Binnur's Turkish Cookbook

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

Monday, August 24, 2015

Zucchinis with Pomegranate Paste

(Nar Ekşili Kabak - Antakya - Mediterranean Region)

Zucchinis with Pomegranate Paste
2-3 small zucchinis, peel alternating strips of skin lengthwise, chop as you like
5-6 tbsp extra virgin olive oil
1 small onion, sliced
1 medium-sized tomato, peeled, diced
1 tsp mint
2-3 tbsp pomegranate paste
Salt
Pepper

Place all the ingredients in a medium-sized pot. Cover and cook at low-heat until the zucchinis are tender. Do not overcook! Serve warm or at room temperature.

2 servings.

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Monday, August 17, 2015

Yogurt with Wheat & Yogurt with Sun-Dried Peppers

(Buğdaylı Yoğurt ve Kurutulmuş Biberli Yoğurt)

Yogurt with Wheat & Yogurt with Sun-Dried Peppers
Yogurt with Wheat
Ingredients:
Creamy Yogurt
Pearl wheat, boiled, drained
Extra virgin olive oil

Directions:
Spread the creamy yogurt on a serving platter. Sprinkle with some wheat and drizzle some olive oil over the top. Serve with sliced baton bread on the side.


Yogurt with Sun-Dried Peppers
Ingredients:
Creamy yogurt
~
Sun-dried peppers, boiled or soaked in hot water until soft, drained, finely chopped
Red pepper paste, sweet or hot
Extra virgin olive oil
Garlic mashed with salt (optional)

Directions:
Spread the creamy yogurt on a serving platter. Mix the chopped peppers, red pepper paste and a little bit of olive oil and place the mixture on the yogurt. Drizzle with more olive oil. Serve with sliced baton bread on the side.

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Monday, August 10, 2015

Long Green Bean Salad with Yogurt

(Yoğurtlu Taze Börülce Salatası)

Savory Dill and Nigella Cookies
Ingredients:
Bunch of long beans or Chinese beans, wash, trim both ends

Yogurt Sauce:
1/2 cup yogurt, room temperature
1 garlic clove, mashed with salt

Red Pepper Sauce:
2-3 tbsp extra virgin olive oil
1 tsp paprika
1/2 tsp cayenne pepper

Directions:
Bring the water to a boil. Add the beans and boil for about 15 minutes, drain. Pour a little bit of extra virgin olive oil over them while they are still warm. Let them cool down.

Pour the Yogurt Sauce on top. Heat up the olive oil in a small pan and add the cayenne pepper. Then, pour it over the yogurt sauce and serve.

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Wednesday, August 05, 2015

Cheese Flan

(Labneli Tart – İstanbul)

Cheese Flan
Ingredients:
Ready-to-use soft sponge base
1 tsp Nescafe
3 tsp sugar

Milk Pudding:
1 cup milk 3%
1⁄2 cup cream 35%
1⁄2 cup sugar
2 egg yolks
5 tbsp all purpose flour or cornstarch
1 tsp vanilla extract
~
250g (1⁄2 lb) Labne cheese*
1 tsp butter, unsalted

Garnish:
Cocoa powder

Directions:
First mix the Nescafe and sugar in a small bowl. Dust the base of flan with a mixture of Nescafe and sugar.

To prepare the milk pudding;
Place all the ingredients except Labne cheese and butter in a medium-sized cooking pot. Stir constantly to make it thick. Then add the butter, while stirring, continue to cook for about one more minute. Take it off the stove, let it cool down a little bit. Beat in Labne cheese at low speed.

Pour into the tart base, spread. Sprinkle with some cocoa powder. Cover and refrigerate. It is essential to chill it overnight.

*Labne cheese: a soft, cream cheese made from strained yogurt. Labne is easy to make and low in calories, making it the perfect alternative to traditional cream cheese. Labne can be used just as you would normally use cream cheese; as a spread on bagels or a dip for your favorite fruit and vegetables.

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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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