Friday, July 31, 2009

European Style Couscous (Avrupa Usulu Kuskus)

1 lb couscous
1 tbsp salt to taste
3 tbsp butter
½ tsp paprika
1 cup crumbled feta cheese

Cook couscous according to the directions on the package. Preferably add 1-2 tbsp oil and 1 tbsp salt to the boiling water. Then, cook for about 10-13 minutes. Drain and set aside.
Meanwhile, melt butter in a small pan and once it sizzles stir in paprika and turn the heat off. Transfer couscous into serving plates and pour the butter mixture over. Sprinkle with feta cheese and serve warm.
ENJOY

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TURKCE
½ kg kuskus
1 yemek kasigi tuz
3 yemek kasigi tereyag
1 cay kasigi kirmizi toz biber
1 su bardagi ufalanmis beyaz peynir

Kuskusu paketin uzerindeki pisirme onerisine gore pisirin. Tercihen 1-2 yemek kasigi sivi yag ve 1 yemek kasigi tuz ile 10-13 dakika pisirin. Suyunu suzun ve bir kenara alin.
Bu sirada kucuk bir tavada tereyagini eritip kizdirin ve icine kirmizi biberi ilave edin. Karistirin ve ocaktan alin. Kuskusu servis tabaklarina alin ve uzerine tereyagli sosu dokun. Ustune peynir serpin ve sicak servis yapin.
AFIYET OLSUN

Wednesday, July 29, 2009

Turkish Meatballs (Kofte)

2 lb ground beef/ beef and lamb mix
1 big onion, grated
1 egg
½ cup dry bread crumbs
1/3 cup fresh parsley, finely chopped (optional)
1 tsp summer savory
½ tsp cumin
½ tsp black pepper
1 tbsp salt to taste

Mix all the ingredients in a large bowl using your hands. Then knead it like dough to bring all the ingredients together. Grab egg size pieces and round them in your hands like a hamburger or make finger shape meatballs as seen in the picture.
Grill or fry them in a pan with some canola oil till both sides turn golden brown.
Serve Turkish Meatballs with fried potatoes, shepherd salad or kidney bean salad.
This recipe makes about 20 meatballs.
ENJOY

TURKCE
1 kg kiyma (dana ve koyun karisik olabilir)
1 buyuk sogan, rendelenmis
1 yumurta
½ su bardagi ufalanmis bayat ekmek ici
1/3 su bardagi taze maydanoz, ince kiyilmis (istege bagli)

1 tatli kasigi sater
1 cay kasigi kimyon
1 cay kasigi karabiber
1 yemek kasigi tuz


Butun malzemeleri buyuk bir tepsi ya da kasede elinizle karistirin. Malzemelerin butunlesmesi icin hamur yogurur gibi karisimi bir sure yogurun. Sonra yumurta buyuklugunde parcalar alin ve elinizle yuvarlak kofte ya da uzun parmak kofte seklini verin.
Kofteleri izgarada ya da tavada bir miktar sivi yag (tercihen kanola) ile her iki tarafi kizarana dek pisirin.
Kofteyi yaninda kizarmis patates, coban salatasi ya da piyaz ile servis yapabilirsiniz.
Bu tariften yaklasik 20 tane kofte cikar.
AFIYET OLSUN


Ana sayfaya Don

Monday, July 27, 2009

Gozleme

Gözleme is a savory traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle (sac). The name derives from the Turkish word “göz” meaning “eye”. It has several fillings such as; feta cheese, spinach- feta cheese, feta cheese-parsley, potatoes, minced meat and mushrooms.

3 yufka (Turkish phyllo pastry)
2 cups feta/ricotta/crumbling cheese
1/3 cup fresh dill/parsley, finely chopped (optional)
6 tbsp canola oil for frying
2 tsp soft butter (optional)
Salt and black pepper to taste

Mix the feta/ricotta/crumbling cheese and dill/parsley in a bowl. Add salt if the cheese is not salty also, sprinkle black pepper if desired. This filling will make 6 piece of Gozleme, so divide it into 6.
Place the Turkish phyllo pastry on the counter or table and cut it from the middle to make two equal pieces. Then, sprinkle the filling all over. Fold the wide edges and close meeting each other. Fold the short edges and close the same way meeting the ends. You will form about a 6 inch length rectangle. Fold it in two. (Click to see the process) If desired you may spread butter between the layers. Use the same process for the remaining pastries.
Use 1 tbsp of canola oil for every piece of Gozleme and fry the both sizes. Serve warm.
Gozlemes are good to go at breakfast, brunch or lunch.
ENJOY

TURKCE
3 yufka
2 su bardagi beyaz peynir/lor, ufalanmis
1/3 su bardagi taze dere otu/maydanoz, ince dogranmis (istege bagli)
6 yemek kasigi sivi yag (tercihen kanola)
2 tatli kasigi yumusak tereyagi (istege bagli)
Tuz ve karabiber


