Tuesday, November 29, 2011

Fried Green Tomatoes (Kizarmis Yesil Domates)

4-5 medium green tomatoes
½ cup flour
½ cup corn meal
1/3 cup milk
1 egg
½ tsp salt to taste
½-1 cup canola oil for frying

Whisk egg and milk. Slice tomatoes ½ inch thick and salt them. Heat the frying oil. Dip each tomato slice in flour to coat and dip in milk-egg mixture. Finally, coat with corn meal and fry each side until they browned.
Drain the excess oil on paper towels and serve hot/warm.
ENJOY

********************************
TURKCE
4-5 tane orta boy yesil domates
½ su bardagi un
½ su bardagi misir unu
1/3 su bardagi sut
1 yumurta
1 cay kasigi tuz
½-1 su bardagi kanola yagi, kizartmak icin

Sut ve yumurtayi cirpin, bir kenara ayirin. Domatesleri 1 cm kalinliginda dilimleyin ve tuzlayin. Kanola yagini kizdirin. Her domates dilimini once una batirin, sonra sutlu yumurtaya daldirin ve son olarak misir unu ile kaplayin ve kizgin yagda her iki tarafi da kizarana dek kizartin.
Fazla yagi alamk icin kagit havlu uzerinde bir muddet bekletin ve sicak servis yapin.
AFIYET OLSUN

Thursday, November 24, 2011

European Revani (Avrupa Usulu Revani)

6 eggs
1 cup sugar
2 cups flour
1 tsp baking powder

For the syrup:
5-6 cups water
2-3 cups sugar
1 Tbsp vanilla

Place water and sugar into a pot to prepare the syrup. Bring to a boil. Then simmer for about 3-5 minutes and stir in lemon juice. Turn the heat off and let it cool. You will pour the cooled syrup over the baked hot revani.
In a bowl, mix eggs and sugar with a mixer until it becomes foamy (3-4 minutes). Then, add flour and baking powder in. Stir continuously until the mixture gets smooth and even.
Grease a 9x13 inch or 12 inch diameter Pyrex dish and pour the cake mixture inside. Preheat the oven to 400 F (200 C) and bake until the surface turns light golden brown (for about 25-35 minutes).
Once the cake is ready take it out of the oven and immediately pour the cooled syrup all over evenly. Cut the cake into square pieces and garnish with coconut flakes.
ENJOY

P.S: You may substitute water with milk in the syrup (4 cups milk, 1 cup water, 1 cup sugar, 1 Tbsp vanilla)

TURKCE
6 yumurta
1 su bardagi seker
2 su bardagi un
1 tatli kasigi kabartma tozu

Surup icin:
5-6 su bardagi su
2-3 su bardagi seker
1 Tbsp vanilya

Ilk once bir tencereye surubu icin gerekli olan su ve sekeri koyun. Kaynayip sekeri eriyene dek karistirin. Bir tasim kaynattiktan sonra limon suyunu ilave edin ve altini kapatin. Surubu sogumaya birakin. Pisen sicak revani uzerine soguk surubu dokeceksiniz.
Derin bir kapta yumurta ve sekeri mikser ile kopurene dek cirpin (yaklasik 3-4 dakika). Karistirmaya devam ederek yavas yavas un ve kabartma tozunu ilave edin.
Yagladiginiz 30 cm capindaki yuvarlak ya da yaklasik 23x33 cm boyutlarindaki dikdortgen tepsiye revani karisimini dokun. Onceden isitmis oldugunuz 200 C (400 F) firinda uzeri kizarana dek 25-35 dakika kadar pisirin.
Firindan cikardiginiz revani uzerine hemen sogumus olan surubu dokun. Surubun esit dagilmasi icin, dokerken kasik ya da kepce kullanabilirsiniz.
Revaniyi kare dilimler halinde kesin ve uzerine hindistan cevizi koyarak servis yapin.
AFIYET OLSUN

P.S: Surubu sutlu yapmak icin; 1 lt sut, 1 su bardagi su, 1 su bardagi seker, 1 tatli kasigi vanilya

Saturday, November 19, 2011

Cauliflower Soup (Karnibahar Corbasi)

