Showing posts with label kiyma. Show all posts
Showing posts with label kiyma. Show all posts

Friday, January 27, 2017

Cauliflower with Ground Beef (Kiymali Karnibahar)

1 cauliflower, chopped
½ lb ground beef
2 medium carrots, chopped
1 cup sweet peas
1 medium onion, chopped
½ tsp black pepper
½ tsp crushed red pepper
2-3 Tbsp canola oil
1 Tbsp Sea Salt to taste
½ cup hot water

Take the ground beef in a pot and saute over medium heat with canola oil until it changes color. Stir in the chopped onions and continue sautéing for 2-3 minutes. Then, add the carrots and cook for 2-3 more minutes and stir in the chopped cauliflowers. Again cook for 2-3 minutes and add the sweet peas. Add salt and hot water. Once it boils, reduce the heat and cook on low heat with the lid closed for about 20-30 minutes or until the vegetables are cooked. Before serving add black pepper and crushed red pepper and serve hot.
ENJOY

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TURKCE
1 bas karnibahar, dogranmis
250 gr kiyma
2 orta boy havuc, dogranmis
1 su bardagi bezelye
1 orta boy sogan, dogranmis
1 cay kasigi karabiber
1 cay kasigi kirmizi pul biber
2-3 yemek kasigi kanola yagi
1 yemek kasigi tuz
½ su bardagi sicak su

Once kiymayi kanola yagi ile tencereye alin ve orta ateste rengi degisene dek kavurun. Dogranmis sogani ilave edin ve 2-3 dakika pembelesene dek pisirin. Ondan sonra, dogranmis havuclari ilave edin, orta ateste bir kac dakika cevirin ve karnibahari ilave edin. Yine 2-3 dakika kavurun ve bezelyeyi ilava edin.
Tuz ve sicak suyu ilave edin, kaynamaya baslayinca hafif ateste ve kapagi kapali olarak yaklasik 20-30 dakika ya da sebzeler pisene dek pisirin. Pistikten sonra karabiber ve aci biberi ilave edin.
Sicak servis yapin.
AFIYET OLSUN


Wednesday, February 17, 2016

Stuffed Cabbage Rolls with Ground Beef (Etli Lahana Sarmasi)

1 head white cabbage
½ lb ground meat
1 big onion, chopped finely
1 cup rice, washed and drained
1 tomato, diced/1 cup crashed or diced tomato in a can
1 tsp tomato paste (optional)
1 tbsp salt to taste
½ tsp cumin
½ tsp black pepper
1-2 tbsp canola oil
1 ½ cup hot water
1-2 tbsp butter
½ lemon’s juice

Take out the outer leaves of cabbage. In a large pot place the cabbage and cover it with lightly salted water. Bring it to boil and turn the heat down to medium high. Boil it till the outer leaves start to loosen and get softer (2-3 minutes). Remove the soft leaves from the core and place them on a big plate or tray. Return the cabbage to the pot and repeat the first step until all leaves get soft and removed. Let the leaves cool for 8-10 minutes.Remove the center stalks from the leaves with a knife. Then cut the large leaves into three triangular parts and the smaller leaves into two equal parts (see the picture).If you like small rolls you can obtain about 50 pieces, but if you like bigger ones then there would be 30-35 pieces. I prefer making bigger rolls, so I cut the bigger leaves into 2 and use the small leaves without cutting.
Meanwhile, in a pot place 1 ½ cup hot water, rice and half of the salt. Once it boils, turn the heat low and simmer till the rice absorbs all the water. In a wide skillet first cook the meat with canola oil till its color turns to brown. And then, stir in onions and sauté for 2-3 minutes. Stir in tomatoes, tomato paste (optional) and the rest of the salt. Cook for 3 minutes and sprinkle the spices. Transfer the cooked rice over the cooked ground meat mixture and combine them all.
Now it’s time to roll the stuffed cabbages.
Take one piece of cabbage leaf and place 1-2 tbsp of filling (according to the size of the leaf) on the wider side (see the picture) and fold the sides inside and roll (see the picture). Repeat this for the remaining leaves.
Arrange cabbage rolls in a large pot (see the picture), chop butter in small pieces and scatter it on top. Pour lemon juice and cover half of it with boiling water. Once it starts to boil, turn the heat low and cover the lid. Simmer for 20-30 minutes, until the rice cooks thoroughly. Let it rest for 15-20 minutes.
Serve Stuffed Cabbage Rolls with Ground Beef warm, with yogurt or yogurt sauce.
ENJOY

