Binnur's Turkish Cookbook

Sebit

noreply@blogger.com (Binnur) — Mon, 12 May 2008 02:34:00 +0000

1 package small size Whole Wheat Tortillas (Flat Bread, 8 pieces)

Filling:
500 gr medium ground beef
2 tbsp extra virgin olive oil
1 medium onion, cut in small pieces
1/2 cubanelle pepper, cut in small pieces
4-5 tbsp crushed tomatoes, in a can
1 tsp red pepper paste, hot
1/4 cup hot water
Salt
Pepper

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

Saute the onion with olive oil for 2-3 minutes in a large pan. Add the ground beef and cook until the colour turns to light brown while stirring occasionally. Add the cubanelle pepper, crushed pepper, red pepper paste, water, salt and pepper, stir. Cook until all the water evaporates over medium-low heat. Turn the heat off and keep it warm.

Heat both sides of the Tortillas in a pan. Place one Tortilla on a service plate. Spread couple of spoons filling all over it. Finish the first 4 Tortillas in the same way. Then prepare a second serving in the same way. If you like you may sprinkle chopped parsley over the filling.

Divide the yogurt sauce in two small bowls. Cut the Tortillas in 4 pieces with a knife. Put some yogurt sauce on the every small triangle, fold and have it while they are still warm:)

2 servings.

Red Pepper Dish

noreply@blogger.com (Binnur) — Fri, 02 May 2008 19:54:00 +0000

(Kirmizi Biber Yemegi)

1 red bell pepper, diced
1 small onion, chopped
3 tbsp extra virgin olive oil
2 tbsp rice, rinsed, drained
2 large tomato, peeled, diced
1/2 tsp crushed red pepper
Salt
Pepper
1 tsp pomegranate paste or Grenadine syrup

Saute the onion with olive oil until it's softened. Add the red pepper, rice, tomatoes, crushed pepper, salt and pepper. Put the lid on. Do not open while its cooking. Cook for 20 minutes under medium heat. Turn the heat off, add pomegranate paste, stir.

Sprinkle some chopped parsley all over. Serve warm or at room temperature with Turkish Bread.

You can have this vegetarian dish as a main course or as a side dish.

* You can use lemon juice instead of pomegranate paste.

Sour Kebab

noreply@blogger.com (Binnur) — Thu, 24 Apr 2008 02:51:00 +0000

(Eksili Kebap)

Kofte:
500 gr lean ground beef
1 onion, grated
Salt
Pepper

3 tbsp butter
13-14 pearl onions, peeled
1 medium eggplant, peel alternating strips of skin lengthwise, cut in medium sized chunks, soak in salty water for 15 minutes, squeeze
2 medium white potatoes, peeled, cut in medium sizes
1 tbsp tomato paste
1/2 cup crushed tomato, in a can
1 or 1 1/2 cup warm water
3 tbsp pomegranate paste or Grenadine syrup
Salt
Pepper

Knead all the Kofte ingredients. Create balls a bit larger than hazelnuts. Place them on the oven tray. Grill for about 4-5 minutes, stirring a few times. Do not burn!

Meanwhile saute the onion with butter for 2-3 minutes over medium heat. Add the eggplant and potatoes, then cook for about 8-10 minutes. Shake the pot to stir, don't mash with a spoon. Add the rest of the ingredients into the pot. Close the lid, cook until the potatoes are tender over medium-low heat. Make sure not to use a spoon to stir while cooking. Sprinkle chopped parsley all over before serving.

2-3 servings.

* You may add a few unripe grapes or sour cherries while it's cooking:)

Meal Ideas:
- Turkish Ramadan Pide, Hummus, Stuffed Peppers with Olive Oil and Almond Pudding.

Sea Bass Poached in Parchment Paper

noreply@blogger.com (Binnur) — Tue, 15 Apr 2008 03:02:00 +0000

(Kagitta Levrek Bugulama)

1 Sea Bass fillet (~225 gr) -in one or two pieces

1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, cut in bite sizes
5-6 pearl onions, sliced
4-5 mushrooms, brushed, sliced (optional)
2-3 lemon slices
1 Bay leaf
1 tbsp butter, cut in small pieces
1 pinch crushed pepper
1 tbsp crushed tomato mixed with 2 tbsp water*
Salt
Pepper

Season the fish with salt and pepper. Cut some parchment paper. Place the fish in the middle of it. Spread olive oil all over with your hands. Arrange tomato slices, cubanelle pepper, onion and mushrooms on top. Place the Bay leaf and lemon slices on top as well. Sprinkle butter and crushed pepper and drizzle the crushed tomato all over. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place the pocket on the oven tray.

