Muska Boregi (Triangle Borek)

1 yufka (Turkish pastry)

¼ lb (100 gr) ricotta/feta cheese

1 egg

1tsp butter, at room temperature

1 cup canola oil for frying

Whisk the egg in a small bowl and add butter and cheese. Mix well. Cut the yufka in half and place them on top of each other. Then, starting from the wide part cut 1 ½ inch strips in width. Place one tsp of the cheese filling on the wide side of each strip. Then, fold from side to side to form a triangle. Keep folding until the end of the strip. Then, wet the edge with water and stick to the triangle. Fold all the pieces the same way.  Heat the oil in a frying pan and fry both sides of the triangle boreks.

ENJOY

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TURKCE

1 yufka

100 gram lor peyniri/beyaz peynir

1 yumurta

1 tatli kasigi tereyag, oda sicakliginda

Kizartmak icin 1 su bardagi kanola yagi

Yumurtayi kucuk bir kaseye alin ve cirpin. Tereyagi ve peyniri ilave edin, guzelce karistirin.

Yufkayi  ortadan ikiye kesin ve ust uste koyun. Enine dogru yaklasik 4 parmak genisliginde seritler kesin. Her parcanin genis kismina peynirli icten yaklasik 1 tatli kasigi kadar koyun ve ucgen seklinde saga sola dogru katlayarak muska seklinde katlayin. Son kismini suya batirin ve borege yapistirin. Butun parcalari bu sekilde katlayin.

Kizgin yagda her iki taraflari kizarana kadar kizartin.

AFIYET OLSUN

Ana Sayfaya Don

Pickled Jalapenos (Jalapeno Tursusu)

1 lb fresh jalapenos, washed and sliced

¾ cup vinegar

1 cup water

8-10 cloves of garlic

1 Tbsp salt

2 Tbsp sugar

1 tsp black peppercorns

1-2 bay leaves (optional)

Pack the sliced jalapenos (preferably tight) into clean glass jars along with the garlic, bay leaves and black peppercorns. Leave some space (1 inch) on top. Add salt and sugar on top. Then, fill the jars with vinegar and water up to top. Close the lids tight and shake the jars up for a couple of times so that the salt and sugar will be dissolved and evenly distributed.

Age several weeks at room temperature (preferably in dark) before using or keep refrigerated up to 2 months if you are not planning to use them earlier.

ENJOY

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TURKCE

½ kg taze jalapeno biberi, yikanmis ve ince dilimlenmis

¾ su bardagi sirke

1 su bardagi su

8-10 dis sarimsak

1 yemek kasigi tuz

2 yemek kasigi seker

1 tatli kasigi tane karabiber

1-2 tane defne yapragi

Dilimlenmis jalapeno biberlerini sarimsak, karabiber ve defne yapraklari ile birlikte cam kavanozlara doldurun (tercihen siki sekilde). Ust kisminda yaklasik 2 cm kadar bosluk birakin. Sonra, tuz ve sekeri ilave edin. Ardindan kavanozlarin agzina kadar sirke ve suyu ekleyerek kapaklarini sikica kapatin. Bir kac defa kavanozlari alt ust ederek tuz ve sekerin esit olarak karismasi icin nazikce calkalayin.

Oda sicakliginda (tercihen karanlik bir ortamda) 1-2 hafta fermente olmaya birakin veya eger tursuyu hemen tuketmeyecekseniz buzdolabinda 2 aya kadar saklayabilirsiniz.

AFIYET OLSUN

Ana Sayfaya Don

Turkish Hash Browns (Patates Mucveri)

3-4 medium size potatoes

1 onion

1 egg

¼ tsp baking soda (optional)

4-5 sprigs fresh parsley

Mint

Salt to taste

Black pepper

½ cup flour

Canola oil for frying

Peel the potatoes and shred. If desired rinse the starch and drain. Otherwise drain the excess starch liquid in the bottom. Shred the onion and garlic or just use the food processor. Chop the parsley finely and combine all the ingredients in a mixing bowl. If you prefer crispy hash browns skip the baking soda otherwise add the baking soda for fluffy and soft hash browns.

