Binnur's Turkish Cookbook

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

Monday, January 26, 2015

Celery Root in Olive Oil with Orange Juice

(Zeytinyağlı Portakallı Kereviz)

Celery Root in Olive Oil with Orange Juice
2 medium size celery roots, peeled, cut in wedges
Enough water with half of lemon juice to cover the celery roots
~
10 pearl onions, peeled
1 carrot, peeled, sliced
1 medium size potato, peeled, cut in cubes
1 tsp flour, all purpose
~50 ml extra virgin olive oil (half for cooking, half for after cooking)
Juice from one orange
3-4 orange wedges
1/2 cup water with lemon juice (taken from the lemon water to soak the vegetables)
Salt

Soak the celery wedges into water with half of lemon juice to prevent them from getting darker for about 5 minutes.

Meanwhile, saute the carrot, potato and pearl onions in a pot with the olive oil and flour. Add the celery wedges, orange juice, orange wedges, water and salt. Cover and cook until the vegetables are tender at low heat.

Let it cool down in the pot. Then, place on a serving platter. Drizzle the remaining olive oil. Serve at room temperature or chilled.

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Friday, January 23, 2015

Pearl Wheat - Onion Soup

(Den Corbasi - Erzurum - East Anatolia Region)

Pearl Wheat - Onion Soup
1/2 cup pearl wheat
~3 cups water
~4 cups bone or beef broth
2 tbsp mint
Salt
Pepper

Sauce:
3/4 cup yogurt, plain
2 tbsp flour, all purpose
2 egg yolks
1 tbsp lemon juice
~
1 medium-size onion, sliced
1 tbsp butter

Paprika-Butter sauce:
1 tbsp butter
1 tsp paprika

Cook the pearl wheat with 3 cups of water in a medium-size pot until it is soft. Then add the 4 cups of bone broth. Stir and continue to cook for about 5 more minutes.

Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes at low heat. Season with mint, salt and pepper.

Meanwhile, lightly caramelize the onion with butter in a small pan, add the soup. Turn the heat off.

Heat up the butter in a small pan, add the paprika and then turn the heat off. Don't burn the pepper! Drizzle all over the soup. Serve immediately.

4 servings.

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Monday, January 19, 2015

Chicken with Spiced Yogurt Sauce

(Yoğurtlu Bastı)

Chicken with Spiced Yogurt Sauce
4 pieces chicken thighs, boneless, skinless, cut in cubes
1 medium onion, sliced
1-2 garlic cloves, sliced
3-4 tbsp extra virgin olive oil
3/4 cup hot water
Salt
Pepper

Spiced Yogurt Sauce:
1/2 cup Turkish plain yogurt, at room temperature
1 tsp cardamom, ground
1 tsp fresh ginger root, grated

Garnish:
2-3 tbsp blanched almonds, slivered, toasted

Mix all the Yogurt Sauce ingredients in a bowl, put aside.

Meanwhile, saute the onion with olive oil for 1-2 minutes in a medium size pan. Add in the chicken, garlic, salt and pepper. Continue to saute until the smell of garlic comes out while stirring. Pour the hot water into the pan. Cover and cook until the chicken is tender for about 10 minutes at medium-low heat. Don't dry them up! Leave some juice in it. Stir the dish at half way of cooking.

Add the Spiced Yogurt Sauce, stir and heat it up for 2-3 minutes at low heat. Do not cover it! Arrange them on a serving platter. Garnish with some toasted almonds, serve with Turkish Rice Pilaf on the side.

2 servings.

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Friday, January 16, 2015

Pilaf with Cabbage

(Lahanali Pilav)

Pilaf with Cabbage
3/4 cup rice, washed, drained
1/4 cup extra virgin olive oil
1 1/2 cups white cabbage, shredded
1/4 cup red bell pepper, diced
1 cup warm water
2 tbsp currants
1 tbsp pine nuts, lightly toasted
2 tbsp almonds, bleached, sliced, lightly toasted
3/4 tbsp sugar
1/2 tsp cinnamon
Salt
Pepper

Saute the cabbage with olive oil for 3-4 minutes at medium high heat while stirring. Add in the remaining ingredients except water. Continue to saute for 2-3 more minutes. Then add the water, stir. Cover, turn the heat to low and cook until the rice absorbs all the water.

