Binnur's Turkish Cookbook

Turkish Apple Tea

2010-02-07T15:27:00.001-05:00

(Elma Cayi)

2 red apples, do not peel and do not remove the seeds, cut in 4 or 6
1 orange, do not peel, cut in 4 or 6
1 stick cinnamon
2 whole cloves
4 cup water

Place all the ingredients in a saucepan, bring to a boil. Turn the heat down and simmer until the fruits are tender. Strain into the bowl pushing gently with the back back of the spoon to remove all the liquid. Then pour into the tea glasses.

If you like you may sweeten with honey.

Apple Tea
Apple Tea speeds up metabolism increases the amount of urine. It makes people who have weight problem throw edema. Boil the orange with its skin which contains citric acid. Citric acid is also available in medication for losing weight.
Thanks to the mineral salts found in Apple Tea that act as urine remover and blood cleaner. In addition, it strengthens the body against uric acid and rheumatism. Vitamins and mineral salts gives energy and freshness. The presence of vitamin A keeps the respiratory tract, nerve system, blood vessels and the skin healthy.
Apple Tea strengthens both the heart and stomach.

Turkish Spinach Pide

2010-02-02T16:30:00.003-05:00

(Ispanakli Pide)

Dough Ingredients:
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water or milk
~ 2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Topping:
1 bunch spinach, cut off the roots, washed, drained, copped
1/2 cup feta cheese, crumbled
2 tbsp olive oil
1 small onion, sliced
1-2 garlic clove, chopped
2 tbsp red pepper paste, mild

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

Topping Preparation:
Saute the onion with olive oil until it is softened, add garlic. When the smells come out turn the heat off. Add the red pepper paste, spinach and feta cheese, toss. Put it a side.

Dough Preparation:
In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture and 3/4cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down to spread olive oil all the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. With your hands to flatten and then use a roller give a long oval shape each one. Dived the topping in two, spread on the each dough. Fold the long sides towards the inside, then twist the ends to give a boat shape.

Place parchment paper on an oven tray, then arrange the doughs on it. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges.

4 Spinach Pide.

Turkish Spinach Pide with Egg

Meanwhile poached one egg for each pide. Boil 3 cups water with 1 tbsp salt and 1 tbsp 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 top of the each Spinach Pide. Serve with lemon wedges.

Snow Pudding

2010-01-26T09:54:00.005-05:00

(Karyagdi Tatlisi)

3 cups homogenized milk
2/3 cup sugar
1/4 cup coco powder
1/2 cup + 1 tbs all purpose flour
1 tbsp unsalted butter

12 round shape chocolate thins cookies

Garnish:
Sweetened flaked coconut

Place all the ingredients (except butter) in a large pot. Stir constantly at medium heat. Add the butter. Cook until it gets enough thickness, stir occasionally. Take it off the stove. Pour into the blender. Blend for about 5 minutes over medium speed. Put 2 cookies at the bottom of each bowl. Pour in the bowls equally.

After letting them cool, place the bowls in the fridge for 12 hours. Sprinkle flaked coconuts all over the tops.

6 bowls Snow Pudding.

Çökertme Kebab

2010-01-20T10:35:00.004-05:00

(Bodrum)

250 beef or veal strips, I cut the strips in 2 or 3

Marinade:
1/2 cup milk
4 tbsp olive oil
1 tsp cumin
1/2 tsp paprika
Salt

2 medium sized white potatoes, cut in julien
1 cup sunflower oil

2 cubanelle peppers
6-8 cherry tomatoes

Yogurt Sauce:
1/2 cup yogurt, room temperature
1-2 garlic cloves, mashed with salt

First, fill medium sized plastic bowl halfway with water and add 1 tbsp salt in it. Soak the potato slices in it for about 20 minutes. Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them and dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil.

Marinate the beef strips for about 4 hours or overnight in the fridge in a container with a lid. Bring the beef to room temperature 10 minutes before cooking. Heat up the Teflon pan. Than put the beef strips in it. Cook until the beef is tender. Season the beef with salt and pepper, turn the heat off.

Meanwhile saute the peppers and tomatoes with the butter for about 5-6 minutes in the pan.

Place the fried potatoes on a service plate. Arrange the cooked beef on them. Garnish with peppers and tomatoes. Put the Yogurt Sauce on top and serve while still warm.

2 servings.