Heat the canola oil in a frying pan and add a spoonful mixture and give any shape you like (preferably as in the picture) by pressing gently on top. Fry both sides evenly and take over a serving plate. Serve warm.

ENJOY

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TURKCE

3-4 orta boy patates

1 sogan

1 yumurta

1-2 dis sarimsak

½ cay kasigi karbonat (istege bagli)

4-5 dal maydanoz

Nane

Tuz

Karabiber

½ su bardagi un

Kizartmak icin kanola yagi

Patatesleri soyun ve rendeleyin. Isterseniz sudan gecirerek biriken nisastayi yikayabilir ya da yikamadan sadece biriken suyu suzebilirsiniz. Sogan ve sarimsaklari rendeleyin yada mutfak robotundan gecirin. Maydanozu ince ince dograyin. Butun malzemeleri genis bir kapta karistirin.

Eger mucverlerin yumusak olmasini tercih ederseniz karbonat ilave edin, eger kitir kitir severseniz karbonat ilave etmeyin.

Kizartma tavasina kanola yagini alin ve iyice kizdirin. Yaklasik bir yemek kasigi dolusu malzemeyi kizgin yaga yavasca birakarak uzerinden hafifce bastirarak yuvarlak ya da oval sekil verin. Her iki tarafini da guzelce kizartin. Servis tabagina alin ve sicak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Humus with Roasted Red Pepper (Kozlenmis Kirmizi Biberli Humus)

1 cup of cooked chick peas/ canned

2-3 Tbsp extra virgin olive oil

Juice of ½ lemon

2-3 Tbsp tahini

¾ cup roasted red pepper, skinned

2-3 cloves of garlic, minced

¼ cup water (optional)

1 tsp salt to taste

¼ tsp cumin

¼ tsp black pepper

Place boiled or canned chick peas into a food processor or use a blender to form a puree. Then, add the roasted red peppers and blend with pureed chick peas. Add the rest of the ingredients and mix them all.

Drizzle some olive oil on top and serve Humus with warm pita bread or chips.

ENJOY

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TURKCE

1 su bardagi pismis nohut/konserve

2-3 yemek kasigi sizma zeytinyagi

½ limonun suyu

¾ su bardagi kozlenmis kirmizi biber, soyulmus

2-3 yemek kasigi tahin

2-3 dis sarimsak, ezilmis

¼ su bardagi su (istege bagli)

1 tatli kasigi tuz

½ cay kasigi kimyon

½ cay kasigi karabiber

Haslanmis ya da konserve nohutlari blendir ile pure haline getirin. Daha sonra kozlenmis kirmizi biberi de ilave edip tekrar pure edin. Geri kalan malzemeleri ilave edin ve guzelce karistirin. Uzerine biraz zeytinyagi akitin ve sicak pide ya da lavas ile servis yapabilirsiniz.

AFIYET OLSUN

Ana Sayfaya Don

Jalapeno Poppers (Peynir Dolgulu Jalapeno Biber)

12 jalapeno peppers

½ cup cream cheese

1/3 cup cheddar cheese, shredded

¼ cup flour

1 egg, whisked

½ cup bread crumbs

1 cup canola oil for frying

 

Wash and dry the jalapenos. Cut one side in lengthwise without damaging the cap. Remove the seeds. Mix cheddar and cream cheese. Fill the jalapenos with this cheese mixture and try to close the cut side as in whole jalapeno.

Dip the jalapenos in flour and cover evenly. Then, dip them in whisked egg and then cover with bread crumbs. Fry in heated canola oil. If desired, they can be roasted in the oven rather than frying. Serve hot.

ENJOY

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TURKCE

12 tane jalapeno biberi

½ su bardagi krem peynir

1/3 su bardagi cedar peyniri, rendelenmis

¼ su bardagi un

1 yumurta, cirpilmis

½ su bardagi galeta unu/kiriklanmis ekmek

1 su bardagi kanola yagi, kizartmak icin

 

Jalapeno biberlerini yikayin ve kurulayin. Biberleri sadece bir taraftan uzunlamasina boydan boya kesin, fakat ikiye ayirmayin ve sapini koparmayin. Icinden cekirdeklerini temizleyin. Diger bir yerde cedar ve krem peyniri bir kasede karistirin. Jalapeno biberlerini kesik kismindan peynir karisimi ile doldurun ve butun biber gibi kapatin.

