Stuffed Roasted Yellowtail Snapper (Firinda Mercan Baligi/Levrek Dolmasi)

 ½-2 lbs whole yellowtail snapper (cleaned, head and tail intact)

2-3 Tbsp extra-virgin olive oil

½-1 cup spinach, cleaned and chopped

2-3 Tbsp fresh lemon juice

1 tsp salt

½ tsp freshly ground black pepper  

2 Tbsp onion, julienne cut

1-2 rosemary sprigs or ½ tsp dried rosemary

 

Preheat oven to 400F (200C) and score skin of each fish with 3-4 diagonal cuts. Rub inside and outside flesh of each fish with olive oil and drizzle each fish with lemon juice. Sprinkle flesh evenly with salt and black pepper. Place fish on a greased baking sheet. Meanwhile mix the rest of the ingredients in a bowl (onion, spinach and rosemary sprigs) and place them inside each fish.

Roast for 30 minutes or until fish flakes easily when tested with a fork. You may broil it for a couple of minutes for a brownish top as well.

ENJOY

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Benefits of Fish

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TURKCE

~1 kg butun mercan baligi/levrek (kafasi ve kuyrugu ile temizlenmis)

2-3 yemek kasigi sizma zeytinyagi

1/2-1 su bardagi ispanak, temizlenmis ve dogranmis

2-3 yemek kasigi taze limon suyu

1 tatli kasigi tuz

1 cay kasigi taze ogutulmus karabiber

2 yemek kasigi sogan, julyen dogranmis

1-2 dal biberiye/1 cay kasigi kuru biberiye

 

Firini onceden 200C (400F)’ye isitin. Temizlenmis baliklarin dis kismina enine 3-4 tane derince kesik atin. Her baligin hem icini hem disini zeytinyagi ile ovun ve limon suyu serpin. Yine her yerine tuz ve karabiber serpin. Hazirlanan baliklari yaglanmis pisirme kagidi uzerine alin. Bu sirada bir kasede geri kalan malzemeleri; ispanak, sogan ve biberiyeyi karistirin. Her baligin icini bu malzeme ile doldurun.

Firinda yaklasik 30 dakika ya da baliklar catal ile kolayca ayrilana dek pisirin. Istege bagli olarak bir kac dakika ustten kizartma da yapabilirsiniz.

AFIYET OLSUN

 

Ana Sayfaya Don

 

Baligin Faydalari

Sekerpare

250 grams butter (at room temperatue)

2 eggs
½ cup semolina
½ cup sugar
1 tsp baking powder
1 tsp vanilla extract/powder
3 ½ -4 cups flour
Walnut quarters or almond/hazelnut for top

Syrup:
3 cups sugar
4 cups water
1 Tbsp lemon juice

First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.

Meanwhile, mix softened butter, sugar, eggs and semolina. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non sticky as cookie dough. Take walnut size pieces and make round ball shapes using your palms. Arrange them over a greased baking tray and press gently over each one sticking a piece of walnut/almond/hazelnut. Bake them in a preheated 350F (180C) oven until they turn light brown for about 30-40 minutes.
Pour the cooled syrup over hot Sekerpares right after taking them out of the oven. Use either a spoon or ladle for uniform distribution. Leave the Sekerpares inside the syrup for at least 4-5 hours before serving. You may cover them with another tray to decrease the absorption time.
ENJOY

P.S: Makes about 35-40 pieces.

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TURKCE
250 gram tereyagi (oda sicakliginda)
½ su bardagi seker
½ su bardagi irmik
1 tatli kasigi kabartma tozu
1 tatli kasigi vanilya
3 ½ -4 su bardagi un
Uzeri icin badem/findik ya da ceviz

 

Surup icin:

3 su bardagi seker
4 su bardagi su
1 yemek kasigi limon suyu

 

Surubu hazirlamak icin genis bir tencereey seker ve suyu alin ve iyice kaynatin. Yaklasik 3-5 dakika kaynadiktan sonra limon suyunu ilave edin ve altini kapatin. Bir kenarda sogumaya birakin.

