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

Steak Fajita

½ lb beef strips
1 onion, sliced circularly
1-2 green peppers, chopped in bite sizes

Marinade:
1 tbsp olive oil
1-2 cloves of garlic, minced
½ tsp salt to taste
¼ tsp cumin
¼ tsp black pepper

Mix all the marinade ingredients and rub the beef strips with it. Then leave the beef strips in marinade and keep in the fridge for about 3-5 hours.
Then in a skillet cook the marinated beef strips over low-medium heat. When their water evaporated, stir in onions and peppers. Sautee for 3-4 minutes, till they become soft. You can sprinkle some salt over.
Steak Fajitas are good to go with Tortillas or Pita Bread.
ENJOY

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TURKCE
250 gr dana eti, 1 cm kalinliginda parmak uzunlugunda kesilmis
1 sogan, yuvarlak dilimlenmis
1-2 yesil biber, lokma buyuklugunde dogranmis

Marine sosu:
1 yemek kasigi zeytinyagi
1-2 dis sarimsak, dovulmus/rendelenmis
1 cay kasigi tuz
½ cay kasigi karabiber
½ cay kasigi kimyon

Butun marine malzemelerini bir kasede karistirin ve et parcalarini bu malzemeye bulayip elinizle ovarak etlere yedirin. Etleri marine malzemesine yatirip buzdolabinda yaklasik 3-5 saat bekletin.
Sonra, genis bir tavada etleri orta ateste suyunu cekip yumusayana dek pisirin. Sogan ve biberleri ilave edip. Karistirarak 3-4 dakika boyunca hepsi pisene dek pisirin. Isterseniz uzerine tuz ilave edin.
Tortilla ya da pide ekmegi ile servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Eggs with Sujuk (Sucuklu Yumurta)

2-3 eggs
8-10 slices of sujuk/summer beef sausage, skin removed
A pinch of salt to taste
A pinch of paprika

In a skillet or frying pan cook sujuk/summer beef sausage slices over low heat, till they release the fat and turn a little golden brown. Turn each side with a fork, do not overcook (2-3 minutes is sufficient). Make some room for the eggs and then crack the eggs. Sprinkle some salt and paprika. Cook till the whites are cooked.
Serve warm. Eggs with Sujuk is good to go at breakfast and brunch.
ENJOY

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TURKCE
2-3 yumurta
8-10 dilim sucuk/ summer beef sausage, soyulmus
Bir tutam tuz
Bir tutam kirmizi toz biber

Teflon bir tavada sucuk dilimleri yagini salip hafif kizarana dek kisik ateste pisirin (2-3 dakika). Her iki tarafinin da kizarmasi icin bir catal yardimiyla cevirin. Fazla pisirirseniz kururlar. Sonra yumurtalar icin biraz yer acin ve yumurtalari duzgunce kirin.

Sarilarinin dagilmamasi icin dikkat edin. Uzerine tuz ve kirmizi biber serpin ve beyazlari pisene dek kisik ateste pisirin.
Sicak servis yapin. Sucuklu Yumurta kahvalti icin cok guzel bir alternatiftir.
AFIYET OLSUN

Ana Sayfaya Don

French Onion Dip (Soganli Fransiz Sosu)

1 cup non fat sour cream (optional)
½ cup fat-free mayonnaise
½ cup yogurt
¼ cup green onion, finely chopped
1 tbsp onion, minced (optional)
¼ tsp dried minced onion
¼ tsp black pepper
½ tsp dried mint
¼ tsp salt to taste

Combine all the ingredients in a bowl and chill in the fridge for 1-2 hours.
Serve with any kind of chips.
ENJOY

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TURKCE
1 su bardagi yagsiz eksi krema (istege bagli)
½ su bardagi yagsiz mayonez
½ su bardagi yogurt
¼ su bardagi yesil sogan, ince dogranmis
1 yemek kasigi sogan,rendelenmis/dovulmus (istege bagli)
½ cay kasigi dovulmus kuru sogan
½ cay kasigi karabiber
1 cay kasigi kuru nane
½ cay kasigi tuz

Butun malzemeleri bir kasede karistirin ve buzdolabinda yaklasik 1-2 saat bekletin.
Her cesit cips ile servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Fried Perch Fillets (Kizarmis Levrek)

1 lb Perch Fillets
2 tbsp lemon juice
½ tsp black pepper
1 tsp salt to taste
1/3 cup canola oil for frying

Rub Perch Fillets with salt. Then sprinkle black pepper and lemon juice. Rub to make Perch absorb the flavor. Leave them in the fridge at least 30 minutes.
In a frying pan sizzle oil and shallow fry both sides of Perch Fillets till they turn to golden brown.
Serve warm with lemon edges.
ENJOY

Click for the Benefits of Fish

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TURKCE
½ kg tatli su levregi, fileto
2 yemek kasigi limon suyu
1 cay kasigi karabiber
1 tatli kasigi tuz
1/3 su bardagi kanola yagi, kizartmak icin

Levrek filetolarini elinizle ovarak tuzlayin ve sonra karabiber ve limon suyu ile ovarak baliklara yedirin. En az yarim saat buzdolabinda bekletin.
Kizartma tavasinda yagi kizdirin ve az yagda levrek filetolarinin her iki tarafini da kizartin. Limon dilimleri ile sicak servis yapin.
AFIYET OLSUN

Baligin Faydalari icin tiklayin

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