Monday, January 3, 2011

21-Day Vegan Diet

For a 21-day period I decided to be vegan and try the "21-Day Vegan Diet". So I'll be sharing these vegan recipes with you for a while. Hope you'll enjoy!

TURKCE
Uc haftaligina "21-Gunluk Vegan Diyeti"ne baslamaya karar verdim. Bu sure icinde denedigim vegan tariflerini sizlerle paylasiyor olacagim. Umarim begenirsiniz!

Thursday, December 30, 2010

Coconut Topped Cookies (Hindistan Cevizli Kurabiye)

250 gr butter/margarine (~2 sticks), at room temperature
2 eggs
1 cup sugar
1 tsp baking powder
3-4 cups flour
½ cup coconut flakes/ shreds, for top

Take the white of one egg and keep for using later. Then, take butter/margarine and sugar in a mixing bowl. Mix them to homogenize and then, add eggs. Start adding flour and baking powder. Knead until getting a soft cookie dough.
Sprinkle some flour over the clean counter and place the dough. Flatten the dough with a roller pin about ½ inches thick. Then, cut pressing with a cup’s brim or a smaller cup. Beat the egg white you kept before and brush the cookies with beaten egg white. Take the coconut flakes (preferably shreds) over a flat plate. Then, dip either sides or just tops in coconut. Place them over a greased oven/cookie tray.
Bake in 350F (180C) preheated oven for about 20-25 minutes or until they get lightly browned.
ENJOY

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TURKCE
250 gr tereyagi/margarin, oda sicakliginda
2 yumurta
1 su bardagi seker
1 tatli kasigi kabartma tozu
3-4 su bardagi un
½ su bardagi hindistan cevizi, uzeri icin

Yumurtanin birinin beyazini daha sonra kullanmak uzere ayirin. Buyuk bir karistirma kabina, seker ve oda sicakligindaki tereyagi/margarini alin. Homojen bir karisim elde edene dek elinizle karistirin. Yumurtayi ilave edin. Karistirmaya devam ederek yavas yavas un ve kabartma tozunu ilave edin. Yumusak bir hamur elde edinceye dek elinizle yogurun.
Tezgahin uzerine un serpistirin ve hamuru merdane ile kucuk parmak kalinliginda acin. Cay bardagi veya su bardagi agziyla bastirarak yuvarlak kurabiyeler kesin. Onceden ayirdiginiz yumurta beyazini catalla cirpin ve fircayla kurabiyelerin her iki tarafina surun. Duz bir tabaga hindistan cevizini alin ve kurabiyelerin her iki tarafini ya da sadece ust kismini hindistan ceviziyle kaplayin. Yaglanmis firin tepsisine aralikli olarak dizin.
Onceden isitilmis 180C (350F) firinda yaklasik 20-25 dakika veya uzerleri hafifce kizarana dek pisirin.
AFIYET OLSUN

Sunday, December 26, 2010

Lemon Herb Cod (Limon-Baharatli Morina Baligi)

1 lb cod fillets,
½ lemon’s juice
¼ tsp paprika
½ tsp Italian seasoning
½ tsp salt to taste
¼ tsp black pepper

Rinse Cod fillets under cold water and dry with paper towels. Sprinkle with salt, the herbs and seasoning. Rub the fillets with your hands. Finally pour lemon juice all over and place over the greased Pyrex.
Bake in a preheated 350F (180C) oven for about 30-40 minutes or until they get flaky and cooked. Serve hot with arugula and onion.
ENJOY


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TURKCE
½ kg Morina baligi fileto
½ limonun suyu
½ cay kasigi kirmizi toz biber
1 cay kasigi Italyan baharat karisimi
½ cay kasigi karabiber
1 cay kasigi tuz

