Binnur's Turkish Cookbook

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

Wednesday, September 20, 2017

Grilled Eggplant with Garlic Vinaigrette and Feta

(Sirke Soslu Peynirli Patlıcan)

Grilled Eggplant with Garlic Vinaigrette and Feta
1 Medium-sized eggplant- peel the skin in strips lengthwise, slice and soak in 2 cups of water with salt for about 15 minutes, dry with paper towel

Garlic-Cumin Vinaigrette:
1/4 cup extra virgin olive oil
1-2 tbs vinegar of grapes
1-2 garlic cloves, mashed with salt
Pinch of cumin
Sal
Pepper

Garnish:
Feta cheese, crumbled
Fresh mint leaves, chopped
Parsley, chopped
Dill, chopped

Place the slices of eggplant on an oven tray and grill in the oven or place the eggplant on the hot preheated grill. Grill for 15 to 20 minutes, turning once.

Whisk the vinaigrette ingredients in a bowl and drizzle over the eggplants. Garnish with feta and herbs, then serve.

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Friday, July 28, 2017

Sweet Pepper with Eggs

(Biber Tava, Black Sea Region)

Sweet Pepper with Eggs
1 long red sweet red pepper, discard the seeds, cut in medium size
1 cubanelle pepper, discard the seeds, cut in medium size
1 tbsp butter
Eggs
Grated mozzarella or crumbled feta cheese
Salt
Pepper

Lightly fry the peppers with butter in a pan at medium heat. Stir occasionally. Break the eggs and sprinkle some cheese. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk! Season with salt and pepper.

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Wednesday, June 28, 2017

Leeks with Chickpeas in Olive Oil

(Zeytinyağlı Nohutlu Pırasa)

Leeks with Chickpeas in Olive Oil
300g leeks, washed & sliced
1/3 cup canned chickpeas, rinsed
1/4 cup celery roots, peeled and cut in bite size
1 1/2 cups of water + 1 tbsp lemon juice
1 medium-sized tomato, peeled & diced
~50 ml (4 tbsp) extra virgin olive oil (half for cooking, half for after cooking)
1/2 tsp sugar
Salt

Soak the celery pieces in the water with the lemon juice for about 5 minutes to prevent them from getting darker.

Meanwhile, place the leek, chickpeas, celery, tomatoes, olive oil, sugar and salt in a pot. Cover and cook at low heat until the leeks are soft enough.

Let it cool down in the pot. Then, place on a plate. Drizzle with the remaining olive oil. Serve at room temperature or chilled.

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Monday, May 29, 2017

Fried Eggplant Salad on Romain Leaves

(Marul Tabağında Patlıcan Salatası)

Savory Dill and Nigella Cookies
1 medium-sized eggplant
3-4 tbsp olive oil

2 leaves of Romain
A few thin slices of red or white onion
1/4 cup feta cheese, cut in cubes

Dressing:
4-5 tbsp tomatoes, grated
2 tbsp extra virgin olive oil
1 tsp pomegranate paste
Salt
1-2 peppercorns, pounded

Peel the eggplant in lengthwise strips. Cut in bite size or round shape. Soak in 2 cups of water with salt for about 20 minutes. Squeeze and dry them with a paper towel.

Heat up the pan first. Then pour the olive oil. Turn the heat down to medium-low. Fry the eggplants, stir occasionally. Afterwards, place them on the paper towel to soak up any extra oil. Let them cool.

Then place the Romain leaves on a plate. Arrange the fried eggplants, onions and feta cheese. Whisk the dressing ingredients, pour all over them. This is a very easy and delicious recipe with a great salad for the summer time:)

2 servings.

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Wednesday, April 12, 2017

Asparagus - Eggs Pide

(Kuşkonmazlı Yumurtalı Pide, Aegean Region)

Asparagus - Eggs Pide
Tandoor Baked Naan

Filling:
2-3 asparagus, break off the hard ends and discard, break in bite size
2 tbsp extra virgin olive oil
Salt
Pepper
2 eggs
Fresh ricotta, goat, feta or Turkish tulum cheese

Preheat the oven to 500 F (260 C).

Saute the asparagus with olive oil, salt and pepper for about 2 minutes. Break the eggs, stir. Continue to cook for 2 more minutes, turn the heat off. The eggs should be half cooked. Place it over the Naan. Arrange the cheese over the top.

Place the pide on an oven tray. Cook until the edge of the pide turns to light golden colur on the middle rack. Drizzle olive oil and season with salt and pepper, serve immediately.

This is the easiest and yummy pide recipe that you can do at home:) But, if you like to make this pide from scratch; here:)

1 Asparagus - Eggs Pide.

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Tuesday, March 07, 2017

Orzo Pilaf with Black-Eyed Peas

(Börülceli Arpa Şehriye Pilavı)

Orzo Pilaf with Black-Eyed Peas
2/3 cup orzo
1/4 cup black-eye peas
1 1/4 cups warm chicken broth or water
3-4 spring onions, chopped
1 garlic clove, minced
1 small carrot, peeled, grated
1 small cubanelle pepper, discard the seeds, cut in small cubes
1 small tomato, peeled, diced
1/4 cup extra virgin olive oil
Salt
Pepper

Garnish:
Parsley, chopped

Boil the black-eyed peas with 1 1/2 cups of water until they are tender, then rinse and drain.
Saute all the ingredients except water for 2-3 minutes at high-medium heat in a medium pot. Then add water, stir. Cover and continue to cook until the orzo absorbs all the water.

