Stuffed Eggplants With Ground Beef (Karniyarik)

1 lb (450-500 gr) eggplant
1 cup oil for frying
1 onion, chopped
200 gr (~1/2 lb) ground beef, medium
1 green pepper, chopped
1 tomato, diced / 5 tbsp crushed or diced tomato
½ tsp salt
¼ tsp cumin
¼ tsp black pepper

Sauce:
3 tbsp crashed tomato / 1 ½ tbsp tomato paste
½ tsp sugar
¼ tsp salt
½ cup warm water

Wash and peel the eggplants. If they are slim, cut them in half in length. If they are chubby ,cut them into four slices lengthwise. Then place them in a bowl and add water to cover the slices. Leave them in water for 15-20 minutes for better taste. Then take the slices and dry with a cloth.
Place the oil in a skillet and turn heat to high. Fry both sides of eggplants till they become soft. Do not over fry. Place the fried eggplants into a Pyrex dish and sprinkle some salt on them. With a spatula or spoon, smash them lightly to make them softer.
Place ground beef to a skillet and without adding oil cook until it changes its color. Add the chopped onions and sauté them for 2-3 minutes over low-medium heat. Then add the chopped pepper, tomatoes and salt. Saute for 3-4 minutes and add spices. Spread this mixture on the fried eggplants.
For the sauce, place the warm water, sugar, salt and tomato paste/ crushed tomatoes in a bowl. Mix them and pour onto the eggplants in Pyrex dish.
Preheat the oven to 375 -400 F (190-200 C) and bake for 18-20 minutes.
Serve Stuffed Eggplants with Ground Beef warm. Also you can serve it with yogurt, ayran , cacik and pilaf.
ENJOY!
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TURKCE
½ kg patlican
1 su bardagi yag, kizartma icin
1 sogan, dogranmis
200 gr yemeklik kiyma
1 yesil biber/ 2 sivri biber, dogranmis
1 domates, dogranmis/ 5 yemek kasigi domates puresi ya da dogranmis
1 cay kasigi tuz
½ cay kasigi kimyon
½ cay kasigi karabiber

Sos icin:
3 yemek kasigi domates puresi / 1 ½ yemek kasigi domates salcasi
1 cay kasigi seker
½ cay kasigi tuz
½ su bardagi ilik su

Patlicanlari yikayip, kabukalrini soyun. Eger patlicanlar ince uzun ise boyuna ikiye bolun, tombul ise boyuna 3-4 esit dilim elde etmeye calisin. Daha lezzetli patlicanlar elde etmek icin; patlicanlari su dolu bir kapta 15-20 dakika bekletin. Sonra bir bez ile kurulayin.
Bir kizartma tavasinda yuksek ateste yagi kizdirin ve patlicanlar yumusayana dek kizartin. Cok fazla kizartmayin, sekilleri bozulur. Kizarttiginiz patlicanlari borcam tepsinize alin ve uzerlerine tuz serpin. Bir spatula ya da kasik yardimiyla, piserken daha yumusak olmalari icin hafifce ezin.
Patlicanlari kizarttiginiz tavaya kiymayi koyun ve renk degistirene dek cevirin. Yag koymayin. Ardindan soganlari ilave edip, orta ateste 2-3 dakika kavurun. Sonra biberleri, tuzu ve domatesi ilave edip, 3-4 dakika sote edin. Baharatlari ilave edin ve karistirin. Bu karisimi, kizarmis patlicanlarin her birini dolduracak sekilde uzelerlerine yayin.
Sosunu hazirlamak icin, ilik suyu, domates puresi/ salcasini, seker ve tuzu bir kasede karistirip tepsiye dokun.
Onceden 190-200 C (375-400 F) isittiginiz firinda, 18-20 dakika boyunca pisirin.
Karniyarigi sicak servis yapin. Ayrica yaninda yogurt , ayran ya da cacik ve pilaf ile servis yapabilirsiniz.
AFIYET OLSUN!

Tomato Soup With Vermicelli (Sehriyeli Domates Corbasi)

2 Tbsp flour, heaping
4 Tbsp oil
2 cups tomatoes, crushed or grated
1 Tbsp tomato paste
3 Tbsp vermicelli (optional)
1 tsp sugar
1 Tbsp salt
2 cups milk
2-3 cups water
Shredded mozzarella/ parmesan  for top

In a pot, place the oil and flour. Over low heat, sauté the flour with oil for about 3 minutes until its color changes to yellow. Then add tomatoes and tomato paste and sauté for 3 minutes. Add cold water.
Stir constantly over high medium heat. Use a blender in order to make it smoother, if necessary. Then add milk, salt and sugar. When it boils add the vermicelli (optional) and turn the heat low. Simmer for 6-8 minutes until the vermicelli are cooked.
Serve warm and with shredded cheese on top.
ENJOY

Back to Main Page TURKCE
2 yemek kasigi un, tepeleme
4 yemek kasigi sivi yag
2 su bardagi domates, rendelenmis/pure
1 yemek kasigi domates salcasi
3 yemek kasigi tel sehriye (istege bagli)
1 tatli kasigi seker
1 yemek kasigi tuz
2 su bardagi sut
2-3 su bardagi su
Uzeri icin rendelenmis kasar peyniri