Sonra, her jalapeno biberini once unun icinde yuvarlayin ve ardindan cirpilmis yumurtaya batirin. Son olarak, galeta unu/ekmek kirintilari ile kaplayin. Kizdirilmis kanola yaginda biberleri guzelce kizartin. Arzu ederseniz, hazirladiginiz jalapeno biberlerini firinda da kizartabilirsiniz. Sicak servis edin.

AFIYET OLSUN

 

Ana Sayfaya Don

Ezme

2 tomatoes

1 red pepper

1 small onion

2 cloves garlic

1-2 Tbsp parsley, chopped finely

½ lemon’s juice

1 tsp tomato paste

1 tsp red pepper paste

½ tsp or more chili pepper (optional)

1 tsp fresh mint (optional), chopped finely

1-2 Tbsp olive oil

Salt to taste

Mix lemon juice, olive oil, tomato and red pepper paste in a small bowl. Chop all the other ingredients very finely or use a chopper. Add salt to the olive oil and tomato paste mixture. Mix all the ingredients all together.

Serve fresh.

ENJOY

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TURKCE

2 domates

1 kirmizi biber

1 kucuk sogan

2 dis sarimsak

1-2 yemek kasigi maydanoz, ince dogranmis

½ limonun suyu

1 tatli kasigi domates salcasi

1 tatli kasigi biber salcasi

1 cay kasigi yada daha fazla aci pul biber (istege bagli)

1 tatli kasigi taze nane (istege bagli), ince dogranmis

1-2 yemek kasigi zeytinyagi

Tuz

Limon suyu ve zeytinyagini kucuk bir kapta karistirin. Icine domates ve biber salcasini ilave edin ve iyice karistirin. Diger butun malzemeleri minik minik dograyin ya da mutfak robotu kullanarak iyice parcalayin. Zeytinyagi ve salca karisimina tuzu da ilave edin diger malzemeye ilave edin. Hepsini guzelce karistirin.

Bekletmeden servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Red Pepper with Ricotta (Lor Peynirli Kirmizi Biber)

2 large red peppers, cut in chunks
1-1 ½ cup ricotta cheese
2 Tbsp olive oil
Salt and pepper to taste
Fresh parsley to garnish

Take olive oil and peppers in a wide sauté pan and sauté peppers over medium heat until they get soft. Add salt, pepper and ricotta cheese. Mix them all and transfer to a serving plate. If desired garnish with fresh parsley.
ENJOY

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TURKCE
2 buyuk kirmizi biber, buyuk dogranmis
1-1 ½ su bardagi lor peyniri
2 yemek kasigi zeytinyagi
Tuz ve karabiber
Suslemek icin taze maydanoz

Genis bir tavaya zeytinyagi ve biberleri alin. Orta ateste ara sira karistirarak biberler pisene dek sote edin. Tuz, karabiber ve lor peynirini ilave edin ve guzelce harmanlayin.
Servis tabagina alin ve istege gore uzerini maydanoz ile susleyin.
AFIYET OLSUN

Ana Sayfaya Don

European Cemen (Avrupa Usulu Cemen)

1 cup Lutenitsa

1-2 cloves of garlic, smashed (optional)

1-2 Tbsp Turkish white cheese/feta cheese, crumbled

1-2 Tbsp olive oil

1-2 Tbsp crushed walnut

Click for the Lutenitsa recipe. Mix all the ingredients with Lutenitsa. Serve with either warm bread or crackers. Cemen goes very well at breakfasts and brunches.

ENJOY

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TURKCE

1 su bardagi Lutenitsa

1-2 dis sarimsak, ezilmis (istege bagli)

1-2 yemek kasigi beyaz peynir, ufalanmis

1-2 yemek kasigi zeytinyagi

1-2 yemek kasigi ufalanmis ceviz

Lutenitsanin tarifi icin tiklayin. Luternitsa ile diger malzemeleri karistirin. Yaninda sicak ekmek ile veya kahvaltida ikram edebilirsiniz.

