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

Monday, September 5, 2011

Shelled Fava Beans with Olive Oil (Zeytinyagli Bakla)

1 lb shelled fava beans, chopped
1 medium onion, chopped
1 medium tomato, diced
1 tsp tomato paste
2-3 Tbsp olive oil
1 tsp salt to taste
1/3 cup hot water
1/3 cup fresh dill, chopped

Take olive oil and onions into a pot and sauté over medium heat until onions get translucent. Stir in shelled fava beans that you’ve chopped at any size you like. Cook over medium heat stirring occasionally until they change in color. Add tomato paste and tomato. Saute for 3-4 minutes. Then, add salt and hot water. Bring to a boil. Close the lid and simmer over low-medium heat until the shelled fava beans get soft (for about 30 minutes).
Add chopped dill and give a stir. Close the lid and let it sit for 10-15 minutes.
Serve with either yogurt or garlic yogurt.
ENJOY

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TURKCE
½ kg bakla, dogranmis
1 orta boy, sogan, dogranmis
1 orta boy, domates
1 tatli kasigi salca
2-3 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1/3 su bardagi sicak su
1/3 su bardagi, dere otu, dogranmis

Once tencereye zeytinyagini alin ve sogani orta ateste pembelesene dek kavurun. Ardindan arzu ettiginiz gibi dogradiginiz baklalari ilave edin. Ara sira karistirarak baklalar renk degistirene dek kavurun. Salca ve domatesi ilave edin ve yine 3-4 dakika kadar kavurun. Sonra, tuz ve sicak suyu ilave edin. Karistirin ve kaynamaya baslayinca kapagini kapati. Kisik ateste baklalar yumusayana dek, yaklasik yarim saat pisirin.
Pistikten sonra, dereotunu ilave edip karistirin ve kapagini kapatarak 10-15 dakika dinlendirin.
Yaninda yogurt veya sarimsakli yogurt ile servis yapin.
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

Monday, August 22, 2011

Scallops with Mushroom (Mantarli Deniz Taragi)

1 lb scallops
2 green onions, chopped
3 Tbsp butter
½ lb button/portabella mushrooms, sliced
1/2 tsp salt to taste
1 pinch of black pepper
1 Tbsp lemon juice

Heat butter in a skillet. Add green onions and salt.
Stir and saute 1 minute. Add mushrooms and continue sautéing for 2-3 minutes over medium heat. Stir in scallops and sauté for about 4-5 minutes, until scallops are opaque. Sprinkle with black pepper, add lemon juice and heat through.
You may serve scallops with mushrooms with tomato pilaf.
ENJOY

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TURKCE
½ kg deniz taragi
2 yesil sogan, dogranmis
3 yemek kasigi tereyagi
250 gr kultur/portabella mantari, dilimlenmis
1 cay kasigi tuz
Bir tutam karabiber
1 yemek kasigi limon suyu

Tereyagini tavada eritin. Yesil sogan ve tuzu ilave edin. Karistirin ve bir dakika kadar sote edin. Mantarlari ilave edin ve 2-3 dakika kadar orta ateste sote etmeye devam edin. Deniz taraklarini ilave edin ve 4-5 dakika soteleyin. Karabiber serpin ve limon suyunu ilave edin.
Domatesli pilav ile servis yapabilirsiniz.
AFIYET OLSUN

Wednesday, August 17, 2011

European Cemen (Avrupa Usulu Cemen)

1 cup Lutenitsa
1-2 cloves of garlic, smashed (optional)
1-2 Tbsp Turkish white cheese/feta cheese, crumbled
1-2 Tbsp olive oil
1-2 Tbsp crushed walnut

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

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TURKCE
1 su bardagi Lutenitsa
1-2 dis sarimsak, ezilmis (istege bagli)
1-2 yemek kasigi beyaz peynir, ufalanmis
1-2 yemek kasigi zeytinyagi
1-2 yemek kasigi ufalanmis ceviz

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

Friday, August 12, 2011

Garlic Asparagus (Sarimsakli Kuskonmaz)

1 lb asparagus, trimmed
2-3 cloves of garlic, smashed
3 Tbsp extra virgin olive oil
½ tsp paprika
½ tsp salt to taste
½ cup shredded cheese

Boil asparagus spears in salty water for about 2-3 minutes. Then, rinse under cold water and drain.
Take extra virgin olive oil in a wide skillet and add paprika and garlic. Saute for about 1-2 minutes and stir in asparagus. Over medium heat, cook asparagus stirring gently for about 4-5 minutes.
Take over serving plates and sprinkle with shredded cheese.
ENJOY

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TURKCE
½ kg kuskonmaz, temizlenmis
2-3 dis sarimsak, ezilmis
3 yemek kasigi sizma zeytinyagi
½ tsp toz kirmizi biber
1 cay kasigi tuz
½ su bardagi kasar peynir, rendelenmis

