Tuesday, December 30, 2008

Crab Salad with Greens (Yengecli Yesil Salata)

4 oz(100 gr) Cooked Crab Meat/Imitation Crab, chunked
2-3 leaves of lettuce or iceberg lettuce, finely chopped
1-2 pieces of fresh dill/parsley, chopped
1-2 green onions, chopped (optional)
2 tbsp mayonnaise
1 tbsp lemon juice
½ tsp celery seed (optional)
¼ tsp black pepper
1 tbsp olive oil
½ tsp vinegar (optional)
Salt to taste
Black Olives for garnish

Place the chopped lettuce/iceberg, green onions, dill/parsley, salt, vinegar and olive oil in a salad plate and mix them all. In a plate mix the mayonnaise with cooked crab meat/ imitation crab chunks, lemon juice, black pepper and celery seeds.
Finally spread this mixture on the greens, garnish with black olives and serve.
ENJOY

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TURKCE
100 gr Pismis yengec eti/imitasyon yengec eti, dogranmis
2-3 yaprak marul/kivircik/gobek salata, ince dogranmis
1-2 dal taze dereotu/maydanoz, dogranmis
1-2 yesil sogan, dogranmis
2 yemek kasigi mayonez
1 yemek kasigi limon suyu
1 cay kasigi kereviz tohumu (istege bagli)
½ cay kasigi karabiber
1 yemek kasigi zeytinyagi
1 cay kasigi sirke (istege bagli)
Bir miktar tuz
Suslemek icin siyah zeytin

Kivircik/marul/atom salata, yesil sogan ve dereotu/maydanozu tuz, sirke ve zeytinyagi ile karistirin. Salata tabagina alin. Baska bir yerde pismis yengec/ imitasyon yengec etlerini mayonez, limon suyu, karabiber ve kereviz tohumu ile karistirin.
Son olarak mayonezli yengec karisimini yesil salatanin uzerine yayin. Siyah zetin ile susleyerek servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Broccoli Potato Salad (Patatesli Brokoli Salatasi)

½ bunch of broccoli
2-3 potatoes
1 carrot
1 egg, hard boiled
¼ cup mozzarella/cheddar/parmesan, shredded
1 tsp vinegar
½ tsp salt
2 tbsp extra virgin olive oil
1 tbsp lemon juice (optional)

Boil potatoes, carrot and broccoli until they are soft and tender with salt. Do not boil more than 6-8 minutes, otherwise they will disperse. Then place the boiled vegetables into cold water and let them cool. Cut the potatoes in cubes, carrots in circular shapes and trim the broccoli in florets. Place them in a salad plate with salt, vinegar, extra virgin olive oil and lemon juice (optional) and mix them all. Spread the cheese on top. Then slice the hardboiled egg into circular shapes or any shape you like. Place egg slices on the sides and serve.
ENJOY
Click for the Benefits of Broccoli on Health.

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TURKCE
½ bas brokoli
2-3 patates
1 havuc
1 yumurta, sert haslanmis
½ cay bardagi kasar peyniri, rendelenmis
1 tatli kasigi sirke
1 cay kasigi tuz
2 yemek kasigi sizma zeytinyagi
1 yemek kasigi limon suyu


Patates, havuc ve brokoliyi tuzlu suda haslayin. En fazla 6-8 dakika haslayin, cok haslarsaniz sebzelerin sekilleri bozulur. Sonra haslanan sebzeleri soguk suya koyun ve sogutun. Patatesleri kup seklinde, havuclari yuvarlak kesin ve brokoliyi dalalrindan kucuk parcalara ayirin.
Salata tabagina alin, tuz, sirke, sizma zeytinyagi ve limon suyunu (istege bagli) ilave edip hepsini harmanlayin. Uzerine rendelenmis kasari serpin. Haslanmis yumurtalari yuvarlak ya da istediginiz sekilde dilimleyin ve tabagin yanlarina dizerek servis yapin.
AFIYET OLSUN
Brokolinin faydalari icin tiklayin.


Ana Sayfaya Don

Monday, December 29, 2008

Toasted Bread Dessert (Etimek Tatlisi)

6 slices of bread, toasted/ 6-8 slices No Salt Toast Rusk
Syrup:
1 ½ cup water
1 cup sugar
Pudding:
½ cup sugar
2 ½ cups milk
2 tbsp flour, heaping
4 tbsp butter/margarine
1 egg, beaten
1 tsp vanilla extract
Garnish:
Any kind of nuts, cinnamon, chocolate sauce, etc.

Place the toasted breads/ unsalted rusks in a Pyrex or oven tray. In a pot place the water and sugar, then boil them for a couple of minutes. Pour the syrup on toasted breads and let them cool.
In a pot place the butter/margarine and flour, the sauté till its color changes. Then add milk, sugar and simmer for 2-3 minutes over medium heat, stirring continuously. To obtain a smooth and even pudding, use a blender. Stir in the vanilla extract and beaten egg, and then turn the heat off. Pour the warm pudding over the cooled toasted breads evenly.
Leave the Toasted Bread Dessert in the fridge for 1-2 hours. Then serve it with any kind of nuts, cinnamon, chocolate sauce and etc. on top.
ENJOY

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TURKCE
6 dilim tost ekmegi, kizartilmis /6-8 tane tuzsuz etimek
Surup:
1 ½ su bardagi su
1 su bardagi seker
Krema:
½ su bardagi seker
2 ½ su bardagi sut
2 yemek kasigi un, tepeleme
4 yemek kasigi tereyagi/margarin
1 yumurta, cirpilmis
1 tatli kasigi vanilya ekstrakti/1 paket vanillin
Uzerine:
Ceviz, findik, antep fistigi, tarcin, cikolata sosu ve benzerleri

Bir tepsiye etimekleri/kizarmis ekmek dilimlerini dizin. Bir tencerede seker ve suyu kaynatin ve etimeklerin uzerine dokun.
Baska bir tencerede un ile tereyagi/margarini eritip, unun rengi hafif degisene kadar kavurun. Sonra sut ve sekeri ilave edin ve orta ateste surekli karistirarak kaynatin. Eger un parcaciklari sutun icinde dagilmadiysa blendir ile karistirip puruzsuz hale getirin. Bir kac dakika pisirin ve vanilya ile cirpilmis yumurtayi ilave edip ocagin altini kapatin. Sicak kremayi sogumus etimeklerin uzerine esit sekilde yayin.
Sogumasi icin 1-2 saat buzdolabinda bekletin. Etimek Tatlisinin uzerine ceviz, findik, tarcin, cikolata sosu ya da benzerlerini koyarak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Italian Rice Omelet (Pirincli Italyan Omleti)

3 eggs, beaten
1/2 –1 cup cooked long grain rice
1-2 scallions, finely chopped
1/3 cup salami, cut in cubes (optional)
1/3 cup mozzarella/cheddar cheese, cut in cubes
1 tbsp butter/oil
½ tsp salt
½ tsp basil
¼ tsp paprika

In a large skillet place oil/butter and scallions, salamis. Saute them for a couple of minutes over medium heat. Then add the cooked rice (Pasta&Pilafs) and spread evenly on the bottom.
Mix in salt and spices to the beaten eggs and pour into the skillet. Place the cheese cubes evenly on the surface. Over medium heat, fold and cook The Italian Rice Omelet till the eggs are cooked.
ENJOY
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TURKCE
3 yumurta, cirpilmis
½-1 su bardagi pismis baldo pirinc
1-2 yesil sogan, kucuk dogranmis
1/3 su bardagi salam, kup seklinde dogranmis (istege bagli)

1/3 su bardagi kasar peyniri, kup seklinde dogranmis
1 yemek kasigi tereyagi/sivi yag
1 cay kasigi tuz
1 cay kasigi kuru feslegen
½ cay kasigi kirmizi toz biber

Genis bir tavada sivi yag/tereyagi ile birlikte sogan ve salamlari orta ateste biraz cevirin. Sonra pismis pirinci (Pilav & Makarnalar) ilave edip tavanin dibine esit sekilde yayin.
Cirpilmis yumurtanin icine tuz ve baharatlari ilave edin ve karistirip tavaya ilave edin. Kasar peyniri uzerine esit olarak yayin. Orta ateste yumurta pisene dek, alt ust ederek Pirincli Italyan Omletini pisirin.
AFIYET OLSUN

Sunday, December 28, 2008

Tortilla with Ground Beef (Kolay Lahmacun)

½ lb (250 gr) lean ground beef
1 big onion, finely chopped
½ cup tomatoes, crushed
1 tbsp tomato paste
2 tbsp dried parsley / ½ bunch fresh parsley
½ tsp cumin
½ tsp black pepper
¼ tsp chili pepper (optional)
1 ½ tsp salt
6 original flour tortillas

