Savory Pastries with Herbs (Otlu Kuru Pasta)

100 gr (6-7 tbsp) margarine/butter, melted
1/3 cup yogurt
1/3 cup canola oil
2 eggs (one of the yolk is for egg wash)
1 tbsp sugar
1 tsp baking powder/1 package baking powder
1 tsp salt to taste
4-5 cups flour
2 pairs of green onions, chopped finely
1/3 bunch parsley, chopped finely
1/3 bunch dill, chopped finely

Leave one of the egg yolk for the glaze. Then combine all the ingredients, but the flour and the greens in a big bowl. Then add the flour slowly and knead till a soft and elastic dough is obtained (for about 8-10 minutes). Cover it with a clean cloth and leave for 15 minutes.
Add the greens and knead again till they are even. Place a baking paper over or grease the baking tray. Then grab walnut size dough pieces and give them any kind of shape you like. You can also flatten the dough with a roller and use cookie molds or just cut with a knife.
Preheat the oven to 350F (180 C) and beat the egg yolk for the egg wash. Brush the tops of the cookies with egg wash and bake for about 18-20 minutes, till they turn light golden brown.
Savory Pastries with Herbs are good to go with tea, coffee and at breakfast and brunch.
ENJOY

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TURKCE
100 gr (6-7 yemek kasigi) margarin/tereyag, eritilmis
1/3 su bardagi yogurt
1/3 su bardagi sivi yag (tercihen kanola)
2 yumurta (birinin sarisi uzeri icin)
1 yemek kasigi seker
1 tatli kasigi tuz
1 tatli kasigi kabartma tozu/1 paket
4-5 su bardagi un
2 tane yesil sogan, ince dogranmis
1/3 demet maydanoz, ince kiyilmis
1/3 demet dereotu, ince kiyilmis

Yumurtanin birinin sarisini uzeri icin ayirin. Un ve yesillikler haric butun malzemeleri buyuk bir kasede karistirin. Yavas yavas unu ilave ederek elastic ve yumusak bir hamur elde edene dek yaklasik 8-10 dakika yogurun. Uzerini temiz bir bez ile ortup 15 dakika dinlenmeye birakin.
Sonra yesillikleri ilave edin ve esit olarak dagilmasi icin tekrar yogurun. Firin tepsisine yagli kagit yerlestirin ya da yaglayin. Hamurdan ceviz buyuklugunde parcalar kopararak istediginiz sekiller yaparak tepsiye dizin. Isterseniz oklava ile hamuru acip, kurabiye kaliplari kullanin.
Firini 180C (350F) ye isitin. Kuru pastalarin uzerine yumurta sarisini surun ve uzeri kizarana dek 18-20 dakika pisirin.
Otlu kuru pastalar; cay, kahve yaninda ve kahvaltida ikram edilebilcek guzel bir alternatiftir.
AFIYET OLSUN

Ana Sayfaya Don

Cig Borek

For the dough:
25-30 gr fresh active yeast/7 gr instant yeast

2 cups lukewarm water

1 tbsp salt
2 tbsp oil

1 tsp sugar
5-6 cups flour

For the filling:
200-250 gr (1/2 lb) lean ground meat
1 big onion, chopped finely/grated
1 tsp salt to taste
½ cup water
¼ tsp black pepper
¼ tsp cumin
¼ tsp paprika
½ cup canola oil for frying

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast.Then, add salt, oil and flour, knead for 8-10 minutes, till dough becomes elastic and non sticky. Place a plastic wrap or cloth over the dough (see the picture) and let it rest for 2 to 4 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. Then sprinkle some flour on the counter and cut it into 16-18 pieces. Then with a roller pin flatten every piece about 7-8 inches in diameter.
Meanwhile mix all the filling ingredients in a bowl. And then divide the filling into 16-18(the number of dough pieces you’ve got, approximately 1-2 tbsp each). Then spread the filling over half side of flattened dough (see the picture). Fold the other half over and stick the ends, making pressure with your finger tips (see the picture). Also you can use pizza roller for cutting the edges. Do the same procedure to all dough pieces.
In a frying pan, sizzle oil and fry both sides of the boreks till they turn to golden brown. Place a paper towel over a pot and transfer the fried boreks into it and close the lid to keep them warm and soft.
You can serve Cig Borek with yogurt or ayran.
ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

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TURKCE
Hamur icin:
25-30 gr yas maya/7 gr instant toz maya
2 su bardagi ilik su
1 yemek kasigi tuz
2 yemek kasigi sivi yag
1 tatli kasigi seker
5-6 su bardagi un

