Saturday, September 12, 2020

Roasted Pepper Salad (Kozlenmis Biber Salatasi)

1 lb banana/green/red pepper, washed 
2-3 tbsp vinegar
5-6 tbsp olive oil/canola oil
1 tsp salt to taste
¼ cup fresh parsley, chopped (optional)

Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown (see the picture). You can also roast peppers over a grill/barbecue. Take out and let them cool down. Then peel and make a cut in the middle lengthwise with a knife (see the picture). In a bowl, combine vinegar, olive oil/canola oil and salt. Stir in roasted peppers, parsley (optional) and mix them all. Cover and leave in the fridge for about 2-3 hours. Then, place the peppers over a serving plate and serve Roasted Pepper Salad with any kind of dish.
ENJOY

Back to Main Page TURKCE
½ kg carliston/yesil/kirmizi biber, yikanip kurulanmis
2-3 yemek kasigi sirke
5-6 yemek kasigi zeytinyagi/ sivi yag
1 tatli kasigi tuz
½ cay bardagi taze maydanoz (istege bagli)

Firini onceden 200 C (400 F)’ye isitin. Yagli kagit koydugunuz firin tepsisine biberleri dizin ve yaklasik bir saat boyunca ya da biberler hafifce kozlenene dek pisirin (resime bakiniz). Ayrica, mangal/izgara ve kor uzerinde de kozleme islemini yapabilirsiniz. Kozlediginiz biberleri sogumaya birakin. Sonra, kabuklarini soyun (resime bakiniz) ve uzunlamasina ortasindan bicak ile bir kesik yapin (Fakat ikiye bolmeyin). Bir kasede, sirke, zeytinyagi/sivi yag ve tuzu guzelce karistirin. Kozlenmis biberleri ve maydanozu (istege bagli) ilave edin ve harmanlayip karistirin. Uzerini kapatarak bozdolabinda yaklasik 2-3 saat kadar dinlendirin. Sonra, kozlenmis biberleri servis tabagina alin.
Kozlenmis Biber Salatasi’ni her turlu yemek cesidi ile birlikte servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Monday, August 24, 2020

Sesame Sticks (Susamli Cubuk)

½ cup canola oil 
125 gr butter/margarine, softened 
1 Tbsp vinegar 
½ cup water 
1 egg white (yolk is for the glaze) 
1 tsp baking powder
½ tsp sugar 
½ tsp salt to taste 
3 ½ -4 cups flour 
½ cup sesame and nigella seeds 
 
Mix the dough ingredients in a big bowl. Then, knead the dough until becomes soft and consistent. Cover the dough and let it rest for about 10-15 minutes. Grab walnut size pieces and shape them into long sticks thick as pencil. Cut the sticks in 4-5 inch long. Brush each stick with the egg yolk you set aside before. Place sesame and nigella seeds (or only sesame) over a flat plate and dip one side of the sticks into it for covering with sesame and nigella (or only sesame) seeds. Take the sticks over a greased oven tray. Preheat the oven to 350 F (180 C) and bake them for about 30-35 minutes or until they get light brown. 
ENJOY 
 
½ su bardagi kanola yagi 
125 gr tereyag/margarin, oda sicakliginda yumusak 
1 yemek kasigi sirke 
½ su bardagi su 
1 yumurta aki (sarisi uzerine) 
1 tatli kasigi kabartma tozu 
1 cay kasigi seker 
1 cay kasigi tuz 
3 ½ -4 su bardagi un 
½ su bardagi susam ve corek otu (uzeri icin)

Hamur malzemelerini bir kapta karistirin ve elinizle yogurarak yumusak bir hamur elde edin. Hamurun uzerini orterek yaklasik 10-15 dakika dinlendirin. Hamurdan ceviz buyuklugunde parcalar koparin ve duz bir zemin uzerinde hamura kalem kalinliginda uzun cubuk seklini verin. Buz cubuklari 10-12 cm uzunlugu olacak sekilde kesin. Her cubugun uzerine onceden ayirmis oldugunuz yumurta sarisindan surun. Duz bir tabaga, susam ve corek otu karisimini (ya da sadece susam) dokun. Yumurta sarisi surdugunuz cubuklarin bir tarafini susamin ya da susam-corek otu karisiminin icine batirin. Cubuklari yaglamis oldugunuz firin tepsisine dizin. Onceden isitilmis 180 C (350 F) firinda cubuklarin uzeri kizarana dek yaklasik 30-35 dakika pisirin. 

