Thursday, March 10, 2016

Pan Seared Coconut Halibut (Tavada Hindistan Cevizli Halibut)


1 lb halibut fillets
1/2 tsp salt to taste
A pinch of paprika
1 tsp lemon juice
2-3 Tbsp coconut oil, for frying

To prepare the fish, rub with salt and lemon juice. Heat the coconut oil in a large nonstick skillet over medium high heat. Add fish to pan and cook each side 3-4 minutes depending on the thickness of the fillets. Sprinkle the paprika over the sizzling oil in the pan after turning each side of the fillets. Cook until the fish flakes easily with the fork.
Serve hot with Garlic Asparagus if desired.
ENJOY


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TURKCE
½ kg halibut fileto
½ cay kasigi tuz
Bir tutam kirmizi toz biber
1 cay kasigi limon suyu
2-3 yemek kasigi hindistan cevizi yagi, kizartmak icin

Baligi tuz ve limon suyu ile ovalayin.Hindistan cevizi yagini genis bir tavaya alin ve yuksek ateste yagi kizdirin. Baliklarin her iki tarafini da kalinligina bagli olarak yaklasik 3-4 dakika pisirin. Baliklari ikinci tarafini pisirmek uzere cevirince kirmizi toz biberi tavadaki yaga ilave edin ve esit olarak yayin. Baliklarin pismesini catal batirip kolayca ayrilmasina gore ayarlayin.
Sarimsakli Kuskonmaz ile sicak servis yapabilirsiniz.
AFIYET OLSUN


Thursday, March 3, 2016

Quince Compote (Ayva Kompostosu)


2 medium size quince
½ cup sugar
4 cups water
2-3 cloves, optional
1 cinnamon stick, optional

Wash the quince and remove the seeds. Chop them up equally and transfer to a pot. Add the sugar, water and if desired cloves and cinnamon as well. Let the sugar dissolve over medium heat stirring occasionally. Then, once it boils, turn the heat down and cook until the quince gets soft.
You may adjust the water and sugar amount according to your like.
Serve either cold or lukewarm.

P.S. For additional health benefits (vitamins and minerals) add the seeds in and cook with them. You may remove them before consumption.
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TURKCE

2 adet orta boy ayva
1/2 su bardagi toz seker
4 su bardagi su
2-3 karanfil, istege gore
1 adet çubuk tarcin, istege gore

Ayvalari iyice yikadiktan sonra cekirdeklerini cikarin ve esit buyuklukte kup kup dograyin.
Ayvalari ve suyu, arzuya gore de karafilleri ve tarcini bir tencereye alin. Ara sira karistirarak seker eriyene dek pisirin. Kaynayan kompostonun altini kisin ve ayvalar yumusayana dek kisik ateste pisirin.
Su ve seker miktarini arzu ettiginiz sekilde ayarlayabilirsiniz.
Istege bagli olarak ilik ya da soguk servis yapabilirsiniz.

NOT: Ayva cekirdeginin sinirsiz faydalarindan (vitamin ve mineraller) yararlanmak icin konmpostoyu cekirdekleriyle beraber kaynatin. Servis yapmadan once cekirdekleri cikarip atabilirsiniz.

Wednesday, February 17, 2016

Stuffed Cabbage Rolls with Ground Beef (Etli Lahana Sarmasi)

1 head white cabbage
½ lb ground meat
1 big onion, chopped finely
1 cup rice, washed and drained
1 tomato, diced/1 cup crashed or diced tomato in a can
1 tsp tomato paste (optional)
1 tbsp salt to taste
½ tsp cumin
½ tsp black pepper
1-2 tbsp canola oil
1 ½ cup hot water
1-2 tbsp butter
½ lemon’s juice

