TURKISH FOOD RECİPE
İcli Kofte (Stuffed Meatballs) Recipe
Ingredients •700 grams minced meat •salt •300 grams fine bulgur (cracked wheat) •pepper •1 egg 50 grams crushed walnuts •1 teaspoon cummin •20 grams pine nuts •1 teaspoon cayenne pepper •20 grams currants •1 bunch parsle •3 onions •20 grams margarine •220 grams vegetable oil Directions Boil bulgur in plenty of water until soft. Drain and set aside. Melt margarine and lightly brown chopped onions and pine nuts. Add 350 grams of meat and saute until juices evaporate. Remove from heat. Add pepper, salt, cummin, crushed walnuts, currants and choped parsley. Mix. In a large bowl, combine the remainder of meat with the bulgur. Add cayenne pepper and egg. Mix and knead well. Take a large walnut sized piece of mixture and roll into a ball. With index finger, make a hole and push the inside, making a large cavity. Stuff the cavity with the meat mixture,press hole with fingers to close. Lightly press meatball in palm of hand to shape like an egg. Repeat procedure, making as many meatballs as possible. Add meatballs to salted boiling water and boil for 5 minutes. Remove and drain on absorbent paper. Heat oil in frypan and lightly fry meatballs until golden brown. Drain and serve.
Yalanci Dolma (Stuffed Vine Leaves) Recipe Ingredients •25 vine leaves •quarter cup of fresh mint, finely chopped •one and a half cups of onions, finely chopped •one cup of spring onions, finely chopped •1 cup of olive oil •1 cup of rice •Salt and pepper •Juice of 2 lemons •Half a cup of dill, finely chopped Directions Blanch the vine leaves, drain and allow to cool. Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes. Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another.Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls.Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon.
Mucver -- Zucchini Fritters Recipe Ingredients
•1 lb. small zucchini (courgettes), coarsely grated. •1 cup all purpose flour •Sea salt. •Freshly ground black pepper •1/2 lb. equal parts of crumbled feta and grated casseri cheeses •Oil for frying •6 scallions, minced •1/2 cup chopped fresh dill •1/4 cup fresh chopped mint •1/4 cup fresh Italian (flat leaf) parsley •3 eggs, lightly beaten
Directions Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter. In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.
Mercimek Koftesi (Lentil Cakes) Recipe Ingredients •2 oz/50 g lentils •1 pint/600 ml water •salt •4 oz/100 g bulgur (cracked wheat) •1 large onion •1 tsp. paprika •1 tsp. ground cumin •a few sprigs of parsley, chopped
Directions Wash and rinse the lentils. Boil them in water and a little salt until they are soft. Add the bulgur and soak for 1 hour. The water should be completely absorbed, forming a moist dough. Meanwhile , fry the finely sliced onion in a non-stick skillet until transparent; stir in 1 tbsp. water, paprika, cumin and finely chopped parsley. Mix the lentil dough in a bowl with the onion and spices; knead for 2-3 minutes. Form into little cakes about 2'' in diameter and arrange on a dish. Serve with hot peppers or salad.
Cig Kofte (Raw meatballs) Recipe Ingredients •500 gr leg of mutton (without fat) ground 3 times •1/4 teaspoon allspice •250 gr. fine bulgur ( 1 1/5 glass) (see preceding recipe for bulgur) •1/2 teasponn cumin •2 firm tomatoes •500 gr. onion petioles •1 bunch parsley •1 1/2 teaspoons salt •1/4 teaspoon black pepper •1/2 teaspoon hot red pepper Directions Wash and drain the bulgar. Grate the onions, chop the parsley and mix them together. Skin and dice the tomatoes and add to the onions and parsley. Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. Put the meat and bulgur on a large tray and make into a apste by kneading. Moisten hands with cold water occasionally while kneading. Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste. Take small pieces of the mixture and press with the palm to flatten i, and put on a serving plate. Decorate with lettuce and parsley before serving. It is recommended that you prepare raw meatballs just before serving, because if they are allowed to stand for a long time, the taste is spoiled.
Muhammara - Hot Pepper Dip Recipe Ingredients •2 large red bell peppers •2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.) •1 clove garlic, minced •3/4 cup bread crumbs, toasted •1 small onion, finely chopped •3/4 cup walnuts, ground •3 tablespoons lemon juice •2 teaspoons pomegranate syrup •1 tablespoon yogurt •Turkish flat bread, or pide •1-2 teaspoons cumin seeds, coarsely ground •Salt to taste •1/4 cup olive oil Directions Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, breadcrumbs and walnuts. When well mixed, add the lemon juice and pomegranate syrup. Add the yogurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps well for up to 2 days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread, pide, or plain crackers.
Hummus (Chick Peas Mashed In Tahini) Recipe Ingredients •3 cups dried chick peas, soak in water overnight •4-5 cloves of garlic •8 tbs of tahini •All that garlic, fresh lemon, tahini and chick peas is about to make you an international chef! It is delicious, it is easy! Hummus is served as an appetizer with fresh cut vegetables or pita bread as a dip. Also, hummus is a side dish with grille •2 fresh lemon, squeezed •1/2 cup of olive oil •2 tbs margarine •1/2 tsp Cumin and 1/2 tsp paprika to garnish Directions Cook chick peas until soft. You may use canned chick peas Put all ingredients in a blender and use "puree" function. You could split all ingredients in two and repeat the above, unless you have a powerful blender. Sautee some cumin and paprika in 2 tbs margarine and pour over the mix. Served in room temperature. All that garlic, fresh lemon, tahini and chick peas is about to make you an international chef! It is delicious, it is easy! Hummus is served as an appetizer with fresh cut vegetables or pita bread as a dip. Also, hummus is a side dish with grilled zucchini, eggplant, red or yellow pepper, as well as with chicken or meat kebabs.
Boza (a beverage made of fermented millet) Recipe
Ingredients •2 kg. bulgur (boiled and pounded wheat) •250 gr. bread yeast •1/2 kg. granulated sugar
Directions Boza is the favourite drink of particularly cold winter nights, and is sold by the boza sellers as they walk around the streets. Boza sellers who frighten the children with their deep voices are traditional characters of old Istanbul. Clean the stalks and stones from the bulgur, wash several times and cook in plenty of water until it becomes a mush. Remove from heat, cover with a piece of cloth to keep warm and let it stand overnight. Strain the mush which is almost solidified through the strainer. In another bowl dissolve the bread yeast in warm water, strain and add to the bulgur. Add the sugar and put in a glass jar or glazed pan, close to lid tightly. Once in a while stir with a scoop. After 3-4 days a not too sour boza will be obtained. Put the boza in glasses, sprinkle cinnamon over and serve along with roasted yellow chick peas (leblebi).
Turkish coffee - Turk Kahvesi Recipe Ingredients •1 tbsp Sugar •3/4 cup Water •1 tbsp Pulverized Coffee •1 Cardamon Pod
Directions 1 Combine water and sugar in an ibrik or small saucepan. 2 Bring to a boil; then remove from heat and add coffee and cardamon. 3 Stir well and return to heat. 4 When coffee foams up, remove form heat and let grounds settle. 5 Repeat twice more. 6 Pour into cups; let grounds settle before drinking
Ayran (Turkish Buttermilk) Recipe Ingredients •Yogurt 3 cups •Milk 2 cups •Water 3 cups •Salt 1 1/2 teaspoon Directions Place yogurt in a bowl. Beat with a fork or hand mixer until well blended. Add milk gradually, mixing well. Stir in iced cold water. Add salt; mix well. Serve cold.
Gül Surubu (Rose Syrup) Recipe Ingredients •Rose petals 15-20 petals •Poppy petals (red) 5-6 petals •Citric acid (powdered) 2 teaspoons •Water 4 cups •Sugar 1 1/2 cups •Water 6 cups
Directions For extract : Rinse and drain petals.Remove white parts of rose, and dark parts of poppy petals. Place in a jar. Add citric acid and water. Cover and let stand for 1-1 1/2 month. This will be basic extract. Keep it in refigerator. For syrup (cold drink) : Dissolve sugar in water stirring occasionally. Add desired amount of extract to taste. Stir in crushed ice. Serve in glasses with crushed ice.
Vişne Kompostosu - Cherry Compote Recipe Ingredients •4 cups water •2 cups caster sugar •A handful of cherries
Directions 1. Bring the water and sugar to the boil in a fireproof dish. Remove the stalks and wash the fruit. 2. When the sugar has dissolved completely, add the cherries to the syrup and boil briefly until the skins break. 3. Cool and taste. If the compote is too sweet, dilute with water. Serve chilled.
Elma Kompostosu - Apple Compote Recipe
Ingredients •6 golden delicious apples •2 large grapefruits, squeezed •1/2 cup sugar
Directions Peel and cut very thin slices off the apples (paper thin), place them in a glass serving bowl and layer them with the sugar. Pour the juice of the two large grapefruits over and chill overnight before serving.
Elma Çayı- Apple Tea Recipe
Ingredients •8 oz Dried apple slices •2 x Cinnamon sticks •4 whl cloves •1 1/2 qt Cold water •Honey or sugar to taste Directions Place the apple slices, cinnamon, cloves and water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid. This recipe yields 4 to 6 servings.
Sahlep (Powdered Root Of Orchis Mascula) Recipe Ingredients •4 cups milk •1 cup sugar •1 Tsp. sahlep powder
Directions Mix sugar and sahlep powder in a pan. Add the cold milk stirring constantly. Heat the mixture until it boils again stirring constantly. Let it boil for 2-3 minutes and remove from heat. Serve it warm and garnished with cinnamon. Tips: The thicker the sahlep is, the better. Sometimes addition of a little bit of starch might help to get the desired consistency. It is also a remedy for sore throats and colds.
Limonata (Lemonade) Recipe
Ingredients •6 medium size Lemon •1 1/2 cups + 2 tablespoons Sugar •6 cups Water •2 teaspoons Lemon rind •10-15 sprigs Mint leaves (fresh)
Directions Dissolve sugar in water completely stirring occasionally. Reserve 1 tablespoon rub lemon rind and 6-8 mint leaves with reserved sugar until all flavor is extracted (or pound lemon rind, mint leaves and sugar in a porcelain mortar). Stir in sugar solution; strain. Squeeze lemons to get juice. Chill and serve in long glasses garnished with mint leaves.
Kuru Kayisi Hosafi (Apricot Hoshaf) Recipe
Ingredients •Dried apricots 24 medium size 150 g •Sugar 3/4 cup+ 2 1/2 tablespoons 180 g •Water 6 cups 1 1/2 lt
Directions Soak apricots in water overnight. Simmer insame liquid for 30 minutes in a saucepan. Add sugar. stir slowly until sugar is dissolved. Simmer for 5 minutes. Remove from heat. Cool. Serve chilled in individual bowls or cups.
Ingredients •Water •violet carrot •turnip •salt •pounded wheat or bulgur flour Directions it's made of the essence of violet carrots. First, bulgur rice flour is left for lactic acid fermentation for a week until it gets very soar, than put in wooden barrels made of mulberry tree. After well cleaning and boiling violet carrots, it's put in these barrels together with dark turnips (Brassica Napus in Latin). After another week in these barrels salt is added. When Salgam gets mature in these barrels like a wine does, at the end the fermentation period it's filtered and ready to drink. For people who prefer it hot and spicy, hot sauce obtained from red paprika is added in as well. The total processing time to prepare it is between 2-4 weeks.
Asure (Fruit and Nut Soup) Recipe Ingredients •1 cup white beans •1/2 cup filberts, toasted •1 cup garbanzos •1/2 cup walnut pieces •1 cup barley •ground walnuts for topping •1 cup dried apricots, cut up •1 cup raisins, cut up •1/2 cup figs, cut up •1 cup sugar, or to taste •water to make about four quarts Directions The night before, rinse and soak the beans (garbanzo and white together) and the barley in 2 different bowls. In the morning, drain and cook until tender, again in 2 pans. In a large pot, combine beans, barley, fruit, sugar, and water. Cook over medium heat, stirring occasionally, until fruit is very soft and barley starch is released. Correct for sweetness; stir in filberts and walnuts. Allow to cool or refrigerate, if desired. Serve as snack or dessert with walnuts sprinkled on top.
Kazandibi (Browned milk pudding) Recipe
Ingredients •175 gr. sugar •300 ml cream •900 ml milk •1 chicken breast, without the skin and bones •5 Tbs starch flour
Directions Place the chicken in a deep skillet filled with water and allow it to boil. Reduce the fire and let it simmer until the chicken is cooked. Remove the chicken from the skillet, dry it very well and grind it down to thin threads. Mix the corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil. Once the mixture reaches its boiling point, add a few s of it to the corn starch and then slowly empty the corn starch in the pot. Cream the mixture while it simmers using a wooden ladle or a whisk. As soon as it starts to set, add the chicken threads and continue stirring until it has completely set. Pour the mixture in a heavy skillet and heat it up for 5-10 minutes, until it singes.
Allow the Kazandipi to cool in the skillet and serve from there. Lokum (Turkish Delight) Recipe Ingredients •4 cups sugar •4 1/2 cups water •2 teaspoons lemon juice •1 1/4 cups cornstarch •1 teaspoon cream of tartar •1 1/2 tablespoons rosewater •1 cup confectioners sugar
Directions Makes 80 pieces. Total time: 2 hours. Step 1: Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap. Step 2: In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat. Step 3: In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste. Step 4: Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color. Step 5: Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set. Step 6: Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
İrmikli Hurma Tatlisi (date-shaped semolina dessert cookies) Recipe Ingredients •Sugar syrup: 2-2/3 cup sugar, 2-1/3 cups water, 1 tablespoon lemon juice, freshly squeezed •Dough: 2/3 cup margarine, 2/3 cup milk, 2/3 cup sugar, 1/3 cup semolina, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla extract, 2-2/3 cups unbleached flour, 2/3 cups walnuts, very finely chopped, grated coconut or finely chopped pistachios for decoration
Directions Preheat oven to 325 degrees F. Prepare syrup first. Boil sugar and water 10 minutes. Remove from burner and add lemon juice. Bring to boil again and let cool. To prepare dough, melt margarine in saucepan and remove from heat. Add milk, sugar, baking soda and vanilla. Mix well. Stir in semolina. Slowly add flour and mix well. To make cookies, form an oval from 1 tablespoon dough. Make a lengthwise groove and fill it with ground walnuts. Pinch dough together around the nuts. Bake on lightly oiled cookie sheet about 30 minutes, or until light brown. Remove cookies from oven and pour cool syrup over them. When the syrup is absorbed, remove cookies from pan and decorate with coconut or pistachios.
Kabak Tatlisi (Pumpkin Dessert) Recipe Ingredients •1 glass of water •½ glass of granulated sugar •500 grams of pumpkin •1 glass of sugar •1 glass of crushed walnut
Directions Peel the pumpkin and cut it up into pieces. Wash it. On a tray, put a layer of pumpkin and a layer of sugar. Pour the water and close the lid. Cook it on light fire. Sprinkle the crushed walnut on
Tulumba Tatlisi (Fried Pastry With Syrup) Recipe Ingredients •2 tablespoons melted margarine •1 glass flour •3 tablespoons water •4 eggs •1/2 teaspoon salt •1 1/4 glasses olive oil •Syrup : 2 glasses sugar, 1 3/4 glasses water, 1 teaspoon lemon juice
Directions Syrup : Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool. Pastry : Heat the margarine in a saucepan, add the water and salt and bring to the boil. Reduce heat and add the flour at once. Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball. This should take 6 minutes, then remove pan from heat and set aside to cool. When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. Remove fried pastry with a perforated spoon, draining away the oil, the put into the syrup. Strain off the syrup, place tulumba on serving plate and serve cool.
Kuru Incir Tatlisi (Poached Stuffed Figs) Recipe Ingredients •8 - 12 dried figs, stems removed •1/2 - 3/4 cup (125 - 180 ml) finely chopped walnuts •1/4 cup (60 ml) sugar •1 tsp (5 ml) lemon juice
Directions Poach the figs in enough simmering water to cover for 30 minutes. Remove the figs, reserving the cooking liquid. Cut a slit in the figs and stuff with the chopped walnuts. Meanwhile, dissolve the sugar in the cooking liquid and boil for 2 minutes. Remove from the heat and stir in the lemon juice. Pour the syrup over the figs and serve warm, chilled, or at room temperature.
Ayva Tatlisi (Quince Dessert) Recipe Ingredients •4 quinces •11/2 cups sugar •1/2 teaspoon cinnamon •1 teaspoon grated clove •whipped cream
Directions Wash, peel and cut quinces in half. Carve quinces out. Save 4 or 5 seeds. Place them in a pan. Mix sugar, cinnamon, clove and then sprinkle them over quince halves. Put seeds into the pan. Seeds give to this dessert a nice color. Cover the pan and bake them at 300F about 45 minutes. Let it cool and serve it with whipped cream. It is for four servings.
Yogurt Tatlisi (Yoghurt Syrup Cake) Recipe Ingredients •250g/9oz Plain Yoghurt •200g/7oz Sugar •175g/6oz Semolina •75g/3oz Plain Flour •1 Egg •1 teasp Bicarbonate of Soda •1 teasp Ground Cinnamon •For the Syrup: 550g/1-1/4lb Sugar, 480ml/16fl.oz. Water
Directions 1. Preheat the oven to 180C,350F, Gas mark 4 and lightly grease a 30cm/12-inch square ovenproof dish. 2. In a large mixing bowl, blend together yoghurt and sugar thoroughly. 3. Add the egg and mix well. 4. Add the semolina, flour, bicarbonate soda and cinnamon and beat until well mixed. 5. Pour the mixture into the prepared dish and bake for about 45 minutes or until golden brown. 6. 10 minutes before the end of the cooking time, make the syrup by placing the ingredients in saucepan, bring to the boil then cook for 5 minutes. 7. Remove the cake from the oven and spike all over with a skewer. Pour the hot syrup over the warm cake. Allow the cake to cool and absorb most of the syrup. Serve cold cut into squares.
Hosmerim Recipe Ingredients •500 grams of insipid cheese or goat milk curd •2 table spoons of flour •1 water glass of sugar
Directions Melt the mashed cheese on a slow fire. On the seperate fire scorch the flour. Then add the scorched flour and sugar on the melted cheese and cook until the oil gets out of it. Then let the mixture cool down for 15 minutes, with its lid closed. Serve Hosmerim in slicies.
Keskul (Almond Custard) Recipe Ingredients •Milk 3 cups •Egg yolk 2 •sugar 1 cup •Rice Flouru ¾ cup •flaked almonds •desiccated coconut •gronulated vanilla •Granulated pistachio Directions Beat milk and egg yolks. Add sugar, simmer, stirring. Ýn another bowl, mix rice flour and water until thickens slightly, when milk boils, add rice flour mixture. After 2-3 minutes boiling, add coconut, almonds and vanilla, put heat off. Pour into four individual bowls, sprinkle pistachio, serve cold. Good Apetite.
Firinda Sutlac (Baked Rice Pudding) Recipe Ingredients •Whole milk (with red cab) 2/3 gallon •Rice 1 cup •Starch (rice, corn or wheat) 4 table spoons •Vanilla •2 egg yolk •sugar 1 cup or more as you wish Directions Boil the milk and add rice in it and stir them and boil again. Cook the rice until they become very soft. Stir continuously. Have some cold milk and add starch in it and dissolve the starch. Add cold milk and starch into the boiling rice in milk. Stir. Add sugar and mix them. If you like sweet add more sugar. Have some mixture from the pan and add 2 egg yolk to it. Make a good egg yolk combination and add this mixture to the pan back. Mix them very well. Use aliminum container for baking. I prefer using baby cake aliminum containers. You can use smaller kind. For this measurement 10 container will be good. Aliquot all of the mixture to them. Broiled them from the top in the oven. During broiling use a tray with some water for keeping the oven humid. Watch them until just the top layer become fried. Serve them cold.
Tel Kadayif Recipe Ingredients •750 gr. tel kadayif (pastry made into thin long thread-like strips; available at Turkish stores) •1 1/2 glasses of margarine •2 glasses of walnuts •Syrup: 4 1/2 glasses granulated sugar, 3 3/4 glasses water, 1 teaspoons lemon juice Directions Flake kadayif and place on a shallow cake pan, sprinkle crushed walnuts over evenly and spread the other half of the kadayif on top. Sprinkle melted margarine over and place in moderate oven to bake for 40 minutes. SYRUP: Meanwhile, put the granulated sugar, the water and lemon juice into a saucepan and boil until moderately thick. When golden brown, take kadayif out of oven and sprinkle boiling syrup over immediately. Cover and allow to cool. When cool, place a plate large enough over the top of the pan and transfer kadayif onto the plate by turningit upside down.
Fistikli Kunefe (Künefe with Pistachionuts) Recipe Ingredients •Sugar 2 1/2 cup •Water 1 3/4 cup •Lemon juice 2 teaspoon•Margarine 1 Spoon •Kadayif (Shredded pastry) - - 500 gr
Directions Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadayif shreds and melted butter in a pan. Break. kadayif shreds in butter blending well with tips of finger. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with finger slightly. Sprinkle with crushed or ground nuts. Press again using a spoon. Repeat same with remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) squares. Arrange on a serving plate.
Baklava Recipe Ingredients •Sugar 3 ¼ cups •Starch 2 cups •Water 2 ½ cups •Butter or margarine 1 ¼ cups •Lemon juice 1 teaspoon •Pistachio nuts (uncrushed) 2 cups •Flour 4 ½ cups •Salt ½ teaspoon •Olive oil 1 ½ tablespoons •Eggs 2
Directions Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup. Tavuk Gogsu (Chicken Breast Pudding) Recipe Ingredients •Chicken breast 1/2 medium size 100 g(cooked) •Cracked rice 3/4 cu •Water 1/4 cup •Milk 4 cups •Sugar 1 1/5 cups •Cinnamon 1 teaspoon Directions Cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes or until barely tender. Drain and bone tear breast into very thin hair like fibers. Set aside; chill. Cover rice with warm water for 2 hours. Drain and place into a food processor container. Process until well ground. Mix ground rice with milk in a saucepan blending well. Cook over low heat for 5 minutes or until thickened, stirring constantly. Stir in chicken breast-torn into fibers-mixing thoroughly. Cook for 5 minutes stirring gently and constantly. Reduce heat. Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved. Remove from heat. Pour into individual dessert bowls. Cool and sprinkle with cinnamon. Serve
chilled. Semolina Halva (Irmik Helvasi) Recipe Ingredients 2 1/2 cups (625 ml) milk, 2 1/2 cups, (625 ml) water, 2 cups (360 gr) sugar, 1 cup (200 gr) butter or margarine 3 cups (480 gr), semolina 3 tablespoons pine nuts or blanched almonds 1 cup (180 gr) sugar 3 tablespoons
Directions Put milk, water and sugar in a saucepan. Bring to a boil. Set aside. Keep steaming hot. Melt butter, and then put semolina and pine nuts or almonds in a heavy saucepan and stir constantly under low heat with a wooden spoon for about half an hour until pine nuts or almonds turn light brown. Make sure not to burn the semolina. Pour steaming hot milk and sugar syrup over hot semolina mixture. Stir once. Cover and let simmer, occasionally stirring until all the syrup is absorbed. Remove from heat, stir in 1 cup of sugar. Cover with a napkin and place lid on pan. Let stand for an hour before serving. Before transferring to a serving platter or individual serving dishes, stir until semolina appears fluffy. Sprinkle with cinnamon and powdered sugar. Serve at room temperature.
Kemalpasa Cheese Dessert (Kemalpasa Tatlisi) Recipe Ingredients •100g semolina •2 glasses of water •400g sugar •1 teaspoon baking powder •2 eggs •50g butter •150g cheese curd
Directions Boil water and sugar to obtain a syrup and leave it. Grate the cheese and knead with the other ingredients to obtain a dough. Take small pieces of the dough, flatten them slightly and place on an oiled tray. Bake in a 180 degree oven for 20-30 minutes until they turn slightly golden. Boil the cookies in the syrup for 15 minutes. Then serve cold and top with cream, if desired.
Bülbül Yuvası - Nightingale's Nest Recipe Ingredients •FILLING: 2 cups (200 gr) walnuts, finely chopped, 1 tablespoon sugar ¼ teaspoon ground cinnamon •PASTRY: 12 frozen filo pastry (strudel) sheets, 1 cup (200 gr) unsalted butter, melted •SYRUP: 1 ½ cups (270 gr) sugar, 1 ¼ cups (312 ml) water, juice of ½ lemon •GARNISH: ¼ cup (25 gr) ground pistachio nuts or ground walnuts
Directions Make the walnut filling by mixing all ingredients in a bowl. Set aside. Place one sheet of filo pastry on a clean surface. Brush with butter. Sprinkle 1 tablespoon walnut filling evenly over the sheet. Place a thin 1-inch (2.5 cm) rolling pin at the narrow end of the sheet and roll up the pastry on the pin. Gently push the rolled-up pastry from both ends towards the center to compress. Pull out the rolling pin. Form into a spiral shape and place on a buttered baking tray. Repeat with the remaining pastry sheets. Bake in moderate oven for about 30 minutes, until golden brown. While nightingale nests are baking boil sugar and water for 15 minutes. Add lemon juice 2 minutes before removing from heat. Pour lukewarm syrup over hot nests, allow time to absorb syrup and cool. Transfer to a serving platter. Garnish with ground pistachio nuts or walnuts. Serve with whipped cream. Un Helvası (Flour Helva) Recipe Ingredients •2 glasses flour •3 glasses water •2.5 glasses of sugar •1 T. spoon pine nuts •125 gr. Margarine un
Directions Stir the flour and the pine nuts with a wooden spoon until the color of the nuts turns into a light brown at a very low heat.. Slowly pour the water, sugar and melted margarine mixture 25-35 minutes later. Stir this heavy mixture 5-10 more minutes and then turn off the stove. When warm take portions with a table spoon which you dip into water from time to time to avoid sticking and lay them to a dish after giving shape. The characteristic of Un helvasi is its spoon like shape.
Kalburabasti (Sugar Delight) Recipe Ingredients •1/2 Ib butter or margarine (melted) •1 1/2 cup sugar •1/3 cup oil •1 cup water •1 tsp cooking soda •1 tsp lemon juice •1 tsp baking powder •1 tsp salt •1/2 cup milk •4 cups flour •For syrup Directions Put all the flour in a bowl and make a well for the butter and oil, sprinkle baking soda, baking powder and salt and begin to mix with either your hand or in a mixer adding the milk as you go along until you have a nice soft dough. It should be the consistency of your earlobe. Let it rest in the refrigerator for at least four or five hours or overnight. Take the chilled dough out of the refrigerator and pinch some to make ball the size of a golf ball or slightly larger. Using the side with the smallest holes of your grater roll each ball over it making a larger ball with partially hollow inside. There will be the pattern of the grater on top. Place each ball on a cookie sheet and bake at 350° for about 35 minutes or until golden. Syrup Earlier in the day boil 1 1/2 cup sugar with 1 cup water and one teaspoon lemon juice for about 25 minutes. Cool the syrup well before yo drop a few baked balls while they are still very hot. Take them out of the syrup after about ten minutes and drop the ones you have kept warm in the oven. When all the balls have been in the syrup for a while place them in a platter and pour the syrup all over them. This is a rich dessert and the only flavoring is from the butter so be sure to use butter and no substitute please.
Sekerpare (Dumplings In Sugar Syrup) Recipe Ingredients •For the dough: 500 grams of flour, 150 grams of powdered sugar, 1 teaspoon baking soda, 2 eggs, 125 grams of margarine, 125 grams of butter, 100 grams of wheat flour, 1/2 cup of pine nuts •For the syrup: 1 litre of water,1 kilo of sugar, Juice of half a lemon Directions Preheat the oven to 160 ºC. Put the flour in a large bowl and make a small hole in the middle. Fill the hole up with sieved powdered sugar and add the wheat flour and baking soda. Add the two eggs as well as the thinly sliced butter and margarine. Knead everything until you have homogeneous dough. Form small dough balls, the size of a walnut, and place the balls on a greased baking tin (instead of greasing the baking tin you can also use baking paper). Press a pine pit in the centre of each dumpling and bake the dumplings for 50 minutes or until golden brown. Now you can start to prepare the syrup. To make the syrup, put the water, sugar and lemon juice in a pan and bring to the boil. Skim any foam with a skimmer. Leave the syrup to boil for another 5 minutes. Remove the dumplings from the oven when they are ready and pour the syrup with a spoon over the dumplings. Make sure the syrup and the dumplings have the same temperature in order for the dumplings to absorb the syrup better. Serve cold.
Revani (Sweet made with semolina) Recipe Ingredients •10 eggs •For the syrup: 1 kg sugar, 4 cups water, Juice of 1/2 lemon •1/2 cup sugar (100 g) •5 tablespoons fine semolina •1.75 cups flour (200 g) •1/2 teaspoons vanilla •150 g butter •250 g kaymak (clotted cream) •Ground pistachio nuts Directions Place the ingridients of the syrup in a saucepan and bring to the boil. Simmer for 2 minutes then remove from the heat and leave to cool. Sieve the flour into a bowl and mix in the semolina. Melt the butter and use a little to grease a large 30 cm baking tin (or two small tins). Flour the baking tin lightly. Warm up the remaining butter again. Place the sugar, egges and vanilla in a bowl, and stand the bowl in a larger basin of boiling water. Beat with an electric hand mixer for 10 minutes, moving the beaters all around the bowl. When the mixture becomes frothy remove the bowl from the hot water and continue to beat (this produces the delicious smooth finished texture).
Sprinkle in the flour and semolina mixture a little at a time, stirring in by hand thoroughly after each addition. Add the warm melted butter (but not the sediment) and stir in. Pour the mixture into the baking tin and spread evenly. Bake in a pre-heated oven at 225 degrees Centigrade for approximately 25 minutes. If you need to open the oven door while cooking, open the oven door as little as possible and close slowly, otherwise the revani will fail to raise. If a cocktail stick comes out clean when picked into the cake it is ready. Continue to bake until the top is golden brown and remove from the oven. Pour 3 ladlefuls of hot water over, then all the cold syrup. Replace in the oven (which should be off but still hot) for half a minute. When cool cut into squares and garnish with clotted cream and ground pistachio nuts.
