Binnur's Turkish Cookbook

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

Sunday, September 25, 2005

Beef with Mushrooms

(Etli Mantar)


Beef with Mushrooms - Click to enlarge
200 gr beef, cut in cubes
200 gr mushrooms, sliced
1 onion, sliced
2 garlic cloves, sliced
1 tbsp butter
2 tbsp extra virgin olive oil
1 tbsp tomato paste
1 + 1 cup hot water
1 tsp salt
1/2 tsp pepper

Cook the beef cubes with their own juice on medium-low heat. Then add 1 cup hot water and cook over low heat until the beef pieces are tender. Add the butter, olive oil, onion, garlic, salt and pepper and saute for about 10 minutes, stirring occasionally. Add the tomato paste, mushrooms and 1 cup hot water. Cover and cook for another half hour on medium-low heat.

Serve with any kind of rice.

Note: Make sure not to wash the mushrooms as they will retain water and lose texture. Instead, wipe off with a damp paper towel.

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Friday, September 23, 2005

Pilaf with Almonds

(Bademli Pilav)

Pilaf with Almonds
1 cup rice, washed and drained
2 cups water
1 tbsp butter
1/2 cup blanched almonds
1 tsp salt

Roast the almonds in a medium-sized pot until they're light brown. Put aside.

Pour the water in a medium sized pot along with salt and butter. When it starts boiling, add the rice. Cook on low heat with the lid half covered until the water has evaporated. Then add roasted almonds and stir. Serve while still warm.

* This is a vegetarian dish.

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Sunday, September 18, 2005

Eggs with Onions

(Soğanlı Yumurta)

Eggs with Onions
2 large onions, chopped
2 tbsp extra virgin olive oil
2 eggs
Salt
Pepper

Pepper Sauce:
1 tbsp butter
1 tsp red or cayenne pepper

Saute the onions with olive oil in large skillet. Make room and crack the eggs. Cover and cook at low heat. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk

Melt the butter in a small pan and add the pepper. When it starts bubbling, pour over the eggs and onions.

Serve this dish while still hot with bread on the side. Great for a light lunch.

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Sunday, September 11, 2005

Dible

Dible
500 g flat green beans, wash, trim both ends, cut 1.5 inches long
1 medium size onion, chopped
1/2 cup rice, washed and drained
1/2 cup water
50 ml extra virgin olive oil
1 tsp salt
1/2 tsp black pepper

Saute the onion with olive oil in a pot for about 2-3 minutes. Add the green beans, salt and pepper, and cook at medium-low heat for another 5 minutes.

Using a wooden spoon, place the beans in a circle around the edge of the pot. Place the rice in the hole in the middle (picture). Now cover the rice with the beans (picture). Pour the water in from the sides. Cover and simmer for about 30 minutes. Make sure not to open the lid too often to ensure that the heat stays in the pot. Wait until the water evaporates. You can also let it cook a bit longer until the rice is caramelized.

You can serve Dible warm or cold. It goes very well with chicken and beef dishes as a side. This recipe originates from Northern Turkey, the Black Sea region.

* This is a vegetarian dish.

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Sunday, September 04, 2005

Stuffed Peppers in Olive Oil

(Zeytinyagli Biber Dolmasi)

Stuffed Peppers in Olive Oil
5 medium sized peppers

Filling:
2 1/4 cups water
1 cup rice, washed and drained
4-5 medium sized onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 1/2 tbsp mint
1/2 cup extra virgin olive oil
4 tbsp sugar
1 tsp salt

Saute the onions with the oil for about 10 minutes in a medium-sized pot. Then add the rice, sugar and salt, stir. Cover and cook on very low heat until the rice looks see through. Add the nuts, currants, mint and a cup of water. Stir occasionally on low heat. Cook until all the water evaporates and put aside.

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you stuff the peppers. Discard the seeds inside the peppers.

Stuff the peppers with the filling using a tablespoon. Place the tops of the peppers as seen in the picture above. Put in a medium sized pot along with 1 1/4 cup of water poured over the peppers. Cover and cook until most of the water evaporates on medium-low heat.

Serve Stuffed Peppers at room temperature or chilled with fresh lemon juice, after your main dish.

*Ottoman Kitchen

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