February 26, 2011
February 12, 2011
Cacik
Cacık is a very popular meze dish in Turkey. It's served as an accompaniment to pastries, meat, rice and bulgur dishes.
1 pound plain yogurt
1 english cucumber or 2 lebanese cucumbers
1 clove garlic
1 teaspoon dried mint
1/3 cup finely chopped dill
2 taplespoons extra virgin olive oil
sea salt
Crush the garlic with 1 teaspoon salt. Beat with the yogurt, grated cucumber and herbs in a large bowl and olive oil to taste.
1 pound plain yogurt
1 english cucumber or 2 lebanese cucumbers
1 clove garlic
1 teaspoon dried mint
1/3 cup finely chopped dill
2 taplespoons extra virgin olive oil
sea salt
Crush the garlic with 1 teaspoon salt. Beat with the yogurt, grated cucumber and herbs in a large bowl and olive oil to taste.
Adana Kebap
Adana Kebab is very famous Turkish kebab, comes from the city of Adana in south Turkey.
500 gr ground lamb meat
2 tablespoons paprika
1 tablespoon cayenne
sea salt
turkish flat bread (flat pita, lavash or flour tortilla)
For garnish
1 red onion, sliced
1 tablespoon sumac
1 cup fresh italian parsley finely chopped
sea salt
Combine the ground lamb, paprika, cayenne and sea salt in a large bowl and knead for a 6 minutes, all the ingredients are mixed very well. Let stand at room temperature for 1 hour to bring out the flavors. Then soak the flat wooden skewers for 20 minutes prior to cooking the Adana kebab. Make a long patty to put on the flat wooden skewers or ( divide the minced meat into four equal sized, rectangle shaped kebabs.)
Three ways the cook the meats,
1-) over a grill ( 6-8 minutes cooking times on the grill, turning meat over every 2-3 minutes)
2-) sautee in a pan ( bring large (12"-14") sautee pan to high heat and add a touch of cooking oil before placing meat. same cooking time the grill)
3-) in a broiler ( put into the metal pan and same cooking time the grill)
For garnish, red onion, sumac, parsley and salt put in the large bowl, mix it up nicely.
And serve them on the lavash or flat pita or flour tortilla . The idea is for everyone to garnish their own kebabs with an onion, sumac and parsley (sumaklı soğan salatası) salad. Enjoy
February 11, 2011
Zeytin Salatasi (Olive Salad)
Very popular salad in southeast Turkey. Very successful combineation of taste.
1/2 cup green olives
1/2 cup black olives
1/2 cup cracked green olives
1/2 cup calamata olives
1/4 cup walnuts
1/2 cup pomegranate seeds
5 tablespoons chopped fresh oregano
6 tablespoons chopped fresh parsley leaves
5 tablespoons chopped green onions
5 tablespoon chopped tomatoes
2 tablespoon olive oils
1/2 juice of lemon
sea salt
black pepper
In a bowl, combine all the ingredients. Add the lemon juice and olive oil and toss again. Leave to stand for 6 minutes before serving for flavors to meld. Enjoy
1/2 cup green olives
1/2 cup black olives
1/2 cup cracked green olives
1/2 cup calamata olives
1/4 cup walnuts
1/2 cup pomegranate seeds
5 tablespoons chopped fresh oregano
6 tablespoons chopped fresh parsley leaves
5 tablespoons chopped green onions
5 tablespoon chopped tomatoes
2 tablespoon olive oils
1/2 juice of lemon
sea salt
black pepper
In a bowl, combine all the ingredients. Add the lemon juice and olive oil and toss again. Leave to stand for 6 minutes before serving for flavors to meld. Enjoy
Iskender Kebap
2 lbs thinly sliced rib eye beef ( it doesn’t have to be paper thin)
1 onion finely chopped
¼ cup sunflower oil
¼ extra virgin olive oil
1 tablespoon paprika
½ Turkish pide bread or flat bread
2 large tomatoes grated
2 tablespoons tomato paste or tomato puree
2 cups plain yogurt (my prefer 3.25%)
4 cloves garlic minced
4 green long peppers
1 tomato
1 cup butter
Sea salt
1 onion finely chopped
¼ cup sunflower oil
¼ extra virgin olive oil
1 tablespoon paprika
½ Turkish pide bread or flat bread
2 large tomatoes grated
2 tablespoons tomato paste or tomato puree
2 cups plain yogurt (my prefer 3.25%)
4 cloves garlic minced
4 green long peppers
1 tomato
1 cup butter
Sea salt
First make the marinade for the thinly sliced rib eye beef , place onions in a cheese cloth and squeeze onions juice. Mix pepper, sunflower oil and onion juice in a bowl, add thinly sliced rib eye beef and marinade about 1 hour. Meanwhile Put the tomatoes and peppers in the oven and grill slowly, as they will become too soft and soggy. Then combine the grated tomato, crushed garlic with olive oil and pepper in a large sauce pan and cook, stirring, over medium high heat until the tomatoes until water evaporates, and add the tomato paste reduce the heat to medium low and cook, stirring for 5 minutes and add the 1 glass water tomato mixture and stir and toss over medium until the iskender is well coated add the salt and remove from the heat. In a 12 inch sauté pan, heat the butter over high heat until smoking. Add marinated thinly sliced rib eye beef to the pan and cook until golden brown about 8 minutes and add the salt and remove from the heat.When everything is ready then slice the Turkish pide bread into square ½ x ½ inch, divide into 2 portions and place as a layer on each plate, adding hot beef onto the Turkish pide bread and drizzle over kebabs as it is the meat sauce. Garnish with the grilled tomatoes, long green peppers and yogurt. Enjoy
Lahmacun
Turkish style traditional pizza topped with ground lamb or ground beef. Lahmacun is often served sprinkled with lemon juice and wrapped around parsley and chile flakes. Chilled ayran is the usual accompaniment for this snack in Turkey. And my favorite meal. Enjoy!