P.S: My favorite stuffed cabbage rolls are the ones, made with pickled cabbage. It’s a traditional recipe of Bulgaria. I just pickle whole or cut in half white cabbage and use it for this recipe. And when making this recipe from pickled cabbage you do not need to boil the cabbage. Just cut it into pieces and fill with the filling. Also do not use lemon juice while cooking the stuffed cabbage rolls, because they have already the sour taste from pickling. I prefer this pickling cabbage taste for this recipe.
For the pickled cabbage recipe you can use both of these recipes:



Use whole head or cut the head in half and pickle that way, instead of cutting into pieces.

TURKCE
1 bas beyaz lahana
250 gr kiyma
1 buyuk boy sogan, kucuk dogranmis
1 su bardagi pirinc, yikanip suzulmus
1 domates, dogranmis/1 su bardagi domates konservesi
1 tatli kasigi domates salcasi (istege bagli)
1 yemek kasigi tuz
1 cay kasigi kimyon
1 cay kasigi karabiber
1-2 yemek kasigi sivi yag
1 ½ su bardagi sicak su
1-2 yemek kasigi tereyag
½ limonun suyu

Lahananin dis yapraklarini atin. Buyuk bir tencereye butun lahanayi koyun, uzerini su ile kaplayin ve yuksek atese alin. Bir miktar tuz atin. Kaynamaya baslayinca orta atese alin ve dis yapraklari yumusayip gevseyene dek kaynatin (2-3 dakika). Sonra yumusayan yapraklari koparin ve genis bir tabak ya da tepsiye koyun. Lahanayi kaynayan suyun icine tekrar koyun ve butun yapraklar yumusayana dek ayni kaynatma islemini tekrarlayin. Yapraklarin sogumasi icin 8-10 dakika bekletin.
Yapraklarin ortasindaki kalin damari bicakla kesin ve buyuk yapraklari 3, kucuk yapraklari 2 esit parcaya kesin (resime bakiniz).
Eger sarmalari kucuk yaparsaniz yaklasik 50 tane, buyuk yaparsaniz 30-35 tane elde edersiniz. Ben buyuk sarmayi tercih ediyorum, bu yuzden buyuk yapraklari ikiye boldum, kucuk yapraklari hic kesmeden sardim.
Bu sirada, bir tencerede 1 ½ su bardagi sicak su ile pirinci haslayin. ½ yemek kasigi tuz ilave edin ve suyunu cekene dek kisik ateste pisirin. Sonra genis bir tavada kiymayi yag ile kavurun. Rengi kahverengiye donunce sogani ilave edin ve soganlar yumusayana dek 2-3 dakika pisirin. Domates ve domates salcasini (istege bagli) ve ½ yemek kasigi tuz ilave edin. 3 dakika pisirin ve baharatlari ilave edip ocagi kapatin. Pismis pirinci kiyma karisiminin uzerien dokup hepsini guzelce karistirin.
Bir parca lahana yapragi alin ve genis kismina 1-2 yemek kasigi ic (yapragin buyuklugune gore) koyun (resime bakiniz). Kenarlarini ice dogru kivirin ve uca dogru yuvarlayarak sarin (resime bakiniz). Bu islemi butun lahana yapraklari icin tekrarlayin.
Lahana sarmalarini genis bir tencereye dizin (resime bakiniz). Uzerine kucuk kucuk kesilmis tereyagini dagitin. Limon suyunu dokun ve sarmalarin yarisini kaplayacak sekilde sicak su koyun. Yuksek ateste kaynayamasini bekleyin.Kaynamaya baslayinca kapagini kapatin ve kisik ateste yaklasik 20-30 dakika pirincler tam olarak yumusayana dek pisirin. Altini kapatin ve 15-20 dakika dinlendirin.
Etli Lahana Sarmasi’ni yogurt veya sarimsakli yogurt ile servis yapin.
AFIYET OLSUN

NOT: Benim en sevdigim lahana sarmasi, lahana tursusundan yapilandir. Lahana tursusundan yapilan sarma Bulgaristan’a ozgu bir tariftir. Bu tarif icin; direk olarak butun veya ikiye boldugum lahanadan tursu yapiyorum. Sonra sarma yaparken direk yapraklari kesip ic ile doldurarark sariyorum. Lahanayi kaynatmaya gerek kalmiyor. Ayrica sarmalsri tencerede pisirirken limon suyu koymaniza gerek yok, cunku zaten tursu lahananin kendine ozgu bir eksi tadi oluyor. Ben de lahana sarmasinda tursudan gelen bu eksi tadi tercih ediyorum.
Lahana tursu yapimi icin asagidaki her iki tarifi de kullanabilirsiniz, tek fark lahanayi butun ya da yariya bolerek yapacaksiniz.