Eggplant Jam

2010-01-15T00:29:00.004-05:00

(Patlıcan Reçeli)

6 petite size eggplant ~6 cm long

Syrup:
1 cup sugar
1 1/2 cup water
4 cloves
2 tbsp lemon juice

Don't remove the stems and caps of the eggplants. Peeled them very fine. Soak them into the 2 cups of water with salt for about 15 minutes. Gently squeeze the eggplants with your hand. Bring to boil some water in a small sauce pan. Add the eggplants and boil for about 7-8 minutes at medium heat. Drain, let them cool down. Gently squeeze the eggplants with your palm.

Melt the sugar, water and cloves in a small sized pot. Bring to boil then add the eggplants and turn the heat to down. Cook for about 25 minutes at low heat. Put a drop of syrup on a cold plate, if it is not runny and stays, then it's done. Add the lemon juice, stir. Turn the heat off after 2 minutes. Let it cool down.

You may serve Eggplant Jam with Thick Turkish Cream.

Codfish with Swiss Card and Sultana Raisin

2010-01-10T10:53:00.003-05:00

(İsviçre Pazısı ve Üzümlü Morina Filetosu)

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500 gr Codfish fillet, cut in medium size pieces
Bunch of red Swiss chard, washed and cut the stems off*
2 tbsp butter
2 tbsp extra virgin olive oil
1 medium size onion, sliced
1-2 garlic cloves, sliced
2 medium size tomato, peeled, cut in cubes
1 Bay leaf
2 tbsp Sultana raisins, soak into the hot water for 15 minutes, drain
Salt
Pepper
2 tbsp pine nuts, lightly toasted

Put all the leaves one on the top of the other, roll, then cut in julienne. Fill a large pot half way with water and boil. Add in Swiss chard, stir and drain.

Saute the onion with butter and olive oil for about 3-4 minutes in a large skillet. Add the garlic when the smell of the garlic comes out, place the tomato, Swiss chard, salt and pepper. Arrange the fish pieces and Bay leaf on the top. Sprinkle Sultana raisins and put the lid on. First turn the heat to high, then in a minute turn to very low-medium heat. Cook for about 15 minutes. If there is so much juice, turn the heat to higher in order to reduce the amount of water in the pot.

Then turn the heat off, discard the Bay leaf. Gently slide the dish onto the service plate. Sprinkle the lightly toasted pine nuts all over the dish. Serve with the lemon wedges and Ezo Gelin Pilaf on the side.

2 servings.

* Don't throw the stems, make Swiss Card Stems with Yogurt Sauce .

Swiss Card Stems with Yogurt Sauce

2010-01-06T14:27:00.000-05:00

(Yoğurtlu Pazı Sapı)

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Bunch of red Swiss chard stems, washed and cut in 1 cm long
1 medium size onion, finely chopped
2 tbsp extra virgin olive oil

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

Garnish:
1 tsp mint
1/2 tsp cayenne pepper or red pepper

Bring to boil some salted water in the pot, then throw the stems in it. Boil just 10 minutes and drain.

Meanwhile, saute the onion with olive oil for about 3-4 minutes. Add the stems, saute for about 2-3 more minutes.

Place on a service plate. Let it cool down. Whisk the yogurt with mashed garlic and place all over the them. Sprinkle some mint and red pepper over the top.

2 servings.

Spinach-Chicken on Turkish Bread

2010-01-01T19:53:00.003-05:00

(Ispanaklı-Tavuklu Ekmek)

Spinach-Chicken on Turkish Bread" border="0" height="240" width="320" />
Half loaf of Turkish bread or French bread or Artisan bread

Filling:
~300 gr spinach, frozen, chopped, thaw and drain
Cooked chicken pieces or use left over chicken or Turkey meat
4 tbsp extra virgin olive oil
1 onion, sliced
1-2 garlic clove, sliced
3-5 tbsp crushed tomato, in can
1/2 cup feta (white) cheese, crumbled
Salt
Pepper
Crushed pepper

Saute the onion with olive oil for about 4-5 minutes. Add the garlic, when the smell of garlic comes out add the spinach, crushed tomato, salt and pepper. Cook for about 2 more minutes. Cut in half the bread in length. Spread the cooked spinach mixture all over the cut side. Arrange the chicken pieces and feta cheese on top. Sprinkle the crushed pepper all over them. Put the bread on the oven tray.

