Kirma Borek (Shirred Borek)

5-6 Turkish Phyllo Dough (yufka)
250-300 gr feta/Mexican crumbling cheese, crumbled
1 cup yogurt
1-2 eggs
2/3-1/2 cup canola/olive oil

Open and spread a yufka over the counter. Cut it in half and apply some feta/crumbling cheese all over evenly. Then shirr each yufka piece from two interactively ends and bring into the middle. Cut it into 4 inch pieces and transfer them into a greased oven tray side by side (see the picture). Do the same procedure for the other yufkas.
In a bowl, beat the eggs, yogurt and canola/olive oil. Pour this mixture evenly all over the borek. Bake in the preheated 350F (180 C) oven, till the surface turns light brown (for about 40-50 minutes.)
Serve Kirma Borek warm at breakfast, brunch, lunch and etc.
ENJOY

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TURKCE
5-6 yufka
250-300 gr beyaz peynir/lor, kiriklanmis
1 su bardagi yogurt
1-2 yumurta
2/3-1/2 su bardagi kanola/zeytinyagi

Yufkayi butun olarak tezgaha yayin ve ortadan ikiye kesin. Kiriklanmis peynirden bir miktar alin ve yufkalarin her yerine esit olarak serpin. Sonra yanlardan ortada birlesecek sekilde buzun. Enlemesine yaklasik 10 cm’lik parcalar halinde kesin ve yaglanmis tepsiye yanyana dizin (resime bakiniz). Ayni islemi diger yufkalar icinde uygulayin. Bir kapta yumurta, yogurt ve kanola/zeytinyagini cirpin. Bu karisimi boregin her yerine yetecek sekilde esit olarak gezdirin. 180 C (350F)’lik firinda uzeri kizarana dek pisirin (yaklasik 40-50 dakika).
Afiyet Olsun

Ana Sayfaya Don

Turkish Meatballs (Kofte)

2 lb ground beef/ beef and lamb mix
1 big onion, grated
1 egg
½ cup dry bread crumbs
1/3 cup fresh parsley, finely chopped (optional)

1 tsp summer savory
½ tsp cumin
½ tsp black pepper
1 tbsp salt to taste

Mix all the ingredients in a large bowl using your hands. Then knead it like dough to bring all the ingredients together. Grab egg size pieces and round them in your hands like a hamburger or make finger shape meatballs as seen in the picture.
Grill or fry them in a pan with some canola oil till both sides turn golden brown.
Serve Turkish Meatballs with fried potatoes, shepherd salad or kidney bean salad.
This recipe makes about 20 meatballs.
ENJOY

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TURKCE
1 kg kiyma (dana ve koyun karisik olabilir)
1 buyuk sogan, rendelenmis
1 yumurta
½ su bardagi ufalanmis bayat ekmek ici
1/3 su bardagi taze maydanoz, ince kiyilmis (istege bagli)

1 tatli kasigi sater
1 cay kasigi kimyon
1 cay kasigi karabiber
1 yemek kasigi tuz

Butun malzemeleri buyuk bir tepsi ya da kasede elinizle karistirin. Malzemelerin butunlesmesi icin hamur yogurur gibi karisimi bir sure yogurun. Sonra yumurta buyuklugunde parcalar alin ve elinizle yuvarlak kofte ya da uzun parmak kofte seklini verin.
Kofteleri izgarada ya da tavada bir miktar sivi yag (tercihen kanola) ile her iki tarafi kizarana dek pisirin.
Kofteyi yaninda kizarmis patates, coban salatasi ya da piyaz ile servis yapabilirsiniz.
Bu tariften yaklasik 20 tane kofte cikar.
AFIYET OLSUN

Ana sayfaya Don

Gozleme

Gözleme is a savory traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle (sac). The name derives from the Turkish word “göz” meaning “eye”. It has several fillings such as; feta cheese, spinach- feta cheese, feta cheese-parsley, potatoes, minced meat and mushrooms.

3 yufka (Turkish phyllo pastry)
2 cups feta/ricotta/crumbling cheese
1/3 cup fresh dill/parsley, finely chopped (optional)
6 tbsp canola oil for frying
2 tsp soft butter (optional)
Salt and black pepper to taste

Mix the feta/ricotta/crumbling cheese and dill/parsley in a bowl. Add salt if the cheese is not salty also, sprinkle black pepper if desired. This filling will make 6 piece of Gozleme, so divide it into 6.
Place the Turkish phyllo pastry on the counter or table and cut it from the middle to make two equal pieces. Then, sprinkle the filling all over. Fold the wide edges and close meeting each other. Fold the short edges and close the same way meeting the ends. You will form about a 6 inch length rectangle. Fold it in two. (Click to see the process) If desired you may spread butter between the layers. Use the same process for the remaining pastries.
Use 1 tbsp of canola oil for every piece of Gozleme and fry the both sizes. Serve warm.
Gozlemes are good to go at breakfast, brunch or lunch.
ENJOY

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TURKCE
3 yufka
2 su bardagi beyaz peynir/lor, ufalanmis
1/3 su bardagi taze dere otu/maydanoz, ince dogranmis (istege bagli)
6 yemek kasigi sivi yag (tercihen kanola)
2 tatli kasigi yumusak tereyagi (istege bagli)
Tuz ve karabiber

Peynir/lor ve dere otu/maydanozu bir kasede karistirin. Eger peynir tuzsuz ise tuz ve arzuya gore karabiber ilave edin. Bu malzemeden toplam 6 tane gozleme yapilacagi icin malzemeyi goz karari altiya bolun.
Yufkayi tezgah ya da masanin uzerine yayin ve ortasindan keserek iki esit parca elde edin. Sonra, orta kisimlarina ic malzemeyi yayin. Once genis kenarlarini ust uste gelecek sekilde ortaya dogru kapatin. Ardindan kisa kenarlarini ortada bulusturarak ve yine hafif ust uste gelecek sekilde katlayin. Yaklasik 2 karis boyunda bir dikdortgen elde edin ve son olarak bunu da ikiye katlayin (yapilisini gormek icin tiklayin). Arzu ederseniz katlarken ara katlarina tereyagi surebilirsiniz. Geri kalan iki yufkaya da ayni islemi uygulayin.
Kizartma tavasina her gozleme icin 1 yemek kasigi sivi yag koyarak gozlemelerin her iki tarafini da kizartin.
Sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Semolina Halvah (Irmik Helvasi)