Mix all the other ingredients in a bowl. (You can leave the mixture in the fridge for 1-2 hours for ground meat to absorb the flavors of the spices). With a spatula spread a thin layer of the mixture evenly on the tortillas.
Preheat the oven to 375 F (190 C) and place 1-2 tortillas with ground beef on a tray and place it on the third rack from the top. Turn the oven to broil (grill) and broil for 2-3 minutes. Make sure not to burn the edges of tortillas. Place the broiled tortillas with ground beef in a large pot on top of each other and close the lid. So, they will stay warm and also soft.
The traditional serving style of the Tortillas with Ground Beef is: Squeeze some lemon and place some kebab salad and onion salad inside then, roll it up. Serve warm with ayran.
ENJOY
TURKCE
250 gr (½ lb) kiyma
1 buyuk sogan, dogranmis
½ su bardagi domates, rendelenmis
1 yemek kasigi domates salcasi
2 yemek kasigi kuru maydanoz/ 1/2 demet dogranmis taze maydanoz
1 cay kasigi kimyon
1 cay kasigi karabiber
½ cay kasigi aci pul biber (istege bagli)
1 ½ tatli kasigi tuz
6 tane orjinal tortilla (lavas ekmegi)
Butun malzemeleri bir kasede karistirin. (Baharatlarin kiyma ile butunlesmesi icin 1-2 saat buzdolabinda bekletebilirsiniz). Tortillalarin uzerine spatula yardimi ile kiyma harcini ince tabaka halinde yayin.
Firini 190 C (375 F) ye isitin ve ustten ucuncu rafa firin tepsisine 1-2 lahmacun koyun ve ustten kizartma (broil) ayarinda 2-3 dakika kizartin. Kenarlarini yakmamaya dikkat edin. Hazir olan lahmacunlari bir tencereye ust uste koyarak tencerenin kapagini kapatin. Boylece lahmacunlar hem sicak kalacak, hem de yumusacik olacaklar.
Lahmacunun geleneksel servis sekli; icine limon sikilarak ve kebap salatasi ve sogan salatasi koyulup, rulo yapilarak ayran ile sunulur.
AFIYET OLSUN

French Toast (Yumurtali Ekmek)

3 eggs
½ cup milk
½ tsp salt
6-7 slices of bread (any kind)
3 tbsp oil

In a wide plate place all the ingredients, except bread, and beat them. Sizzle the oil, in a skillet. Then dip both sides of bread slices in the mixture and shallow fry them over medium heat, till they turn to light golden brown.
Serve warm with jam, molasses, marmelade, honey, cream cheese and etc... French Toasts are good to go at breakfasts.

ENJOY
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TURKCE
3 yumurta
½ su bargadi sut
1cay kasigi tuz
6-7 dilim ekmek (her cesit olabilir)
3 yemek kasigi sivi yag

Genis bir kapta ekmek haric butun malzemeleri cirpin. Sonra ekmek dilimlerinin her iki tarafini bu karisima batirin. Kizartma tavasina sivi yagini koyun ve kizdirin. Orta ateste ekmeklerin iki tarafi da hafif kizarana dek az yagda kizartin.
Sicak ve yaninda bal, pekmez, recel, marmelat, krem peynir ve benzerleri ile servis yapin. Kizarmis ekmek kahvaltilar icin idealdir.
AFIYET OLSUN

Saturday, December 27, 2008

Spinach Omelet (Ispanakli Omlet)

2 eggs, beaten
½ cup spinach in a can/ cooked spinach
1 small onion, chopped finely
2 tbsp butter
1/4 tsp black pepper
½ tsp salt

In a skillet, melt the butter and add the onions. Saute until their color change over medium heat. Then add the spinach, salt and sauté for 3 minutes. Spread the spinach evenly on the bottom of the skillet and add beaten eggs. Sprinkle black pepper and cook both sides of the Spinach Omelet, till the eggs are cooked.
Serve warm.
ENJOY!
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TURKCE
2 yumurta, cirpilmis
½ su bardagi konserve ispanak/pismis ispanak
1 kucuk sogan, kucuk dogranmis
2 yemek kasigi tereyagi
½ cay kasigi karabiber
1 cay kasigi tuz

Bir tavada tereyagini eritin ve soganlari orta ateste kavurun, Sonra ispanagi ve tuzu ilave edip, 3 dakika daha kavurun. Tavanin dibine ispanagi esit olarak yayin ve cirpilmis yumurtayi ilave edin, uzerine karabiber serpin ve yumurta pisene dek Ispanakli Omleti alt ust ederek, her iki tarafini da pisirin.
Sicak servis yapin.
AFIYET OLSUN

Onion Salad (Sogan Salatasi)

1 onion, sliced finely in half moon shapes
½ tsp salt
½ tsp sumac
For garnish:
Fresh parsley/dill
Lemon wedges

Rub the finely sliced onions with salt and wash under cold water. Then drain and place to a salad plate. Spread sumac on top and mix. Garnish with parsley/dill and lemon wedges.
Onion Salad is good to go with kebabs, lahmacun and meet dishes.
ENJOY

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TURKCE
1 sogan, yarim ay seklinde ince dogranmis
1 cay kasigi tuz
1 cay kasigi sumak
Sus icin:
Taze maydanoz/dereotu
Limon dilimleri
Ince dogranmis soganlari tuz ile birlikte elinizle ovun ve soguk su altinda yikayin, suyunu suzun ve salata tabagina alin. Uzerine sumak serpin karistirin.
Maydanoz/dereotu ve limon dilimleri ile susleyerek servis yapin.
Sogan Salatasi; kebap, lahmacun ve et yemekleri ile guzel gider.
AFIYET OLSUN

Side Salad for Kebabs (Kebap Salatasi)

1 tomato, chopped
1 cucumber, sliced
1-2 leaves of lettuce, chopped
½ bunch of parsley/dill, chopped
Lemon juice and salt

Arrange all the chopped ingredients in a salad plate. You can add salt and lemon juice on top.
Side Salad for Kebabs is good to go with Kebabs and Lahmacun.
ENJOY
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TURKCE
1 domates, dogranmis
1 salatalik, dogranmis
1-2 yaprak marul/kivircik, dogranmis
½ demet maydanoz/dereotu
Tuz, limon suyu

Butun dogranmis malzemeleri bir salata tabagina yerlestirin. Uzerine limon suyu ve tuz koyarak servis yapabilirsiniz.
Kebap Salatasi; kebap ve lahmacun yaninda servis yapilir.
AFIYET OLSUN

Friday, December 26, 2008

No Knead Bread (Yogurmadan Ekmek)


3 cups flour
1 ½ cup and 2 tbsp water
¼ tsp instant yeast
1 ½ -2 tsp salt

In a large bowl, place the flour, water, instant yeast, salt and combine them with a wooden spoon/spatula (see the picture). Wrap it up with a plastic cover (see the picture). Leave the dough for all night (12-20 hours) in a warm place (65-70 F).
In the morning (see the picture) spread some flour on the counter, wet your hands and place the bread dough on the counter. Wetting your hands prevents the dough to stick to your hands. Grab the dough and fold over all ends towards the middle (see the picture). Gently move the dough onto a floured towel or floured plastic wrap. Let it nap for 2 hours to be puff up and double in size.
Use a 5 qt or larger and at least 4“ tall cast iron, Pyrex, stainless steel, ceramic or enamel pot with a lid. Make sure that it does not have plastic handles or other plastic parts and it could resist to high heat.
Half an hour before the nap ends, place the covered pot into the oven. Turn the heat to 450 F and preheat for 30 minutes. To prevent the dough to stick to the pot, place a parchment paper in the pot first. Place the dough into the pot, cover and then put back into the oven (see the picture). Bake for 30 minutes with the lid on. Then take the lid off and bake additional 15-20 minutes until it turns to golden brown.
Take the pot out and cool. You can hear the crust crackling.
ENJOY

P.S: If you cannot consume the whole no knead bread, you can freeze and store it in the freezer. Then reheat in the oven at 350 F for 10 minutes. It will be as warm and crispy as before.

P.S2: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

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TURKCE
3 su bardagi un
1 ½ su bardagi ve 2 yemek kasigi su
½ cay kasigi instant maya
1 ½ -2 tatli kasigi tuz

Genis bir kapta un, su, maya ve tuzu tahta kasik ile karistirin (resime bakiniz). Uzerini plastik film ile kaplayin ve gece boyunca, ilik ortamda (20 C), 12-20 saat dinlendirin (resime bakiniz).
Sabah olunca (resime bakiniz), tezgah uzerine un serpin ve ellerinizi islatip hamuru tezgaha alin. Ellerinizi islatmaniz hamurun elinize yapismasini engeller. Hamurun kenarlarindan tutup ortaya dogru kivirin (resime bakiniz) ve unladiginiz bir havluya ya da plastik film icine koyun. 2 saat dinlendirin. Ekmek hamuru iki kati kadar kabaracaktir.
4-5 lt lik ya da daha buyuk, en az 8-10 cm derinliginde; dokme demir, paslanmaz celik, borcam, seramik ya da emaye, kapakli bir tencereye ihtiyaciniz var. Plastik kulplari ya da plastik parcalari olmamasina ve yuksek isiya dayanikli olduguna emin olun.
Hamurun dinlenmesinin bitmesine yarim saat kala, kapagini kapattiginiz tencereyi firina koyun ve 230 C (450 F) ye ayarlayip 30 dakika icerde bekletin.Hamuru tencereye koymadan once, yagli kagit koyarak hamurun tencereye yapismasini onleyebilirsiniz. Sonra hamuru tencereye koyup, kapagini kapatin ve firina koyun (resime bakiniz). Kapagi kapali olarak 30 dakika pisirin. Sonra kapagini acin ve uzeri kizarana dek 15-20 dakika daha pirisin.
Son olarak disari cikarin ve sogutun. Sogurken ekmegin kabugundan gelen citirti sesleri duyacaksiniz.
AFIYET OLSUN

NOT: Eger ekmegin hepsini tuketemezseniz, geri kalan ekmegi buzlukta dondurarak muhafaza edebilirsiniz. Tekrar 180 C (350 F) sicakliktaki firinda 10 dakika isitarak, taze ekmek gibi sicak ve citir bir ekmek elde edebilirsiniz.

NOT2: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.

