Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, October 22, 2014

Turkish Noodles with Keş/Kurut/Sürk

(Keşli Erişte - Safranbolu)

Turkish Noodles with Keş/Kurut/Sürk
1/2 cup Egg noodles (Eriste)
2 cups beef broth or bone broth
2-3 tbsp extra virgin olive oil

1 tbsp butter
1/4 cup Keş*, grated
1/4 cup walnuts, crumbled

Bring to boil the bone or beef broth at medium heat. Then add in the egg noodles and olive oil, stir. Turn the heat down to low-medium. Cook until the noodles absorb all the water. Stir occasionally.

Meanwhile, prepare the topping; Lightly fry the grated Keş and crumbled walnuts in butter.

Place the noodles on a serving platter and top with the fried cheese and walnuts and serve.

1 serving.

* Kurut, Keş peyniri, Sürk, Taş Yoğurt, Kurutulmuş Yoğurt; whey-drained traditional dried yogurt buttermilk; goat's ewe's, cow's milk; used in soups and other food preparations, also crumbled and used as cheese. **According to The Oxford Companion to Food, the word “kurut” is derived from the Turkish kurumak, “to dry.”

Monday, October 20, 2014

Bread with Spinach-Ricotta Cheese

(Ispanaklı, Katıklı Ekmek - Antakya)

Bread with Spinach-Ricotta Cheese
Bread or Pizza dough
Olive oil
Nigella seeds

1 bunch spinach, washed, the roots cut off, drained, chopped
2-3 green onions, chopped
1/3 cup creamy yogurt
1/3 cup ricotta cheese
1 tsp red pepper flakes
1 tsp oregano
1 tbsp pomegranate syrup

To prepare the filling; rub the spinach with 1 tsp salt using your hand and squeeze out the water. Then toss with the rest of the filling ingredients. Put it aside.

Generously spread some flour on the counter. Break the dough in egg-size pieces. Flatten the dough pieces using a roller. Spread some olive oil all over the surface and stretch a little bit more with your fingers. Place some filling in the center of the dough. Leave a space around (picture). Fold the dough over the filling (picture). Sprinkle some Nigella seeds over the top (picture).

Place them on an oven tray with the parchment paper. Let them rest for 20-25 minutes.

Preheat the oven to 400 F (200 C). Place the tray on the middle rack. When the top is light golden colour, take them out and drizzle a little bit olive oil all over them. Serve while still hot or warm.


Friday, October 17, 2014

Blueberry Jam

(Yaban Mersini Reçeli)

Blueberry Jam
500 g blueberries, rinsed
1 1/2 cups sugar
1 red apple, peeled, grated
1/2 cup water
2 tbsp lemon juice

Cook the blueberries, apple, sugar and water in a medium size sauce pot at medium-low heat. With a spoon, remove any scum that may have formed on the top of the jam. Cook until the mixture reaches jam consistency (app 20 minutes).

Test the jam by dabbing on one of the cold plates. Wait for a few seconds, then push it with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice, boil for 2-3 minutes.

Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.


Thursday, October 16, 2014

Pickled Swiss Chard Stems Stir-Fry

(Pazı Sapı Turşusu Kavurması - Sivas - Central Anatolia)

Pickled Swiss Chard Stems Stir-Fry
Pickled Swiss Chard Stems (See, How to Make Pickled Chard Stems)
Onion, sliced
Extra virgin olive oil

Lightly caramelize the onion with olive oil. Add the pickled chard stems along a few strips of pickled red peppers. Continue to saute for 2-3 minutes more and serve.

Labels: ,

Monday, October 13, 2014

Bulgur Soup with Green Beans and Feta Cheese

(Cıvırla - Erzincan - East Anatolia Region)

Bulgur Soup with Green Beans and Feta Cheese
1 small onion, finely chopped
2 tbsp butter or 1/4 cup extra virgin olive oil
1 large tomato, peeled, cut in small cubes
1 cubanelle pepper, discard the seeds, chopped
1 small yellow potato, peeled, cut in small cubes
12 flat green beans, washed, cut off the tips, cut in bite size
1/4 cup Turkish bulgur, medium grain, washed, drained
3 cups water or chicken broth
2 tbsp canned crushed tomatoes
1/2 tsp paprika

1/3 cup feta cheese, crumbled or cut in small cubes

Saute the onion with olive oil in a medium size pot. Then add the remaining ingredients. Cover and cook at medium-low heat until the beans are tender. Add in the feta cheese, stir. Serve with Tandoori Bread on the side.