Let the Pilaf stand for about 5 minutes.

2 servings.

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Monday, January 12, 2015

Leek with Yogurt Casserole

(Sirkeli Pırasa - Sinop - Black Sea Region)

  Leek with Yogurt Casserole
Only white parts of 4-5 large leeks, cut in 2 or 3 (cut them lengthwise in half), wash, drain
Salt
1/4 cup liquid oil, for frying
2-3 tbsp wine vinegar or apple cider vinegar

Garlic Yogurt Sauce:
1/2 cup plain Turkish yogurt
1 garlic clove, mashed with salt

Garnish:
Paprika

Preheat the oven to 400 F (200 C).

Boil the leeks with salt water until they are tender, drain. Squeeze out the excess water, dry with a paper towel. Fry the leeks on both sides until light golden colour. Then, place on a paper towel to soak up any extra oil. Place them in an oven-proof dish. Drizzle the vinegar and pour the garlic yogurt sauce over the leeks.

Place the dish on the middle rack of the oven and cook for about 20 minutes. Garnish with paprika and serve at room temperature.

This is a surprisingly delicious dish:)

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Friday, January 09, 2015

Manti Filled with Chickpeas

(Nohutlu Mantı)

Manti Filled with Chickpeas
1 pkg (approx 400 g) wanton wraps (3.5 x 3.5 inch squares)

Filling:
~150 g canned chickpeas, rinsed, peeled*, pureed with the blender
1 tbsp grated onion
1/2 tsp cumin
Salt
Pepper

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

Red Pepper Butter Sauce:
2 tbsp butter
1 tsp mixture of paprika&Cayenne pepper

Cut the wraps diagonally, i.e., two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up. The pictures to help you with the preparation is here.

Place all the uncooked manti into the big size Ziploc or in a container with the lid. Keep it in the freezer at least for a day. Let it stay at room temperature for an hour before cooking.

Boil some water with a tablespoon of salt in a large pot. Put all the manti in and stir occasionally. Cook for exactly 5 minutes and then drain. Arrange them on a serving platter. Fry the butter in a small pan with the red pepper. First place some garlic yogurt on top of the manti, then drizzle the red pepper butter. Sprinkle with some dried mint if you want:)

2 servings.

*To peel the chickpeas; Soak them in hot water for 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

**If you like to make the dough from the scratch, you can use Gozleme dough to make yufka. Also here is another recipe to make Yufka and Ci Borek:)
2 cups milk
750 gr all purpose flour
Salt
Mix and knead them all.

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Tuesday, January 06, 2015

Sour Butternut Squash Stew with Lamb

(Ekşili Balkabağı - Antalya - Mediterranean Region)

Sour Butternut Squash Stew with Lamb
500 g butternut squash, peeled, cut in bite size
250 g lamb, cut in cubes
1 + 1/3 cup warm water
1 small onion, sliced
1 tbsp butter
1 tsp sugar
1/3 cup canned chickpeas, rinsed
~1 tbsp lemon juice
Salt
Pepper

Garnish:
1 tbsp butter
Parsley, finely chopped

Cook the lamb cubes with their own juice in a medium sized pot. Add 1 cup hot water and onions and cook on low-heat until the lamb pieces are tender. Then add the rest of the ingredients. Cover the lid, cook at low heat until the pieces of squash are softened.

Add the butter, stir. Sprinkle some parsley all over it and serve with yogurt by the side:)

2 servings.

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Friday, January 02, 2015

Ground Beef with Eggs and Vegetables

(Kıymalı Menemen)

Ground Beef with Eggs and Vegetables
~200 g regular or medium ground beef
1 small size onion, sliced
1 cubanelle pepper, discard the seeds, sliced
2 large size tomatoes, peeled, diced
Salt
Pepper
~
2 eggs

Saute the ground beef with onion at medium-low heat until all the water evaporates in a pan, while stirring. Add the tomatoes, cubanelle pepper, salt and pepper. Cook until the tomatoes are tender. Make sure you don't overcook, otherwise it will be dry.