Cigarette Borek (Sigara Boregi)

½ lb (200-250 gr) Phyllo Pastry
1-1 1/2 cup feta cheese
1/3 cup fresh parsley/ dill, finely chopped
½ cup oil for frying

Mix feta cheese and dill/parsley in a small bowl. Place Phyllo Pastry sheets on top of each other and cut them in half. Then again cut the 2 pieces crosswise from the corners and form 4 pieces (see the picture). Place 1 tsp of filling on the wide sides (see the picture) and fold the corners inside (see the picture). Then, roll them up (see the picture) and soak the end to water and close it up. Roll all the sheets up in the same way (you can use 2 pieces of sheets together since the sheets are very thin, but it is up to you).
Sizzle the oil in a large skillet and fry the both sides of Cigarette Boreks over medium heat till their color turn into a light golden brown color. After that, place them on a paper towel to soak the excess oil up.
Place them to a serving plate and serve warm.
ENJOY
P.S: If you are using Turkish-style pastry sheets, cut them in 16 triangular-like pieces and then follow the intructions described above to roll up and fry.
P.S: The Phyllo Pastry dries quickly, so roll them up quickly or cover the ones you aren’t using with a clean cloth.

TURKCE
½ paket (200-250 gr) Phyllo Pastry
1-1½ su bardagi ufalanmis beyaz peynir
1/3 su bardagi taze maydanoz/ dereotu, dogranmis
½ su bardagi siviyag, kizartmak icin

Peynir ve maydanoz/ dereotunu bir kasede karistirin. Yufkalari ust uste tezgahin uzerine yayin ve enine 2 parcaya bolun. Sonra her parcayi kosesinden caprazlamasina kesin ve 4 parca elde edin (resime bakiniz). Sonra genis kisimlarina 1 tatli kasigi ic malzemeden koyun (resime bakiniz) ve ust kenarlarini ice dogru kivirin (resime bakiniz). Sonra rulo seklinde dolayin (resime bakiniz). Uc kismini su ile islatarak yapismasini saglayin. (Yufkalar cok ince oldugu icin 2 yufkayi birden de sarabilirsiniz.)
Yufkalar bitene dek bu islemi uygulayin. Genis bir tavada yagi kizdirin ve sigara boreklerin her iki tarafida kizarana dek orta ateste kizartin. Sigara boreklerini kagit havlu uzerine alip, fazla yagini almasini saglayin.
Servis tabagina alin ve sicak servis yapin.
AFIYET OLSUN

NOT: Eger normal yufka kullaniyorsaniz, yufkayi 16 esit parcaya bolun ve yukarida anlatildigi bicimde sarin ve kizartin.
NOT: Phyllo Pastry cabuk kurudugu icin, sigara boreklerini cabuk sarin ya da kullanmadiginiz yufklari temiz bir bez ile ortun.

Roasted Nuts (Kavrulmus Kuruyemis)

1 lb unshelled nuts (walnut, almond, hazelnut, pecan etc.)
½ tsp salt

Wash the unshelled nuts and drain. Then, sprinkle the salt and mix. Place them on a baking tray with baking paper (see the picture).
Preheat the oven to 350-375 F (180-190 C) and roast the nuts till they change to light brown color (8-10 minutes). Also when they are ready, you can hear them cracking.
Cool the roasted nuts and rub them with your hands to remove their thin skins.
ENJOY
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TURKCE
½ kg kabugu soyulmus kuruyemis (ceviz, badem, findik, v.s)
1 cay kasigi tuz

Kabugu soyulmus kuruyemisleri yikayin ve suyunu suzdeukten sonra tuz serpip harmanlayin. Yagli kagit yaydiginiz firin tepsisinin dibine kuruyemisleri yayin. (resime bakiniz)

Onceden isitilmis 180-190 C (350-375 F) firinda 8-10 dakika kavurun. Renkleri hafif kahverengiye donecek ve citirdamaya baslayacaklardir.
Soguduktan sonra, elinizle ovalayarak ince kabuklarindan ayirabilirsiniz.
AFIYET OLSUN

Spicy Potatoes (Baharatli Patates)

1-2 medium potatoes, peeled and sliced
½ tsp dried mint
¼ tsp paprika
¼ tsp salt
1 tbsp olive oil

Place all the ingredients in a bowl and mix them all. For the microwave, place them in a microwaveable tray and bake till they become soft and tender (8-10 minutes).
For baking in the oven, preheat oven to 425 F (220 C) and bake for about 20-30 minutes till potatoes become soft and tender.
Serve the Spicy Potatoes warm.
ENJOY

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TURKCE
1-2 orta boy patates, soyulup, dilimlenmis
1 cay kasigi kuru nane
½ cay kasigi kirmizi toz biber
½ cay kasigi tuz
1 yemek kasigi zeytin yagi


Butun malzemeleri bir kasede harmanlayin. Mikrodalgada pisirmek icin, mikrodalgaya uygun, borcam, cam ya da porselen bir tepside patatesler yumusayana dek pisirin (8-10 dakika).
Firin icin, patatesleri firin tepsisine alin ve 220 C (425 F) de yumusayana dek yaklasik 20-30 dakika pisirin.
Baharatli Patatesleri sicak servis yapin.
AFIYET OLSUN

Mousaka with Bechamel Sauce (Besamel Soslu Musakka)


200 gr (~1/2 lb) ground beef, medium
4-5 medium potatoes, chopped in bite sizes
1 big onion, chopped
2 tbsp tomato, diced or crushed
½ tbsp tomato paste
1 tbsp salt
½ tsp paprika
¼ tsp cumin
¼ tsp black pepper
1 cup hot water
Béchamel Sauce:
3 cups milk
3 tbsp flour, heaping
8 tbsp (100-125 gr) butter /margarine
2 eggs, beaten
½ tsp salt

Place the ground beef in a large skillet and sauté over medium heat till its color changes (no need to add oil). Add onion and sauté for 2-3 minutes. Add tomatoes, tomato paste, salt and spices and mix. Finally, add potatoes and sauté for 5 minutes. Place the mixture into a Pyrex dish and add the hot water. Place the Pyrex dish into 400F (200 C) preheated oven and bake for 20-25 minutes (see the picture).
Béchamel Sauce:
Place the butter in a pot and melt. Add the flour and sauté over low heat till its color change to yellow. Then, add milk and stir continuously to make Béchamel sauce smooth and even. If flour particles don’t dissolve use a blender. Add the salt and cook for 3 minutes. Turn the heat off, add the eggs and stir.
Take the Pyrex dish off the oven. Pour the Béchamel sauce evenly on top of it. Place the Pyrex dish back to the oven and bake until the surface of Béchamel sauce is brown (about 20-25 minutes).
ENJOY
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TURKCE
200 gr yemeklik kiyma
4-5 orta boy patates, kup seklinde dogranmis
1 buyuk sogan, dogranmis
2 yemek kasigi domates, dogranmis yada pure
1 yemek kasigi salca
1 yemek kasigi tuz
1 cay kasigi kirmizi toz biber
½ cay kasigi kimyon
½ cay kasigi karabiber
1 su bardagi sicak su
Besamel Sosu:
3 su bardagi sut
3 yemek kasigi tepeleme un
100-125 gr margarin/ tereyagi
2 yumurta, cirpilmis
1 cay kasigi tuz

Genis bir tavada kiymayi orta ateste renk degistirene kadar kavurun (yag koymaya gerek yok). Sonra sogani ilave edin ve 2-3 dakika kavurun. Domates, salca, tuz ve baharatlari ilave edin ve karistirin. Son olarak patatesleri ilave edin ve 5 dakika kadar orta ateste kavurun. Hazirladiginiz karisimi borcama yada bir tepisiye aktarin ve 1 su bardagi sicak suyu ilave edin. 200C (400F) ye onceden isitilmis firina borcami koyun ve yaklasik 20-25 dakika pisirin (resime bakiniz).
Besamel Sosu
Bir tencereye margarini koyup eritin. Unu ilave edip kisik ateste sararana kadar kavurun. Sonra sutu ilave edin ve surekli karistirin. Eger un parcalari dagilmazsa blendir ile krema kivamina getirin. Tuzu da ilave edip kaynadikdan sonra kisik ateste 3 dakika pisirin. Pistikten sonra ocagi kapatip cirpilmis yumurtayi ilave edin ve guzelce karistirin.
Tepsiyi firindan cikarin ve hazirladiginiz besamel sosunu uzerine esit olarak yayin ve tekrar firina koyun. Sosun uzeri kizarana kadar pisirin (yaklasik 20-25 dakika).
AFIYET OLSUN

Thursday, December 25, 2008

Spicy Olive Oil Dip (Baharatli Zeytinyagi)

½ cup extra virgin olive oil
½ tsp dried mint
¼ tsp thyme
¼ tsp paprika
¼ tsp cumin
¼ tsp chili pepper (optional)
¼ tsp salt

In a bowl mix all the ingredients and leave for 15-30 minutes to have the flavor of the spices.
You can increase or decrease the types of spices as you like.
Spicy Olive Oil Dip goes well with hot bread, especially at breakfast.
ENJOY
*********
TURKCE
½ su bardagi sizma zeytinyagi
1 cay kasigi kuru nane
½ cay kasigi kekik
½ cay kasigi kirmizi toz biber
½ cay kasigi kimyon
½ cay kasigi aci pul biber (istege bagli)
½ cay kasigi tuz

Bir kasede butun malzemeleri karistirin ve 15-30 dakika bekleterek, baharatlarin aromasinin zeytinyagina gecmesini saglayin.
Baharat cesitlerini kendi zevkinize gore azaltip, cogaltabilirsiniz.
Baharatli Zeytinyagi karisimi sicak ekmek ile ozellikle kahvaltida cok guzel olur.
AFIYET OLSUN

Rice Pilaf with Chick Peas (Nohutlu Pilav)

1 cup long-grain rice
2 tbsp orzo
1 ½ chicken stock, hot
½ cup chick peas in a can
1 tsp salt
2 tbsp butter

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain. Place the butter in a saucepan or pot and add the orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Finally add the chick peas and stir. Let the pilaf stand for about 5-10 minutes before serving.
Pilaf goes well with any kind of dish and yogurt. I like it with plain yogurt.