Gullac With Cream Topping Recipe Ingredients •4 cups milk (1 litter) •10 gullac wafers •2 cups sugar •1 cup rose water •100 gr. walnuts •For the topping: 2 cups milk, ½ cup sugar, 2 tablespoons flour, 1 and ½ cups whipped cream, 4 teaspoons vanilla sugar •To decorate: You may use ground pistachios and strawberries, pomegranates, cherries or similar fruits depending on the season.
Directions Boil up 4 cups of milk with 2 cups of sugar. Place one of the Gullac wafers in a ver large round tray to fit (if this is not among your kitchen equipment, use any large dish and break the wafers into pieces) and pour a ladleful of boiling milk over. Repeat for three of the wafers, then spinkle half the coarsely chopped walnuts over. Continue with the remaining chopped walnuts over. Continue with the remaining three wafers. Pouring ladleful of sweetened milk over each. Pour over remaining milk and rose water. Mix 2 cups and ½ cup of sugar, and gradually stir in 2 cups of milk. Place over a low heat, and stirring constantly bring to the boil . Remove from the heat and allow to cool, stirring occasionally. Mix in the whipped cream (a packet of whipped cream mix can be substituted) and vanilla sugar, then heat with an electric mixer until frothy. Pour over the Gullac and smooth over. Decorate with strawberry halves of pomegranates (if in season) and ground pistachio nuts. Leave to cool in the refrigerator for at least 4-5 hours before cutting into squares then serve. Note: If preferred plain the Gullac may be prepared without the cream topping.
Lokma (Yeast Fritters With Syrup) Recipe Ingredients •Sugar 5 cups •Salt 1/3 teaspoon •Water 2 1/2 cups •Oil (absorbed during frying) 1/2 cup •Lemon juice 1 teaspoon •Dry yeast 2 teaspoons •Sugar 1 teaspoon •Water 1/4 cup •All-purpose flour 2 1/4 cups •Egg 1 medium size Directions Prepare syrup and set aside. Dissolve yeast and sugar in a bowl with warm water. Add 1/4 cup of flour. Mix until smooth. Cover and let stand for 20 minutes. Add rest of flour, egg and salt blending well. Beat for 7-8 minutes forming a thick sticky batter. Cover and let rise in a warm place about 30 minutes or until doubled. Heat oil in a frying kettle or deep fat fryer. Dip teaspoon into oil. Using oiled teaspoon drop 1 teaspoonful of thick batter into beated oil. Drop as many at a time as they can be turned easily while frying. Stir and turn lokmas constantly as they rise to surface. Brown until golden. Use a slotted spoon to remove as many at a time as possible; drain. Drop into cold syrup immediately. Let stand until lokmas absorb syrup. Remove from syrup and serve. Peynirli Kunefe (Sweet Shredded Pastry With Cheese) Recipe Ingredients •Sugar 2 1/4 cups 450 g •Water 1 1/2 cups 350 g •Lemon 2 teaspoons 10 g •Kadayif (shredded pastry) 500 g •Butter or margarine 1 cup 200 g •White cheese (un-salted) 1 2/3 cups 375 g Directions Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm. 12 servings This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.
Kadayif Dolmasi Recipe Ingredients •500 g tel kadayif (thin strands of pastry cooked on a griddle) •1 kg granulated sugar •100g walnuts and hazelnuts •10 eggs •1 kg sunflower oil to fry
Directions Servings: 6
Spread a handful of the tel kadayif over the palm of the hand and place a spoonful of chopped nuts in the centre. Roll up neatly. Dip the roll into a bowl of beaten eggs and then deep fry in a pan of hot oil. When golden brown remove and set aside. When all the rolls are fried, prepare a syrup with 1 kg of sugar and 1.5 liters of water boiled for about 10 minutes until the consistency of thin honey becomes heavier. Pour the syrup over the rolls. Serve when cool.
Ekmek Kadayifi Recipe Ingredients •1 Ekmek Kadayıfı •6 cups of water •5 cups of sugar •500 gr Cottage Chese •1 tablespoon of rese-water •Almonds and/or walnuts
Directions In a large pot, combine the water, sugar and rose-water and stir the mixture to the boil until it reaches syrup consistency. Seperate the two layers of the Ekmek kadayıfı and pour some of this syrup on each layer enough to soften them. Top the lower layer with crumbled cottage cheese, finely chopped almonds/walnuts, a pinch of sugar and cinnamon and cover it with the upper layer of the Ekmek Kadayıfı. Cook the prepared kadayıf in low heat while periodically pouring the rest of the syrup on it with a tablespon until all the syrup is absorbed. Let it cool in the refrigerator before serving.
Dolma - Sarma
Etli Yaprak Dolmasi - Stuffed Grape Leaves Recipe Ingredients •2 cups chicken stock or water •1-2 large onions,finely chopped •juice of 1 to 2 lemons •liberal pinch of salt •1 pound of ground meat (turkey,beef or lamb) •1 cup long grain rice •3 Tbs of olive oil •A jar of Grape Leaves •2 cloves of garlic,crushed •butter •2 Tbs finely chopped parsley •pinch of ground allspice •pinch of ground black pepper
Directions Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 minutes and rinse with cold water. Soak the rice in salted hot water for 25 minutes. Meanwhile saute the chopped onions,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well. Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly. Repeat this process untill all the leaves are stuffed. Line the bottom of a large,heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between. Pour in the stock or the water, add dabs of butter on the top. Place a heat proof dish on the top to keep the rolls pressed down. Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender. Serve the "dolma" lukewarm,sprinkled with lemon juice. Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing. Garnish with halved lemon slices.
Zeytinyagli Biber Dolma (Stuffed Green Peppers In Olive Oil) Recipe Ingredients •800 Gr. Green Peppers (Suitable For Stuffing) •1/4 Glass Olive Oil •1 Glass Of Water •For The Filling: 1 Glass Rice, 7 Medium Onions, 2 Small Tomatoes, 3/4 Glass Olive Oil, 2 Tablespoons Currants, 1 Tablespoon Pine Nuts, 1/2 Bunch Mint, 1 Bunch Dill, 1 Teaspoon Spices, Sugar, Salt, 1/2 Glass Water, 1 Teaspoon Black Pepper Directions Allow the rice to stand in hot water until the water-cools. Then drain the rice and wash several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and sauté until the color of the onions change. Add rice and sauté for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of peppers to from lids and remove all seeds. Stuff the peppers (but not too stiff); replace the lids and line in a pan, the lids facing up. Add water, olive oil and salt and cook for about 50 minutes. Remove from heat, and serve when cold.
Etli Lahana Dolmasi - Stuffed Cabbage Recipe Ingredients •2 medium tomatoes, cubed •1/2 cup olive oil •1/ 2 pound ground beef or lamb •2 cups of rice •1 medium cabbage, leaves boiled in water •6 cloves of garlic, chopped •2 long green pepper, chopped •1/3 cup chopped parsley •1 tsp red pepper paste
Directions Boil the cabbage leaves in water for 20-25 minutes. Mix all other ingredients. Take one cabbage leaf, put about 1-2 tbs of rice mix in the middle fold 1/2 inch of two longer side edges towards the middle than roll the cabbage up. In a shallow large saucepan place the stuffed cabbages, folding the loose edge under. Pour hot water with salt and pepper, enough to cover all stuffed cabbages. Serve it hot with fresh lemon juice.
Z.Yagli Enginar Dolma (Stuffed Artichokes In Olive Oil) Recipe Ingredients •For the filling: 1 glass olive oil, 6 medium onions, 1 tablespoon pistachio nuts (suitable for stuffing), 1/2 glass rice, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon allspice, 1 teaspoon black pepper, 3 glasses of water, 1/2 bunch parsley, 1/2 bunch dil •1 large tomato •8 medium artichokes •4 glasses of water •1 tablespoon flour •1 teaspoon salt •1 lemon (juice)
Directions Cut off the stalk and the leaves of the artichokes. Slice the tomatoes in circles. Put flour, lemon juice and salt into a pan and bring to the boil, place the artichokes in boiling water and blanch for 5 minutes. Remove from water and line up on a tray. Pout the boiling water into a bowl and put aside. For the filling: Let the rice stand in warm water for half an hour. Wash well and drain. Slice the onions thinly. Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put the onions and pistachio nuts in, stir frequently until the onions are sautéed and pistachio nuts turn golden. Add the rice, salt, allspice and black pepper and sauté for 5 minutes while stirring. Add water and cook until the rice absorbs the water. Remove the pan from heat, add parsley, dill and mint, mix them all together. Stuff the artichokes with the prepared filling and pour the artichoke water over. Place tomato slices in between the artichokes. Put the tray on the oven and cook for 20 minutes at high temperature. Remove from the oven and allow cooling. After cooling, place in the refrigerator and leave to stand there for a few hours. After this, the dish will be ready to serve. Domates Dolmasi (Stuffed Tomatoes) Recipe Ingredients •1/4 cup uncooked rice •1 onion, chopped •1 lb. ground meat •12 tomatoes •1 tsp. chopped mint •1 tsp. chopped fresh dill •Salt and pepper
Directions Prepare these a day ahead and allow flavors to mellow. They are equally good for brunch, lunch or supper.Remove a slice from the top of medium-sized firm tomatoes. Do not peel but remove pulp and seeds carefully. Stuff three-quarters full of the following mixture: Saute all ingredients lightly together in one-quarter cup of butter. Stuff tomatoes and replace tops. Place carefully in layers in saucepan. Add several tablespoons of butter and a cup of water. Cover closely and simmer on low fire for half an hour, or until tomatoes are tender.
Vine Leave Wraps with Olive Oil (Zeytinyagli Yaprak Sarmasi) Recipe Ingredients •Pine nuts 2 tablespoon •Black pepper ¾ teaspoon •Cinnamon ¾ teaspoon •Olive oil ¾ cup •Fresh mint 10-15 leaves •Onion 6 big •Dill 1 small size bunch •Salt 3 teaspoons •Parsley 1 small size bunch •Water 2 2/3 cups •Currants 2 tablespoons •Vine leaves - 150 grams •Rice 1 1/3 cup •All spice ½ teaspoon •Sugar 2 teaspoons •Lemon juice 2 tablespoons, Lemon 1 medium size Directions Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sautè for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them. Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.
Stuffed Zucchini (Etli Kabak Dolmasi) Recipe Ingredients •1 Tbsp butter, •1 quantity stuffing •1 tsp tomato paste •4 zucchini •1 tomato, sliced horizontally •garlic yogurt, to serve Directions 1 Wash the zucchini then cut them in half lengthwise. With a teaspoon, scoop the flesh out from inside without tearing the skin. 2 Fill each zucchini half quite tightly with the stuffing. Place a tomato ring on each one and pack them firmly in a suitable sized saucepan to prevent them moving while cooking. 3 Add enough water to cover the vegetables, stir in the tomato paste and butter, cover, and cook for 25 minutes over medium heat. Serve hot with garlic yogurt.
Stuffed Eggplants (Patlican Dolmasi) Recipe Ingredients •3 long (Italian) eggplants or 6 small ones •1/4 cup pigniola nuts •1 1/2 cups medium grain rice •1/2 cup currants, washed and stems removed •1 1/2 cups water •1 teaspoon cinnamon •3 large onions, finely chopped •1 teaspoon black pepper •3 medium tomatoes, peeled and chopped, 1 extra tomato to top the stuffed eggplants •1 ½ teaspoons salt (or salt to taste) •1/2 cup chopped fresh dill (or 2 teaspoons dried dill weed) •2 teaspoons sugar •1/2 cup chopped fresh mint (or 2 teaspoons dried spearmint) •1/2 cup olive oil. •1/2 cup chopped fresh parsley Directions Cut the tops and if the eggplants are long enough cut them into halves. Core each cup carefully without tearing the edges. Puts olive oil in a pot, add chopped onions and nuts. When the onions are transparent and nuts golden, add the two chopped tomatoes. Stir gently until the tomatoes wilt. Add rice and all the rest of the ingredients Stir five minutes. Add 1 cup of water. Lower heat and simmer for ten minutes. Remove rice mixture to a bowl and let cool.Spoon this mixture in the eggplant until they are filled, but not packed tight. Cut the fourth tomato into six wedges and place firmly one wedge on top of each eggplant. Replace the eggplants in the pot. Add the remaining two cups of water. Cover and simmer for twenty-five minutes.
Kadin Budu Koftesi (Lady's Thigh Meatballs) Recipe Ingredients •3/4 cup olive oil •1/4 bunch parsley •1 lbs. semi-fat ground meat •1 tsp. salt •1/2 tsp. black pepper •2 onions •3 Tbls. flour •5 eggs •3-4 Tbls. margarine •2 Tbls. uncooked rice
Directions Saute the chopped onions and 1/2 of the ground meat with 1 Tbls. margarine. Boil the rice in lots of water till soft, drain and allow to cool. Remove meat from heat, add the rest of the ground meat, the rice, chopped parsley, salt, black pepper, and 3 eggs and knead well. Take egg-sized pieces of the mixture and form into oval shapes. Put half of the flour on a tray. Place meatballs on the tray and sprinkle the rest of the flour over them. Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal and fry them in a pan containing 3/4 glass of heated olive oil, till golden. Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate. Serve with french fries as an accompaniment!
Potato Balls - Patates Koftesi Recipe Ingredients •2 egg yolks and 3 beaten eggs •1 glass dried bread crumbs •1 coffee spoon salt, pepper •3 soup spoons flour •6 medium potatoes
Directions 4 Servings Cook the peeled potatoes in boiling water. Puree the potatoes in a vegetable mill, and then add salt, pepper and the 2 egg yolks to the mixture. With the puree, make balls the size of walnuts, and roll them in flour. Dip the balls into the beaten eggs and into the flour again. Brown them in oil until they become golden brown.
Havuç Köftesi (Carrot Rolls with Apricots & Pine Nuts) Recipe Ingredients •10 med carrots, sliced •Parsley, mint, dill finely chopped •2 slices bread, crumbed •Flour for coating •6 dried apricots, finely chopped •Sauce: 3 tbsp yogurt, juice 1/2 lemon, 2 cloves garlic, crushed, salt & pepper •1/2 onion, finely sliced •2 tbsp pine nuts (optional) •2–3 cloves garlic, crushed with salt •Pinch chilli •1 egg Directions 1. Steam carrots until soft; drain; mash with fork; add rest of ingredients and knead well. 2. Mould into oblongs; dip into flour; fry until brown on all sides; drain on kitchen paper. 3. For the sauce: beat ingredients together; season well.
Coban Koftesi (Shepherd's meatballs) Recipe Ingredients •600 gr ground meat •1 teaspoon salt •2 medium onions •1/2 teaspoon black pepper •3 slices of bread •3 large tometoes or 21/2 tablespoons unsalted tomato paste •8 garlic cloves •2 tablespoons margarine •1 egg •1/2 bunch parsley
Directions Add the grated onions, the soaked and minced slices of bread, the egg, black pepper, garlic, parsley and 1/2 tablespoon salt to finely ground meat and knead for 10 minutes to blend well. Moisten hands, take walnut-sized pieces of the meat and form into flat round shapes by pressing and rolling with palms. Place meatballs in pot containing heated margarine. Add minec tomatoes or tomato paste mixed with 1 glass of water ans 1/2 teaspoon salt, cover and allow to cook for approximately 30 minutes over modrate heat. serve hot.
Pirasa Koftesi (Leek Meat Balls) Recipe Ingredients •2 lbs Leek •Black pepper •1 lbs Ground Beef •1 lbs Heart of the bread •2 eggs •Cinnemon •Pine nuts •Currants •Salt Directions Boil leek and drain it. Saute the ground beef. Wet the bread and squiz the water off. Combine and run them thru grinder. Add rest of the ingridients, shape them in to meatballs and deep fry.
Şiş Köfte (Kofte On A Skewer) Recipe Ingredients •1 lb Minced lamb (uncooked) •2 Eggs •1/4 tsp Thyme, finely chopped •1 tsp Garlic salt •Juice of 1 large onion •1/4 tspWhite pepper •2 TBS Olive oil
Directions 1. Mix together first six ingredients and knead the mixture thoroughly. 2. Grease the palms of your hands with the olive oil, and shape the meat mixture into small sausages. 3. Grease the skewer well before skewering the kofte. Brush the kofte with olive oil, and grill them for six minutes, turning continuously. 4. Serve garnished with chopped chives.(optional)
Tekirdag Koftesi (Kofte of Tekirdag) Recipe Ingredients •2 pounds lean ground beef (no more than 8% fat) •1/2 packet sugar •1 large egg •salt & black pepper to taste •1 large onion (or equivalent) •virgin olive oil (lubricant while forming the Kofte) •1 cup fresh minced parseley •1 cup plain bread crumbs •2 oz (by volume) sweet leaf basil •1 teaspoon mint •1 teaspoon oregano
Directions Put the breadcrumbs into a food processor and run until the texture is nearly like flour. Chop the onion and parsely. Add the onion, parseley, basil, mint, oregano, and sugar into the food processor and run until the mixture is well mixed and has a consistent texure. Stop before making a homogenous paste; the various ingredients should still be visible as particles in the mixture. On an approriate surface or in a large bowl, hand mix (knead) the uncooked ground beef, the whole contents of the egg, and the mixture from the food processor. Add salt and black pepper at this time... it shouldn't need much. Actually, if you've got a large enough food processor, you could try using that to mix everything: it might give a finer texture that would be even more like the real thing. To form the Kofte, place a little olive oil in a small bowl so that you can wet your fingers easily. Roll small amounts of the mixture between your hands to form Kofte about 3"-4" long and 3/4" diameter. Once each Kofte is formed, dip your fingers in the oil and lightly coat the outside of the Kofte with oil to keep them from sticking to each other before cooking. Cooking is best done using high heat on a grill. Kofte cook very quickly and taste best hot from the grill, so make only as much as you need and refridgerate the rest -- it is quick to make more as you need it. Refridgerated Kofte should not be kept for more than a day or so, but they also can be frozen for extended storage.
Izgara Kofte (Grilled Burger) Recipe Ingredients •1 Large Size Onion •4 Thin Slices Bread (Stale) •4 1/3 Cup Lamb Ground Meat (Low Fat) •1 Piece Egg •2 1/2 Teaspoon Salt •1 Teaspoon Black Pepper •2 Tablespoon Oil
Directions Combine ground meat, soaked and squeezed bread, grated onion, egg, and salt . Blend thoroughly. Knead for 10 minutes. Divide into egg sized pieces. Shape into oval patties firmly. Smooth surface of patties. Place on oiled grill. Brush with oil. Grill over charcoal or broil in oven until golden brown on both sides. Serve immediately, while hot. To prepare filling : Saute ground meat and finely chopped onions in margarine for 20-25 minutes until meat is light brown ; drain and cool. Add rest of ingredients, stirring thoroughly. Chill and set aside. To prepare shells : Combine ground meat, bulgur, minced onions, precooked and mashed potato, and rest of ingredients except water and butter blending thoroughly. Knead for 25-30 minutes while adding l/4 cup of water gradually to form a medium stiff, smooth and slightly elastic mixture (or place combined mixture into a blender or a food processor container. Add water. Process until well blended. Mixture must be smooth and slightly elastic to roll and form easily) Add very little water if' necessary. Shape into a large ball, Place in a bowl. Cover with a slightly dampened cheesecloth to prevent drying. Keep covered while shaping köftes. Shape into egg sized balls. Hold one ball in left hand. Make a hole in center of ball with lightly wetted index finger of right hand while tuning ball around finger and pressing slightly to form a 2 mm thick shell. Fill each shell with 1 tablespoon of filling. Bring edges together sealing well. Smooth surface, tapering slightly both ends. Shells must be firm, and unbroken. Arrange in a steamer or a colander. Place over gently; boiling water. Cover and steam for 20-25 minutes. Remove from heat. Cool slightly. Melt butter in a large skillet. Place steamed köftes into skillet. Saute over low heat shaking slightly and occasionally. Serve hot.
Izgara Bulgurlu Kofte (Grilled Kofte With Chiles) Recipe Ingredients •1/2 Cup Bulgur -- fine grained •1/2 Cup Parsley -- finely chopped •1 Pound Ground Beef •1/2 Cup Mint -- finely chopped •1 Large Onion -- finely chopped •Salt And Pepper -- to taste •1 Large Jalapeno -- finely chopped •2 Tablespoons Olive Oil •1 Small Red Bell Pepper -- finely chopped •2 Teaspoons Garlic -- finely chopped •1/2 Teaspoon Crushed Red Pepper •2 Teaspoons Cumin Directions Sprinkle bulgur with a generous amount of water and allow to sit for 30 minutes. Add remaining ingredients, season with salt and pepper and knead to blend. Mix to a paste in a food processor if desired. Shape into 1/4 inch thick patties and either grill over a hot fire or saute in a skillet with the olive oil.
Izmir Köfte Recipe Ingredients •350 g mince •a tin of chopped tomatoes •1 onion •1 bunch parsley •2 cloves of garlic •some stale, baked bread •1 egg •some oregano, salt, pepper •3 sweet Pepperoni rections Köfte is the name given to anything made from mince, which resembles rissoles, but is a little different. Köfte themselves should be very small, totally unlike rissoles. However, the principle is still the same: mix the mince with an egg, bread, an onion, the chopped parsley and the spices and then bake (preferably on a grill pan). It is also possible to breadcrumb the small meatballs or to fill them with cheese (normal pan). Other variations are the “ladies’ thigh” - larger Köfte with a cheese and rice filling, mostly breadcrumbed. We also prepare a sauce made from the chopped tomatoes, the pressed garlic and the salt, pepper and oregano (or thyme and basil, if you prefer) and then heated (simmer for an hour). On occasions, we cook our Köfte in the oven with a few pepperoni on tin foil (dried) for half an hour at 225 to 250 degrees. Arrange everything on a plate and pour the sauce over it. One final thought: add a garlic/yoghurt sauce and serve with Pide or a baguette
Salcali Köfte (Kofte In Tomato Sauce) Recipe Ingredients •1/2 c cider or white wine •salt; to taste •2 sl stale white bread •2 eggs; beaten •1 lb ground lamb •3 -4 Tbsps. butter •1 lg onion; chopped •sour cream or yogurt •1 tb chopped parsley •Parsley Sauce: 1 clove garlic; crushed, 1 onion; sliced, 3 tb butter, 1 c chopped fresh tomatoes; or, canned, 1 tb parsley, 1 ts paprika, 1 ts basil, salt and pepper; to taste •1 tb chopped fresh thyme; or 1 -tsp. dried •1 ts lemon rind •2 ts paprika
Directions Pour cider or wine over stale bread. Set aside. Put ground lamb in large bowl with onion, chopped parsley, thyme, lemon rind, paprika and salt to taste. Squeeze cider from bread and reserve. Add bread to meat. Mix. Add eggs, gradually. Beat for 7-10 minutes to give light texture. With oiled hands, roll into about 12 balls, 1 T. each. Dust with flour. Melt margarine in frypan. Brown meat. Put in ovenproof dish. Pour on sauce (below). Bake at 350 F. for 30-40 minutes. Serve with sour cream or yogurt on top. Sprinkle with parsley. Sauce: cook garlic clove and sliced onion in 3 T. butter. Add tomatoes, parsley, basil, paprika, salt, pepper and cider from bread. Bring to a boil. Kuru Kofte - Dry Meatballs Recipe Ingredients •1/2 cup water •a little pepper and cumin •2 eggs •100 gr. bread (without crust) •2 grated small onions •750 gr. mixture of ground beef and lamb •salt to taste; 4 tablespoons flour; and 1 tablespoon Directions Soak the bread in water, and when thoroughly soaked, remove from water and sponge by hand. Place the bread in a bowl. Add 2 eggs, salt, pepper, cumin, onions, water and the meat mixture. Knead and roll in the palm of your hand until they have the thickness and shape of a finger. Roll the kofte in flour, then fry them in butter for about 5 minutes.
Maydanozlu Köfte (Meatballs with Parsley) Recipe Ingredients •1 bunch of chopped parsley •1 onion •500 gr. lean ground lamb •juice of 1 lemon •2 eggs •4 cups water •1/2 cups rice •salt and black pepper to taste Directions Divide the parsley into three portions. Combine the meat with one portion of parsley, grated onion, wellwashed rice, 2 egg whites, salt and pepper in bowl. Knead well. Wet palms and form walnut - sized meatballs, roll them in the second portion of parsley and place them in a tray. Sprinkle the third portion of parsley over the meatballs and shake until the meatballs are well coated. Bring water to boil, put the meatballs gently into the boiling water one by one and continue cooking over low heat for one hour. Remove from heat. Beat 2 egg yolks with lemon juice and add 1/2 cup cold water. Pour this mixture over the meatballs very slowly. Serve hot.
Samsun Kofte (Samsun Meat Loaf) Recipe Ingredients •750 gr. minced meat •2 medium onions •2 eggs •200 gr. sliced kasar or gruyere cheese •2 slices bread •salt, pepper and thyme to taste
Directions Soak bread in water and squeeze dry. Combine meat, grated onion, egg yolks, bread, salt and pepper in a bowl. Knead for 10 minutes. Grease Pyrex casserole dish and press meat mixture evenly into bottom. Lay cheese slices over the meat. Beat egg whites and pour over the top. Sprinkle with thyme. Cook 40 minutes in medium heat oven. Serve with fried potatoes.
Anchovy Rissoles (Hamsi Koftesi) Recipe Ingredients •1/2 kg fresh anchovy fillets (finely chopped) •2 tablespoon parsley (finely chopped) •1 tablespoon fresh mint (finely chopped) •4 cloves garlic (crushed) •3 slices stale bread (soaked in water and squeezed) •maize flour •salt and pepper •oil to fry
Directions Mix the chopped anchovies, herbs, spices, bread and garlic thoroughly, form into flat oval rissoles, dip in maize flour and fry in hot oil. Notes:It is a typical dish of the Black Sea region of Turkey.
Eksili Kofte - Meatballs in Sour Sauce Recipe Ingredients •500 gr medium ground beef •Garnish: 1 tsp butter, 1 tsp red pepper •1/2 cup rice, washed and drained •1 egg •1/2 tsp salt •1 pinch cumin •1 pinch black pepper •6 cups hot water with 1 cube beef boullion •Sauce: 2 tbsp flour, 2 egg yolks, 1 lemon juice, 2 tbsp water
Directions Place the rice in a bowl and pour 2 cups hot water over it. Wait for 5 minutes and drain. Add in the ground beef, egg, salt, pepper and cumin. Knead with your hands. Make little balls (chest nut size) and put aside. Put 6 cups hot water in a large pot with the bouillion. When it boils, put the Kofte (meatballs) into the water slowly. Remove the foam from the surface with a spoon. Cook for about 20-25 minutes on medium-low heat. Whisk the sauce ingredients in a bowl. Take one ladle of juice from the pot with the Kofte. Mix it with the sauce, then pour it all back slowly into the pot. Cook for 5 more minutes. Pour in service bowls. Melt the butter in a small pan. When you see bubbles, turn the heat off. Then add in the red pepper. Mix with a spoon and pour all over the Eksili Kofte (by the way, Eksi means sour). This dish should be eaten with a spoon as the juice is very tasty. Serve with bread and any kind of salad. This recipe makes 3 servings.
Hasan Pasa Kofte (Hasan Pasha Burgers) Recipe Ingredients •1 lb ground lamb or beef, ground again •1 Tbsp tomato paste •3 eggs •1 Tbsp milk •1/2 cup fresh bread crumbs •1 Tbsp butter •salt and ground black pepper •1 onion, chopped fine •3 potatoes Directions 1. Preheat a 375 F. oven. Knead the ground meat in a bowl with the bread crumbs, onion, and tow of the eggs, adding a little water if necessary. 2. When thoroughly mixed, take pieces the size of an egg and roll in your wet hands to give an oval shape. Make shallow indentations in the center of each burger. Place in a large ovenproof dish with half of the butter. Cook in the oven for 25 minutes. When cooked, remove from the oven but leave the oven on. 3. Meanwhile, peel and chop the potatoes and boil in plenty of water. Once cooked, drain and mash. 4. Mix the mashed potato, milk, remaining egg, seasoning, and the remaining butter together and place in a saucepan. Cover and cook for about 5 minutes. 5. Fill the indentations in the burgers with the potato mixture. Mix the tomato paste with a little water and pour over the burgers. Place in the oven again for 25 minutes more.
Meat – Poultry
Arnavut Cigeri (Lamb's Liver with Red Peppers) Recipe Ingredients 2 sm Onion, peeled, sliced 1/8 inch thick and separated into rings 3/4 cup Olive oil 1 tbl Salt Black pepper, freshly ground 1/4 tsp Salt 2 x Red Peppers, long, Italian type, cut in half, deribbed seeded, and cut lengthwise into 1/8 inch wide strips 1/4 cup Parsley, finely chopped and preferably flat leaf 1/4 tsp Hot red pepper, crushed 1 lb Lamb's liver, trimmed and cut into 1/2 inch cubes, or 1 lb. calf's liver, trimmed and cubed 1/4 cup Raki, or ouzo or pernod or any other anise flavored aperitif 1/4 cup Flour Directions Place the onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn them about with a spoon to coat them evenly. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry. In a large bowl, toss the onions, parsley and red pepper together until well mixed. Set aside. 路 Drop the liver into a bowl, pour in the raki and stir together for a few seconds. Then pour off the raki. Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned. Stir in the remaining 1/4 teaspoon of salt and a few grindings of pepper. With a slotted spoon, transfer the liver to paper towels to drain. 路 Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red pepper strips around it and serve at once.
Elbasan Tavas谋 (Lamb Casserole With Yogurt) Recipe Ingredients 750 g lamb, boneless 100 g margarine 2 medium onions 1 tablespoon tomato paste 2 cloves garlic 4 cups water Thyme,Black pepper,Salt Sauce Ingredients: 1 cup flour, 50 g margarine, 100 g cheddar cheese, 1 l milk, 2 eggs, Salt Directions Boil meats in 1 l water and 50 g margarine 1 hour. After cooling, chop well. Heat 50 g margarine in saucepan, add chopped onions and cook well. Add chopped meat, salt, black pepper, thyme, tomato paste, chopped garlic cook stirring 10 minutes. Divide mixture into four and put on tray. Heat 50 g margarine, add flour and salt cook 5 minutes, add cold milk, egg, mix well boil. Pour sauce onto portions, sprinkle granulated cheddar cheese on top, bake in 180 C oven, 15 minutes, serve hot.
