SHARON CROXFORD
Turkish Delights: Kitchen equipment - Sac (convex griddle) and Oklava (long thin rolling pin)
August 12th 2008 13:06
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Turkish Delights
Equipping your Turkish Kitchen
A Turkish kitchen has many of the same items that sit on benches and in cupboards of kitchens around the world. Pots and pans, knives and chopping boards, baking trays, tea and coffee making equipment. What makes these items different in a Turkish kitchen may be their shape, the material it is made from or simply the way it is used. Some things just cook and taste better when using traditional Turkish cooking equipment.
Equipment for making gozleme, the stuffed savoury flat pastry
Sac (pronounced satch) - convex griddle
Gozleme is a simple, easy incredibly snack to prepare, and infinitely more satisfying to make on a sac, the rounded griddles that come in a range of sizes. Women sit on the ground working on low tables and deftly roll out almost paper-thin, unbelievably large pieces of dough (yufka), sprinkle a filling of perhaps cheese and parsley, minced meat or spiced potato and slap them of the largest of the griddles. Smaller versions, from 20cm in diameter, are easier to manage in a home kitchen. Complete kits are available in varying sizes with a gas inlet attached. Otherwise, roughly prepared single griddles that double as a convex wok-style pan (referred to as both tava and sac) are an option. These pans need to be well cleaned, heated until they change colour before using then thoroughly dried after washing.
Oklava - long thin rolling pin
Perhaps you are thinking of trying your hand at making the yufka for gozleme, or the deliciously light cheese pastry made in a large pie dish (su boregi), perhaps baklava from scratch. You will need a long thin rolling pin (oklava) for the dough, a board to roll the pastry, and a sac for lightly cooking the pastry before the final product is assembled in a tray and baked. Oklava come in varying lengths but the longer they are the easier to use.
A Turkish kitchen has many of the same items that sit on benches and in cupboards of kitchens around the world. Pots and pans, knives and chopping boards, baking trays, tea and coffee making equipment. What makes these items different in a Turkish kitchen may be their shape, the material it is made from or simply the way it is used. Some things just cook and taste better when using traditional Turkish cooking equipment.
Equipment for making gozleme, the stuffed savoury flat pastry
Sac (pronounced satch) - convex griddle
Gozleme is a simple, easy incredibly snack to prepare, and infinitely more satisfying to make on a sac, the rounded griddles that come in a range of sizes. Women sit on the ground working on low tables and deftly roll out almost paper-thin, unbelievably large pieces of dough (yufka), sprinkle a filling of perhaps cheese and parsley, minced meat or spiced potato and slap them of the largest of the griddles. Smaller versions, from 20cm in diameter, are easier to manage in a home kitchen. Complete kits are available in varying sizes with a gas inlet attached. Otherwise, roughly prepared single griddles that double as a convex wok-style pan (referred to as both tava and sac) are an option. These pans need to be well cleaned, heated until they change colour before using then thoroughly dried after washing.
Oklava - long thin rolling pin
Perhaps you are thinking of trying your hand at making the yufka for gozleme, or the deliciously light cheese pastry made in a large pie dish (su boregi), perhaps baklava from scratch. You will need a long thin rolling pin (oklava) for the dough, a board to roll the pastry, and a sac for lightly cooking the pastry before the final product is assembled in a tray and baked. Oklava come in varying lengths but the longer they are the easier to use.
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Comment by spyridou
Thanks !! Spyridou