Binnur's Turkish Cookbook

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

Wednesday, May 18, 2016

Spinach with Meatballs

(Köfteli Ispanak)

Spinach with Meatballs
Kofte (meatball) ingredients:
~100 g medium ground beef
1 tbsp grated onion
Salt
Pepper
~
1/3 cup flour, all purpose
~
A bunch of baby spinach, washed, drained, if you like cut in medium-sized pieces
1-2 spring onions, chopped
1 tbsp rice, rinsed
1 medium-sized tomato, peeled, diced
1 tsp red pepper paste
2 tbsp extra virgin olive oil
1 tbsp butter
Salt
Pepper

Garlic-Yogurt Sauce:
1/2 cup yogurt, plain
1 garlic clove, mashed with salt

Knead all the kofte ingredients, make little balls (larger than hazelnuts) and flour them all. Heat the oil and lightly fry in a medium-sized pot.

Then add the red pepper paste, rice, tomato, spinach and butter. Cover and cook until the rice is done.

Serve with Garlic-Yogurt Sauce on the side.

Makes 2 servings.

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Friday, May 06, 2016

Simit with Salad for Breakfast

(Simitli Kahvaltı Salatası)

Simit with Salad for Breakfast
Simit (Turkish bagel), cut in bite size
Cherry tomatoes, cut in half
Feta cheese, cut in cube
Turkish black olive
Parsley

Dressing:
Salt
Pepper
Extra virgin olive oil

Place all the salad ingredients on a serving platter. Season with olive oil, salt and pepper, then serve... It is a great salad for breakfast!

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Wednesday, April 27, 2016

Eggplant Salad With Roasted Peppers

(Közlenmiş Biberli Patlıcan Salatası)

Eggplant Salad With Roasted Peppers
1 large eggplant, roasted
1 red Bell pepper, roasted
1 yellow or orange Bell pepper, roasted

Dressing:
Extra virgin olive oil
Lemon juice
Salt
Pepper

Peel the eggplant, remove any hard seeds. After draining, cut into small pieces. Then, place the peppers in a paper bag for a few minutes so that you can peel off the skins more easily. Cut them in medium-sized pieces.

Place the roasted eggplant and peppers on a serving platter. Drizzle with the dressing. Serve with Creamy (Strained) Yogurt by the side.

Roasting the Eggplant:
Before putting the eggplant in the oven, make holes in it with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak it in 2 cups of water with juice of 1⁄2 lemon to prevent from turning dark. Leave it in the water for about 5 minutes. After draining, cut into small pieces. Alternatively, you can barbecue it until softened.

Roasting Bell Peppers:
Cut off the tops of the peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inner side facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.

Alternatively, you can barbecue the peppers until softened. Just place the peppers with the outer side facing down on the barbecue.

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Thursday, April 07, 2016

Fıstıklı Dürüm / Fıstıklı Burma / Dolama Tatlısı / Fıstık Sarması / Burma Tatlısı

(Gaziantep)

Fistikli Durum
Fıstıklı Dürüm:
454 g (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1 cup Gaziantep pistachios, ground, to be measured after grinding

Syrup:
1 1/4 cups water
1 3/4 cups sugar
1 tbsp lemon juice

Thin oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15

Preheat the oven to 350 F (175 C).

To prepare the syrup place the water and sugar in a medium-size pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Take one sheet of Phyllo Pastry, lay it down on the counter with the short side in front of you. Sprinkle some pistachios over the phyllo and spread them gently with your hand. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and start to roll it onto the rolling pin (picture). When you reach half of the sheet cut in two pieces with a sharp knife (picture), gently push the pastry from both ends toward the center to lightly wrinkle up. Then slowly pull out the pin. Place in an oven tray. Then do the same procedure for the second half of the sheet. Cut into 3-finger lengths. Finish all the pastry and place them on the oven tray. Using a tablespoon, pour the melted butter all over the pastries.

Place the tray on the middle rack. Bake until they turn a light golden colour.

Let them stand for about a minute. Then with a tablespoon pour the lukewarm syrup evenly all over the pastries. Keep them at room temperature for at least 2 hrs before serving.

*In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios.

Türkiye produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Türkiye, and round, fatter nuts with pale beige shells from Siirt, in eastern Türkiye. The Antep pistachios are consumed both as a snack and as a major component in baklava and other sweets. The Siirt pistachios, on the other hand, are closer to Iranian pistachios in looks and flavor and sold mainly as a snack.

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Thursday, March 24, 2016

Artichokes Stuffed with Ricotta

(Lor Peynirli Enginar Dolma - Aegean Region)

Artichokes Stuffed with Ricotta
Artichokes -peeled, cleaned, see Artichokes with Rice in Olive Oil
Bread crumbs
Extra virgin olive oil

Stuffing:
Fresh ricotta cheese
Dill, chopped
Salt
Pepper

Preheat the oven to 400 F (200 C).

Mix all the stuffing ingredients. Heap the stuffing on the artichokes. Sprinkle some bread crumbs over the tops. Drizzle some olive oil. Arrange them on an oven tray.