Take out the outer leaves of cabbage. In a large pot place the cabbage and cover it with lightly salted water. Bring it to boil and turn the heat down to medium high. Boil it till the outer leaves start to loosen and get softer (2-3 minutes). Remove the soft leaves from the core and place them on a big plate or tray. Return the cabbage to the pot and repeat the first step until all leaves get soft and removed. Let the leaves cool for 8-10 minutes.Remove the center stalks from the leaves with a knife. Then cut the large leaves into three triangular parts and the smaller leaves into two equal parts (see the picture).If you like small rolls you can obtain about 50 pieces, but if you like bigger ones then there would be 30-35 pieces. I prefer making bigger rolls, so I cut the bigger leaves into 2 and use the small leaves without cutting.
Meanwhile, in a pot place 1 ½ cup hot water, rice and half of the salt. Once it boils, turn the heat low and simmer till the rice absorbs all the water. In a wide skillet first cook the meat with canola oil till its color turns to brown. And then, stir in onions and sauté for 2-3 minutes. Stir in tomatoes, tomato paste (optional) and the rest of the salt. Cook for 3 minutes and sprinkle the spices. Transfer the cooked rice over the cooked ground meat mixture and combine them all.
Now it’s time to roll the stuffed cabbages.
Take one piece of cabbage leaf and place 1-2 tbsp of filling (according to the size of the leaf) on the wider side (see the picture) and fold the sides inside and roll (see the picture). Repeat this for the remaining leaves.
Arrange cabbage rolls in a large pot (see the picture), chop butter in small pieces and scatter it on top. Pour lemon juice and cover half of it with boiling water. Once it starts to boil, turn the heat low and cover the lid. Simmer for 20-30 minutes, until the rice cooks thoroughly. Let it rest for 15-20 minutes.
Serve Stuffed Cabbage Rolls with Ground Beef warm, with yogurt or yogurt sauce.
ENJOY

P.S: My favorite stuffed cabbage rolls are the ones, made with pickled cabbage. It’s a traditional recipe of Bulgaria. I just pickle whole or cut in half white cabbage and use it for this recipe. And when making this recipe from pickled cabbage you do not need to boil the cabbage. Just cut it into pieces and fill with the filling. Also do not use lemon juice while cooking the stuffed cabbage rolls, because they have already the sour taste from pickling. I prefer this pickling cabbage taste for this recipe.
For the pickled cabbage recipe you can use both of these recipes:



Use whole head or cut the head in half and pickle that way, instead of cutting into pieces.

TURKCE
1 bas beyaz lahana
250 gr kiyma
1 buyuk boy sogan, kucuk dogranmis
1 su bardagi pirinc, yikanip suzulmus
1 domates, dogranmis/1 su bardagi domates konservesi
1 tatli kasigi domates salcasi (istege bagli)
1 yemek kasigi tuz
1 cay kasigi kimyon
1 cay kasigi karabiber
1-2 yemek kasigi sivi yag
1 ½ su bardagi sicak su
1-2 yemek kasigi tereyag
½ limonun suyu

Lahananin dis yapraklarini atin. Buyuk bir tencereye butun lahanayi koyun, uzerini su ile kaplayin ve yuksek atese alin. Bir miktar tuz atin. Kaynamaya baslayinca orta atese alin ve dis yapraklari yumusayip gevseyene dek kaynatin (2-3 dakika). Sonra yumusayan yapraklari koparin ve genis bir tabak ya da tepsiye koyun. Lahanayi kaynayan suyun icine tekrar koyun ve butun yapraklar yumusayana dek ayni kaynatma islemini tekrarlayin. Yapraklarin sogumasi icin 8-10 dakika bekletin.
Yapraklarin ortasindaki kalin damari bicakla kesin ve buyuk yapraklari 3, kucuk yapraklari 2 esit parcaya kesin (resime bakiniz).
Eger sarmalari kucuk yaparsaniz yaklasik 50 tane, buyuk yaparsaniz 30-35 tane elde edersiniz. Ben buyuk sarmayi tercih ediyorum, bu yuzden buyuk yapraklari ikiye boldum, kucuk yapraklari hic kesmeden sardim.
Bu sirada, bir tencerede 1 ½ su bardagi sicak su ile pirinci haslayin. ½ yemek kasigi tuz ilave edin ve suyunu cekene dek kisik ateste pisirin. Sonra genis bir tavada kiymayi yag ile kavurun. Rengi kahverengiye donunce sogani ilave edin ve soganlar yumusayana dek 2-3 dakika pisirin. Domates ve domates salcasini (istege bagli) ve ½ yemek kasigi tuz ilave edin. 3 dakika pisirin ve baharatlari ilave edip ocagi kapatin. Pismis pirinci kiyma karisiminin uzerien dokup hepsini guzelce karistirin.
Bir parca lahana yapragi alin ve genis kismina 1-2 yemek kasigi ic (yapragin buyuklugune gore) koyun (resime bakiniz). Kenarlarini ice dogru kivirin ve uca dogru yuvarlayarak sarin (resime bakiniz). Bu islemi butun lahana yapraklari icin tekrarlayin.
Lahana sarmalarini genis bir tencereye dizin (resime bakiniz). Uzerine kucuk kucuk kesilmis tereyagini dagitin. Limon suyunu dokun ve sarmalarin yarisini kaplayacak sekilde sicak su koyun. Yuksek ateste kaynayamasini bekleyin.Kaynamaya baslayinca kapagini kapatin ve kisik ateste yaklasik 20-30 dakika pirincler tam olarak yumusayana dek pisirin. Altini kapatin ve 15-20 dakika dinlendirin.
Etli Lahana Sarmasi’ni yogurt veya sarimsakli yogurt ile servis yapin.
AFIYET OLSUN

