THE QUESTION OF FLOUR

When tackling some doughy recipes, you might find the following phrases may be confusing. n Aldığı kadar un: This phrase means something along the lines of “however much flour it can take.” Considering that there are different consistencies of dough, this phrase is nothing short of baffling.

If nothing else is mentioned and there are no exact measurements or mention of consistency, it really comes down to what kind of recipe it is.

If it is a cake, the dough should be fed enough that it preserves a bit of a runny texture but anything else like bread or doughy creations will have to be kneaded, meaning you should strive for a soft but no longer sticky dough. One such example is revani. I had to measure my flour before writing it down for our Ramadan

Bayram dessert recipe series. My guess is that a few years back, the quality of flour would change from brand to brand (not to mention different types as well), so going with a description of consistency was a better gauge than giving exact amounts (speaking from experience). n Kulak memesi kıvamında: Usually paired with the phrase above, this means the dough should be “as soft as your ear lobe.” The dough you want to achieve here should be on the softer side while not being sticky anymore. A great example of this is the Braided Easter bread. It is a yeast bread/dough but leans more on the softer side. n Cıvık and vıcık: While not only used in recipes involving doughs, these two words mean “runny,” or even kind of slimy, depending on the recipe.