Place the tray on the middle rack of the oven. Cook until the tops are golden colour. Serve warm or at room temperature.

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Thursday, March 03, 2016

Pickled Cabbage Stew with Chicken

(Kalle, Kırklareli - from the Thrace Region)

Pickled Cabbage Stew with Chicken
2 pieces of chicken legs & 2 pieces of chicken thighs; skinned, deboned, and meat chopped
1 small onion, sliced
4 tbsp extra virgin olive oil
1 tbsp butter
1 + 3/4 cups pickled cabbage (Sauerkraut), squeeze out the excess water, chopped
1/3 cup bulgur, large grain, rinsed
2-3 tbsp tomato paste
1 tbsp red pepper paste
1 1/2 cups hot water
Red pepper (red pepper flakes), crushed

Sauté the onion with olive oil and butter. Add the chicken, continue to sauté while stirring until the colors turn. Add the red pepper and tomato pastes, sauté for 1-2 more minutes.

Add the pickled cabbage and bulgur, stir. Pour the hot water. Cover and cook until the chicken is cooked and bulgur softened, it takes about 20 minutes. Season with some crushed red pepper, stir. Cover and wait for 1-2 minutes then serve.

Makes 2 servings.

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Monday, February 15, 2016

Okra Soup with Chickpeas

(Nohutlu Bamya Çorbası)

Okra Soup with Chickpeas
50g dried okras
Juice of half a lemon
~
2-3 tbsp extra virgin olive oil
1 tbsp butter
2 tbsp tomato paste
1/2 tsp hot red pepper paste, optional
1/2 cup canned chickpeas, rinsed
1 tbsp lemon juice
2 cups warm water
Salt
Pepper

Boil the dried okra in water with lemon juice for about 10 minutes, drain.

Meanwhile, saute the tomato paste with butter and olive oil. Add the remaining ingredients along with the okra. Cover and cook at medium-low heat until the okra is soft enough. Turn the heat off. Serve while still warm with wedges of lemon.

Makes 2 servings.

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Monday, February 01, 2016

Kırdo

(Kırdo, Erzincan)

Savory Dill and Nigella Cookies
250g lamb, cut in cubes or lamb kavurma
1 tbsp butter
1 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur because the taste is better:)
2 cups ayran (Turkish yogurt drink), at room temperature
Salt
Pepper
~
2-3 tbsp dill, chopped

Hot Tomato Butter Sauce:
2 tbsp butter
1 tbsp tomato or red pepper paste + 1-2 tbsp water
Red pepper flakes

If you don't have kavurma (cooked lamb meat); cook the lamb cubes with their own juice. Then add 1 cup of hot water. Cook at medium-low heat until the lamb cubes are tender.

Then, add the bulgur, ayran, butter, salt and pepper, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. sprinkle with dill, lightly stir.

Heat up the butter in a small pan and add the tomato paste and pepper flakes. When it starts to ́bubble, turn the heat off. Drizzle over the dish. Serve after sprinkling with mint, if desired. Serve immediately.

Makes 2 servings.

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Monday, January 18, 2016

Cauliflower in Olive Oil

(Zeytinyağlı Karnabahar)

Cauliflower in Olive Oil
~400g Cauliflower florets
1 small onion, sliced
1-2 garlic cloves, sliced
2 small-sized carrots, peeled, sliced
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1 long red sweet pepper, discard the seeds, sliced
2 tbsp rice or medium-grain Turkish bulgur, rinsed
3/4 cup water mixed with 3 tbsp canned crushed tomatoes
1/4 tsp red pepper flakes
1 tsp sugar
~1 tbsp lemon juice
Salt

Garnish:
Parsley, chopped

Boil the florets for about 2 minutes in salt water in a medium-sized pot, drain.

Saute the onion and carrots with olive oil for 2-3 minutes. Add the garlic and when the smell of the garlic comes out, add the remaining ingredients. Cover and cook at medium heat until the rice is softened.

Let it cool down in the pot. Then, place on a serving platter. Drizzle with the remaining olive oil.

Garnish with parsley. Serve at room temperature or chilled.

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Tuesday, January 05, 2016

Bergamot Jam

(Bergamot Reçeli)

Bergamot Jam
1 large Bergamot
200-220 g after peeling, removing the insides

Sherbet:
1 1/2 cups sugar
1 3/4 cups water
Juice of one lemon

Thinly cut off the skin of the Bergamot and discard them (picture). Cut in slices from top to bottom. Remove and discard the inside of Bergamont (they are bitter) (picture). Slice up the white parts (picture).

Place them in a pot. Cover with water. Cook at medium heat for about 5 minutes, drain. Soak them in the cold water. Change the cold water for 9-10 times within 24 hrs to wash out the bitterness. After draining the water, press them with your palm to drain the water contained inside.

To prepare the sherbet; place the sugar and water in a pot. Dissolve the sugar at low-medium heat. Cook until the mixture reaches sherbet consistency*. Let it cool down a lit bit. Then add the Bergamot slices, stir. Keep it in sherbet for about 12 hrs. Then boil until the Bergamot pieces start to become transparent which takes 12-13 minutes. Add the lemon juice, stir. Turn the heat off after 1-2 minutes. Let it cool down a little bit. Place carefully into the jars and seal. Store in a dark and cool place.