Soguk su altinda Morina filetolari yikayin ve kagit havlu ile kurulayin. Elinizle ovarak tuz ve diger baharatlari guzelce yedirin. Sonunda limon suyu ile de ovalayin ve yaglanmis olan borcam tepsiye yerlestirin.
Onceden isitilmis 180C (350F) firinda yaklasik 30-40 dakika ya da uzerleri hafifce kizarana dek pisirin.
Yaninda sogan ve roka ile sicak servis yapin.
AFIYET OLSUN


Wednesday, December 22, 2010

Adana Kebab (Adana Kebabi)

1 lb lean ground mutton
50 gr fat from lamb tail, finely chopped
1 tsp crushed red pepper
½ tsp black pepper
½ tsp cumin
1 tsp salt to taste
Skewers or chop sticks

Leave the crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.
Mix all the ingredients with your hands. Grab a fist size mixture and skewer it. Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture. Cook on a grill or oven. You can grill some vegetables as well on the side. Refrigerate the skewered Adana Kebab overnight to get a better flavor.

Serve with warm pita bread and Side Salad for Kebabs
ENJOY

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TURKCE
500 gr yagsiz koyun kiymasi
50 gr kuyruk yagi, cok ince kiyilmis
1 tatli kasigi pul biber
1 cay kasigi karabiber
1 cay kasigi kimyon
1 tatli kasigi tuz
Metal ya da cop sis

Kirmizi pul biber yarim su bardagi su icinde yaklasik 2-3 saat bekletin. Boylece pul biber yumusayacak ve pisirisken yanmayacaktir.
Butun malzemeleri cukur bir kabin icinde iyice yogurun. Yumruk buyuklugunde bir parca alip, sise gecirin. Avucunuzla sikarak, asagi yukari hareket ettirerek resimdeki sekile benzer kebaplar yapin. Bir aksam boyunca buzdolabinda bekletin. Mangal/izgara ya da firinda pisirin. Yaninda cesitli sebzeleri de izgara yapip kebap ile ikram edebilirsiniz.
Adana kebabi sicak lavas ya da pide (pita) ve Kebap Salatasi  ile servis yapin.
Afiyet Olsun

Friday, December 17, 2010

Turkish Panini (Sucuklu-Sebzeli Tost)

1 long sandwich bread
4 slices of sujuk
½ cup spinach, washed
¼ onion, julienne cut
2-3 slices of Mozzarella/Swiss Cheese (any amount)
2-3 slices of tomato
1-2 Tbps olive oil
Salt to taste

Cut the sandwich bread in half and brush both inner sides with olive oil. Stuff with Mozzarella/ Swiss cheese, onion, tomatoes, sujuk and spinach. Sprinkle with salt to taste.
Heat the gridler/Panini maker up. Then, press gently the Panini until the cheese is melted or 2-3 minutes (do not press hard).
Serve hot.
ENJOY

TURKCE
1 tane uzun sandivic ekmegi
4 dilim sucuk
½ su bardagi ispanak, yikanmis
¼ sogan, uzun dilimlenmis
2-3 dilim kasar peyniri/Mozzarella (isteginiz miktarda)
2-3 dilim domates
1-2 yemek kasigi zeytinyagi
Tuz

Sandivic ekmegini ortadan ikiye ayirin ve zeytinyagi ile her iki tarafini da yaglayin. Uzerine sucuk, domates, kasar peyniri , ispanak ve sogani yerlestirin. Tuz serpistirin.
Bu sirada tost makinesini isitip kullanima hazir konuma getirin. Hazirladiginiz tostu tost makinasina alin ve uzerinden hafifce bastirarak (cok bastirilmayacak) kasar peynir eriyene dek 2-3 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN

Sunday, December 12, 2010

Raspberry Roll Cake (Frambuazli Rulo Pasta)

3 eggs
1 cup granulated sugar
1/4 cup cold water
3/4 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 tsp vanilla
1 Tbsp powdered sugar
1 cup raspberry jelly or preserves (more if desired or needed)