Thursday, March 21, 2013

Meatballs in Tomato Sauce (Domatesli Sulu Kofte)

½ onion, chopped finely
3-4 Tbsp canola oil
3 Tbsp flour
2 Tbsp tomato paste
½ cup crushed tomato
5-6 cups water
1 tsp salt to taste
 
For the meatballs:
~1 lb ground beef
½ onion, chopped finely
¼ cup rice, washed
½ tsp salt to taste
¼ tsp black pepper
¼ tsp cumin
A pinch of crushed red pepper
 
Mix all the meatball ingredients with your hands and grab cherry size or bigger pieces and make meatballs using your palms. Keep them in refrigerator.
Take onion and canola oil over a pan and sauté over medium heat. Add flour and keep sautéing for about 2 minutes until it changes color. Then, add tomato paste stirring continuously. Once the tomato paste is dissolved, add water and crushed tomato. Bring to a boil and add the meatballs. Simmer over low heat until the meatballs are cooked (about 15-20 minutes).
ENJOY
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TURKCE
½ sogan, kucuk dogranmis
3-4 yemek kasigi kanola yagi
3 yemek kasigi un
2 yemek kasigi domates salcasi
½ su bardagi rendelenmis domates
5-6 su bardagi su
1 tatli kasigi tuz
 
Koftesi icin:
400 gr kiyma
½ sogan, kucuk dogranmis
¼ su bardagi pirinc, yikanmis
1 cay kasigi tuz
½ cay kasigi karabiber
½ cay kasigi kimyon
Bir tutam aci pul biber
 
Koftelik malzemeleri guzelce elinizle yogurun ve cevizden biraz daha kucuk toplar yapin. Buzdolabina dinlenmeye alin.
Tencereye sogani ve kanola yagini alin ve orta ateste sote edin. Unu ilave edin ve rengi degisene dek yaklasik 2 dakika kadar cevirin. Sonra salcayi ilave edin ve karistirmaya devam edin. Salca dagildiktan sonra domatesi ve suyu  ilave edin. Kaynamaya baslayinca kofteleri ilave edin. Kisik ateste kofteler pisene dek yaklasik 15-20 dakika pisirin.
AFIYET OLSUN

Tuesday, January 24, 2012

Ground Beef Roll (Kiymali Rulo)

½ cup luke warm water
1 tsp yeast
½ tsp sugar
½ cup milk
2-2 ½ cups flour
½ cup canola oil
1 Tbsp salt to taste
1 egg yolk for glazing
Sesame/nigella seeds for top

Filling:
3 Tbsp canola oil
1 onion, finely chopped
2 medium tomatoes, finely chopped
½ lb ground beef
½ cups walnuts, finely chopped
½ tsp black pepper
½ tsp cumin
½ tsp salt to taste

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 about 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).
Meanwhile, prepare the filling. Take ground beef and canola oil over a skillet and cook until the beef changes in color. Stir in onions and sauté for about 3-4 minutes over medium heat. Add tomatoes and salt. Cook over medium heat until the juice is absorbed (3-4 minutes). Add the spices, give a stir and let it cool.
Place the dough on the counter and punch to release air. Then sprinkle some flour on the counter and divide the dough in 2-3 pieces. Then, try to flatten the each dough piece in a rectangular shape with a dough roller, in 1/10 inch thickness.
Brush the surface of dough with 2 Tbsp butter/oil. Add the crushed walnuts into the filling mixture. Spread the filling mixture over dough evenly. Then roll it up tightly and do the same with the remaining dough. Then, place them into the baking tray with baking paper. Leave it for 1-2 hours to rise.
Preheat the oven to 375F (185C). Whisk the egg yolk and brush the surface of the rolls. Sprinkle with sesame/nigella seeds on top if desired. Bake for 25-30 minutes or until the tops get brownish. Take out of the oven and cover them with a clean cloth or towel in order to keep them soft. Serve warm.
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
½ su bardagi ilik su
1 tatli kasigi kuru instant maya
½ tatli kasigi seker
½ su bardagi sut
1 yemek kasigi tuz
Uzeri icin 1 yumurta sarisi
Uzeri icin susam/corek otu

