Binnur's Turkish Cookbook

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

Friday, September 30, 2011

Mint Lemon

(Nane Limon)

Mint Lemon
1 tsp mint, dried
Piece of lemon rind
1 cup boiling water

3-4 lemon wedges
Honey, optional

Place the mint and lemon rind in a small Turkish tea pot-brewer (demlik). Pour the boiling water over the leaves into the brewer. Cover and let it brew for about 7-8 minutes. Then pour the brewed Mint Lemon into tea glass using a small tea strainer. Serve Mint Lemon with the lemon wedges or few drops of lemon juice. Mint Lemon has a sweet-smelling taste and don't need to sweeten it:)

The girls have cramps or upset stomach while they grow up, Mint Lemon is perfect for them:)

When I had an upset stomach or digestion problem, my mother or other elders used to say "I will brew Mint Lemon for you, you will be fine". Indeed, it always gave me the comfort; no pain, no nausea, no gas and also brought a nice sleep:) I've brewed plenty of Mint Lemon for my children, like my mother:)

I have also added the recipe to my archive. Therefore, my children would make this healthy drink for their children when they need it:)

* As with all natural herbal teas, Mint Lemon, certainly not to be boiled. If there is a left over tea do not re-heat and use again! Because they can do more harm than good to you.

Benefits of Mint:
-Mint in vitamin A, vitamin B1, vitamin B2, vitamin B3 mingling.
-It brings digestive system in order.
-It destroy Spasm-Gas.
-To prevent the smell of mouth you can drink Mint Lemon:)

2-3 Turkish tea glass Mint Lemon.

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Wednesday, September 28, 2011

Corn Patties

(Misir Mucver)

Corn Patties
1 + 1/3 cup whole kernel corn, canned
1 egg
1/3 cup yogurt, plain
1/2 cup yellow corn meal
3 tbsp all purpose flour
1 tsp baking powder
4-5 fresh mint leaves, chopped
1/4 cup mozzarella, shredded
1/2 tsp cinnamon
Salt
Pepper

Sunflower oil
1 tsp butter

Mix all the ingredients in a bowl. Pour some sunflower oil in a large skillet, about 1 cm deep. Add the butter in it. When the oil warms up, take a lump of the mixture (a couple large spoons' worth) and put in the skillet. Fry each side approximately 3 minutes at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.

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Monday, September 26, 2011

Turkish Carrot Delight

(Cezerye)

Turkish Carrot Delight
2 cup carrot, peeled, finely grated
1 cup sugar
1/4 cup water
1/43 cup walnuts, hazelnut or pistachio, coarsely chopped
1 tsp lemon juice

1 cup coconut, sweetened, shredded

Place the carrot, sugar and water in a medium sized pot. Cook until the carrot is mashed and all the water evaporates at low heat. Stir occasionally. Before turn the heat off, add the lemon juice and stir. Then add the nuts, stir.

Pour into the rinsed or oiled small shallow dish. Spread it equally, let it cool down. Cut in rectangle shape with knife. Cover it with the coconut, place in a container with the lid. Keep it in the refrigerator at least 2 hours. Arrange in a serving dish and serve.

Cezerye, is highly nutritious. Its main ingredient is carrot, it contains some minerals and vitamins like A1, B1, B2 and E. Cezerye also contains dry nuts:)

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Friday, September 23, 2011

Farm Noodles

(Ciftlik Eristesi)

Farm Noodles
2 servings of large egg noodles
1 tbsp butter

Vegetables:
1 small onion, finely chopped
4 tbsp olive oil
1/4 cup red lentil, rinsed
Half of Red Bell pepper, chopped
1 large tomato, grated
Salt
Pepper

Garnish:

Feta cheese, crumbled
Red Pepper flakes

Boil the egg noodles and drain. Toss the pasta with butter. Put it aside.

Meanwhile, saute the onion with olive oil for 3-4 minutes at medium heat in a pot. Then add the rest of the vegetables. Cover and cook until the vegetables are softened over low heat. Add the noodles in it, toss.

Sprinkle some crumbled feta cheese and red pepper flakes over the top and serve.

2 servings.

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Wednesday, September 21, 2011

Honey Gozleme

(Ballı Gözleme)

Honey Gözleme
1 sheet Phyllo Pastry, if you like to make the Gozleme from the scratch, here
2 tbsp unsalted butter, melted

Filling:

1-2 tbsp honey
1 tsp walnuts, finely chopped or ground
1/2 tsp sesame seeds, lightly toasted
Pinch cinnamon

Fold half of the phyllo sheet. Spread the honey equally in the middle of the phyllo sheet. Sprinkle the walnuts, sesame seeds and cinnamon. First fold the opposite sides to cover the filling. Then fold the 3rd side, brush the butter and lastly the 4th side to cover up the filling. Brush the butter on this side first.

