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

Wednesday, November 28, 2007

Potato Cigarette Borek

(Patatesli Sigara Böreği)

Potato Cigarette Borek
5 sheets Phyllo Pastry

4 medium-size yellow potatoes, boiled, mashed
1 medium sized onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tbsp butter
1/2 tsp red pepper, ground

On Top:
1 egg yolk
1 tsp Nigella seeds

Saute the onion with butter. Add in the warm mashed potatoes and the rest of the filling ingredients, then mix.

Place two sheets on top of each other on the counter and position them vertically. Cut them in four strips from top to bottom. Put some filling on the bottom side of each sheet. Leave some space around all ends (picture). Then roll up each one, do not squeeze! Soak the open end in water and close it up. Fold the 5th pastry around. If you have more filling use a 6th sheet of pastry.

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk and sprinkle some Nigella seeds all over.

Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.

Serve as an appetizer or as a supper treat with Turkish Tea.

This recipe is part of Festive Food Fair 2007 - check it out here!


Thursday, November 22, 2007

Quince Compote

(Ayva Kompostosu)

Quince Compote
1 quince
1/2 cup sugar
2 cups water
1 or 2 cloves
3-4 pieces of quince rinds
4-5 seeds of quince

2 tbsp almonds, blanched, sliced, roast lightly if you prefer

Peel the quince, cut in half and remove the core. Slice them up then cut each slice in 2-3 chunks. Place the quince chunks and the rest of the ingredients in a medium-size pot. Turn the heat up to high. When it starts bubbling turn the heat down to medium-low. Cover and cook until the quince is tender. Remove and discard the quince rinds, seeds and cloves. Add the almond slices. Pour into the bowl. Let it cool down. Keep in the fridge and serve while it is cold.

3-4 servings.

The combination of fruit with pilaf or meat originates from the Ottoman kitchen. Currants, raisins, apricots, figs, cherries and grapes are mostly used, dry or fresh. We also love to have our fruits as compote:)

Meal Ideas:
- Pilaf with Lamb, Romano Beans with Olive Oil and Flour Helva.


Thursday, November 15, 2007

Pilaf with Chickpeas

(Nohutlu Pilav)

Pilaf with Chickpeas
1 cup chickpeas, canned, rinsed, drained
3/4 cup long-grain rice, washed, drained
1 small onion, finely chopped
2 tbsp butter
1 1/4 cup chicken or beef stock
1 tsp salt
Pinch pepper

Melt the butter and saute the onion for about 2-3 minutes in a cooking pot. Add rice and saute for 2-3 minutes while stirring. Pour in the chicken stock. Add the salt and pepper. Turn the heat down to low. Add the chickpeas 5 minutes before the rice is cooked, stir. Cook until the rice absorbs all the water.

Let the Pilaf stand for 5 minutes. Then serve with any kind of beef or chicken dish.

2-3 servings.

Meal Ideas:
- Steak with Vegetables and Tomato Sauce, Raisin Compote, Celery Root with Olive Oil and Semolina Dessert.


Sunday, November 11, 2007

Spinach with Eggs

(Ispanakli Yumurta)

Spinach with Eggs
1 pkg frozen spinach (300 gr), chopped or fresh baby spinach
2 tbsp extra virgin olive oil
1 onion, sliced
1-2 garlic cloves, sliced
1 pinch crushed red pepper
Red pepper
3-4 eggs

Saute the onion with olive oil for 4-5 minutes over medium heat in a large skillet. Add the garlic, saute until the smell comes out. Then add the spinach, crushed red pepper, salt and pepper & cook for another 5 minutes while stirring occasionally. Make room for the eggs in the middle of the spinach. Crack the eggs and cover. When the egg whites are cooked, take off the heat. Do not overcook the egg yolk. Sprinkle salt, pepper and red pepper over the eggs.

Serve this dish while still hot with bread on the side. It is great to have for brunch or as a light lunch:)


Friday, November 02, 2007

Chicken Tava

(Tavuk Tava, Adana region)

Chicken Tava
250 g dark chicken meat, cut in medium sized chunks
2 tbsp extra virgin olive oil
9-10 mushrooms, cleaned, cut in halves
1 cubanelle pepper, cut in medium sized chunks
2 large tomatoes, peeled, sliced
6-7 garlic cloves, peeled
3 tbsp red pepper paste, mild - mixed with 2 tbsp water
2 tbsp butter, cut in small size
1/2 tsp crushed pepper (red pepper flakes)

Season the chicken pieces with salt and pepper. Saute the chicken with olive oil for about 4-5 minutes while stirring in a medium-size pot. Place the mushrooms over the chicken, and then the cubanelle peppers over the mushrooms. Arrange the tomato slices on top side by side, don't leave empty spaces. Sprinkle the red pepper flakes, salt and pepper all over them. Place the garlic cloves on top and pour the red pepper paste all over tomatoes. Add the butter pieces over the tomatoes.

Cover and turn the heat to high first. When the dish starts to boil, turn the heat down to medium-low heat. Cook for about 1 hr and 30 minutes.

2 servings.

Meal Ideas:
- Creamy Yogurt Dip, Turkish Rice Pilaf, Roasted Red Pepper Cheese Rolls and Mastic Pudding.