1 lb cauliflower, divided into florets
1 onion, chopped
1 potato, chopped
1 Tbsp flour
2 Tbsp olive oil
¼ tsp cumin
¼ tsp paprika
1 cup milk
3 cups water
Salt and pepper to taste

Sauté onions in olive oil for about 4-5 minutes. Stir in flour and sauté until flour turns yellow. Add potatoes and cauliflower. Cook for an additional 3-4 minutes. Add salt and spices and water. Bring to a boil. Finally, add milk and cook for about 15-20 minutes or until the potatoes get soft.
Use blender to smoothen the soup. Then, cook for an additional 5 minutes. Adjust the consistency with adding either water or milk.
Serve hot with fresh or dried mint on top.
ENJOY

******************************
TURKCE
½ kg karnibahar, ciceklerine ayrilmis
1 sogan, dogranmis
1 patates, dogranmis
1 yemek kasigi un
2 yemek kasigi zeytinyagi
1 cay kasigi kimyon
1 cay kasigi kirmizi toz biber
1 su bardagi sut
3 su bardagi su
Tuz ve karabiber

Once, soganlari zeytinyaginda yaklasik 4-5 dakika kavurun. Unu ilave edin ve renk degistirene dek kavurmaya devam edin. Patates ve karnibaharlari ilave edin. 3-4 dakika daha kavurun. Tuz ve baharatlarini attiktan sonra suyu ilave edin. Kaynamaya baslayinca sutu ilave edin. Yaklasik 15-20 dakika ya da patatesler yumusayana dek pisirin.
Blendir yardimi ile corbayi puruzsuz bir hale getirin. Yaklasik 5 dakika kadar daha pisirin, kivamini ayarlamak icin sut veya su ilave edebilirsiniz.
Uzerinde taze ya da kuru nane sicak servis yapin.
AFIYET OLSUN

Monday, November 14, 2011

Turkish Style Beef Shanks (Firinda Dana Incigi)

4 beef shanks,
1 onion, chopped
½ cup celery, chopped
1 carrot, chopped
4-5 bay leaves
2 Tbsp canola oil
Salt and pepper to taste

For baking:
1-2 carrots, chopped round
1 big potato, chopped
½ cup sweet peas

Place canola oil in a braising pot and sear each beef shank 3-4 minutes each side. Place all the remaining ingredients in and fill with hot water. Bring to a boil and simmer for 60 to 75 minutes, or until the beef gets tender.
Then, take each beef shank over a piece of aluminum foil and divide the raw vegetables you prepared for baking in four and transfer to each aluminum foil. If desired remove the cooked vegetables from the braising pot and add them as well. Wrap up the foil around the beef shanks and place over an oven tray. Preheat the oven to 400 F (200 C) and bake for about 45-60 minutes.
Serve either hot or warm.
ENJOY

TURKCE
4 tane dana incik,
1 sogan, dogranmis
½ su bardagi kereviz sapi, dogranmis
1 havuc, dogranmis
4-5 defne yapragi
2 yemek kasigi kanola yagi
Tuz ve karabiber

Firinlamak icin:
1-2 havuc, yuvarlak dogranmis
1 buyuk boy patates, dogranmis
½ su bardagi bezelye

Kanola yagini buyuk bir tencereye alin ve her bir dana incigini hafifce kizartin (iki tarafini da 3-4 dakika olacak sekilde). Sonra, diger malzemeleri ilave edin ve sicak su ile doldurun. Kaynadiktan sonra kisik ateste yaklasik 60-75 dakika kadar kapagi kapali olarak pisirin. Etlerin yumusayip yumusamadigi kontol edin.
Pistikten sonra, her bir kuzu incigini genisce birer aluminyum folyo uzerine alin ve onceden firinlamak icin hazirladiginiz cig sebzeleri dorde paylastirarak etlerin yanina koyun. Arzu ederseniz, tenceredeki pismis sebzeleri de etlerin yanina paylastirabilirsiniz. Folyoyu guzelce bohca gibi kapatin ve firin tepsisine yerlestirin. Onceden isitilmis 200 C (400 F) firinda yaklasik 45-60 dakika pisirin.
Sicak veya ilik olarak servis yapin.
AFIYET OLSUN

Wednesday, November 9, 2011

Apple Tart (Elmali Tart)

