Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, September 29, 2014

Lamb Saute with Roasted Eggplant

(Kuzu Etli Patlıcan Söğürme - Hatay)

Lamb Saute with Roasted Eggplant
~350 - 400 g lamb, cut in cubes
1 medium size onion, sliced
2-3 garlic cloves, sliced
2 tbsp butter
2 large tomatoes, peeled, diced
Salt
Pepper
~
2 medium size eggplants, roasted
3-4 tbsp extra virgin olive oil
1 tsp pepper flakes
Salt
Pepper

Peel off the skins from the eggplants, place in the strainer to drain the excess water. Cut in small pieces. Then add in the extra virgin olive oil, pepper flakes, salt and pepper, mix. Keep it warm.

Meanwhile cook the lamb and onion with butter in a medium size pot until there is no water in it. Then add the tomato, garlic, salt and pepper. Cover and cook until the tomatoes are cooked.

Place the roasted eggplants in a serving platter. Arrange the lamb over the top. Serve while still warm.

2 servings.

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Friday, September 26, 2014

Black-Eyed Peas in Olive Oil

(Loğlaz Aşı / Zeytinyagli Börülce)

Black-Eyed Peas in Olive Oil
1/2 cup black-eyed peas, boil in 2 cups of water until tender (for 15-20 minutes), then rinse
2-3 green onions, chopped
1-2 garlic cloves, chopped
1 small carrot, peeled, cut in small cubes
1 small potato, peeled, cut in cubes
1 medium tomato, peeled, diced
1/4 cup extra virgin olive oil (half for cooking, half for after cooking)
1 small cubanelle pepper, chopped
1-2 tbsp canned crushed tomatoes
~1 1/2 cups water, warm
1 tbsp lemon juice
1 tsp sugar
Salt

Garnish:
Parsley, chopped

Place the carrot, potato, olive oil, diced tomatoes, garlic and salt in a medium size pot. Cook for 5 minutes at low heat. Then, add the rest of the ingredients. Cover and cook for 20-25 minutes at medium-low heat, turn the heat off. Let it cool down in the pot. Then, place on a serving platter. Drizzle the rest of the olive oil. Garnish with parsley.

Serve at room temperature or chilled.

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Wednesday, September 24, 2014

Green Tomatoes Soup

(Kavata Çorbası - Ottoman Kitchen)

Green Tomatoes Soup
500 g green tomatoes, washed, diced
1 small green Bell pepper, discard the seeds, diced
3 tbsp butter
~3 cups beef broth
1/2 cup milk + 2 tbsp flour
Pinch of nutmeg
Salt
Pepper

Dill butter sauce:
2-3 tbsp dill, chopped
1 tbsp butter

Saute the tomatoes and green pepper with butter for 4-5 minutes at medium heat. Add in the beef broth and cook until the vegetables are done at medium-low heat. Then strain it using a strainer. Pour the liquid back into the pot. Whisk the milk and flour in a bowl. Slowly pour into the soup. Season with nutmeg, salt and pepper. Stir constantly and cook for about 10 more minutes at medium-low heat.

Heat up the butter in a small pan, when it starts to bubble, add in the dill and then turn the heat off. Drizzle all over the soup. Serve immediately.

4 servings.

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Monday, September 22, 2014

Mussel Borek

(Midye Börek)

Mussel Borek
Phyllo Pastry
Olive oil
One Egg, beaten

Filling:
Crumbled feta cheese or Ricotta cheese
Parsley, chopped
Egg yolk

Fold the sheet of phyllo pastry in triangle (picture & picture). Brush some olive oil. Fold the sheet starting from the middle of the long side through to the tip (picture & picture). Place one side on top of the other one. Place 1 tsp filling on it (picture). Close the two sides, then fold over the top and roll to close it up (picture & picture). Turn it upside down (picture) and line them on an oven tray with the parchment paper. Egg-wash them all.

Pre-heat the oven to 350 F (180 C). Bake until the tops turn to light golden colour.

*One Phyllo Pastry makes one Mussel Borek.
If you use Turkish yufka; cut in 4, so one Turkish yufka makes 4 Mussel Boreks.

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Thursday, September 18, 2014

Lemon-Almond Cookies

(Limonlu Bademli Kurabiye)

Lemon-Almond Cookies
200 gr unsalted butter, at room temperature
50 ml extra virgin olive oil
1 cup sugar
1 lemon's zest
1 orange's zest
3 eggs + 1 egg yolk
1/2 cup lemon juice + 1 tsp baking soda
1 tsp baking powder
~4 1/2 cups all purpose flour

Topping:
1 egg white
1/3 cup sugar
1/3 cup almond, crushed

Cream the butter, extra virgin olive oil, sugar, eggs, lemon and orange zests. Mix the lemon juice and baking soda and add into the cream. Then slowly add the flour and baking powder. Make sure they are well mixed.

