Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, July 31, 2005

Eggs on Yogurt


Eggs on Yogurt - click to enlarge
1 cup plain Turkish yogurt(room temperature)
1-2 clove garlic, mashed with salt
2 eggs
3 cups water
1 tbsp vinegar
1 tbsp salt

1 tbsp butter
1 tsp red or cayenne pepper

Whisk and place the yogurt and garlic on a service plate.

Boil the water with the salt and vinegar in a large pot. After bubbling, turn down the heat to medium-low.

Crack the eggs into the water side by side. Cover the lid and let the eggs cook for 3 minutes.

Take the eggs out with a perforated spoon. Place the eggs over the yogurt on the service plate.

Melt the butter in a small skillet and add the red pepper. Pour over the eggs when you see it start bubbling.

Serve this dish while still hot with bread on the side.

Friday, July 29, 2005

Turkish Style French Toast

(Yumurtali Ekmek)

Turkish Style French Toast - click to enlarge
4 eggs
1 loaf Italian or French Bread (similar taste to Turkish bread)
1/2 cup sunflower oil

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.

Sunday, July 24, 2005

Chicken with Walnuts

(Cerkez Tavugu)

Chicken with Walnuts - click to enlarge
2 chicken breasts
3-4 garlic cloves, crushed
1 cup walnuts, crushed into little pieces
1/2 loaf of day old bread, Italian/French style bread, without the crust
2 tbsp sunflower oil
1 tsp red pepper or Cayenne pepper

Place the chicken breasts in a medium-sized pot and cover with water. Cook for about 20 minutes on medium heat. Remove the chickens and keep the chicken broth.

As for the bread, make sure it is stale (ie. leave out overnight), remove the crusts and soak the rest in the chicken broth. Take out, squeeze with your palms and place in a large bowl. Then cut the chicken into small pieces and add into the bowl along with the salt, pepper and garlic. Mix very well with a fork into an even consistency. Add the walnuts and mix again. If the mixture is too dry, slowly add and mix some chicken broth with a tablespoon until softer.

Place on a service plate and shape with a fork. Heat the sunflower oil in a small skillet and add the red pepper. When the oil starts bubbling, turn the heat off and pour over the chicken.

Serve this chicken dish as an appetizer with small, toasted bread slices.

Sunday, July 17, 2005

Adana Kebab

(Adana Kebap)

Adana Kebab - click to enlarge
500 gr lean ground mutton
100 gr fat from lamb tail, finely chopped
1 red bell pepper, finely chopped (use mixer) or 1 tbspfull red pepper paste
1 bunch parsley, finely chopped
1/2 tsp crushed red pepper

Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbeque tomatoes and green peppers on the side.

Serve with pita bread. Adana Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

Friday, July 15, 2005

Roasted Eggplant Salad

(Patlican Salatasi)

Roasted Eggplant Salad - click to enlarge
1 eggplant
2 garlic cloves, smashed
1 medium-sized tomato, seeds discarded and diced
1 tbsp extra virgin olive oil
2 tbsp yogurt
2 tbsp lemon juice or 1 tbsp vinegar
2 tbsp feta cheese, crumbled

Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any seeds and place in 2 cups of water with 1/2 lemon juice. Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.

If you don't want to bother with roasting the eggplant, you can skip the step above and instead just use approximately 350 gr of Roasted Eggplants in a jar. Just mix all the ingredients together and you're good to go.

This recipe goes well with any kind of meat, Kofte or Kebap on the side.

Sunday, July 10, 2005

Noah's Pudding


Noah's Pudding - click to enlarge
1 cup barley
1 cup white kidney beans (in a can), washed and drained
1 cup chickpeas (in a can), washed and drained
1 cup sugar
1 pkg vanilla or 1 tsp vanilla extract
10 cups water
10 dry apricots, soaked in water overnight, cut in pieces
10 dry figs, cut in pieces
1/2 cup raisins

1/4 cup walnuts, crumbled

Put 4 cups of water in a large pot along with the barley. Get it to boil on high heat. Then as soon as it boils, turn it down to medium-low heat and cook for about half an hour. Add the beans, chickpeas, vanilla, apricots, raisins, figs, sugar and 6 cups of hot water. Cook for about 45 minutes on medium-low heat. Stir occasionally. Pour into a large service bowl and let cool.

Keep Noah's Pudding refrigerated. When serving, garnish with crumbled walnuts.

This recipe is one of the oldest and best known desserts of Turkish Cuisine. It's original name is "Asure". When we cook Asure, it is traditional to give some away to friends and family.

5000 years ago in Mesopotamia, Noah was King of the city Shuruppak. His was a trade empire, and he built a large trading ship. At that time, there was a raging flood and rainstorm. He and his family loaded animals, grain, fruit and beer onboard. The rain continued for 40 days. Afterwards there was no land in sight for 7 days. They ran out of drinking water and since the sea was salty, they had to resort to drinking beer. They eventually landed on Mount Ararat.

The old saying goes that Noah's food was about to run out. He mixed and cooked all that he had left. The result became known as "Noah's Pudding". Turkish people love Asure and there is even an Asure Month.

Sunday, July 03, 2005

Fava with Olive Oil

(Zeytinyagli Bakla)

Zeytinyagli Bakla
400 gr fava
2 cups water with 2 tbsp lemon juice
1 small onion, chopped
75 ml extra virgin olive oil (half for cooking, half for after)
2 tbsp sugar
1 tbsp flour
1/4 cup fresh dill, chopped (half for cooking, half for garnish)

Wash the fava. Trim both ends and shave along the sides with a knife. Place in the water with lemon juice so that the colour of the fava won't be dark later.

Sautee the onions with half of the olive oil in a medium-sized pot. Put the fava, 1 cup of lemon water and the remaining ingredients above in the pot. If needed, add the second cup of lemon water. Cook for about 20-25 minutes on medium-low heat with the lid half covered. Place on a service plate and pour the remaining olive oil on top and garnish with the remaining fresh dill. Let cool before putting in the fridge.

This dish is eaten with yogurt with garlic. Fava is available in the summertime only.

* This is a vegetarian dish.

Friday, July 01, 2005

Turkish Coffee

(Turk Kahvesi)

Turk Kahvesi - click to enlarge
1 tsp Turkish Coffee
1/2 tsp sugar
1 Turkish Coffee cup of water, size pictured above
1 Turkish coffepot, called "cezve", as pictured above

Put the sugar into the coffepot first, then add the coffee. Fill the Turkish Coffee cup with water at room temperature, although leave a bit of room at the top. Pour into the coffepot.

Turn the heat to low. Place the coffeepot on the stove and slowly stir with a small spoon to ensure the coffee mixes in with the water. Then stop and wait until bubbles form at the top. When the bubbles rise, take the coffeepot off the stove and pour into the cup & serve.

The grinds will sink to the bottom of your cup, don't drink this part. The grinds are darker and thicker.

It can be difficult to find authentic Turkish coffee near where you live, but you can always order some from Amazon - this is the brand I use at home. Amazon also sells cezve and Turkish coffee cups.