Wednesday, April 29, 2009

Fava

1 lb fresh/frozen/dry fava beans, peeled
1 onion, chopped
1 carrot, chopped
½ tsp sugar
2 tbsp olive oil
1 tsp salt to taste

Garnish:
3-4 tbsp extra virgin olive oil
½ lemon’s juice
1/3 cup fresh dill, chopped

If you are using dry fava beans soak them in water and leave overnight. Place all the ingredients in a pot and bring to a boil. Then simmer until fava beans get soft (15-20 minutes for frozen/fresh fava beans and 60-80 minutes for dry fava beans).
Drain and mix with a blender until forming a smooth paste like mixture. Adjust the salt amount as you like. Transfer to a 1-2 inch deep serving dish or bowl. Flatten the surface. Then cover and leave it in the fridge for 1 hour to cool. Then cut into square or diamond shapes. Drizzle with olive oil and lemon juice and put the dill all over.
ENJOY
***This is a vegetarian dish.

Back to Main Page TURKCE
½ kg taze/kuru ya da dondurulmus bakla ici
1 sogan, dogranmis
1 havuc, dogranmis
1 cay kasigi seker
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz


Uzerine:
3-4 yemek kasigi sizma zeytinyagi
½ limon suyu
1/3 su bardagi dereotu, dogranmis


Kuru bakla ici kullaniyorsaniz bir gece onceden suda islatin ve gece boyunca bekletin. Butun malzemeleri bir tencerede kaynatin ve kaynayinca hafif atese alip, baklalar yumusayana dek pisirin (kuru bakla icin 60-80 dakika, taze ve dondurulmus bakla icin 15-20 dakika).
Suyunu suzun ve blendir ile pure haline getirin. Tuz miktarini isteginize gore ayarlayin. 4-5 cm derinliginde bir servis tepsisine ya da kasesine aktarin uzerini duzlestirin ve buzdolabinda 1 saat kadar sogutun. Sonra kare ya da baklava dilimi seklinde dilimleyin. Uzerine sizma zeytinyagi ve limon suyu dokun. Son olarak dere otunu yayin ve servis yapin.
AFIYET OLSUN

***Bu bir vejeteryan tarifidir.


Ana Sayfaya Don

Tuesday, April 28, 2009

Grilled T-Bone Steak (T-Kemikli Biftek Izgara)

2 lb T-bone steak
3-4 tbsp yogurt
½ tsp cumin
1 tbsp salt
2 tbsp lemon juice
½ tsp thyme
¼ tsp black pepper

Combine all the ingredients, but the steak. Then, rub the steak with this marinade sauce. Place the steak into the remaining sauce and leave at least 2 hours, preferably one night in the fridge. Then, you can cook the steak over grill or electric grill over medium heat, till the both sides are golden brown and its tender inside.
ENJOY
1 kg T-kemikli biftek
3-4 yemek kasigi yogurt
1 cay kasigi kimyon
2 yemek kasigi limon suyu
1 yemek kasigi tuz
1 cay kasigi kekik
½ cay kasigi karabiber

Et haric butun malzemeleri bir kapta karistirin ve elde ettiginiz marine sosunu ellerinizle ovarak ete yedirin. Eti, marine sosunun icine yatirin ve en az 2 saat, tercihen 1 gece boyunca buzdolabinda birakin. Sonra biftegi; mangalda ya da elektrikli izgarada her iki tarafi kizarip ici pisene dek orta ateste pisirin.
AFIYET OLSUN

Breakfast Casserole (Kahvaltilik Kaserol)

This fabulous recipe is made by my skillful husband for a Sunday Breakfast. It is a really unique and wonderful flavor. You should try it!

3 slices of bread, cut into cubes
1 tomato, chopped
1 green onion, chopped
4 eggs, beaten
1 cup cheddar cheese, grated
1 cup milk
½ cup red/green/yellow pepper, cut in stripes
1 tsp salt to taste
¼ tsp thyme/mint (optional)

Preheat oven to 350°F (180 C). Beat the eggs in a large bowl. Then, mix in the milk and cheese. Add the bread cubes and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add all the remaining ingredients. Grease a 13 x 9 inch casserole dish. Pour mix into casserole dish.
Bake in oven for 40-45 minutes, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
ENJOY

TURKCE
Bu harika tarifi marifetli kocam Pazar Kahvaltisi icin hazirladi. Gercekten essiz ve cok lezzetli bir tad. Mutlaka denemelisiniz!


3 dilim ekmek, kup seklinde kesilmis
1 domates, dogranmis
1 yesil sogan, dogranmis
4 yumurta, cirpilmis
1 su bardagi cheddar/kasar peyniri, rendelenmis
1 su bardagi sut
1 cay bardagi kirmizi/yesil/sari biber, seritler halinde kesilmis
1 tatli kasigi tuz
½ cay kasigi kekik/nane (istege bagli)


Firini 180 C (350 F)’a isitin. Buyuk bir kasede yumurtalari cirpin ve sutle peyniri ilave edin. Sonra, ekmek parcalarini ilave edin ve islanana kadar karistirin, fakat fazla karistirip ekmek parcalarini dagitmayin. Geri kalan malzemeleri de ilave edip karistirin. 30x22 cm buyuklugunde bir borcam tepsiyi yaglayin ve karisimi dokun.
Firinda yaklasik 40-45 dakika pisirin. Uzeri kahverengiye donunce ve ortasina dokununca eski seklini aliyorsa pismis demektir. Firindan cikarin ve 10 dakika kadar sogumasini bekleyin ve servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Monday, April 27, 2009

Green Beans with Eggs (Yesil Fasulye Kavurmasi)

1 lb green beans, frozen or fresh
2-3 eggs
3-4 butter/olive oil
1 tsp salt to taste
¼ tsp paprika

Clean green beans, wash and drain. Cut them into 1 inch or bigger pieces. Boil them in salty water for about 20 minutes, till they get soft. If you are using frozen green beans, then decrease the boiling time to 10-12 minutes. Drain and transfer them into a wide skillet. Cook them over medium heat with butter/olive oil.
I like them lightly browned, but you can adjust the cooking time according to your texture preference. When they are ready sprinkle paprika all over and then crack eggs into the skillet. Stir gently and cook until the eggs are cooked.
You can also enjoy it without eggs, by skipping the last step. They are both good to go at lunch, as a side dish or a light dinner.
ENJOY

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TURKCE
½ kg yesil fasulye, dondurulmus ya da taze, dogranmis
2-3 yumurta
3-4 yemek kasigi tereyag/zeytinyagi
1 tatli kasigi tuz
½ cay kasigi kirmizi toz biber

