Binnur's Turkish Cookbook

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

Thursday, September 18, 2014

Lemon-Almond Cookies

(Limonlu Bademli Kurabiye)

Lemon-Almond Cookies
200 gr unsalted butter, at room temperature
50 ml extra virgin olive oil
1 cup sugar
1 lemon's zest
1 orange's zest
3 eggs + 1 egg yolk
1/2 cup lemon juice + 1 tsp baking soda
1 tsp baking powder
~4 1/2 cups all purpose flour

Topping:
1 egg white
1/3 cup sugar
1/3 cup almond, crushed

Cream the butter, extra virgin olive oil, sugar, eggs, lemon and orange zests. Mix the lemon juice and baking soda and add into the cream. Then slowly add the flour and baking powder. Make sure they are well mixed.

Make chestnut-sized balls with your hands. Dip one part of the ball first in the egg white, then almonds and then sugar. Place them on the parchment paper on an oven tray with the sugar parts on top.

Preheat the oven to 350 F (180 C) and bake until the tops turn to a light pink colour. Takes app. 25-30 minutes. Transfer to the wire rack, let cool completely.

Makes about 30 Lemon-Almond Cookies.

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Tuesday, September 16, 2014

Pickled Chard Stems

(Pazı Sapı Turşusu - Sivas - Central Anatolia)

Pickled Chard Stems
Bunch of red Swiss chard stems, washed and cut in 1 cm long
1/4 cup red Bell peppers, cut in strips
1 cayenne pepper or 1/2 tsp red pepper flakes, optional
1-2 garlic cloves, minced with salt

For the pickling liquid:
2 cups water
1/2 cup vinegar
2 tbsp salt
1 tbsp oil
1 tbsp lemon juice

Place the chard stems, red Bell peppers, red pepper flakes and garlic into the clean glass jar.

Bring to boil water, vinegar, salt, oil and lemon juice for 2-3 minutes in a medium size pot. Turn the heat off. Put it aside to become tepid. Pour into the jar, cover the stems.

Place a heavy object on top of them. Tightly cover the jar. If you don't have any heavy object, keep the jar upside down. Keep it in a cool and humid place for 15 to 20 days.

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Wednesday, September 10, 2014

Tomato Tava

(Domates Tavası - Gaziantep)

Tomato Tava
~200 g regular or medium ground beef
1 medium size onion, sliced
1 cubanelle pepper, discard the seeds, sliced
2 large size tomatoes, peeled, diced
Salt
Pepper

Garnish:
Crushed red pepper
Parsley, chopped

Saute the ground beef with onion at medium-low heat until all the water evaporates in a shallow pot, while stirring. Add the tomatoes, cubanelle pepper, salt and pepper. Cover and cook until the tomatoes are tender.

Garnish with some crushed pepper and parsley. Serve with Rice Pilaf, Ayran and freshly baked Turkish bread on the side.

2 servings.

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Monday, September 08, 2014

Pan Fried Mushrooms

(Sacda Mantar Kavurma)

Pan Fried Mushrooms
~350 g mushrooms, cleaned, cut in bite size
1 tbsp butter or 4-5 tbsp extra virgin olive oil
1 medium size onion, sliced
1 garlic clove, sliced
2 medium size tomatoes, peeled, cut in small pieces
1 cubanelle pepper, cut in small pieces
Salt
Pepper

Garnish:
Paprika
Oregano

Start to saute the onion with butter. The cooking process is supposed to be in a sheet pan but since I do not have it, I used a Chinese pan (wok). Add the rest of the ingredients. Continue to saute for 4-5 minutes. Turn the heat off.

Season with paprika and oregano. Serve while still warm with pide or Pilaf on the side.

2 servings.

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Wednesday, September 03, 2014

Strawberry Milk Pudding

(Çilekli Muhallebi - Istanbul)

Strawberry Milk Pudding
4 + 1/2 cups 3.25% whole milk
1/2 cup cream, 35% (heavy cream)
3/4 cup sugar
3 tbsp rice flour
4 tbsp corn starch
~
400 g strawberries, rinsed, sliced + 3 tbsp powdered sugar

First, mix strawberry slices with powdered sugar in a bowl. Put aside for an hour. Place it in a blender and pulse 3-4 times.

Place and whisk 1/2 cup milk, 1/2 cup cream, sugar, rice flour and corn starch in a medium-size cooking pot. Dissolve the sugar at medium heat. Slowly add the 4 cups of milk. Stir constantly to make it thick enough. Add in the strawberries and continue to cook for about 2 more minutes while stirring. Immediately pour into the individual bowls. Let them cool down first. Cover and refrigerate.

Garnish the muhallebi with strawberry slices and serve.

Makes 6 - 8 servings.