Peynir/lor ve dere otu/maydanozu bir kasede karistirin. Eger peynir tuzsuz ise tuz ve arzuya gore karabiber ilave edin. Bu malzemeden toplam 6 tane gozleme yapilacagi icin malzemeyi goz karari altiya bolun.
Yufkayi tezgah ya da masanin uzerine yayin ve ortasindan keserek iki esit parca elde edin. Sonra, orta kisimlarina ic malzemeyi yayin. Once genis kenarlarini ust uste gelecek sekilde ortaya dogru kapatin. Ardindan kisa kenarlarini ortada bulusturarak ve yine hafif ust uste gelecek sekilde katlayin. Yaklasik 2 karis boyunda bir dikdortgen elde edin ve son olarak bunu da ikiye katlayin (yapilisini gormek icin tiklayin). Arzu ederseniz katlarken ara katlarina tereyagi surebilirsiniz. Geri kalan iki yufkaya da ayni islemi uygulayin.
Kizartma tavasina her gozleme icin 1 yemek kasigi sivi yag koyarak gozlemelerin her iki tarafini da kizartin.
Sicak servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Saturday, July 25, 2009

Tahini Cake with Sesame Coating (Susam Mantolu Tahinli Kek)

3 eggs
1 ½ cup sugar
1 cup canola oil
½ cup tahini
½ cup cold milk
1 tsp/1 package baking powder
2 cups flour

For the coating:
1 tsp soft margarine
½ cup sesame
2 tbsp walnut pieces

In a large bowl, mix the eggs and sugar with a mixer till it gets foamy (for about 5 minutes). Add canola oil and cold milk. Stir with a wooden spoon. Then, stir in flour and baking powder. Finally add tahini and stir well to dissolve all ingredients.
Meanwhile, apply soft margarine all over the cake pan with a brush or your fingers. Pour the sesame inside and try to coat inside the cake pan evenly (see the picture). And then, pour the cake mixture inside and sprinkle with walnuts on top.
Preheat the oven to 350 F (180 C) and bake for about 40-50 minutes till the cake turns golden brown.
ENJOY
TURKCE
3 yumurta
1 su bardagi sivi yag (tercihen kanola)
½ su bardagi tahin
½ su bardagi soguk sut
1 paket/1 tatli kasigi kabartma tozu
2 su bardagi un

Mantosu icin:
1 tatli kasigi yumusak margarin
½ su bardagi susam
2 yemek kasigi kirilmis ceviz

Genis bir kap icinde toz sekeri ve yumurtayi mikser ile yaklasik 5 dakika cirpin. Kopurup seker iyice eriyince, sivi yag ve soguk sutu ilave edin. Tahta kasikla karistirin. Uzerine un ve kabartma tozunu yavas yavas ilave edin ve kasikla karistirmaya devam edin. Son olarak tahini ilave edin ve guzelce karistirin.
Diger tarafta, oda sicakligindaki margarini kek kalibinin her tarafina firca ile ya da parmaklarinizla surun. Uzerine kavrulmamis susamlari dokun ve kalibi cevirerek her yerinin susamlanmasina ozen gosterin (resime bakiniz). Hazirladiginiz kek harcini kaliba dokun ve uzerine iri kirilmis cevizleri serpin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin (yaklasik 40-50 dakika).
AFIYET OLSUN

Tuesday, July 21, 2009

Purslane Salad (Semizotu Salatasi)

½ lb fresh purslane, washed and drained
1 medium white/red onion, sliced round
1 cup cherry tomatoes/ small tomatoes sliced round
2-3 tbsp lemon juice/1 tbsp vinegar
3-4 tbsp extra virgin olive oil
½ tsp salt to taste

Chop the purslane in 1 inch pieces or tear them off with your hands. Discard the thick parts of stalks. Place tomatoes, onions and chopped purslane over a serving plate.
Meanwhile, mix lemon juice/vinegar, olive oil and salt in a small bowl. Pour all over the salad and mix them all.
Serve Purslane Salad with any kinds of meat, chicken, fish or vegetable dish.
ENJOY

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TURKCE
250 gr taze semizotu, yikanmis ve suzulmus
1 orta boy beyaz/mor sogan, yuvarlak dogranmis
1 su bardagi minik domates/ yuvarlak dilimlenmis kucuk domates
2-3 yemek kasigi limon suyu/1 yemek kasigi sirke
3-4 yemek kasigi sizma zeytinyagi
1 cay kasigi tuz

Bol suda yikanmis ve suyu suzulmus semiz otlarini ister elinizle isterseniz bicak yardimiyla yaklasik 2 cm uzunlugunda parcalara bolun. Saplarinin kalin kisimlarini atin. Domates, sogan ve dogranmis semizotlarini servis tabagina alin.
Kucuk bir kasede limon suyu/sirke, zeytinyagi ve tuzu guzelce karistirin. Salata malzemesinin uzerine dokun. Hepsini guzelce harmanlayin ve servis yapin.
Semizotu Salatasi’ni her turlu et, balik, tavuk ve sebze yemeginin yaninda servis edebilirsiniz.
AFIYET OLSUN

Friday, July 10, 2009

Pan Fried Haddock Fillets (Mezgit Tava)

