Thursday, April 16, 2009

Chicken Pilaf (Tavuklu Pilav)

2 chicken thighs/1 breast
2 cup whole grain rice, washed and drained
4 cups chicken stock
1 tbsp salt to taste
2-3 tbsp butter
Black pepper

In a pot, boil chicken with the half of the salt. Leave aside 4 cups of the boiling water for using later. Let the chicken cool for a while. And then, remove the skin and bones. Cut the chicken into small pieces and set aside.
In another pot, melt the butter and stir in rice. Cook rice stirring occasionally for 2-3 minutes. Then add 4 cups of boiling water of the chicken. Add the remaining salt and bring to a boil. Close the lid and cook over low heat till the rice absorbs all the water. Then leave for a rest for 10 minutes. Add the chicken and mix them all. Another serving suggestion is: put some chicken into a bowl and fill the rest with pilaf. Gently press the surface and turn upside down to a serving plate.
Sprinkle black pepper on top and serve Chicken Pilaf warm with ayran.
ENJOY
TURKCE
2 tavuk incik,1 tane gogus
2 su bardagi baldo pirinc, yikanmis ve suzulmus
4 su bardagi sicak tavuk suyu
1 yemek kasigi tuz
2-3 yemek kasigi tereyag
Karabiber


Tuzun yarisini kullanarak tavugu haslayin. Haslama suyundan 4 su bardagi sonra kullanmak uzere ayirin. Tavuk biraz soguyunca derisini ve kemiklerini ayirip atin. Etlerini kucuk kucuk dograyin ve bir kenara ayirin.
Bir tencerede tereyagini eritin ve pirinci ilave ederek bir kac dakika kavurun. Pirinclerin rengi degismeye baslayinca ayridiginiz 4 su bardagi tavuk suyunu ilave edin. Geri kalan tuzu da ilave edin ve kaynayana dek bekleyin. Kaynayinca dusuk ateste kapagi kapali olarak pirincler suyu cekene dek pisirin. Pistikten sonra 10 dakika kadar dinlendirin. Etleri ilave edip hepsini karistirip servis yapin. Degisik bir sunum icin, bir kasenin dibine bir miktar tavuk eti koyun uzerini pilav ile doldurup haifce bastirin ve servis tabagina ters olarak yerlestirin.
Tavuklu Pilavi uzerine karabiber serperek ayran ile servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Tuesday, April 14, 2009

Leeks with Beef (Etli Pirasa)

2-3 pieces of leek, washed and cut in chunks
1-2 carrots, sliced round
150 gr beef, cut in cubes
2 tbsp canola/olive oil
1 cup water
1 tbsp flour
1 tsp salt to taste
Pepper

Sauce:
1egg
2 tbsp lemon juice

Cook the meat cubes in a pot with their own juice, till they get soft over low-medium heat. Then stir in oil and flour, cook for 1-2 minutes stirring occasionally. Add leek chunks, carrots and salt, cook for an additional 2-3 minutes. Then stir in water and bring to a boil. Then close the lid and simmer over low heat till the leeks and carrots get soft (16-20 minutes).
In a small bowl, whisk egg and lemon juice and pour a few spoons of juice of the leek dish into the bowl and mix with the sauce. Then slowly pour the sauce into the pot stirring continuously. Simmer for 2-3 minutes. Sprinkle some black pepper if desired and serve Leeks with Beef warm.
ENJOY

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TURKCE
2-3 tane pirasa, yikanmis ve 1 ½ cm kalinliginda dogranmis
1-2 tane havuc, yuvarlak kesilmis
150 gr dana eti, kusbasi dogranmis
2 yemek kasigi kanola/zeytinyagi
1 su bardagi su
1 yemek kasigi un
1 tatli kasigi tuz
Karabiber