NOT: Benim en sevdigim lahana sarmasi, lahana tursusundan yapilandir. Lahana tursusundan yapilan sarma Bulgaristan’a ozgu bir tariftir. Bu tarif icin; direk olarak butun veya ikiye boldugum lahanadan tursu yapiyorum. Sonra sarma yaparken direk yapraklari kesip ic ile doldurarark sariyorum. Lahanayi kaynatmaya gerek kalmiyor. Ayrica sarmalsri tencerede pisirirken limon suyu koymaniza gerek yok, cunku zaten tursu lahananin kendine ozgu bir eksi tadi oluyor. Ben de lahana sarmasinda tursudan gelen bu eksi tadi tercih ediyorum.
Lahana tursu yapimi icin asagidaki her iki tarifi de kullanabilirsiniz, tek fark lahanayi butun ya da yariya bolerek yapacaksiniz.



Tuesday, February 2, 2016

Islim Kebab (Islim Kebabi)

2 lb eggplant, washed (preferably thin ones)
2-3 banana peppers/1 green bell pepper, cut in bite sizes
3-4 medium tomatoes, sliced round
2/3 cup canola oil for frying
Tooth picks

For the Meatloaf:
1 lb ground beef
1 egg
1 onion, chopped finely
2-3 cloves of garlic, minced/grated
1 tsp salt to taste
½ tsp black pepper

For the sauce:
1 cup crushed/grated tomatoes
1 tbsp oil
A pinch of salt and sugar to taste
1/3 cup hot water

Wash and peel the eggplants in strip shapes or totally. Slice them lengthwise 1/3 inch thick. Then soak them in water or salt and leave them with salt for about 15 minutes.
In a frying pan, fry both sides of eggplant slices lightly. Leave aside. In a bowl, combine all of the meatloaf ingredients and knead with your hands till the mixture gets thick. Then, grab plum size pieces and round them in your palms.
Preheat the oven to 400 F (200 C). Place the meatloaves in a Pyrex Dish and bake for 15-18 minutes till they are cooked. Take out and let them cool.
In a small bowl, place two eggplant slices perpendicular to each other like a cross. Then, place the meatloaf in the middle and wrap it with the eggplant slices. Grab it and place upside down over a tray or Pyrex. First put tomato and then pepper on top and insert a toothpick. Bake for 15-20 minutes in the 400 F (200 C) oven.
Meanwhile, place oil and crushed tomatoes in a small pan and sauté for 3-4 minutes over medium heat. Stir in salt, sugar and water. Cook over low heat till the sauce thickens (about 5 minutes).
Spoon the sauce over a serving plate and place Islim Kebab over. Serve warm.
ENJOY
1 kg patlican, yikanmis (tercihen ince uzun)
2-3 carliston biber, kibrit kutusu buyuklugunde kesilmis
3-4 orta boy domates, yuvarlak dilimlenmis
2/3 su bardagi sivi yag
kurdan

Kofte icin:
½ kg kiyma
1 yumurta
1 sogan, kucuk dogranmis
2-3 dis sarimsak, ezilmis/rendelenmis
1 tatli kasigi tuz
1 cay kasigi karabiber

Sos icin:
1 su bardagi ezilmis/rendelenmis domates
1 yemek kasigi siviyag
Bir tutam tuz ve seker
1/3 su bardagi sicak su

