Binnur's Turkish Cookbook

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

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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Thursday, March 26, 2015

Roasted Red Pepper-Cheese Wraps

(Közlenmiş Biber ve Peynirli Dürüm)

Roasted Red Pepper-Cheese Wraps
Ingredients:
Lavash Bread or Original Tortillas-small size or pide or dried Turkish yufka

Filling:
Long red sweet red peppers, roasted, peeled
Fresh Ricotta cheese or Goat cheese, or Tulum cheese* or Feta cheese
Red or white onion, sliced
Garlic
Salt
Pepper

Directions:
Wrap all the ingredients in a Turkish yufka and serve with Ayran and Parsley Salad on the side.

*Tulum cheese: sharp and salty cheese wrapped in goatskin

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Thursday, March 19, 2015

Anchovies - Ricotta Cheese Casserole

(Lor Peynirli Hamsi)

Anchovies - Ricotta Cheese Casserole
Ingredients:
350-400g European anchovy fillets (Hamsi*)
Extra virgin olive oil
Salt
Pepper

Filling:
~150g ricotta cheese
2-3 green onions, cleaned, chopped
Zest of half lemon
1 handful parsley, chopped
Salt
Pepper

Directions:
Preheat the oven to 400° F (200° C).

Sauté the filling ingredients in a small pan at medium-high heat. Evaporate the water of the cheese.

Arrange the fish in a small round oven-proof dish, side by side with the skins of the fish facing down. Spread the filling over them (picture). Cover the filling with the remaining fish, skins side up. Drizzle with extra virgin olive oil and season with salt and pepper. Place a slice of lemon on top.

Cook for about 30 minutes. Serve with green salad on the side.

Makes 2 servings.

* Hamsi, known in English as the European anchovy. Hamsi are small anchovy fish caught in the Black sea and eaten throughout Türkiye. Don’t be afraid to bite right into them, the bones are crunchy and perfectly safe to eat. They also add calcium to your diet.

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Monday, March 09, 2015

Potato-Lamb Stew in Yogurt Sauce

(Yogurtlu Patates - Gaziantep)

Potato-Lamb Stew in Yogurt Sauce
Ingredients:
150g diced lamb
1 cup hot water
~
1 small onion, sliced
1 tbsp butter
1⁄4 cup canned chickpeas, rinsed
3 medium-sized potatoes, peeled, cut in bite size
1 1⁄2 cups hot water
Salt
Pepper

Yogurt Sauce:
2 tbsp creamy yogurt
1 egg yolk
1 tsp flour

Garnish:
1 tbsp butter
1 tsp mint

Directions:
Cok the lamb cubes in their own juice in a medium-sized pot. Then add 1 cup of hot water. Cook at medium-low heat until the lamb pieces are tender. Add the onion and butter, stir. Sauté for 2-3 minutes. Then add the remaining ingredients, stir. Leave the lid halfway open and cook at medium heat until the potatoes are tender. Turn the heat to low.

Meanwhile, whisk the creamy yogurt, egg yolk and flour in a small bowl. Take a few spoons of juice of the dish and blend well with the sauce. While stirring, slowly pour this mixture into the pot. Simmer for 2-3 minutes.

Melt the butter in a small pan and add the mint. When it starts to bubble, turn the heat off. Drizzle over the dish. Serve immediately.

Makes 2 servings.

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Friday, March 06, 2015

Borani Potatoes

(Borani Patates - Erzurum - Eastern Anatolia Region)

Borani Potatoes
Ingredients:
2 medium-sized yellow potatoes
Salt

Garlic Yogurt Sauce:
3⁄4 cup plain yogurt, at room temperature
1 garlic clove, mashed with salt

Peppery Butter Sauce:
2 tbsp butter
1 tbsp paprika
1⁄2 tsp cayenne pepper
~
Mint

Directions:
Boil the potatoes in their skins until soft. Let them cool off a little bit and then peel off the skins and slice. Season with salt while they are still warm.

Mix well the yogurt with garlic and spread it over the potatoes. Heat up the butter in a small pan and add the peppers. When it starts to ́bubble, turn the heat off. Drizzle over the potatoes. Serve after sprinkling with mint, if desired.

Makes 2 servings.

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Monday, March 02, 2015

Leek Bulgur Pilaf

(Pırasa Aşı)

Leek Bulgur Pilaf
Ingredients:
3⁄4 cup bulgur, large grain, washed and drained - I always use Turkish Bulgur which tastes better:)
1 cup hot water
1 leek, washed, thinly sliced
1⁄3 cup canned chickpeas, rinsed
5-6 tbsp extra virgin olive oil
1 tbsp tomato paste
1⁄2 tsp red pepper paste, hot
Salt
Pepper

Directions:
Sauté the leek, tomato and red pepper- and tomato pastes with olive oil for 2-3 minutes at medium heat. Then add the remaining ingredients, 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 home-made yoğurt or Ayran or Cacık on the side.

2 servings.

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