ENJOY!

P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

*********
TURKCE
1 su bardagi baldo pirinc
2 yemek kasigi arpa sehriye
2 yemek kasigi tereyagi /margarin
1 ½ su bardagi tavuk suyu, sicak
½ su bardagi nohut konservesi ya da haslanmis nohut
1 tatli kasigi tuz
Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun. Tereyagini bir tava ya da tencereye alin ve arpa sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Son olarak nohutlari ilave edin ve karistirin. Servis yapmadan once 15-20 dakika dinlendirin.
Pilav butun yemek cesitleriyle ve yogurt ile guzel gider. Ben pilavi yogurt ile severim.

AFIYET OLSUN!

NOT: Eger pilavinizin parlamasini ve tane tane olmasini istiyorsaniz suyu ilave ederken 1 tatli kasigi limon suyu ilave edin.

Chicken Soup with Vermicelli (Sehriyeli Tavuk Corbasi)


1 whole chicken leg or ½ lb chicken breast
1/2 cup vermicelli
1 medium carrot, grated
3 gloves of garlic, sliced
1 tbsp salt
½ tsp black pepper
Sauce:
1 egg, beaten
2 tbsp lemon juice

Place the chicken in a pot and add 6-8 cups of water. Add 1 tsp salt and boil until the chicken is cooked. Then, cool the chicken and cut into small bite sizes.
Add carrot, garlic, 1 tsp salt to the chicken broth you got before and cook over medium heat. When it boils, add vermicelli and chicken pieces. Simmer for 8-10 minutes. Let it cool for a while. Mix the beaten egg and lemon juice in a bowl and slowly stir in to the Chicken Soup with Vermicelli. Finally sprinkle black pepper on top and serve warm.
ENJOY

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TURKCE
1 butun tavuk budu yada gogsu
1/2 su bardagi tel sehriye
1 orta boy havuc, rendelenmis
3 dis sarimsak, dilimlenmis
2 tatli kasigi tuz
1 cay kasigi karabiber
Sos:
1 yumurta, cirpilmis
2 yemek kasigi limon suyu

Tavugu ve 6-8 su bardagini bir tencereye koyun. 1 tatli kasigi tuzuda ekleyip pisene dek kaynatin. Tavugu sogutun ve kucuk parcalar halinde dograyin.
Tavuk suyuna havuclari, sarimsagi ve 1 tatli kasigi tuzu ilave edin ve orta ateste kaynatin. Kaynamaya baslayinca tel sehriyeyi ve tavuk parcalarini ekleyin ve 8-10 dakika pisirin. Ocagi kapattiktan sonra 10-15 dakika biraz sogumasini bekleyin.
Cirpilmis yumurta ile limon suyunu karistirin ve yavasca karistirirak Sehriyeli Tavuk Corbasina ilave edin. Son olarak karabiberi serpin ve sicak servis yapin.
AFIYET OLSUN

White Beans with Olive Oil (Kuru Fasulye Pilaki)

1 can white/butter beans
1 medium onion, sliced in half moon shape
1 medium carrot, sliced in circular shapes
1 small potato, cut in cubes
1/3 cup olive oil
4 cloves garlic, cut into slices
½ bunch of fresh parsley (or dill), chopped
½ lemon
1 cup water
1 tsp salt
¼ tsp black pepper

Place onion and carrot to a pot with olive oil. Sauté them for 5 minutes with 3 tbsp water. Add potatoes and garlic and sauté for 2-3 minutes. Add white/butter beans and 1 cup of water and cook for half an hour over low heat. Add salt when it is close to be cooked.
Cool White Beans with Olive Oil at its pot and then place on a serving plate. Add chopped parsley (or dill) and lemon slices for garnish.
ENJOY!
**********
TURKCE
1 Su bardagi kuru fasulye
1 Orta boy sogan
1 Orta boy havuc
1 Kucuk patates
½ su bardagi zeytinyagi
4 Dis sarimsak
1/2 demet maydanoz (yada dereotu)
1/2 Limon
1 su bardagi su
1 tatli kasigi tuz
½ cay kasigi karabiber

Soganlari yarim ay seklinde, havucu halka halka, patatesi iri zar biciminde dograyin. Once sogan ve havucu yagla birlikte celik tencereye koyun. 3 kasik su ilave ederek oldurene kadar pisirin. Sonra patates ve sarimsaklari ilave edilip 2-3 dakika kavurun.
Aksamdan islatilan fasulyeleri (ya da konserve fasulyeleri) ve bir bardak suyu ilave edip, kisik ateste 30 dakika kadar pisirin. Pismeye yakin tuzunu koyun.
Kuru fasulye pilakiyi tenceresinde sogutup servis tabagina alin. Uzerini kiyilmis maydanoz (ya da dereotu) ve limon dilimleriyle susleyin.
AFIYET OLSUN!

Milky Semolina Dessert (Sutlu Irmik Tatlisi)

*This recipe is dedicated to Tugce*

4 cups (1lt) milk
100 gr (1/4 lb) margarine or butter
15 tbsp sugar
10 tbsp durum semolina
1 tsp vanilla extract
Walnut pieces or cinnamon for garnish

In a pot, melt the butter/ margarine. Add milk and sugar, stir occasionally over medium heat. When the bubbles form on the surface add semolina and stir continuously till it becomes thick (3-5 minutes).
Finally, add the vanilla extract and stir. You can pour the milky semolina dessert into a Pyrex dish, small bowls or cups. Cool and garnish with walnut pieces or cinnamon.
ENJOY!
**********
TURKCE
4 su bardagi (1 lt) sut
100 gr margarin ya da tereyagi
15 yemek kasigi seker
10 yemek kasigi irmik
1 tatli kasigi vanilya ekstrakti / 1 paket vanilin
Uzeri icin ceviz parcaciklari ya da tarcin

Bir tencerede margarin ya da tereyagini eritin. Sutu ve sekeri ilave edip ara sira karistirarak orta ateste kaynatin. Kaynamaya baslayinca irmigi ilave edin ve koyu bir kivam olusana dek, yaklasik 3-5 dakika pisirin.
Son olarak vanilyayi ilave edip, karistirin. Sutlu irmik tatlisini borcam tepsiye ya da kucuk kaselere koyabilirsiniz. Soguduktan sonra uzerine ceviz parcaciklari ya da tarcin koyarak servis yapabilirsiniz.
AFIYET OLSUN!

Wednesday, December 24, 2008

Yarimca (Fried Dough With Filling)

3 cups flour
½ cup yogurt
1/3 cup olive oil
1 egg
1 tsp salt
½ tsp baking powder
½ cup water (maximum)
2 cups oil for frying

Filling Ingredients:
200 gr (1/2 lb) feta cheese
1/3 cup fresh parsley /dill, finely chopped
OR
5-6 potatoes, boiled and smashed
1 tsp dried mint
½ tsp salt
¼ tsp black pepper

Mix all the main ingredients by adding the water slowly. Knead, till the dough is set (the right consistency when it doesn’t stick anymore). Place the dough on a floured surface and cut it into two pieces. Roll each piece in the thickness of your wrist.
Then cut the rolls in 1 inch wide pieces. On the floured surface, flatten the dough with your hands or a roller (for about ¼ inch thickness). See the picture. In the center of the flattened dough, place 1 tsp of filling, spread it and close in the shape of half moon. Compress the edges tightly. Prepare all the dough in the same way and place them on a paper towel, making some room for not to stick each other.
Sizzle the oil in a pan and fry both sides of the dough pieces till they turn to golden brown. Serve the Yarimcas warm.
ENJOY
Back to Main Page
********************
TURKCE
3 su bardagi un
1 cay bardagi yogurt
1 cay bardagindan biraz az zeytinyagi
1 yumurta
1 tatli kasigi tuz
½ paket / ½ tatli kasigi kabartma tozu
1 cay bardagi su (en fazla)
2 su bardagi sivi yag, kizartmak icin

Ic Malzeme:
200 gr beyaz peynir
1/3 su bardagi dogranmis maydanoz / dereotu
YA DA
5-6 patates, haslanip ezilmis
1 tatli kasigi kuru nane
1 cay kasigi tuz
½ cay kasigi karabiber

Hamur icin gereken malzemeleri karistirin. Suyu azar azar ekleyerek hamurun kivamini tutturun. Unlanmis bir tahtanin uzerinde hamuru ikiye bolun ve her bir parcayi bilek kalinliginda rulo haline getirin.
Rulolari iki parmak genisliginde parcalara kesin ve her bir parcayi unlu yuzeyde oklava ile ya da elinizle yarim santim kalinliginda acin. (resime bakiniz) Actiginiz hamura 1 tatli kasigi ic malzemeden koyun ve kenarlarini sikica bastirarak, ay seklinde kapatin. Tum hamuru bu sekilde hazirlayin ve yarimcalari kagit havlu uzerine, birbirine yapismayacak sekilde dizin.
Hamurlari kizgin yagda, her iki tarafi da kizarana dek pisirin. Sicak servis yapin.
AFIYET OLSUN

Cake with Raisins (Kuru Uzumlu Kek)


4-5 eggs
200 gr (1/2 lb) butter or margarine, melted
1 ½ cup sugar
3 cups flour
1 tsp baking powder
½ cup raisins
1/3 cup chocolate chips

In a large bowl, place the eggs, butter/ margarine and sugar. Beat with a mixer till it becomes foamy. Then, add flour and baking soda. Beat for additional 5 minutes first in low, then medium speed. Add the raisins and chocolate chips and mix them all.Grease the cake pan and pour the cake mixture in. Preheat the oven to 380 F (190 C) and bake for about 25 minutes until your cake turns to golden brown. To check whether the cake is ready, insert a toothpick in the center and pull it out, if it comes out clean, your cake is done. To remove the cake form the pan, allow to cool 10 to 15 minutes before removing.