2 cups semolina
1 ½ cup sugar
4 cups boiling water/milk
125 gr (1 stick) butter/margarine
50 gr pine nut
1 tsp vanilla extract/1 package vanilla
2 tbsp oil

Place semolina and butter/margarine in a pot and sauté over medium heat. They will turn to light brown. Then, turn the heat off. Stir in boiling water/milk and close the lid. Set aside for 10 minutes, so that semolina will absorb the water.
Stir in sugar and vanilla, close the lid and leave for 5 minutes.
In a small pan, sauté pine nuts with oil until they turn to golden brown. Stir in semolina.
Let the Semolina Halvah cool and serve with cinnamon on top if desired.
ENJOY

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TURKCE
2 su bardagi irmik
1 ½ su bardagi seker
4 su bardagi kaynar su/sut
125 gr margarin/tereyag
50 gr cam fistigi
1 tatli kasigi/1 paket vanilya
2 yemek kasigi sivi yag

Bir tencerede irmik ile tereyagi/margarini orta ateste kavurun ve atesten alin. Uzerine kaynar su/sut ilave edin ve karistirip kapagini kapatin. 10 dakika kadar cekmesini bekleyin.
Daha sonra seker ve vanilyayi ilave edin, karistirin. Kapagini kapatin ve 5 dakika kadar demlendirin.
Bir tavada sivi yag ile cam fistiklarini kavurun. Helvaya ilave edin ve karistirin.
Irmik Helvasi’ni soguduktan sonra servis tabaklarina alin ve arzuya gore uzerinde tarcin ile servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Kandil Sesame Rings (Kandil Simidi)

Kandil Simidi is a traditional Turkish pastry, which is eaten on Kandils. Kandil is one of the five Islamic holy nights when the minarets are illuminated and special prayers are made: Mevlit, Regaip, Miraç, Berat, Kadir. During the Kandils, this savory ring shaped biscuit is distributed to neighbors and other relatives for Allah’s sake.
Today is Regaip Kandil and I’d like to bake Kandil Simits and share them with you. I wish an auspicious Kandil for you all.

2 sticks butter/margarine (250 gr), melted
½ cup canola oil
¼ cup sugar
¼ cup vinegar
1 egg yolk
1 tbsp mahaleb
1 tsp salt
1 tsp baking powder
4 cups flour

Topping:
1 egg white
1 cup sesame seeds

Place the main ingredients but the flour and baking powder in a large bowl. Mix them all and then add flour and baking powder slowly. Knead until the dough becomes soft.
Preheat the oven to 350 F (180 C). Grab pecan size dough pieces and make 2-2 ½ inch (5-6 cm) long pencil like pieces and stick the ends to form a ring. And then, in a bowl whisk the egg white and place sesame seeds in a flat plate. First dip all the rings in the egg white and then dip into the sesame seeds.
Arrange them over a baking paper or greased oven tray. Bake until they all turn a light brown color (for about 20-25 minutes). Make sure not to leave them in the oven once they are baked. Otherwise they would become drier.
Kandil Sesame Rings are good to go with tea or coffee at brunches.

ENJOY

P.S: This recipe makes 40-45 Kandil sesame rings.
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TURKCE
Kandil Simidi Kandillerde yapilip, ikram edilen geleneksel bir Turk simididir. Kandiller Islam Dunyasi’nda butun cami minarelerinin aydinlatildigi ve ibadet edilen 5 kutsal geceden olusur: Mevlit, Regaip, Miraç, Berat, Kadir. Kandil gecelerinde, bu lezzetli minik simitler yapilir ve Allah rizasi icin komsu-akrabalara dagitilir.

Bugun Regaip Kandili oldugu icin ben de kandil simidi yapip sizinle paylasmak istedim. Hepinizin Kandili Mubarek Olsun.

250 gr margarin/tereyag, erimis
½ su bardagi sivi yag
¼ su bardagi seker
¼ su bardagi sirke
1 yemek kasigi mahlep
1 yumurta sarisi
1 tatli kasigi tuz, silme
1 paket/ 1 tatli kasigi silme kabartma tozu
4 su bardagi un

Uzerine:
1 yumurta aki
1 su bardagi susam

Genis bir kaba un ve kabartma tozu haric butun malzemeleri alin ve karistirin. Unun icinde kabartma tozunu karistirin ve unu yavas yavas yedirerek yogurun. Kulak memesi gibi yumusak bir hamur elde edin.
Hamurdan ceviz buyuklugunde parcalar koparin ve elinizle 5-6 cm uzunlugunda parcalar yapin. Uclarini birlestirerek halka seklini verin. Yaptiginiz her halkayi onceden cirptiginiz yumurta beyazina batirin. Son olarak duz bir tabaga susamlari dokun ve yumurta sarisina batirdiginiz simit halkalarini susama bulayin. Yagli kagit serilmis ya da yagladiginiz firin tepsisine aralikli olarak dizin.
Onceden 180 C (350 F) isittiginiz firinda uzerleri pembelesene dek pisirin (yaklasik 20-25 dakika). Piser pismez firindan cikarin, boylece kurumasini engellersiniz.
AFIYET OLSUN

NOT: Bu tariften 40-45 tane Kandil Simidi cikiyor.