Etli Kuru Fasulye (Butter Beans with Meat) Recipe Ingredients 400 grams butter beans (cannellini beans) 15 grams tomato paste 2 onions salt 250 grams diced lamb 40 grams margarine or vegetable oil 2 tomatoes, finely chopped Directions 1- Soak beans in plenty of cold water overnight. Drain and rinse under water. (or you can buy these in a can from your local store, which is what I do) 2- Cook beans in water until tender. 3- Brown meat and onions in margarine or oil. Allow any juices to evaporate. 4- Add tomato paste and stir through. Add chopped tomatoes and cook for three minutes. 5- Place enough water to cover meat, cover and cook meat until tender. 6- Rinse beans again and add to meat. Stir. If water is low add a little more. 7- Add salt to taste and simmer until cooked. Kuzu Tas Kebabi (Stewed Lamb) Recipe Ingredients 1 Leg of lamb (4 lb) 1 t Paprika 1/4 c Butter 1 t Salt 1 lg White onion, chopped 1/2 t Black pepper 1 cn Whole peeled tomates (14 oz) 4 Potatoes, peeled and cubed 1 Green pepper, diced 1 cn Green peas (8.5 oz) 1 Sweet red pepper, diced 1 cn Sliced carrots (8 oz) 1 Sweet yellow pepper, diced 2 T Chopped parsley Directions Bone leg of lamb, remove all fat and cut into 1-1/2" cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes.
Tas Kebabi (Kebap in an Earthenware Bowl) Recipe Ingredients 5 tablespoons unsalted butter 1 1/2 cups water 2 1/2 pounds boneless lamb stew meat, trimmed of fat and cut into 1-inch cubes 1/2 teaspoon freshly ground allspice berries 2 medium-size onions, finely chopped 1/4 teaspoon ground cinnamon 6 tablespoons seeded and finely chopped green bell pepper Salt and freshly ground black pepper to taste 1/4 cup tomato paste 1/4 cup finely chopped fresh parsley leaves Directions 1. In a large, heavy casserole, melt 2 1/2 tablespoons of the butter over high heat, then brown the lamb in it on all sides, about 5 minutes. Remove the lamb pieces with a slotted spoon and set aside. 2. Reduce the heat to medium. Add the remaining 2 1/2 tablespoons butter to the casserole, melt, and cook the onions and green pepper until the onions are soft, about 8 minutes, stirring. Add the tomato paste dissolved in the water. Stir well, scraping the bottom of the casserole, then add the allspice, cinnamon, salt and pepper, and 2 tablespoons of parsley. 3. Return the lamb to the casserole, reduce the heat to low, cover, and simmer until the lamb is tender and the sauce thick, about 3 hours. Sprinkle the meat with the remaining 2 tablespoons parsley and serve.
Guvec Kebabi (Kebab Casserole) Recipe Ingredients 1 clove of garlic 1 kilo lamb cut into pieces 1 small soup spoon salt 1 soup spoon thyme 2 green peppers, sliced 2 soup spoons butter 20 small onions or shallots 4 tomatoes cut into piece Directions Rub the bottom of a terrine (or Pyrex casserole) with a clove of garlic, then butter thoroughly. Add all the ingredients, except the butter. Melt the butter and pour Into the terrine. Mix. Cover the terrine and bake in the oven for 2 and 1/2 hours on a medium heat.
Kavurma - Stewed Meat Recipe Ingredients 400 g (14 oz.) mutton or beef, 1 kg potatoes, 3 onions, 3 carrots, 4 tomatoes, 2 tablespoons tomato paste, 150 g or 5/8 cup vegetable oil, 1/2 bunch or 15 g fresh dill, 1/2 bundle (2 oz.) green onions, salt and spices to taste. Directions Cut meat into small pieces, sear in hot oil. Add sliced onions and saute until golden-brown. Then add tomatoes and mix well. Remove from heat and add cubed or sliced potatoes and carrots. Cook another 10-12 min., mix in salt, spices, cover with water and bring to a boil. Stew until potatoes are done. Garnish with chopped onions or fresh greens.
Ankara Tava (Ankara Lamb Roast) Recipe Ingredients 1 Tbsp butter 5 cups water or meat stock 1 onion, chopped fine, 1 cup peas,2 cups plain yogurt salt and ground black pepper 1 egg,2 lb boned leg of lamb, cut into 4 pieces 1 carrot, peeled and diced,1/2 cup flour,1 tsp paprika Directions 1 Melt the butter in a pan and fry the lamb pieces until evenly browned. Add the water or stock, the onion, carrot, and peas, and bring to a boil. Cover and simmer for 30 minutes. 2 Preheat a 375 F oven. Transfer the lamb and vegetables to an ovenproof dish, reserving the cooking liquid. Mix 2-1/2 cups of the liquid with the yogurt, flour, and seasoning to taste. Pour this sauce over the lamb and vegetables. 3 Beat the egg lightly and pour evenly over the dish. Bake in the oven for 15 minutes. Sprinkle with the paprika and serve.
Dana Etli Tas Kebabi (Casserole Of Veal) Recipe Ingredients 2 pounds boned leg of veal, sliced 2 tablespoons chopped onion 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons fresh coconut, or canned flaked coconut 1/4 teaspoon thyme 1/4 teaspoon ground cloves 1/4 cup chicken fat or olive oil 2 tomatoes, peeled 1 cu Directions Wipe off the meat and cut into thick chunks, about 2 inches square. Place in a shallow casserole or skillet with the onion, salt, pepper, coconut, thyme and cloves. Mix thoroughly and put aside in a cool place for 2 hours. Heat the fat or olive oil and add it to the meat in the casserole.Saute for 3 minutes, moving the pan continously. Add the tomatoes and wine. Cover tightly. Cook over low heat 3-4 hours till meat is tender. Serve hot with white or saffron rice. Serves 6.
Etli Nohut (Chickpeas in a Meat Sauce) Recipe Ingredients 400 grams chickpeas 2 medium onions 250 diced lamb 40 grams margarine or vegetable oil 20 grams tomato paste Salt
Directions 1-Soak chickpeas in salted water overnight. Drain and wash under cold water. Place in large pan, cover with water and cook chickpeas until soft. Drain. Brown meat and onions in margarine. 2-Add tomato paste and stir through for two minutes. Add enough water to pan to cover meat. 3-Cook meat until tender. Rinse cooked chickpeas and add to meat. Salt to taste and add more water to cover chickpeas. Cook for further fifteen minutes.
Kapama (Lamb with onions and cos lettuce) Recipe Ingredients 1000 gr. fatty lamb meat 15 fresh onion petioles 1 onion 2 bunches dill 1 glass water 2 heads cos lettuce Directions Cut the meat into 8 pieces. Peel, wash and cut onion petioles into 1 inch slices. Wash the lettuce and cut into 2.5 inch pieces. Peel and slice the onion into rigns. Chop the dill.Wash the meat and put into a saucepan. Add the lettuce, fresh onion petioles, onion, dill, some salt and water. Cover and cook for 90 minutes. Place in a serving bowl when cooking time is over. Put the cubed lamb meat in big casserola, top with 1/3 of the tomatoes, green besns, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from oven, place on a plate and serve hot.
Aubergine Puree (Patlican Pure) Recipe Ingredients For kebap: 1 kg of chopped lamb or veal, 1 onion, 3 tomatoes, 2 table spoons of margarine, 1 table spoons of tomato paste, sufficient salt and blackpepper For aubergine puree: 8 pieces of aubergines at middle size, 2 table spoons of flour, 2 table spoons of margarine, 2 table spoons of cheddor cheese, 1.5 water glass of milk, Pinch of parsley, Adequate salt and blackpepper Directions Roast the shredded onion and the meat. Mix the peeled tomatos and the tomato paste. Then add 3 glasses of water and cook for 30-35 minutes, until the meat softens. Add adequate salt and blackpepper. Grill the aubergines on a coal or on a cooker, then peel the skin out and shred it. Add as much milk as the aubergine and cook while mixing. Add sufficient salt. Arrange the pitta bread (pide) and the kebap as you wish and embellish as desired.
Harput koftesi - Cracked wheat meatballs Recipe Ingredients 1/2 lb. Tomatoes cubed 1 1/2 Tb. Sp. Margarine or Butter 2/3 Cup Cracked Wheat (smallest size) 1/2 lb. Onion grated (1 medium) 1 1/2 lb. Ground Beef (%85 lean) 1/2 Tb. Sp. plus 1/2 t. Sp. Salt 1/4 t. Sp. plus a pinch Red Pepper 4 Cups Water Directions Mix ground beef, onions, cracked wheat, 1/2 Tb. Sp. salt and a pinch of red pepper well by hand. Shape into flat balls 1 1/2" in diameter and 1/2" thick. Yields about 62 balls. Melt margarine in a pot add cubed tomatoes, 1/2 t. Sp. salt and 1/4 t. Sp. red pepper. Fry on low heat 5-6 minutes. Add 4 cups of water. Bring to boil. Add cracked wheat meat balls. Cook covered about 35-40 minutes on low heat. Mantarli Tavuklu Karniyarik (Aubergines with Mushrooms and Chickens) Recipe Ingredients 1 clove garlic (4cal) 50 gr mushrooms (7 cal) 4 gr salt (2 cal) 1 onion (25cal) 4 green peppers (116 cal) 00 g cubed chicken (500 cal) 1 tomatoe (33 cal) 4 medium aubergines (216 cal) 250 ml cream (750 cal) 250 ml chicken stock (200 cal) 50 gr flour (182 cal) 125 ml olive oil (1157cal) Directions Cooking method : Over stove and in stove Preparation time : 10 minutes artially peel the aubergines by removing three or four strips lengthways, sprinkle with plenty of salt and set aside. Saute the chicken in 25 ml of olive oil, with finely chopped onion and garlic.Add the diced mushrooms and centre of the tomatoe. Sprinkle the flour and stir. Add the chicken stock, salt and cream and cook over a low heat for 10 minutes. Wash the salted aubergines in plenty of water and fry in hot olive until softened. Arrange in an oven dish and with a spoon point make a split down the centres. Fill the chicken mixture into the splits. Cut the remainder of the tomato into crescents and arrange decoratively on top with the peppers. Pour any remaining juice from the chicken mixture over and bake for 10 minutes. Serve hot.
Ă‡erkez Tavugu - Circassian Chicken Recipe Ingredients 4 lbs. boneless chicken breasts 2 cups shelled walnuts 5 lbs. with bones 3 slices French bread (enough for 1 cup crumbs) 2 medium onions, quartered 1 clove garlic 1carrot, scraped, trimmed and cut into chunks A pinch of cayenne or hot paprika 1/4 cup whole sprigs parsley 2 tsp. paprika 2 bay leaves 3 tbsp. walnut or olive oil 1-1/2 tsp. salt 1/2 tsp. Pepper Directions Although other parts may be used, chicken breasts work best. They cook quickly and evenly; have little fat and no veins; no meat is left clinging to the bone; and the long grain of the white meat makes it ideal for shredding. Put chicken breasts, vegetables and seasonings into a large pot, and cover with 4 cups of cold water. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the chicken is just cooked. Transfer the chicken and stock to a large bowl and let it all cool gradually. Once cool, remove the chicken from the bowl and rinse it off, strain and reserve all of the stock, reserve 1/2 cup of the cooked onions, and discard the rest of the vegetables. By hand, shred the chicken along the grain of the meat into thin strips, 1" to 2" long. Clean out the pot, put the stock back into it and simmer it down to 2 cups. Remove crusts from the bread, then use a blender or food processor to reduce it to 1 cup of crumbs. Set aside the crumbs and put the walnuts into the blender or food processor; grind them finely; then add the garlic, reserved onion, and bread crumbs, and blend them all together. A little at a time, blend in up to 2 cups of stock, until you have a smooth, thick puree. Add salt, pepper, and a pinch of cayenne or hot paprika to taste. If the puree is too thick, add a little milk or water; if too thin, simmer over low heat until it thickens again. In a small pan combine oil and paprika over very low heat until the oil begins to redden. Turn off the heat, let the oil cool, then strain, reserving the oil and discarding the paprika. Mix up the chicken with half of the sauce, then put it into a serving platter. Spread the rest of the sauce over the chicken like frosting on a cake. Drizzle with paprika oil. Serve chilled or at room temperature.
Chicken Burger (Tavuk KĂśftesi) Recipe Ingredients Chicken 2 piece Black Pepper 1/2 teaspoon Water 1/2 cup,Nutmeg 1/8 teaspoon Bread (stale) 5 thin slices,Fine bread crumbs (dry) - - 30 gr Onion 1 medium size Oil 3 tablespoon Parsley 1/2 bunch Egg 2 piece Salt 1 1/2 teaspoon Allspice 1/2 teaspoon Directions Simmer chicken breasts in 1/3 cup of water for 20-25 minutes or until tender. Remove from liquid; drain and cool. Mince chicken. Soak bread slices in tap water for 1-2 minutes; squeeze dry. Combine. chicken, bread, minced onion and parsley, egg, salt an spices, mixing thoroughly. Shape into egg sized, flat oval patties. Coat well with bread crumbs. Dip in beaten egg. Coat with bread crumbs again. Brown in heated oil on both sides in a non-stick pan until golden brown. Drain. Tavuk Sarma ( Roast chicken with a tasty rice and dried fruit stuffing) Recipe Ingredients 1 chicken Stuffing: 2tbsp olive oil, 1tbsp pine nuts, 1/2 onion, finely chopped, pinch each of sugar, allspice, salt, pepper, 400g rice, 1tbsp currants, 1tbsp sultanas, 1tsp dried mint, 1tsp dill weed To complete: salt, pepper, allspice, 10g butter, melted Directions 1] Put the olive oil in a pan and fry the pine nuts until brown. Add the onion with a pinch of allspice and sugar, and fry. 2] Cover the rice with boiling water in a bowl and leave for 10 minutes. Drain well. 3] To make the stuffing, add the drained rice to the pine nut mixture and fry well. Mix in the currants, sultanas, mint and dill weed, and season with salt and pepper. Add 500ml water and cook over a low heat. Remove from heat when the water is almost gone - don't overcook. 4] Remove the giblets from the chicken and stuff the bird with the stuffing mixture. Seal the chicken with its skin and fasten with a toothpick. Sprinkle salt, pepper and allspice over the skin of the chicken, then brush with the melted butter. 5] Heat the oven to 180Â°C. Cover the chicken with aluminium foil and roast for 40 minutes. Remove the foil and cook for a further 30 minutes. 6] Serve on a bed of lettuce, tomato slices and lemon slices, garnished with mint sprigs.
Sebzeli Pilic Guveci (Chicken And Mixed Vegetable Casserole) Recipe Ingredients Chicken-1 medium size Water-3/4 cup + 1 1/2 tablespoons Green beans.-1 1/3 cups Salt-1 tablespoon Squash-1 small size Black pepper-1/2 teaspoon Okra-3/4 cup Eggplant-1 small size Green peppers-2 medium size Onion-1 medium size Tomatoes-3 medium size Directions 6 servings Divide chicken into parts. Cut all vegetables, reserving 1 tomato, into 1-1/2 inch cubes. Combine all vegetables and spread on bottom of a casserole. Place chicken parts over. Top with sliced tomato. Add hot water. Sprinkle with salt and pepper; cover. Bake in moderate oven for 1 hour or until chicken and vegetables are tender. Serve hot.
Meatballs with Egg and Lemon Sauce (Terbiyeli Kofte) Recipe Ingredients 450 gr. minced beef 4 diced carrots 1/4 cup rice 4 diced potatoes salt and pepper 1 cup finely chopped parsley 1/2 cup flour 5 cups water 1 whole onion 2 tablespoons butter Directions Place meat into a bowl, then add rice, salt pepper and parsley. Knead well together. Wet palms and form walnut-sized meatballs. Put them into a bowl with flour, and shake until meatballs are coated with the flour. Bring water to a boil, then add onion, butter, carrots and salt. Transfer meatballs gently into the boiling water. Add potatoes when meatballs are half cooked. Simmer for about 1/2 hour on lowest possible heat until the meatballs are cooked. Remove from heat and discard the cooked onion. To prepare the sauce: Ingredients: 2 eggs; and 4 tablespoons lemon juice. Break the eggs into a bowl, then add lemon juice and beat the two together. Gradually add 4 tablespoons of broth from the meatballs. Stir once. The dish should have plenty of gravy.
Grilled Meatballs (Cizbiz Kofte) Recipe Ingredients 900 gr. minced lamb or veal 1 grated large onion 4 slices of day-old crusts removed from white bread (soaked in water and squeezed dry) 1 clove pressed garlic 1 tablespoon olive oil 1/2 tablespoon cumin salt and pepper 1 teaspoon baking soda Directions Place minced meat, onion, bread, garlic, olive oil, cumin, salt, pepper and baking soda into a bowl. Knead well together until all the ingredients blend. Pick up the kneaded meat with two hands, lift it and throw it on the hard surface of the kitchen counter. Repeat this process 10 times. Wet palms with water and shape meat mixture into small ovals and flatten them. Set aside. Brush grill with olive oil and grill the meatballs on both sides. Serve with rice or french fries, grilled tomatoes and green peppers.
Tavuk Izgara (Yogurt Marinated Chicken) Recipe Ingredients 1 whole chicken, cut into parts (or 2 breasts, 2 thighs, 2 drumsticks) favorite fruit chutney 1 cup plain yogurt 1/2 yellow onion, grated 3â€“4 cloves of garlic, minced juice of 1/2 lemon 1 TB ground cumin 1 TB paprika salt and ground black pepper, to taste Directions 1. Cut each chicken breast through the bone into two or three smaller pieces. Separate the legs from the thighs. 2. Mix together the yogurt, onion, garlic, lemon juice, cumin, paprika, salt and pepper. 3. Put chicken pieces in a bowl and add marinade. Toss to coat each piece completely. 4. Cover bowl and refrigerate overnight or at least 8-10 hours. 5. Grill over medium to medium-high heat, 7â€“10 minutes per side or until chicken is cooked through. Breast will cook faster. 6. Serve with your favorite fruit chutney.
Firinda Pilic Kizartmasi - Roasted Chicken Recipe Ingredients 1 small coffee cup of yoghurt 1 tablespoon margarine 1 tablespoon tomato paste 2 chickens Salt Directions 4 Servings Put the chickens into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart. Put the chickens into a large pan. Cover with a sauce of well beaten yoghurt, tomato paste and melted margarine. Put the pan into the oven to roast until brown. Meanwhile make a delicious "ic pilav" described in this series with the chicken broth to serve with the meal. You can use the sauce of yoghurt, tomato paste and melted margarine with roasted meat, poultry and game. It's always a success.
Pilic Guvec - Chicken Casserole Recipe Ingredients 2 lbs (900 gr) chicken, cut into serving portions salt and pepper to taste 1/4 cup (50 ml) olive oil 2 cups (500 ml) chicken broth 1/4 lb (110 gr) fresh okra or dry okra, boiled and drained 2 teaspoons butter 1/2 lb (225 gr) eggplant 12 pearl onions 1/2 (225 gr) string beans 4 tomatoes 2 green bell peppers 2 onions, grated Directions 4 servings Saute chicken pieces in olive oil for 15 minutes. Set aside. Peel cone-shaped ends of the okra. Peel eggplants in strips and slice thickly. Top, tail and string the beans, cut them in half. Skin, seed and slice tomatoes. Cut bell peppers into strips. Wash onions and vegatables and place in a big casserole (preferably earthenware) in layers except for pearl onions, tomatoes and bell peppers. Season with salt and pepper. Place chicken pieces, tomatoes and bell peppers on top of the vegetables. Pour chicken broth over it. Dot with butter. Garnish with pearl onions and cover. Pre-heat the oven to 350 F (180 C) and cook for about an hour, until chicken is tender and vegetables are cooked. Serve with rice as a main course.
Etli Bezelye - Lentil and Meat Stew Recipe Ingredients 1 ½ cups (270 g) green lentils, soaked overnight 2 large onions, grated 3 tablespoons butter 1 lb (450 g) lamb or beef cubes or minced meat 1 tablespoon tomato paste, diluted in ¼ cup cold water 3 carrots, cubed Salt and pepper to taste 4 cups (1 liter) hot water Directions Wash and drain lentils. Place in a saucepan. Sauté onions lightly in butter. Add meat and sauté for about 15 minutes, then cover and cook on low heat until the meat releases its moisture and reabsorbs it and it becomes tender. Add tomato paste. Stir once, then add the meat mixture, carrots, salt and pepper to lentils. Add hot water. Cover. Cook over medium heat until lentils are tender, the liquid is mostly absorbed and yet some gravy is left.
Koyun yahnisi - Mutton ragout Recipe
Ingredients 1000 gr. mutton 3 tablespoons margarine 35 gibson onions 3 large tomatoes 3 glasses water 1 teaspoon salt Directions Skin the tomatoes, remove seeds and chop. Cut the meat into egg-sized pieces but do not bone it. Put the meat and the gibson onions into a saucepan, place over medium heat and allow to cook for 15 minutes, occasionally stirring. Add the tomatoes and salt and allow to cook for 5 minutes. Then add 3 glasses of hot water, cover and allow to simmer on low heat for 2 hours ands serve hot.
Coban Kavurma (Lamp Roast) Recipe Ingredients 500 gr. lamp meat or sirloin steak 2 onion 2 tomatos Mushroom Green pepper Salt Black pepper
Directions Melt butter on pan and put lamp meat, and sliced onion and roast them until brown than add green pepper, mushroom and tomatos. Cook them for 5 minutes. Before servicing, springle pepper and salt.
Keskek (hulled wheat and mutton neck purĂŠe) Recipe Ingredients 1 tablespoon sunflower oil 1/4 tablespoon salt 3 tablespoons margarine 2 large onions 1/2 tablespoon cinnamon 1000 gr. mutton neck 1000 gr. soft, white wheat Directions 355 cal (6 servings) Soak wheat in cold water and allow to stand for 8 hours. Put the wheat, the mutton neck cut into 4-5 pieces, and enough water to cover, into a saucepan, and boil till the wheat and meat become tender. Strain the necks and bone them. After straining the wheat, add the meat and salt and blend well with a wooden spoon. Dice the onions and saute in sunflower oil till golden. Drain the onions and add to the meat and wheat, adn blend with a wooden spoon till the mixture becomes pasty. Top with melted butter and cinnamon before serving. Kashkek is a traditional Turkish dish which is still served, especially at wedding feasts, in many regions in Anatolis, and more recently, in luxurous restaurants which serve Turkish specialities and have included kashkek on their menues
Patlicanli Bildircin - Aubergines stuffed with quails Recipe Ingredients Serves 4 4 plump aubergines, partially peeled in zebra stripes and sooked in salted water for one hour. 4 quails, breast bones removed 2 hay leaves 4 tblsp olive oil For the sauce 2 onions (medium sized) thinly sliced 2-3 cloves of g 4 quails, breast bones removed 2 hay leaves 4 tblsp olive oil For the sauce: 2 onions (medium sized) thinly sliced, 2-3 cloves of garlic (crushed with salt), 6 medium sized tomatoes (finely chopped), 2 tblsp sunflower seeds, 1 tsp ground aniseed, 1 tsp sugar, A bunch of mint and parsley Directions -Preheat oven to 17O C -Heat the olive oil in a shallow pan and brown the quails on all sides. Remove and place a bay leaf and parsley sprigs in the cavity of each quail and set them aside Heat the oil which was used for frying quails. Add the onions, cook them until they change colour, then add sunflower seeds and garlic and sautĂŠe for 2-4 minutes. Stir in chopped tomatoes, aniseed and sugar. Cook gently for about 10 minutes and then stir in the chopped mint and parsley. Finally check the seasoning. Heat enough sunflower oil in a frying pan and slightly brown the aubergines nicely.Take them out and put on kitchen paper to absorb the excess oil in the aubergines. Cut the aubergine half length ways very carefully. Make a cavity by pressing with a spoon. Place the quails into the cavities and cover with the other half aubergines. Place the sauce into an oven proof dish, place stuffed aubergines over the top and bake about for 30-40 minutes.
Ottoman Lamb Dish (Simple Variant) Recipe Ingredients 2-3 tablespoons of oil 1 large onion 4-5 capsicums 400 grams of lamb meat 4-5 tomatoes Salt, pepper Directions Wash all the ingredients and cut them into small pieces. Heat the oil in the pan and briefly fry the small onion and capsicum chunks. Add the lamb meat and fry everything thoroughly. Add the cut tomatoes and leave to simmer for a little while. Spice the dish to taste and serve with Turkish bread.
Papaz Yahnisi(Beef Ragout) Recipe Ingredients 800 gr lean beef 1/2 teaspoon pepper 4 tablespoon margarine 500 gr pearl onions 10 gloves of garlic 3 tablespoon vinegar 1 teaspoon cinnamon 1 teaspoon allspice 2 teaspoon salt Directions 6 SERVINGS Melt the margarine in a saucepan. Add the meat cut into large dice and cook on medium heat until the juice is evaporated. Add peeled whole cloves of garlic and onions. Brown for 4-5 minutes. Add vinegar, spices and 4 glass of warm water. Cover and cook on low heat for 3 hours, until the meat is tender. Serve with rice. Lamb Kebab on Iron Plate (Sac Kavurmasi) Recipe Ingredients Lamb leg (medium fat) 1 kg Thyme 1 teaspoon Onion 5 medium size Tomato 3 small size Green pepper 5 medium size Dill ½ bunch,Salt 2 teaspoons Black pepper ½ teaspoon Cummins ½ teaspoon Directions Cut meat into one centimeter cubes, place on an iron plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop the tomatoes into 1 centimeter cubes. Add the pepper and the onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.
Boiled Leg Of Lamb (Koyun Budu Haslamasi) Recipe Ingredients 1 leg of lamb (about 1 1/2 kilograms) 8 bay leaves 2 tsp salt 1 tsp black pepper 2 tsp thyme Directions Place the leg of lamb in a large saucepan and add enough water to just cover it. Add salt, black pepper, thyme and bay leaves and bring to the boil. Simmer until the meat is tender for approximately 2 hours. Place the meat on a dish and serve in slices with boiled vegetables. Etli Kuru Bamya (Dried Okra Stew with Meat) Recipe Ingredients 125 grams Dry okra Â˝ teaspoons Black pepper 5 cups Water 250 grams Meat cubes 2 large size Onion 1 tablespoon Tomato paste 3 tablespoons Margarine 2 teaspoons Salt 2 tablespoons Lemon juice Directions Rub the ocra in a cloth and remove the thorns, wash. Put 4 cups of water in a saucepan, bring to boil and add the okra. Boil the vegetables for 2-3 minutes. Turn off the heat . Place the meat in another saucepan and cook over low heat until all the juice is reduced. Peel and wash the onions, chop them into 2-3 mm thick half moons. Add the onions, tomato paste, margarine, salt and the remining water (hot) to the meat, stir and cook over low heat for 30 minutes. Add the okra and its cooking liquid. Add the lemon juice and the black pepper and cook for about 30 minutes until the okra becomes tender. Servings: 6
Basterma In Paper Bag (Kagitta Pastirma) Recipe Ingredients 200 gm pastirma 1 tablespoon butter 2 sheets greaseproof paper
Directions Spread the butter on one side of one of the pieces of greaseproof paper. In the centre lay out the slices of pastirma. First fold the outer edges inwards to cover the pastirma. Then fold in two again. Wrap the package in the second piece of paper and tie tightly. Place it in an oven tray and bake in a hot oven for 15 -20 minutes. Serve on the paper.
Chicken In Yufka (Yufkali Tavuk) Recipe Ingredients 1 teaspoon of black pepper 1 teaspoon of salt 2 glasses of hot water 8 tablespoons of butter 1 tomato 4 onions 1 chicken 300 gr. yufka (12 sheets) Directions Cut the chicken into sections of breast, legs and back, and remove the ribs from flesh. Put the pieces into a saucepan, add 2 1/2 tablespoons of butter and cook the flesh for 10 minutes, stirring occasionaly. Slice the onios and add them to the chicken. When the onion is browned add the peeled and chopped tomato, salt, black pepper, and 2 glasses of hot water, and cook for 1 hour. Remove the cooked chicken from the saucepan and separate the cooked flesh from the bones. Cut the chicken into small pieces, and put it back into the sauce in the saucepan. Melt the rest of the butter in a small pan. Arrange the yufkas in pairs. Take one of the pairs, brush one yufka with the melted butter an put the second one on top. Brush the second yufka with melted butter and fold the pair into a rectangular shape with the ungreased parts at the top. Do the same with all the pairs. Divide the prepared chicken into 6 equal portions and fill the yufkas with them. Fold the yufkas over the fillin, and place them on a tray., leaving one inch between each. Brush the folded pies again with the butter. Put the tray in a moderate oven. Cook for 20 minutes until the tops are browned and serve hot.
Grilled quail - Bildircin Izgara Recipe
Ingredients 10 quail salt to taste pepper to taste
Directions Open the quail by cutting along the backbone. Remove the spine and ribs. Flatten the meat and season. Prepare a moderately hot barbecue coal fire and place gril 4-6 inches above the barbecue. Put the birds on the grill and grill both sides. Grilled quail is served with potatoes anjd/or carrots for garnish.
Tavuk Sote (Chicken Saute) Recipe Ingredients 4-5 tomatoes (peeled, cut into small-medium sizes) 2 chicken breasts (cubed) 10 garlic cloves (left whole or cut in half if large) 1 tablespoon red pepper paste 4 tablespoons oil Thyme Directions 4 servings In medium pot, mix oil and pepper paste over medium heat. Add chicken and cook mixing 5-10 minutes until just white. Add garlic and tomatoes, continue cooking over medium heat until chicken is done (approx. 15-20 minutes), stirring occasionally. Stir in an extra large pinch of thyme.