ENJOY!
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TURKCE
4-5 yumurta
200 gr tereyagi ya da margarine, eritilmis
1 ½ su bardagi seker
3 su bardagi un
1 paket kabartma tozu / 1 tatli kasigi kabartma tozu
½ su bardagi kuru uzum
1/3 su bardagi cikolata parcacigi

Buyuk bir kasede once seker, yag ve yumurtalari kopuk haline gelene dek cirpin. Sonra un ve kabartma tozunu ilave edip, once dusuk devirde, sonra yuksek devirde 5 dakika kadar mikser ile cirpin. Kuru uzum ve cikolata parcalarini ilave edip karistirin.
Kek kalibinizi yaglayin ve kek kairisimini kaliba dokun. Onceden isittiginiz 190 C (380 F) firinda, yaklasik 25 dakika, kekik uzeri kizarana dek pisirin. Bir kurdani kekin ortasina batirarak pisip pismedigini kontrol edebilirsiniz. Eger kurdan temiz cikarsa kekiniz hazir demektir. Keki kalibindan cikarmadan once 10-15 dakika sogumasini bekleyin.
AFIYET OLSUN!

Carrots with Yogurt (Yogurtlu Havuc Salatasi)

3 medium carrots, grated
2 tbsp olive oil
½ tsp salt
½-1 cup yogurt
1 tbsp mayonnaise (optional)
1-2 clove garlic, grated (optional)
1 tbsp fresh dill, finely chopped (optional)

Place the olive oil, grated carrots and salt in a medium skillet. Sauté till carrots change their color. Then place them in a serving plate. Add the yogurt, garlic, dill and mayonnaise (optional) and then mix.
You can serve Carrots with Yogurt with both meat and vegetable dishes.
ENJOY

Back to Main Page
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TURKCE
3 orta boy havuc, rendelenmis
2 yemek kasigi zeytinyagi
1 cay kasigi tuz
1/2 – 1 su bardagi yogurt
1 yemek kasigi mayonez (istege bagli)
1-2 dis sarimsak, rendelenmis (istege bagli)
1 yemek kasigi dereotu, dogranmis (istege bagli)

Yagi, rendelenmis havucu, ve tuzu orta boy tavaya koyun. Havuclar rengini degistirene dek kavurun. Sonra servis tabagina koyun. Yogurt, sarimsak, dereotu ve mayonezi (istege bagli)ekleyin ve hepsini karistirin.
Yogurtlu Havuc Salatasi'ni hem et hem de sebze yemeklerinin yaninda servis edebilirsiniz.
AFIYET OLSUN

Tuesday, December 23, 2008

Maklube (Pilaf with Layered Chicken/Meat and Potatoes)

2 ½ cups rice
2 lbs chicken breast
5 large potatoes, peeled and sliced in ½” thick circular shapes
1-2 carrots, peeled and sliced
½ cup oil for frying
2 onions, sliced in circular shapes
1½ tbsp salt
1 tbsp oil
3½ cups chicken stock
A pinch of black pepper
Garnish:
Yogurt and any kind of finely chopped green salad

In a pot, place the chicken and add some salt. Boil, till the chicken is cooked. Then remove the bones (if any) and cut the chicken in bite sizes. Leave the chicken stock for later use.
In a large skillet, fry the potatoes and carrots until they turn to light golden brown. Do not over fry. Sprinkle some salt on them.
In a bowl, wash the rice and cover with warm water. Leave for 15-20 minutes and drain.
In a large pot, spread the oil and place the onion slices evenly, without leaving any space at the bottom. Then place some of the chicken on them to make a layer. Then form a thin layer of the rice on them. Repeat forming layers with potatoes, chicken, carrots and rice in between till you use all the ingredients.
Add 1 ½ tbsp salt into the chicken stock that you have. Take 3 ½ cups of chicken stock and add to the pot. If you don’t have enough chicken stock you can use hot water instead. Close the lid and cook over low-medium heat until the rice is soft and the water evaporates (about 30-45 minutes).
When the Maklube is cooked, reverse the pot in the middle of a large circular tray. Hit the sides and top of the pot with a wooden spoon. Remove the pot slowly. Then place yogurt and salad in sequence around the Maklube. Generally shepherd salad is used but you can also use any other salad you wish. You can also add fried eggplant, peas and or any other vegetables you like. You can sprinkle some black pepper on top before serving.
ENJOY!
********
TURKCE
2 ½ su bardagi pirinc
1 kilo tavuk
5 buyuk patates, parmak kalinliginda oval dilimlenmis
1-2 havuc, dilimlenmis
½ su bardagi kizartma yagi
2 sogan, yuvarlak dilimlenmis
1½ yemek kasigi tuz
1 yemek kasigi sivi yag
3½ su bardagi tavuk suyu
Bir tutam karabiber
Sus icin:
Yogurt ve istediginiz cesit, kucuk dogranmis yesil salata (genelde coban salatasi)

Tavugu tencerede bir miktar tuz ekleyerek pisine dek haslayin. Eger kemikli ise soguduktan sonra etlerini ayirin ve kucuk kucuk dograyin. Tavugun suyunu maklubeyi pisirmek icin kullanacagiz.
Patatesleri ve havuclari genis bir tavada hafif kizarana dek kizartin ve uzerlerine tuz serpin. Pirinci yikayip, 15-20 dakika ilik suda dinlendirin ve suzun.
Buyuk bir tencerenin dibine bir yemek kasigi sivi yag koyup dilimlediginiz soganlari hic bosluk kalmayacak sekilde yayin. Tavugun bir kismini soganlarin uzerine tabaka halinde koyun. Uzerine bir miktar pirinc yayin. Daha sonra bir sira patates koyun. Yine pirinc yayip, bu sefer havuclari tabaka halinde koyun. Bu islemi pirinc, patates, tavuk ve havuclar bitene kadar tabakalar halinde tekrarlayin.
Tavugu hasladigimiz suyun icine 1 ½ yemek kasigi tuz ilave edip, karistirin ve buradan 3 ½ su bardagi su tencerenin uzerine ilave edin.
Tencerenin kapagini kapatin ve pirincler suyunu cekip pisene dek kisik ateste pisirin.
Pisen maklube tenceresini, buyuk bir tepsinin ortasina gelecek sekilde ters cevirin.Sonra, maklubeyi tencereden duzgun cikarmak icin tahta kasik ile tencerenin ustune ve kenarlarina vurun.Yavasca tencereyi kaldirin. Tepsinin kenarlarina sira ile salata ve yogurt koyarak ikram edin. Salata olarak genelde coban salatasi tercih edilir ama istediginiz salatayi ikram edebilirsiniz. Ayrica istege gore bezelye, kizarmis patlican yada baska sebzeler de eklenebilir
Isterseniz maklubenin uzerine karabiber serpebilirsiniz.
AFIYET OLSUN!

Baked Mahi Mahi (Firinda Lambuka Baligi)

1 lb (450-500 gr) Mahi Mahi fillets /steak
1 onion, sliced in circular shapes
¼ tsp oregano
¼ tsp ginger
½ tsp paprika
¼ tsp black pepper
2 tbsp oil
1 tsp salt
2 tbsp lemon juice

Wash Mahi Mahi and drain well. Grease the Pyrex dish with oil. Then, place the fish and spread the oil on both sides. Sprinkle all the spices and salt, and then rub. Add lemon juice and onion slices.
Preheat the oven to 400F (200C) and bake for 23-30 minutes until the surface of the fish is golden brown.
ENJOY!
Benefits of Fish
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TURKCE
½ kg (1 lb) Lambuka Baligi
1 sogan, yuvarlak dilimlenmis
½ cay kasigi mercankosk
½ cay kasigi zencefil tozu
1 cay kasigi kirmizi toz biber
½ cay kasigi karabiber
2 yemek kasigi sivi yag
1 tatli kasigi tuz
2 yemek kasigi limon


Oncelikle baligi yikayin ve suyunu suzun. Sonra borcamin dibine sivi yagi dokun ve yayin. Baliklari da bu sivi yagla yaglayin. Baharatlari ve tuzu baliklarin uzerine serpistirin ve elinizle ovarak yedirin. Limon suyunu ilave edin ve dilimlenmis soganlari uzerine koyun.
Onceden 200C (400F) ye isittiginiz firinda 25-30 dakika baliklarin uzeri kizarana dek pisirin.
AFIYET OLSUN!