Sos:
1 yumurta
2 yemek kasigi limon suyu

Bir tencerede once eti kendi suyu ile kisik ateste pisirin. Et yumusayinca kanola/zeytinyagini ve unu ilave edip karistirarak 1-2 dakika cevirin. Sonra pirasa, havuc ve tuzu ilave edin. Orta ateste 2-3 dakika kavurun. Suyu ilave edin ve kaynamaya baslayinca kisik atese alip kapagini kapatin. Havuc ve pirasalar pisene dek yaklasik 16-20 dakika pisirin.
Kucuk bir kasede yumurta ve limon suyunu iyice cirpin. Yemegin suyundan bir kac kasik alip sosun icine karistirin. Sonra yavasca sosu yemege karistirarak dokun. Bir kac dakika daha pisirin.
Arzu ederseniz uzerine karabiber serpin ve Etli Pirasa’yi sicak olarak servis yapin.
Afiyet Olsun

Puff Borek (Milfoy Puf Borek)

½ lb puff pastry sheets
2/3 cup feta/crumbling cheese, crumbled
1 tbsp fresh dill/parsley, finely chopped (optional)
2 tbsp yogurt for top
Nigella seeds

Thaw the puff pastry sheets according to the instructions on the package. Then cut it into 3-4 cm pieces according to shape of the borek (see the picture). I’ve made both square and triangle shapes (see the picture). Then place 1 tsp of filling in one side. You can mix cheese and dill/parsley or just use cheese. Then fold the other side over filling and stick the ends by pressing gently with your finger tips (see the picture).
Then place the puff boreks over a greased tray. Preheat the oven 400 F (200 C). Whisk 2 tbsp of yogurt and brush the surface of the boreks. Sprinkle nigella seeds and bake till they get fluffy and golden brown (about 20 minutes).
ENJOY
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TURKCE
250 gr milfoy hamuru
2/3 su bardagi beyaz peynir/lor, ufalanmis
1 yemek kasigi dereotu/maydanoz, ince dogranmis (istege bagli)
2 yemek kasigi yogurt
Corek otu

Donmus milfoy hamurunu paketin uzerindeki talimatlara gore cozundurun. Sonra yapacaginiz borek sekline gore yaklasik 3-4 cm genisliginde parcalara kesin (resime bakiniz). Ben hem kare hemde ucgen seklinde yaptim (resime bakiniz). Bir tarafina ic malzemeden bir tatli kasigi kadar koyun. Maydanoz/dereotu kullaniyorsaniz bunlari peynri ile karistirin. Kullanmiyorsaniz sadece peyniri koyun. Hamurun karsi kenarini ic malzemenin uzerine dogru kapatin ve parmak uclarinizla hafifce bastirarak kenarlarini yapistirin (resime bakiniz).
Firini 200 C (400 F)’ye isitin. Yaglanmis firin tepsisine borekleri dizin ve uzerlerine cirptiginiz yogurdu surun. Uzerlerine corek otu serpin. Borekler kabarip uzerleri kizarana dek yaklasik 20 dakika pisirin.
AFIYET OLSUN

Sunday, April 12, 2009

Turkish Dumpling (Manti)

Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.

3-3 ½ cups flour
1 egg
2/3 cup lukewarm water
1 tsp salt to taste

Filling:
 ½ lb ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper

For cooking:
8 cups water
1 tsp salt

Sauce:
2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint
Sumac

In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (see the picture). Then place ¼ tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
ENJOY
TURKCE
Manti, Turkiye’de cok sevilen ve yaygin olan ve benim de cok sevdigim geleneksel bir lezzettir. Hazirlamasi her ne kadar zahmetli ve zaman alici olsa dahi, manti icin deger! Eger gercek bir Turk Lezzeti denemek istiyorsaniz, mantiyi denemenizi tavsiye ederim. Manti toplu olarak yapilirsa, hem kolay olur hem de eglenceli hale gelebilir.

3-3 ½ su bardagi un
1 yumurta
2/3 su bardagi ilik su
1 tatli kasigi tuz

Ic Malzeme:
250 gr kiyma
1 sogan, ince dogranmis/rendelenmis
1 cay kasigi tuz
1 cay kasigi karabiber

Pisirmek icin:
8 su bardagi su
1 tatli kasigi tuz

Sos icin:
2 su bardagi yogurt
3-4 dis sarimsak, dovulmus/rendelenmis
½ cay kasigi tuz
3-4 yemek kasigi tereyag/sivi yag
1 yemek kasigi domates salcasi YA DA 2/3 tatli kasigi kirmizi toz biber
2-3 yemek kasigi su
Kuru nane
Sumak