2 servings.


Friday, October 10, 2014

Cumin-Red Pepper Bulgur Dish

(Kimyonlu Biberli Bulgur Aşı - Antakya)

Cumin-Red Pepper Bulgur Dish
3/4 cup Turkish bulgur, large grain, washed and drained
4-5 tbsp extra virgin olive oil
1 medium onion, sliced
2 tbsp red pepper paste
1 tsp red pepper paste, hot
1 cup hot water
1 1/2 tsp cumin

Saute the onion with olive oil. Add the red pepper pastes, stir. Add the remaining ingredients, stir. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes.

Serve it with Ayran or Cacik and pickled vegetables.

2 servings.


Wednesday, October 08, 2014

Grilled Horse Mackerel/Bonito

(Palamut Izgara)

Grilled Horse Mackerel/Bonito
Horse Mackerel (or Bonito); discard guts, wash with cold water and drain

Season the fish with salt and pepper. Preheat the barbecue or oven (grill). Place the fish on the rack and grill each side for 8-10 minutes.

Serve with lemon wedges, Arugula Salad and red onion slices on the side.


Monday, October 06, 2014

Kavurma with Eggs and Vegetables

(Kavurmalı Menemen)

Kavurma with Eggs and Vegetables
1 cubanelle pepper, cut in bite size
2 medium-size tomatoes, diced
2 eggs
2 tbsp extra virgin olive oil
Grated mozzarella or crumbled feta cheese

Saute the cubanelle peppers in the pan with olive oil at medium to high heat. Then add the tomatoes, salt and pepper. Cook for another 7-8 minutes stirring occasionally at medium heat. Make sure you don't overcook, otherwise it will be dry. Add the kavurma, stir.

Then, make room and break the eggs. When the egg whites are cooked, sprinkle some cheese over the top. Then remove it from the heat after a minute or so. Do not overcook the egg yolk!

Serve with freshly baked Turkish bread as breakfast or brunch or lunch.


Wednesday, October 01, 2014

Samsa Dessert

(Samsa Tatlısı - Ottoman Kitchen)

Samsa Dessert
225 g Butter Puff Pastry (pre-rolled sheet)
3/4 cup walnuts, crumbled
1 egg yolk

1 + 1/2 cups sugar
1 + 3/4 cups water
1 tbsp lemon juice
1/2 tsp vanilla extract

Lay the sheet down on the counter with the long side facing you. Flatten a little bit with a roller or by your hands. Cut in half. Place some walnuts along the long side (picture). And roll it to down and close it up. Repeat the same for the remaining dough (picture). Cut each roll in 7 pieces; you will have a total of 14 pieces (picture). Arrange them with the folded side facing down on a baking tray or large size oiled Pyrex dish. Egg-wash the tops.

To prepare the syrup, place the sugar and water in a medium-size pot. First bring it to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and add the lemon juice and vanilla extract. After 2 minutes turn the heat off.

Preheat the oven to 400 F (200 C). Place the Pyrex dish on the middle rack. Bake for about 25 minutes until the top turns to a nice golden colour. After 2 minutes, take the dish out and pour the warm syrup over them with a ladle. Cover the dish using an oven tray for about 15 minutes.

Let it cool down first. Sprinkle some pistachio over the tops. You can also serve the Samsa Dessert with Turkish Thick Cream (Kaymak).

14 pieces of Samsa Dessert.

