BİR TADAN BİR DAHA VAZGEÇEMİYOR! 🔥 KIYIR KIYIR! BÖYLE KURABİYE YOK!😍TRİVİRYA/ GİRİT KURABİYE TARİFİ

#cooking #asmrfood #kurabiye
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Not: Su bardağı ölçüsü : 200ml
Çay bardağı ölçüsü :125ml

TRİVİRYA Bu bir Girit kurabiyesi ve olmazsa olmazı zeytinyağı ile yapılması en büyük özelliği ve ortalama 500 yıllık bir tarif🫠🫠yedikten sonra tarif almayana rastlamadım henüz..günlerce dursa asla bayatlamıyor.Üzüm yerine kuş üzümü de kullanılabilirsiniz..
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TRİVİRYA / GİRİT KURABİYESİ
Malzemeler
1 su bardağı yoğurt
1 su bardağı zeytinyağı
1,5 su bardağı toz şeker
1 su bardağı kuru üzüm(yıkanmış,süzülmüş)
2 tatlı kaşığı tarçın
1 tatlı karşığı karbonat
5 su bardağı un

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Hello everyone from my Dessert Art Cuisine channel. Today, I have a recipe for the 500-year-old and beloved Trevirirya cookie. It’s also known as Cretan cookies. Once you try this cookie , you’ll be hooked. It’s a delicious cookie, with a unique texture and a variety of spices. I highly recommend you try it . Without wasting any time, let’s get started on this delicious recipe. First, add one cup of yogurt that has been kept at room temperature for the cookies. The yogurt shouldn’t be cold; it should be at room temperature. Add one cup of olive oil. Olive oil is essential for these cookies . This particular cookie is made with olive oil. Add one cup of olive oil. Add one and a half cups of granulated sugar. If you don’t have olive oil, you can use vegetable oil, but olive oil is the best way to make the original. If you’re not a fan of sweets, you can add one cup of granulated sugar. Because it also contains raisins, those who aren’t fond of sugar can add one cup of granulated sugar . I added 1 tablespoon of ground cinnamon and mixed these ingredients with a hand mixer. I added 5 cups of flour in total. Please add the flour in a controlled manner. We’re making a cookie dough that’s slightly sticky to your fingertips but doesn’t stick to your palm when you shape it . Just like mom’s cookie dough. Our dough will be slightly runny, but it will be easy to shape . I’ll show you up close in a moment. By the way, the cup I used is 200 ml. As always, add the flour in a controlled manner. The softness and firmness of your dough may vary depending on the brand of flour. I add 1 teaspoon of baking soda and knead all the ingredients thoroughly by hand. After kneading the dough, I add a cup of raisins. I want to show you the dough’s consistency up close now. This step is very important. We’re making the cookie dough so that it sticks slightly to your fingertips. You can easily shape it. You shouldn’t have any trouble at all. It sticks slightly to your fingertips. It won’t be dry. The dough will be slightly runny . It has a crispy, cake-like texture, just like our mom’s cookies . It’s a cookie with a crispy exterior and a slightly cake-like interior . You can enjoy both flavors together. If the cookie dough is runny, please don’t add any more flour. Once it’s this way, you can start shaping it immediately. I’d say the original shape is C-shaped or half-moon-shaped. But I rolled it into long strips. You can do that if you like. You can also roll it like I did, or roll it into a circle in the palm of your hand . It really depends on what you want to do. I’m normally showing the original, but I wanted to roll it like that. You can work on it one by one . To create the roll shape , you can roll it into a cylinder, or you can take off a few more pieces of dough, roll it out into a larger piece, and cut them with a knife to create the roll shape. After rolling, immediately coat the cookies with plain white sesame seeds . I coated half of the cookies with plain, unroasted sesame seeds. I coated the other half of my cookies with toasted sesame seeds. Both were delicious , but if you ask me , the toasted sesame seeds were much better, both in terms of appearance and flavor . I do this until I run out of cookie dough. Using these quantities, I made a total of 40 cookies. If you prefer, you can make the cookies smaller and get more cookies. Or, if you make them a little larger, you can get fewer cookies. I do this until I run out of cookie dough. This is how I described it. You can make them larger and roll out two cookies at a time . Frankly, this is more practical if you’re short on time . I’ve prepared my first baking sheet. Let’s bake the cookies in a preheated oven at 170 degrees Celsius for 15 to 20 minutes. Then, Let’s reduce the oven temperature to 140 degrees Celsius and bake the cookies for about 5 more minutes. Since these are raisin cookies, this temperature and minute are very important to prevent the raisins from burning. As you know, the baking time for each cookie is very important. Even one minute can sometimes be too much for some cookies. I’m not exaggerating. So, let’s first bake them for about 15 minutes. Then, lower the oven temperature and bake for another 5 minutes . We’re carefully monitoring the cookies. Both baking trays are done. As you can see, I made one with toasted sesame seeds and the other with plain white sesame seeds. Both types turned out very elegant. They were both visually appealing and delicious. While you’re closely observing the cookie’s interior texture, I wanted to give you a little reminder. If you haven’t subscribed to my YouTube channel yet, please don’t forget to subscribe and like my videos. I share brand new recipes on my channel every other day. Please turn on the notification bell to be instantly informed . This way, you’ll be the first to see my brand new recipes . If you like this recipe and video, please share it with your loved ones. You can also leave a comment below, indicating which city or country you follow me from. I’ll be getting back to you all individually . I’ll see you again with my next brand new recipe . Until then, take care. Goodbye.

KAYNAK