Buyuk bir kaseye unu koyun ve uzerine yumurtayi kirin, ilik su ve tuzu ilave edip yogurun. Sert ve puruzsuz bir hamur elde edene dek yaklasik 8-10 dakika yogurun. Hamur yumusak olursa sonra acmaniz zor olur. Hamuru nemli bir havlu ya da bez ile ortun ve 15-30 dakika dinlenmeye birakin.
Bu sirada ic malzemelerinin hepsini karistin ve bir kenara ayirin.
Hamuru 2-3 parcaya ayirin, bir parcasini alin ve geri kalanin uzerini tekrar ortun. Unladiginiz yuzey uzerinde oklava ile hamuru acabildiginiz kadar ince acin (bicak sirti kalinligi kadar). Sonra actiginiz yufkayi 1.5-2 cm kalinliginda esit kare parcalara bolun (resime bakiniz). Sonra hepsinin uzerine yaklasik bir cay kasigi ic malzeme koyun (resime bakiniz). Her parcanin karsilikli capraz koselerini ortada birlestirerek parmak uclarinizla yapistirin (resime bakiniz). Bu islemi geri kalan hamur bitene kadar uygulayin.
Mantiyi pisirmek icin buyuk bir tencerede suyu kaynatin, tuzu ilave edip mantilari icine atin. Arada tahta bir kasik ile karistirarak mantilarin birbirine yapismani onleyin. Kapagini kapatmadan orta ateste mantilar pisene dek yaklasik 10-15 dakika pisirin.
Bu sirada sosunu hazirlayin. Bir kasede yogurt, tuz ve sarimsagi karistirin. Kucuk bir tavada tereyagini/sivi yag eritin. Domates salcasi ile suyu ilave edip yaklasik 2-3 dakika kisik ateste pisirin. Eger kirmizi biber kullanamayi tercih ederseniz tereyagi/siviyagina direk kirmizi toz biberi ilave edin, karistirin ve yaklasik bir dakika sonra atesten alin. Kirmizi biber kullanirken su ilave etmeyin.
Pismis mantiyi suzun ve servis tabaklarina alin. Biraz sogumasini bekleyin. Uzerine yogurt sosundan dokun ve son olarak tereyag/siviyag karisimindan bir kasik kadar dokun (miktari isteginize gore ayarlayin). Arzu ederseniz uzerine kuru nane ve sumak serpin.
Bu tariften yaklasik 6-7 porsiyon manti cikiyor.
AFIYET OLSUN

Friday, April 10, 2009

Creme Caramel (Krem Karamel)

2 cups milk
4 eggs
1 cup+1/2 cup sugar
3-4 tbsp water
2-3 tbsp hot water
1 tsp vanilla extract/1 package vanilla powder

In a bowl beat the eggs and sugar with a mixer until it gets foamy (2-3 minutes). Heat the milk till gets lukewarm. And then, add in the mixture slowly while mixing. Finally stir in the vanilla and mix them all.
Meanwhile in a small pan, caramelize sugar and 3-4 tbsp water over medium heat. After a while, the mixture will turn brown and sticky. You can smell the caramelized sugar. Turn the heat off and add the hot water. Be careful doing that, it splashes.
Distribute it to small Pyrex or porcelain oven safe bowls (4-6). Preheat the oven to 335 F (170 C). Pour the mixture over the caramel sauce into the bowls. Fill half of a deep tray with hot water and place the bowls into the tray. Bake for about 35-40 minutes. Cooked Crème Caramel should be thick like pudding or Jello. Check it by shaking the bowls gently.
Leave the Crème Caramel in the fridge for about 4-6 hours. Then with a knife scrape the sides of the bowl to let the Crème Caramel out easily. Turn it upside down to a serving plate and serve.
ENJOY

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TURKCE
2 su bardagi sut
4 yumurta
1+1/2 su bardagi seker
4 yemek kasigi su
2-3 yemek kasigi sicak su
1 paket vanilya/1 tatli kasigi vanilya ekstrakti