Prepare roll cake pan with non-stick spray or grease. Line pan with wax paper which has been greased and lightly floured.
In a medium bowl, beat the eggs with electric mixer approximately 3-4 minutes. Slowly add the sugar while mixing. Beat in water and vanilla. Add flour, baking powder and salt. Beat until the mixture gets smooth.
Preheat oven to 400 F (200 C). Pour evenly into prepared pan and bake 12-15 minutes. Loosen edges of cake with a knife. Immediately after removing pan from oven, place a towel that has been dusted with powdered sugar over the top of the roll. Turn the pan upside down on the towel. Carefully remove wax paper. While still hot, roll cake tightly. Cool thoroughly. Then, unroll cake and remove towel.
Spread raspberry preserve/jelly over entire cake. Roll it up and frost with any kind of frosting you like (OR dust with powdered sugar). Cover and chill overnight.
Slice and garnish if desired.
ENJOY

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TURKCE
3 yumurta
1 su bardagi seker
¼ su bardagi su
¾ su bardagi un
2 tatli kasigi kabartma tozu
1 tutam tuz
1 tatli kasigi vanilya
1 yemek kasigi pudra sekeri
1 su bardagi frambuaz receli (istege gore miktari ayarlanabilir)

Dikdortgen firin tepsisini yaglayin ve uzerine yagli kagit yerlestirin. Tekrar yaglayin ve hafifce un serpistirin.
Bir kasede, yumurtalari mikser ile cirpin (3-4 dakika). Yavasca sekeri ilave ederek karistirmaya devam edin. Su ve vanilyayi da ilave edin. Son olarak, un, tuz ve kabartma tozunu ilave edin. Karisim puruzsuz olana dek karistirin.
Firini 200 C (400 F)’ye isitin. Kek karisimini tepsiye dokun ve 12-15 dakika boyunca pisirin. Firindan cikinca, kenarlarini bicak yardimiyla gevsetin. Onceden hazirlanmis olan  ve uzerine pudra seker serpilmis bir havlunun uzerine tepsiyi ters yuz edin. Dikkatlice yagli kagidi cikarin. Kek hala sicakken sikica rulo seklinde havlu ile beraber sarin. (Rulonunu uzerinde pudra sekeri olacak sekilde). Sogumasini bekleyin. Sonra, ruloyu yavasca acin, havluyu alin.
Frambuaz recelini kekin uzerine esit olarak yayin. Tekrar rulo seklinde sarin ve uzerini istediginiz krema ile kaplayin (ya da sadece pudra sekeri serpebilirsiniz). Uzeri kapali olarak buzdolabinda bir gece boyunca bekletin.
Dilimleyin ve arzuya gore susleyerek servis yapin.
AFIYET OLSUN

Tuesday, December 7, 2010

Ground Beef Lasagna (Kiymali Lazanya)

12 pieces lasagna
½ lb ground beef
1 onion, chopped
2 Tbsp canola oil
2 cups tomatoes, crushed/petite diced
1 green pepper, chopped
1 tsp tomato paste
1 cup mozzarella cheese, shredded
½ cup hot water
1 Tbsp salt to taste
½ tsp black pepper

Boil the lasagna in salty water according to the instructions on the package (about 7-10 minutes). Drain.
Meanwhile, in a big skillet, take oil and ground beef, sauté over medium heat. Once the ground beef changes color, stir in onions. Saute for 3-4 minutes and add pepper and tomato paste. Cook for a few minutes. Then, add tomatoes, salt and hot water. Cook for about 5 minutes or until tomatoes are cooked. Sprinkle with black pepper and turn the heat off.
Prepare the béchamel sauce using the link. Spread 2 spoonful of tomato mixture over the lasagna tray or Pyrex. Then cover with 3 piece of lasagnas. Divide the tomato mixture in 3 equal parts and the béchamel sauce in 4 parts. Spread one part of béchamel over the first layer of lasagna, followed by the one part of tomato mixture. Then, cover with three pieces of lasagna. Do the same procedure until having 4 layers of lasagna. Spread the remaining béchamel sauce all over the top and cover with shredded mozzarella cheese.
Cover the whole tray with aluminum foil. Bake at 400 F (200 C) oven for 30 minutes. Then, take the aluminum out and continue baking uncovered for about 10-15 minutes or until it gets light brown.
Cut into pieces and serve hot/warm.
ENJOY

