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

Tuesday, January 26, 2010

Snow Pudding

(Karyagdi Tatlisi)

Snow Pudding
3 cups 3.25% milk
2/3 cup sugar
1/4 cup coco powder
1/2 cup + 1 tbs all purpose flour
1 tbsp unsalted butter

12 round shape chocolate thins cookies


Sweetened flaked coconut

Place all the ingredients (except butter) in a large pot. Stir constantly at medium heat. Add the butter. Cook until it gets enough thickness, stir occasionally. Take it off the stove. Pour into the blender. Blend for about 5 minutes over medium speed. Put 2 cookies at the bottom of each bowl. Pour in the bowls equally.

After letting them cool, place the bowls in the fridge for 12 hours. Sprinkle flaked coconuts all over the tops.

6 bowls Snow Pudding.

Wednesday, January 20, 2010

Çökertme Kebap / Bodrum Kebap

(Bodrum - Muğla)

Çökertme Kebab
250 g beef or veal strips, I cut the strips in 2 or 3

1/2 cup milk
4 tbsp olive oil
1 tsp cumin
1/2 tsp paprika

2 medium sized white potatoes, cut in julien
1 cup sunflower oil

2 cubanelle peppers
6-8 cherry tomatoes

Yogurt Sauce:

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

First, fill the half of the medium-size plastic bowl with water and add 1 tbsp salt. Soak the potato slices in it for about 20 minutes. Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them, just dry with a paper towel. When the oil is hot enough, fry the potatoes until golden brown. Afterwards, place on a paper towel to absorb any extra oil.

Marinate the beef strips for about 4 hours or overnight in the fridge in a closed container. Bring the beef to room temperature 10 minutes before cooking. Heat up the Teflon pan. Then, place the beef strips in it. Cook until the beef is tender. Season the beef with salt and pepper, turn the heat off.

Meanwhile, saute the peppers and tomatoes with butter for about 5-6 minutes in the pan.

Place the fried potatoes on a serving dish. Arrange the cooked beef on them. Garnish with peppers and tomatoes. Place the Yogurt Sauce on top and serve while still warm.

2 servings.


Friday, January 15, 2010

Eggplant Jam

(Patlican Receli)

Eggplant Jam
6 petite size eggplant ~6 cm long

1 cup sugar
1 1/2 cup water
4 cloves
Juice of one lemon

Don't remove the stems and caps of the eggplants. Peeled them very fine. Soak them into the 2 cups of water with salt for about 15 minutes. Gently squeeze the eggplants with your hand. Bring to boil some water in a small sauce pan. Add the eggplants and boil for about 7-8 minutes at medium heat. Drain, let them cool down. Gently squeeze the eggplants with your palm.

Melt the sugar, water and cloves in a small sized pot. Bring to boil then add the eggplants and turn the heat to down. Cook for about 25 minutes at low heat. Put a drop of syrup on a cold plate, if it is not runny and stays, then it's done. Add the lemon juice, stir. Turn the heat off after 2 minutes. Let it cool down.

You may serve Eggplant Jam with Thick Turkish Cream.


Sunday, January 10, 2010

Codfish with Swiss Card and Sultana Raisin

(İsviçre Pazısı ve Üzümlü Morina Filetosu)

<br />Codfish with Swiss Chard and Sultana Raisin
500 gr Codfish fillet, cut in medium size pieces
Bunch of red Swiss chard, washed and cut the stems off*
2 tbsp butter
2 tbsp extra virgin olive oil
1 medium size onion, sliced
1-2 garlic cloves, sliced
2 medium size tomato, peeled, cut in cubes
1 Bay leaf
2 tbsp Sultana raisins, soak into the hot water for 15 minutes, drain
2 tbsp pine nuts, lightly toasted

Put all the leaves one on the top of the other, roll, then cut in julienne. Fill a large pot half way with water and boil. Add in Swiss chard, stir and drain.

Saute the onion with butter and olive oil for about 3-4 minutes in a large skillet. Add the garlic when the smell of the garlic comes out, place the tomato, Swiss chard, salt and pepper. Arrange the fish pieces and Bay leaf on the top. Sprinkle Sultana raisins and cover. First turn the heat to high, then in a minute turn to very low-medium heat. Cook for about 15 minutes. If there is so much juice, turn the heat to higher in order to reduce the amount of water in the pot.

Then turn the heat off, discard the Bay leaf. Gently slide the dish onto the serving dish. Sprinkle the lightly toasted pine nuts all over the dish. Serve with the lemon wedges and Ezo Gelin Pilaf on the side.

2 servings.

* Don't throw the stems, make Swiss Card Stems with Yogurt Sauce .


Wednesday, January 06, 2010

Swiss Chard Stems with Yogurt Sauce

(Yoğurtlu Pazı Sapı)

<br />Swiss Card Stems with Yogurt Sauce
Bunch of red Swiss chard stems, washed and cut in 1 cm long
1 medium size onion, finely chopped
2 tbsp extra virgin olive oil

Garlic Yogurt Sauce:
1/2 cup Turkish yogurt, room temperature
1-2 garlic cloves, mashed with salt

1 tsp mint
1/2 tsp cayenne pepper or red pepper

Bring to boil some salted water in the pot, then throw the stems in it. Boil just 10 minutes and drain.

Meanwhile, saute the onion with olive oil for about 3-4 minutes. Add the stems, saute for about 2-3 more minutes.

Place on a service plate. Let it cool down. Whisk the yogurt with mashed garlic and place all over the them. Sprinkle some mint and red pepper over the top.

2 servings.


Friday, January 01, 2010

Spinach-Chicken on Turkish Bread

(Ispanaklı-Tavuklu Ekmek)

<br />Spinach-Chicken on Turkish Bread
Half loaf of Turkish bread or French bread or Artisan bread


~300 g spinach, frozen, chopped, thaw and drain
Cooked chicken pieces or use left over chicken or Turkey meat
4 tbsp extra virgin olive oil
1 onion, sliced
1-2 garlic clove, sliced
3-5 tbsp crushed tomato, canned
1/2 cup feta (white) cheese, crumbled
Crushed pepper

Saute the onion with olive oil for about 4-5 minutes. Add the garlic, when the smell of garlic comes out add the spinach, crushed tomato, salt and pepper. Cook for about 2 more minutes. Cut in half the bread in length. Spread the cooked spinach mixture all over the cut side. Arrange the chicken pieces and feta cheese on top. Sprinkle the crushed pepper all over them. Put the bread on the oven tray.

Preheat the oven to 450 F (230 C). Place the tray on middle rack. Cook for about 15 minutes or until the edges golden. Serve while still warm with Ayran. If you like slice them up and serve as a finger food at your party:)

2 servings.