Plum Jam (Erik Receli)


2 lb (~1 kg) Plum
700 gr sugar
2 tbsp lemon juice

Wash the plums and slice them in bite sizes or any size you like. In a large pot, place one layer of sliced plums and spread some sugar on them. Then repeat this process till all the plums are placed. Cover the lid and leave for the night.
The next day, place the pot over low heat and cook until you see bubbles. Then turn the heat to medium and simmer for 15-20 minutes, stirring occasionally. To check whether your jam is ready take some jam with a wooden spoon and drop it on a plate. If the drop is dense and it keeps its shape when it cools, add the lemon juice and stir. Otherwise, simmer for a few minutes and repeat the drop test.
Some of the fruits form foam on the surface. If it is the case, remove the foam from the surface with a spoon. The jam will go sour, if foam mix into the jam.
Turn the heat off and transfer the jam to clean and dry glass jars. Close the lids tightly. To keep the temperature, cover the jars with a thick cloth like a blanket and leave them for 2-3 hours. Then keep the plum jams in a cool and dark place.
ENJOY!
**********
TURKCE
1 kg (~2lb) Murdum erigi
700 gr seker
2 yemek kasigi limon suyu


Murdum eriklerini yikayip, ufak ufak dograyin. Bir tencereye bir tabaka erik bir tabaka seker olacak sekilde, sekerle birlikte tencereye yerlestirin. Tencerenin kapagini kapatip, bir gece boyunca bekletin.
Ertesi gun, kisik ateste kaynatmaya baslayin. Arada sirada karistirin. Kaynamaya baslayinca atesi orta dereceye getirin.Meyvenin cinsine gore kopuk olusmayabilir. Eger kopuk olusursa kopukleri alin. Kopuk recele karisirsa eksime yapar. Yaklasik 15-20 dakika karistirdiktan sonra, recelden bir tahta kasikla alip bir tabaga damlatin, soguduktan sonra damla koyu bir sekilde ve kalip gibi duruyorsa olmus demektir. Limon suyunu ilave edin ve karistirin.
Receli atesten alin ve sicakken cam kavanozlara doldurun ve agzini sikica kapatin. Sicak kalmasi ve sterilizasyon isleminin gerceklesmesi icin, battaniye gibi kalin bir ortu ile recel dolu kavanozlari ortun ve 2-3 saat bekletin. Hazir olan recelleri serin ve karanlik bir ortamda muhafaza edin.
AFIYET OLSUN!

Shepherd Salad (Coban Salatasi)

2 tomatoes, diced
1 cucumber, chopped
1 small onion, chopped
1 green pepper, chopped (optional)
Fresh parsley (optional)
Fresh dill (optional)
½ cup crumbled feta cheese (optional)
2 tbsp extra virgin olive oil
1 tbsp vinegar
½ tsp salt

Mix the olive oil, vinegar and salt in a bowl. Then place the other ingredients in a salad plate and mix them all. (You can chop the cucumbers or onions, in any size you like). Then add the oil-vinegar mixture and mix them all.
You can garnish the shepherd salad with black olives.
ENJOY!
***********
TURKCE
2 domates, dogranmis
1 salatalik, dogranmis
1 kucuk sogan, dogranmis
1 yesil carliston/ sivri biber, dogranmis (istege bagli)
Taze maydanoz (istege bagli)
Taze dereotu (istege bagli)
½ su bardagi ufalanmis ya da kup kup kesilmis beyaz peynir (istege bagli)
2 yemek kasigi sizma zeytin yagi
1 yemek kasigi sirke
1 cay kasigi tuz

Kucuk bir kasede sizma zeytinyagi , tuz ve sirkeyi karistirin. Sonra diger malzemeleri salata tabagina alin. (Salatalik, sogan ve domatesleri istediginiz sekil ve buyuklukte dograyabilirsiniz.) Uzerine zeytinyagi-sirke karisimini ilave edip, karistirin.
Coban salatasini siyah zeytin ile susleyebilirsiniz.
AFIYET OLSUN!

Green Salad with Carrots (Havuclu Yesil Salata)

½ lettuce or iceberg, finely chopped
2 carrots, shredded
2 green onions, chopped
½ cup fresh dill, finely chopped
2 tbsp extra virgin olive oil
1 tsp vinegar
½ tsp salt

In a small bowl, mix olive oil, vinegar and salt. Then mix the rest of the ingredients in a big bowl. Pour oil mixture on top of the big bowl and mix them all. Place the salad to salad plates and serve.
ENJOY!
********
TURKCE
½ marul yada kivircik, ince dogranmis
2 havuc, rendelenmis
2 yesil sogan, dogranmis
½ su bardagi taze dere otu
2 yemek kasigi sizma zeytin yagi
1 tatli kasigi sirke
½ tatli kasigi tuz

Kucuk bir kapta zeytin yagi, tuz ve sirkeyi karistirin. Diger salata malzemelerini salata tabagina alin ve uzerine sirke-sizma zeytinyagi karisimini ilave edip hepsini karistirin.
AFIYET OLSUN!

Sunday, December 21, 2008

Cookies With Walnut (Cevizli Kurabiye)

110-120 gr / ¼ lb butter (soft, at room temperatue)
1 egg
½ cup yogurt
1 cup sugar
3-4 cups flour
1/3 cup raisins
1/3 cup walnuts
½ tsp baking soda

In a large container, place the soft butter and sugar. Mix them evenly with your hands to dissolve the sugar. Then add egg, yogurt, baking soda and half of flour, kneading slowly. Add the remaining flour slowly and knead till the dough does not stick to your hands.
After that, add the raisins in the dough and mix evenly. Then take walnut size pieces from the dough and round them into your palms. Insert a few pieces of walnuts on their tops.
Place them on a greased tray or tray with baking paper making some room between them. Preheat the oven to 350-360 F (180 C) and bake until they turn to light golden brown (approximately 25-30 minutes).
This recipe makes about 35 cookies with walnut.
ENJOY!
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TURKCE
110- 120 gr margarin /butter (oda sicakliginda beklemis, yumusak)
1 yumurta
1 su bardagi seker
½ su bardagi yogurt
3-4 su bardagi un
1/3 su bardagi kuru uzum
1/3 su bardagi parcalanmis ceviz
½ paket / 1 cay kasigi kabartma tozu

Genis bir kapta oda sicakligindaki margarin /tereyag ve sekeri iyice elinizle karistirin. Sonra yumurtayi, yogurdu, un ve kabartma tozunu yavas yavas ilave ederek yogurun. Elinize yapismayan bir hamur elde edene kadar un ilave edin ve yogurun.
Hamur kivamini bulunca, icine kuru uzumleri ilave edin ve karistirin. Hamurdan ceviz buyuklugunde parcalar alip yuvarlayin ve yuvarladiginiz hamurlarin uzerine bir kac tane ceviz parcasi batirin.
Yaglanmis firin tepsisine ya da yagli kagit serilmis tepsiye araliklarla dizin ve onceden isittiginiz 180 C (350-360 F) firinda, kurabiyelerin uzerleri hafifce kizarana dek pisirin (yaklasik 25-30 dakika).
Tariften yaklasik 35 tane cevizli kurabiye cikiyor.
AFIYET OLSUN!

Eggs With Tomato (Domatesli Yumurta)

2 tomatoes, finely diced / 1 cup crushed tomato
3 eggs, beaten
½ tsp salt
¼ tsp sugar
2 tbsp butter
A pinch of basil on top (optional)

Place butter in a pan and melt. Then add the tomatoes and cook them over low-medium heat till their water evaporates (4-5 minutes). Add salt and sugar. Then add the beaten eggs and cook until the eggs are done.
You can sprinkle dried basil on top. Serve warm.
ENJOY!
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TURKCE
2 domates, kucuk dogranmis / 1 su bardagi domates puresi
3 yumurta, cirpilmis
1 cay kasigi tuz
½ cay kasigi seker
2 yemek kasigi tereyag
Bir tutam kuru feslegen (istege bagli)

Bir tavaya tereyagini koyun, eridikten sonra domatesleri ilave edin ve suyunu cekene dek hafif ateste pisirin (4-5 dakika). Tuz ve sekeri ilave edip karistirdiktan sonra, cirpilmis yumurtalari ilave edin. Yumurtalar pisene dek pisirin.
Isterseniz uzerine kuru feslegen serpebilirsiniz. Sicak servis yapin.
AFIYET OLSUN!

Banana Milk Shake (Muzlu Sut)

4 bananas
2 cups milk
½ cup purified water
2 tbsp honey /sugar

Place all the ingredients in a food or fruit processor and mix them all. After that leave the milk shake in the fridge for 1-2 hours and serve cool.
You can add some ice to your milk shake.
ENJOY!
**********
TURKCE
4 muz
2 su bardagi sut
½ su bardagi su
2 yemek kasigi bal /seker

Rondo ya da meyve parcalayicisi yardimi ile butun malzemeleri guzelce karistirin. Buzdolabinda 1-2 saat bekletin ve soguk servis yapin.
Isterseniz, muzlu sute buz ilave edebilirsiniz.
AFIYET OLSUN!

Friday, December 19, 2008

Turkish Style Lemonade (Limonata)

2-3 lemon
1 cup sugar
2 lt (8-10 cup) water

Wash the lemons and slice them finely with the skins. Place one layer lemon slices on the bottom of a wide bowl (see the picture). Then spread half of the sugar on them (see the picture). Then put another layer of sliced lemons (see the picture) and spread the remained sugar on top (see the picture). Cover the bowl with plastic wraps; make sure it is air and sun light tight.
Leave it all night long (10-12 hours). In the morning, you will see that the sugar is dissolved in the lemon juice. Then with a food processor smash the lemon slices with their skins. Add 8-10 cups of water and mix. Strain the mixture to remove the skins.
You can also adjust the sugar amount at the end. Serve lemonade cool with some ice.
ENJOY!

P.S: To prevent the loss of Vitamin C, keep your lemonade covered and cool. Do not leave it under sun light. Do not use metal spoon to mix. Consume in 30 minutes after serving.
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TURKCE
2-3 limon
1 su bardagi seker
2 lt su (8-10 su bardagi)

Limonlari yikayin ve kabuklarini soymadan ince ince dilimleyin. Genis bir kasenin dibini limon dilimleri ile doseyin (resime bakin) ve uzerini seker ile kaplayin (resime bakin). Uzerine geri kalan dilimleri de yayin (resime bakin)ve sekerin tamamini uzerini ortecek sekilde yayin (resime bakin). Uzerini hava almayacak ve gunes gormeyecek sekilde kapatin.
Bir gece boyunca (10-12 saat)bekletin. Sabah, limonlarin su saldigini ve sekerin limon suyu icinde eridigini goreceksiniz. Rondoda ya da meyve parcalayicida kabuklariyla beraber limonlari parcalayin ve 2 lt su ilave edip karistirin. Bir kevgir ya da suzgec ile suzun.
Seker miktarini ayarlayabilirsiniz. Limonatayi uzerine buz ilave ederek soguk servis yapin.
AFIYET OLSUN!