Ana Sayfaya Don

Tulumba Dessert (Tulumba Tatlisi)

Dough:1½ cup flour
1½ cup water
2 tbsp margarine/butter
2 tbsp starch
1½ tbsp semolina
3 eggs
½ tsp sugar
¼ tsp salt

Syrup:2 ½ cup sugar
2½ cup water
1 tsp lemon juice
Canola oil for frying

To prepare the syrup, place sugar and water in a pot. Bring to a boil and stir in lemon juice. Boil for about 5 minutes and let it cool.
In a pot, put water, sugar, salt and margarine/butter. Let the margarine/butter melt over medium heat. Stir in flour and stir continuously to form thick dough. Cook for 5-6 minutes over low heat such as cooking halvah. Transfer the dough in a wide bowl and let it cool down. And then, add semolina and starch. Knead with your hands. Add the eggs one by one and knead until forming a lump of sticky and creamy dough.
Fill the dough into a pastry bag with a ½ inch diameter star tip. Fill a frying pan with canola oil and make one inch dough pieces, cut the ends with scissors and place them in the oil. Let them double in size over medium heat by shaking the pan lightly (make sure oil is not that hot, otherwise the tulumba will be raw inside). Once they rise, increase the heat and fry all sides of tulumba pieces.
Place the fried tulumba over a paper towel and then place them into the cooled syrup immediately.
Take the out and place over a serving plate. Serve Tulumba Dessert plain or with thickened cream.
ENJOY

Back to Main Page TURKCE

Hamur:1½ su bardagi un
1½ su bardagi su
2 yemek kasigi margarin/tereyag
2 yemek kasigi nisasta
1½ yemek kasigi irmik
3 yumurta
1 cay kasigi seker
½ cay kasigi tuz

Serbet icin:
2 ½ su bardagi seker
2½ su bardagi su
1 tatli kasigi limon suyu
Kizartmak icin sivi yag (tercihen kanola)

Serbeti hazirlamak icin, bir tencereye su ve sekeri alin. Kaynayinca limon suyunu ilave edin. 5 dakika kadar kaynatin ve ocaktan alip sogumaya birakin.
Margarin/tereyagini ve suyu bir tencereye alin ve icine sekerle tuzu ilave edin. Orta ateste yag eriyene dek bekleyin. Unu ilave edin ve hizlica karistirarak sert bir hamur elde edin. Helva yapar gibi dusuk ateste 5-6 dakika karistirarak pisirin. Hamuru genis bir kaseye alin ve sogumasini bekleyin. Sonra, icine irmik ve nisastayi ilave edin. Elinizle yogurarak yumurtalari teker teker kirin ve hamura yedirin. Ele yapisan krema kivaminda bir hamur elde edin.
Ucu tirtikli bir krema torbasina hamuru doldurun. Kizgin olmayan sivi yag ile doldurdugunuz kizartma tavasina hamurdan 3 cm uzunlugunda hamurlar sikip makasla keserek tavaya atin (yag soguk olmalidir ki, hamurlarin disi birden kizarip ici cig kalmasin). Orta ateste tavayi sallayarak hamurlarin kabarmasini bekleyin. Kabarinca atesi yukseltin ve hamurlarin her tarafini kizartin.
Kizaran hamurlari kagit havlu uzerine alin ve bekletmeden hemen soguk serbetin icine koyun.
Serbetin icinden alin ve servis tabagina alarak sade veya kaymak ile servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Plateau Soup (Yayla Corbasi)

2 tbsp flour
1 egg
½ cup rice, washed and drained
1 ½ cup yogurt
5 cups cold water + 1 chicken bouillon
1 cup hot water
3+2 tbsp butter
1 tbsp dried mint
1 tsp salt to taste

Cook the rice in 1 cup hot water and set aside.
Melt 3 tbsp of butter in a pot and stir in flour. Cook stirring continuously over medium heat till the mixture gets yellow. Meanwhile whisk egg and yogurt in a bowl.
Add the cold water and bouillon into the pot and stir continuously to dissolve the flour mixture. Then, stir in the yogurt egg mixture and continue stirring over medium heat. Once it starts boiling, reduce heat add salt and cooked rice. Simmer for 3-5 minutes with the lid half closed.
In a small frying pan melt 2 tbsp of butter and once it starts spitting stir in dried mint and turn the heat off.
Ladle the Plateau Soup into the serving bowls and drizzle some butter-mint mixture over. Serve warm.
ENJOY

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TURKCE
2 yemek kasigi un
1 yumurta
1 cay bardagi pirinc, yikanmis
1 ½ su bardagi yogurt
5 su bardagi soguk su+1 tavuk bulyon
1 su bardagi sicak su
3+2 yemek kasigi tereyagi
1 yemek kasigi nane
1 tatli kasigi tuz

Pirinci bir bardak sicak suda pisirin ve bir kenara ayirin.
3 yemek kasigi tereyagini bir tencerede eritin ve icine unu ilave edin. Sari bir renk elde edene kadar kavurun. Bu arada bir kasede yogurt ve yumurtayi cirpin.
Soguk suyu ve bulyonu tencereye ilave edin. Devamli karistirarak unun dagilmasini saglayin. Sonra, yogurtlu yumurta karisimini ilave edin ve orta ateste karistirmaya devam edin. Corba kaynamaya baslayinca tuz ve pismis pirinci ilave edin. Kapagi yari kapali olarak kisik ateste 3-5 dakika pisirin.
Kucuk bir tavada 2 yemek kasigi tereyagini kizdirin ve icine naneyi karistirip atesten alin.
Yayla corbasini servis kaselerine alin ve uzerine tereyagli naneden dokun ve sicak servis yapin.
AFIYET OLSUN

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Chicken Breast Milk Pudding (Yalanci Tavuk Gogsu)

1 lt milk
1 ½ cup sugar
125-150 gr butter/margarine
1 tsp vanilla extract/1 package vanilla powder
1 tbsp starch
¾ cup flour

Melt the butter/margarine in a pot and then sauté flour and starch till the mixture gets yellow (about 2-3 minutes over medium heat). Add milk and sugar. Stir continuously to prevent sticking to the bottom. Bring to a boil and then reduce heat and cook until it gets thick (3-5 minutes). Then stir in vanilla and turn the heat off.
Mix it with a blender or mixer for about 2-3 minutes to obtain a thick and nice consistency. Pour the Chicken Breast with Milk Pudding into a Pyrex Dish and cover. Leave it in the fridge for 5-6 hours to cool.
Before serving you can sprinkle cinnamon, walnuts, hazelnuts, pistachios or almonds on top. Cut it into square pieces and serve.
ENJOY

