Binnur's Turkish Cookbook

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

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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Tuesday, January 05, 2016

Bergamot Jam

(Bergamot Reçeli)

Bergamot Jam
1 large Bergamot
200-220 g after peeling, removing the insides

Sherbet:
1 1/2 cups sugar
1 3/4 cups water
Juice of one lemon

Thinly cut off the skin of the Bergamot and discard them (picture). Cut in slices from top to bottom. Remove and discard the inside of Bergamont (they are bitter) (picture). Slice up the white parts (picture).

Place them in a pot. Cover with water. Cook at medium heat for about 5 minutes, drain. Soak them in the cold water. Change the cold water for 9-10 times within 24 hrs to wash out the bitterness. After draining the water, press them with your palm to drain the water contained inside.

To prepare the sherbet; place the sugar and water in a pot. Dissolve the sugar at low-medium heat. Cook until the mixture reaches sherbet consistency*. Let it cool down a lit bit. Then add the Bergamot slices, stir. Keep it in sherbet for about 12 hrs. Then boil until the Bergamot pieces start to become transparent which takes 12-13 minutes. Add the lemon juice, stir. Turn the heat off after 1-2 minutes. Let it cool down a little bit. Place carefully into the jars and seal. Store in a dark and cool place.

*Take one spoon from the jam on a cold plate, if it is not runny and stays, then it's done.

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Friday, December 18, 2015

Parsley Salad with Pomegranate

(Narlı Maydanoz Salatası)

Parsley Salad with Pomegranate
Parsley, washed, drained, chopped
Pomegranate seeds
~
Extra virgin olive oil

Spread the parsley on a serving platter. Garnish with some pomegranate seeds. Drizzle extra virgin olive oil all over them. Serve immediately.

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Tuesday, December 08, 2015

Bulgur Pilaf with Sun-Dried Vegetables

(Çarpana Aşı)

Bulgur Pilaf with Sun-Dried Vegetables
1/2 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur because the taste is better:)
1 cup hot water
2 sun-dried eggplants
2 sun-dried tomatoes
2 sun-dried peppers
1 medium onion, sliced
5-6 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp red pepper paste sweet or hot
Salt
Pepper

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

First, soak the sun-dried vegetables in hot water for half an hour, drain and cut in bite-sized pieces.

Meanwhile sauté the onion with olive oil for 2-3 minutes. Add the sun-dried vegetables, tomato paste, red pepper paste, salt and pepper. Continue to saute for 3-4 more minutes. Add the bulgur and hot water and 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 garlic yogurt sauce on the side.

Makes 2 servings.

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Wednesday, November 25, 2015

Leeks with Dried Fruits in Olive Oil

(Kuru Meyveli Pırasa - Aegean Region)

Leeks with Dried Fruits in Olive Oil
~200g cleaned leeks, cut in thin slices, washed and drained
1 tbsp rice, rinsed
5-6 tbsp extra virgin olive oil
3/4 cup water
1 tsp lemon juice
Salt
~
3-4 dried apricots
3-4 prunes
1-2 tbsp extra virgin olive oil

Boil the dried fruits for about 1 minute, drain and cut in thin slices.

Cover and cook the leeks, rice, extra virgin olive oil, lemon juice and salt in a medium-sized pot until the leeks are soft.

Sprinkle the sliced dried fruits over the leeks. Drizzle with the olive oil. Let it cool down in the pot. Then, place on a serving platter. Serve at room temperature or chilled.

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Thursday, November 12, 2015

Spinach and Feta Filo Pie

(Ispanaklı Peynirli Çember Börek)

Spinach and Feta Filo Pie
8 sheets of phyllo pastry

Spinach filling / 1st part:
~300 g baby spinach, cleaned, washed, drained, chopped
1 tbsp butter
2-3 green onions,chopped
1/2 tsp paprika
Salt
Pepper
~
2nd part:
2 eggs
1/2 cup feta cheese, crumbled
1/2 cup mozzarella cheese, grated
1/4 cup walnuts, chopped

Sauce:
2-3 tbsp extra virgin olive oil
1/4 cup milk

9.5" (24cm) pie plate, oiled

Cook 1st part of the fillings in a large pan at medium heat. Stir frequently until the spinach has wilted. Do not overcook! Let it cool down.

Meanwhile, mix the 2nd part of the filling in a bowl. Add the cooked spinach, stir.

Take 2 sheets of the phyllo pastry and place on the pie plate, leave the sheets hanging over the rim of the pan. Put some sauce with a spoon on the sheets. Take 2 more sheets and place over the pie plate, leave the sheets hanging over the rim of the pan as well. Spread some sauce over it. Wrinkle 2 sheets and layer on them. Then spread the cooked filling all over this layer (picture).

Wrinkle 2 sheets and cover the filling (picture) and put some more sauce again. Then fold over the sides of the bottom layers. Pour the rest of the sauce on the top. Leave in the fridge for about an hour.

Preheat the oven to 350 F (180 C). Place the dish on the middle rack. Bake until the top turns to a light golden colour. Serve it with tea as an afternoon snack or as breakfast.

