Friday, November 18, 2016

Yellow Lentil Soup (Sari Mercimek Corbasi)

1 cup yellow lentils, washed and drained
1 onion, chopped
2 cloves of garlic, minced
3 Tbsp butter or canola oil
1 Tbsp flour
2 cups chicken broth
2-3 cups hot water
½ lemon juice
½ tsp cumin (optional)
1 tsp salt to taste
For top:
2 Tbsp butter
1 Tbsp paprika
Saute the chopped onions in butter/canola oil for 3 minutes or so over medium heat. Then, stir in the garlic and flour. Saute until the flour starts giving a pleasant smell (about 2-3 minutes). Add the washed and drained yellow lentils and continue sautéing for about 3-4 minutes. Finally, stir in the chicken broth and make sure the flour dissolves in the liquid well. Then, add the hot water and salt to taste.
Cook over low heat until the yellow lentils are cooked, for about 20-30 minutes. Then, preferably with an immersion blender, blend the soup until it gets smooth. Adjust the thickness with additional hot water. Stir in the lemon juice and cumin (optional). Cook for another 5 minutes.
If desired, prepare the garnish by heating up the butter and paprika until it gets bubbly. Pour the sizzling butter-paprika garnish over the soup before serving.
Serve the yellow lentil soup hot with lemon wedges and bread.
ENJOY
TURKCE
1 su bardagi sari mercimek, yikanmis ve suzulmus
1 sogan, dogranmis
2 dis sarimsak, dogranmis
3 yemek kasigi tereyagi ya da kanola yagi
1 yemek kasigi un
2 su bardagi tavuk suyu
2-3 su bardagi sicak su
½ limon suyu
1 tatli kasigi tuz
½ tatli kasigi kimyon (istege bagli)
Uzeri icin:
2 yemek kasigi tereyagi
1 yemek kasigi kirmizi toz biber
Soganlari tereyagi/kanola yagi ile genis bir tencereye alin ve orta ateste 3 dakika kadar sote edin. Sarimsak ve unu ilave edip, unun kavrulma kokusu cikana dek yaklasik 2-3 dakika daha sote edin. Sonra, yikanmis ve suzulmus sari mercimegi ilave edin. Yaklasik 3-4 dakika sote edin ve tavuk suyunu ilave edin. Icinde unun dagilmasi icin guzelce karistirin ve sicak su ve tuzu ilave edin.
Sari mercimekler pisene dek, yaklasik 20-30 dakika kadar dusuk ateste pisirin. Blendir yardimi ile pure haline getirin. Corbanin koyulugunu sicak su ilave ederek arzu ettiginiz gibi ayarlayin. Limon suyu ve kimyonu (istege bagli) ilave edin ve 5 dakika kadar daha pisirin.
Istege bagli olarak uzerine tereyaginda yakilmis kirmizi toz biber ile servis yapabilirsiniz.
Sari mercimek corbasini yaninda limon ve ekmek ile sicak servis edebilirsiniz.
AFIYET OLSUN

Tuesday, November 8, 2016

Crispy Salmon Sticks (Citir Somon Baligi)

1 lb salmon fillet
1 egg
1 cup bread crumbs
2 Tbsp parmesan cheese (optional)
 ½ tsp salt to taste
Cooking oil spray

Remove the skin of the salmon and cut it into strips. Rub the salmon strips with salt. Whisk the egg in a small bowl. If desired combine the shredded parmesan cheese with the bread crumbs. First, dip the salmon strips into egg making sure they are fully coated with egg. Then, cover them with bread crumbs by gently pressing down so that all sides of the strip is coated. Arrange them over a greased oven tray. Spray with the cooking oil. Bake them at a 400 F (200 C) preheated oven for 15-20 minutes (depending on the thickness of the strips) flipping halfway through.
Serve hot with lemon, tartar sauce or tomato sauce if desired.
ENJOY
 

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TURKCE
½ kg somon baligi fileto
1 yumurta
1 su bardagi galeta unu
2 yemek kasigi parmesan peyniri rendesi (istege bagli)
½ tatli kasigi tuz
Sivi yag spreyi

Somon baliginin derisini alin ve parmak kalinliginda seritler kesin. Tuz ile ovalayin. Yumurtayi kucuk bir kasede cirpin. Arzuya gore parmesan peynirini galeta unu ile karistirin. Once, somon baligi seritlerini yumurtaya batirin, sonra galeta ununa hafifce bastirarak her taraflarinin kaplanmasini saglayin. Hazirladiginiz balik seritlerini yaglanmis firin tepsisine dizin. Uzerlerine sivi yag spreyi ile kaplayin. Onceden isitilmis 200 C (400 F) firinda, arada ters yuz ederek, toplam 15-20 dakika kadar baliklar kizarana dek pisirin. Pisirme suresi balik seritlerinin kalinligina gore degisecektir.
Yaninda limon, tartar sosu  veya domates sosu ile sicak servis yapin.
AFIYET OLSUN


Wednesday, October 26, 2016

Turkish Style Pickles (Salatalik Tursusu)

For a ½ gallon jar:
~2 lb pickling cucumbers
2 Tbsp salt
1 ½ -2 cups vinegar
1 head of garlic (10-15 cloves)
Filtered water

Wash the cucumbers and cut the stems off. Peel the garlic. Try to fit as many cucumbers as you can in a glass jar (1/2 gallon). 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 cucumbers are all immersed in water. 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 pickles would be ready to eat by then. Refrigerate after opening the jar.
ENJOY

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TURKCE
2 lt.'lik kavanoz icin:
1 kg kornison salatalik
2 yemek kasigi tuz
1 ½ -2 su bardagi sirke
1 bas sarimsak (10-15 dis)
Filtre su

Salataliklari yikayin ve saplarini kesin. Sarimsak dislerini soyun. Tercihen cam kavanoza (2 lt’lik) salataliklari dizin. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. 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) tursu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.
AFIYET OLSUN