Binnur's Turkish Cookbook

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

Saturday, March 31, 2007

Halibut with Lemon Butter

(Tereyagli Kalkan Baligi)

Halibut with Lemon Butter
2 Halibut steaks (looks like Turbot from Turkey, called Kalkan)
1 egg, whisked with 1 tbsp milk
1/2 cup breadcrumbs
2 tbsp butter + 2 tbsp olive oil

Lemon Butter:
1 tbsp butter, room temperature
1/2 lemon zest
1 tbsp fresh green onion, finely chopped

Mix all the Lemon Butter ingredients to get it creamy. Place on a plastic wrap and give it a cylinder shape. Keep in the fridge for at least one hour.

Prepare two plates: Soak the fish into the plate with the egg mixture, then dip in the plate with the breadcrumbs. Meanwhile heat the butter and olive oil in the skillet. Fry each side until golden brown over medium-low heat. Place on a paper towel to soak up any extra oil.

Put butter slices on the fish. Arrange Caviar on a bread slice and green salad on the plate, serve with lemon wedges.

Makes 2 servings.

Meal Ideas:
- Stuffed Mushrooms, Fried Eggplant and Green Pepper and Flour Helva.

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Sunday, March 25, 2007

Gözleme

Gozleme
Dough:
1 cup flour
A little bit less than 1/2 cup spring water, room temperature
1/2 tsp salt

Filling:
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped

Glaze:
1 tbsp butter, melted

Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp paper towel, let it stand for 15 minutes.

Cut the dough in 4 equal pieces with a knife (picture). Roll out each piece about 25 cm in diameter with a roller. Spread the filling ingredients equally in the middle of the dough (picture). First fold the opposite sides to cover the filling (picture). Then fold the 3rd side and lastly the 4th side to cover up the filling (picture).

Heat up the Teflon pan just under medium heat. Cook one side of Gozleme until there are some "brown eyes*" on it. Then turn it over and brush this side with butter. Also brush the other side after cooking. Serve Gozleme while it is still warm with Ayran.

You can also make Gözleme with beef, spinach, potato or eggplant filling.

Makes 2 servings.

* The name Gözleme originates from the word "eye" (in Turkish göz means eye). When you start to cook it, you will see some little brown round shaped spots on it, which gives Gözleme its name:)

Beef Filling
150 gr lean ground beef
1 small onion, chopped
Salt
Pepper

Cook all the ingredients and sprinkle some chopped parsley on top.

Spinach Filling
1/2 pkg (150 gr) frozen chopped spinach, defrosted
1 small onion, chopped
1 tbsp olive oil
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil. Add all the ingredients except feta cheese, cook for about 4-5 minutes. Turn the heat off, add feta cheese and stir.

Potato Filling
1 yellow potato, boiled, peeled, mashed
1 small onion, chopped
1 1/2 tbsp olive oil or butter
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil, then add rest of the ingredients.

Roasted Eggplant Filling
1 medium sized eggplant, roasted, peeled, drained
1/4 cup Kashar or Mozzarella cheese, grated
1 tbsp olive oil
1 pinch crushed pepper
Salt
Pepper

Mix all the ingredients.

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Wednesday, March 21, 2007

Soft Turkish Bagel

(Acma)

Soft Turkish Bagel
7 g instant yeast
1/2 cup lukewarm milk
1/4 cup lukewarm water
2 1/2 tbsp sugar
1/2 cup sunflower oil
2 cup flour
1/2 tsp salt

Glaze:
1 egg white, lightly beaten
Nigella seeds (black sesame seeds)

Mix the yeast with warm water in a large bowl. Stir well so the yeast dissolves, then add the sugar, milk and sunflower oil. Stir until the sugar dissolves. Add flour and salt slowly and knead. Place the dough in a large bowl, cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to twice its size.

Take a small-size ball from the dough and make it longer by spinning it. Then close up the ends to make a ring shape. Brush egg whites and sprinkle Nigella seeds on top.

Preheat the oven to 400 F (200 C). Place parchment paper on an oven tray and arrange the Acma on it. Bake for 10 minutes, then turn the heat down to 375 F (190 C). Then, bake 15 more minutes until the tops turn to a golden colour.

