Monday, October 14, 2013

Gavurdagi Salad (Gavurdagi Salatasi)

4 tomatoes
1 medium onion
2-3 green/banana peppers
3 Tbsp fresh parsley
4 sprigs fresh mint
3 Tbsp olive oil
2 Tbsp pomegranate molasses
½ lemon’s juice
1 cup walnuts, coarsely crushed
1 tsp salt to taste
1 tsp chili pepper flakes (optional)
 
Chop all the vegetables finely. Take olive oil, pomegranate molasses, lemon juice and salt into a small bowl. Mix them well. Then, add the sauce to chopped vegetables and toss gently. Let the sauce to be absorbed for 5-10 minutes.
Add walnuts, toss gently and serve.
ENJOY
 
TURKCE
4 domates
1 orta boy sogan
2-3 tane yesil biber
3 yemek kasigi taze maydanoz
4 dal taze nane
3 yemek kasigi zeytinyagi
2 yemek kasigi nar eksisi
½ limonun suyu
1 su bardagi ceviz, irice ufalanmis
1 tatli kasigi tuz
1 tatli kasigi aci pul biber (istege bagli)
 
Butun sebze malzemelerini minik minik dograyin. Kucuk bir kasede zeytinyagi, nar eksisi, limon suyu ve tuzu karistirin. Dogranmis olan malzemelere ilave edin ve guzelce karistirin. Yaklasik 5-10 dakika sosun salata ile iyice butunlesmesi icin bekleyin.
Uzerine cevizi ilave edip karistirin ve servis yapin.
AFIYET OLSUN
 

Monday, June 17, 2013

Asparagus with Olive Oil (Zeytinyagli Kuskonmaz)

1 bunch asparagus (1 lb)
2 medium carrots, julienne cut
1 onion, julienne cut
3 cloves of garlic, finely sliced
5-6 mushrooms, sliced/quartered
2-3 tomatoes, crushed
1 tsp salt to taste
½ tsp sugar
½ tsp fresh black pepper
4-5 Tbsp olive oil
½ cup hot water
Dill for garnish
 
Chop the onions and garlic. Cover the bottom of the pot with them. Place a layer of asparagus cut into ~1 inch length. Then, cover them with julienne cut carrots and sliced mushrooms. Finally, spread crushed tomatoes all over. Sprinkle with salt and sugar. Drizzle with olive oil and add hot water. Add some fresh black pepper. Close the lid and cook over low heat until the carrots are cooked (for about 30-35).
Serve either hot or cold with fresh dill on top if desired.
ENJOY
 
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TURKCE
1 demet kuskonmaz (1/2 kg)
2 havuc, julyen dogranmis
1sogan, piyazlik dogranmis
3 dis sarimsak, ince dogranmis
5-6 mantar, dilimlenmis
2-3 tane domates, rendelenmis
1 tatli kasigi tuz
1 cay kasigi seker
1 cay kasigi karabiber
4-5 yemek kasigi zeytinyagi
½ su bardagi sicak su
Uzeri icin taze dereotu
 
Sogan ve sarimsaklari dograyip tencerenin dibine yayin. Uzerine 3 cm uzunlugunda dogradiginiz kuskonmazlari yerlestirin.  Onlarin uzerine julyen dogradiginiz havuclari ve uzerine de dilimlediginiz mantarlari yerlestirin.
Son olarak rendelenmis domatesi butun tencerenin uzerinde gezdirin. Tuz ve sekeri serpin. Zeytinyagini da her yere esit yayilacak sekilde gezdirin ve sicak suyu ilave edin. Taze ogutulmus karabiber ilave edin. Kapagi kapali olacak sekilde kisik ateste havuclar pisene dek yaklasik 30-35 dakika pisirin.
Arzuya gore sicak veya soguk olarak uzerine dere otu koyarak servis yapin.
AFIYET OLSUN
 

Saturday, June 8, 2013

BBQ Yogurt Marinated Chicken (Yogurt Marineli Barbeku Tavuk)

