Kurabie

Introduction

History

Kurabie has its roots in Turkish cuisine and is often made during religious holidays such as Eid al-Fitr and Eid al-Adha. The recipe has been adapted and modified over the years, but the basic ingredients and method of preparation have remained the same.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to mix the baking soda into the yogurt thoroughly to ensure even rising of the dough.

- Coating your hands in melted butter will prevent the dough from sticking to your hands while shaping the cookies.

- Be sure to leave enough space between each piece of dough on the baking pan to prevent them from sticking together while baking.

Serving Suggestions

Kurabie is best enjoyed with a cup of Turkish tea or coffee.

Cooking Techniques

Be sure to mix the dough gently to avoid overworking it, which can result in tough cookies.

- Baking the cookies at a moderate heat will ensure that they cook evenly and maintain their soft texture.

Ingredient Substitutions

You can use Greek yogurt instead of regular yogurt for a thicker consistency.

- Margarine can be used as a substitute for butter if desired.

Make Ahead Tips

You can prepare the dough for Kurabie ahead of time and refrigerate it for up to 24 hours before shaping and baking the cookies.

Presentation Ideas

Arrange the baked Kurabie on a decorative platter and sprinkle with powdered sugar for a festive touch.

Pairing Recommendations

Kurabie pairs well with a variety of hot beverages such as tea, coffee, or hot chocolate.

Storage and Reheating Instructions

Store leftover Kurabie in an airtight container at room temperature for up to one week. To reheat, place the cookies in a preheated oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Kurabie contains approximately 200 calories.

Carbohydrates

Each serving of Kurabie contains approximately 25 grams of carbohydrates.

Fats

Each serving of Kurabie contains approximately 8 grams of fats.

Proteins

Each serving of Kurabie contains approximately 4 grams of proteins.

Vitamins and minerals

Kurabie is not a significant source of vitamins and minerals.

Alergens

Kurabie contains dairy (yogurt, butter) and eggs.

Summary

Kurabie is a delicious treat that is relatively low in calories and provides a moderate amount of carbohydrates, fats, and proteins.

Summary

Kurabie is a delightful Turkish cookie that is easy to make and perfect for sharing with family and friends. With its soft texture and sweet flavor, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my friend Mary at her house. Mary was a fantastic cook, and she had just pulled out a tray of these delicious-looking cookies called Kurabie.

As soon as I took a bite, I knew I had to learn how to make them myself. The cookies were buttery and crumbly, with a hint of almond flavor that lingered on my tongue. Mary laughed at my enthusiasm and handed me a handwritten recipe on a yellowed piece of paper.

"This is my grandmother's recipe," she said, her eyes twinkling with nostalgia. "She used to make these for me when I was a little girl. I hope you enjoy them as much as I do."

I thanked Mary profusely and vowed to make the cookies for my family as soon as possible. When I got home, I gathered all the ingredients listed on the recipe – flour, sugar, butter, almonds, and vanilla extract – and set to work in my kitchen.

The process of making Kurabie was laborious but rewarding. I had to cream the butter and sugar together until they were light and fluffy, then slowly add in the flour and almonds. The dough was crumbly and delicate, but I managed to shape it into small balls and press them flat with a fork.

As the cookies baked in the oven, my kitchen filled with the warm, comforting scent of butter and almonds. I couldn't wait to taste the finished product. When the timer finally went off, I pulled the tray out of the oven and let the cookies cool on a wire rack.

The first bite of Kurabie transported me back to Mary's kitchen, with the sunlight streaming in through the window and the sound of laughter filling the air. The cookies were just as delicious as I remembered – buttery, crumbly, and fragrant with almond.

From that day on, Kurabie became a staple in my baking repertoire. I made them for family gatherings, potlucks, and special occasions. Each time I baked a batch, I thought of Mary and her grandmother, and the bond they shared over these simple yet delicious cookies.

Over the years, I experimented with different variations of the recipe – adding a pinch of cinnamon, a sprinkle of powdered sugar, or a drizzle of chocolate. Each iteration was met with rave reviews from my family and friends, who couldn't get enough of the buttery, almond-flavored treats.

As I continued to make Kurabie, I realized that cooking was more than just following a recipe – it was a way to connect with others and preserve cherished memories. The act of baking these cookies reminded me of the love and care that went into each batch, and I felt grateful for the opportunity to share them with the people I held dear.

Now, whenever I make Kurabie, I think of Mary and her grandmother, and the joy they brought into my life with their delicious recipe. I am grateful for the chance to carry on their tradition and pass it down to future generations, creating new memories and connections along the way. And as I take a bite of a freshly baked Kurabie, I know that I am not just enjoying a cookie – I am savoring a piece of history and love that will always hold a special place in my heart.

Categories

| Albanian Desserts | Albanian Recipes | Egg Recipes | World Recipes | Yogurt Recipes |

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