Thursday, December 30, 2010

Coconut Topped Cookies (Hindistan Cevizli Kurabiye)

250 gr butter/margarine (~2 sticks), at room temperature
2 eggs
1 cup sugar
1 tsp baking powder
3-4 cups flour
½ cup coconut flakes/ shreds, for top

Take the white of one egg and keep for using later. Then, take butter/margarine and sugar in a mixing bowl. Mix them to homogenize and then, add eggs. Start adding flour and baking powder. Knead until getting a soft cookie dough.
Sprinkle some flour over the clean counter and place the dough. Flatten the dough with a roller pin about ½ inches thick. Then, cut pressing with a cup’s brim or a smaller cup. Beat the egg white you kept before and brush the cookies with beaten egg white. Take the coconut flakes (preferably shreds) over a flat plate. Then, dip either sides or just tops in coconut. Place them over a greased oven/cookie tray.
Bake in 350F (180C) preheated oven for about 20-25 minutes or until they get lightly browned.
ENJOY

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TURKCE
250 gr tereyagi/margarin, oda sicakliginda
2 yumurta
1 su bardagi seker
1 tatli kasigi kabartma tozu
3-4 su bardagi un
½ su bardagi hindistan cevizi, uzeri icin

Yumurtanin birinin beyazini daha sonra kullanmak uzere ayirin. Buyuk bir karistirma kabina, seker ve oda sicakligindaki tereyagi/margarini alin. Homojen bir karisim elde edene dek elinizle karistirin. Yumurtayi ilave edin. Karistirmaya devam ederek yavas yavas un ve kabartma tozunu ilave edin. Yumusak bir hamur elde edinceye dek elinizle yogurun.
Tezgahin uzerine un serpistirin ve hamuru merdane ile kucuk parmak kalinliginda acin. Cay bardagi veya su bardagi agziyla bastirarak yuvarlak kurabiyeler kesin. Onceden ayirdiginiz yumurta beyazini catalla cirpin ve fircayla kurabiyelerin her iki tarafina surun. Duz bir tabaga hindistan cevizini alin ve kurabiyelerin her iki tarafini ya da sadece ust kismini hindistan ceviziyle kaplayin. Yaglanmis firin tepsisine aralikli olarak dizin.
Onceden isitilmis 180C (350F) firinda yaklasik 20-25 dakika veya uzerleri hafifce kizarana dek pisirin.
AFIYET OLSUN

Sunday, December 26, 2010

Lemon Herb Cod (Limon-Baharatli Morina Baligi)

1 lb cod fillets,
½ lemon’s juice
¼ tsp paprika
½ tsp Italian seasoning
½ tsp salt to taste
¼ tsp black pepper

Rinse Cod fillets under cold water and dry with paper towels. Sprinkle with salt, the herbs and seasoning. Rub the fillets with your hands. Finally pour lemon juice all over and place over the greased Pyrex.
Bake in a preheated 350F (180C) oven for about 30-40 minutes or until they get flaky and cooked. Serve hot with arugula and onion.
ENJOY


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TURKCE
½ kg Morina baligi fileto
½ limonun suyu
½ cay kasigi kirmizi toz biber
1 cay kasigi Italyan baharat karisimi
½ cay kasigi karabiber
1 cay kasigi tuz

Soguk su altinda Morina filetolari yikayin ve kagit havlu ile kurulayin. Elinizle ovarak tuz ve diger baharatlari guzelce yedirin. Sonunda limon suyu ile de ovalayin ve yaglanmis olan borcam tepsiye yerlestirin.
Onceden isitilmis 180C (350F) firinda yaklasik 30-40 dakika ya da uzerleri hafifce kizarana dek pisirin.
Yaninda sogan ve roka ile sicak servis yapin.
AFIYET OLSUN


Wednesday, December 22, 2010

Adana Kebab (Adana Kebabi)

1 lb lean ground mutton
50 gr fat from lamb tail, finely chopped
1 tsp crushed red pepper
½ tsp black pepper
½ tsp cumin
1 tsp salt to taste
Skewers or chop sticks

Leave the crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.
Mix all the ingredients with your hands. Grab a fist size mixture and skewer it. Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture. Cook on a grill or oven. You can grill some vegetables as well on the side. Refrigerate the skewered Adana Kebab overnight to get a better flavor.

Serve with warm pita bread and Side Salad for Kebabs
ENJOY

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TURKCE
500 gr yagsiz koyun kiymasi
50 gr kuyruk yagi, cok ince kiyilmis
1 tatli kasigi pul biber
1 cay kasigi karabiber
1 cay kasigi kimyon
1 tatli kasigi tuz
Metal ya da cop sis

Kirmizi pul biber yarim su bardagi su icinde yaklasik 2-3 saat bekletin. Boylece pul biber yumusayacak ve pisirisken yanmayacaktir.
Butun malzemeleri cukur bir kabin icinde iyice yogurun. Yumruk buyuklugunde bir parca alip, sise gecirin. Avucunuzla sikarak, asagi yukari hareket ettirerek resimdeki sekile benzer kebaplar yapin. Bir aksam boyunca buzdolabinda bekletin. Mangal/izgara ya da firinda pisirin. Yaninda cesitli sebzeleri de izgara yapip kebap ile ikram edebilirsiniz.
Adana kebabi sicak lavas ya da pide (pita) ve Kebap Salatasi  ile servis yapin.
Afiyet Olsun

Friday, December 17, 2010

Turkish Panini (Sucuklu-Sebzeli Tost)

1 long sandwich bread
4 slices of sujuk
½ cup spinach, washed
¼ onion, julienne cut
2-3 slices of Mozzarella/Swiss Cheese (any amount)
2-3 slices of tomato
1-2 Tbps olive oil
Salt to taste

Cut the sandwich bread in half and brush both inner sides with olive oil. Stuff with Mozzarella/ Swiss cheese, onion, tomatoes, sujuk and spinach. Sprinkle with salt to taste.
Heat the gridler/Panini maker up. Then, press gently the Panini until the cheese is melted or 2-3 minutes (do not press hard).
Serve hot.
ENJOY

TURKCE
1 tane uzun sandivic ekmegi
4 dilim sucuk
½ su bardagi ispanak, yikanmis
¼ sogan, uzun dilimlenmis
2-3 dilim kasar peyniri/Mozzarella (isteginiz miktarda)
2-3 dilim domates
1-2 yemek kasigi zeytinyagi
Tuz