1 lb haddock fillets
½ cup flour/bread crumbs
½ cup canola oil for frying
1 tsp salt to taste
Black pepper to taste (optional)
Lemon wedges

Wash and drain haddock fillets. Sprinkle salt all over and mix. If desired, sprinkle black pepper.
Place flour/bread crumbs over a wide plate. Dip haddock fillets in and shake to get rid of the excess flour/bread crumbs. Sizzle oil in a frying pan. Over high-medium heat, fry both sides of haddock fillets, till they turn to golden brown. Place them over a paper towel to soak the excess oil. And then, transfer them over a serving plate and serve warm.
Pan Fried Haddock Fillets are good to with lemon wedges and greens.
ENJOY
TURKCE
½ kg mezgit fileto
½ su bardagi un/ galeta unu
½ su bardagi sivi yag (tercihen kanola)
1 tatli kasigi tuz
Karabiber (istege bagli)
Limon dilimleri

Mezgitleri yikayin ve suyunun suzulmesini bekleyin. Sonra, tuz serperek hepsini harmanlayin. Arzuya gore karabiber de serpebilirsiniz.
Genis bir tabaga un/galeta unu koyun ve mezgitlerin her iki tarafini una bulayin. Fazlasini silkeleyin. Kizartma tavasina yagi koyun ve kizdirin. Orta ateste mezgitleri her iki taraflari da kizarana dek pisirin. Fazla yagi almasi icin kizattiklarinizi kagit havlu uzerine alin. Sonra servis tabagina koyun ve sicak servis yapin.
Mezgit Tava, yaninda limon ve yesil salata ile ikram edebileceginiz hafif bir balik tarifidir.
AFIYET OLSUN

Tuesday, July 7, 2009

Semolina Halvah (Irmik Helvasi)

2 cups semolina
1 ½ cup sugar
4 cups boiling water/milk
125 gr (1 stick) butter/margarine
50 gr pine nut
1 tsp vanilla extract/1 package vanilla
2 tbsp oil

Place semolina and butter/margarine in a pot and sauté over medium heat. They will turn to light brown. Then, turn the heat off. Stir in boiling water/milk and close the lid. Set aside for 10 minutes, so that semolina will absorb the water.
Stir in sugar and vanilla, close the lid and leave for 5 minutes.
In a small pan, sauté pine nuts with oil until they turn to golden brown. Stir in semolina.
Let the Semolina Halvah cool and serve with cinnamon on top if desired.
ENJOY
TURKCE
2 su bardagi irmik
1 ½ su bardagi seker
4 su bardagi kaynar su/sut
125 gr margarin/tereyag
50 gr cam fistigi
1 tatli kasigi/1 paket vanilya
2 yemek kasigi sivi yag


Bir tencerede irmik ile tereyagi/margarini orta ateste kavurun ve atesten alin. Uzerine kaynar su/sut ilave edin ve karistirip kapagini kapatin. 10 dakika kadar cekmesini bekleyin.
Daha sonra seker ve vanilyayi ilave edin, karistirin. Kapagini kapatin ve 5 dakika kadar demlendirin.
Bir tavada sivi yag ile cam fistiklarini kavurun. Helvaya ilave edin ve karistirin.
Irmik Helvasi’ni soguduktan sonra servis tabaklarina alin ve arzuya gore uzerinde tarcin ile servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Wednesday, July 1, 2009

Artichoke-Mushroom Salad (Mantarli Enginar Salatasi)

4 artichokes (½ lb)
½ lb button mushroom, brushed
3-4 tbsp lemon juice
4-5 tbsp extra virgin olive oil
4-5 cloves garlic, minced/grated
½ + ½ tsp salt to taste
2 tbsp fresh dill, chopped finely (optional)

Chop artichokes in bite sizes and cut mushrooms in two or four pieces. Then, boil them with ½ tsp salt till they become tender. Drain and let them cool.
In a small bowl, mix olive oil, lemon juice, garlic, dill (optional) and remaining salt. Pour this sauce all over the mushrooms and artichokes. Mix them all.
Transfer Artichoke-Mushroom Salad into a serving plate and garnish with fresh dill.
ENJOY

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TURKCE

4 tane enginar (250 gr)
250 gr mantar, fircalanmis
3-4 yemek kasigi limon suyu
4-5 yemek kasigi sizma zeytinyagi
4-5 dis sarimsak, dovulmus/rendelenmis
1+1 cay kasigi tuz
2 yemek kasigi taze dereotu, ince dogranmis (istege bagli)

Enginarlari lokma buyuklugunde, mantarlari da ikiye veya dorde bolerek dograyin. Bir tencerede mantar ve enginarlari yumusayana dek 1 cay kasigi tuz ile haslayin. Suzun ve sogumaya birakin.
Kucuk bir kasede zeytinyagi, limon suyu, sarimsak, dereotu (istege bagli) ve geri kalan tuzu karistirin. Haslanmis enginar ve mantarlarin uzerine hazirlamis oldugunuz sosu dokun ve karistirin.
Mantarli Enginar Salatasi’ni servis tabagina alin ve uzerini dereotu ile susleyerek servis yapin.
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...