Ic malzeme:
3 yemek kasigi kanola yagi
1 sogan, kucuk dogranmis
2 orta boy domates, kucuk dogranmis
250 gr kiyma
½ su bardagi ceviz ici, ufalanmis
1 cay kasigi karabiber
1 cay kasigi kimyon
1 cay kasigi tuz

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.10-15 dakika kabarmasini bekleyin. Sonra, sut, sivi yag, tuz ve unu ilave ederek, 10 dakika kadar yogurun. Uzerine seffaf film ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat, bekleyin (resime bakiniz).
Bu sirada genisce bir tavada ic malzemeyi hazirlayin. Once kanola yaginda kiymayi renk degistirene kadar cevirin. Sogani ilave edin ve 3-4 dakika soteleyin. Domatesi ve tuzu ilave edin. Suyunu cekene kadar orta ateste 3-4 dakika pisirin. Baharatlari ilave edin, karisitin ve sogumaya birakin.
Hamuru tezgain uzerine alin ve havasini indirmek icin uzerinden bastirin ve tezgahi unlayip hamuru iki ya da uc esit parcaya bolun. Her hamur parcasini yuvarlayip oklava ile ½ cm kalinliginda ve dikdortgen seklinde acin. Uzerini tereyagi ya da sivi yag ile yaglayin. Ic malzemeyin icine cevizleri karistirin. Hamurun uzerine ic malzemeyi esit olacak sekilde yayin. Sonra sikica rulo yapin ve ruloyu yaglanmis dikdortgen bir firin tepsisine yerlestirin. Diger hamurlari da ayni sekilde rulo yapin. Rulolari iki kati buyuyene kadar yaklasik 1-2 saat bekletin.
Firini onceden 190C (375F) ye isitin cirpilmis yumurta sarisini rulolarin uzerine firca ile surun. Susam ya da corek otu serpin ve 25-30 dakika uzerleri kizarana dek pisirin.
Firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece Kiymali Rulolariniz yumusacik olacaktir.
Sicak servis yapin.
AFIYET OLSUN

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

Saturday, December 3, 2011

Italian Beef Lasagna (Italyan Usulu Kiymali Lazanya)

1 lb ground beef
1 onion, finely chopped
2 Tbsp canola oil
1 lb lasagna noodle
3 cups tomato sauce
3 cups crushed tomato
2-3 Tbsp tomato paste
1 lb ricotta cheese
½ lb mozzarella, shredded
1/3 cup Parmesan, shredded
4-5 cloves garlic, minced
1 tsp Italian spice mix
¼ cup sugar
1 Tbsp salt to taste

Cook ground beef with canola oil until the color changes and then stir in onions. Saute for 4-5 minutes over medium heat. Add tomatoes, tomato sauce and tomato paste, garlic, sugar and salt to taste. Cook for about 15 minutes over low heat until the mixture thickens. Stir in the spice and let it cool.
Boil lasagna noodles in lightly salty water according to the directions on the package. Rinse under cold water and drain. Preheat the oven to 375 F (190 C). Pour one ladle tomato mixture over a lasagna pan, spread evenly and arrange a layer of boiled lasagna noodles (usually 3 pieces side by side). Then, spread a ladle of tomato sauce over lasagna and spread some ricotta cheese to cover all over. Continue layering with the same order; lasagna, tomato sauce, ricotta cheese and lasagna until using the all lasagna. You can either leave some tomato sauce for the top or use it all in between the layers. After layering is done, use all the mozzarella and parmesan cheese to cover the top of lasagna. Cover the top with aluminum foil and bake for 35-45 minutes. You may remove the aluminum foil and broil the top at the last 5 minutes.
Let it rest for 10-15 minutes, slice in squares and serve hot/warm.
ENJOY