150 gram butter/margarine, room temperature
2 Tbsp yogurt
1 egg
½ cup sugar
¼ cup canola oil
1 tsp baking powder
2 ½ cups flour
2-3 apples, shredded,
4 Tbsp sugar
1 tsp cinnamon
½ cup crushed walnuts
Powdered sugar for garnish

Take shredded apples and 4 Tbsp sugar into a pot and cook until the water is absorbed and the mixture gets viscous. Stir in cinnamon and walnuts. Turn the heat off. Let it cool.
Meanwhile, in a kneading bowl start mixing sugar and butter/margarine with your hands. Add yogurt, canola oil and other ingredients, respectively.
Knead the dough until it turns out as soft as cookie dough. Take the half of it and place over a greased oven pan. Fit the dough into the pan by flattening it. Pour the apple mixture over. Then, take the other half of the dough and grab grape size random pieces and throw randomly over the tart. Try to use all the dough evenly on all over the tart. Preheat the oven to 350 F (180 C) and bake until the top gets pink (for about 30-40 minutes).
Take the apple tart out of the oven and let it cool. Garnish with powdered sugar with a swifter. Slice in squares and serve.
ENJOY
P.S: I substituded 1 cup of the flour with whole wheat flour.

TURKCE
150 gram margarin, oda sicakliginda
2 yemek kasigi yogurt
1 yumurta
½ su bardagi seker
½ cay bardagi kanola yagi
½ paket kabartma tozu
2 ½ su bardagi un
2-3 elma, rendelenmis
4 yemek kasigi seker
1 tatli kasigi tarcin
½ su bardagi ufalanmis ceviz ici
Uzeri icin pudra sekeri

Once elma marmeladi icin, rendelenmis elma ve 4 kasik sekeri tencereye alin. Orta ateste koyulasip suyunu cekene dek pisirin. Marmelat kivamina gelince tarcini ve cevizi ilave edin, karistirin ve atesten alin. Sogumaya birakin.
Hamuru icin once margarin ve sekeri elinizle iyice yogurun. Kurabiye hamuru hazirlar gibi sirayla yogurt, kanola yagi ve diger malzemeleri ilave ederek yogurun.
Yumusak bir hamur elde ettikten sonra, hamurun yarisini ayirin. Diger yarisini yaglamis oldugunun tepsiye elinizle mumkun oldugunca esit yayin. Uzerine elma karisimini yayin. Geri kalan hamurdan elinizle ufak parcalar kopararak uzerine serpistirin. Goruntu olarak karmasik olabilir, ama pistikten sonra degisecektir.
Onceden isitilmis 180 C (350 F) firinda uzeri pembelesene dek pisirin (yaklasik 30-40 dakika).
Pistikten sonra, biraz soguduktan sonra, ufak bir elek yardimi ile uzerine pudra sekeri serpin. Dilimleyerek ikram edin.
AFIYET OLSUN

NOT: Ben 1 su bardagi kepekli un ile normal unu karistirarak kullandim.

Tuesday, November 1, 2011

Asparagus Mushroom Stir Fry (Mantarli Kuskonmaz)

1 cup red bell pepper, julienne cut
1 cup mushroom, chopped
1 cup asparagus, cut in 2 inches
1 carrot, cut in round
2-3 Tbsp olive oil
1Tbsp soy sauce (optional)
A pinch of salt to taste

Peel the carrot and chop in rounds. Clean asparagus and cut into two inches long. Then, boil them in salty water for about 3 minutes. Rinse under cold water and let them drain.
Meanwhile, take olive oil in a wide skillet and add peppers. Saute over medium heat until they become soft. And then, stir in mushrooms and cook for 2 more minutes. Add boiled carrots and asparagus. Add salt and soy sauce if desired. Continue cooking over medium heat until they reach your desired softness (for about 3-4 minutes).
ENJOY

*******************************
TURKCE
1 su bardagi kirmizi biber, julyen kesilmis
1 su bardagi mantar, iri dogranmis,
1 su bardagi kuskonmaz, 3 cm uzunlugunda dogranmis
1 havuc, yuvarlak dogranmis
2-3 yemek kasigi zeytinyagi
1 yemek kasigi soya sosu (istege bagli)
Bit tutam tuz

