Binnur's Turkish Cookbook

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

Friday, July 31, 2015

Seafood Pilaf

(Deniz Mahsulleri Pilavı)

Seafood Pilaf
Ingredients:
3⁄4 cup long grain rice, rinsed
1 small onion, chopped
1 small carrot, peeled, grated
1⁄4 cup extra virgin olive oil or 1 tbsp butter
1 clove of garlic, chopped
~250g (about 1⁄2 lb) sea food medley (octopus, squid, mussels, shrimp, lobster, crab...)
2 tbsp pine nuts
2 tbsp currants
1 cup warm water
1⁄2 tsp cinnamon
1⁄2 tsp allspice
Salt
Pepper

Garnish:
2-3 tbsp parsley, chopped
1-2 tbsp dill, chopped
Fresh or dried mint
Zest of one lemon
1⁄4 cup walnuts, crumbled, lightly toasted

Directions:
First sauté the onions, carrots and pine nuts with oil for about 2-3 minutes. Add the garlic and when the smell of the garlic comes out, add the rice, cinnamon, allspice, salt and pepper. Sauté for 2-3 more minutes while stirring constantly. Spread the sea food ingredients over the rice and pour in the warm water and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Cover the pot with a clean kitchen towel, cover with the lid and let the Pilaf stand for about 5 minutes. Garnish with parsley, mint, dill, lemon zest and walnuts, serve.

This recipe goes well with Turkish long green bean salad :)

Makes 2 servings.

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Tuesday, July 28, 2015

Chard-Yogurt Dip

(Pazı Cacığı - Malatya - East Anatolia Region)

Chard-Yogurt Dip
Half a bunch of fresh Swiss chard; washed, drained, cut in medium-sized pieces

Garlic-Yogurt Sauce:
1 or 1 1/2 cups yogurt, plain
1-2 garlic cloves, mashed with salt
1-2 tbsp fresh dill, chopped

Garnish:
1 tbsp fresh dill, chopped
1/2 tsp Cayenne pepper
Extra virgin olive oil

Place the chopped Swiss chard in a pot, cover tightly and cook in its own juice at medium-low heat until the chard is tender. Let it cool down.

Mix the Swiss chard with the Garlic Yogurt Sauce. Drizzle it with olive oil and garnish with dill and paprika. Serve chilled.

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Tuesday, July 21, 2015

Ottoman Kebap

(Osmanlı Kebabı)

Ottoman Kebap
Ingredients:
1 medium-sized eggplant - peel alternating strips of skin lengthwise, slice and soak in 2 cups of water with salt for about 15 minutes, squeeze, and dry them with a paper towel
~
Oil for frying

Filling:
~250g lamb, cut in cubes
4-5 green onions, cleaned, chopped
4-5 medium-sized mushrooms, cleaned, cut in 4
1 garlic clove, chopped
1 cubanelle pepper, discard the seeds and chop
1 medium-sized tomato, peeled, diced
1-2 tbsp canned crushed tomatoes
Salt
Pepper
~
1 tbsp pine nuts
1 medium-sized tomato, cut in wedges
1 cubanelle pepper, discard the seeds, cut into 2-3 pieces
~
~1 cup warm water

Directions:
Pre-heat the oven to 450° F (230° C).

Fry the eggplants on both sides until golden brown. Then, place on a paper towel to soak up any extra oil. Place them in an oven-proof dish.

Meanwhile, to prepare the filling;
Cook the lamb cubes in their own juice in a medium-sized pot. Then, add the rest of the ingredients, stir. Cover and cook at medium-heat for 8-10 minutes. Turn the heat off.

Distribute the filling equally over the slices of the eggplant. Sprinkle the pine nuts over the tops. Arrange the green pepper strips and tomato wedges around them. Pour 1 cup of warm water into the dish from the side.

Place on the middle rack and cook for about 30 minutes. If necessary, add a little more hot water. Serve with Pilaf with Orzo, Cacık or Ayran on the side.

Makes 2 servings.

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Tuesday, July 14, 2015

Bean Medley Salad

(Karıșık Fasulye Piyazı)

Bean Medley Salad
Ingredients:
1 can of Bean Medley (540ml) (kidney beans, black-eyed beans, romano beans, great northern beans, lima beans, black beans..), drained, rinsed with hot water
1 medium-sized tomato, peeled, sliced
1 cubanelle pepper,
1-2 green onions, chopped
1⁄4 cup red onion, thinly sliced and rubbed with 1⁄2 tsp sumac

Dressing:
1⁄4 cup extra virgin olive oil
Juice of half a lemon
Paprika
Salt
Pepper

Garnish:
Wedges of hard boiled egg
Black olives

Directions:
Put the rinsed beans in a large bowl. Add tomato, peppers and onions. Mix olive oil, lemon juice, paprika, salt and pepper. Pour over the bean mixture.

Toss and chill for at least 4 hours. Garnish with wedges of hard boiled eggs and black olives, and serve.

