Tuesday, December 16, 2008

Radish With Yogurt (Turplu Yogurt)

1 white radish, grated
1 cup yogurt
½ tsp salt
2 tbsp olive oil
Black olives and small red radish slices for garnish

Wash and peel the radish. Then grate it. Place the yogurt, grated radish and salt in a plate, mix them all. Add the olive oil on top and garnish with black olives and small red radish slices.
ENJOY!
**********
TURKCE
1 beyaz turp, rendelenmis
1 su bardagi yogurt
1 cay kasigi tuz
2 yemek kasigi zeytinyagi
Suslemek icin zeytinyagi ve kucuk kirmizi turp dilimleri

Turbu yikayip soyduktan sonra, rendeleyin. Yogurdu, tuzu ve rendelenmis turbu bir tabaga alin ve hepsini karistirin. Uzerine zeytinyagini ilave edin ve siyah zeytin, kucuk kirmizi turp dilimleriyle susleyin.
AFIYET OLSUN!

Monday, December 15, 2008

Shallow Fried Chicken Gizzards (Kavrulmus Tavuk Tasligi)

1 lb (450-500 gr) chicken gizzards
1 tsp salt
½ tsp paprika
¼ black pepper
2 tbsp oil/ butter

Wash the gizzards under cold water and drain. Place them in a saucepan or pot with enough water to cover by 1 inch. Add the salt and bring to a boil over medium heat, cover the lid and cook for 20-30 minutes until they become soft. Drain and let them cool. Then chop into bite size pieces.
Place the oil/ butter in a large skillet over medium heat. Shallow fry gizzards in butter/ oil for about 10- 12 minutes. Add the paprika and black pepper. You can adjust the amount of salt.
ENJOY!
*********
TURKCE
~500 gr tavuk tasligi (kati)
1 tatli kasigi tuz
1 cay kasigi toz kirmizi biber
½ cay kasigi karabiber
2 yemek kasigi sivi yag/ tereyagi

Tasliklari soguk su altinda yikayip, suzun. Bir tencereye uzerine cikacak kadar su ve tuzu koyup, kaynamasini bekleyin. Kapagini kapatip, orta ateste yumusayana dek 20-30 dakika pisirin. Sonra suyunu suzup, sogumaya birakin. Soguduktan sonra istediginiz buyuklukte dograyin.
Bir tavada sivi yag/ tereyagi ile tasliklari orta ateste yaklasik 10-12 dakika kavurun. Kirmizi toz biber ve karabiberi ilave edin ve karistirin. Tuz miktarini isteginize gore ayarlayabilirsiniz.
AFIYET OLSUN!

Turkish Pilaf With Vermicelli (Sehriyeli Pilav)

1 cup long grain rice
1 tbsp butter
1 tbsp oil
2 tbsp vermicelli/ orzo
1 ½ or 2 cups of hot water/ chicken stock (explained below)
Also you can add 1 cube of chicken bouillon to hot water
1 tsp salt

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.
Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Let the pilaf stand for about 5-10 minutes before serving.
Pilaf goes well with any kind of dish and yogurt. I like it with plain yogurt.
ENJOY!
P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.
*********
TURKCE
1 su bardagi baldo pirinc
1 yemek kasigi tereyagi
1 yemek kasigi sivi yag
2 yemek kasigi tel sehriye/ arpa sehriye
1 ½ su bardagi sicak tavuk suyu / sicak su
Ayrica 1 kup tavuk bulyonu da kullanabilirsiniz
1 tatli kasigi tuz

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.
Tereyagi ve siviyagini bir tava ya da tencereye alin ve sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu/suyu ilave edin ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Servis yapmadan once 15-20 dakika dinlendirin.

Pilav butun yemek cesitleriyle ve yogurt ile guzel gider. Ben pilavi yogurt ile severim.
AFIYET OLSUN!
NOT: Eger pilavinizin parlamasini ve tane tane olmasini istiyorsaniz suyu ilave ederken 1 tatli kasigi limon suyu ilave edin.

