Binnur's Turkish Cookbook

Chop Shish

2009-07-02T13:52:00.001-04:00

(Çöp Şiş)

Lamb, as much as you want, cut in small pieces
Cubanelle pepper
Red Bell pepper
Onion, cut in 6
Salt
Pepper

Season the lamb cubes with salt and pepper. Arrange the lamb cubes on the skewers.

Preheat your barbecue or oven (grill/broil). Place the skewers on the rack and cook each side for about 4-5 minutes. Flip them 2-3 times while they cook.

Serve Chop Shish with grilled peppers and onion. You may also serve Chop Shish on several skewers inside a half of Turkish bread.

* Dip the wood skewers in water first to prevent burning.

Our Blog is now available on Kindle!

2009-06-27T13:22:00.002-04:00

Binnur's Turkish Cookbook is now available on Amazon's Kindle! Kindle is a wireless reading device where you can read books, newspapers and blogs. Updates will be delivered to your device automatically when you subscribe - check it out here.

Bulgur Salad

2009-06-26T16:41:00.002-04:00

( İç )

1/2 cup Turkish bulgur, small grain, washed, drained
1 medium size tomato, cut in small cubes
4 green onions, cut in small pieces
1 cubanelle pepper, discard the seeds, cut in small pieces
1/2 red Bell pepper, cut in small pieces
10 leaves of fresh mint, cut in small pieces
1 cup parsley, cut in small pieces
1 tsp salt
1 tbsp red pepper paste, hot
1 tbsp tomato paste
2 tbsp Pomegranate paste or Grenadine syrup
4-5 tbsp extra virgin olive oil

Place bulgur in large bowl and cover with hot water. Let it stand for about 15-20 minutes. Then drain, wash and drain few times.

Place bulgur, red pepper paste and tomato paste in a large bowl or large shallow plate. Weigh down and knead them very well all together for about 2-3 minutes. Add all the vegetables and salt, toss. Lastly add pomegranate paste and olive oil, toss.

Ricotta Cheese

2009-06-21T21:05:00.007-04:00

(Lor Peyniri)

4 cup (1Lt) milk
2 tbsp lemon juice

Pour the milk into a medium size pot and turn up the heat over medium. When you see the thin layer on the surface of the milk, turn the heat off. Add 2 tbsp lemon juice and stir. Milk will curdle, if it doesn't add 1 more tbsp lemon juice. Cover the pot with a kitchen towel. Let it completely cool down for at least 2-3 hours.

Place a strainer with a cheese cloth inside over a bowl. Place the curdled milk on it. Grab and squeeze the top of the cheese cloth tightly to strain. Leave in the fridge overnight or in a cold room. The cheese cloth's pattern will leave marks on the Ricotta cheese. Wet the inside of the bowl and place the ricotta cheese in it. Keep it in the refrigerator.

Serve with Turkish black olives, tomatoes, cucumbers and freshly baked Turkish bread for breakfast.

Making Ricotta Cheese from Yogurt

750 gr Turkish yogurt, plain
1/2 tsp vinegar or lemon juice
If you like, a little bit salt

Pour the yogurt into the medium size pot and turn up heat over medium. When the top starts to bubble, wait 2-3 minutes, then add vinegar or lemon juice. Yogurt will be curdle, turn the heat off. Let it completely cool down at least 2-3 hours.

Place a strainer with cheese cloth on top over a bowl. Place the curdled yogurt on it. Turn around the top side of the cheese cloth tightly, strain. Leave in the fridge over a night or in a cold room. Wet the inside of the bowl and place the ricotta cheese in it. Keep it in the refrigerator.

Before serve as a breakfast add some Nigella seeds or oregano in it, stir.

Fish Bite with Shrimp

2009-06-16T20:11:00.002-04:00

(Karidesli Balik Lokmasi)

4-5 pieces Sole Fillets or any kind of white meat fish you like
10 medium sized shrimp, frozen or fresh, peeled and de-veined, thawed
Salt
Pepper
3 tbsp flour
1 egg, whisked
1/2 cup bread crumbs
1/2 cup sun flower oil

Cut the fillets in half lengthwise, dry with paper towel. Season with salt and pepper.

Prepare three plates: Put flour on one, beaten egg on the second and breadcrumbs on the third plate.

Dip fillet into flour to coat both sides. Fold the filled with one shrimp in between and use a toothpick to hold it.Then, soak into the egg and finally roll it with the bread crumbs.