1 cup yogurt
¼ cup olive oil
2 Tbsp lemon juice
2 garlic cloves, minced
1 tsp rosemary
1 Tbsp thyme
1 tsp salt to taste
½ tsp black pepper
4 chicken thighs/breasts

Mix all the marinade ingredients in a bowl. Then, add the chicken breasts or thighs (I prefer thighs) into the marinade. Cover them all over and allow marinade for 2-4 hours in the refrigerator.
Cook them over the barbeque grill until both sides are cooked. Discard the leftover marinade.
Serve hot preferably with a side dish or salad.
ENJOY

***************************************
TURKCE
1 su bardagi yogurt
¼ su bardagi zeytinyagi
2 yemek kasigi limon suyu
2 dis sarimsak, dovulmus
1 tatli kasigi biberiye
1 yemek kasigi kekik
1 tatli kasigi tuz
1 cay kasigi karabiber
4 tavuk sarma/gogus

Butun marine malzemelerini bir kasede karistirin. Sorna, tavuk gogsu veya sarmalari (ben tavuk sarma tercih ediyorum) ilave edin. Tavuklarin her yerini guzelce marine sosuna daldirin ve yaklasik 2-4 saat buzdolabinda marine edin.
Tavuklarin her iki tarafi da pisene dek barbeku izgarasinda pisirin. Geriye kalan marine sosunu atin.
Yaninda tercihen salata ile servis yapin.
AFIYET OLSUN


Monday, May 27, 2013

Spinach with Bulgur (Bulgurlu Ispanak)

1 lb spinach, fresh or frozen
1cup bulgur, washed and drained
1 onion, chopped
3 Tbsp olive oil
1 Tbsp tomato paste
1 ½-2 cup hot water
½ tsp crushed red pepper
1 tsp salt to taste

In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. If you are using fresh spinach, wash, drain and then chop. If using frozen spinach, just add them into pot. Cook them over medium heat stirring occasionally until most of the water evaporates (5 minutes).
Stir in bulgur and add hot water, crushed red pepper and salt. Close the lid and cook over low heat for 20-30 minutes, until the bulgur is cooked.
You may serve it with yogurt on top or on side.
ENJOY
***This is a vegetarian recipe.

 
TURKCE
½ kg ispanak, taze veya dondurulmus
1 sogan, dogranmis
1 yemek kasigi salca
1 su bardagi bulgur, yikanmis ve suzulmus
3 yemek kasigi zeytinyagi
1 ½-2 su bardagi sicak su
1 cay kasigi kirmizi pul biber
1 tatli kasigi tuz

Sogani zeytinyagi ile orta ateste kavurun. Sonra salcayi ilave edin ve biraz daha cevirip, ispanaklari ilave edin. Eger taze ispanak kullaniyorsaniz once guzelce yikayin. Suyunu suzup dograyin. Dondurulmus ispanak kullaniyorsaniz direk tencereye ilave edin. Yaklasik 5 dakika orta ateste suyu azalana dek kavurun.
Yikanmis ve suyu suzulmus bulguru ilave edin. Sonra sicak suyu, kirmizi pul biber ve tuzu ilave edin. Kapagini kapatip kisik ateste yaklasik 20-30 dakika bulgur pisene dek pisirin.
Yaninda veya uzerinde yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.
 

Monday, May 20, 2013

White Asparagus Mushroom Stir Fry (Mantarli Beyaz Kuskonmaz)

½ lb portabella mushroom, sliced
½ lb white asparagus, trimmed and chopped
2-3 cloves of garlic, minced
1-2 Tbsp olive oil
½ tsp paprika
A pinch of rosemary
½ cup artichoke, cooked
 
Cut asparagus in 1 inch length and either steam or boil. Then, sauté mushrooms with olive oil over medium heat and add asparagus. Saute 2-3 minutes and add artichokes, paprika, salt and rosemary. Give a final stir.
Serve either with yogurt or garlic yogurt on top.
ENJOY
 