Sunday, December 14, 2008

Haydari with Dill (Dereotlu Haydari)

1 cup yogurt
2 tbsp dill, finely chopped
1-2 cloves garlic, smashed/ grated
¼ tsp salt
1 tbsp extra virgin olive oil
For garnish: Radish / black olives

Mix the salt, garlic, yogurt and chopped dill in a bowl. Place on a serving plate and add the olive oil on top.
You can garnish with radish slices and black olives.
ENJOY!
******
TURKCE
1 su bardagi yogurt
2 yemek kasigi ince dogranmis dereotu
1-2 dis sarimsak, dovulmus/ rendelenmis
½ cay kasigi tuz
1 yemek kasigi sizma zeytinyagi
Suslemek icin kirmizi turp/ siyah zeytin

Yogurt, tuz, sarimsak ve dogranmis dereotunu bir kasede karistirin. Servis tabagina alin ve uzerine zeytinyagini gezdirin.
Arzu ederseniz, kirmizi turp ve zeytin ile susleyebilirsiniz.
AFIYET OLSUN!

Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

2 lb (~1kg) bell peppers
1 cup rice, washed and drained
2 onions, finely chopped
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1 cup hot water
1 tbsp dried/fresh mint
½ tsp allspice
¼ tsp cinnamon
½ tsp sugar
1 tbsp salt
½ tomato, sliced in 4 pieces for caps

Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Sauté lightly. Add chopped tomatoes and tomato paste, sauté for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers.
Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving.
ENJOY

Back to Main Page
TURKCE
~1kg dolma biber
1 su bardagi pirinc, yikanip suzulmus
2 sogan, ince dogranmis
1 domates, dogranmis
1 tatli kasigi domates salcasi
½ su bardagi zeytin yagi
1 su bardagi sicak su
1 yemek kasigi kuru/taze nane
1 cay kasigi yenibahar
½ cay kasigi tarcin
1 cay kasigi seker
1 yemek kasigi tuz
½ domates, 4 parcaya ayrilmis (biberlerin uzerine koymak icin)

Biberlerin tepesini duzgunce kesin, cekirdeklerini temizleyin ve yikayin. Bir tavada, zeytinyagi ile soganlari kavurun. Domates ve salcayi ilave edip 3 dakika daha kavurun.
Yikanmis pirinci ilave edin ve 5 dakika boyunca kavurun. Sonra, tuz, seker, nane, tarcin, yenibahar ve 1 su bardagi sicak suyu ilave edin. Karistirin ve suyunu cekene dek pisirin. Harcin sogumasi icin biraz dinlendirin.
Bir kasik yardimiyla biberlerin icini harc ile doldurun. Her biberin uzerine dilimlediginiz domatesten bir parca koyun. Genis bir tava ya da tencere dibine doldurdugunuz biberleri yerlestirin. Biberlerin yuksekliginin yarisina cikacak kadar ilik su ilave edin.
Kapagini kapatip, kisik ateste biberler pisene dek yaklasik 15-20 dakika pisirin. Sogumasini bekleyin ve servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Turkish Pogaca with Cheese (Peynirli Pogaca)

2 cups lukewarm milk/ water
1 cup oil
1 egg (yolk for egg wash, white for dough)
1/3 tsp salt
1 tbsp sugar
5-6 cups all purpose flour
Instant yeast (7 gr)/1 cube fresh yeast
For glaze: beaten egg yolk, nigella/sesame seeds/poppy seeds

Filling:
1 cup crumbled feta cheese
½ cup fresh parsley/dill, chopped (optional)

Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.
Then, add the salt, egg white, oil and flour, knead for 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture).
Grab egg size pieces from the dough and make it flat in your palms and put the cheese filling inside. Close and make it round or any kind shape you like.
Place them over a greased baking tray, leaving some room. Cover the pogacas with a plastic wrap or cloth and leave them to rise for an hour. Then, brush them with egg yolk and sprinkle some sesame seeds/nigella/poppy seeds.
Preheat the oven to 400 F (200 C) and bake for 10 minutes. Turn the heat to 375 F (190 C) and bake for 15 more minutes till they turn golden brown.
Serve warm.
ENJOY

