Tips and measures
A Turkish water glass is 200 ml, a tablespoon 15 ml, a teaspoon 5 ml. A level tablespoon of granulated sugar is 12 grams. If you have no powdered sugar, grind granulated sugar and add one dessert spoon of starch per glass.
Spoons are level, not heaped. Grams are a kitchen scale, not a laboratory. The water glass is the Turkish glass, 200 ml.
Volume
| 1 teaspoon | 5 ml |
|---|---|
| 1 dessert spoon | 10 ml |
| 1 tablespoon | 15 ml |
| 1 coffee cup | 80 ml |
| 1 tea glass | 100 ml |
| 1 Turkish water glass | 200 ml |
| 1 US cup | 240 ml |
| 1 glass + 3 tablespoons | 245 ml |
| 1 ounce | 28 g |
| 1 pound | 454 g |
Spoons and glass, in grams
| Ingredient | Teaspoon | Tablespoon | Glass |
|---|---|---|---|
| Granulated sugar | 4 g | 12 g | 180 g |
| Powdered sugar | 3 g | 8 g | 110 g |
| Brown sugar | 4 g | 12 g | 170 g |
| Wheat flour | 3 g | 8 g | 120 g |
| Starch | 3 g | 10 g | 130 g |
| Rice | 6 g | 15 g | 180 g |
| Fine bulgur | 5 g | 12 g | 160 g |
| Semolina | 5 g | 12 g | 160 g |
| Butter | 5 g | 15 g | 190 g |
| Oil | 4 g | 14 g | 180 g |
| Olive oil | 4 g | 14 g | 180 g |
| Milk | 5 g | 15 g | 200 g |
| Yogurt | 6 g | 18 g | 200 g |
| Water | 5 g | 15 g | 200 g |
| Honey | 7 g | 21 g | 280 g |
| Molasses | 7 g | 20 g | 270 g |
| Tomato paste | 6 g | 18 g | — |
| Salt | 6 g | 18 g | — |
| Baking powder | 4 g | 12 g | — |
| Baking soda | 5 g | 15 g | — |
| Cocoa | 3 g | 7 g | 90 g |
| Breadcrumbs | 2 g | 6 g | 90 g |
| Ground walnut | 3 g | 8 g | 100 g |
| Grated cheese | 3 g | 8 g | 90 g |
| Vanilla sugar | 5 g | — | — |
Oven
| Conventional | Fan | Fahrenheit | For |
|---|---|---|---|
| 140 °C | 120 °C | 285 °F | Drying, meringue |
| 160 °C | 140 °C | 320 °F | Syrup pastry |
| 170 °C | 150 °C | 340 °F | Cake |
| 180 °C | 160 °C | 350 °F | Börek, cookies |
| 190 °C | 170 °C | 375 °F | Bread |
| 200 °C | 180 °C | 390 °F | Pide, lahmacun |
| 220 °C | 200 °C | 430 °F | Char, pizza |
If you are out
Powdered sugar
Blend granulated sugar. Add 1 dessert spoon of starch per glass. Sifted starch dusts a cake but adds no sweetness.
Granulated sugar
Honey or molasses: use three quarters of the amount and cut a spoon of liquid. The taste changes.
Butter
The same amount of oil works, the taste changes. Helva and pilaf want butter. Margarine is not the same.
Milk
For 1 glass of milk: 3/4 glass yogurt plus 1/4 water. Water works in a dessert and thins it.
Egg
In cake, 1 egg is 1 tablespoon yogurt plus 1 tablespoon starch. Nothing stands in for a foam.
Baking powder
1 teaspoon baking powder: 1/4 teaspoon soda plus 1/2 teaspoon lemon juice or vinegar.
Vanilla sugar
Half a vanilla bean, or grated lemon zest. One packet is 5 grams.
Dry yeast
One 7 gram packet stands in for 20 grams fresh yeast. Dissolve fresh yeast in warm milk.