Bir kasede mikser ile once 1 su bardagi seker ve yumurtayi kopuk kivamina gelene dek yaklasik 2-3 dakika cirpin. Sutu biraz isitin ve ilik sutu yavas yavas yumurtali seker karisimina yedirerek cirpmaya devam edin. Vanilyayi da ilave edip hepsini guzelce karistirin.
Kucuk bir tavada ½ su bardagi seker ve 3-4 yemek kasigi suyu orta ateste karamelize edin. Kahverengiye donup yanik seker kokmaya baslayinca, karisim koyulasak ve yapiskan bir hal alacaktir. Cok bekletmeden atesten alin. Sicak suyu ilave edin (dikkat edin sicrayacaktir).
Sonra kucuk borcam ya da firina dayanikli kaselerine paylastirin (4-6 tane). Firini 170 C (335 F)ye isitin. Sutlu karisimi kaselere, karamel sosunun uzerine dokun. Yariya kadar sicak su doldurdugunuz bir tepsiye kaseleri yerlestirin. Yaklasik 35-40 dakika pisirin.

Pismis Krem Karamel, kaseyi hafifce sallayinca, puding ya da jole kivaminda olmali hafif titremelidir.
Krem Karamel Kaselerini yaklasik 4-6 saat buzdolabinda bekletin. Servis yapmadan once kaselerin kenarlarini bicak yardimiyla kaziyin ve servis tabaklarina ters cevirerek servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Wednesday, April 8, 2009

Scrambled Eggs with Tomato ( Yumurtali Domates)

1 cup crushed tomato
3 eggs, beaten
1 tsp flour
½ cup milk
½ tsp salt to taste
1-2 pairs of beef franks, sliced (optional)
2 tbsp butter
1/2 cup cheese, shredded (preferably mozzarella)

In a pan, melt the butter and stir in flour. Cook 1-2 minutes over low heat. Then stir in beef frank slices and cook for a while. Add tomatoes and cook 2-3 minutes over low heat.
Stir in milk and salt. When it comes to a boil, add eggs and cheese. Cook on low heat stirring constantly, till the eggs are cooked.
Serve warm with some shredded cheese on top.
ENJOY

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TURKCE
1 su bardagi domates, rendelenmis
3 yumurta, cirpilmis
1 tatli kasigi un
½ su bardagi sut
1 cay kasigi tuz
1-2 tane sosis, dilimlenmis (istege bagli)
2 yemek kasigi tereyag
1/2 su bardagi peynir, rendelenmis (tercihen kasar peyniri)

Tavada once tereyag ile unu kavurun. Sonra sosisleri ilave edin; biraz karistirin ve domatesi ilave edin. Yaklasik 2-3 dakika kisik ateste pisirin.
Sut ve tuzu ilave edin. Sutlu domates karisimi kaynamaya baslayinca cirpilmis yumurta ve peyniri ilave edin ve kisik ateste yumurta pisene dek karistirarak pisirin.
Uzerine rendelenmis kasar peyniri serperek, sicak servis yapin.
AFIYET OLSUN

Tuesday, April 7, 2009

Lady's Thigh Kofte (Kadinbudu Kofte)

1 lb ground beef
1big onion, chopped
½-1 bunch of fresh parsley, chopped
½ cup rice, washed and drained
1 cup hot water
1 tsp+ ½ tsp salt to taste
½ tsp cumin
½ tsp black pepper

For Frying:
½ cup canola oil
2 eggs, beaten
¾ cup flour

Boil rice in a cup of hot water and add ½ tsp salt. Leave it to cool.
Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat. Then, stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4 minutes). Finally, stir in the parsley and the spices and turn the heat off.
In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef. You can knead with your hands if you like.
Cover the mixture and leave in the fridge for about 30 minutes.
Take egg size pieces and make egg shapes and flatten with your hands (the shape in the picture). In a frying pan, sizzle oil. Place flour in a wide plate. In another plate beat the eggs. First dip the koftes in flour, make sure the koftes to be covered evenly with flour. Then dip into egg and fry both sides until they get lightly golden brown.
For a thicker coating; after dipping into egg, again dip into the flour and then fry.
This recipe makes about 10-14 Lady’s Thigh Kofte.
ENJOY

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TURKCE
½ kg kiyma
1 buyuk boy sogan, dogranmis
½-1 demet maydanoz, dogranmis
½ su bardagi pirinc, yikanip suzulmus
1 su bardagi sicak su
1 tatli kasigi+1 cay kasigi tuz
1 cay kasigi kimyon
½ cay kasigi karabiber