Preheat the oven to 450 F (230 C). Place the tray on middle rack. Cook for about 15 minutes or until the edges golden. Serve while still warm with Ayran. If you like slice them up and serve as a finger food at your party:)

2 servings.

Candied Chestnuts in Syrup

2009-12-26T20:52:00.004-05:00

(Kestane Şekeri)

Candied Chestnuts in Syrup" border="0" height="240" width="320" />
500 gr chestnut
1 cup sugar
2 cup water
1 tsp vanilla extract

When buying chestnuts, choose the fat ones, as they will be more delicious. Soak the chestnuts in water for about 15-20 minutes to get them to soften. Using a small knife, cut the shells horizontally on the top (fat) side. Place the chestnuts in a medium size pot, cover them with the water. Boil them for about 5 minutes. Remove the shells and inner skins using a small knife.

Clean the same pot, put sugar, water and vanilla extract in it. Boil it for about 5 minutes. Add the chestnuts into the syrup, close the lid. Cook for about an hour over just under the medium heat.

Let the chestnuts cool down first in the pot. There should be a little bit syrup left. If the syrup is too much, cook a little bit longer without the lid.

Place them into the glass container with the syrup, put the lid on and keep it in the refrigerator. For servings, place them individually in the candy cups.

New Year Eve's Menu:
-Potato Soup , Chicken with Cherry Sauce and Appetizers.

Chicken with Cherry Sauce

2009-12-23T17:30:00.002-05:00

(Vişneli Tavuk)

Turkish Ricotta Dessert" border="0" height="240" width="320" />
1 whole chicken
1 lemon, cut in 4
1 small onion, peeled
1 tsp oregano
2 tbsp butter, room temperature
Salt
Pepper

Cherry Sauce:
1 cup Cherry compote juice, in jar-in light syrup
4 tbsp sugar
1 tbsp honey
1 tsp cinnamon
1 tbsp corn starch
1 1/2 cup cherries
1 tbsp butter, unsalted

1 /4 cup sliced almond, roasted

Wash the chicken and dry it with paper towel. Season with salt and pepper inside and outside of chicken. Also season with oregano inside of it and place lemon wedges and onion in it. Spread the butter all over the chicken with your hand. Place chicken in a oven dish, cover with aluminum foil. Preheat the oven 500 F (260 C), cook for about half an hour. Remove the aluminum foil, reduce the heat to 350 F (180 C), cook another 1 hour. Let sit chicken 10 minutes, then cut in four.

In the meantime prepare the sauce; Place the sugar, honey, cinnamon and corn starch in a small pot. Slowly add 1 cup of cherry compote juice and stir constantly to avoid lumps over medium heat. When it gets thicker, add in the cherries and butter. Cook for 1 more minute and turn the heat off.

Place the baked chicken pieces on a service plates. Pour the cherry sauce over the chicken, sprinkle some roasted almonds and serve with Pilaf with Orzo .

4 servings.

Potato Soup

2009-12-19T00:03:00.000-05:00

(Patates Çorbası)

Potato Soup" border="0" height="240" width="320" />
2 medium sized potato, peeled, cut in small cubes
1 small onion, chopped
1 small carrot, peeled, cut in small cubes
2 tbsp butter
1 1/2 tbsp all purpose flour
1 cubanelle pepper, cut in small cubes
1 Bay leaf
2 1/2 cup chicken stock
Salt
1/2 tsp pepper
2 tbsp parsley, chopped
1-2 tbsp lemon juice
1/2 tsp lemon zest

Saute the onion and carrot with butter for 2-3 minutes on medium heat in a medium sized pot. Add the potatoes and continue to saute for about 4-5 more minutes. Add the flour and stir one more minute. Now add the chicken broth, cubanelle pepper, salt and pepper. Cook until the carrot in tender on low-medium heat. Add the parsley, lemon juice and lemon zest. Discard the Bay leaf. Immediately pour into individual bowls and serve.

2 servings.

Turkish Pastrami Borek

2009-12-15T17:44:00.002-05:00

(Paçanga Böreği)

Turkish Pastrami Borek" border="0" height="240" width="320" />
4 sheets Phyllo Pastry

Filling:
~150 gr Pastırma (Turkish Pastrami), sliced, remove the chemen*, break in medium size pieces
1 tsp butter
1 medium tomato, peeled, discard the seeds, cut in small cubes
1/4 cup Kaşar or mozzarella cheese, grated
Salt
Pepper

Glaze:
1 egg yolk

Saute pastırma with tomato and butter over low-medium heat for about 3 minutes. Season with salt and pepper.