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TURKCE
1 lt sut
1 ½ su bardagi seker
125-150 gr margarin/tereyag
1 paket vanilya/1 tatli kasigi vanilya ekstrakti
1 yemek kasigi nisasta
¾ su bardagi un

Bir tencerede margarin/tereyagini eritin ve orta ateste nisasta ve unu yag ile 2-3 dakika kavurun. Rengi hafif sariya donecektir. Sonra sutu ve sekeri ilave edin. Surekli karistirarak dibinin tutmasini engelleyin. Karisim yavas yavas koyulasinca ve kaynamaya baslayinca hafife alin ve karistirmaya devam edin.
Uc-bes dakika pisirin ve vanilyayi ilave edip atesten alin. Mikser ya da blendir yardimi ile 2-3 dakika cirpin. Boylece daha koyu ve guzel bir kivam elde edeceksiniz.
Borcam tepsiye Yalanci Tavuk Gogsu’nu dokun ve uzerini kapatarak buzdolabinda 5-6 saat boyunca sogumasini bekleyin.
Cikardiktan sonra uzerine tarcin, ceviz, badem, findik ya da antep fistigi serpin. Kare seklinde parcalara kesip servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

The Imam Fainted-Turkish Ratatouille (Imam Bayildi)

This French dish called byaldi, a version of Ratatouille, has actually its origin in a Turkish dish: Imam Bayıldı, “the imam fainted”. It is a traditional Ottoman Dish with olive oil.

2 lb eggplant
1 big onion, sliced round/chopped
2-3 tomatoes, diced/grated or 1 ½ cup crushed tomato
2-3 green peppers/bell peppers
4-5 cloves of garlic, sliced
1/3 bunch of parsley, chopped
1-2 cup canola oil for frying
2 tbsp olive oil
1tsp+1 tsp salt to taste

1/2 tsp sugar
½ tsp black pepper
1/3 cup hot water
1 lemon’s juice

Wash eggplants and peel them striped. Take the green parts without damaging the tops. If eggplants are small and thin; fry them over high heat (Frying whole eggplants over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over.
If eggplants are large (like the ones in USA); cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over.
Chop half of the peppers. In a skillet, sauté onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off.
Fill eggplants with the mixture evenly. Slice the remaining peppers in strips and arrange over the eggplants.
Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes.
Serve Turkish Ratatouille warm or cold as you like.
ENJOY
***This is a vegetarian dish.

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TURKCE
Byaldi olarak gecen Fransiz yemegi, Ratatouille’nin bir cesidi olup, aslinda klasik bir Turk yemegidir: Imam Bayildi, “the imam fainted”. Geleneksel bir zeytinyagli Osmanli Lezzeti.

1 kg patlican
1 buyuk boy sogan, yuvarlak/normal dogranmis
2-3 domates, dogranmis/rendelenmis ya da 1 ½ su bardagi ezilmis domates
2-3 yesil sivri biber/dolmalik biber
4-5 dis sarimsak, dilimlenmis
1/3 demet maydanoz, dogranmis
1-2 su bardagi sivi yag (tercihen kanola), kizartmak icin
2 yemek kasigi zeytinyagi
1 tatli kasigi+1 tatli kasigi tuz

1 cay kasigi seker
1 cay kasigi karabiber
1/3 su bardagi sicak su
1 limon suyu

Patlicanlari yikayin ve alaca olarak soyun. Koklerini ayirmadan yesil kisimlarini koparin. Patlicanlar kucuk ve ince ise; butun olarak kizgin yagda her tarafini kizartin (Patlicanlar butun olursa ve ates yuksek olursa fazla yag cekmezler). Kizaran patlicanlari kagit havlu uzerine alin ve sonra firin tepsisine dizin. Ortasini kasik yardimiyla cizgi seklinde yarin ve acin. Uzerlerine 1 tatli kasigi tuz serpin.
Eger patlicanlar buyuk ve tombul ise (ABD’dekiler genelde oyle oluyor); soyduktan sonra boyuna 2 ya da uce kesin. Sonra kizgin yagda her tarafini kizartip, kagit havlu uzerine alin. Firin tepsisine dizin. Uzerlerine 1 tatli kasigi tuz serpin.
Yesil biberlerin yarisini dograyin. Bir tavada soganlari zeytinyaginda kavurun. Sonra sarimsaklari ve dogranmis biberleri ilave edin. Bir kac dakika cevirin. Sonra domatesi, sekeri ve 1 tatli kasigi tuzu ilave edin. Karisim koyulasana dek kisik ateste pisirin. Karabiber ve maydanozu ilave edip atesi kapatin.
Hazirladiginiz ic malzemeyi patlicanlarin icine doldurun. Geri kalan biberleri ince seritler halinde kesip patlicanlarin uzerine yerlestirebilirsiniz. Sivri biber kullaniyorsaniz butun ya da yarim olarak da koyabilirsiniz.
Firini 200 C (400F) ye isitin. 1/3 su bardagi sicak suyu tepsinin dibine dokun. Limon suyunu patlicanlarin uzerinde gezdirin. Yaklasik 10-15 dakika pisirin.
Dilediginiz gibi ister sicak ister soguk servis yapin.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.

Ana Sayfaya Don

Turkish Dumpling (Manti)

Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.

3-3 ½ cups flour
1 egg
2/3 cup lukewarm water
1 tsp salt to taste

Filling:
 ½ lb ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper

For cooking:
8 cups water
1 tsp salt

Sauce:
2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint
Sumac

In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (see the picture). Then place ¼ tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
ENJOY

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TURKCE
Manti, Turkiye’de cok sevilen ve yaygin olan ve benim de cok sevdigim geleneksel bir lezzettir. Hazirlamasi her ne kadar zahmetli ve zaman alici olsa dahi, manti icin deger! Eger gercek bir Turk Lezzeti denemek istiyorsaniz, mantiyi denemenizi tavsiye ederim. Manti toplu olarak yapilirsa, hem kolay olur hem de eglenceli hale gelebilir.