Pour sun flower oil in frying pan. Fry each side until golden brown. Place on a paper towel to soak up any extra oil. Serve it with Arugula Salad. and lemon wedges while still warm.

Zucchini Moussaka

2009-06-12T19:41:00.003-04:00

(Kabak Musakka)

2 medium size zucchinis, washed, slice in round shape
1 cubanelle pepper, discard the seed, cut in medium size
150 gr medium ground beef
2 tbsp extra virgin olive oil
3-4 garlic clove, sliced
1 large onion, sliced
2 tbsp crushed tomato, in can
1/3 cup warm water
Salt
Pepper

Garnish:
2 tbsp extra virgin olive oil
1 tsp crushed pepper
1 tbsp dill, chopped

Cook the ground beef with olive oil, onion, salt and pepper until the colour of ground beef turns to light brown. Don't over cook! Place zucchini slices in a shallow pan. Spread ground beef mixture all over them along with the cubanelle peppers. Mix crushed tomato with hot water and garlic, pour into the pan. Cook for about 15 minutes on medium heat.

Turn the heat off. Drizzle some olive oil and sprinkle crushed red pepper, chopped dill all over it.

2-3 serving

Lima Beans with Olive Oil

2009-06-09T21:00:00.007-04:00

(Zeytinyagli Ic Fasulye Yemegi)

2 cups Lima beans, frozen
1/2 cup tomato, diced, in can or fresh tomato
2-3 garlic cloves, chopped or 2-3 green (fresh) garlic, chopped
3 green onions, chopped
75 ml extra virgin olive oil, half for cooking, half for after cooking
1 1/2 tsp sugar
1 tsp lemon juice
1/2 cup hot water
Salt
2 leaves of fresh mint, chopped

Put the olive oil, diced tomato, garlic and salt in a medium size pot. Cook for 5 minutes on low heat. Then, add the rest of the ingredients. Cover the lid. Cook for about 20-25 minutes on medium low heat, turn the heat off. Let it cool down first. Pour the rest of the olive oil and sprinkle fresh mint all over it, stir. Then, place it in a service plate. Serve the dish at room temperature or chilled.

You may also serve this dish with yogurt sauce with garlic by the side.

* If you use fresh Lima Beans, more water will be needed with longer cooking time.

Cucumber with Walnuts

2009-06-05T20:48:00.004-04:00

(Cevizli Salatalik)

2 small cucumbers
1/2 cup walnuts, crumbled
1 garlic clove, mashed with salt
1 tbsp lemon juice
1/2 tsp crushed red pepper
Pinch of salt

Grate the cucumbers, squeeze a little bit to remove access water with your hand. Don't squeeze too much! Toss them with walnuts, garlic, lemon juice, crushed pepper and salt. Serve it chilled.

Kebab with Roasted Tomato

2009-06-02T17:00:00.006-04:00

(Alti Ezmeli Kebap)

Kofte Ingredients:
500 gr medium ground beef
Salt
Pepper

4 large tomatoes, washed, cut in half
4 cubanelle peppers, washed, cut in half, discard the seeds
Salt
Pepper

Knead the kofte ingredients in a large bowl for about 5 minutes. Keep it in the fridge for 10 minutes. Take a fist-sized ball and skewer it to start from the tip of skewer. Squeeze and flat it on the skewer going back slowly, as shown in the picture.

Preheat your barbecue or oven (grill). Place the skewers and the tomatoes and Cubanelle peppers on the rack. Make sure to turn the skewers so that all sides of the meat are cooked equally which should take 4 to 5 minutes.

Peel the roasted tomatoes and peppers. Mash the tomato and place it on the service plate. Sprinkle some salt and pepper all over it. Place Kofte and cubanelle peppers on it. Serve it with Pide.

4 servings

* You can also make this kebap with beef chunks instead of kofte.

Mayali Pogaca

2009-05-30T15:11:00.011-04:00

Dough:
1 package dry yeast, instant, 7 gr
3/4 cup yogurt, room temperature
1/2 cup (125 ml) unsalted butter, melted
1/2 cup olive oil
1 egg white
1/2 tsp salt
~2 1/2 cup flour

Filling:
1/3 cup feta cheese, crumbled or goat cheese etc.
1/4 cup dill, chopped
1/4 cup fresh parsley, chopped

Glaze:
1 egg yolk + 1 tbsp water (egg wash)
Nigella seeds

Mix the yeast and yogurt in a large plastic bowl. Stir well until the yeast dissolves. Add the butter, olive oil and egg white, stir. Then add flour and salt slowly, knead. The dough shouldn't be sticky but should be soft. Divide the dough into 14 pieces. Make a little hole in it and then put 1 tbsp of the filling inside. Close it up, giving it a half moon shape.