Preheat the oven to 400 F (200 C). Cook for about 25 minutes on the middle rack. Then remove the tray and open up the paper (picture below), discard the Bay leaf. Gently slide the Sea Bass onto the service plate. Serve with lemon wedges.

2 servings.

* You may use white wine or Raki instead of 2 tbsp water.

Meal Ideas:
- Black Olive Pate on Bread, Shrimp in an Orange Basket, Arugula Salad and Tulumba Dessert.

What is Raki?

Raki is the traditional alcoholic Turkish drink. It's mixed with water and/or ice cubes and the colour turns to milky white. Because of its color Turks call it lion's milk (Aslan Sutu). Raki is liquorish, anise-flavored and is made from grapes, raisins and/or figs. Raki has its own special glass which is slim, tall and clear called Kadeh. A Raki table should be full of mezes (appetizers). This is the traditional way to make a lovely conversation. Feta cheese (white cheese) and sweet melon are indispensable mezes for Raki.... then Kebabs, or fish come as a main dishes. The best and traditional way to finish a meal with Raki is to have dessert with Turkish Coffee:)

Afiyet olsun!

Sujuk Pide

noreply@blogger.com (Binnur) — Mon, 07 Apr 2008 00:52:00 +0000

(Sucuklu Pide)

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

Topping:
28-30 slices sujuk
3/4 cup kasar or mozzarella cheese, grated
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, sliced in 8

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. 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, 3/4 cup 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 so the olive oil is absorbed all around. Then cover 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 equal pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten the dough first, then use a roller give each a long oval shape. Sprinkle the grated cheese on top. Place sujuk and tomato slices. Then arrange 2 slices of pepper on top (picture). Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).

Place parchment paper on an oven tray, then arrange the dough pieces 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. Take it out of the oven and immediately brush butter or olive oil on the edges.

Serve with Ayran or Turkish Tea, parsley, red or white onion on the side.

4 Sujuk Pide.

Kumpir

noreply@blogger.com (Binnur) — Thu, 03 Apr 2008 01:47:00 +0000

1 baked potato
1 tbsp butter
2 tbsp kasar cheese (mozzarella), grated
Salt
Pepper

Sweet corn
Sweet peas, frozen, rinse with hot water, drain
Turkish Black olives, pitted, sliced
Green olives, pitted, sliced
Pickled cucumber, cut in cubes
Pickled beet, cut in cubes
Green onions, sliced
Red cabbage, julienne cut, squeeze with salt, rinse and drain
Carrot, grated
Tomato, cut in cubes
Mushroom, sliced
Fish, in can
White cheesse (Feta), cut in cubes

Preheat the oven to 425ºF (220 C). Pierce the potato with a fork in several places. Place it on oven tray. Bake for 45 - 55 minutes or until tender when pierced with tip of the knife. If you have an Au Gratin Dish, put the baked potato in it. Cut the potato lengthwise in half. Put the butter, cheese, salt and pepper in, mix them with the potato with the knife until it is smooth and creamy (picture). Put some of the ingredients that you liked over the top. Serve as a light lunch or branch.

* Do not use aluminum foil to wrap potatoes to bake, the taste will be steamed texture.

Antalya Style Kidney Bean Salad

noreply@blogger.com (Binnur) — Thu, 27 Mar 2008 00:16:00 +0000

(Antalya Piyazi)

1 can kidney beans, 540 ml, drained
1-2 fresh green onions, chopped
1/4 cup parsley, chopped
1 hard boiled egg, cut in 4

Dressing:
2-3 garlic cloves, smashed with salt
3 tbsp lemon juice
2 tbsp vinegar
2 tbsp extra virgin olive oil
1 tsp cumin
2 tbsp tahini
1/2 tsp crushed pepper
Salt

Whisk dressing ingredients in a small bowl. Toss it with the kidney beans, fresh onion and parsley. Place on a service plate and garnish with egg slices.

Meal Ideas:
- Turkish Hamburger and Turkish Rice Pudding

Turkish Easter Bread

noreply@blogger.com (Binnur) — Fri, 14 Mar 2008 20:31:00 +0000

(Paskalya Coregi)

7 gr active dry yeast
3 tbsp warm milk
1 tsp sugar

4 cup + 1 tbsp flour, all purpose
1/2 tsp salt
125 gr (1 stick) unsalted butter, melted
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1 tsp mahlep
5 egg yolks, room temperature
1 cup milk, warm
3/4 cup sugar

On Top:
1 egg yolk
2-3 tbsp almond or hazelnuts, sliced

In a small bowl, mix the yeast, sugar and 3 tbsp warm milk. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl, sift the flour and salt. Add the butter, mastic, mahlep and the bubbly yeast mixture in the flour. Whisk the egg yolk, milk and sugar, and pour into the flour. Mix and place the dough on the lightly (1 tbsp) 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 spread another tsp of olive oil with your hands all over the dough. Then cover it with a clean, damp towel. Put aside for about 7-8 hours 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. Give a rectangular prism shape to dough. Cut the dough in four long sticks like a fork, without separating one end (picture). "Braid" the four pieces as seen in the picture and connect the other end. Brush egg yolk and sprinkle sliced almonds on top.

