Monday, May 27, 2013

Spinach with Bulgur (Bulgurlu Ispanak)

1 lb spinach, fresh or frozen
1cup bulgur, washed and drained
1 onion, chopped
3 Tbsp olive oil
1 Tbsp tomato paste
1 ½-2 cup hot water
½ tsp crushed red pepper
1 tsp salt to taste

In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. If you are using fresh spinach, wash, drain and then chop. If using frozen spinach, just add them into pot. Cook them over medium heat stirring occasionally until most of the water evaporates (5 minutes).
Stir in bulgur and add hot water, crushed red pepper and salt. Close the lid and cook over low heat for 20-30 minutes, until the bulgur is cooked.
You may serve it with yogurt on top or on side.
ENJOY
***This is a vegetarian recipe.

 
TURKCE
½ kg ispanak, taze veya dondurulmus
1 sogan, dogranmis
1 yemek kasigi salca
1 su bardagi bulgur, yikanmis ve suzulmus
3 yemek kasigi zeytinyagi
1 ½-2 su bardagi sicak su
1 cay kasigi kirmizi pul biber
1 tatli kasigi tuz

Sogani zeytinyagi ile orta ateste kavurun. Sonra salcayi ilave edin ve biraz daha cevirip, ispanaklari ilave edin. Eger taze ispanak kullaniyorsaniz once guzelce yikayin. Suyunu suzup dograyin. Dondurulmus ispanak kullaniyorsaniz direk tencereye ilave edin. Yaklasik 5 dakika orta ateste suyu azalana dek kavurun.
Yikanmis ve suyu suzulmus bulguru ilave edin. Sonra sicak suyu, kirmizi pul biber ve tuzu ilave edin. Kapagini kapatip kisik ateste yaklasik 20-30 dakika bulgur pisene dek pisirin.
Yaninda veya uzerinde yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.
 

Monday, May 20, 2013

White Asparagus Mushroom Stir Fry (Mantarli Beyaz Kuskonmaz)

½ lb portabella mushroom, sliced
½ lb white asparagus, trimmed and chopped
2-3 cloves of garlic, minced
1-2 Tbsp olive oil
½ tsp paprika
A pinch of rosemary
½ cup artichoke, cooked
 
Cut asparagus in 1 inch length and either steam or boil. Then, sauté mushrooms with olive oil over medium heat and add asparagus. Saute 2-3 minutes and add artichokes, paprika, salt and rosemary. Give a final stir.
Serve either with yogurt or garlic yogurt on top.
ENJOY
 
********************
TURKCE
250 gr portabella mantari, dilimlenmis
250 gr beyaz kuskonmaz, temizlenmis ve dogranmis
2-3 dis sarimsak, dovulmus
1-2 yemek kasigi zeytinyagi
1 cay kasigi kirmizi toz biber
 Bir tutam biberiye
½ su bardagi enginar, haslanmis
 
Kuskonmazi 2.5 cm uzunlugunda kesin ve ister haslayin isterseniz buharda pisirin. Sonra, mantarlari orta ateste zeytinyaginda kavurun ve kuskonmazi ilave edin. Yaklasik 2-3 dakika sote edin ve enginarlari, kirmizi toz biber ve tuzu ekleyin. Hepsini karistirin.
Uzerinde yogurt ya da sarimsakli yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
 

Sunday, May 12, 2013

Turkish Butcher's Meatballs (Kasap Kofte)

2 lb ground beef
1 tsp salt to taste
1 onion, grated
2-3 cloves of garlic, smashed
½ cup fresh parsley, finely chopped
½ tsp thyme
½ tsp cumin
½ tsp black pepper
½ tsp crushed red pepper
 
Combine all the ingredients in a mixing bowl. Knead until the ground beef absorbs the ingredients.
Grab egg size or bigger pieces and make balls rolling them in between your palms. Then, flatten the meat balls as seen in the picture. 
Cook both sides over the grill until they get browned. Serve with salad and/or greens.
ENJOY
 