Kizartmak icin:
½ su bardagi sivi yag (tercihen kanola yagi)
2 yumurta, cirpilmis
¾ su bardagi un

Bir bardak sicak suda pirinci pisirin. Bir cay kasigi tuz ilave edin. Sogumaya birakin.
Kiymanin 2/3 unu bir tavada rengi kahverengiye donene dek orta ateste pisirin. Sonra sogan ve geri kalan tuzu ilave edin. Soganlar pisene dek 3-4 dakika kisik ateste pisirin. Son olarak maydanoz ve baharatlari ilave edip atesten alin. Onceden ayirdiginiz cig kiymayi ve pirinci de ilave edip hepsini buyuk bir kasede karistirin. Isterseniz elinizle yogurabilirsiniz.
Kofte karisiminin uzerini kapatin ve buzdolabinda sogumasi icin 30 dakika kadar bekletin.
Kiyma harcindan yumurta buyuklugunde ve seklinde kofteler yapin ve elinizle bastirarak duzlestirin.
Kizartma tavasinda sivi yagini kizdirin. Genis bir tabaga unu koyun. Ayri bir tabakta yumurtalari cirpin. Kofteleri once una bulayin, sonra yumurtaya batirip her iki tarafini da guzelce kizartin. Koftenin disinin daha kalin olmasini istiyorsaniz yumurtaya batirdiktan sonra tekrar una bulayip kizartabilirsiniz.
Bu tariften yaklasik 10-14 Kadinbudu Kofte cikiyor.
AFIYET OLSUN

Monday, April 6, 2009

Potato Salad with Yogurt (Yogurtlu Patates Salatasi)

4-6 potatoes, boiled
2-3 carrots, shredded
5 tbsp olive oil/melted butter
1 ½ cups yogurt
2 cloves of garlic, minced
4-5 pairs of fresh parsley/dill, chopped
½ lemon’s juice
1 tbsp salt to taste

Peel the boiled potatoes and mash with a fork or blender. Stir in lemon juice, half of the salt and 3 tbsp olive oil/butter. Spread the mashed potatoes on the bottom of a medium size Pyrex dish.
Meanwhile, in a skillet sauté carrots with ½ tsp salt and the rest of the olive oil/butter over medium heat (5-6 minutes). And then, place the carrots over potatoes evenly (see the picture).
In a bowl; mix yogurt, minced garlic and the remaining salt. Spread it all over the carrots and garnish with chopped parsley/dill.
Also you can place the potato salad to serving plates and then pour the yogurt sauce.
ENJOY
***This is a vegetarian recipe.

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TURKCE
4-6 tane patates, haslanmis
2-3 tane havuc, rendelenmis
5 yemek kasigi zeytinyagi/erimis tereyagi
1 ½ su bardagi yogurt
2 dis sarimsak, ezilmis/rendelenmis
4-5 dal maydanoz/dereotu, dogranmis
½ limonun suyu
1 yemek kasigi tuz

Haslanmis patateslerin kabuklarini soyun ve blendir ya da catal ile ezin. Tuzun yarisini, limon suyu ve 3 yemek kasigi zeytinyagi/tereyagi ilave edip, guzelce karistirin. Orta boy bir borcam tepsinin dibine patates karisimini yayin.
Bu sirada bir tavada 2 yemek kasigi zeytinyagi/tereyagi, 1 cay kasigi tuz ile rendelenmis havuclari orta ateste 5-6 dakika sote edin. Sonra, havuclari patatesin uzerine yayin (resime bakiniz).
Yogurt, geri kalan tuz ve sarimsagi bir kasede karistirin ve havuclarin ustune esit olarak yayin. Son olarak uzerine maydanoz/dere otu serpin.
Isterseniz yogurtlu sosu ve maydanozu servis tabagina aldiktan sonra dokebilirsiniz.
AFIYET OLSUN
***Bu bir vejeteryan tarifidir.