AFIYET OLSUN

Ana Sayfaya Don

Thursday, June 4, 2020

Soft Potato Pogaca (Patatesli Yumusacik Pogaca)

2 medium potatoes, boiled and peeled
2 eggs
150 g butter at room temperature
2 ½ cups flour
1 tsp baking powder
1 tsp salt to taste
1 egg yolk for egg wash
Sesame seeds or nigella seeds for top
For filling:
1 cup ricotta cheese
OR
1 cup feta cheese, crumbled
OR
1 cup black olives, sliced
Grate boiled and cooled potatoes. Then, combine all the dough ingredients in a big mixing bowl. Knead the dough and make it soft and elastic. Then, grab walnut size or bigger dough pieces and flatten them using your palms. Place 1 tsp of filling type you’ve chosen and close the edges in the middle making a closed ball. Then, invert the smooth part facing up and place over a greased oven tray. Brush each of them with egg wash and sprinkle with either sesame or nigella seeds or both. Bake at 400F (200C) preheated oven for about 20-25 minutes or until the tops turn golden brown. Serve hot/warm.
ENJOY
TURKCE
2 orta boy patates, haslanmis ve soyulmus
2 yumurta
150 gram tereyag, oda sicakliginda
2 ½ su bardagi un
1 tatli kasigi kabartma tozu
1 tatli kasigi tuz
Uzeri icin bir yumurta sarisi
Uzeri icin susam ya da corek otu
Ic malzeme:
1 su bardagi lor peynir
YA DA
1 su bardagi beyaz peynir, ufalanmis
YA DA
1 su bardagi siyah zeytin, ince dilimlenmis
Sogumus olan haslanmis patatesleri rendeleyin. Butun hamur malzemelerini derin bir kapta karistirin. Kulak memesi yumusakliginda esnek ve yumusak bir hamur yogurun. Daha sonra, cevizden biraz daha irice hamur parcalari alin ve elinizle acarak ortasina arzu ettiginiz ic malzemeden 1 tatli kasigi koyun. Hamurun kenarlarindan ortaya dogru toplayin ve torba agzi gibi sikica kapatip yapistirarak yuvarlak pogacalar yapin. Ters cevirip duzgun taraflari uste gelecek sekilde yaglanmis firin tepsisine aralikli olarak dizin. Cirpilmis yumurta sarisini firca ile butun pogacalarin uzerine surun. Son olarak, susam ya da corek otu serpin. Onceden isitilmis 200C (400F) firinda yaklasik 20-25 dakika veya uzerleri kizarana dek pisirin. Sicak servis yapin.
AFIYET OLSUN

Tuesday, May 26, 2020

Turkish Baklava (Baklava)

Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests.

1 lb Phyllo Dough, thawed
250 gr butter, melted
1 ½ cup walnuts/pistachios (coarsely ground)
Syrup:

1 ¼ -1 1/3 cup water
1 ½ -1 ¾ cup sugar
1 tsp lemon juice

For the syrup; boil the sugar and water until the sugar is melted. Then stir in lemon juice. Simmer for about 2-3 minutes and let it cool.

Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9x14 inch Pyrex dish/tray. Unroll Phyllo dough. Cover Phyllo Dough Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the Pyrex dish/tray and butter their top thoroughly. Repeat this process until you have 14 layered sheets. Then sprinkle and spread evenly half of the walnuts/pistachios on top. Continue to add two sheets of dough and butter brushing as you go for another 14 sheets. Then spread the remaining nuts and layer the last 12 sheets with 2 sheets of dough at a time and buttering as you did before. At the end, butter the top.
Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows to make diagonal cuts.
Bake for about 25 minutes at 375 F (190 C), then turn down to 325 F (165 C) and bake for additional 30 minutes until baklava is golden and crisp.
Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving.
Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it is wrapped up.
ENJOY
TURKCE
Baklava asirlardir sure gelen geleneksellesmis, otantik bir Turk tatlisidir. Ozellikle bayramlarda her evde bulunan ve gelen misafirlere ikram edilen sevilen ve vazgecilmez bir lezzettir.
½ kg Phyllo Dough, cozunmus
250 gr tereyag, eritilmis
1 ½ su bardagi ceviz/ antep fistigi (orat buyuklukte ogutulmus)
Surup:
1 ¼ -1 1/3 su bardagi su
1 ½ -1 ¾ su bardagi seker
1 tatli kasigi limon suyu

Once surubunu hazirlamak icin seker ve suyu bir tencerede kaynatin. Kaynayinca limon suyunu ilave edin ve 2-3 dakika kaynatip, sogumaya birakin.
Firini 190 C (375 F) isitin. 23x35 cm’lik bir tepsinin dibini ve kenarlarini yaglayin. Phyllo yufka rulosunu acin ve baklavayi yaparken kurumalarini onlemek icin uzerine nemli bir bez ortun. Iki tane yufka alin ve tepsinin dibine yayin. Uzerini tereyagi ile guzelce yaglayin ve bu islemi 14 tane yufka olana dek tekrarlayin. Ceviz/antep fistiginin yarisini uzerine serpin ve esit olarak dagitin. Tekrar 14 yufka icin ayni yaglama islemini tekrarlayin. Geri kalan ceviz/antep fisitigini uzerine yayin ve son 12 yufkayi da ayni sekilde yaglayarak islemi tamamlayin. En ustune geri kalan tereyagini surun.
Sonra, keskin bir bicagi sicak suya batirin ve baklavaya son seklini vermek uzere kare ya da baklava dilimleri seklinde kesin.
25 dakika 190C (375 F) de pisirin ve sonra firini 165 C (325 F) ye ayarlayip, 30 dakika daha uzeri kizarana dek pisirin.
Firindan cikarinca, tekrar ayni bicagi sicak suda bekletip kesik yerlerden bir daha kesin. Sonra zaman kaybetmeden sicak baklavanin uzerine soguk surubu dokun. Surubu baklavanin kesik yerlerinden dokmeye dikkat edin. En az 3-4 saat bekleyip surubu emmesini bekleyin.
Baklavayi servis yapmadan once uzerine ogutulmus ceviz/antepfistigi serpebilirsiniz.
Baklavanin uzerini kapatmadan saklayin, yoksa hamurlasir.
AFIYET OLSUN

Wednesday, March 25, 2020

Mushroom Soup with Chicken (Tavuklu Mantar Corbasi)

½ chicken breast
2 cups milk
1 carrot, chopped
½ lb ( 4-5 ) button mushroom, sliced
½ stick butter (50-65 gr)
2 Tbsp flour, heaping
1 Tbsp salt (for soup)
1 tsp salt (for boiling chicken)
½ bunch of fresh dill, thinly chopped or 1 tsp of dried dill (optional)
2 Tbsp cooking oil

Boil the chicken breast with the chopped carrots until they are both soft and tender with adding 1 tsp salt. When it’s done, pour the remained water in a bowl for using it as the chicken stock in the soup.
After the cooked chicken breast cools a little, cut it into small pieces.
Meanwhile, in a skillet place the butter and sliced mushrooms. You can sprinkle a pinch of salt on them. Saute them on a low-medium heat, till they get soft and tender, for about 8-10 minutes.
In a large pot, add the oil and flour and stir continuously while cooking on low- medium heat, for about 2-3 minutes. When the flour and oil mixture starts to change in color, add milk, salt and the chicken stock when you set apart before. Stir well in order to obtain a smooth creamy soup.
Finally add the chicken pieces, carrots and cooked mushrooms into the soup. Then cook for about 8- 10 minutes stirring occasionally (optional). When it’s done sprinkle with dill on top before serving.
Serve it while still hot or warm.
ENJOY