Acma is a lovely breakfast or supper treat with Turkish Tea.

This recipe makes 8-9 Acma.

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Monday, March 19, 2007

Chicken Doner Kebab

(Tavuk Doner)

Chicken Doner Kebab
2 pieces of chicken breast, boneless, skinless, seasoned with salt and pepper, rubbed with 1 tbsp olive oil
~175 g ground chicken
1 small onion, grated
1 tsp oregano
1 tbsp extra virgin olive oil
Salt
Pepper

Add the onion, oregano, olive oil, salt and pepper into the ground chicken. Knead and give it a round shape, then place in the middle of the two pieces of chicken breast.

Cover in plastic wrap and leave in the freezer overnight. The next day remove them from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it. Then fry in a Teflon pan (be careful not to over-fry) on both sides. Serve inside a bread corner or on a pide with Yogurt Sauce and tomato slices. If you like, you can also add lettuce leaves or onion slices too....

Makes 2 servings.


Sauce for Chicken Doner Kebab

Sauce for Chicken Doner Kebab
1 cup yogurt
1 small cucumber, discard the seeds with a teaspoon, grated and squeezed dry
1 tbsp dill, chopped
1 garlic clove, smashed with salt
1 pinch sugar
Salt
Pepper

Mix all the sauce ingredients and have it with Chicken Doner Kebab.

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Sunday, March 18, 2007

Smelt

(Gumus Baligi)

Smelt
1 pkg (454 gr) frozen Smelt, defrosted
1/3 cup flour
Salt

1/2 cup sunflower oil

Gut the Smelt, wash them with cold water and drain. Sprinkle some salt all over. Pour the sunflower oil into a large skillet and heat it up over medium heat. Place the flour on a large plate, hold each Smelt at its tail and dip in the flour. Fry as much as will fit in the skillet for 4-5 minutes. Turn over halfway through. You probably won't need to turn over the very small ones:) When done, place the fried Smelt on a plate with paper towel on it to soak up the extra oil. Serve with lemon wedges.

Meal Ideas:
- Arugula Salad, Fava, Bread with Black Olives and Turkish Coffee.

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Wednesday, March 14, 2007

Apricot Couscous

(Kayisili Kuskus)

Apricot Couscous
1/2 cup couscous (Acini di Pepe works)
1 small onion, chopped
4-5 tbsp extra virgin olive oil
1 cup hot water
3 dry apricots, soak the apricots in water overnight, cut in small pieces
2 tbsp pistachios, peeled
2 tbsp almonds, blanched, sliced
1 tsp dry mint
1/2 tsp cinnamon
1/2 tsp sugar
Salt
Pepper

Saute the onion with olive oil. Add the couscous and saute about 2-3 minutes. Add the water, apricots, cinnamon, sugar, salt and pepper. Cook for about 8-10 minutes over medium-low heat. Turn the heat off, cover the lid. Let it rest for 20 minutes and at the end, all the water will evaporate. Toss in the pistachios, almonds and mint. Stir with a fork and serve while still warm or cold later on.

Makes 2 servings.

Meal Ideas:
- Shrimp Kebab, Tahini Bread and Turkish Tea.

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Sunday, March 11, 2007

Macaroni and Cheese

(Fırında Makarna)

Turkish Macaroni and Cheese
250 gr penne pasta (picture)

White Sauce:
4 tbsp butter
1/4 cup flour
1 cup milk, warm
4 eggs
1/2 tsp nutmeg
Salt
Pepper
2/3 cup feta cheese, crumbled
1/4 cup parsley, chopped

Garnish:
2/3 cup Turkish kashar or mozzarella cheese, grated

Boil the pasta with salty water following the instructions on the package, drain.

Meanwhile prepare the sauce; melt the butter, add the flour, stir and cook about 3-4 minutes in a medium-size pot. Slowly pour in the warm milk while stirring constantly. The milk and flour should blend very well. Add the nutmeg, salt and pepper. Turn the heat off. Let it cool down a little bit. Then add the eggs one by one, mix very well.

Add the feta cheese and parsley into the sauce then toss it with the pasta. Place it in a medium-size oven proof dish. Cover the pasta with grated cheese equally.