Make chestnut-sized balls with your hands. Dip one part of the ball first in the egg white, then almonds and then sugar. Place them on the parchment paper on an oven tray with the sugar parts on top.

Preheat the oven to 350 F (180 C) and bake until the tops turn to a light pink colour. Takes app. 25-30 minutes. Transfer to the wire rack, let cool completely.

Makes about 30 Lemon-Almond Cookies.

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Tuesday, September 16, 2014

Pickled Chard Stems

(Pazı Sapı Turşusu - Sivas - Central Anatolia)

Pickled Chard Stems
Bunch of red Swiss chard stems, washed and cut in 1 cm long
1/4 cup red Bell peppers, cut in strips
1 cayenne pepper or 1/2 tsp red pepper flakes, optional
1-2 garlic cloves, minced with salt

For the pickling liquid:
2 cups water
1/2 cup vinegar
2 tbsp salt
1 tbsp oil
1 tbsp lemon juice

Place the chard stems, red Bell peppers, red pepper flakes and garlic into the clean glass jar.

Bring to boil water, vinegar, salt, oil and lemon juice for 2-3 minutes in a medium size pot. Turn the heat off. Put it aside to become tepid. Pour into the jar, cover the stems.

Place a heavy object on top of them. Tightly cover the jar. If you don't have any heavy object, keep the jar upside down. Keep it in a cool and humid place for 15 to 20 days.

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Wednesday, September 10, 2014

Tomato Tava

(Domates Tavası - Gaziantep)

Tomato Tava
~200 g regular or medium ground beef
1 medium size onion, sliced
1 cubanelle pepper, discard the seeds, sliced
2 large size tomatoes, peeled, diced
Salt
Pepper

Garnish:
Crushed red pepper
Parsley, chopped

Saute the ground beef with onion at medium-low heat until all the water evaporates in a shallow pot, while stirring. Add the tomatoes, cubanelle pepper, salt and pepper. Cover and cook until the tomatoes are tender.

Garnish with some crushed pepper and parsley. Serve with Rice Pilaf, Ayran and freshly baked Turkish bread on the side.

2 servings.

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Monday, September 08, 2014

Pan Fried Mushrooms

(Sacda Mantar Kavurma)

Pan Fried Mushrooms
~350 g mushrooms, cleaned, cut in bite size
1 tbsp butter or 4-5 tbsp extra virgin olive oil
1 medium size onion, sliced
1 garlic clove, sliced
2 medium size tomatoes, peeled, cut in small pieces
1 cubanelle pepper, cut in small pieces
Salt
Pepper

Garnish:
Paprika
Oregano

Start to saute the onion with butter. The cooking process is supposed to be in a sheet pan but since I do not have it, I used a Chinese pan (wok). Add the rest of the ingredients. Continue to saute for 4-5 minutes. Turn the heat off.

Season with paprika and oregano. Serve while still warm with pide or Pilaf on the side.

2 servings.

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Wednesday, September 03, 2014

Strawberry Milk Pudding

(Çilekli Muhallebi - Istanbul)

Strawberry Milk Pudding
4 + 1/2 cups 3.25% whole milk
1/2 cup cream, 35% (heavy cream)
3/4 cup sugar
3 tbsp rice flour
4 tbsp corn starch
~
400 g strawberries, rinsed, sliced + 3 tbsp powdered sugar

First, mix strawberry slices with powdered sugar in a bowl. Put aside for an hour. Place it in a blender and pulse 3-4 times.

Place and whisk 1/2 cup milk, 1/2 cup cream, sugar, rice flour and corn starch in a medium-size cooking pot. Dissolve the sugar at medium heat. Slowly add the 4 cups of milk. Stir constantly to make it thick enough. Add in the strawberries and continue to cook for about 2 more minutes while stirring. Immediately pour into the individual bowls. Let them cool down first. Cover and refrigerate.

Garnish the muhallebi with strawberry slices and serve.

Makes 6 - 8 servings.

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Monday, September 01, 2014

Chicken Stew with Sweet Peas

(Tavuklu Bezelye)

Chicken Stew with Sweet Peas
250 g chicken, cut in cubes
1 1/2 cups sweet peas, frozen or fresh
1 small white potato, cut in small cubes
1 small carrot, cut in small cubes
2-3 green onions, chopped
4-5 tbsp extra virgin olive oil
~1 cup hot water
Salt
Pepper

Garnish:
2 tbsp dill, chopped

Saute the chicken with olive oil at medium-low heat until the chicken change its colour. Then, add the rest of the ingredients. Cover and cook for about 20 minutes at medium-low heat.

Sprinkle some chopped dill over the top and serve with Turkish Rice Pilaf on the side.

2-3 servings.