***************************
TURKCE
1 kg dana kiyma
1 tatli kasigi tuz
1 sogan, rendelenmis
2-3 dis sarimsak, ezilmis
½ su bardagi maydanoz, ince dogranmis (istege bagli)
1 cay kasigi kekik
1 cay kasigi kimyon
1 cay kasigi karabiber
1 cay kasigi kirmizi pul biber
 
Butun malzemeleri genis bir karistirma kabinda guzelce karistirin. Elinizle guzelce yogurarak baharatlarin kiyma ile ozdeslesmesini saglayin. Yumurta buyuklugunde ya da daha buyuk parcalar koparin ve avuc iclerinizde yuvarlayarak esimde gorulen kofte seklini verin. Her iki taraflari da kizarana dek izgarada pisirin. Yaninda yesil salata ile servis edin.
AFIYET OLSUN
 

Sunday, May 5, 2013

Okra with Olive Oil (Zeytinyagli Bamya)

 
1 lb okra
1 cup tomato, finely diced
2 carrots, julienne cut
1 big onion, sliced thin
½ lemon’s juice
1/3 cup olive oil
1 tsp salt to taste
½ tsp black pepper
½ tsp sugar
½ cup hot water
 
Place the carrot on the bottom of a pot and cover with the cleaned okra. Then cover the okra with thinly sliced onions. Add the tomatoes, lemon juice and olive oil. Season with salt, sugar, and black pepper. Pour the hot water and cook over low heat covered (for about 20 minutes or until the vegetables are cooked).
Serve either warm or cold.
ENJOY
******************************
TURKCE
½ kg bamya
1 su bardagi domates, kup kup dogranmis
2 havuc, julyen kesilmis
1 buyuk boy sogan, ince dilimlenmis
½ limonun suyu
1/3 su bardagi limon suyu
1 tatli kasigi tuz
½ tatli kasigi karabiber
½ tatli kasigi seker
½ su bardagi sicak su
 
Havuclari tencerenin dibine dizin ve uzerine temizlenmis bamyalari dizin. Daha sonra, uzerine soganlari ve domatesleri ekleyin. Limon suyu ve zeytinyagini dokun. Tuz, seker ve karabiberi de ekleyin. Sicak suyu ilave ederek kisik ateste kapagi kapali olarak yaklasik 20 dakika ya da sebzeler pisene dek pisirin.
Ilik ya da soguk servis edebilirsiniz.
AFIYET OLSUN

Saturday, April 27, 2013

Blackened Halibut (Tavada Kizarmis Halibut)

1 lb halibut steaks/fillets
½ tsp paprika
¼ tsp cumin
1 clove of garlic, minced
¼ tsp dried thyme
½ tsp salt to taste
2 Tbsp canola oil, for frying
 
To prepare fish, combine paprika, cumin, thyme and salt. Rub with minced garlic. Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium high heat. Add fish to pan; sauté 4-6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon.
ENJOY
 
***********************************
TURKCE
½ kg halibut dilim/fileto
1 cay kasigi kirmizi toz biber
½ cay kasigi kimyon
1 dis sarimsak, rendelenmis
½ cay kasigi kekik
1 cay kasigi tuz
2 yemek kasigi kanola yagi, kizartmak icin
 
Oncelikle  toz biber, kekik, tuz ve kimyonu karistirin. Halibut baligi parcalarini sarimsak ile ovun. Sonra da karistirdiginiz baharatlarla kaplayin. Kanola yagini yuksek ateste kizdirin ve baliklari tavaya alin. Her tarafini yaklasik 4-6 dakika ya da baliklara catal batirinca kolayca ayrilana dek  iyice pisirin. Limon ile servis yapin.
AFIYET OLSUN
 

Sunday, April 21, 2013

Stuffed Artichokes with Olive Oil (Zeytinyagli Enginar Dolmasi)

