Albanian Style Fried Liver (Arnavut Cigeri)

1 lb (450-500 gr) lamb liver, cut into bite size
1 tsp salt
1 tsp paprika
½ tsp chili pepper (optional)
2/3 cup flour
1/3 cup oil for frying

Sprinkle salt, paprika and chili pepper (optional) on the liver and then mix. In a wide plate place the flour and dip the livers into the flour.
Over high heat, sizzle the oil in a skillet and fry the livers for 4-5 minutes, till they are cooked. Place the cooked liver on a paper towel to get rid of the excess oil. Finally, place the Albanian style fried liver in a serving plate and serve warm.
Pilaf is good to go with Albanian style fried liver.
ENJOY!
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TURKCE
450-500 gr koyun cigeri, kup kup dogranmis
1 tatli kasigi tuz
1 tatli kasigi kirmizi toz biber
¼ cay kasigi aci pul biber (istege bagli)
2/3 su bardagi un
1/3 su bardagi kizartma yagi

Dogranmis cigerlerin uzerine tuz ve biber serperek, harmanlayin. Sonra icine un koydugunuz tabagin icinde una bulayin.
Yuksek ateste kizdirdiginiz yagda 4-5 dakika kizartin. Kagit havlu koydugunuz bir tabaga kizarmis cigerleri koyup, fazla yagin suzulmesini saglayin. Son olarak; servis tabagina alip, sicak servis yapin.
Arnavut cigerini pilav ile servis yapabilirsiniz.
AFIYET OLSUN!

Home Made Yogurt (Evde Yogurt Yapimi)

4 cups milk
1-2 tbsp plain yogurt

Please keep in mind that the most important points in making yogurt are adding sample yogurt to the milk at the right temperature and keeping it warm for a while. The exact temperature for fermentation is between 42-45 C.
Place the milk in a pot and heat it until the boiling point. If you like creamy yogurt, simmer the milk a few more minutes to let the water evaporate more. Take the milk from the stove and wait about 10-12 minutes. Occasionally, dip your finger into the milk and try to count till 7. If you can bear the heat till 7, it means the milk is ready for fermentation. Don’t let the milk cool more than that since if the milk is not hot enough, fermentation won’t take place.
In a small bowl, mix 1 tbsp of yogurt with lukewarm milk by using a wooden spoon (don’t use metal spoons). Add this mixture to the milk and stir with the wooden spoon. Then, pour the milk to the containers and close their lids. (see the picture) The best container for making yogurt is glass. To keep the milk warm, cover the container completely with a cloth and then cover again with a blanket or something similar. Make sure to cover tightly to keep the milk warm for a while. (see the picture) Generally, it takes 5-6 and 7-8 hours for fermentation in summer and winter, respectively. After fermentation, take yogurt out of its cover without shaking. Store in the fridge for at least 3-4 hourr before serving.
I often make yogurt in the evenings and it stays covered all night. I remove the covers in the morning.
ENJOY

nutritional benefits of yogurt
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TURKCE
1 lt sut
1-2 yemek kasigi yogurt

Yogurt yapilisindaki onemli nokta sutun sicakligidir. Eger isi olceriniz varsa; sutun mayalama sicakligi 42-45 C arasinda olmalidir.
Sutu bir tencereye koyun ve kaynama sicakligina kadar isitin. Eger biraz kaynatirsaniz, sutun icinde bulunan su buharlasir ve daha siki yapida bir yogurt elde edersiniz.Kaynayan sutu 10-12 dakika bekletin ve ara sira sute parmaginizi sokup yediye kadar sayin. Yediye kadar eliniz sicakliga dayaniyorsa, sutunuz mayalamaya hazir demektir. Sutun cok ilik olmasi yogurdun mayalanmasini engeller.
Kucuk bir kasede bir yemek kasigi yogurdu bir miktar ilik sut ile iyice karistirirak hazirlamis oldugunuz bir litre ilik sute ilave edin ve tahta kasik ile karistirin. Sutu mayalamak icin kullanacaginiz kaba dokup, kapagini kapatin. (resime bakin) Sut mayalamak icin en ideal cam kaplardir. Sutun sicakligini muhafaza etmek icin, etrafini kalin bir ortu ile sarin, bir sofra bezine sarip uzerini de bir battaniye ile sikica ortebilirsiniz. (resime bakin)Yazin mayalanma suresi; 5-6 saat iken, kisin 7-8 olabilir. Mayalanma islemi gerceklestikten sonra yogurdu fazla sarsmadan ortuden cikarin ve buzdolabinda en az 3-4 saat bekletin.
Ben genelde yogurdu aksamlari mayaliyorum, gece boyunca mayalaniyor ve sabah aciyorum.
AFIYET OLSUN

Yogurdun faydalari

Creamy -Strained Yogurt (Suzme Yogurt)

To make a creamy yogurt, you can just strain it.Place a paper towel or coffee filter over a strainer then, place the strainer inside a bowl. Place some yogurt on paper towel and fold the edges of the paper towel over the yogurt.

Leave in the fridge at least 5-6 hours. You'll see the juice in the bottom of the bowl and creamy yogurt over the paper towel.

TURKCE

Suzme yogurt yapmak icin sadece bir tel suzgec ve kagit havlu/kahve filtresi ya da tulbente ihtiyaciniz var.

Once tel suzgecin uzerine tulbent/kagit havlu/kahve filtresi koyun. Sonra tel suzgeci bir kasenin icine koyun. Suzgecin uzerine yogurdu koyun ve en az 5-6 saat boyunca buzdolabinda bekletin. Yogurdun suyu kasenin dibinde toplanacak ve suzgecin uzerinde suzme yogurdunuz hazir olacak.

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