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Wednesday, August 27, 2014

Tahini Roasted Eggplant Salad

(Tahinli Patlıcan - Hatay)

Tahini Roasted Eggplant Salad
1 large eggplant, roasted, peeled
1 red bell pepper or long red sweet pepper, roasted, peel and discard the seeds, cut in medium size
1 cubanelle pepper, roasted, peel and discard the seeds, cut in medium size
1-2 tbsp extra virgin olive oil
4-5 tbsp tahini
1 tbsp lemon juice
2-3 garlic cloves, mashed with salt
Red pepper flakes
Salt

Mash the roasted eggplant using a fork and mix with the tahini. Then add the remaining ingredients. Place on a serving platter and serve.

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Monday, August 25, 2014

Parsley Stew

(Maydanozlu Yahni)

Parsley Stew
500 g lamb cubes
2 tbsp butter
10 pearl onions
1-2 garlic cloves, sliced
1 bay leaf
1 stick of cinnamon
1 large tomato, peeled, diced
1 tbsp crushed tomatoes, canned
1 cup water, hot
Half bunch of parsley, washed (cut off the stems)
Salt
Pepper

Cook the lamb cubes in their own juice at medium heat. Add the pearl onions, butter, garlic, bay leaf and stick cinnamon. Saute until the smell of garlic comes out. Add the tomatoes and stir. Continue to saute for 2-3 minutes. Add the hot water, salt and pepper. Cover and cook for 25 minutes at medium-low heat.

Add the parsley, cook for a minute or so, allowing the spinach to wilt. Remove the bay leaf and cinnamon stick. Serve the dish with Turkish Rice Pilaf on the side.

2 servings.

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Friday, August 22, 2014

Bulgur Pilaf with Egg Noodles

(Erişteli Bulgur Pilavı)

Bulgur Pilaf with Egg Noodles
3/4 cup Turkish bulgur, large grain, rinsed
1/3 cup Egg noodles (Eriste)
4-5 tbsp extra virgin olive oil
1 small onion, thinly sliced
1 cubanelle pepper, chopped
1 large tomato, peeled, diced
3-4 tbsp canned crushed tomatoes
1 cup warm water
1/2 tsp crushed (flake) pepper
Salt
Pepper
~
1 tbsp butter

Saute the onion with olive oil for 2-3 minutes. Add the noodles and continue to saute for about 2 more minutes. Stir in garlic until fragrant for about 30 seconds. Then add the tomatoes and continue to saute for 2-3 more minutes at medium heat. Then add in the remaining ingredients, stir. Turn the heat down to low heat. Cover and cook until all the water evaporates.

Place the butter on the cooked pilaf, gently stir. Put the lid back on. Let the Pilaf stand for 5 minutes.

2 servings.

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Wednesday, August 20, 2014

Tomato-Rice Cooked in Olive Oil

(Domates Civesi - Antalya)

 Tomato-Rice Cooked in Olive Oil
1 small onion, sliced
1 small eggplant; peel the skin lengthwise in strips, cut into bite size, soak in 2 cups of water with salt for about 15 minutes, dry with paper towel
1 cubanelle pepper, chopped
1-2 garlic cloves, sliced
3 tbsp rice, rinsed
3 medium-size tomatoes, peeled, diced
1/4 cup extra virgin olive oil
1/4 cup hot water
Salt

Garnish:
Fresh mint leaves

Saute the onion and peppers with salt and olive oil for 4-5 minutes in a shallow pan at low-medium heat. Add the eggplant, garlic and rice, continue to saute for about 2 more minutes. Cover the vegetables with the tomatoes. Pour the hot water, do not stir! Cover and cook until the rice is soft enough at medium-low heat. Do not open the the lid while it is cooking.

Let it cool down first in the pot. Then, place on a serving platter. Garnish with chopped fresh mint. Serve it at room temperature or chilled.

2 servings.

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Monday, August 18, 2014

Milas Meatballs

(Milas Köftesi - Muğla - Aegean Region)

Milas Meatballs
Kofte (meatball) ingredients:
~350 g medium ground beef
1 small onion, grated
Salt
Pepper
~
1/3 cup flour, all purpose
1/3 cup sun flower oil, for frying
~
1/4 cup extra virgin olive oil
2 cups canned chickpeas, rinsed
2 tbsp tomato paste
1 medium-size tomato, grated
3/4 cup warm water
Salt
Pepper

Garlic-mint Sauce:
1-2 garlic cloves, mashed with salt
1 tbsp lemon juice
1 tsp mint

Garnish:
Parsley, chopped

Knead all the kofte ingredients. Make little balls (larger than hazelnuts) and flour them all. Heat the oil and lightly fry. Place on a paper towel to soak the excess oil.

Meanwhile, saute the tomato paste with olive oil in a medium-sized sauce pan. Add the chickpeas, grated tomato, water, salt and pepper. Cook for about 10 minutes at low heat. Then, add the koftes, stir. Close and cook for about 15 more minutes.

Mix and add in sauce, stir. Bring to boil, then turn the heat off. Garnish with finely chopped parsley. Serve with Turkish Pilaf on the side.

2 servings.

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