Ic Malzeme:
200-250 gr yagsiz kiyma
1 buyuk boy sogan, ince dogranmis/rendelenmis
1 tatli kasigi tuz
½ su bardagi su
½ cay kasigi kimyon
½ cay kasigi karabiber
½ cay kasigi kirmizi toz biber
½ su bardagi kanola/aycicek yagi, kizartmak icin

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.Sonra, sivi yagi, unu ve tuzu ilave ederek, 8-10 dakika hamur elastik olana dek yogurun. Uzerine seffaf film ya da ortu ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2-4 saat, bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin ve tezgahi unlayin hamuru 16-18 parcaya kesin ve her parcayi oklava ile ½ cm kalinliginda acin.
Bu sirada ic malzemelerin hepsini bir kasede karistirin ve 16-18’e bolun (hamur parcasi sayisina bolun, her biri yaklasik 1-2 yemek kasigi). Sonra ic malzemeyi actiginiz hamurun yarisina yayin (resime bakiniz) ve diger yarisini uzerine kapatip, kenarlarini parmak uclarinizla bastirarak yapistirin (resime bakiniz). Isterseniz kenarlarini birlestirip rulet ile kesebilirsiniz. Butun hamurlari bu sekilde hazirlayin.
Bir kizartma tavasinda sivi yagi kizdirin ve boreklerin her iki tarafi kizarana dek kizartin. Kizarttiginiz cig boreklerin sicak ve yumusak kalmasi icin bir tencerenin dibine kagit havlu koyarak borekleri onun uzerine koyun ve kapagini kapatin.
Cig Boregi yogurt ya da ayran ile servis yapabilirsiniz.
AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.

Ana Sayfaya Don

Tortilla Borek

MAIN

5-7 Flour Tortilla, large (Mexican Burrito)
2 eggs

¼ tsp salt to taste
1/2 cup milk
1/3 cup oil (preferably canola/olive oil)
1 tsp nigella seeds (optional)

Filling with Feta cheese
150 gr crumbled feta cheese or Mexican crumbling cheese
½ bunch of parsley or dill chopped (1 cup)

In a bowl, whisk eggs, oil and milk. You will use this mixture between every layer of tortillas and on top of borek. In another bowl combine filling ingredients. Also you can use other fillings for borek. Grease a 3 L (13*9*2 inch) Pyrex dish or smaller. Fill a large bowl with water and soak each tortilla in it to make them softer. Then place one tortilla and if it does not fit your dish, you can trim the edges or tear in half. And then use these pieces to make a layer. Spread 3-4 tbsp of the mixture over each layer and put some of the filling you are using and spread it evenly. Continue layering in the same way; first the liquid mixture and then the filling.
Cover the top with the last tortilla and cut the borek into slices.
Pour the remaining liquid mixture on top and sprinkle nigella seeds (see the picture). Preheat the oven to 375 F (190 C) and cook for about 30-35 minutes, until it turns golden brown. Serve Tortilla Borek warm and it is good to go with Turkish Tea.
ENJOY

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TURKCE

5-6 Tortilla, buyuk boy (Meksika Burrito)
3lt lik Pyrex (borcam) ya da herhangi bir tepsi
2 yumurta
½ cay kasigi tuz
½ su bardagi sut
½ su bardagi sivi yag (tercihen kanola/zeytinyagi)
2 cay kasigi corek otu

Beyaz Peynirli Borek icin Ic
200 gr ufalanmis beyaz peynir
½ demet maydanoz/dereotu , dogranmis

Bir kasede sut, yumurta ve sivi yagini karistirin. Bu karisimi her tortilla arasinda ve boregin ustu icin kullanacaksiniz.
Baska bir kasede ic malzemeleri karistirin. Borek icin farkli ic malzemeler de kullanabilirsiniz.
Buyuk bir kaseyi sui le doldurun ve her tortillayi suyun icine batirip, islatarak yumusatin. Dibini yagladiginiz tepsiye yayin. Eger tortilla tepsinize uymuyorsa, kenarlarindan ya da ordana yirtarak istediginiz sekilde ayarlayip tepsiye yerlestirin. Uzerine 3 yemek kasigi sut karisimindan yayin ve kullandiginiz icten bir miktar alip esit sekilde yayin. Son tortillayi boregin uzeri icin ayirin ve geri kalanlari icin ayni islemi uygulayin.
Son tortillayi boregin uzerine koyunca, boregi dilimleyin ve geri kalan sutlu karisimi uzerine esit olarak yayin (resime bakiniz). Corek otu serpin ve onceden isitilmis 190 C (375 F) firinda, uzeri kizarana dek, yaklasik 30-35 dakika pisirin. Sicak servis yapin.
Tortilla Borek cay ile cok guzel olur.
AFIYET OLSUN