Yesil fasulyeleri ayiklayin ve yikayin. Ikiye ya da uce bolerek dograyin. Yaklasik 15-20 dakika tuzlu suda haslayin. Eger dondurulmus fasulye kullaniyorsaniz daha kisa surede piserler (10-12 dakika). Yesil fasulyeleri suzun ve genis bir tavada tereyagi/zeytinyagi ile orta ateste kavurun.
Ben hafif kizarmis sevdigim icin kahverengiye donene dek kavuruyorum. Istediginiz kivama gore kavurabilirsiniz. Atesi kapatmadan once kirmizi toz biberi serpin. Sonra, yumurtalari tavaya kirin ve nazikce karistirin. Yumurtalar pisince atesten alin ve sicak servis yapin.
Yumurta kirmadan da toz biberi serpince atesten alip sade olarak da servis yapabilirsiniz.
Her iki sekilde de cok guzel bir sebze yemegi oluyor.
AFIYET OLSUN

Saturday, April 25, 2009

Coconut Macaroons (Hindistan Cevizli Toplar)

2 cups coconut, grated/flakes
½ cup sugar
2 egg whites
1 tbsp lemon/lime zest

In a wide bowl, mix sugar and egg whites with a mixer, till it gets foamy (3-4 minutes). And then, stir in coconut and lemon/lime zest. Mix them all with a spoon.
Preheat the oven to 350 F (180 C). Grab walnut size or smaller pieces and form a ball shape in your palms. Arrange them over a tray with baking paper. Bake them about 10-14 minutes. Make sure they do not get pink, they should be white.
Let them cool and serve.
ENJOY

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TURKCE
2 su bardagi hindistan cevizi rendesi
½ su bardagi seker
2 yumurta aki
1 yemek kasigi limon kabugu rendesi

Derin bir kasede seker ve yumurta aklarini mikser ile beyaz kopuk olana dek yaklasik 3-4 dakika cirpin. Sonra hindistan cevizi ve limon kabugu rendesini ilave edin. Bir kasik yardimiyla guzelce karistirin.
Firini onceden 180 C (350 F)’ye isitin. Karisimdan ceviz ya da cevizden biraz ufak parcalar alin ve elinizde yuvarlayarak minik toplar yapin. Yagli kagit serilmis tepsiye dizin. Yaklasik 10-14 dakika pembelesmelerine izin vermeden pisirin. Beyaz kalmalari gerekiyor.
Soguduktan sonra servis yapin.
AFIYET OLSUN

Thursday, April 23, 2009

Crispy Fried Chicken (Kizarmis Citir Tavuk)

1 lb chicken thighs/breasts/wings
5-6 tbsp flour
4-5 tbsp dry bread crumbs (optional)
1 tsp salt to taste
1/2 tsp curry powder
¼ tsp black pepper
¼ tsp paprika
¼ tsp thyme
¼ tsp cumin
1 cup milk/yogurt
1 cup canola oil for frying

You can take out the skin and bones. Also cut them into small pieces or fry them whole. I’ve take out the skin and bones, then fried the thighs whole.
Salt the chicken pieces all over rubbing with your hands. Dip the chicken pieces into flour and season the flour with paprika, pepper and any other spices you like. Then, dip the chicken pieces into milk/yogurt. Mix the dry bread crumbs and the remaining flour. Dip all the chicken pieces into it. Place the coated chicken pieces on a cookie sheet or tray and cover with a clean dish towel or waxed paper. Let sit until the flour is of a paste-like consistency. This is crucial!
Fill a large skillet with oil and heat until very hot. Place as many chicken pieces as the skillet can hold. Brown the chicken over high heat on both sides. Then, reduce the heat and cover the skillet. Let cook for 20-30 minutes till the chicken get tender. Remove cover and raise heat again and continue to fry until crispy. You can skip the last step if you don’t want the chicken to be crispy.
Place the fried chicken on paper towel.
You can serve Crispy Fried Chicken with tartar sauce or tomato sauce.
ENJOY

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TURKCE
½ kg tavuk incik/gogus/kanat
5-6 yemek kasigi un
4-5 yemek kasigi galeta unu (istege bagli)
1 tatli kasigi tuz
1 cay kasigi toz kori
½ cay kasigi karabiber
½ cay kasigi kirmizi toz biber
½ cay kasigi kekik
½ cay kasigi kimyon
1 su bardagi sut/yogurt
1 su bardagi sivi yag (tercihen kanola), kizartmak icin

Tavugun derisini ve kemiklerini atabilirsiniz. Iste tavugu parcalar halinde kesik isterseniz butun parcalar halinde kizartin. Ben kemiklerini cikarip butun olarak pisirdim.
Tavuk parcalarini elinizle ovarak tuzlayin. Sonra una bulayin ve uzerlerine baharatlari serpin. Sut ya da yogurdun icine batirin. Galeta unu ve geriye kalan unu karistirin. Son olarak tavuk parcalarini bu karisima bulayin ve tavuk parcalarini bir tepsiye ya da yagli kagit uzerine dizin. Uzerlerini temiz bir havlu ya da yagli kagit ile ortun ve tavugun uzerindeki unlu karisim pure kivami gibi olana dek dinlendirin. Bu onemli bir asamadir!
Genis bir tavaya yagi koyun ve cok sicak olana dek isitin. Tavanin alabildigi kadar tavuk koyun ve tavuklari yuksek ateste her taraflari iyice kizarana dek kizartin. Sonra atesi kisin ve uzerini kapatip tavuklar pisene dek 20-30 dakika pisirin. Uzerini acip isiyi tekrar arttirin ve dislari citir citir olana dek pisirin. Eger tavuklarin yumusak olmasini isterseniz son kizartma asamasini yapmayin.
Kizarmis tavuk parcalarini kagit havlu uzerine alin.
Kizarmis citir tavuklari tartar sosu ya da domates sosu ile servis yapabilirsiniz.
AFIYET OLSUN

Wednesday, April 22, 2009

Oven Roasted Perch (Firinda Tatlisu Levregi)

1 lb Perch, whole or fillets
1 onion, sliced round
½ lemon’s juice
3 tbsp olive oil
1 tsp salt to taste
½ tsp black pepper
Fresh parsley/dill, chopped

Wash perch under cold water and drain. Then rub them with salt inside out. In a small bowl, mix olive oil and lemon juice. Brush the perch with this mixture. Arrange them on an oven tray, sprinkle black pepper all over. Place onion slices over them.
Preheat the oven to 400 F (200 C) and cook till perch gets a light golden brown color (about 35-45 minutes).
Place them on a serving plate and garnish with parsley/dill.
ENJOY