AFIYET OLSUN

Ana Sayfaya Don

Garlic Asparagus (Sarimsakli Kuskonmaz)

1 lb asparagus, trimmed

2-3 cloves of garlic, smashed

3 Tbsp extra virgin olive oil

½ tsp paprika

½ tsp salt to taste

½ cup shredded cheese

Boil asparagus spears in salty water for about 2-3 minutes. Then, rinse under cold water and drain.

Take extra virgin olive oil in a wide skillet and add paprika and garlic. Saute for about 1-2 minutes and stir in asparagus. Over medium heat, cook asparagus stirring gently for about 4-5 minutes.

Take over serving plates and sprinkle with shredded cheese.

ENJOY

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TURKCE

½ kg kuskonmaz, temizlenmis

2-3 dis sarimsak, ezilmis

3 yemek kasigi sizma zeytinyagi

½ tsp toz kirmizi biber

1 cay kasigi tuz

½ su bardagi kasar peynir, rendelenmis

Kuskonmazlari kaynar tuzlu su icinde 2-3 dakika haslayin. Soguk su altinda durulayin. Suyunu suzun.

Genis bir tavaya zeytinyagini alin ve kirmizi toz biberle sarimsagi icinde 1-2 dakika kadar soteleyin. Kuskonmazi ilave edin. Orta ateste nazikce karistirarak 4-5 dakika sote edin.

Servis tabaklarina alin ve uzerlerine rendelenmis kasar peynirini serpistirin.

AFIYET OLSUN

Ana Sayfaya Don

Cig Kofte

I'd like to thank to Tarik, the master of cig kofte, for this delicious recipe.

3-4 big onions

¼ cup lemon juice

1 lb lean ground beef

2 tomatoes

5-6 cloves garlic

¼ cup canola oil

2 lb fine bulgur (cracked wheat)

2-3 Tbsp salt

5-6 Tbsp isot (crushed hot pepper)

1-2 Tbsp cumin

750 gr red hot pepper paste/ tomato and pepper paste mix

Process the onions in food processor. Then, take it along with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste, salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough.

Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture. Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture.

Serve with lemon wedges and lettuce leaves.

This recipe yields to 120-130 pieces of cig kofte.

Serving size: 6-8 pieces

ENJOY

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TURKCE
Bu harika cig kofte tarifi icin ustamiz Tarik'a tesekkur ediyorum.

3-4 buyuk sogan

¼ su bardagi limon suyu

½ kg yagsiz dana kiymasi

2 domates

5-6 dis sarimsak

¼ su bardagi kanola yagi

1 kg ince bulgur

2-3 yemek kasigi tuz

5-6 yemek kasigi isot

1-2 yemek kasigi kimyon

750 gr aci biber salcasi/ biber ve domates karisik

Sogani mutfak robotunda guzelce pure haline getirin. Bulgur ile sogani genis bir kaba alin ve iki avucununuzun arasina alip ovalayarak guzelce birbirlerine yedirin. (Yaklasik 10 dakika). Biber ya da karisik salca, tuz, isot ve kimyonu ilave edin. Bir sure daha iki avucunuzun arasinda doverek malzemeleri yedirin. Kiymayi da ilave ettikten sonra butun gucunuzu kullanarak elinizin tabaniyla kabin dibine iyice bastirarak yogurun. Arada elinizi buzlu su dolu bir kaba daldirip cikarin. Yaklasik yarim saat kadar yogurarak bulgurun yumusamasini saglayin.

Bu sirada domates ve sarimsaklari mutfak robotundan gecirin ve kiymaya ilave edin. Limon suyu ve kanola yagini da ekledikten sonra bir kac dakika daha yogurun.

Ceviz buyuklugunde ya da arzuye gore daha buyuk parcalar alin ve avunucuzun icinde sikarak cig kofte seklini verin.

Yaninda limon ve marul yapragi ile servis yapin.

