Binnur's Turkish Cookbook

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

Monday, January 28, 2008

Leek with Lamb

(Etli Pirasa)

Leek with Lamb
1 bunch of leeks (3 sticks), cut in chunks, washed several times
1 small carrot, peeled, sliced
150 gr lamb, cut in cubes
1 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp flour
1 + 1 1/4 cup hot water
Salt
Pepper

Sauce:
1 egg yolk
4 tbsp lemon juice

Cook the lamb cubes in their own juice. Then add 1 cup of hot water, cook over medium-low heat until most of the water evaporates and the lamb pieces soften. Add the leek, carrot, butter, olive oil, 1 1/4 cup hot water, salt and pepper. Sprinkle the flour all over, stir.

Cover the lid halfway and cook for about 20 minutes over medium heat. In a small bowl, whisk the egg yolk with lemon juice. Take a few spoon of juice of the dish and blend well with the sauce. Slowly pour this mixture into the pot while stirring. Cover the lid and simmer for about 3-4 minutes. Serve it while still hot with the bread.

2 servings.

Meal Ideas:
- Red Lentil and Mint Soup, Potato Borek and Tahini & Grape Molasses.

Friday, January 25, 2008

Sujuk Sandwich

(Yengen)

Sujuk Sandwich
2 slices of toast bread
Sucuk (Turkish pepperoni), remove the skin, slice it up
Butter
Tomato, washed, sliced
Kasar or Mozzarella cheese, sliced

Spread some butter on the bread. Place the cheese slices on the slice of bread, then arrange sucuk and tomato slices on top (picture). Cover with the second slice of bread. Preheat a Pannini Grill, place the sandwich on it, toast for a few minutes until the bread takes a golden colour.

Serve Yengen with Turkish Tea, cucumber slices and cubanelle peppers on the side as a light lunch, breakfast or afternoon snack.

Sunday, January 20, 2008

Quince Tava

(Ayva Tavasi)

Quince Tava
1 lamb shank
1 quince, peeled, remove the core, cut in bite sizes
1 red apple, peeled, remove the core, cut in bite sizes
1 white potato, peeled, cut in bite sizes
10 pearl onions, peeled
2 tbsp butter
1 tbsp extra virgin olive oil
1 tsp tomato paste
1 tsp Turkish red pepper paste, medium
1 cup beef broth
Salt
1 pinch black pepper
1 tbsp pomegranate paste or Grenadine syrup

Cook the lamb shank with water until tender. Leave 1 cup of juice in it. Discard the bone.

Saute the quince and potatoes with butter and olive oil until their colour turns light pink. Add the apple, onion, lamb, tomato and red pepper paste, then 1 cup beef broth, salt and pepper. Put the lid on and cook for about 15 minutes until the potatoes are tender over medium heat. Drizzle pomegranate paste, stir. Serve Quince Tava with Turkish Bread while still hot.

1 serving.

Servis Onerileri:
- Toyga Soup, Leek and Feta Cheese Borek and Sultan's Jello.

Thursday, January 17, 2008

Rustic Red Lentil Soup

(Mahluta Corbasi)

Rustic Red Lentil Soup
1 cup red lentils, washed, drained
1 medium onion, finely chopped
1-2 garlic cloves, finely chopped
3 tbsp butter or extra virgin olive oil
1 cup water, warm
2 cups chicken broth
3 tbsp tomato past
1 tsp cumin
1/2 tsp crushed red pepper
Salt
Pepper
2 tsp oregano

Saute the onion with the butter for about 1-2 minutes, but do not burn the onion! Add the garlic and saute until the smells come out. Add lentil and 1 cup water, stir. Put the lid on half way and cook for 5 minutes with a little bit under medium heat. The lentils will absorb the water quickly, so check often. Add the chicken broth, tomato paste, cumin, crushed red pepper, salt and pepper. Cook for 10 more minutes with the lid half way on over medium heat. Sprinkle oregano, stir. Serve this soup with lemon wedges while still warm.

4 servings.

Meal Ideas:
- Chicken with Cabbage, Carrot Salad and Prune Dessert with Walnuts.

Saturday, January 12, 2008

Mevlana Pilaf

(Mevlana (Tekke) Pilavi)

Mevlana Pilaf
1/2 cup rice, washed, drained
200 gr lamb, diced
1 + 1 cup hot water
1 small onion, chopped
2 tbsp butter
7-8 chestnuts, cooked in the oven (Chestnut Kebab), peeled
1 small carrot, cut in julienne style
1/4 cup chickpeas, in can, rinsed, drained
1 tbsp pine nuts
1 tbsp currant, washed
2 tbsp almond, sliced
1/2 tsp sugar
1/2 tsp cinnamon
Salt
Pepper

Cook the lamb cubes with their own juice. Add the onion and saute for 2-3 minutes. Then add 1 cup of hot water, cook on medium heat until a little bit of water is left and the lambs are softened.

Add the carrot, pine nuts and currant, and stir for 2 minutes. Add the chestnuts, chickpeas, rice, sugar, cinnamon, salt, pepper and 1 cup of hot water, stir. Turn the heat to low, put the lid on and cook until the rice absorbs all the water. Let the Pilaf stand for about 5 minutes, then serve.

2 servings.

Meal Ideas:
- Mushroom Soup, Quince Compote and Turkish Coffee.

Sunday, January 06, 2008

Quince Marmalade

(Ayva Marmeladi)

Quince Marmalade
1 kg quince, peeled, cores removed, grated
1 kg sugar
3 cups water
1 lemon juice or 1 pinch essence of lemon

Bring to boil the water, sugar, 4-5 slice rinds of quince and 6-7 seeds. Boil for about 10 minutes over medium heat. Remove the rinds and seeds with the tip of a spoon from the sherbet, discard. Add in the grated quince. Cook for 25 minutes over medium-low heat. Add the lemon juice into the jam a few minutes before you turn off the heat and stir.

Wait until it cools down, then place into a clean jar and close the lid tightly. Store in a dark and cool place.

Spread some Ricotta cheese (Lor Peyniri) or butter on a slice of freshly baked Turkish Bread then place some Quince Marmalade on it. Have for breakfast or supper with Turkish Tea:)

Thursday, January 03, 2008

Toyga Soup

(Toyga Corbasi)

Toyga Soup
1 cup chickpeas, in can, washed and drained
1 cup water
1/4 cup spinach, frozen
1 garlic clove, mashed with salt
1 tbsp lemon juice
Salt
Pepper

Sauce:
1 cup yogurt
1 cup water
1 egg yolk
2 tbsp flour

Garnish:
2 tbsp butter
1 tbsp dry mint

Cook the chickpeas with water in a medium pot for about 5 minutes. Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes over medium-low heat. Add the spinach, lemon juice, garlic, salt and pepper, then stir and turn the heat off.

Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.

4 servings.