P.S: For softer pogacas, after taking them from the oven, cover their surface with a clean cloth properly, that make it air proof.
You can also refrigerate the leftovers for up to one week and just microwave before eating.
TURKCE
2 su bardagi ilik sut/su
1 su bardagi sivi yag
1 yumurta (beyazi hamur, sarisi uzeri icin)
1 ½ cay kasigi tuz
1 yemek kasigi seker
5-6 su bardagi un
7 gr instant bira mayasi / 1 kup yas maya

Ic malzeme:
1 su bardagi ufalanmis beyaz peynir
½ su bardagi ince dogranmis maydanoz/dereotu (istege bagli)
Uzeri icin susam/corek otu/hashas tohumu ve cirpilmis yumurta sarisi

Ilik sutu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.10-15 dakika kabarmasini bekleyin.
Sonra, unu, yumurta akini, sivi yag ve tuzu ilave ederek, 3-4 dakika yogurun. Uzerine seffaf film ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat, bekleyin (resime bakiniz).
Yumurta buyuklugunde hamur parcalari koparip, elinizle acip icine peynirli ici koyun, kapatin ve yuvarlak yada istediginiz sekli verin.
Yaglanmis tepsiye aralikli olarak yerlestirin. Uzerlerini strec film ya da bir ortu ile ortup, yaklasik 1 saat boyunca tekrar kabarmasi icin bekleyin. Uzerine yumurta sarisini surun ve susam/corek otu ya da hashas tohumu ile susleyin.
Onceden isitilmis 200 C (400 F) firinda 10 dakika pisirin. Sonra 190 C (375 F) da 15 dakika daha pisirin. Uzerleri kizardigi zaman cikarin.
Sicak servis yapin.
AFIYET OLSUN

NOT: Pogacalarinizin kurumamasi, yumusacik olmasi icin firindan cikarinca uzerini temiz bir bez ile hava almayacak sekilde ortun.
Acma pogacalari buzdolabinda bir haftaya kadar saklayabilirsiniz. Yemeden once mikrodalgada isitmaniz yeterli olacaktir.

Saturday, December 13, 2008

Yogurt Dessert (Yogurt Tatlisi)

3 eggs
½ cup sugar
1 ½ cup yogurt
2 tbsp butter, melted
1½ cup flour
1 ½ cup semolina / flour
½ tsp baking powder
½ tsp vanilla extract
Syrup
2½-3 cup sugar
3-4 cup water
1 tsp lemon juice

Garnish: nut/coconut pieces

In a pot place the water and sugar. Leave it to simmer for 4-5 minutes, make sure the sugar dissolves. Add the lemon juice in it and leave it to cool.
In a bowl mix all the main ingredients with a mixer for 3-4 minutes.
Grease the Pyrex dish and pour the mixture in it.
Preheat the oven to 360-370 F (170-180 C) and bake for 35-40 minutes, until it turns golden brown.
When you take the cake out of the oven pour the cooled syrup immediately on it. Make sure the cake should be hot, and the syrup should be cool. Then let the cake absorb the syrup. When the yogurt dessert cools, you can serve it.
ENJOY
*******
TURKCE
3 yumurta
1 cay bardagi seker
3 cay bardagi yogurt
50 gr (2 yemek kasigi) margarine, erimis
3 cay bardagi un
3 cay bardagi irmik / un
1 paket kabartma tozu/ 1 cay kasigi
1 paket vanilin / 1 cay kasigi vanilya ekstrakti
Surup
2½-3 su bardagi seker
3-4 su bardagi su
1 tatli kasigi limon suyu

