Binnur's Turkish Cookbook

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

Wednesday, January 28, 2009

Cherry Jam

(Visne Receli)

Cherry Jam
1 jar red sour pitted cherries in light syrup, 796 ml (2 cup cherries + 1 1/2 cup cherry juice)
1 1/2 cup sugar
1 tsp vanilla extract
One lemon juice

Place the cherry juice, sugar and vanilla in a medium-size pot. Cook for about 10 minutes at medium-low heat. Then add the cherries (if you like, cut each in two pieces) and cook for about 15-20 more minutes (total 25-30 minutes).

Add the lemon juice, cook for another 1-2 minutes and turn the heat off. Place into a clean jar and close the lid tightly. Store in a dark and cool place.

My mum has a sweet tooth, and always kept some dessert at home. She loves to eat Cherry Jam poured on top of the Ricotta Cheese or Yogurt with almond slices.

You can also serve Cherry Jam as an ice cream topping with almond slices:)

* Cherry Jam is loved in my family. That's why I always cook it for any season using cherries in a jar. It is already pitted and they taste as if freshly picked from trees:)

If you use fresh Sour Cherries (Morallo Cherries), here is the recipe:


500 g fresh sour cherry, pitted
500 g sugar
Juice of half lemon

Layer cherries and sugar in a saucepan overnight. The following morning, start cooking at low-medium heat. Stir until the sugar melts. Remove the scum from the surface. Cook until the mixture reaches jam consistency. Add the lemon juice 1-2 minutes before you turn the heat off and stir.
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Tuesday, January 20, 2009

Celery Stew with Lamb

(Kuzu Etli Terbiyeli Kereviz)

Celery Stew with Lamb
1 medium celery root, peeled and cut in bite sizes
1 1/2 or 2 cups water with 1/2 lemon juice
150 gr lamb, cut in cubes
1 cup hot water
1 small carrot, peeled, washed, sliced
2 tbsp butter
1 tbsp flour
Salt
Pepper
1 egg yolk

Garnish:
1 tbsp dill, chopped

Wash the celery pieces and soak using the 1 1/2 or 2 cups of water with lemon juice to prevent them from darkening.

Meanwhile cook the lamb cubes with their own juice. Then add 1 cup hot water and cook over low heat until the lamb pieces are tender. Then add the celery pieces with the 1 1/2 or 2 cups water with lemon juice, carrot, butter, flour, salt and pepper, stir. Cover and cook for about 20 minutes on medium heat until the celery pieces are softened.

Whisk the egg yolk in a small bowl. Take a ladle of juice of the dish and blend well with the egg. Slowly pour this mixture into the pot while stirring. Cover the lid and simmer for about 3-4 minutes. Sprinkle some dill all over and serve.

2-3 servings.

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Thursday, January 15, 2009

Lentil-Bulgur-Spinach Soup

(Ispanakli Bulgur Corbasi)

Lentil-Bulgur-Spinach Soup
1/2 cup red lentils, rinsed
1/2 cup Turkish bulgur, small-grain, rinsed
1 onion, chopped
2 tbsp extra virgin olive oil
1 tbsp butter
1-2 garlic cloves, chopped
4 tbsp crushed tomatoes, canned
1 tsp red pepper paste
1 tsp red pepper paste, hot
4 cups chicken stock or water
1 tsp cumin
Salt
Pepper
1 tbsp dry mint
2 cups fresh spinach, coarsely chopped

Saute the onion with olive oil and butter for a few minutes. Add the garlic and when the smell comes out, add the lentil, bulgur, crushed tomato, red pepper pastes, chicken stock, cumin, salt and pepper. Cook at medium-low heat.

When the lentils and bulgur are cooked, stir in the fresh spinach and mint. Cook just for a minute or so, allowing the spinach to wilt in the soup.

Serve this delicious soup with lemon wedges and pide slices.

3-4 servings.

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Wednesday, January 07, 2009

Leek with Eggs

(Pirasa Kavurma)

Leek with Eggs
2-3 leeks, only green parts, thinly sliced, washed well, drained
6-7 pearl onions, peeled, cut in 4s
2 tbsp extra virgin olive oil
1 tbsp red pepper paste, mild
2 tbsp water
1 egg

Saute the leek and onion with olive oil for about 6-7 minutes until the colour turns, stirring occasionally. Add the pepper paste and water, stir. Don't make the hole for the egg between the leeks. Crack the egg over the leeks instead, cover. Turn the heat down to low. Cook until the white part of the egg is done. Don't overcook the egg!

Serve Leek with the Egg as a light lunch with Turkish Bread.

* If you like you can use the white part of the leek instead of pearl onion.

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Friday, January 02, 2009

Chicken Almond Pie

(Tavuklu Bademli Tart)

Chicken Almond Pie
1 Tenderflake deep dish pie shell - frozen

Filling:
2 pieces of cooked chicken breast or same amount of mixed chicken or turkey pieces, cut in medium sizes
10-12 green beans, cut off ends and cut in bite sizes, boiled in salted water for 10 minutes, drain
7-8 mushrooms, brushed, sliced
2/3 cup almonds, blanched, slivered
1/4 cup parsley, chopped
1/2 tsp paprika
Salt
Pepper
2/3 cup mozzarella cheese, grated

White Sauce:
2 tbsp butter
1 tbsp flour, all purpose
1/2 cup chicken broth, warm
1 tsp lemon juice
2 egg yolks
Salt
Pepper

To prepare the sauce; melt the butter, add the flour, salt and pepper, stir. Slowly pour the chicken broth in it while stirring constantly. They should blend very well. Let it cool down a little bit. Then add the lemon juice and egg yolks one at a time, whisk.

Toss all the filling ingredients into the white sauce except mozzarella cheese. Spread in the pie shell. Sprinkle the mozzarella cheese all over the top.

Preheat the oven 350 F (175 C) and bake for about 35-40 minutes until the colour of the top turns golden. Serve as a light lunch with Tomato or Carrot Salad.

This dish is a great to use the turkey or chicken leftovers from the New Year's eve dinner.

2-3 servings.

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