Pastirmali Fasulye (Beans With Pastirma) Recipe Ingredients 500 gr. dried beans 5 glasses meat broth 200 gr. pastirma 3 tablespoons margarine 2 onions 1 tablespoon tomato paste 1 green pepper (suitable for stuffing) 2 medium tomatoes 1 teaspoon salt Directions Soak the beans overnight in cold water, then remove from water and put in a saucepan. Add enough water to cover about 1 inch above the surface. Boil for half an hour. Drain the beans and leave to cool. Slice the onions in crescent shapes, scoop out the seeds of the pepper and slice thinly. Melt the margarine over moderate heat, add pastirma and sautĂŠ for half a minute. Add the onions, cook for 2 minutes while stirring, and add the tomato paste, tomatoes, pepper, salt and meat broth. Boil until bubbles rise to lower than moderate until the beans are tender
Goose stew with tomatoes Recipe Ingredients 1 goose (2 kg.) black pepper 10 ripe tomatoes 1 glass stock 1 large onion. 30 gibsons (small onios) 20 small fresh potatoes 4 tablespoons of buter 3 tablespoons of flour salt to taste Directions Cut the goose into sections. Put into a saucepan with enough water to cover and boil. Strain and set the goose aside. Chop the onion and tomatoes. Pell the gibsons. Peel the potatoes and fry in 2 tablespoons of butter. Put the goose and onions in the saucepan. Add 2 tablespoons of butter and saute, constantly stirring untill the onions turn golden. Sift some flour into the saucepan and fry the goose over a moderate heat. Put the tomatoes and a glass of stock into a saucepan and boil, then simmer lightly. Add the tomatoes and stock to the goose with the gibsons. Season to taste. Stew and check occasionaly with a fork. Add the potatoes 2-3 minutes berfore cooking is over. Serve.
Meftune Recipe Ingredients 500 g. Meat (Lamb or mutton) 1000 g. Sour green apple (small size) 1 -2 cup Sumac (in the water) garlic, salt, parsley. Directions The meat is shreded in small pieces and cooked in a medium heat and after tomatoes are added in cubic forme. To make it sour, row wine juice or sumac is added. İt is cooked until meat become tender. When it is served, garlic and parsley are added.
Chicken and Spinach Turkish Style Pizza Recipe Ingredients 2 skinless chicken breasts 2 Turkish bread (44cm) 1/3 cup lemon juice 200 g reduced fat feta cheese 1 tablespoon olive oil 2 cloves garlic, crushed 1/3 cup fresh mint, chopped 1 medium onion, chopped 1 (425 g) can crushed tomatoes 1 kg english spinach Directions Combine chicken with lemon juice, oil, garlic and half the mint in a bowl. Marinate chicken for at least 3 hours. Remove chicken from the marinade and keep the marinade. Cook chicken in a non-stick pan until browned on both sides. Do not overcook, it can still be a bit pink in the middle.Remove the breasts and cut into 1cm slices. Heat reserved marinade in same pan. Add the onion and cook until soft. Add undrained tomatoes and simmer uncovered for 10 minutes until thickened and saucy. Boil, steam or microwave the spinach until wilted and squeeze out excess liquid. Top the turkish breads evenly with tomato sauce mixture, spinach, chicken, crumbled feta and remaining mint. Bake in hot oven about 20 minutes until lightly browned and hot. Cut each bread into 3 pieces to serve 6 or into small squares or slices to make fingerfood.
Kış Türlüsü (Winter Vegetable Stew) Recipe Ingredients 2 carrots 500 gr. lamp meat 1 leek,6 mushrooms 2 celery roots,12 green beans 2 onions,6 green pepper 4 tomatos Directions 6 Servings Lamp meat and sliced onion are roasted on Eternity pan. Add flour and tomato paste and mix them. Put water to the pan and boil for 15 minutes. Place the washed and thick sliced vegetables to the border of Eternity saucepan. Put the meat mixture to the center of the saucepan. Cook them an row heat. It is ready for service.
Menemen (Scrambled eggs with vegetables) Recipe Ingredients 4 tbsps olive oil salt & pepper 1Âź lb tomatoes, Skinned & chopped 1 tsp dried marjoram Â˝ tsp sugar 2 green peppers,seeded & chopped 3oz feta or caerphilly, diced 6 eggs, beaten lightly Directions Heat the olive oil in a large frying pan.Add the chopped tomatoes with the marjoram and seasoning.Cook for twenty minutes, stirring occasionally, until most of the moisture has evaporated and a rich sauce is formed. Add the sugar and chopped peppers and cook for 2-3 minutes. Add the cheese, mix well and pour the beaten eggs over. Mix lightly with a spatula as for scrambled eggs and season. Cook for 4-6 minutes until the eggs are cooked to your taste. Serve
Peynirli-Yumurtali Patlican (Egg with Cheese and Eggplant) Recipe
Ingredients Salt 1 teaspoon Eggplant 2 large size White cheese 1 cup 210 g Oil (absorbed during frying) 2/3 cup Directions
Combine slightly beaten egg and cheese; mix well, set aside. Pare eggplants in strips 1-1 1/2 (1/2-3/4 inch) apart. Cut into 1 cm (1/2 inch) thick slice. Sprinkle with salt. Top with egg-cheese mixture evenly. Heat oil in a heavy skillet. Brown eggplany slices with topped sides up. Turn up-side down and brown other sides. Remove from skillet, Drain on paper. Serve hot or cold.
Potato With Cheese (Peynirli Patates) Recipe Ingredients 2 large potatoes, 2 teaspoons olive oil, 1 tablespoon chopped parsley, a pinch of sweet basil, 3 or 4 chopped spring onions and a tablespoon of cheddar cheese (kasar). Directions Peel and boil the potatoes for 20-30 minutes. Cut the boiled potatoes into slices and put into a saucepan. Add the olive oil, chopped parsley, basil and the spring onions. Put on heat and cook for about 5 minutes, stirring. Take off heat and put the mixture on a serving plate and sprinkle on the cheese.
Nohutlu Iskembe (Tripe with Chickpeas) Recipe Ingredients Â˝ lb/200 g chickpeas black pepper 1 sheep's tripe (about 1 lb/400 g) chives, chopped 2 strips of lemon peel Lemon and egg sauce (Terbiye) 2 garlic cloves, crushed 2 eggs 2 medium onions, sliced juice of 1 lemon 4 oz/100 g butter chicken stock salt salt and pepper paprika Directions Soak the chickpeas overnight in cold water. The following day, drain and cover them in fresh water, bring to the boil and cook until soft. Wash the tripe, put it into a large saucepan, cover it with cold water, bring to the boil and drain immediately. Chop the tripe into small pieces and cover with fresh water. Simmer for 2 hours with lemon rind, crushed garlic and salt. When the chickpeas and tripe are tender, fry the sliced onions in butter until they are transparent, add the drained chickpeas, the tripe (with about 1 pint/450 ml of the cooking liquor), salt and plenty of freshly ground black pepper. Simmer for about 20 minutes. Serve hot with paprika and chives or a lemon and egg sauce. Sauce: Beat the eggs, then continue to beat while gradually adding the lemon juice. Season and add about 2 tbsp. stock (not boiling), mix well.
Eggs with minced meat (kiymali yumurta) Recipe Ingredients 1 tablespoon butter 1 grated large onion 250 gr. minced meat 1 diced tomato salt 4 eggs Pepper Directions Melt butter in a non-stick pan, add onion and fry until golden brown. Add minced meat, stir and fry until meat simmers, add tomato and a pinch of salt still stirring for another 2 minutes. Spread this mixture over the pan. Make spaces for 4 eggs. Break the eggs one by one into each space, sprinkle with salt and pepper. Cover and cook on a very low heat until eggs are set.
Cilbir â€“ Turkish Eggs Recipe Ingredients 1 clove of garlic milk, vinegar, salt 2 eggs ground paprika 100 grams yogurt butter tomatoes and cucumber to garnish Directions Crush the clove of garlic, mix it with a little salt, add some milk, mix all this through the yogurt and put the mixture aside in a warm place. Bring two litres of water with 4 tablespoons of vinegar and a teaspoon of salt to the boil. Break the eggs and pour them in a cup. As soon as the water boils, you add the eggs to the water and leave them to boil for about four minutes until the egg white has turned solid. Remove the eggs from the water with a skimmer and put them on top of the yogurt sauce. Melt the butter in a pan, add some ground paprika and pour the melted butter over the eggs. Garnish the dish with tomatoes and pieces of cucumber. Serve with Turkish bread.
Sucuklu Yumurta (Turkish Sausage And Fried Eggs) Recipe Ingredients 500 grams Turkish sausage (Sucuk) 6 eggs 100 grams of margarine Salt and pepper Directions Cut the sausage into small slices. Melt the margarine in a frying pan, add the sliced sausage and fry. Add the eggs as well as salt and pepper to taste. Close the lid on the pan and leave everything to simmer for five minutes on medium heat until the eggs are done.
Ispanakli Yumurta (Egg with Spinach) Recipe Ingredients Onions 3 medium size Oil 3 1/2 tablespoons Spinach 1 bucnh Salt 2 teaspoons Black pepper 1/2 teaspoon Eggs 6 medium size Red pepper 1/2 teaspoon Directions Saute' finely chopped onions in oil for 5 minutes in a pan stirring occasionaly. Add coarsely chopped spinach. Cover and cook for a few minutes or until tender; stir occasionally. Season with salt and pepper. Make 6 egg-size hole. Slip one egg into each hole. Sprinkle with red pepper. Cover and cook over low heat for 5 minutes or until whoites are set. Serve hot.
Kaygana (Turkish Omelette) Recipe Ingredients Egg 6 medium size Milk 1 1/3 cups All-purpose flour 1 cup Salt 1 2/3 teaspoons Oil 2 tablespoon Directions Beat eggs with milk mixing well. Add dry ingredients gradually sifted together. Heat 1/3 of oil in a heavy skillet or a non-stick pan. Pour 1/3 of mixture into pan and spread slighlty. Brown lightly on both sides turning up-side down. Complete cooking with remaining mixture. Arrange pancakes on top of each other on a serving plate. Cut into 6 wedges. Serve hot. 6 servings
Beyin Tava ( Fried Veal Brains) Recipe Ingredients 1 veal brain black pepper 2 eggs 2 tablespoons flour 90 grams olive oil or sunflower oil 1 tablespoon vinegar 1/2 lemon 1 Lt water Salt Directions 1-Soak brain in salt water for 1 hour. Remove inner membrane. 2-Boil the water with salt and vinegar. Add brain to boiling water and cook for about 15-20 minutes. Remove from heat and place in a bowl of cold water until it cools. 3-Remove and dry with paper towel. Cut brain in two. Slice brain halves into 1cm pieces. 4-In a separate bowl, whisk eggs with a teaspoon of the flour. 5-Place brain pieces in remaining flour and then dip in egg mixture. Fry in hot oil until golden brown. Place on paper towel to absorb excess oil. Sprinkle black pepper over pieces and serve hot.
Yumurtali Ekmek - Turkish Style French Toast Recipe Ingredients 4 eggs 1 loaf Italian or French Bread (similar taste to Turkish bread) 1/2 cup sunflower oil Directions Cut the loaf in slices about 1 inch thick. Beat the eggs in a deep bowl. Dip in both sides of the bread, but don't soak too much as the inside of the bread slice shouldn't be too wet. Pour the oil in a large frying pan. Wait until the oil heats up, then fry both sides of each slice on medium-high heat until the colour turns gold brown. Upon removing, place on a paper towel to soak up any extra oil. Serve the bread with feta cheese, black olives and tea for breakfast
Pasta â€“ Rice
Domatesli Pilav (Rice with Tomatoes) Recipe Ingredients 1 1/2 cups long grain rice Salt to taste 4 medium tomatoes, cubed 6 Tbsp. butter 2 1/2 cups beef or chicken broth Pepper to taste Directions Place rice in bowl, add 1 tablespoon salt and cover with hot water. Stir and allow to cool. Drain and set aside. Cook tomatoes in butter over medium heat in heavy saucepan, stirring constantly until it forms a paste, about 30 minutes. Add the broth, salt, and pepper and boil for 2 minutes. Add rice while the broth is still boiling. Stir it once only, cover and cook on high heat without stirring for 5 minutes. Turn heat on low and cook until rice absorbs all the broth, about 15 minutes. Remove from heat. Remove cover, place a napkin over the saucepan, and replace cover. Leave covered for 40 minutes in a warm place. Transfer the rice gently to a serving dish with a spoon. Serves 6 to 8 Manti Recipe Ingredients For the dough: 2 cups all-purpose flour, Â˝ tsp salt, 1 egg, lightly beaten,For the filling: 1 small onion, grated, 1 pound ground beef or veal, 1/3 cup chopped fresh Italian parsley, salt, freshly ground pepper Yogurt and garlic sauce: 2 cups yogurt, at room temperature, 2-3 tsp minced garlic, salt, optional Pepper topping: 2 Tbs butter, 1 tsp Aleppo pepper, pinch of sumac, optional Directions Prepare the dough by making a well in the flour, and adding the salt, egg, and Âź cup water in the centre. Using your fingers, work the ingredients together until dough is formed. If needed, add more water a spoonful at a time. Knead the dough on a lightly floured surface until smooth and elastic. Gather into a ball, place in a bowl, cover, and let rest for an hour. Prepare the filling by mixing together in a bowl the grated onion, meat, parsley, salt, and pepper to taste. Set aside. In a small bowl combine the yogurt and garlic, with salt to taste, if desired. Let sit at room temperature until ready to use. Divide the dough into 2 balls. Roll out one ball of dough at a time on a lightly floured surface until very thin (about 1/16 inch). The secret of good dough is to roll it in different directions, not just in one direction. Cut strips 1 inch wide, then cut into 1-inch squares. Place about a Â˝ teaspoon of filling in the center of each square. Bring the four corners together over the filling and pinch to seal. Continue making manti until all the dough and filling are used. Place the manti on a lightly floured surface to lightly coat them. Bring a large pot of salted water to a boil and in half the manti. As soon as they are cooked they will rise to the surface. Remove them from the pot with a slotted spoon and place in a serving bowl or individual bowls with a tiny bit of the cooking liquid. Cover to keep warm while cooking the remaining manti. Pour most of the yogurt sauce over the manti saving the rest to pass in a serving dish. Quickly heat the butter in a small skillet and when the butter is sizzling hot, quickly add the pepper, mixing well. Remove from the heat and drizzle over the yogurt sauce. Sprinkle with sumac if desired. Serve manti at once with yogurt sauce. Manti can be frozen.
Etli Bulgur (Bulgur With Meat) Recipe Ingredients 1 glass "bulgur" (Boiled and pounded wheat) 2 onions 2 tomatoes 250 g mutton, cut into cubes 4 tablespoon of margarine pepper Salt Directions Brown meat cubes with chopped onions in shortening until the meat has absorbed its juices. Add peeled and small cut tomatoes or one tablespoon tomato paste with little water and continue browning for 1-2 minutes. Add salt, pepper and 5-6 glasses of water. Cook until tender. The sauce must be reduced to 4 glasses of water.Add bulgur. Cook first on big then on medium head. When bulgur has absorbed the juice stir for once and put aside. Serve with pickles and "ayran."
Hamsili Pilav (Anchovy Rice) Recipe Ingredients 1 kg filleted anchovies 2 tablespoons olive oil For the pilaf: 250g rice, 1 medium onion (finely chopped), 1/4 cup of water, 1/2 cup olive oil, 50 g pine nuts, 50 g currants, 1 tablespoon sugar, 1 teaspoon cinnamon, 1 teaspoon thyme, 1 tablespoon mint, salt and pepe Directions Pour sufficient scalding water over the rice to cover, stir in a tablespoon of salt and leave to cool. Meanwhile put the chopped onions and 1/4 cup of water into a saucepan and cook over a medium heat for 10 minutes. Add the olive oil and continue to cook for a few minutes. Drain the rice, add and cook for 5-6 minutes. Mix in the currants, pine nuts, 1.5 cups of nearly boiling water and sugar, cover, and cook over a medium heat for 10 minutes. Stir in the other spices, cover and leave for 10 minutes. Meanwhile grease an earthenware casserole and line the base and sides with just over half the anchovy fillets skin side outwards. Pour the rice mixture into the centre and cover the surface with the remainder of the anchovies. Sprinkle a little olive oil over and bake for 30-40 minutes at 200 degrees Centigrade.
Kiymali Makarna - Noodles With Ground Meat Recipe Ingredients 10 glasses water 2 soup spoon salt 500 grams noodles For the Sauce: 125 grams ground meat, 2 large tomatoes (or 1 and 1/2 coffee cups slightly diluted tomato sauce), 3 onions, salt, pepper, 5 soup spoons butter Directions Brown the finely chopped onions in 2 soup spoons of butter. Add the ground meat, 1/2 coffee spoon pepper, and 1 and 1/2 coffee spoons salt. Keep stirring until the meat is well done. Add the tomatoes or tomato sauce. Cook until the tomato sauce is boiled down. In another saucepan, boil the water to which 2 soup spoons of salt have been added and put the noodles into it. Cook for 15 minutes. Drain. Melt 3 soup spoons of butter in the saucepan and put the noodles back in and pour the sauce over them. Mix and reheat for a short time on a low heat. Serve. Bulgur Pilavi (Cracked wheat pilaf) Recipe Ingredients 125 ml (4 fl oz) olive or groundnut oil 1 medium-size onion -sliced very finely 25 gr (1 oz) vermicelli 250 gr (8 oz) bulghur (cracked wheat) -picked clean 300 ml (Â˝ pint) chicken (or vegetable) stock Salt and pepper Directions * Serves 4-6 * Time: 30 minutes Heat the oil and saute the onion until it glistens; add the vermicelli, breaking it with your hands. Continue to saute together for 4-5 minutes until it all looks pale golden. Place the bulghur in a fine sieve, wash it briefly under running water and add it to the saucepan. Add the chicken stock and season, but do not add salt if your stock was made from a stock cube; mix well. Cover the pan and simmer very gently for 6-7 minutes at most, until the mixture is dry. Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving. (On uncovering the saucepan you will find its aroma is quite overpowering.) The bulgur pilavi will keep quite hot and fresh, if covered like this, for about one hour and it keeps its texture if reheated with 2-3 tablespoons of water the next day.
Yufkali Pilav ( Pilaf in Pastry) Recipe Ingredients 10 to 12 tablespoons unsalted butter 2 tablespoons chopped fresh dill 2 cups long-grain rice, rinsed well or soaked in water to cover for 30 minutes and drained 6 tablespoons dried currants (preferably) or black raisins, soaked in tepid water to cover for 30 minutes, drained 2 teaspoons salt 1/2 teaspoon freshly ground allspice berries 4 3/4 cups water 1/8 teaspoon ground cinnamon 1/4 cup pine nuts 1/2 teaspoon freshly ground cardamom seeds (from about 20 shelled cardamom pods) 1 small onion, finely chopped 1 teaspoon sugar 1 cup diced carrots Salt and freshly ground black pepper to taste 1 cup fresh or frozen peas 2 sheets yufka pastry (about 1 pound) or 3/4 pound (about 12 sheets) commercial phyllo pastry (usually 14 x 18-inch sheets) Directions 1. In a large, heavy saucepan or casserole with a tight-fitting lid, melt 3 tablespoons of the butter over medium-high heat, then cook the rice until well coated, 3 minutes, stirring. Add the salt and 4 cups of the water. Bring to a boil, reduce the heat to very low, cover, and cook until the liquid is absorbed, 12 to 15 minutes, without stirring or looking under the lid. Remove the lid, place a paper towel over the rice, and replace the lid. Let stand off the burner for 15 minutes. 2. Meanwhile, melt 1 tablespoon butter in a medium-size skillet over medium-high heat, then cook the pine nuts, stirring, until golden, about 3 minutes. Be careful not to burn them. Remove with a slotted ladle and set aside. 3. Melt 2 tablespoons butter in the same skillet and cook the onion until translucent, about 4 minutes, stirring a few times. Add the carrots, fresh peas (not the frozen ones), dill, currants or raisins, allspice, cinnamon, cardamom, sugar, and the remaining 3/4 cup water, season with salt and pepper, stir, reduce the heat to medium, and cook for 20 minutes. Add the frozen peas (if using) 4 minutes before the vegetables are done. Stir this vegetable mixture into the rice along with the reserved pine nuts. 4. Preheat the oven to 425 degrees F. Melt the remaining 4 to 6 tablespoons butter. Butter a round 12inch diameter baking pan and layer a sheet of yufka pastry (a round sheet about 16-inches in diameter) on the bottom, letting it hang over the edges. Brush heavily with melted butter. If using phyllo pastry you will need to overlap up to six sheets, brushing each layer with butter. Cover the pastry sheets with the rice mixture, spreading it evenly around the pan, and cover with another sheet of yufka pastry, tucking the sides under and brushing the top with butter. If using phyllo pastry, use six sheets and butter each layer. Bake until the top is light golden brown, about 15 to 20 minutes. Invert onto a flat baking sheet. Return to the baking pan and bake the other side until the top is light golden brown, another 15 to 20 minutes. Remove from the baking pan to a round serving platter and serve hot or warm. Makes 4 to 6 servings
Bulgur philaf with Mushrooms (Mantarli Bulgur Pilavi) Recipe Ingredients 2 cups bulgur wheat, medium grind 2 tablespoons olive oil 2 tablespoons butter 1 bunch green onions, chopped (about 6 to 8, with green) 1 cup mushrooms, chopped 4 cups chicken broth 1/2 teaspoon oregano salt and pepper, to taste Directions In large saucepan, bring chicken broth to a boil. Brown the bulgur in a large skillet in the oil and butter. Add the green onions and mushrooms and cook for another 1 or 2 minutes. Pour the bulgur and vegetable mixture into the pan of broth and add the oregano and a little salt and pepper. Meyhane Pilavi (Tavern Pilav) Recipe Ingredients 2 large Onions 450g/1lb Bulgur Wheat 350g/12oz Minced Lamb 1 teasp Black Pepper 2 tbsp Olive Oil 1/2 teasp Ground Allspice 4 Capsicum (Sweet Peppers), deseeded and sliced 1/2 teasp Ground Cinnamon 2 tbsp Tomatoes Puree 4 Tomatoes, chopped 960ml/32fl.oz. Boiling Water 2 teasp Salt Directions 1. Heat the oil in a large saucepan, add the onions and sautĂŠ over a medium heat for 5 minutes stirring. 2. Raise the heat, add the lamb and continue to fry, stirring from time to time until the meat is lightly browned and crumby. 3. Add the sliced peppers and sautĂŠ for 2 minutes. 4. Add the tomato paste and tomatoes, mix well then cover and simmer for 3-4 minutes. 5. Add the boiling water and salt, bring to the boil then stir in the bulgur, mixing well. Reduce the heat to low, cover and simmer for 15-20 minutes or until tender. 6. Drain the excess liquid then add the black pepper, allspice and cinnamon. Mix well then remove from the heat, cover and leave to stand for 10-15 minutes. Serve hot.
Zeytinyagli Patlicanli Pilav / Pilaf With Aubergines Recipe Ingredients 31/4 cups large round-graied rice 33/4 cup water 8 long thin aubergines 1 teaspoon allspice 7 medium onions 1 sprig dill 3/4 cup olive oil 1 sprig flesh mint 5 mild chili peppers To fry the aubergines: Sunflower oil 2 teaspoons salt 2 teaspoons sugar 2 tomatoes Directions Wash the aubergines and partially peel in alternate lengthwise strips. Cut off the stalks, cut into four lenghtwise and then into small cubes. Soak in salted water to remove any bitter juice. Pick over the rice for stones, place in a bowl, cover with hot water, and stir in 1 tablespoon salt. Stand for 10 minutes, then wash several times in cold water and drain. Remove the aubergines from the water, squeeze gently and dry with a cloth or kitchen paper. Sprikle a teaspoonful each of salt and sugar over and rub in well.Then fry in plenty of hot oil until golden brown. Drain on kitchen paper. Heat the olive oil in a medium sized saucepan and gently cook the chopped onions. Peel the tomatoes, remove the seeds and dice small, then add to the onions. Stir over the heat until the juice has evaporated. Add 33/4 cups of water, and 1 teaspoon each of salt, sugar and allspice. Bring to the boil and add the rice. Stir, cover and bring to the boil again over a high heat. Lower the heat and cook gently until the rice has absorbed the liquid. Finely chop the dill and mint and sprinkle over the rice. Lay the aubergines over the top. Cover and cook over a very low heat for 5 minutes. Remove from the heat and stand covered for 20 minutes. Stir the pilaf carefully, cover and stand for another few minutes. Place in a serving dish. This pilav should be eaten cold.
Chicken & Pilaf in Pastry Recipe Ingredients 1/2 cup (100gr) butter, melted 1.1/2 large yufka sheets or 6 sheets of phyllo pastry 2 cups (400gr) of cooked rice 3 medium size carrots, diced, boiled and salted 1 cup (100gr) cooked peas, drained and salted 1 cup (60gr) finely chopped dill 2 lbs (900gr) chicken, boiled and cut into very small pieces and salted Directions Butter a 12 inch (30cm) round oven proof dish, preferably having a non-stick surface. Line dish with one sheet of pastry hanging over the rim of the dish. Brush butter generously over the surface. Cut 2 pieces from the 1/2 yufka as big as the oven dish. Place one of them over the first layer. Brush the surface with butter, and save the other to put on top of the dish. If phyllo pastry is used, butter a 10x14 inch oven dish, arrange 4 sheets to line the dish. They have to be on top of each other in the dish and hanging over the sides of the dish. For the second and top layers use 2 more sheets. Arrange rice, carrots, peas, dill and chicken in layers in the pastry-lined dish. Cover top with the remaining pastry, brush with butter. Fold in overhanging first layer of pastry to cover and seal the rice and chicken mixture. Butter top. Bake in moderate oven until top and bottom are golden brown. Remove from oven. Put aside for 5 minutes. Turn it upside down onto a round serving plate. Cut the crust the way pies are cut.Serve hot as main course with salad.
Buhara pilavi (Buhara pilaf) Recipe Ingredients 2 cups rice 4-5 cups water 3 cups broth 5 tablespoons butter or margarine 250 gr. mutton 2 medium carrots 30 gr. almonds salt and pepper to taste Directions Put the rice in a bowl with 2 pinches of salt and add enough hot water to cover. Set aside till the water cools down. Drain the rice, wash away the salt and set aside. Dice the mutton, put into a saucepan with 4 or 5 cups of water and 1/2 tablespoon of salt and cook over low heat for about 2 hours; when the meat becomes tender, set it aside. Blanch the almonds. Put them into a saucepan with the butter and saute for 2 minutes. Add the rice and saute again for 10 minutes over moderate heat, stirring constantly. Grate the carrots and cook gently by boiling. Add the carrots, the meat, the 3 cups of broth, 2 pinches of pepper and 1/2 tablespoon salt. Cover and cook the rice over moderate heat. When the water is absorbed, let the rice simmer for half an hour on very low heat. Stir well and serve.
Cerkez Pilavi (Pilaf with Cilantro And Pine Nuts) Recipe Ingredients 1 tb Vegetable oil -parsley 1 c Chopped onion 2 tb Pine nuts; toasted 1/4 c Basmati rice Salt and freshly ground -black pepper; to taste 2 1/2 c Vegetable broth or water; -heated to boiling 1/3 c Chopped fresh cilantro or Directions 8 servings The word pilaf refers to a whole variety of dishes made primarily with rice and one or more additional ingredients. In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until dark golden, about 10 minutes. Add rice and stir to coat. Season with salt and pepper. Add boiling stock and stir well. Cover and cook until rice is tender and liquid absorbed, 18 to 20 minutes. Remove from heat and let stand for 5 minutes, covered.Fluff rice with a fork, transfer to serving dish. Sprinkle with chopped cilantro and pine nuts. Serve warm. Sultan Resat pilavi (Sultan Reshad pilaf) Recipe Ingredients 2 cups rice 5 tablespoons butter or margarine 3 cups water For the meatballs, 200 gr. ground meat, 1 and 1/2 tablespoons margarine, 2 medium tomatoes, 1 small onion, a slice of bread (not too fresh), pepper, 2 tablespoons water, salt. Directions Rice: Put the rice into a bowl and pour in enough hot water to cover the rice. Set aside till the water is cool, drain and wash the salt away. Melt the butter in a saucepan, add the rice and cook for 10 minutes over moderate heat. Heat the water and pour it into the saucepan with a pinch of salt. Cover and cook the rice over first high and then moderate heat until the water is absorbed. Lower heat and simmer the rice. Meatballs: Soak the bread in cold water and drain. Grate the onion. Make sure that the meat is ground very fine. Put the bread, onion and meat with some pepper and salt on a tray and knead for 5 minutes. Form nut-size balls of meat with moist hands. Heat the butter in a pan, add the meatballs and fry, shaking constantly till the meatballs turn golden. Pare the tomatoes, and dice. Put first the tomatoes and 5 minutes later the water into the pan and cook for 15-20 minutes. When the meatballs are ready, stir the simmering rice well and put it on a ound serving plate. Make a hole in the middle of the rice and put the meatballs with the sauce into this well and serve.
Istanbul Pilavi (Istanbul Pilaf) Recipe Ingredients 1/2 cup slivered almonds 3 cups vegetable stock 1 1/2 cup white rice, rinsed well and drained 1 cup soy chicken substitute 2 T chopped pistachios 3 T margarine A pinch of saffron threads 1 cup frozen baby peas, thawed Salt and pepper to taste Directions In a lidded saucepan, melt the margarine and saute the soy chicken for 4 minutes. Add rice and saute for 3 more minutes. Add stock, almonds, saffron, peas, salt and pepper. Bring to a boil, lower heat to a simmer and cook for 17 minutes. Remove from the heat; uncover to release the steam. Let rest for 10 minutes covered by a towel. After spooning into a serving bowl, sprinkle the top with pistachios.
Firinda Pilav (Rice Pie) Recipe Ingredients 2 c Fresh squeezed tomato juice 1 Egg yolk, beaten 1 c Lamb or beef broth 1/4 c butter Salt 1 c Long-grain rice 1 cn Green peas, drained (8.5 oz) 1 cn Sliced carrots, drained 1 pk Puff pastry sheets (17 oz) Directions Yield: 8 servings Combine tomato juice, broth, butter and salt in large saucepan. Bring to full boil. Add rice, cover and cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots. Line 9" pie plate or other flat dish with 1 pastry sheet. Trim and flute edges. Cut remaining dough into 1/2" strips and place in crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk. Bake at 350'F. 20 minutes.