Patlicanlari yikayin ve isterseniz tam olarak soyun ya da yollu olarak soyun. Uzunlamasina 1 cm kalinliginda dilimleyin. Sonra, su icinde ya da tuzlayarak tuzlu olarak 15 dakika boyunca bekletin.
Bir kizartma tavasinda patlicanlarin her iki tarafini da hafifce kizartin. Bir kenara ayirin. Genis bir kasede butun koftelik malzemeleri karistirin ve elinizle yogurarak kivamli bir karisim elde edin. Erik buyuklugunde parcalar alin ve avuc icinizde yuvarlayarak yuvarlak kofteler yapin.
Firini onceden 200 C (400 F)’ye isitin. Kofteleri firin tepsisine ya da borcam tepsiye dizin ve pisene dek yaklasik 15-18 dakika kadar pisirin. Firindan cikarin ve sogumasini bekleyin.
Kucuk bir kaseye iki tane patlican dilimini capraz gelecek bicimde ust uste koyun ve bir arti isareti elde edin. Ortasina bir tane kofte yerlestirin ve patlicanlari uzerien kapatarak sikica sarin. Elinizle alin ve ters cevirerek firin tepsisine yerlestirin. Uzerine once bir dilim domates ve sonar bir parca biber koyun. Uzerine kurdan batirarak sabitleyin. 200 C (400 F) firinda yaklasik 15-20 dakika pisirin.
Bu sirada, bir tavada sosu hazirlamak uzere sivi yag ve domatesi 3-4 dakika boyunca orta ateste pisirin. Tuz, seker ve suyu ilave edin. Kisik ateste sos biraz koyusana dek pisirin (yaklasik 5 dakika).
Bir iki kasik sosu servis tabagina alin ve uzerine Islim Kebabi’ni yerlestirin. Sicak servis yapin.
AFIYET OLSUN

Saturday, November 14, 2015

Sweet Pumpkin (Kabak Tatlisi)

3 lbs pumpkin (1500 gr)
2-3 cups sugar
½ cup walnuts or pecans
thickened cream (optional)

Cut the pumpkin in chunks larger than bite size (you can cut them in any size you like). Clean the seeds inside and peel the pumpkin chunks. Place them in a large pot and spread the sugar evenly on the surface.
Let them stand for 3-4 hours, for sugar to dissolve. After you see the sugar dissolved, place the pot on a low-medium heat and cook for 40-50 minutes until the pumpkins are darken in color. The water should be mostly drained.
When they are cooled; garnish them with thickened cream, walnuts, pecans or any kind of nuts.
ENJOY

Back to Main Page
TURKCE
1500 gr (1 ½ kg) bal kabagi
2-3 su bardagi seker
½ su bardagi ceviz
kaymak ve uzeri icin antep fistigi (istege bagli)

Kabagi lokmadan daha buyuk parcalar halinde kesin (istediginiz buyuklukte dilimleyebilirsiniz). Kabagin ic kisimlarini temizleyip, kabugunu soyun. Genis bir tencereye kabaklari koyun ve uzerine sekeri esit olarak yayin.
Sekerin erimesi icin 3-4 saat bekletin.Seker eriyince, tencereyi dusuk atese alip kabaklarin rengi koyulasan dek, yaklasik 40-50 dakika pisirin. Suyun buyuk miktari buharlasmis olacaktir.
Kabak tatlisi soguyunca; ceviz ya da istediginiz diger kabuklu yemisler ile servis edin.
AFIYET OLSUN

Ana Sayfaya Don

Thursday, November 5, 2015

Pumpkin Cake with Tea Biscuits (Bal Kabakli Biskuvili Pasta)

2 cups milk
2 Tbsp flour
2 Tbsp starch
1 cup sugar
1 egg
1 tsp vanilla
2 Tbsp butter
1 cup pumpkin puree
1 package (½ lb) Petit Beurre Petit or social thin tea biscuits
Walnuts for garnish, coarsely crushed

For the pumpkin puree, chop some pumpkin and take it into a small pot with water almost half of the pumpkins covered. Add 1 Tbsp sugar and cook until they are soft. Drain and blend in a food processor.
Mix milk, flour, starch, egg and sugar in a pot. Take it over medium heat and stir continuously (preferably with a mixer/ immersible blender). Once it boils, stir in butter and vanilla. Simmer over low heat for about 2-3 minutes. Add pumpkin puree and mix well. Let it cool for a while.
Cover the bottom of a square/rectangular Pyrex dish or a deep baking tray with the tea biscuits and pour some pumpkin mixture generously and spread evenly. Again cover it with arranging biscuits side by side and continue pouring the mixture and layering with tea biscuits until forming 3-4 layers of biscuits. Pour the remaining mixture on top and spread evenly. Cover and keep in the refrigerator for 4-5 hours.
Put generous amount of crushed walnuts on top, slice and serve.
ENJOY

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TURKCE
2 su bardagi sut
2 yemek kasigi un
2 yemek kasigi nisasta
1 su bardagi seker
1 yumurta
1 tatli kasigi vanilya
2 yemek kasigi tereyagi
1 su bardagi bal kabagi puresi
1 paket Petit Beurre biskuvi
Uzeri icin kiriklanmis ceviz

