Focaccia Bread (Baharatli Italyan Pidesi)

1 Tbsp instant dry yeast

1 cup warm water

2 Tbsp sugar

3 ½ - 4 cups flour

1 Tbsp sea salt

1 tsp dry rosemary/Mediterranean spice blend

¼ cup olive oil

Toppings:

2 Tbsp olive oil

2 cloves of garlic, minced (optional)

1-2 Tbsp shredded parmesan

¼ cup shredded Mozzarella

½ tsp sea salt

1 Tbsp rosemary

Place the lukewarm water, sugar and the yeast into a bowl. Stir gently to dissolve. Add the salt, olive oil, rosemary and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 1-2 hours in a warm place, until it rises up to double its volume (see the picture). Coat a sheet pan or baking tray with a little olive oil. Place dough on the counter and punch to release air. Roll and stretch the dough out to an oblong shape about ½ inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 30-45 minutes.

Preheat oven to 400 F (200 C). Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then garlic, salt, cheese and rosemary. Bake for 15 to 20 minutes.

After taking it out of the oven 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.

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TURKCE

1 yemek kasigi instant toz maya

1 su bardagi ilik su

2 yemek kasigi seker

3 ½ - 4 su bardagi un

1 yemek kasigi deniz tuzu

1 tatli kasigi kuru biberiye/akdeniz baharat karisimi

¼ su bardagi zeytinyagi

Uzeri icin:

2 yemek kasigi zeytinyagi

2 dis sarimsak, ezilmis (istege bagli)

1-2 yemek kasigi Parmesan peyniri, rendelenmis

¼ su bardagi kasar peyniri, rendelenmis

1 cay kasigi deniz tuzu

1 yemek kasigi biberiye

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin. Sonra un, zeytinyagi, biberiye ve tuzu 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 1-2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Dikdortgen bir borcam ya da firin tepsisini yaglayin ve hamuru oval sekilde yaklasik 1-1 ½ cm kalinliginda acin. Uzerini temiz bir bez ya da seffaf film ile ortun ve hamur iki kati buyuyene kadar yaklasik 30-45 dakika bekletin (Vaktiniz varsa 1 saat bekletin).

Ekmegin uzerini parmak uclarinizla aralikli olarak bastirin ve uzerine zeytinyagi, sarimsak, tuz ve rendelenmis peynirleri koyun.
Firini onceden 200 C (400F) ye isitin, ekmegi uzeri kizarana dek 15-20 dakika pisirin. Yumusacik bir ekmek icin, firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin.

AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal, hamurun yapisina zarar verir.

Ana Sayfaya Don

Quince Dessert (Ayva Tatlisi)

4 medium quinces

2 cups water

1 ½ cups sugar

7 pieces of clove

1 cinnamon stick (optional)

Seeds of quinces

2 Tbsp pomegranate flowers/ a pinch of red food coloring (optional)

For garnish:

Ice-cream/whip cream/thick cream

Crushed nuts

Peel the quinces and cut them in half, remove the seeds but do not discard. You may want to flatten the bottom of the quince halves for a better standing in the serving plate. Set them aside for later use. If not using the quinces you may want to dip them in lemon juice water to prevent browning. 

Place water, cloves, cinnamon stick, pomegranate flowers/red food color and quince seeds (for thick syrup) in a shallow pot or saucepan. Bring to a boil and place the quince halves bottoms up (seeded parts facing down). Simmer on low medium for 15 minutes with lid is half closed. Then, flip the quince halves now the seeded parts facing up and add sugar filling the seeded holes. Simmer for 10 more minutes with lid open or half closed. Check them with a fork and if they are soft enough.

Take them over the serving plate sliced part facing up and spoon some of the syrup in the bottom of the plate. Let them cool for 20-30 minutes. Then you may use either whip cream or thick cream or even ice cream to fill up the holes. If desired, sprinkle with come crushed nuts and serve.

ENJOY

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TURKCE

4 tane orta boy ayva

2 su bardagi su

1 ½ su bardagi seker

7 tane karanfil

1 cubuk tarcin (istege bagli)

ayvanin cekirdekleri

2 yemek kasigi nar cicegi/ bir tutam kirmizi gida boyasi (istege bagli)

Uzeri icin:

Dondurma/krem santi/kaymak

Cekilmis antep fistigi/findik/ceviz

Ayvalarin kabuklarini soyup ikiye bolun. Cekirdeklerini cikarin ve daha sonra kullanmak uzere ayirin. Yuvarlak kisimlarini biraz duzleyip servis yaparken duzgun durmasini saglayabilirsiniz. Eger ayvalari hemen kullanmiyorsaniz, kararmasini engellemek icin limonlu su icine koyun.

