Water Borek (Su Boregi)

5 eggs

2 Tbsp yogurt

1 Tbsp salt to taste

4 Tbsp water

Flour

For boiling:

1 Tbsp salt to taste

¼ cup olive oil

1 pot cold water

1 pot boiling water

For filling and top:

½ lb ricotta/ feta cheese

1 egg

150 gr butter, melted

1 Tbsp yogurt

1 Tbsp olive oil

Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.

Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.

Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.

Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.

Serve it either warm or cool.

ENJOY

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TURKCE

5 yumurta

2 yemek kasigi yogurt

1yemek kasigi tuz

4 yemek kasigi su

Aldigi kadar un

Kaynatmak icin:

1 yemek kasigi tuz

¼ su bardagi zeytinyagi

1 tencere soguk su

1 tencere kaynar su

Uzeri ve ici icin:

250 gr lor/beyaz peynir

1 yumurta

1 yemek kasigi yogurt

1 yemek kasigi zeytinyagi

Hamur malzemelerini genis bir kaba alin ve unu azar azar ekleyerek kulak memesi yumusakliginda bir hamur elde edin. Yaklasik 30 dakika dinlendirin. Sonra tekrar yogurun ve hamuru 10 esit parcaya ayirin. Her parcayi tek tek oklava ile olabildigince ince yufkalar seklinde acin.

Genis bir tencereye 3’te ikisi kadar su koyun. Tuz ve zeytinyagi ilave edin ve kaynatin. Her yufkayi kaynayan suya daldirin ve yaklasik 10-15 saniye haslayin. Bu sirada genis bir baska tencereye soguk su doldurun. Hasladiginiz yufkalari bekletmeden soguk suya daldirin, durulayin ve suyunu elinizle suzun. Soguk su iliklasir ve bulaniklasirsa yenisi ile degistirin.

Genis bir tepsiyi yaglayin ve yufkalari tek tek yerlestirerek uzerlerine erimis tereyagi surun.Toplam dort tane yufka koyduktan sonra peynirin yarisini uzerine yayin. Uerine 3 tane daha yufkya koyarak her katina tereyagi surun. Geri kalan peyniri uzerine yayin. Diger yufkalari da ayni sekilde uzerlerine yerlestirin.

Uzerine yumurta, yogurt ve zeytinyagi karisiminidokun ve esit sekilde yayin.

Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin (yaklasik 30-45 dakika). Pistikten sonra yaklasik 1-2 saat sogutun.

Ilik ya da soguk olarak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Zucchini and Carrot Stir Fry (Kabak ve Havuclu Sote)

2 zucchinis

2-3 big carrots

1 small onion (optional)

1 tsp salt to taste

Dill, chopped (for garnish)

If you are using onion, chop it finely and sauté with olive oil over medium heat (3-4 minutes). Then, stir in julienne cut the carrots and sauté for about 2-3 minutes. Discard the seeds of the zucchinis and cut them in julienne as well. Add them in the pan and sprinkle with salt. Cook them stirring gently until the vegetables get soft (for about 5-6 minutes). Garnish with dill if desired.

ENJOY

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TURKCE

2 sakiz kabagi

2-3 buyuk boy havuc

1 kucuk boy sogan (istege bagli)

2-3 yemek kasigi zeytinyagi

1 tatli kasigi tuz

Dere otu , dogranmis (uzeri icin)

Oncelikle eger sogan kullaniyorsaniz sogani ufak ufak dograyin ve zeytinyaginda 3-4 dakika orta ateste cevirin. Daha sonra julyen olarak dogradiginiz havuclari ilave edin ve 2-3 dakika sote edin. Cekirdeklerini aldiginiz kabaklari da julyen olarak dograyin ve tavaya ilave edin. Tuzunu ilave edin. Nazikce karistirarak sebzelerin hepsi yumusayana dek soteleyin (yaklasik 5-6 dakika). Arzu ederseniz uzerini dere otu ile susleyin.