Sandivic ekmegini ortadan ikiye ayirin ve zeytinyagi ile her iki tarafini da yaglayin. Uzerine sucuk, domates, kasar peyniri , ispanak ve sogani yerlestirin. Tuz serpistirin.
Bu sirada tost makinesini isitip kullanima hazir konuma getirin. Hazirladiginiz tostu tost makinasina alin ve uzerinden hafifce bastirarak (cok bastirilmayacak) kasar peynir eriyene dek 2-3 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN

Sunday, December 12, 2010

Raspberry Roll Cake (Frambuazli Rulo Pasta)

3 eggs
1 cup granulated sugar
1/4 cup cold water
3/4 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 tsp vanilla
1 Tbsp powdered sugar
1 cup raspberry jelly or preserves (more if desired or needed)

Prepare roll cake pan with non-stick spray or grease. Line pan with wax paper which has been greased and lightly floured.
In a medium bowl, beat the eggs with electric mixer approximately 3-4 minutes. Slowly add the sugar while mixing. Beat in water and vanilla. Add flour, baking powder and salt. Beat until the mixture gets smooth.
Preheat oven to 400 F (200 C). Pour evenly into prepared pan and bake 12-15 minutes. Loosen edges of cake with a knife. Immediately after removing pan from oven, place a towel that has been dusted with powdered sugar over the top of the roll. Turn the pan upside down on the towel. Carefully remove wax paper. While still hot, roll cake tightly. Cool thoroughly. Then, unroll cake and remove towel.
Spread raspberry preserve/jelly over entire cake. Roll it up and frost with any kind of frosting you like (OR dust with powdered sugar). Cover and chill overnight.
Slice and garnish if desired.
ENJOY

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TURKCE
3 yumurta
1 su bardagi seker
¼ su bardagi su
¾ su bardagi un
2 tatli kasigi kabartma tozu
1 tutam tuz
1 tatli kasigi vanilya
1 yemek kasigi pudra sekeri
1 su bardagi frambuaz receli (istege gore miktari ayarlanabilir)

Dikdortgen firin tepsisini yaglayin ve uzerine yagli kagit yerlestirin. Tekrar yaglayin ve hafifce un serpistirin.
Bir kasede, yumurtalari mikser ile cirpin (3-4 dakika). Yavasca sekeri ilave ederek karistirmaya devam edin. Su ve vanilyayi da ilave edin. Son olarak, un, tuz ve kabartma tozunu ilave edin. Karisim puruzsuz olana dek karistirin.
Firini 200 C (400 F)’ye isitin. Kek karisimini tepsiye dokun ve 12-15 dakika boyunca pisirin. Firindan cikinca, kenarlarini bicak yardimiyla gevsetin. Onceden hazirlanmis olan  ve uzerine pudra seker serpilmis bir havlunun uzerine tepsiyi ters yuz edin. Dikkatlice yagli kagidi cikarin. Kek hala sicakken sikica rulo seklinde havlu ile beraber sarin. (Rulonunu uzerinde pudra sekeri olacak sekilde). Sogumasini bekleyin. Sonra, ruloyu yavasca acin, havluyu alin.
Frambuaz recelini kekin uzerine esit olarak yayin. Tekrar rulo seklinde sarin ve uzerini istediginiz krema ile kaplayin (ya da sadece pudra sekeri serpebilirsiniz). Uzeri kapali olarak buzdolabinda bir gece boyunca bekletin.
Dilimleyin ve arzuya gore susleyerek servis yapin.
AFIYET OLSUN

Tuesday, December 7, 2010

Ground Beef Lasagna (Kiymali Lazanya)

12 pieces lasagna
½ lb ground beef
1 onion, chopped
2 Tbsp canola oil
2 cups tomatoes, crushed/petite diced
1 green pepper, chopped
1 tsp tomato paste
1 cup mozzarella cheese, shredded
½ cup hot water
1 Tbsp salt to taste
½ tsp black pepper

Boil the lasagna in salty water according to the instructions on the package (about 7-10 minutes). Drain.
Meanwhile, in a big skillet, take oil and ground beef, sauté over medium heat. Once the ground beef changes color, stir in onions. Saute for 3-4 minutes and add pepper and tomato paste. Cook for a few minutes. Then, add tomatoes, salt and hot water. Cook for about 5 minutes or until tomatoes are cooked. Sprinkle with black pepper and turn the heat off.
Prepare the béchamel sauce using the link. Spread 2 spoonful of tomato mixture over the lasagna tray or Pyrex. Then cover with 3 piece of lasagnas. Divide the tomato mixture in 3 equal parts and the béchamel sauce in 4 parts. Spread one part of béchamel over the first layer of lasagna, followed by the one part of tomato mixture. Then, cover with three pieces of lasagna. Do the same procedure until having 4 layers of lasagna. Spread the remaining béchamel sauce all over the top and cover with shredded mozzarella cheese.
Cover the whole tray with aluminum foil. Bake at 400 F (200 C) oven for 30 minutes. Then, take the aluminum out and continue baking uncovered for about 10-15 minutes or until it gets light brown.
Cut into pieces and serve hot/warm.
ENJOY

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TURKCE
12 parca lazanya
250 gr kiyma
1 sogan, dogranmis
2 yemek kasigi kanola yagi
1 yesil biber, dogranmis
2 su bardagi domates, ezilmis/kup kup dogranmis
1 tatli kasigi domates salcasi
1 su bardagi kasar peyniri, rendelenmis
½ su bardagi sicak su
1 yemek kasigi tuz
1 cay kasigi karabiber

