Binnur's Turkish Cookbook

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

Monday, April 29, 2013

Chicken and Mushroom Pasta

(Tavuklu Mantarli Yogurtlu Makarna)

Chicken and Mushroom Pasta
2 servings of bow tie pasta
1 tbsp olive oil
1/4 cup plain yogurt, at room temperature (take a few tablespoons of the boiling water of pasta, add in yogurt, whisk)

4 tbsp extra virgin olive oil
1 small onion, sliced
1-2 garlic cloves, minced
1 red or yellow pepper, sliced
10 brown mushrooms, cleaned, sliced
Salt
Pepper

Half of barbecued chicken* or less:), skin and bones are removed, pulled apart
1 tsp oregano
1/4 cup mozzarella cheese, grated

Boil the pasta with salty water following the instructions on the package, drain. Toss it with 1 tbsp extra virgin olive oil and diluted yogurt.

Meanwhile in a medium size pot, saute the onion with olive oil for a few minutes on medium heat. Add the garlic. When the smell of garlic comes out, add the pepper, mushrooms, salt and pepper. Saute for about 2-3 more minutes. Toss the chicken and pasta in it. Sprinkle some cheese and oregano over the top. Serve immediately.

*You can buy ready, still warm barbecued chicken sold in plastic containers. After a busy day at work, stop by a supermarket on the way back home. It is very convenient and you can easily prepare a delicious meal:)

2 servings.

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Friday, April 26, 2013

Homemade Butter

(Evde Tereyag Yapimi)

Homemade Butter
1 liter (or litre) cold whipping cream (35%)

Blend the cream on high speed using a food processor until it thickens, and then the butter and milk separates. It takes about 9-10 minutes. Scoop out the butter and place in cheesecloth and squeeze out the excess liquid. (I made Lavash Bread with it). Place the homemade butter in small glass bowl or jar. You can store the butter refrigerated for up to a month.

If you wish, add fine sea salt to taste for table butter or, natural honey for Honey Butter. Then spread it on the fresh slice of Turkish bread:)

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Wednesday, April 24, 2013

Fresh Artichoke Salad

(Çiğ Enginar Salatası - Aegean Region)

Fresh Artichoke Salad
Small fresh (raw) artichokes, trimmed but do not throw the exterior leaves
Extra virgin olive oil
Salt
Pepper

Thinly slice the artichokes. Season with lemon juice and salt, toss. Drizzle extra virgin olive oil and sprinkle black pepper and serve.

My grandma's favorite way to serve fresh small artichokes is raw, dressed with extra virgin olive oil, lemon, salt and pepper:)

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Monday, April 22, 2013

Lamb and Okra Stew

(Etli Bamya)

Lamb and Okra Stew
250 gr lamb, cut in cubes
1 + 1 cup hot water
375 gr (drained weight) okra, canned (or frozen), rinsed
1 small onion, chopped
4 tbsp extra virgin olive oil
1 garlic cloves, minced
1/2 cubanalle pepper, cut in small pieces
1 large tomato, grated
1 tbsp lemon juice
Salt
Pepper

Cook the lamb cubes with their own juice in a medium sized pot. Add 1 cup hot water and cook on low-heat until the lamb pieces are tender.

Add the onion, cubanalle pepper and 2 tbsp olive oil, saute for about 2-3 minutes. Add the garlic when the smell of the garlic comes out, place the grated tomato, 1 cup water, salt and pepper. Cover and cook for about 15 minutes at medium-low heat. Then add okra and lemon juice, cook for about 5 more minutes and pour the remaining olive oil all over top, serve.

2 servings.

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Friday, April 19, 2013

Bread with Eggs

(Ekmekli Yumurta / Ekmek Kavurmasi)

Bread with Eggs
2 slice of Turkish bread, one or two days old, cut in bite size
2 tbsp extra virgin olive oil
8-10 slices of red or white onion
1 tsp red pepper paste + 2 tbsp water

2 eggs
Crushed pepper
Extra virgin olive oil
Salt
Pepper

Saute the onion with olive oil in the pan for about 2 minutes. Add the diluted red pepper paste, stir. When the water evaporates, add the breads and fry a little bit, stir occasionally. Make rooms and crack the eggs, cover. When the egg white is cooked, take it from the heat. Do not over cook the egg yolk!

Drizzle some olive oil and season with crushed pepper, salt and pepper. Afiyet olsun!

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Wednesday, April 17, 2013

Bolu Style Sauteed Mushrooms

(Cincile Mantari Sotesi - Bolu - Black Sea Region)

Bolu Style Sauteed Mushrooms
250-300g Cincile mushrooms -I used shiitake mushrooms, discard the tough stems, cleaned, thinly sliced
3 tbsp + 2 tbsp extra virgin olive oil
~1/3 cup red onion, thinly sliced
1-2 garlic cloves, minced
2 medium-sized tomatoes, peeled, diced
1 cubanelle peppers, discard the seeds, chopped
2 tbsp crushed tomatoes, in can
Salt
Pepper
1/2 tsp oregano

Saute the onion with 3 tbsp olive oil for 1-2 minutes. Add the garlic. When the smell of garlic comes out add the the remaining ingredients except oregano. Cover and cook at medium-low heat until the vegetables are tender. Turn the heat off. Drizzle it with olive oil and garnish with oregano.

