Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts

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

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


Monday, March 4, 2013

Roasted White Asparagus (Firinda Beyaz Kuskonmaz)

1 lb white asparagus, trimmed
2 Tbsp extra virgin olive oil
½ tsp paprika
½ tsp salt to taste
½ tsp dried thyme
2 Tbsp fresh lemon juice (optional)

Steam asparagus spears in 1 cup salty boiling water until they are soft (5 minutes in microwave). Then, rinse under cold water and drain. Preferably cut them in half.
Take the cooked asparagus over an oven tray layered with baking paper. Drizzle with extra virgin olive oil; add paprika and thyme. Toss gently to cover them all. Roast them in the preheated 450F (230C) for about 8-10 minutes.
Take over the serving plate and drizzle with fresh lemon juice (optional).
ENJOY

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TURKCE
½ kg beyaz kuskonmaz, temizlenmis
2 yemek kasigi sizma zeytinyagi
½ tatli kasigi toz kirmizi biber
1 cay kasigi tuz
1 cay kasigi kuru kekik
2 yemek kasigi taze limon suyu (istege bagli)

Kuskonmazlari 1 su bardagi kaynar tuzlu su icinde yumusayana dek buharda pisirin (mikrodalgada 5 dakika). Soguk su altinda durulayin ve suyunu suzun.
Pismis beyaz kuskonmazlari yagli kagit sermis oldugunuz firin tepsisine alin. Uzerine zeytinyagini, kirmizi toz biber ve kekigi serpin. Nazikce harmanlayin ve onceden isitilmis 230C (450F) firinda yaklasik 8-10 dakika pisirin. Servis tabaklarina alin ve uzerlerine limon suyu serpistirin (istege bagli).
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

Thursday, October 4, 2012

Cheese Stuffed Jalapenos (Peynirli Jalapeno Biber Dolmasi)

12 jalapeno peppers
2 cloves of garlic, minced
½ cup cream cheese
¼ tsp cumin
¼ tsp paprika
1 tsp salt to taste
¼ cup jack cheese, shredded

Preheat the oven to 375F (190C). Either slice the jalapenos in half lengthwise or slice off the top one-third (lengthwise) of each jalapeno to make a boat shape out of each pepper. (The halved jalapenos will be twice as many stuffed peppers, but you can put more filling into the boat-shaped peppers). If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeno with a spoon.
Mix together all the filling ingredients and pack the filling into the jalapenos. Arrange the peppers on a baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked. Serve warm.
ENJOY

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TURKCE
12 jalapeno biberi
2 dis sarimsak, ezilmis
½ su bardagi krem peynir
½ cay kasigi kimyon
½ cay kasigi kirmizi toz biber
1 cay kasigi tuz
¼ su bardagi jack/kasar peyniri, rendelenmis

Firini 190C (375F)’ye isitin. Jalapenolari isterseniz boyuna ikiye kesin, ya da sap kismindan 1/3 unu boyuna keserek kayak seklini verin. (Yariya kestiginiz biberlerden iki kati peynirli biber cikarken, kayak seklindekiler de daha fazla peynirli ic alacaktir). Eger kayak seklini tercih ederseniz, kestiginiz kucuk parcalari minik mink dograyarak peynirli ice karistirarak biraz daha aci elde edebilir ya da daha sonra kullanmak uzere saklayabilirsiniz. Jalapenolarin icindeki butun cekirdek ve dammar kisimlarini  bir kasik yardimiyla kaziyarak temizleyin.
Butun diger ic malzemeyi karistirin ve biberlerin icine doldurun. Peynirli jalapenolari yagli kagit serdiginiz firin tepsisine yerlestirin ve yaklasik 20-30 dakika, ya da uzerleri hafif pembelesip biberler pisene dek pisirin. Sicak veya ilik servis yapin.
AFIYET OLSUN

Monday, September 24, 2012

Peppers with Milk and Cheese (Lorlu-Sutlu Biber ) Rumeli-Trakya

2 lbs sweet banana peppers
3-4 lbs ricotta cheese (preferably fresh)
3-4 cups milk
Salt to taste
 
Bring the milk to boil and add some salt to ricotta if you like. Let the milk cool aside (it should be a little cooler than the milk for yogurt making, 33-37 C). Chop the peppers about 1 inch long and put them in 1L or any size you like glass jars. Make sure to fill half of the jars. Then, fill the ¾ of the jars with ricotta cheese, covering the peppers almost 1 inch. Once the milk gets to the right temperature (33-37 C), fill the jars with milk to the top. Close the lids tight and place the jars upside down over a blanket or any other thick cloth, just as you make yogurt. Wrap the blanket around the jars tightly and let them ferment for 2 days. You may check sometime to see if there are any spills. Take them to the refrigerator when they get as thick as yogurt, or maybe thicker.
Let them rest in the fridge for 10 days and then they are ready to eat. The longer they stay in the fridge the thicker and more acidic they become as in pickles. They will have a more sour and strong taste.
ENJOY
 