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TURKCE
½ kg kiyma
1 sogan , kucuk dogranmis
2 yemek kasigi kanola yagi
½ kg lazanya
3 su bardagi domates sosu
3 su bardagi rendelenmis domates
2-3 yemek kasigi domates salcasi
½ kg lor/ricotta peyniri
250 gr kasar/mozarella peyniri, rendelenmis
1/3 su bardagi Parmesan peyniri, rendelenmis
4-5 dis sarimsak, ezilmis
1 tatli kasigi Italyan baharat karisimi
1 yemek kasigi tuz
¼ su bardagi seker

Kiymayi ve kanola yagini bir tavaya alin ve kiymanin rengi degisene dek pisirin. Sogani ilave edin ve orta ateste 4-5 dakika sote edin. Domates sosu, rendelenmis domates, domates puresi, sarimsak, seker ve tuzu ilave edin. Yaklasik 15 dakika kadar sos koyulasan dek kisik ateste pisirin. Italyan baharat karisimi ilave edin ve sogumaya birakin.
Lazanyayi ambalajin uzerindeki tarife gore hafif tuzlu suda haslayin, soguk su altina tutun ve suzun. Firini 190 C (375 F)’ye isitin. Lazanya tepsisinin dibine bir kepce domates sosundan yayin. Uzerine bir sira lazanya yayin (genelde 3 parca yanyana oluyor). Sonra, bir kepce domates sosunu uzerine yayin ve yuzeyini kaplayacak kadar lor/ricotta peyniri ile kaplayin. Ayni sira ile; lazanya, domates sosu, ricotta/lor peyniri ve lazanya olacak sekilde siralayarak geri kalan malzemeyi kullanin. Domates sosundan bir miktar uzerine koymak icin ayirabilir ya da hepsini ic malzeme olarak kullanabilirsiniz. Son olarak, rendelenmis kasar peyniri/mozzarella ve parmesan peynirini uzerine esit olarak yayin. Aluminyum folyo ile kaplayin ve yaklasik 35-45 dakika kadar pisirin. Arzu ederseniz firindan cikarmadan 5 dakika once, aluminyum folyoyu alip lazanyanin uzerini kizartabilirsiniz.
Servis etmeden once 10-15 dakika dinlendirin, dilimleyin ve sicak/ilik servis edin.
AFIYET OLSUN

Sunday, September 25, 2011

Baked Pasta with Ground Beef (Kiymali Firin Makarna)

500 gr Penne/Ziti
½ cup olive oil
2 lbs ground beef
1 large onion, chopped
1 cup tomato puree
3 Tbsp fresh parsley, chopped
2 eggs, beaten
½ tsp ground allspice
1 tsp ground cinnamon
1 cup grated Parmesan cheese
½ cup hot water
3 Tbsp breadcrumbs
1 Tbsp salt to taste
½ tsp ground black pepper to taste
½ cup unsalted butter (1 stick)

Heat olive oil in a large saute pan. Add ground beef and cook over medium heat until pink color disappears (about 5 minutes). Add onions and cook until they are translucent (about 5 minutes more).
Add tomato sauce, hot water, parsley, allspice, cinnamon, salt, and pepper. Allow sauce to simmer over low heat for 8-10 minutes. Meanwhile, boil the pasta in lightly salted water. Drain and rinse under cold water to cool them slightly. Stir in breadcrumbs to meat sauce to absorb excess liquid and remove from heat.
Melt butter in pasta pot and return cooked pasta to the pot. Stir in half of grated cheese, beaten eggs and toss gently. Use a roughly 12 x 18 x 3 inches deep pan/tray. Grease the bottom and sides of the pan with olive oil. Layer the bottom with half the pasta and press down so that they are somewhat flat. Add the meat filling in an even layer to the pasta. Top with remaining pasta and flatten top layer as best you can.
Pre-heat the oven to 350 F (180 C) while you prepare the bechamel sauce. Double up the ingredients. Click for the béchamel sauce recipe. Pour the bechamel over the pasta making sure to pour sauce down in to the corners as well. Sprinkle with remaining 1/2 cup of grated Parmesan cheese. Bake for approximately 35-45 minutes or until the top turns a nice golden color.
ENJOY

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TURKCE
500 gr Penne/Ziti
½ su bardagi zeytinyagi
1 kg kiyma
1 buyuk boy sogan, dogranmis
1 su bardagi domates puresi
2 yumurta, cirpilmis
3 yemek kasigi taze maydanoz, dogranmis
1 cay kasigi yenibahar
1 tatli kasigi tarcin
1 su bardagi Parmesan peyniri, rendelenmis
½ su bardagi sicak su
3 yemek kasigi kiriklanmis ekmek
1 yemek kasigi tuz
1 cay kasigi karabiber
½ su bardagi tereyagi