Bu tariften yaklasik 120-130 cig kofte cikar.

Tarif 14-16 kisiliktir.

AFIYET OLSUN

Ana Sayfaya Don

Pickled Red Cabbage (Mor Lahana Tursusu)

1 head red cabbage, finely chopped

1 cup vinegar (apple/grape)-optional

3-4 Tbsp salt

Purified Water

2 lt (40-50 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them, squishing with your hands. Fill the glass/plastic container with cabbage tightly. Press from the top to fill as much as you can. Then add vinegar and fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while. Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/ room temperature, then it will be ready to eat in 10-15 days.

ENJOY

P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE

1 bas mor lahana, ince dogranmis

1 su bardagi sirke (elma/uzum)-istege bagli

3-4 yemek kasigi tuz

Su

2 lt (40-50 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Ince ince dograyin ve genis bir kaba koyun. Tuz serperek harmanlayin ve elinizle hafifce sikarak tuzu yedirin. Agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Ustten sikica bastirin, sirke ve uzerine cikana dek su ilave edin. Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.

AFIYET OLSUN

NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Ana Sayfaya Don

Garlic Mashed Potatoes (Sarimsakli Patates Puresi)

2 lb potatoes, peeled
5-6 cloves of garlic, minced
1-½ cup milk
¼ cup parmesan cheese, grated
2 tbsp butter
1 tsp salt to taste
½ tsp black pepper to taste

Broil potatoes in salty water and drain. Puree them in a food processor or with a blender. Then add the rest of the ingredients and mix them all.
Serve garlic mashed potatoes with a sprinkle of black pepper or parsley.
ENJOY

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TURKCE
1 kg patates, soyulmus
5-6 dis sarimsak, ezilmis
1- ½ su bardagi sut
¼ su bardagi parmesan peyniri, rendelenmis
2 yemek kasigi tereyag
1 tatli kasigi tuz
1 cay kasigi karabiber

Patatesleri tuzlu suda haslayin ve suyunu suzun. Genis ve derin bir kaba alin. Blendir ya da mutfak robotu ile pure haline getirin. Geriye kalan malzemeleri ilave edin ve guzelce karistirin.
Sarimsakli patates puresini uzerine maydanoz ya da karabiber serperek ikram edebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Pickled Cabbage (Lahana Tursusu)

½ -1 head white cabbage, chopped in chunks

½ cup vinegar (apple/grape)-optional

2-3 tbsp salt

3-4 cloves of garlic, peeled/1 onion, sliced

½ tsp coriander

½ tsp red pepper flakes/1 jalapeno (optional)

Purified Water

1-1½ lt (20-30 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them. Cover and leave overnight. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander in between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about ½ inch vinegar on the bottom (optional). Fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while.Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/at room temperature, then it will be ready to eat in 10-15 days.

ENJOY

P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE

½-1 bas beyaz lahana, iri dogranmis

½ su bardagi sirke (elma/uzum)-istege bagli

2-3 yemek kasigi tuz

3-4 dis sarimsak, soyulmus/1 sogan, dilimlenmis

1 cay kasigi kisnis
1 cay kasigi kirmizi pul biber/1 tane kirmizi aci biber (istege bagli)

Su

1-1½ lt (20-30 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Iri iri dograyin ve genis bir kaba koyun. Tuz serperek harmanlayin ve uzerini ortun. Bir gece boyunca bekletin. Ertesi gun, agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Aralara sarimsak/sogan, pul biber ve kisnisi serpistirerek, doldurabildiginiz kadar lahana ile doldurun. Ustten sikica bastirin ve dibinde 1 parmak yuksekliginde sirke olana dek sirke ilave edin (istege bagli). Su ile agzina kadar doldurun. Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve yemek icin hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.