Tomato paste
1 tablespoon paste: 1 ripe grated tomato, cooked until the juice goes. Tomato paste is not pepper paste.
Lemon juice
Half as much wine vinegar. Citric acid is not the same: a pinch is enough, more turns bitter.
Yogurt
Strained yogurt holds a liaison. Do not thin it with milk. Kefir is close and sourer.
Cream
1 glass milk plus 2 tablespoons butter, warmed until it thickens. It will not whip.
Starch
Cornmeal, one spoon extra. Flour thickens too and clouds a soup.
Semolina
Fine bulgur partly works in helva and changes it. Flour does not.
Yufka
Puff pastry works, the layers and butter differ. Lavash will not make börek.
Breadcrumbs
Grate stale bread, or dry it and grind it. If it is salty, cut the salt in the köfte.
Parsley
Spring-onion greens or dill. Mint does not stand in, it takes over.
Sumac
A squeeze of lemon and a pinch of chili. Lemon alone is enough on onion.
Pomegranate molasses
A spoon of grape molasses plus a few drops of lemon. Lemon alone is only sour.
Tahini
Plain unsalted peanut butter. Tahini belongs in helva and hummus; the butter is close.
Pistachio
Blanched almond or toasted hazelnut. Colour and oil change.
Walnut
Hazelnut. Both work in figs and cake. Çiğ köfte wants walnut oil, not hazelnut.
Onion
The white of a leek, or shallot. Onion water breaks köfte: grate it and squeeze.
Garlic
1 clove is 1/4 teaspoon garlic powder. The powder is sharper.
Chili flakes
Ground chili, half as much. Urfa chili is darker and milder, not the same measure.
Tomato
1 tomato: 1 tablespoon paste plus 3 tablespoons water. Menemen wants fresh tomato.
Potato
In soup, celeriac or carrot. Nothing fries in its place.
Rice
Fine bulgur in soup. Pilaf wants baldo. Jasmine and semolina are other dishes.
White cheese
Salt some fresh curd. Kashar melts in börek, white cheese crumbles. They are not the same pie.
Minced meat
Lentils and mushroom on a meatless plate. Lean mince falls apart: add a spoon of fat.
Chicken stock
One cube plus hot water, or vegetable stock. The cube is salty: taste the salt at the end.
Vinegar
The same amount of lemon juice. Pickles want grape vinegar. Apple vinegar is softer.
Olive oil
Sunflower oil cooks and does not smell the same. Olive-oil dishes and salad want olive oil.
Clotted cream
Strained yogurt, sourer. Dairy cream is a different thing.
Bay leaf
A pinch of thyme, and it is stronger. Leaving it out is better than too much thyme.
Tips
Level spoon or heaped?
Recipes mean a level spoon. A heap is about a third more. In sugar and flour that changes the dish.
How many grams in a spoon of sugar?
A level teaspoon of granulated sugar is 4 grams, a tablespoon 12, a water glass 180. Powdered sugar is lighter: 8 grams a tablespoon, 110 a glass.
How many millilitres in a water glass?
A Turkish water glass is 200 ml, a tea glass 100. A US cup is 240 ml. If a recipe says cup, add 3 tablespoons to a water glass.
Why is pilaf mushy?
The rice was not rinsed, or there was too much water. Keep the water a finger above the rice and leave the lid on while it rests.
Why is börek soggy underneath?
The oven was cold or the fat was thick. Heat it to 180°C first. Brush the fat thin. An egg wash, not more fat.
Why does yogurt split?
Boiling liquid hit it at once. Warm the liaison with a ladle of hot water, then stir it in. Do not boil it hard.
Why do chickpeas stay hard?
They were not soaked, salt went in early, or the pot ran dry. Soak overnight, throw out the first water, salt at the end.
Why does baklava fall apart?
If syrup and tray are both hot. The pastry is hot, the syrup only warm. If both are cold, it will not drink.
Why does köfte fall apart?
Onion water, or mince that is too lean. Squeeze the onion and add a little fat. Rest it in the fridge.
