, which can improve mood. It is commonly used as a flavor balancer in numerous recipes, including coffee, tea, desserts, and fruit salads.
Sunflower Oil:
Sunflower oil is a rich source of Vitamin E, a powerful antioxidant that protects cells against free radical damage. Its unsaturated fatty acid profile can support heart health and help lower bad cholesterol. It is widely preferred in the kitchen for frying, salad dressings, and baked goods.
Fine Salt:
Fine salt is crucial for maintaining the body's vital electrolyte balance, playing a key role in nerve transmission and muscle functions. It supports cellular hydration and contributes to stomach acid production, aiding nutrient absorption. Consumed in moderation, it's essential for sustaining overall bodily functions. As a fundamental seasoning in almost all cuisines, it deepens the flavor of dishes from vegetables to meats, soups to salads, and enhances the aroma of other spices. It pairs wonderfully with black pepper, oregano, and garlic.
Salt:
Salt is an essential mineral that adds unique flavor to dishes and serves as a natural preservative. It provides vital electrolyte balance for the body's water regulation, nerve, and muscle functions. It pairs perfectly with spices, herbs, and oils, enriching the taste of every meal. An indispensable part of every table.
Black Pepper:
Black pepper, a kitchen staple, offers not just flavor but also significant health benefits. Thanks to piperine, its active compound, it boasts powerful antioxidant properties, helping to combat free radicals. It can stimulate the digestive system, enhancing nutrient absorption and notably increasing the bioavailability of curcumin found in turmeric. Additionally, it's effective in reducing gas and bloating. It also has a mild metabolism-boosting effect. With a wide range of uses from red meats to poultry, vegetable dishes to soups, it pairs excellently. It harmonizes perfectly with spices like cumin and coriander, as well as ingredients like lemon and garlic, adding depth to dishes.
Egg:
Eggs are a highly bioavailable protein source, essential for muscle growth and repair. Rich in B12, Vitamin D, selenium, and choline, they support brain function, nervous system health, and energy production. Lutein and zeaxanthin pigments aid eye health, reducing the risk of age-related macular degeneration. Despite their cholesterol content, eggs typically don't adversely affect blood cholesterol in most healthy individuals. A breakfast staple, eggs pair wonderfully with various ingredients like cheese, spinach, mushrooms, avocado, and whole-wheat bread.
Liquid Oil:
Liquid oils (sunflower, olive, etc.) are essential kitchen ingredients that add flavor to dishes and contain healthy unsaturated fatty acids and vitamin E. Ideal for frying, salad dressings, baking, and sautéing. They pair perfectly with vegetables, meats, legumes, and grains. They offer easy cooking.
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