Lazanyalari paketin uzerindeki tarife gore yaklasik 7-10 dakika tuzlu suda haslayin. Bu sirada, buyuk bir tavada yagda kiymayi cevirin. Rengi degistikten sonra sogani ilave edin. Yaklasik 3-4 dakika sote ettikten sonra, biber ve salcayi ilave edin ve pisirmeye devam edin. Son olarak tuzu, domatesi ve suyu ilave edin. Domatesler pisene dek yaklasik 5 dakika kisik ateste pisirin. Uzerine karabiber serpin ve ocaktan alin.
Besamel sosu linkteki tarife gore hazirlayin. Lazanya tepsisi ya da borcam tepsinin altina iki kasik domatesli kiymali harctan koyun ve dibine yayin. Geri kalan harci 3 esit miktara bolun. Besamel sosu 4 paya bolun. Uc parca lazanyayi tepsiye dizin, uzerine boldugunuz besamel sosun bir payini yayin. Onun da uzerine yine bir pay harci esit olarak dagitin. Tekrar 3 tane lazanya ile uzerini kapatin ve ayni sekilde besamel sos ve harctan yayarak toplam 4 kat lazanya olacak sekilde devam edin. Son lazanya tabakasini yerlestirdikten sonra geriye kalan son besamel sos payini esit olarak yuzeye yayin. Kasar peyniri esit olarak dagitin.
Aluminyum folyo ile tepsinin uzerini tamamen kapatin. 200 C (400 F) firinda 30 dakika kadar pisirin. Aluminyum folyoyu cikarin ve yaklasik 10-15 dakika uzeri acik olarak, kizarana dek pisirin.
Dilimleyin ve sicak servis yapin.
AFIYET OLSUN

Thursday, December 2, 2010

Zucchini with Rice (Pirincli Kabak)

4 zucchinis, cubed
¼ cup olive oil
1 onion, chopped
1 cup tomatoes, crushed/diced
2 cloves of garlic, sliced
½ cup rice, washed and drained
1 carrot, chopped (optional)
1 cup hot water
½ tsp dried basil
1 tsp salt to taste
A pinch of black pepper

Saute onions in olive oil and then, stir in carrots and garlic. Saute for about 2 minutes over medium heat. Add zucchinis and tomatoes. Cook for a couple of minutes and then, add hot water. Once it boils stir in rice and salt. Close the lid and cook over low heat until rice is cooked (for about 20-25 minutes). Turn the heat off and add basil and black pepper.
Serve either cold or hot, with yogurt.
ENJOY

* This is a vegetarian recipe.

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TURKCE
4 tane kabak, kup seklide dogranmis
½ cay bardagi zeytinyagi
1 tane sogan, dogranmis
1 su bardagi domates, ezilmis/doranmis
2 dis sarimsak, ince dogranmis
1 cay bardagi pirinc
1 havuc (istege bagli), yuvarlak dogranmis
1 su bardagi sicak su
1 cay kasigi kuru feslegen
1 tatli kasigi tuz
Bir tutam karabiber

Sogani zeytinyaginda pembelesene dek soteleyin. Havuc ve sarimsagi da ilave edip yaklasik 2 dakika kadar cevirin. Dogranmis kabaklari ve domatesi ilave edin. Orta ateste bir kac dakika pisirin ve sicak suyu ilave edin. Su kaynayinca pirinc ve tuzu ekleyin. Karistirip kapagini kapatin ve kisik ateste pirincler pisene dek 20-25 dakika kadar pisirin. Pistikten sonra feslegen ve karabiber ilave edin.
Ister sicak ister soguk ve yaninda yogurt ile servis yapabilirsiniz.
AFIYET OLSUN

*Bu bir vejeteryan tarifidir.

Saturday, November 27, 2010

Flour Halvah (Un Helvasi)

 
125 gram butter
2 cups flour
1 cup milk
1 cup water
1 ½ cup sugar
4 Tbsps pine nuts (optional)

Let the butter melt in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 10-15 minutes.
Meanwhile, heat the milk and water. Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes.
Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.
ENJOY

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TURKCE
125 gr tereyagi
1 su bardagi un
1 su bardagi sut
1 su bardagi su
1 ½ su bardagi seker
4 yemek kasigi cam fistigi (istege bagli)

Tencereye tereyagini alin ve iyice eridikten sonra cam fistiklarini ilave edin (istege bagli). Yaklasik 3 dakika kadar orta ateste cevirin ve unu ilave edin. Yaklasik 10-15 dakika kadar unu orta ateste kavurun.
Diger yandan, su ve sutu isitin ve sekeri ilave ederek eritin. Unun rengi sararip hos bir kavrulmus un kokusu gelmeye basladiktan sonra ilik surubu ilave edin. Tahta kasikla hizlica ve surekli karistirarak unu putursuz bir sekilde surupla butunlesmesini saglayin. Bes dakika kadar karistirdiktan sonra tencerenin kapagini kapatin ve 10 dakika kadar dinlenmeye birakin.
Bir kasik yardimiyla helvayi tencerenin kenarlarina bastirip baski yaparak resimdeki gibi sekil verin. Arzuya gore elinizle ya da bir kabin dibine bastirark sekil verebilirsiniz.
Uzerine tarcin serperek servis edebilirsiniz.
AFIYET OLSUN

Monday, November 22, 2010

Egg Noodles with Mushroom (Mantarli Eriste)

1 lb wide egg noodles
4 Tbsp butter
½ lb white mushrooms, sliced
1 shallot, finely chopped
2 Tbsp lemon juice
1 cup fresh parsley, chopped
½ cup parmesan cheese, grated
1 Tbsp salt to taste

Cook egg noodles until just tender in boiling salted water, about 7-8 minutes.
Saute sliced mushrooms and shallot in butter over medium heat until mushrooms are tender, about 4-5 minutes. Stir in lemon juice and parsley, turn the heat off.
Drain noodles and toss in with cooked mushrooms. Take over a serving plate and sprinkle with parmesan.
ENJOY

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TURKCE
450 gr eriste
4 yemek kasigi tereyag
1 yesil sogan, ince dogranmis
2 yemek kasigi limon suyu
1 su bardagi maydanoz, dogranmis
½ su bardagi Parmesan peyniri, rendelenmis
1 yemek kasigi tuz

Eristeyi hafif tuzlu suda yumusayana dek yaklasik 7-8 dakika pisirin. Mantar ve yesil sogani tereyagi ile soteleyin. Mantarlar pisince ya da yaklasik 4-5 dakika sonra limon suyunu ve maydanozu ilave edin ve ocagin altini kapatin.
Ersitenin suyunu suzun ve mantarlar ile karistirin. Servis tabagina alin ve uzerine Parmesan peynirinden serpistirin.
AFIYET OLSUN

Wednesday, November 17, 2010

Turkish Ground Beef Pide (Kiymali Pide)

5 cups all purpose flour
2 cups lukewarm milk
½ cup lukewarm water
1 Tbsp active yeast
½ tsp sugar
1 tsp salt