Place two sheets on top of each other on the counter and position them vertically. Cut them in three strips from top to bottom. Put some filling on the bottom side of each sheet, sprinkle some cheese on top. First fold the ends from the outside to the inside, then roll it up. Soak the open end in the water and close it up (picture).

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk.

Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.

*If you like, fry each borek equally over medium heat until they take a light golden color. Don't leave the stove as they fry quickly:) Place ones that are done on a paper towel to soak up extra oil.

6 Turkish Pastrami Börek.

*Chemen: Cumin paste (a condiment prepared from ground cumin seeds, red pepper, and garlic and used to coat the outside of pastırma).

Fried Green Pepper with Tomato Sauce

2009-12-12T18:56:00.001-05:00

(Domates Soslu Biber Kızartması)

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4 Cubanelle Peppers or long green peppers
1/2 cup sunflower oil

Sauce:
2 large tomatoes, peeled, diced
2-3 garlic cloves, minced
50 ml extra virgin olive oil
1/2 tsp crushed pepper
Salt

Place sunflower oil in a medium sized skillet. When the oil heats up, fry the peppers on both sides until golden brown. While you're frying the pepper, cover it with a paper towel since the oil will spit. Afterwards, place on a paper towel and wait until they cool down. Then peel off the thin layer of skin with your hands. Meanwhile, remove the seeds from the pepper.

Combine all the tomato sauce ingredients in a small pot. Cook on medium heat for 10 minutes. Make sure it doesn't dry out.

Put the peppers on a service plate. Pour the tomato sauce over it and refrigerate. Serve the dish at room temperature or chilled as an appetizer. Try serving this dish with bread.

Fried Diced Liver with Red Peppers

2009-12-08T20:07:00.002-05:00

(Arnavut Ciğeri)

Fried Diced Liver with Red Peppers" border="0" height="240" width="320" />
500 gr lamb liver, peel the membrane and remove the nerves then cut in cubes
1 tsp red pepper
1/2 cup flour, all purpose
1/2 tsp salt
1 cup olive oil
1 tsp cayenne pepper

Sprinkle the red pepper all over the lamb cubes. Then roll them on the flour. They should be coated well with flour.

Meanwhile, heat the oil up in a large frying pan. Fry the livers, turn them occasionally. Take them out with a perforated spoon and place on a paper towel to soak up extra oil. Season them with cayenne pepper and salt. Serve Fried Diced Liver with Red Peppers with the Onion Salad by the side.

Onion Salad:
Red or white onion, sliced
1/2 tsp salt
Parsley, washed and drained
Lemon, cut in 8 pieces
Some sumac

Sprinkle 1 tbsp salt and rub the onion slices with your hand. Rinse and drain. Toss the parsley and onion, place in plate. Sprinkle some sumac all over them.

Turkish Green Olive Salad

2009-12-05T19:45:00.000-05:00

(Yesil Zeytin Salatasi)

Turkish Green Olive Salad" border="0" height="240" width="320" />
1/2 cup green olives-filled with red pepper, in jar, drained, sliced
1/2 head of Romain Salad, washed, drained
1 small carrot, finely grated
1/4 cup walnuts, small pieces

Dressing:
4-5 tbsp extra virgin olive oil
1 tbsp pomegranate paste or Grenadine syrup
1 pinch cayenne pepper, crushed
1 garlic clove, mashed with salt

Break the leaves of green salad with your hands. Place it in a salad bowl. Arrange the green olive slices, carrot and walnuts on it. Whisk all the dressing ingredients pour all over, lightly toss them all. Garnish with parsley.

Turkish Red Pepper Dip

2009-12-01T15:04:00.003-05:00

(Kırmızı Biber Ezmesi)

Turkish Red Pepper Dip" border="0" height="240" width="320" />
1 red pepper, roasted, peeled and finely chopped with knife
1/2 cup Turkish yogurt
3/4 tbsp red pepper paste*
1/4 tbsp red pepper paste*, hot
1-2 garlic clove, mashed with salt
1 tbsp extra virgin olive oil
Salt
1 tbsp walnuts, crumbled, optional

Mix all the ingredients and place in a bowl. Sprinkle some crumbled walnuts over the top. Serve with toasted Turkish pide or bread slices.

