Leek Saute with Ground Beef (Kiymali Pirasa Sote)

1 lb leek, finely chopped

½ cup lean ground beef

½ cup tomatoes, finely diced

1 Tbsp canola oil

½ tsp salt to taste

Take canola oil and ground beef in a pot and sauté until the ground beef gets pink. Stir in chopped leeks and sauté until they decrease in volume. Add tomatoes and salt. Cook over low heat until the leeks are soft.

Serve warm.

ENJOY

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TURKCE

½ kg pirasa, kucuk dogranmis

½ su bardagi yagsiz kiyma

½ su bardagi domates, kucuk dogranmis

1 yemek kasigi kanola yagi

1 cay kasigi tuz

Bir tencereye kanola yagini ve kiymayi alin. Orta ateste kiyma renk degistirene dek kavurun. Dogranmis pirasayi ilave edin. Orta ateste pirasalar hacimce azalinca domates ve tuzu ilave edin. Pirasalar iyice sonup renk degistirene dek kisik ateste pisirin.

Sicak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Scallops with Mushroom (Mantarli Deniz Taragi)

1 lb scallops

2 green onions, chopped

3 Tbsp butter

½ lb button/portabella mushrooms, sliced

1/2 tsp salt to taste

1 pinch of black pepper

1 Tbsp lemon juice

Heat butter in a skillet. Add green onions and salt.

Stir and saute 1 minute. Add mushrooms and continue sautéing for 2-3 minutes over medium heat. Stir in scallops and sauté for about 4-5 minutes, until scallops are opaque. Sprinkle with black pepper, add lemon juice and heat through.

You may serve scallops with mushrooms with tomato pilaf.

ENJOY

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TURKCE

½ kg deniz taragi

2 yesil sogan, dogranmis

3 yemek kasigi tereyagi

250 gr kultur/portabella mantari, dilimlenmis

1 cay kasigi tuz

Bir tutam karabiber

1 yemek kasigi limon suyu

Tereyagini tavada eritin. Yesil sogan ve tuzu ilave edin. Karistirin ve bir dakika kadar sote edin. Mantarlari ilave edin ve 2-3 dakika kadar orta ateste sote etmeye devam edin. Deniz taraklarini ilave edin ve 4-5 dakika soteleyin. Karabiber serpin ve limon suyunu ilave edin.

Domatesli pilav ile servis yapabilirsiniz.

AFIYET OLSUN

Ana Sayfaya Don

European Cemen (Avrupa Usulu Cemen)

1 cup Lutenitsa

1-2 cloves of garlic, smashed (optional)

1-2 Tbsp Turkish white cheese/feta cheese, crumbled

1-2 Tbsp olive oil

1-2 Tbsp crushed walnut

Click for the Lutenitsa recipe. Mix all the ingredients with Lutenitsa. Serve with either warm bread or crackers. Cemen goes very well at breakfasts and brunches.

ENJOY

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TURKCE

1 su bardagi Lutenitsa

1-2 dis sarimsak, ezilmis (istege bagli)

1-2 yemek kasigi beyaz peynir, ufalanmis

1-2 yemek kasigi zeytinyagi

1-2 yemek kasigi ufalanmis ceviz

Lutenitsanin tarifi icin tiklayin. Luternitsa ile diger malzemeleri karistirin. Yaninda sicak ekmek ile veya kahvaltida ikram edebilirsiniz.

AFIYET OLSUN

Ana Sayfaya Don

Garlic Asparagus (Sarimsakli Kuskonmaz)

1 lb asparagus, trimmed

2-3 cloves of garlic, smashed

3 Tbsp extra virgin olive oil

½ tsp paprika

½ tsp salt to taste

½ cup shredded cheese

Boil asparagus spears in salty water for about 2-3 minutes. Then, rinse under cold water and drain.

Take extra virgin olive oil in a wide skillet and add paprika and garlic. Saute for about 1-2 minutes and stir in asparagus. Over medium heat, cook asparagus stirring gently for about 4-5 minutes.

Take over serving plates and sprinkle with shredded cheese.

ENJOY

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TURKCE

½ kg kuskonmaz, temizlenmis

2-3 dis sarimsak, ezilmis

3 yemek kasigi sizma zeytinyagi

½ tsp toz kirmizi biber

1 cay kasigi tuz

½ su bardagi kasar peynir, rendelenmis

Kuskonmazlari kaynar tuzlu su icinde 2-3 dakika haslayin. Soguk su altinda durulayin. Suyunu suzun.