Serve with Pilaf with Orzo and Carrot Salad.

Makes 2-3 servings.

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Monday, April 15, 2013

Hummus Casserole with Cheese and Butter

(Guvecte Kasarli Humus - Adana)

Hummus Casserole with Cheese and Butter
Hummus:
1 canned chickpeas (540 ml), rinsed, peeled*
1-2 garlic cloves, smashed with salt
2-3 tbsp lemon juice
3-4 tbsp olive oil
3/4 cup tahini (sesame paste)
2-3 tbsp plain Turkish yogurt
2 tsp cumin
1/2 tsp fenugreek
Salt for taste
1 tsp butter, at room temperature, optional

Topping:
Mozzarella cheese, grated
1 tbsp butter, cut in cubes
Red pepper flakes

Mix all the hummus ingredients using a food processor until it is smooth. Place the hummus in an earthenware cooking pot. Cover with the grated cheese equally.

Set the oven to grill/broil. Place the pot on top rack. Keep until the tops are golden. It takes only a few minutes! Immediately place the butter cubes and sprinkle the pepper flakes over the top.

Serve the Hummus Casserole with Cheese and Butter as an appetizer with toasted Turkish pide slices.

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water

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Friday, April 12, 2013

Nomad Kebab

(Yörük Kebabı - Hatay - Mediterranean Region)

Chicken Saute with Eggs
1 servings of Turkish noodles or large egg noodles
1 tbsp butter
Salt
Pepper

300 gr lamb, cut in cubes
3-4 tbsp extra virgin olive oil
1 small onion, cut in medium size
1 cubanalle pepper, cut in medium size
2 tsp crushed tomato, canned
2 medium sized tomato, peeled, diced
1 bottom of artichoke, fresh or frozen, cut in bite size
1 small carrot, peeled, chopped
1/4 cup sweet peas, frozen, rinsed with hot water
5-6 mushrooms, cleaned, sliced
1/2 tsp oregano
1 tbsp dill
Salt
Pepper

Topping:
1/3 cup Mozzarella cheese, grated
Cayenne pepper

Heat up the oil in a medium sized pot. Add the lamb cubes, start to fry. Add the onions after one minute. Then, continue to cook on high heat until all the water evaporates while stirring. Add the rest of the ingredients, stir. Cover and cook heat at medium-low heat until the vegetables are softened.

Meanwhile, Boil the noodles with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the noodles, season with salt and pepper.

Place the noodles to the bottom an oven proof dish (or individual oven proof dishes). Place the cooked lamb&vegetables equally over them. Cover with the grated cheese equally. Sprinkle cayenne pepper over the top.

Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Don't over bake it!

2 servings.

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Wednesday, April 10, 2013

Borek Filled with Swiss Chard and Feta Cheese

(Pazılı Börek)

 Borek Filled with Swiss Chard and Feta Cheese
Pizza dough
Sun flower oil to fry

Filling Ingredients:
Bunch of red Swiss chard stems, washed and cut in 1 cm long
Bunch of red Swiss chard leaves, washed, copped
1 small size onion, finely chopped
3-4 tbsp extra virgin olive oil
2 tbsp crushed tomato, canned
1 tsp red pepper paste
1 tsp red pepper paste, hot
Salt
Pepper
1/3 cup feta cheese, crumbled

First prepare the filling; saute the onion with olive oil for about 3-4 minutes. Add the rest of the ingredients except leaves and feta cheese. Cook for about 5-6 minutes until the stems are tender at medium-low heat. Stir occasionally. Then add the leaves, stir. Continue to saute until leaves are softened. Turn the heat off and add the feta cheese, stir. Let it cool down.

Cut the dough into egg sized pieces. Flat in 1 cm thick with the roller or your hand. Then place 1 or 2 teaspoons of the filling inside (picture). Close it up. When the oil heats up, fry the doughs on both sides until golden brown. Afterwards, place on a paper towel to soak up any extra oil.

Serve the Borek Filled with Swiss Chard and Feta Cheese with freshly brewed Turkish tea or Ayran.

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Monday, April 08, 2013

Fresh Herb and Mushroom Pilaf

(Alafaşı aka Otlu Pilav - Antalya - Mediterranean Region)

 Fresh Herb and Mushroom Pilaf
3/4 cup bulgur or rice (large or long grain), rinsed
1 small onion, sliced
4-5 mushrooms, cleaned, chopped
3-4 tbsp extra virgin olive oil
1/4 cup crushed tomato, canned
1 tbsp red pepper paste
1 tsp cumin
1/2 tsp paprika
1 1/4 cup hot water
Salt
Pepper

Fresh Herbs:
Parsley, washed, finely chopped
Dill, washed, finely chopped
Swiss chard leafs, washed, finely chopped
Spinach leafs, washed, finely chopped
Kale leaves, washed, finely chopped
Mallow, washed, finely chopped and more...

