Green Lentil Soup (Yesil Mercimek Corbasi)

1 cup green (French) lentil
1 large onion, chopped
2 tbsp olive oil
2 carrots, sliced round
2 cloves garlic, sliced thin
1 cup tomatoes, diced
3-4 cups hot water+ meat bouillon (meat stock)
1 tbsp salt to taste
¼ tsp black pepper
1 tsp summer savory (optional)

Soak green (French) lentils in water for 4-5 hours. Then drain.
In a pot, take olive oil and onions. Saute over medium heat and stir in carrots and garlic. Saute for 8-10 minutes. And then, stir in green lentils and cook for a while. Add hot water+bouillon (meat stock), tomatoes and salt.
Simmer over low-medium heat with the lid closed, till the lentils get soft (for about 30-40 minutes). Turn the heat off and add black pepper and summer savory.
Serve Green Lentil Soup warm or hot.
ENJOY

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TURKCE
1 su bardagi yesil mercimek
1 buyuk boy sogan, dogranmis
2 yemek kasigi zeytinyagi
2 havuc, yuvarlak kesilmis
2 dis sarimsak, ince dogranmis
1 su bardagi domates, dogranmis
3-4 su bardagi sicak su+et bulyon (et suyu)
1 yemek kasigi tuz
½ cay kasigi karabiber
1 tatli kasigi zater (istege bagli)

Mercimegi onceden su icinde yaklasik 4-5 saat bekletin. Sonra suyunu suzun.
Bir tenceye sogan ve zeytinyagini alin, orta ateste sote edin. Havuc ve sarimsagi ilave edin yaklasik 8-10 dakika kavurun. Mercimegi ilave edin ve biraz cevirdikten sonra sicak suyu, domates ve tuzu ekleyin.
Mercimek pisene dek yaklasik 30-40 dakika kisik ateste kapagi kapali olarak pisirin. Altini kapatin, karabiber ve zater otunu ilave edin karistirin.
Yesil Mercimek Corbasini sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Zucchini Salad with Yogurt (Yogurtlu Kabak Salatasi)

1 lb zucchini
1-1 ½ cup plain yogurt
2-3 gloves garlic, minced or grated
1/3-1/2 cup crushed walnuts (optional)
1-2 tbsp olive oil

½ tsp salt to taste

Wash zucchini and grate without peeling. Then, take olive oil into a skillet and add in grated zucchini. Saute over medium heat till they get soft (for about 8-10 minutes). Turn the heat off and set aside for cooling.
Meanwhile, take yogurt, garlic and salt into a bowl. Mix and add zucchini. Mix them all and transfer to a serving plate. Strew walnuts all over or if desired mix walnuts inside.
Zucchini Salad with Yogurt is good to go with any type of meat, chicken orvegetable dish.
ENJOY

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TURKCE
½ kg sakiz kabagi
1-1½ su bardagi suzme/normal yogurt
2-3 dis sarimsak, dovulmus/rendelenmis
1/3-1/2 ufalanmis ceviz (istege bagli)
1-2 yemek kasigi zeytinyagi

1 cay kasigi tuz

Kabaklari yikayin ve kabuklarini soymadan rendeleyin. Genisce bir tavaya zeytinyagini alin ve kabaklari orta ateste sote edin. Kabaklar yumusayinca (yaklasik 8-10 dakika) atesten alin ve sogumaya birakin.
Bu sirada bir kaseye sarimsak, yogurt ve tuzu alin. Karistirin. Soguyan kabagi ilave edin ve guzelce karistirip servis tabagina alin. Uzerine cevizleri serpin ya da arzu ederseniz cevizi icine de karistirabilirsiniz.
Yogurtlu Kabak Salatasi her turlu et, tavuk ve sebze yemeginin yanina yakisan hafif ve lezzetli bir tariftir.
AFIYET OLSUN

Ana Sayfaya Don

Kirma Borek (Shirred Borek)