Cok derin olmayan genisce bir tencereye; su, karanfil, tarcin cubugu ve nar cicegi/kirmizi gida boyasini koyun ve kaynatin. Sonra, ayvalari yuvarlak kisimlari yukari gelecek sekilde tencereye yerlestirin ve 15 dakika kisik ateste kapagi yari kapali sekilde pisirin. Ayvalari ters cevirin ve cukur cekirdek kisimlarini dolduracak sekilde sekeri ilave edin. Yine kapagi yari aralik sekilde 10 dakika kadar ya da ayvalar yumusayana dek pisirin.

Servis tabagina alin ve surubundan da dibine koyarak yaklasik 20-30 dakika sogumasini bekleyin. Sonra, cukur kisimlarini istege bagli olarak kaymak/krem santi ya da dondurma ile doldurun. Ogutulmus antep fistigi/ceviz/findik serperek servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Muhammara (Red Pepper Walnut Dip)

1-1 ½  cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil

½ tsp salt to taste

Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. May be refrigerated for up to 24 hours.

Serve at room temperature.

Muhammara is also very good at breakfasts.

ENJOY

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TURKCE

1 su bardagi kozlenmis kirmizi biber, suzulmus

1/3 su bardagi ceviz ici, ufalanmis

2-3 dis sarimsak, dovulmus

1 yemek kasigi taze limon suyu

1 yemek kasigi nar eksisi

½-1 tatli kasigi kimyon

1 cay kasigi aci kirmizi pul biber (istege bagli)

2-3 yemek kasigi sizma zeytinyagi

1 cay kasigi tuz

Zeytinyagi haric butun malzemeleri mutfak robotunda puruzsuz hale gelene dek pure haline getirin. Istege bagli olarak iri parcali da birakabilirsiniz.Zeytinyagini da yavas yavas karistirin. Servis tabagina alin ve arzu ederseniz taze maydanoz/nane ile susleyin. Taze ekmek, pitaucgenleri ya da sebze ile servis edebilirsiniz. Buzdolabinda 24 saate kadar saklayabilirsiniz. Oda sicakliginda servis edin. Muhammara kahvalti sofralariniza da cok iyi yakisacaktir.

AFIYET OLSUN

Ana Sayfaya Don

Kebapche-Bulgarian (Bulgaristan Usulu Kebap)

2 lbs minced meat (60% lamb, 40% beef)
1 Tbsp salt
1 Tbsp fresh ground black pepper
½ tsp cumin
1-2 glove garlic, minced (optional)

Mix all ingredients together well. Leave in the fridge for 4-12 hours. Take out and roll in sausage like pieces. About 1 inch in diameter and 6 inches in length. Makes about 30 pieces.

Cook over the grill until both sides are done.

ENJOY

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TURKCE

1 kg kiyma (60% koyun, 40% dana)

1 yemek kasigi tuz

1 yemek kasigi taze ogutulmus karabiber

½ tatli kasigi kimyon

1-2 dis sarimsak, ezilmis (istege bagli)

Butun malzemeleri guzelce karistirin. Buzdolabinda yaklasik 4-12 saat dinlendirin. Sonra, kiymadan yaklasik 2.5 cm capinda ve 15 cm uzunlugunda uzun yuvarlak sucuklar yapin.Yaklasik 30 adet cikar.

Mangal ya da izgara uzerinde her iki taraflari kizarana dek pisirin.

AFIYET OLSUN

Ana Sayfaya Don

Cheese Stuffed Jalapenos (Peynirli Jalapeno Biber Dolmasi)

12 jalapeno peppers

2 cloves of garlic, minced

½ cup cream cheese

¼ tsp cumin

¼ tsp paprika

1 tsp salt to taste

¼ cup jack cheese, shredded

Preheat the oven to 375F (190C). Either slice the jalapenos in half lengthwise or slice off the top one-third (lengthwise) of each jalapeno to make a boat shape out of each pepper. (The halved jalapenos will be twice as many stuffed peppers, but you can put more filling into the boat-shaped peppers). If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeno with a spoon.

Mix together all the filling ingredients and pack the filling into the jalapenos. Arrange the peppers on a baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked. Serve warm.