1 lb ground lamb or beef little fatty (not too lean)
1 medium onion finely diced
3 tomatoes finely diced
3 gloves garlic finely diced
1 long red chiles
1 tablespoon tomato paste
¼ cup italian parsley
1 teaspoon paprika
freshly ground black pepper
sea salt
4 cups unbleached all purpose flour
2 ½ teaspoons dried yeast
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
Combine the flour and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles, garlic and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Preheat the oven to 425F (220C) knock back the dough, then put it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round, 6 inches in diameter. Bake for 8-10 minutes and serve piping hot. Enjoy
1 teaspoon paprika
freshly ground black pepper
sea salt
4 cups unbleached all purpose flour
2 ½ teaspoons dried yeast
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
Combine the flour and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles, garlic and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Preheat the oven to 425F (220C) knock back the dough, then put it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round, 6 inches in diameter. Bake for 8-10 minutes and serve piping hot. Enjoy
Künefe
I do not ever worry that some of the cholesterol and calorie values of foods and desserts. Künefe one of them. Because it will blow your mind. As a child, I met with künefe, my grandmother would have done with a great passion. Everything was yesterday, other than that.
My grandmother from Antakya(Hatay), also my mom too. This regard, I would like to share with you my grandmother recipe. Memories with respect and love them. Enjoy!
1lb Kadayıf (Shredded Dough)
1 cup melted unsalted butter
1lb Bocconcini cheese
2cup sugar
1cup water
½ teaspoon lemon juice
First, prepare the syrup. Combine sugar with the water in a sauce pot. Bring to the boil, then lower the head and add the lemon juice, stirring 1 to 2 minutes, remove from the heat and allow to cool.
Combine Kadayıf with the melted butter in a large bowl, make fluffing very well. After, in two separate equal pieces. Half of the Kadayıf in a 12 inches baking pan and very gently press. Grate boccocini cheese, evenly on the Kadayıf. Cover cheese with the remaining Kadayıf, distributing it evenly again very gently press on the Kadayıf with your hands.
Bake in a preheated 375F oven, uncovered, for 45 minutes or until golden brown. Remove from the oven, cut into serving pieces, pour the cold syrup over the sizzling hot Künefe evenly with a teaspoon. Serve sprinkled with the silvered pistachios (optional whipped cream).
My grandmother from Antakya(Hatay), also my mom too. This regard, I would like to share with you my grandmother recipe. Memories with respect and love them. Enjoy!
1lb Kadayıf (Shredded Dough)
1 cup melted unsalted butter
1lb Bocconcini cheese
2cup sugar
1cup water
½ teaspoon lemon juice
First, prepare the syrup. Combine sugar with the water in a sauce pot. Bring to the boil, then lower the head and add the lemon juice, stirring 1 to 2 minutes, remove from the heat and allow to cool.
Combine Kadayıf with the melted butter in a large bowl, make fluffing very well. After, in two separate equal pieces. Half of the Kadayıf in a 12 inches baking pan and very gently press. Grate boccocini cheese, evenly on the Kadayıf. Cover cheese with the remaining Kadayıf, distributing it evenly again very gently press on the Kadayıf with your hands.
Bake in a preheated 375F oven, uncovered, for 45 minutes or until golden brown. Remove from the oven, cut into serving pieces, pour the cold syrup over the sizzling hot Künefe evenly with a teaspoon. Serve sprinkled with the silvered pistachios (optional whipped cream).
