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

Friday, December 18, 2015

Parsley Salad with Pomegranate

(Narlı Maydanoz Salatası)

Parsley Salad with Pomegranate
Parsley, washed, drained, chopped
Pomegranate seeds
Extra virgin olive oil

Spread the parsley on a serving platter. Garnish with some pomegranate seeds. Drizzle extra virgin olive oil all over them. Serve immediately.


Tuesday, December 08, 2015

Bulgur Pilaf with Sun-Dried Vegetables

(Çarpana Aşı)

Bulgur Pilaf with Sun-Dried Vegetables
1/2 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur because the taste is better:)
1 cup hot water
2 sun-dried eggplants
2 sun-dried tomatoes
2 sun-dried peppers
1 medium onion, sliced
5-6 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp red pepper paste sweet or hot

Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 cloves of garlic, mashed with salt

First, soak the sun-dried vegetables in hot water for half an hour, drain and cut in bite-sized pieces.

Meanwhile sauté the onion with olive oil for 2-3 minutes. Add the sun-dried vegetables, tomato paste, red pepper paste, salt and pepper. Continue to saute for 3-4 more minutes. Add the bulgur and hot water and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. Serve with garlic yogurt sauce on the side.

Makes 2 servings.