Bayram Menu:
-Green Tomatoes Soup, Lamb Saute with Roasted Eggplant, Mussel Borek, Black-Eyed Peas in Olive Oil, Long Beans Salad with Cheese and Walnuts, Appetizers and Samsa Dessert with Turkish Coffee:)


Monday, September 29, 2014

Lamb Saute with Roasted Eggplant

(Kuzu Etli Patlıcan Söğürme - Hatay)

Lamb Saute with Roasted Eggplant
~350 - 400 g lamb, cut in cubes
1 medium size onion, sliced
2-3 garlic cloves, sliced
2 tbsp butter
2 large tomatoes, peeled, diced
2 medium size eggplants, roasted
3-4 tbsp extra virgin olive oil
1 tsp pepper flakes

Peel off the skins from the eggplants, place in the strainer to drain the excess water. Cut in small pieces. Then add in the extra virgin olive oil, pepper flakes, salt and pepper, mix. Keep it warm.

Meanwhile cook the lamb and onion with butter in a medium size pot until there is no water in it. Then add the tomato, garlic, salt and pepper. Cover and cook until the tomatoes are cooked.

Place the roasted eggplants in a serving platter. Arrange the lamb over the top. Serve while still warm.

2 servings.


Friday, September 26, 2014

Black-Eyed Peas in Olive Oil

(Loğlaz Aşı / Zeytinyagli Börülce)

Black-Eyed Peas in Olive Oil
1/2 cup black-eyed peas, boil in 2 cups of water until tender (for 15-20 minutes), then rinse
2-3 green onions, chopped
1-2 garlic cloves, chopped
1 small carrot, peeled, cut in small cubes
1 small potato, peeled, cut in cubes
1 medium tomato, peeled, diced
1/4 cup extra virgin olive oil (half for cooking, half for after cooking)
1 small cubanelle pepper, chopped
1-2 tbsp canned crushed tomatoes
~1 1/2 cups water, warm
1 tbsp lemon juice
1 tsp sugar

Parsley, chopped

Place the carrot, potato, olive oil, diced tomatoes, garlic and salt in a medium size pot. Cook for 5 minutes at low heat. Then, add the rest of the ingredients. Cover and cook for 20-25 minutes at medium-low heat, turn the heat off. Let it cool down in the pot. Then, place on a serving platter. Drizzle the rest of the olive oil. Garnish with parsley.

Serve at room temperature or chilled.


Wednesday, September 24, 2014

Green Tomatoes Soup

(Kavata Çorbası - Ottoman Kitchen)

Green Tomatoes Soup
500 g green tomatoes, washed, diced
1 small green Bell pepper, discard the seeds, diced
3 tbsp butter
~3 cups beef broth
1/2 cup milk + 2 tbsp flour
Pinch of nutmeg

Dill butter sauce:
2-3 tbsp dill, chopped
1 tbsp butter

Saute the tomatoes and green pepper with butter for 4-5 minutes at medium heat. Add in the beef broth and cook until the vegetables are done at medium-low heat. Then strain it using a strainer. Pour the liquid back into the pot. Whisk the milk and flour in a bowl. Slowly pour into the soup. Season with nutmeg, salt and pepper. Stir constantly and cook for about 10 more minutes at medium-low heat.

Heat up the butter in a small pan, when it starts to bubble, add in the dill and then turn the heat off. Drizzle all over the soup. Serve immediately.

4 servings.


Monday, September 22, 2014

Mussel Borek

(Midye Börek)

Mussel Borek
Phyllo Pastry
Olive oil
One Egg, beaten

Crumbled feta cheese or Ricotta cheese
Parsley, chopped
Egg yolk

Fold the sheet of phyllo pastry in triangle (picture & picture). Brush some olive oil. Fold the sheet starting from the middle of the long side through to the tip (picture & picture). Place one side on top of the other one. Place 1 tsp filling on it (picture). Close the two sides, then fold over the top and roll to close it up (picture & picture). Turn it upside down (picture) and line them on an oven tray with the parchment paper. Egg-wash them all.

Pre-heat the oven to 350 F (180 C). Bake until the tops turn to light golden colour.

*One Phyllo Pastry makes one Mussel Borek.
If you use Turkish yufka; cut in 4, so one Turkish yufka makes 4 Mussel Boreks.


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

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.


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.

See, How to Make Pickled Chard Stems Stir-Fry:)