Remove the cooking pot from the heat. Remove the lid, sprinkle the parsley, lightly stir and place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pilaf stand for about 5 minutes (the brewing time) before serving.

2 servings.

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Thursday, February 02, 2017

Arugula Soup with Chickpeas

(Nohutlu Roka Çorbası)

Arugula Soup with Chickpeas
1 cup chickpeas, canned, washed and drained
1 cup chicken broth
5-6 branches of arugula, washed, chopped
1 tsp lemon juice
1 garlic clove, mashed with salt
Salt
Pepper

Sauce:
1/2 cup yogurt, plain
1 cup water
1 egg yolk
2 tbsp flour, all purpose

Garnish:
1 tbsp butter
1 small onion, sliced

Cook the chickpeas and arugula with chicken broth in a medium-size pot for about 5 minutes. Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes at low heat. Then add the garlic, lemon juice, salt and pepper, stir and turn the heat off.

Meanwhile, caramelize the onion with butter in a small pan, add in the soup. Serve immediately.

2 servings.

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Friday, January 06, 2017

Stuffed Dried Eggplants & Peppers with Beef

(Etli Kuru Patlıcan-Biber Dolması)

Stuffed Dried Eggplants & Peppers with Beef
~ 6 dried eggplants
~ 6 dried peppers
~ 2 cups hot water
1 tbsp butter, in small pieces

Filling:
~200 g medium ground beef
1 small onion, grated
4 tbsp rice, washed, drained
1 tbsp red pepper paste
2-3 tbsp tomato paste
4-5 tbsp water
1/2 tsp red pepper flakes (crushed red pepper)
Salt
Pepper

Soak the dried eggplants in hot water for half an hour and drain. Meanwhile, mix all the filling ingredients with a tablespoon in a bowl. Stuff the eggplants with the filling using the teaspoon. Leave some space at the top. Squeeze the tops of the eggplants to close them up.


Arrange the eggplants in a medium-sized pot. Pour 2 cups of water all over them. Cover and cook at medium-low heat until a little juice is left. If necessary, add more hot water.

Sprinkle butter pieces over the top. Cover and let the dish settle. Serve it with Garlic Yogurt Sauce.

Makes 3-4 servings.

*You can find the dried eggplants, dried pepper or dried okra at local Turkish Grocery Stores.

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Monday, December 05, 2016

Dried Figs Stuffed with Walnuts Cooked in Pomegranate Juice

(Nar Suyunda Cevizli Incir Dolması)

Dried Figs Stuffed with Walnuts Cooked in Pomegranate Juice
16 dried figs, cooked 5-6 minutes in water, drained
1/2 cup pomegranate juice
1 tsp lemon juice

Filling:
1/2 cup fresh walnuts, crumbled
2 tbsp natural honey
1/2 tsp cinnamon
~
Pomegranate seeds

Cut off the stalks of the figs. Make a room and add the fillings. Arrange them in a small sized Teflon pan. Pour the pomegranate juice together with lemon juice. Cook at low-medium heat until a little bit of juice is left in the pan. Let it cool down.

Garnish with pomegranate seeds and serve.

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Monday, November 14, 2016

Raw Mushroom Salad

(Çiğ Mantar Salatası)

Raw Mushroom Salad
~15 medium-sized mushrooms, cleaned, sliced
4-5 tbsp extra virgin olive oil
Parsley, chopped
Dill, chopped
~
1/4 cup red onion, sliced
1 garlic clove sliced
1 tbsp sumac
1 tsp salt

Rub the onion and garlic slices with sumac and salt. Add the mushrooms and olive oil, mix. Cover and let them stay in the refrigerator for about 30 minutes.

Garnish with parsley and dill, serve.

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Thursday, October 20, 2016

Horse Mackerel Stew

(İstavrit Pilaki)

Horse Mackerel Stew
500g Atlantic Horse Mackerel/Bluefin (or Silversides); gutted, washed with cold water
1 large tomato, peeled, diced
1 small tomato, sliced
1 small cubanelle pepper, chopped
1 lemon, sliced
Handful parsley, chopped
5-6 tbsp extra virgin olive oil
Salt
Pepper

Saute the diced tomatoes with olive oil for 2-3 minutes at medium heat in a shallow pan. Place 2-3 lemon slices and arrange the fish over the top. Place the sliced tomatoes and the remaining lemon slices, sprinkle the chopped green peppers and parsley. Season with salt and pepper.

Cover and cook for about 15 minutes at medium heat. Let it stand for 5 minutes. Serve with Arugula Salad on the side.