Saute the onion and mushrooms with olive oil until it is softened at medium heat. Add the crushed tomato and red pepper paste, stir. Continue to saute for about 2-3 more minutes. Then add the bulgur (or rice), water, cumin, paprika, salt and pepper, stir. Cover and start to cook pilaf at very low heat.

Check the Pilaf, when you start seeing holes towards the end add the herbs, stir. Close the lid and continue cooking until the pilaf is done, ie. when all the liquid has evaporated. Let the Pilaf stand for about 5 minutes. Serve the Pilaf with Herbs with Ayran or Ayran with Fresh Mint Leaves or with your favorite Compote.

2 servings.

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Friday, April 05, 2013

Stuffed Kale Rolls with Ground Beef

(Karalahana Sarması - Black Sea Region)

Stuffed Kale Rolls with Ground Beef
1 or 2 bunch of kale, cut off the stems, washed
1 small potato, peeled, thinly sliced
3 tbsp canned crushed tomatoes + water + 1-2 garlic cloves mashed with salt
60 ml butter, diced
Handful parsley, washed

Filling:
250 g medium or regular ground beef
1/2 cup rice, washed and drained
1/4 cup bulgur, large grain, washed and drained
1/4 cup yellow corn meal, lightly toasted
~1/4 cup water
50 ml extra virgin olive oil
1 small onion, finely chopped or grated
1 tbsp tomato paste
1 tsp dry mint
Salt
Pepper

Fill a large pot half way with water and boil. Cut off the leafs boil for 2-3 minutes and drain.

Mix all the filling ingredients in a bowl with a tablespoon. Cut off the hard parts at the center of the leaves. Place these hard parts bottom of a medium size pot. Arrange the sliced potatoes over them.

Cut the leaves in medium sizes to fill them. Use a teaspoon to put the fillings on each leaf. You can fold them how ever you like. Traditionally they should be rolled like in amulet shape. I rolled them like as seen in the picture:) Line up all the kale rolls over the potatoes. Cut the butter in small pieces and sprinkle on top. Pour enough hot water mixed with crushed tomatoes and mashed garlic into the pot. The water should be at the same level with the rolls. First bring to boil, then sprinkle the parsley over the tops. Cover and cook at medium-low heat for about 25-30 minutes. If necessary, add a little more hot water.

After rolls are cooked, let them rest for 2-3 minutes. Serve Kale Rolls with Beef with Turkish Yoğurt.

3-4 servings.

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Thursday, April 04, 2013

Tomato, Pepper and Onion Salad with Sürk Cheese

(Sürk Salatası -Antakya - Mediterranean Region)

Tomato, Pepper and Onion Salad with Sürk Cheese
Sürk cheese, crumbled
Tomato, peeled, diced
Cubanalle pepper, diced
White or red onion, sliced, crushed with salt
Parsley, chopped
Salt
Pepper
Extra virgin olive oil

Toss all the ingredients, serve with Turkish pide:)

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Wednesday, April 03, 2013

Spiced and Dried Cheese

(Sürk Peyniri / Çökelek Kurutması / Küflü Çökelek - Antakya - Mediterranean Region)

Spiced and Dried Cheese
500 gr ricotta cheese
1 tsp red pepper paste
1 tsp oregano
1/2 tsp mint
1/2 tsp cumin
1/2 tsp red pepper flakes
1 tsp salt

Knead well all the ingredients and shape into small balls. Place the parchment paper on an oven tray, then arrange the cheese balls on top.

Preheat your oven to its lowest setting (mine is 170°F is equal to about 76.67°C). Place the tray on the middle rack. Keep them in the the oven until they are dried. It takes 10-12 hours. Meanwhile relocate the cheese balls to dry the dampened paper. If you turn the balls upside down during the last few hours, they will dry out faster:)

Store the Sürk Cheese in olive oil in a glass jar.

8 Sürk Cheese.

Place the cheese on a service plate with Turkish Creamy Yogurt seasoned with salt by the side. Drizzle extra virgin olive oil all over. Traditionally, the Spiced and Dried Cheese is served for breakfast with Turkish Tea and pide.

Sürk Peyniri

Surk Peyniri

* Kurut, Keş peyniri, Sürk, Taş Yoğurt, Kurutulmuş Yoğurt; whey-drained traditional dried yogurt buttermilk; goat's ewe's, cow's milk; used in soups and other food preparations, also crumbled and used as cheese.
**Tomato, Pepper and Onion Salad with Sürk Cheese.
***Turkish Noodles with Keş/Kurut/Sürk

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Monday, April 01, 2013

Tomato-Feta and Egg Wraps

(Yumurtalı Dürüm)

Tomato-Feta and Egg Wraps
Lavash Bread or Original Tortillas

Filling:
Boiled eggs, sliced
Tomato, diced
Feta or goat or ricotta cheese
White onion, sliced, crushed with sumac and salt with your hand
Pickled green peppers
Turkish Black olive, pitted
Parsley

Dressing:
Extra virgin olive oil
Lemon juice
Salt
Pepper

Toss the filling ingredients with the whisked dressing. Roll in freshly baked flat bread and serve as a lunch or branch with Turkish Tea or Ayran by the side.

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