AFIYET OLSUN

NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Ana Sayfaya Don

Fried Eggplants (Patlican Kizartmasi)

2 big eggplants
½-1 cup canola oil for frying
½-1 tsp salt to taste
Garlic yogurt
Basil sprigs for garnish

Peel eggplants totally or in strips. Cut them in 4 lengthwise and then cut into one inch wide pieces. If the eggplants are thin, just cut in half lengthwise or cut round. Sprinkle salt all over and leave them aside for 15 minutes. Salt will take out the bitter taste of eggplant and it will also prevent eggplants absorbing too much oil while frying. Tap dry them with a paper towel.
Sizzle canola oil in a frying pan and fry both sides of eggplants evenly. Take them over a paper towel.
Serve Fried Eggplants plain or with garlic yogurt on top. Garnish with basil sprigs if desired.
ENJOY

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TURKCE
2 buyuk boy patlican
½ -1 su bardagi kanola yagi, kizartmak icin
½-1 tatli kasigi tuz
Sarimsakli yogurt
Suslemek icin taze feslegen

Patlicanlari seritli ya da tam olarak soyun. Patlicanlar tombul ise dorde bolup 2 cm kalinliginda parcalara kesin. Eger kemer patlicani ise ikiye bolun ya da halka halka dograyin. Uzerlerine tuz serpin ve yaklasik 15 dakika bekletin. Tuz patlicanin acisini cikaracak ve kizartirken fazla yag icmesini onleyecektir.
Sonra kagit havlu ile patlicanlarin suyunu alin.
Kizartma tavasinda kanola yagini kizdirin. Patlicanlarin her tarafi guzelce kizarana dek kizartin ve kagit havlu uzerine alin.
Servi tabagina aldiginiz patlicanlari sade ya da sarimsakli yogurt ile servis yapin. Uzerini taze feslegen yapraklari ile susleyebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Zucchini-Potato Fritters (Kabak-Patates Mucveri)

1 zucchini, grated
2 potatoes, grated
1 large onion, grated/finely chopped
2 eggs
¼ cup flour
½ tsp black pepper
1 tsp salt to taste
½ cup canola oil for frying
Ripe tomato slices and basil for top

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 2 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-Potato Fritters over a paper towel to get rid of the excess oil.Serve Zucchini-Potato Fritters cold or warm with tomato and basil on top.

ENJOY

***This is a vegetarian recipe.

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TURKCE
1 sakiz kabagi, rendelenmis
2 patates, rendelenmis
1 buyuk sogan, rendelenmis/kucuk dogranmis
2 yumurta
¼ su bardagi un
1 cay kasigi karabiber
1 tatli kasigi tuz
½ su bardagi sivi yag (tercihen kanola yagi)
Uzeri icin domates dilimleri ve feslegen

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 iki yemek kasigi mucver malzemesi 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-Patates Mucverini sicak ya da soguk olarak uzerinde feslegen ve domates ile servis yapin.

AFIYET OLSUN

***Bu bir vejeteryan yemegidir.

Ana Sayfaya Don

Roasted Eggplant with Yogurt (Yogurtlu Kozlenmis Patlican)

1 lb eggplant
1-1½ cup yogurt
2-3 tbsp olive oil
2-3 gloves of garlic, mashed/grated
½ tsp salt to taste

Pick some parts of eggplants with a knife and roast them over a grill or in the oven till they get soft. Then, remove the skins and cut them into small pieces.
Place olive oil and roasted eggplants in a pan. Cook them for about 4-5 minutes stirring occasionally, over medium heat. Then, stir in salt and garlic. Cook for 2 minutes and turn the heat off. Let it cool.
Add the yogurt and mix them all. Transfer to a serving plate and garnish with parsley, black olives or tomatoes.
ENJOY

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TURKCE
½ kg patlican
1-1½ su bardagi yogurt
2-3 yemek kasigi zeytinyagi
2-3 dis sarimsak, dovulmus/rendelenmis
1 cay kasigi tuz

Patlicanlarin bazi yerlerini bicak ile delin. Izgarada ya da firinda yumusayip, kabuklari ayrilmaya baslayana dek kozleyin. Sonra kabuklarini soyun ve kucuk kucuk dograyin.
Tavaya zeytinyagini ve kozlenmis patlicanlari alin. Orta ateste 4-5 dakika kadar cevirin. Sarimsak ve tuzu ilave edin. Bir kac dakika daha cevirdikten sonra atesten alin ve sogumaya birakin.
Soguduktan sonra yogurdu ilave edin ve hepsini guzelce karistirin.
Servis tabagina alin ve uzerini maydanoz, domates ya da siyah zeytin ile susleyin.
AFIYET OLSUN