 
4 fresh whole artichokes
1 cup rice, washed and drained
1 onion, finely chopped
2 Tbsp fresh parsley, finely chopped
3-4 pieces green onions, chopped
1 tsp salt
½ tsp cumin
½ tsp dried mint
¼ tsp black pepper
1 lemon’s juice
1/3 cup olive oil
Cut the stalks of the artichokes and remove the tips of the leaves with scissors. Remove the bottom layer of the leaves as well. Open the middle of the artichokes and remove the purple hairy part with a teaspoon. Drizzle some lemon juice in the middle part to prevent browning.
Mix all the stuffing ingredients and fill the artichokes starting from the middle and going towards the outer leaves. Open up the leaves and try to fill in each leaf even though it is not much. Place them in a pot and fill it with hot water until the half of the artichokes. Add some salt and lemon into the water. Bring to a boil and cook for about 1-1 ½ hours. Occasionally, spoon some water and pour over the artichokes to prevent them from drying.
Serve them either hot or warm. Start eating from the outer leaves and go toward the middle. Place each leaf in between your teeth, pull out and eat the bottom part.
ENJOY

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TURKCE
4 tane enginar
1 su bardagi pirinc, yikanmis
1 tane sogan, ince dogranmis
2 yemek kasigi maydanoz, dogranmis
3-4 dal yesil sogan, dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon
1 cay kasigi nane
½ cay kasigi karabiber
1 tane limonun suyu
1/3 su bardagi zeytinyagi
 
Enginarlarin sapini kesin ve makas yardimiyla yapraklarinin uc kisimlarini kesin. En alt kismindaki yapraklari koparip atin. Enginarlarin ortasini eliniz yardimiyla acin ve ortasindaki morumsu  tuylu tabakayi tatli kasigi yardimiyla oyun ve atin. Ayikladiginiz enginarlarin orta kismina kararmayi onlemek icin bir kac damla limon damlatin.
Diger butun ic malzemeleri karistirin. Enginarlarin ortasini iyice acip, pirincli icten  koyun. Elinizle yapraklari actirarak aralarina ic malzemeden koyun. Her yaprak arasina az da olsa ic malzemeden koymaya calisin. Genis bir tencereye yerlestirin. Enginarlarin yarisina cikacak kadar sicak su ilave edin. Suya biraz tuz ve limon suyu ilave edin. Su kaynamaya baslayinca kisik atese alin ve yaklasik 1- 1 ½ saat kadar pisirin. Arada enginarlarin suyundan kasik ile alip uzerlerinde gezdirerek uzerlerinin kurumasini engelleyin.
Sicak veya ilik servis edin. Yerken dis yapraklarindan baslayarak ortasina dogru ilerleyin. Yapraklarinin dip kisimlarini dislerinizin arasinda siyirarak keyifle yiyin.
AFIYET OLSUN

Ana Sayfaya Don             

Saturday, April 13, 2013

Eggs with Pastrami (Pastirmali Yumurta)

3-4 eggs
½ cup pastrami, torn into pieces
1-2 Tbsp butter (optional)
A pinch of salt
A pinch if paprika

Take the butter over the skillet and melt over medium heat. Then, tear the pastrami into small pieces and sauté in butter for 2 minutes. Crack the eggs carefully and sprinkle with salt and paprika. You may either close the lid and cook over low heat without disturbing the eggs, or give a gentle stir folding the eggs and cook until eggs are done.
Serve hot.
ENJOY
 
*******************************
TURKCE
3-4 yumurta
½ su bardagi pastirma, parcalanmis
1-2 yemek kasigi tereyagi (istege bagli)
Bir tutam tuz
Bir tutam kirmizi toz biber
 