NOT: C vitamin kaybini onlemek icin, limonatanin uzerini kapali tutun, sicakta ve gun isiginda birakmayin. Metal kasik ile karistirmayin. Servis yapildiktan sonra 30 dakika icinde tuketin.

Thursday, December 18, 2008

Stuffed Baked Potato (Kumpir)

1 big sweet or yellow potato
1 tbsp butter
2-3 tbsp mozzarella/ cheddar /parmesan, shredded
A pinch of salt

Filling options:
Grated carrots
Sliced pickles
Green olives /pepper stuffed green olives, sliced
Black olives, sliced
Sweet corn
Coleslaw
Sweet peas
Red cabbage, sliced finely (squeezed with salt, washed and drained)
Chopped dill
Ketchup
Mayonnaise
Mustard

For microwave: Pierce the potato with a knife in several places and bake in the microwave till it is soft and tender. The time depends on the size of the potato, generally it takes about 10-15 minutes.
For oven: Pierce the potato with a knife in several places and bake in the oven at 425 F (220 C), till it is soft and tender. The time depends on the size, generally it takes about 40-50 minutes.
When it is ready, cut the baked potato lengthwise in half and add salt, shredded cheese and butter inside. With a spoon smash the potato and mix them all. Then you can pick any fillings you like and add into the baked potato.
ENJOY!
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TURKCE
1 buyuk boy tatli patates / sari patates
1 yemek kasigi tereyagi
2-3 yemek kasigi rendelenmis kasar peyniri
Bir tutam tuz

Ic malzeme secenekleri:
Rendelenmis havoc
Dilimlenmis salatalik tursusu
Yesil zeytin / biberli yesil zeytin, kucuk dilimlenmis
Siyah zeytin, kucuk dilimlenmis
Misir taneleri
Bezelye taneleri
Mor lahana, ince dogranmis (tuz ile sikildiktan sonra, yikanip, suyu suzulmus)
Beyaz lahana salatasi
Dogranmis dereotu
Ketcap
Mayonez
Hardal

Mikrodalga icin: Patatesi bicakla bir kac yerinde delin ve mikrodalgada yumusayana dek pisirin. Genelde 10-15 dakika olmak uzere patatesin boyutuna gore degisir.
Firin icin: Patatesi bicakla bir kac yerinden delip firinda yumusayana dek 220 C (425 F) sicakliktaki firinda yaklasik 40-50 dakika yumusayana dek pisirin.
Pistikten sonra sicak iken ortasindan ikiye bolun ve icine tuz, tereyagi ve rendelenmis kasari ilave edip, bir kasikla patates ile pure haline gelene dek karistirin. Sonra kumpirin uzerine istediginiz ic malzemeden ilave edin.
AFIYET OLSUN!

Albanian Style Fried Liver (Arnavut Cigeri)

1 lb (450-500 gr) lamb liver, cut into bite size
1 tsp salt
1 tsp paprika
½ tsp chili pepper (optional)
2/3 cup flour
1/3 cup oil for frying

Sprinkle salt, paprika and chili pepper (optional) on the liver and then mix. In a wide plate place the flour and dip the livers into the flour.
Over high heat, sizzle the oil in a skillet and fry the livers for 4-5 minutes, till they are cooked. Place the cooked liver on a paper towel to get rid of the excess oil. Finally, place the Albanian style fried liver in a serving plate and serve warm.
Pilaf is good to go with Albanian style fried liver.
ENJOY!
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TURKCE
450-500 gr koyun cigeri, kup kup dogranmis
1 tatli kasigi tuz
1 tatli kasigi kirmizi toz biber
¼ cay kasigi aci pul biber (istege bagli)
2/3 su bardagi un
1/3 su bardagi kizartma yagi

Dogranmis cigerlerin uzerine tuz ve biber serperek, harmanlayin. Sonra icine un koydugunuz tabagin icinde una bulayin.
Yuksek ateste kizdirdiginiz yagda 4-5 dakika kizartin. Kagit havlu koydugunuz bir tabaga kizarmis cigerleri koyup, fazla yagin suzulmesini saglayin. Son olarak; servis tabagina alip, sicak servis yapin.
Arnavut cigerini pilav ile servis yapabilirsiniz.
AFIYET OLSUN!

Home Made Yogurt (Evde Yogurt Yapimi)

4 cups milk
1-2 tbsp plain yogurt

Please keep in mind that the most important points in making yogurt are adding sample yogurt to the milk at the right temperature and keeping it warm for a while. The exact temperature for fermentation is between 42-45 C.
Place the milk in a pot and heat it until the boiling point. If you like creamy yogurt, simmer the milk a few more minutes to let the water evaporate more. Take the milk from the stove and wait about 10-12 minutes. Occasionally, dip your finger into the milk and try to count till 7. If you can bear the heat till 7, it means the milk is ready for fermentation. Don’t let the milk cool more than that since if the milk is not hot enough, fermentation won’t take place.
In a small bowl, mix 1 tbsp of yogurt with lukewarm milk by using a wooden spoon (don’t use metal spoons). Add this mixture to the milk and stir with the wooden spoon. Then, pour the milk to the containers and close their lids. (see the picture) The best container for making yogurt is glass. To keep the milk warm, cover the container completely with a cloth and then cover again with a blanket or something similar. Make sure to cover tightly to keep the milk warm for a while. (see the picture) Generally, it takes 5-6 and 7-8 hours for fermentation in summer and winter, respectively. After fermentation, take yogurt out of its cover without shaking. Store in the fridge for at least 3-4 hourr before serving.
I often make yogurt in the evenings and it stays covered all night. I remove the covers in the morning.
ENJOY

nutritional benefits of yogurt
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TURKCE
1 lt sut
1-2 yemek kasigi yogurt

Yogurt yapilisindaki onemli nokta sutun sicakligidir. Eger isi olceriniz varsa; sutun mayalama sicakligi 42-45 C arasinda olmalidir.
Sutu bir tencereye koyun ve kaynama sicakligina kadar isitin. Eger biraz kaynatirsaniz, sutun icinde bulunan su buharlasir ve daha siki yapida bir yogurt elde edersiniz.Kaynayan sutu 10-12 dakika bekletin ve ara sira sute parmaginizi sokup yediye kadar sayin. Yediye kadar eliniz sicakliga dayaniyorsa, sutunuz mayalamaya hazir demektir. Sutun cok ilik olmasi yogurdun mayalanmasini engeller.
Kucuk bir kasede bir yemek kasigi yogurdu bir miktar ilik sut ile iyice karistirirak hazirlamis oldugunuz bir litre ilik sute ilave edin ve tahta kasik ile karistirin. Sutu mayalamak icin kullanacaginiz kaba dokup, kapagini kapatin. (resime bakin) Sut mayalamak icin en ideal cam kaplardir. Sutun sicakligini muhafaza etmek icin, etrafini kalin bir ortu ile sarin, bir sofra bezine sarip uzerini de bir battaniye ile sikica ortebilirsiniz. (resime bakin)Yazin mayalanma suresi; 5-6 saat iken, kisin 7-8 olabilir. Mayalanma islemi gerceklestikten sonra yogurdu fazla sarsmadan ortuden cikarin ve buzdolabinda en az 3-4 saat bekletin.
Ben genelde yogurdu aksamlari mayaliyorum, gece boyunca mayalaniyor ve sabah aciyorum.
AFIYET OLSUN

Creamy -Strained Yogurt (Suzme Yogurt)
To make a creamy yogurt, you can just strain it.Place a paper towel or coffee filter over a strainer then, place the strainer inside a bowl. Place some yogurt on paper towel and fold the edges of the paper towel over the yogurt.

Leave in the fridge at least 5-6 hours. You'll see the juice in the bottom of the bowl and creamy yogurt over the paper towel.

TURKCE

Suzme yogurt yapmak icin sadece bir tel suzgec ve kagit havlu/kahve filtresi ya da tulbente ihtiyaciniz var.

Once tel suzgecin uzerine tulbent/kagit havlu/kahve filtresi koyun. Sonra tel suzgeci bir kasenin icine koyun. Suzgecin uzerine yogurdu koyun ve en az 5-6 saat boyunca buzdolabinda bekletin. Yogurdun suyu kasenin dibinde toplanacak ve suzgecin uzerinde suzme yogurdunuz hazir olacak.