Ana Sayfaya Don

Easy Fried Dough (Kolay Hamur Kizartmasi)

3-4 cups flour
1 cup yogurt
1 tsp salt to taste
½ tsp baking soda
1 egg
1 cup oil for frying

Mix all the dough ingredients in a large bowl. Knead the dough till it becomes elastic and not sticky. Sprinkle some flour on the counter and place dough. Flatten dough with a roller about 1/5 inch. Then cut them square pieces or in circular shapes with the help of a cup (see the picture).
Sizzle oil in a frying pan and fry both sides of the dough pieces over medium heat. Place them on a paper towel to absorb the excess oil. Serve warm.
Easy fried dough is good to go at breakfasts.
ENJOY

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TURKCE
3-4 su bardagi un
1su bardagi yogurt
1 tatli kasigi tuz
1 cay kasigi karbonat
1 yumurta
1 su bardagi sivi yag, kizartmak icin

Butun hamur malzemelerini genis bir kasede karistirin. Elastik ve elinize yapismayan bir hamur elde edene dek yogurun. Tezgaha un serpin ve hamuru oklava ile ½ cm kalinliginda acin. Actiginiz hamuru kareler halinde ya da bardak agzi ile yuvarlak sekillerde kesin (resime bakiniz).

Kizartma tavasinda yagi kizdirin ve hamurlarin her iki tarafi kizarana dek orta ateste kizartin. Hamurlarin fazla yagini almasi icin kizattiginiz hamurlari kagit havlu uzerine koyun. Sicak servis yapin.
Kolay hamur kizartmasi ozellikle kahvaltida cok guzel olur.
AFIYET OLSUN

Ana Sayfaya Don

Turkish Sesame Bagel (Simit)

1 ½ cup lukewarm water
7 gr instant yeast
3 egg whites
1 tbsp sugar
1 tbsp salt
100 gr (7 tbsp) butter/margarine, soft in room temperature
3 ½ or 4 cups of all purpose flour
For topping:
½ cup sesame seeds
1/4 cup oil

In a bowl mix all the ingredients except flour. Then slowly add flour and knead for about 10 minutes. Form soft, elastic and sticky dough, then cover it with a clean cloth or plastic wrap (see the picture). Leave for 1 hour in a warm place (see the picture).
Place the dough on the counter and punch to release the air in it and cut into 8-10 pieces. With your palms round them and form little balls (see the picture). Then with each ball make 30-40 cm long strips and form a ring shape by sticking the ends (see the picture). Place some water in a wide plate (also you can add 1 tbsp of grape molasses) and sesame seeds in another plate. Dip one side of them into water and then to the sesame seed (see the picture).
Place them on a baking tray with baking paper, making some room between each other and cover. Leave them for about 2 hours till the rings puff up and double in size.
Preheat the oven to 450 F (230C) and bake for 7-8 minutes, then reduce the heat to 400 F (So they will be soft inside, crunchy outside) and bake for 18-20 minutes until they are golden brown. When you take them out of the oven you can brush the top surfaces of Simits with some oil.
Serve warm with cream cheese or feta cheese, black olives and Turkish Tea. Simit is good to go at breakfasts or lunch.
Simit is a traditional and favorite pastry in Turkey.
ENJOY
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

Back to Main Page TURKCE
1 ½ su bardagi ilik su
7 gr instant maya/ 30 gr yas maya
3 yumurta beyazi
1 yemek kasigi tuz
1 yemek kasigi seker
100 gr (7 yemek kasigi) tereyagi/margarine, oda sicakliginda yumusak
3 ½ ya da 4 su bardagi un
Uzeri icin:
½ su bardagi susam
½ cay bardagi sivi yag

