Binnur's Turkish Cookbook

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

Wednesday, April 23, 2014

Swiss Chard Rolls with Potatoes

(Patatesli Pazı Sarma)

Swiss Chard Rolls with Potatoes
1 bunch Swiss chard, with the stems cut off, washed
1/4 cup hot water or a little bit more
5-6 tbsp extra virgin olive oil

Filling:
2 medium potatoes, boiled, peeled and grated
3 tbsp extra virgin olive oil
1 small onion, sliced
1 tbsp red pepper paste
1/4 cup feta cheese, crumbled
3 tbsp bulgur, fine, rinsed, soaked into hot water for about 5 minutes, drained
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup plain yogurt
1-2 garlic cloves, mashed with salt

Fill a large pot half way with water, and boil. Cut the stems off the leafs, boil for 1-2 minutes and drain. Pour the cold water all over it.

To prepare the filling: saute the onion with olive oil for 2-3 minutes. Add the rest of the filling ingredients, stir. Turn the heat off. Let it cool down.

Cut off the hard parts in the middle of the leafs. Place the hard parts into the bottom of the medium pot. Cut the leaves in 2 or 3 depending on their size. Use a teaspoon to place the filling on the leaves. First fold over the top, then fold the two sides and roll to close it up. Line up all the rolls over the hard parts in the pot tightly.

Pour 1/4 cup of hot water and olive oil into the pot. Close it, first turn the heat up to high for about a minute or so. Then turn the heat down to low-medium. Cook at low-medium heat until most of the water evaporates. Let it cool down first.

Serve it at room temperature with Garlic Yogurt Sauce, garnish and crushed red pepper.

*Like all the olive oil meals it becomes more tasty the following day:)

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Monday, April 21, 2014

Royal Kebab

(Saray Kebabı - Ottoman Kitchen)

Royal Kebab
350 g milk-fed veal, cut in cubes
1 small onion, finely chopped
2 tbsp butter
3/4 cup hot water
10-12 mushrooms, cleaned, sliced
1/4 cup 35% cream
Salt
Pepper

Saute the meat and onion with butter. Add the hot water. Cover and cook at low heat for about 50 minutes until a little bit of water is left and the veal is tender. Add the mushrooms, cream and salt. Cover and continue to cook for 20-25 more minutes at low heat. Season with black pepper. Serve it with pilaf on the side.

2 servings.

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Friday, April 18, 2014

Salad for Breakfast

(Kahvaltı Salatası)

Salad for Breakfast
Cherry tomatoes, cut in half
Cucumber, cut in bite size
Red onion, sliced
Feta cheese
Egg, hard boiled, sliced
Oregano
Salt
Pepper

Dressing:
Lemon juice
Extra virgin olive oil

Place all the salad ingredients on a serving platter. Season with lemon juice and olive oil. It is a great salad for breakfast!

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Wednesday, April 16, 2014

Stuffed Tomatoes with Ricotta Cheese

(Lorlu Domates Dolması)

Stuffed Tomatoes with Ricotta Cheese
4 mini size tomatoes
2 tbsp extra virgin olive oil
Water

Stuffing Ingredients:
1 small onion, sliced
2-3 tbsp extra virgin olive oil
Insides of 4 tomatoes
1/3 cup ricotta cheese
2-3 stems of parsley, washed, drained, chopped
1 tbsp walnuts, crumbled, lightly toasted
Pinch of cumin
Salt
Pepper

Cut off the tops of the tomatoes 3/4 of the way horizontally, leave the rest attached. Remove the insides of the tomatoes (used for the filling) with a teaspoon, put them aside.

To prepare the filling: saute the onion with olive oil until the color of the onions turns to light brown. Stir in the insides of tomatoes and cook until they are soft. Turn the heat off. Then add the cheese, parsley, walnuts, cumin, salt and pepper, mix. Fill the tomatoes with the filling using a spoon and close up the tops. Place the filled tomatoes in an oven-proof dish.

Set the oven to grill (broil) and place the oven dish on the middle rack, cook for 5 minutes. Then turn the oven to 400 F (200 C) and cook for another 15 minutes. Drizzle some extra virgin oil all over the tops. These are perfect if served at room temperature.

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Monday, April 14, 2014

Bulgur Pilaf with Fresh Fava Beans

(Taze Baklalı Bulgur Pilavı - Antakya - Mediterranean Region)

Bulgur Pilaf with Fresh Fava Beans
3/4 cup Turkish bulgur, large grain, rinsed and drained
8-10 fresh fava beans, cleaned, trimmed, cut in bite size, soaked into the 1/2 cup water with lemon juice
2 tbsp butter or 4-5 tbsp extra virgin olive oil
1 medium size onion, sliced
1 tbsp dill, chopped
1 tbsp red pepper paste
1 cup warm water
Salt
Pepper

Saute onion with olive oil for 2-3 minutes in a medium size pot. Add the fava beans and 1/2 cup of water with lemon juice. Cover and cook until the beans are tender at low heat.

