Cauliflower with Ground Beef (Kiymali Karnibahar)

1 cauliflower, chopped

½ lb ground beef

2 medium carrots, chopped

1 cup sweet peas

1 medium onion, chopped

½ tsp black pepper

½ tsp crushed red pepper

2-3 Tbsp canola oil

1 Tbsp Sea Salt to taste

½ cup hot water

Take the ground beef in a pot and saute over medium heat with canola oil until it changes color. Stir in the chopped onions and continue sautéing for 2-3 minutes. Then, add the carrots and cook for 2-3 more minutes and stir in the chopped cauliflowers. Again cook for 2-3 minutes and add the sweet peas. Add salt and hot water. Once it boils, reduce the heat and cook on low heat with the lid closed for about 20-30 minutes or until the vegetables are cooked. Before serving add black pepper and crushed red pepper and serve hot.

ENJOY

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TURKCE

1 bas karnibahar, dogranmis

250 gr kiyma

2 orta boy havuc, dogranmis

1 su bardagi bezelye

1 orta boy sogan, dogranmis

1 cay kasigi karabiber

1 cay kasigi kirmizi pul biber

2-3 yemek kasigi kanola yagi

1 yemek kasigi tuz

½ su bardagi sicak su

Once kiymayi kanola yagi ile tencereye alin ve orta ateste rengi degisene dek kavurun. Dogranmis sogani ilave edin ve 2-3 dakika pembelesene dek pisirin. Ondan sonra, dogranmis havuclari ilave edin, orta ateste bir kac dakika cevirin ve karnibahari ilave edin. Yine 2-3 dakika kavurun ve bezelyeyi ilava edin.

Tuz ve sicak suyu ilave edin, kaynamaya baslayinca hafif ateste ve kapagi kapali olarak yaklasik 20-30 dakika ya da sebzeler pisene dek pisirin. Pistikten sonra karabiber ve aci biberi ilave edin.

Sicak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Pickled Hot Baby Peppers (Biberiye Tursusu)

For a 1 pint jar:

~1/2 lb chili baby peppers (ornamental)

1 Tsp salt

½ cup vinegar

2-3 cloves of garlic

1-3 tsp sugar (optional)

Filtered water

Wash the chili baby peppers and cut the stems off. Peel the garlic. Preferably try to fit as many peppers as you can in a glass jar (1 pint). Add the garlic cloves in between. Then, add salt and vinegar on top and fill all the way up with filtered water making sure the peppers are all immersed in liquid. If desired add sugar in order to reduce the hotness level of the peppers. Sugar will eliminate the chill level. Close the lid and shake it upside down to mix up the vinegar and salt.

Store in a dark and cool place up to 7-10 days. Depending on the storage temperature, the pickled hot peppers would be ready to eat by then. Refrigerate after opening the jar.

ENJOY

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TURKCE

½ lt lik kavanoz icin:

~250 gr biberiye

1 tatli kasigi tuz

½ su bardagi sirke

1-3 tatli kasigi seker (istege bagli)

2-3 dis sarimsak

Filtre su

Biberiyeleri yikayin ve sarimsak dislerini soyun. Tercihen cam kavanoza (1/2 lt’lik) biberiyeleri doldurun. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. Aci seviyesini dusurmek icin arzuya gore seker ilave edebilirsiniz. Seker miktari arttikca aci seviyesi azalacaktir. Kavanozun kapagini kapatin ve ters duz edip sallayarak tuz ve sirkenin iyice karismasini saglayin.

Karanlik ve serin bir ortamda yaklasik 7-10 gun icerisinde (ortamin sicakligina bagli olarak) biberiye tursusu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.

AFIYET OLSUN

Ana Sayfaya Don

Chicken Liver with Rice (Pirincli Tavuk Cigeri)

~1 lb chicken liver, washed and drained

1 cup rice, washed and drained

1 onion, chopped

2-3 Tbsp canola oil

2 cups hot water

1 Tbsp salt to taste

½ tsp cumin (optional)

½ tsp black pepper

Take the chopped onions and canola oil in a pot and saute for 2-3 minutes. Chop the washed chicken liver and add to the sautéed onions. Saute over medium heat for 4-5 minutes until the livers change color and all the liquid is evaporated. Then, stir in the rice and cook for an additional 3-4 minutes. Finally, add the hot water and salt to taste.

Cook until the rice is cooked and the liquid is absorbed, for about 20-30 minutes over low heat. Add the cumin and black pepper, give it a final stir and let it rest for 5-10 minutes before serving.

ENJOY

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TURKCE

~½ kg tavuk cigeri, yikanmis ve suzulmus

1 su bardagi pirinc, yikanmis ve suzulmus

1 sogan, dogranmis

2-3 yemek kasigi kanola yagi

2 su bardagi sicak su

1 yemek kasigi tuz

½ tatli kasigi kimyon (istege bagli)

½ tatli kasigi karabiber

Dogranmis sogan ve kanola yagini tencereye alin ve orta ateste 2-3 dakika kadar sote edin. Yikanmis ve suyu susulmus tavuk cigerlerini dograyin ve sotelenmis sogana ilave edin. Orta ateste cigerlerin rengi degisip, suyu buharlasana dek, yaklasik 4-5 dakika kadar kavurun. Sonra, pirinci ilave edin ve 3-4 dakika kadar kavurun. Son olarak, sicak suyu ve tuzu ilave edin.

Pirinc pisip suyunu cekene dek yaklasik 20-30 dakika kadar kisik ateste pisirin. Kimyon ve karabiberi ilave edip, son olarak karistirin. Servis yapmadan once yaklasik 5-10 dakika kadar dinlendirin.

AFIYET OLSUN

Ana Sayfaya Don