We have a jury of talented experienced cooks for the Sarma competition. The winner would definitely have a special gift but also all students will get Turkish Cooking Classes completion certificates.
Come join us on December 5th and let's enjoy healthy and tasty brunch specials.
After this class we will have a semester break and our classes for the Spring semester will start in January.
Our fifth session of Turkish Cooking Classes was today. We had a great time learning and sharing our knowledge on dishes of the menu which included:
Winter Salad Baked Trout Fish Rice with Almonds Rolled Baklava
In the mean time, we introduced some new Turkish words especially the words for the dishes of the menu. We had fun learning the correct pronunciations of words by "repeat after me" method :)
Come join us for the next cooking class. It is a lot of fun and you get way more than what you pay for. Plus, if you would be coming for the first time, guess what, yes you are going to be our guest! Hope to see you all on December 5th!
Students also had the chance to try making rolled baklava themselves and we found out that they were all very good at this.
Ingredients Trout fish 2 finely chopped tomatoes Lemon and pepper seasoning Olive oil Salt ½ cup parsley leaves
Wash the trout fish, marinate with olive oil and seasoning. Place them on an oven tray. Sprinkle chopped tomatoes and parsley leaves on the fish. Bake at 350F until tender.
RICE WITH ALMONDS
Ingredients 2 cups white rice ¾ stick butter 2 cups hot water Salt Almonds
Soak the rice in salty warm water for 15 minutes. Drain the water and rinse the rice well. Stir the rice with half stick butter for couple minutes and add salt. Add boiled water and close the lid. Cook on low heat until the water is drained. In a separate pot, melt the remaining butter and roast the peeled almonds. Serve the rice with roasted almonds on top.
WINTER SALAD
Ingredients 2 carrots 5 small radish ½ red cabbage Romaine lettuce Lemon juice, olive oil, salt
Grate the carrots and radishes. Slice the red cabbage thin and rub with salt. Slice the lettuce and mix them all. Sprinkle lemon juice and olive oil before serving.
Syrup 2,5 cups sugar 2,5 cups water Few drops of lemon juice
Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you're ready to start making the pastry. Lay two layers of phyllo dough and sprinkle 1 tablespoon of melted butter. Spread 2 tablespoons of walnut on the long side and roll with a thin stick. Constrict the two edges towards the center and remove the stick carefully. Cut the roll into 4 equal pieces, place onto an oven tray tightly. Sprinkle the remaining melted butter on top and bake at 350F. In a separate pot add 2,5 cups of sugar and 2,5 cups of water and bring it to a boil. Squeeze few drops of lemon juice and boil around 5 minutes. Add warm syrup onto cooled baklava.
TAWA organized the fourth session of Cooking Classes for Fall 2009 this Saturday, November 7th. We had a great time learning Shepherd's Salad, Sarma (Stuffed Grape leaves), Roasted chicken with Mushrooms and Pyramid Cake. Students had the chance to learn rolling Sarmas individually and get prepared for the upcoming "Making Best Sarma" competition on December 5th. Roasted Chicken with Mushrooms was delicious and everybody loved how easy and how tasty Tea Biscuit Cake could be!
Do not hesitate to e mail us for your questions and comments. To RSVP for our next class on November 21th, simply send an e-mail to contact@tawadallas.org
In a separate pot, mix the melted butter with flour and add the milk. Stir milk and flour until it reaches a pudding thickness. Add some salt and spread over the chicken. Sprinkle some grated mozzarella cheese and bake until cheese gets golden brown.
Cut the onion from middle, slice thinly. Add half teaspoon salt; rub salt and onion and then rinse to remove the salt. Add cubed cucumbers, tomatoes and chopped mint and parsley.Pour olive oil, lemon juice and salt right before serving.
PYRAMID CAKE
Ingredients
1 cup flour
1,5 cup sugar
4 tablespoons cocoa
5 cups milk
1 tablespoon butter
1 egg yolk
2 packages of tea biscuits
½ cup coconut
Mix flour, sugar and cocoa in a medium size pot. Add milk and butter and constantly stir on medium heat until it reaches pudding thickness. Add the egg yolk and mix well, remove the pudding from the heat.
Dip one biscuit into the pudding and place vertically into a rectangular pyrex tray and follow by a non dipped biscuit. Continue with one dipped and one non-dipped biscuit. Spread the remaining pudding onto the cake. When cools, sprinkle coconut on the cake.
Turkish American Women Association (TAWA) is a non-profit organization dedicated to promoting and stimulating an interest in the colorful and diverse culture of the Turkish community in America. Encouraged by the extreme diversity present in the United States, TAWA was founded in 2003 to represent Turkish culture and to foster cultural interaction between the Turkish and American communities. Utilizing the positive role and effect of women in society and drawing on the feminine values of compassion and understanding, we believe that we can serve as a bridge between the Turkish and American communities. We provide a wide variety of programs and activities ranging from cooking class, Turkish class, picnics, charitable events and community events.
How To Register for Cooking Classes?
Turkish Cooking Classes are organized by TAWA volunteers and whoever is interested in learning more about Mediterranean Cuisine or Turkish Cooking Styles can enroll for the classes. Registration fee is $50 for semester (6 classes) or $10 per class. Registration fee is accepted as cash or checks.
Classes are held in Turkish Cultural Center: Address: 1416 E.Collins Blvd. Richardson, TX
RSVP before classes is required. Please RSVP to: contact@tawadallas.org
Hi everybody! 
Students also had the chance to try making rolled baklava themselves and we found out that they were all very good at this.
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