Suslemek icin: ceviz/hindistan cevizi/antep fistigi parcaciklari

Bir tencereye su ve sekeri koyun. Sekerin erimsei icin karistirin ve 4-5 dakika surubu kaynatin. 1 tatli kasigi limon suyunu ilave edin. Sogumaya birakin.
Derin bir kasede butun ana malzemeleri bir mikser ile 4-5 dakika cirpin.
Borcam ya da herhangi bir tepsiyi yaglayin ve karisimi uzerine dokun.
Onceden isitilmis 170-180 C (360-370 F) firinda 35-40 dakika, uzeri kizarana dek pisirin.
Tepsiyi firindan cikarir cikarmaz soguk surubu uzerine dokun. Yogurt tatlisinin keki sicak surub ise soguk olmalidir. Sonra kekin surubu absorbe etmesi icin bekleyin ve tatliniz soguyunca servis yapin.
AFIYET OLSUN

Cheese Patties (Kasar Pane)

150-200 gr any kind of hard cheese (parmesan/ cheddar/ mozzarella)
½ cup flour, all purpose
2 eggs, beaten
¼ cup milk
1/3 cup oil

Slice the cheese in at least ½“ in thickness.
Heat the oil until it "crackles" when you throw a pinch of flour in.
In a bowl combine the eggs and milk. Soak the cheese in the mixture. Roll the wet cheese in a bowl of flour. You may have to use your hands and pack it on! It may help to put it back into the mixture then back into the flour. Cover as much as you can as thick as you can.
Place 2-3 sticks (floured) in the oil and fry until they're golden brown all over. Move quickly (turning every 20-30 seconds) or they'll melt.
Serve warm.
ENJOY
********
TURKCE
150-200 gr kasar peyniri
½ su bardagi un
2 yumurta,cirpilmis
¼ su bardagi sut
1/3 su bardagi sivi yag

Kasar peynirini en az 2 cm kalinliginda dilimleyin.
Yagi iyice kizdirin. Bir kasede yumurta ve sutu cirpin. Kasar dilimlerini yumurta karisimina batirin ve un bulunan bir tabakta unun icinde yuvarlayin. Unun yuzeye yapismasini icin ellerinizi kullanin. Bu sayede tekrar yumurta karisimina bulayip, unlayabilirsiniz. Ne kadar kalin bir tabaka olusturabilirseniz iyidir.
Unlanmis kasar dilimlerini kizgin yagda kizarana dek pisirin. 20-30 sn ara ile cevirin, yoksa eriyeceklerdir.
Sicak servis yapin.
AFIYET OLSUN

Fried Potatoes (Patates Kizartmasi)

3 potatoes, peeled, thinly sliced
1 cup oil for frying
½ tsp salt

Place the potato slices in a bowl filled with water and leave them for 5 minutes. Then wash and drain. Leaving the potatoes in water will take the excess starch from the potatoes and they will be crispier. Over high heat, heat the oil and place the potatoes in the sizzling oil. Fry them till they turn golden brown and place them on a paper towel and sprinkle salt on top. Place them on a serving plate and serve warm.
ENJOY!
*******
TURKCE
3 tane patates, soyulup ince dogranmis
1 su bardagi sivi yag, kizartmak icin
1 cay kasigi tuz
Soyulup dilimlenmis patatesleri su dolu bir kapta 5 dakika bekletin ve yikayip kurulayin. Su icinde bekletme patatesteki nisastayi alacak ve kitir kitir patates elde edeceksiniz.
Yuksek ateste yagi tavada kizdirin ve kizgin yaga patatesleri ilave edin. Kizarana dek pisirin. Kagit havlu uzerine alin ve uzerine tuz serpin.
Servis tabagina alip, sicak servis yapin.
AFIYET OLSUN.