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Wednesday, September 28, 2016

Green Tomatoes with Wheat and Chickpeas

(Yeşil Domates Aşı)

Green Tomatoes with Wheat and Chickpeas
500g green tomatoes, washed, cut in medium-size
1 small onion, thinly sliced
1/4 cup extra virgin olive oil
1 handful pearl wheat, soaked in water overnight
1/4 cup canned chickpeas, rinsed
2 1/2 cups water
Salt

Sauce:
1 tbsp flour
1tbsp lemon juice
2 tbsp yogurt
1/4 cup water

Saute the onion with olive oil until it is softened at medium heat. Add the wheat and chickpeas, continue to saute for a couple of minutes. Add the green tomatoes, salt and water. Cover and cook until the tomatoes are softened at medium heat.

Whisk the sauce ingredients in a small bowl and pour into the pot, stir. Cook for about 5 minutes at low heat without the lid. Garnish with chopped parsley and serve.

2 servings.

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Tuesday, September 06, 2016

Farm Kebap

(Çiftlik Kebabı / Çiftlik Köfte)

Farm Kebap
Meatball / Köfte ingredients:
~150g lean ground beef
1/2 tsp oregano
Salt
Pepper
~
2 small-sized carrots, peeled, diced
2 medium-sized potatoes, peeled, diced
2/3 cup frozen sweet peas, rinsed with hot water
8-10 small size mushrooms, cleaned, cut in two
1 tbsp butter
3-4 tbsp extra virgin olive oil
1/4 cup canned crushed tomatoes
~2 1/2 cups warm beef broth
Salt
Pepper

Garnish:
Oregano
Fresh Parsley, chopped

Knead all the köfte ingredients, make little balls (slightly larger than hazelnuts).

Heat the butter and olive oil and lightly fry the meatballs and carrots in a medium-sized pot.

Then add the remaining ingredients. Cover and cook until the vegetables are tender for about 15 minutes. Let the kebap stand for 3-4 minutes. Garnish with oregano and parsley.

Serve with freshly baked Turkish bread or pilaf on the side.

Makes 2 servings.

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Thursday, August 18, 2016

Bulgur Pilaf with Fennel

(Rezeneli Bulgur Pilavı)

Bulgur Pilaf with Fennel
Pilaf ingredients:
3/4 cup Turkish bulgur, large grain - washed and drained
1 or 2 tbsp tomato paste
1/2 tbsp hot red pepper paste
1 tbsp butter
1 cup hot water
Salt
Pepper

Vegetable ingredients:
1 medium-sized fennel bulb - cored, sliced
1 small-sized carrot - peeled, grated
2-3 spring onions - sliced
2-3 tbsp olive oil
Salt
Pepper

Saute all the vegetables in the pan until they are tender at low heat.

Meanwhile, to cook the pilaf; saute the tomato paste and red pepper paste with butter for about 1-2 minutes in a medium-sized pot. Then, add the hot water first, then bulgur, stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes.

Add the sauteed vegetables, stir. Garnish with some fronds. Serve with home-made yoğurt, ayran or compote on the side.

Makes 2 servings.

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Friday, July 22, 2016

Börek with Green Onions

(Yeşil Soğanlı Börek, Kırklareli - Thrace Region)

Börek with Green Onions
Main Ingredients:
3 pieces of Turkish yufka (or 10 sheets of phyllo pastry - use 6 of them for the first half, then cover the filling with the rest)
2lt-size oven proof dish, oiled

Sauce:
1/2 cup plain Turkish yogurt
1/2 cup spring water
4-5 tbsp olive oil
2 eggs, beaten

Filling:
8-9 spring onions, cleaned, chopped
A handful parsley, chopped
1/2 cup feta cheese, crumbled
1 egg yolk
Salt
Pepper

Garnish:
Sesame seeds
Nigella seeds

Mix all the filling ingredients in a bowl.

Now you can move onto the main ingredients. First prepare the sauce; mix the eggs, olive oil, yogurt and spring onions in a bowl with a whisk. This liquid mixture will go between every layer of the pastry and will complement the filling. The onion-cheese filling will go in the middle only.

Place the first yufka at the bottom and over the sides of the oiled casserole dish. Spread a few tablespoons of the sauce on top. Cut the second yufka in half and layer down on it and spread some sauce all over it. Layer down the second half of second yufka. Then, spread all the main filling onto the stack. Cut the third yufka in half. Cover the filling with half of it. Spread some sauce. Layer down the last half of the yufka on it and spoon out some sauce all over. Then, fold the sides of the bottom layer over. Make sure that you pour the remaining sauce. Cover the tray with a plastic wrap.

Keep the borek in the fridge for 4-5 hours. Take it out from the fridge and leave at room temperature for about half an hour. Sprinkle some sesame seeds and Nigella seeds all over.

Pre-heat the oven to 350 F (175 C). Bake until golden brown.

This recipe goes well with Compote on the side or Ayran. You can have it as a main dish (4 servings) or as a snack with the afternoon tea.

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