Place parchment paper on an oven tray and arrange them on it. Put in a warm spot for about 30 minutes. Then, egg wash on top of each pogaca.

Preheat the oven to 350 F (190 C). Place the tray on the middle rack. Bake until the top is a light golden colour. Place the Mayali Pogaca on the wire rack so it cools down a little bit. Serve it with tea as an afternoon snack or as breakfast.

14 pieces

Strawberry Jam

2009-05-27T15:13:00.003-04:00

(Cilek Receli)

600 gr fresh strawberries, hulled and halved
2 1/2 cup sugar
1 lemon zest
1 large lemon juice

Layer strawberries and sugar in a saucepan overnight. The following morning, start cooking on medium heat until the sugar dissolves.

Remove the strawberries with a perforated spoon and place in a plate. Cook the sherbet for about 25-30 minutes on medium low heat. Then, add the strawberries, lemon zest and lemon juice; continue to cook over low heat for about 10 minutes. Pour carefully into canning jars and seal. Store in a dark and cool place.

Pilaf with Eggplant

2009-05-25T12:46:00.002-04:00

(Patlıcanlı Pilav)

1 Japanese eggplant, washed
1 cup water with 1 tbsp salt
1/4 cup sunflower oil
1 small onion, chopped
3 tbsp extra virgin olive oil
1/2 cup grated tomato
3/4 cup long grain rice, washed and drained
1 cup water, hot
1 pinch sugar
Salt
Pepper
1/4 cup dill, washed, drain and chopped

Peel the eggplant skin in strips lengthwise. Cut into bite sizes. Soak in water with a tablespoon of salt for about 20 minutes. Squeeze the eggplants with your hand and dry them with a paper towel.

Pour the sunflower oil in a large skillet. When the oil heats up, fry both sides of the eggplants until the colour turns golden brown. After frying, place the eggplants on a plate with paper towel to soak up extra oil.

Meanwhile, saute the onion with olive oil in a medium size pot. Add the grated tomato, sugar, salt and pepper. Add rice and saute for about 2-3 minutes while stirring. Pour in the hot water, stir. Turn the heat to very low and cook until the rice absorbs all the water. Let it cool down for 5 minutes. Toss the eggplant and dill, then stir with a fork. Serve Pilaf with Eggplant when it reaches room temperature with any kind of main dish.

3-4 servings.

Stuffed Tomato with Eggplant

2009-05-24T23:01:00.003-04:00

(Patlıcanlı Domates Dolması)

4 large tomatoes

Filling:
1 onion, finely sliced
1 garlic clove, finely chopped
2 tbsp extra virgin olive oil
1 Chinese or Japanese eggplant, peel, cut in cubes, soak into salty water for about 15 minutes, drain, squeeze the excess water
2 tbsp parsley, chopped
1 tbsp basil, chopped
1/3 cup feta cheese, cut in cubes
1 slice day old Turkish bread (or French or Italian), without crust, crumbled
1 egg, beaten
1/2 tsp oregano
1/2 tsp crushed pepper
Salt
Pepper

Cut off the tops of the tomatoes using a small knife. Then spoon out the inside of the tomatoes and cut them in small pieces, put aside.

Saute the onion with olive oil in a medium sized pan. Add the garlic. When the smell comes out, add the tomato pieces and eggplant. Saute for about 10 minutes on medium low heat. Then turn the heat off. Add the rest of the filling ingredients and stir. Fill the tomatoes using a teaspoon.

Preheat the oven to 400 F (200 C). Place the stuffed tomatoes in a greased casserole dish and bake for about 30 minutes.

This is a great entree dish for dinner parties, especially during Summer nights:)

Halloumi Cheese

2009-05-23T20:43:00.002-04:00

(Hellim Peyniri)

1 tsp extra virgin olive oil

Slice it up in 1 cm thick pieces. Soak into the spring water for about 5 minutes. Then drain and dry them with a paper towel. Heat up the frying pan. Pour the extra virgin olive oil and place the cheese slices in it. Fry on both sides until golden brown. Place them on a service plate. Drizzle some olive oil and sprinkle some oregano and crushed pepper.