Saray Makarnasi (Royal Macaroni) Recipe Ingredients 1/2 kilo thick macaroni 1 kilo lamb 2 onions 3 tomatoes 4 tablespoons margarine 1/4 cup kasar or Gruyere cheese Directions Cut the meat into cubes and fry with two spoonfuls of margarine. Then add chopped onions and fry for another 5 minutes. Add chopped tomatoes in mixture and cook 5 minutes more. Add a cup of hot water and simmer until the meat is tender and the sauce is thick. Cook the macaroni in boiling salted water 10 to 15 minutes. Drain. Melt 2 tablespoons of margarine, add macaroni and mix well. Keep on low heat until it absorbs margarine. Place macaroni on one side of plate, meat sauce on the other side, sprinkle with grated cheese and eat at once. Nohutlu Pirinc Pilavi (Rice Pilaf With Chickpeas) Recipe Ingredients 1 1/2 cups basmati rice 1/2 teaspoon salt Oil spray 1/4 teaspoon cumin 3 large onions, chopped 3 cups vegetable stock or water 1 cup cooked chickpeas or canned chickpeas, rinsed and drained 1/2 cup finely chopped parsley 2 Tablespoons chopped dill Salt and pepper to taste Directions Rinse the rice in water until the water runs clear. Soak the rice in hot water for approximately half an hour and drain. After the rice has soaked for about 20 minutes, spray a heavy pot or large skillet with an oil spray and saute the onions until soft and caramelized, adding small amounts of water if necessary to prevent sticking. Add the rice, salt, and cumin to the pan and cook, stirring occasionally, for an additional 3 minutes. Add the stock or water and bring to a boil. Reduce heat to a simmer, add the chickpeas, cover the pan, and cook until the stock has been absorbed (about 25 minutes). Remove from heat, add parsley and dill, and salt and pepper to taste. Cover and let stand for 5 minutes before serving.
Havuclu Pilav - Carrot Pilav Recipe Ingredients 1 cup rice 1 medium onion finely chopped 1 1/2 cups boiling water 1/2 cup finely grated carrots 2 tablespoons butter or margarine 1 teaspoon salt 2 teaspoons paprika (optional) Directions Melt butter and cook onions and carrots together until onions are transparent then add salt and water and cover. Cook over medium heat for 10 minutes and over very low heat for another 10 minutes. Turn off heat and place a two-fold paper towel between lid and pot and let it rest for 15 minutes before serving. Always gently mix rice with a fork before spooning it into the serving dish. (Corn oil might be substituted for butter or margarine)
Patlicanli Makarna (Spaghetti with Eggplant) Recipe Ingredients 4 sm Japanese eggplants (or regular eggplant) Chopped or canned Salt 2 Sprigs thyme 2 Sweet red peppers Handful of chopped 2 Poblano chilies Flat-leaf parsley Olive Oil Splash of wine vinegar 1 md Red onion, finely chopped 1 lb Spaghetti 3 cl Garlic , minced 2 Ripe tomatoes, peeled and Directions Cut the eggplant in 1/4-inch thick round slices, sprinkle with salt and let stand 40 minutes. Roast, seed, peel and cut the peppers and chilies into 1/4-inch-wide strips. Rinse the eggplant, squeeze dry and fry in olive oil until brown on all sides. Discard oil. Heat 2 to 3 Tbsp. olive oil in a large pan and cook onion and garlic until soft. Stir in the tomatoes and thyme sprigs and cook until they become soft and form a sauce. Stir in the peppers and eggplant, cover and simmer briefly to make sure that the vegetables are soft. Stir in parsley, season with salt and add a splash of vinegar to taste. Remove from heat, remove thyme sprigs and keep warm. Cook the pasta, drain thoroughly, toss with the sauce in the pan and serve hot.
Etli Pilav (Pilaf With Lamb Meat) Recipe Ingredients Boneless lamb shoulder or leg 360 gr Onion 2 medium size Margarine 6 tablespoon Tomatoes 2 small size Su (sicak) 3 1/2 cup Salt 2 1/2 teaspoon Black Pepper 1 teaspoon Rice 2 cup Directions Cut meat into 2-2 1/2 cm (1 inch) cubes. Combine with finely chopped onions. Saute in margarine for a few minutes. Cover and braise for 40 minutes in a covered saucepan. Add minced tomatoes, hot water, salt and black pepper; stir well. Cover and simmer until meat is tender. Stir in rice; mix well. Cover and simmer for 15-20 minutes or until rice is tender; drain. Remove from heat. Let stand covered for 20 minutes before serving. Serve hot. This served with cacik or vegetable salad as a main dish.
Kuskus (The Couscous) Recipe Ingredients 500 gr. Kuskus 10 glasses Of Water 2 tablespoons Margarine Meat: 500 Gr. Mutton, 2 1/2 tablespoons Margarine, 3 large Onions, 2 Large Tomatoes Or 1/2 Tablespoon Unsalted Tomato Paste, 2 1/2 glasses Of Water Or Broth Of Meat, Salt, Black Pepper Dressing: 2 tablespoons Margarine Directions Put the chopped meat into a saucepan with the margarine and sautĂŠ, occasionally stirring until the meat changes color. Add the chopped onions and continue cooking in the same way until the onions turn golden. Chop tomatoes. Add the tomatoes, 1/3 tablespoon salt and 1/5 tablespoon black pepper to the saucepan. 5 minutes later add 1 1/2 glasses of warm water cover and cook for about 2 hours over moderate to low heat until the meat is thoroughly cooked. The Couscous: About 90 minutes after you start cooking the meat, put 10 glasses of water and 2 tablespoons of salt into a saucepan and bring to boil. Add the couscous and boil for 6 minutes. Strain and rinse the couscous. While the couscous is being strained, add 1 glass of warm water or broth to the meat and bring to boil. Add the couscous to the meat and cook first over moderate then over low heat for 15-20 minutes. The Dressing: Heat the margarine and pour it over the meat and couscous. Simmer for 15 minutes on very low heat, stir and serve.
Shrimp Pilaf - Karidesli Pilav Recipe Ingredients 4 tablespoons olive oil 8 ounces cooked peeled shrimp, thawed if frozen 1 onion, finely chopped 3 tablespoons currants 2 large red bell peppers, seeded and finely chopped sea salt 2 cloves garlic, finely chopped ground black pepper 1 1/2 cups brown rice, raw (12oz) 2 lemons, juice of 1 teaspoon ground allspice 1/2 cup fresh parsley, finely chopped 1 teaspoon ground cumin salad greens, to serve with 2 teaspoons dried mint or dried basil Directions Heat the oil in a large nonstick fry pan. Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned. Add the rice, spices and mint or basil. Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice. Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it. Add the shrimp, currants and a little salt and pepper to taste. Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley. Serve pilaf warm or cold with salad greens.
Hunkar Begendi (roasted eggplant puree with meat) Recipe Ingredients 3 md Sized eggplant (batinjaan) 6 tb Flour 4 tb Butter 1 tb Lemon juice Recipe Info Category: Vegetables Rating: 2 Print Recipe Directions Grated cheese Salt and pepper In Turkey this unusual eggplant dish is called Sultan's Pleasure for reasons which are obvious as soon as one samples it. Particularly delicious with chicken. Grilling the eggplants gives the vegetables an agreeable smoky flavor. Grill eggplants whole without peeling them by holding over a flame and turning slowly or prick skin in several places and set in hot oven. When the skin begins to break and the inside pulp feels soft slip off the skin and scoop the pulp into a saucepan. Mix lemon juice with pulp and simmer until very soft stirring often (10-15 minutes). Meanwhile melt butter add flour to it and allow flour to brown. Beat the butter and flour mixture into the eggplant. Slowly add several tablespoons of hot milk and continue beating until mixture resembles mashed potatoes. Lastly add several tablespoons of grated Parmesan or Cheddar cheese and cook several minutes more. Serve immediately.
Patlican Musakka (eggplant stew) Ingredients 4 small eggplants 2 fresh ripe tomatoes, skinned and chopped olive oil, for shallow frying 8 oz ground lamb or beef 1 Tbsp margarine chopped fresh parsley, to garnish Recipe Info Category: Vegetables Rating: 4 Print Recipe Directions 1 Wash the eggplants, peel the skins horizontally in stripes, then slice in circles. Fry the eggplants in a little oil until they change color. Place in an ovenproof dish. 2 Preheat a 375 F oven. Heat the margarine in a saucepan, and add the onions, tomatoes, and ground meat. Cover and cook for 10 minutes over medium heat. 3 Pour the meat mixture over the eggplants. Add enough water to cover then cook in the oven for 40 minutes. Serve with chopped parsley scattered over.
Kabak Musakka (Zucchini Musakka) Recipe Ingredients 2 1/2 lbs. zucchini, cut in 1 1/2 inch rounds or cubes 1 tsp. dill weed 5 Tbls. butter or margarine moistened parchment paper to cover 3 onions, chopped 1/4 lbs. ground meat 3 tomatoes, peeled and chopped or 1 Tbls. tomato paste 2 cups water or broth 1 tsp. salt 1 tsp. mint Directions Melt the butter or margarine in a heavy pan, over medium heat and saute the onions for about 5 minutes. Add the ground meat and brown. Stir in the chopped tomatoes and cook for another 5-10 minutes. Add the cubed zucchini and mix gently. Lower the heat and cover. Cook for about 5 minutes more or until zucchini changes color. Add the water or broth, 1 tsp. salt, 1 tsp. mint and stir. Cover mixture with the moistened parchment paper, cover pan and simmer for about 45 minutes, until zucchini is cooked. Sprinkle with dill weed before serving. Patates Musakka (Potato Musakka) Recipe Ingredients 1 and 1/4 kilos medium potatoes salt 1 glass oil 2 finely chopped onions 2 large green peppers 250 grams ground meat 3 glasses water 3 soup spoons butter 4 tomatoes Recipe Info Category: Vegetables Rating: 5 Print Recipe Directions 4 Servings Peel and halve the potatoes. Wash them, then fry them in oil for 10 minutes. In a small saucepan, melt the butter and brown the onions for 3 minutes. Add the ground meat and partially cook it for 3 minutes, stirring constantly. Then add the salt and water and boil. Place the potatoes without the oil in a saucepan. Pour the meat preparation over the potatoes. Add the sliced green peppers and chopped tomatoes. Cover and cook 45 minutes on a low heat.
Imam Bayildi (Braised Eggplant With Tomatoes) Ingredients Eggplant; (about 1 lb. ea.) 4 tb Salt 2 ts Salt 6 md Onion; peeled, sliced 1/8 5 md Tomato; fresh, ripe, peeled, 1/2 c Olive oil 6 lg Garlic cloves; peeled 2 tb Parsley; finely chopped Directions With a sharp knife, cut off the stem and peel each eggplant lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel intact. Slicing between the strips, cut each one in half. Cut side up, make three or four 4 inch long lengthwise slashes through the thickest part of each half, spacing the slashes about 1 inch apart. Sprinkle the eggplants with 1 tablespoon of the salt and arrange them in two or three layers in a large flat bowl or pan. Pour in enough cold water to cover them by 1 inch, weight with a heavy casserole, and let the eggplants rest at room temperature for at least 30 minutes. Meanwhile, drop the onion rings into a large colander set in a deep plate. Sprinkle the onions with 3 tablespoons of the salt, turning them about with a spoon to coat them evenly. Let stand at room temperature for at least 30 minutes, then rinse the onions under warm running water and squeeze them gently but completely dry. Place them in a bowl, add the tomatoes and the remaining 2 teaspoons of salt and toss together thoroughly. Pour 2 tablespoons of the oil into a heavy casserole large enough to hold the eggplants in one layer. Drain the eggplants, rinse them under cold water and pat dry with paper towels. Arrange the eggplants cut side up in the casserole. Force as much of the onion-tomato mixture as possible into the slashes and spread the rest on top. Place a garlic clove on each eggplant half, and sprinkle them with the remaining 6 tablespoons of oil. Pour in the cup of water and bring to a boil over high heat. Reduce the heat to low and simmer covered for 1 hour and 15 minutes, or until the eggplants are tender. Cool in the casserole to room temperature. To serve, arrange the eggplants n a large platter or individual serving plates, spoon the cooking juices around them and sprinkle with parsley.
Turlu (Vegetable Casserole) Ingredients 2 potatoes, peeled 6 sherry tomatoes 1 eggplant 1 leek 1 zucchini 1/4 stick butter 1 onion, chopped 2-1/2 cups beef stock or water salt and ground black pepper warmed bread rolls, to serve 1 red or green bell pepper, seeded 1 carrot, peeled 8 oz chuck beef 1 tsp dried oregano Directions 1Chop the potatoes, tomatoes, carrot, eggplant, leek, bell pepper, and zucchini. 2 Heat the butter in a large saucepan. Add the meat and onion, and cook for 10 minutes. 3 Add the prepared vegetables, the stock, and the oregano. Cover and cook over medium heat for 30 minutes. When cooked, season to taste then serve with warmed bread rolls.
Etli Bezelye (Diced Meat and Peas) Recipe Ingredients A large onion, diced steakmeat, green peas (petis pois i think the french call them), roughly three large peeled and chopped tomatoes with their juices, some salt, oh and use sunflower. Directions Dice the onions and fry them in a medium sized pot until they turn pinkish. Then add the diced steak meat into the pot (about a pounds worth) and leave to cook with the lid of the pot on (stiring occasionally) until it's half way cooked. Then add the green peas until the pot is nearly ful and leave to cook with the lid of the pot on until it's also half way cooked. Then add the peeled and chopped tomatoes in their juice in to the pot along with some salt. Leave to cook, stiring occasionally, with the lid on until it's cooked to your taste. (I prefer to leave it on a low heat until the peas get slightly mushy). Fry the onions, cook the meat and peas with the heat on medium, once you add the tomatoes turn the heat up for roughly 5 minutes, then leave to simer on a low heat.
Etli Taze Fasulye - Green Beans With Minced Meat Ingredients 1 kg green beans 250 gm cubed lamb 1 1/2 tblsp butter 2 onions 2 tomatoes or 1 tblsp tomato paste 1/2 green pepper salt Recipe Info Category: Vegetables Rating: 4
Directions Finely chop the onion and brown in a saucepan with the cubed meat and butter. Add the peeled and chopped tomato or tomato paste. Add 3 cups of hot water and simmer until the meat is tender. Meanwhile string and slice the green beans. When the meat is tender add the beans, stir, and cook for 10 minutes on a medium heat. Add 2 cups of water and simmer until the beans are tender. Add salt to taste when the beans are nearly cooked. Serve with rice pilaf.
Zeytinyagli Pirasa (Leeks and Carrots) Ingredients 1 k. leeks salt 2 onion 1-2 garlic cloves (optional) 2 carrots 2-3 T. long grain rice 100 ml. olive oil 1 t. sugar 2 T. lemon juice Directions Cut off the tough green leaves, wash thoroughly and cut into sections about 4 finger' width long. Peel carrot and slice thinly. Set aside. Chop the onions and sautĂŠ in the oil until glassy. Add the garlic if using and the carrots. SautĂŠ gently for another 10 minutes, stirring occasionally. Add the rest of the ingredients plus about 150 ml. water and the leeks. Stir, cover and gently simmer for about 20 to 25 minutes. This will depend on the leeks so do check for doneness. Allow to cool and garnish with lemon slices.
Patlican Karniyarik (Eggplant Stuffed with Lamb) Ingredients 6 medium sized eggplants 2 onions, finely chopped 3 tomatoes, peeled and chopped 250 grams minced meat 3 tablespoons oil 250 grams chopped parsley 2 green peppers, sliced salt, pepper Recipe Info Category: Vegetables Rating: 4 Directions 1. Remove tops of eggplants. Make a deep lengthwise incision in each eggplant. 2. Soak them in salted water for about 45 minutes. 3. Drain and pat dry with paper towel. Fry eggplants lightly in oil, turning constantly. Remove from pan and set aside. 4. Brown onions, minced meat and peppers lightly. Add tomatoes and continue to saute for several minutes. 5. Remove from heat and add salt and pepper to taste. 6. Place eggplants in deep baking dish, cut sides facing up. Fill each eggplant with the mince mixture. Top each eggplant with a slice of tomato and green pepper. 7. Add a small amount of water to dish, cover and cook for 25-30 minutes or until tender, in oven or on stove top.
Yogurtlu Patlican (Fried Eggplant with a Yogurt Sauce) Ingredients 1 (3/4-pound) eggplant 1 t. salt 1 T. lemon juice Olive oil for shallow frying Yogurt prepared as in the recipe for Yogurt with Garlic Recipe Info Category: Vegetables Rating:
Directions Peel the eggplant and cut it into 1/2-inch-thick slices. Lay the slices out flat on a board. Sprinkle with 1/2 teaspoon salt and 1-1/2 teaspoons lemon juice. Rub this in. Turn the slices over and repeat with another 1/2 teaspoon salt and the remaining lemon juice. Put the salted slices in a bowl and leave for 30 minutes. Heat 1/4 inch olive oil in an 8- to 10-inch skillet over a medium flame. When hot, put in as many slices as the skillet will hold in a single layer. Fry about 2 to 3 minutes on each side or until eggplant turns a rich reddish-brown. Remove with a slotted spoon and arrange on a serving plate. Do all the slices this way. Serve the yogurt as a sauce.
Kizarmis Patlican (Fried Eggplant With Green) Ingredients 2 tb Olive oil 1 1/2 c Olive oil 4 md Tomato; peeled, seeded and ;coarsely chopped 2 lg Garlic cloves; peeled and;thinly sliced 1 ts Salt 1/4 c Salt 1 Eggplant; (about 1 lb.) 2 md Green peppers; seeded; deribbed and cut lengthwise; into quarters Directions In a heavy 8 to 10 inch skillet, heat 2 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the tomatoes, garlic and 1 teaspoon of the salt. Mashing and stirring frequently, cook the tomatoes briskly until almost all their liquid evaporates and they become a thick, somewhat smooth puree. Set aside off the heat. With a large, sharp knife, peel the eggplant and cut off the stem end. Cut the eggplant lengthwise into inch thick slices. Then one at a time lay each slice flat and cut lengthwise strips at inch intervals starting at the wide end and cutting to within about 2 inches of the narrow end. the slices should now look like fans. Combine 1 quart of water and the remaining 1/4 cup of salt in a shallow bowl or baking dish, and add the eggplant sections. Turn them about to coat them evenly with the brine, and let them soak at room temperature for about 10 minutes to rid them of any bitterness. In a heavy 12 inch skillet, heat the remaining 1 cups of oil over high heat until a light haze forms above it. Pat the eggplant completely dry with paper towels. Regulating the heat so the eggplant colors evenly without burning, fry it 3 or 4 slices at a time for about 5 minutes on each side, or until it is lightly browned and shows no resistance when pierced with the tines of a fork. Transfer the eggplant to paper towels and fry the remaining slices. Add the green peppers, skin side up, to the oil remaining in the skillet, adding more oil if necessary. Cook the peppers over moderate heat for about 10 minutes, turning them over with tongs. When they are soft but still somewhat firm to the touch, drain them on paper towels. Peel off the skins with a small, sharp knife. Mound the eggplant slices in the center of a serving platter and pour the tomato sauce over them. Fold the peppers in half lengthwise and arrange them attractively around the eggplant. Serve at room temperature.
Etli Pirasa - Leeks With Meat Ingredients 1 and 1/2 kilos leeks 1/2 soup spoon salt 2 finely chopped onions 250 grams lamb in small pieces 3 glasses of meat broth (or water) 3 soup spoons butter
Directions Remove the roots and very dark green part of the leeks. Cut them in 5 cm. lengths. Wash and drain them. Melt half the butter in a saucepan and add the leeks. Add a glass of broth and cook for 20 minutes on a very low heat. Put aside. In another saucepan, partially cook the meat in the rest of the butter, then add the chopped onions and cook for 2 minutes stirring constantly. Add salt, the rest of the broth and cook for 30 minutes. At the end of 30 minutes, add the leeks and stir. Cover and cook for 40 minutes more.
Barbunya Pilaki (Dry beans in olive oil & tomato sauce) Ingredients Cranberry or pinto beans 2 cup Salt 2 teaspoon Water 6 cup Olive Oil 8 tablespoon Onion 2 medium size Sugar 1 teaspoon Garlic 6 clove lemon 1 medium size Carrot 2 large size Potatoe 1 large size Tomatoe paste 1 tablespoon Parsley 3-4 sprigs Directions Sook beans overnight with 2 cups of water. Cook with 2 cups of water in a pressure saucepan for 25 minutes; drain. Set aside. Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans, pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool. Place in a serving plate. Garnish with parsley. Serve cold with lemon wedges.
Patatesli Mihlama (Mihlama with Potato) Recipe Ingredients Potatoes 8 medium size Onions 2medium size Oil 1/3 cup Salt 2 teaspoons Black peppers 1/2 teaspoon Thyme 1 teaspoon Eggs 6 medium size Red pepper 1/4 teaspoon Recipe Info Category: Vegetables Rating: 0
Directions Cook potatoes until tender. Peel and grate. Set aside. Brown finely chopped onion in oil over low hear for 5 minutes stirring occasionally. Add grated potatoes mixing well. Season with salt, pepper and thyme. Spread into a greased baking dish. Make 6 egg-size holes. Break eggs into a saucer onee at a time. Slip into holes opened in potato mixture. Season with red pepper. Cover and bake in a moderate oven for 10 minutes. Remove lid and bake for 5 minutes more or until whites are set. Serve hot.
Sarimsakli Havuc Sote (Grated Carrot Saute with Garlic Yogurt) Ingredients 6 carrots half cup of olive oil half cup of yogurt two garlic cloves half teaspoon of salt Recipe Info Category: Vegetables Rating: 0 Directions 1. Mash the garlic cloves, mix thoroughly with the yogurt. 2. Grate the carrots, sautĂŠ them in olive oil. 3. Add the salt and garlic yogurt to the sautĂŠed carrots, mix thoroughly and serve cold. Garnished with minced parsley on top. Serves four
Karnabahar Musakka (Cauliflower Mousaka) Ingredients 1 large size cauliflower 1 medium size onion 1 1/2 cup minced meat 3 tablespoon margarine 2 tablespoon tomatoe paste 2 teaspoon salt 1/4 teaspoon black pepper 1 cup hot water
Directions Brown ground meat and chopped onion in margarine for 8-10 minutes or until meal is crumbly; drain. Add tomato paste, warm water, salt and pepper; stir. Bring to boil. Reduce heat, cover and simmer for 23 minutes. Separate cauliflower into flower sets. Layer in a casserole or a covered shallow pan. Spread meat mixture over. Cover and simmer for 30 minutes or until cauliflower flowerets are tender (or bake in a moderate oven). Serve hot.
Enginar Oturtma (Garnished Artichoke Hearts) Ingredients 1 soup spoon butter 1/2 soup spoon flour 1/2 soup spoon salt 2 lemons 3 glasses meat broth 6 artichokes For the Garnish: 1 glass water, 1 soup spoon butter, 1/2 soup spoon salt, 2 finely chopped onions, 3 chopped tomatoes and 3 small tomatoes, 3 00 grams ground lamb Directions Peel the artichokes as described in the recipe, "Artichokes in Olive Oil." Be sure to immediately rub the artichoke heart with lemon as soon as it is peeled to prevent it from turning black. In a saucepan, partially cook the meat in butter. Add flour, stir, and remove from heat. Place the artichoke hearts side by side over the meat. Add the juice of one lemon, salt and water, and the small onions. Cover. Boil, then simmer for 1 to 1 and 1/4 hours. Serve this dish sprinkled with chopped dill. Place the artichoke hearts on a buttered oven dish or casserole, bottom down, and add the liquid remaining from the artichoke saucepan. The liquid should fill the dish to the height of 1 cm. Put a portion of the prepared meat into the hollow of each artichoke. Then on each, place half of a small tomato. Cover and heat on the stove or in the oven for 15 minutes.
Zeytinyagli Enginar "Artichokes in Olive Oil" Ingredients 1 carrot and 2 medium potatoes dill 1 coffee spoon salt, 1/2 coffee spoon sugar 2 and 1/2 coffee cups olive oil 2 lemons 2 soup spoons canned green peas 20 very small onions or scallions (shallots) 5 glasses of water 6 artichokes Directions To peel the artichokes: Have 2 lemons cut in half. The artichokes must be cut so as to leave only the heart and some of the stem. To do this, first tear out the leaves by pulling them opposite to the direction in which they grow.Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black. Remove the stem from its hard base. Trim around the heart with a knife, scraping to the bottom of the heart, not forgetting to rub immediately with lemon. Let the artichokes sit in water with lemon juice before being used. Peel the potatoes and carrot and cut into small pieces. Peel the small onions. Place the artichokes side by side in a saucepan. In a separate bowl, mix the flour, salt, sugar and water and pour this over the artichokes. Boil and cook on a low heat for 1 and a quarter hours. Let cool. Place the artichokes and their garnishings on a serving dish, and add the 2 spoons of peas. Sprinkle with chopped dill.
Zeytinyagli Ic Baklali Enginar (Artichokes with Broad Beans) Ingredients 10 artichokes Broad beans 8 cups water To rub the artichokes: 1 lemon, salt 3 medium onions To soak the artichokes: 8 cuos water, Juice of 1 lemon, 2 tablespoons flour 1/4 cup lemon juice 3/4 cup olive oil 2 teaspoons salt 6 teaspoons sugar 7 teaspoons flour Directions Pull off the outer leaves of the artichokes. Cut off the stalks and pare. With a small sharp khife slice away the purple choke horizontally. Pare away the leaves and hard sections until the white heart is left. Remove any fine hairs left from the choke with a spoon. Rub the atichoke hearts with lemon juice mixed with a little salt so that they do not discolour. Toss the prepared artichokes into the water mixed with lemon juice and flour. Put 8 cups of water into a large soucepan, add the artichokes, pared stalks, peeled whole onions and other ingredients (mix the flour with a little water first to prevent it going lumpy). Cover with a round sheet of greaseproof paper (pushing it down inside the saucepan), and weight down with a plate. Cover and bring to the boil over a high heat, then cook over a gentle heat for about 45 minutes. Remove from the heat and set aside to cool without removing the soucepan lid. When cool place the artichokes on a serving dish and fill the centres with the broad beans cooked. Pour the juice in which the artichokes cooked over, and decorate with springs of dill. Red Pepper Paste (Biber Salcasi) Ingredients 5 Pounds Sweet Red Peppers 2 Medium Red Jalapenos 2 Tablespoons Salt Directions Remove seeds and chop peppers. Place in food processor until you form a paste. Transfer to a saucepan and simmer for 15 minutes. Mix in salt and place in mason jars with a film of olive oil covering it.
Sarmisakli Mantar (Spicy Garlic Mushrooms) Ingredients 8 oz. mushrooms, cleaned and left whole 4 cloves garlic, finely chopped 2 tablespoons olive oil and a little butter 1 teaspoon allspice berries, crushed 1 teaspoon coriander seeds, crushed pinch of grated nutmeg salt and freshly ground black pepper resh chopped oregano, marjoram, mint, basil, or parsley Directions Put the mushrooms into a saucepan with the garlic, spices, olive oil, and butter. Cook covered over high heat for about 10 minutes, shaking the pan occasionally, allowing the liquid to froth up. Once the mushrooms begin to caramelize, remove the lid and cook for another 4-5 minutes, until some of the liquid has evaporated. Season to taste. Spoon the mushrooms into a bowl and toss in a blend of fresh herbs. Serve hot or cold with lemon wedges. Zeytinyagli Kereviz (Celery Roots With Olive Oil) Ingredients 4 small celery 1 cup hot water 2 medium carrots 3-4 sprigs parsley 2 medium onions 2 medium potatoes 2 teaspoons salt 2 teaspoons sugar 8 tablespoons Olive oil 2 tablespoons lemon juice Directions Remove tops of celery roots; pare. Scoop out in center with a small knife or a peeler, making a hole. Insert pared (or scraped) carrots through holes, to fit firmly. Slice celery roots into 1 cm (1/2 inch) thick slices. Sprinkle with lemon juice to prevent darkening. Place in a shallow saucepan. Cut onions into half. Slice into 1-2 mm thick slices. Cut potatoes into 2 1/2 cm (1 inch) cubes. Arrange onions and potatoes around celery roots. Sprinkle with rest of lemon juice, salt, and sugar. Add olive oil and hot water. Cover and simmer for 40-45 minutes or until tender; cool. Gamish with parsley before serving. Terbiyeli Kereviz (Poached Celery Root With Lemon) Recipe
Terbiyeli Kereviz (Poached Celery Root With Lemon) Ingredients 2 1/2 Lb Celery root, (celeriac) 1 Egg, lightly beaten 1 Tsp Salt 1 Tbl Parsley, finely chopped, 1 Bunch Parsley, prefer flat leaf 1/4 Cup Lemon juice, fresh 2 Tsp Lemon juice, fresh 1 Tsp Salt 2 Cup Water 1 Tsp Flour, dissolved in 1 tbs., of cold water Directions With a small, sharp knife, peel the celery roots and cut them crosswise into inch wide slices. Drop the slices into a heavy 3 to 4 quart saucepan and add the bunch of parsley, 1/4 cup of lemon juice, salt and water. Bring to a boil over high heat, then reduce the heat to low. Simmer covered for about 20 minutes, or until the celery root is tender but still slightly resistant to the point of a small, sharp knife. Remove and discard the bunch of parsley. With a slotted spoon, transfer the celery root to a heated serving bowl, and cover with foil to keep it warm. With a whisk or a large spoon, stir the flour and water mixture into the liquid remaining in the pan. Still stirring, cook briskly over high heat until the liquid comes to a boil, and thickens lightly. combine the beaten egg with the remaining 2 teaspoons of lemon juice in a small bowl. Beat in about 1/4 cup of the simmering sauce and pour it into the saucepan, stirring constantly. Simmer for a moment and taste for seasoning. Pour the sauce over the celery root, sprinkle with chopped parsley and serve at once. Okra - Bamya Ingredients ½ kg okra 1 medium sized onion 2 tomatoes (cut into cubes) ½ lemon 2 tablespoon olive oil or 50 gr butter salt and 1 hot green pepper (for those who enjoy hot food) Recipe Info Category: Vegetables Rating: 4
Directions Wash the okra well and remove the hat-like piece at the top in a conical shape with a sharp knife. If you cut too deep, the okra will become watery. Sauté the onion and one tomato in oil. Add the okra, the second tomato, salt and the juice of ½ lemon and the green pepper (optional), and cook for 20 minutes over medium heat.