Preheat the oven to 350 F (175 C) and bake for about 50 minutes until the top is golden. You can find Paskalya Çöreği at every Patisserie in Türkiye. You can have this very tasty pastry with your afternoon tea or coffee:)

Tripe Soup

noreply@blogger.com (Binnur) — Fri, 07 Mar 2008 17:50:00 +0000

(Iskembe Corbasi)

250 gr veal tripe, washed with water and soap several times using a brush
4-5 cups water
Salt
2 tbsp butter
3 tbsp all purpose flour
1 egg yolk

Sauce:
2 garlic cloves, smashed with salt
4-5 tbsp wine vinegar with raspberry juice, or another type of vinegar

Cook the tripe with water and salt for about 1.5 - 2 hours or until tender. If you like you may use a pressure cooker to cook in a shorter time. Remove the foam from the surface. Take the cooked tripe out of the water (keep the water) and cut in bite sized chunks over a cutting board.

Melt the butter, add the flour, stir and slowly pour about 2 cups of warm boiled water while stirring constantly. They should blend very well. Then add in the tripes. Cook 15-20 minutes over a little bit under medium heat.

Take a few spoons of liquid from the pot and blend well with the egg yolk in a bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 3-4 more minutes over medium heat. If it is too thick add a little bit more boiled water. Pour the soup into the bowls.

Mix the garlic and vinegar in a small bowl and pour one tablespoon into the soup. Serve this traditional Turkish Tripe Soup while still hot.

2 servings.

Meal Ideas:
- Kidney Beans with Lamb, Turkish Rice Pilaf, Celery Root with Olive Oil and Dried Figs with Walnuts.

Cabbage Rolls with Beef

noreply@blogger.com (Binnur) — Fri, 29 Feb 2008 23:26:00 +0000

(Etli Lahana Sarmasi)

1 small white Cabbage*

Beef Filling:
250 gr medium or regular ground beef
3/4 cup rice, washed and drained
50 ml extra virgin olive oil
1 onion, finely chopped or grated
1 1/2 tbsp red pepper paste
Salt
Pepper

3 tbsp crushed tomatoes, in a can
3 tbsp butter, diced

Garnish:
1/2 lemon juice
1 tsp crushed pepper

Fill a large pot halfway with water and boil. Cut off the leaves and boil for about 4-5 minutes and drain.

Mix all the filling ingredients in a bowl with a tablespoon. Cut off the hard part at the centre of the leaves (core) (picture). Cut the leaves in medium sizes to fill them. Use a teaspoon to put filling on each leaf (picture). First fold over the top, then the two sides (picture) and roll to close it up (picture).

Line up all the rolls in a medium sized pot, without big holes in between. Cut the butter in small pieces and place on top. Put a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Then pour enough hot water mixed with crushed tomato into the pot from the side. Cook over medium-low heat for about 25 minutes with the lid covered. If necessary, add a little more hot water.

After the Rolls are cooked, lift the plate with a fork. Sprinkle crushed pepper and squeeze lemon juice all over. Let it rest for 5 minutes. Serve it with lemon wedges.

3-4 servings.

* Use the left cabbage to make Turkish Cabbage Salad

Meal Ideas:
- Tomato Soup with Cream, Cigarette Borek and Mosaic Cake.

Bulgur Pilaf with Black-eyed Peas

noreply@blogger.com (Binnur) — Wed, 20 Feb 2008 17:28:00 +0000

(Lolazli Pilav / Borulceli Bulgur Pilavi)

1/2 cup black-eyed peas, soak in the water overnight
1/2 cup bulgur, large grain, rinsed
1 cup hot water
2 tbsp crushed tomatoes, in can
1 tbsp tomato paste
1 tbsp red pepper paste, mild
1/2 tsp red pepper, powdered
2 tbsp olive oil or butter
1 tbsp cumin
Salt
Pepper

2 tbsp butter
1 large onion, thinly sliced

Drain the black-eyed peas the following day. Cover with enough water to cook in a pot until softened. There will be about 1/4 of cup water left, don't discard it. Add 1 cup of hot water, bulgur, olive oil, crushed tomatoes, tomato paste, red pepper paste, red pepper, cumin, salt and pepper over the black eyed peas into the pot. Cover the lid and cook until all the water evaporates over low heat.