Preheat the oven to 400 F (200 C) and bake for about 30 minutes or until the top takes a golden colour. Don't over bake it!

Makes 4 servings.

Meal Ideas:
- Any kind of Compote, Celery Root in Olive Oil and Turkish Coffee.

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Friday, March 09, 2007

Apple Marmalade

(Elma Marmeladi)

Apple Marmalade
500 gr red apples, peeled, discard the seeds, sliced
1 1/2 + 1 1/2 cup water
1 1/2 cup sugar
1/2 lemon juice
1/2 tsp lemon zest
2-3 cloves

Place the apples, 1 1/2 cup water and cloves in a medium-size pot. Cook until the apples are softened. Discard the cloves, place the apples with the juice into the blender, pulse a few times to make a puree. Pour it back into the pot. Add 1 1/2 cup of water, sugar, lemon juice and lemon zest. Cook for about 30 minutes at medium heat until the marmalade is dense. Pour it into a clean and dry jar. Close it tightly, let it cool. Store Apple Marmalade in a dark and cool place.

Serve Apple Marmalade on freshly buttered Turkish Bread.

* If you like, grate the apples instead of slice.

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

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Sunday, March 04, 2007

Bread with Black Olives

(Zeytinli Ekmek)

Bread with Black Olives
Dough:
7 gr or 8 gr (1 packet) instant yeast
1 tsp sugar
1/4 cup lukewarm water

3 1/2 cups all purpose flour, unbleached
1/2 tsp salt
3/4 cup lukewarm water
1/2 cup lukewarm milk

Filling ingredients:
1/2 cup black Turkish olives*, seeds discarded, cut in halves
1/2 cup extra virgin olive oil
1 medium sized onion, thinly sliced
1 tbsp oregano
1 tbsp lemon zest
1 tsp crushed red pepper

Loaf Cake Mold

Mix the yeast, sugar and 1/4 cup lukewarm water in a small bowl. Stir well so the yeast dissolves. Let it rest for 15 minutes - it will become bubbly.

Sift the flour and salt in a large bowl. Add the bubbly yeast mixture, lukewarm water and lukewarm milk. Mix and put the dough on the lightly floured counter and knead well for about 15 minutes until it becomes smooth. Put the dough into a container with a lid. Keep it in the fridge overnight.

The following morning, place all the filling ingredients in a large bowl with the dough. Start kneading, but don't worry; the dough will absorb all the oil and the olives, just keep kneading with both your hands:) When done, place the dough into the Loaf Cake Mold and put in a warm spot for about an hour until the dough doubles in size. With a razor or very sharp knife make 1 cm long deep slashes on the dough for the steam to come out.

Preheat the oven to 420 F at least 20 minutes before you start baking. Place the mold on the middle rack. After 30 minutes turn the heat down to 400 F and spray cold water on the dough. Bake for a total of 40 minutes. Place the Bread with Black Olives on the wire rack so it cools. Then slice it up and serve.

Serve with tomato, feta cheese, cucumber and Turkish Tea for breakfast or lunch or dinner:) It also goes great with Seafood recipes:)

* Don't use ready-to-use sliced black olives that come in a jar or can. The taste won't be the same. Turkish olives are generally a bit wrinkly. Hopefully you can find some or similar ones at Turkish or middle-eastern stores.

Meal Ideas:
- Fish Soup, Haddock Fillets with Sauce and Prune Dessert with Walnuts.

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Friday, March 02, 2007

Prune Dessert with Walnuts

(Cevizli Kuru Erik Tatlisi)

Prune Dessert with Walnuts
225 gr prunes, pitted
1 1/2 tbsp butter
2 cups water
1/4 cup sugar

Garnish:
1/4 cup walnuts, crumbled

Gently wash and drain the prunes. Add all the ingredients into a medium sized cooking pot. Cook until they are softened for about 20-25 minutes over a little bit under medium heat. Don't overcook them. The remaining water should be about the same level as the prunes in the pot.

Place onto a service plate. Sprinkle walnuts all over. Serve while still hot with a spoon. This very old family dessert that my grandmother used to cook for us will warm you up during cold winter days too it did me:)

Makes 4 servings.

Meal Ideas:
- Vegetable Soup, Lamb with Grape Leaves and Turkish Rustic Bread.

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