ENJOY

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TURKCE

12 jalapeno biberi

2 dis sarimsak, ezilmis

½ su bardagi krem peynir

½ cay kasigi kimyon

½ cay kasigi kirmizi toz biber

1 cay kasigi tuz

¼ su bardagi jack/kasar peyniri, rendelenmis

Firini 190C (375F)’ye isitin. Jalapenolari isterseniz boyuna ikiye kesin, ya da sap kismindan 1/3 unu boyuna keserek kayak seklini verin. (Yariya kestiginiz biberlerden iki kati peynirli biber cikarken, kayak seklindekiler de daha fazla peynirli ic alacaktir). Eger kayak seklini tercih ederseniz, kestiginiz kucuk parcalari minik mink dograyarak peynirli ice karistirarak biraz daha aci elde edebilir ya da daha sonra kullanmak uzere saklayabilirsiniz. Jalapenolarin icindeki butun cekirdek ve dammar kisimlarini  bir kasik yardimiyla kaziyarak temizleyin.

Butun diger ic malzemeyi karistirin ve biberlerin icine doldurun. Peynirli jalapenolari yagli kagit serdiginiz firin tepsisine yerlestirin ve yaklasik 20-30 dakika, ya da uzerleri hafif pembelesip biberler pisene dek pisirin. Sicak veya ilik servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Peppers with Milk and Cheese (Lorlu-Sutlu Biber ) Rumeli-Trakya

2 lbs sweet banana peppers

3-4 lbs ricotta cheese (preferably fresh)

3-4 cups milk

Salt to taste

 

Bring the milk to boil and add some salt to ricotta if you like. Let the milk cool aside (it should be a little cooler than the milk for yogurt making, 33-37 C). Chop the peppers about 1 inch long and put them in 1L or any size you like glass jars. Make sure to fill half of the jars. Then, fill the ¾ of the jars with ricotta cheese, covering the peppers almost 1 inch. Once the milk gets to the right temperature (33-37 C), fill the jars with milk to the top. Close the lids tight and place the jars upside down over a blanket or any other thick cloth, just as you make yogurt. Wrap the blanket around the jars tightly and let them ferment for 2 days. You may check sometime to see if there are any spills. Take them to the refrigerator when they get as thick as yogurt, or maybe thicker.

Let them rest in the fridge for 10 days and then they are ready to eat. The longer they stay in the fridge the thicker and more acidic they become as in pickles. They will have a more sour and strong taste.

ENJOY

 

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TURKCE

1 kg carliston biber

1.5-2 kg taze tam yagli lor

3-4  bardak sut

Tuz

 

Sutu iyice kaynatin. Lor peynirinin tuz oranına gore arzu ettiginiz oranda tuz ilave edin. Sut bir kenarda sogumaya birakilir. (Yogurt mayalanacak sutten biraz daha ilik olmalidir). Biberleri 2-3 cm uzunlugunda dograyin ve 1 litrelik ya da kullandigiz herhangi bir boyuttaki kavanozun yarisina kadar doldurun. Kavanozdaki biberlerin uzerini bir-iki parmak gececek kadar (kavanozun 4’te 3u) lor peynirle doldurun. Sut, yogurt yapimi icin tercih edilen sicakliktan biraz daha ilik olunca, kavanozlarin agzina kadar doldurun. Kavanozlari sikica kapatin.Yogurt mayalar gibi, bir battaniye uzerine kavanozlari ters sekilde koyun ve etrafini battaniye ya da baska bir kalin ortuyle sikica sarin ve yaklasik 2 gun mayalamaya birakin. Arada kontrol ederek kavanozlarin sizinti yapmadigindan emin olun. Yogurt kivamindan daha sert bir kivama geldiklerinde kavanozlari buzdolabina alabilirsiniz.

Buzdolabinda 10 gun bekletttikten sonra tuketebilirsiniz. Buzdolabinda bekleme suresi arttikca kivami ve lezzeti artacak, ayni tursu gibi daha asidik, keskin ve eksimsi bir tad alacaklardir.

AFIYET OLSUN

 

Ana Sayfaya Don

Roasted Grape Tomatoes ( Firinlanmis Kiraz Domates)

3 cups grape/cherry tomatoes

5 button mushrooms, sliced

2 garlic cloves, minced

3 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

1 Tbsp brown sugar

½ tsp sea salt

2 Tbsp fresh basil, finely chopped

 

Preheat oven to 400F (200C). Combine all the ingredients in a medium bowl. Transfer them over a glass baking dish ensuring they are in just one layer. Roast for about 20 minutes or until the tomatoes begin to shrivel. You may garnish with fresh basil. Serve hot from oven.