Genis bir tavaya zeytinyagini alin ve kirmizi toz biberle sarimsagi icinde 1-2 dakika kadar soteleyin. Kuskonmazi ilave edin. Orta ateste nazikce karistirarak 4-5 dakika sote edin.

Servis tabaklarina alin ve uzerlerine rendelenmis kasar peynirini serpistirin.

AFIYET OLSUN

Ana Sayfaya Don

Water Borek (Su Boregi)

5 eggs

2 Tbsp yogurt

1 Tbsp salt to taste

4 Tbsp water

Flour

For boiling:

1 Tbsp salt to taste

¼ cup olive oil

1 pot cold water

1 pot boiling water

For filling and top:

½ lb ricotta/ feta cheese

1 egg

150 gr butter, melted

1 Tbsp yogurt

1 Tbsp olive oil

Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.

Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.

Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.

Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.

Serve it either warm or cool.

ENJOY

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TURKCE

5 yumurta

2 yemek kasigi yogurt

1yemek kasigi tuz

4 yemek kasigi su

Aldigi kadar un

Kaynatmak icin:

1 yemek kasigi tuz

¼ su bardagi zeytinyagi

1 tencere soguk su

1 tencere kaynar su

Uzeri ve ici icin:

250 gr lor/beyaz peynir

1 yumurta

1 yemek kasigi yogurt

1 yemek kasigi zeytinyagi

Hamur malzemelerini genis bir kaba alin ve unu azar azar ekleyerek kulak memesi yumusakliginda bir hamur elde edin. Yaklasik 30 dakika dinlendirin. Sonra tekrar yogurun ve hamuru 10 esit parcaya ayirin. Her parcayi tek tek oklava ile olabildigince ince yufkalar seklinde acin.

Genis bir tencereye 3’te ikisi kadar su koyun. Tuz ve zeytinyagi ilave edin ve kaynatin. Her yufkayi kaynayan suya daldirin ve yaklasik 10-15 saniye haslayin. Bu sirada genis bir baska tencereye soguk su doldurun. Hasladiginiz yufkalari bekletmeden soguk suya daldirin, durulayin ve suyunu elinizle suzun. Soguk su iliklasir ve bulaniklasirsa yenisi ile degistirin.

Genis bir tepsiyi yaglayin ve yufkalari tek tek yerlestirerek uzerlerine erimis tereyagi surun.Toplam dort tane yufka koyduktan sonra peynirin yarisini uzerine yayin. Uerine 3 tane daha yufkya koyarak her katina tereyagi surun. Geri kalan peyniri uzerine yayin. Diger yufkalari da ayni sekilde uzerlerine yerlestirin.

Uzerine yumurta, yogurt ve zeytinyagi karisiminidokun ve esit sekilde yayin.

Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin (yaklasik 30-45 dakika). Pistikten sonra yaklasik 1-2 saat sogutun.

Ilik ya da soguk olarak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Zucchini and Carrot Stir Fry (Kabak ve Havuclu Sote)

2 zucchinis

2-3 big carrots

1 small onion (optional)

1 tsp salt to taste

Dill, chopped (for garnish)

If you are using onion, chop it finely and sauté with olive oil over medium heat (3-4 minutes). Then, stir in julienne cut the carrots and sauté for about 2-3 minutes. Discard the seeds of the zucchinis and cut them in julienne as well. Add them in the pan and sprinkle with salt. Cook them stirring gently until the vegetables get soft (for about 5-6 minutes). Garnish with dill if desired.

ENJOY

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TURKCE

2 sakiz kabagi

2-3 buyuk boy havuc

1 kucuk boy sogan (istege bagli)

2-3 yemek kasigi zeytinyagi

1 tatli kasigi tuz

Dere otu , dogranmis (uzeri icin)

Oncelikle eger sogan kullaniyorsaniz sogani ufak ufak dograyin ve zeytinyaginda 3-4 dakika orta ateste cevirin. Daha sonra julyen olarak dogradiginiz havuclari ilave edin ve 2-3 dakika sote edin. Cekirdeklerini aldiginiz kabaklari da julyen olarak dograyin ve tavaya ilave edin. Tuzunu ilave edin. Nazikce karistirarak sebzelerin hepsi yumusayana dek soteleyin (yaklasik 5-6 dakika). Arzu ederseniz uzerini dere otu ile susleyin.