Kuskonmazlari kaynar tuzlu su icinde 2-3 dakika haslayin. Soguk su altinda durulayin. Suyunu suzun.
Genis bir tavaya zeytinyagini alin ve kirmizi toz biberle sarimsagi icinde 1-2 dakika kadar soteleyin. Kuskonmazi ilave edin. Orta ateste nazikce karistirarak 4-5 dakika sote edin.
Servis tabaklarina alin ve uzerlerine rendelenmis kasar peynirini serpistirin.
AFIYET OLSUN

Friday, August 5, 2011

Water Borek (Su Boregi)

5 eggs
2 Tbsp yogurt
1 Tbsp salt to taste
4 Tbsp water
Flour

For boiling:
1 Tbsp salt to taste
¼ cup olive oil
1 pot cold water
1 pot boiling water

For filling and top:
½ lb ricotta/ feta cheese
1 egg
150 gr butter, melted
1 Tbsp yogurt
1 Tbsp olive oil

Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.
Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.
Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.
Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.
Serve it either warm or cool.
ENJOY
TURKCE
5 yumurta
2 yemek kasigi yogurt
1yemek kasigi tuz
4 yemek kasigi su
Aldigi kadar un

Kaynatmak icin:
1 yemek kasigi tuz
¼ su bardagi zeytinyagi
1 tencere soguk su
1 tencere kaynar su

Uzeri ve ici icin:
250 gr lor/beyaz peynir
1 yumurta
1 yemek kasigi yogurt
1 yemek kasigi zeytinyagi

Hamur malzemelerini genis bir kaba alin ve unu azar azar ekleyerek kulak memesi yumusakliginda bir hamur elde edin. Yaklasik 30 dakika dinlendirin. Sonra tekrar yogurun ve hamuru 10 esit parcaya ayirin. Her parcayi tek tek oklava ile olabildigince ince yufkalar seklinde acin.
Genis bir tencereye 3’te ikisi kadar su koyun. Tuz ve zeytinyagi ilave edin ve kaynatin. Her yufkayi kaynayan suya daldirin ve yaklasik 10-15 saniye haslayin. Bu sirada genis bir baska tencereye soguk su doldurun. Hasladiginiz yufkalari bekletmeden soguk suya daldirin, durulayin ve suyunu elinizle suzun. Soguk su iliklasir ve bulaniklasirsa yenisi ile degistirin.
Genis bir tepsiyi yaglayin ve yufkalari tek tek yerlestirerek uzerlerine erimis tereyagi surun.Toplam dort tane yufka koyduktan sonra peynirin yarisini uzerine yayin. Uerine 3 tane daha yufkya koyarak her katina tereyagi surun. Geri kalan peyniri uzerine yayin. Diger yufkalari da ayni sekilde uzerlerine yerlestirin.
Uzerine yumurta, yogurt ve zeytinyagi karisiminidokun ve esit sekilde yayin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin (yaklasik 30-45 dakika). Pistikten sonra yaklasik 1-2 saat sogutun.
Ilik ya da soguk olarak servis yapin.
AFIYET OLSUN

Saturday, July 16, 2011

Zucchini and Carrot Stir Fry (Kabak ve Havuclu Sote)

2 zucchinis
2-3 big carrots
1 small onion (optional)
1 tsp salt to taste
Dill, chopped (for garnish)

If you are using onion, chop it finely and sauté with olive oil over medium heat (3-4 minutes). Then, stir in julienne cut the carrots and sauté for about 2-3 minutes. Discard the seeds of the zucchinis and cut them in julienne as well. Add them in the pan and sprinkle with salt. Cook them stirring gently until the vegetables get soft (for about 5-6 minutes). Garnish with dill if desired.
ENJOY

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TURKCE
2 sakiz kabagi
2-3 buyuk boy havuc
1 kucuk boy sogan (istege bagli)
2-3 yemek kasigi zeytinyagi
1 tatli kasigi tuz
Dere otu , dogranmis (uzeri icin)

Oncelikle eger sogan kullaniyorsaniz sogani ufak ufak dograyin ve zeytinyaginda 3-4 dakika orta ateste cevirin. Daha sonra julyen olarak dogradiginiz havuclari ilave edin ve 2-3 dakika sote edin. Cekirdeklerini aldiginiz kabaklari da julyen olarak dograyin ve tavaya ilave edin. Tuzunu ilave edin. Nazikce karistirarak sebzelerin hepsi yumusayana dek soteleyin (yaklasik 5-6 dakika). Arzu ederseniz uzerini dere otu ile susleyin.
AFIYET OLSUN

Monday, June 27, 2011

Minted Salmon (Naneli Somon Baligi)

 
1 lb salmon fillets
1 bunch fresh mint, chopped
1/3 cup lemon juice
4 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp salt to taste
1 tsp black pepper
1 Tbsp butter for serving