Yumusak olan tereyagi, seker, irmik ve yumurtayi karistirip birbirine yedirin. Yavas yavas unu ekleyerek yogurmaya baslayin. Kabartma tozu ve vanilyayi ilave edin. Yumusak ve ele yapismayan bir kurabiye hamuru elde edene dek yogurun.
Ceviz buyuklugunde parcalar alin ve elinizle yuvarlayip yaglanmis tepsiye uzerlerinden hafifce bastirarak aralikli olarak dizin. Her sekerparenin uzerine bir parca ceviz/findik/badem batirin. Onceden isitilmis 180C (350F) firinda  uzerleri kizarana dek pisirin (30-40 dakika).
Firindan cikan sicak sekerparelerin uzerine ilik/soguk surubu gezdirerek hepsine esit olarak dagitin. Puf noktasi, sekerpare sicak, surup ilik ya da soguk olmalidir. Servisten once en az 4-5 saat surubun cekmesini bekleyin. Isterseniz tepsinin uzerine baska bir tepsi kapatarak surubun cekmesini hizlandirabilirsiniz.
AFIYET OLSUN

NOT: Yaklasik 35-40 tane sekerpare cikiyor.

Ana Sayfaya Don

Baked Meat Balls (Firin Kofte)

1 lb ground beef

1 onion, grated

1 tsp cumin

1 tsp sea salt to taste

½ tsp fresh ground pepper

½ tsp crushed red pepper

4 Tbsp olive oil

Mix all the ingredients, but the olive oil. Then, knead for a couple of minutes for an even distribution of the ingredients. Grab egg size or bigger pieces and make circular patties. Place them over an oven tray greased with olive oil. Brush the tops of the meat balls with olive oil.

Bake them in a preheated 400F (200C) for about 25-30 minutes or until they get lightly brown.

ENJOY

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TURKCE

½ kg kiyma

1 sogan, rendelenmis

1 tatli kasigi kimyon

1tatli kasigi deniz tuzu

1 cay kasigi taze karabiber

1 cay kasigi kirmizi pul biber

4 yemek kasigi zeytinyagi

Zeytinyagi haric butun malzemeleri genis bir kapta karistirin ve bir sure elinizle yogurarak malzemelerin kiyma ile iyice butunlesmesini saglayin. Sonra, yumurta buyuklugunde ya da daha buyuk parcalar alin ve elinizle yuvarlak ve yassi kofteler yapin. Zeytinyagi ile yagladiginiz firin tepsisine dizin. 
Uzerlerini zeytinyagi ile yaglayin ve onceden isitilmis 200C (400F) firinda yaklasik 25-30 dakika ya da uzerleri kizarana dek pisirin.

AFIYET OLSUN

Ana Sayfaya Don

Snap Beans-Mushroom Stir Fry (Mantarli Araka Bezelye)

1 lb fresh snap beans, trimmed and washed

1 white onion, julienne cut

5-6 medium mushrooms, cut in 6 pieces

2 Tbsp fresh dill, chopped

2 Tbsp olive oil

1 tsp salt

Fresh black pepper

 

Saute onions in olive oil over medium heat. Then, stir in mushrooms and sauté for 1-2 minutes. Add snap beans and cook for 3-4 minutes stirring occasionally. Add salt and dill. Cook over low heat (preferably lid closed) for about 5-8 minutes.

Serve either hot or cold.

ENJOY

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TURKCE

½ kg taze araka bezelye (kabuklu), temizlenmis ve yikanmis

1 beyaz sogan, uzun kesilmis

5-6 orta boy mantar, 6’ya kesilmis

2 yemek kasigi taze dereotu, dogranmis

2 yemek kasigi zeytinyagi

1 tatli kasigi tuz

Karabiber

 

Oncelikle zeytinyagi ve sogani bir tavaya alin ve orta ateste soteleyin. Ardindan mantarlari koyun ve 1-2 dakika cevirin. Son olarak temizlenmis araka bezelyeleri ilave edin. Orta ateste 3-4 dakika cevirin. Tuzunu ve dere otunu ilave edin. Yaklasik 5-8 dakika kisik ateste, tercihen kapagi kapali olarak  pisirin.

Sicak veya soguk servis yapilabilir.

AFIYET OLSUN

Ana Sayfaya Don

Glazed Pecans (Soslu Pikan Cevizi)

1 lb pecan halves

1 egg white

1 pinch salt

½ cup powdered sugar

1 tsp cinnamon

1 Tbsp water

 

Beat the egg white with water and salt until foamy. Add powdered sugar and cinnamon and beat well. Stir in pecans halves. Pour in a baking tray layered with baking paper. Bake 30 minutes stirring every 10 minutes at 350F (180C).

ENJOY

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TURKCE

½ kg pikan cevizi (yarim sekilde)

1 yumurta beyazi

Bir tutam tuz

½ su bardagi pudra sekeri

1 tatli kasigi tarcin

1 yemek kasigi su

 

Yumurta aki, tuz ve suyu guzelce kopuk olana dek cirpin. Pudra sekeri ve tarcini ilave edin ve guzelce karistirin. Pikan cevizlerini ilave edin. Firin tepsisine yagli kagit serin ve uzerine soslu pikan cevizlerini yayin. 180C (350F) firinda 10 dakika araliklarla karistirarak yaklasik 30 dakika pisirin.