Back to Main Page
*************
TURKCE
½ tavuk gogsu, haslanmis
2 su bardagi sut
1 havuc, halka halka dogranmis
200-250 gr (4-5) kultur mantari, dogranmis
50-65 gr tereyagi
2 yemek kasigi tepeleme un
1 yemek kasigi tuz (corba icin)
2 cay kasigi tuz (tavugu haslamak icin)
½ demet dereotu, ince ince dogranmis ya da 2 cay kasigi kuru dereotu (istege bagli)
2 yemek kasigi sivi yag

Tavuk gogsunu havuclarla birlikte 2 cay kasigi tuz ilave ederek haslayin. Tavuk ve havuclar yumusayinca kalan suyu bir kaseye alip, corbada kullanmak icin ayirin.
Haslanmis tavuk biraz soguyunca, kup kup dograyin.
Bu sirada, tereyagini bir tavaya alin ve dogranmis mantarlari, bir tutam tuz ilave ederek kisik ateste, yumusayana dek, 8-10 dakika pisirin.
Buyuk bir tencereye, 1 yemek kasigi sivi yag ve unu koyup, dusuk ateste 2-3 dakika kavurun. Un-yag karisimi sararmaya basladigi zaman; sutu, tuzu ve tavugun haslama suyunu ilave edin. Puruzsuz bir corba elde etmek icin guzelce karistirin.
Son olarak ; tavuk parcaciklarini, havuclari ve mantarlari ilave edin. Ara sira karistirarak, 8-10 dakika kisik ateste pisirin. Corbaniz hazir oldugu zaman uzerine dereotunu ilave edin (istege bagli), karistirin ve servis yapin.

AFIYET OLSUN

Ana Sayfaya Don 

Thursday, February 13, 2020

Flower Bread (Cicek Ekmek)

2 cups lukewarm water
4-5 cups bread flour
1 cube fresh yeast (17 gr)
3 tbsp olive oil
2 tbsp sugar
1 tbsp salt
Glaze:
1 tbsp yogurt
1 tbsp water
Nigella seeds or sesame seeds

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add the salt, olive oil and flour; knead for 10 minutes, till 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 2 hours in a warm place, till it rises up to double its volume (see the picture).
Place dough on the counter and punch to release air. Cut the dough into two pieces, then each piece into 8. Make 8 balls using your palms. Grease a round Pyrex or baking dish (20-30 cm) and place one ball in the middle and the other 7 around it leaving some room. And do the same with the other half of the dough, so you will bake 2 flower breads. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix 1 tbsp yogurt and 1 tbsp water in a small bowl, then brush the surface of the bread with this glaze. Finally, sprinkle nigella seeds or sesame seeds on top.
Preheat the oven to 425F (220C). Place the bread on the middle rack. Bake for 25-30 minutes, till it becomes golden brown. After taking it out of the oven cover with a clean cloth or towel to keep the bread soft.
Flower bread is good to go with butter, honey-butter dip or spicy olive oil dip when warm.
ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
P.S2 : If you want the top to be lighter brown, then beat 1 egg yolk and 1 tbsp milk for glaze, instead of yogurt and water.