Rinse Salmon fillets under cold water and dry with paper towels. Mix all the other ingredients but the butter in a small bowl. Dip the Salmon in the sauce and marinade for 45-60 minutes in the refrigerator.
Then, drain the excess sauce, bake at 350 F (180 C) preheated oven until the fillets became flaky (for about 45 minutes). Spread the butter over the fillets and serve preferably over rice pilaf.
ENJOY
 
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TURKCE
½ kg somon baligi fileto
1 demet taze nane, dogranmis
1/3 su bardagi limon suyu
4 dis sarimsak, ezilmis
2 yemek kasigi zeytinyagi
1 yemek kasigi tuz
1 tatli kasigi karabiber
1 yemek kasigi tereyagi, servis yapmak icin

Baliklari soguk su altinda yikayin ve kagit havlu ile kurulayin. Tereyagi haric butun malzemeleri kucuk bir kasede karistirin ve baliklara elinizle surerek yedirin. Sonra, sosun icine baliklari koyarak, buzdolabinda agzi kapali olarak yaklasik 45-60 dakika marine edin.
Buzdolabinda cikarin, fazla sosu siyirin. Onceden isitilmis 180C (350F) firinda balikler kizarana dek yaklasik 45 dakika pisirin.
Firindan cikarinca tereyagini uzerlerinde gezdirin ve tercihen pirinc pilavi uzerinde sicak servis yapin.
AFIYETOLSUN


Wednesday, June 22, 2011

Seasoned Crab Legs (Soslu Yengec Bacagi)

1 lb snow crab/Alaskan king crab legs
1 tsp paprika
½ tsp cumin
4 cloves garlic, minced
½ tsp ground black pepper
1 tsp salt to taste
2-3 Tbsp lemon juice
¼ cup butter
1-2 cup hot water

Butter Sauce:
½ cup butter, melted
1 Tbsp lemon juice
Salt and pepper to taste

If desired cut a slit, length-wise, into the shell of each piece of crab. Otherwise, place all the crab clusters into a pot and add the other ingredients. Make sure the water half covers the crab clusters. Bring to a boil and close the lid. Steam for about 6-7 minutes over low-medium heat.
Serve hot with the butter dipping sauce.
ENJOY

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TURKCE
½ kg yengec/Alaska yengec bacagi
1 tatli kasigi kirmizi toz biber
½ tatli kasigi kimyon
4 dis sarimsak, ezilmis
½ tatli kasigi kara biber
½ yemek kasigi tuz
2-3 yemek kasigi limon suyu
¼ su bardagi tereyagi
1-2 su bardagi sicak su

Tereyag Sosu:
½ su bardagi tereyagi, eritilmis
1 yemek kasigi limon suyu
Tuz ve karabiber

Arzu edereseniz yengec bacaklarinin boyuna dogru bicakla bir cizik atin. Ya da oldugu gibi buyuk bir tencereye alin. Diger malzemeleri ilave edin ve harmanlayin. Yengec bacaklarinin yarisina kadar sicak suyu ilave edin ve sonra kaynamasini bekleyin. Kapagi kapali olarak kisik ateste 6-7 dakika pisirin.
Tereyag sosu ile birlikte sicak servis edin.
AFIYET OLSUN

Wednesday, June 15, 2011

Turkish Savory Cookies (Tuzlu Kuru Pasta)

2 eggs (1 yolk for top)
125 gr margarine/butter, at room temperature
½ cup yogurt
½ cup canola oil
1 tsp salt
1 tsp sugar
1 tsp baking powder
1 tsp mahaleb (optional)
3 ½ cups flour
½ lemon’s juice
Sesame and/or nigella seeds for top

Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead until the dough gets elastic, non sticky and smooth. Grab walnut size dough pieces and give any kind of shape you like or the shapes as seen in the picture.
Mix the egg yolk and 1 Tbsp of canola oil. Place the savory pastries over a greased oven tray and glaze with egg yolk-oil mixture. Sprinkle with sesame/nigella seeds and bake at preheated 350 F (180 C) oven until they get light brown.
ENJOY

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TURKCE
2 yumurta (1 tane sari uzerine)
125 gr margarin/tereyag, oda sicakliginda
1 cay bardagi yogurt
1 cay bardagi kanola yagi
1 tatli kasigi tuz
1 tatli kasigi seker
1 paket kabartma tozu
1 tatli kasigi mahlep (istege bagli)
½ limonun suyu
3 ½ su bardagi un
Uzerine siviyag ve yumurta sarisi

Genis ve derince bir kaba butun hamur malzemelerini alin. Elastik ve kulak memesi yumusakliginda, puruzsuz bir hamur elde edene dek yogurun.
Hamurdan ceviz buyuklugunde parcalar koparin ve elinizle resimdeki gibi ya da istediginiz sekli verin.
Sekil verdiginiz kuru pastalari yaglanmis firin tepsisine aralikli olarak dizin. Uzerlerine ayirmis oldugunuz yumurta sarisi ve bir kasik canola yagini karisimindan surun. Susam/corek otu serpin ve onceden isitilmis 180C (350F) firinda uzerleri kizarana dek pisirin.
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