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TURKCE
½ kg tatli su levregi, butun ya da fileto
1 sogan, yuvarlak dilimlenmis
½ limonun suyu
3 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1 cay kasigi karabiber
Taze maydanoz/dereotu, dogranmis

Levrekleri soguk su altinda yikayin ve suyu suzuldukten sonra tuz ile icini ve disini guzelce ovun. Bir kasede zeytinyagi ve limon suyunu karistirin ve levreklerin hem icine hem disina bu karisimi surun. Firin tepsisine dizin. Uzerlerine karabiber serpin ve sogan dilimlerini yayin.
Onceden isitilmis 200 C (400 F) firinda baliklarin uzeri kizarana dek pisirin (35-45 dakika).
Pismis levrekleri servis tabagina alin ve uzerlerini maydanoz/dereotu ile susleyin.
AFIYET OLSUN

Tuesday, April 21, 2009

Tartar Sauce (Tartar Sosu)

½ cup light mayonnaise
¼ cup dill pickle, chopped finely
½ cup onion, minced
1-2 tbsp lemon juice (optional)
A pinch of salt and pepper

Mix all the ingredients in a bowl and leave in the fridge for 1-2 hours.
Serve Tartar Sauce with any kind of fried or roasted recipes.
ENJOY

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TURKCE
½ su bardagi light mayonez
½ cay bardagi salatalik tursusu, kucuk kucuk dogranmis
1 cay bardagi sogan, ezilmis/rendelenmis
1-2 yemek kasigi limon suyu (istege bagli)
Bir tutam tuz ve karabiber

Butun malzemeleri bir kasede karistirin ve 1-2 saat buzdolabinda bekletin.
Tartar Sosunu her turlu kizartmanin yaninda servis yapabilirsiniz.
AFIYET OLSUN

The Imam Fainted-Turkish Ratatouille (Imam Bayildi)

This French dish called byaldi, a version of Ratatouille, has actually its origin in a Turkish dish: Imam Bayıldı, “the imam fainted”. It is a traditional Ottoman Dish with olive oil.

2 lb eggplant
1 big onion, sliced round/chopped
2-3 tomatoes, diced/grated or 1 ½ cup crushed tomato
2-3 green peppers/bell peppers
4-5 cloves of garlic, sliced
1/3 bunch of parsley, chopped
1-2 cup canola oil for frying
2 tbsp olive oil
1tsp+1 tsp salt to taste
1/2 tsp sugar
½ tsp black pepper
1/3 cup hot water
1 lemon’s juice

Wash eggplants and peel them striped. Take the green parts without damaging the tops. If eggplants are small and thin; fry them over high heat (Frying whole eggplants over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over.
If eggplants are large (like the ones in USA); cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over.
Chop half of the peppers. In a skillet, sauté onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off.
Fill eggplants with the mixture evenly. Slice the remaining peppers in strips and arrange over the eggplants.
Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes.
Serve Turkish Ratatouille warm or cold as you like.
ENJOY
***This is a vegetarian dish.

TURKCE
Byaldi olarak gecen Fransiz yemegi, Ratatouille’nin bir cesidi olup, aslinda klasik bir Turk yemegidir: Imam Bayildi, “the imam fainted”. Geleneksel bir zeytinyagli Osmanli Lezzeti.

1 kg patlican
1 buyuk boy sogan, yuvarlak/normal dogranmis
2-3 domates, dogranmis/rendelenmis ya da 1 ½ su bardagi ezilmis domates
2-3 yesil sivri biber/dolmalik biber
4-5 dis sarimsak, dilimlenmis
1/3 demet maydanoz, dogranmis
1-2 su bardagi sivi yag (tercihen kanola), kizartmak icin
2 yemek kasigi zeytinyagi
1 tatli kasigi+1 tatli kasigi tuz

1 cay kasigi seker
1 cay kasigi karabiber
1/3 su bardagi sicak su
1 limon suyu

Patlicanlari yikayin ve alaca olarak soyun. Koklerini ayirmadan yesil kisimlarini koparin. Patlicanlar kucuk ve ince ise; butun olarak kizgin yagda her tarafini kizartin (Patlicanlar butun olursa ve ates yuksek olursa fazla yag cekmezler). Kizaran patlicanlari kagit havlu uzerine alin ve sonra firin tepsisine dizin. Ortasini kasik yardimiyla cizgi seklinde yarin ve acin. Uzerlerine 1 tatli kasigi tuz serpin.
Eger patlicanlar buyuk ve tombul ise (ABD’dekiler genelde oyle oluyor); soyduktan sonra boyuna 2 ya da uce kesin. Sonra kizgin yagda her tarafini kizartip, kagit havlu uzerine alin. Firin tepsisine dizin. Uzerlerine 1 tatli kasigi tuz serpin.
Yesil biberlerin yarisini dograyin. Bir tavada soganlari zeytinyaginda kavurun. Sonra sarimsaklari ve dogranmis biberleri ilave edin. Bir kac dakika cevirin. Sonra domatesi, sekeri ve 1 tatli kasigi tuzu ilave edin. Karisim koyulasana dek kisik ateste pisirin. Karabiber ve maydanozu ilave edip atesi kapatin.
Hazirladiginiz ic malzemeyi patlicanlarin icine doldurun. Geri kalan biberleri ince seritler halinde kesip patlicanlarin uzerine yerlestirebilirsiniz. Sivri biber kullaniyorsaniz butun ya da yarim olarak da koyabilirsiniz.
Firini 200 C (400F) ye isitin. 1/3 su bardagi sicak suyu tepsinin dibine dokun. Limon suyunu patlicanlarin uzerinde gezdirin. Yaklasik 10-15 dakika pisirin.
Dilediginiz gibi ister sicak ister soguk servis yapin.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.

Ana Sayfaya Don

Friday, April 17, 2009

Shrimp Alfredo (Karidesli Alfredo Sosu)

½ lb shrimp, cooked, peeled and deveined
¾ cup parmesan cheese, shredded
8 oz Cream Cheese, cut into cubes
1 cup milk
1 tsp starch
½ cup butter/margarine
5-6 cloves of garlic, minced
¼ tsp dried basil
¼ tsp salt to taste

In a skillet, melt the butter/margarine and cook garlic over low heat for 2 minutes. And then stir in cooked shrimp and sauté for about 5 minutes till shrimp get pink.
In a small bowl, mix milk and starch. Add this mixture to the skillet and bring to a boil. Add the salt and simmer over low heat for 5-7 minutes. Then, stir in the Parmesan and Cream Cheese. Let them melt and turn the heat off after 2-3 minutes.
Sprinkle basil and serve Shrimp Alfredo Over cooked pasta (any kind you like).
ENJOY
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TURKCE
250 gr karides, pismis, soyulmus ve temizlenmis
¾ su bardagi Parmesan peyniri, rendelenmis
200 gr krem peynir, kup seklinde kesilmis
1 su bardagi sut
1 tatli kasigi nisasta
½ su bardagi tereyagi/margarin
5-6 dis sarimsak,ezilmis/rendelenmis
½ cay kasigi kuru feslegen
½ cay kasigi tuz

