Broccoli Casserole (Brokoli Guveci)

1 lb broccoli, chopped
1 can/cup cream of mushroom soup
1 onion, chopped
2 tbsp canola oil
1 cup cheddar cheese, shredded
¼ cup butter, melted
½ tsp black pepper
½ cup bread/cracker crumbs
1 tsp salt to taste

First cook the broccoli for 5-6 minutes in salty water. Saute onions with canola oil over medium heat. Drain cooked broccoli and stir them in. Saute for 4-5 minutes.
Transfer them into a Pyrex dish and add cream of mushroom soup, cheddar cheese and black pepper. Mix them all. Drizzle melted butter over bread/cracker crumbs and strew them all over the casserole.
Bake in the preheated 350 F (180 C) oven for 30 minutes or till the surface gets lightly brown.
ENJOY

***This is a vegetarian dish.

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TURKCE
½ kg brokoli, dogranmis
1 su bardagi kremali mantar corbasi
1 sogan, dogranmis
2 yemek kasigi kanola yagi
1 su bardagi cedar peyniri, rendelenmis
¼ su bardagi tereyagi, eritilmis
1 cay kasigi karabiber
½ su bardagi ekmek/kraker, kiriklanmis
1 tatli kasigi tuz

Once brokoliyi tuzlu suda 5-6 dakika kaynatin ve suyunu suzun. Soganlari kanola yaginda kavurun. Brokoliyi ilave edin ve 4-5 dakika orta ateste kavurun.
Brokoliyi borcam/firin tepsisine bosaltin. Uzerine mantar corbasi, cedar peyniri ve karabiberi ilave edin. Hepsini guzelce karistirin. Tereyagini kiriklanmis ekmek/krakerlerin uzerinde gezdirin ve tepsinin uzerine esit olarak serpistirin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek yaklasik 30 dakika pisirin.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.

Ana Sayfaya Don

Easy Pogaca (Kolay Pogaca)

1 egg (yolk separated)
100 gr butter/margarine, softened
½ cup canola oil
½ cup yogurt
½-1 tsp baking powder
1 tsp salt to taste
2 ½-3 cups flour
1 tbsp nigella seeds for top

Filling:
½ cup ricotta/Mexican crumbling/feta cheese, crumbled
2 tbsp fresh parsley/dill, chopped finely (optional)

Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead with your hands till the dough gets elastic, non sticky and smooth. In a small plate, mix the filling ingredients. Grab egg size or bigger dough pieces and flatten with your palms. Place one tea spoonful of filling in the middle and close it up like a half moon shape. Stick the edges pressing with your fingers.
Place the pogacas over a greased oven tray and glaze with egg yolk. Sprinkle with nigella seeds and bake at preheated 350 F (180 C) oven till they get light brown.
ENJOY

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TURKCE
1 yumurta (sarisi ayrilmis)
100 gr margarin/tereyag, yumusak
½ su bardagi kanola yagi
½ su bardagi yogurt
½-1 tatli kasigi kabartma tozu
1 tatli kasigi tuz
2 ½-3 su bardagi un
1 yemek kasigi corek otu, uzeri icin

Ic malzeme:
½ su bardagi beyaz peynir/lor
2 yemek kasigi maydanoz/dereotu, ince dogranmis (istege bagli)

Genis ve derince bir kaba butun hamur malzemelerini alin. Elastik ve kulak memesi yumusakliginda, puruzsuz bir hamur elde edene dek yogurun. Bir tabakta ic malzemesini karistirin.
Hamurdan yumurta ya da daha buyuk parcalar koparin elinizle acarak yuvarlak sekil verin. Ortasina bir tatli kasigi ic malzeme koyun ve ay seklinde kapatin ve kenarlarini yapistirin.
Pogcalari yaglanmis firin tepsisine aralikli olarak dizin ve uzerlerine ayirmis oldugunuz yumurta sarisini surun. Corek otu serpin ve onceden isitilmis 180C (350F) firinda uzerleri kizarana dek pisirin.
AFIYET OLSUN

Ana Sayfaya Don

Turkish Pogaca with Cheese (Peynirli Pogaca)

2 cups lukewarm milk/ water
1 cup oil
1 egg (yolk for egg wash, white for dough)
1/3 tsp salt
1 tbsp sugar
5-6 cups all purpose flour
Instant yeast (7 gr)/1 cube fresh yeast
For glaze: beaten egg yolk, nigella/sesame seeds/poppy seeds

Filling:
1 cup crumbled feta cheese
½ cup fresh parsley/dill, chopped (optional)

Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.
Then, add the salt, egg white, oil and flour, knead for 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture).
Grab egg size pieces from the dough and make it flat in your palms and put the cheese filling inside. Close and make it round or any kind shape you like.
Place them over a greased baking tray, leaving some room. Cover the pogacas with a plastic wrap or cloth and leave them to rise for an hour. Then, brush them with egg yolk and sprinkle some sesame seeds/nigella/poppy seeds.
Preheat the oven to 400 F (200 C) and bake for 10 minutes. Turn the heat to 375 F (190 C) and bake for 15 more minutes till they turn golden brown.
Serve warm.

ENJOY

P.S: For softer pogacas, after taking them from the oven, cover their surface with a clean cloth properly, that make it air proof.
You can also refrigerate the leftovers for up to one week and just microwave before eating.

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TURKCE
2 su bardagi ilik sut/su
1 su bardagi sivi yag
1 yumurta (beyazi hamur, sarisi uzeri icin)
1 ½ cay kasigi tuz
1 yemek kasigi seker
5-6 su bardagi un
7 gr instant bira mayasi / 1 kup yas maya

Ic malzeme:
1 su bardagi ufalanmis beyaz peynir
½ su bardagi ince dogranmis maydanoz/dereotu (istege bagli)
Uzeri icin susam/corek otu/hashas tohumu ve cirpilmis yumurta sarisi

Ilik sutu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.10-15 dakika kabarmasini bekleyin.
Sonra, unu, yumurta akini, sivi yag ve tuzu ilave ederek, 3-4 dakika yogurun. Uzerine seffaf film ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat, bekleyin (resime bakiniz).
Yumurta buyuklugunde hamur parcalari koparip, elinizle acip icine peynirli ici koyun, kapatin ve yuvarlak yada istediginiz sekli verin.
Yaglanmis tepsiye aralikli olarak yerlestirin. Uzerlerini strec film ya da bir ortu ile ortup, yaklasik 1 saat boyunca tekrar kabarmasi icin bekleyin. Uzerine yumurta sarisini surun ve susam/corek otu ya da hashas tohumu ile susleyin.
Onceden isitilmis 200 C (400 F) firinda 10 dakika pisirin. Sonra 190 C (375 F) da 15 dakika daha pisirin. Uzerleri kizardigi zaman cikarin.
Sicak servis yapin.
AFIYET OLSUN

NOT: Pogacalarinizin kurumamasi, yumusacik olmasi icin firindan cikarinca uzerini temiz bir bez ile hava almayacak sekilde ortun.

Acma pogacalari buzdolabinda bir haftaya kadar saklayabilirsiniz. Yemeden once mikrodalgada isitmaniz yeterli olacaktir.

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