ENJOY

 

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TURKCE

3 su bardagi kiraz domates

5 tane kultur mantari, dilimlenmis

2 dis sarimsak, dovulmus

3 yemek kasigi sizma zeytinyagi

2 yemek kasigi balsamic sirke

1 yemek kasigi esmer seker

1 cay kasigi tuz

2 yemek kasigi taze feslegen, ince dogranmis

 

Firini onceden 200C (400F)’ye isitin. Orta boy bir kasede butun malzemeleri karistirin ve tercihen borcam bir tepsiye tek sira halinde yerlestirin. Firina verin ve yaklasik 20 dakika ya da domatesler kuculup, burusmaya baslayana dek pisirin. Firindan cikar cikmaz sicak servis yapin. Arzuya gore uzerine taze feslegen yapraklari ilave edebilirsiniz.

AFIYET OLSUN

 

Ana Sayfaya Don

Sopska Salata (Bulgaria)

2 tomatoes, chopped

1 cucumber, chopped in cubes

1 small onion, chopped

1-2 green or red peppers, roasted or raw, chopped (optional)

1/2 cup Bulgarian sirene cheese or feta cheese, shredded/crumbled

2-3 Tbsp oil (traditional: sunflower, lux: extra virgin olive oil)

1-2 Tbsp vinegar (traditional: red wine vinegar, lux: balsamic)

Salt to taste

 

Place tomatoes, cucumber, peppers and onion in a large bowl and toss. Mix oil, vinegar and salt to taste in a small bowl until blended. Toss dressing with vegetables, transfer into a serving bowl. Top with crumbled cheese. Serve fresh.

ENJOY

 

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TURKCE

2 domates, dogranmis

1 salatalik, dogranmis

1 kucuk boy sogan, dogranmis

1-2 yesil ya da kirmizi biber, kozlenmis ya da cig, dogranmis (istege bagli)

1 cay bardagi Bulgaristan sirene peyniri/beyaz peynir, rendelenmis

2-3 yemek kasigi sivi yag (geleneksel: aycicek yagi, luks: sizma zeytinyagi)

1-2 yemek kasigi sirke (geleneksel: uzum sirkesi, luks: balsamic sirke)

Tuz

 

Domates, salatalik, sogan ve biberleri genis bir kasede harmanlayin. Kucuk bir kasede; tuz, sirke ve siviyagi iyice karisana dek karistirin. Salata sosunu sebzelerin uzerine dokun ve nazikce karistirin. Servis tabagina alin ve uzerine rendelenmis sirene/beyaz peyniri koyun. Bekletmeden servis yapin.

AFIYET OLSUN

 

Ana Sayfaya Don

Banitsa (Bulgarian Cheese Pie)

Banitsa (banica and banitza) is a traditional Bulgarian pastry. Traditionally, some lucky charms are put into the pastry on some of the national holidays or other occasions including; Christmas Eve, the first day of Christmas, New Year's Eve, etc.

1 package phyllo (filo) dough (1 lb)
3 eggs
1 lb Bulgarian(sirene) cheese/ feta cheese
5-6 Tbsp butter
1 cup of milk or yogurt

Beat the eggs in a bowl and combine the crumbled cheese, yogurt/milk and eggs together. Cheese should be lumpy so don't over mix. Melt the butter in a cup. Butter the bottom of a Pyrex or oven tray. Lay one sheet of filo dough and spread some melted butter with a brush all over. Then continue layering and spreading butter until 5-6 sheets one after another. Spread some of the cheese mixture on top, and distribute evenly. Then repeat layering and spreading butter in between for another 3-4 sheets. Pour some cheese mixture and repeat layering until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized pie slices or squares and bake in the preheated 400 F (200 C) oven until golden (for about 30 minutes).

ENJOY

Banitsa is served for breakfast, brunch or any time with plain yogurt, ayran or boza. I would recommend Turkish tea with Banitsa. Served hot or cold, it is always tasty.

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TURKCE

Banitsa (banica and banitza) geleneksel bir Bulgaristan hamur isidir. Banitsa yapilirken geleneksel olarak icine bazi kismetler koyulur ve Noel ve Yeni yil gibi ozel gunlerde ya da  bayramlarda servis edilir.

1 paket filo dough (hazir yufka)

3 yumurta

½ kg Bulgaristan peyniri (sirene)/ feta peyniri

5-6 yemek kasigi tereyagi

1 su bardagi yogurt ya da sut

Yumurtalari bir kasede cirpin ve uzerine yogurt/sut ve ufalanmis peyniri ilave edin. Peynir parcalarini cok dagitmadan nazikce karistirin.Tereyagini eritin ve bir kaseye alin. Borcam ya da firin tepsisinin dibini yaglayin. Bir parca yufkayi tepsiye yayin ve uzerini erimis tereyagi ile fircalayin. Sonra, ust uste 5-6 yufka olana dek yaglama islemine devam edin. Peynirli karisimin bir miktarini uzerine esit olarak dagitin. Tekrar tek tek yufkalari 3-4 tane olana dek tereyag ile yaglamaya devam edin. Yine peynirli karisimdan biraz koyun ve dagitin. Butun peynirli karisim bitene dek ayni islemi tekrarlayin. Son 3-4 parca yufkayi aralarina tereyegi surmeden en uste yerlestirin ve kalan tereyagini uzerine guzelce surun. Arzuya gore kare veya ucgen dilimler kesin ve onceden isitilmis 200 C (400 F) firinda yaklasik 30 dakika ya da uzeri kizarana dek pisirin.