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TURKCE
12 parca lazanya
250 gr kiyma
1 sogan, dogranmis
2 yemek kasigi kanola yagi
1 yesil biber, dogranmis
2 su bardagi domates, ezilmis/kup kup dogranmis
1 tatli kasigi domates salcasi
1 su bardagi kasar peyniri, rendelenmis
½ su bardagi sicak su
1 yemek kasigi tuz
1 cay kasigi karabiber

Lazanyalari paketin uzerindeki tarife gore yaklasik 7-10 dakika tuzlu suda haslayin. Bu sirada, buyuk bir tavada yagda kiymayi cevirin. Rengi degistikten sonra sogani ilave edin. Yaklasik 3-4 dakika sote ettikten sonra, biber ve salcayi ilave edin ve pisirmeye devam edin. Son olarak tuzu, domatesi ve suyu ilave edin. Domatesler pisene dek yaklasik 5 dakika kisik ateste pisirin. Uzerine karabiber serpin ve ocaktan alin.
Besamel sosu linkteki tarife gore hazirlayin. Lazanya tepsisi ya da borcam tepsinin altina iki kasik domatesli kiymali harctan koyun ve dibine yayin. Geri kalan harci 3 esit miktara bolun. Besamel sosu 4 paya bolun. Uc parca lazanyayi tepsiye dizin, uzerine boldugunuz besamel sosun bir payini yayin. Onun da uzerine yine bir pay harci esit olarak dagitin. Tekrar 3 tane lazanya ile uzerini kapatin ve ayni sekilde besamel sos ve harctan yayarak toplam 4 kat lazanya olacak sekilde devam edin. Son lazanya tabakasini yerlestirdikten sonra geriye kalan son besamel sos payini esit olarak yuzeye yayin. Kasar peyniri esit olarak dagitin.
Aluminyum folyo ile tepsinin uzerini tamamen kapatin. 200 C (400 F) firinda 30 dakika kadar pisirin. Aluminyum folyoyu cikarin ve yaklasik 10-15 dakika uzeri acik olarak, kizarana dek pisirin.
Dilimleyin ve sicak servis yapin.
AFIYET OLSUN

Thursday, December 2, 2010

Zucchini with Rice (Pirincli Kabak)

4 zucchinis, cubed
¼ cup olive oil
1 onion, chopped
1 cup tomatoes, crushed/diced
2 cloves of garlic, sliced
½ cup rice, washed and drained
1 carrot, chopped (optional)
1 cup hot water
½ tsp dried basil
1 tsp salt to taste
A pinch of black pepper

Saute onions in olive oil and then, stir in carrots and garlic. Saute for about 2 minutes over medium heat. Add zucchinis and tomatoes. Cook for a couple of minutes and then, add hot water. Once it boils stir in rice and salt. Close the lid and cook over low heat until rice is cooked (for about 20-25 minutes). Turn the heat off and add basil and black pepper.
Serve either cold or hot, with yogurt.
ENJOY

* This is a vegetarian recipe.

