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

Sunday, July 30, 2006

Halibut Steak in Tomato Sauce

(Domates Soslu Kalkan Baligi)

Halibut Steak in Tomato Sauce
2 Halibut steaks (Flat and bigger fish, that looks like Turbot, called Kalkan in Türkiye)
1 tbsp extra virgin olive oil
1 tsp butter
1 onion, sliced in rings
2 tomatoes, peeled, discard the seeds, diced
1 tbsp crushed tomatoes, canned + 1/2 cup hot water
4 mushrooms, brushed, sliced
1 tbsp cream

Saute the onion with butter and olive oil for 4-5 minutes. Add the water with crushed tomatoes, salt, pepper and halibut steaks. Cover and cook for about 10 minutes at medium-low heat. Turn them over halfway. Add the mushrooms around the halibut steaks and cook for another 2-3 minutes. Then stir the cream in. Turn the heat off.

Place the Halibut steaks on a serving platters. Pour the sauce with mushrooms all over. Sprinkle some chopped parsley and lemon juice on top.

2 servings.

Meal ideas:
- Arugula Salad and Semolina Dessert with Chocolate Sauce.


Friday, July 28, 2006

Fried Zucchini with Yogurt Sauce

(Kabak Kizartmasi)

Fried Zucchini with Yogurt Sauce
2 zucchinis, peeled and cut in round slices
1/4 cup milk
1/2 cup flour
1/2 cup sun flower oil

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

Put the zucchini slices on a shallow plate and soak in milk. Leave for about 20 minutes.

Place the flour in another shallow plate. Remove the zucchini slices from the milk (don't squeeze) and flour the both sides.

Heat up the oil and fry the zucchini slices until both sides turn to a light golden colour. Afterwards, place them on a paper towel to soak up any extra oil. Arrange on a serving platter and serve with garlic-yogurt sauce while the slices are still crunchy.

Serve at room temperature on the same day.

Meal Ideas:
- Stuffed Eggplants with Ground Beef, Pilaf with Orzo and Shepherd's Salad.


Tuesday, July 25, 2006

Doner Sandwich / Doner Kebab

(Pilav Ustu Doner)

Doner Sandwich / Doner Kebab
2 pieces of beef tenderloin, each 200 g
200 g medium ground beef

Add the salt and pepper to the ground beef. Knead and give it a round shape, then place in the middle of the two pieces of tenderloin.

Cover in plastic wrap and leave in the freezer overnight. The next day remove from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it. Then fry in a large pan (be careful not to over-fry).

Traditionally, Pilav Ustu Doner is served on a plate with rice or bulgur pilaf and a hot sauce with melted butter and ground red pepper.

Meal Ideas:
- Turkish Style Tomato Dip or Side Salad for Kebabs.

Doner Sandwich
(Ekmek Arasi Doner)

Doner Sandwich
You can serve doner in a corner of a loaf of Turkish (or French) bread or in pide (pita) with sliced onions, pickles, sliced tomatoes and shredded lettuce.

* The doner meat is normally made by slicing the meat (beef, lamb or chicken) through a rotating spit.

History of Döner:
The writings of Evliya Celebi tells us that it has been made first by Crimean's and prepared horizontally. Probably, the Döner was first cooked in vertical fire by Ottomans.

The final version of the current Doner is based on Iskender Efendi in Bursa in the years of 1800’s. Döner is prepared in different ways in various countries.

It is usually called Shawarma due to the similarity of the word (in Turkish it means "çevirme") in Arab countries. But, Döner’s and Shawarma's ingredients and tastes are not the same.

and more source is here.
Istanbul Eats:Döner: Heavy Rotation


Friday, July 21, 2006

Haydari with Feta Cheese

(Beyaz Peynirli Haydari)

Haydari with Feta Cheese
1/2 cup creamy (strained) yogurt
1/4 cup feta cheese, crumbled
1-2 garlic cloves, smashed with salt
1/2 tsp mint
1 small cucumber, grated
2 tbsp dill, chopped
1/2 tsp crushed red pepper, optional

Mix all the ingredients and place on a service plate. Pour some extra virgin olive oil all over. Use walnuts and black olives as garnish. Serve with pide (pita) slices.


Sunday, July 16, 2006

Shrimp Kebab

(Karides Kebabi)

Shrimp Kebab
Large Shrimp, as much as you want, frozen or fresh, peeled and de-veined
1 red bell pepper, cut in chunks, equal amount as shrimp
Medium mushrooms, equal amount as shrimp, brushed
1 or 2 lemons, cut in 8s, equal amount as shrimp

50 ml extra virgin olive oil
2-3 tbsp lemon juice
2-3 garlic cloves, smashed with salt
Red pepper, crushed, optional

Arrange lemon, shrimp, red pepper and mushrooms on the skewers.

In a bowl, whisk the marinade ingredients. Brush the marinade all over the ingredients on the skewers. Leave them in the fridge for one hour.

Preheat your barbecue or oven (grill/broil). Place the skewers on the rack and cook for about 3-4 minutes. Flip the other side and cook another 2-3 minutes.

If you have wood skewers, dip them in water first.

Meal Ideas:
- Roasted Asparagus, Mamzana and Lentil Pate.