AFIYET OLSUN

Banitsa kahvalti, cay saati ve gunun her ani sade yogurt, ayran veya boza ile ikram edilir. Benim tavsiyem yaninda Turk cayidir. Her turlu cok lezzetli oldugu icin sicak ya da soguk servis edilebilir.

Ana Sayfaya Don

Roasted Jalapenos with Sauce (Kozlenmis Soslu Jalapeno Biberi)

1 lb fresh jalapeno pepper, washed

3-4 Tbsp vinegar
5 Tbsp olive oil
1 tsp salt to taste

1 tsp sugar (optional)

6 medium cloves of garlic, peeled and sliced
¼ cup fresh parsley, finely chopped (optional)

1 tsp peppercorns (optional)

Lightly roast the jalapenos either over a grill or a stove until they get a couple of dark spots on each side. Make sure not to over roast, we would not want the skins to be removable. Let them cool for a while. Then, preferably remove the stems or you may keep them on. In a bowl, combine vinegar, olive oil, sugar, parsley and salt. Add the roasted jalapenos and mix them all. Either use glass jars or other storage containers to store the jalapenos.

Divide the garlic cloves and peppercorns evenly between the containers. I usually prefer glass jars with tight caps if I am going to store them for a long time. Place some peppercorns and garlic in the bottom of the container and add a thick layer of roasted japalenos. Then continue layering with garlic, peppercorns and jalapenos until the container is full to the top. Try not to leave much space in between the jalapenos by pushing from the top.

Pack all the containers the same way and then distribute the remaining olive oil-vinegar sauce between the containers. All the jalapenos do not need to be covered with the sauce, so just use what you have. Close the lids tight. Keep the jars/containers in the refrigerator and you may serve these roasted jalapenos with any kind of dish.
ENJOY

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TURKCE
½ kg jalapeno (Meksika) biberi, yikanip kurulanmis
3-4 yemek kasigi sirke
5 yemek kasigi zeytinyagi
1 tatli kasigi tuz

1 tatli kasigi seker (istege bagli)

6 dis orta boy sarimsak, soyulmus ve dilimlenmis
½ cay bardagi taze maydanoz (istege bagli)

1 tatli kasigi tane karabiber (istege bagli)

Jalapeno biberlerini izgara ya da ocagin uzerinde her taraflarinda esit kucuk siyah kabarciklar olana dek hafifce kozleyin dek pisirin. Biberlerin kabuklarinin ayrilmasini istemedigimizden dolayi fazla kozlememeye dikkat edin. Kozlediginiz jalapenolari sogumaya birakin. Tercihen saplarini koparin ya da saplariyla birlikte de kullanabilirsiniz. Bir kasede, sirke, zeytinyagi, seker, maydanoz ve tuzu guzelce karistirin. Kozlenmis biberleri ilave edin ve harmanlayip karistirin.

Hazirladiginiz biberleri sster cam kavanoz isterseniz de saklama kaplarinda koruyabilirsiniz. Ben genelde uzun sureli saklayacagim zamanlar agzi guzel kapanan cam kavanozlari tercih ediyorum. Sarimsaklari ve tane biberleri kullanacaginiz kaplar arasinda esit paylastirin. Once kaplarin dibine biraz karabiber ve sarimsak koyun sonra bir miktar kozlenmis jalapeno ilave edin, sonra tekrar sarimsak ve karabiber, jalapeno olamk uzere tabakalar halinde kaplari agzina kadar doldurun. Arada bosluk kalmamasi icin uzerinden biberleri hafifce bastirabilirsiniz. Butun jalapenolari kaplara yerlestirdikten sonra geriye kalan zeytinyagli sirkeli sosu esit olarak bitin kaplara paylastirin. Biberlerin tamamen sos ile kaplanmasina gerek olmadigi icin elinizde ne kadar sos varsa onu kullanin. Kapaklarini sikica kapatin ve buzdolabinda saklayin.

Kozlenmis soslu jalapenolari her turlu yemek cesidi ile birlikte servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don