For the filling:
2 lbs ground beef
1 big onion, finely chopped
1-2 banana peppers, finely chopped
2 cups of tomatoes, finely diced
½ bunch parsley, finely chopped
1 Tbsp pepper/tomato paste
½ cup water
1 tsp salt to taste
½ tsp cumin

Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use.
Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Then mix in the other ingredients and flour. Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.
Put dough in a clean bowl and cover with a towel or cloth ((see the picture). Let rise for 2 hours in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes (see the picture).
Cut it into 18-20 pieces and roll them in ball shape. Cover them to prevent drying out.
Meanwhile take one piece and over the lightly floured counter roll it out with a roller. Make a boat shape for about the shape of a loaf of bread (or any size you like). Place 2-3 Tbsp of ground beef filling and spread it all over. Then, flip the sides ½ inch over the pide and to make a boat shape squeeze the ends and make sure to stick together (see the picture).
If desired brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown.
Bake all pides the same way.
Serve warm with lemon wedges and kebab salad if desired.
This recipe makes about 17-20 pieces.
P.S: If desired pour some beaten eggs over the pides prior baking in the oven.
ENJOY

TURKISH
5 su bardagi un
2 su bardagi ilik sut
½ su baradgi ilik su
1 yemek kasigi kuru toz maya
1 cay kasigi seker
1 tatli kasigi tuz

Ic malzemesi:
1 kg kiyma
1 buyuk boy sogan, kucuk dogranmis
1-2 yesil biber, kucuk dogranmis
2 su bardagi domates, kucuk dogranmis
½ demek maydanoz, ince dogranmis
1 yemek kasigi biber/domates salcasi
½ su bardagi su
1 tatli kasigi tuz
1 cay kasigi kimyon

Ic malzemeyi buyuk bir kapta karistirin ve buzdolabinda bekletin. Maya, seker ve 1 su bardagi ilik sutu bir kaseye alin, sekerle maya cozunene kadar 5 dakika bekletin. Sonra, un ve diger malzemeleri ilave ederek, 10 dakika hamur elastik ve ele yapisacak kivama gelene dek yogurun. Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kabarana dek, yaklasik 2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Uzerini ortun ve kabarmasi icin yaklasik 45 dakika bekletin.
Hamuru 18-20 parcaya ayirin ve her birini yuvarlayip top sekli verin. Uzerinin kurumasini engellemek icin nemli bir bez ile ortun.
Toplarin birini alin ve hafif unlanmis sert bir zemin uzerinde oklava ile kayak sekli vererek acin. Ic malzemeden 2-3 yemek kasigi alin ve her yerine yayin. Kenarlari 1 cm kadar ice dogru kivirin. Uc kisimlarini birlestirerek sikistirin (resime bakiniz). Arzu ederseniz kivirdiginiz kenarlara zeytinyagi surebilirsiniz.
Onceden isitilmis 200C (400 F) firinda yaklasik 15-20 dakika pisirin. Butun pideleri ayni sekilde hazirlayin ve pisirin.
Yaninda limon ve istege gore kebap salatasi ile sicak servis yapiniz.
Bu tariften yaklasik 17-20 pide cikiyor.
NOT: Pideleri firina vermeden once arzu ederseniz uzerlerine cirpilmis yumurta ilave edebilirsiniz.
AFIYET OLSUN

Thursday, November 11, 2010

Fried Roasted Red Pepper (Kozlenmis Kirmizi Biber Kizartmasi)

1 lb red pepper, washed and drained
1/3 cup olive oil/canola oil for frying
½ tsp salt to taste
1/3 cup flour
2 -3 eggs, beaten (optional)

Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown.You can also roast peppers over a grill/barbecue. Take out and let them cool. Then peel and sprinkle with salt to taste. Meanwhile, heat oil in a frying pan over high heat. And then, dip peppers into flour and if desired dip in beaten eggs. Shallow fry both sides.
Place Fried Roasted Red Peppers over a serving plate and serve with garlic yogurt or tartar sauce.
ENJOY

*This is a vegetarian recipe.

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TURKCE
½ kg kirmizi biber, yikanip kurulanmis
1/3 su bardagi zeytinyagi/ sivi yag
½ tatli kasigi tuz
1/3 su bardagi un
2-3 yumurta, cirpilmis (istege bagli)

Firini onceden 200 C (400 F)’ye isitin. Yagli kagit koydugunuz firin tepsisine biberleri dizin ve yaklasik bir saat boyunca ya da biberler hafifce kozlenene dek pisirin. Ayrica, mangal/izgara ve kor uzerinde de kozleme islemini yapabilirsiniz. Kozlediginiz biberleri sogumaya birakin. Sonra, kabuklarini soyun ve uzerine tuz serpin.
Bu sirada bir kizartma tavasinda yagi kizdirin ve biberleri once una bulayip, sonra arzu ederseniz yumurtaya batirin. Her iki taraflari da kizarana dek yuksek ateste kizartin. Servis tabagina alin.
Kozlenmis Biber Kizartmasi’ni yaninda sarimsakli yogurt ya da tartar sosu ile servis edebilirsiniz.
AFIYET OLSUN

*Bu bir vejeteryan yemegidir.

Sunday, November 7, 2010

Pan Seared Smelt (Gumus Baligi Tava)

1 package (454gr- 1lb) frozen/fresh smelt, defrosted
1/3 cup flour
1tsp salt
¼ tsp black pepper
½ cup sunflower oil/ canola oil

Cut the heads off (optional, heads absorb too much oil). Gut the smelts and wash under cold water, drain. Put them in a bowl, sprinkle with salt and pepper.
Heat the oil in a large skillet over high-medium heat. Place the flour in a plate and dip the smelts. To remove the excess flour, shake the fish off.
Fry until they turn to a red fried color, approximately for 3-4 minutes. Turn halfway through. When they are done, place on a plate with paper towel to absorb the excess oil. Serve with lemon and Turkish Coleslaw.
Also arugula, lemon, onion and radish go well with all kinds of fried fish.
ENJOY

PS: While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Also, you can thaw in cold water. Make sure that you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.