Zeytinyagini bir tavaya alin ve kiymayi ilave edin. Orta ateste kiyma renk degistirene dek kavurun (yaklasik 5 dakika). Soganlari ilave edin ve yaklasik 5 dakika kadar pisirmeye devam edin.
Domates sosu, sicak su, maydanoz, yenibahar, tarcin, tuz ve karabiberi ilave edin. Sosu yaklasik olarak 8-10 dakika pisirin. Bu sirada, makarnayi hafif tuzlu suda pisirin. Suyunu suzin ve soguk sudan gecirin. Kiymali domates sosuna ekmek kirintilarini ilave edin. Boylece sosun fazla suyu ekmek kirintilari tarafindan emilecektir. Atesten alin.
Tereyagini makarnayi hasladiginiz tencerede eritin ve makarnayi geri bosaltin. Rendelenmis Parmesan peynirinin yarisini ve cirpilmis yumurtayi ilave edin. Nazikce karistirin. Yaklasik olarak 7-8 cm derinliginde ve 30 x 45 cm boyutlarindaki tepsinin dibini ve kenarlarini yaglayin. Dibine makarnanin yarisini doseyin. Uzerinden hafifce bastirarak duzleyin. Kiymali domates sosu esit olarak uzerine dagitin. Geri kalan makarnayi ilave edin ve duzlestirin.
Beshamel sosu hazirlayin. Beshamel sos tarifi icin tiklayin. Hazilarken beshamel sosunu iki doz yapin. Makarnanin uzerine beshamel sosu dagitin, tepsini koselerinden dibe dogru dokmeyi ihmal etmeyin. Geri kalan Parmesan peynirini uzerine sepristirin. Onceden isitilmis 180 C (350 F) firinda yaklasik 35-45 dakika ya da uzeri hafice kizarana dek pisirin.
AFIYET OLSUN

Friday, September 16, 2011

Eggplant Mousaka with Mushrooms (Mantarli Patlican Musakka)

2 eggplants, peeled and cut into chunks
1 big onion, chopped
½ lb (200 gr) ground beef
½ lb mushrooms, cut in quarters
2 tomatoes, diced
1 cup oil for frying the eggplant
1 green pepper, chopped
1 tsp salt
½ tsp black pepper
2 cloves of garlic, sliced thin (optional)
½ cup hot or warm water

Peel the whole eggplant and chop in chunks. Then, place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain and wipe the eggplants with a paper towel. In a large skillet place the oil and lightly fry the eggplants until they change in color. Do not over fry. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them.
Place the ground beef and 1 tbsp oil and cook until the meat changes in color. You can use the same skillet or a smaller one. Then, add chopped onions and sauté for 2 minutes. Add chopped peppers, garlic (optional) and mushrooms. Cook for 2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5 minutes. Finally add black pepper and give a stir. Spread this mixture evenly on the fried eggplants and add the hot water.
Preheat the oven to 375 F (190 C) and cook for about 20-25 minutes.
You can serve this dish with pilaf and yogurt.
ENJOY

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TURKCE
2 tane buyuk patlican, soyulmus
1 buyuk sogan, dogranmis
200 gr kiyma
250 gr mantar, dorde bolunmus
2 domates, dogranmis
1 su bardagi sivi yag( patlicanlari kizartmak icin)
1 yesil biber, dogranmis
2 cay kasigi tuz
1 cay kasigi karabiber
2 dis sarimsak, dogranmis (istege bagli)
½ su bardagi sicak su

Patlicanlari yikayip, soyun. Buyuk buyuk dograyin ve buyuk bir kaseye koyup uzerine cikana dek su doldurun. Patlicanin acimsi tadinin suya gecmesi icin yaklasik 30 dakika suda bekletin.
Sonra patlicanlari suzup, kurulayin. Genis bir tavaya yagi koyup patlicanlari renk degistirene dek kizartin. Fazla kizartirsaniz, patlicanlarin sekli bozulur. Kizarmis patlicanlari borcam bir tepsiye alin ve uzerine tuz serpin.
Ayni tavada bir yemek kasigi sivi yagi ve kiymayi renk degistirene dek kavurun. Sonra soganlari ilave edip 1-2 dakika sote edin. Biberleri, sarimsak ve mantari ilave edin. Yaklasik 3 dakika kavurun. Sonra, tuz ve domatesi ekleyin, 5 dakika kisik ateste pisirin. Son olarak karabiberi ilave edin. Kiymali karisimi kizarmis patlicanlarin uzerine esit olarak yayin ve sicak suyu ilave edin.
Onceden isitilmis 190 C (375) firinda yaklasik 30 dakika pisirin.
Yaninda pilav ve yogurt ile servis edebilirsiniz.
AFIYET OLSUN

