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Koliche

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I got asked to make a post about koliche, so I ran to my mum and asked her to fill me in on these goodies. I made zolobia while at it, but that’s for another post.

Koliche is, in lack of a better word, this little bread-thing with a nutmix inside. It’s yummy yummy yummy, especially with some tea. *drool*

Jeg ble spurt om å lage koliche, så jeg løp til moren for å få hjelp. Jeg lagde zolobia/jalebi samtidig, men det er en annen post! Koliche er en liten brød-ting med en nøttemix inni. Det er suuupergodt med te! 

Dette er hva du trenger:

Here’s what you need for this kurdish nom:

3 cups flour // 3 kopper mel
half a cup milk or water (I use water) // halv kopp melk eller vann (jeg bruker vann)
half a cup food oil or butter (I use butter) // halv kopp matolje eller smør (jeg bruker smør)
1 tablespoon bakingpowder // 1 spiseskje bakepulver
and a pinch of salt // en klype salt

The cups in this recipe isn’t based on the measurement “cup”. It’s based on the cup you have at home and decide to use. So if you use a regular drinking glass in your cabinet, then you have to use that one for all of the measurements – that’s your “cup”. Was that understandable? So it can be as big or as small as you want, as long as you use it for all the ingredients.

En kopp i denne oppskriften er ikke vanlige kopp når det gjelder oppskrifter. Denne koppen er glasset eller kaffekoppen du har hjemme og bestemmer deg for å bruke. Så lenge du bruker samme kopp for alle ingrediensene så blir det riktig. Vil du lage mange så bruker du en større kopp. 


Mix all of the dry ingredients together and melt the butter over. Mix that by hand and add the water little by little. It might not need as much as the recipe calls for, and it might need more, it depends on the flour-type you have. Some white flourtypes eat more water than other, to just feel your way. The consistency should be kind of like soft chewing gum.

Leave it for 30 minutes.

Bland alle de tørre ingrediensene sammen og hell smeltet smør over. Bland dette med hånd før du heller over vannet litt etter litt. Noen meltyper trekker inn mer vann enn andre, så det kan hende du trenger mer eller mindre enn det som står i oppskriften. Konsistensen bør være litt som tyggis – mykt! Føl deg frem.

La stå i 30 minutter.  


While that rests, you can make the nutmix. Generally speaking, you can use any type of nuts you want, but the standard and delicious mix is hazelnuts, sugar and cinnamon. I’m not writing amount here because it’s totally up to the individual how big they want the nutpieces and how much sugar versus cinnamon they want.

Mens deigen hviler kan du lage nøtteblandingen. Du kan i utgangspunktet bruke hvilken som helst nøttetype du vil, men den vanlige og standarmixen er hasselnøtter, sukker og kanel. Jeg skriver ikke opp hvor mye du skal ha av hver for det er helt opp til hver enkelt hva de liker. Noen vil ha større biter og noen vil ha bittesmå, og noen liker mye mer sukker enn andre. Helt opp til deg.


After 30 minutes, grab a piece of the dough and roll it out. You want perfect circles so the easiest way is to do it with a normal coffee cup. It’s a good size! Remember to not make it too thick as you don’t fit that much nutmix into it as it is.

Etter 30 minutter tar du av en bit av deigen og ruller den ut. Du vil ha perfecte sirkler så den enkleste måten er å bruke en kaffekopp. Det er en god størrelse! Husk å ikke ha deigen for tykk da man får mindre plass til nøtteblandingen og den størrelsen er liten nok som det er.

When you close it up, flatten the edge a little bit – that makes it easier to do the fancy pattern you see on the top picture. I failed miserably at doing it on the first 2 koliche, but then I started to get the hang of it. And the fancy pattern does two things: makes it look fancy and it keeps it from opening up when in the oven which is kind of important.

Når du lukker den så gjør kanten på den flat – det gjør det enklere å lage det fancy mønsteret rundt kanten som du ser på det øverste bilde. De to første kolichene jeg pakket ble absolutt ikke så pene, men på tredje så begynte jeg å klare det. Det fancy mønsteret gjør to viktige ting: gjør at det ser fancy ut og gjør at kolichene ikke åpner seg mens de steker i ovnen, og det er ganske viktig.

To get them shiny looking, just add a stroke of egg before putting them in the oven. Skip that if you have allergies – they’re just as yummy when they’re not shiny. :-)

For å få de blanke og fine, bare stryk de lett med egg før de skal i ovnen. Dropp det hvis du er allergisk – de er like gode selv om de ikke er blanke. :-)

PS. The small dough you see in the picture made all of the above, so a little goes a long way. They’re awesome though, so it might end up being too few.

PS. Den lille deigen du ser på bilde endte opp med å lage så mange som du ser ovenfor, så du trenger ikke så mye for å få mange. Men de er altså så gode, at det er kanskje lurt å lage fler uansett!

The oven should be preheated to 200 C if I’m not mistaken. It took around 12-15 minutes before they were golden and sexy-lookin’, but I would keep a watch out from around 10 minutes so they don’t get burned.  It depends on how thin you ended up making them.

Sorry for not having a fancier ending picture of these. I was in such a hurry before these were done, so I was kind of standing there all packed up just waiting for these to get tanned enough to take them out. I think it took 20 seconds or so from them being taken out to me snapping a picture and running out the door. I did manage to take some with me though, so I’m sitting here nibbling and drinking tea while writing this entry. Nom nom nom :-)

Ovnen skal forvarmes til 200 C hvis jeg ikke husker feil. Det tok 12-15 minutter før de ble gyldne og fine, men jeg ville passet på fra rundt 10 minutter. Det kommer veldig an på hvor tynn deig du ende opp med å pakke de inn i. 

Beklager at jeg ikke har et mer fancy bilde av sluttproduktet. Jeg hadde så sinnsykt dårlig tid på slutten at jeg sto ferdig pakket før disse var ferdig. Jeg tror det tok hele 20 sekunder fra de ble tatt ut til jeg hadde tatt bildene og løp ut døren. Jeg rakk å ta med meg noen, da, så jeg sitter her og koser meg med de mens jeg drikker frokost teen og skriver dette innlegget. SÅ GODT! NAM! :D 

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About Sophie

I'm a happy go lucky girl without the ability to relax. I love everything colorful and creative! Send me an email on myawesomebeauty@gmail.com if you feel the need to contact me. :-)

10 responses »

  1. Dastt xoshbet barasti lamezhbi hazm la koliche bu lerash bom paia naabu ;) :)

    Reply
  2. OMG thanks for posting it!! i can’t wait to bake them…. yummmmmmmy! Its just like the way my mom’s makes them.

    Reply
  3. Pingback: Koliche « ابسم اللة اارحمن الرحم

  4. Pingback: KOLICHE’D | Kurdi Köök

  5. Pingback: Koliche’d | Islam

  6. I saw that you support Preemptive Love Coalition’s effort to train heart surgeons in Kurdistan. This is awesome. Have you ever heard of Shevet Achim? We’re bringing Kurdish children to Israel for heart surgery. http://www.shevet.org. Just thought you’d be interested. Zor supas :)

    Reply
  7. Wow well done I will save this website and visit it often, eshala shty bashtrman bo Daniet boy ferben I’m a new housewife, so I want to learn everything :) dastt xosh be

    Reply
  8. Hi dear, I have problems make them yum yum “kulicha” I have tried few time I still end up with soft dry dough.

    Reply
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