AFIYET OLSUN

Ana Sayfaya Don

Minted Salmon (Naneli Somon Baligi)

 

1 lb salmon fillets

1 bunch fresh mint, chopped

1/3 cup lemon juice

4 cloves garlic, minced

2 Tbsp olive oil

1 Tbsp salt to taste

1 tsp black pepper

1 Tbsp butter for serving

Rinse Salmon fillets under cold water and dry with paper towels. Mix all the other ingredients but the butter in a small bowl. Dip the Salmon in the sauce and marinade for 45-60 minutes in the refrigerator.

Then, drain the excess sauce, bake at 350 F (180 C) preheated oven until the fillets became flaky (for about 45 minutes). Spread the butter over the fillets and serve preferably over rice pilaf.

ENJOY

Benefits of Fish

 

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TURKCE

½ kg somon baligi fileto

1 demet taze nane, dogranmis

1/3 su bardagi limon suyu

4 dis sarimsak, ezilmis

2 yemek kasigi zeytinyagi

1 yemek kasigi tuz

1 tatli kasigi karabiber

1 yemek kasigi tereyagi, servis yapmak icin

Baliklari soguk su altinda yikayin ve kagit havlu ile kurulayin. Tereyagi haric butun malzemeleri kucuk bir kasede karistirin ve baliklara elinizle surerek yedirin. Sonra, sosun icine baliklari koyarak, buzdolabinda agzi kapali olarak yaklasik 45-60 dakika marine edin.

Buzdolabinda cikarin, fazla sosu siyirin. Onceden isitilmis 180C (350F) firinda balikler kizarana dek yaklasik 45 dakika pisirin.

Firindan cikarinca tereyagini uzerlerinde gezdirin ve tercihen pirinc pilavi uzerinde sicak servis yapin.

AFIYETOLSUN

Baligin Faydalari

Ana Sayfaya Don

Seasoned Crab Legs (Soslu Yengec Bacagi)

1 lb snow crab/Alaskan king crab legs

1 tsp paprika

½ tsp cumin

4 cloves garlic, minced

½ tsp ground black pepper

1 tsp salt to taste

2-3 Tbsp lemon juice

¼ cup butter

1-2 cup hot water

Butter Sauce:

½ cup butter, melted

1 Tbsp lemon juice

Salt and pepper to taste

If desired cut a slit, length-wise, into the shell of each piece of crab. Otherwise, place all the crab clusters into a pot and add the other ingredients. Make sure the water half covers the crab clusters. Bring to a boil and close the lid. Steam for about 6-7 minutes over low-medium heat.

Serve hot with the butter dipping sauce.

ENJOY

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TURKCE

½ kg yengec/Alaska yengec bacagi

1 tatli kasigi kirmizi toz biber

½ tatli kasigi kimyon

4 dis sarimsak, ezilmis

½ tatli kasigi kara biber

½ yemek kasigi tuz

2-3 yemek kasigi limon suyu

¼ su bardagi tereyagi

1-2 su bardagi sicak su

Tereyag Sosu:

½ su bardagi tereyagi, eritilmis

1 yemek kasigi limon suyu

Tuz ve karabiber

Arzu edereseniz yengec bacaklarinin boyuna dogru bicakla bir cizik atin. Ya da oldugu gibi buyuk bir tencereye alin. Diger malzemeleri ilave edin ve harmanlayin. Yengec bacaklarinin yarisina kadar sicak suyu ilave edin ve sonra kaynamasini bekleyin. Kapagi kapali olarak kisik ateste 6-7 dakika pisirin.

Tereyag sosu ile birlikte sicak servis edin.

AFIYET OLSUN

Ana Sayfaya Don

Turkish Savory Cookies (Tuzlu Kuru Pasta)

2 eggs (1 yolk for top)

125 gr margarine/butter, at room temperature

½ cup yogurt

½ cup canola oil

1 tsp salt

1 tsp sugar

1 tsp baking powder

1 tsp mahaleb (optional)

3 ½ cups flour

½ lemon’s juice

Sesame and/or nigella seeds for top

Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead until the dough gets elastic, non sticky and smooth. Grab walnut size dough pieces and give any kind of shape you like or the shapes as seen in the picture.

