Binnur's Turkish Cookbook

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

Wednesday, May 30, 2007

Artichokes Stuffed with Beef

(Etli Enginar Dolmasi)

Artichokes Stuffed with Beef
4 large artichokes
4 pieces of tomato
4 tsp butter
2 tbsp crushed tomato (in can) whisk with hot water

Filling:
150 gr lamb or medium ground beef
4 tbsp rice, washed, drained
4 fresh green onions, finely chopped
1 tomato, peeled, seeds discarded, finely chopped
2 tbsp parsley, chopped
1 tbsp dill, finely chopped
Salt
Pepper

How to prepare the Artichokes:

- Trim the base of stem (picture).
- Cut off the top 1/4 of the artichoke, rub it with lemon (picture).
- Break off two or three rounds of the leaves, then trim off the tips of all the leaves with kitchen scissors (picture).
- Push your thumbs into the center and press to open up the leaves. Scoop out and discard the choke with a spoon. Scoop carefully so that you preserve the bottom and the heart of the artichoke.

Now the artichoke is trimmed. Leave them in the water & lemon juice mixture to prevent discoloration. This method is for medium to large artichokes to fill with stuffing.

Mix all the filling ingredients with a tablespoon. Open up the leaves of the artichokes with your fingers. Stuff the artichokes, but don't overdo it. Leave some room at the top. Then cover with tomato pieces (picture).

Place the artichokes in a small pot. Then put butter on top of each. Now, pour the water mixed with crushed tomato down the side of the pot. The water's level should be the same as artichokes. Cook on medium-low heat for about 30 minutes with the lid half covered or until the artichokes are tender. If necessary, add some hot water into the pot.

Place the artichoke on the service plate and pour some sauce on top. Just remove the hard leaves* with a fork - they will drop off easily, put aside:) Have the delicious filling with the bottom of the artichoke. Serve with Yogurt with Garlic on the side.

Makes 2 servings.

* To avoid to unraveling of the dolma during cooking, you should leave 2 rounds of hard leaves.

Meal Ideas:
- Chicken with Walnuts, Pide, Mosaic Cake with Turkish Coffee.

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Saturday, May 26, 2007

Green Beans with Eggs

(Taze Fasulye Kavurmasi)

Green Beans with Eggs
250 g green beans, trimmed, cut in medium size
1 small onion, sliced
1 tbsp butter or 3-4 tbsp extra virgin olive oil
Salt
2 eggs, lightly beaten
1 tsp crushed red pepper

Boil the beans in hot water for about 20 minutes. Saute the onion with salt and butter in a large pan for 3-4 minutes. Add the drained beans in it, saute for about 10 minutes at medium heat. Stir from time to time, don't let them burn. Pour in the eggs, stir but not too much. When the eggs are cooked, turn the heat off.

Place on a service plate and sprinkle crushed pepper all over. Serve as a light lunch with Turkish Bread and Arugula Salad.

Makes 2 servings.

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Tuesday, May 22, 2007

Sardines in Parchment Paper

(Kagitta Sardalya)

Sardines in Parchment Paper
Sardines, amount depends on their size, 2 large or 4-5 small
Salt
Pepper
Lemon slices
Tomato slices
Petite size mushrooms, brushed
Bay leaf, one for each pocket
Extra virgin olive oil

Gut the Sardines, wash them with cold water and drain. Sprinkle salt and pepper on the fish. Cut a medium sized parchment paper. Place the Sardines in the middle of it. Arrange lemon and tomato slices on top. Place Bay leaf and mushrooms on top as well. Pour olive oil all over. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place the pocket on the oven tray.

Preheat the oven to 400 F. Cook for about 25 minutes on the middle rack. Then remove the tray and open up the paper, discard the Bay leaf. Gently slide the Sardines onto the service plate. Serve with boiled small potatoes, green salad, red onions and lemon wedges.

Meal Ideas:
- Fava, Arugula Salad, Fried Eggplant & Green Pepper and Saffron Pudding.

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Saturday, May 19, 2007

Saffron Pudding

(Zerde)

Saffron Pudding
1/4 cup short grain rice, washed, drained
3 cups water, to boil rice with
3 cups water, to cook Zerde
3/4 cup sugar
1/2 tsp saffron, soaked in 2 tbsp warm water
3 tbsp corn starch, dissolve with 3 tbsp water
2 tbsp Rose Water

Garnish:
4 tbsp pistachios, ground
2 tbsp currants, soaked in 1/4 cup hot water
4 tbsp pine nuts, lightly roasted

Boil the rice with 3 cups of water, drain. Bring to boil the sugar with 3 cups of water. Then turn the heat down to medium-low. Add the cooked rice, saffron with water and the dissolved corn starch in it. Stir constantly. When you see the bubbles on the surface cook for one more minute. Add the Rose Water, but don't stop stirring. Turn the heat off.