Genis bir kasede un haricindeki butun malzemeleri karistirin. Sonra azar azar unu ilave ederek, 10 dakika kadar yogurun. Yumusak, elastik ve hafif yapiskan bir hamur elde edin. Hamuru temiz bir bez ya da plastik film ile ortun (resime bakiniz) ve 1 saat ilik ortamda dinlendirerek kabarmasini saglayin (resime bakiniz).
Hamuru tezgaha alin ve havasini indirmek icin biraz bastirarak yogurun ve 8-10 parcaya bolun ve elinizle yuvarlayarak kucuk toplar elde edin (resime bakiniz). Her toptan 30-40 cm uzunlugunda cubuklar yapin ve kenarlarini yapistirarak halka seklini verin (resime bakiniz). Genis bir tabaga su koyun (icine 1 yemek kasigi uzum pekmezi de ilave edebilirsiniz), baska bir tabaga da susamlari koyun. Hamur halkalarinin bir tarafini once suya batirin sonra susama batirin (resime bakiniz).
Yagli kagit serilmis firin tepsisine aralarinda bosluk birakarak yerlestirin. Halkalar 2 kati buyukluge cikana dek yaklasik 2 saat ilik ortamda bekletin.
Onceden isitilmis 230 C (450F) firinda 7-8 dakika pisirin ve isiyi 220 C (400F) dusurun (boylece simitlerin ici yumusak, dislari citir citir olacaktir). Sonra 18-20 dakika daha uzerleri kizarana dek pisirin. Firindan cikarinca simitlerin uzerine sivi yag surun ve sicak servis yapin.
Simitlerin yaninda krem peynir, beyaz peynir, zeytin ve cay ile ikram edebilirsiniz.
Simit, Turkiye’de cok sevilen geleneksel bir hamur isidir.
AFIYET OLSUN
NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.

Ana Sayfaya Don

Cigarette Borek (Sigara Boregi)

½ lb (200-250 gr) Phyllo Pastry
1-1 1/2 cup feta cheese
1/3 cup fresh parsley/ dill, finely chopped
½ cup oil for frying

Mix feta cheese and dill/parsley in a small bowl. Place Phyllo Pastry sheets on top of each other and cut them in half. Then again cut the 2 pieces crosswise from the corners and form 4 pieces (see the picture). Place 1 tsp of filling on the wide sides (see the picture) and fold the corners inside (see the picture). Then, roll them up (see the picture) and soak the end to water and close it up. Roll all the sheets up in the same way (you can use 2 pieces of sheets together since the sheets are very thin, but it is up to you).
Sizzle the oil in a large skillet and fry the both sides of Cigarette Boreks over medium heat till their color turn into a light golden brown color. After that, place them on a paper towel to soak the excess oil up.
Place them to a serving plate and serve warm.
ENJOY
P.S: If you are using Turkish-style pastry sheets, cut them in 16 triangular-like pieces and then follow the intructions described above to roll up and fry.
P.S: The Phyllo Pastry dries quickly, so roll them up quickly or cover the ones you aren’t using with a clean cloth.

TURKCE
½ paket (200-250 gr) Phyllo Pastry

1-1½ su bardagi ufalanmis beyaz peynir
1/3 su bardagi taze maydanoz/ dereotu, dogranmis
½ su bardagi siviyag, kizartmak icin

Peynir ve maydanoz/ dereotunu bir kasede karistirin. Yufkalari ust uste tezgahin uzerine yayin ve enine 2 parcaya bolun. Sonra her parcayi kosesinden caprazlamasina kesin ve 4 parca elde edin (resime bakiniz). Sonra genis kisimlarina 1 tatli kasigi ic malzemeden koyun (resime bakiniz) ve ust kenarlarini ice dogru kivirin (resime bakiniz). Sonra rulo seklinde dolayin (resime bakiniz). Uc kismini su ile islatarak yapismasini saglayin. (Yufkalar cok ince oldugu icin 2 yufkayi birden de sarabilirsiniz.)
Yufkalar bitene dek bu islemi uygulayin. Genis bir tavada yagi kizdirin ve sigara boreklerin her iki tarafida kizarana dek orta ateste kizartin. Sigara boreklerini kagit havlu uzerine alip, fazla yagini almasini saglayin.
Servis tabagina alin ve sicak servis yapin.
AFIYET OLSUN

NOT: Eger normal yufka kullaniyorsaniz, yufkayi 16 esit parcaya bolun ve yukarida anlatildigi bicimde sarin ve kizartin.
NOT: Phyllo Pastry cabuk kurudugu icin, sigara boreklerini cabuk sarin ya da kullanmadiginiz yufklari temiz bir bez ile ortun.