*Take one spoon from the jam on a cold plate, if it is not runny and stays, then it's done.

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Friday, December 18, 2015

Parsley Salad with Pomegranate

(Narlı Maydanoz Salatası)

Parsley Salad with Pomegranate
Parsley, washed, drained, chopped
Pomegranate seeds
~
Extra virgin olive oil

Spread the parsley on a serving platter. Garnish with some pomegranate seeds. Drizzle extra virgin olive oil all over them. Serve immediately.

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Tuesday, December 08, 2015

Bulgur Pilaf with Sun-Dried Vegetables

(Çarpana Aşı)

Bulgur Pilaf with Sun-Dried Vegetables
1/2 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur because the taste is better:)
1 cup hot water
2 sun-dried eggplants
2 sun-dried tomatoes
2 sun-dried peppers
1 medium onion, sliced
5-6 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp red pepper paste sweet or hot
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 cloves of garlic, mashed with salt

First, soak the sun-dried vegetables in hot water for half an hour, drain and cut in bite-sized pieces.

Meanwhile sauté the onion with olive oil for 2-3 minutes. Add the sun-dried vegetables, tomato paste, red pepper paste, salt and pepper. Continue to saute for 3-4 more minutes. Add the bulgur and hot water and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. Serve with garlic yogurt sauce on the side.

Makes 2 servings.

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Wednesday, November 25, 2015

Leeks with Dried Fruits in Olive Oil

(Kuru Meyveli Pırasa - Aegean Region)

Leeks with Dried Fruits in Olive Oil
~200g cleaned leeks, cut in thin slices, washed and drained
1 tbsp rice, rinsed
5-6 tbsp extra virgin olive oil
3/4 cup water
1 tsp lemon juice
Salt
~
3-4 dried apricots
3-4 prunes
1-2 tbsp extra virgin olive oil

Boil the dried fruits for about 1 minute, drain and cut in thin slices.

Cover and cook the leeks, rice, extra virgin olive oil, lemon juice and salt in a medium-sized pot until the leeks are soft.

Sprinkle the sliced dried fruits over the leeks. Drizzle with the olive oil. Let it cool down in the pot. Then, place on a serving platter. Serve at room temperature or chilled.

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Thursday, November 12, 2015

Spinach and Feta Filo Pie

(Ispanaklı Peynirli Çember Börek)

Spinach and Feta Filo Pie
8 sheets of phyllo pastry

Spinach filling / 1st part:
~300 g baby spinach, cleaned, washed, drained, chopped
1 tbsp butter
2-3 green onions,chopped
1/2 tsp paprika
Salt
Pepper
~
2nd part:
2 eggs
1/2 cup feta cheese, crumbled
1/2 cup mozzarella cheese, grated
1/4 cup walnuts, chopped

Sauce:
2-3 tbsp extra virgin olive oil
1/4 cup milk

9.5" (24cm) pie plate, oiled

Cook 1st part of the fillings in a large pan at medium heat. Stir frequently until the spinach has wilted. Do not overcook! Let it cool down.

Meanwhile, mix the 2nd part of the filling in a bowl. Add the cooked spinach, stir.

Take 2 sheets of the phyllo pastry and place on the pie plate, leave the sheets hanging over the rim of the pan. Put some sauce with a spoon on the sheets. Take 2 more sheets and place over the pie plate, leave the sheets hanging over the rim of the pan as well. Spread some sauce over it. Wrinkle 2 sheets and layer on them. Then spread the cooked filling all over this layer (picture).

Wrinkle 2 sheets and cover the filling (picture) and put some more sauce again. Then fold over the sides of the bottom layers. Pour the rest of the sauce on the top. Leave in the fridge for about an hour.

Preheat the oven to 350 F (180 C). Place the dish on the middle rack. Bake until the top turns to a light golden colour. Serve it with tea as an afternoon snack or as breakfast.

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Monday, November 02, 2015

Milk Pudding with Meringue

(Tez Pişti / Bezeli Muhallebi - Marmara Region)

Milk Pudding with Meringue
2 + 1/3 cups milk
2/3 cup sugar
2 tbsp rice flour
2 tbsp corn starch
1 tsp vanilla extract
1 extra-large egg yolk
~
1 extra-large egg white
Pinch of salt

First beat the egg white with salt until stiff.

Mix 1/3 cup of milk with the rice flour, corn starch, and egg yolk in a medium-sized pot. Then slowly add 2 cups of milk, sugar and vanilla extract while stirring. Cook while stirring constantly with the little egg beater at medium-high heat.

Take it off the stove when it gets thick. Pour 3/4 of the pudding into the 4 individual oven proof bowls equally. Let the 1/4 pudding calm down a little bit. Then combine it with the beaten egg white using a spoon. Cover the puddings equaly with this mixture.

Arrange the bowl on an oven tray. Set the oven to broil (grill), place the tray on middle rack. Keep until the top is light golden colour.

Let it cool down first. Then chill in the refrigerator. It is recommendable to chill it overnight.

Makes 4 servings.

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