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TURKCE
½ kg (500 gr) donmus/taze hamsi
1/3 su bardagi un
2 cay kasigi tuz
½ cay kasigi karabiber
½ su bardagi sivi yag

Baliklarin kafalarini keserek ya da kesmeden pisirebilirsiniz. Kafalari cok fazla yag cekecektir. Karinlarindan yarip, iclerini temizleyin ve soguk suda guzelce yikayip, suzulmesini bekleyin.
Yikanmis baliklari bir kaseye alin, tuz ve karabiber serpip, harmanlayin. Genis bir tavada yagi kizdirin. Unu bir tabaga alin ve baliklari kuyruklarindan tutarak una bulayin, fazla unu silkeleyin ve kizgin yaga koyun.
Orta ateste, kizarana dek her iki tarafini da pisirin. Pisirdiklerinizi uzerinde kagit havlu bulunan bir tabaga alin, boylece fazla yag havluya gececektir. Sonra servis tabagina alin ve limon ile servis yapin. Lahana Salatasi dab u tarifin yanina cok yakisir.
Ayrica, her turlu kizarmis balik; roka, turp, sogan ve limon iyi gider.
AFIYET OLSUN

NOT: Dondurulmus balik cozundururken; once dolapta (4C) 12 saat boyunca bekletin. Sonra oda sicakliginda 4-5 saat boyunca cozundurun ve hemen pisirin. Ya da soguk su icinde cozundurun. Dondurulmus baligi direk oda sicakliginda cozundurmemeye dikkat edin. Cunku bu hastalik yapici organizmalarin hemen gelismesine ve baligin uzerinde yayilmasina sebep olacaktir.


Sunday, October 31, 2010

Shrimp Quinoa (Karidesli Kinoa)

1 cup quinoa
1 lb shrimp, peeled and deveined
1 small onion, chopped
1-2 green pepper, chopped
2-3 Tbsp olive oil
1 ¾ cup hot water
½ lemon’s juice
1 Tbsp salt to taste
Cherry tomatoes for garnish

Take hot water in a pot and stir in quinoa. Add half of the salt. Bring to a boil. Turn the heat down, close the lid and cook until the quinoa absorbs all the water. Set aside for 10 minutes.
In a skillet, take 2 Tbsp olive oil, onion and pepper. Saute for about 3-4 minutes. Stir in shrimps and the remaining salt to taste. Cook over medium heat until the shrimps are tender and opaque (at least 6-7 minutes).
Meanwhile, mix quinoa with the remaining olive oil and lemon juice. Then, toss with the sautéed shrimp mixture. Take over a serving plate and garnish with cherry tomatoes. Serve either cold or warm.
ENJOY

Back to Main Page
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TURKCE
1 su bardagi kinoa
½ kg karides, temizlenmis
1 kucuk sogan, dogranmis
1-2 yesil biber, dogranmis
2+2 yemek kasigi zeytinyagi
1 ¾ su bardagi sicak su
½ limonun suyu
1 yemek kasigi tuz
Suslemek icin mini (ceri) domates

Tencereye kinoa ve sicak suyu alin icine tuzun yarisini ilave edin ve kaynayincaya kadar bekleyin. Kaynadiktan sonra atesi kisip kapagini kapatin ve suyunu iyice cekene kadar pisirin. Yaklasik 10 dakiak kadar bir kenara alin ve bekletin.
Bir tavaya 2 yemek kasigi zeytinyagi , sogan ve biberi alin. Yaklasik 3-4 dakika kadar sote edin. Karidesleri ve geri kalan tuzu ilave edin. Karidesler pisinceye dek en az 6-7 dakika orta ateste pisirin.
Diger yandan limon suyunu ve geriye kalan 2 yemek kasigi zeytinyagini kinoa ile karistirin ve pisirdiginiz karidesleri de ilave edip harmanlayin.
Servis tabagina alin ve mini (seri) domatesler ile susleyin. Arzuya gore sicak veya soguk ikram edin.
AFIYET OLSUN

Ana Sayfaya Don

Thursday, October 21, 2010

Baked Cheese Penne (Firinda Peynirli Kalem Makarna)

1 package Penne ~1lb
3 eggs
1 cup ricotta/ feta cheese
1 cup mozzarella, shredded
1 cup milk
½ tsp black pepper
½ tsp thyme
½ tsp crushed red pepper (optional)
½ cup fresh parsley, finely chopped (optional)
1 tsp salt to taste

Cook Penne in salty water according to the instructions on the package (for about 8-10 minutes). Wash under cold water and drain.
Beat eggs in a large bowl. Leave ½ cup of shredded mozzarella for top and mix the rest of the ingredients with the eggs. Gently stir this mixture in cooked Penne. Take it over a greased Pyrex or oven tray. Sprinkle with the remaining shredded mozzarella. Preheat the oven to 400 F (200 C) and bake for about 30-40 minutes or until it turns lightly brown.
Serve hot/warm.
ENJOY

TURKCE
1 paket Kalem (Penne) makarna
3 yumurta
1 su bardagi lor/beyaz peynir
1 su bardagi kasar peyniri, rendelenmis
1 su bardagi sut
1 cay kasigi karabiber
1 cay kasigi kekik
1 cay kasigi pul biber (istege bagli)
½ su bardagi maydanoz, ince dogranmis (istege bagli)
1 tatli kasigi tuz

Kalem makarnayi paketin uzerindeki talimatlara gore tuzlu suda yaklasik 8-10 dakika haslayin. Suyunu suzun ve soguk su altindan gecirin.
Genis bir kasede yumurtalari cirpin. Kasar peynirin yarisini ( ½ su bardagi) en sonunda uzerine koymak uzere ayirin. Geri kalan butun malzemeleri cirptiginiz yumurta ile karistirin. Bu karisimi haslanmis makarnaya ilave edin. Nazikce harmanlayin ve yaglanmis borcam ya da firin tepsisine bosaltin. Ayirdiginiz kasar peyniri uzerine serpin. Onceden isitilmis 200 C (400 F) firinda uzeri kizarana dek yaklasik 30-40 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN

Saturday, October 16, 2010

Turkish Shortbread (Un Kurabiyesi)

400 gr butter/margarine, at room temperature
9-10 Tbsp powdered sugar
1 Tbsp vanilla
3 cups corn starch
2 cups all purpose flour,
½ cup powdered sugar for top (optional)