Add the bulgur, dill, red pepper paste, warm water, salt and pepper, stir. Cover and cook until all the water evaporates at low heat. Let the Pilaf stand for about 5 minutes.

Garnish with fresh dill and serve with yogurt on the side.

2 servings.

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Friday, April 11, 2014

Artichoke - Black Olive Pide

(Enginarlı Zeytinli Pide - Aegean Region)

Artichoke - Black Olive Pide
Tandoor Baked Naan

Filling:
1 medium-size artichoke, peeled, cleaned, sliced
2 tbsp extra virgin olive oil
Salt
Pepper
Turkish Kashar or Mozzarella, grated
6-7 Turkish black olive halves
1 green onion, sliced

Preheat the oven to 500 F (260 C).

Saute the artichoke with olive oil, salt and pepper for about 2 minutes.

Place generously the grated cheese all over the naan. Arrange the artichoke with olive oil, green onion and black olive halves all over the cheese.

Place the pide on an oven tray. Cook until the edge of the pide turns to light golden colur on the middle rack.

Serve it with parsley and red or white onion slices.

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 Artichoke - Black Olive Pide.

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Wednesday, April 09, 2014

Swiss Chard Stems with Eggs

(Yumurtalı Pazı Sapı)

Swiss Chard Stems with Eggs
Bunch of red Swiss chard stems, washed and cut in 1 cm long
1 small onion, sliced
2-3 tbsp extra virgin olive oil
1-2 tbsp pickled hot pepper rings
2 eggs
Salt
Pepper

Garnish:
Cayenne pepper or red pepper

Saute the stems and onion with olive oil for 5-6 minutes. Stir in the hot pepper rings. Then, make room and break the eggs. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk!

Season with paprika, salt and pepper. Serve immediately as a breakfast or light meal with freshly baked Turkish bread.

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Monday, April 07, 2014

Baked Stuffed Onions with Beef

(Etli Soğan Dolması)

Baked Stuffed Onions with Beef
4 medium size onions
4 pieces of tomato slices
1/2 cup beef broth + 2 tbsp canned crushed tomatoes

Stuffing:
Inside of onions, finely chopped
2-3 tbsp extra virgin olive oil
2 tbsp butter
200 g medium ground beef
2 tbsp fine Turkish bulgur, soak into the hot water for 5-6 minutes and drain
2 tbsp pine nuts, lightly toasted
2 tbsp parsley, chopped
2 tbsp canned crushed tomatoes
1 tsp red pepper paste, hot
1 tsp salt
1/2 tsp pepper

Garnish:
Pomegranate paste
Cinnamon

Peel the onions and cut off the tops and carve out the insides (picture). Cut off a thin slice of the bottom of each one, so that they can stand up straight. Finely chop the insides of the onions.

Prepare the filling: Saute the onion with butter and olive oil in a pan for 4-5 minutes. Then add the remaining of the filling ingredients, stir. Turn the heat off about a minute or so.

Fill the onions with the filling using a spoon and close up the tops with the tomato pieces. Place the stuffed onions in a small oven-proof dish. Arrange the leftover stuffing around onions if there is any. Mix the beef broth with crushed tomatoes and pour all over them.

Preheat the oven to 450 F (230 C). Place the dish on the middle rack and cook for about an hour. Take it out from the oven. Sprinkle some cinnamon and drizzle a little pomegranate over the tops. Afiyet olsun!

Makes 2 servings.

*Ottoman Kitchen.

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Friday, April 04, 2014

Labne Cheese with Tomato Paste

(Labneli Domates Salçası)

Labne Cheese with Tomato Paste
Fresh tomato paste
Labne cheese
Oregano
Paprika
Salt
Extra virgin olive oil
Walnuts, crumbled, lightly roasted
Pine nuts, lightly roasted

Place the Labne cheese and tomato paste on the serving platter. Season with the oregano, paprika and a little salt. Sprinkle the nuts and drizzle extra virgin olive oil all over them. Serve with bread, pide or lavash bread on the side.

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Wednesday, April 02, 2014

Turkish Noodles with Artichoke-Ricotta Sauce

(Enginarlı Lorlu Erişte - Aegean Region)

Turkish Noodles with Artichoke-Ricotta Sauce
Egg noodles (Eriste)
Extra virgin olive oil
Salt
Pepper

Artichoke-Ricotta Sauce:
Artichoke hearts, sliced
Red onion, sliced
Extra virgin olive oil
Ricotta cheese, whisk with some plain yogurt to give the sauce consistency
Zest of lemon
Salt
Pepper

Garnish:
Walnuts, crumbled

Boil the egg noodles and drain. Season with the olive oil, salt, pepper and toss.