Bir tencereye sivi yagi ve unu alin ve unun rengi sarimtrak olana dek kisik ateste kavurun. (~3 dakika) Ardindan domatesleri ve domates salcasini ilave edip 3 dakika daha kavurun. Biraz karistirip soguk suyu koyun ve orta ateste karistirmaya baslayin.
Eger topaklanma olursa blendir ile karistirip puruzsuz bir kivam elde edebilirsiniz. sut, tuz ve sekeri ilave edin ve kaynayana dek bekleyin. Kaynamaya baslayinca tel sehriyeleri ilave edin (istege bagli) ve kisik ateste 6-8 dakika, sehriyeler pisene dek pisirin.
Servis tabagina aldiktan sonra uzerine rendelenmis kasar peyniri koyarak servis edin.
AFIYET OLSUN

Ana Sayfaya Don

Cheese Stuffed Canape (Peynirli Kanape)

5 slices of white/wheat bread
1/3 cup milk
½ cup shredded mozzarella/parmesan/cheddar cheese
½ cup crumbled feta cheese (optional)
1 egg, beaten
2 tbsp oil
¼ tsp paprika
1/4 tsp basil
A pinch of salt

Mix all the ingredients, except bread, in a bowl. Cut the bread slices in four pieces. Then spread the mixture evenly on the surface of small bread slices.
Preheat the oven to 390-400 F (190-200 C) and bake until the cheese melts and turns a little golden brown.
Serve warm. Canapes are good to go at breakfasts and brunches.
ENJOY

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TURKCE
5 dilim beyaz/ kepekli ekmek
1/3 su bardagi sut
½ su bardagi rendelenmis istediginiz tur kasar peyniri
½ su bardagi ufalanmis beyaz peynir (istege bagli)
1 cirpilmis yumurta
2 yemek kasigi sivi yag
½ cay kasigi kirmizi toz biber
½ cay kasigi kuru feslegen
Bir tutam tuz

Ekmek haric butun malzemeleri bir kasede karistirin. Ekmek dilimlerini dort parcaya kesin ve uzerlerine karisimdan esit olarak yayin.
Onceden 180-200 C (350-400 F) ye isittiginiz firinda peynir eriyip kanapelerin uzeri hafif kizarana dek pisirin.
Sicak servis yapin. Kanepeler kahvalti ve cay saatinde cok guzel olur.
AFIYET OLSUN

Grape Leaves Stuffed With Rice (Zeytinyagli Yaprak Sarmasi)

2 cups rice
1 tomato, diced
1 tbsp tomato paste
2 onions, shredded
200 gr (1/2 lb) grape leaves, fresh/ preserved
2/3 cup olive oil
3 cups water
½ lemon, sliced
2 tbsp dried mint
¼ tsp black pepper
¼ tsp cinnamon
½ tsp allspice
1 ½ tsp salt
½ tsp sugar

In warm water, leave the rice for 30 minutes, then wash and drain.
If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)
Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.
Place each leaf on a plate. Put ½ tablespoon of filling on the larger end of it (see), fold the two sides in (see) and roll it on (see)like a cigarette (see). Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.
ENJOYTURKCE
2 su bardağı pirinc
1 domates, kucuk kucuk dogranmis
1 yemek kasigi domates salcasi
2 sogan, ince doğranmıs sogan
200 gr asma yaprağı taze / salamura
1 1/3 cay bardağı zeytinyag
3 su bardagı su
1/2 limon, dilimlenmis
2 yemek kasıgı kuru nane
½ çay kasıgı karabiber
½ cay kasigi tarcin
1 cay kasigi yenibahar
1 1/2 tatlı kasıgi tuz
1 cay kasigi seker

Ilik tuzlu suda pirincleri 30 dk. kadar bekletip yikayıp suzun.
Yapraklari sicak suda sapları yumusayana kadar haslayin. Sonra soguk sudan gecirin ve bekletin. Bir taraftan da soganlari kucuk kucuk dograyin ve 3 yemek kasigi zeytinyaginda pembelesinceye kadar kavurun. Pirincleri ilave edin ve karistirin. Sonra once domatesleri, sonra da salcayi ilave edin ve karistirin. 1 su bardagi sicak su ilave edin, su cekene kadar hafif ateste pisirin. 1 cay bardagi zeytinyagi, nane, karabiber, yenibahar, tarcin, tuz ve seker ilave edin ve karistirin.
Yapraklarin saplarini koparin ve tencerenin dibine dizin (tencerenin dibinin tutmasini onler). Bir tabaga yapragi yayin ve icine bir tali kasigi ic malzeme koyun (bakiniz). Yan taraflari ice dogru bukerek (bakiniz), rulo gibi (bakiniz) ince ince sarin (bakiniz) ve tencereye dizin. Cok siki sarmayin.
Sarmaların üzerine dilim dilim kesilen limonlardan koyun. Sonra 2 su bardagi ilik su ilave edilerek üzerinde 1/3 cay bardagi zeytinyagi gezdirin ve tencerenin üzeri düz bir kapak ile kapatın. 40 dk süreyle , suyunu cekene dek kisik ateste pişmeye bırakın.
Soguduktan sonra servis tabagina alin, limon dilimleri ve yogurt ile servis yapabilirsiniz.
AFIYET OLSUN

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!
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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!

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!
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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.
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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.

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.

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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.

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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.