Rolled Fruit Cake (Rulo Pasta)

4 eggs
½ tsp baking powder
10 tbsp sugar
8 tbsp flour (white, all purpose, sifted)
½ tsp vanilla extract
Coating and garnish:
Whipped cream
Strawberry or any kind of fruit preserve
1 ½ banana
1 kiwi fruit, sliced
6-8 strawberry or red grapes, cut in halves
Pine apple, chunked
(Fruits are optional, you can use all types of fresh or canned fruits)

Place 10 tbsp sugar and egg yolks in a deep bowl and whisk with a mixer. In a different container mix the baking powder and flour. In another bowl, mix the egg whites until they form white foam and add them to the sugar-egg yolk mixture. Then, slowly add the flour-baking powder mixture and vanilla extract. Mix for 3-4 minutes.
Pour the mixture on a baking tray with a baking sheet (the mixture seems too little, but do not worry, spread it all over the tray with a spoon). Preheat the oven to 335 F (170 C) and bake until the cake turns to golden brown (This will happen too fast so do not leave the cake inside the oven). With the help of the baking sheet, roll the cake up immediately after you take it out from the oven. Place a damp towel or cloth on the surface of the rolled cake and let it cool for 15 minutes (The cake will torn if you roll it up too tight).
When the cake cooled, open it carefully and spread the jam or marmalade inside. Then place the whole and a half banana inside. Also spread some whipped cream and roll it up.
Spread whipped cream on the surface evenly and garnish with the fruit slices.
Leave the cake at the fridge for 2-3 hours.
ENJOY!
*******
TURKCE
4 yumurta
1 cay kasigi kabartma tozu
10 yemek kasigi seker
8 yemek kasigi un (elenmis)
1 cay kasigi vanilya ekstresi
Krema ve susleme:
1 paket krem santi
Cilek ya da herhangi bir meyve receli/marmeladi
1 ½ muz
1 kivi, halka halka dilimlenmis
6-8 tane cilek ya da uzum, yariya bolunmus
Ananas, dilimlenmis
(istediginiz cesitte taze ya da konserve meyve kullanabilirsiniz)

Pandispanya icin derin bir kapta; 10 yemek kaşığı toz şeker ile 4 yumurtanın sarısını mikserle çırpın. Ayrı bir kapta 8 yemek kaşığı un ile kabartma tozunu karıştırın. Bir başka kapta 4 yumurtanın beyazını köpükler oluşana kadar çırpın. Yumurta beyazlarını şekerli yumurta sarılarına yavaş yavaş ilave edin. Unu ve vanilya ekstresini de azar azar ekleyerek yavaşça çırpın (3-4 dakika).
Karışımı yağlı kağıt serilmiş bir tepsiye yayın. (karışım çok azmış gibi gelebilir ama merak etmeyin bir yemek kaşığı yardımıyla yağlı kağıdın tamamına karışımı yayın.) Onceden ısıtılmış 170C (335 F) fırında kekin üzeri pembelesene kadar pişirin. (Bu işlem kısa sürede olduğu için keki bırakıp gitmeyin). Kek pişince fırından çıkarıp hala sıcakken yağlı kağıt yardımıyla gevşek bir rulo yapın ve sardığınız yağlı kağıdın üzerine ıslak bir mutfak bezi yayarak keki dinlendirin (Cok sıkı sararsanız kek yırtılır).
Pandispanya sogudugu zaman dikkatlica acin ve icine kullacaginiz recel ya da marmeladi esit sekilde yayin. 1½ muzu rulonun boyuna gore yerlestirin ve krem santiden bir miktar icine yayip, dikkatlica sarin. Uzerine geriye kalan krem santiyi yayin ve elinizdeki cesitli meyve dilimleriyle susleyin.Pastanizi buzdolabinda 2-3 saat bekletin.
AFIYET OLSUN!

Turkish Borek

MAIN
1 lb (454 gr) Phyllo Pastry / 4-5 yufka
3 L (13*9*2”) Pyrex casserole dish
2 eggs
½ tsp salt
2/3 cup milk
1/3 or ½ cup oil
1 tsp sesame seeds
1 tsp nigella seeds (optional)

For this recipe you can use one of these fillings.

Feta cheese filling
200 gr crumbled feta cheese or Mexican crumbling cheese
½ bunch of parsley or dill chopped (optional)
4 tbsp yogurt (optional)
Put the ingredients in a bowl or plate and mix them.

