Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, April 28, 2006

Puff Borek

(Puf Boregi)

Puff Borek
1 Package Puff Pastry (Tender flake 379 g)

Filling:
2 cups feta cheese, crumbled
2 egg yolks
1 cup parsley, chopped
2 tbsp dill, chopped
Salt
Pepper

On top:
1 egg white, lightly beaten

Follow the instructions on the Tenderflakes box. Each block of pastry rolls into a 12-inch (30 cm) square. Cut each piece into 4 squares, so you should have 8 pieces of dough.

Mix the filling ingredients and put them on each block of pastry, on one side diagonally. Fold the empty part over the filling (should be a triangle). Press the edges. Brush the tops with egg white. Place on a tray covered with parchment paper.

Preheat the oven to 205 C (400 F). Bake until golden brown.

Serve while still hot as an appetizer, or with Tea or Ayran over breakfast.


Puff Borek with Shrimp

250 gr shrimp, cooked
1 boiled egg, chopped
1 pinch crushed red pepper
1 tsp red pepper
1 tbsp parsley, chopped

Bechamel sauce:
1 cup milk
1 tbsp butter
2 tbsp flour
Salt
Pepper

Melt the butter in a medium pot. Take it off the heat, add flour, stir. Slowly pour milk and stir constantly. Add salt and pepper. Put on the stove again. Continue to stir, when you see the bubbles on the surface, cook for 2 more minutes. Add all the other ingredients. Fill the dough equally.


Puff Borek with Chicken

250 gr chicken, cooked, chopped
1 tbsp butter
3 pearl onions, thinly sliced
3-4 small mushrooms, thinly sliced
2 tbsp cream
1 egg yolk
1 pinch crushed red pepper
Salt
Pepper

Sautee the onion with butter. Add mushrooms and cook another 3 minutes. Add all the other ingredients. Fill the dough equally.

Saturday, April 22, 2006

Lamb with Romaine Lettuce

(Kuzu Kapama)

Lamb with Romaine Lettuce
3 pieces of lamb shanks
1 bunch green romaine lettuce, separate the leaves and wash
5-6 green onions, washed, cut in chunks
2-3 fresh garlic cloves, chopped
1 tsp oregano
Salt
Pepper

Place half the lettuce in a large pot and put the lamb shanks on top. Add the green onions, fresh garlic, salt and pepper. Cover with the rest of the romaine lettuce. Cover the lid halfway and simmer for 2 hours (it'll cook with juice from the lettuce and the shanks). Sprinkle oregano on top and serve with Couscous.

Thursday, April 20, 2006

Couscous

(Kuskus)

Couscous
1 cup couscous (Acini di Pepe in the pasta aisle)
2 1/2 cup hot chicken broth
1 tbsp butter
Salt

Sautee the pasta with the butter for a few minutes in a pot. Add the hot chicken broth and salt, cover the lid halfway and boil for about 15 minutes over medium-low heat. Turn the heat off and put aside for 20 minutes. Stir with a fork and serve.

Couscous goes well with any kind of meat or chicken dish as a side.

Saturday, April 15, 2006

Stuffed Zucchini

(Kabak Dolmasi)

Stuffed Zucchini
5 small zucchini, washed
150 ml hot water
2 tbsp crushed tomato
2 tbsp extra virgin olive oil

Filling:
150 gr medium ground beef
2 tbsp rice, washed and drained
3 fresh onion, chopped
50 ml water
Salt
Pepper

Sauce:
1/2 cup yogurt
2 tbsp dill, chopped
1 garlic clove, smashed
Salt

Wash the zucchini and cut off a thin slice of the bottom of each one, so that they can stand up straight. Cut off the tops (as in the picture) and carve out the insides.

Mix all the filling ingredients with a teaspoon and stuff the zucchini. Leave some room at the top. While filling the zucchini, don't push the filling in, instead tap the zucchini vertically on the counter. Place them in a small cooking pot.

