Sauerkraut (Tuzlama Lahana Tursusu)

 

1 head medium size white cabbage, shredded finely

2-3 Tbsp kosher or regular salt
2 large jars or containers (preferably glass)

Take out the outer leaves of cabbage and wash. Shred the cabbage thin in a food processor or with the knife. Place the shredded cabbage in a large bowl, sprinkle salt and mix them. Apply pressure with a back of a wooden spoon and smash the shredded cabbage until the cabbage starts leaving its juice out. You may also let the salted cabbage rest for a couple of hours to let the juices out. Then, fill the glass/plastic containers with cabbage tightly making sure the cabbage is all covered with its own juice. The secret here is to suffocate the cabbage in its juice. So, you need to cut out the air (oxygen) from the cabbage for a good fermentation process. Press from the top to fill as much as cabbage you can. Put a clean weight on top to suffocate the cabbage. I filled a clean plastic bag with water and used it as a weight on top. You may cover the top with a cheese cloth or any other clean cloth to avoid contamination. Do not cover the top with lid.

Store it in a dark and cool place. If the place is cold, the fermentation will take place in 2-3 weeks. If it is warm/room temperature, then it will be ready to eat in 10-15 days. Once it gets ready to eat keep it in the refrigerator.
ENJOY

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TURKCE

1 bas orta boy beyaz lahana, ince kiyilmis
2-3 yemek kasigi tuz
2 tane buyuk kavanoz/bidon (tercihen cam)

Lahananin dis yapraklarini atin ve yikayin. Mutfak robotunda veya bicak ile ince ince kiyin. Kiyilmis lahanayi genis bir kaseye alin, tuzu ekleyin ve karistirin. Tahta kasigin tersi ile bastirarak lahanalara basinc uygulayin. Zamanla lahana suyunu birakacaktir. Arzuya gore lahanayi bir kac saat dinlenmeye alip, suyunu birakmasini bekleyebilirsiniz. Sonra, lahanayi kavanoz ya da bidonlara bastirarak sikica doldurun. Guzel bir fermentasyon icin, puf noktasi lahanayi kendi suyuyla kaplayip, lahanayin hava ile temasini kesmektir. Kavanozlar doldurun ve kasikla uzerinden bastirarak, uzerinin tamamen su ile kaplanmasini saglayin. Uzerine temiz bir agirlik koyun. Ben, agirlik olarak temiz bir posetin icine biraz su koydum ve lahana ile dolu kavanozlarin uzerine koydum. Kavanozlarin uzerine temiz bir bez ortebilirsiniz. Kavanozlara kapak kapatmadan, serin ve karanlik bir ortamda fermente olmaya birakin.

Ortam eger soguk ise, fermentasyon 2-3 hafta, eger ilik ya da oda sicakligindaysa, 10-15 gun surecektir. Ondan sonra lahana tursunuz tuketime hazir olacaktir. Buzdolabinda saklayabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

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

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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

Ana Sayfaya Don

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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Benefits of Eating Fish

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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

Ana Sayfaya Don 

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