Ground beef filling
200 gr ground beef (% 75 or %80)
1 onion, chopped
1 tomato, diced or 3 tbsp tomatoes, in a can or ½ tbsp tomato paste
½ tsp salt
½ tsp black pepper
½ tsp cumin
1 tbsp oil (canola/sunflower/vegetable/corn)
Place the oil and ground beef in a pan and cook until the meat changes in color. Then add the onions and sauté for 2-3 minutes over low-medium heat. Add the tomatoes or tomato paste and salt. Cook for 6-8 minutes over low heat and stir occasionally. Finally add black pepper and cumin.

Spinach filling 
1 pkg (300 gr) frozen chopped spinach or spinach in a can
1 onion, chopped
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
If you are using frozen spinach do not thaw. On the other hand, if you are using canned spinach, drain it. For the fresh spinach, wash, drain and chop.
Place the oil and chopped onions in a pan and sauté for 2-3 minutes on low-medium heat. Add the spinach, salt and cook for 8-10 minutes with the lid closed but stirring occasionally. When it’s done, sprinkle black pepper (optional).

Potato filling
2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
¼ tsp cumin (optional)
In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle the black pepper and cumin (optional)
 
Leek filling
1 bunch of leek, washed and drained
1/2 cup crumbled feta cheese/ricotta cheese (optional)
3 tbsp oil
1 tsp salt
1/3 cup parsley, finely chopped (optional)
Cut the leeks lengthwise and chop thinly. Then place them in a skillet with oil and salt. Cook over medium heat till leek absorb all its juice. Add parsley (optional) and feta/ricotta cheese (optional) and mix them all.

Eggplant filling
2 eggplants, washed and peeled
1 onion, chopped
1/2 cup ground beef (optional)
3 tbsp oil
1/2 tsp salt
1/2 tsp paprika
In a skillet, saute onions, oil and ground beef (optional) over low heat. Chop eggplants finely and stir into the skillet. Add paprika and salt, then cook till eggplants are soft and tender (10-12 minutes).

Main Procedure
In a bowl place the eggs, oil and milk. Mix them with a whisk. You will use this mixture between every two or three layers of the pastry and on top of the borek.
After greasing the Pyrex dish, place two or three layers of pastry/ 1 yufka on the bottom and let it go over the sides of the dish. Spread 3 tbsp of the mixture on it and put some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry and wrinkle them up in order to fit to the dish (see the picture). Continue layering in the same way; first the liquid mixture and then the filling.
When you place the last pastry sheets, fold the sides of the bottom sheets over. Pour the remaining liquid mixture on top of the borek and sprinkle nigella and sesame seeds.
Preheat the oven to 350 F(180 C) and cook for about 45 minutes, until it turns golden brown. Serve warm.
ENJOY

Back to Main Page
TURKCE
1 paket (454 gr) Phillo Pastry/ 4-5 adet yufka
3lt lik Pyrex (borcam) ya da herhangi bir tepsi
2 yumurta
1 cay kasigi tuz
2/3 su bardagi sut
1/3 ya da ½ su bardagi sivi yag
2 cay kasigi susam
2 cay kasigi corek otu (istege bagli)
Bu tarif icin asagidaki malzemelerden istediginizi kullanabilirsiniz.

Beyaz Peynirli Ic
200 gr ufalanmis beyaz peynir
½ demet maydanoz/dereotu , dogranmis (istege bagli)
4 yemek kasigi yogurt (istege bagli)
Malzemeleri bir kaseye koyup karistirin.

Kiymali Ic
200 gr az yagli kiyma
1 sogan, dogranmis
1 domates,dogranmis / 3 yemek kasigi domates konservesi/ ½ yemek kasigi domates salcasi
1 cay kasigi tuz
1 cay kasigi karabiber
1 cay kasigi kimyon
1 yemek kasigi sivi yag
Bir tavaya sivi yagi ve kiymayi koyup, kiyma renk degistirene dek kavurun. Sonra soganlari ilave edin ve 2-3 dakika orta ateste kavurun. Domatesi/ domates salcasini ve tuzu ilave edin.Kisik ateste 6-8 dakika boyunca ara sira karistirarak pisirin. Son olarak karabiber ve kimyonu ilave edin.