Stuffed Eggplants With Ground Beef (Karniyarik)

1 lb (450-500 gr) eggplant
1 cup oil for frying
1 onion, chopped
200 gr (~1/2 lb) ground beef, medium
1 green pepper, chopped
1 tomato, diced / 5 tbsp crushed or diced tomato
½ tsp salt
¼ tsp cumin
¼ tsp black pepper

Sauce:
3 tbsp crashed tomato / 1 ½ tbsp tomato paste
½ tsp sugar
¼ tsp salt
½ cup warm water

Wash and peel the eggplants. If they are slim, cut them in half in length. If they are chubby ,cut them into four slices lengthwise. Then place them in a bowl and add water to cover the slices. Leave them in water for 15-20 minutes for better taste. Then take the slices and dry with a cloth.
Place the oil in a skillet and turn heat to high. Fry both sides of eggplants till they become soft. Do not over fry. Place the fried eggplants into a Pyrex dish and sprinkle some salt on them. With a spatula or spoon, smash them lightly to make them softer.
Place ground beef to a skillet and without adding oil cook until it changes its color. Add the chopped onions and sauté them for 2-3 minutes over low-medium heat. Then add the chopped pepper, tomatoes and salt. Saute for 3-4 minutes and add spices. Spread this mixture on the fried eggplants.
For the sauce, place the warm water, sugar, salt and tomato paste/ crushed tomatoes in a bowl. Mix them and pour onto the eggplants in Pyrex dish.
Preheat the oven to 375 -400 F (190-200 C) and bake for 18-20 minutes.
Serve Stuffed Eggplants with Ground Beef warm. Also you can serve it with yogurt, ayran , cacik and pilaf.
ENJOY!
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TURKCE
½ kg patlican
1 su bardagi yag, kizartma icin
1 sogan, dogranmis
200 gr yemeklik kiyma
1 yesil biber/ 2 sivri biber, dogranmis
1 domates, dogranmis/ 5 yemek kasigi domates puresi ya da dogranmis
1 cay kasigi tuz
½ cay kasigi kimyon
½ cay kasigi karabiber

Sos icin:
3 yemek kasigi domates puresi / 1 ½ yemek kasigi domates salcasi
1 cay kasigi seker
½ cay kasigi tuz
½ su bardagi ilik su

Patlicanlari yikayip, kabukalrini soyun. Eger patlicanlar ince uzun ise boyuna ikiye bolun, tombul ise boyuna 3-4 esit dilim elde etmeye calisin. Daha lezzetli patlicanlar elde etmek icin; patlicanlari su dolu bir kapta 15-20 dakika bekletin. Sonra bir bez ile kurulayin.
Bir kizartma tavasinda yuksek ateste yagi kizdirin ve patlicanlar yumusayana dek kizartin. Cok fazla kizartmayin, sekilleri bozulur. Kizarttiginiz patlicanlari borcam tepsinize alin ve uzerlerine tuz serpin. Bir spatula ya da kasik yardimiyla, piserken daha yumusak olmalari icin hafifce ezin.
Patlicanlari kizarttiginiz tavaya kiymayi koyun ve renk degistirene dek cevirin. Yag koymayin. Ardindan soganlari ilave edip, orta ateste 2-3 dakika kavurun. Sonra biberleri, tuzu ve domatesi ilave edip, 3-4 dakika sote edin. Baharatlari ilave edin ve karistirin. Bu karisimi, kizarmis patlicanlarin her birini dolduracak sekilde uzelerlerine yayin.
Sosunu hazirlamak icin, ilik suyu, domates puresi/ salcasini, seker ve tuzu bir kasede karistirip tepsiye dokun.
Onceden 190-200 C (375-400 F) isittiginiz firinda, 18-20 dakika boyunca pisirin.
Karniyarigi sicak servis yapin. Ayrica yaninda yogurt , ayran ya da cacik ve pilaf ile servis yapabilirsiniz.
AFIYET OLSUN!

Wednesday, December 17, 2008

Tomato Soup With Vermicelli (Sehriyeli Domates Corbasi)

2 Tbsp flour, heaping
4 Tbsp oil
2 cups tomatoes, crushed or grated
1 Tbsp tomato paste
3 Tbsp vermicelli (optional)
1 tsp sugar
1 Tbsp salt
2 cups milk
2-3 cups water
Shredded mozzarella/ parmesan  for top

In a pot, place the oil and flour. Over low heat, sauté the flour with oil for about 3 minutes until its color changes to yellow. Then add tomatoes and tomato paste and sauté for 3 minutes. Add cold water.
Stir constantly over high medium heat. Use a blender in order to make it smoother, if necessary. Then add milk, salt and sugar. When it boils add the vermicelli (optional) and turn the heat low. Simmer for 6-8 minutes until the vermicelli are cooked.
Serve warm and with shredded cheese on top.
ENJOY

Back to Main Page TURKCE
2 yemek kasigi un, tepeleme
4 yemek kasigi sivi yag
2 su bardagi domates, rendelenmis/pure
1 yemek kasigi domates salcasi
3 yemek kasigi tel sehriye (istege bagli)
1 tatli kasigi seker
1 yemek kasigi tuz
2 su bardagi sut
2-3 su bardagi su
Uzeri icin rendelenmis kasar peyniri

Bir tencereye sivi yagi ve unu alin ve unun rengi sarimtrak olana dek kisik ateste kavurun. (~3 dakika) Ardindan domatesleri ve domates salcasini ilave edip 3 dakika daha kavurun. Biraz karistirip soguk suyu koyun ve orta ateste karistirmaya baslayin.
Eger topaklanma olursa blendir ile karistirip puruzsuz bir kivam elde edebilirsiniz. sut, tuz ve sekeri ilave edin ve kaynayana dek bekleyin. Kaynamaya baslayinca tel sehriyeleri ilave edin (istege bagli) ve kisik ateste 6-8 dakika, sehriyeler pisene dek pisirin.
Servis tabagina aldiktan sonra uzerine rendelenmis kasar peyniri koyarak servis edin.
AFIYET OLSUN

Cheese Stuffed Canape (Peynirli Kanape)

5 slices of white/wheat bread
1/3 cup milk
½ cup shredded mozzarella/parmesan/cheddar cheese
½ cup crumbled feta cheese (optional)
1 egg, beaten
2 tbsp oil
¼ tsp paprika
1/4 tsp basil
A pinch of salt

Mix all the ingredients, except bread, in a bowl. Cut the bread slices in four pieces. Then spread the mixture evenly on the surface of small bread slices.
Preheat the oven to 390-400 F (190-200 C) and bake until the cheese melts and turns a little golden brown.
Serve warm. Canapes are good to go at breakfasts and brunches.
ENJOY
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TURKCE
5 dilim beyaz/ kepekli ekmek
1/3 su bardagi sut
½ su bardagi rendelenmis istediginiz tur kasar peyniri
½ su bardagi ufalanmis beyaz peynir (istege bagli)
1 cirpilmis yumurta
2 yemek kasigi sivi yag
½ cay kasigi kirmizi toz biber
½ cay kasigi kuru feslegen
Bir tutam tuz

Ekmek haric butun malzemeleri bir kasede karistirin. Ekmek dilimlerini dort parcaya kesin ve uzerlerine karisimdan esit olarak yayin.
Onceden 180-200 C (350-400 F) ye isittiginiz firinda peynir eriyip kanapelerin uzeri hafif kizarana dek pisirin.
Sicak servis yapin. Kanepeler kahvalti ve cay saatinde cok guzel olur.
AFIYET OLSUN

Tuesday, December 16, 2008

Grape Leaves Stuffed With Rice (Zeytinyagli Yaprak Sarmasi)

2 cups rice
1 tomato, diced
1 tbsp tomato paste
2 onions, shredded
200 gr (1/2 lb) grape leaves, fresh/ preserved
2/3 cup olive oil
3 cups water
½ lemon, sliced
2 tbsp dried mint
¼ tsp black pepper
¼ tsp cinnamon
½ tsp allspice
1 ½ tsp salt
½ tsp sugar

In warm water, leave the rice for 30 minutes, then wash and drain.
If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)
Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.
Place each leaf on a plate. Put ½ tablespoon of filling on the larger end of it (see), fold the two sides in (see) and roll it on (see)like a cigarette (see). Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.
ENJOYTURKCE
2 su bardağı pirinc
1 domates, kucuk kucuk dogranmis
1 yemek kasigi domates salcasi
2 sogan, ince doğranmıs sogan
200 gr asma yaprağı taze / salamura
1 1/3 cay bardağı zeytinyag
3 su bardagı su
1/2 limon, dilimlenmis
2 yemek kasıgı kuru nane
½ çay kasıgı karabiber
½ cay kasigi tarcin
1 cay kasigi yenibahar
1 1/2 tatlı kasıgi tuz
1 cay kasigi seker

Ilik tuzlu suda pirincleri 30 dk. kadar bekletip yikayıp suzun.
Yapraklari sicak suda sapları yumusayana kadar haslayin. Sonra soguk sudan gecirin ve bekletin. Bir taraftan da soganlari kucuk kucuk dograyin ve 3 yemek kasigi zeytinyaginda pembelesinceye kadar kavurun. Pirincleri ilave edin ve karistirin. Sonra once domatesleri, sonra da salcayi ilave edin ve karistirin. 1 su bardagi sicak su ilave edin, su cekene kadar hafif ateste pisirin. 1 cay bardagi zeytinyagi, nane, karabiber, yenibahar, tarcin, tuz ve seker ilave edin ve karistirin.
Yapraklarin saplarini koparin ve tencerenin dibine dizin (tencerenin dibinin tutmasini onler). Bir tabaga yapragi yayin ve icine bir tali kasigi ic malzeme koyun (bakiniz). Yan taraflari ice dogru bukerek (bakiniz), rulo gibi (bakiniz) ince ince sarin (bakiniz) ve tencereye dizin. Cok siki sarmayin.
Sarmaların üzerine dilim dilim kesilen limonlardan koyun. Sonra 2 su bardagi ilik su ilave edilerek üzerinde 1/3 cay bardagi zeytinyagi gezdirin ve tencerenin üzeri düz bir kapak ile kapatın. 40 dk süreyle , suyunu cekene dek kisik ateste pişmeye bırakın.
Soguduktan sonra servis tabagina alin, limon dilimleri ve yogurt ile servis yapabilirsiniz.
AFIYET OLSUN

Mosaic Cake (Mozaik Pasta)

1 lb Petit Beurre or Social thin tea biscuits 10 tbsp brown/white sugar 7-8 tbsp butter/margarine, melted ½ cup milk ½ cup walnuts/peca...