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Monday, September 01, 2014

Chicken Stew with Sweet Peas

(Tavuklu Bezelye)

Chicken Stew with Sweet Peas
250 g chicken, cut in cubes
1 1/2 cups sweet peas, frozen or fresh
1 small white potato, cut in small cubes
1 small carrot, cut in small cubes
2-3 green onions, chopped
4-5 tbsp extra virgin olive oil
~1 cup hot water
Salt
Pepper

Garnish:
2 tbsp dill, chopped

Saute the chicken with olive oil at medium-low heat until the chicken change its colour. Then, add the rest of the ingredients. Cover and cook for about 20 minutes at medium-low heat.

Sprinkle some chopped dill over the top and serve with Turkish Rice Pilaf on the side.

2-3 servings.

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Wednesday, August 27, 2014

Tahini Roasted Eggplant Salad

(Tahinli Patlıcan - Hatay)

Tahini Roasted Eggplant Salad
1 large eggplant, roasted, peeled
1 red bell pepper or long red sweet pepper, roasted, peel and discard the seeds, cut in medium size
1 cubanelle pepper, roasted, peel and discard the seeds, cut in medium size
1-2 tbsp extra virgin olive oil
4-5 tbsp tahini
1 tbsp lemon juice
2-3 garlic cloves, mashed with salt
Red pepper flakes
Salt

Mash the roasted eggplant using a fork and mix with the tahini. Then add the remaining ingredients. Place on a serving platter and serve.

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Monday, August 25, 2014

Parsley Stew

(Maydanozlu Yahni)

Parsley Stew
500 g lamb cubes
2 tbsp butter
10 pearl onions
1-2 garlic cloves, sliced
1 bay leaf
1 stick of cinnamon
1 large tomato, peeled, diced
1 tbsp crushed tomatoes, canned
1 cup water, hot
Half bunch of parsley, washed (cut off the stems)
Salt
Pepper

Cook the lamb cubes in their own juice at medium heat. Add the pearl onions, butter, garlic, bay leaf and stick cinnamon. Saute until the smell of garlic comes out. Add the tomatoes and stir. Continue to saute for 2-3 minutes. Add the hot water, salt and pepper. Cover and cook for 25 minutes at medium-low heat.

Add the parsley, cook for a minute or so, allowing the spinach to wilt. Remove the bay leaf and cinnamon stick. Serve the dish with Turkish Rice Pilaf on the side.

2 servings.

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Friday, August 22, 2014

Bulgur Pilaf with Egg Noodles

(Erişteli Bulgur Pilavı)

Bulgur Pilaf with Egg Noodles
3/4 cup Turkish bulgur, large grain, rinsed
1/3 cup Egg noodles (Eriste)
4-5 tbsp extra virgin olive oil
1 small onion, thinly sliced
1 cubanelle pepper, chopped
1 large tomato, peeled, diced
3-4 tbsp canned crushed tomatoes
1 cup warm water
1/2 tsp crushed (flake) pepper
Salt
Pepper
~
1 tbsp butter

Saute the onion with olive oil for 2-3 minutes. Add the noodles and continue to saute for about 2 more minutes. Stir in garlic until fragrant for about 30 seconds. Then add the tomatoes and continue to saute for 2-3 more minutes at medium heat. Then add in the remaining ingredients, stir. Turn the heat down to low heat. Cover and cook until all the water evaporates.

Place the butter on the cooked pilaf, gently stir. Put the lid back on. Let the Pilaf stand for 5 minutes.

2 servings.

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Wednesday, August 20, 2014

Tomato-Rice Cooked in Olive Oil

(Domates Civesi - Antalya)

 Tomato-Rice Cooked in Olive Oil
1 small onion, sliced
1 small eggplant; peel the skin lengthwise in strips, cut into bite size, soak in 2 cups of water with salt for about 15 minutes, dry with paper towel
1 cubanelle pepper, chopped
1-2 garlic cloves, sliced
3 tbsp rice, rinsed
3 medium-size tomatoes, peeled, diced
1/4 cup extra virgin olive oil
1/4 cup hot water
Salt

Garnish:
Fresh mint leaves

Saute the onion and peppers with salt and olive oil for 4-5 minutes in a shallow pan at low-medium heat. Add the eggplant, garlic and rice, continue to saute for about 2 more minutes. Cover the vegetables with the tomatoes. Pour the hot water, do not stir! Cover and cook until the rice is soft enough at medium-low heat. Do not open the the lid while it is cooking.

Let it cool down first in the pot. Then, place on a serving platter. Garnish with chopped fresh mint. Serve it at room temperature or chilled.

2 servings.