********************
TURKCE
250 gr portabella mantari, dilimlenmis
250 gr beyaz kuskonmaz, temizlenmis ve dogranmis
2-3 dis sarimsak, dovulmus
1-2 yemek kasigi zeytinyagi
1 cay kasigi kirmizi toz biber
 Bir tutam biberiye
½ su bardagi enginar, haslanmis
 
Kuskonmazi 2.5 cm uzunlugunda kesin ve ister haslayin isterseniz buharda pisirin. Sonra, mantarlari orta ateste zeytinyaginda kavurun ve kuskonmazi ilave edin. Yaklasik 2-3 dakika sote edin ve enginarlari, kirmizi toz biber ve tuzu ekleyin. Hepsini karistirin.
Uzerinde yogurt ya da sarimsakli yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
 

Sunday, May 12, 2013

Turkish Butcher's Meatballs (Kasap Kofte)

2 lb ground beef
1 tsp salt to taste
1 onion, grated
2-3 cloves of garlic, smashed
½ cup fresh parsley, finely chopped
½ tsp thyme
½ tsp cumin
½ tsp black pepper
½ tsp crushed red pepper
 
Combine all the ingredients in a mixing bowl. Knead until the ground beef absorbs the ingredients.
Grab egg size or bigger pieces and make balls rolling them in between your palms. Then, flatten the meat balls as seen in the picture. 
Cook both sides over the grill until they get browned. Serve with salad and/or greens.
ENJOY
 
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TURKCE
1 kg dana kiyma
1 tatli kasigi tuz
1 sogan, rendelenmis
2-3 dis sarimsak, ezilmis
½ su bardagi maydanoz, ince dogranmis (istege bagli)
1 cay kasigi kekik
1 cay kasigi kimyon
1 cay kasigi karabiber
1 cay kasigi kirmizi pul biber
 
Butun malzemeleri genis bir karistirma kabinda guzelce karistirin. Elinizle guzelce yogurarak baharatlarin kiyma ile ozdeslesmesini saglayin. Yumurta buyuklugunde ya da daha buyuk parcalar koparin ve avuc iclerinizde yuvarlayarak esimde gorulen kofte seklini verin. Her iki taraflari da kizarana dek izgarada pisirin. Yaninda yesil salata ile servis edin.
AFIYET OLSUN
 

Sunday, May 5, 2013

Okra with Olive Oil (Zeytinyagli Bamya)

 
1 lb okra
1 cup tomato, finely diced
2 carrots, julienne cut
1 big onion, sliced thin
½ lemon’s juice
1/3 cup olive oil
1 tsp salt to taste
½ tsp black pepper
½ tsp sugar
½ cup hot water
 
Place the carrot on the bottom of a pot and cover with the cleaned okra. Then cover the okra with thinly sliced onions. Add the tomatoes, lemon juice and olive oil. Season with salt, sugar, and black pepper. Pour the hot water and cook over low heat covered (for about 20 minutes or until the vegetables are cooked).
Serve either warm or cold.
ENJOY
******************************
TURKCE
½ kg bamya
1 su bardagi domates, kup kup dogranmis
2 havuc, julyen kesilmis
1 buyuk boy sogan, ince dilimlenmis
½ limonun suyu
1/3 su bardagi limon suyu
1 tatli kasigi tuz
½ tatli kasigi karabiber
½ tatli kasigi seker
½ su bardagi sicak su
 
Havuclari tencerenin dibine dizin ve uzerine temizlenmis bamyalari dizin. Daha sonra, uzerine soganlari ve domatesleri ekleyin. Limon suyu ve zeytinyagini dokun. Tuz, seker ve karabiberi de ekleyin. Sicak suyu ilave ederek kisik ateste kapagi kapali olarak yaklasik 20 dakika ya da sebzeler pisene dek pisirin.
Ilik ya da soguk servis edebilirsiniz.
AFIYET OLSUN

Saturday, April 27, 2013

Blackened Halibut (Tavada Kizarmis Halibut)