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TURKCE
4 tane kabak, kup seklide dogranmis
½ cay bardagi zeytinyagi
1 tane sogan, dogranmis
1 su bardagi domates, ezilmis/doranmis
2 dis sarimsak, ince dogranmis
1 cay bardagi pirinc
1 havuc (istege bagli), yuvarlak dogranmis
1 su bardagi sicak su
1 cay kasigi kuru feslegen
1 tatli kasigi tuz
Bir tutam karabiber

Sogani zeytinyaginda pembelesene dek soteleyin. Havuc ve sarimsagi da ilave edip yaklasik 2 dakika kadar cevirin. Dogranmis kabaklari ve domatesi ilave edin. Orta ateste bir kac dakika pisirin ve sicak suyu ilave edin. Su kaynayinca pirinc ve tuzu ekleyin. Karistirip kapagini kapatin ve kisik ateste pirincler pisene dek 20-25 dakika kadar pisirin. Pistikten sonra feslegen ve karabiber ilave edin.
Ister sicak ister soguk ve yaninda yogurt ile servis yapabilirsiniz.
AFIYET OLSUN

*Bu bir vejeteryan tarifidir.

Saturday, November 27, 2010

Flour Halvah (Un Helvasi)

 
125 gram butter
2 cups flour
1 cup milk
1 cup water
1 ½ cup sugar
4 Tbsps pine nuts (optional)

Let the butter melt in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 10-15 minutes.
Meanwhile, heat the milk and water. Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes.
Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.
ENJOY

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TURKCE
125 gr tereyagi
1 su bardagi un
1 su bardagi sut
1 su bardagi su
1 ½ su bardagi seker
4 yemek kasigi cam fistigi (istege bagli)

Tencereye tereyagini alin ve iyice eridikten sonra cam fistiklarini ilave edin (istege bagli). Yaklasik 3 dakika kadar orta ateste cevirin ve unu ilave edin. Yaklasik 10-15 dakika kadar unu orta ateste kavurun.
Diger yandan, su ve sutu isitin ve sekeri ilave ederek eritin. Unun rengi sararip hos bir kavrulmus un kokusu gelmeye basladiktan sonra ilik surubu ilave edin. Tahta kasikla hizlica ve surekli karistirarak unu putursuz bir sekilde surupla butunlesmesini saglayin. Bes dakika kadar karistirdiktan sonra tencerenin kapagini kapatin ve 10 dakika kadar dinlenmeye birakin.
Bir kasik yardimiyla helvayi tencerenin kenarlarina bastirip baski yaparak resimdeki gibi sekil verin. Arzuya gore elinizle ya da bir kabin dibine bastirark sekil verebilirsiniz.
Uzerine tarcin serperek servis edebilirsiniz.
AFIYET OLSUN

Monday, November 22, 2010

Egg Noodles with Mushroom (Mantarli Eriste)

1 lb wide egg noodles
4 Tbsp butter
½ lb white mushrooms, sliced
1 shallot, finely chopped
2 Tbsp lemon juice
1 cup fresh parsley, chopped
½ cup parmesan cheese, grated
1 Tbsp salt to taste

Cook egg noodles until just tender in boiling salted water, about 7-8 minutes.
Saute sliced mushrooms and shallot in butter over medium heat until mushrooms are tender, about 4-5 minutes. Stir in lemon juice and parsley, turn the heat off.
Drain noodles and toss in with cooked mushrooms. Take over a serving plate and sprinkle with parmesan.
ENJOY

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TURKCE
450 gr eriste
4 yemek kasigi tereyag
1 yesil sogan, ince dogranmis
2 yemek kasigi limon suyu
1 su bardagi maydanoz, dogranmis
½ su bardagi Parmesan peyniri, rendelenmis
1 yemek kasigi tuz

Eristeyi hafif tuzlu suda yumusayana dek yaklasik 7-8 dakika pisirin. Mantar ve yesil sogani tereyagi ile soteleyin. Mantarlar pisince ya da yaklasik 4-5 dakika sonra limon suyunu ve maydanozu ilave edin ve ocagin altini kapatin.
Ersitenin suyunu suzun ve mantarlar ile karistirin. Servis tabagina alin ve uzerine Parmesan peynirinden serpistirin.
AFIYET OLSUN

Wednesday, November 17, 2010

Turkish Ground Beef Pide (Kiymali Pide)

5 cups all purpose flour
2 cups lukewarm milk
½ cup lukewarm water
1 Tbsp active yeast
½ tsp sugar
1 tsp salt

