Binnur's Turkish Cookbook

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

Monday, April 26, 2010

Brussels Sprout

(Bruksel Lahanası)

Brussels Sprout
300 gr Brussels sprout, stem side cut off, remove few outer leaves
2 + 2 tbsp extra virgin olive oil
7-8 pearl onion, cut in half
1-2 garlic cloves, chopped
2 tbsp crushed tomato, in can
1 tbsp red pepper paste
1 cubanelle pepper, cut in bite size
1 tomato, peeled, diced
10 small size mushrooms, cut in half
1/3 cup water
1 tsp basil
1 pinch sugar
Salt
Pepper

Bring the water with salt to boil in a medium sized cooking pot at medium heat. Then add in the Brussels sprout, stir. Cook for about 2 minutes, drain.

Saute the onion with 2 tbsp olive oil for about 2 minutes. Add the garlic. When the smell of garlic comes out, add the rest of the ingredients, stir. Cook for about 15-20 minutes at medium heat. If it necessary you can add a little bit more hot water.

Let it cool down first. Pour the rest of the olive oil. Then, place it in a service plate.

Wednesday, April 21, 2010

Hoshmerim

(Hosmerim)

Hoshmerim
500 gr ricotta cheese
2 egg yolk
1 tbsp flour, all purpose
2 tbsp semolina - I used Turkish semolina
2/3 cup sugar - first add 1/2 cup sugar, if you want more you can go up to a total of 2/3 cup of sugar
1 tbsp Thick Turkish Cream or English Devon Cream or very thick cream or %40 Double Cream-(President's Choice-Loblaws in Toronto)
1/2 tsp vanilla extract

Mix the egg yolks with ricotta cheese and place the mixture in a large pan. Cook at low heat until its juice is evaporated for about an hour. Stir occasionally.

Add the flour, semolina, sugar, vanilla extract, cream into the cheese. Cook until the sugar dissolves while stirring occasionally with low-medium heat. Turn the heat off. Cover it with the lid. Let it rest for about 10 minutes. Then, place in separate small bowls. Serve Hoşmerim while still warm.

4 servings.

Friday, April 16, 2010

Stuffed Zucchini with Bulgur

(Bulgurlu Kabak Dolmasi)

Stuffed Zucchini with Bulgur
5 small zucchini, washed
150 ml hot water
1 tbsp crushed tomato
2 tbsp extra virgin olive oil
Tomato slices

Filling:
150 gr medium ground beef
2 tbsp Turkish bulgur, large grain,rinsed and drained
2 green onion, chopped
50 ml water
1 garlic clove, minced
1/4 tsp red pepper
1 tbsp red pepper paste
1 tbsp lemon juice
Salt
Pepper

Sauce:
2 tbsp extra virgin olive oil
1-2 garlic cloves, mashed with salt
1 tsp mint
1-2 tbsp lemon juice

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. Then cover the zucchinis with the tomato slices. 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 at medium heat.

To prepare the sauce; heat up the olive oil in a small pan. Add the garlic, mint and lemon juice, stir. Slowly pour the sauce all over the Stuffed Zucchinis. Close the lid. Turn the heat off in 2 minutes.

Place the cooked zucchini on a service plate. Pour some of the sauce from the pot on top of them. Serve it with lemon wedges.

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

Saturday, April 10, 2010

Ricotta Cheese with Green Pepper

(Biberli Lor)

Ricotta Cheese with Green Pepper
1 sweet or hot long green pepper or Cubanelle pepper, discard the seeds, sliced
2 tbsp extra virgin olive oil
1/2 cup salted Ricotta Cheese (Making Ricotta Cheese from Yogurt)

Soften the peppers with olive oil for about 2-3 minutes, do not over cook! Turn the heat off, put the ricotta cheese in it, toss.

Serve Peppered Ricotta Cheese as a breakfast with freshly baked Turkish bread, Turkish black olive and tomato slices.

Monday, April 05, 2010

Shakshuka

(Saksuka)

Shakshuka
1 medium size eggplant. peeled, diced
1 large potato, peeled, diced
1 cubanelle pepper, cut in bite size
1/2 cup sunflower oil
1 + 2 tbsp extra virgin olive oil
2 garlic cloves , mashed with salt
3 medium size tomato, peeled, diced

Garnish:

1/4 cup parsley, chopped

Soak the eggplants in a salty water for 20 minutes. Squeeze and dry with the paper towel. Pour 1/2 cup of sunflower oil into the pan, fry potato, green pepper and eggplants. Put them on a paper towel to soak extra oil.

Meantime, suttee the mashed garlic with 1 tbsp olive oil on medium heat until the smell of garlic comes out. Pour the tomatoes in it and cook for about 10 minutes on medium heat. Add the fried vegetables in it, cook for another 2-3 minutes.

Place Shakshuka in a service plate. Pour the rest of the olive oil (2 tbsp) and sprinkle fresh parsley all over it. Serve the dish at room temperature or chilled.

*You may also serve this dish with Yogurt Sauce with Garlic by the side.