You can serve this dish as an appetizer or for breakfast with sliced tomatoes and Turkish black olives.

Chicken Saute with Mozzarella Cheese

2009-05-22T17:20:00.002-04:00

(Kasarli Tavuk)

3 pieces chicken breast, cut in cubes
2 tsp extra virgin olive oil
1 tbsp butter
1 medium onion, chopped
1-2 garlic cloves, minced
4-5 mushrooms, brushed, cut in 2 or 4
1 cubanelle pepper, cut in cubes
1 large + 1 medium tomato, peeled, cut in cubes
Salt
Pepper
1 tsp oregano

Garnish:
1/4 cup kasar cheese or Mozzarella
1/2 tsp Turkish red pepper powder

In a medium sized pan, saute the onion with butter and olive oil. Add the garlic and when the smell of the garlic comes out, add the chicken. Cook the chicken until the colour changes. Add the mushrooms, tomatoes, cubanelle pepper, salt and pepper. Simmer for about 15 minutes with the lid covered. Turn the heat off and sprinkle some oregano all over.

Transfer to the oven proof dish. Sprinkle the shredded cheese and red pepper on top. Preheat the oven to 400 F (200 C) and bake until the cheese melts. Serve with Turkish Pilaf.

2 servings.

Ground Beef Pasta in the Oven

2009-05-06T15:39:00.003-04:00

(Firinda Kiymali Makarna)

200 gr large bead pasta

Ground Beef Ingredients:
200 gr medium ground beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 medium carrot, peeled, finely grated
1/2 cup crushed tomato, in can
1/2 tsp paprika
1 tsp oregano
Salt
Pepper
1/2 cup parsley, chopped

Cover:
2/3 cup mozzarella or Halloumi Cheese*, grated
1 egg, lightly beaten

Boil the pasta with salty water following the instructions on the package, drain. Place in the oven proof dish.

Meanwhile, cook the ground beef with onion. Add all the ingredients except parsley. Cook on low heat for about 10 minutes. Add the parsley, toss it with the pasta. Place the mixture into the casserole dish. Mix the egg with mozzarella and spread all over the pasta equally.

Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Serve it with Ayran and Tomato Salad.

Makes 4 servings.

*First soak Halloumi Cheese into the spring water for about 5 minutes, drain and dry with paper towel.

Chocolate Pudding Covered Cake

2009-04-28T16:39:00.005-04:00

(Cukulatali Puding Kaplamali Kek)

5 eggs, room temperature
1 1/2 cup sugar
250 gr unsalted butter, room temperature
1 tsp vanilla extract
1 cup flour
1 cup rice flour
1/2 cup cocoa powder
1 tsp baking powder

Cake mold with a hole in the centre

1 1/2 cup milk, cold

Beat the butter with sugar, egg and vanilla extract using a wooden spoon (or mixer) in a large bowl. Then add flour, rice flour, cocoa powder and baking powder. Mix for a few minutes. Pour into the oiled mold.

Preheat the oven to 375 F (190 C). Place the mold on the middle rack. Bake for about 50 minutes until the toothpick comes out clean. Wait for 15 minutes, then pour the cold milk slowly all over the cake. Then place the cake on the plate. When it cools down, pour Chocolate Pudding all over. Sprinkle some crushed pistacchio on top, then serve.

Chocolate Pudding:
1 + 3/4 cup = 425 ml milk
1/2 or 3/4 cup sugar
4 tbsp corn starch
1/4 cup water
1/3 cup cocoa

Melt the corn starch in the water in a medium sized pot. Add sugar, cocoa and milk, and stir constantly on medium-high heat. When you see the bubbles on the surface, cook for one more minute. Don't stop stirring. Pour all over the cake.

* If you use Piyale Kakaolu Puding use 425 ml milk instead of 750 ml.

Shrimp-Feta Cheese Saute

2009-04-19T21:48:00.002-04:00

(Beyaz Peynirli Karides Sote)

250 gr frozen, peeled and de-veined, thawed shrimp
2 tbsp butter
1 medium onion, finely copped
1/2 tsp salt
Black pepper
2 garlic cloves, minced
1 pinch crushed pepper
1 cup diced tomato, in can
1/2 cup feta cheese, cut in bite size cubes
1/2 tsp oregano

Garnish:
1 tsp lemon zest
1 tbsp parsley, finely chopped

Saute the onion with butter and salt on medium heat. When the colour starts to turn, add the garlic. When the smell of garlic comes out, add the tomato, black pepper and crushed pepper. Turn the heat down to low, put the lid on and cook for about 20 minutes.