3-3 ½ su bardagi un
1 yumurta
2/3 su bardagi ilik su
1 tatli kasigi tuz

Ic Malzeme:
250 gr kiyma
1 sogan, ince dogranmis/rendelenmis
1 cay kasigi tuz
1 cay kasigi karabiber

Pisirmek icin:
8 su bardagi su
1 tatli kasigi tuz

Sos icin:
2 su bardagi yogurt
3-4 dis sarimsak, dovulmus/rendelenmis
½ cay kasigi tuz
3-4 yemek kasigi tereyag/sivi yag
1 yemek kasigi domates salcasi YA DA 2/3 tatli kasigi kirmizi toz biber
2-3 yemek kasigi su
Kuru nane
Sumak

Buyuk bir kaseye unu koyun ve uzerine yumurtayi kirin, ilik su ve tuzu ilave edip yogurun. Sert ve puruzsuz bir hamur elde edene dek yaklasik 8-10 dakika yogurun. Hamur yumusak olursa sonra acmaniz zor olur. Hamuru nemli bir havlu ya da bez ile ortun ve 15-30 dakika dinlenmeye birakin.
Bu sirada ic malzemelerinin hepsini karistin ve bir kenara ayirin.
Hamuru 2-3 parcaya ayirin, bir parcasini alin ve geri kalanin uzerini tekrar ortun. Unladiginiz yuzey uzerinde oklava ile hamuru acabildiginiz kadar ince acin (bicak sirti kalinligi kadar). Sonra actiginiz yufkayi 1.5-2 cm kalinliginda esit kare parcalara bolun (resime bakiniz). Sonra hepsinin uzerine yaklasik bir cay kasigi ic malzeme koyun (resime bakiniz). Her parcanin karsilikli capraz koselerini ortada birlestirerek parmak uclarinizla yapistirin (resime bakiniz). Bu islemi geri kalan hamur bitene kadar uygulayin.
Mantiyi pisirmek icin buyuk bir tencerede suyu kaynatin, tuzu ilave edip mantilari icine atin. Arada tahta bir kasik ile karistirarak mantilarin birbirine yapismani onleyin. Kapagini kapatmadan orta ateste mantilar pisene dek yaklasik 10-15 dakika pisirin.
Bu sirada sosunu hazirlayin. Bir kasede yogurt, tuz ve sarimsagi karistirin. Kucuk bir tavada tereyagini/sivi yag eritin. Domates salcasi ile suyu ilave edip yaklasik 2-3 dakika kisik ateste pisirin. Eger kirmizi biber kullanamayi tercih ederseniz tereyagi/siviyagina direk kirmizi toz biberi ilave edin, karistirin ve yaklasik bir dakika sonra atesten alin. Kirmizi biber kullanirken su ilave etmeyin.
Pismis mantiyi suzun ve servis tabaklarina alin. Biraz sogumasini bekleyin. Uzerine yogurt sosundan dokun ve son olarak tereyag/siviyag karisimindan bir kasik kadar dokun (miktari isteginize gore ayarlayin). Arzu ederseniz uzerine kuru nane ve sumak serpin.
Bu tariften yaklasik 6-7 porsiyon manti cikiyor.
AFIYET OLSUN

Ana Sayfaya Don

Lady's Thigh Kofte (Kadinbudu Kofte)

1 lb ground beef
1big onion, chopped
½-1 bunch of fresh parsley, chopped
½ cup rice, washed and drained
1 cup hot water
1 tsp+ ½ tsp salt to taste
½ tsp cumin
½ tsp black pepper

For Frying:
½ cup canola oil
2 eggs, beaten
¾ cup flour

Boil rice in a cup of hot water and add ½ tsp salt. Leave it to cool.
Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat. Then, stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4 minutes). Finally, stir in the parsley and the spices and turn the heat off.
In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef. You can knead with your hands if you like.
Cover the mixture and leave in the fridge for about 30 minutes.
Take egg size pieces and make egg shapes and flatten with your hands (the shape in the picture). In a frying pan, sizzle oil. Place flour in a wide plate. In another plate beat the eggs. First dip the koftes in flour, make sure the koftes to be covered evenly with flour. Then dip into egg and fry both sides until they get lightly golden brown.
For a thicker coating; after dipping into egg, again dip into the flour and then fry.
This recipe makes about 10-14 Lady’s Thigh Kofte.
ENJOY

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TURKCE
½ kg kiyma
1 buyuk boy sogan, dogranmis
½-1 demet maydanoz, dogranmis
½ su bardagi pirinc, yikanip suzulmus
1 su bardagi sicak su
1 tatli kasigi+1 cay kasigi tuz
1 cay kasigi kimyon
½ cay kasigi karabiber

Kizartmak icin:
½ su bardagi sivi yag (tercihen kanola yagi)
2 yumurta, cirpilmis
¾ su bardagi un

Bir bardak sicak suda pirinci pisirin. Bir cay kasigi tuz ilave edin. Sogumaya birakin.
Kiymanin 2/3 unu bir tavada rengi kahverengiye donene dek orta ateste pisirin. Sonra sogan ve geri kalan tuzu ilave edin. Soganlar pisene dek 3-4 dakika kisik ateste pisirin. Son olarak maydanoz ve baharatlari ilave edip atesten alin. Onceden ayirdiginiz cig kiymayi ve pirinci de ilave edip hepsini buyuk bir kasede karistirin. Isterseniz elinizle yogurabilirsiniz.
Kofte karisiminin uzerini kapatin ve buzdolabinda sogumasi icin 30 dakika kadar bekletin.
Kiyma harcindan yumurta buyuklugunde ve seklinde kofteler yapin ve elinizle bastirarak duzlestirin.
Kizartma tavasinda sivi yagini kizdirin. Genis bir tabaga unu koyun. Ayri bir tabakta yumurtalari cirpin. Kofteleri once una bulayin, sonra yumurtaya batirip her iki tarafini da guzelce kizartin. Koftenin disinin daha kalin olmasini istiyorsaniz yumurtaya batirdiktan sonra tekrar una bulayip kizartabilirsiniz.
Bu tariften yaklasik 10-14 Kadinbudu Kofte cikiyor.
AFIYET OLSUN