Etli Patates Yemegi ( Potatoes with Meat) Ingredients 2 onions, chopped 6 red peppers or 3 green bell peppers, seeded and sliced 2 tablespoons butter 1 teaspoon paprika 1 lb (450 g) lamb or beef cubes or minced meat 8 large potatoes, peeled, diced ½ cup (100 ml) salad oil 4 tomatoes, skinned, seeded, sliced 3 cups (750 ml) hot water Salt and pepper to taste Directions Sauté onions in butter. Add meat and sauté for 15 minutes. Cover and cook over low heat until the meat releases its moisture and reabsorbs it. Fry potatoes lightly in salad oil. Set aside. Place meat mixture, tomatoes, water, salad and pepper in a big saucepan. Cover and simmer. Add potatoes and peppers. Simmer until the meat and potatoes are tender and there is thick gravy. Sprinkle with paprika. Serve as a main course with salad. Sebze Güvec (Vegetable Casserole) Ingredients 2 Large Eggplants,2 Garlic Cloves -- Crushed 4 Small Zucchini,1/4 Cup Chopped Parsley 3 Small Sweet Green Peppers,Freshly Ground Black Pepper 250 Grams Okra – Optional,1/2 Cup Water 250 Grams Green Beans,Salt,4 Small Ripe Tomatoes -- Peeled 1/2 Cup Olive Oil,3 Small Onions – Sliced Directions Remove stem from eggplant, wash well ,then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain. String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley.Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with remaining tomatoes. Sprinkle with parsley, salt and pepper and add water and drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole . Often this is served as a light meal on its own; bread and (feta) cheese are then served with it.
Tavada Kiymali Ispanak - (Spinach With Minced Beef) Ingredients 1 teaspoon of salt A pinch of ground paprika (hot) 1 tablespoon of olive oil 1 onion Â˝ teaspoon of pepper 1 kilo fresh spinach 4 eggs 3 tablespoons of margarine 200 grams of minced beef
Directions Prepare the spinach, wash it and boil it briefly in a little water. Drain the spinach and put aside. Put the margarine, the olive oil, the finely cut onions and the minced beef in a pan and cook everything for five minutes while stirring. Add the pepper, salt and ground paprika. Beat the eggs in a bowl, mix them with the spinach and add this to the mince mixture. Keep stirring everything until cooked through. Pirincli Ispanak (Spinach with Rice) Ingredients 2 lbs (900 gr) spinach 2tablespoons butter 2 onions, chopped 1/4 cup (50 gr) rice salt to taste 2 cups (500 ml.) boiling water
Directions Cut off the stems of spinach (may be used for another dish ) wash and chop. Melt butter, saute onions lightly, add rice, salt and 1 cup of water. Cook on low heat until rice and onionsare cooked. Place spinach in a saucepan,pour onion and rice mixture on top. Add remaining 1 cup boiling water. Cook covered on high heat until spinach turns bright green. Serve hot as an enteree or as a side dish with meat
Celery Casserole (Etli Kereviz) Ingredients 1 Tbsp butter chopped fresh parsley, to garnish 1 small celery root, peeled and cut into chunks juice of 1 lemon 1 onion, chopped fine 1 carrot, peeled and chopped salt and ground black pepper 1 lb stewing lamb, cubed 1 Tbsp tomato paste
Directions 1 Melt the butter in a casserole and lightly brown the onion. Add the lamb, cover, and cook until the juices are absorbed, about 3 minutes. 2 Add the celery root, carrot, tomato paste, and lemon juice, along with 1-1/4 cups water. Stir thoroughly and season. 3 Cook over medium heat for 25 minutes, or until the celery root is soft but firm. Serve with chopped fresh parsley scattered over. Pazi Kavurmasi (Chard Mousakka) Ingredients 1 kg. chard leaves 250 gr. ground meat 2 onions 1 1/2 tablespoons margarine 1 glass meat broth salt black pepper
Directions Wash the chard leaves, drain them and put into a pan filled with hot water, add some salt and boil gently. After the color of the leaves changes,drain and pour fresh cold water over the leaves. Drain once again and leave aside. Place the margarine and grated onions into a pan and saute until the color of the onions changes. Add the ground meat and continue to saute while stirring. Spread 2 spoons of the onions and margarine over the bottom of the pan, and place some of the chard leaves on top, spread only half of the remaining onions and margarine over the leaves, cover again with the rest of the leaves and spread the remaining half of the onions and margarine over the leaves. Sprinkle salt and black pepper, then pour the meat broth over and cook on stove at moderate heat. After the chards are cooked and there is almost no water left in the pan, put on a plate and serve.
Kizartma (Fried Vegetables) Ingredients olive oil, for shallow frying 1 large potato, peeled and sliced 2 green or red bell peppers, pricked 1 zucchini, sliced flour, for coating 1 Tbsp chopped parsley 1 garlic clove, crushed 1 eggplant, peeled and sliced into rings 2 mild chiles, pricked 3 fresh ripe tomatoes, chopped plain yogurt, to serve
Directions 1 Heat the oil in a skillet or wok and fry the eggplant, turning once to make sure both sides are the same color. Line a dish with paper towels to absorb the excess oil. Place the eggplant slices in the dish as they are cooked. Then fry the potatoes in the same way and add to the lined dish. 2 Fry the whole bell peppers and chiles, covering the pan with a lid to prevent hot oil spitting. 3 Dip the zucchini in a little flour, shake off the excess, and fry until nicely browned. Now transfer all the vegetables to a serving dish. 4 Heat a little oil in a separate skillet and add the chopped tomatoes and garlic. Fry for a few minutes. Pour this sauce over the vegetables and serve with plain yogurt. Garnish with chopped parsley.
Biber Yemegi - Pepper Dish Ingredients 3 fresh red ad 3 green peppers 5 tomatoes 1 large onion 1/2 cup oil 1 clove of garlic 250 gr. yogurt salt to taste Directions Remove the seeds from the peppers and tomatoes and chop finely. Fry the chopped onion in the oil until golden, then add peppers, cook for 15 minutes. Then add tomatoes, garlic and salt, cook for 15 minutes more. Serve cold with yogurt.
Mucver - Courgette Pancakes Ingredients Courgette 3 medium size Baking soda ¼ teaspoon Onion 2 medium size Olive oil (absorbs while frying) 4 tablespoons Dill 2 bunch Flour 2/3 cup Egg 2 Feta cheese (shredded) 2/3 cup Salt 1 teaspoon Ground black pepper ½ teaspoon
Directions Wash the squash, remove the stems and grate. Peel, wash and finely chop the onions. Add the onions, flour, eggs, cheese, dill and soda to the squash and mix throughly. Grease a non-stick pan and heat. Place a spoonful of the batter at a time, flatten the cakes out and brown both sides
Yesil Mercimek Pilakisi (Green Lentil Pilaki) Ingredients 2 Cup Green Lentil 8 Tablespoon Olive Oil 5 Cup Water 1 Tablespoon Mint 2 Medium Size Onion 1 Medium Size Lemon 2 Clove Garlic 2 Small Size Carrots 1 Large Size Potato 1 Tablespoon Tomato Paste 2 Teaspoon Salt
Directions Soak lentils overnight with 2 cups of water. Cook with 1 cup of water in a pressure cooker for 25 minutes. Set aside. Reserve liquid. Sauté chopped onion in oil for 2-3 minutes in a large saucepan, stirring occasionally. Add tomato paste; mix well. Season with salt. Stir in lentils with reserved liquid, pared and cubed carrots and potato, crushed garlic, mixing thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat. Sprinkle with crushed mint. Serve cold with lemon wedges.
Yesil Biber Kizartmasi (Green Peppers stuffed with Sheep Cheese ) Ingredients 4 green peppers (long sort) 200 g. sheep cheese (feta) 2 eggs 3 T. chopped parsley paprika to taste (try 1/2 t. first) olive oil
Directions Cut off the tops of the peppers and remove the seeds. Soak in salt water for about 30 minutes. (If the cheese is very salty, soak this in plain water too. Drain well before using) Break up the cheese with a fork and mix with the paprika, parsley and the beaten eggs. Fill the peppers almost to the end and fry in hot olive oil.
Ebegumeci - Mallow Ingredients ½ kilo of mallow ¼ glass of lemon juice 1 spoonful of butter 1 dessert spoonful of salt 1 large onion ½ bunch of mint 100 gr. of mince 1 tablespoonful of tomatoe paste 2 glasses of water 2 tablespoonful of rice 4 whole cloves of garlic Directions Sort the mallow, wash and chop. Fry the chopped onion and the mince in butter, and add the mallow. Stir and pour the water. When the mallow softens, wash the rice and sprinkle it. When the rice is cooked, crush the garlic with salt and add it with the lemon juice. Bring to boil twice and take it.
Zeytinyagli Bakla - BROAD BEANS IN OLIVE OIL Ingredients 1 kilo fresh beans (the thickness of a woman's finger) 1/2 coffee spoon sugar and a little salt 2 and 1/2 coffee cups olive oil 2 tea cups boiling water 3 medium onions dill the juice of half a lemon Directions Remove the strings from the beans by cutting around them with a knife. Wash the beans. Chop the onions. Place the onions and beans in a saucepan. Then pour in the oil, lemon juice, salt and sugar. Cover. Cook on a low heat for 20-25 minutes. When the beans begin to turn yellow, add the boiling water and cook about 1 and 1/2 hours longer. Let cool. Place on a serving dish and garnish with chopped dill.
Kiymali Kapuska - Shredded Cabbage with Ground Meat Ingredients 1 small size Cabbage 1 small size Onion 1 1/2 cup Ground Meat 3 tablespoon Margarine 2 tablespoon Tomatoe paste 2 teaspoon Salt 1 cup Water (hot) 1/2 teaspoon 1/2 teaspoon Directions Brown ground meat and chopped onion in margarine for 8-10 minutes or until meat is crumbly; drain. Add tomato paste, water and salt; stir. Bring to boil. Cut cabbage into half. Shred finely. Add shredded cabbage to meat mixture, stirring well. Season with red pepper. Reduce heat. Simmer for 10-15 minutes or until tender. Serve hot. It is a cooked throughout the country in the winter. In some areas, precooked green lentil is used instead of ground meat. 1/4 cup rice or bulgur may be added. It is served for lunch or supper as a main dish with pilaf, yogurt or hoshaf.
Ä°skender Doner Ingredients 400g doner kebab slices Cayenne pepper 2 rounds of pide bread 4 large chili peppers 50g tomato puree 2 large tomatoes 500g yogurt 4 large cloves of garlic 50g butter salt to taste Directions 1. Warm the pide by placing on a barbecue grill and keep warm. When all other ingredients are prepared, slice the pide into 3cm squares, divide into 4 portions and place as a layer on each plate. 2. Crush the garlic and add to the yogurt, mix well adding a little salt to taste. Spoon onto the pide squares just before adding the doner kebab slices. 3. Heat the doner kebab quickly taking care not to allow the strips to become too dry. 4. Cut the tomatoes in half and grill slowly until hot, do not allow to overcook and become too soft. 5. Grill the green chillies taking care not to burn, again do not allow to overcook and become too soft. 6. Mix the tomato puree with the olive oil and cayenne pepper and heat in a small pan on the grill. Add salt to taste. Alinazik (Eggplant Puree With Yogurt And Ground Meat) Ingredients Black pepper 1/2 teaspoon Salt 2 teaspoons Oil 2 tablespoons Margarine 2 tablespoons Green peppers 2 Ground meat 1 4/5 cups Red pepper 1/2 teaspoon Eggplants 6 medium size Garlic 3 cloves Yogurt 4 Â˝ cups Directions Place the ground meat and margarine in a saucepan and simmer on low heat with lid closed for 20-25 minutes until all the juice is reduced. Add 1 teaspoon salt and the other spices, stir. Wash and dry the eggplants, barbecue on the burner, turning frequently. Peel off the skin, cut off the stems and chop finely. SautĂ¨ the chopped eggplants in 2 tablespoons of oil for 2-3 minutes. Peel the garlic, wash and mince. Add the garlic, yogurt and the remaining salt to the eggplants and mix them throughly. Remove it to a serving plate and spread evenly. Pour the hot minced meat over the eggplants. Wash the green peppers, remove the stems and chop them 2-3 millimeters thick and sprinkle over the dish
Orman Kebabi (F orest Kebab) Ingredients 900 gm lamb (shoulder or shank) 80 gm butter 250 gm onions (3 medium-sized) 400 gm potatoes 400 gm carrots 2 1/2 cups water 1 tblsp peas (tinned will do) 1 tblsp thyme, salt
Directions The meat should be on the bone and cut in large pieces. Add the butter, onions cut into eight, and the meat, and cook over a medium heat for 25 ? 30 minutes, until the juices released by the meat and vegetables have evaporated. Add salt and hot water, put the lid on the saucepan and leave to cook for 1 hour. Cut the potatoes into four or eight, according to size, slice the carrots into finger sized pieces and add to the saucepan. On a low heat, cook for a further hour or so, adding the thyme 10 minutes before serving.
Kagit Kebabi [Lamb Casserole Cooked in Paper] Ingredients 2 Tbsp butter or margarine 1 onion, chopped 1 carrot, peeled and diced 1 fresh tomato, skinned and chopped 1 cup peas 1 Tbsp red wine vinegar 2 Tbsp chopped fresh dill weed salt and ground black pepper 2 lb lamb, diced 1 lb potatoes, peeled and diced 1 Tbsp tomato paste 1 tsp dried thyme Directions 1 Melt the butter or margarine in a saucepan and brown the meat evenly. Add the onion and carrot, cover, and cook until the juices are absorbed. 2 Add the potatoes, tomato, peas, tomato paste dissolved in a little water, and the vinegar. Cook for a few minutes more. Then add a scant 1 cup water, cover, and cook over low heat for 1 hour. 3 Preheat a 375 F oven. Cut six generous size pieces of waxed paper. Place equal portions of the casserole in the center of each sheet. Sprinkle the herbs and seasoning over each one. Fold the sides of the papers over the top to make packages. Place the parcels on an overproof tray and sprinkle with a little water. Bake in the oven for 20 minutes. Serve in their packages.
Sis Kebabi (Broiled Skewered Lamb) Ingredients 1 lrg Onion, peeled and cut into 1/8 inch slices & separated into rings 2 tbl Heavy cream 2 tbl Olive oil 4 tbl Lemon juice, fresh 2 tbl Salt 1/2 tsp Black pepper, freshly ground 2 lb Lamb, lean boneless, prefer from the leg, trimmed of excess fat and cut into 2 inch cubes 1 lrg Tomato, firm, ripe, cut crosswise into 4 slices 1 lrg Green pepper, cut into quarters, seeded & deribbed Directions - Drop the onion rings into a deep bowl and sprinkle them with the olive oil, lemon juice, salt and pepper. Add the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 4 hours, turning the lamb occasionally. - Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat a stove broiler to its highest point. - Remove the lamb from the marinade and string the cubes tightly on 3 or 4 long skewers, pressing them firmly together. Thread the tomato slices and green pepper quarters alternately on a separate skewer. If you are broiling the lamb in a stove, suspend the skewers side by side across the length of a roasting pan deep enough to allow a 1 inch space below the meat. - Brush the meat evenly on all sides with the cream. Broil 4 inches from the heat, turning the skewers occasionally, until the vegetables brown richly and the lamb is done to your taste. For pink lamb, allow about 10 minutes; for well done lamb, which is more typical of Middle Eastern cooking, allow about 15 minutes. Watch the vegetables carefully; they will take less time to cook than the lamb and should be removed when done. - Slide the lamb off the skewers onto heated individual plates. Serve with pilav and the broiled tomato and green pepper.
Patates Kebabi (Potato Kebap) Ingredients 1 chicken (or 1 kilo beef) 6-7 potatos 3 medium size onions 3-4 bay leaves 2 spoons of tomato paste 1 glass of water
Directions Cut the beef or chicken into fix sized pieces. If you like yo may tie the meat together. Peel the potatoes and cut them length-wise into halves or quarters. Arrange the potatoes and the meat in a pan and place the chopped onion and bay leaves among them. Sprinkle salt, pepper and thyme or cumin on top. Arranfe the sliced tomatoes over the potatoes and the meat and pour the olive oil over them. Dissolve the tomato and pepper paste in enough water to cover most of the potatoes and the meat and put the pan in a well-heated oven. Your dish, which is typically Mediterranean and delicious, will be ready to serve within 1.5-2 hours.
Patlican Kebabi (Summer Vegetable Stew) Ingredients 500 grams diced lamb 6 medium sized eggplants 2 tomatoes, peeled and chopped into small pieces 2 onions, thinly diced 2 green peppers, sliced 40 grams vegetable oil 40 grams tomato paste salt
Directions 1- Cut eggplants into small cubes. Place in salted water for about 30 minutes. Drain and pat dry with paper towel to remove excess water. 2- Lightly fry eggplant in oil. Remove and set aside. 3- Add meat, onions and peppers to pan and lighlty fry. Add tomatoes and paste, cook slightly. 4- Add eggplant, 2 cups water and salt to taste. 5- Cover and cook on low heat for 1 hour or until meat is tender
Ramazan Kebabi ( Ramadan Kebab) Recipe Ingredients 1 pound of ground beef or lamb Fresh mint to garnish 1 onion, chopped 1 tomato, chopped in cubes 2 tbs margarine 3 cups of yogurt 1-2 cloves of garlic, minced 4-5 Pita bread, cut in squares Salt, pepper and red pepper flakes Directions Cook onion for a couple of minutes than add the ground meat and salt and black pepper. Stirring often, cook the meat. Add tomatoes and cook for 5 more minutes. Set these aside, keep the lid on. Mix yogurt with garlic well, with a fork. Keep it in room temp. In a saucepan sauté red pepper flakes in margarine, for 3 minutes. Warm up the bread in the owen for 5 minutes. On an each dinner plate place Pita squares and sprinkle it with 2 tbs warm water. Right away spread the sautéed meat over the bread. Then spread some garlic yogurt on top. Pour over the sautéed red pepper to garnish. Sprinkle some mint on top.
Yogurt Kebabi (Kebab with yoghurt) Ingredients 900 gr. mutton meat 3 Pides (Pide is slightly leavened bread, for this dish you may obtain the pides from a Turkish Restaurant) 5 tablespoons butter or margarine 2 medium tomatoes(very ripe) Sauce: 500 gr. unflavored natural yoghurt, 1 large tomato, 6 green peppers, 1/2 tablespoon red pepper Directions Place pides on a grill and heat both sides gently. After cubing the pides, put them on a preheated plate and top of with 2 1/2 tablespoons of melted butter or margarine. Mix well and set aside. Marinate the cubed meat in onion juice and olive oil. Skewer the meat cubes, leaving 1/2 inch between each meat cube, place skewers 2 inches above moderate coal fire and grill all sides until golden brown for 4-5 minutes. While the kebaps are being grilled, peel and dice the medium tomatoes, put in a pan and cook gently for 2 minutes. Spread the cooked tomato sauce on the pides, beat the yoghurt with a fork and add on top of the tomato sauce. Place the kebab again evenly and decoratively on each plate, top with red pepper and melted butter or margarine. Slice the tomato and grill very gently while grilling the green peppers well. Top with the grilled tomato and green pepper slices and serve hot Adana Kofte (spicy ground veal and lamb patties from Adana) Ingredients 3/4 lb ground lamb 2 pide bread 3/4 lb ground veal extra vrigin olive oil, melted unsalted butter, or vegetable oil for brushing 2 tsp cayenne pepper, or more to taste 2 medium sized onions, sliced 2 tsp ground coriander seeds 1 tbsp sumac 2 tsp ground cumin seeds finely chopped fresh parlsey leaves for garnish 2 tsp ground black pepper salt to taste 2 tbsp unsalted butter, cut into tiny pieces Directions 1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesnt stick to them. Cover and let the mixture rest in the fridge for 1 hour. 2. Prepare the charcoal fire or preheat the gas grill on medium-low for 15 minutes. Form the meat into patties about 6 inches long and 2 inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often. 3. Meanwhile, brush the pide bread with olive oil,melted butter, or vegetable oil, and grill or griddle for a few minutes until hot but not brittle. 4. Arrange the kofte on a serving platter or individual plates and serve with pide bread, sliced onions, a spinkle of sumac, and chopped parsley as a garnish.
Bergama Kofte (Bergama Style Kofte) Ingredients 1/2 lb ground veal 1 large red onion, sliced 1/2 lb ground lamb Pide for garnish 3 tbsp very finely chopped onion 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste olive oil lettuce leaves for garnish
Directions 1. Knead the lamb, veal, onion, cumin, coriander, salt, pepper very well and cover and let rest in the fridge for 1 hour. 2. Prepare gas or charcoal grill. Form meat into thumb sized pieces. Brush with olive oil and place on the grill. Grill on medium low, turning often until kofte are golden brown and succuclent without being mushy to the touch, about 20 minutes. Serve on lettuce leaves wth onion and pide bread.
Chicken Shish Kebab (Tavuk Sis Kebap) Ingredients 2 lb chicken sliced in 1 inch cubes (dark and/or white meat) 3 small-sized tomatoes 3 mid-sized onions 6 mid-sized bell peppers 1 cup milk 12 wood skewers Âź cup olive oil 2 tea spoons salt Â˝ tea spoon black pepper 1 tea spoon thyme 15-20 small onions
Directions Clean the onions shred into a pan, and drain the water. Mix shredded onion with milk, olive oil, black pepper and thyme. Pour the chicken meat into this marinade blend and marinade them for 24 hours. Wash the small onions, tomatoes and peppers. Cut the tomatoes vertically to 6 pieces. Separate the stem of the peppers and slice to 3 pieces vertically. Set the chicken pieces, sliced pepper, sliced tomato and small onions into the skewers (2 pieces of chicken meat, a piece of vegetable, another 2 chicken pieces etc.).
Bugu Kebabi - Steamed Kebap Ingredients 2 large tomatoes, skinned and diced 8 tablespoons of water for sprinkling 2 lbs (900 gr) lamb or mutton cubes 8 sheets of wax paper, 14x14 inches (35x35 cm) each 2 tablespoons butter salt and pepper to taste 1 grated onion 3 carrots, scraped and diced 1 cup (100 gr) peas 3 potatoes, peeled and diced 1 teaspoon thyme
Directions SautĂŠ onion in butter and add meat. Cover. Cook over low heat until the meat releases its moisture and reabsorbs it. Add tomatoes, cook for 5 minutes. Add carrots, peas and potatoes and cook until the meat is tender. Hot water can be added, if necessary. Season with thyme, salt and pepper. Spread one sheet of wax pepper on a surface. Put 1/8 of the meat mixture in the center. Wrap like an envelope, and make sure it is well sealed and will hold the meat mixture and its liquid. Repeat until all the meat mixture is wrapped in the eight sheets. Sprinkle the package with water. Bake in moderate oven for 20 minutes. Serve hot in packages as a main course with salad.
Sultan's Delight Ingredients 1000 gr. mutton 2 tablespoons margarine 2 onions 2 medium tomatoes or 2 tablespoons of unsalted tomato paste 1/2 tablespoon black pepper salt 2 1/2 glasses of water Eggplant puree: 750 gr. eggplant, 2 1/2 tablespoon flour, 3 tablespoons butter, 1 1/5 glasses of milk, 1/4 glass of grated Kashar cheese Directions Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice. KEBAB: Put the margarine and grated onions in a saucepan and saute over moderate heat. Add the meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary. EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with the hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dens paste. Add the grated kashar stir well and remove from heat. When both the kebab and the puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot. Kashar is a sheep sheese similar to Cheddar or Kashkavale. Bahcivan Kebabi (Gardener's Kebab) Ingredients Boneless Lamb Shoulder Or Leg 1/4 Teaspoon Black Pepper 2 Medium Size Carrot 3 Medium Size Potatoe 1/4 Cup Green Peas 2 Medium Size Onion 2 1/2 Tablespoon Tomatoe Paste 1 Cup Water (hot) 2 Teaspoon Salt Directions Cut meat into 1 1/2-2 cm (2/3-3/4 inch) cubes. Place in a saucepan with finely chopped onions. Cover and saute over low heat for 60 minutes, stirring occasionally; drain. Add diluted tomato paste and hot water. Sprinkle with salt and pepper. Cover and simmer for 15 minutes. Pare carrots and potatoes. Cut into 1 cm (1/2 inch) cubes. Combine with green peas. Add to meat mixing gently. Cover and cook for 30 minutes or until vegetables are tender. Serve hot.
Lamb Shanks Kebab (Kuzu Incik Kebabi) Ingredients 6 lamb shankends (1 kg.) 2 tablespoons salt 4 tablespoons margarine 1/2 teaspoons pepper 3 medium size onions 2 medium size tomatoes 3 medium size egg-plants 5 medium size bell peppers 100 gr. cream 1 lemon Directions Melt the margarine in a saucepan. Add the lamb shanks and one chopped onion. Brown them for 10 minutes. Add 2 glases of water and the juice of one lemon. Cover and cook on medium heat for 40 minutes. Arrenge the meat in a flat saucepan. Cover with egg-plants cut lengthwise into four and then into 3-4 cm. long pieces, seeded bell peppers cut into lengthwise strips, two onions cut into lengthwise slices, peeled and chopped tomatoes, cream, salt and pepper. Cover and cook on medium heat for 30 minutes more.
Cop Kebabi (Kebab On Wooden Skewer) Ingredients Boneless lamb shoulder or leg... 2 1/4 cups Tomato 2 medium size Garlic 2 cloves Oil 2 tablespoons Salt 1 1/2 teaspoons Black pepper 1/2 teaspoon Thyme 1 teaspoon Directions Pound boneless meat with meat hammer until 2-3 mm thick. Mince tomatoes and garlic. Combine minced tomatoes, garlic and oil, mixing well. Sprinkle with salt, pepper and thyme. Spread this mixture over pounded meat. Place on a plate. Cover with a wrap. Let stand over night in refrigerator. Remove meat from refrigerator. Roll tightly starting from long side into a 1 1/4 inch roll in diameter. Cut roll into 3/4-1 inch slices. Pass meat slices through wooden skewers leaving about 2 inches spaces on both ends. Brush meat with remaining oil. Place skewers over charcoal or even broiler. Broil on all sides turning occasionally until brown. Serve immediately on wooden skewers.
Manisa Kebabi (Manisa Kebap) Ingredients Crepe Ingredients ½ cup flour, 1 cup milk, 1 egg, ¼ tablespoon finely chopped parsley, ¼ tablespoon finely chopped dill, Salt 200 g peas Thyme,Salt 2 medium potatoes 1l water 2 medium carrots 50 g margarine 500 g diced meat 2 medium onions 2 cloves garlic 2 medium tomatoes 4 green peppers Directions Heat margarine add finely chopped onions cook until browned. Add sliced carrots and meat, cook 20 minutes. Add 5 cups water, potatoes, peas, garlic and salt, boil 45 minutes, Strain mixture, put on tray, sprinkle thyme, bake in180 C oven for 10 minutes., To make crepes, beat flour, egg, milk and salt. Add and mix chopped parsley, and dill. Cook crepes. Put each crepe on bowl, put filling in, fold and put on tray, a slice of tomato on, bake in 180 C oven for 10 minutes, serve hot.
Doner Kebab Ingredients 2 1/2 - 3 lb. leg of lamb, boned and cut in slices 1 large tomato 1 Tbls. black pepper 3 lbs. ground lamb Lamb fat 1 egg 2-3 Tbls. salt onions, processed until a liquid-3 cups 1 cup olive oil Directions This kebab is difficult to make at home, but I had to put it in. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf.Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well. As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.
Saksi Kebabi (Kebab On A Canape Of Eggplant) Ingredients 1 glass olive oil 2 glasses water 1 kilo of lamb cut into small pieces 2 potatoes salt 1 large chopped onion 2 small tomatoes 2 soup spoons butter 3 eggplant
Directions To Prepare the Eggplant: Cut the eggplants in half, lengthwise. Sprinkle with salt and let stand for one hour. Wash and dry them and then cook them in olive oil and place in a hollow baking dish. To Prepare the Meat: Brown the meat in a tablespoon of butter. Add a glass of water, salt and the chopped onion and cook. Before the meat is completely cooked add the potatoes which have been cut into slices. Fill the centers of the eggplants with the meat, tomato and onion mixture. Pour the rest of the sauce around the eggplant. Add a soup spoon of butter and water if necessary. Bake 15 minutes in a hot oven.
Beykoz Kebabi (Beykoz Kebab) Ingredients 750 gr. meat (mutton or lamb) 6 tablespoons butter or margarine 1 tablespoon butter 2 medium onions 3 eggplants 2 1/2 cups water 1 tablespoon salt Directions Cut the stems off the eggplant. Then peel off a half-inch-wide strip of skin lengthwise, leaving the next inch with the skin on. Repeat until you have a striped effect. Slice lengthwise on one side only. Divide them lengthwise in four pieces. Soak for half an hour in salted water to extract the bitter juice. Remove from water and squeeze well and, if possible, dry them. Saute eggplants in 3 tablespoons butter or margarine until slightly browned on all sides. Remove and put on a paper towel to absorb the excess fat. De-bone the meat and cut into six pieces. The meat should be tender, like shoulder or back or, if lamb, the leg. Saute meat in 3 tablespoons butter or margarine until brown, then add the chopped onions, peeled and chopped tomatoes and saute for a few minutes more. Add warm water and salt to this mixture and simmer until the meat is tender. Wrap each piece of meat with two slices of the eggplant forming an â€œXâ€? and push the ends underneath. Place the pieces of meat in an ovenproof dish and pour the sauce from the pan over them. Cook another half hour, taking are not to overcook; add water if necessary. Serve with yogurt.
Lamb Tandir Kebab - (Kuzu Tandir) Ingredients 1500 gm lamb shank 1 tsp lemon juice 1 tblsp tomato paste 4 cups water 2 sheets greaseproof paper
Directions Place the cleaned joint of lamb on an oven tray, and sprinkle it with salt Mix the lemon juice, tomato paste and water in a bowl and pour over the meat. Wet the sheets of greaseproof paper and place over the meat, tucking in the edges underneath. Bake in a moderate oven for about 2 hours until the meat is very tender. Cut into thick slices and serve with bulgur (cracked wheat) pilaf
Comlek Kebabi - Meat and Vegetable Casserole Ingredients 1 Tbsp butter 1 green bell pepper, seeded and chopped 4 oz string beans, sliced 6 shallots, peeled 2 carrots, peeled and diced 2 potatoes, peeled and cubed 1 hot chile, seeded and chopped 2 oz okra, stems removed salt and ground black pepper 1 Tbsp chopped fresh dill weed 2 lb lamb or beef, diced 1 eggplant, cubed 6 cherry tomatoes
Directions 1. Melt the butter in a heatproof casserole and add the meat. 2. Layer the prepared vegetables over the meat, season with salt and pepper, and scatter over the dill weed. 3. Add a generous 1/2 cup water to the casserole, cover, and cook over low heat for 1-1/2 hours, or until the meat is tender.