Add the shrimp, feta cheese and oregano, and cook more for about 6-7 minutes, then turn the heat off. Place the dish on a service plate. Sprinkle parsley and lemon zest all over.

Serve Shrimp-Feta Cheese Saute with Pilaf or toasted bread slices as a light lunch.

2 servings.

Kidney Beans with Turkish Pastrami Casserole

2009-04-12T19:35:00.003-04:00

(Pastirmali Kuru Fasulye)

1 can kidney beans (540 ml), gently rinsed and drained
1/2 cubanelle pepper, chopped
1 large tomato, peeled, diced
2-3 fresh green onions, chopped
2 tbsp crushed tomato, in can
3 tbsp butter
1/4 + 1/2 cup hot water
Salt
Pepper
7-8 slices of Turkish Pastrami, cut in 2s or 3s

Cook all the ingredients with 1/4 cup of hot water (except the kidney beans and pastrami) over medium-low heat for about 15-20 minutes with the lid on. Then add the kidney beans with 1/2 cup of hot water. Replace the dish with an earthenware pot (Guvec/Terra Cotta) or oven safe dish. Cover the pot with aluminum foil. Make 4-5 holes on the aluminum foil with the tip of a knife.

Preheat the oven to 450 F (230 C). Place the pot on the middle rack and cook for about an hour.

Meanwhile fry the Turkish Pastrami slices in a pan with 1 tbsp butter on both sides. Don't over fry them! Then, place them all over the cooked beans. Serve with Pilaf.

Makes 2-3 servings.

History of Pastirma
(Source: TurkishCulture.org)

The Turkish horsemen of Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode. This pressed meat was the forerunner of today's pastirma, a term which literally means 'being pressed' in Turkish, and is the origin of the Italian pastrami. Pastirma is a kind of cured beef, the most famous being that made in the town of Kayseri in central Turkey.

The 17th century Turkish writer Evliya Çelebi praised the spiced beef pastirma of Kayseri in his Book of Travels, and Kayseri pastirma is still regarded as the finest of all. Good quality pastirma is a delicacy with a wonderful flavour, which may be served in slices as a cold hors d'oeuvre or cooked with eggs, tomatoes and so on. Although pastirma may also be made with mutton or goat's meat, beef is preferred.

Spinach with Ground Beef

2009-04-03T00:34:00.002-04:00

(Kiymali Ispanak)

500 gr fresh baby spinach, washed, drained, coarsely chopped
150 gr medium ground beef
1 medium sized onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp butter
2 tbsp rice, rinsed
1 small tomato, peeled, cut in small cubes
1 tsp red pepper paste
3 tbsp crushed tomato, in can
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup plain Turkish yogurt, room temperature
1-2 clove garlic, mashed with salt

Saute the onion with olive oil and butter for about 2-3 minutes on medium heat in the medium sized pot. Then add the ground beef, salt and pepper, then stir. Cook together until the colour of the ground beef turns to light brown. Add the rice, tomato, red pepper paste and crushed tomato, stir again.

Place the spinach all over and close the lid. Cook on medium heat until the rice is tender without adding water.

Place the dish in a service plate and put a couple of spoons of Garlic Yogurt Sauce over the top. Serve with freshly baked Turkish Bread.

2 servings.

Chickpea Salad

2009-03-23T19:50:00.002-04:00

(Nohut Salatasi)

1 can chickpeas (540 ml), rinsed
14-15 grape tomato halves
1/4 red onion, sliced
100 gr feta cheese, cut in cubes
8-10 black olives

Dressing:
50 ml extra virgin olive oil
1-2 garlic cloves, finely chopped
2 tbsp lemon juice
1 tsp cumin
1/2 tsp dry mint
1/2 tsp cayenne pepper
1 tsp salt
Pepper for taste

Put all the ingredients in a salad bowl. Whisk dressing ingredients and toss.