Why is eggplant bitter?
It was chopped raw and never salted. Salt it, wait 10 minutes, squeeze out the juice.
When do you turn a fish?
When the skin releases the pan. Turn earlier and it breaks. Flour or cornmeal, thin.
Why do eggs crack?
A fridge-cold egg met boiling water. Start in warm water and add a spoon of vinegar. A fresh egg sinks.
Why is rice pudding lumpy?
The starch met hot milk. Dissolve it in cold milk, then pour it in while stirring.
Why does tomato paste taste raw?
It went in without a minute in hot oil. Turn it with the onion, then add water.
How do you cut onion without tears?
A sharp knife crushes less and releases less juice. Halve it and leave the root to the end.
Why does garlic turn bitter?
The green germ is bitter: pull it out. Do not brown it hard in oil.
Why does pasta stick?
Too little water, or no salt. Plenty of water, salt, stir. Oil goes on after draining, not in the pot.
Why do fries stay soft?
The starch is still in them, or the oil is cool. Soak the slices, dry them, and wait for the oil.
How do you refresh stale bread?
Flick a little water on it and give it 5 minutes at 180°C. A microwave turns it to rubber.
Why does dough not rise?
Hot water kills yeast, cold water sleeps it. Warm milk, a warm place. Salt does not go straight on the yeast. Too much soda rises and then falls.
What about a fan oven?
A fan oven runs 15 to 20 degrees under the written number. 180 means 160 with fan. Heat it first. A dark tray browns faster.
Why does the grill dry the meat?
The heat is too high, or the meat just left the fridge. Let it lose the chill. Turn it once.
What about the chicken board?
Meat board and vegetable board stay apart. After raw chicken, hot water and soap. The same knife does not go to the salad.
How do you thaw meat?
In the fridge, overnight, not on the counter. Do not refreeze it. Do not leave it in hot water.
What happens to olive oil in a hot pan?
It smokes and turns bitter. Char and deep fry in sunflower oil. Olive oil softens onion and goes raw on salad.
Why does butter burn?
Melt it on low heat. When the foam settles, add the flour. High heat turns it bitter.
Why does yufka dry out?
Left open, it cracks. Keep it under a damp cloth. Brush each layer thin.
How do you know the syrup is ready?
When a drop from the spoon sits like a bead, it is ready. Lemon keeps it from crystallising. Syrup warm, pastry hot.
What about the foam on lentils?
Skim the first foam. Rinse red lentils. When the soup is done, scorch butter, mint and chili on top.
Why is dolma tough?
The leaf is wrapped too tight, or there is too little water. Wrap it neat, not tight. Hot water halfway, a plate on top.
Why do zucchini fritters fall apart?
The zucchini water wets the flour. Salt the gratings, wait, squeeze. Little flour, one egg binds.
Why does cacık turn watery?
The cucumber weeps. Peel it, take the seeds, salt and squeeze. Crush the garlic. Plain yogurt.
How do you brew tea?
Warm the pot. Boiling water just to cover the leaves, 12 to 15 minutes. Tea is not boiled.
How do you keep Turkish coffee foam?
Start with cold water, coffee and sugar together. When the foam rises, take it off. Do not stir.
How much sugar in jam?
Most jam is one to one, fruit to sugar, by the kilo. Quince and sour cherry can take a little more. Skim. Lemon keeps it from crystallising.
How much salt in pickle brine?
A generous tablespoon per litre of water, about 20 grams. Too little and it softens, too much and it burns.
What goes on the pilaf while it rests?
Off the heat, a clean cloth over the lid, 10 minutes. It takes the steam so the grains stay separate.
How do you keep içli köfte from cracking?
Warm water and wet hands. The fine bulgur drinks hot water first. The oil must be hot. Cool oil cracks the shell.
Why is menemen watery?
Tomato gives up water. Lid off, low heat, until it thickens. Egg at the end, one minute. Pepper in the oil first.