Cheese Omelet (Peynirli Omlet)

3-4 eggs
½ cup milk
1 cup feta cheese/crumbling cheese/mozzarella, shredded
2 tbsp butter
¼ tsp salt to taste
Black pepper (optional)

In a bowl beat eggs and stir in the rest of the ingredients, but the butter.
Then, melt butter in a skillet over medium heat and pour the egg mixture. Cook both sides of the cheese omelet till the eggs are cooked (4-5 minutes).
Serve warm with bologna slices.
ENJOY

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TURKCE
3-4 yumurta
½ su bardagi sut
1 su bardagi beyaz peynir/lor/kasar peyniri, rendelenmis
2 yemek kasigi tereyag
½ cay kasigi tuz
Karabiber (istege bagli)

Bir kasede tereyagi hariz butun malzemeleri cirpin. Sonra, bir tavada tereyagini eritin ve orta ateste yagi biraz kizdirin. Yumurta karisimini dokun ve omletin her iki tarafini da toplam 4-5 dakika boyunca pisirin.
Peynirli omleti yaninda salam ya da jambon dilimleri ile sicak servis yapin.
AFIYET OLSUN

Sunday, April 5, 2009

Shallow Fried Beef Liver ( Dana Cigeri Kavurmasi)

1 lb (450-500 gr) beef liver, cut into bite size/sliced into strips
1 tsp salt to taste
½ tsp paprika
¼ tsp cumin
½ cup flour
1/3 cup oil for frying
Sprinkle salt, paprika and cumin over the liver and then mix. In a wide plate place the flour and dip the livers into the flour. Shake the excess 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 shallow fried beef liver in a serving plate and serve warm.
Pilaf and fried potatoes are good to go with Shallow Fried Beef Liver.
ENJOY
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TURKCE
450-500 gr dana cigeri, kup kup dogranmis/ince seritler halinde kesilmis
1 tatli kasigi tuz
1 cay kasigi kirmizi toz biber
½ cay kasigi kimyon
½ su bardagi un
1/3 su bardagi kizartma yagi
Dogranmis cigerlerin uzerine tuz, biber ve kimyon serperek, harmanlayin. Sonra icine un koydugunuz tabagin icinde una bulayin. Fazla unu silkeleyin.
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.
Dana Cigeri Kavurmasini pilav ve patates kizartmasi ile servis yapabilirsiniz.
AFIYET OLSUN

Green Lentil Dish (Yesil Mercimek Yemegi)

1 cup green lentil, soaked in water overnight, washed and drained
3 cups hot chicken stock/hot water and chicken bouillon
1 tomato, grated/ 2/3 cup crushed tomato
2-3 tbsp olive oil
½ cup orzo/vermicelli/angel hair (optional)
1 onion, chopped finely
1 tsp salt to taste
½ tsp cumin (optional)
2 cloves of garlic, sliced (optional)

Soak green lentils in water overnight to decrease the cooking time. Then, wash and drain. In a pot, sauté onions with olive oil over medium heat. Stir in green lentils and cook for 3 minutes.
Stir in tomatoes, garlic (optional) and hot chicken stock/water and chicken bouillon. Bring to a boil and add orzo/vermicelli/angel hair(optional) and salt. Cover the lid and simmer over low heat till the lentils are cooked (20-30 minutes). Sprinkle cumin before serving (optional).
Serve Green Lentil Dish with cacik.
ENJOY
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TURKCE
1 su bardagi yesil mercimek, aksamdan islatilmis
3 su bardagi sicak tavuk suyu/ sicak su ve tavuk bulyonu
1 domates, rendelenmis
2-3 yemek kasigi zeytinyagi
1 cay bardagi tel/arpa sehriye (istege bagli)
1 sogan, kucuk dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon (istege bagli)
2 dis sarimsak, dilimlenmis (istege bagli)

Yesil mercimegin kolay pismesi icin aksamdan islatin ve yikayip suzun. Tencerede sogan ile zeytinyagini orta ateste sote edin. Sonra, yikanmis mercimekleri ilave edin ve 3 dakika kadar kavurun.
Domates, sarimsak (istege bagli) ve tavuk suyunu/su ve tavuk bulyonu ilave edin. Kaynamaya baslayinca tuz ve sehriyeleri(istege bagli) ilave edin. Kisik ateste kapagi kapali olarak yaklasik 20-30 dakika pisirin. Pismeye yakin kimyon serpin (istege bagli).
Yesil Mercimek Yemegi’ni yaninda cacik ile servis yapabilirsiniz.
AFIYET OLSUN