In the meantime, saute the onion with 2 tbsp of butter in a small pan. Pour over the cooked bulgur pilaf and stir. Let it rest for about 5 minutes. Serve with yogurt on the side. You can also serve this pilaf with Ayran or Cacik.

2-3 servings.

Meal Ideas:
- Stuffed Mushrooms, Spinach Root Salad and Saffron Pudding.

Chocolate Pear Pie

noreply@blogger.com (Binnur) — Tue, 12 Feb 2008 22:43:00 +0000

(Armutlu Cikolatali Tart)

Dough:
4 tbsp less than 2 cups all purpose flour
125 gr unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
1 pinch salt

Filling:
150 gr (5 squares) bittersweet chocolate
3 pears, peeled, thinly sliced
2-3 tbsp sugar, adjust the amount of sugar however you like

On top:
2 eggs
200 ml 35% cream
75 ml milk
1 tsp vanilla extract

23 cm (9 inch) pie plate, oiled

Combine all the crust ingredients in a large bowl. Spread the dough in an oiled pie plate with your palm equally. Also spread the dough on top of the edges. Pierce the dough all over with a fork and bake for 15 minutes in preheated 375 F (180 C) oven.

Melt the chocolate in a double boiler. Spread evenly on cooled crust. Mix the pear slices with sugar and place over the chocolate (picture). Blend all the sauce ingredients well and pour all over the pears. Preheat the oven to 375 F (180 C). Bake for 45 minutes or until the tops take a golden colour. Serve while still warm.

Turkish-style Fried Calamari

noreply@blogger.com (Binnur) — Sat, 09 Feb 2008 22:49:00 +0000

(Kalamar Tava)

1 package (340 gr) Calamari rings, frozen, thawed
Salt
Pepper

Batter:
1/2 cup beer
5 tbsp all purpose flour

1 cup sunflower oil

Put the thawed calamari rings on a paper towel to soak up extra water, dry them well. Season with salt and pepper. Whisk batter ingredients in a bowl. Soak the rings into the batter.

Heat up the oil. Pour a drop of batter into the oil to get the right heat. Place the rings into the oil one by one. Fry them for a total of 1 minute*. Stir a few times with a perforated spoon. Put the rings on a plate with a paper towel to soak up extra oil. Serve Turkish-style Fried Calamari with Turkish Tarator Sauce while still hot.

* Overcooking makes it chewy & rubbery
** Freezing calamari softens very firm muscle fibers. After freezing, calamari becomes more tender and flavorful.
*** Calamari can be stored in the freezer for up to three months. Once thawed, it should be used within three days.

Turkish-style Tarator Sauce for Seafood
(Tarator Sos)

1/4 cup walnut or pine nuts, grounded
1/2 cup day old Turkish bread, grounded
2 garlic clove, smashed with salt
1 cup plain yogurt, room temperature
2 tbsp olive oil
Salt
Pepper

Mix all the sauce ingredients in a bowl. Serve Tarator Sauce with Turkish-style Fried Calamari, Turkish-style Fried Mussels..

Spicy Biscuits

noreply@blogger.com (Binnur) — Mon, 04 Feb 2008 01:11:00 +0000

(Acili Biskuvi)

2 cups flour
10 tbsp (1 stick (125 gr) + 2 tbsp) unsalted butter, room temperature
3-4 tbsp kasar or mozzarella cheese, grated
2 egg whites
1/2 tsp cayenne pepper
1 tsp salt

Garnish:
2 egg yolks
Kasar or Mozzarella cheese, grated
Nigella seeds (black sesame seeds)
Cayenne pepper

Place the flour in a large bowl and make a hole at the middle. Add the rest of the ingredients, knead. Don't knead too much! When the dough comes together, roll it 1.0 cm thick using a roller. Cut the dough with 3.5 cm wide cookie cutters (picture). Make about 35 biscuits.

Put parchment paper on the oven tray. Place the biscuits on it. First eggwash the tops, then sprinkle some Nigella seeds, grated cheese or cayenne pepper all over (picture).

Preheat the oven to 375 F (180 C). Place the oven tray on the middle rack. Bake for about between 20-25 minutes. You can serve Turkish Spicy Biscuits with afternoon tea or with soup.

35 biscuits.