AFIYET OLSUN

Ana Sayfaya Don

Roasted Kohlrabi (Firinlanmis Alabas)

1 lb fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife
1Tbsp olive oil
1 tsp garlic, minced (optional)

½ tsp paprika

½ tsp summer savory/thyme
½ tsp salt

1-2 Tbsp balsamic vinegar

Set oven to 450F (230C). Cut kohlrabi in finger shape rectangular pieces. Toss them, with olive oil, paprika, summer savory, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar (probably at the table so the kohlrabi doesn't get squishy).

ENJOY

 

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TURKCE

½ kg alabas, saplari kesilmis, etrafindaki kalin yesil kabuk kesilmis

1 yemek kasigi  zeytinyagi

1 tatli kasigi sarimsak, ezilmis (istege bagli)

1 cay kasigi toz kirmizi biber

1 cay kasigi zater otu/kekik

1 cay kasigi tuz

1-2 yemek kasigi balsamic sirke

 

Firini 230C (450F)’a isitin. Alabasi uzun uzun parmak seklinde dilimleyin. Genis bir kaseye alin ve zeytinyagi, tuz, sarimsak, kirmizi biber ve zater out/kekik ile harmanlayin. Tercihen yagli kagit serilmis firin tepsisine yayin ve yaklasik 30-35 dakika pisirin. 20. dakikadan sonra, her 5 dakikada bir karistirin. Terchinen alabaslarin yumusamamasi icin balsamik sirkeyi servis sirasinda serpin.

AFIYET OLSUN

 

Ana Sayfaya Don

Pumpkin Filled Pastry (Kabakli Borek)

3 Turkish pastry leaves (yufka)

1 ½ cups sugar

300-350 grams pumpkin, shredded

½ cup walnuts, crushed (optional)

¼ cups milk

2-3 Tbsp canola oil

1 tsp cinnamon (optional)

 

Grease a wide oven tray and place a pastry leave covering the bottom with no overlapping. Try to make the pastry as flat as possible. If using cinnamon, mix sugar with cinnamon. Spread about half of the shredded pumpkin over the pastry and do the same with sugar. If desired add crushed walnuts for more flavor. Then, cover it with another pastry leaf making a flat layer. Continue with pumpkin, sugar and walnuts. If your tray is not large enough to accommodate all the pastry leaf, you may always tear the pastry leaf to fit the tray and use the torn parts for making another layer. Finally, cover the top with the last pastry leaf (yufka). Mix milk and canola oil and spread it all over the top evenly. Sprinkle with some sugar for a crispy top.

Bake the Pumpkin Borek in the preheated 400 F (200 C) oven for about 30-40 minutes or until the top gets light brown. Slice it into squares and serve either hot or cold.

ENJOY

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TURKCE

3 yufka

1 ½ su bardagi toz seker

300-350 gr balkabagi, rendelenmis

½ su bardagi ufalanmis ceviz (istege bagli)

½ cay bardagi sut

2-3 yemek kasigi kanola yagi

1 tatli kasigi tarcin (istege bagli)

 

Genis bir tepsinin dibini yaglayin ve ilk yufkayi buzusturmeden tam olarak yayarak yerlestirin. Uzerine kabak rendesinden bir miktar alin ve esit olarak serpistirin. Tarcin kullaniyorsaniz seker ile tarcini karistirin. Sekerden yarim su bardagi kadar kabaklarin uzerine serpistirin. Arzuya gore biraz ceviz de ilave edebilirsiniz. Uzerine diger yufkayi yine buzusturmeden iyice yayarak kapatin. Eger tepsi yeterince buyuk degilse, yufkalari yirtip yeni bir tabaka olusturarak da kullanabilirsiniz. Yine kabak rendesi, seker ve ceviz (istege bagli) koyarak son yufkaya kadar isleme devam edin. Son yufkayi da yine iyice yayarak uzerine kapatin. Sut ve kanola yagini karistirin ve boregin uzerine esit olarak gezdirin. Son olarak uzerine bir miktar toz seker serpistirin.

Onceden isitilmis 200 C (400 F) firinda yaklasik 30-40 dakika ya da boregin uzeri kizarana kadar pisirin. Dilimleyin ve ister sicak isterseniz de soguk servis yapin.

AFIYET OLSUN

 

Ana Sayfaya Don