Binnur's Turkish Cookbook

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

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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Monday, July 11, 2016

Garlic Mushrooms

(Sarımsaklı Mantar)

Savory Dill and Nigella Cookies
~1 1/2 cups medium size mushrooms, cleaned, cut in 4 pieces
4-5 tbsp extra virgin olive oil
1 tsp butter
Salt
Pepper
~
1-2 garlic cloves, minced
~
Parsley, chopped

Saute the mushrooms with olive oil and butter at high heat until their colour starts to turn while stirring occasionally. Add the garlic and when the smell of the garlic comes out, turn the heat off. Season with salt and pepper.

Garnish with parsley. Serve immediately or at room temperature.

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Monday, June 27, 2016

Pide Topped with Braised Lamb Cubes and Yogurt

(Altı Cacıklı, Southeast Anatolia Region)

Pide Topped with Braised Lamb Cubes and Yogurt
300 g lamb, cut in cubes
2 tbsp olive oil
4 fresh green garlic/garlic stalks, cut in chunks
2 medium tomatoes, peeled, discard the seeds then cut in bite size
1 tbsp canned crushed tomatoes
Salt
Pepper
~
2 Tandoori Bread or Naan Bread, lightly toasted in the oven, cut in bite size
1/3 cup plain yogurt, at room temperature

Saute the lamb cubes with olive oil until the color of the meat lightly turns. Add the rest of the ingredients. Cover and cook until the tomatoes are softened at medium-low heat. Turn the heat off.

Place the toasted tandoori bread on a serving platter. Place some yogurt on the pide. Arrange the cooked dish over them. Serve immediately.

2 servings.

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Wednesday, June 01, 2016

Avocado-Egg Salad

(Yumurtalı Avakado Salatası)

Avocado-Egg Salad
1 ripe avocado, cut in bite size
1 hard boiled egg, sliced
A few slices of Asiago cheese
A few slices of red onion
1 or 2 slices of lime

Dressing:
2 tsp lemon juice
3 tbsp extra virgin olive oil
Red pepper flakes or cayenne pepper
Salt
Pepper

First squeeze the lemon over the avocado to prevent them turning brown. Place them on a serving platter. Add the remaining ingredients. Drizzle with the dressing. Serve immediately.

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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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