Yarimca (Fried Dough With Filling)

3 cups flour
½ cup yogurt
1/3 cup olive oil
1 egg
1 tsp salt
½ tsp baking powder
½ cup water (maximum)
2 cups oil for frying

Filling Ingredients:
200 gr (1/2 lb) feta cheese
1/3 cup fresh parsley /dill, finely chopped
OR
5-6 potatoes, boiled and smashed
1 tsp dried mint
½ tsp salt
¼ tsp black pepper

Mix all the main ingredients by adding the water slowly. Knead, till the dough is set (the right consistency when it doesn’t stick anymore). Place the dough on a floured surface and cut it into two pieces. Roll each piece in the thickness of your wrist.
Then cut the rolls in 1 inch wide pieces. On the floured surface, flatten the dough with your hands or a roller (for about ¼ inch thickness). See the picture. In the center of the flattened dough, place 1 tsp of filling, spread it and close in the shape of half moon. Compress the edges tightly. Prepare all the dough in the same way and place them on a paper towel, making some room for not to stick each other.
Sizzle the oil in a pan and fry both sides of the dough pieces till they turn to golden brown. Serve the Yarimcas warm.
ENJOY

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TURKCE
3 su bardagi un
1 cay bardagi yogurt
1 cay bardagindan biraz az zeytinyagi
1 yumurta
1 tatli kasigi tuz
½ paket / ½ tatli kasigi kabartma tozu
1 cay bardagi su (en fazla)
2 su bardagi sivi yag, kizartmak icin

Ic Malzeme:
200 gr beyaz peynir
1/3 su bardagi dogranmis maydanoz / dereotu
YA DA
5-6 patates, haslanip ezilmis
1 tatli kasigi kuru nane
1 cay kasigi tuz
½ cay kasigi karabiber

Hamur icin gereken malzemeleri karistirin. Suyu azar azar ekleyerek hamurun kivamini tutturun. Unlanmis bir tahtanin uzerinde hamuru ikiye bolun ve her bir parcayi bilek kalinliginda rulo haline getirin.
Rulolari iki parmak genisliginde parcalara kesin ve her bir parcayi unlu yuzeyde oklava ile ya da elinizle yarim santim kalinliginda acin. (resime bakiniz) Actiginiz hamura 1 tatli kasigi ic malzemeden koyun ve kenarlarini sikica bastirarak, ay seklinde kapatin. Tum hamuru bu sekilde hazirlayin ve yarimcalari kagit havlu uzerine, birbirine yapismayacak sekilde dizin.
Hamurlari kizgin yagda, her iki tarafi da kizarana dek pisirin. Sicak servis yapin.
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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Turkish Borek

MAIN
1 lb (454 gr) Phyllo Pastry / 4-5 yufka
3 L (13*9*2”) Pyrex casserole dish
2 eggs
½ tsp salt
2/3 cup milk
1/3 or ½ cup oil
1 tsp sesame seeds
1 tsp nigella seeds (optional)

For this recipe you can use one of these fillings.

Feta cheese filling
200 gr crumbled feta cheese or Mexican crumbling cheese
½ bunch of parsley or dill chopped (optional)
4 tbsp yogurt (optional)
Put the ingredients in a bowl or plate and mix them.

Ground beef filling
200 gr ground beef (% 75 or %80)
1 onion, chopped
1 tomato, diced or 3 tbsp tomatoes, in a can or ½ tbsp tomato paste
½ tsp salt
½ tsp black pepper
½ tsp cumin
1 tbsp oil (canola/sunflower/vegetable/corn)
Place the oil and ground beef in a pan and cook until the meat changes in color. Then add the onions and sauté for 2-3 minutes over low-medium heat. Add the tomatoes or tomato paste and salt. Cook for 6-8 minutes over low heat and stir occasionally. Finally add black pepper and cumin.

Spinach filling 
1 pkg (300 gr) frozen chopped spinach or spinach in a can
1 onion, chopped
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
If you are using frozen spinach do not thaw. On the other hand, if you are using canned spinach, drain it. For the fresh spinach, wash, drain and chop.
Place the oil and chopped onions in a pan and sauté for 2-3 minutes on low-medium heat. Add the spinach, salt and cook for 8-10 minutes with the lid closed but stirring occasionally. When it’s done, sprinkle black pepper (optional).

Potato filling

2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
¼ tsp cumin (optional)
In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle the black pepper and cumin (optional)

 

Leek filling

1 bunch of leek, washed and drained

1/2 cup crumbled feta cheese/ricotta cheese (optional)

3 tbsp oil
1 tsp salt

1/3 cup parsley, finely chopped (optional)

Cut the leeks lengthwise and chop thinly. Then place them in a skillet with oil and salt. Cook over medium heat till leek absorb all its juice. Add parsley (optional) and feta/ricotta cheese (optional) and mix them all.

Eggplant filling

2 eggplants, washed and peeled
1 onion, chopped
1/2 cup ground beef (optional)
3 tbsp oil
1/2 tsp salt
1/2 tsp paprika
In a skillet, saute onions, oil and ground beef (optional) over low heat. Chop eggplants finely and stir into the skillet. Add paprika and salt, then cook till eggplants are soft and tender (10-12 minutes).