Thursday, April 01, 2010

Iskender Kebab with Meatballs

(Kofteli Iskender Kebap)

Iskender Kebab with Meatballs
Inegol Kofte made from 500 gr medium ground veal

4 pieces of Asian Nan Pita bread or plain pide
or:
6 slice of Turkish or French bread, cut in bite size cubes

Garnish:

1 cup tomato paste, heated up with a few tbs of water
(or use canned crushed tomatoes)
2 tbsp butter
Turkish yogurt, plain, room temperature

First, fry the meatballs in a Teflon pan without oil. Then, place them over the pita or bread bread pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce.

Serve Iskender Kebab while still hot with roasted and peeled Cubanelle peppers by the side.

4 servings.

Saturday, March 27, 2010

Eggplant with Lamb

(Etli Palican)

Eggplant with Lamb
1 medium sized eggplant, peel the eggplant in lengthwise strips. Cut in medium sized. Soak in 2 cups of water with salt for about 20 minutes.
1/2 cup sunflower oil

~300 gr. lamb, cut in bite size
2 tbsp butter
1-2 garlic cloves, chopped
2-3 green onions, chopped
1 cubanelle pepper, cut in bite size
1 large tomato, peeled, diced
2 tbsp crushed tomato, in can
3/4 cup warm water
Salt
Pepper

Squeeze the eggplants with your hand and dry them with paper towel. Fry the eggplants on both sides until light golden colour. Afterwards, place on a paper towel to soak up any extra oil.

Meanwhile cook the the lamb cubes with their own juice. Add the butter, garlic, green onion, cubanelle pepper, tomato, crushed tomato, salt and pepper, stir.

Put the lid on, cook for about 7-8 minutes at low heat. Add the eggplant and warm water, put the lid on. Cook for about 10 more minutes at low heat. Turn the heat off.

Serve the Eggplant with Lamb a Pilaf and Cacik by the side.

2 servings.

Friday, March 12, 2010

Pilaf with Ground Beef

(Kiymali Pilav)

Pilaf with Ground Beef
150 gr medium ground beef
1 small onion, sliced
2-3 tbsp crushed tomato, in can
1/2 cup rice, rinsed, drained
3/4 cup mixed vegetables (carrot, kernel corn, green beans, sweet beans), frozen
1/2 cup warm water or beef broth
1 tbsp butter
Salt
Pepper

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

Saute the onion, ground beef, salt and pepper in a medium sized skillet at medium heat until the colour of ground beef turns light brown. Add the rest of the ingredients, stir.
Turn the heat to low and put the lid on. Cook until the rice absorbs all the water.

Place the dish in a service plate and put a couple of spoons of Garlic Yogurt Sauce over the top.

2 servings.

Monday, March 08, 2010

Lohusa Sherbet

(Lohusa Serbeti)

Lohusa Sherbet
3 cups water
3/4 cup sugar
2 cinnamon sticks
4 cloves
5 drops of red food colour

Place all the ingredients in a medium cooking pot. Turn the heat down to medium-low and bring to boil.

Turn off the stove after the sweet smell of cinnamon and cloves was spread into the house. Serve it as hot in the winter, or after cooling in the fridge in the summer.

Childbirth Sherbet is a traditional Turkish sorbet at birth, served hot or cold depending on the season. It is sent to the homes of the relatives and friends and also offered to the guests. It is served with walnuts.

To indicate the sex of the baby, red ribbon is tied to the throat of a pitcher if it is a boy or a red painted fine muslin is tied to the mouth part of the pitcher if it is a girl:)

It is advised that the new mother should drink it as much as possible since it increases lactation and makes it more tasteful.

Saturday, March 06, 2010

Meatball-Potato in The Oven

(Firinda Kofte Patates)

Meatball-Potato in The Oven
Kofte Ingredients:
~450 gr (1 pound) medium ground beef
1 slice of Turkish bread (French or Italian), soak into the milk,
squeeze out excess milk
1 egg
1 small onion, grated
1 tsp lemon zest
1/2 tsp paprika
1/4 cup parsley, chopped
Salt
Pepper

Tomato Sauce:
2 tbsp extra virgin olive oil
1 onion, sliced
1 garlic clove, chopped
1 1/2 cup diced tomato, in can
Salt
Pepper

1/4 cup sunflower oil
2 tbsp extra virgin olive oil
3 medium sized yellow potato, peeled, sliced in round shape
2-3 cubanelle pepper, each sliced in 2 or 3
1-2 tomato, sliced in round shape

Kneed all the kofte ingredients. Dust the both sides with flour. Heat up sunflower oil in a pan. Fry both sides 2-3 minutes over medium heat. Put them on paper towel to soak extra oil.

Oil the bake dish with 2 tbsp olive oil. Place potatoes on it. Arrange fried koftes on the potatoes. Place tomato slices and cubanelle peppers on koftes.

In the meantime, prepare tomato sauce; Saute the onion with olive oil for about 2 minutes. Add the garlic, when the smell comes out add the tomato, salt and pepper. Cook for about 2 more minutes then pour the sauce all over the koftes.