TURKCE
1 kg carliston biber
1.5-2 kg taze tam yagli lor
3-4  bardak sut
Tuz
 
Sutu iyice kaynatin. Lor peynirinin tuz oranına gore arzu ettiginiz oranda tuz ilave edin. Sut bir kenarda sogumaya birakilir. (Yogurt mayalanacak sutten biraz daha ilik olmalidir). Biberleri 2-3 cm uzunlugunda dograyin ve 1 litrelik ya da kullandigiz herhangi bir boyuttaki kavanozun yarisina kadar doldurun. Kavanozdaki biberlerin uzerini bir-iki parmak gececek kadar (kavanozun 4’te 3u) lor peynirle doldurun. Sut, yogurt yapimi icin tercih edilen sicakliktan biraz daha ilik olunca, kavanozlarin agzina kadar doldurun. Kavanozlari sikica kapatin.Yogurt mayalar gibi, bir battaniye uzerine kavanozlari ters sekilde koyun ve etrafini battaniye ya da baska bir kalin ortuyle sikica sarin ve yaklasik 2 gun mayalamaya birakin. Arada kontrol ederek kavanozlarin sizinti yapmadigindan emin olun. Yogurt kivamindan daha sert bir kivama geldiklerinde kavanozlari buzdolabina alabilirsiniz.
Buzdolabinda 10 gun bekletttikten sonra tuketebilirsiniz. Buzdolabinda bekleme suresi arttikca kivami ve lezzeti artacak, ayni tursu gibi daha asidik, keskin ve eksimsi bir tad alacaklardir.
AFIYET OLSUN
 

Sunday, July 22, 2012

Roasted Jalapenos with Sauce (Kozlenmis Soslu Jalapeno Biberi)

1 lb fresh jalapeno pepper, washed
3-4 Tbsp vinegar
5 Tbsp olive oil
1 tsp salt to
taste
1 tsp sugar (optional)
6 medium cloves of garlic, peeled and sliced
¼ cup fresh parsley, finely chopped (optional)
1 tsp peppercorns (optional)

Lightly roast the jalapenos either over a grill or a stove until they get a couple of dark spots on each side. Make sure not to over roast, we would not want the skins to be removable. Let them cool for a while. Then, preferably remove the stems or you may keep them on. In a bowl, combine vinegar, olive oil, sugar, parsley and
salt. Add the roasted jalapenos and mix them all. Either use glass jars or other storage containers to store the jalapenos.
Divide the garlic cloves and peppercorns evenly between the containers. I usually prefer glass jars with tight caps if I am going to store them for a long time. Place some peppercorns and garlic in the bottom of the container and add a thick layer of roasted japalenos. Then continue layering with garlic, peppercorns and jalapenos until the container is full to the top. Try not to leave much space in between the jalapenos by pushing from the top.
Pack all the containers the same way and then distribute the remaining olive oil-vinegar sauce between the containers. All the jalapenos do not need to be covered with the sauce, so just use what you have. Close the lids tight. Keep the jars/containers in the refrigerator and you may serve these roasted jalapenos with any kind of dish.
ENJOY

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TURKCE
½ kg jalapeno (Meksika) biberi, yikanip kurulanmis
3-4 yemek kasigi sirke
5 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1 tatli kasigi seker (istege bagli)
6 dis orta boy sarimsak, soyulmus ve dilimlenmis
½ cay bardagi taze maydanoz (istege bagli)
1 tatli kasigi tane karabiber (istege bagli)

Jalapeno biberlerini izgara ya da ocagin uzerinde her taraflarinda esit kucuk siyah kabarciklar olana dek hafifce kozleyin dek pisirin. Biberlerin kabuklarinin ayrilmasini istemedigimizden dolayi fazla kozlememeye dikkat edin. Kozlediginiz jalapenolari sogumaya birakin. Tercihen saplarini koparin ya da saplariyla birlikte de kullanabilirsiniz. Bir kasede, sirke, zeytinyagi, seker, maydanoz ve tuzu guzelce karistirin. Kozlenmis biberleri ilave edin ve harmanlayip karistirin.
Hazirladiginiz biberleri sster cam kavanoz isterseniz de saklama kaplarinda koruyabilirsiniz. Ben genelde uzun sureli saklayacagim zamanlar agzi guzel kapanan cam kavanozlari tercih ediyorum. Sarimsaklari ve tane biberleri kullanacaginiz kaplar arasinda esit paylastirin. Once kaplarin dibine biraz karabiber ve sarimsak koyun sonra bir miktar kozlenmis jalapeno ilave edin, sonra tekrar sarimsak ve karabiber, jalapeno olamk uzere tabakalar halinde kaplari agzina kadar doldurun. Arada bosluk kalmamasi icin uzerinden biberleri hafifce bastirabilirsiniz. Butun jalapenolari kaplara yerlestirdikten sonra geriye kalan zeytinyagli sirkeli sosu esit olarak bitin kaplara paylastirin. Biberlerin tamamen sos ile kaplanmasina gerek olmadigi icin elinizde ne kadar sos varsa onu kullanin. Kapaklarini sikica kapatin ve buzdolabinda saklayin.
Kozlenmis soslu jalapenolari her turlu yemek cesidi ile birlikte servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don