Take powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead until the dough becomes smooth and soft. If you use excess flour, it will be difficult the give stable shapes. So, you do not need to use all the flour mentioned, if you think the dough is already soft and smooth (I used 2 cups of flour, though).
Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, thick as your thumb. Using a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between.
Bake in a preheated 325F (160 C) oven for about 20-30 minutes or until their bottoms get pinkish. Make sure the tops remain white. Make sure they do not turn pinkish.
Let them cool for a while and if you desire sprinkle with powdered sugar on tops with a strainer.
ENJOY

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TURKCE
400 gr tereyag/margarin, oda sicakliginda
9-10 yemek kasigi pudra sekeri
1 yemek kasigi vanilya
3 su bardagi nisasta
2 su bardagi un
½ su bardagi pudra sekeri, uzeri icin (istege bagli)

Bir kaba pudra sekeri ve oda sicakligindaki tereyag/margarin alin ve guzelce yogurun. Sonra yavas yavas yedirerek nisastayi ilave edin. Vanilyayi da ekledikten sonra yine yavas yavas unu ilave edip yedirmeye calisin. Elde edeceginiz hamur cok yumusak ve puruzsuz olmalidir. Eger unu fazla gelirse sekil vermekte gucluk cekersiniz. Eger hamurun yeterince yumusak ve puruzsuz oldugunu dusunurseniz unun hepsini kullanmak zorunda degilsiniz (ben tam olarak 2 su bardagi un kullandim).
Hamurdan parcalar kopararak sert bir zemin uzerinde uzun silindirik seritler yapin (yaklasik bas parmaginiz kalinliginda). Bu seritten 2-3 cm uzunlugunda verev sekilde lokmalar kesin ve uzerlerine catal ile hafifce bastirark cizgi deseni verin. Ayni islemi geri kalan hamura da uygulayin. Yaglanmis firin tepsisine aralikli olarak dizin.
Onceden isitilmis 160C (325F) firinda yaklasik 20-30 dakika pisirin. Uzerleri pembe olmadan, sadece altlari hafif pembelesince cikarin.
Kurabiyeler biraz soguyunca uzerlerine arzuya gore suzgec yardimiyla pudra seker serpebilirsiniz.
AFIYET OLSUN

Thursday, October 14, 2010


I'd like to thank to Burciko's for awarding me with these awesome awards. It's very nice of you Burciko!

Burciko'ya beni bu guzel odullere layik gorup, odullendirdigi icin cok tesekkur ediyorum.

Monday, October 11, 2010

Stuffed Bell Peppers with Ground Beef (Kiymali Biber Dolmasi)

2 lb (~1kg) bell/large peppers
1 cup rice, washed and drained
½ lb ground beef
1 onion, finely chopped
1 tomato, petite diced
1 tsp tomato paste
½ cup olive oil
1-2 cups hot water
1 Tbsp salt
½ tsp black pepper
1- ½ tomato, sliced in pieces for tops (optional)

Wash the bell/large peppers, cut the tops off, and remove seeds. In a bowl, place all the stuffing ingredients, but water. Mix them all and with a spoon fill the peppers up to 2/3 with the mixture. If desired, place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the stuffed bell peppers and add hot water, enough to almost cover half height of the peppers.
Close the lid and cook on low-medium heat, until the peppers get soft and rice is cooked, for about 20-30 minutes. Serve hot or warm.
ENJOY

TURKCE
~1kg dolmalik/buyuk uzun biber
1 su bardagi pirinc, yikanip suzulmus
200-250 gr kiyma
1 sogan, ince dogranmis
1 domates, dogranmis
1 tatli kasigi domates salcasi
½ su bardagi zeytin yagi
1-2 su bardagi sicak su
1 yemek kasigi tuz
1 cay kasigi karabiber
1- ½ domates, dilimlenmis (biberlerin uzerine koymak icin)-istege bagli

Biberleri yikayin ve tepesini duzgunce kesin (ya da saplarini cikarin), cekirdeklerini temizleyin. Genis bir kaseye butun ic malzemelerini (su haric) alin ve hepsini guzelce karistirin. Bir kasik yardimiyla biberlerin icini 2/3’u dolu olacak sekilde doldurun. Her biberin uzerine dilimlediginiz domatesten bir parca koyun(istege bagli). Genis bir tava ya da tencere dibine doldurdugunuz biberleri yerlestirin. Biberlerin yuksekliginin yarisina cikacak kadar sicak su ilave edin.
Kapagini kapatip, kisik ateste biberler ve pirincler pisene dek yaklasik 20-30 dakika pisirin. Sicak ya da ilik servis yapin.
AFIYET OLSUN

Wednesday, October 6, 2010

Shrimp with Olive Oil (Zeytinyagli Karides Pilaki)

1 lb shrimp, peeled and deveined
1 onion, chopped
½ lb mushroom, washed
1 carrot, sliced
3 cloves of garlic, finely chopped
1/3 cup olive oil
2 tomatoes (1 cup), diced
1 big potato, diced
1 Tbsp salt to taste
½ tsp black pepper
½ cup hot water
Fresh parsley for garnish

Take olive oil and onion in a pot. Saute for about 3 minutes over medium heat. Stir in garlic and shrimp. Saute for 2 minutes and, add potatoes, carrots and mushrooms. Cook over medium heat for 4-5 minutes. Then, add tomatoes, salt and hot water.
Bring to a boil and turn the heat low. Simmer for about 20 minutes or until the potatoes are softened. Sprinkle with black pepper and garnish with parsley if desired.
ENJOY

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TURKCE
½ kg karides, temizlenmis
1 sogan, dogranmis
250 gr mantar, yikanmis
1 havuc, yuvarlak dogranmis
3 dis sarimsak, kucuk dogranmis
1/3 su bardagi zeytinyagi
2 domates (1 su bardagi), dogranmis
1 buyuk boy patates, dogranmis
½ su bardagi sicak su
1 yemek kasigi tuz
1 cay kasigi karabiber
Suslemek icin taze maydanoz

Zeytinyagi ve sogani bir tencereye alin. Orta ateste 3 dakika kadar soteleyin. Sarimsak ve karidesi ilave edin. Yaklasik 2 dakika daha soteledikten sonra; patates, havuc ve mantari ilave edin. Orta ateste yaklasik 4-5 dakika cevirin ve domatesi ilave edin. Tuz ve sicak suyu da ekleyin.
Kaynamaya baslayinca altini kisin ve patatesler pisene dek yaklasik 20 dakika kadar pisirin. Uzerine karabiber serperek ve maydanoz ile susleyerek servis yapabilirsiniz.
AFIYET OLSUN

