Tuesday, May 31, 2011

Fried Fava Beans (Bakla Kizartmasi)

1 lb fava beans with the shells
1-2 eggs
½ cup canola oil for frying
Salt to taste

Wash the shelled fava beans and boil in salty water for about 6-8 minutes. Drain and let them cool.
Heat canola oil in a frying pan. Then, dip the fava beans in beaten eggs and then fry both sides.
Garnish with fresh dill and if desired serve with plain or garlic yogurt.
ENJOY

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TURKCE
½ kg bakla
1-2 yumurta
½ su bardagi kanola yagi, kizartmak icin

Baklalari temizleyin ve hafif tuzlu suda yaklasik 6-8 dakika haslayin. Suyunu suzun.
Kizartma tavasina yagi alin ve iyice kizdirin. Baklalari cirpilmis yumurtaya daldirin ve kizgin yagda guzelce kizartin.
Uzerini dere otu ile susleyerek sade ya da sarimsakli yogurt ile servis edebilirsiniz.
AFIYET OLSUN

Thursday, May 26, 2011

Pickled Cabbage Stir Fry (Tursu Lahana Kavurma)

4 cups pickled white cabbage, in chunks
1/2 tsp paprika
2-3 Tbsp olive oil

Take olive oil and pickled cabbage over a large skillet. Stir fry for 15-20 minutes over medium heat, until cabbage shrinks and starts changing color. Stir occasionally.
Then, stir in paprika and sprinkle some salt if desired. Cook for a while and turn the heat off.
Serve either warm or cold.
ENJOY

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TURKCE
4 su bardagi beyaz lahana tursusu, dogranmis
1 cay kasigi kirmizi toz biber
2-3 yemek kasigi zeytinyagi

Genis bir tavaya zeytinyagi ve lahanayi alin. Orta ateste lahanalar hacimce azalana dek yaklasik 15-20 dakika ara sira karistirarak kavurun.
Lahanalar hafifce pembelesmeye baslayinca, kirmizi biberi ilave edin. Biraz daha kavurduktan sonra atesten alin ve sicak ya da soguk servis yapin.
AFIYET OLSUN

Saturday, May 21, 2011

Cig Kofte

I'd like to thank to Tarik, the master of cig kofte, for this delicious recipe.

3-4 big onions
¼ cup lemon juice
1 lb lean ground beef
2 tomatoes
5-6 cloves garlic
¼ cup canola oil
2 lb fine bulgur (cracked wheat)
2-3 Tbsp salt
5-6 Tbsp isot (crushed hot pepper)
1-2 Tbsp cumin
750 gr red hot pepper paste/ tomato and pepper paste mix

Process the onions in food processor. Then, take it along with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste, salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough.
Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture. Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture.
Serve with lemon wedges and lettuce leaves.
This recipe yields to 120-130 pieces of cig kofte.
Serving size: 6-8 pieces
ENJOY

TURKCE
Bu harika cig kofte tarifi icin ustamiz Tarik'a tesekkur ediyorum.
3-4 buyuk sogan
¼ su bardagi limon suyu
½ kg yagsiz dana kiymasi
2 domates
5-6 dis sarimsak
¼ su bardagi kanola yagi
1 kg ince bulgur
2-3 yemek kasigi tuz
5-6 yemek kasigi isot
1-2 yemek kasigi kimyon
750 gr aci biber salcasi/ biber ve domates karisik

Sogani mutfak robotunda guzelce pure haline getirin. Bulgur ile sogani genis bir kaba alin ve iki avucununuzun arasina alip ovalayarak guzelce birbirlerine yedirin. (Yaklasik 10 dakika). Biber ya da karisik salca, tuz, isot ve kimyonu ilave edin. Bir sure daha iki avucunuzun arasinda doverek malzemeleri yedirin. Kiymayi da ilave ettikten sonra butun gucunuzu kullanarak elinizin tabaniyla kabin dibine iyice bastirarak yogurun. Arada elinizi buzlu su dolu bir kaba daldirip cikarin. Yaklasik yarim saat kadar yogurarak bulgurun yumusamasini saglayin.
Bu sirada domates ve sarimsaklari mutfak robotundan gecirin ve kiymaya ilave edin. Limon suyu ve kanola yagini da ekledikten sonra bir kac dakika daha yogurun.
Ceviz buyuklugunde ya da arzuye gore daha buyuk parcalar alin ve avunucuzun icinde sikarak cig kofte seklini verin.
Yaninda limon ve marul yapragi ile servis yapin.
Bu tariften yaklasik 120-130 cig kofte cikar.
Tarif 14-16 kisiliktir.
AFIYET OLSUN