Peppered Bread

2009-03-19T17:09:00.002-04:00

(Biberli Ekmek)

~600 gr pizza or bread dough

Filling:
1 medium onion, finely chopped*
1/2 red Bell pepper, discard seeds, finely chopped
1 small tomato, discard seeds, finely chopped
1 tbsp red pepper paste
1 tbsp red pepper paste, hot
1/2 cup ricotta cheese
2 tbsp sesame seeds
2 tbsp olive oil

23 cm (9 inch) pie plate, oiled with 1 tbsp olive oil

Spread the dough in an oiled pie plate with your palm equally. Put aside for about 15 minutes. Meanwhile, prepare all the filling ingredients and mix with the spoon. Spread the filling equally all over the dough.

Preheat the oven to 400 F (200 C). Place the plate on the middle rack and bake for about 35-40 minutes.

* If you like, you may saute the onion with olive oil for about 2-3 minutes until it is softened. Don't burn it though!

Kobete

2009-03-08T20:06:00.003-04:00

Half chicken, bone in, with skin, cooked with the water and salt
3/4 cup long-grain rice
1 cup hot chicken broth
2 tbsp butter, or use the fat on the surface of chicken broth
Salt
1/2 tsp pepper
6 sheets Phyllo Pastry

Sauce:
1/3 cup milk, warm
1 tbsp butter, melted
1 pinch salt (if you use Turkish yufka, do not use salt)

23 cm (9 inch) pie plate, oiled with butter

Remove the skin and bones, tease out the chicken. Drain the chicken, put aside. Now the chicken broth is ready to use.

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Melt 2 tbsp of butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot chicken broth in it. Season with salt and pepper. Turn the heat to low and put the lid on. Cook until the rice absorbs all the water. Add the chicken and gently stir with a fork. Put the lid on again.

Take 2 sheets of the phyllo pastry and place over a plate, leave the sheets hanging over the rim of the plate. Put some sauce with a spoon all over the sheet. Take 2 more sheets and place on top like a plus sign, leave those sheets hanging over the rim of the plate, too. Put some sauce on it. Place the 5th sheet on top along with a few more spoons of the sauce (picture). Then spread the cooked pilaf-chicken filling all over this layer. Arrange the last sheet on top of the filling. Then fold over the sides of the bottom layer (picture). Pour the rest of the sauce over the surface. Put aside for about half an hour.

Preheat the oven to 375 F (190 C). Bake until golden brown, for approximately 20-25 minutes. Leave for about 5 minutes before serving. Serve with Ayran or Compote.

Raisin-Sugar Cookies

2009-02-22T13:39:00.001-05:00

(Uzumlu-Toz Sekerli Kurabiye)

125 gr unsalted butter, room temperature
4 tablespoon full (a little bit more then 1/3 cup) plain yogurt
3/4 cup sugar
1 egg yolk
1/2 tsp baking powder
2 cups flour
6 tbsp Sultana or Golden raisins

Glaze:
1 egg white, lightly whisked
4-5 tbsp sugar

Mix all the ingredients except raisins, knead. When the dough comes together, add the raisins and knead again. Make chestnut-sized balls with your hands. First dip in egg white, then sugar only on one part of the ball. Place them on parchment paper on an oven tray with the sugar sides on top.

Preheat the oven to 385 F (190 C) and bake for about 25-30 minutes, until the tops take a light pink colour.

Makes 16-17 cookies.

Inegol Kofte

2009-02-12T10:57:00.002-05:00

500 gr veal, medium ground

Starter:
1/4 of 500 gr veal, medium ground
1 tbsp onion, grated
1/2 tsp baking soda
1/2 tsp salt

Kofte Ingredients:
Remaining (3/4) of the veal, medium ground
1 medium onion, grated
1/2 tsp baking soda
1 tsp vinegar
1 tsp salt
The starter which was left in the fridge for a day

Knead all the starter ingredients with your hand. Put in a Ziploc bag and keep in the fridge for a day. The following day, mix all the Kofte ingredients and the starter in a food processor. Put in a container with a lid. Keep in the fridge for 2-4 hours.

Divide into 21-22 pieces and give each a long shape*, as shown in the picture. Heat up the Teflon pan over medium heat. Fry them all equally without using oil. Serve Inegol Kofte with Ayran, Kidney Bean Salad, grilled tomato and Cubanelle peppers, sumac, crushed pepper and oregano.

* If you want to make another batch of Inegol Kofte, use two of the Kofte as a starter and keep in a plastic wrap in the freezer..