Islim Kebabi (Steam Kebab) Ingredients Aubergine 4 Pieces Lamb meat, cubic cut 500 gr Onion 1 Piece (Middle) Red Bell pepper puree 1 Spoon Sunflower oil Half glass Salt,Pepper Enough Green chilli pepper 4 Pieces Tomato 1 Piece
Directions After clean and peel off the 4 pieces of aubergines and cut them lenghtwise about 5 mm thick.Fry in the very hot oilypan.Sprinkle sugar over all the fried ones.This makes them have more delicious taste.In the mean time in another saucepan start to cook cubic cut lamb meat,same style cut onion,redbell pepper puree,salt,pepper and half glass of water.İn a big sauce pan arrange as two aubergine pieces as it looks like a cross and put in the middle of them the meat mixture untill the sides of them allows to be closed on top.Then put on the top of it one piece of tomatoand make it stable with sticks.Then after this spread the rest of the meatmixtures juice over it.Put it into oven and cook 15-20 minutes at 200C heat.Garnish with green chilli peper and parsley.then serve hot.
Susuz Kebap - KEBAB WITHOUT WATER Ingredients 1 leg of lamb 1 tsp. (teaspoon) cinnamon 1 teaspoon salt It is served with rice and ayran. Directions Wash the meat and put in a colander to drain excess water. Rub it with salt and cinnamon. Set aside for 30 minutes. Place it in a big saucepan. Put a weight on it. Cover it. On very low heat, simmer for 4-5 hours with the lid on. (If you need to, use a special instrument to decrease the heat). Place rice on serving dish. Put the browned side the meat up on top of the rice.
Ispanak Corbasi (Spinach Soup) Ingredients 3 cups spinach, cut up 2 cups water 1/2 cup rice 3-4 Tbs. tomato paste 1/2 small onion 1/4 cup ground beef additional water salt and pepper to taste Directions Saute the onion and the ground beef. (If meat is very lean, saute in oil.) Stir in tomato paste. Add two cups of water and bring to a boil. Stir in rice and cook until quite tender. Add the spinach and allow to wilt down with the lid closed. Then add enough water to nearly fill the pan. Season with salt and pepper to taste. Bring to a boil and cook 5-10 minutes more over medium heat.
Yayla Corbasi (Yoghurt Soup) Ingredients 50g/2oz Rice 960/32fl.oz. Water Salt 3 tbsp Plain Flour 420ml/14fl.oz. Yogurt 1 Egg 25g/1oz Butter 1 heaped tbsp freshly chopped Mint Directions 1. Place the rice in a saucepan together with the water and salt, bring to the boil then reduce the heat to medium and cook for 20 minutes or until the rice is tender. 2. Place the flour, yogurt and egg in a small bowl and blend well. 3. Add a 3 tablespoons of the hot liquid from the soup to the yoghurt mixture and blend well. 4. Gradually add the yogurt mixture to the saucepan of soup, mixing well then raise the heat and bring to the boil stirring constantly. 5. Reduce the heat and simmer for 10 minutes. 6. Meanwhile, melt the butter in a small saucepan, add the mint, stir a couple of times then remove from heat. 7. To serve - transfer the soup to a serving dish and slowly drizzle the mint mixture over the soup. Serve immediately.
Tarhana corbasi (Tarhana soup) Ingredients 5 glasses of meat broth 1 glass tarhana 100 gr. ground meat 2 tablespoons margarine 1 tablespoon unsalted tomato paste salt to taste red pepper Directions Put the margarine and the ground meat in a saucepan and fry the meat well. Add the tomato paste and salt and mix until the tomato paste blends in well. Pour in 4 glasses of meat broth and bring to the boil. In the meantime, put 1 glass of meat broth into a bowl with the tarhana and melt tarhana by mixing. Pour this mixture into the saucepan slowly and stir constantly. After 10 minutes of stirring, the soup will get thicker. Fry small bread cubes in a cube of butter, sprinkle with red pepper(optional), and serve with the soup(also add the butter).
Pirinc Corbasi (Rice soup)
Ingredients 100 grams rice, washed 1.5 Lt beef stock or water 2 large tomatoes, chopped finely 2 tablespoons butter or margarine salt Directions 1- Cook rice in beef stock until very soft, add salt.. 2- In a small frypan saute tomaotes in butter until soft. 3- Add tomatoes to rice and stock. Stir through for a few minutes and remove from heat 4- Before serving, chopped parsley may be added to the soup
Balkabagi Corbasi (Pumpkin Soup) Ingredients 1 Tablespoon olive oil 4 cups vegetable or chicken stock 2 onions salt and pepper to taste 1 leek, sliced (reserve 1/3rd of it to saute later) Garnish: 4+ Tablespoons thick creamy yoghurt (the authentic yoghurt is special to the village of Bursa and has a distinctive taste); also sauteed leeks 4 cloves garlic, chopped 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon honey 2 pounds pumpkin (or other winter squash, like butternut, acorn, etc.) Directions Heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent. Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes. Pour in the stock, raise the heat, and bring to a boil. Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft. Puree in a blender, solids first. Pour back into the pan and reheat. Season to taste with the salt and pepper. When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping Tablespoon of yoghurt into each bowl, then top each with some sauteed leeks. Kirmizi Mercimek Corbasi (Red Lentil Soup)
Ingredients 1 1/2 glasses red lentils (Mysore dhall) 3 tbsp oil 8 glassses meat stock 2 medium size onions 2 tbsp margarine 1 glass milk 3 egg yolks 1 tbsp salt 1/2 tsp black pepper Directions WASH the red lentils. Put them in eight glasses of meat stock and 1 glass of water. Cook for 35 minutes until they are tender. Blend. Melt the margarine in another saucepan. Add chopped onions and fry lightly for 7 to 8 minutes. Add flour. Brown for 1 minute more. Add them to the meat stock with the lentil puree. Put in salt and pepper. Let simmer. Beat the egg yolks with cold milk. Stir well into the boiling soup. Turn the heat off as soon as it starts boiling. Serve with a slice of lemon. Red Lentil Soup is commonly served in Turkey. Squeeze lime over it and sprinkle with red pepper flakes (kirmizi biber). The soup can be served with bread.
Tel Sehriye Corbasi (Vermicelli Soup) Ingredients 1 and 1/2 glasses Vermicelli noodles 1 and 1/2 soup spoons butter 1 egg yolk 1 litre meat broth 1 soup spoon tomato sauce chopped parsley the juice of one lemon Directions Add the Vermicelli noodles to the boiling, salted broth. Stir. Add the tomato sauce. (This may be diluted a little if it is very thick.). Cook 15 minutes, then add the chopped parsley. Prepare a sauce with the egg yolk beaten with the lemon juice and a coffee spoon of broth. Serve the sauce in a separate bowl so that each person can serve himself
Kiymali Patatesli Pirinc Corbasi (Potato Rice Soup) Ingredients 1/4 c ground beef 1 salt to taste 2 tb tomato paste 1 tb vegetable oil 3 c water 2/3 c long grain rice 1 potato; diced 1 additional water 1/2 c parsley; cut up Directions Using a 2 quart saucepan, brown the ground beef. Add the oil and tomato paste and cook a few more minutes. Add the water and bring to a boil. Stir in the rice and cook over medium heat 15 minutes. Add the potato and continue cooking until potato and rice are tender. Add more water to nearlyfill the pan, and bring to a boil again. Add salt to taste. Turn off heat and stir in parsley.
Kara Lahana Corbasi (Kale Soup) Ingredients Dried with beans 1/3 cup Salt 2 teaspons Wurld corn 1/3 cup Black pepper 1/4 teaspon Water 5 cups Red pepper 1/2 teaspon Onion 1 small size Ground meat 3 tablespoons Butter or margarine 2 tablespoons Tomato 2 teaspons Kale 5-6 leaves Directions Soak beans and corn overnight with 2 cups of water.Cook with remaining in a pressure saucepan for 4550 minutes or until tender.Set aside.Saute' chopped onion and ground meat in margarine for 10 minutes in a large saucepan stirring until crumbly; drain.Add tomato paste.Season with salt.Bring to boil.Add shredded cabbage and bean-corn mixture; stir.Simmer for 20 minutes.Sprinkle with spices before serving.Serve hot Safak Corbasi (Cream of Tomato Soup) Ingredients Flour 1/2 cup Bread (stale) 2 Slim slice Butter or margarine 4 tablespoon Water (hot) 4 1/2 cup Tomato 3 medium size Salt 2 teaspoon Black Pepper 1/2 teaspoon Egg 1 piece Milk 1 cup Directions Brown flour lightly over low heat in melted margarine. Add hot water stirring thoroughly. Bring to boil. Add peeled and sliced tomatoes. Sprinkle with salt. Simmer for 30-35 minutes or until tomatoes are very tender. Place into a food processor container. Process until well blended and creamy. Bring to boil and simmer for 1 minute. Combine well beaten egg and milk blending well. Stir in soup mixing thoroughly. Boil gently for 1 minute. Sprinkle with black pepper. Top with toasted bread cubes. Serve hot.
Soguk Domates Corbasi (Turkish Spiced Tomato Soup) Ingredients 3 cups of tomato puree, preferably fresh summer tomatoes, but canned are fine too 1 Tablespoon olive oil 2 Tablespoons lemon juice 2 Tablespoons white vinegar 1-2 teaspoons curry powder pinch of salt 1 cup yoghurt, beaten til creamy Garnish: minced parsley Directions Puree tomatoes in a blender until liquified, strain out seeds if necessary, then add oil, lemon juice, vinegar, curry powder, and salt. Blend, then pour in yoghurt and mix well. Chill for at least 2 hours. When ready to serve, ladle into small bowls and garnish with minced parsley. Ezogelin Soup Ingredients 1 cup red lentil 6-7 cups water 1/2 cup fine bulgur salt to taste 1 middle size onion 2 table spoons tomato paste 1/2 tea spoon hot pepper sauce or paste 2 table spoons olive oil 1 tea spoon red pepper flakes 1 tea spoon dried peppermint flakes Directions Peel, wash and mince the onion. Then place it in a soup pot. Add olive oil and saute the onion. Wash red lentil and add it to the pot together with bulgur, tomatoe paste, pepper sauce and salt. Cook them until lentil and bulgur are soft. Let it boil few minutes and then remove pot from the heat. Pour soup in plates and decorate top with red pepper and peppermint flakes. Serve it hot. It is for four servings. Tomato and Rice Soup Ingredients 1/3 cup (70 gr) rice (short grain) 3 large ripe tomatoes 6 cups (1.5 liters) beef stock or water 1 tablespoon butter salt and pepper to taste 1/2 cup (30 gr) parsley, chopped Directions Wash rice and put into a saucepan with grated tomatoes, beef stock, butter, salt and pepper. Bring to boil without the lid on. Cover and simmer until rice is very tender. Garnish with finely chopped parsley.
Adana Soup (Adana Corbasi) Ingredients 1 large Tomato(or 1 tablespoon salt-free tomato paste) 50 gr. Chick Peas 150 gr. Minced Meat 5 glasses of Meat Broth 2 tablespoons Vinegar 2 tablespoons Thyme 1 tablespoon Salt- Black Pepper Directions Soak chick peas in water overnight and boil them next morning. Peel and grate the tomato. Put chick peas, meat broth, grated tomato(or the tomato paste) and 1/2 teaspoon of salt into the saucepan and bring to boil. Add 1/2 teaspoon of salt and black pepper to minced meat and knead it. Make small meatballs ,add them to the boiling soup. Let the soup simmer for 20 minutes more. Remove saucepan from heat, add vinegar and, if desired, thyme, and stir before serving.
Pirincli Mercimek Corbasi (Red Lentil Soup With Rice) Ingredients 1 md Size potato 2 tb Rice 2 md Size onions 1 c Red lentils 1 l Meat stock or water 2 tb Butter Salt, paprika Directions 1- Wash lentils and the rice. Add the peeled and chopped onions and tomatoes , peeled potato cut into very small cubes and the meat stock. Cover and cook on low heat for 45 minutes. Pass them through a sieve. 2- Melt the butter in another saucepan. Add paprika and pour over the soup.
Nohut Corbasi (Chickpea And Celery Root Soup) Ingredients •2 Tablespoons Unsalted Butter •1 Cup Chicken Broth •1 Large Onion -- finely chopped •Salt And Pepper -- to taste •2 Large Carrots -- finely chopped •1 Cup Lowfat 1% Milk •1 Small Celeriac -- diced •3 Tablespoons Parsley •1 Large Red Pepper -- chopped •3 Tablespoons Cilantro •5 Sprigs Parsley -- chopped •5 Sprigs Cilantro -- chopped •1 Can Chickpeas Category: Soup Recipes Rating: 0
Directions Put butter, onion, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let simmer for 10 minutes. Add chickpeas and simmer for 10 minutes. Add stock, season with salt and pepper. Add milk, parsley and cilantro. Bring to a boil and serve. Serves 4
Iskembe Corbasi (Tripe Soup) Ingredients Tripe ½ kg Salt Water 2 lt. Egg yolks 4 Flour 2 tablespoons Vinegar ½ cup Garlic 7-8 cloves Butter 50 g Cayenne
Directions Clean and wash tripe well, add 2 litres water and cook Flourtil tripe is tender. Chop and put back in stock. Mix well egg yolks, flour, salt and 1 cup water, add tripe stock and warm. Put mixture in saucepan, boil 34 minutes. Mash garlic cloves, mix vinegar. Add mixture in soup, boil. Cook butter and cayenne 1 minute. Pour soup in bowls, put 1 tablespoon butter-cayenne mixture each, serve hot. Good Apetite.
Bezelye Corbasi - Pea Soup Ingredients •1 and 1/2 litres of meat broth or water •1 Kilo of green peas •1/2 soup spoon of salt •Some chopped parsley Recipe Info Category: Soup Recipes Rating: 2
Directions 8 Servings Boil the peas in water for 15 minutes, drain and blend them with a mixer or put through a food mill. Put the pea puree in a saucepan, add the broth, the salt, the butter. Cook over a medium heat, stirring constantly with a spoon. When cooked, add the chopped parsley, mix and serve. Kafkas Corbasi (Caucasian Soup)
Ingredients •2 small turnips •3 egg yolks •1 small celeriac (a turnip rooted celery) •Salt •1 large carrot •Pepper •4 white cabbage leaves •Ground paprika •1 onion •3 tablespoons of butter •1 litre beef stock •50 grams vermicelli Directions Wash the two small turnips, the celeriac and the carrot and cut them into small pieces. Wash the cabbage leaves and cut them into small slices. Remove the skin of the onion and cut the onion into small cubes. Heat up the butter in a pan and fry the onions until golden and glazy. Add all the vegetables and stir-fry for about 3 minutes. Add the beef stock, bring everything to the boil and leave to simmer for about 15 minutes. Add the vermicelli after about 11 minutes. Beat the egg yolks with a little water and add this to the soup, but do not bring the soup back to the boil again. Add salt, pepper and ground paprika to taste.
Koylu Corbasi (Peasant Soup) Ingredients •1/4 cup unsalted, clarified butter •2 leeks, trimmed and finely diced (white parts only) (3/4 cup) •1 small onion, finely diced (1/2 cup) •1 small turnip, finely diced (1/2 cup) •2 garlic cloves, minced •1/4 cup finely chopped fresh parsley •2/3 pound boneless and skinless chicken breast, diced •1/4 cup all purpose flour •2 carrots, finely diced (3/4 Cup) •6 cups chicken stock •2 parsnips, finely diced (3/4 cup) •Lemon wedges •2 small potatoes, finely diced (3/4 cup) •Salt and freshly ground black pepper •1 small celeriac knob, peeled and finely diced (1/2 cup) Directions Melt the butter in a heavy medium sized saucepan. Add the onion and garlic and cook gently over medium heat for about 2 minutes, stirring frequently with a wooden spoon, until they are soft but not brown. Add the diced chicken, carrots, parsnips, potatoes, celeriac, leeks, turnips and parsley. Stir into flour and mix well until vegetables are coated with the flour. Pour in the stock and bring to a boil; then lower the heat, cover the saucepan, and simmer for about 30 minutes, or until all vegetables are tender. Season with salt and pepper and simmer for another 5 minutes. Ladle the soup into individual serving bowls. Serve at once with lemon wedges for squeezing over the soup. Hamsi Corbasi (Anchovy Soup) Ingredients •Anchovies 10-15 medium size •Egg 1 medium size •Onion 1 medium size •Lemon juice 2 tablespoons •Margarine 1 tablespoon •Thyme 1 teaspoon •Water 2 tablespoons •Salt 4 cups •Carrot 1/2 smaall size •All-purpose flour 1/3 cup •Water 1 cup 240 g Directions Clean and remove entrails; heads and backbones of fish. Rinse and chop finely. Set aside. Saute' finely chopped onion in margarine for 2-3 minutes in a covered by saucepan, stirring occasionaly. Add water and salt. Bring to boil. Stir in diced carrot, simmer. Dissolve flour with water blending well. Stir in simmering mizture gradually and stirring constantly. Add fish; mix. Simmer for 2 minutes or until tender. Beat egg and lemon juice well. Add hot liquid into egg-lemon juice mixture thoroughly. Stir in soup slowly stirring constantly. Season with thyme; mix. Bring to boil. Remove from heat.
Sogan Corbasi - Onion Soup Ingredients •3 medium onions •2 tablespoons butter or margarine •2 tablespoons flour •2 beef bouillon cubes •salt to taste •6 cups water •3 table spoons grated Gruyere cheese •2 egg yolks •1/3 kg. milk Category: Soup Recipes Rating: 0
Directions Peel onions, cut into crescent-shaped pieces and sauté in hot butter or margarine in a saucepan until golden. Gradually add flour to saucepan while stirring. Dissolve bouillon cubes in water and add to saucepan. Add salt and bring to a boil while stirring. turn heat to low and simmer for 45 minutes. Remove from heat. Beat egg yolks and milk together and blend into soup. sprinkle grated cheese on top pf soup and serve. Flour Soup (Un Corbasi)
Ingredients •1/3 cup flour •1 tsp salt •1/3 cup butter or margarine •1 tsp paprika or cayenne •2 cloves garlic, crushed •1 tblsp vinegar •4 cups water Category: Soup Recipes Rating: 0 Directions Melt butter or margarine in a pot, add the flour and stir until the flour turns brownish then add the water all at once stirring briskly so that you have a smooth liquid, then add the vinegar, salt, paprika and the crushed garlic. Cook for five minutes or until thickened. Serves 4-6.
Hamsi Kusu ( Fresh Anchoive or Smelt Fish Balls) Ingredients •2 lbs boned Fresh Anchoive or Smelt fish •1/4 cup Corn Meal •2 Eggs •1/4 Water •1/4 cup olive oil Category: Seafoods Rating: 1
Directions Servings: 6 Preparation Time: 60 minutes Mix corn meal and boned fish. Knead with water and eggs. Shape them in to meat balls. Fry in a nonstick pan with very little olive oil. If desired you could make a mixture of milk and eggs and pour it over the meat balls lined in a pan and fry them. Serve hot.
Balik Koftesi (Fried Fish Fingers) Ingredients •500 grams fish fillets •2 onions •2 slices day old bread, crust removed •3 eggs •1 bunch parsley •130 ml olive oil •salt, pepper •70 grams flour Category: Seafoods Rating: 5 Directions 1- Place fish in a pot with plenty of water. Boil until fish is cooked. 2- Remove fish from water and shred into small pieces. 3- Add moistened bread, 1 grated onion, 1 egg, salt, pepper and chopped parsley. 4- Mix well. Take small pieces of mixture and shape then into fingers. 5- Flour fish fingers. Whisk remaining eggs and dip fingers in the egg mixture. 6- Fry fingers in hot oil. Drain and serve with french fries.
Palamut Koftesi - Bonito Dumplings Ingredients •4 slices stale bread crumbs •100 gm butter for frying •1 kilo bonito •2 eggs •1 bunch dill •1 bunch parsley •1 onion •3 cloves garlic •salt, black pepper Rating: 2 Directions Boil the bonito for about 15 minutes, until the meat separates easily from the bones. Separate the flesh from the skin and bones and shred with the fingers. Put in a mixing bowl with the bread crumbs, grated onion, crushed garlic, eggs, finely chopped dill and parsley and salt and pepper to taste. Knead thoroughly together, shape into flattened balls and fry in the butter. Note: The same mixture may also be spread in an oven tin (3?4 cm deep), melted butter poured over the top, and baked for an hour until browned on top. This is a popular summer dish in the Black Sea resort of Sile, when bonito are plentiful in the summer months. Firinda Palamut (Baked Bonito) Ingredients •3 bonitos, medium size •1 cup Jingilli Leccino Extra Virgin Olive Oil •3 onions •3 tomatoes •6 green chilli pepper (long) •1/2 bunch parsley •4 bay leaves •Sea salt •2 lemons Rating: 5 Directions Gut the fish and cut into 2cm wide circles (steaks), salt lightly and arrange in a baking tray/tin. Peel and slice the tomatoes, remove the stalks and seeds of the peppers and cut lengthways in two. Lay the tomatoes, sliced onions, peppers and rough-chopped parsley over the fish. Place the bay leaves on top and pour over the olive oil and add sliced peeled lemon. Pour over enough water to cover the base of the pan to prevent fish from sticking then cover with foil and bake in a preheated oven at 180 C until the peppers are tender (around 25 minutes). Remove foil and bake until fish browns slightly. Sliced carrot and celery can be added to give more body to dish.
Fried Anchovy (Hamsi Tava)
Ingredients •1 kg anchovy •200 gr corn flour •salt
Directions Wash and drain the cleaned anchovies you bought from the fisherman. Salt the fish and hold two of them from their tails the inner parts facing each other and mix with corn flour. Fry in heated oil. It is delicious when served with green salad and rockets. Note. Don't forget to eat "helva" afterwards.
Midye Dolması (Istanbul Style Stuffed Mussels) Ingredients •16 mussels •salt, black pepper, allspice •9 medium onions •1 cup rice •9 medium onions •1 cup olive oil •1 tablespoon currants •1 tablespoon of pine nuts •1 tablespoon sugar Directions Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell. Rinse the opened mussels well with water. Soak the rice in water for ten minutes, rinse and drain. Place the olive oil and pine nuts in a saucepan and stir over heat until the nuts are lightly coloured. Add the rice, one pinch each of salt and spices, and one and a half cups of boiling water. Cover and cook over a medium heat for 20 minutes, then set aside for 10 minutes. Stuff the mussel shells with the rice and tie with sewing thread so that they do not come open during the cooking. Place in a saucepan with half a cup of water and lay a plate over the top to weigh them down. Cook over a low heat for 10-15 minutes. When cold serve with lemon wedges.
Kagitta Levrek – Sea Bass In Aluminium Foil Ingredients •Salt •100 grams of butter •3 cloves •1 bay leaf •200 grams of finely chopped onions •4 sea bass fillets (approx. 200 grams each) •1 kilo of tomatoes (peeled and pitted) •Cinnamon stick (approx. 1.25 cm long)
Directions Preheat the oven to 200º C. Fry the onions in the butter for three minutes and add the tomatoes, salt and spices as well as the bay leaf. Put the lid on the pan and bring everything to the boil. Reduce the heat after boiling and leave to simmer for another ten minutes. Puree the sauce through a sieve. Prepare 4 sheets of aluminium foil and put a sea bass fillet on each sheet. Sprinkle with salt. Pour a little of the sauce over the fillets, fold every sheet of aluminium into a small parcel and place the parcels on an oven tray. Put the oven tray in the preheated oven (200º C) and bake the fillets for approximately 10 minutes. Serve the dish as soon as it leaves the oven and open the sea bass parcels once they are served.
Raki Soslu Levrek (Fried fish marinated in Raki sauce) Ingredients •1 kg fish of choice •250 ml oil •flour •salt •lemon •parsley Directions 1. Clean and wash fish. Salt fish and rest for 10 minutes. 2. Flour fish and fry in hot oil until golden brown. 3. Remove and place on absorbent paper. 4. Arrange fish on a serving platter. 5. Place lemon wedges around fish and decorate with parsley.
Midye Tava (Fried Mussels) Ingredients •32 shelled mussels •2 eggs, separated •olive oil, fro shallow frying •1 sachet (1/4 oz) dried yeast •2 Tbsp margarine, melted •juice of 1 lemon •1-1/4 cups flour •1 tsp salt Directions 1 Wash the mussels thoroughly, clean off the edges, and dry. 2 In a large mixing bowl, soak the yeast in 2 tablespoons warm water for 10 minutes. Add 1 cup of the flour, the egg yolks, and melted margarine to the yeast mixture and mix well. 3 Whisk the egg whites with the salt, until quite stiff, then fold into the flour paste. 4 Heat some oil in a skillet. Dip the mussels first in the remaining flour, then into the batter, then fry until golden brown. Place in a serving dish lined with paper towels to absorb the excess oil. Drizzle the lemon juice over the mussels and serve.
Fish With Spices (Baharatli Balik) Ingredients •1 fish with white meat, 2 teaspoons olive oil, 2 tablespoons white wine, small spoon lemon juice, a whole garlic clove, 1 tablespoon chopped parsley, 3 cloves crushed garlic, a pinch of dried mint and a pinch of sweet marjoram, salt and pepper.
Directions Put the cleaned fish in a plate and marinate with white wine, lemon juice, crushed garlic, mint, sweet marjoram, salt and pepper. Put the olive oil in a saucepan, turn on the heat and fry the marinated fish
Hamsi Mücveri - Anchovy Croquette Ingredients •1 kg anchovy (cleaned, washed) •vegetable oil to for frying. •1 medium onion (very finely chopped or grated) •1 cup parsley (chopped) •1 teaspoon chilli pepper •1 teaspoon dried thyme •4 eggs (scrambled) •1 spoon corn flour •salt and pepper to taste Directions Place parsley, onion, chilli pepper, thyme, corn flour, salt, pepper and eggs in a bowl. Mix everything well. Cut he anchovies into pieces of 1 cm. Add the anchovies to the first mixture. Heat the vegetable oil in a frying pan. Take one spoonful of the egg mixture and gently drop it into the oil with the round shape, like small balls. Fry until they get golden colour. Serve hot with tomato garnish.
Borek With Chicken Filling (Tavuklu Borek) Ingredients •2 Pounds Chicken -- diced •1 Cup Parsley -- finely chopped •3 Tablespoons Olive Oil •1/2 Cup Basil -- finely chopped •3 Large Onions -- chopped •1 Pound Filo Dough •2 Cloves Garlic -- finely chopped •1 Stick Unsalted Butter -- melted •3 Sprigs Thyme •3 Large Tomatoes -- finely chopped •Salt And Pepper -- to taste •1 Cup Water Directions Brown chicken on all sides in olive oil. Add onions and garlic, cook for 8 minutes. Add thyme, tomatoes, salt, pepper and water. Cover and simmer for 20 minutes. The sauce should be thick but if it watery boil until it becomes thicker. Remove thyme sprigs and discard. Stir in parsley and basil. Set aside. Unfold filo dough and using one sheet, place some of the filling into the edge of the dough and fold into a triangle shape. Place seam side down on a baking sheet and bake in 375 degree oven until light brown or about 20 minutes.
Peynirli Pogaca (Cookie filled with cheese) Ingredients •1 bunch parsley •1 coffee spoon yeast •100 grams yoghurt •2 eggs •200 grams white cheese •300 grams butter or margarine •600 grams flour •the juice of 1/2 lemo Directions Make a hollow place in the flour. Pour in the melted butter, yoghurt and mix. Add the lemon juice, yeast and make a dough. Cover with a damp cloth and let stand 20 minutes. Prepare a filling by mixing the white cheese, chopped parsley and an egg. Take a piece of dough the size of an egg. Flatten it into a 1 cm. thick disk. Place some filling on half the disk. Fold the other half of the disk over the filling, pressing the edges with your fingers. Continue the same process with the rest of the dough. Place the pastries on a buttered cookie sheet, brush with egg yolk and bake in a medium oven for about 30 minutes until the top becomes golden. Serve while still warm. NOTE: Poatcha can be sprinkled with sesame seeds before being baked
Kabak Boregi Ingredients •5 glasses of flour •1½ or 2 glasses of water •1 dessert spoonful of salt •Between - 2 glasses of butter or margarine •In - 1 kilo of pumpkin, 1 glass of walnut, ½ glass of sugar, 1 dessert spoonful of cinnamon •On - 1 glass of caster sugar Directions Knead a dough of ear soft from flour, water and salt. Divide into 10 pieces, cover with a piece of damp cloth and leave to rest for half an hour. Roll out each piece thin. Lay 5 yufka in an oiled tray, and spread the molten butter. Do not leave any unbuttered part. After laying five yufka, grate the squash, crush the walnut mix the cinnamon and the sugar and sprinkle on the buttered yufka. Put the other 5 yufka on it, and butter it well. Bake it in an oven at 200 C°. After taking it out sprinkle the caster sugar on.
Ramazan Pidesi (Ramadhan Pide) Ingredients •1-cup milk, warm to the touch •1 Tablespoon dry yeast •1 Tablespoon sugar •1½ teaspoons salt •2-¼ cups all-purpose flour •1 egg yolk and 1 tablespoon water for glazing •1 teaspoon black seed Directions Combine the milk, yeast and sugar in a small bowl. Stir and cover. Let stand for 15-20 minutes. Place the flour in a large bowl and make a well in the center. Pour the milk mixture in the center and knead lightly for a few minutes until you obtain soft dough and the mixture pulls a bit from the sides of the bowl. Cover the bowl with a kitchen towel and leave it in a warm place until doubled in volume, for two hours. Grease a shallow-sided baking pan. Gently punch down the dough and turn it out onto a floured countertop, tabletop or a large cutting board. Gently knead the dough for one minute. Using a rolling pin, roll the dough into a ¼-inch thick circle and 10 inches in diameter. Cover with the dish towel and leave it again to rise about half an hour. Preheat the oven to 350 °F. Dimple the surface all over with your fingers. Using a basting brush, glaze the top with egg yolk mixture and sprinkle with black seed. Bake until golden brown about 20 minutes. Remove to a serving dish or basket and wrap with a decorative kitchen towel or large cloth napkin. Serve fresh from the oven. This traditional Turkish flatbread is eaten in Ramadan.