Bir tavada tereyagi/margarini eritin ve sarimsaklari kisik ateste 2 dakika cevirin. Sonra pismis karidesleri ilave edin ve yaklasik 5 dakika, pembelesene dek pisirin.
Nisastayi sutun icinde cozundurun ve karideslere ilave edin. Kaynamaya baslayinca tuzu ilave edin ve kisik ateste 5-7 dakika pisirin. Sonra, Parmesan ve Krem peynirini ilave edin. Peynirler eridikten sonra 2-3 dakika pisirin ve ocaktan alin. Uzerine kuru feslegen serpin.
Karidesli Alfredo Sosu’nu istediginiz cesit makarnanin uzerine dokerek servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Thursday, April 16, 2009

Chicken Pilaf (Tavuklu Pilav)

2 chicken thighs/1 breast
2 cup whole grain rice, washed and drained
4 cups chicken stock
1 tbsp salt to taste
2-3 tbsp butter
Black pepper

In a pot, boil chicken with the half of the salt. Leave aside 4 cups of the boiling water for using later. Let the chicken cool for a while. And then, remove the skin and bones. Cut the chicken into small pieces and set aside.
In another pot, melt the butter and stir in rice. Cook rice stirring occasionally for 2-3 minutes. Then add 4 cups of boiling water of the chicken. Add the remaining salt and bring to a boil. Close the lid and cook over low heat till the rice absorbs all the water. Then leave for a rest for 10 minutes. Add the chicken and mix them all. Another serving suggestion is: put some chicken into a bowl and fill the rest with pilaf. Gently press the surface and turn upside down to a serving plate.
Sprinkle black pepper on top and serve Chicken Pilaf warm with ayran.
ENJOY
TURKCE
2 tavuk incik,1 tane gogus
2 su bardagi baldo pirinc, yikanmis ve suzulmus
4 su bardagi sicak tavuk suyu
1 yemek kasigi tuz
2-3 yemek kasigi tereyag
Karabiber


Tuzun yarisini kullanarak tavugu haslayin. Haslama suyundan 4 su bardagi sonra kullanmak uzere ayirin. Tavuk biraz soguyunca derisini ve kemiklerini ayirip atin. Etlerini kucuk kucuk dograyin ve bir kenara ayirin.
Bir tencerede tereyagini eritin ve pirinci ilave ederek bir kac dakika kavurun. Pirinclerin rengi degismeye baslayinca ayridiginiz 4 su bardagi tavuk suyunu ilave edin. Geri kalan tuzu da ilave edin ve kaynayana dek bekleyin. Kaynayinca dusuk ateste kapagi kapali olarak pirincler suyu cekene dek pisirin. Pistikten sonra 10 dakika kadar dinlendirin. Etleri ilave edip hepsini karistirip servis yapin. Degisik bir sunum icin, bir kasenin dibine bir miktar tavuk eti koyun uzerini pilav ile doldurup haifce bastirin ve servis tabagina ters olarak yerlestirin.
Tavuklu Pilavi uzerine karabiber serperek ayran ile servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Tuesday, April 14, 2009

Leeks with Beef (Etli Pirasa)

2-3 pieces of leek, washed and cut in chunks
1-2 carrots, sliced round
150 gr beef, cut in cubes
2 tbsp canola/olive oil
1 cup water
1 tbsp flour
1 tsp salt to taste
Pepper

Sauce:
1egg
2 tbsp lemon juice

Cook the meat cubes in a pot with their own juice, till they get soft over low-medium heat. Then stir in oil and flour, cook for 1-2 minutes stirring occasionally. Add leek chunks, carrots and salt, cook for an additional 2-3 minutes. Then stir in water and bring to a boil. Then close the lid and simmer over low heat till the leeks and carrots get soft (16-20 minutes).
In a small bowl, whisk egg and lemon juice and pour a few spoons of juice of the leek dish into the bowl and mix with the sauce. Then slowly pour the sauce into the pot stirring continuously. Simmer for 2-3 minutes. Sprinkle some black pepper if desired and serve Leeks with Beef warm.
ENJOY

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TURKCE
2-3 tane pirasa, yikanmis ve 1 ½ cm kalinliginda dogranmis
1-2 tane havuc, yuvarlak kesilmis
150 gr dana eti, kusbasi dogranmis
2 yemek kasigi kanola/zeytinyagi
1 su bardagi su
1 yemek kasigi un
1 tatli kasigi tuz
Karabiber

Sos:
1 yumurta
2 yemek kasigi limon suyu

Bir tencerede once eti kendi suyu ile kisik ateste pisirin. Et yumusayinca kanola/zeytinyagini ve unu ilave edip karistirarak 1-2 dakika cevirin. Sonra pirasa, havuc ve tuzu ilave edin. Orta ateste 2-3 dakika kavurun. Suyu ilave edin ve kaynamaya baslayinca kisik atese alip kapagini kapatin. Havuc ve pirasalar pisene dek yaklasik 16-20 dakika pisirin.
Kucuk bir kasede yumurta ve limon suyunu iyice cirpin. Yemegin suyundan bir kac kasik alip sosun icine karistirin. Sonra yavasca sosu yemege karistirarak dokun. Bir kac dakika daha pisirin.
Arzu ederseniz uzerine karabiber serpin ve Etli Pirasa’yi sicak olarak servis yapin.
Afiyet Olsun

Puff Borek (Milfoy Puf Borek)

½ lb puff pastry sheets
2/3 cup feta/crumbling cheese, crumbled
1 tbsp fresh dill/parsley, finely chopped (optional)
2 tbsp yogurt for top
Nigella seeds

Thaw the puff pastry sheets according to the instructions on the package. Then cut it into 3-4 cm pieces according to shape of the borek (see the picture). I’ve made both square and triangle shapes (see the picture). Then place 1 tsp of filling in one side. You can mix cheese and dill/parsley or just use cheese. Then fold the other side over filling and stick the ends by pressing gently with your finger tips (see the picture).
Then place the puff boreks over a greased tray. Preheat the oven 400 F (200 C). Whisk 2 tbsp of yogurt and brush the surface of the boreks. Sprinkle nigella seeds and bake till they get fluffy and golden brown (about 20 minutes).
ENJOY
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TURKCE
250 gr milfoy hamuru
2/3 su bardagi beyaz peynir/lor, ufalanmis
1 yemek kasigi dereotu/maydanoz, ince dogranmis (istege bagli)
2 yemek kasigi yogurt
Corek otu