Ana Sayfaya Don

Green Lentil Dish (Yesil Mercimek Yemegi)

1 cup green lentil, soaked in water overnight, washed and drained
3 cups hot chicken stock/hot water and chicken bouillon
1 tomato, grated/ 2/3 cup crushed tomato
2-3 tbsp olive oil
½ cup orzo/vermicelli/angel hair (optional)
1 onion, chopped finely
1 tsp salt to taste
½ tsp cumin (optional)
2 cloves of garlic, sliced (optional)

Soak green lentils in water overnight to decrease the cooking time. Then, wash and drain. In a pot, sauté onions with olive oil over medium heat. Stir in green lentils and cook for 3 minutes.
Stir in tomatoes, garlic (optional) and hot chicken stock/water and chicken bouillon. Bring to a boil and add orzo/vermicelli/angel hair(optional) and salt. Cover the lid and simmer over low heat till the lentils are cooked (20-30 minutes). Sprinkle cumin before serving (optional).
Serve Green Lentil Dish with cacik.
ENJOY

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TURKCE
1 su bardagi yesil mercimek, aksamdan islatilmis
3 su bardagi sicak tavuk suyu/ sicak su ve tavuk bulyonu
1 domates, rendelenmis
2-3 yemek kasigi zeytinyagi
1 cay bardagi tel/arpa sehriye (istege bagli)
1 sogan, kucuk dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon (istege bagli)
2 dis sarimsak, dilimlenmis (istege bagli)

Yesil mercimegin kolay pismesi icin aksamdan islatin ve yikayip suzun. Tencerede sogan ile zeytinyagini orta ateste sote edin. Sonra, yikanmis mercimekleri ilave edin ve 3 dakika kadar kavurun.
Domates, sarimsak (istege bagli) ve tavuk suyunu/su ve tavuk bulyonu ilave edin. Kaynamaya baslayinca tuz ve sehriyeleri(istege bagli) ilave edin. Kisik ateste kapagi kapali olarak yaklasik 20-30 dakika pisirin. Pismeye yakin kimyon serpin (istege bagli).
Yesil Mercimek Yemegi’ni yaninda cacik ile servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Turkish Shortbread (Un Kurabiyesi)

1 ½ cups powdered sugar
½ lb (250 gr) margarine/butter, soft at room temperature
½ cup oil
2 cups corn starch
2-2 ½ cups flour
1 tsp/1 package vanilla
½ cup powdered sugar for top

In a large bowl, combine sugar, oil and margarine/butter. Then add starch, vanilla and knead. Add flour slowly and knead to make the dough smooth and soft.
Grab walnut size or smaller dough pieces and round them in your palms. Arrange them over a greased tray or tray with a baking paper. Make at least one inch room between each other.
Preheat the oven to 335-350 F (170-180 C) and bake for about 25-30 minutes. Do not over bake, otherwise they will get brown.
Take them out of the oven and cool. Sprinkle powdered sugar all over before serving.
ENJOY

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TURKCE
1 ½ su bardagi pudra sekeri
250 gr margarin, oda sicakliginda yumusak
1 cay bardagi sivi yag
2 su bardagi nisasta
2- 2 ½ su bardagi un
Uzerine serpmek icin 1 cay bardagi pudra sekeri
1 paket/1 tatli kasigi vanilya

Derin ve genis bir kasede seker, siviyag ve margarini karistirin. Sonra nisastayi ilave edip yogurun. Son olarak vanilya ve unu yavas yavas yedirerek ilave edin. Puruzsuz ve yumusak bir kurabiye hamuru elde edin.
Hamurdan ceviz buyuklugunde ya da daha kucuk parcalar koparip, avuc icinizde yuvarlayin. Yuvarlak toplar elde edin ve hafifce uzerinden bastirin. Yagli kagit serilmis tepsi uzerine ya da yaglanmis firin tepsisine 2-3 cm araliklarla dizin.
Onceden isitilmis 170-180 C (335-350 F) firinda kurabiyeler hafif sararincaya dek yaklasik 25-30 dakika pisirin. Fazla pisirirseniz kurabiyeler kahverengiye doner.
Firindan cikarin ve soguduktan sonra uzerlerine pudra sekeri serperek servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Pilaf with Carrots (Havuclu Pilav)

1 cup rice, washed and drained
2 carrots, shredded/diced
1 small onion, chopped (optional)
2 tbsp butter
1 tbsp canola oil
2 cups hot chicken stock/water and chicken bouillon
1 tbsp salt to taste
¼ tsp black pepper
Fresh parsley to garnish

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
In a pot or saucepan, sauté onions and carrots with oil and butter. When carrots become soft stir in rice and cook over medium heat for 2-3 minutes. Stir occasionally.
Then add salt and chicken stock/water and chicken bouillon. Close the lid and cook over low heat till rice absorbs all the water. Let it cool for 10-15 minutes.
Sprinkle some black pepper and garnish with parsley before serving.
ENJOY

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TURKCE
1 su bardagi pirinc, yikanmis ve suzulmus
2 havuc, rendelenmis/kup seklinde dogranmis
1 kucuk sogan, dogranmis (istege bagli)
2 yemek kasigi tereyag
1 yemek kasigi siviyag
2 su bardagi sicak tavuk suyu /su ve tavuk bulyon
1 yemek kasigi tuz
½ cay kasigi karabiber
Suslemek icin taze maydanoz

Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun.
Bir tencerede havuc, sogan, tereyag ve siviyagi sote edin. Havuclar yumusayinca pirinci ilave edin. Ara sira karistirarak orta ateste 2-3 dakika cevirin.
Sonra tuz ve sicak tavuk suyu/su ve tavuk bulyonu ilave edin. Kapagi kapali olarak dusuk ateste suyunu cekene dek pisirin. 10-15 dakika iliklasmasi icin bekleyin.
Uzerine karabiber serpip, maydanoz ile susleyerek servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Mercimek Koftesi (Lentil Pates)

½ cup red lentil, washed and drained

1 cup fine bulgur

2 ½ cups water

1 onion, chopped finely

2 tbsp tomato paste

¼ cup olive oil

½ tsp black pepper

1/3 tsp cumin

1 tsp salt to taste

¼ cup hot water

½ bunch fresh parsley, chopped finely

½ tsp dried mint/3-4 pairs of fresh mint, chopped finely

2 green onions, only green parts chopped finely

Lettuce leaves or arugula

Lemon wedges

Boil red lentil with 2 ½ cup of water. Make sure the lentils are soft but there is still some water in the bottom. Turn the heat of and stir in fine bulgur, close the lid. Leave for at least 10 minutes to make bulgur absorb all the water and expand.

Meanwhile, sauté onions with olive oil over medium heat. And then stir in tomato paste. Saute for 1-2 minutes and add salt and hot water. Transfer to the pot with bulgur and red lentils. Stir in spices, green onions and parsley. Mix them all. If it is cooled enough mix all with your hands and make pates like on the picture above. If the mixture sticks, wet your hands with water occasionally.

Serve Lentil Pates with lettuce leaves or arugula and lemon wedges. Also keep them in the fridge.

ENJOY

 

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TURKCE

½ su bardagi kirmizi mercimek, yikanmis ve suzulmus

1 su bardagi ince bulgur

2 ½ su bardagi su

1 sogan, kucuk dogranmis

2 yemek kasigi domates salcasi

½ cay bardagi zeytinyagi

1 cay kasigi karabiber

1/3 tatli kasigi kimyon

1 tatli kasigi tuz

1 cay kasigi kuru nane/ 3-4 dal taze nane, ince dogranmis

½ cay bardagi sicak su

½ demet maydanoz, ince dogranmis

2 yesil sogan, sadece yesil kisimlari ince dogranmis

Marul/kivircik yapragi ya da roka

Limon dilimleri

2 ½ su bardagi suda kirmizi mercimegi icinde bir miktar su kalana dek pisirin. Mercimek yumusayip patlasin fakat, butun suyunu cekmesin. Sonra ince bulguru tencereye ilave edin, karistirip kapagini kapatin ve en az 10 dakika bulgurun sismesini bekleyin.

Bu arada bir tavada zeytinyagi ile soganlari orta ateste kavurun ve sonra domates salcasini ilave edin. Biraz daha kavurup tuz ve ½ cay bardagi sicak suyu ilave edin ve atesten alip tenceredeki bulgur-mercimek karisimina ilave edin. Uzerine baharatlari, yesil soganlari ve maydanozu ilave edin. Hepsini guzelce karistirin. Eger yeterince soguduysa elinizle yogurun ve fotograftaki gibi uzunca kofteler yapin. Eger malzeme elinize yapisirsa arada elinizi su ile islatarak yapismasini onleyebilirsiniz.

Mercimek koftesini marul/kivircik yapraklari ya da roka ile ve uzerine limon sikarak ikram edin ve buzdolabinda saklayin.

AFIYET OLSUN

Ana Sayfaya Don

Turkish Milk Pudding (Muhallebi)

1 lt milk (5 cups)
1-1½ cup sugar
4-5 tbsp flour
125 gr butter/margarine (1 stick)
1 tsp vanilla extract/1 package ground vanilla or mastic/mastic gum
Crushed nuts or cinnamon for garnish

In a pot, sautee margarine/butter and flour over medium heat for about 2-3 minutes. Then stir in milk and sugar and stir continuously. If you’ll use mastic gum, add it. Then stir till the pudding becomes thick, turn heat low and cook for 3-4 minutes. If you’ll use vanilla instead of mastic gum, then add vanilla, stir and turn the heat off.
Transfer the Milk Pudding into glass or porcelain cups and let it cool. Garnish with any kinds of crushed nuts or cinnamon.
ENJOY

P.S: Do not sprinkle the cinnamon right after you pour the pudding into bowls. This would let the microorganisms grow fast contacting the cinnamon with the hot surface of the pudding and this may lead to food borne diseases. Make sure you sprinkle the cinnamon just before serving the cooled pudding.

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TURKCE
1 lt sut (5 su bardagi)
1-1 ½ su bardagi seker
4-5 yemek kasigi un
125 gr margarin/tereyag
1 paket vanilya/1 tane damla sakizi
Ogutulmus ceviz/findik/badem veya tarcin

Tencerede margarin/tereyag ve unu orta ateste kavurun (2-3 dakika). Sonra sut ve sekeri ilave edin ve surekli karistirarak yapismasini engelleyin. Eger damla sakizli yapacak iseniz sakizi icine atin. Muhallebi koyulasip kivamini bulunca, atesi kisin ve 3-4 dakika surekli karistirarak pisirin. Damla sakizi yerine vanilya kullaniyorsaniz vanilyayi ilave edin, karistirip atesten alin.
Muhallebiyi cam veya porselen kaplara paylastirin ve sogumasini bekleyin. Servis yapmadan once uzerini tarcin veya istediginiz malzemele ile susleyin.
AFIYET OLSUN

NOT: Tarcini muhallbiyi kaselere doker dokmez koymayin. Cunku; mikroorganizmalar tarcin ve sicak muhallebinin temasiyla; yuzeyde hizla ureyecektir. Bu durum gida zehirlenmesine yol acabilir. Tarcini servis yapmadan hemen once sogumus muhallebiye serpin.

