Turkey Stew with Potatoes (Patatesli Hindi Yahnisi)

½ lb turkey breast/thigh, in chunks
1 onion, chopped
1 big potato, cubed
1 tsp tomato paste
2 tbsp canola oil
½ tsp paprika
½ tsp summer savory
1 tbsp salt to taste
2 cups hot water

Saute turkey chunks with canola oil over medium heat (approximately 10 minutes). Once turkey changes color, stir in onions and sauté for 3 minutes. Add tomato paste and stir in potatoes. Saute for 3-4 more minutes.
Stir in paprika, salt and water. Bring to a boil. Then, close the lid and reduce the heat. Simmer over low heat, till turkey and potatoes are cooked (for about 20-30 minutes). Stir in summer savory 5-10 minutes before turning the heat off.
Serve warm.
ENJOY

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TURKCE
250 gr hindi gogus/but, dogranmis
1 sogan, dogranmis
1 buyuk boy patates, kup seklinde dogranmis
1 tatli kasigi domates salcasi
2 yemek kasigi kanola yagi
1 cay kasigi kirmizi toz biber
1 cay kasigi zater
1 yemek kasigi tuz
2 su bardagi sicak su

Hindi etini kanola yaginda orta ateste kavurun (yaklasik 10 dakika). Etin rengi degisince sogani ilave edin ve 3 dakika daha kavurun. Salcayi ilave edin ve karistirin. Patatesi de ilave edin ve 3-4 dakika daha kavurmaya devam edin. Kirmizi biber, tuz ve suyu ilave edin. Kaynamaya baslayinca kapagini kapatip hafife alin. Hindi ve patatesler yumusayip pisene dek pisirin (yaklasik 20-30 dakika). Ocagin altini kapatmadan 5-10 dakika once zateri ilave edin ve guzelce karistirin.
Sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Mediterranean Cod (Akdeniz Usulu Morina Baligi)

4 (200 gr) fresh cod fillets
3 tbsp olive oil
¼ red onion, thinly sliced (optional)
1 cup cherry tomatoes, cut in half
¼ cup black and/or green olives, sliced (optional)
1 tsp dried basil, crushed
Pinch dried thyme, crushed
1 tsp salt to taste
Black pepper to taste

Rinse fish and pat dry with paper towels. Season with salt and pepper. In a large skillet heat 3 tbsp of olive oil over medium-high heat. Add fish and (if desired) onion.
Cook for about 5 minutes, turning once. Top fish with tomatoes, olives, basil and, thyme. Reduce heat, cover and cook for 8-10 minutes more or until fish flakes easily with a fork.
Serve warm.
ENJOY
Click for the benefits of fish

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TURKCE4 tane (200 gr) taze morina baligi fileto
4 yemek kasigi zeytinyagi
¼ kirmizi sogan, ince kiyilmis (istege bagli)
1 su bardagi minik domates, ikiye kesilmis
¼ su bardagi siyah ya da/ve yesil zeytin, kiyilmis (istege bagli)
1 tatli kasigi kuru feslegen
Bir tutam kuru kekik
1 tatli kasigi tuz
Karabiber

Balik filetolarini soguk su altinda yikayin ve kagit havlu ile kurulayin. Tuz ve karabiber serpin ve elinizle ovarak yedirin. Genis bir tavaya 3 yemek kasigi zeytinyagi koyun ve orta ateste yagi kizdirin. Baliklari ve sogani (istege bagli) yerlestirin.
Arada bir defa alt ust ederek, yaklasik 5 dakika kadar kizartin. Uzerine domates, kekik ve feslegeni esit olarak dagitin. Atesin altini kisin ve tavayin kapagini kapatin. Yaklasik 8-10 dakika ya da baliklar catal ile kolayca ayrilana dek pisirin.
Sicak servis yapin.
AFIYET OLSUN
Baligin faydalari icin tiklayin

Ana Sayfaya Don

Gul Borek (Rose Borek)

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

Click for the filling ingredients you can use.

