Binnur's Turkish Cookbook

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

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 + half of lemon juice
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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Friday, February 27, 2015

With Honey, Walnuts and Goat Cheese...

(Ballı, Cevizli, Keçi Peynirli...)

With Honey, Walnuts and Goat Cheese...
Toasted bread sliced
Goat cheese
Fresh walnuts, crumbled
Organic Honey

Spread some goat cheese on toasted bread slices. Sprinkle with some walnuts and drizzle with organic honey...Afiyet olsun!

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Wednesday, February 25, 2015

Spinach Salad with Bulgur

(Bulgurlu Ispanak Salatası - Kastamonu - Black Sea Region)

Spinach Salad with Bulgur
Ingredients:
250g baby spinach, washed, drained
2 green onions (scallions), chopped
1⁄4 cup parsley, chopped
2 tbsp bulgur, small grain, soaked in hot water for about 30 minutes,then drained
1⁄2 cup Parmesan (or Tulum cheese -sharp and salty cheese wrapped in goatskin), crumbled
1⁄4 cup canned kernel corn

Dressing:
1 tbsp pomegranate paste or Grenadine syrup
1 tbsp lemon juice
50ml extra virgin olive oil
Salt
Pepper

Directions:
Whisk the dressing ingredients together in a small bowl. Place the spinach on a serving platter.

Sprinkle the green onions, parsley, bulgur, corn and cheese over the spinach. Drizzle with the dressing and serve.

* Don't throw away the roots of the spinach, instead make Spinach Root Salad or Spinach Root with Yogurt:)

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Friday, February 20, 2015

Chickpeas Fritter

(Nohut Köftesi / Nohut Mücveri)

Chickpeas Fritter
Ingredients:
Chickpeas (540 ml), canned, rinsed
1 egg
1 small onion, chopped
1 garlic clove, chopped
A handful parsley, chopped
3-4 tbsp extra virgin olive oil
1⁄2 tsp cumin
1⁄2 tsp paprika
1⁄2 tsp mint
1⁄2 tsp coriander, ground
Salt
Pepper

For frying:
5-6 tbsp extra virgin olive oil

Directions:

Blend all the ingredients in a food processor until very smooth. Heat the olive oil in a large Teflon pan.Make balls of walnut-sized pieces, then flatten a little bit. Fry both sides at medium heat.

Serve with Radish-Yogurt Dip and Tomato Salad with Onion on the side.

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Thursday, February 19, 2015

Radish-Yogurt Dip

(Turp Cacığı)

Radish-Yogurt Dip
Ingredients
3⁄4 cup radish, washed, grated
1 cup plain yogurt
1 garlic clove, mashed with salt
Salt
~
Extra virgin olive oil

Directions
Mix radish, yogurt, garlic and salt in a bowl. Drizzle with extra virgin olive oil and serve.

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Friday, February 13, 2015

Turkish Noodles with Sun-Dried Tomatoes

(Kurutulmus Domatesli Eriste)

Turkish Noodles with Sun-Dried Tomatoes
Ingredients:
1⁄2 cup Egg noodles (Eriste)
2 cups vegetable broth or water
2-3 tbsp extra virgin olive oil
4-5 sun-dried tomatoes (in oil), sliced
1 garlic clove, minced

Topping:
Feta cheese, crumbled
2-3 Turkish black olives, pitted, chopped

Directions:
Saute the tomatoes and garlic with the olive oil at medium heat. When the smell of garlic comes out, pour in the vegetable broth. Bring to boil, then add the egg noodles, stir. Turn the heat down to low- medium. Cook until the noodles absorb all the water. Stir occasionally.

Serve the noodles topped with feta cheese and black olives.

Makes one serving.

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Monday, February 09, 2015

Beetroot Soup

(Kirmizi Pancar Corbasi)

Beetroot Soup
Ingredients:
1 medium-sized (~250 g) beetroot, peeled, cut in bite size
1⁄2 red bell pepper, chopped
2-3 tbsp extra virgin olive oil
1 small onion, chopped
1 tbsp flour
~2 1⁄2 cups vegetable or chicken broth
1⁄4 tsp nutmeg
Salt
Pepper

Garlic Vinaigrette:
1 garlic clove, mashed with salt
2 tbsp wine vinegar

Garnish:
Feta Cheese, crumbled
Red pepper flakes (crushed red pepper)

Directions:
Sauté the onion, beetroot, red bell pepper and flour with olive oil in a medium-sized pot for 3-4 minutes at medium-low heat. Add the vegetable or chicken broth, stir. Then season with nutmeg, salt and pepper, stir. Cover and cook at medium-low heat until the vegetables are softened. Turn the heat off.

Pour it into the blender and blend until smooth. Meanwhile, whisk the mashed garlic with vinegar and add to the soup, stir. Sprinkle with some feta cheese and red pepper and serve.

Makes 2 servings.

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Friday, February 06, 2015

Pilaf with Lamb and Mushrooms

(Mengen Pilavı - Bolu - Black Sea Region)

Pilaf with Lamb and Mushrooms
Ingredients
250g (1/2 lb) diced lamb
1 cup + 1 cup warm water
3⁄4 cup rice, rinsed
1 small onion, finely chopped
1 tbsp butter
1 medium tomato, peeled, diced
1⁄2 cup sliced mushrooms
1⁄2 tsp sugar
Salt
Pepper

Garnish:
1 tbsp butter
1 tsp oregano
1⁄4 cup crushed walnuts
2-3 tbsp dill, finely chopped

Directions
Cook the lamb cubes in their own juice in a medium-sized pot. Then add 1 cup of hot water and the onion. Cook at medium-low heat until the lamb pieces are tender. Add the tomato and mushrooms, stir.

Cook until the diced tomatoes are softened. Then add the remaining ingredients, stir. Cover, turn the heat to low and cook until the rice absorbs all the water.

Heat up the butter in a small pan. When it starts to spit, pour it over the pilaf. Sprinkle the walnuts, dill and oregano on top. Toss with a wooden or regular fork and serve.

Makes 2 servings.

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