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Wednesday, July 08, 2015

Lamb Pilaf with Artichokes

(Kuzu Etli Enginar Pilavi)

Lamb Pilaf with Artichokes
Ingredients:
~250g (1⁄2 lb) lamb cubes
1⁄2 cup warm water (for lamb)
~
4 medium-sized artichokes, cleaned & cut in bite size
2 green onions, thinly sliced
1 cup rice, rinsed
11⁄2 cups warm water
1 tbsp butter
Salt
Pepper

Garnish:
Zest of half lemon
Dill, chopped

Directions:
Cook the lamb cubes in a medium-sized pot at medium heat until there is no liquid left. Add the 1⁄2 cup of hot water. Cook at medium-low heat until the lamb pieces are tender and all the water evaporates.

Place the artichokes, green onions, rice, butter, salt and pepper in layers over the lamb. Slowly pour in the water.

Cover and turn the heat down to low and cook until the rice absorbs all the water. Remove the cooking pot from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid back on. Let the Pilaf stand for about 5 minutes.

Garnish with lemon zest and chopped dill and serve.

Makes 2 servings.

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Saturday, July 04, 2015

We’re excited to be in @MoonGuides Istanbul & the Turkish Coast.


★Binnur's Turkish Cookbook has been recommended to international travelers in the recently released, Moon Istanbul & the Turkish Coast (2nd Edition), published by Avalon Travel

Monday, June 29, 2015

Shelled Fava Beans in Olive Oil

(Zeytinyagli Ic Bakla)

Shelled Fava Beans in Olive Oil
Ingredients:
1⁄3 cup fresh fava beans, shelled*
50ml (scant 1⁄4 cup) extra virgin olive oil (half for cooking, half for after cooking)
1-2 garlic cloves, chopped
2-3 green onions, chopped
1 small carrot, peeled, chopped
1⁄4 cup Bell peppers, chopped
11⁄2 cups warm water
1 tsp sugar
1 tbsp lemon juice
Salt

Garnish:
Fresh dill, chopped

Directions:
Heat up the garlic and olive oil in a medium-sized pot. When the smell of the garlic comes out, add the remaining ingredients and stir. Cover halfway with the lid and cook at low-medium heat until the vegetables are tender.

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

Garnish with dill. Serve at room temperature or chilled.

*Remove the beans from the big pods. Peel off the outer shells using a small knife.

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Tuesday, June 16, 2015

Watercress Stir-Fry

(Su Teresi Kavurmasi)

Watercress Stir-Fry
Ingredients:
~250g (about 1⁄2 lb) watercress, washed, drained, cut in medium-sized pieces
3-4 tbsp extra virgin olive oil
1 small onion, thinly sliced
1 small-sized red Bell pepper, sliced
Salt
Pepper

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

Directions:
In a medium-sized pot, sauté the onion with the olive oil. Add the red bell peppers and continue to sauté for a few more minutes. Add the watercress, salt and pepper and stir. Cover and cook until the vegetables are tender. Drizzle them with more olive oil. Serve chilled or at room temperature with Garlic Yogurt Sauce.

Benefits of Watercress:
This water-loving herb contains a volatile mustard oil and has pungent tasting leaves. Tiny white flowers are produced.

The leaves and shoots are used. It is a pungent bitter herb which helps to remove toxins, boosts digestion, etc.

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Friday, June 05, 2015

Goat Cheese Seasoned with Roasted Sesame Seeds

(Kavrulmus Susamli Keci Peyniri)

Goat Cheese Seasoned with Roasted Sesame Seeds
Directions:
Sprinkle the goat cheese with roasted sesame seeds, wild thyme and sumac. Drizzle with some extra virgin olive oil. Goes well with cucumbers, tomatoes, black and green olives...

It is a perfect breakfast but also can be served with Turkish bread and freshly-brewed Turkish tea at any time of the day.

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Tuesday, May 19, 2015

Arugula Salad with Feta Cheese and Tomatoes

(Beyaz Peynirli-Domatesli Roka Salatası)

Savory Dill and Nigella Cookies
Ingredients:
Bunch of baby Arugula, washed and drained, break off the stems and discard
1⁄4 cup feta cheese, crumbled
5-6 cherry tomatoes, washed, cut in half or 10-12 grape tomatoes
2 green onions (scallions), chopped
1⁄4 cup sliced white onion, crushed with salt and sumac with your hand

Dressing:
Extra virgin olive oil
Lemon juice
Flaked red peppers

Directions:
Whisk the dressing ingredients together in a small bowl. Place the arugula on a serving platter.

Sprinkle the feta cheese, tomatoes, green and white onions over the arugula. Drizzle with the dressing and serve.

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Friday, May 08, 2015

Artichokes with Ground Beef

(Kıymalı Enginar)

Artichokes with Ground Beef
Ingredients:
4 medium-sized Artichokes, peeled, cleaned (see Artichokes with Rice in Olive Oil)
1⁄4 cup water
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp sugar
Salt

Filling:
~150g (5 oz) ground beef, lean
1-2 tbsp onion, finely sliced
1 tbsp canned crushed tomatoes
1⁄4 cup carrots, diced
1⁄3 cup sweet peas, frozen, rinsed with hot water
~1⁄4 cup warm water
Salt
Pepper
~
1⁄4 cup hot water
2-3 tbsp extra virgin olive oil
Parsley, chopped

Directions:
Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt. Cover and cook at medium heat until the artichokes are tender.