Saturday, August 27, 2011

Leek Saute with Ground Beef (Kiymali Pirasa Sote)

1 lb leek, finely chopped
½ cup lean ground beef
½ cup tomatoes, finely diced
1 Tbsp canola oil
½ tsp salt to taste

Take canola oil and ground beef in a pot and sauté until the ground beef gets pink. Stir in chopped leeks and sauté until they decrease in volume. Add tomatoes and salt. Cook over low heat until the leeks are soft.
Serve warm.
ENJOY

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TURKCE
½ kg pirasa, kucuk dogranmis
½ su bardagi yagsiz kiyma
½ su bardagi domates, kucuk dogranmis
1 yemek kasigi kanola yagi
1 cay kasigi tuz

Bir tencereye kanola yagini ve kiymayi alin. Orta ateste kiyma renk degistirene dek kavurun. Dogranmis pirasayi ilave edin. Orta ateste pirasalar hacimce azalinca domates ve tuzu ilave edin. Pirasalar iyice sonup renk degistirene dek kisik ateste pisirin.
Sicak servis yapin.
AFIYET OLSUN

Sunday, June 5, 2011

Stuffed Collard Greens (Kiymali Kara Lahana Sarmasi)

2 bunch collard green
2 onions, chopped
1 ½ cup rice, washed and drained
½ lb ground beef
1 tsp tomato paste
1 tsp dried mint
½ cup fresh parsley, finely chopped
½ tsp pepper
1/3 cup canola oil
1 tsp salt to taste
Hot water

Wash the leaves several times to make sure they are all clean. Remove the center stalks from the leaves and cut the large leaves into three triangular pieces. Cut the smaller leaves into two pieces.
Take the collard greens in a pot and boil for 2 minutes in salty water. Then, drain and let them cool for a while.
Combine all the other ingredients, but the water in a big bowl.
Take one piece of leave and place one Tbsp of filling on the larger side. Then, fold the sides inside and roll it as seen in the picture. Repeat the same procedure for all off the pieces.
Place all the rolls side-by-side in a large pot. Add hot water just to cover the rolls. Bring to a boil over medium heat. Then, turn the heat down and cover the lid. Simmer for about 40 minutes or until the rolls are tender.
Serve it warm preferably with yogurt or cacik.
ENJOY

TURKCE
2 demet kara lahana
2 sogan, dogranmis
1 ½ su bardagi pirinc, yikanmis ve suzulmus
250 gr kiyma
1 tatli kasigi domates salcasi
1 tatli kasigi nane
½ su bardagi maydanoz, ince dogranmis
1 cay kasigi karabiber
1/3 su bardagi kanola yagi
1 tatli kasigi tuz
Sicak su

Lahana yapraklarini iyice yikayin. Ortadaki kalin kismini kesip atin. Buyuk yapraklari uce, kucukleri iki esit parcaya bolun.
Tuzlu su dolu tencerede yapraklari 2 dakika kadar kaynatin. Suyunu suzun ve sogumaya birakin.
Diger geri kalan butun malzemeleri buyuk bir kaba alin ve iyice karistirin.
Bir parca lahana yapragi alin ve genis kismina 1 yemek kasigi ic malzeme koyun. Yanlarindan ice dogru katlayin ve resimde goruldugu gibi sarma seklinde sarin. Diger lahana yapraklarini da ayni sekilde sarin. Sarmalari genis bir tencereye yan yana dizin. Uzerlerini kapatacak kadar sicak su ilave edin. Orta atese alin ve kaynadiktan sonra altini kisip kapagini kapatin. Yaklasik 40 dakika ya da pirincler pisene dek pisirin.
Tercihen yogurt ya da cacik ile servis yapin.
AFIYET OLSUN