Bal kabagi puresi icin, kabagi dograyin, uzerini gecmeyecek kadar su ve 1 yemek kasigi seker ile haslayin, suzun. Blendirdan gecirin.
Tencerede sut, un, nisasta, yumurta ve sekeri iyice karistirin. Sonra, ocaga alin ve surekli karistirark, tercihen cirpici yardimi ile pisirin. Kaynamaya başladığında, tereyag ve vanilyayi koyarak karistirin. Yaklasik 2-3 dakika kisik ateste kaynatin. Son olarak kabak puresini ilave edin ve guzelce karistirin.
Ocaktan alin ve ilimasini bekleyin. Biskuvileri dikdortgen veya kare orta boy bir borcam ya da tepsinin dibine dizin. Uzerine hazirlamis oldugunuz bal kabakli kremadan bolca dokun. Sira ile biskuviler bitene kadar ya da tepsinizin yuksekligine gore 3-4 kat biskuvi olacak sekilde ayni isleme devam edin. Uzerine kalan kremayi dokup esit olarak yayin. Uzeri kapali sekilde buzdolabinda 4-5 saat dinlendirin.
Uzerine kiriklanmis ceviz koyun ve dilimleyerek servis yapin.
AFIYET OLSUN

Friday, February 6, 2015

Eggs Florentine (Florentin Usulu Yumurta)

2 English muffins, split and toasted
1 Tbsp softened unsalted butter
2 cups packed spinach leaves, chopped or whole
2 eggs
1 tsp vinegar

Hollandaise Sauce:
2 egg yolks
1 Tbsp fresh lemon juice
1 tsp water
Pinch of salt to taste
2 pinches of freshly ground pepper
6-8 Tbsp unsalted butter, melted


For the sauce, set over a pot of barely simmering water in a heatproof bowl, combine the egg yolks, lemon and water and whisk constantly until the mixture begins to thicken, then continue whisking for about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt and pepper. Blend the mixture with a stick blender while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Cover and keep warm over very low heat until ready to serve. 

Lightly spread the cut side of each muffin with 1/2 tsp of the softened butter. Melt the remaining 1 tsp butter in a sauté pan over medium heat. Add the spinach and cook until slightly wilted, about 2-4 minutes. Keep them warm until served. Fill a deep pan with 1/2 inch water to poach the eggs, leave the pan over medium heat and bring to a simmer. Crack the eggs into the simmering water. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate.

Top each muffin half with some of the spinach, an egg and generous amount of the sauce. Serve immediately.

ENJOY

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TURKCE
4 Ingiliz muffini, ikiye ayrilmis ve kizartilmis
3 yemek kasigi tereyagi, yumusamis
2 su bardagi ispanak yapragi, dogranmis ya da butun
2 yumurta
1 tatli kasigi sirke

Hollandez Sosu:
2 yumurta sarisi
1 yemek kasigi taze limon suyu
1 tatli kasigi su
Bir tutam tuz
2 tutam taze ogutulmus karabiber
6-8 yemek kasigi tereyagi, erimis

Sos icin; isiya dayanikli icinde kaynar su olan buyuk bir kabin icine bir tencere ya da kap yerlestirin. Yumurta sarilari, su ve limon suyunu icine koyun ve surekli cirparak pisirin. Koyulasmaya baslayinca 1 dakika kadar daha pisirin. Kaynar sudan cikarin tuz ve karabiber ilave edin. El blendiri ile karisimi cirparak yavasca erimis tereyagini ekleyin (yaklasik 2 dakika). Uzerini kapatin ve hafif ateste bekletin.
Her muffinin kesik tarafini hafifce ½ tatli kasigi yumusak tereyagi ile yaglayin. Bir tatli kasigi tereyagini tavaya alin ve ispanaklari hafifce soteleyin (2-4 dakika). Servis edene dek hafif ateste bekletin. Derin bir tencereye yaklasik 1 ½ cm derinlikte olacak kadar su koyun ve sirkeyi ilave edin. Kaynayinca orta atese alin ve icine yavasca yumurtalari kirin. Kapagini kapatin ve yumurta aklari sertlesene dek ama sarilari hala rafadan oldugunda (yaklasik 3 dakika ya da arzuya gore) pisirin. Yavasca yumurtalari isitilmis bir tabaga alin.
Her muffin yarisina biraz ispanak, bir yumurta ve bolca hollandez sosu ilave edin ve hemen servis edin.
AFIYET OLSUN