Heat up the Teflon pan just under medium heat. Fry the buttered side of Gozleme first. Brush some butter on the top and turn it over. Serve when both sides arturn to golden brown. Serve while it is still hot.

Honey Gozleme is a lovely breakfast or supper treat with Turkish Tea:)

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Monday, September 19, 2011

Green Lentil Dish with Caramelized Onion

(Soganli Mercimek Yemegi)

<br />Green Lentil Dish with Caramelized Onion
3/4 cup lentils, soak in water overnight, washed and drained
4 tbsp extra virgin olive oil
1 tsp cumin
3 tbsp crushed tomatoes, canned
1 tsp red pepper paste, hot
1 tbsp orzo
2 cups warm chicken stock or beef stock or just water

Garnish:
1 large onion, sliced
1 tbsp extra virgin olive oil

Place all the ingredients in a medium sized pot. Cook for about 20-25 minutes at medium-low heat until the lentils are soften, stir occasionally.

Meanwhile caramelize the sliced onion with olive oil over low heat and place serving dish. Then sprinkle the caramelized onion all over the top.

Makes 2-3 servings.

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Friday, September 16, 2011

Bulgur Pilaf with Mushrooms

(Mantarli Bulgur Pilavi)

<br />Bulgur Pilaf with Mushrooms
Pilaf ingredients:
1/2 cup bulgur, large grain, washed and drained -I always use Turkish Bulgur which taste is better:)
1 cup hot water
2 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
Salt
Pepper

1/4 cup vermicelli noodles

2 tbsp butter
1 medium size onion, sliced
8-10 mushrooms, cleaned, sliced

Place all the pilaf ingredients in a medium size pot. Cover and start to cook over low heat.

Meanwhile, place vermicelli noodles in a small pan. Saute until the colour of vermicelli noodles turns to light brown over under medium heat. Do not burn them!

Check the Bulgur Pilaf, when you start seeing holes towards the end add lightly browned vermicelli noodles, stir. Cover and continue cooking until the bulgur is well cooked, i.e., when all the liquid has evaporated.

Meanwhile, melt the butter in a small pan. Saute the onion and mushrooms until the mushrooms softened over medium heat. Toss it into the cooked Bulgur Pilaf. Let the Bulgur Pilaf with Mushrooms stand for about 5 minutes, then serve.

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Wednesday, September 14, 2011

Milk Pudding with Strawberry Sauce

(Cilek Soslu Muhallebi)

Milk Pudding with Strawberry Sauce
Strawberry Sauce:
500 gr strawberries, washed, cut in 3 or 4
1/4 cup sugar
1 tbsp honey

Place strawberries in a pot and pour the sugar and honey on top. Heat it up for a minute, then turn the heat down to medium-low. Cook for about 20 minutes. Let it cool. Start to cook Milk Pudding.

Milk Pudding:
2 + 1/2 cup 3.25% whole milk
1/4 cup cream, 35% (heavy cream)
1/2 cup sugar
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1 tbsp + 1 tsp rice flour
2 tbsp corn starch

Place 2 cups of milk, cream and sugar in a medium sized cooking pot. Melt the sugar over medium heat. Dissolve the corn starch and rice flour in 1/2 cup of milk and add into the pot. Then add the powdered mastic in it. Stir constantly to make it thick enough. Pour into the individual serving bowls. Place 2 teaspoon Strawberry Sauce over the tops. Let it cool down and sprinkle some sliced almonds on top. Keep it in the fridge before serving.

You can also serve the Milk Pudding with Strawberry Sauce with a big dollop of ice cream and some sliced almonds at the top.

*If the strawberries are tasteless and hard to eat, make this delicious Strawberry Sauce. Put the leftover sauce into a jar with the lid closed and keep it in the fridge as a topping for ice cream:) I do this all the time. Also try sprinkling sliced almonds on the ice cream with the Strawberry Topping.

4 servings.

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Monday, September 12, 2011

Roasted Fish

(Balik Kavurma - Ayvalik)

Roasted Fish
~200 fish fillet -I used sole fille
1-2 garlic cloves, chopped
1/4 red onion, sliced
1/2 cubanalle pepper, sliced
3 tbsp + 2 tbsp extra virgin olive oil
1 pinch oregano
Salt
Pepper
1 tbsp lemon juice

Cut the fish in bite size. Boil for about 2-3 minutes in the salted water, drain.

Meanwhile saute the garlic with 3 tbsp olive oil. When the smell of garlic comes out add the peppers and onion. Saute the vegetables are softened. Add the boiled fish, salt and pepper. Saute for about 5 more minutes. Do not over cook, the fish pieces shouldn't be break up!. Turn the heat off. Drizzle 2 tbsp olive oil, lemon juice and sprinkle oregano all over it.