Friday, October 1, 2010

Pan Seared Mahi Mahi (Tavada Lambuka Baligi)

1 lb mahi mahi fillets, skinned and boned
2-3 Tbsp butter
2 Tbsp Balsamic vinegar
2 gloves of garlic, finely diced
½ tsp salt to taste
¼ tsp black pepper
1 lb spinach, washed and chopped
½ medium onion, chopped

Take one Tbsp of butter and onions. Saute over medium heat and stir in spinach. Saute them for about 3-5 minutes.
Wash Mahi Mahi fillets under cold water and dry with paper towel. Sprinkle with salt and pepper. Rub with your hands. Sizzle the remaining butter in the frying pan and fry Mahi fillets pouring balsamic vinegar over. Once they are fried, turn upside down and sprinkle with garlic. Fry both sides.
Take sautéed spinach over the serving plates and place the fried Mahi Mahi on top. Serve hot/warm.

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TURKCE
½ kg Lambuka baligi fileto, derisi ve kemikleri alinmis
2-3 yemek kasigi tereyag
2 yemek kasigi balsamik sirke
2 dis sarimsak, kucuk dogranmis
1 cay kasigi tuz
½ cay kasigi karabiber
½ kg ispanak, yikanmis ve dogranmis
½ orta boy sogan, dogranmis

Tavaya bir yemek kasigi tereyagini ve soganlari alin ve soteleyin. Ispanagi ilave edin ve iyice sonup, renkleri koyulasana dek sote edin (3-5 dakika).
Lambuka baligini soguk su altinda yikayin ve kagit havlu ile kurulayin. Tuz ve karabiber serperek elinizle ovalayarak balik filetolarina yedirin. Geri kalan tereyagini kizartma tavasina alin ve filetolarin uzerine balsamic sirkeyi dokun orta ateste kizartin. Bir taraflari kizardiktan sonra diger tarafini cevirin ve uzerlerine sarimsaklari serpin. Her iki tarafini da guzelce kizartin.
Servis tabagina sotelenmis ispanagi alin ve uzerine kizarmis lambuka filetoyu yerlestirin. Sicak servis yapin.

Saturday, September 25, 2010

Peach Tart (Seftalili Tart)

This recipe is from my dear sister.
3 eggs
½ cup+1 Tbsp sugar
2 cups flour
1 tsp vanilla
1 tsp baking powder
¼ cup canola oil
50-60 gr margarine/butter, softened
3 peaches, peeled and sliced

Sprinkle 1 Tbsp sugar over the peach slices and leave aside.
Take remaining sugar and eggs in a bowl. Mix them well and add margarine/butter. After mixing them all, start adding flour slowly. Stir in baking powder and vanilla. Knead until the dough gets soft as the cookie dough.
Grease a large Pyrex or tart tray and arrange the dough over evenly (make sure to make ~1/3 inch thick).
Arrange the peach slices on top. Bake at 400 F (200 C) preheated oven until the top gets lightly brown (for about 30-45 minutes).
Let it cool, slice and serve.
ENJOY

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TURKCE
Sevgili kardesime bu guzel tarifi paylastigi icin cok tesekkur ediyorum.

3 yumurta
½ su bardagi + 1 yemek kasigi seker
2 su bardagi un
1 tatli kasigi vanilya
1 tatli kasigi kabartma tozu
¼ su bardagi kanola yagi
50-60 gr margarin/tereyag, oda sicakliginda
3 seftali, soyulmus ve dilimlenmis

Seftali dilimlerinin uzerine bir yemek kasigi sekeri serpin ve bir kenarda bekletin.
Seker ve yumurtayi bir kaba alin guzelce karistirin. Margarin/tereyag ve kanola yagini ilave ederek karistirmaya devam edin. Yavas yavas unu dokmeye baslayin ve yogurun. Vanilya ve kabartma tozunu ekleyin. Unu yavas yavas yedirerek yumusak bir hamur elde edene kadar yogurun.
Yagladiginiz buyuk boy borcam ya da tart tepsisine hamuru esit olarak yayin (1 cm’den ince olmali). Uzerine seftali dilimlerini istediginiz sekilde dizin.
200 C (400 F) firinda tart pisip seftaliler kizarana dek pisirin (30-45 dakika).
Sogumasini bekleyin. Dilimleyerek servis yapin.
AFIYET OLSUN

Monday, September 20, 2010

Tomato Soup with Meatballs (Kofteli Domates Corbasi)

1 cup tomatoes, crushed
2 Tbsp tomato paste
3 Tbsp canola oil
3 Tbsp flour
6 cups (1 ½ L) water

For the meatballs:
½ lb ground beef
¼ tsp black pepper
½ small onion, finely chopped
½ tsp salt to taste

Take meatball ingredients in a bowl and mix them all using your hands. Make hazelnut size or walnut size meatballs. Keep them in the refrigerator for about 15-30 minutes.
Meanwhile, take canola oil in a pot and stir in flour. Over medium heat sauté for about 3 minutes or until the flour turns yellow. Stir in tomato paste and tomatoes. Cook for about 3-4 minutes stirring occasionally.
Add 6 cups of water and bring to a boil. Add the meatballs and cook over low-medium heat until the meatballs are cooked (for about 15-20 minutes). Sprinkle with pepper.
Serve hot/warm.
ENJOY

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TURKCE
1 su bardagi domates, rendelenmis
2 yemek kasigi domates salcasi
3 yemek kasigi kanola yagi
3 yemek kasigi un
6 su bardagi (1 ½ lt) su

Kofteler icin:
250 gr kiyma
½ cay kasigi karabiber
½ kucuk sogan, ince dogranmis
1 cay kasigi tuz

Kofte malzemelerini bi kapta iyice karistirin. Elinizle yogurabilirsiniz. Cevizden biraz daha kucuk ya da findik buyuklugunde yuvarlak kofteler yapin. Buzdolabinda yaklasik 15-30 dakika dinlendirin.
Bu sirada, tencereye kanola yagini alin. Orta ateste unu 3 dakika kadar sararana dek kavurun. Salca ve domatesleri ilave edin. Yine 3-4 dakika kadar cevirin.
Alti su bardagi suyu ilave edin ve kaynamasini bekleyin. Kaynamaya baslayinca, kofteleri icine atin ve kisik ateste kofteler pisene dek pisirin (yaklasik 15-20 dakika). Karabiber serpin.
Sicak servis yapin.
AFIYET OLSUN