Pastirmalari ufak parcalara bolun. Tavaya tereyagini alin ve orta ateste eritin. Pastirmayi ilave edin ve 2 dakika kadar cevirin. Yumurtalari dikkatlice kirin. Uzerine tuz ve kirmizi biber serpin. Isterseniz dokunmadan uzerine kapak kapatarak dusuk ateste pisirin, isterseniz de bir kac defa karistirarak yumurtalari cok fazla dagitmadan yumurtalar sertlesene dek pisirin.
Sicak servis yapin.
AFIYET OLSUN
 

Thursday, March 21, 2013

Meatballs in Tomato Sauce (Domatesli Sulu Kofte)

½ onion, chopped finely
3-4 Tbsp canola oil
3 Tbsp flour
2 Tbsp tomato paste
½ cup crushed tomato
5-6 cups water
1 tsp salt to taste
 
For the meatballs:
~1 lb ground beef
½ onion, chopped finely
¼ cup rice, washed
½ tsp salt to taste
¼ tsp black pepper
¼ tsp cumin
A pinch of crushed red pepper
 
Mix all the meatball ingredients with your hands and grab cherry size or bigger pieces and make meatballs using your palms. Keep them in refrigerator.
Take onion and canola oil over a pan and sauté over medium heat. Add flour and keep sautéing for about 2 minutes until it changes color. Then, add tomato paste stirring continuously. Once the tomato paste is dissolved, add water and crushed tomato. Bring to a boil and add the meatballs. Simmer over low heat until the meatballs are cooked (about 15-20 minutes).
ENJOY
***********************
TURKCE
½ sogan, kucuk dogranmis
3-4 yemek kasigi kanola yagi
3 yemek kasigi un
2 yemek kasigi domates salcasi
½ su bardagi rendelenmis domates
5-6 su bardagi su
1 tatli kasigi tuz
 
Koftesi icin:
400 gr kiyma
½ sogan, kucuk dogranmis
¼ su bardagi pirinc, yikanmis
1 cay kasigi tuz
½ cay kasigi karabiber
½ cay kasigi kimyon
Bir tutam aci pul biber
 
Koftelik malzemeleri guzelce elinizle yogurun ve cevizden biraz daha kucuk toplar yapin. Buzdolabina dinlenmeye alin.
Tencereye sogani ve kanola yagini alin ve orta ateste sote edin. Unu ilave edin ve rengi degisene dek yaklasik 2 dakika kadar cevirin. Sonra salcayi ilave edin ve karistirmaya devam edin. Salca dagildiktan sonra domatesi ve suyu  ilave edin. Kaynamaya baslayinca kofteleri ilave edin. Kisik ateste kofteler pisene dek yaklasik 15-20 dakika pisirin.
AFIYET OLSUN

Friday, March 15, 2013

Egg in a Basket (Ekmek Ici Yumurta)

2 eggs
2 slices of bread, any kind
2-3 Tbsp butter
Salt and pepper to taste
 
Use a small cup or cookie cutter to cut a hole (or any shape) in the middle of the slice. Place 1 Tbsp of butter in a pan and place it over medium heat. Then, place the slice in the pan and put 1 tsp of butter inside the hole. Crack the egg into a small cup and then release the egg into the bread hole gently. Or you may crack the egg directly into the hole. Sprinkle some salt and pepper. Cook for 1-2 minutes. Carefully lift up the edge and see if the bottom is nice and solid maybe a little bit of golden brownness. Flip it with a wooden spatula. Add some more butter to the pan. You should see the egg has been cooked nicely on side one and into the edges of the bread nicely. Again sprinkle with salt and pepper. Cook the second side about a minute or so. The second side takes a little bit less time to cook, but check and feel if the firmness is to your taste. Flip back over as the first side is typically the pretty side, and place it on your plate. Repeat the same steps for the other slices.
ENJOY
 