Mix the egg yolk and 1 Tbsp of canola oil. Place the savory pastries over a greased oven tray and glaze with egg yolk-oil mixture. Sprinkle with sesame/nigella seeds and bake at preheated 350 F (180 C) oven until they get light brown.

ENJOY

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TURKCE

2 yumurta (1 tane sari uzerine)

125 gr margarin/tereyag, oda sicakliginda

1 cay bardagi yogurt

1 cay bardagi kanola yagi

1 tatli kasigi tuz

1 tatli kasigi seker

1 paket kabartma tozu

1 tatli kasigi mahlep (istege bagli)

½ limonun suyu

3 ½ su bardagi un

Uzerine siviyag ve yumurta sarisi

Genis ve derince bir kaba butun hamur malzemelerini alin. Elastik ve kulak memesi yumusakliginda, puruzsuz bir hamur elde edene dek yogurun.

Hamurdan ceviz buyuklugunde parcalar koparin ve elinizle resimdeki gibi ya da istediginiz sekli verin.

Sekil verdiginiz kuru pastalari yaglanmis firin tepsisine aralikli olarak dizin. Uzerlerine ayirmis oldugunuz yumurta sarisi ve bir kasik canola yagini karisimindan surun. Susam/corek otu serpin ve onceden isitilmis 180C (350F) firinda uzerleri kizarana dek pisirin.

AFIYET OLSUN

Ana Sayfaya Don

Stuffed Collard Greens (Kiymali Kara Lahana Sarmasi)

2 bunch collard green

2 onions, chopped

1 ½ cup rice, washed and drained

½ lb ground beef

1 tsp tomato paste

1 tsp dried mint

½ cup fresh parsley, finely chopped

½ tsp pepper

1/3 cup canola oil

1 tsp salt to taste

Hot water

Wash the leaves several times to make sure they are all clean. Remove the center stalks from the leaves and cut the large leaves into three triangular pieces. Cut the smaller leaves into two pieces.

Take the collard greens in a pot and boil for 2 minutes in salty water. Then, drain and let them cool for a while.

Combine all the other ingredients, but the water in a big bowl.

Take one piece of leave and place one Tbsp of filling on the larger side. Then, fold the sides inside and roll it as seen in the picture. Repeat the same procedure for all off the pieces.

Place all the rolls side-by-side in a large pot. Add hot water just to cover the rolls. Bring to a boil over medium heat. Then, turn the heat down and cover the lid. Simmer for about 40 minutes or until the rolls are tender.

Serve it warm preferably with yogurt or cacik.

ENJOY

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TURKCE

2 demet kara lahana

2 sogan, dogranmis

1 ½ su bardagi pirinc, yikanmis ve suzulmus

250 gr kiyma

1 tatli kasigi domates salcasi

1 tatli kasigi nane

½ su bardagi maydanoz, ince dogranmis

1 cay kasigi karabiber

1/3 su bardagi kanola yagi

1 tatli kasigi tuz

Sicak su

Lahana yapraklarini iyice yikayin. Ortadaki kalin kismini kesip atin. Buyuk yapraklari uce, kucukleri iki esit parcaya bolun.

Tuzlu su dolu tencerede yapraklari 2 dakika kadar kaynatin. Suyunu suzun ve sogumaya birakin.

Diger geri kalan butun malzemeleri buyuk bir kaba alin ve iyice karistirin.

Bir parca lahana yapragi alin ve genis kismina 1 yemek kasigi ic malzeme koyun. Yanlarindan ice dogru katlayin ve resimde goruldugu gibi sarma seklinde sarin. Diger lahana yapraklarini da ayni sekilde sarin. Sarmalari genis bir tencereye yan yana dizin. Uzerlerini kapatacak kadar sicak su ilave edin. Orta atese alin ve kaynadiktan sonra altini kisip kapagini kapatin. Yaklasik 40 dakika ya da pirincler pisene dek pisirin.

Tercihen yogurt ya da cacik ile servis yapin.

AFIYET OLSUN

Ana Sayfaya Don