In a bowl, place the eggs, oil and milk. Mix them with a whisk. Take 1 cup of this mixture and set aside to use later for the top.
If using Turkish yufka, place all the yufka sheets on top of each other. Cut them in four by obtaining equal triangle like pieces. Then, put 2 tbsp of milk mixture on every piece and spread with the back of spoon or use a brush to spread all over. Place 2 tbsp of the filling on the wide edge and spread evenly through the edge. Flap the wide edge inside and roll it up till the end (make sure not to roll too tight). Then, again roll this long piece forming a spiral shape (see the picture). Repeat the same procedure for each of the yufka piece.

If using Phyllo Pastry, use two piece of pastry sheets at the same time to form a rose borek (two sheets aproximately have the same thickness as one yufka sheet). Place the filling on the wide edge of the rectangle sheet and then roll it up till the other end. Give the spiral shape and use the same procedure as you’ve used for the yufka.
Place the rose shape boreks side by side in a greased Pyrex dish (do not leave any room in between). Pour the remaining liquid mixture on top of the borek evenly and sprinkle with nigella and sesame seeds.Preheat the oven to 350 F(180 C) and bake for about 30-45 minutes, until it turns golden brown. Serve warm.
ENJOY

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TURKCE
1 tane (454 gr) Phillo Pastry/ 4-5 adet yufka

3lt lik Pyrex (borcam) ya da herhangi bir tepsi

2 yumurta

2/3 su bardagi sut

1/3 ya da ½ su bardagi sivi yag
Tuz

2 cay kasigi susam

2 cay kasigi corek otu (istege bagli)

Ic malzeme cesitleri icin tiklayin.

Bir kasede sut, yumurta ve sivi yagini karistirin. Karisimdan bir su bardagi alin ve daha sonra uzerine kullanmak icin ayirin.
Eger yufka kullaniyorsaniz butun yufkalari ust uste koyun ve esit bir sekilde ortadan dorde kesin. Her parcaya yaklasik 2 yemek kasigi sutlu karisimi yayarak firca ya da kasigin arkasi ile surun. Sonra, her parcanin genis kismina kullandiginiz ic malzemeden 2 yemek kasigi kadar malzemeyi esit sekilde dagitin. Genis kismi ice dogru kivirin ve uc kismina kadar cok siki olmayacak sekilde dolayin. Elde ettiginiz uzun parcayi bir ucundan tutarak sarmal seklinde etrafinda dolayin (resime bakiniz). Her yufka parcasi icin ayni islemi uygulayin.

Eger fillo pastri kullaniyorsaniz; iki kat pastriyi ayni anda kullanin (pastriler ince oldugu icin iki kat pastry yufka kalinligina denk gelir). Dikdortgen seklindeki parcanin genis kismina ic malzemeyi ayni sekilde dagitip, rulo seklinde sararak gul seklini verin. Yufka icin yapilan ayni islemi uygulayin.
Yaglanmis firin tepsisine gul borekleri yanyana araliksiz sekilde dizin. Geriye kalan sutlu karisimi esit sekilde boregin uzerine dokun ve susam ile corek otu serpin.Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek, yaklasik 30-45 dakika pisirin. Sicak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Apple Filled Sweet Buns (Elmali Top Pare)

2 eggs
250 gr butter/margarine (2 sticks) at room temperature
2 tbsp yogurt
5 cups all purpose flour
½ cup sugar
1 tsp/1 package baking powder
2 tsp/2 package vanilla
½ cup coconut, finely shredded

For Filling:
3-4 apple, peeled and shredded
¼ cup sugar
½ cup hazelnuts/walnuts, crushed (optional)
1 tbsp cinnamon

Syrup:
1½ cup water
1 ½-2 cups sugar
1 tsp lemon juice

First prepare the syrup, because you will use pour cooled syrup over the hot cookies. In a saucepan, place sugar and water. Bring to a boil and simmer for 3-4 minutes. Stir in lemon juice and turn the heat off. Let it cool.
Place all the filling ingredients, but the nuts and cinnamon a saucepan/pot. Cook over low-medium heat, till the mixture gets brownish and thickens (for about 10-12 minutes). Then, stir in nuts and cinnamon. Set aside to cool.
In a large bowl, mix sugar, melted margarine/butter, eggs and yogurt using a mixer. Slowly add flour, baking powder and vanilla and knead with your hands till the dough gets soft and non sticky as cookie dough. Cover and leave the dough aside for 15 minutes.
Grab walnut size dough pieces and flatten them with a rolling pin or just use your palms for flattening. Place ½-1 tbsp filling in the middle and close it up, giving a ball shape. Then, place it on a greased oven tray upside down (closing side will be touching the tray). Bake them in a preheated 375 F (190 C) oven till they get lightly pink. Do not over bake. Immediately pour the cooled syrup all over the cookies. Or dip them in syrup. Do not leave them in syrup more than 10 minutes, otherwise they will be crumbly. Finally dip and roll the sweet buns in shredded coconut, making sure the tops are covered with coconut.
Then place them a serving plate. You can store them in fridge as long as they are sealed well.
This recipe makes approximately 20 pieces.
ENJOY