Lahana Sarmasi
Sarma means a wrapped thing in Turkish, from the verb sarmak 'to wrap or to roll. Minced meat (usually lamb or beef), rice, onions, garlic, long green pepper, parsley, fresh mint, tomato, pepper and tomato paste, sour pomegranate juice, extra virgin olive oil, black pepper and salt are mixed together and then rolled into large plant leaves, which may be cabbage, chard, sorrel and vine leaf (fresh or pickled). In Turkey sarma is eaten as an everyday, ordinary dish.
rolled cabbage with ground beef
3-4 lbs cabbage
1lb regular ground beef
1 cup calrose rice
2 medium onions finely chopped
5 cloves garlic finely chopped
3 long green peppers finely chopped
1 cup parsley finely chopped
½ cup fresh mint finely chopped
1 large tomato finely chopped
sour pomegranate juice (you decide)
3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon pepper paste
freshly ground black pepper
salt
In a large saucepan, bring to a boil enough salted water to cover the cabbage, add the cabbage, turn the heat to low and simmer 5-7 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off large leaves and lay them on paper towels.
In a large mixing bowl, combine ground beef, rice, onions, garlic, peppers, tomatoes, parsley, mint, tomato and pepper paste, sour pomegranate juice, extra virgin olive oil, black pepper and salt. Mix well.
Place 2-3 tablespoons of the stuffing in the center of one of wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly. Repeat with more leaves until all the stuffing has been used.
Spread the thick leaves of cabbage on the bottom of a casserole and arrange the cabbage rolls on top of it. Add the water then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a plate. Enjoy
rolled cabbage with ground beef
3-4 lbs cabbage
1lb regular ground beef
1 cup calrose rice
2 medium onions finely chopped
5 cloves garlic finely chopped
3 long green peppers finely chopped
1 cup parsley finely chopped
½ cup fresh mint finely chopped
1 large tomato finely chopped
sour pomegranate juice (you decide)
3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon pepper paste
freshly ground black pepper
salt
In a large saucepan, bring to a boil enough salted water to cover the cabbage, add the cabbage, turn the heat to low and simmer 5-7 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off large leaves and lay them on paper towels.
In a large mixing bowl, combine ground beef, rice, onions, garlic, peppers, tomatoes, parsley, mint, tomato and pepper paste, sour pomegranate juice, extra virgin olive oil, black pepper and salt. Mix well.
Place 2-3 tablespoons of the stuffing in the center of one of wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly. Repeat with more leaves until all the stuffing has been used.
Spread the thick leaves of cabbage on the bottom of a casserole and arrange the cabbage rolls on top of it. Add the water then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a plate. Enjoy
Mantı
Mantı, Turkish meat ravioli is very popular and delisicous dish. This dish is one of the most ancient dishes in Turkey. Small dumplings filled with meat mixture, similar to ravioli but smaller, are made one at a time by hand. this meal takes time to prepare but is well worth it.
Mantı are made in five stages:
1-) Mantı Dough
1 pound wheat flour
1 teaspoons sea salt
1 eggs
1/4 cup water
2-) Filling of Mantı
1 medium onion, finely chopped.
1/2 pound ground meat
1/3 bunch italian parsley finely chopped
1 tablespoon tomato paste
1/2 teaspoon fresh ground black pepper
sea salt
3-) Yogurt Sauce
750 gr plain yogurt (3.25%M.F. better :) )
2 cloves garlic crush
4-) Oil sauce
6 tablespoons sunflower oil
1 tablespoon dry mint
1 tablespoon paprika
Let's start now:
Sift the flour into a large bowl, reserving aside 1/3 cup of the flour. Combine the rest flour,salt and egg mix well. Make a firm dough, gradually adding water, kneading for 10 to 12 minutes. Cut the dough into half. Round each dough into a ball and cover them with a towel. Let the pieces of dough rest for 15 minutes.
While, combine the onion, parsley, meat, paste, black pepper and salt in a bowl.
Invert to dough from the bowl to a floured work surface. Roll out the first piece of dough to a 1mm thickness. Then using a sharp knife, cut the dough into individual squares about 1"x1". After, place about a 1/2 teaspoon of filling in the center of each square. This part important, biring the four corners together over the filling and pinch to seal(make dumpling). Line up the making dumplings of each square next to one. Then preheat oven to 370F, put oven all mantı until the mantı turn golden in colour 4 to 6 minutes.
Finally, drop the Mantı into the boiling water and cook until just a tender 15 to 20 minutes. Drain the mantı.
Combine the yogurt, garlic and little salt in a medium pot. Mix well to make a smooth yogurt sauce.