Preheat the oven 375 F (180 C). Cook for about 35-40 minutes until the potatoes are fork tender. Serve Kofte in Tomato Sauce with Turkish yogurt and bread.

3-4 servings.

Monday, March 01, 2010

Turkish Lamb-Eggplant Pasta

(Kıymalı-Patlıcanlı Makarna)

Turkish Lamb-Eggplant Pasta
2 servings of mini bow tie pasta

1 medium eggplant
1/2 cup sunflower oil
1 + 1 tbsp butter

~200 gr lean ground lamb
1 medium size onion, sliced
1 small tomato, peeled, cut in small cubes
2-3 tbsp crushed tomato, in can
1 tsp fresh dill, chopped
1/2 tsp crushed red pepper
Salt
Pepper

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

Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it.

Meanwhile peel the eggplant in lengthwise strips. Cut into medium chunks. Soak in 2 cups of water with salt for about 20 minutes.

Place sunflower oil in a medium sized skillet. Squeeze the eggplants with your hand and dry them with paper towel. When the oil heats up, fry the eggplants on both sides until golden brown. Afterwords, place on a paper towel to soak up any extra oil.

Saute the onion with 1 tbsp butter, salt and pepper for 2-3 minutes over medium heat. Add the ground lamb and cook over medium-low heat until all the water evaporates while stirring. Add the tomato, crushed tomato, fried eggplants, crushed red pepper and dill, stir. Cook for about 2-3 more minutes, turn the heat off.

Place pasta on a service plate. Pour the cooked ground lamb&eggplant mixture all over it. Mix all the Yogurt Sauce ingredients and pour all over the ground lamb. Sprinkle some parsley over the top and serve immediately.

2 servings.

Wednesday, February 24, 2010

Haddock Soup

(Mezgit Corbasi)

Haddock Soup
50-300 gr. Haddock, cut in bite size
2 cup water
Salt
1 egg yolk
1 tbsp flour, all purpose
1/2 tsp paprika
Black pepper

Sauce:
1-2 garlic cloves, mashed with salt
2 tbsp vinegar or lemon juice
Arugula or parsley, chopped

Bring the water with salt to boil in a medium sized cooking pot. Then add in the Haddock pieces and stir. Cook for about 10 minutes over medium-low heat.

In a small bowl, whisk the egg yolk with flour, paprika and black pepper. Turn down the heat to low. Take a ladle of soup and blend well with the mixture. Slowly pour this mixture into the pot while stirring. Cook for about 8-10 more minutes at low heat.

Whisk the garlic with vinegar or lemon juice. Add into the soup, stir and turn the heat off. Sprinkle chopped arugula or parsley over the top. Serve while still warm.

2 servings.

Thursday, February 18, 2010

Raisin-Walnut Cake

(Uzumlu-Cevizli Kek)

<br />Raisin-Walnut Cake
1 cup sugar
175 gr (1 stick + 4 tbsp) unsalted butter, room temperature
2 tbsp orange juice
1 tsp orange zest
1 tbsp lemon zest
4 eggs, room temperature
1 + 1/4 cup all purpose flour, sifted
1/2 cup wheat starch
2 tsp baking powder
1/2 cup Sultans raisin
1 tsp cinnamon
1 pinch salt
1 cup walnuts, in pieces

Loaf Cake Mold, oiled then sprinkle 1 tbsp flour in it.

Beat the butter with sugar until creamy using a wooden spoon in a large bowl. Add the eggs one by one, orange juice, orange and lemon zest, mix. Mix the flour, wheat starch, baking powder, raisin, cinnamon and salt in an another bowl and add slowly into the egg mixture. Mix the butter with spoon, add the walnuts and mix again. Pour the batter into the mold equally.

Preheat the oven to 350 F (170 C). Place the mold on the middle rack. Bake for about 1 hour until toothpick comes out clean. Wait for 15 minutes, then place the cake on the wire rack to cool it down. Serve classic Turkish Raisin-Walnut Cake with Cherry Jam on top with a Turkish Coffee after dinner parties:)

Sunday, February 14, 2010

Spinach with Potato

(Ispanakli Patates)

Spinach with Potato
1 bunch spinach, washed and drained
7-8 yellow mini potatoes, peeled, cut in half
1 medium onion, chopped
1 medium tomato, grated
1 tbsp crushed tomato, in can
50 ml extra virgin olive oil
Salt
Pepper

Garlic Yogurt Sauce:

1/2 cup yogurt
1 garlic clove, mashed with salt

First cut the spinach in large pieces. Saute the onion and potatoes with olive oil for about 4-5 minutes on low heat in a medium pot. Then add the spinach, tomato, crushed tomato, salt and black pepper. Cover the lid and cook until the potatoes are tender on medium-low heat.

Serve Spinach with Potato with the Garlic Yogurt Sauce.

Sunday, February 07, 2010

Turkish Apple Tea

(Elma Cayi)

Turkish Apple Tea
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 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.