Main Procedure
In a bowl place the eggs, oil and milk. Mix them with a whisk. You will use this mixture between every two or three layers of the pastry and on top of the borek.
After greasing the Pyrex dish, place two or three layers of pastry/ 1 yufka on the bottom and let it go over the sides of the dish. Spread 3 tbsp of the mixture on it and put some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry and wrinkle them up in order to fit to the dish (see the picture). Continue layering in the same way; first the liquid mixture and then the filling.
When you place the last pastry sheets, fold the sides of the bottom sheets over. Pour the remaining liquid mixture on top of the borek and sprinkle nigella and sesame seeds.
Preheat the oven to 350 F(180 C) and cook for about 45 minutes, until it turns golden brown. Serve warm.
ENJOY

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TURKCE
1 paket (454 gr) Phillo Pastry/ 4-5 adet yufka
3lt lik Pyrex (borcam) ya da herhangi bir tepsi
2 yumurta
1 cay kasigi tuz
2/3 su bardagi sut
1/3 ya da ½ su bardagi sivi yag
2 cay kasigi susam
2 cay kasigi corek otu (istege bagli)
Bu tarif icin asagidaki malzemelerden istediginizi kullanabilirsiniz.

Beyaz Peynirli Ic
200 gr ufalanmis beyaz peynir
½ demet maydanoz/dereotu , dogranmis (istege bagli)
4 yemek kasigi yogurt (istege bagli)
Malzemeleri bir kaseye koyup karistirin.

Kiymali Ic
200 gr az yagli kiyma
1 sogan, dogranmis
1 domates,dogranmis / 3 yemek kasigi domates konservesi/ ½ yemek kasigi domates salcasi
1 cay kasigi tuz
1 cay kasigi karabiber
1 cay kasigi kimyon
1 yemek kasigi sivi yag
Bir tavaya sivi yagi ve kiymayi koyup, kiyma renk degistirene dek kavurun. Sonra soganlari ilave edin ve 2-3 dakika orta ateste kavurun. Domatesi/ domates salcasini ve tuzu ilave edin.Kisik ateste 6-8 dakika boyunca ara sira karistirarak pisirin. Son olarak karabiber ve kimyonu ilave edin.

Ispanakli Ic
1 paket (300 gr) donmus ispanak/konserve ispanak/taze ispanak, dogranmis
1 sogan, dogranmis
2 yemek kasigi sivi yag
1cay kasigi tuz
½ cay kasigi karabiber (istege bagli)
Eger dondurulmus ispanak kullaniyorsaniz, cozundurmeden kullanin. Diger yandan eger konserve kullaniyorsaniz suyunu suzun. Taze ispanagi yikayip, dograyin.
Bir tavada yag ve soganlari 2-3 dakika orta ateste kavurun. Ispanagi ve tuzu ilave edin ve ara sira karistirirak, kapagi kapali olarak 8-10 dakika pisirin. Hazir oldugu zaman uzerine karabiber serpin (istege bagli).

Patatesli Ic
2-3 orta boy patates, haslanip ezilmis
1 sogan, dogranmis
1 yemek kasigi domates salcasi
2 yemek kasigi sivi yag
1 cay kasigi tuz
½ cay kasigi karabiber (istege bagli)
½ cay kasigi kimyon (istege bagli)
Bir tencerede patatesleri haslayip, ezin. Bu sirada bir tavada sivi yag ile soganlari orta ateste 2-3 dakika boyunca kavurun. Sonra salcayi, tuzu ve patatesleri ilave edin. Karistirarak 5-6 dakika pisirin. Son olarak isterseniz karabiber ve kimyon ilave edin.

Pirasali Ic
1-2 tane pirasa, yikanip suyu suzulmus
1/2 su bardagi kiriklanmis beyaz peynir (istege bagli)
3 yemek kasigi sivi yag
1 tatli kasigi tuz
1/3 su bardagi maydanoz, ince dogranmis (istege bagli)
Pirasalari uzunlamasina kesin ve ince ince dograyin. Sonra bir tavada sivi yag ve tuz ile birlikte, pirasalar suyunu cekene dek pisirin. Maydanoz ve beyaz peyniri ilave edin (istege bagli), hepsini karistirin.