Meanwhile, sauté the ground beef and onion with crushed tomatoes. Add the rest of the filling ingredients. Cover and cook at low-medium heat until the vegetables are softened. Turn the heat off.

Fill the artichokes with the ground beef in the same shallow pan. Pour the 1⁄4 cup hot water down the side of the pan. Drizzle with some extra virgin olive oil. Cover and cook for about 5 minutes at medium-low heat. Garnish with parsley and serve.

Makes 2 servings.

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Friday, May 01, 2015

Pub-Style Bulgur Pilaf

(Meyhane Pilavı)

Pub-Style Bulgur Pilaf
Ingredients:
~200g (7oz) lamb cubes
3⁄4 cup Turkish bulgur, large-grain, washed, drained
2 tbsp extra virgin olive oil
1 tbsp butter
1 small onion, sliced
1 cubanelle pepper, discard the seeds, chopped
1 long red pepper, discard the seeds, chopped
1 garlic clove, chopped
2 tbsp tomato paste
1 tsp red pepper paste
1 cup beef broth, hot
Salt
Pepper
~
Garnish:
Dry mint
Red pepper flakes

Directions:
Cook the lamb cubes in a medium-sized pot at medium heat until there is no water left. Add the butter, olive oil, onion, and peppers. Continue to sauté for 2-3 more minutes. Then add the garlic, tomato paste and red pepper paste. While stirring, sauté for about one minute. Add the bulgur and hot beef broth and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. Garnish with dry mint and red pepper flakes. Serve with ayran on the side.

Makes 2 servings.

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Wednesday, April 22, 2015

Artichoke Borani

(Enginar Borani)

Artichoke Borani
Ingredients:
4-5 medium-sized Artichokes, cleaned; cut in medium size - both hearts and bottoms
1 cup water + juice of half a lemon
1 small onion, sliced
5-6 tbsp extra virgin olive oil
2-3 tbsp bulgur or rice, washed
Salt

Garnish:
Dill, chopped
Extra virgin olive oil

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

Directions:
Leave the cleaned artichokes in the water & lemon juice mixture to prevent discoloration.

In a medium-sized pot, sauté the onion with salt and olive oil. Place the artichokes, bulgur and the water with lemon juice in it. The water should cover the artichokes. Cover and cook at medium-low heat until the artichokes are tender.

Let them cool down first. Then transfer to a serving dish. Drizzle them with more olive oil and garnish them with dill. Serve chilled or at room temperature with Garlic Yogurt Sauce.

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Wednesday, April 15, 2015

Figs Cooked in Milk

(Sütlü Yemiş - Aydın - Aegean Region)

Figs Cooked in Milk
Ingredients:
250g (1⁄2 lb) dried Turkish figs, wash, soak in hot water for about 15 minutes, drain and cut off the stems
1 cup milk
1 cup 2% cream
1⁄2 cup sugar

Garnish:
1⁄4 cup walnuts, crumbled
Cinnamon, optional

Directions:
Cut the figs into bite size. Place the sugar, milk and cream in a large pot and stir at medium heat until all the sugar is dissolved. When the milk is warm, add the figs and cook until soft.

Serve warm or chilled with crumbled walnuts and cinnamon.

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Tuesday, April 07, 2015

Abant Kebap

(Abant Kebabı - Bolu - Black Sea Region)

Abant Kebap
Ingredients:
4 medium-sized eggplants
1⁄2 cup sunflower oil
1 cup hot water mixed with 1 tbsp crushed tomatoes

Filling:
~300g lamb, in cubes
1 cup water, warm (to cook the lamb)
1 small onion, sliced
8-10 medium-sized mushrooms, cleaned, sliced
1 medium-sized tomato, peeled, diced
1 medium-sized carrot, peeled, sliced
1⁄3 cup celery root (celeriac), peeled, diced, keep in water with lemon juice for about 10 minutes)
1⁄3 cup sweet peas, frozen
1-2 garlic cloves, sliced
1 Bay leaf
Salt
Pepper
1 tbsp crushed tomatoes, canned
3⁄4 cup hot water

Garnish:
Mozzarella cheese, grated

Directions:
Pre-heat the oven to 500° F (260° C).

Peel alternating strips of skin lengthwise as seen in the picture for each eggplant. Sprinkle salt on top and put aside for about 20 minutes. Squeeze, and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry all around until the whole surface is nicely colored. Cut a slit in each eggplant and scoop out of the hard seeds if there are any, making sure they don't fall apart. Place them in an oven-proof dish.

Cook the lamb cubes in their own juice in a medium-sized pot. Add 1 cup of hot water and the onions. Cover and cook at low-heat until the lamb pieces are tender. Add the rest of the ingredients, cook until the vegetables are tender. Remove and discard the Bay leaf.

Using a spoon, fill the eggplants equally with the filling. Sprinkle the cheese all over the tops. Pour 1 cup of hot water mixed with 1 tbsp crushed tomatoes into the dish from the side.

Place on the middle rack and cook. If necessary, add a little more hot water.

Makes 4 servings.

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