5-6 Turkish Phyllo Dough (yufka)
250-300 gr feta/Mexican crumbling cheese, crumbled
1 cup yogurt
1-2 eggs
2/3-1/2 cup canola/olive oil

Open and spread a yufka over the counter. Cut it in half and apply some feta/crumbling cheese all over evenly. Then shirr each yufka piece from two interactively ends and bring into the middle. Cut it into 4 inch pieces and transfer them into a greased oven tray side by side (see the picture). Do the same procedure for the other yufkas.
In a bowl, beat the eggs, yogurt and canola/olive oil. Pour this mixture evenly all over the borek. Bake in the preheated 350F (180 C) oven, till the surface turns light brown (for about 40-50 minutes.)
Serve Kirma Borek warm at breakfast, brunch, lunch and etc.
ENJOY

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TURKCE
5-6 yufka
250-300 gr beyaz peynir/lor, kiriklanmis
1 su bardagi yogurt
1-2 yumurta
2/3-1/2 su bardagi kanola/zeytinyagi

Yufkayi butun olarak tezgaha yayin ve ortadan ikiye kesin. Kiriklanmis peynirden bir miktar alin ve yufkalarin her yerine esit olarak serpin. Sonra yanlardan ortada birlesecek sekilde buzun. Enlemesine yaklasik 10 cm’lik parcalar halinde kesin ve yaglanmis tepsiye yanyana dizin (resime bakiniz). Ayni islemi diger yufkalar icinde uygulayin. Bir kapta yumurta, yogurt ve kanola/zeytinyagini cirpin. Bu karisimi boregin her yerine yetecek sekilde esit olarak gezdirin. 180 C (350F)’lik firinda uzeri kizarana dek pisirin (yaklasik 40-50 dakika).
Afiyet Olsun

Ana Sayfaya Don

Turkish Style Baked Salmon (Turk Usulu Firinda Somon)

1 lb salmon fillets
2-3 tbsp olive oil
2 plum tomatoes, diced
1/3 cup sweet peas
½ red onion, diced
1 tsp fresh basil, chopped
3 black olives, sliced
1/3 cup feta cheese, crumbled
1 tbsp lemon juice
½ tsp black pepper
1 tsp salt to taste

Rub salmon fillets with salt. Place aluminum foil over a baking/Pyrex dish and arrange the salmon fillets. Brush them with olive oil and lemon juice. Sprinkle some black pepper. If you have time, marinade in the fridge for at least one hour.
Strew crumbled feta, sweet peas, onions, tomatoes, olives and basil all over. Seal with aluminum foil. Preheat the oven to 375 F (190C) and bake for 35-40 minutes till the salmon fillets are soft. If desired, surface can be opened and broiled for 3-4 minutes.
ENJOY
Click for the benefits of fish

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TURKCE
½ kg somon baligi fileto
2-3 yemek kasigi zeytinyagi
2 kucuk boy domates, kup kup dogranmis
1/3 su bardagi bezelye
½ kirmizi sogan, dogranmis
1 tatli kasigi taze feslegen, ince dogranmis
3 tane siyah zeytin, dilimlenmis
1/3 su bardagi beyaz peynir, ufalanmis
1 yemek kasigi limon suyu
1 cay kasigi karabiber
1 tatli kasigi tuz

Somon baliklarini elinizle yedirerek tuzlayin. Firin/borcam tepsisini aluminyum folyo ile kaplayin. Baliklari yerlestirin ve uzerlerine limon suyu zeytinyagi karisimini surun. Karabiber serpin ve eger zamaniniz varsa en az bir saat buzdolabinda bekletin.
Sonra, uzerine ufalanmis beyaz peynir, sogan, domates, zetin ve feslegen serpistirin. Uzerini aluminyum folyo ile kapatin. Onceden isitilmis 190 C (375 F) firinda yaklasik 35-40 dakika pisirin. Arzuya gore uzerinin kizarmasi icin, son 3-4 dakika aluminyumu kaldirip ustten kizartma uygulayabilirsiniz.
AFIYET OLSUN
Baligin faydalari icin tiklayin