Patlicanli Ic
2 patlican, yikanip soyulmus
1 sogan, dogranmis
1/2 su bardagi kiyma (istege bagli)
3 yemek kasigi sivi yag
1 cay kasigi tuz
1 cay kasigi kirmizi toz biber
Bir tavada yag ile sogan ve kiymayi (istege bagli) kavurun. Patlicanlari kucuk kucuk dograyin ve tavaya ilave edin. Tuz ve kirmizi biberi de ilave ettikten sonra; patlicanlar yumusayana dek kisik ateste pisirin (10-12 dakika).

Yapilisi
Bir kasede sut, yumurta ve sivi yagini karistirin. Bu karisimi her 2-3 tane pastry arasina/her yufka arasinda ve boregin ustu icin kullanacaksiniz.
Tepsiyi yagladiktan sonra, 2-3 tane pastriyi/1 yufkayi tepsinin dibine kenarlari tepsinin disarisina cikacak sekilde yayin. 3 yemek kasigi sut karisimindan yayin ve kullandiginiz icten bir miktar alip esit sekilde yayin. Diger 2-3 pastriyi/ 1 yufkayi burusturarak tepsinin boyutlarina gore yerlestirin ve yine sutlu karisim ve icten koyarak elinizdeki pastri/yufka bitene dek bu islemi tekrarlayin (resime bakiniz).
Son pastri/yufkayi koyunca, en alttaki yufkayi tepsinin icine dogru kivirip boregin uzerini ortun. Geriye kalan sut karisimini esit sekilde boregin uzerine dokun ve susam ile corek otu serpin.
Onceden isitilmis 180 C (350 F) firinda, uzeri kizarana dek, yaklasik 45 dakika pisirin. Sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Sheet Borek (Carsaf Boregi)

1 lb(454 gr) Phyllo Pastry
3 L(13*9*2”) Pyrex casserole dish
2 eggs
1 tsp salt
2/3 cup milk
1/3 or ½ cup oil
1 tsp sesame seeds
1 tsp nigella seeds(optional)

In a bowl place the eggs, oil and milk. Mix them with a whisk. You will use this mixture for every two or three layers of the pastry and on top.
Grease the Pyrex dish. Take 2-3 layers of sheets place them on the counter. Spread three tbsps of the mixture on it and put some of the filling (available in Turkish Borek Recipe) you are using and spread it evenly. Wrap it around loosely, do not make it tight. Start whirling the wrapped pastries from the center of the Pyrex. Continue spreading 3 tbsps of mixture and filling. Then, wrap and continue whirling from the end of the last one. Repeat the same procedure till the pastry sheets finish.
Pour the remaining liquid mixture on top of the borek. Sprinkle the sesame seeds and nigella seeds (optional)
Preheat the oven to 350 F (175 C) and cook for about 45 minutes, until it turns golden brown.
Serve it hot.
ENJOY

TURKCE1 tane (454 gr) Phillo Pastry/ 4 adet yufka
3lt lik Pyrex(borcam) ya da herhangi bir tepsi
2 yumurta
2/3 su bardagi sut
1/3 ya da ½ su bardagi sivi yag
2 cay kasigi susam
2 cay kasigi corek otu (istege bagli)

Bir kasede yumurta, sivi yag ve sutu cirpin. Bu karisimi her 2-3 tabaka phillo pastry / 1yufka icin ve boregin uzeri icin kullanacaksiniz.
Tepsiyi yaglayin. 2-3 tabaka phillo pastry/ 1 tane yufka alip tezgaha yayin, uzerine 3 yemek kasigi sut karisiminda koyup, esit olarak yaymaya calisin. Kullanacaginiz ic malzemeden (Borek Tarifinde gorebilirsiniz) bir miktar koyup yayin.Yufkanin bir kenarindan tutup rulo seklinde gevsek sekilde sarin. Tepsinin merkezinden itibaren rulo yaptiginiz yufkayi dolayarak ortaya yerlestirin. Bu islemi geride kalan yufkalar icin tekrarlamaya devam edin. Rulolari tepsinin ortasindan kenarina dogru dolayarak yerlestirmeye devam edin.
Geriye kalan sutlu karisimi boregin uzerine esit olarak yayin ve susam, corek otu (istege bagli) ile susleyin.
Onceden isitilmis 175 C (350 F) firinda uzeri kizarana dek, yaklasik 45 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN!