Mix the hot water, crushed tomato and olive oil and pour into the pot from the side. Cover the lid and cook for about 20 minutes over medium heat.

Place cooked zucchini on a service plate. Pour some of the sauce from the pot on top of them. Mix the yogurt sauce ingredients and do the same.

Don't throw away the zucchini tops and insides. Grate or cut them into small pieces and make Zucchini Pate :)

Friday, April 14, 2006

Red Pepper Paste

(Kirmizi Biber Salcasi)

Red Pepper Paste
500 gr red peppers (any kind), discard seeds and cut in half
Extra virgin olive oil
Spicy red pepper (optional)
Salt

Boil the red peppers with water for about 15-20 minutes to soften them. Leave them in a paper bag for 10 minutes so you can peel them easily. Puree them in the blender. Pour them into a pot, add salt, and simmer until all the water evaporates. Spread on a tray and leave under the sun all day. Then put in a jar, cover with some olive oil and refrigerate. You can have Red Pepper Paste with Adana Kebab, Turkish Style Pizza with Ground Beef, etc.

You should make this in the summer. I did it a bit earlier this year. When you leave the paste under the sun, its colour will darken and it will be a bit thicker.

Sunday, April 09, 2006

Lamb with Grape Leaves

(Caput Asi)

Lamb with Grape Leaves
250 gr grape leaves, fresh or in jar
250 gr lamb cubes, cooked with water
1 large onion, sliced
1/3 cup rice, washed and drained
3 tbsp butter
3 tbsp crushed tomato in a can

Sauce:
1 garlic clove smashed with salt
1/2 cup yogurt

Soak the leaves in hot water for 2-3 minutes, then drain. Cut off the stems. Cut the leaves in chunks and place in a pot. Throw the cooked lamb and sliced onions on it. Now add the rice, crushed tomato, butter, 1 cup hot water, salt and pepper. Cook on medium-low heat with the lid covered. Check the water occasionally and if necessary, slowly add more hot water, until the rice is done.

Place Caput Asi in a service plate, put a few spoons yogurt with garlic on top and serve.

Tuesday, April 04, 2006

Turkish Style Pizza with Ground Beef

(Lahmacun)

Turkish Style Pizza with Ground Beef
1 package Original Tortillas (Flat Bread, 10 pieces), or 5 pieces of Middle eastern style pita, separated
500 gr lean ground beef or lamb
2 medium onions
1 cup parsley
1 tbsp red pepper paste
2 large tomatoes, seeds discarded
1 tsp flaked peppers
1 garlic clove
1 tsp salt

Use a mixer to chop and mix all the ingredients except the ground beef. Then knead it with the ground beef. Refrigerate for an hour, then leave it outside for 20 minutes.

Set the oven to grill (broil). Have two oven trays ready. Take some mixture with the spatula and apply on the flat bread evenly as a thin layer. Place two per oven tray and put the trays on the second rack from the top in the oven. Bake for about 3-4 minutes, making sure not to burn the edges of the pitas.

Place a paper towel at the bottom of a large pot. Fold the cooked Lahmacun in half and put them in the pot to keep them warm with the lid closed. When all are baked, serve with the Side Salad for Kebabs and Ayran while they're still warm.

Sumac comes from the berries of a wild bush which grows in the Mediterranean. The berries are dried and crushed to form purple-red powder. The flavour is sour and fruity. It's mostly used with Kebabs, preferred to lemon for sourness.

Side Salad for Kebabs

(Yesillik)

Side Salad for Kebabs
Parsley, washed and drained
Lemon, cut in 8 pieces
Red or white onion, sliced or cut in 8 pieces
Radish, washed
Some sumac

Place the parsley, onion, radish and lemon in a large plate. Sprinkle some sumac over the parsley. Serve with any kind of Kebab or barbecued meat, for example Iskender Kebab, Adana Kebab, Lahmacun, Turkish Hamburger, Liver Saute....