AFIYET OLSUN

Ana Sayfaya Don

Minted Salmon (Naneli Somon Baligi)

 

1 lb salmon fillets

1 bunch fresh mint, chopped

1/3 cup lemon juice

4 cloves garlic, minced

2 Tbsp olive oil

1 Tbsp salt to taste

1 tsp black pepper

1 Tbsp butter for serving

Rinse Salmon fillets under cold water and dry with paper towels. Mix all the other ingredients but the butter in a small bowl. Dip the Salmon in the sauce and marinade for 45-60 minutes in the refrigerator.

Then, drain the excess sauce, bake at 350 F (180 C) preheated oven until the fillets became flaky (for about 45 minutes). Spread the butter over the fillets and serve preferably over rice pilaf.

ENJOY

Benefits of Fish

 

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TURKCE

½ kg somon baligi fileto

1 demet taze nane, dogranmis

1/3 su bardagi limon suyu

4 dis sarimsak, ezilmis

2 yemek kasigi zeytinyagi

1 yemek kasigi tuz

1 tatli kasigi karabiber

1 yemek kasigi tereyagi, servis yapmak icin

Baliklari soguk su altinda yikayin ve kagit havlu ile kurulayin. Tereyagi haric butun malzemeleri kucuk bir kasede karistirin ve baliklara elinizle surerek yedirin. Sonra, sosun icine baliklari koyarak, buzdolabinda agzi kapali olarak yaklasik 45-60 dakika marine edin.

Buzdolabinda cikarin, fazla sosu siyirin. Onceden isitilmis 180C (350F) firinda balikler kizarana dek yaklasik 45 dakika pisirin.

Firindan cikarinca tereyagini uzerlerinde gezdirin ve tercihen pirinc pilavi uzerinde sicak servis yapin.

AFIYETOLSUN

Baligin Faydalari

Ana Sayfaya Don

Seasoned Crab Legs (Soslu Yengec Bacagi)

1 lb snow crab/Alaskan king crab legs

1 tsp paprika

½ tsp cumin

4 cloves garlic, minced

½ tsp ground black pepper

1 tsp salt to taste

2-3 Tbsp lemon juice

¼ cup butter

1-2 cup hot water

Butter Sauce:

½ cup butter, melted

1 Tbsp lemon juice

Salt and pepper to taste

If desired cut a slit, length-wise, into the shell of each piece of crab. Otherwise, place all the crab clusters into a pot and add the other ingredients. Make sure the water half covers the crab clusters. Bring to a boil and close the lid. Steam for about 6-7 minutes over low-medium heat.

Serve hot with the butter dipping sauce.

ENJOY

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TURKCE

½ kg yengec/Alaska yengec bacagi

1 tatli kasigi kirmizi toz biber

½ tatli kasigi kimyon

4 dis sarimsak, ezilmis

½ tatli kasigi kara biber

½ yemek kasigi tuz

2-3 yemek kasigi limon suyu

¼ su bardagi tereyagi

1-2 su bardagi sicak su

Tereyag Sosu:

½ su bardagi tereyagi, eritilmis

1 yemek kasigi limon suyu

Tuz ve karabiber

Arzu edereseniz yengec bacaklarinin boyuna dogru bicakla bir cizik atin. Ya da oldugu gibi buyuk bir tencereye alin. Diger malzemeleri ilave edin ve harmanlayin. Yengec bacaklarinin yarisina kadar sicak suyu ilave edin ve sonra kaynamasini bekleyin. Kapagi kapali olarak kisik ateste 6-7 dakika pisirin.

Tereyag sosu ile birlikte sicak servis edin.

AFIYET OLSUN

Ana Sayfaya Don

Turkish Savory Cookies (Tuzlu Kuru Pasta)

2 eggs (1 yolk for top)

125 gr margarine/butter, at room temperature

½ cup yogurt

½ cup canola oil

1 tsp salt

1 tsp sugar

1 tsp baking powder

1 tsp mahaleb (optional)

3 ½ cups flour

½ lemon’s juice

Sesame and/or nigella seeds for top

Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead until the dough gets elastic, non sticky and smooth. Grab walnut size dough pieces and give any kind of shape you like or the shapes as seen in the picture.