Havucun disini kaziyin ve yuvarlak dograyin. Kuskonmazi temizleyin ve 3 cm uzunlugunda dograyin. Her ikisini birden hafif tuzlu kaynar suda yaklasik 3 dakika haslayin. Soguk su altina tutun ve durulayin. Suyunun suzulmesini bekleyin.
Bu sirada genisce bir tavaya zeytinyagini ve biberleri alin. Orta ateste biberler yumusayana dek ara sira karistirarak kavurun. Sonra, mantarlari ilave edin 2 dakika kadar daha kavurduktan sonra haslanmis havuc ve kuskonmazi ilave edin. Tuz ve istege gore soya sosunu ilave edin ve sebzeler arzu ettiginiz yumusakliga gelene kadar orta ateste pisirin (yaklasik 3-4 dakika).
AFIYET OLSUN

Sunday, October 16, 2011

Roasted Cod with Lima Beans (Firinda Bakla Icli Morina Baligi)

4-6 pieces cod
1 ½ cup lima beans, fresh/frozen
2-3 Tbsp olive oil
4 Tbsp chopped fresh parsley
1 tsp salt to taste
¼ tsp ground black pepper

Place 4 sheets of aluminum foil on a work surface. Divide the lima beans among the foil sheets (about 3/4 cup per sheet). Place 1 tsp of olive oil 1 Tbsp of chopped parsley, and a pinch of salt and freshly ground black pepper on each pile of beans and gently toss to combine. Sprinkle salt and black pepper on each cod and rub with your hands. Place one piece of cod over each pile of beans. Pour remaining olive oil over each. Seal up the foil packets.
Preheat the oven to 375 F (190 C). Place the foil packets on a baking sheet. Bake for 20-30 minutes until fish get tender and flaky. Gently transfer the beans and fish to a serving plate and serve with lemon wedges if desired.
ENJOY

**************************
TURKCE
4-6 parca morina baligi
1 ½ su bardagi bakla ici, taze/donmus
2-3 yemek kasigi zeytinyagi
4 yemek kasigi taze maydanoz, dogranmis
1 tatli kasigi tuz
½ cay kasigi taze karabiber

Tezgahin uzerine 4 tane genisce aluminyum folyo yayin. Bakla iclerini dordune birden esit olarak paylastirin. Uzerlerine 1 tatli kasigi zeytinyagi ve 1 yemek kasigi maydanoz ilave edin. Bir tutam tuz ve karabiber serpin ve nazifce harmanlayin. Baliklara tuz ve karabiber serperek, elinizle yedirin. Her aluminyum folyoya bir-iki tane morina baligi gelecek sekilde, baliklari bakla iclerinin uzerine koyun. Geri kalan zeytinyagini baliklarin uzerine dokun. Aluminyum folyolari koselerinden yukari dogru paket seklinde kapatin.
Firini onceden 190 C (375 F)’ye isitin. Yaklasik 20-30 dakika, baliklar yumusayana dek pisirin. Balik ve bakla iclerini servis tabagina alin ve arzuya gore yaninda limon dilimleri ile servis yapin.
AFIYET OLSUN

Sunday, October 9, 2011

Stuffed Kadaifi (Kadayif Dolmasi)

1 lb kadaifi
150 grams butter
1 cup walnuts/pecans, in chunks

For the Syrup:
3 cups water
2 ½ -3 cups sugar
1 tsp lemon juice

First mix sugar and water in a pot and boil the syrup for about 5 minutes. Stir in lemon juice and let it cool.
Melt butter and drizzle all over the kadaifi. Using your hands, try to mix the butter with kadaifi evenly. If the kadaifi pieces are too long, break them into smaller pieces with your hands. After tossing the kadaifi, take a small Turkish coffee cup and fill half of it with kadaifi and make a hole in the middle. Place about 1 tsp walnuts/pecans inside and fill the rest of the cup with more kadaifi. Gently press on top of the cup. Grease an oven tray and flip the cup upside down on the tray. Make sure to press on top of the kadaifi before flipping, otherwise the shape won’t come out well. Use the same procedure for all the kadaifi left.
Bake it at 350 F (180 C) preheated oven until they get light brown. Pour the cold syrup over the hot stuffed kadaifi right after taking out of oven. Let it absorb the syrup for at least 3-5 hours.
ENJOY