Pastry with Vinegar (Sirkeli Pogaca)

1 egg (its yolk will be used for eggwash)
2/3 cup oil
60-75 gr butter, melted
3 tbsp yogurt
1 tbsp vinegar
1 tsp salt
1 cup crumbled feta cheese or grated mozzarella cheese
1 tbsp baking powder
2 ½ cups flour (white, all purpose, sifted)
1 tsp sesame seeds

Put all the ingredients, except egg yolk and cheese, in a deep bowl and mix well with your hands. Add the crumbled feta or grated mozzarella cheese. Knead the dough for 3-5 minutes.
Take a piece of dough about the size of a shelled walnut and give it the shape of a ball by using the palm of your hands (you can adjust the size as you like).
Place the pieces on a greased baking tray. You can use baking paper if you want. Then brush each piece with beaten egg yolk for glazing. Spread the sesame seeds on the tops.
Pre-heat the oven to 400 F (200 C). Bake for 18-20 minutes.
This recipe will make about 20-22 pieces. Serve warm.
ENJOY!
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TURKCE
1 yumurta (sarisi uzeri icin kullanilacak)
2/3 su bardagi siviyag
60-75 gr tereyagi/margarin, erimis
3 yemek kasigi yogurt
1 yemek kasigi sirke
2 cay kasigi tuz
1 su bardagi ufalanmis beyaz peynir ya da rendelenmis kasar peyniri
1 yemek kasigi kabartma tozu
2 ½ su bardagi un(beyaz, cok amacli,elenmis)
2 cay kasigi susam

Yumurta sarisi ve peynir haric, butun malzemeleri bir kaseye koyup guzelce karistirin. Kasar peynir/ beyaz peyniri ilave edip, 3-5 dakika boyunca hamuru yogurun
Ceviz buyuklugunde bir hamur parcasi alin ve avuc icinizi kullanarak yuvarlak sekil verin.( Buyuklugunu istediginiz gibi ayarlayabilirsiniz.)
Yaptiginiz pogacalari onceden yaglanmis tepsiye dizin ya da yagli kagit kullanabilirsiniz. Sonra her pogacaya firca yardimiyla cirpilmis yumurta surun. Uzerlerine susam serpin.
Firini onceden 200 C (400 F) ye isitin. 18-20 dakika boyunca uzerleri kizarana dek pisirin.
Bu tariften 20-22 pogaca cikar. Sicak servis yapin.
AFIYET OLSUN!

Turkish Pancakes (Krep)

1 ½ cup all purpose flour
2 cups milk
2-3 eggs
1 tsp salt
¼ tsp baking soda
1 cup oil (for cooking)

In a bowl mix all the ingredients (except oil) with a mixer until the mixture becomes smooth and even. Leave the mixture in the fridge for 2 hours for a better taste.
Use a large Tefal pan to cook the pancakes. Put the pan on a high-medium heat and let it become hot for 2-3 minutes. Then put approximately 1tsp of oil (shallow fry) and pour the mixture with a ladle. You can adjust the amount as you like (see the picture).
When you see the bubbles on the sides you can turn the pancake upside down. You will see it will change to golden brown color. Then, when you cook both sides, it’s done. Continue adding 1 tsp oil and cooking all the pancakes.
You can use cream cheese, jams or jellies, tomato paste, olive paste, honey or whatever you like to spread on the pancakes. Then roll them up and serve warm (see the picture).
Turkish pancakes are good to go at breakfasts.
P.S: Contains Gluten, Milk

ENJOY

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TURKCE
1 ½ su bardagi un
2 su bardagi sut
2-3 yumurta
1 tatli kasigi tuz
½ cay kasigi yemek sodasi
1 su bardagi sivi yag (pisirmek icin)

Genis bir kasede sivi yag haric butun malzemeleri bir mikser ile putursuz bir kivam elde edene dek karistirin. Daha lezzetli krepler elde etmek icin karisimi 2 saat bozdolabinda bekletin.
Krepleri pisirmek icin genis bir Tefal tava kullanin. Tavayi yuksek ateste 2-3 dakika kizdirin. Az yagda (1 tatli kasigi sivi yag) bir kepce krep karisimini pisirin. Krep hamurunun miktarini isteginize gore ayarlayin (resime bakiniz). Her iki tarafini da kizarana dek pisirdiginiz zaman, krebiniz hazirdir.
Krebin kenarlarinda baloncuklar olusmaya baslayinca, krebin alt ust edebilirsiniz. Kizararak renk degistirdigini goreceksiniz. Tavaya 1 tatli kasigi sivi yag ilave ederek krepleri pisirmeye devam edin.
Kreplerin icine surmek icin; krem peynir, degisik cesitte recel, marmelat, bal, pekmez, zeytin ezmesi, salca veya ne isterseniz kullanabilirsiniz (resime bakiniz). Surdukten sonra dolayip sicak servis yapin.
Krepler kahvaltida cok guzel olur.
AFIYET OLSUN