Ispanakli Ic
1 paket (300 gr) donmus ispanak/konserve ispanak/taze ispanak, dogranmis
1 sogan, dogranmis
2 yemek kasigi sivi yag
1cay kasigi tuz
½ cay kasigi karabiber (istege bagli)
Eger dondurulmus ispanak kullaniyorsaniz, cozundurmeden kullanin. Diger yandan eger konserve kullaniyorsaniz suyunu suzun. Taze ispanagi yikayip, dograyin.
Bir tavada yag ve soganlari 2-3 dakika orta ateste kavurun. Ispanagi ve tuzu ilave edin ve ara sira karistirirak, kapagi kapali olarak 8-10 dakika pisirin. Hazir oldugu zaman uzerine karabiber serpin (istege bagli).

Patatesli Ic
2-3 orta boy patates, haslanip ezilmis
1 sogan, dogranmis
1 yemek kasigi domates salcasi
2 yemek kasigi sivi yag
1 cay kasigi tuz
½ cay kasigi karabiber (istege bagli)
½ cay kasigi kimyon (istege bagli)
Bir tencerede patatesleri haslayip, ezin. Bu sirada bir tavada sivi yag ile soganlari orta ateste 2-3 dakika boyunca kavurun. Sonra salcayi, tuzu ve patatesleri ilave edin. Karistirarak 5-6 dakika pisirin. Son olarak isterseniz karabiber ve kimyon ilave edin.

Pirasali Ic
1-2 tane pirasa, yikanip suyu suzulmus
1/2 su bardagi kiriklanmis beyaz peynir (istege bagli)
3 yemek kasigi sivi yag
1 tatli kasigi tuz
1/3 su bardagi maydanoz, ince dogranmis (istege bagli)
Pirasalari uzunlamasina kesin ve ince ince dograyin. Sonra bir tavada sivi yag ve tuz ile birlikte, pirasalar suyunu cekene dek pisirin. Maydanoz ve beyaz peyniri ilave edin (istege bagli), hepsini karistirin.

Patlicanli Ic
2 patlican, yikanip soyulmus
1 sogan, dogranmis
1/2 su bardagi kiyma (istege bagli)
3 yemek kasigi sivi yag
1 cay kasigi tuz
1 cay kasigi kirmizi toz biber
Bir tavada yag ile sogan ve kiymayi (istege bagli) kavurun. Patlicanlari kucuk kucuk dograyin ve tavaya ilave edin. Tuz ve kirmizi biberi de ilave ettikten sonra; patlicanlar yumusayana dek kisik ateste pisirin (10-12 dakika).

Yapilisi
Bir kasede sut, yumurta ve sivi yagini karistirin. Bu karisimi her 2-3 tane pastry arasina/her yufka arasinda ve boregin ustu icin kullanacaksiniz.
Tepsiyi yagladiktan sonra, 2-3 tane pastriyi/1 yufkayi tepsinin dibine kenarlari tepsinin disarisina cikacak sekilde yayin. 3 yemek kasigi sut karisimindan yayin ve kullandiginiz icten bir miktar alip esit sekilde yayin. Diger 2-3 pastriyi/ 1 yufkayi burusturarak tepsinin boyutlarina gore yerlestirin ve yine sutlu karisim ve icten koyarak elinizdeki pastri/yufka bitene dek bu islemi tekrarlayin (resime bakiniz).
Son pastri/yufkayi koyunca, en alttaki yufkayi tepsinin icine dogru kivirip boregin uzerini ortun. Geriye kalan sut karisimini esit sekilde boregin uzerine dokun ve susam ile corek otu serpin.
Onceden isitilmis 180 C (350 F) firinda, uzeri kizarana dek, yaklasik 45 dakika pisirin. Sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Fried Anchovy (Hamsi Tava)