Etli Pide - Pitta Bread with Ground Meat Ingredients •Flour 4 ½ cup •Yogurt 1 ½ cup •Salt 2 tablespoons •Onion 2 medium size •Dry yeast 3/4 tablespoons •Tomato 3 medium size •Sugar 1 teaspoon •Ground Meat 2 4/5 cup •Water ½ cup •Pepper paste 1 tablespoons •Oil ½ cup •Black Pepper 1 ½ teaspoon
Directions Preparation Prepare raised dough as instructed in "Peynirli Pide" (Pide with Cheese). Set aside. For fýlling: Combine fýnely chopped onions, tomatoes, ground meat, hot pepper sauce, salt and black pepper. Add water; mix well. Divide into 8 portions. Prepare pides with ground meat fýlling following instructions in "Peynirli Pide". Bake in a moderate oven for 10 minutes or until golden brown. Serve hot. Laz Boregi Ingredients •14 sheets of baklava pastry •1.5 cups melted butter •for the filling: 4 cups milk 2 tablespoons ground rice 2 tablespoons cornstarch 5 tablespoons sugar 1 cup coarsely chopped roasted hazelnuts 4 egg yolks •for the syrup: 3 cups sugar 1 tablespoon lemon juice
Directions serves 8 First prepared the filling by mixing the milk, ground rice, cornstarch and 5 tablespoons of sugar in a saucepan. Place over a medium heat and stir until the mixture comes to the boil and thickens. Remove from the heat and add the hazelnuts and beaten egg yolks. In another saucepan prepare the syrup by bringing 3 cups of sugar and 3 cups of water to the boil and simmering for a few minutes. Add the lemon juice and set aside to cool. Brush seven of the paper thin baklava sheets with melted butter and place one on top of the other in a large circular baking tray. Spread the custard filling evenly over the top and cover with a further seven baklava sheets brushed with butter. Cut into triangular portions and brush with the remainder of the butter. Cover with a sheet of aluminium foil and bake in a preheated oven at 200 Centigrade for 40 minutes. Pour the cold syrup over the top and serve.
Coban Salatasi (Shepherd's Salad) Recipe Ingredients 2 large tomatoes Salt 1 medium onion 3-4 green pepperones (or 1 green bell pepper) 1 cucumber 1/2 bunch parsley 1/4 bunch fresh mint (or 1 Tbs. dried mint leaves) 1 lemon, juice 1/3 cup extra virgin olive oil Directions Slice the onion and press the onion slices by hand with some salt so that the bitterness of the onion is reduced. Rinse the onion under cold water and squeeze to get rid of the excess water. Dice the tomatoes, cucumber and slice (dice) pepperones (bell pepper). Chop parsley and mint leaves finely.Put all the chopped vegetables in a salad bowl and mix well adding the salt. Add the lemon juice and olive oil dressing and toss well.Tips: You can add some crushed bell peppers to the dressing for a touch of spice. You can replace the lemon juice with vinegar. You can add a roasted, peeled and chopped eggplant to it which adds a distinct flavor to the salad.
Patlican Salatasi (Eggplant Salad) Recipe
Ingredients 1 eggplant 1 green bell pepper, sliced fine 1 large garlic clove, crushed salt and ground black pepper a handful of fresh parsley, chopped 1 Tbsp olive oil 1 large fresh tomato, peeled and chopped 1 onion, chopped juice of 1 lemon Directions 1 Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork. 2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, and garlic. 3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley. 4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.
Karnabahar Salatasi (Cauliflower Salad) Recipe
Ingredients 5 cups water 2 Tbsp. chopped parsley 2 Tbsp. lemon juice Green Pepper Sauce Salt to taste 1 medium cauliflower, rinsed 2 hard boiled eggs, quartered 2 black olives 4 radishes, finely sliced 2 scallions, chopped Directions In a saucepan, bring to boil 5 cups of water, add the lemon juice and salt. Then add the whole, washed cauliflower. Boil until tender, 20 to 30 minutes. Allow to cool. Remove cauliflower to salad bowl. Arrange egg slices around it. Decorate with olives, radishes, scallions, and parsley. Pour sauce on top and serve as a cold salad.
Tomato and Onion Salad (Soganli Domates Salatasi) Recipe
Ingredients 4 large ripe tomatoes; 1 large onion; and 2 teaspoons salt. For lemon dressing: 1/4 cup olive oil; 1/4 cup lemon juice; salt and pepper; and 1/4 cup chopped parsley. You can also use vinegar dressing: its ingredients are 1/4 cup olive oil; 1/4 cup vinegar; 1/2 cup chopped parsley; and salt.
Directions Wash, peel and seed tomatoes. Cut crosswise slices. Slice the onion finely. Sprinkle with salt, rub in, rinse and squeeze dry. Place tomatoes and onions into a bowl. Mix olive oil, lemon juice, salt and pepper together. Pour dressing over tomatoes and onions, and toss. Garnish with parsley. This salad can also be made in different variations such as with peeled and sliced cucumber or without tomatoes. For the latter, cut 2 large onions into very fine slices. Place in a bowl with salt. Knead. Wash with water several times, squeeze dry by hand. Spread on a salad platter. Serve with vinegar dressing.
Spinach Root Salad (Ispanak Koku Salatasi) Recipe
Ingredients 1,800 gr. spinach 1 cup boiling water salt and pepper For the dressing: 1/2 cup olive oil; and 6 tablespoons lemon juice
Directions Use only the roots and stems of the spinach. Cut off the leaves. Wash well and place in a saucepan with 1 cup of boiling water. Cook uncovered for about 10 minutes. Drain and season with salt and pepper. Place boiled spinach roots and stems in a bowl. Mix olive oil and lemon juice together. Pour over the roots and toss.
Lahanali Havuc Salatasi [Cabbage-carrot salad] Recipe
Ingredients six cabbage leaves 2 teaspoons of salt 4 medium carrots 3 and 1/2 tablespoons of olive oil 1 and 1/2 tablespoons of lemon juise
Directions Wash vegetables and drain. Shred cabbage finely. Sprinkle with one teaspoon of salt. Mix thorougly. Combine cabbage and grated carrots in a bowl. Beat olive oil, lemon juice and one teaspoon of salt. Sprinkle over vegetables and toss lightly. Chill and serve cold. You may also add shredded beats and radishes to the salad. The salad may ve served at lunch or supper.
Semizotu Salatasi - Purslane Salad Recipe
Ingredients 1/2 kilo purslane 1 green pepper 2 tomatoes spring of fresh mint 1 tblsp oil, juice of half a lemon, salt, 1/2 cup fresh breadcrumbs
Directions Wash the purslane and pick off the leaves. Remove the stalk and seeds from the pepper and cut up small. Dice the tomatoes and coarsely chop the mint. Mix with oil, lemon and salt in a salad bowl. just before serving stir in the breadcrumbs.
Patates Salatasi - Potato Salad Recipe Ingredients Basil (fresh) 3-4 sprigs Mint 1/4 bunch Red pepper 1/4 teaspoon Green Onion 5 medium size Black Pepper 1/4 teaspoon Water 2 cup Olive Oil 6 piece Salt 1 2/3 teaspoon Olive Oil 6 tablespoon Lemon juice 4 tablespoon
Directions Cook potatoes in 2 cups of water for 20-25 minutes or until tender. Peel and cut into 1 cm ( 1/2 inch) cubes. Add chopped onions, fresh mint and basil; toss slightly. Place into a serving bowl. Beat olive oil and lemon juice. Season with salt and spices. Sprinkle over potatoes, garnish with olives. Chill and serve.
Cabbage Pickles ( Lahana Salatasi ) Recipe
Ingredients 1 cabbage 2-3 whole garlic heads salt vinegar Directions Wash the cabbage. Make a hole in the middle of cabbage with a pointed knife. Put some salt in the hole and boil cabbage in a little water until it becomes tender. Remove from water and separate the leaves. Slice the leaves and put them into jars. Add the garlic to the jars between the cabbage leaves. Pour vinegar into the jars so as to cover the cabbage. Add 10 grams of salt for 1 liter of vinegar. in 1015 days your pickels will be ready to serve.
Bulgur Salad Recipe
Ingredients 2 cups of bulgur 2 tablespoons olive oil 5 cups of vegetable stock 4 tablespoons tomato puree 5 drops of Tabasco Salt, pepper, Maggi 250 grams of tomatoes 5 drops of lemon juice 1 small cucumber 1 large red capsicum 3 spring onions 3 tablespoons vinegar, preferably â€˜Aceto Balsamicoâ€™
Directions Bring the vegetable stock to the boil and add the Tabasco and the bulgur. Continue to boil. Remove the pan from the heat and leave it to well for about 20 minutes. Drain any excess vegetable stock and leave the bulgur to dry. Add the vinegar, oil, tomato puree and lemon juice and stir into a smooth sauce. Add Maggi, salt and pepper to taste. Cut the tomatoes, cucumber, capsicum and spring onions into small pieces and add them to the tomato dressing.
Red Cabbage Salad (kirmizi Lahana Salatasi) Recipe
Ingredients 1 head red cabbage (about 1 lb.) 1/4 cup red wine vinegar 3 cups boiling water Dressing: 2 tbsp. red wine vinegar, 9 tbsp. extra-virgin olive oil, 1 tbsp. lemon juice, 1 tsp. dry mustard, 1 clove garlic, minced, Salt (to taste) Directions Remove the core of the cabbage, cut cabbage in quarters, thinly slice, and place in a large bowl. In a small pan heat the red wine vinegar to boiling and pour over the shredded cabbage. Stir to mix well so cabbage is coated. Pour the boiling water over the cabbage and drain well. Prepare the dressing by whisking together all dressing ingredients. Pour over the cabbage and mix well. Place in a salad bowl and serve.
Beyin Salatasi (Brain Salad) Recipe
Ingredients 1 sprig of parsley 2 tomatoes 4 lambs' brains 4 soup spoons olive oil a few olives the juice of one lemon Directions Soak the brains in cold, salted water for 20 minutes, then remove the membranes that cover them. Place the brains in cold water to which vinegar and a little salt have been added. Boil for six minutes, counting from the time that small bubbles begin to appear. Let cool in the cooking water. Place the brains on a serving platter. Sprinkle with olive oil and lemon juice. Decorate with parsley and olives.
Bademli Yesil Salata (Green Salad with Toasted Almonds) Recipe
Ingredients 1 pound of fresh Lettuce and baby spinach 1/4 red onion 2 cloves of garlic 1/2 cup slivered almonds 2 tbs pomegranate juice 4 tbs olive oil salt and pepper 1/3 cups of dried cranberries
Directions Preheat the Owen 350 F. Slice red onion very thin and mix them with the greens. In a small bowl, mix pomegranate juice, minced garlic and olive oil. Spread aluminum paper over a baking tray, spread almonds on it and brush them lightly with olive oil. Toasted until golden brown or about 3-5 minutes. Watch this process closely, the difference between toasted almonds and burned almonds is 15 seconds! Pour over the pomegranate juice mix over the salad and sprinkle it with toasted almonds and dried cranberries. After this salad you will have a hard time eating your greens without toasted almonds!
Mediterranean Salad - Akdeniz Salatasi Recipe
Ingredients 3 glasses of fine grain dark bulgur Olive oil (Extra virgin) 1 tablespoonful tomato paste Sea salt 1 tablespoonful of pepper paste 1 bunch of dill 1 lettuce 1 onion (white, yellow or red) Dried chopped pepper Sour pomegranate syrup Directions Set aside 3 glasses of fine grain dark bulgur mixed with 3 glasses of hot drinking milk until bulgur swallows and consumes all the water. Meanwhile, cut the onions in small pieces and stir fry with 1 spoonful of olive oil, pepper paste and tomato paste. After chopping all the dill mix the stir fried onions with sea salt as much as you want, sour pomegranate syrup and 1 spoonful of olive oil with bulgur. Right before serving, slice the lettuce in thin pieces and mix with bulgur.
Tahinli Patlican Salatasi (Eggplant Salad with Sesame Oil) Recipe
Ingredients 3 medium size Eggplant (600 gram) 7 cloves Garlic (20 gram) 1/3 cup Sesame oil (65 gram) 1/3 cup Lemon juice (65 gram) 1/3 teaspoon Salt (8 gram) 1/4 bunch Parsley (15 gram) 2 tablespoons Olive oil (20 gram) 1/2 teaspoon Ground red chili (1 gram) Directions Cook unpeeled eggplant over high heat in a covered heavy skillet. Turn around occasionally until all sides are tender (Eggplant might be broiled in hot oven or barbecued over charcoal). Remove from heat; cool. Peel outer skin and chop finely. Add a few drops of lemon juice to prevent darkening. Stir in tahin , remaining lemon juice. and crushed garlic. Season with salt; mix well. Spoon in a serving dish. Combine oil and red pepper; stir. Sprinkle over eggplant. Garnish with parsley. Chill and serve.
Beet Salad (Pancar Salatasi) Recipe Ingredients 1 kg beetroots 4 cloves garlic (mashed) 3 cups water salt to taste 1/2 cup vinegar Directions Wash and cut off both ends of beetroots. Boil until they are tender. Drain and squeeze away the peel and cut into circles. Use I cup of the coloured boiled beet water adding to it 1/2 cup vinegar, garlic and salt. Serve this in individual bowls the juice is just as good as the beets themselves. (You may use canned beets adding all the other ingredients). This juicy salad tastes better if kept in refrigerator over night.
Karisik Salata (Mixed Salad) Recipe
Ingredients 2 medium tomatoes 2 medium potatoes, boiled 2 medium beets, boiled 5 lettuce leaves 1 cucumber 3 leaves red cabbage 1 large carrot, grated Sauce: 1 egg, 1 teaspoon mustard, 1 red onion, juice of 1 lemon, 1/2 cup olive oil Directions Wash the vegetables. Slice the cabbage thinly. Sprinkle some lemon juice and salt, set aside. Place cubed boiled potatoes, cubed boiled beet, shredded lettuce leaves, thinly sliced tomatoes, thinly sliced cucumber, grated carrot and cabbage in a large salad bowl. Beat egg and mustard in a small bowl, mix well adding lemon juice and oil and then add thinly sliced red onions. Pour this mixture over salad and mix. The sauce (without onion) will keep 15 days in the refrigerator.
Yesil Salata - Green Leaf Lettuce Salad Recipe Ingredients 1 head green leaf lettuce Oil & lemon dressing 5 Finely chopped green onions Salt Directions Wash & dry lettuce. Shred it finely. In a salad bowl, combine with the green onions & a little salt. Sprinkle with the dressing & toss well.
Nohut Salatasi (Chickpea Salad With Garlic Vinaigrette) Recipe
Ingredients 1 can chickpeas, drained 4 cloves garlic, finely chopped 1 large red onion, finely chopped 1 large red jalapeno, finely chopped 6 tablespoons olive oil 1 tablespoon cilantro, finely chopped 1 tablespoon thyme, finely chopped 1 teaspoon cumin 1 tablespoon mint, finely chopped salt and pepper, to taste 1 tablespoon tarragon, finely chopped 1 tablespoon parsley, finely chopped 2 tablespoons red wine vinegar, or lemon juice Directions Toss chickpeas with onions and let sit while preparing vinaigrette. Whisk remaining ingredients together. Pour over salad and mix thoroughly. Let stand 30 minutes at room temperature.
Lentil Salad (Mercimek Salatasi) Recipe Ingredients 3/4 cup lentils 1/2 cup chopped parsley 2 cups hot water salt, pepper 1 bunch (approx one dozen) green onions 1/2 cup vinegar and salt (1/4 cup of each) Directions Soak lentils overnight then wash and boil in 2 cups of hot water until they are quite soft but not mushy. Drain lentils and place them in a bowl, add green onions cut into small pieces and all other ingredients. Mix well, garnish with ripe olives.
Ezme Patates Salatas覺 (Potato Puree Salad) Recipe Ingredients 4 large white potatoes 1 tblsp vinegar 1 finely chopped onion 2 tsp lemon juice 1/4 cup olive oil 2 hard boiled eggs 1 large tomato 1/2 cup chopped parsley salt and pepper to taste 8-10 black olives Directions Boil and peel the potatoes and mash well with a fork in a bowl. Add chopped onions, parsley, salt and pepper, vinegar, oil and lemon juice and mix well. Cut hard-boiled eggs and tomato into wedges and garnish the smoothed top of the puree salad with them. Black olives are part of the garnish as well as some wedges or slices of fresh hard tomatoes.
Izmir Salatasi - Izmir Salad Recipe Ingredients DRESSING AND MARINADE: 3 cups extra virgin olive oil Juice from, 6 lemons Lemon zest from, 2 lemons, finely grated, 3 tablespoons finely chopped fresh mint, 4 tablespoons chopped salad burnet Salt and pepper, to taste FOR LAMB: 1/2 marinade recipe, 1 tablespoon finely chopped fresh dill, 12 lamb chops SALAD: 4 cups arugula, washed, 1/2 cup Italian parsley, coarsely chopped, 3/4 cup European cucumbers, halved and thinly sliced, 3 fresh tomatoes, peeled, seeded, and cut into wedges, 2 tablespoons pine nuts, toasted, 3/4 cup purple onions, fine julienne S Directions Combine ingredients for dressing/marinade; reserving half for salad. Add dill to remaining half and marinate chops in this for at least one hour, preferably overnight. Combine arugula, parsley, cucumber, tomato, and onion, and dress with olive oil-lemon mixture. Adjust seasonings with salt and pepper. Arrange on plate with grilled lamb chops. Garnish greens mixture with toasted pine nuts.
Radish salad, Turp salatas覺 Recipe
Ingredients 1 bunch parsley, fresh Italian (flat-leaf) 1 bunch radishes, trimmed and halved 2 lemons, cut into wedges and seeded
Directions Rinse the parsley and spin dry, leaving the stems attached. Arrange with the radishes and lemon wedges on plates or a platter and serve. Serve the salad with any of the Turkish grilled meat dishes, squeezing the lemon over all.
Borulce Salatasi(Black-Eyed Peas With Courgettes) Recipe Ingredients 250 gr (8 oz) black-eyed peas -picked clean and washed 2 tablespoons lemon juice 375 gr (12 oz) courgettes Salt For the dressing: At least 3 tablespoons olive oil per person, 1 lemon -quartered, Salt and black pepper Directions In a medium saucepan, cover the black-eyed peas with water, boil for three minutes and drain, discarding the water. Cover with fresh water, add the 2 tablespoons lemon juice (to prevent their discoloring during cooking) and salt. Cover and simmer for 25 minutes. Cut the courgettes in 5 cm (2-inch) pieces and then quarter them lengthways. Add them to the pan and cook for 5-7 more minutes. Do not strain. Serve in individual soup plates, allowing 2-3 pieces of courgette per person with some of the cooking liquid as well; pour plenty of olive oil on top, season and offer the lemon quarters to be squeezed according to individual preferences. (Do suggest, though, that the more lemon juice the better!)
Cucumber & Tomato Salad Recipe Ingredients 1 lg Tomato 1 ea Cucumber 1 sm Onion 1 tb Fresh dill Salt 2 ea Green chili peppers, chopped 1 tb Vinegar Directions Oil & lemon dressing Cut tomatoes into 10 wedges. Pare the cucumber; cut it in half lengthwise & then in thin slices. Cut onion in half lengthwise & then slice paper thin. Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. Rinse & pat dry. On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. Sprinkle with the dill, salt & chili pepper. Mix vinegar & dressing & pour over the salad enough to moisten it well.
Spinach Salad with Yoghurt Recipe Ingredients 500gr. spinach 2 teaspoon orf red pepper 1 glass of plain yogurt 5 pieces of garlic 4 full spoons garlic 4 full spoons of olive oil Salt Directions Clean up the spinaches , cut them.Boil them for a short time.Than take the spinaches out and wash with cold water,dry in a colander. Put in a deep dish , mix with squashed garlic and yoghurt. Take them at a service plate. Add some redpepper and pour some olive oil if you like.
Pies â€“ Cakes
Turkish Cake Recipe Ingredients 1 lb. brown sugar 2 c. flour 1 stick butter 1 tbsp. soda 1 egg 1 c. sour cream 1 tsp. Cinnamon Directions Grease a 13x9 inch pan. Blend first four ingredients until the consistency of fine crumbs (use pastry blender). Pat 1/2 of the mixture firmly into pan. In a small bowl, beat egg, add sour cream and cinnamon. Add this to remaining flour mixture. Mix well. Pour over mixture in pan. Sprinkle with chopped nuts, cinnamon and nutmeg. Bake at 350 degrees for 35-40 minutes.
Havuclu Kek (Carrot Cake) Recipe Ingredients Makes a 1 lb. (450 g) loaf cake 1 large egg, lightly beaten 3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot) 2 oz (50 g) chopped walnuts 4 oz (110 g) plain whole-wheat flour For the topping: 2 oz (50 g) regular (not light) soft cream cheese, 1 oz (25 g) unsalted butter (at room temperature), 1 oz (25 g) icing sugar, sieved, 8 walnut pieces (optional) 1/2 level teaspoon bicarbonate of soda 1/2 level teaspoon bicarbonate of soda 1/2 level teaspoon ground cinnamon 3 fl oz (75 ml) groundnut oil 3 oz (75 g) soft brown sugar Directions re-heat the oven to gas mark 300째F (150째C). Grate the carrot straight into a mixing bowl. Then sift in the dry ingredients to give them a good airing and tip any grains left behind in the sieve into the bowl too. Add all the rest of the cake ingredients and stir well until everything is well and truly mixed then scrape the mixture into your prepared tin. Bake the cake in the center of the oven for 1 hour, or until well risen. When cooked, it will come about two-thirds of the way up the tin and just begin to shrink away from the sides of the tin. After that remove it from the oven and leave the tin on a wire rack to cool for 5 minutes before turning the cake out and stripping off the paper. When it has cooled for 45 minutes or so, you can spread the topping on. To make the topping, combine the ingredients in a small bowl and beat until smooth. Spread it thickly on the top of the cake and decorate it, perhaps with additional walnut pieces. Store in an airtight tin or container. You will need a 1 lb (450 g) loaf tin 6 x 33/4 x 23/4 inches (15 x 9.5 x 7 cm). Brush it with some melted butter, then line the base with greaseproof paper, and brush that as well.
Spinach And Cheese Pie Recipe Ingredients 1 pack of flaky puff pastry Some dill, salt and pepper 1 leek 2 small onions 450 grams leafy spinach 100 grams Feta 2 eggs 2 tablespoons of milk 0.1 litre olive oil Directions Preparation time: 15 minutes Cooking time: 60 minutes First prepare the filling. Remove the skin of the onions, cut the onions into small pieces and fry them in a little olive oil. Wash the leek, cut the leek into small rings and add them to the fried onion. Leave to simmer for five minutes. Wash the leafy spinach, drain well and add to the leek/onion mix. Leave everything to simmer, covered, for another five minutes. In the meantime you can mix the dill, eggs and milk. Finally add the crumbled Feta. As soon as the spinach mixture has cooled off, mix it with the cheese mixture. Add salt and pepper to your own taste. Preheat the oven to 180 ยบC. Put the first layer of pastry on a baking sheet, which is a little smaller than the flaky puff pastry. Coat it with a little olive oil and add another layer of pastry. Repeat this until half of the pastry has been used. Now add the spinach/cheese mix and cover this with layers of pastry as described above. Coat the top layer of flaky puff pastry with olive oil and cut lines, diamond shaped, in order for the moisture to escape. Bake the pie for 45 minutes until it is golden brown.
Elmali Kurabiye (Turkish Apple Turnovers) Recipe Ingredients 375 grams of flour 250 grams of butter 1 tablespoon of yogurt 1 teaspoon of baking powder Half a sachet of vanilla sugar 4 - 5 tablespoons of powdered sugar a pinch of grated lemon peel for the filling: 3 sour apples, 4 - 5 tablespoons of sugar, 3 teaspoons of cinnamon, 20 grams of chopped hazelnuts or walnuts Directions Wash the apples, peel them, remove the pips and cut them into small pieces. Put the pieces of apple and the sugar in a pan and bring everything to the boil while stirring. Leave to simmer for 10 minutes. Let it cool off afterwards, add the cinnamon and the finely chopped nuts and stir again. Preheat the oven to 180 ยบC. Put the flour in a bowl and make a small hole in the middle. Put the butter, the yogurt, the baking powder, the grated lemon peel, the vanilla sugar and the powdered sugar in the hole. Mix and knead everything until you have homogenous dough. Divide the dough into portions the size of an egg. Press the dough portions flat until they are oval shaped. Put a little of the apple mix on top of every piece of dough and close them by folding. Place them on a baking sheet in the oven. Bake the apple turnovers for approximately 30 minutes.
Kasar Peynirli Kek (Kashar Cheese Cake) Recipe Ingredients 1 packet yeast 1/4 litre milk sesame seeds 100 grams grated cheese (Kasar, Gruyere or Cantal) 150 grams butter 3 glasses flour 4 eggs Salt Directions Beat the eggs with a wisk. Add the melted butter, grated cheese, milk. Mix well. Then stir in the flour, yeast and sesame seeds. Pour the mixture into a buttered mold. Bake in a medium oven for 45 - 50 minutes.
Cookies (Tarcinli Kurabiye) Recipe Ingredients 1/2 cup margarine 1 egg generous 1/2 cup sugar 1 tsp ground cinnamon 1-3/4 cups whole-wheat flour 20 whole blanched almonds Directions Preheat a 375 F oven. Butter a cookie sheet. Blend the margarine with the sugar until light. Beat the egg in a separate bowl with a little of the flour. Add to the margarine mixture, little by little, and, when mixed, stir in the flour and cinnamon. Knead the dough lightly until smooth. 2 Break off walnut-size pieces of dough, flatten with a fork dipped in hot water, and press an almond into each cookie. 3 Place on the cookie sheet and bake in the oven for 25 minutes. Cool on a wire rack and store in an airtight container.
Cevizli Turta (A Taste With Coffee Torte With Walnut) Recipe Ingredients 200 gr Coffee 270 gr Flour 120 gr Margarine 3 Eggs 100 gr Granulated Sugar 100 gr Powdered Sugar 100 gr Walnut Powdered Cacao, Salt, Coffee Beans Directions In 250 gr of flour, place small measurements of margarine at a time, granulated sugar and a pinch of salt. Knead the mixture by hand, add one egg and continue kneading. Make a ball out of the dough, wrap with foil and refrigerate for half an hour.Grind the walnuts with the remaining flour in a mixer. Whisk the eggs with a fork in a separate cup. Heat coffee and sugar in a cezve until it starts to foam and add the mixture into the eggs slowly. Add and mix the walnut-flour mixture.Spread the dough thinly, and place in a 20 cm-diameter container with cookie paper on the bottom. Cut off the excess dough out of the container, make holes with a fork in the dough and spread the walnut mixture on top.Preheat the oven to 200 degrees; bake the torte for 30 minutes, cool. Adorn with cacao, coffee beans and walnut and serve.
Un Kurabiyesi (Turkish Shortbread) Recipe Ingredients 225g/8oz Plain Flour Icing Sugar 1-1/2 teasp Baking Powder 175g/6oz finely chopped Almonds 25g/1oz Caster Sugar A Pinch of salt 1 Egg 100g/4oz Softened Margarine 1/2 teasp Vanilla Extract Directions 1. Place the flour in a large mixing bowl together with the baking powder, chopped almonds, caster sugar and salt and mix well. 2. Make a well in the centre, add the egg, margarine and vanilla extract and knead to a stiff dough. 3. Cover the bowl with a tea towel and allow the dough to rest for 10 minutes. 4. Preheat the oven to 180C, 350F, Gas Mark 4 and line 2-3 baking sheets with parchment or greaseproof paper. 5. Pull off small pieces of the dough (about the side of a golf ball) and shape into crescents 6. Place spaced out on the lined baking sheets and bake for 15 minutes or until golden. 7. Remove from oven and leave for a few minutes before transferring to wire rack. 8. Whilst still warm, dust with icing sugar. Allow to cool completely then just before serving, dust again with lots of icing sugar.
Aci Badem Kurabiyesi (Almond Macaroons) Recipe Ingredients 300 grams almonds, skins removed (10 1/2 ounces) 5 bitter almonds, skins removed 3 egg whites 1 tablespoon flour (all purpose) 360 grams icing sugar (12 1/3 ounces powdered sugar) Directions 1- Grind 300 grams almonds to a paste in a food processor. 2- Place paste in mixing bowl, add flour and icing sugar. Mix thoroughly. 3- Beat egg whites separately until peaks form. Add to paste mixture and stir through. 4- Knead mixture for approximately 2 minutes. 5- Place walnut size amounts of mixture on a lined baking tray. With wet fingertips, lightly press the tops of macaroons. If desired, whole almonds can be placed in the centre of each macaroon. 6- Bake in a moderate oven for 15-20 minutes or until macaroons are lightly browned. 7- Allow to cool and store in an airtight container. These cookies have a chewy texture. They are perfect served with coffee or a special ice cream dessert.
Cevizli Kek (Walnut Cake) Recipe
Ingredients 4 eggs 150 gr. margarine 2 cups sugar 1 cup yogurt 1 teaspoon baking powder 2 cups flour 100 gr. ground walnuts Directions Seat the eggs in large bowl. Add remaining ingredients. Mix until well blended. Cook in oven at medium heat. When cool, cut into squares and serve.
Coffee Cake Recipe
Ingredients 1 c. yogurt 1 tsp. nutmeg 1/2 c. vegetable oil1/8 c. extra fine, ground coffee, sift some 3/4 tsp. salt 2 1/4 c. whole wheat flour 2 1/4 tsp. cinnamon 1 1/8 tsp. soda Directions Use 2 bowls, one for dry ingredients and one for wet ingredients. Stir each bowl of ingredients, then pour all together into a buttered 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes. After 35 minutes remove and top with topping and return to bake another 10 minutes.
Turkish food and gastronomy comenius product 2011. Europe:roots from the past and future challenges Publiczne Gimnazjum, Haci Ali Saruhan &...
Published on May 19, 2012
Turkish food and gastronomy comenius product 2011. Europe:roots from the past and future challenges Publiczne Gimnazjum, Haci Ali Saruhan &...