 
TURKCE
2 yumurta
2 dilim ekmek, herhangi bir cesit
2-3 yemek kasigi tereyagi
Tuz ve karabiber
Kucuk bir bardak  ya da kurabiye kalibi kullanarak (istediginiz sekilde) ekmek diliminin ortasinda bir delik acin. Tavaya 1 yemek kasigi tereyagi alin ve orta atese alin. Sonra, dilimin ortasindaki bosluga 1 tatli kasigi kadar tereyagi koyun. Yumurtayi bir bardaga nazikce kirin ve ekmegin ortasindaki bosluga birakin. Ya da yumurtayi direk olarak ekmegin icine kirabilirsiniz. Biraz tuz ve karabiber serpin. Yaklasik 1-2 dakika pisirin. Tahta bir spatula ile dikkatlice cevirin ve tavaya biraz daha tereyagi ilave edin. Ekmegin icindeki yumurtanin pistigini ve ekmek kenarlarina dogru sertlestigini goreceksiniz. Cevirdiginiz tarafa tekrar tuz serpin ve yaklasik 1-2 dakika kadar pisirin. Ikinci taraf daha kisa surede pisecektir, fakat siz yine de arzu ettiginiz miktarda pisirin. Servis tabagina alirken ilk pisirdiginiz tarafi uste gelecek sekilde koyun, genelde ilk taraf daha guzel gorunur.
Diger ekmek dilimleri icinde ayni islemleri tekrarlayin.
AFIYET OLSUN
 

Saturday, March 9, 2013

Stuffed Zucchini (Zeytinyagli Kabak Dolmasi)

2 lb zucchini
1½ cups rice
1 medium onion, chopped finely
½ cup parsley, chopped
1 Tbsp dried mint
1 tsp salt to taste
½ tsp black pepper
1/3 cup olive oil
1 Tbsp tomato paste
2-3 tomatoes, sliced (for covering tops)
Hot water
 
Wash the rice and drain. Chop the onions finely and mix all the ingredients but hot water and the zucchinis. Then, wash the zucchinis and make scratches or parallel marks with fork or you may peel them in stripes. Cut the stems. If the zucchinis were long enough cut them in half lengthwise. Then, scrape inside of each piece of zucchini using a small spoon, making them hollow. You may sprinkle with salt inside.
Then, stuff each hollow zucchini with the rice stuffing, leaving about ¼ inch part on top. Cover each stuffed zucchini either with a slice of tomato or stems of the zucchinis. Place them in a pot leaving no room in between. Add hot water about 1 inch to cover the zucchinis and cook over medium-low heat about 30 minutes or until the rice is cooked. Take them over serving plate and serve with either plain or garlic yogurt. You may garnish with dill.
ENJOY
 
******************************************
TURKCE
1 kg dolmalik sakiz kabagi
1½ su bardagi pirinc
1 orta boy sogan, ince dogranmis
½ su bardagi maydanoz, dogranmis
1 yemek kasigi kuru nane
1 tatli kasigi tuz
1 cay kasigi karabiber
1/3 su bardagi zeytinyagi
1 yemek kasigi domates salcasi
2-3 domates, dilimlenmis (uzeri icin)
Kaynamis su
 
Pirinci yikayin ve suzun. Soganlari kucuk kucuk dograyin. Sonra butun ic malzemeyi bir kapta karistirin. Kabaklari yikayin ve uzerlerini catal ile cizin veya alacali soyabilirsiniz. Kabaklarin sap kisimlarini duzgunce kesin. Eger kabaklar uzun ise boyuna ortadan iki esit parcaya bolun. Her bir parcanin icini cay kasigi yardimi ile diplerini delmemeye gayret gostererek oyun. Oydugunuz kabaklarin icine tuz serpebilirsiniz.
Hazirladiginiz icten kabaklarin uzerinde bir parmak kadar bosluk kalana dek doldurun. Uzerlerine birer dilim domates ya da kestiginiz kabaklarin saplarini yerlestirin. Tencereye bosluk kalmayacak sekilde dizin. Tencerenin tabanindan 2 parmak yukseklige cikacak kadar kaynamis su ilave edin ve kisik ateste yarim saat kadar kabaklar ve pirincler pisene dek pisirin.
Servis tabagina alin ve uzerlerine ya da yanina sade veya sarimsakli yogurt koyarak servis yapin. Dere otu ile de susleyebilirsiniz.
AFIYET OLSUN
 

