Monday, January 14, 2013

Sekerpare


250 grams butter (at room temperatue)
2 eggs
½ cup semolina
½ cup sugar
1 tsp baking powder
1 tsp vanilla extract/powder
3 ½ -4 cups flour
Walnut quarters or almond/hazelnut for top

Syrup:
3 cups sugar
4 cups water
1 Tbsp lemon juice

First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.
Meanwhile, mix softened butter, sugar, eggs and semolina. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non sticky as cookie dough. Take walnut size pieces and make round ball shapes using your palms. Arrange them over a greased baking tray and press gently over each one sticking a piece of walnut/almond/hazelnut. Bake them in a preheated 350F (180C) oven until they turn light brown for about 30-40 minutes.
Pour the cooled syrup over hot Sekerpares right after taking them out of the oven. Use either a spoon or ladle for uniform distribution. Leave the Sekerpares inside the syrup for at least 4-5 hours before serving. You may cover them with another tray to decrease the absorption time.
ENJOY
P.S: Makes about 35-40 pieces.

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TURKCE
250 gram tereyagi (oda sicakliginda)
½ su bardagi seker
½ su bardagi irmik
1 tatli kasigi kabartma tozu
1 tatli kasigi vanilya
3 ½ -4 su bardagi un
Uzeri icin badem/findik ya da ceviz
 
Surup icin:
3 su bardagi seker
4 su bardagi su
1 yemek kasigi limon suyu
 
Surubu hazirlamak icin genis bir tencereey seker ve suyu alin ve iyice kaynatin. Yaklasik 3-5 dakika kaynadiktan sonra limon suyunu ilave edin ve altini kapatin. Bir kenarda sogumaya birakin.
Yumusak olan tereyagi, seker, irmik ve yumurtayi karistirip birbirine yedirin. Yavas yavas unu ekleyerek yogurmaya baslayin. Kabartma tozu ve vanilyayi ilave edin. Yumusak ve ele yapismayan bir kurabiye hamuru elde edene dek yogurun.
Ceviz buyuklugunde parcalar alin ve elinizle yuvarlayip yaglanmis tepsiye uzerlerinden hafifce bastirarak aralikli olarak dizin. Her sekerparenin uzerine bir parca ceviz/findik/badem batirin. Onceden isitilmis 180C (350F) firinda  uzerleri kizarana dek pisirin (30-40 dakika).
Firindan cikan sicak sekerparelerin uzerine ilik/soguk surubu gezdirerek hepsine esit olarak dagitin. Puf noktasi, sekerpare sicak, surup ilik ya da soguk olmalidir. Servisten once en az 4-5 saat surubun cekmesini bekleyin. Isterseniz tepsinin uzerine baska bir tepsi kapatarak surubun cekmesini hizlandirabilirsiniz.
AFIYET OLSUN
NOT: Yaklasik 35-40 tane sekerpare cikiyor.

Ana Sayfaya Don

Tuesday, January 8, 2013

Baked Meat Balls (Firin Kofte)

1 lb ground beef
1 onion, grated
1 tsp cumin
1 tsp sea salt to taste
½ tsp fresh ground pepper
½ tsp crushed red pepper
4 Tbsp olive oil

Mix all the ingredients, but the olive oil. Then, knead for a couple of minutes for an even distribution of the ingredients. Grab egg size or bigger pieces and make circular patties. Place them over an oven tray greased with olive oil. Brush the tops of the meat balls with olive oil.
Bake them in a preheated 400F (200C) for about 25-30 minutes or until they get lightly brown.
ENJOY

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TURKCE
½ kg kiyma
1 sogan, rendelenmis
1 tatli kasigi kimyon
1tatli kasigi deniz tuzu
1 cay kasigi taze karabiber
1 cay kasigi kirmizi pul biber
4 yemek kasigi zeytinyagi

Zeytinyagi haric butun malzemeleri genis bir kapta karistirin ve bir sure elinizle yogurarak malzemelerin kiyma ile iyice butunlesmesini saglayin. Sonra, yumurta buyuklugunde ya da daha buyuk parcalar alin ve elinizle yuvarlak ve yassi kofteler yapin. Zeytinyagi ile yagladiginiz firin tepsisine dizin. 
Uzerlerini zeytinyagi ile yaglayin ve onceden isitilmis 200C (400F) firinda yaklasik 25-30 dakika ya da uzerleri kizarana dek pisirin.
AFIYET OLSUN

Wednesday, January 2, 2013

Snap Beans-Mushroom Stir Fry (Mantarli Araka Bezelye)

1 lb fresh snap beans, trimmed and washed
1 white onion, julienne cut
5-6 medium mushrooms, cut in 6 pieces
2 Tbsp fresh dill, chopped
2 Tbsp olive oil
1 tsp salt
Fresh black pepper
 
Saute onions in olive oil over medium heat. Then, stir in mushrooms and sauté for 1-2 minutes. Add snap beans and cook for 3-4 minutes stirring occasionally. Add salt and dill. Cook over low heat (preferably lid closed) for about 5-8 minutes.
Serve either hot or cold.
ENJOY
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TURKCE
½ kg taze araka bezelye (kabuklu), temizlenmis ve yikanmis
1 beyaz sogan, uzun kesilmis
5-6 orta boy mantar, 6’ya kesilmis
2 yemek kasigi taze dereotu, dogranmis
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz
Karabiber
 
Oncelikle zeytinyagi ve sogani bir tavaya alin ve orta ateste soteleyin. Ardindan mantarlari koyun ve 1-2 dakika cevirin. Son olarak temizlenmis araka bezelyeleri ilave edin. Orta ateste 3-4 dakika cevirin. Tuzunu ve dere otunu ilave edin. Yaklasik 5-8 dakika kisik ateste, tercihen kapagi kapali olarak  pisirin.
Sicak veya soguk servis yapilabilir.
AFIYET OLSUN