1 pkg (454gr- 1lb) frozen anchovy, defrosted
1/3 cup flour
1tsp salt
½ cup sunflower oil/ canola oil/ corn oil (optional)

Cut the heads off (optional, heads absorb too much oil). Gut the anchovy and wash with cold water, drain. Put them in a bowl, sprinkle the salt and blend.
Pour the oil into a large skillet and heat it up over high-medium heat. Place the flour in a plate and dip the anchovy by holding from its tail. To remove the excess flour, shake the fish off.
Fry till they turn to a red fried color, approximately for 4-5 minutes. Turn halfway through. When they are done, place the fried anchovy on a plate with paper towel to absorb the excess oil. Serve with lemon.
Also arugula, lemon, onion and radish go well with fried anchovy.
ENJOY
PS: While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Also, you can thaw in cold water. Make sure that you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.
TURKCE
½ kg (500 gr) donmus/taze hamsi
1/3 su bardagi un
2 cay kasigi tuz
½ su bardagi sivi yag

Hamsilerin kafalarini keserek ya da kesmeden pisirebilirsiniz. Kafalari cok fazla yag cekecektir. Karinlarindan yarip, iclerini temizleyin ve soguk suda guzelce yikayip, suzulmesini bekleyin.
Yikanmis baliklari bir kaseye alin ve tuz serpip, harmanlayin. Genis bir tavada yagi kizdirin. Unu bir tabaga alin ve hamsileri kuyruklarindan tutarak una bulayin, fazla unu silkeleyin ve kizgin yaga koyun.
Orta ateste, hamsiler kizarana dek her iki tarafini da pisirin. Pisirdiginiz hamsileri uzerinde kagit havlu bulunan bir tabaga alin, boylece fazla yag havluya gececektir. Sonra servis tabagina alin ve limon ile servis yapin.
Ayrica, hamsi ile roka, turp, sogan ve limon iyi gider.
AFIYET OLSUN
NOT: Dondurulmus balik cozundururken; once dolapta (4C) 12 saat boyunca bekletin. Sonra oda sicakliginda 4-5 saat boyunca cozundurun ve hemen pisirin. Ya da soguk su icinde cozundurun. Dondurulmus baligi direk oda sicakliginda cozundurmemeye dikkat edin. Cunku bu hastalik yapici organizmalarin hemen gelismesine ve baligin uzerinde yayilmasina sebep olacaktir.

Spaghetti With Tomato Sauce (Domates Soslu Spagetti)

1 package of spaghetti
2 cups of tomatoes, grated or smashed
½ tsp salt
3 tbsp oil
½ tsp basil (optional)
½ cup feta cheese, crumbled

Boil the pasta with salty water according to the instructions on its package.
In a pan, place the oil and tomatoes. Cook until the water evaporates over medium heat. Then, add the salt and cook for a few more minutes. Add the basil (optional).
Drain the pasta and place to the serving plate; pour the tomato sauce on it. Finally, add the crumbled feta cheese on top.
ENJOY!
*******
TURKCE
1 paket spagetti
2 su bardagi rendelenmis ya da parcalanmis domates
1 cay kasigi tuz
3 yemek kasigi sivi yag
1 cay kasigi kuru feslegen
½ su bardagi ufalanmis beyaz peynir

Makarnayi paketin uzerindeki tarife gore tuz ile birlikte pisirin.
Bir tavaya siviyag ve domatesi alip, domatesin suyu buharlasana dek orta ateste ara sira karistirarak pisirin. Sonra tuzu ilave edip bir kac dakika daha pisirmeye devam edin. Kuru feslegeni ilave edin (istege bagli)
Makarnayi suzup, serviz tabagina alin ve uzerine domates sosunu dokun. Son olarak ufalanmis beyaz peyniri koyun ve servis yapin.
AFIYET OLSUN!