Then, make room and break the eggs. When the egg whites are cooked, remove it from the heat. Do not overcook the egg yolk!

Serve with freshly baked Turkish bread as breakfast or brunch or lunch or dinner:)

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Monday, December 22, 2014

Roasted Vegetable Salad with Walnuts

(Cevizli Kozlenmis Sebze Salatasi)

Roasted Vegetable Salad with Walnuts
Cauliflower; peel off the stem leaves, separate the florets
Brussels sprout; stem sides cut off, remove few outer leaves, cut in 4
Asparagus; rinsed (break and discard bottom stems), cut in bite size
Extra virgin olive oil
Salt
Pepper
~
A little bit pomegranate paste
Extra virgin olive oil

Garnish:
Green olives-filled with red pepper in jar; sliced
Walnuts; crumbled, lightly roasted
Boiled egg; sliced, seasoned with salt and pepper

Place the vegetables on an oven tray, season with salt. Drizzle some olive oil, mix. Set the oven to broil (grill). Place the tray on middle rack. Roast until the vegetables are tender. Stir occasionally.

Transfer the roasted vegetables onto a servings platter. Immediately drizzle some pomegranate paste and olive oil and while still hot, toss. Garnish with some walnuts and green olives. Arrange the sliced eggs around the platter and serve.

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Thursday, December 18, 2014

Molasses-Apricot Rice Pudding

(Pekmezli Kayısılı Sütlaç)

Molasses-Apricot Rice Pudding
1/3 cup short grain rice, washed and drained
1 1/2 cups water
~
3 cups whole milk
1 cup of half&half cream 35%
3/4 cup sugar
1 tsp vanilla extract
Pinch of salt
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)

Molasses-Apricot Sauce:
8 dried apricots
2 tbsp Sultana or Golden raisins
6 tbsp grape molasses
2 tbsp dried mulberries

Garnish:
2- 3 walnuts, crumbled or sliced almonds

To cook Rice Pudding; Bring 1 1/2 cups of water to boil, then add the rice and lower the heat. Cover and simmer for about 25 minutes (until a little water is left) in a medium size pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute or so. Pour into 6 small glass bowls with a ladle.

Meanwhile to prepare the molasses apricot sauce; Cover the apricots and raisins with water and cook for 2-3 minutes, drain. Then mix with the mulberries and grape molasses. Equally pour the sauce over the Rice Pudding.

Garnish with walnuts. Serve warm or chilled.

6 servings.

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Monday, December 15, 2014

Sea Bass with Fennel

(Rezeneli Levrek)

Sea Bass with Fennel
Sea Bass Fillet (or any white meat fish)
2 tbsp extra virgin olive oil
Salt
Pepper
Lemon juice
~
1 small-size fennel bulb, cored, sliced
1 small onion, sliced
2-3 tbsp extra virgin olive oil
Salt
Pepper
~
1 tsp sesame seeds, roasted
1 tbsp black olives, finely chopped

Saute the fennel, onion, salt and pepper with olive oil at low heat in a pan until they are tender, then mix with the sesame seeds and black olives.

In the meantime, spread some olive oil on each side of the fish and season with salt and pepper. Cook the fish either in the oven or by frying each side in a Teflon pan. Squeeze on it some lemon juice. Transfer the fish on a serving platter topped with the sauteed vegetables.

Serve with any kind of green salad or Arugula Salad on the side.

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Thursday, December 11, 2014

Spicy Ground Veal Noodle Soup

(Cılbır Çorbası - Amasya - Black Sea Region)

Spicy Ground Veal Noodle Soup
~150 g ground veal
1 tbsp butter
1 egg
1 large tomato, grated
2 tbsp canned crushed tomatoes
1/2 tsp hot red pepper paste or red pepper flakes
2 cups beef or bone broth
~1 cup water, warm
1/2 cup eriste (Turkish noodles)
Salt
Pepper

Garnish:
Parsley, chopped

Saute the ground veal with butter until the colour turns to light brown. Do not overcook! Break the egg, cook until it’s done while stirring. Add the grated tomato, crushed tomatoes, red pepper paste, salt and pepper. Cover and cook for 2-3 minutes at medium heat. Add in the water. When it starts to boil, add the noodles, stir. Cook until the noodles are softened at medium-low heat.