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Monday, November 02, 2015

Milk Pudding with Meringue

(Tez Pişti / Bezeli Muhallebi - Marmara Region)

Milk Pudding with Meringue
2 + 1/3 cups milk
2/3 cup sugar
2 tbsp rice flour
2 tbsp corn starch
1 tsp vanilla extract
1 extra-large egg yolk
~
1 extra-large egg white
Pinch of salt

First beat the egg white with salt until stiff.

Mix 1/3 cup of milk with the rice flour, corn starch, and egg yolk in a medium-sized pot. Then slowly add 2 cups of milk, sugar and vanilla extract while stirring. Cook while stirring constantly with the little egg beater at medium-high heat.

Take it off the stove when it gets thick. Pour 3/4 of the pudding into the 4 individual oven proof bowls equally. Let the 1/4 pudding calm down a little bit. Then combine it with the beaten egg white using a spoon. Cover the puddings equaly with this mixture.

Arrange the bowl on an oven tray. Set the oven to broil (grill), place the tray on middle rack. Keep until the top is light golden colour.

Let it cool down first. Then chill in the refrigerator. It is recommendable to chill it overnight.

Makes 4 servings.

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Monday, October 19, 2015

Vegetable Soup with Bulgur

(Bulgurlu Sebze Çorbası)

Vegetable Soup with Bulgur
1/2 cup Turkish bulgur, small-grain, washed, drained
1 small size carrot, peeled, cut in small pieces
1 small size zucchini, peeled, cut in small pieces
1 small potato, peeled, cut in small pieces
4-5 medium-sized mushrooms, cleaned, cut in small pieces
1/4 cup celery stick, cut in small pieces
4-5 tbsp extra virgin olive oil
2 1/2 cups water or chicken broth
Salt
Pepper

Sauce:
1/4 cup Turkish plain yogurt
1 egg yolk

Saute all the vegetables with olive oil for 3-4 minutes in a medium-sized pot. Then add the remaining ingredients, stir. Cover and cook for about 20 minutes or until the carrot pieces are tender.

Meanwhile, whisk the yogurt with egg yolk in a small bowl. Take a few spoons of juice of the soup and blend well with the sauce. While stirring, slowly pour this mixture into the pot. Simmer for 2-3 minutes.

Serve while still warm with Turkish bread.

Makes 2 servings.

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Thursday, October 08, 2015

Rice Pilaf with Asparagus

(Kuşkonmazlı Pilav)

Rice Pilaf with Asparagus
3/4 cup long-grain rice
3-4 tbsp extra virgin olive oil
1 cup water, warm
1 tsp salt
Pinch of pepper
~
8-10 asparagus; break off the hard ends and discard, break in bite size
3-4 mushrooms, cleaned, sliced
1/2 tsp garlic, minced

Garnish:
Zest of half a lemon
Dill, chopped

First saute the asparagus, mushrooms and garlic with olive oil for about 2-3 minutes while stirring constantly. Add the rice, salt and pepper, stir. 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 lemon zest and dill, serve.

Makes 2 servings.

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Monday, September 28, 2015

Meatballs on Bread Dipped in Beef Stock

(Islama Köfte - Sakarya - Marmara Region)

Meatballs on Bread Dunked in Beef Stock
Kofte Ingredients:
500g (1 lb) medium ground veal
2 slices of Turkish bread crumbs without the crust (1 cm thick)
1 medium onion, grated
1/2 tsp allspice
1 tsp cumin
Salt
Pepper

Beef Stock Sauce:
3/4 cup beef broth
1 tsp red pepper flakes or cayenne
1 tbsp olive oil
~
6 slices of Turkish rustic bread, 1 or 2 days old
~
Cubanelle peppers
Tomatoes

Knead all the ingredients for about 5 minutes. If possible, grind the meat twice in a meat grinder together with all the köfte ingredients. Form meatballs from the meat mixture and give them a oblong shape by pressing on them with two fingers.

Meanwhile, mix all the beef broth sauce ingredients in a shallow wide pan. Quickly dip the bread slices in it, coating both sides. Place them on the grill along with the meatballs, cubanelle peppers and tomatoes. Grill both sides of the köfte and bread slices.

Place the bread slices on a serving platter. Arrange the meatballs on them. Serve with roasted peppers and tomatoes on the side. When serving, start with a layer of bread topped by the meatballs, then top with the grilled tomatoes and peppers.

Makes 12-13 Islama Köfte.

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Monday, August 31, 2015

Fried Green Beans with Eggs

(Yumurtalı Fasulye Kızartması - Black Sea Region)

Fried Green Beans with Eggs
250g flat green beans, trimmed, cut in medium-sized chunks
4-5 tbsp extra virgin olive oil
Salt
3-4 tbsp yellow corn meal
2 eggs, lightly beaten

Garnish:
1 tsp crushed red pepper (red pepper flakes)

Boil the green beans for about 20 minutes, drain. Sauté them with olive oil and salt for about 10 minutes at medium heat. Stir occasionally, don't let them burn. Sprinkle the corn meal over the beans, stir. Add the beaten eggs. Flip the omelette over when the first side is done.

Season with some crushed pepper. Serve as a light lunch with Turkish bread and your choice of salad.

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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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