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2 yumurta
250 gr margarin/tereyag, oda sicakliginda
2 yemek kasigi yogurt
5 su bardagi un
½ su bardagi seker
1 tatli kasigi/1 paket kabartma tozu
2 tatli kasigi/2 paket vanilya
½ su bardagi hindistancevizi rendesi

Ic malzeme:
3-4 elma, soyulup rendelenmis
¼ su bardagi seker
½ su bardagi findik/ceviz, iri cekilmis (istege bagli)
1 yemek kasigi tarcin

Surup:
1½ su bardagi su
1 ½-2 su bardagi seker
1 tatli kasigi limon suyu

Ilk once; surubu hazirlayin, cunku sicak kurabiyelerin uzerine sogumus surubu dokecegiz. Kucuk bir tencereye seker ve suyu alin. Yaklasik 3-4 dakika kaynatin ve altini kapatip limon suyunu ilave edin. Sogumasi icin bir kenara ayirin.
Ic malzemeyi hazirlamak icin, rendelenmis elma ve sekeri bir tencereye alin. Orta ateste elmalar karisim suyunu cekip, kahverengimsi bir renk alana dek, yaklasik 10-12 dakika pisirin. Sonra, findik/ceviz ve tarcini karistirin ve bir muddet sogumaya birakin.
Genis bir kapta seker, eritilmis margarin/tereyagi, yumurta ve yogurdu mikser ile cirpin. Yavasca unu ilave ederek elinizle yogurmaya baslayin. Kabartma tozu ve vanilyayi ilave edin ve yapismayan, kulak memesi yumusakliginda bir hamur elde edin. Uzerini ortun ve yaklasik 15 dakika dinlendirin.
Ceviz buyuklugunde parcalar koparin ve hamuru merdane ya da elinizle acarak mumkun oldugunca inceltin. Ortasina ½-1 yemek kasigi ic malzeme koyun ve buzerek kapatin. Kapattiginiz kisim altta kalacak sekilde yaglanmis firin tepsisine aralikli olarak dizin.
Onceden isitilmis 190 C (375 F) firinda hafif pembelesene dek pisirin (Kahverengi olmasina izin vermeyin).

Firindan cikarir cikarmaz soguyan surubu uzerlerine dokun ya da top pareleri suruba daldirin. Surubun icinde alt ust ederek surubu iyice emmesini saglayin, ama 10 dakikadan fazla surubun icinde birakmayin. Aksi takdirde top pareler dagilir ve sekilleri bozulur. Son olarak, elmali top pareleri hindistan cevizinin icinde yuvarlayin ve iyice bulanmasi saglayin. Sonra, servis tabagina alin ve servis yapin. Isterseniz, elmali top pareleri kapali olarak buzdolabinda saklayabilirsiniz.
Bu tariften yaklasik 20 tane top pare cikiyor.
AFIYET OLSUN

Ana Sayfaya Don

Tomato Soup with Potatoes (Patatesli Domates Corbasi)

1 onion, chopped
2 medium/1 cup tomatoes, petite diced
2 medium potatoes, petite diced
2/3 cup vermicelli/orzo
2 tbsp canola/olive oil
1 tbsp salt to taste
8 cups hot water
1 chicken bouillon (optional)
2 tbsp yogurt
1 egg
Black pepper