Leek with Lamb

noreply@blogger.com (Binnur) — Tue, 29 Jan 2008 01:33:00 +0000

(Etli Pirasa)

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.

Sujuk Sandwich

noreply@blogger.com (Binnur) — Sat, 26 Jan 2008 02:02:00 +0000

(Yengen)

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

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.

Quince Tava

noreply@blogger.com (Binnur) — Mon, 21 Jan 2008 00:13:00 +0000

(Ayva Tavasi)

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.

Rustic Red Lentil Soup

noreply@blogger.com (Binnur) — Fri, 18 Jan 2008 00:56:00 +0000

(Mahluta Corbasi)

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.

Mevlana Pilaf

noreply@blogger.com (Binnur) — Sat, 12 Jan 2008 21:55:00 +0000

(Mevlana (Tekke) Pilavi)

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 over 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.

Quince Marmalade

noreply@blogger.com (Binnur) — Mon, 07 Jan 2008 03:03:00 +0000

(Ayva Marmeladi)

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:)

Toyga Soup

noreply@blogger.com (Binnur) — Fri, 04 Jan 2008 04:32:00 +0000

(Toyga Corbasi)

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.

Our aStore is now available!

noreply@blogger.com (Binnur) — Sat, 29 Dec 2007 06:21:00 +0000

I wanted to share with you the ingredients and tools I use in my kitchen in hopes that it will make your life easier while cooking as well. So we've created our very own aStore in partnership with Amazon.com.

You can find products such as Tahini and Grape Molasses for Tahini & Grape Molasses, Tea Biscuits for Mosaic Cake, Pomegranate Paste for Turkish-style Tomato Dip, my favourite Turkish Coffee and more, among other Turkish products (kitchenware, Turkish Tea & Coffee sets, etc).

Beetroot Dip

noreply@blogger.com (Binnur) — Fri, 28 Dec 2007 22:13:00 +0000

(Pancar Ezme)

6-7 pickled whole baby beets, in jar, drained, diced
1 tbsp dill, chopped
1-2 garlic cloves, chopped
1 cup plain yogurt, Balkan style
2 tbsp extra virgin olive oil
1/2 tsp crushed pepper
Salt
Pepper

Puree beets and garlic using a food processor. Mix all the ingredients in a bowl with a spoon. Place in a serving bowl. Serve with toasted Turkish bread slices.

* If you want to use fresh beetroot; Trim and cook in water until tender. Drain, let cool first then peel.

Dried Figs with Milk Pudding

noreply@blogger.com (Binnur) — Wed, 26 Dec 2007 16:41:00 +0000

(Muhallebili Incir Tatlisi)

250 gr dried figs
1/2 cup sugar

Milk Pudding:
1 tbsp rice flour
2 tbsp sugar
1/2 cup milk
Few drops of vanilla extract

Garnish:
Walnut halves for each fig

Place all the pudding ingredients in a small sauce pan and cook, stirring constantly. Pour into a small bowl, let it cool down with plastic cover on it.

Meanwhile put the figs in a pot and cover them with water. Boil for about 20 minutes until they are softened over medium heat.

Drain and cut off the stalks. Place them in a pot and place the sugar on top. Add 2/3 cup water and cook for 25 minutes on medium-low heat. If necessary add a little bit more water. Leave some juice in it at about the same height as the top of the figs.

Place on a service plate. Let them cool down. Before serving the figs, put one table spoon of Milk Pudding on top of each and garnish with walnut halves.

New Year's Menu:
- Mushroom Manti, Pilaf with Chicken Liver, Chicken Tandir, Fried Eggplant with Cheese and Potato Cigarette Borek.

Chicken Tandir

noreply@blogger.com (Binnur) — Tue, 25 Dec 2007 04:31:00 +0000

(Tavuk Tandir)

4 chicken pieces, legs and breasts, bone in, with skin
1 whole onion, peeled
1 tsp lemon juice
Salt
Pepper

Season the chicken pieces with salt and pepper. Fry both sides of each piece for about 4 minutes in a large shallow pan. First fry the skin side down. After frying, arrange them skin side down on the pan. Pour the hot water to cover the pieces and turn the heat down to low. Add the lemon juice and a whole onion in. Put the lid but don't cover completely. After 2 hours take the lid pff, remove the onion and turn the heat to just under medium. Cook until all the water evaporates which takes about one more hour.

Sprinkle some dry oregano on top and serve with any kind of Pilaf and lemon wedges on the side.

4 servings.

New Year Menu:
- Shrimp Cocktail in a Basket, Pilaf with Chicken Liver, Zucchini with Walnut Dip, Amulet Borek and Chestnut Cake.