Meanwhile, prepare the sauce; Saute the artichokes and onions with olive oil until they are tender at medium-low heat. Turn the heat to down and add the ricotta-yogurt mixture, toss. Season with zest of lemon, salt and pepper.

Place the noddles on a service plate and place the sauce over the tops. Garnish with walnuts and serve.

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Monday, March 31, 2014

Fish Iskender Kebap

(Balık Iskender - Istanbul)

Fish Iskender Kebap
~500 g Sea Bass Fillet or any kind of white meat fish you like
2 tbsp olive oil2 Tandoori Bread or Naan Bread, lightly toasted in the oven, cut in bite size

Tomato Sauce:
1/3 cup canned crushed tomatoes

Yogurt Sauce:
1/3 yogurt, plain, at room temperature

Butter Sauce:
2 tbsp butter

Fry the fish in olive oil. Cut in medium size and season with red pepper and salt. Meanwhile, heat up the crushed tomatoes and cook for about 4-5 minutes at medium-low heat. Place the lightly toasted tandoori bread on a serving platter. Arrange the fish pieces over the bread bites. Pour the tomato sauce all over. Place some Yogurt Sauce in the corner of the plate.

Melt the butter in a small sauce pan. As soon as it starts bubbling, pour all over it. Serve immediately.

2 servings.

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Friday, March 28, 2014

Ricotta Cheese Wraps

(Sıkma - Adana)

Ricotta Cheese Wraps
Lavash Bread or Original Tortillas, small size

Filling:
Ricotta cheese
White onion, sliced
Extra virgin olive oil
Salt
Paprika or Cayenne or red pepper flakes

To prepare the filling; caramelized the onion with salt and olive oil. Mix with ricotta cheese and paprika. Place the filling on the flat bread (picture). Close the ends and wrap it up. Brush olive oil on and slightly fry each side in a pan. It is more delicious when crispy:)

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Wednesday, March 26, 2014

Bulgur Pilaf with Carrots

(Gizer Pilavı)

Bulgur Pilaf with Carrots
3/4 cup Turkish bulgur, large grain, washed and drained
1 medium size onion, sliced
1 medium size carrot, peeled, grated
4-5 tbsp olive oil
1 tbsp red pepper paste
1 cup warm water
Salt
Pepper

Saute the onion and carrot with olive oil for 2-3 minutes. Add the remaining ingredients, stir. Close and cook until all the water evaporates at low heat. Let the Pilaf stand for about 5 minutes.

You can serve it with Spinach Salad & Yogurt Sauce or Ayran on the side.

2 servings.

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Monday, March 24, 2014

Lamb with Eggplant and Chickpeas

(Doğrama - Gaziantep)

Lamb with Eggplant and Chickpeas
250 g lamb, cut in cubes
1 small onion, finely chopped
5-6 tbsp extra virgin olive oil
3 tbsp canned crushed tomatoes
1 tbsp red pepper paste
1/2 cup canned chickpeas, rinsed
1 medium size tomato, peeled, diced
1 cubanelle pepper, chopped
1 small size eggplant, peel the skin in strips lengthwise, cut in bite size, soak in water with salt for about 20 minutes, then squeeze
1/2 cup warm water
1 tbsp lemon juice
1-2 garlic cloves, mashed with salt

Sauce:
1 tbsp butter
1 tsp dry mint

Saute the lamb cubes with olive oil until the color turns to light brown. Add the remaining ingredients into the pot except lemon juice and garlic. Cover and cook until all the vegetables are tender at low heat. Add the lemon juice and garlic. Then turn the heat off after 2 minutes.

Meanwhile, melt the butter in a small pan. When it begins spitting, stir in the mint and pour all over the dish. Serve the Lamb with Eggplant and Chickpeas with Bulgur Pilaf.

2 servings.

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Friday, March 21, 2014

No-Bake Mini Cheesecakes

(Pişirmeden Labneli Pasta)

No-Bake Mini Cheesecakes
250 g Labne cheese*
1/2 cup sugar
1 cup whipped cream

Base:
12 tbsp graham cracker crumbs or 6 round-shape wholewheat or oatmeal or ginger or almond cookies...

6 paper muffin cups

Beat Labne cheese and sugar until well mixed. Gently stir in whipped cream.

Place the cookies on the bottom of 6 paper-lined muffin cups. Spoon labne cheese mixture into the muffin cups. Cover and refrigerate. It is essential to chill overnight.

You can serve it with Red Plum Sauce or Strawberry Topping, garnished with ground pistachio and almond slices.

6 Mini Cheesecakes.

*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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