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

Tuesday, July 27, 2010

Artichokes with Eggs

(Enginarli Yumurta)

Artichokes with Eggs
2 Artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
1 tsp butter
1/3 cup hot water
2 small size eggs

Yogurt Sauce:
1/2 cup plain Turkish yogurt
1 1/2 tbsp flour, all purpose

1 tbsp butter
1 tsp paprika
1/2 tsp cayenne
2 green onion, sliced

Place artichokes, 1 tbsp butter and 1/3 cup hot water in a small sized pot. Cover and cook over a little bit under medium heat until the artichokes are tender.

Place the cooked artichokes with their juice in a small oven dish. Whisk the all Yogurt Sauce ingredients in a small bowl, pour all around the artichokes.

Preheat the oven to 400 F (200 C). Place the dish on the top rack of the oven. After 10 minutes crack the eggs top of the each artichokes. Change the setting of the oven to broil (grill). Put back on the top rack again and and cook until the eggs white are cooked.

Meanwhile, melt the butter in a small sauce pan. Add the cayenne and paprika. Pour all over the dish. Sprinkle the chopped spring onions all over the top. Serve Artichokes with Eggs while still warm with freshly baked Turkish bread.

Turkish cuisine has so many dishes with eggs. I've noticed that we don't have one with the artichokes! So I decided to use classic Turkish ingredients and Turkish cooking techniques. Here is the result! I love it, I hope you do, too:)

*You can use frozen artichoke instead of fresh one:) But do not use the canned artichokes!


Friday, July 16, 2010

Zucchini with Rice in Olive Oil

(Zeytinyagli Pirincli Kabak)

Zucchini with Rice in Olive Oil
2 medium zucchini
5-6 pearl onion, thick sliced
2 garlic cloves, sliced
1 cubanelle pepper, cut in bite size
1 tomato, peeled, cut in bite size
2 tbsp crushed tomato, canned
50 ml extra virgin olive oil, half for cooking, the other half for after
2-3 tbsp rice, rinsed
~1 cup water
1 tsp sugar


1/4 cup fresh dill, chopped

Saute the onion with olive oil and salt for a few minutes. Add the garlic, pepper, tomato and crushed tomato and cook for about 8-10 minutes on less than a little bit under medium heat.

Cut off both ends of the zucchini. Peel the outsides. Cut in four pieces lengthwise. Then cut horizontally in pieces 2 inches tall. Throw them in the pot, add rice, sugar and water. Cover and cook until the rice is cooked. If needed, you can add more hot water.

When gets at room temperature place on a serving dish. Pour the rest of olive oil on top and sprinkle chopped dill. Keep it in the fridge. Serve the dish at room temperature or chilled.


Thursday, July 08, 2010

Patisserie Pide

(Pastahane Pidesi)

Patisserie Pide
7 gr or 8 gr instant yeast
1 tsp sugar
1/4 cup warm milk

2 cups of flour less 2-3 tbsp of flour, all purpose
1 tsp salt
1/4 cup warm milk
1 large egg
125 gr unsalted butter, at room temperature

2/3 cup feta cheese, crumbled
1/2 cup dill or parsley, chopped
1 large tomato, sliced, cut in 2 each slice
1/2 cubanelle pepper, cut in long 8 pieces
1-2 mini pickles, cut in 8 slices, optional

1 egg yolk
1 tsp butter

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

Sift 1 cup flour and salt in a large bowl. Add the bubbly yeast mixture, lukewarm milk, egg and butter. Gradually add the second cup of flour! The dough should be soft but not sticky. Place the dough on the floured counter and knead well for about 10 minutes until it becomes smooth. Cover and let it stand in a warm spot. After 1 hour the dough will double in size.

Dived the dough in 8 pieces. Give a rectangle shape each of them on the lightly floured counter. Place generously crumbled feta cheese and parsley at the middle. The dough will double its size after baking. Arrange tomato slice and pepper slice on it. First fold long sides to the middle. Then close the ends.

Place parchment paper on an oven tray and arrange the doughs on it. Brush the edges with egg yolk. Preheat the oven to 375 F (190 C) and bake for about 30 minutes. Spread some butter on the edges. Place in a large pot, cover to get softened. After 10 minutes serve it with Turkish Tea.

8 Patisserie Pide.


Thursday, July 01, 2010

Rose Jam

(Gül Reçeli)

Rose Jam
100 g fragrant, more leafy Rose petals
2 1/2 cup sugar
2 cup water
2 + 2 tbsp lemon juice

Place rose petals, sugar and 2 tbsp of lemon juice in a medium-size pot. Crush the petals well with sugar and lemon juice, using your hand. Set it aside about for 4 hours. Then, add the water and cook for 20-25 minutes at medium heat, stir occasionally.

Take one spoon from jam on a cold plate, if it is not runny and stays, then it's done. After 2 minutes turn the heat off. Let it cool down, then pour into the clean jar to store.