Ana Sayfaya Don

Spinach with Yogurt (Ispanakli Yogurt)

1 lb spinach, frozen or fresh
2-3 cups yogurt
2-3 cloves of garlic, minced/finely chopped
2 tbsp olive oil
½ tsp salt to taste

If the spinach is fresh, wash and drain it. Then chop (if it is frozen use it directly). Cook the spinach in a wide pot or saucepan, till all its water evaporates. Then stir in olive oil and salt. Cook for 2-3 minutes and let it cool.
Finally, add garlic and yogurt. Mix them all and transfer to a serving plate. You may drizzle some olive oil on top.
Serve Spinach with Yogurt with any kind of meat and vegetable dishes.
ENJOY

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TURKCE
½ kg ispanak, taze/dondurulmus
2-3 su bardagi yogurt
2-3 dis sarimsak, ezilmis/kucuk dogranmis
2 yemek kasigi zeytinyagi
1 cay kasigi tuz

Ispanak taze ise guzelce yikayin, suyunu suzun ve dograyin (dondurulmus ise direk kullanin). Genis bir tencere ya da tavaya ispanaklari koyun. Suyunu cekene dek orta ateste pisirin. Suyunu cekince zeytinyagi ve tuzu ilave edin. Yaklasik 2-3 dakika kavurun ve altini kapatin.
Ispanak soguyunca sarimsak ve yogurdu ilave edip karistirin.
Servis tabagina alin ve isterseniz uzerine zeytinyagi dokerek servis yapin.
Ispanakli Yogurdu her turlu et ve sebze yemeginin yaninda servis edebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Fava

1 lb fresh/frozen/dry fava beans, peeled
1 onion, chopped
1 carrot, chopped
½ tsp sugar
2 tbsp olive oil
1 tsp salt to taste

Garnish:
3-4 tbsp extra virgin olive oil
½ lemon’s juice
1/3 cup fresh dill, chopped

If you are using dry fava beans soak them in water and leave overnight. Place all the ingredients in a pot and bring to a boil. Then simmer until fava beans get soft (15-20 minutes for frozen/fresh fava beans and 60-80 minutes for dry fava beans).
Drain and mix with a blender until forming a smooth paste like mixture. Adjust the salt amount as you like. Transfer to a 1-2 inch deep serving dish or bowl. Flatten the surface. Then cover and leave it in the fridge for 1 hour to cool. Then cut into square or diamond shapes. Drizzle with olive oil and lemon juice and put the dill all over.
ENJOY

***This is a vegetarian dish.

Back to Main Page TURKCE
½ kg taze/kuru ya da dondurulmus bakla ici
1 sogan, dogranmis
1 havuc, dogranmis
1 cay kasigi seker
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz

Uzerine:
3-4 yemek kasigi sizma zeytinyagi
½ limon suyu
1/3 su bardagi dereotu, dogranmis

Kuru bakla ici kullaniyorsaniz bir gece onceden suda islatin ve gece boyunca bekletin. Butun malzemeleri bir tencerede kaynatin ve kaynayinca hafif atese alip, baklalar yumusayana dek pisirin (kuru bakla icin 60-80 dakika, taze ve dondurulmus bakla icin 15-20 dakika).
Suyunu suzun ve blendir ile pure haline getirin. Tuz miktarini isteginize gore ayarlayin. 4-5 cm derinliginde bir servis tepsisine ya da kasesine aktarin uzerini duzlestirin ve buzdolabinda 1 saat kadar sogutun. Sonra kare ya da baklava dilimi seklinde dilimleyin. Uzerine sizma zeytinyagi ve limon suyu dokun. Son olarak dere otunu yayin ve servis yapin.
AFIYET OLSUN

***Bu bir vejeteryan tarifidir.

Ana Sayfaya Don

Potato Salad with Yogurt (Yogurtlu Patates Salatasi)