Mix the egg yolk and 1 Tbsp of canola oil. Place the savory pastries over a greased oven tray and glaze with egg yolk-oil mixture. Sprinkle with sesame/nigella seeds and bake at preheated 350 F (180 C) oven until they get light brown.

ENJOY

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TURKCE

2 yumurta (1 tane sari uzerine)

125 gr margarin/tereyag, oda sicakliginda

1 cay bardagi yogurt

1 cay bardagi kanola yagi

1 tatli kasigi tuz

1 tatli kasigi seker

1 paket kabartma tozu

1 tatli kasigi mahlep (istege bagli)

½ limonun suyu

3 ½ su bardagi un

Uzerine siviyag ve yumurta sarisi

Genis ve derince bir kaba butun hamur malzemelerini alin. Elastik ve kulak memesi yumusakliginda, puruzsuz bir hamur elde edene dek yogurun.

Hamurdan ceviz buyuklugunde parcalar koparin ve elinizle resimdeki gibi ya da istediginiz sekli verin.

Sekil verdiginiz kuru pastalari yaglanmis firin tepsisine aralikli olarak dizin. Uzerlerine ayirmis oldugunuz yumurta sarisi ve bir kasik canola yagini karisimindan surun. Susam/corek otu serpin ve onceden isitilmis 180C (350F) firinda uzerleri kizarana dek pisirin.

AFIYET OLSUN

Ana Sayfaya Don

Stuffed Collard Greens (Kiymali Kara Lahana Sarmasi)

2 bunch collard green

2 onions, chopped

1 ½ cup rice, washed and drained

½ lb ground beef

1 tsp tomato paste

1 tsp dried mint

½ cup fresh parsley, finely chopped

½ tsp pepper

1/3 cup canola oil

1 tsp salt to taste

Hot water

Wash the leaves several times to make sure they are all clean. Remove the center stalks from the leaves and cut the large leaves into three triangular pieces. Cut the smaller leaves into two pieces.

Take the collard greens in a pot and boil for 2 minutes in salty water. Then, drain and let them cool for a while.

Combine all the other ingredients, but the water in a big bowl.

Take one piece of leave and place one Tbsp of filling on the larger side. Then, fold the sides inside and roll it as seen in the picture. Repeat the same procedure for all off the pieces.

Place all the rolls side-by-side in a large pot. Add hot water just to cover the rolls. Bring to a boil over medium heat. Then, turn the heat down and cover the lid. Simmer for about 40 minutes or until the rolls are tender.

Serve it warm preferably with yogurt or cacik.

ENJOY

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TURKCE

2 demet kara lahana

2 sogan, dogranmis

1 ½ su bardagi pirinc, yikanmis ve suzulmus

250 gr kiyma

1 tatli kasigi domates salcasi

1 tatli kasigi nane

½ su bardagi maydanoz, ince dogranmis

1 cay kasigi karabiber

1/3 su bardagi kanola yagi

1 tatli kasigi tuz

Sicak su

Lahana yapraklarini iyice yikayin. Ortadaki kalin kismini kesip atin. Buyuk yapraklari uce, kucukleri iki esit parcaya bolun.

Tuzlu su dolu tencerede yapraklari 2 dakika kadar kaynatin. Suyunu suzun ve sogumaya birakin.

Diger geri kalan butun malzemeleri buyuk bir kaba alin ve iyice karistirin.

Bir parca lahana yapragi alin ve genis kismina 1 yemek kasigi ic malzeme koyun. Yanlarindan ice dogru katlayin ve resimde goruldugu gibi sarma seklinde sarin. Diger lahana yapraklarini da ayni sekilde sarin. Sarmalari genis bir tencereye yan yana dizin. Uzerlerini kapatacak kadar sicak su ilave edin. Orta atese alin ve kaynadiktan sonra altini kisip kapagini kapatin. Yaklasik 40 dakika ya da pirincler pisene dek pisirin.

Tercihen yogurt ya da cacik ile servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Fried Fava Beans (Bakla Kizartmasi)

1 lb fava beans with the shells

1-2 eggs

½ cup canola oil for frying

Salt to taste

Wash the shelled fava beans and boil in salty water for about 6-8 minutes. Drain and let them cool.