Saute onions with canola/olive oil in a pot for 2-3 minutes. Stir in tomatoes and continue sautéing over medium heat for a while. Add hot water, salt and chicken bouillon (if using). Once it starts bubbling, stir in potatoes and simmer over low-medium heat for about 10-15 minutes.
Stir in vermicelli/orzo. Cook for about 8-10 more minutes till the vermicelli/orzo and potatoes are cooked. Turn the heat off.
For the sauce, beat the egg and yogurt in a bowl. Take a ladle of soup and slowly stir in the sauce to reduce the heat difference between the soup and sauce. Then, slowly stir the sauce into soup. Sprinkle black pepper and serve warm.
ENJOY

Back to Main Page TURKCE
1 sogan, dogranmis
2 domates/1 su bardagi domates, kucuk dogranmis
2/3 su bardagi tel/arpa sehriye
2 yemek kasigi kanola/zeytinyagi
1 yemek kasigi tuz
8 su bardagi sicak su
1 tavuk bulyon (istege bagli)
2 yemek kasigi yogurt
1 yumurta
Karabiber

Bir tencereye kanola/zeytinyagini ve sogani alin. Orta ateste 2-3 dakika kavurun. Domatesi ilave edin ve bir sure daha kavurmaya devam edin. Sicak su, tuz ve kullaniyorsaniz bulyonu ekleyin. Kaynamaya baslayinca patatesleri ilave edin. Kisik ateste yaklasik 10-15 dakika pisirin.
Sonra, sehriyeyi ilave edin ve karistirin. Sehriye ve patatesler pisene dek yaklasik 10 dakika boyunca pisirin. Altini kapatin.
Corbanin terbiyesi icin bir kasede yumurta ve yogurdu mumkun oldugu kadar iyi cirpin. Bir kepce ile sicak corbadan alin ve yavasca cirpmis oldugunuz terbiye sosunun icine karistirin. Boylece terbiye sosu ve corbanin arasindaki sicaklik farkini azaltmis olursunuz. Son olarak terbiye sosunu yavas yavas karistirarak corbaya ilave edin. Karabiber serpin ve sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Ali Nazik

2 medium eggplants
1-2 green pepper (optional)
150 gr ground beef
1+1 tbsp canola oil
½ cup garlic yogurt
½ tsp black pepper
1-2 tbsp fresh parsley, chopped (optional)
1 tsp salt to taste

Make holes in the eggplants with a fork to make them roast better. Roast them and peppers in the oven or over the grill till they get soft. Let them cool. Remove the skins of both eggplants and peppers. Chop them finely; add half of the salt (1/2 tsp) and sauté with one tbsp of canola oil for about 3-4 minutes. Transfer to a serving plate. If desired, mix the eggplants with half of the garlic yogurt.
Cook ground beef with one tbsp of canola oil and stir in black pepper and the remaining salt. Place cooked ground meat over the eggplants and the garlic yogurt on top. You can garnish with parsley. Also if desired place 2 tbsp of butter in a small frying pan and melt over low-medium heat. Once it starts spitting turn the heat off and stir in ½ tsp paprika. Pour all over the dish.
ENJOY

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TURKCE
2 orta boy patlican
1-2 yesil biber (istege bagli)
150 gr kiyma
1+1 yemek kasigi kanola yagi
½ su bardagi sarimsakli yogurt
1 cay kasigi karabiber
1-2 yemek kasigi taze maydanoz, dogranmis (istege bagli)
1 tatli kasigi tuz

Patlicanlarin uzerine bicak ucuyla delikler acin ve firinda ya da izgarada yumusayana dek kozleyin. Yesil biberleri de kozleyin. Soguduktan sonra biber ve patlicanlarin kabuklarini soyun ve kucuk kucuk dograyin. Bir tavada bir yemek kasigi kanola yagi ile patlican ve biberleri tuzun yarisini (1/2 tatli kasigi) ilave ederek, 3-4 dakika kavurun. Servis tabagina alin. Isterseniz sarimsakli yogurdun yarisini patlican ile karistirabilirsiniz.
Bir yemek kasigi kanola yaginda kiymayi karabiber ile kavurun ve geri kalan tuzu ilave edin. Sonra kiymayi patlicanlarin uzerine dokun ve en uzerine sarimsakli yogurdu dokun.
Uzerini maydanoz ile susleyebilirsiniz. Arzuya gore uzerine kirmizi biberli kizdirilmis tereyagi dokulebilir.
AFIYET OLSUN

Ana Sayfaya Don