Garnish with some parsley and serve while still warm.

2 servings.

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Monday, December 08, 2014

Stuffed Dried Eggplants and Peppers in Olive Oil

(Zeytinyağlı Kuru Dolma)

Stuffed Dried Eggplants and Peppers in Olive Oil
10-12 dried eggplants
10-12 dried peppers
2 1/2 cups water

Stuffing:
1 cup rice, rinsed
2 medium-size onions, chopped
1/4 cup extra virgin olive oil
2 tbsp tomato paste
2 tbsp red pepper paste
1 tsp allspice
1 tbsp mint
1/2 tsp paprika
4 tbsp pomegranate syrup
Salt
Pepper
1 cup water

Soak the dried eggplants and peppers in hot water for half an hour and drain.

Meanwhile, to prepare the stuffing; Saute the onion with olive oil for about 5 minutes. Add the rice and salt, stir and cover. Cook at very low heat until the rice looks almost see-through. Then, add the remaining ingredients. Cook until all the water evaporates, stirring occasionally at low heat. Put it aside and let it cool down.

Stuff the vegetables with the filling using a teaspoon. Leave some space at the top. Squeeze or flatten the tops to close them up.

Arrange them in a medium-size pot along with 2 cups of water. Place a small plate upside down over the Dolmas - this is to prevent the tops from opening during cooking. Cover and cook at medium-low heat.

*You can find the dried eggplant, dried pepper or dried okra at the local Turkish Grocery Stores.

Dietician Turgay Köse: Dried fruits and vegetables have high nutrient levels
"When foods are dried properly, their nutritional value is actually high compared with their fresh counterparts. With no water, these fruits and vegetables harbor no bacteria either. The only real loss is that after being dried, their vitamin C levels go down. If fruits and vegetables are exposed to sulfur while in the drying process, or if they are kept in the shade, or if, before drying, they are heated briefly in steam, the loss of vitamins is decreased. Storing them in dark and cool places can really protect vitamin levels. When buying fruits and vegetables, make sure you choose the freshest ones, the ones which are most plentiful that season. So really, dried fruits and vegetables can be quite healthy. But of course, due to the decrease in water levels, their calories are four times that of their fresh versions. So, it's really better not to consume them in undue quantities.”

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Thursday, December 04, 2014

Green Lentil Stew with Ground Beef

(Sengeser - East Anatolia Region)

Green Lentil Stew with Ground Beef
3/4 cup lentils, soaked in water overnight, rinsed
~150 g ground beef
1 small onion, thinly sliced
2 cups warm water
2-3 tbsp extra virgin olive oil
1 tbsp butter
1 small tomato, peeled, diced
1 small cubanelle pepper, discard the seeds, chopped
3 tbsp canned crushed tomatoes
1/2 tsp cumin
Salt
Pepper
~
Plain Turkish yogurt, at room temperature

Cook the ground beef and onion in a medium size pot by stirring frequently. Add in the remaining ingredients. Place the lid open on half way. Cook for 20-25 minutes at medium-low heat until the lentils are softened, stir occasionally.

Serve it with a dollop of Turkish Yogurt in each serving.

Makes 2-3 servings.

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Tuesday, December 02, 2014

Bulgur Pilaf with Chestnuts and Quince

(Kestaneli Ayvali Bulgur Pilavi)

Bulgur Pilaf with Chestnuts and Quince
3/4 cup Turkish bulgur, large grain, washed and drained
Half quince, peeled, cut in bite size
1 tbsp grape molasses
2 tbsp butter
6 roasted chestnuts, peeled
1 small onion, sliced
3-4 medium size mushrooms, cleaned, cut into 4 pieces
3/4 tsp red pepper paste, hot
1 tbsp red pepper paste
1 cup hot water
Salt
Pepper

Garnish:
Pomegranate seeds

Saute the quince and onion with butter and grape molasses for 2-3 minutes at medium heat. Add the remaining ingredients, stir. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes.

Garnish with the pomegranate seeds and serve.

2 servings.

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