*********************
TURKCE
½ kg tel kadayif
150 gr tereyagi
1 su bardagi ceviz ici, ufalalanmis

Surubu icin:
3 su bardagi seker
2 ½ -3 su bardagi seker
1 tatli kasigi limon suyu

Once surubu hazirlayin. Su ve sekeri karistirarak genis bir tencerede yaklasik 5 dakika kadar kaynatin. Icine limon suyunu ilave edin ve sogumaya birakin.
Tereyagini eritin ve tel kadayifin uzerinde gezdirin. Ellerinizi kullanarak, tereyagini kadayifin her yerine yedirmek sartiyla guzelce harmanlayin. Eger kadayifin telleri uzunsa, elinizle kopararak daha ufak parcalara ayirin.
Ufak bir kahve fincaninin yarisina kadar kadayiftan doldurun ve orta kismini cukurlastirin. Cukur kismina sigdirabildiginiz kadar ceviz koyun (yaklasik 1 tatli kasigi kadar). Bol cevizli olunca daha lezzetli oluyor. Sonra uzerine tekrar finacin agiz kismina kadar kadayif koyarak, ustten hafifce bastirin. Yaglanmis firin tepsisine fincani ters cevirin. Eger fincanin icindeki malzemeyi ustten hafifce bastirmazsaniz tepsiye ters cevirdiginizde sekli bozuk cikacaktir.
Butun kadayif malzemesini ayni sekilde yaparak sekil verin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin.
Firindan cikan sicak kadayifin uzerine soguk serbeti dokun. Yaklasik 3-5 saat boyunca surubun emilmesini bekleyin.
AFIYET OLSUN

Monday, October 3, 2011

Cabbage with Tomatoes (Domatesli Lahana)

1 head of white cabbage, chopped
1 onion, chopped
2-3 Tbsp olive oil
1 Tbsp tomato paste
½ cup crushed tomatoes
½ tsp crushed chili pepper
1 tsp salt to taste
½ cup hot water if necessary

In a pot, sauté onions with olive oil. Then add tomato paste and tomatoes, sauté over medium heat for 2-3 minutes. Stir in chopped cabbage and cook over low heat covered for about 20 minutes. Then, add salt, chili pepper, and hot water if necessary. If there is no juice left in the pot then go ahead and add hot water. Close the lid and simmer over low heat until cabbage is cooked (about 20-25 minutes).
Serve with either plain or garlic yogurt on top.
ENJOY
***This is a vegetarian dish.

*****************************************
TURKCE
1 bas beyaz lahana, dogranmis
1 sogan, dogranmis
2-3 yemek kasigi zeytinyagi
1 yemek kasigi domates salcasi
½ su bardagi domates, rendelenmis
1 cay kasigi pul biber
1 tatli kasigi tuz
½ su bardagi sicak su, ihtiyac olursa

Bir tencerede sogan ile zeytinyagini kavurun. Sonra domates salcasi ve domatesi ilave edin ve orta ateste 2-3 dakika daha kavurup dogranmis beyaz lahanayi ilave edin. Bir sure kavurduktan sonra, kapagini kapatin ve kisik ateste yaklasik 20 dakika pisirin.
Son olarak tuz, pul biber ve gerekirse suyu ilave edin. Eger tencerenin dibinde su kaldiysa tekrar su ilave etmenize gerek yoktur. Kapagini kapatarak kisik ateste lahana yumusyana dek pisirin (yaklasik 20-25 dakika).
Servis onerisi olarak; sade ya da sarimsakli yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
***Bu bir vejeteryan tarifidir.

Sunday, September 25, 2011

Baked Pasta with Ground Beef (Kiymali Firin Makarna)

500 gr Penne/Ziti
½ cup olive oil
2 lbs ground beef
1 large onion, chopped
1 cup tomato puree
3 Tbsp fresh parsley, chopped
2 eggs, beaten
½ tsp ground allspice
1 tsp ground cinnamon
1 cup grated Parmesan cheese
½ cup hot water
3 Tbsp breadcrumbs
1 Tbsp salt to taste
½ tsp ground black pepper to taste
½ cup unsalted butter (1 stick)