Heat canola oil in a frying pan. Then, dip the fava beans in beaten eggs and then fry both sides.

Garnish with fresh dill and if desired serve with plain or garlic yogurt.

ENJOY

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TURKCE

½ kg bakla

1-2 yumurta

½ su bardagi kanola yagi, kizartmak icin

Baklalari temizleyin ve hafif tuzlu suda yaklasik 6-8 dakika haslayin. Suyunu suzun.

Kizartma tavasina yagi alin ve iyice kizdirin. Baklalari cirpilmis yumurtaya daldirin ve kizgin yagda guzelce kizartin.

Uzerini dere otu ile susleyerek sade ya da sarimsakli yogurt ile servis edebilirsiniz.

AFIYET OLSUN

Ana Sayfaya Don

Pickled Cabbage Stir Fry (Tursu Lahana Kavurma)

4 cups pickled white cabbage, in chunks

1/2 tsp paprika

2-3 Tbsp olive oil

Take olive oil and pickled cabbage over a large skillet. Stir fry for 15-20 minutes over medium heat, until cabbage shrinks and starts changing color. Stir occasionally.

Then, stir in paprika and sprinkle some salt if desired. Cook for a while and turn the heat off.

Serve either warm or cold.

ENJOY

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TURKCE

4 su bardagi beyaz lahana tursusu, dogranmis

1 cay kasigi kirmizi toz biber

2-3 yemek kasigi zeytinyagi

Genis bir tavaya zeytinyagi ve lahanayi alin. Orta ateste lahanalar hacimce azalana dek yaklasik 15-20 dakika ara sira karistirarak kavurun.

Lahanalar hafifce pembelesmeye baslayinca, kirmizi biberi ilave edin. Biraz daha kavurduktan sonra atesten alin ve sicak ya da soguk servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Cig Kofte

I'd like to thank to Tarik, the master of cig kofte, for this delicious recipe.

3-4 big onions

¼ cup lemon juice

1 lb lean ground beef

2 tomatoes

5-6 cloves garlic

¼ cup canola oil

2 lb fine bulgur (cracked wheat)

2-3 Tbsp salt

5-6 Tbsp isot (crushed hot pepper)

1-2 Tbsp cumin

750 gr red hot pepper paste/ tomato and pepper paste mix

Process the onions in food processor. Then, take it along with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste, salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough.

Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture. Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture.

Serve with lemon wedges and lettuce leaves.

This recipe yields to 120-130 pieces of cig kofte.

Serving size: 6-8 pieces

ENJOY

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TURKCE
Bu harika cig kofte tarifi icin ustamiz Tarik'a tesekkur ediyorum.

3-4 buyuk sogan

¼ su bardagi limon suyu

½ kg yagsiz dana kiymasi

2 domates

5-6 dis sarimsak

¼ su bardagi kanola yagi

1 kg ince bulgur

2-3 yemek kasigi tuz

5-6 yemek kasigi isot

1-2 yemek kasigi kimyon

750 gr aci biber salcasi/ biber ve domates karisik

Sogani mutfak robotunda guzelce pure haline getirin. Bulgur ile sogani genis bir kaba alin ve iki avucununuzun arasina alip ovalayarak guzelce birbirlerine yedirin. (Yaklasik 10 dakika). Biber ya da karisik salca, tuz, isot ve kimyonu ilave edin. Bir sure daha iki avucunuzun arasinda doverek malzemeleri yedirin. Kiymayi da ilave ettikten sonra butun gucunuzu kullanarak elinizin tabaniyla kabin dibine iyice bastirarak yogurun. Arada elinizi buzlu su dolu bir kaba daldirip cikarin. Yaklasik yarim saat kadar yogurarak bulgurun yumusamasini saglayin.

Bu sirada domates ve sarimsaklari mutfak robotundan gecirin ve kiymaya ilave edin. Limon suyu ve kanola yagini da ekledikten sonra bir kac dakika daha yogurun.

Ceviz buyuklugunde ya da arzuye gore daha buyuk parcalar alin ve avunucuzun icinde sikarak cig kofte seklini verin.

Yaninda limon ve marul yapragi ile servis yapin.

Bu tariften yaklasik 120-130 cig kofte cikar.

Tarif 14-16 kisiliktir.

AFIYET OLSUN

Ana Sayfaya Don