Wednesday, December 26, 2012

Glazed Pecans (Soslu Pikan Cevizi)

1 lb pecan halves
1 egg white
1 pinch salt
½ cup powdered sugar
1 tsp cinnamon
1 Tbsp water
 
Beat the egg white with water and salt until foamy. Add powdered sugar and cinnamon and beat well. Stir in pecans halves. Pour in a baking tray layered with baking paper. Bake 30 minutes stirring every 10 minutes at 350F (180C).
ENJOY
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TURKCE
½ kg pikan cevizi (yarim sekilde)
1 yumurta beyazi
Bir tutam tuz
½ su bardagi pudra sekeri
1 tatli kasigi tarcin
1 yemek kasigi su
 
Yumurta aki, tuz ve suyu guzelce kopuk olana dek cirpin. Pudra sekeri ve tarcini ilave edin ve guzelce karistirin. Pikan cevizlerini ilave edin. Firin tepsisine yagli kagit serin ve uzerine soslu pikan cevizlerini yayin. 180C (350F) firinda 10 dakika araliklarla karistirarak yaklasik 30 dakika pisirin.
AFIYET OLSUN

Saturday, December 15, 2012

Roasted Kohlrabi (Firinlanmis Alabas)

1 lb fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife
1Tbsp olive oil
1 tsp garlic, minced (optional)
½ tsp paprika
½ tsp summer savory/thyme
½ tsp salt
1-2 Tbsp balsamic vinegar

Set oven to 450F (230C). Cut kohlrabi in finger shape rectangular pieces. Toss them, with olive oil, paprika, summer savory, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar (probably at the table so the kohlrabi doesn't get squishy).
ENJOY
 
TURKCE
½ kg alabas, saplari kesilmis, etrafindaki kalin yesil kabuk kesilmis
1 yemek kasigi  zeytinyagi
1 tatli kasigi sarimsak, ezilmis (istege bagli)
1 cay kasigi toz kirmizi biber
1 cay kasigi zater otu/kekik
1 cay kasigi tuz
1-2 yemek kasigi balsamic sirke
 
Firini 230C (450F)’a isitin. Alabasi uzun uzun parmak seklinde dilimleyin. Genis bir kaseye alin ve zeytinyagi, tuz, sarimsak, kirmizi biber ve zater out/kekik ile harmanlayin. Tercihen yagli kagit serilmis firin tepsisine yayin ve yaklasik 30-35 dakika pisirin. 20. dakikadan sonra, her 5 dakikada bir karistirin. Terchinen alabaslarin yumusamamasi icin balsamik sirkeyi servis sirasinda serpin.
AFIYET OLSUN
 

Monday, December 10, 2012

Pumpkin Filled Pastry (Kabakli Borek)

3 Turkish pastry leaves (yufka)
1 ½ cups sugar
300-350 grams pumpkin, shredded
½ cup walnuts, crushed (optional)
¼ cups milk
2-3 Tbsp canola oil
1 tsp cinnamon (optional)
 
Grease a wide oven tray and place a pastry leave covering the bottom with no overlapping. Try to make the pastry as flat as possible. If using cinnamon, mix sugar with cinnamon. Spread about half of the shredded pumpkin over the pastry and do the same with sugar. If desired add crushed walnuts for more flavor. Then, cover it with another pastry leaf making a flat layer. Continue with pumpkin, sugar and walnuts. If your tray is not large enough to accommodate all the pastry leaf, you may always tear the pastry leaf to fit the tray and use the torn parts for making another layer. Finally, cover the top with the last pastry leaf (yufka). Mix milk and canola oil and spread it all over the top evenly. Sprinkle with some sugar for a crispy top.
Bake the Pumpkin Borek in the preheated 400 F (200 C) oven for about 30-40 minutes or until the top gets light brown. Slice it into squares and serve either hot or cold.
ENJOY
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TURKCE
3 yufka
1 ½ su bardagi toz seker
300-350 gr balkabagi, rendelenmis
½ su bardagi ufalanmis ceviz (istege bagli)
½ cay bardagi sut
2-3 yemek kasigi kanola yagi
1 tatli kasigi tarcin (istege bagli)
 
Genis bir tepsinin dibini yaglayin ve ilk yufkayi buzusturmeden tam olarak yayarak yerlestirin. Uzerine kabak rendesinden bir miktar alin ve esit olarak serpistirin. Tarcin kullaniyorsaniz seker ile tarcini karistirin. Sekerden yarim su bardagi kadar kabaklarin uzerine serpistirin. Arzuya gore biraz ceviz de ilave edebilirsiniz. Uzerine diger yufkayi yine buzusturmeden iyice yayarak kapatin. Eger tepsi yeterince buyuk degilse, yufkalari yirtip yeni bir tabaka olusturarak da kullanabilirsiniz. Yine kabak rendesi, seker ve ceviz (istege bagli) koyarak son yufkaya kadar isleme devam edin. Son yufkayi da yine iyice yayarak uzerine kapatin. Sut ve kanola yagini karistirin ve boregin uzerine esit olarak gezdirin. Son olarak uzerine bir miktar toz seker serpistirin.
Onceden isitilmis 200 C (400 F) firinda yaklasik 30-40 dakika ya da boregin uzeri kizarana kadar pisirin. Dilimleyin ve ister sicak isterseniz de soguk servis yapin.
AFIYET OLSUN
 

Tuesday, December 4, 2012

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.
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.