Donmus milfoy hamurunu paketin uzerindeki talimatlara gore cozundurun. Sonra yapacaginiz borek sekline gore yaklasik 3-4 cm genisliginde parcalara kesin (resime bakiniz). Ben hem kare hemde ucgen seklinde yaptim (resime bakiniz). Bir tarafina ic malzemeden bir tatli kasigi kadar koyun. Maydanoz/dereotu kullaniyorsaniz bunlari peynri ile karistirin. Kullanmiyorsaniz sadece peyniri koyun. Hamurun karsi kenarini ic malzemenin uzerine dogru kapatin ve parmak uclarinizla hafifce bastirarak kenarlarini yapistirin (resime bakiniz).
Firini 200 C (400 F)’ye isitin. Yaglanmis firin tepsisine borekleri dizin ve uzerlerine cirptiginiz yogurdu surun. Uzerlerine corek otu serpin. Borekler kabarip uzerleri kizarana dek yaklasik 20 dakika pisirin.
AFIYET OLSUN

Monday, April 13, 2009

Victorian Milk Bread (Sutlu Ekmek)

2 tsp dry/instant yeast
1 tsp sugar
1 ½ cups luke warm milk
3 ¾ cups bread flour
1 ½ tsp salt to taste

Glaze:
1 egg
1 tbsp milk
Sesame seeds

Add yeast and sugar into 1/2 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Mix flour and salt in large a bowl. Make a well in center and pour in dissolved yeast. Mix in flour. Stir in reserved milk to form a sticky dough. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, about 8-10 minutes.

Put dough in a clean bowl and cover with a towel or cloth. Let rise for 45-60 minutes in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes.
Grease an 8 x 4 x 2 1/2 inch loaf pan. Shape dough into a long loaf (see the picture).
Place shaped dough in greased loaf pan. Cover with towel/cloth. Leave for a rest until dough is 1 inch above the top of pan, about 1 hour.
Brush top of loaf with egg glaze and sprinkle sesame seeds. Bake in preheated 400F (200 C) oven for 40-45 minutes until golden. After taking the bread out of the oven cover it with a towel/cloth to keep it soft and warm.
Serve warm and enjoy Victorian Milk Bread with butter or cream cheese.
ENJOY
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
TURKCE
2 tatli kasigi kuru/instant maya
1 tatli kasigi seker
1 ½ su bardagi ilik sut
3 ¾ su bardagi ekmek unu
1 ½ tatli kasigi tuz

Uzeri icin:
1 yumurta
1 yemek kasigi sut
susam

Bir kasede ½ su bardagi ilik sutu, seker ve mayayi karistirin. Mayanin cozunmesi icin 5 dakika bekletin. Genis bir kasede un ve tuzu karistirin, ortasina bir cukur acin. Cukura cozunen maya karisimini dokun. Un ile karistirip geri kalan ilik sutu ilave edin. Hamuru unlanmis bir yuzeye alin ve puruzsuz ve elastic bir hamur elde edene dek yaklasik 8-10 dakika yogurun.
Hamuru temiz bir kaseye alin ve uzerini temiz bir havlu/bez ile ortun. 45-60 dakika boyunca kabarmasi icin ilik bir ortamda bekletin.Daha sonra havasini cikarmak icin nazikce bastirin, ortun ve tekrar hacimce iki katina cikana kadar bekletin (yaklasik 45 dakika).
20x10x6 cm’lik bir dikdortgen kalibi yaglayin. Hamura uzun bir ekmek sekli verin (resime bakiniz). Yaglanmis kaliba yerlestirin ve uzerini havlu/bez ile ortun. Hamur kalibin uzerinden yaklasik 2 ½ cm kadar yukselene dek bekletin (yaklasik 1 saat).
Uzerine yumurtali sut karisimini surun ve susam serpin. Onceden isitilmis 200 C (400 F) firinda 40-45 dakika uzeri kizarana dek pisirin.
Ekmegin yumusak ve sicak kalmasi icin; firindan cikarinca, uzerini havlu/bez ile ortun.
Sutlu Ekmek sicacikken, tereyagi ve krem peynir ile tadini cikarin.
AFIYET OLSUN
NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal, hamurun yapisina zarar verir.


Ana Sayfaya Don

Sunday, April 12, 2009

Turkish Dumpling (Manti)

Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.

3-3 ½ cups flour
1 egg
2/3 cup lukewarm water
1 tsp salt to taste

Filling:½ lb ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper

For cooking:
8 cups water
1 tsp salt

Sauce:2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint
Sumac

In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (see the picture). Then place ¼ tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
ENJOY
TURKCEManti, Turkiye’de cok sevilen ve yaygin olan ve benim de cok sevdigim geleneksel bir lezzettir. Hazirlamasi her ne kadar zahmetli ve zaman alici olsa dahi, manti icin deger! Eger gercek bir Turk Lezzeti denemek istiyorsaniz, mantiyi denemenizi tavsiye ederim. Manti toplu olarak yapilirsa, hem kolay olur hem de eglenceli hale gelebilir.

3-3 ½ su bardagi un
1 yumurta
2/3 su bardagi ilik su
1 tatli kasigi tuz

Ic Malzeme:
250 gr kiyma
1 sogan, ince dogranmis/rendelenmis
1 cay kasigi tuz
1 cay kasigi karabiber

Pisirmek icin:
8 su bardagi su
1 tatli kasigi tuz

Sos icin:
2 su bardagi yogurt
3-4 dis sarimsak, dovulmus/rendelenmis
½ cay kasigi tuz
3-4 yemek kasigi tereyag/sivi yag
1 yemek kasigi domates salcasi YA DA 2/3 tatli kasigi kirmizi toz biber
2-3 yemek kasigi su
Kuru nane
Sumak