1 lb halibut steaks/fillets
½ tsp paprika
¼ tsp cumin
1 clove of garlic, minced
¼ tsp dried thyme
½ tsp salt to taste
2 Tbsp canola oil, for frying
 
To prepare fish, combine paprika, cumin, thyme and salt. Rub with minced garlic. Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium high heat. Add fish to pan; sauté 4-6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon.
ENJOY
 
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TURKCE
½ kg halibut dilim/fileto
1 cay kasigi kirmizi toz biber
½ cay kasigi kimyon
1 dis sarimsak, rendelenmis
½ cay kasigi kekik
1 cay kasigi tuz
2 yemek kasigi kanola yagi, kizartmak icin
 
Oncelikle  toz biber, kekik, tuz ve kimyonu karistirin. Halibut baligi parcalarini sarimsak ile ovun. Sonra da karistirdiginiz baharatlarla kaplayin. Kanola yagini yuksek ateste kizdirin ve baliklari tavaya alin. Her tarafini yaklasik 4-6 dakika ya da baliklara catal batirinca kolayca ayrilana dek  iyice pisirin. Limon ile servis yapin.
AFIYET OLSUN
 

Sunday, April 21, 2013

Stuffed Artichokes with Olive Oil (Zeytinyagli Enginar Dolmasi)

 
4 fresh whole artichokes
1 cup rice, washed and drained
1 onion, finely chopped
2 Tbsp fresh parsley, finely chopped
3-4 pieces green onions, chopped
1 tsp salt
½ tsp cumin
½ tsp dried mint
¼ tsp black pepper
1 lemon’s juice
1/3 cup olive oil
Cut the stalks of the artichokes and remove the tips of the leaves with scissors. Remove the bottom layer of the leaves as well. Open the middle of the artichokes and remove the purple hairy part with a teaspoon. Drizzle some lemon juice in the middle part to prevent browning.
Mix all the stuffing ingredients and fill the artichokes starting from the middle and going towards the outer leaves. Open up the leaves and try to fill in each leaf even though it is not much. Place them in a pot and fill it with hot water until the half of the artichokes. Add some salt and lemon into the water. Bring to a boil and cook for about 1-1 ½ hours. Occasionally, spoon some water and pour over the artichokes to prevent them from drying.
Serve them either hot or warm. Start eating from the outer leaves and go toward the middle. Place each leaf in between your teeth, pull out and eat the bottom part.
ENJOY

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TURKCE
4 tane enginar
1 su bardagi pirinc, yikanmis
1 tane sogan, ince dogranmis
2 yemek kasigi maydanoz, dogranmis
3-4 dal yesil sogan, dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon
1 cay kasigi nane
½ cay kasigi karabiber
1 tane limonun suyu
1/3 su bardagi zeytinyagi
 
Enginarlarin sapini kesin ve makas yardimiyla yapraklarinin uc kisimlarini kesin. En alt kismindaki yapraklari koparip atin. Enginarlarin ortasini eliniz yardimiyla acin ve ortasindaki morumsu  tuylu tabakayi tatli kasigi yardimiyla oyun ve atin. Ayikladiginiz enginarlarin orta kismina kararmayi onlemek icin bir kac damla limon damlatin.
Diger butun ic malzemeleri karistirin. Enginarlarin ortasini iyice acip, pirincli icten  koyun. Elinizle yapraklari actirarak aralarina ic malzemeden koyun. Her yaprak arasina az da olsa ic malzemeden koymaya calisin. Genis bir tencereye yerlestirin. Enginarlarin yarisina cikacak kadar sicak su ilave edin. Suya biraz tuz ve limon suyu ilave edin. Su kaynamaya baslayinca kisik atese alin ve yaklasik 1- 1 ½ saat kadar pisirin. Arada enginarlarin suyundan kasik ile alip uzerlerinde gezdirerek uzerlerinin kurumasini engelleyin.
Sicak veya ilik servis edin. Yerken dis yapraklarindan baslayarak ortasina dogru ilerleyin. Yapraklarinin dip kisimlarini dislerinizin arasinda siyirarak keyifle yiyin.
AFIYET OLSUN