Friday, May 13, 2011

Creamy Mushroom&Tofu Soup (Kremali Mantarli Tofu Corbasi)

½ cup small type pasta
½ lb mushroom, sliced
½ lb firm tofu, cut in cubes
½ cup red bell pepper, chopped
2 cups milk
2-3 cups water
2 Tbsp flour
3 Tbsp canola oil
1 Tbsp soy sauce
1 tsp salt to taste

Take canola oil and flour in a large pot and saute over medium heat until the flour changes color. Add water and stir well to dissolve flour particles inside. Bring to a boil and stir in the pasta. Cook for about 5-6 minutes. And then, stir in mushrooms, tofu, soy sauce, peppers, milk and salt to taste. When it starts boiling, turn the heat low and simmer for about 10-15 minutes.
If desired serve with chives or parsley on top.
ENJOY

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TURKCE
½ su bardagi kucuk makarna
250 gr mantar, dilimlenmis
250 gr sert tofu (soya peyniri), kup seklinde kesilmis
½ su bardagi kirmizi biber, dogranmis
2 su bardagi sut
2-3 su bardagi su
2 yemek kasigi un
3 yemek kasigi kanola yagi
1 yemek kasigi soya sosu
1 tatli kasigi tuz

Buyuk bir tencerede kanola yagi ile unu renk degistirene kadar kavurun. Suyu ilave edin ve surekli karistirarak puruzsuz bir kivama getirin. Su kaynamaya baslayinca makarnalari ilave edin. Yaklasik 5-6 dakika pistikten sonra; mantar, tofu, biber, soya sosu, sut ve tuzu ilave edin. Corba kaynamaya baslayinca hafife alin ve yaklasik 10-15 dakika daha pisirin.
Servis tabagina alin ve arzuya gore uzerini maydanoz ya da yesil sogan ile susleyerek sicak servis yapin.
AFIYET OLSUN

Sunday, May 8, 2011

Pickled Red Cabbage (Mor Lahana Tursusu)

1 head red cabbage, finely chopped
1 cup vinegar (apple/grape)-optional
3-4 Tbsp salt
Purified Water
2 lt (40-50 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them, squishing with your hands. Fill the glass/plastic container with cabbage tightly. Press from the top to fill as much as you can. Then add vinegar and fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while. Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/ room temperature, then it will be ready to eat in 10-15 days.
ENJOY

P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

TURKCE
1 bas mor lahana, ince dogranmis
1 su bardagi sirke (elma/uzum)-istege bagli
3-4 yemek kasigi tuz
Su
2 lt (40-50 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Ince ince dograyin ve genis bir kaba koyun. Tuz serperek harmanlayin ve elinizle hafifce sikarak tuzu yedirin. Agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Ustten sikica bastirin, sirke ve uzerine cikana dek su ilave edin. Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.
AFIYET OLSUN

NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Tuesday, May 3, 2011

Ginger Glazed Mahi Mahi (Zencefilli Lambuka Baligi)

1 lb Mahi Mahi
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp ginger
1 clove of garlic, smashed
2 Tbsp olive oil
1 tsp salt to taste
Pepper to taste

Rinse Mahi Mahi under cold water and dry with paper towels. Mix all the other ingredients but the olive oil in a small bowl. Dip the Mahi Mahi in the sauce and marinade for 20-30 minutes in the refrigerator.
Then, drain the excess sauce, heat the olive oil in a frying pan and fry the Mahi Mahi in both sides.

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TURKCE
½ kg Lambuka baligi
3 yemek kasigi soya sosu
3 yemek kasigi balsamic sirke
1 tatli kasigi zencefil, ogutulmus
1 dis sarimsak, ezilmis
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz
Karabiber

Baliklari soguk su altinda yikayin ve kagit havlu ile kurulayin. Zeytinyagi haric butun malzemeleri kucuk bir kasede karistirin ve baliklara elinizle surerek yedirin. Sonra, sosun icine baliklari koyarak, buzdolabinda agzi kapali olarak yaklasik 20-30 dakika marine edin.
Buzdolabinda cikarin, fazla sosu siyirin. Kizartma tavasina zeytinyagini alin ve her iki taraflari kizarana dek baliklari pisirin.
AFIYET OLSUN

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