Ana Sayfaya Don

Zucchini Breakfast Casserole (Firinda Kahvaltilik Kabak)

2 zucchinis, grated
3-4 eggs
2 slices of bread, torn into pieces
1 tomato, diced
1/4 cup milk
1 cup cheddar/mozzarella cheese, shredded
½ cup parmesan cheese (optional)
1 tbsp fresh basil, chopped
1 tbsp salt to taste

Preheat the oven to 400 F (200 C). Take grated zucchini into a Pyrex dish and salt. Place the bread pieces all over. In a bowl, whisk egg and milk then, stir in basil and cheddar/mozzarella. Pour this mixture over zucchini and bread pieces. Mix them all up.
Finally, place tomatoes on the surface and sprinkle grated Parmesan all over if desired. Bake for about 30-45 minutes till it gets light brown.
Serve warm.
ENJOY

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TURKCE
2 sakiz kabagi, rendelenmis
3-4 yumurta
2 ekmek dilimi, parcalanmis
1 domates, dogranmis
1/4 su bardagi sut
1 su bardagi kasar peyniri, rendelenmis
½ su bardagi parmesan peyniri (istege bagli)
1 yemek kasigi taze feslegen, dogranmis
1 yemek kasigi tuz

Firini onceden 200 C (400 F)’ye isitin. Borcam bir tepsiye rendelenmis kabagi alin ve tuzlayin. Uzerine ekmek parcalarini serpistirin. Bir kasede sut, yumurta, kasar peyniri ve feslegeni karistirin. Borcamdaki kabaklarin uzerine dokun ve hepsini harmanlayin.
Son olarak domatesleri esit olarak uzerine yerlestirin. Istege bagli olarak Parmesan peyniri serpistirerek firina verin.
Yaklasik 30-45 dakika, uzeri hafifce kizarana dek pisirin.
Sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Carrot Soup (Havuc Corbasi)

2 big carrots, finely grated
1-2 cloves of garlic, grated
3 tbsp canola oil
1 tsp flour
2/3 cup orzo/vermicelli
6-7 cup water
2 tbsp yogurt
1 egg
1 tbsp salt to taste

Saute carrot in canola oil over medium heat for 2-3 minutes. Then, stir in garlic and flour. Saute for a while and then add water and stir well to dissolve flour inside.
Once it gets bubbling stir in orzo/vermicelli and salt. Lower the heat. Close the lid half way and simmer till the orzo/vermicelli is cooked.
Meanwhile, in a small bowl beat the egg and yogurt. Laddle the soup into the yogurt mixture slowly and stir. Then, pour the yogurt mixture into the soup slowly and stir well to make it even. Serve Carrot Soup warm or hot.
ENJOY

Back to Main Page TURKCE
2 buyuk boy havuc, ince rendelenmis
1-2 dis sarimsak, rendelenmis
3 yemek kasigi sivi yag
1 tatli kasigi un
2/3 su bardagi tel/arpa sehriye
6-7 su bardagi su
2 yemek kasigi yogurt
1 yumurta
1 yemek kasigi tuz

Once sivi yagda havuclari 2-3 dakika boyunca orta ateste kavurun. Sarimsak ve unu ilave edip biraz cevirin. Suyu ilave edin ve surekli karistirarak havuclarin su icinde esit olarak dagilmasini saglayin.
Kaynamaya baslayinca tel/arpa sehriyeyi ve tuzu ilave edin. Atesin altini kisin ve sehriyeler pisene dek pisirin.
Bu arada bir kasede yumurta ve yogurdu guzelce cirpin. Corbadan bir miktar alip yavas yavas bu karisimin icine dokerek karistirin. Sonra yogurt karisimini yavas yavas ve karistirarak corbaya dokun.
Havuc Corbasi’ni sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don