For the filling:
2 lbs ground beef
1 big onion, finely chopped
1-2 banana peppers, finely chopped
2 cups of tomatoes, finely diced
½ bunch parsley, finely chopped
1 Tbsp pepper/tomato paste
½ cup water
1 tsp salt to taste
½ tsp cumin

Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use.
Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Then mix in the other ingredients and flour. Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.
Put dough in a clean bowl and cover with a towel or cloth ((see the picture). Let rise for 2 hours in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes (see the picture).
Cut it into 18-20 pieces and roll them in ball shape. Cover them to prevent drying out.
Meanwhile take one piece and over the lightly floured counter roll it out with a roller. Make a boat shape for about the shape of a loaf of bread (or any size you like). Place 2-3 Tbsp of ground beef filling and spread it all over. Then, flip the sides ½ inch over the pide and to make a boat shape squeeze the ends and make sure to stick together (see the picture).
If desired brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown.
Bake all pides the same way.
Serve warm with lemon wedges and kebab salad if desired.
This recipe makes about 17-20 pieces.
P.S: If desired pour some beaten eggs over the pides prior baking in the oven.
ENJOY

TURKISH
5 su bardagi un
2 su bardagi ilik sut
½ su baradgi ilik su
1 yemek kasigi kuru toz maya
1 cay kasigi seker
1 tatli kasigi tuz

Ic malzemesi:
1 kg kiyma
1 buyuk boy sogan, kucuk dogranmis
1-2 yesil biber, kucuk dogranmis
2 su bardagi domates, kucuk dogranmis
½ demek maydanoz, ince dogranmis
1 yemek kasigi biber/domates salcasi
½ su bardagi su
1 tatli kasigi tuz
1 cay kasigi kimyon

Ic malzemeyi buyuk bir kapta karistirin ve buzdolabinda bekletin. Maya, seker ve 1 su bardagi ilik sutu bir kaseye alin, sekerle maya cozunene kadar 5 dakika bekletin. Sonra, un ve diger malzemeleri ilave ederek, 10 dakika hamur elastik ve ele yapisacak kivama gelene dek yogurun. Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kabarana dek, yaklasik 2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Uzerini ortun ve kabarmasi icin yaklasik 45 dakika bekletin.
Hamuru 18-20 parcaya ayirin ve her birini yuvarlayip top sekli verin. Uzerinin kurumasini engellemek icin nemli bir bez ile ortun.
Toplarin birini alin ve hafif unlanmis sert bir zemin uzerinde oklava ile kayak sekli vererek acin. Ic malzemeden 2-3 yemek kasigi alin ve her yerine yayin. Kenarlari 1 cm kadar ice dogru kivirin. Uc kisimlarini birlestirerek sikistirin (resime bakiniz). Arzu ederseniz kivirdiginiz kenarlara zeytinyagi surebilirsiniz.
Onceden isitilmis 200C (400 F) firinda yaklasik 15-20 dakika pisirin. Butun pideleri ayni sekilde hazirlayin ve pisirin.
Yaninda limon ve istege gore kebap salatasi ile sicak servis yapiniz.
Bu tariften yaklasik 17-20 pide cikiyor.
NOT: Pideleri firina vermeden once arzu ederseniz uzerlerine cirpilmis yumurta ilave edebilirsiniz.
AFIYET OLSUN

Thursday, November 11, 2010

Fried Roasted Red Pepper (Kozlenmis Kirmizi Biber Kizartmasi)

1 lb red pepper, washed and drained
1/3 cup olive oil/canola oil for frying
½ tsp salt to taste
1/3 cup flour
2 -3 eggs, beaten (optional)

Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown.You can also roast peppers over a grill/barbecue. Take out and let them cool. Then peel and sprinkle with salt to taste. Meanwhile, heat oil in a frying pan over high heat. And then, dip peppers into flour and if desired dip in beaten eggs. Shallow fry both sides.
Place Fried Roasted Red Peppers over a serving plate and serve with garlic yogurt or tartar sauce.
ENJOY

*This is a vegetarian recipe.