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

Apple Cookie Rolls (Elmali Kurabiye)

This is one of my favorite cookies and with this recipe I won the cookie category of Food Science Bake Contest:)

1 cup yogurt
1 cup sugar
250 gr margarine/butter, melted

1/2-1 cup canola oil
1 egg
1 tsp baking powder
7-8 cup flour
½ cup confectioner’s sugar for garnish
Filling:
3 apples, peeled, cored and shredded
3 tbsp sugar
1 tsp cinnamon
½ cup crushed walnuts/pecans

Mix all the dough ingredients, but flour and confectioner’s sugar. Add flour slowly and form a non sticking dough. Knead for 4-5 minutes. Then, cover the dough with a clean cloth and leave for resting.
Meanwhile, cook shredded apples with sugar for about 10 minutes over low-medium heat. When they turn to brown stir in cinnamon and walnuts/pecans.
Cut the dough into 3 pieces and flatten each dough with a roller about 1/10 inch thickness. Then cut it into 8 pieces (see the picture). Put 1 tsp filling on the wide side and roll it up (see the picture). Use baking paper over the baking tray or grease it. Then place the apple cookie rolls on the tray and preheat the oven to 350F (180 C). Bake them for about 30 minutes, till they get light brown. Make sure not to over bake.
Sprinkle confectioner’s sugar on tops and serve.
ENJOY

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TURKCE

Bu tarif benim en sevdigim kurabiyelerden biridir ve bu tarifle Gida Bolumu'nde duzenlenen Tatli Yapimi Yarismasi, Kurabiye kategorisinde birinci oldum:)
1 su bardagi yogurt
1 su bardagi seker
250 gr margarin/tereyag, eritilmis

1/2-1 su bardagi sivi yag
1 yumurta
1 tatli kasigi kabartma tozu/1 paket kabartma tozu
7-8 su bardagi un
1 cay bardagi pudra sekeri
Ic Malzeme:
3 elma, soyulmus, ici temizlenmis ve rendelenmis
3 yemek kasigi seker
1 tatli kasigi tarcin
1 cay bardagi ufalanmis ceviz

Pudra sekeri ve un haric butun malzemeleri karistirin. Unu yavas yavas yedirerek elinize yapismayacak bir hamur elde edin. Yaklasik 4-5 dakika yogurun. Hamurun uzerini temiz bir bez ile ortun ve dinlenmeye birakin.
Diger yandan bir tencerede rendelenmis elma ve sekeri 10 dakika kadar orta ateste pisirin. Elmalar kahverengiye donecektir. Pisince ocaktan alin ve tarcin ile cevizi ilave edin.
Hamuru 3 parcaya ayirin. Her parcayi oklava ile ½ cm kalinliginda acin. 8 esit parcaya kesin (resime bakiniz). Genis taraflarina 1 tatli kasigi ic malzemeden koyarak rulo seklinde sarin (resime bakiniz). Kurabiyeleri yaglanmis ya da yagli kagit koydugunuz firin tepsisine aralikli olarak dizin.
Onceden isitilmis 180C (350 F) firinda kurabiyeler hafif pembelesene dek yaklasik 30 dakika pisirin. Firindan cikarinca uzerine pudra sekeri serpin ve servis yapin.
AFIYET OLSUN

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

White Beans with Meat (Etli Kuru Fasulye)

White Beans with Meat is a very traditional and common dish in Turkey, especially when it is served with pilaf and pickles. Turkish people just love this dish.

2 cups white/butter beans
½ lb beef/lamb meat, chopped
2 onions, chopped
2 tbsp oil
1 tbsp tomato paste
1 dried red pepper/green pepper, chopped
½ tsp baking soda (optional)
¼ tsp chili red pepper flakes (optional)
1 tbsp salt to taste
1 cup hot water

Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tbsp of salt.
In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2-3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat.
Serve White Beans with Meat, with pilaf or over pilaf. Also cacik and pickled vegetables are good to go with this recipe.
ENJOY
P.S: You can also use 2 cans of white beans and skip the instructions given in the first paragraph, but it may not be as delicious as the one with dried beans.

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TURKCE
Kuru fasulye Turkiye’ nin geleneksel yemeklerinden biridir. Ozellikle pilav ve tursu ile servis yapildiginda genelde butun Turklerin sevdigi bir yemektir.

2 su bardagi kuru fasulye
250 gr dana/koyun eti, dogranmis
2 sogan, dogranmis
2 yemek kasigi sivi yag
1 yemek kasigi domates salcasi
1 kurutulmus kirmizi biber/yesil biber, dogranmis
1 cay kasigi karbonat (istege bagli)
½ cay kasigi kirmizi pul biber (istege bagli)
1 yemek kasigi tuz
1 su bardagi sicak su

Aksamdan kuru fasulyeyi yikayin ve bir tencereye koyup uzerini 2-3 parmak kaplayacak kadar su ile doldurun. En az 12 saat bekletin. Sonra ayni su ile kuru fasulyeler yumusayana dek pisirin. Isterseniz 1 cay kasigi karbonat ilave edip fasulyelerin daha kisa surede yumusamasini saglayabilirsiniz. Pismeye yakin ½ yemek kasigi tuz ilave edin.
Diger bir tencerede once etleri yag ile kavurun ve sogani ilave edin. Sonra salcayi ve biberleri ilave edip kavurun. Bir bardak sicak su ve geri kalan tuzu ilave edin ve etler yumusayana dek pisirin. Sonra pisirdiginiz kuru fasulyeleri etlerin bulundugu tencereye ilave edin ve hafif ateste 10 dakika kadar pisirin.
Etli Kuru Fasulyeyi pilav ile ya da pilav ustu servis yapin. Yaninda cacik ya da tursu ile guzel olur.
AFIYET OLSUN
NOT: Bu tarifi 2 kutu konserve kuru fasulye ile ilk paragraftaki uygulamalari atlayarak da yapabilirsiniz, fakat konserve ile yapinca aradiginiz lezzeti bulamayabilirsiniz.

Ana Sayfaya Don