Turkish Shortbread (Un Kurabiyesi)

1 ½ cups powdered sugar
½ lb (250 gr) margarine/butter, soft at room temperature
½ cup oil
2 cups corn starch
2-2 ½ cups flour
1 tsp/1 package vanilla
½ cup powdered sugar for top

In a large bowl, combine sugar, oil and margarine/butter. Then add starch, vanilla and knead. Add flour slowly and knead to make the dough smooth and soft.
Grab walnut size or smaller dough pieces and round them in your palms. Arrange them over a greased tray or tray with a baking paper. Make at least one inch room between each other.
Preheat the oven to 335-350 F (170-180 C) and bake for about 25-30 minutes. Do not over bake, otherwise they will get brown.
Take them out of the oven and cool. Sprinkle powdered sugar all over before serving.
ENJOY

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TURKCE
1 ½ su bardagi pudra sekeri
250 gr margarin, oda sicakliginda yumusak
1 cay bardagi sivi yag
2 su bardagi nisasta
2- 2 ½ su bardagi un
Uzerine serpmek icin 1 cay bardagi pudra sekeri
1 paket/1 tatli kasigi vanilya

Derin ve genis bir kasede seker, siviyag ve margarini karistirin. Sonra nisastayi ilave edip yogurun. Son olarak vanilya ve unu yavas yavas yedirerek ilave edin. Puruzsuz ve yumusak bir kurabiye hamuru elde edin.
Hamurdan ceviz buyuklugunde ya da daha kucuk parcalar koparip, avuc icinizde yuvarlayin. Yuvarlak toplar elde edin ve hafifce uzerinden bastirin. Yagli kagit serilmis tepsi uzerine ya da yaglanmis firin tepsisine 2-3 cm araliklarla dizin.
Onceden isitilmis 170-180 C (335-350 F) firinda kurabiyeler hafif sararincaya dek yaklasik 25-30 dakika pisirin. Fazla pisirirseniz kurabiyeler kahverengiye doner.
Firindan cikarin ve soguduktan sonra uzerlerine pudra sekeri serperek servis yapin.
AFIYET OLSUN

Thursday, April 2, 2009

Broccoli Cheese Soup (Peynirli Brokoli Corbasi)

2 cups chicken stock
2 cups milk
½ cup flour
1 head broccoli (5-6 cups), chopped
3-4 tbsp butter
¼ tsp black pepper
2/3 tbsp salt to taste
300 gr processed cheese/mozzarella, shredded
2 cups cheddar cheese, in cubes or shredded

Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
In another pot broil broccoli florets in lightly salted water. Cook 3-4 minutes, or until just tender. Remove from heat, drain, and set aside.
Gradually mix the processed cheese/mozzarella and cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Serve Broccoli Cheese Soup warm.
ENJOY
***This is a vegetarian dish.
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TURKCE
2 su bardagi tavuk suyu
1 su bardagi sut
½ su bardagi un
1 bas brokoli, dogranmis
3-4 yemek kasigi tereyag
½ cay kasigi karabiber
2/3 yemek kasigi tuz
300 gr beyaz peynir/kasar peyniri, rendelenmis
2 su bardagi Cheddar peyniri/kasar peyniri, rendelenmis

Buyuk bir tencerede tereyagini eritin ve orta ateste unu kavurun (2 dakika). Sonra tavuk suyunu ve sutu ilave edin. Surekli karistirarak unun sivi icinde esit olarak dagilmasini saglayin. Tuz ve karabiberi ilave edin. Kaynayinca hafif atese alin ve yaklasik 20 dakika kadar pisirin.
Bu sirada baska bir tencere az tuzlu suda brokoliyi yumusayana dek haslayin (yaklasik 3-4 dakika). Suyunu suzun ve biraz sogumasini bekleyin.
Peynirlerin hepsini corba karisimina ilave edin ve karistirarak erimesini saglayin. Sonra haslanmis brokoliyi ilave edin. Hafif ateste yaklasik 5 dakika daha pisirin.
Peynirli Brokoli Corbasi’ni sicak servis yapin.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.