Buyuk bir kaseye unu koyun ve uzerine yumurtayi kirin, ilik su ve tuzu ilave edip yogurun. Sert ve puruzsuz bir hamur elde edene dek yaklasik 8-10 dakika yogurun. Hamur yumusak olursa sonra acmaniz zor olur. Hamuru nemli bir havlu ya da bez ile ortun ve 15-30 dakika dinlenmeye birakin.
Bu sirada ic malzemelerinin hepsini karistin ve bir kenara ayirin.
Hamuru 2-3 parcaya ayirin, bir parcasini alin ve geri kalanin uzerini tekrar ortun. Unladiginiz yuzey uzerinde oklava ile hamuru acabildiginiz kadar ince acin (bicak sirti kalinligi kadar). Sonra actiginiz yufkayi 1.5-2 cm kalinliginda esit kare parcalara bolun (resime bakiniz). Sonra hepsinin uzerine yaklasik bir cay kasigi ic malzeme koyun (resime bakiniz). Her parcanin karsilikli capraz koselerini ortada birlestirerek parmak uclarinizla yapistirin (resime bakiniz). Bu islemi geri kalan hamur bitene kadar uygulayin.
Mantiyi pisirmek icin buyuk bir tencerede suyu kaynatin, tuzu ilave edip mantilari icine atin. Arada tahta bir kasik ile karistirarak mantilarin birbirine yapismani onleyin. Kapagini kapatmadan orta ateste mantilar pisene dek yaklasik 10-15 dakika pisirin.
Bu sirada sosunu hazirlayin. Bir kasede yogurt, tuz ve sarimsagi karistirin. Kucuk bir tavada tereyagini/sivi yag eritin. Domates salcasi ile suyu ilave edip yaklasik 2-3 dakika kisik ateste pisirin. Eger kirmizi biber kullanamayi tercih ederseniz tereyagi/siviyagina direk kirmizi toz biberi ilave edin, karistirin ve yaklasik bir dakika sonra atesten alin. Kirmizi biber kullanirken su ilave etmeyin.
Pismis mantiyi suzun ve servis tabaklarina alin. Biraz sogumasini bekleyin. Uzerine yogurt sosundan dokun ve son olarak tereyag/siviyag karisimindan bir kasik kadar dokun (miktari isteginize gore ayarlayin). Arzu ederseniz uzerine kuru nane ve sumak serpin.
Bu tariften yaklasik 6-7 porsiyon manti cikiyor.
AFIYET OLSUN

Friday, April 10, 2009

Creme Caramel (Krem Karamel)

2 cups milk
4 eggs
1 cup+1/2 cup sugar
3-4 tbsp water
2-3 tbsp hot water
1 tsp vanilla extract/1 package vanilla powder

In a bowl beat the eggs and sugar with a mixer until it gets foamy (2-3 minutes). Heat the milk till gets lukewarm. And then, add in the mixture slowly while mixing. Finally stir in the vanilla and mix them all.
Meanwhile in a small pan, caramelize sugar and 3-4 tbsp water over medium heat. After a while, the mixture will turn brown and sticky. You can smell the caramelized sugar. Turn the heat off and add the hot water. Be careful doing that, it splashes.
Distribute it to small Pyrex or porcelain oven safe bowls (4-6). Preheat the oven to 335 F (170 C). Pour the mixture over the caramel sauce into the bowls. Fill half of a deep tray with hot water and place the bowls into the tray. Bake for about 35-40 minutes. Cooked Crème Caramel should be thick like pudding or Jello. Check it by shaking the bowls gently.
Leave the Crème Caramel in the fridge for about 4-6 hours. Then with a knife scrape the sides of the bowl to let the Crème Caramel out easily. Turn it upside down to a serving plate and serve.
ENJOY

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TURKCE
2 su bardagi sut
4 yumurta
1+1/2 su bardagi seker
4 yemek kasigi su
2-3 yemek kasigi sicak su
1 paket vanilya/1 tatli kasigi vanilya ekstrakti


Bir kasede mikser ile once 1 su bardagi seker ve yumurtayi kopuk kivamina gelene dek yaklasik 2-3 dakika cirpin. Sutu biraz isitin ve ilik sutu yavas yavas yumurtali seker karisimina yedirerek cirpmaya devam edin. Vanilyayi da ilave edip hepsini guzelce karistirin.
Kucuk bir tavada ½ su bardagi seker ve 3-4 yemek kasigi suyu orta ateste karamelize edin. Kahverengiye donup yanik seker kokmaya baslayinca, karisim koyulasak ve yapiskan bir hal alacaktir. Cok bekletmeden atesten alin. Sicak suyu ilave edin (dikkat edin sicrayacaktir).
Sonra kucuk borcam ya da firina dayanikli kaselerine paylastirin (4-6 tane). Firini 170 C (335 F)ye isitin. Sutlu karisimi kaselere, karamel sosunun uzerine dokun. Yariya kadar sicak su doldurdugunuz bir tepsiye kaseleri yerlestirin. Yaklasik 35-40 dakika pisirin.

Pismis Krem Karamel, kaseyi hafifce sallayinca, puding ya da jole kivaminda olmali hafif titremelidir.
Krem Karamel Kaselerini yaklasik 4-6 saat buzdolabinda bekletin. Servis yapmadan once kaselerin kenarlarini bicak yardimiyla kaziyin ve servis tabaklarina ters cevirerek servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Wednesday, April 8, 2009

Scrambled Eggs with Tomato ( Yumurtali Domates)

1 cup crushed tomato
3 eggs, beaten
1 tsp flour
½ cup milk
½ tsp salt to taste
1-2 pairs of beef franks, sliced (optional)
2 tbsp butter
1/2 cup cheese, shredded (preferably mozzarella)

In a pan, melt the butter and stir in flour. Cook 1-2 minutes over low heat. Then stir in beef frank slices and cook for a while. Add tomatoes and cook 2-3 minutes over low heat.
Stir in milk and salt. When it comes to a boil, add eggs and cheese. Cook on low heat stirring constantly, till the eggs are cooked.
Serve warm with some shredded cheese on top.
ENJOY

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TURKCE
1 su bardagi domates, rendelenmis
3 yumurta, cirpilmis
1 tatli kasigi un
½ su bardagi sut
1 cay kasigi tuz
1-2 tane sosis, dilimlenmis (istege bagli)
2 yemek kasigi tereyag
1/2 su bardagi peynir, rendelenmis (tercihen kasar peyniri)

Tavada once tereyag ile unu kavurun. Sonra sosisleri ilave edin; biraz karistirin ve domatesi ilave edin. Yaklasik 2-3 dakika kisik ateste pisirin.
Sut ve tuzu ilave edin. Sutlu domates karisimi kaynamaya baslayinca cirpilmis yumurta ve peyniri ilave edin ve kisik ateste yumurta pisene dek karistirarak pisirin.
Uzerine rendelenmis kasar peyniri serperek, sicak servis yapin.
AFIYET OLSUN

Tuesday, April 7, 2009

Lady's Thigh Kofte (Kadinbudu Kofte)

1 lb ground beef
1big onion, chopped
½-1 bunch of fresh parsley, chopped
½ cup rice, washed and drained
1 cup hot water
1 tsp+ ½ tsp salt to taste
½ tsp cumin
½ tsp black pepper

