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

Wednesday, November 25, 2015

Leeks with Dried Fruits in Olive Oil

(Kuru Meyveli Pırasa - Aegean Region)

Leeks with Dried Fruits in Olive Oil
~200g cleaned leeks, cut in thin slices, washed and drained
1 tbsp rice, rinsed
5-6 tbsp extra virgin olive oil
3/4 cup water
1 tsp lemon juice
3-4 dried apricots
3-4 prunes
1-2 tbsp extra virgin olive oil

Boil the dried fruits for about 1 minute, drain and cut in thin slices.

Cover and cook the leeks, rice, extra virgin olive oil, lemon juice and salt in a medium-sized pot until the leeks are soft.

Sprinkle the sliced dried fruits over the leeks. Drizzle with the olive oil. Let it cool down in the pot. Then, place on a serving platter. Serve at room temperature or chilled.


Thursday, November 12, 2015

Spinach and Feta Filo Pie

(Ispanaklı Peynirli Çember Börek)

Spinach and Feta Filo Pie
8 sheets of phyllo pastry

Spinach filling / 1st part:
~300 g baby spinach, cleaned, washed, drained, chopped
1 tbsp butter
2-3 green onions,chopped
1/2 tsp paprika
2nd part:
2 eggs
1/2 cup feta cheese, crumbled
1/2 cup mozzarella cheese, grated
1/4 cup walnuts, chopped

2-3 tbsp extra virgin olive oil
1/4 cup milk

9.5" (24cm) pie plate, oiled

Cook 1st part of the fillings in a large pan at medium heat. Stir frequently until the spinach has wilted. Do not overcook! Let it cool down.

Meanwhile, mix the 2nd part of the filling in a bowl. Add the cooked spinach, stir.

Take 2 sheets of the phyllo pastry and place on the pie plate, leave the sheets hanging over the rim of the pan. Put some sauce with a spoon on the sheets. Take 2 more sheets and place over the pie plate, leave the sheets hanging over the rim of the pan as well. Spread some sauce over it. Wrinkle 2 sheets and layer on them. Then spread the cooked filling all over this layer (picture).

Wrinkle 2 sheets and cover the filling (picture) and put some more sauce again. Then fold over the sides of the bottom layers. Pour the rest of the sauce on the top. Leave in the fridge for about an hour.

Preheat the oven to 350 F (180 C). Place the dish on the middle rack. Bake until the top turns to a light golden colour. Serve it with tea as an afternoon snack or as breakfast.


Monday, November 02, 2015

Milk Pudding with Meringue

(Tez Pişti / Bezeli Muhallebi - Marmara Region)

Milk Pudding with Meringue
2 + 1/3 cups milk
2/3 cup sugar
2 tbsp rice flour
2 tbsp corn starch
1 tsp vanilla extract
1 extra-large egg yolk
1 extra-large egg white
Pinch of salt

First beat the egg white with salt until stiff.

Mix 1/3 cup of milk with the rice flour, corn starch, and egg yolk in a medium-sized pot. Then slowly add 2 cups of milk, sugar and vanilla extract while stirring. Cook while stirring constantly with the little egg beater at medium-high heat.

Take it off the stove when it gets thick. Pour 3/4 of the pudding into the 4 individual oven proof bowls equally. Let the 1/4 pudding calm down a little bit. Then combine it with the beaten egg white using a spoon. Cover the puddings equaly with this mixture.

Arrange the bowl on an oven tray. Set the oven to broil (grill), place the tray on middle rack. Keep until the top is light golden colour.

Let it cool down first. Then chill in the refrigerator. It is recommendable to chill it overnight.

Makes 4 servings.