*I would suggest you use Mis-Gaziantep Home Style Red Pepper Paste (Mis, Kırmızı Biber Salçası-Gaziantep Yoresi Vakumlu Ev Tipi). You can find it at tulumba.com which is on line Turkish store.

Roasted Red Pepper:

Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.

Turkish Ricotta Dessert

2009-11-24T10:41:00.004-05:00

(Lor Tatlisi)

Turkish Ricotta Dessert" border="0" height="240" width="320" />
1 pkg 475 gr Ricotta Cheese, unsalted
1/3 cup flour, all purpose

Syrup:
1 3/4 cup water
1 1/2 cup sugar
1 tbsp lemon juice

Mix the cheese with flour in a bowl using tablespoon. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.

Preheat the oven to 325 F (165 C) and bake for about 50-55 minutes until the colour of the top turns golden.

To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add the lemon juice, stir.

Immediately pour the warm syrup all over them. Let cool down first. Serve Ricotta Dessert with Thick Turkish Cream (Kaymak) on the top. If you like you may also use fresh&thick Double Cream 40% instead of Kaymak

20 Turkish Ricotta Fritters

Bairam Menu:
-Almond Soup , Mutancana , Spinach Salad with Tahini and Potato Pate .

Mutancana

2009-11-21T21:24:00.002-05:00

350 gr lamb, cut in cubes
2 tbsp butter
12 pearl onion, peeled
1 1/2 tbsp flour, all purpose
2 cup hot water
1/2 cup fresh grape, small size, washed
1 tbsp honey
1/2 tsp salt
Pepper
1 tbsp butter
1/4 cup almond, blanched, sliced
2-3 pieces Turkish dry fig, cut in julienne

Cook the lamb cubes with their own juice. Add the butter and sprinkle the flour all over the lamb, stir. Coat the lamb with flour. Add 2 cups hot water and cook on low-heat until the lamb pieces are tender. When leaves for about 1/2 cup juice in the pot, add the pearl onion, salt and pepper. Cook for about 15 minutes on medium-low heat. Now add the grapes and honey, stir. After 5 minutes, turn the heat off.

Meanwhile melt 1 tbsp butter in a small pan. Saute the fig and almonds for about 2-3 minutes. Pour all over the dish. Serve Mutancana on Turkish Rice Pilaf .

2 servings.

Tahini Spinach Salad

2009-11-18T22:40:00.000-05:00

(Tahinli Ispanak Salatasi)

~250-300 gr spinach, washed, drained, cut in bite size
1 avocado, cut in cube
8-10 sliced red onion
1-2 tbsp almond, sliced

Dressing:
1-2 tbsp tahini
1/3 cup yogurt
1-2 garlic clove, mashed with salt
2 tbsp lemon juice
1 lime juice
1 pinch ginger, grated
1/2 tsp lemon zest
Salt
Pepper

Place the spinach in a service plate. Whisk all the dressing ingredients and pour all over them. Sprinkle the avocado, red onion and almond over the top. Serve immediately.

Almond Soup

2009-11-13T10:56:00.003-05:00

(Badem Çorbası)

3/4 cup almond, blanched, grounded
2 tbsp butter
1/3 cup flour, all purpose
1 cup whole milk, warm
2 1/2 or 3 cups beef broth
1 pinch nutmeg
Salt
Pepper

Garnish:
1 tsp butter
1/4 cup beef broth
1 handful pomegranate

Melt the butter in medium sized pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Then add the almond, beef broth, nutmeg, salt and pepper. Cook for about 20-25 minutes on low heat. Do not cover the pot with the lid!

Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup.

Place the soup into the bowls, sprinkle some pomegranate on the tops. Serve immediately while still warm.

4 servings.

Oregano Chicken Saute

2009-11-09T19:38:00.002-05:00

(Kekikli Tavuk Sote)

Oregano Chicken Saute" border="0" height="240" width="320" />
350 gr chicken breast, boneless, cut in medium sized cubes.

Marinade:
3-4 tbsp extra virgin olive oil
1 tsp organo
Salt
Pepper

Marinate the chicken for an hour in the fridge in a container with a lid.

In a medium sized pan, saute the chicken until the colour turns golden while stirring constantly on medium-low heat. Don't let the chicken dry up!

It is one of the easiest chicken recipes. Enjoy it!

Menu Ideas:
-Pilaf with Tomato , Arugula Salad with Walnuts and Chocolate Pudding .