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TURKCE
½ kg kirmizi biber, yikanip kurulanmis
1/3 su bardagi zeytinyagi/ sivi yag
½ tatli kasigi tuz
1/3 su bardagi un
2-3 yumurta, cirpilmis (istege bagli)

Firini onceden 200 C (400 F)’ye isitin. Yagli kagit koydugunuz firin tepsisine biberleri dizin ve yaklasik bir saat boyunca ya da biberler hafifce kozlenene dek pisirin. Ayrica, mangal/izgara ve kor uzerinde de kozleme islemini yapabilirsiniz. Kozlediginiz biberleri sogumaya birakin. Sonra, kabuklarini soyun ve uzerine tuz serpin.
Bu sirada bir kizartma tavasinda yagi kizdirin ve biberleri once una bulayip, sonra arzu ederseniz yumurtaya batirin. Her iki taraflari da kizarana dek yuksek ateste kizartin. Servis tabagina alin.
Kozlenmis Biber Kizartmasi’ni yaninda sarimsakli yogurt ya da tartar sosu ile servis edebilirsiniz.
AFIYET OLSUN

*Bu bir vejeteryan yemegidir.

Sunday, November 7, 2010

Pan Seared Smelt (Gumus Baligi Tava)

1 package (454gr- 1lb) frozen/fresh smelt, defrosted
1/3 cup flour
1tsp salt
¼ tsp black pepper
½ cup sunflower oil/ canola oil

Cut the heads off (optional, heads absorb too much oil). Gut the smelts and wash under cold water, drain. Put them in a bowl, sprinkle with salt and pepper.
Heat the oil in a large skillet over high-medium heat. Place the flour in a plate and dip the smelts. To remove the excess flour, shake the fish off.
Fry until they turn to a red fried color, approximately for 3-4 minutes. Turn halfway through. When they are done, place on a plate with paper towel to absorb the excess oil. Serve with lemon and Turkish Coleslaw.
Also arugula, lemon, onion and radish go well with all kinds of fried fish.
ENJOY

PS: While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Also, you can thaw in cold water. Make sure that you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.


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TURKCE
½ kg (500 gr) donmus/taze hamsi
1/3 su bardagi un
2 cay kasigi tuz
½ cay kasigi karabiber
½ su bardagi sivi yag

Baliklarin kafalarini keserek ya da kesmeden pisirebilirsiniz. Kafalari cok fazla yag cekecektir. Karinlarindan yarip, iclerini temizleyin ve soguk suda guzelce yikayip, suzulmesini bekleyin.
Yikanmis baliklari bir kaseye alin, tuz ve karabiber serpip, harmanlayin. Genis bir tavada yagi kizdirin. Unu bir tabaga alin ve baliklari kuyruklarindan tutarak una bulayin, fazla unu silkeleyin ve kizgin yaga koyun.
Orta ateste, kizarana dek her iki tarafini da pisirin. Pisirdiklerinizi uzerinde kagit havlu bulunan bir tabaga alin, boylece fazla yag havluya gececektir. Sonra servis tabagina alin ve limon ile servis yapin. Lahana Salatasi dab u tarifin yanina cok yakisir.
Ayrica, her turlu kizarmis balik; roka, turp, sogan ve limon iyi gider.
AFIYET OLSUN

NOT: Dondurulmus balik cozundururken; once dolapta (4C) 12 saat boyunca bekletin. Sonra oda sicakliginda 4-5 saat boyunca cozundurun ve hemen pisirin. Ya da soguk su icinde cozundurun. Dondurulmus baligi direk oda sicakliginda cozundurmemeye dikkat edin. Cunku bu hastalik yapici organizmalarin hemen gelismesine ve baligin uzerinde yayilmasina sebep olacaktir.