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

Thursday, May 22, 2008

Meatballs in Tomato Sauce

(Sulu Kofte)

Meatballs in Tomato Sauce
Kofte ingredients:
400 g regular ground beef
1/4 cup short grain rice, washed, drained
1 egg

1/2 cup flour

1 onion, grated
4-5 tbsp crushed tomatoes, canned
3 tbsp extra virgin olive oil
1 tbsp butter
2 cups water

Place flour on a large plate. Knead all the kofte ingredients in a bowl. Break off small pieces and give a small ball shape with your palms. Place them in the flour.

Meanwhile, saute the onion with olive oil and butter for a couple minutes in a medium sized pot. Add crushed tomatoes, water, salt and pepper, then bring to boil over medium heat. Flour all the little Kofte, gently drop into the pot and stir slowly. Cook for about 20 minutes over a little bit under medium heat. Sprinkle some chopped parsley on top. Serve this dish with a spoon and Turkish Bread on the side.

3-4 servings.

Meal Ideas:
- Carrot Salad, Eggplant with Veggie Filling and Creamy Pudding.


Sunday, May 18, 2008

Stuffed Artichokes in Olive Oil

(Zeytinyagli Enginar)

Stuffed Artichokes in Olive Oil
6-8 artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
1/4 cup sweet peas, frozen
1 small carrot, peeled, cut in cubes
1 small potato, peeled, cut in cubes
50 ml + 25 ml extra virgin olive oil
1 tsp sugar
1 tbsp lemon juice
1 cup water

Fresh parsley or fresh dill, chopped

Place artichokes in a large shallow pan. Arrange the vegetables between the artichokes. Add 50 ml olive oil, lemon juice, sugar and salt. Cover and cook for about 15-20 minutes over medium heat until all the vegetables and artichokes are cooked.

Let the dish cool down first. Then place artichokes on a large serving dish. Place some of the vegetables on top of the artichokes. Drizzle 25 ml olive oil and garnish with parsley or dill. Serve Stuffed Artichokes in Olive Oil at room temperature with lemon wedges.

Stuffed Artichokes with Olive Oil
Artichokes contain minerals like calcium, magnesium and iron. They also contain several B vitamins. Children should especially eat this healthy and delicious vegetable. You can add sweet kernel corn on it as well so your kids like it better:)

Meal Ideas:
- Stuffed Peppers & Tomatoes and Mastic Pudding.


Sunday, May 11, 2008


(Kayseri Yağlaması / Şebit - Kayseri)

1 package small size Whole Wheat Tortillas (Flat Bread, 8 pieces)

500 g medium ground beef
2 tbsp extra virgin olive oil
1 medium onion, cut in small pieces
1/2 cubanelle pepper, cut in small pieces
4-5 tbsp crushed tomatoes, canned
1 tsp red pepper paste, hot
1/4 cup hot water

1 cup plain yogurt, room temperature
1-2 garlic cloves, mashed with salt

Saute the onion with olive oil for 2-3 minutes in a large pan. Add the ground beef and cook until the colour turns to light brown while stirring occasionally. Add the cubanelle pepper, crushed tomatoes, red pepper paste, water, salt and pepper, stir. Cook until all the water evaporates at medium-low heat. Turn the heat off and keep it warm.

Heat both sides of the Tortillas in a pan. Place one Tortilla on a service plate. Spread couple of spoons of filling all over it. Finish the first 4 Tortillas in the same way. Then prepare a second serving in the same way. If you like, you can sprinkle chopped parsley over the filling.

Divide the yogurt sauce in two small bowls. Cut the Tortillas in 4 pieces with a knife. Put some yogurt sauce on the every small triangle, fold and have it while they are still warm:)

2 servings.


Friday, May 02, 2008

Red Pepper Dish

(Kirmizi Biber Yemegi)

Red Pepper Dish
1 red bell pepper, diced
1 small onion, chopped
3-4 tbsp extra virgin olive oil
2 tbsp rice, rinsed, drained
2 large tomatoes, peeled, diced
1/2 tsp crushed red pepper (red pepper flakes)
1 tsp pomegranate paste or Grenadine syrup

Saute the onion with olive oil until it's softened. Add the red pepper, rice, tomatoes, crushed pepper, salt and pepper. Cover and do not open while its cooking. Cook for 20 minutes under medium heat. Turn the heat off, add pomegranate paste, stir.

Sprinkle some chopped parsley all over the dish. Serve warm or at room temperature with Turkish Bread.

You can have this vegetarian dish as a main course or as a side dish.