Binnur's Turkish Cookbook

Pilaf with Ground Beef

noreply@blogger.com (Binnur) — Fri, 12 Mar 2010 16:05:00 +0000

(Kiymali Pilav)

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 skeleton 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.

Lohusa Sherbet

noreply@blogger.com (Binnur) — Mon, 08 Mar 2010 23:52:00 +0000

(Lohusa Serbeti)

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.

Meatball-Potato in The Oven

noreply@blogger.com (Binnur) — Sun, 07 Mar 2010 01:01:00 +0000

(Firinda Kofte Patates)

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.

Turkish Lamb-Eggplant Pasta

noreply@blogger.com (Binnur) — Mon, 01 Mar 2010 21:56:00 +0000

(Kıymalı-Patlıcanlı Makarna)

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 beef&eggplant mixture all over it. Mix all the Yogurt Sauce ingredients and pour all over the ground beef. Sprinkle some parsley over the top and serve immediately.

2 servings.

Haddock Soup

noreply@blogger.com (Binnur) — Wed, 24 Feb 2010 14:55:00 +0000

(Mezgit Corbasi)

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.

Raisin-Walnut Cake

noreply@blogger.com (Binnur) — Thu, 18 Feb 2010 15:12:00 +0000

(Uzumlu-Cevizli Kek)

Raisin-Walnut Cake" border="0" height="240" width="320" />
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:)

Spinach with Potato

noreply@blogger.com (Binnur) — Sun, 14 Feb 2010 15:15:00 +0000

(Ispanakli Patates)

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.

Turkish Apple Tea

noreply@blogger.com (Binnur) — Sun, 07 Feb 2010 20:27:00 +0000

(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 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

noreply@blogger.com (Binnur) — Tue, 02 Feb 2010 21:30:00 +0000

(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

noreply@blogger.com (Binnur) — Tue, 26 Jan 2010 14:54:00 +0000

(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

noreply@blogger.com (Binnur) — Wed, 20 Jan 2010 15:35:00 +0000

(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

noreply@blogger.com (Binnur) — Fri, 15 Jan 2010 05:29:00 +0000

(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

noreply@blogger.com (Binnur) — Sun, 10 Jan 2010 15:53:00 +0000

(İsviçre Pazısı ve Üzümlü Morina Filetosu)

Codfish with Swiss Card and Sultana Raisin" border="0" height="240" width="320" />
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

noreply@blogger.com (Binnur) — Wed, 06 Jan 2010 19:27:00 +0000

(Yoğurtlu Pazı Sapı)

Swiss Card Stems with Yogurt Sauce" border="0" height="240" width="320" />
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

noreply@blogger.com (Binnur) — Sat, 02 Jan 2010 00:53:00 +0000

(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

noreply@blogger.com (Binnur) — Sun, 27 Dec 2009 01:52:00 +0000

(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

noreply@blogger.com (Binnur) — Wed, 23 Dec 2009 22:30:00 +0000

(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

noreply@blogger.com (Binnur) — Sat, 19 Dec 2009 05:03:00 +0000

(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

noreply@blogger.com (Binnur) — Tue, 15 Dec 2009 22:44:00 +0000

(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

noreply@blogger.com (Binnur) — Sat, 12 Dec 2009 23:56:00 +0000

(Domates Soslu Biber Kızartması)

Fried Green Pepper with Tomato Sauce" border="0" height="240" width="320" />
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

noreply@blogger.com (Binnur) — Wed, 09 Dec 2009 01:07:00 +0000

(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

noreply@blogger.com (Binnur) — Sun, 06 Dec 2009 00:45:00 +0000

(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

noreply@blogger.com (Binnur) — Tue, 01 Dec 2009 20:04:00 +0000

(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

noreply@blogger.com (Binnur) — Tue, 24 Nov 2009 15:41:00 +0000

(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

noreply@blogger.com (Binnur) — Sun, 22 Nov 2009 02:24:00 +0000

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.