For Frying:
½ cup canola oil
2 eggs, beaten
¾ cup flour

Boil rice in a cup of hot water and add ½ tsp salt. Leave it to cool.
Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat. Then, stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4 minutes). Finally, stir in the parsley and the spices and turn the heat off.
In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef. You can knead with your hands if you like.
Cover the mixture and leave in the fridge for about 30 minutes.
Take egg size pieces and make egg shapes and flatten with your hands (the shape in the picture). In a frying pan, sizzle oil. Place flour in a wide plate. In another plate beat the eggs. First dip the koftes in flour, make sure the koftes to be covered evenly with flour. Then dip into egg and fry both sides until they get lightly golden brown.
For a thicker coating; after dipping into egg, again dip into the flour and then fry.
This recipe makes about 10-14 Lady’s Thigh Kofte.
ENJOY

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TURKCE
½ kg kiyma
1 buyuk boy sogan, dogranmis
½-1 demet maydanoz, dogranmis
½ su bardagi pirinc, yikanip suzulmus
1 su bardagi sicak su
1 tatli kasigi+1 cay kasigi tuz
1 cay kasigi kimyon
½ cay kasigi karabiber

Kizartmak icin:
½ su bardagi sivi yag (tercihen kanola yagi)
2 yumurta, cirpilmis
¾ su bardagi un

Bir bardak sicak suda pirinci pisirin. Bir cay kasigi tuz ilave edin. Sogumaya birakin.
Kiymanin 2/3 unu bir tavada rengi kahverengiye donene dek orta ateste pisirin. Sonra sogan ve geri kalan tuzu ilave edin. Soganlar pisene dek 3-4 dakika kisik ateste pisirin. Son olarak maydanoz ve baharatlari ilave edip atesten alin. Onceden ayirdiginiz cig kiymayi ve pirinci de ilave edip hepsini buyuk bir kasede karistirin. Isterseniz elinizle yogurabilirsiniz.
Kofte karisiminin uzerini kapatin ve buzdolabinda sogumasi icin 30 dakika kadar bekletin.
Kiyma harcindan yumurta buyuklugunde ve seklinde kofteler yapin ve elinizle bastirarak duzlestirin.
Kizartma tavasinda sivi yagini kizdirin. Genis bir tabaga unu koyun. Ayri bir tabakta yumurtalari cirpin. Kofteleri once una bulayin, sonra yumurtaya batirip her iki tarafini da guzelce kizartin. Koftenin disinin daha kalin olmasini istiyorsaniz yumurtaya batirdiktan sonra tekrar una bulayip kizartabilirsiniz.
Bu tariften yaklasik 10-14 Kadinbudu Kofte cikiyor.
AFIYET OLSUN

Monday, April 6, 2009

Potato Salad with Yogurt (Yogurtlu Patates Salatasi)

4-6 potatoes, boiled
2-3 carrots, shredded
5 tbsp olive oil/melted butter
1 ½ cups yogurt
2 cloves of garlic, minced
4-5 pairs of fresh parsley/dill, chopped
½ lemon’s juice
1 tbsp salt to taste

Peel the boiled potatoes and mash with a fork or blender. Stir in lemon juice, half of the salt and 3 tbsp olive oil/butter. Spread the mashed potatoes on the bottom of a medium size Pyrex dish.
Meanwhile, in a skillet sauté carrots with ½ tsp salt and the rest of the olive oil/butter over medium heat (5-6 minutes). And then, place the carrots over potatoes evenly (see the picture).
In a bowl; mix yogurt, minced garlic and the remaining salt. Spread it all over the carrots and garnish with chopped parsley/dill.
Also you can place the potato salad to serving plates and then pour the yogurt sauce.
ENJOY
***This is a vegetarian recipe.

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TURKCE
4-6 tane patates, haslanmis
2-3 tane havuc, rendelenmis
5 yemek kasigi zeytinyagi/erimis tereyagi
1 ½ su bardagi yogurt
2 dis sarimsak, ezilmis/rendelenmis
4-5 dal maydanoz/dereotu, dogranmis
½ limonun suyu
1 yemek kasigi tuz

Haslanmis patateslerin kabuklarini soyun ve blendir ya da catal ile ezin. Tuzun yarisini, limon suyu ve 3 yemek kasigi zeytinyagi/tereyagi ilave edip, guzelce karistirin. Orta boy bir borcam tepsinin dibine patates karisimini yayin.
Bu sirada bir tavada 2 yemek kasigi zeytinyagi/tereyagi, 1 cay kasigi tuz ile rendelenmis havuclari orta ateste 5-6 dakika sote edin. Sonra, havuclari patatesin uzerine yayin (resime bakiniz).
Yogurt, geri kalan tuz ve sarimsagi bir kasede karistirin ve havuclarin ustune esit olarak yayin. Son olarak uzerine maydanoz/dere otu serpin.
Isterseniz yogurtlu sosu ve maydanozu servis tabagina aldiktan sonra dokebilirsiniz.
AFIYET OLSUN
***Bu bir vejeteryan tarifidir.

Cheese Omelet (Peynirli Omlet)

3-4 eggs
½ cup milk
1 cup feta cheese/crumbling cheese/mozzarella, shredded
2 tbsp butter
¼ tsp salt to taste
Black pepper (optional)

In a bowl beat eggs and stir in the rest of the ingredients, but the butter.
Then, melt butter in a skillet over medium heat and pour the egg mixture. Cook both sides of the cheese omelet till the eggs are cooked (4-5 minutes).
Serve warm with bologna slices.
ENJOY

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TURKCE
3-4 yumurta
½ su bardagi sut
1 su bardagi beyaz peynir/lor/kasar peyniri, rendelenmis
2 yemek kasigi tereyag
½ cay kasigi tuz
Karabiber (istege bagli)

Bir kasede tereyagi hariz butun malzemeleri cirpin. Sonra, bir tavada tereyagini eritin ve orta ateste yagi biraz kizdirin. Yumurta karisimini dokun ve omletin her iki tarafini da toplam 4-5 dakika boyunca pisirin.
Peynirli omleti yaninda salam ya da jambon dilimleri ile sicak servis yapin.
AFIYET OLSUN

Sunday, April 5, 2009

Shallow Fried Beef Liver ( Dana Cigeri Kavurmasi)

1 lb (450-500 gr) beef liver, cut into bite size/sliced into strips
1 tsp salt to taste
½ tsp paprika
¼ tsp cumin
½ cup flour
1/3 cup oil for frying
Sprinkle salt, paprika and cumin over the liver and then mix. In a wide plate place the flour and dip the livers into the flour. Shake the excess 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 shallow fried beef liver in a serving plate and serve warm.
Pilaf and fried potatoes are good to go with Shallow Fried Beef Liver.
ENJOY
**********************
TURKCE
450-500 gr dana cigeri, kup kup dogranmis/ince seritler halinde kesilmis
1 tatli kasigi tuz
1 cay kasigi kirmizi toz biber
½ cay kasigi kimyon
½ su bardagi un
1/3 su bardagi kizartma yagi
Dogranmis cigerlerin uzerine tuz, biber ve kimyon serperek, harmanlayin. Sonra icine un koydugunuz tabagin icinde una bulayin. Fazla unu silkeleyin.
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.
Dana Cigeri Kavurmasini pilav ve patates kizartmasi ile servis yapabilirsiniz.
AFIYET OLSUN