Pan Fried Potato Salad

2009-11-02T16:35:00.004-05:00

(Tavada Patates Salatasi)

Pan Fried Potato Salad" border="0" height="240" width="320" />
2 medium size yellow potato, boiled, peeled, cut in bite size
2-3 tbsp extra virgin olive oil
1 tbsp butter
1 medium size onion, sliced
1-2 garlic cloves, minced
Salt
Pepper

1 tbsp lemon juice
1-2 tbsp parsley, chopped

In a medium sized pan, saute the onion with butter and olive oil for about 2-3 minutes. Add the potato, salt and pepper. Fry the potatoes until the colour changes on medium-low heat. Stir occasionally. Add the garlic and when the smell of the garlic comes out, turn the heat off and sprinkle some parsley and pour lemon juice all over. Serve with any kind of beef or chicken dish while still warm.

2 servings.

Saçaklı Mantı

2009-10-27T10:43:00.002-04:00

1 leaf of Turkish yufka*, first roll it, than cut it into strips about
1 cm wide
1 large chicken breast, skin and bone in
2 cup chicken broth
1 cup chickpeas, in can, rinsed and drained
1 onion, cut in small pieces
2 tbsp extra virgin olive oil
3 tbsp crushed tomato, in can
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup plain yogurt, in room temperature
2 garlic cloves, mashed with salt

Garnish:
2 tbsp extra virgin olive oil
Red pepper
Cayenne pepper

Place the chicken breast in water to cover, add salt and pepper. First bring to boil, then turn the heat down. Simmer the chicken breast for about 20 minutes. Take the chicken out of the stock. Discard the skin and the bones and let it cool down. Tear it apart in medium sized chunks with your fingers.

Saute the onion with olive oil for few minutes. Add the chickpeas,crushed tomato and chicken broth. Cook for about 7-8 minutes over low heat. Now, add the chicken pieces in it, stir.

Meanwhile spread yufka strips all over the oven tray. Preheat the oven 375 F (180 C) and bake until the colour turns to light beige. Place yufka in the service plate. Pour the cooked chickpeas, chicken with the broth all over them. Yufka should soak the stock.

Mix all the sauce ingredients, spread all over them.. Heat up the olive oil with the peppers, pour all over the dish. If you like sprinkle some dry mint also.

2 servings.

*You should use Turkish Yufka to make Sacakli Manti. Do not use Phillo Pastry:)

Shrimp Saute with Tomato

2009-10-22T13:02:00.001-04:00

(Domatesli Karides Sote)

Shrimp Saute with Tomato" border="0" height="240" width="320" />
250 gr frozen, peeled and de-veined, thawed Tiger Shrimp
2 tbsp butter
1 onion, chopped
1 garlic clove, mashed with salt
4 tomatoes. peeled, diced
1/2 tsp sugar
1 tsp basil, chopped
1 tbsp parsley, chopped
1 Bay leaf
1 tsp peppercorn
1/2 tsp salt
1/2 tsp pepper

Saute the onion with butter for abot 5 minutes. Add the garlic, tomato, sugar, basil, parsley, Bay leaf and peppercorn. Cover the lid, turn the heat to low. Cook for about 20-25 minutes until the sauce gets thicker.

Add the shrimp, salt and pepper. Continue to cook for 5 more minutes. Remove the Bay leaf and discard it. Serve Shrimp Saute with Tomato on Turkish Rice Pilaf .

2 servings.

Tomato Soup With Rice

2009-10-16T10:59:00.002-04:00

(Domatesli Pirinç Çorbası)

Tomato Soup With Rice" border="0" height="240" width="320" />
2 large tomatoes, grated (cut a piece of skin at the bottom of the tomato and start to grate from there)
3 tbsp crushed tomato, in can
1 1/2 tbsp butter
1/4 cup rice, short grain, rinsed
2 cup hot water or beef broth
Salt, adjust if use beef broth
Pepper

Garnish:
Parsley, chopped
1 tsp lemon zest
Lemon wedges

Saute the grated tomato, crushed tomato with butter on low-medium heat for about 4-5 minutes in a medium sized pot. Add the rest of the ingredients, put the lid on. Cook until the rice in tender on low-medium heat.

Immediately pour into individual bowls. Before serving sprinkle parsley and lemon zest on top. Serve it with lemon wedges.

*Before serve always check the taste, soup may need salt and pepper:)

2 servings.

Meal Ideas:
-Potato Moussaka , Carrot Salad and Sultan's Jello .