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Monday, August 18, 2014

Milas Meatballs

(Milas Köftesi - Muğla - Aegean Region)

Milas Meatballs
Kofte (meatball) ingredients:
~350 g medium ground beef
1 small onion, grated
Salt
Pepper
~
1/3 cup flour, all purpose
1/3 cup sun flower oil, for frying
~
1/4 cup extra virgin olive oil
2 cups canned chickpeas, rinsed
2 tbsp tomato paste
1 medium-size tomato, grated
3/4 cup warm water
Salt
Pepper

Garlic-mint Sauce:
1-2 garlic cloves, mashed with salt
1 tbsp lemon juice
1 tsp mint

Garnish:
Parsley, chopped

Knead all the kofte ingredients. Make little balls (larger than hazelnuts) and flour them all. Heat the oil and lightly fry. Place on a paper towel to soak the excess oil.

Meanwhile, saute the tomato paste with olive oil in a medium-sized sauce pan. Add the chickpeas, grated tomato, water, salt and pepper. Cook for about 10 minutes at low heat. Then, add the koftes, stir. Close and cook for about 15 more minutes.

Mix and add in sauce, stir. Bring to boil, then turn the heat off. Garnish with finely chopped parsley. Serve with Turkish Pilaf on the side.

2 servings.

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Friday, August 15, 2014

Green Lentils-Bulgur in Yogurt

(Mercimekli Katma - Mediterranean Region)

Green Lentils-Bulgur in Yogurt
1/4 cup green lentils, soaked in water overnight, rinsed
1/3 cup Turkish bulgur, medium or large grain
1 cup water
Cumin
Salt
Pepper
~
1/2 cup yogurt, plain
2-3 fresh mint leaves, chopped
Paprika
Extra virgin olive oil

Place the green lentils, bulgur, water, cumin, salt and pepper in a medium-size pot. Cover and cook at low heat until all the water evaporates. Let it cool down. Cover it with the plain yogurt. Sprinkle some paprika and chopped mint leaves and drizzle some extra virgin olive oil over the top.

Serve the dish at room temperature or chilled. It is a great summer dish:)

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Wednesday, August 13, 2014

Purslane with Pomegranate Syrup

(Pirpirim Ekşisi - South East Anatolia Region)

Purslane with Pomegranate Syrup
Purslane*, washed, drained
1 small cucumber, cut in half-moon slices
1 tomato, peeled, chopped
1 cubanelle pepper, chopped
1 long red sweet pepper, chopped
8-10 slices of white onion

Dressing:
4-5 tbsp extra virgin olive oil
2-3 tbsp pomegranate syrup/paste or 1 tbsp sumac or lemon juice
1 garlic clove, mashed with salt
Salt
Paprika

Whisk the dressing ingredients and toss with the salad ingredients. Serve immediately.

*Purslane is one of my favorite vegetables and not well known in Canada. The plant has thick, small, round shaped moist leaves. The stems are especially juicy and delicious. It grows like a weed everywhere. I used to have them in my backyard, but they were smaller than they should be. Recently a friend of mine told me that she found something that looks like Purslane at Loblaws and Longo’s in Toronto with the name of Rosettes:) They smell like roses when you chew it:)

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Monday, August 11, 2014

Beef Stew with with Mini Eggplants

(Bütün Patlıcan Yemeği - Urfa - South East Anatolia Region)

Beef Stew with with Mini Eggplants
~400 g beef or veal, cut in cubes
8 small size eggplants ~6 cm long - peel the skin in strips lengthwise without removing the stalks, soak in 2 cups of water with salt for about 15 minutes, dry with paper towel
3/4 cup canned chickpeas, rinsed
1 large tomato, peeled, diced
2 tbsp tomato paste
1/4 cup extra virgin olive oil
~1 cup hot water
Salt
Pepper
~
2 tbsp pomegranate paste or grenadine syrup

Saute the meat with olive oil. Then add the chickpeas, tomato, tomato paste, salt and pepper. Cover and cook for about 20-25 minutes at low-medium heat. If necessary, add more hot water. Then place the eggplants into the pot. Cover and continue to cook for 15-20 more minutes. Turn the heat off. Add the pomegranate paste,
stir.
Let it stand for 5 minutes. Serve it with Pilaf with Orzo and Ayran.

2 servings.

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Friday, August 08, 2014

Zucchini with Eggs

(Yumurtali Kabak Kalye - Aegean Region)

Zucchini with Eggs
2 small zucchinis, cut in medium size
1 small onion, sliced
2 medium tomatoes, peeled, diced
5-6 tbsp extra virgin olive oil
4 eggs, lightly beaten
Salt
Pepper
~
One handful grated mozzarella
Red pepper flakes

Saute the onion with olive oil in a small pan. Then add the zucchinis and tomatoes, continue to saute, stir occasionally. Do not overcook! Then add the eggs, salt and pepper, stir. Sprinkle the cheese and red pepper flakes over the top.

Cover and cook until the eggs are done at low heat. When the eggs are done, turn the heat off. Do not overcook the eggs! Serve immediately.

2 servings.

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