Ana Sayfaya Don             

Saturday, April 13, 2013

Eggs with Pastrami (Pastirmali Yumurta)

3-4 eggs
½ cup pastrami, torn into pieces
1-2 Tbsp butter (optional)
A pinch of salt
A pinch if paprika

Take the butter over the skillet and melt over medium heat. Then, tear the pastrami into small pieces and sauté in butter for 2 minutes. Crack the eggs carefully and sprinkle with salt and paprika. You may either close the lid and cook over low heat without disturbing the eggs, or give a gentle stir folding the eggs and cook until eggs are done.
Serve hot.
ENJOY
 
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TURKCE
3-4 yumurta
½ su bardagi pastirma, parcalanmis
1-2 yemek kasigi tereyagi (istege bagli)
Bir tutam tuz
Bir tutam kirmizi toz biber
 
Pastirmalari ufak parcalara bolun. Tavaya tereyagini alin ve orta ateste eritin. Pastirmayi ilave edin ve 2 dakika kadar cevirin. Yumurtalari dikkatlice kirin. Uzerine tuz ve kirmizi biber serpin. Isterseniz dokunmadan uzerine kapak kapatarak dusuk ateste pisirin, isterseniz de bir kac defa karistirarak yumurtalari cok fazla dagitmadan yumurtalar sertlesene dek pisirin.
Sicak servis yapin.
AFIYET OLSUN
 

Wednesday, March 27, 2013

Soft Potato Pogaca (Patatesli Yumusacik Pogaca)

2 medium potatoes, boiled and peeled
2 eggs
150 g butter at room temperature
2 ½ cups flour
1 tsp baking powder
1 tsp salt to taste
1 egg yolk for egg wash
Sesame seeds or nigella seeds for top
 
For filling:
1 cup ricotta cheese
OR
1 cup feta cheese, crumbled
OR
1 cup black olives, sliced
 
Grate boiled and cooled potatoes. Then, combine all the dough ingredients in a big mixing bowl. Knead the dough and make it soft and elastic. Then, grab walnut size or bigger dough pieces and flatten them using your palms. Place 1 tsp of filling type you’ve chosen and close the edges in the middle making a closed ball. Then, invert the smooth part facing up and place over a greased oven tray. Brush each of them with egg wash and sprinkle with either sesame or nigella seeds or both. Bake at 400F (200C) preheated oven for about 20-25 minutes or until the tops turn golden brown. Serve hot/warm.
ENJOY
 
TURKCE
2 orta boy patates, haslanmis ve soyulmus
2 yumurta
150 gram tereyag, oda sicakliginda
2 ½ su bardagi un
1 tatli kasigi kabartma tozu
1 tatli kasigi tuz
Uzeri icin bir yumurta sarisi
Uzeri icin susam ya da corek otu
 
Ic malzeme:
1 su bardagi lor peynir
YA DA
1 su bardagi beyaz peynir, ufalanmis
YA DA
1 su bardagi siyah zeytin, ince dilimlenmis
 
Sogumus olan haslanmis patatesleri rendeleyin. Butun hamur malzemelerini derin bir kapta karistirin. Kulak memesi yumusakliginda esnek ve yumusak bir hamur yogurun. Daha sonra, cevizden biraz daha irice hamur parcalari alin ve elinizle acarak ortasina arzu ettiginiz ic malzemeden 1 tatli kasigi koyun. Hamurun kenarlarindan ortaya dogru toplayin ve torba agzi gibi sikica kapatip yapistirarak yuvarlak pogacalar yapin. Ters cevirip duzgun taraflari uste gelecek sekilde yaglanmis firin tepsisine aralikli olarak dizin. Cirpilmis yumurta sarisini firca ile butun pogacalarin uzerine surun. Son olarak, susam ya da corek otu serpin. Onceden isitilmis 200C (400F) firinda yaklasik 20-25 dakika veya uzerleri kizarana dek pisirin. Sicak servis yapin.
AFIYET OLSUN