Friday, July 14, 2006


(From the Thrace Region)

1 or 2 eggplants, roasted and chopped
1 red pepper, roasted and diced
1 fresh onion, chopped
1 large tomato, diced or 1 cup cherry tomatoes, in halves
1-2 cubanelle pepper, diced
2-3 tbsp parsley, chopped

Garlic-Yogurt Sauce:
1-2 garlic cloves, mashed with salt
1 cup yogurt, room temperature

Red Pepper Sauce:
1-2 tbsp liquid oil, like sunflower oil
1 tsp hot red pepper

Place roasted eggplants in a serving platter. Arrange roasted red pepper, fresh onion, tomato, cubanelle pepper and parsley on top. Sprinkle some salt and pepper. Mix well the yogurt with garlic and spread it over the vegetables. Heat up the butter in a small pan and add the peppers. When it starts to ́bubble, turn the heat off. Drizzle over the Garlic-Yogurt Sauce.

You can serve this with any kind of Kebap.

Roasting the Eggplant:
Before putting the eggplant in the oven, make holes in it with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak it in 2 cups of water with juice of 1⁄2 lemon to prevent from turning dark. Leave it in the water for about 5 minutes. After draining, cut into small pieces. Alternatively, you can barbecue it until softened.

Roasting the Red Pepper:
Cut off the tops of the peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inner side facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.

Alternatively, you can barbecue the peppers until softened. Just place the peppers with the outer side facing down on the barbecue.


Sunday, July 09, 2006

Eggplant Kebap

(Patlican Kebap)

Eggplant Kebab
2 Chinese or Japanese eggplants, washed, cut in 3 cm thick pieces
3-4 cubanelle peppers, washed
2-3 medium tomatoes, washed, cut in halves
4-5 garlic cloves, unpeeled

Meatball Ingredients:
300 g medium ground beef

Extra virgin olive oil
Mozzarella, grated
Crushed red pepper

Knead the meatball ingredients. Shape them into medium-size balls. While maintaining the order of the eggplant pieces, alternate meatball and eggplants while skewering.

Preheat your barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up) and garlic cloves. Make sure to turn the skewers so that all sides of the meat and eggplants are cooked equally.

How do I Serve Eggplant Kebap:)

Eggplant Kebab

Cut the meatballs into small pieces with a knife on a plate. Peel the eggplants and garlic cloves. Also peel the peppers, discard the seeds and cut in small pieces. Peel the tomatoes, cut in small pieces. Season with olive oil, red pepper, salt and black pepper. Finally sprinkle some grated cheese on top. (picture).

Wrap it with pide or arrange into a Pocket Pide. Eggplant Kebap is very rich in flavor and tasty. Afiyet olsun!

This recipe makes 2 servings.

Meal Ideas:
- Lentil Kofte, Radish Salad and Ayran.


Friday, July 07, 2006

Radish Salad

(Turp Salatasi)

Radish Salad
1 bunch radish, cut the stems and wash
1 tbsp lemon juice

Cut the radish in thin slices. Arrange on a serving dish. Sprinkle lemon juice, sumac and salt all over. Leave it in the fridge for an hour and serve with any kind of Kebab.


Tuesday, July 04, 2006

Milk with Banana

(Muzlu Sut)

Milk with Banana
1 ripe banana, thinly sliced
1 tsp almond, blanched, ground
1 tsp honey
1 cup milk
1 pinch cinnamon

Put the banana slices, honey, cinnamon, almond and 50 ml (3-4 tbsp) of milk into the blender. Blend for about 35-40 seconds. Pour in the rest of the milk and mix again for about 35-40 seconds. Pour into a glass and drink with the bubbles. You can also add in a couple ice cubes.

When you blend the banana with a small amount of milk at first, there won't be any small banana chunks left:)


Sunday, July 02, 2006

Haddock Fillets with Sauce

(Soslu Mezgit Baligi)

Haddock Fillets with Sauce
250-300 g Haddock (or Sole etc.) fillets, 4 pieces frozen
1 tbsp butter
1 onion, copped
1 garlic clove, chopped
125 gr mushrooms, sliced (fresh or canned)
1 medium tomato, peeled and diced
1 tbsp crushed tomato, canned
Freshly ground black pepper
3/4 cup water

125 gr cooked shrimp, frozen or fresh, cooked, peeled and deveined

1 egg yolk
1/4 cup cream
2 tbsp lemon juice

4 lemon slices
2 tbsp parsley, finely chopped

Saute the onion with butter for 3-4 minutes in a pan. Add the garlic and when the smell comes out, add the mushrooms, tomato, crushed tomato, salt, pepper and stir.

Place 4 fillets on top of the vegetables in the pan. Add the water. First turn the heat to high. When the water starts bubbling, turn the heat down and simmer. Cover the lid and cook for 10 minutes. Place the fillets on a service plate. Cover with aluminum foil to keep them warm.

Add the shrimps into the pan, cook until half of the remaining water evaporates.

Meanwhile, whisk the egg yolk, lemon juice and cream. Pour slowly into the pan. Mix and turn the heat off. Don't boil the cream mixture. Pour all over the fish. Garnish with lemon slices and parsley.

Meal Ideas:
- Ezo Gelin Pilaf and Arugula Salad.