TURKCE
2 su bardagi ilik su
4-5 su bardagi ekmek unu
1 kup yas maya (17 gr)
3 yemek kasigi zeytinyagi
2 yemek kasigi seker
1 yemek kasigi tuz
Uzeri icin:
1 yemek kasigi yogurt
1 yemek kasigi su
Corek otu ya da susam

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin. Sonra, sivi yag, un 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 2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Hamuru ikiye bolun ve her birini 8 esit parcaya ayirip, avucunuzla 16 tane yuvarlak top yapin. 20-30 cm capinda yuvarlak bir tepsi ya da borcami yaglayin, ortasina bir top koyun ve diger 7 tanesini ortadakinin etrafina araliklarla dizin. Ayni islemi diger 8 yuvarlak top icin yapin, boylece 2 tane cicek ekmek yapmis olacaksiniz.
Uzerini temiz bir bez ya da seffaf film ile ortun ve hamur iki kati buyuyene kadar yaklasik ½ -1 saat bekletin (Vaktiniz varsa 2 saat bekletin). Sonra 1 yemek kasigi yogurt ve 1 yemek kasigi suyu karistirip firca ile hamurun uzerine surun. Uzerine corek otu ya da susam serpin. Firini onceden 220 C (425F) ye isitin, ekmegi orta rafa koyun ve uzeri kizarana dek 25-30 dakika pisirin. Firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece Cicek ekmeginiz yumusacik olacaktir.
Cicek Ekmek sicakken, tereyagi, balli tereyag ya da baharatli zeytinyagi ile cok guzel olur.
AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.
NOT2: Eger ekmegin uzerinin cok kizarmasini istemiyorsaniz, uzeri icin; yogurt ve su yerine, 1 yumurta sarisi ve 1 yemek kasigi sutu cirparak kullanin.

Ana Sayfaya Don

Wednesday, January 22, 2020

Zucchini Fritters (Kabak Mucveri)

1 lb zucchini, peeled and shredded
4-5 green onions/ 1 big onion, chopped
½ bunch parsley/dill, finely chopped
1-2 eggs, beaten
½ cup crumbled feta cheese (optional)
4-5 tbsp flour, heaping
¼ tsp baking powder
½ tsp black pepper
¼ tsp paprika (optional)
1 tsp salt to taste
1 cup olive/canola oil for frying

Combine all the ingredients in a bowl, but eggs and oil. Then stir in beaten eggs and get ready for frying (eggs make the mixture juicy). If your mixture gets juicy, drain the excess water.
In a wide skillet, sizzle oil and drop 1 table spoon of mixture into it. Then press gently to flatten and give a pate shape. Fry both sides till they get golden brown over high medium heat. Place fried Zucchini Fritters over a paper towel to get rid of the excess oil.
Serve Zucchini Fritters cold or warm with garlic yogurt sauce or yogurt.
ENJOY
TURKCE
½ kg sakiz kabagi, soyulmus ve rendelenmis
4-5 tane yesil sogan/1 buyuk sogan, dogranmis
½ demet maydanoz/dere otu, ince dogranmis
1-2 yumurta, cirpilmis
½ su bardagi beyaz peynir (istege bagli)
4-5 yemek kasigi un, tepeleme
1 cay kasigi karabiber
½ cay kasigi karbonat
½ cay kasigi kirmizi toz biber (istege bagli)
1 tatli kasigi tuz
Kizartmak icin 1 su bardagi sivi yag (tercihen zeytinyagi/kanola yagi)

Yumurta ve sivi yag haric butun mucver malzemelerini bir kasede guzelce karistirin. En sonunda cirpilmis yumurtayi ilave edip karistirin ve cok bekletmeden kizartmaya baslayin (yumurta karisimi sulandirir). Eger karisiminiz sulandiysa, fazla suyunu suzun.
Genis bir kizartma tavasinda yagi kizdirin ve bir yemek kasigi ile mucver malzemesinden alip kizgin yaga koyun, hafifce uzerine bastirarak duzlestirin ve kofte seklini verin. Mucverlerin her iki tarafi da kizarana dek orta ateste kizartin. Kizarttiklarinizi kagit havlu uzerine koyarak fazla yagini alin.
Kabak Mucverini sicak ya da soguk olarak, sarimsakli yogurt ya da yogurt ile servis yapin.
AFIYET OLSUN