Green Lentil Dish (Yesil Mercimek Yemegi)

1 cup green lentil, soaked in water overnight, washed and drained
3 cups hot chicken stock/hot water and chicken bouillon
1 tomato, grated/ 2/3 cup crushed tomato
2-3 tbsp olive oil
½ cup orzo/vermicelli/angel hair (optional)
1 onion, chopped finely
1 tsp salt to taste
½ tsp cumin (optional)
2 cloves of garlic, sliced (optional)

Soak green lentils in water overnight to decrease the cooking time. Then, wash and drain. In a pot, sauté onions with olive oil over medium heat. Stir in green lentils and cook for 3 minutes.
Stir in tomatoes, garlic (optional) and hot chicken stock/water and chicken bouillon. Bring to a boil and add orzo/vermicelli/angel hair(optional) and salt. Cover the lid and simmer over low heat till the lentils are cooked (20-30 minutes). Sprinkle cumin before serving (optional).
Serve Green Lentil Dish with cacik.
ENJOY
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TURKCE
1 su bardagi yesil mercimek, aksamdan islatilmis
3 su bardagi sicak tavuk suyu/ sicak su ve tavuk bulyonu
1 domates, rendelenmis
2-3 yemek kasigi zeytinyagi
1 cay bardagi tel/arpa sehriye (istege bagli)
1 sogan, kucuk dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon (istege bagli)
2 dis sarimsak, dilimlenmis (istege bagli)

Yesil mercimegin kolay pismesi icin aksamdan islatin ve yikayip suzun. Tencerede sogan ile zeytinyagini orta ateste sote edin. Sonra, yikanmis mercimekleri ilave edin ve 3 dakika kadar kavurun.
Domates, sarimsak (istege bagli) ve tavuk suyunu/su ve tavuk bulyonu ilave edin. Kaynamaya baslayinca tuz ve sehriyeleri(istege bagli) ilave edin. Kisik ateste kapagi kapali olarak yaklasik 20-30 dakika pisirin. Pismeye yakin kimyon serpin (istege bagli).
Yesil Mercimek Yemegi’ni yaninda cacik ile servis yapabilirsiniz.
AFIYET OLSUN

Turkish Shortbread (Un Kurabiyesi)

1 ½ cups powdered sugar
½ lb (250 gr) margarine/butter, soft at room temperature
½ cup oil
2 cups corn starch
2-2 ½ cups flour
1 tsp/1 package vanilla
½ cup powdered sugar for top

In a large bowl, combine sugar, oil and margarine/butter. Then add starch, vanilla and knead. Add flour slowly and knead to make the dough smooth and soft.
Grab walnut size or smaller dough pieces and round them in your palms. Arrange them over a greased tray or tray with a baking paper. Make at least one inch room between each other.
Preheat the oven to 335-350 F (170-180 C) and bake for about 25-30 minutes. Do not over bake, otherwise they will get brown.
Take them out of the oven and cool. Sprinkle powdered sugar all over before serving.
ENJOY

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TURKCE
1 ½ su bardagi pudra sekeri
250 gr margarin, oda sicakliginda yumusak
1 cay bardagi sivi yag
2 su bardagi nisasta
2- 2 ½ su bardagi un
Uzerine serpmek icin 1 cay bardagi pudra sekeri
1 paket/1 tatli kasigi vanilya

Derin ve genis bir kasede seker, siviyag ve margarini karistirin. Sonra nisastayi ilave edip yogurun. Son olarak vanilya ve unu yavas yavas yedirerek ilave edin. Puruzsuz ve yumusak bir kurabiye hamuru elde edin.
Hamurdan ceviz buyuklugunde ya da daha kucuk parcalar koparip, avuc icinizde yuvarlayin. Yuvarlak toplar elde edin ve hafifce uzerinden bastirin. Yagli kagit serilmis tepsi uzerine ya da yaglanmis firin tepsisine 2-3 cm araliklarla dizin.
Onceden isitilmis 170-180 C (335-350 F) firinda kurabiyeler hafif sararincaya dek yaklasik 25-30 dakika pisirin. Fazla pisirirseniz kurabiyeler kahverengiye doner.
Firindan cikarin ve soguduktan sonra uzerlerine pudra sekeri serperek servis yapin.
AFIYET OLSUN

Thursday, April 2, 2009

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.



Broccoli Cheese Soup (Peynirli Brokoli Corbasi)

2 cups chicken stock
2 cups milk
½ cup flour
1 head broccoli (5-6 cups), chopped
3-4 tbsp butter
¼ tsp black pepper
2/3 tbsp salt to taste
300 gr processed cheese/mozzarella, shredded
2 cups cheddar cheese, in cubes or shredded

Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
In another pot broil broccoli florets in lightly salted water. Cook 3-4 minutes, or until just tender. Remove from heat, drain, and set aside.
Gradually mix the processed cheese/mozzarella and cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Serve Broccoli Cheese Soup warm.
ENJOY
***This is a vegetarian dish.
**************************
TURKCE
2 su bardagi tavuk suyu
1 su bardagi sut
½ su bardagi un
1 bas brokoli, dogranmis
3-4 yemek kasigi tereyag
½ cay kasigi karabiber
2/3 yemek kasigi tuz
300 gr beyaz peynir/kasar peyniri, rendelenmis
2 su bardagi Cheddar peyniri/kasar peyniri, rendelenmis

Buyuk bir tencerede tereyagini eritin ve orta ateste unu kavurun (2 dakika). Sonra tavuk suyunu ve sutu ilave edin. Surekli karistirarak unun sivi icinde esit olarak dagilmasini saglayin. Tuz ve karabiberi ilave edin. Kaynayinca hafif atese alin ve yaklasik 20 dakika kadar pisirin.
Bu sirada baska bir tencere az tuzlu suda brokoliyi yumusayana dek haslayin (yaklasik 3-4 dakika). Suyunu suzun ve biraz sogumasini bekleyin.
Peynirlerin hepsini corba karisimina ilave edin ve karistirarak erimesini saglayin. Sonra haslanmis brokoliyi ilave edin. Hafif ateste yaklasik 5 dakika daha pisirin.
Peynirli Brokoli Corbasi’ni sicak servis yapin.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.