4-6 potatoes, boiled
2-3 carrots, shredded
5 tbsp olive oil/melted butter
1 ½ cups yogurt
2 cloves of garlic, minced
4-5 pairs of fresh parsley/dill, chopped
½ lemon’s juice
1 tbsp salt to taste

Peel the boiled potatoes and mash with a fork or blender. Stir in lemon juice, half of the salt and 3 tbsp olive oil/butter. Spread the mashed potatoes on the bottom of a medium size Pyrex dish.
Meanwhile, in a skillet sauté carrots with ½ tsp salt and the rest of the olive oil/butter over medium heat (5-6 minutes). And then, place the carrots over potatoes evenly (see the picture).
In a bowl; mix yogurt, minced garlic and the remaining salt. Spread it all over the carrots and garnish with chopped parsley/dill.
Also you can place the potato salad to serving plates and then pour the yogurt sauce.
ENJOY
***This is a vegetarian recipe.

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TURKCE
4-6 tane patates, haslanmis
2-3 tane havuc, rendelenmis
5 yemek kasigi zeytinyagi/erimis tereyagi
1 ½ su bardagi yogurt
2 dis sarimsak, ezilmis/rendelenmis
4-5 dal maydanoz/dereotu, dogranmis
½ limonun suyu
1 yemek kasigi tuz

Haslanmis patateslerin kabuklarini soyun ve blendir ya da catal ile ezin. Tuzun yarisini, limon suyu ve 3 yemek kasigi zeytinyagi/tereyagi ilave edip, guzelce karistirin. Orta boy bir borcam tepsinin dibine patates karisimini yayin.
Bu sirada bir tavada 2 yemek kasigi zeytinyagi/tereyagi, 1 cay kasigi tuz ile rendelenmis havuclari orta ateste 5-6 dakika sote edin. Sonra, havuclari patatesin uzerine yayin (resime bakiniz).
Yogurt, geri kalan tuz ve sarimsagi bir kasede karistirin ve havuclarin ustune esit olarak yayin. Son olarak uzerine maydanoz/dere otu serpin.
Isterseniz yogurtlu sosu ve maydanozu servis tabagina aldiktan sonra dokebilirsiniz.
AFIYET OLSUN
***Bu bir vejeteryan tarifidir.

Ana Sayfaya Don

Croutons (Kizarmis Ekmek)

10 slices of bread
2-3 tbsp olive oil/melted butter
Any kind of spices you like (optional)
½ tsp garlic powder (optional)
½ tsp salt to taste

Preheat oven to 350 F (175 C). Brush bread slices on both sides with olive oil/melted butter. Cut bread slices up into small cubes. Sprinkle with garlic powder, salt and spices (if desired). I like using paprika, thyme, summer savory or mint. Arrange cubes on an ungreased baking sheet.
Bake at 350 F (175 C) for 10-15 minutes or until browned. Let cool. You can store croutons in a covered container or plastic bag.
Serve croutons in soups or salads.
ENJOY

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TURKCE
1o dilim ekmek
2-3 yemek kasigi zeytinyagi/erimis tereyag
Istediginiz cesit baharat (istege bagli)
½ tatli kasigi tuz
½ tatli kasigi sarimsak tozu (istege bagli)

Firini 175 C (350 F) isitin. Ekmek dilimlerini tereyag/zeytinyagi ile her iki tarafini da fircalayin ve kucuk kupler seklinde kesin. Uzerlerine tuz, sarimsak tozu ve baharat (istege bagli) serpin. Baharat olarak ben kirmizi toz biber, nane, zater otu veya kekik kullaniyorum. Harmanlayin ve yagli kagit serilmis tepsiye dizin.
175 C (350 F) firinda yaklasik 10-15 dakika boyunca hafif kahverengiye donene dek pisirin. Sogumasini bekleyin. Kizarmis ekmekleri kapagi siki kapanan kaplarda ve buzdolabi posetlerinde saklayabilirsiniz.
Kizarmis ekmekleri corba ve salatalarda kullanabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don