Monday, March 4, 2013

Roasted White Asparagus (Firinda Beyaz Kuskonmaz)

1 lb white asparagus, trimmed
2 Tbsp extra virgin olive oil
½ tsp paprika
½ tsp salt to taste
½ tsp dried thyme
2 Tbsp fresh lemon juice (optional)

Steam asparagus spears in 1 cup salty boiling water until they are soft (5 minutes in microwave). Then, rinse under cold water and drain. Preferably cut them in half.
Take the cooked asparagus over an oven tray layered with baking paper. Drizzle with extra virgin olive oil; add paprika and thyme. Toss gently to cover them all. Roast them in the preheated 450F (230C) for about 8-10 minutes.
Take over the serving plate and drizzle with fresh lemon juice (optional).
ENJOY

*****************************
TURKCE
½ kg beyaz kuskonmaz, temizlenmis
2 yemek kasigi sizma zeytinyagi
½ tatli kasigi toz kirmizi biber
1 cay kasigi tuz
1 cay kasigi kuru kekik
2 yemek kasigi taze limon suyu (istege bagli)

Kuskonmazlari 1 su bardagi kaynar tuzlu su icinde yumusayana dek buharda pisirin (mikrodalgada 5 dakika). Soguk su altinda durulayin ve suyunu suzun.
Pismis beyaz kuskonmazlari yagli kagit sermis oldugunuz firin tepsisine alin. Uzerine zeytinyagini, kirmizi toz biber ve kekigi serpin. Nazikce harmanlayin ve onceden isitilmis 230C (450F) firinda yaklasik 8-10 dakika pisirin. Servis tabaklarina alin ve uzerlerine limon suyu serpistirin (istege bagli).
AFIYET OLSUN

Wednesday, February 27, 2013

Pumpkin Pudding (Bal Kabakli Muhallebi)

2 cups milk
2 Tbsp flour
2 Tbsp starch
1 cup sugar
1 tsp vanilla
2 Tbsp butter
1 cup pumpkin puree
For the pumpkin puree, chop about 1 lb pumpkin and barely cover with water and add 1 Tbsp sugar. Cook until soft and drain. Puree with blender. Let it cool. Alternately, you may use canned pumpkin puree/filling.
Take milk, flour, starch and sugar in a pot and mix them all. Place over the stove and cook stirring gradually (preferably with mixer) over medium heat. Once it starts boiling, stir in butter, pumpkin puree and vanilla. Cook for about 2-3 minutes over low heat stirring gradually.
Pour into individual serving cups and let them cool either at room temperature or in the refrigerator.
Garnish generously with crushed walnuts.
ENJOY
****************************
TURKCE
2 su bardagi sut
2 yemek kasigi un
2 yemek kasigi nisasta
1 su bardagi seker
1 tatli kasigi vanilya
2 yemek kasigi tereyagi
1 su bardagi bal kabagi puresi
Bal kabagi puresi icin, kabagi dograyin, uzerini gecmeyecek kadar su ve 1 yemek kasigi seker ile haslayin, suzun. Blendirdan gecirin.
Tencerede sut, un, nisasta ve sekeri iyice karistirin. Sonra, ocaga alin ve surekli karistirark, tercihen cirpici yardimi ile pisirin. Kaynamaya başladığında, tereyag, kabak puresi ve vanilyayi koyarak karistirin. Yaklasik 2-3 dakika kisik ateste kaynatin.
Ocaktan alin ve servis kaselerine bosaltin. Ilimasini bekleyin ya da buzdolabinda sogutabilirsiniz.
Uzerine kiriklanmis ceviz koyarak servis yapin.
AFIYET OLSUN