Heat olive oil in a large saute pan. Add ground beef and cook over medium heat until pink color disappears (about 5 minutes). Add onions and cook until they are translucent (about 5 minutes more).
Add tomato sauce, hot water, parsley, allspice, cinnamon, salt, and pepper. Allow sauce to simmer over low heat for 8-10 minutes. Meanwhile, boil the pasta in lightly salted water. Drain and rinse under cold water to cool them slightly. Stir in breadcrumbs to meat sauce to absorb excess liquid and remove from heat.
Melt butter in pasta pot and return cooked pasta to the pot. Stir in half of grated cheese, beaten eggs and toss gently. Use a roughly 12 x 18 x 3 inches deep pan/tray. Grease the bottom and sides of the pan with olive oil. Layer the bottom with half the pasta and press down so that they are somewhat flat. Add the meat filling in an even layer to the pasta. Top with remaining pasta and flatten top layer as best you can.
Pre-heat the oven to 350 F (180 C) while you prepare the bechamel sauce. Double up the ingredients. Click for the béchamel sauce recipe. Pour the bechamel over the pasta making sure to pour sauce down in to the corners as well. Sprinkle with remaining 1/2 cup of grated Parmesan cheese. Bake for approximately 35-45 minutes or until the top turns a nice golden color.
ENJOY

**********************************
TURKCE
500 gr Penne/Ziti
½ su bardagi zeytinyagi
1 kg kiyma
1 buyuk boy sogan, dogranmis
1 su bardagi domates puresi
2 yumurta, cirpilmis
3 yemek kasigi taze maydanoz, dogranmis
1 cay kasigi yenibahar
1 tatli kasigi tarcin
1 su bardagi Parmesan peyniri, rendelenmis
½ su bardagi sicak su
3 yemek kasigi kiriklanmis ekmek
1 yemek kasigi tuz
1 cay kasigi karabiber
½ su bardagi tereyagi

Zeytinyagini bir tavaya alin ve kiymayi ilave edin. Orta ateste kiyma renk degistirene dek kavurun (yaklasik 5 dakika). Soganlari ilave edin ve yaklasik 5 dakika kadar pisirmeye devam edin.
Domates sosu, sicak su, maydanoz, yenibahar, tarcin, tuz ve karabiberi ilave edin. Sosu yaklasik olarak 8-10 dakika pisirin. Bu sirada, makarnayi hafif tuzlu suda pisirin. Suyunu suzin ve soguk sudan gecirin. Kiymali domates sosuna ekmek kirintilarini ilave edin. Boylece sosun fazla suyu ekmek kirintilari tarafindan emilecektir. Atesten alin.
Tereyagini makarnayi hasladiginiz tencerede eritin ve makarnayi geri bosaltin. Rendelenmis Parmesan peynirinin yarisini ve cirpilmis yumurtayi ilave edin. Nazikce karistirin. Yaklasik olarak 7-8 cm derinliginde ve 30 x 45 cm boyutlarindaki tepsinin dibini ve kenarlarini yaglayin. Dibine makarnanin yarisini doseyin. Uzerinden hafifce bastirarak duzleyin. Kiymali domates sosu esit olarak uzerine dagitin. Geri kalan makarnayi ilave edin ve duzlestirin.
Beshamel sosu hazirlayin. Beshamel sos tarifi icin tiklayin. Hazilarken beshamel sosunu iki doz yapin. Makarnanin uzerine beshamel sosu dagitin, tepsini koselerinden dibe dogru dokmeyi ihmal etmeyin. Geri kalan Parmesan peynirini uzerine sepristirin. Onceden isitilmis 180 C (350 F) firinda yaklasik 35-45 dakika ya da uzeri hafice kizarana dek pisirin.
AFIYET OLSUN

Friday, September 16, 2011

Eggplant Mousaka with Mushrooms (Mantarli Patlican Musakka)

2 eggplants, peeled and cut into chunks
1 big onion, chopped
½ lb (200 gr) ground beef
½ lb mushrooms, cut in quarters
2 tomatoes, diced
1 cup oil for frying the eggplant
1 green pepper, chopped
1 tsp salt
½ tsp black pepper
2 cloves of garlic, sliced thin (optional)
½ cup hot or warm water