Wednesday, September 15, 2010

Turkish Style Pasta Salad (Turk Usulu Makarna Salatasi)

½ lb elbow pasta
¾ cup carrot, diced
¾ cup sweet peas
¾ cup corn
½ cup pickles, diced
1 Tbsp canola oil
3-4 Tbsp mayonnaise
3 Tbsp yogurt

Cook the elbow pasta with 1 Tbsp canola oil in salty water as directed in the package. Rinse and drain.
Meanwhile boil carrots and sweet peas for about 3-4 minutes. Immediately rinse under cold water and drain.
Mix yogurt and mayonnaise in a bowl and stir in carrots, sweet peas, corns and pickles. Mix them all. Combine with drained pasta.
Garnish with fresh parsley if desired.
Serve immediately, otherwise it dries out.
ENJOY

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TURKCE
250 gr dirsek makarna
¾ su bardagi havuc, kup seklinde dogranmis
¾ su bardagi bezelye
¾ su bardagi misir
½ su bardagi kornison tursu, kup seklinde dogranmis
3-4 yemek kasigi mayonez
3 yemek kasigi yogurt
1 yemek kasigi kanola yagi

Dirsek makarnayi paketin uzerindeki talimatlara gore 1 yemek kasigi kanola yagi ilave ederek tuzlu suda pisirin. Soguk su altinda yikayin ve suzun.
Bu sirada, havuc ve bezelyeyi yaklasik 3-4 dakika haslayin. Hemen soguk su altina tutun ve suyunu suzun.
Bir kasede, mayonez ve yogurdu karistirin. Makarnayla beraber geri kalan malzemeyi ilave edin, hepsini karistirin.
Istege gore maydanoz ile susleyebilirsiniz.
Hemen servis edin, yoksa makarna salatasi kuruyarak tazeligini kaybedecektir.
AFIYET OLSUN

Friday, September 10, 2010

Peach Jam (Seftali Receli)

14 medium peaches, peeled
7 cups sugar
1 tsp lemon juice

Peel peaches and cut them in cubes or any shape you like (not thin). Place one layer peach one layer sugar into a pot. Then keep in the refrigerator overnight. The next day bring it to a boil over high heat. Then, reduce the heat and cook stirring occasionally until it thickens (for about 35-40 minutes). Stir in lemon juice and cook for 1-2 minutes. Pour into jars or containers with lids.
ENJOY

TURKCE
14 tane orta boy seftali, soyulmus
7 su bardagi seker
1 tatli kasigi limon suyu

Seftalilerin kabuklarini soyun ve dilimleyip, kup seklinde ya da istediginiz sekilde dograyin (cok ince olmamak sartiyla). Bir tencerenin dibine bir tabaka seftali bir tabaka seker olacak sekilde hepsini tencereye koyun. Buzdolabinda bir gece bekletin. Ertesi sabah, yuksek ateste surekli karistirarak kaynatin. Kaynamaya baslayinca atesi biraz kisin. Karistirmaya devam ederek yaklasik 35-40 dakika boyunca ya da istediginiz koyuluga ulasana dek pisirin. Limonu ilave edin ve 1-2 dakika daha pisirdikten sonra agzi kapali kaplara ya da kavanozlara doldurun.
AFIYET OLSUN

Sunday, September 5, 2010

100% Whole Wheat Bread (100% Tam Bugday Unlu Ekmek)

3 ½ cups whole wheat flour
1 package dry yeast
1/3 cup lukewarm milk
¼ cup honey
1 cup lukewarm water
¼ cup canola oil
1 ½ tsp salt to taste

For glaze:
1 Tbsp yogurt
1 Tbsp water

Place the lukewarm water, honey and the yeast into a bowl. Stir well to dissolve the honey and the yeast. Add milk, canola oil, salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will come out. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture). Place dough on the counter and punch to release air. Cut the dough into two pieces then make a loaf shape. Grease two loaf pans and place both of the dough pieces. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix 1 Tbsp yogurt and 1 Tbsp water in a small bowl, then brush the surface of the bread with this glaze. Preheat the oven to 400F (200C). Place the bread on the middle rack. Bake for 25-30 minutes or until becomes golden brown. Take out of the oven and cover with a clean cloth or towel to keep the bread soft.
ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
P.S 2 : Whole wheat bread does not rise as much as usual breads.

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TURKCE
3 ½ su bardagi tam bugday unu
1 paket kuru maya
1/3 su bardagi ilik sut
¼ su bardagi bal
1 su bardagi ilik su
¼ su bardagi kanola yagi
1 ½ tatli kasigi tuz

Uzeri icin:
1 yemek kasigi yogurt
1 yemek kasigi su

Ilik suyu ve mayayi bir kaseye alin, icine bali ilave edin ve homoejn bir karisim olana dek iyice karistirin. Sonra kanola yagi, sut, tuz ve unu ilave ederek, 10 dakika hamur elastik olana dek yogurun. Hamuru ne kadar cok yogurursaniz o kadar guzel ekmek elde edersiniz. Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Hamuru ikiye bolun ve her birine uzun ekmek hamuru seklini verin. Uzun iki tane ekmek kalibini yaglayin ve hamurlari icine yerlestirin. Uzerini temiz bir bez ya da seffaf film ile ortun ve hamur iki kati buyuyene kadar yaklasik ½ -1 saat bekletin (Vaktiniz varsa 2 saat bekletin).
Sonra 1 yemek kasigi yogurt ve 1 yemek kasigi suyu karistirip firca ile hamurun uzerine surun. Firini onceden 200 C (400F)’ye isitin, ekmegi orta rafa koyun ve uzeri kizarana dek 25-30 dakika pisirin. Firindan cikarinca, uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece ekmeginiz yumusacik olacaktir.
AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal, hamurun yapisina zarar verir.
NOT2: Tam bugday uu ile yapilan ekmekler normal ekmekler gibi kabarmayacaktir. Daha siki ve kati bir ekmek olur.

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...