Binnur's Turkish Cookbook

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

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 beef 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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Monday, February 02, 2015

Katmer, Gaziantep

(Southeast Anatolia Region)

Katmer, Gaziantep
Ingredients:
1 sheet of Phyllo Pastry
Sunflower oil
Turkish clotted cream (Kaymak) (or Devonshire or Cornish cream)
Granulated sugar
Antep* pistachios, ground

Directions:
Pre-heat the oven to 450° F (230° C).

To prepare the Katmer, place the rectangular sheet of phyllo pastry on a flat working surface and place it so the short sides are top and bottom. Fold one side of the short edge inside to make it square ( picture).

Brush it with a little bit of the oil. Join the opposite corners at the middle ( picture). Brush the whole surface again with some oil. Sprinkle all over with dabs of kaymak, sugar and pistachios . Again, join the opposite corners at the middle ( picture). Brush the surface again with oil.

Place it on a baking sheet covered with parchment paper. Then bake until the top takes on a light golden colour. Cut in 4 pieces, sprinkle Antep pistachios on top and serve while still hot.

*In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios.

Türkiye produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Türkiye, and round, fatter nuts with pale beige shells from Siirt, in eastern Türkiye. The Antep pistachios are consumed both as a snack and as a major component in baklava and other sweets. The Siirt pistachios, on the other hand, are closer to Iranian pistachios in looks and flavor and sold mainly as a snack.

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Friday, January 30, 2015

Beef Stew with Pickled Cabbage

(Çorti Aşı - Bitlis - East Anatolia Region)

Beef Stew with Pickled Cabbage
~300 g beef or lamb, bone-in
2/3 cup canned chickpeas, rinsed
1/2 cup pearl wheat
1 1/2 cups pickled cabbage, thinly sliced
1 garlic clove, minced
1-2 tbsp tomato paste, optional
1/4 cup extra virgin olive oil
Salt
4 cups or more warm water

Garnish:
Red pepper flakes

Place the meat in a cooking pot. Spread the chickpeas, pickled cabbage, pearl wheat, olive oil, garlic and salt. First add 2 cups of water into the pot. Cover and start to cook at medium-low heat. Occasionally add the rest of the water.

Garnish with the red pepper flakes and serve.

2 servings.

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

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

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 at low heat until the vegetables are tender.

Let it cool down in the pot. Then, place on a serving platter. Drizzle with 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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