Immediately pour into individual bowls. Sprinkle some pine nuts, currants and pistachios on top. If you can find, put some pomegranate as well. Let it cool down and place in the fridge before serving.

Makes 6 servings.

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Wednesday, May 16, 2007

Beyti Sarma

Beyti Sarma
Kofte Ingredients:
500 regular ground beef
1 small size onion, finely chopped
1 tbsp full red pepper paste
1 bunch parsley, finely chopped
1 tsp crushed red pepper
1 tsp salt

For Roll (sarma):
1 packet Original Tortillas
1 tsp butter, melted
Parsley, finely chopped

Yogurt Sauce:
Yogurt, room temperature
1/2 cup crushed tomatoes, canned, heated up with a few tablespoons of water

Crush the onion with salt very well. Add in all the kofte ingredients and knead. You need to use flat metal skewers for this kebab. Take a fist-sized ball and skewer it starting from the tip of the skewer. Squeeze and flatten it on the skewer going back slowly, so that it is thin and flat (picture).

Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers so that all sides of the meat cooks equally. Afterwards, roll the Kebab pieces with a Tortilla, but only one layer, the pide shouldn't be thick. Brush the surface of the Tortilla with melted butter. Sprinkle some chopped parsley all over and cut in 2 inch wide pieces. Arrange them on a serving dish along with yogurt and tomato sauce, and serve while they still hot.

Makes 4 servings.

Meal Ideas:
- Side Salad for Kebabs, Red Pepper Spread, Fried Cauliflowers and Carrots and Chocolate Pudding.

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Sunday, May 13, 2007

Red Pepper Spread

(Zengin)

Red Pepper Spread
2 red bell pepper
1 medium size onion
5-6 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp red pepper paste
Salt

Cut off the top of the red pepper. Cut in half and discard the seeds. Set the oven to broil (grill), and pre-heat. Place the red pepper on an oven tray, insides facing down and put in the oven. Roast for about 15 minutes. Afterwards place it in a paper bag for 10 minutes so you can peel the skins off easier. Do so, then cut in strips, about 1 inch wide. Then cut in small cubes.

Cut the onion at the same size as the red pepper. Crush the onion with salt and red pepper paste. Then toss with the roasted red peppers, lemon juice and olive oil.

Place on the service plate and serve with any kind of Kebab.

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Sunday, May 06, 2007

Apple Pie

(Elmali Tart)

Apple Pie
Dough:
1/2 cup yogurt
1/2 cup sunflower oil
125 gr (1 stick) butter, unsalted, room temperature
3/4 cup icing sugar
1 tsp baking powder
2 3/4 cup (350 gr) all purpose flour

Filling:
4 Granny Smith apples, peeled, grated
4 tbsp sugar
1 tsp vanilla
1 tsp cinnamon
1/3 cup walnuts, crumbled

23 cm (9 inch) pie plate, oiled

Combine all the crust ingredients in a large bowl and divide in two. Wrap half in saran wrap and chill in the freezer for 45 minutes.

Meanwhile, spread the other half in an oiled pie plate with your palm equally. Also spread the dough on top of the edges (picture). Mix all the filling ingredients in a bowl, spread over the dough equally. Take the second half of the dough from the freezer and grate, then gently arrange over the filling.

Preheat the oven to 375 F. Bake for 40 minutes or until the crust is light brown on the middle rack. Immediately sprinkle some icing sugar on top using a small strainer after you take the Apple Pie out of the oven. Serve while still warm with ice cream on top:)

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Thursday, May 03, 2007

Feta Cheese Pie

(Beyaz Peynirli Tart)

Feta Cheese Pie
1 Tenderflake deep dish pie shell - frozen

Filling:
1 medium size onion, sliced
1-2 garlic cloves, sliced
1 tsp butter
1 cup feta cheese, crumbled
2 tbsp dill, chopped
3-4 pieces sun dried tomato, chopped
1 tsp peppercorn

On top:
1 egg
1 cup milk

Saute the onion with butter until the colour starts to turn light brown, then add garlic. When the smell of the garlic comes out, turn the heat off.

Place the sauteed onion and garlic on the shell. Spread feta cheese, dill, peppercorn and sun dried tomato on top. Whisk the egg and milk until combined, pour all over.

Preheat the oven 350 F and bake for about 35-40 minutes.

Serve Feta Cheese Pie with black olives, tomato and cucumber slices for breakfast or a light lunch.

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