Peel the whole eggplant and chop in chunks. Then, place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain and wipe the eggplants with a paper towel. In a large skillet place the oil and lightly fry the eggplants until they change in color. Do not over fry. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them.
Place the ground beef and 1 tbsp oil and cook until the meat changes in color. You can use the same skillet or a smaller one. Then, add chopped onions and sauté for 2 minutes. Add chopped peppers, garlic (optional) and mushrooms. Cook for 2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5 minutes. Finally add black pepper and give a stir. Spread this mixture evenly on the fried eggplants and add the hot water.
Preheat the oven to 375 F (190 C) and cook for about 20-25 minutes.
You can serve this dish with pilaf and yogurt.
ENJOY

************************
TURKCE
2 tane buyuk patlican, soyulmus
1 buyuk sogan, dogranmis
200 gr kiyma
250 gr mantar, dorde bolunmus
2 domates, dogranmis
1 su bardagi sivi yag( patlicanlari kizartmak icin)
1 yesil biber, dogranmis
2 cay kasigi tuz
1 cay kasigi karabiber
2 dis sarimsak, dogranmis (istege bagli)
½ su bardagi sicak su

Patlicanlari yikayip, soyun. Buyuk buyuk dograyin ve buyuk bir kaseye koyup uzerine cikana dek su doldurun. Patlicanin acimsi tadinin suya gecmesi icin yaklasik 30 dakika suda bekletin.
Sonra patlicanlari suzup, kurulayin. Genis bir tavaya yagi koyup patlicanlari renk degistirene dek kizartin. Fazla kizartirsaniz, patlicanlarin sekli bozulur. Kizarmis patlicanlari borcam bir tepsiye alin ve uzerine tuz serpin.
Ayni tavada bir yemek kasigi sivi yagi ve kiymayi renk degistirene dek kavurun. Sonra soganlari ilave edip 1-2 dakika sote edin. Biberleri, sarimsak ve mantari ilave edin. Yaklasik 3 dakika kavurun. Sonra, tuz ve domatesi ekleyin, 5 dakika kisik ateste pisirin. Son olarak karabiberi ilave edin. Kiymali karisimi kizarmis patlicanlarin uzerine esit olarak yayin ve sicak suyu ilave edin.
Onceden isitilmis 190 C (375) firinda yaklasik 30 dakika pisirin.
Yaninda pilav ve yogurt ile servis edebilirsiniz.
AFIYET OLSUN

Monday, September 5, 2011

Shelled Fava Beans with Olive Oil (Zeytinyagli Bakla)

1 lb shelled fava beans, chopped
1 medium onion, chopped
1 medium tomato, diced
1 tsp tomato paste
2-3 Tbsp olive oil
1 tsp salt to taste
1/3 cup hot water
1/3 cup fresh dill, chopped

Take olive oil and onions into a pot and sauté over medium heat until onions get translucent. Stir in shelled fava beans that you’ve chopped at any size you like. Cook over medium heat stirring occasionally until they change in color. Add tomato paste and tomato. Saute for 3-4 minutes. Then, add salt and hot water. Bring to a boil. Close the lid and simmer over low-medium heat until the shelled fava beans get soft (for about 30 minutes).
Add chopped dill and give a stir. Close the lid and let it sit for 10-15 minutes.
Serve with either yogurt or garlic yogurt.
ENJOY

*********************************
TURKCE
½ kg bakla, dogranmis
1 orta boy, sogan, dogranmis
1 orta boy, domates
1 tatli kasigi salca
2-3 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1/3 su bardagi sicak su
1/3 su bardagi, dere otu, dogranmis

Once tencereye zeytinyagini alin ve sogani orta ateste pembelesene dek kavurun. Ardindan arzu ettiginiz gibi dogradiginiz baklalari ilave edin. Ara sira karistirarak baklalar renk degistirene dek kavurun. Salca ve domatesi ilave edin ve yine 3-4 dakika kadar kavurun. Sonra, tuz ve sicak suyu ilave edin. Karistirin ve kaynamaya baslayinca kapagini kapati. Kisik ateste baklalar yumusayana dek, yaklasik yarim saat pisirin.
Pistikten sonra, dereotunu ilave edip karistirin ve kapagini kapatarak 10-15 dakika dinlendirin.
Yaninda yogurt veya sarimsakli yogurt ile servis yapin.
Afiyet Olsun

Saturday, August 27, 2011

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

******************************
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