Mastic Lor Cookies

April 9th, 2006

Mastic Lor Cookies

I have learned these cookies from a Turkish blogger, Sibel of Sibel’in Kahvesi. Since she published them it has been baked by many of us several times and has been a total winner. Whoever I served them for asked for the recipe.

Sibel said that they are reproductions of a famous cafe in Ayvalık, a city on the Western Turkey on Eagean coast. Since I have not had a chance to eat the original ones, I cannot judge how authentic they are but I know for sure that they are great!

These cookies ask for two unusual ingredients: mastic gum and lor cheese:

Mastic gum, resin from the mastic tree grown in particular areas on the Eagean sea coast, adds amazing flavor to these cookies. We usually add it to milk based desserts and always is associated with sweets. Looks like little gems, these are just wonderful in flavor. You will be able to fin them in little jars in Greek or Middle Eastern stores.

The other ingredient in this recipe is lor which is a Turkish cheese quite similar to ricotta or Indian paneer. Original recipes for lor and ricotta call for whey left over from the cheese making but one can make similar cheese by adding yogurt/salt/vinegar to boiling milk and let it curdle. In order to make 400gr (14 oz?) of lor, you need about 2 quarts of milk and one of the ingredients below:

  • 1 tsp of white vinegar

  • 1 tsp of salt

  • 2 – 3 Tbsp kefir

  • 1 – 2 Tbsp lemon juice

For the sweet recipes that uses lor, I usually try to use kefir or vinegar only. Sometimes it is so hard to get the milk curdle for some reason. Even though I have given those measurements for the acidic ingredients, I find myself putting more of them for some hard-to curdle milk. Not sure why some are resistant to curdling, if you have any ideas, let me know.

Lor Cheese

Having said that lor is similar to ricotta, I have never made these cookies with ricotta. I am sure the result will be perfect.

Now comes the recipe for the mastic gum lor cookies. :)

(Makes about 15 – 16 cookies)

  • 1/4 cup olive oil

  • 250 gr lor/ricotta

  • 1 cup sugar

  • 2 eggs (keep one egg white for brushing the top)

  • 1/4 lemon’s juice

  • 1 tsp baking soda

  • approximately 2 cups of flour

  • 2 small pieces of mastic gum

  • about a cup of sesame seeds

  1. Preheat oven to 180C (350F), grease baking sheets

  2. Mix the olive oil, lor (or ricotta), sugar and eggs in a bowl. Dissolve bakings soda in lemon juice, and add to the mix along with flour. Stop adding flour until you have a soft but not sticky dough

  3. Crush the mastic gum into powder, add to the dough and knead some more

  4. Take pieces from the dough, about 2 walnut size, shape them and dip into egg white and then to sesame seeds, put onto greased baking sheets about 5cm (2 inches) apart

  5. Bake for about 30 – 35 minutes, until golden brown. It will be soft when you take out of the oven, let it cool before eating.

Enjoy!

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14 Responses to “Mastic Lor Cookies”

  1. Chanit Says:

    Your cookies look wonderful , thanks :-), maybe after passover..

  2. canan Says:

    fethiyecigim
    lorlu cookie tarifini yazarken lor nasıl kullanılıyor onu göremedim yazarsan sevinirim canan

  3. fethiye Says:

    canan abla, sagol uyarin icin, o kismi unutmusum! ekledim simdi. sayfanin turkcesi de var, ingilizceni koreltme benimkini okuyacagim diyerek :)

  4. Angelica Says:

    Hello Fethiye, I need your help. I am trying to find mastic gum. I am familiar with the name, but have never purchased the product and don’t know what it looks like. I am in Germany right now visiting my father and thought that I would be able to find mastic gum in a Turkish store, since I normally live on Guam and know for sure I won’t be able to find it there. Well, I have been to one store and they don’t know the product by “mastic gum”. It is the English word for it, yes? Do you have a German or Turkish word for the product? If yes, I would be very happy. I enjoy your website and your recipes so much, the same goes for your friends from ” My Patisserie”, and Binnur’s blog. Thank you so much. Angelica

  5. fethiye Says:

    Angelica, thank you for your nice words! Turkish word for mastic gum is “damla sakızı” or “sakız”, the latter one is also used for the word “chewing gum.” So, be careful ;) I have checked with Mine who also posted these cookies in German for their German names; “mastix.” She also suggested that you check Reformhaus, Bioladen, Turkish and Greek stores to see if they carry. Good luck!

    I should also post the pics for the mastic gum…

  6. Oylesine gecerken Says:

    I think if you ask for “damlasakizi” in Turkish they may have it. It comes in little chunks which you then turn into powder.

  7. Angelica Says:

    Fethiye – thank you so much for your immediate reply. First, my apology for not getting back to you sooner, but I don’t have a computer here in Germany, therefore, I am dependent on my father’s very nice neighbor and his computer, which he lets me use most afternoons. Thank you so much for the Turkish names for mastic gum; next week I will go on another “mastic hunt”. I will let you know if I was successful. Ciao.

    Oylesine gecerken – thanks to you too for the Turkish word and the mastic gum description. As well, my apology for the late reply.

  8. Ulrike Says:

    Hi Fethiye, I have the explanation, why you have to add more acids. Some yoghurt culture made only a mild acid. The milk protein only curdle at their isoelectric point, means at a special acidity.

    HTH

    BTW I had the same phenomenon, when I tried to make lore for the cookies.

  9. bicir Says:

    Bacim, tam da Ayvaliktan taze lor getirmistim, ne yapsam diye dusunuyordum! Allah razi olsun!

  10. saya Says:

    Hi, if anyone know the indian name of mastic gum, and how it is use for pylori cure.pls let me know or any alternative home medicine for h pylori.

    thanks.

  11. june2 Says:

    Saya,
    Try mega doses of pre-biotics and pro-biotic powder! Along with whatever your doctor suggests. this kind of thing requires medical care.

  12. morison dony Says:

    Super-Duper site! I am loving it!! Will come back again – taking you feeds also, Thanks.

  13. Ellio Says:

    I start off with a gallon of whole milk. With a candy thermometer, I slowly bring the milk to a temperature of 180 degrees and then I add the white vinegar. Turn off heat and let nature take it’s course

  14. Winterfresh Cupcakes Made with Mastic and Lime | Cupcake Project Says:

    [...] mastic sesame cookies from Yogurt Land are dry, but in a good way (like biscotti).  They are really good with coffee or hot chocolate.  [...]

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Mastic Lor Cookies

April 9th, 2006
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