Serve Roasted Fish with Arugula Salad by the side.

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Friday, September 09, 2011

Turkish Cheese Bread with Spicy Garlic Sauce

(Sarimsakli, Tereyag Soslu Peynirli Ekmek - Adana)

Turkish Cheese Bread with Spicy Garlic Sauce
Bread or Pizza Dough
Plain Yogurt
Turkish Kashar or mozzarella cheese, grated

Spicy Garlic Sauce:

3-4 tbsp butter
1-2 garlic cloves, sliced
1 tsp paprika

Break the dough in egg-size pieces. Flatten the dough pieces using a roller. Apply the yogurt on the dough. Spread the Turkish Kashar or mozzarella cheese over the top. Place the parchment paper on an oven tray and arrange on it.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for 12-13 minutes. When the top turns to light golden colour, remove it from the oven.

Meanwhile prepare the Spicy Garlic Sauce; Melt the butter in a small sauce pan and add in the sliced garlic. Then, add the red pepper. When it starts bubbling, pour one tablespoon over the freshly baked Turkish Cheese Bread.

If you like to make this pide from the scratch, here:)

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Wednesday, September 07, 2011

Walnut Cookies

(Cevizli Kurabiye)

Walnut Cookies
250 ml unsalted butter, room temperature
1 1/2 cups powdered sugar
2 egg yolks
1 tsp baking powder
2 1/4 cup flour, all purpose

for top:
Egg white
1/3 cup walnut, crushed

Cream the powdered sugar with butter. Add the egg yolks. Then slowly add the flour and baking powder. Make sure everything's well mixed. Make chestnut sized balls with your hands. First dip (only one side) in the egg white then in the crumbled walnut. Repeat for the remaining dough. Put parchment paper on an oven tray and arrange them on it.

Preheat the oven to 375 F (190 C) and bake for about 25 minutes or until the tops take a light pink colour.

Makes 20 Walnut Cookies.

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Monday, September 05, 2011

Yogurt Chicken with Mushrooms

(Yogurtlu Mantarli Tavuk)

Yogurt Chicken with Mushrooms
2 pieces chicken thighs, bone in, with skin
Salt
Pepper
2 tbsp all purpose flour
2 tbsp flour
1 medium sized onion, sliced
1-2 garlic cloves
14-15 mini brown mudrooms
3/4 cup warm water
2 tbsp creamy Turkish yogurt, add pinch of salt
Salt
Pepper

Season the chickens with salt and pepper. Put them in a cooking pot and cover them with the two tablespoon flour. Add the butter and fry the both sides of the chicken and sliced onion. When the onion lightly caramelized add the garlic. When the smell of garlic comes out add the mushrooms. Saute for about 2-3 minutes. Then add the warm water, salt and pepper. Cover the lid halfway and cook for about 15 minutes at medium heat.

Turn the heat to low. Add the creamy yogurt in it. Do not put the lid on! Simmer for about 10 minutes.

Serve with Turkish Rice Pilaf.

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Friday, September 02, 2011

Fresh Walnuts and Zurbiyet

(Taze Ceviz ve Zürbiyet)

Fresh Walnuts and Zurbiyet
"Winter is the nut season." Now, it is time to consume plenty of walnuts, hazelnuts, etc. They increase our mental power. It is also a pleasure when you chew them as snacks.

September is a month for fresh walnuts in our country. It was enjoyable together with the kids around the table to crack, extract and eat walnuts:) It was quite difficult to match the eating speed of the children. Just like baby birds, they were looking at our hands:)

It is not possible to find fresh walnuts here in Canada. But it is possible to catch up a close taste. Put the walnuts in a bowl, cover with water. Discard the water whenever the color of the water gets darker, then, add fresh water. Repeat it every time until the water becomes fairly clear. It is usually enough to change the water 4-5 times a day (picture). Now you have almost fresh walnuts. If you like, you can remove the inner skin. I have been doing this throughout the year. Try it, you will enjoy!

*By soaking nuts in water, you get rid of the harmful enzymes which inhibit absorption of minerals and vitamins in our body. Therefore, it is a healthy process that also increases their nutritional value.

Soaking almonds in the water is also very common in Türkiye. These almonds serve as appetizers:)

Zürbiyet
(Black Sea Region)

1 tsp butter, room temperature
1 tbsp molasses
1 tbsp honey
Walnuts, crumbled

Combine the butter, molasses and honey. Spread the mixture on slice of freshly baked Turkish Bread. Sprinkle some walnuts over the top. Serve it with freshly brewed Turkish Tea on the side:)

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