Divide the mantı the serving bowls. Pour on the yogurt sauce. For garnish quickly sizzle the sunflower oil, paprika and dry mint in a small pan heat until foaming. Swirl the sipcy oil over the mantı. Enjoy
Kiymali Pide
1 lb ground lamb or beef little fatty (not too lean)
1 medium onion finely diced
3 tomatoes finely diced
1 long red chiles
1 tablespoon tomato paste
¼ cup italian parsley
1 teaspoon paprika
freshly ground black pepper
sea salt
1 teaspoon paprika
freshly ground black pepper
sea salt
2 eggs
4 cups unbleached all purpose flour
1 tablespoon dried yeast
4 cups unbleached all purpose flour
1 tablespoon dried yeast
1 tablespoon sugar
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
3 tablespoons milk
Combine the flour, sugar and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil and milk. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 12x4 inches. Scatter a sixth of the topping down the pipe, leaving a ¾ inch border around edge. Then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each, twisting slighlty, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, them brush the dough with a little of this. Carefully transfer the pides to the cookie sheets or aliminium folyo and bake for 10 minutes. Serve piping hot. Enjoy
Combine the flour, sugar and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil and milk. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 12x4 inches. Scatter a sixth of the topping down the pipe, leaving a ¾ inch border around edge. Then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each, twisting slighlty, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, them brush the dough with a little of this. Carefully transfer the pides to the cookie sheets or aliminium folyo and bake for 10 minutes. Serve piping hot. Enjoy
January 24, 2011
January 23, 2011
January 2, 2011
Adana Spring Salad
1/2 red onion, very finely sliced
2 tomatoes, seeded and chopped
1 short cucumber, chopped
1/2 cup italian parsley chopped
1/4 cup fresh mint chopped
1/2 cup goat feta cheese
10 green olives
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
sea salt
Put the segments in the bowl with the captured lemon juice, parsley, mint, olive and vinegar, mix well. Arrange the Adana spring salad in a serving bowl, add the cheese and drizzle with the olive oil, lemon juice, winegar and salt. Serve as a side dish.
2 tomatoes, seeded and chopped
1 short cucumber, chopped
1/2 cup italian parsley chopped
1/4 cup fresh mint chopped
1/2 cup goat feta cheese
10 green olives
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
sea salt
Put the segments in the bowl with the captured lemon juice, parsley, mint, olive and vinegar, mix well. Arrange the Adana spring salad in a serving bowl, add the cheese and drizzle with the olive oil, lemon juice, winegar and salt. Serve as a side dish.
Beef Sirloin Steaks
4 sirloin steaks
1 cup red wine
3 garlic cloves, finely chopped
1/2 tablespoon fresh thyme finely chopped
1/2 tablespoon fresh rosemary finely chopped
1/2 cup extra virgin olive oil
black pepper
sea salt
Put the olive oil, thyme, rosemary, garlic and wine in a large bowl and mix together. Add the steaks to the marinade, all the meat is thoroughly coated, after then cover the marinate put in the refrigerator for 3-4 hours. Remove the steaks from the marinate and season with freshly ground black pepper. Cook on the chargrill or in a frying pan until cooked. Remove from the heat ans season with the sea salt, then cover loosely with foil and rest for 6 minutes before serving.
1 cup red wine
3 garlic cloves, finely chopped
1/2 tablespoon fresh thyme finely chopped
1/2 tablespoon fresh rosemary finely chopped
1/2 cup extra virgin olive oil
black pepper
sea salt
Put the olive oil, thyme, rosemary, garlic and wine in a large bowl and mix together. Add the steaks to the marinade, all the meat is thoroughly coated, after then cover the marinate put in the refrigerator for 3-4 hours. Remove the steaks from the marinate and season with freshly ground black pepper. Cook on the chargrill or in a frying pan until cooked. Remove from the heat ans season with the sea salt, then cover loosely with foil and rest for 6 minutes before serving.
Lamb chops with Baba Gannouj
6 lamb chops
1 cup italian parsley
1 onion, finely sliced
200 gr grape or cherry tomatoes, halved
1 large eggplant roasted
5 tablespoons sesame tahin
2 tablespoons yogurt
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil
sea salt
2 tablespoons sumac
black pepper
thyme
1 tablespoon lemon juice
Put the lamb chops in a bowl, add sea salt, olive oil, thyme and lemon juice, nicely mix and 1 hour marinated at room temparature. Put the eggplant flesh in a blender and pure with the tahin, yogurt and garlic; season to taste with sea salt and freshly ground black pepper. After then, put onion, parsley, sumac in to bowl, nicely mix, season to taste with sea salt.
Heat a large non stick frying pan or chargrill pan over high heat. Add the lamb chops sear for 3-4 minutes on each side. Transfer to a warm plate.
Spoon the eggplant puree onto 3 plates and cross the lamb chops over the top; add onion salad and cherry tomato.
1 cup italian parsley
1 onion, finely sliced
200 gr grape or cherry tomatoes, halved
1 large eggplant roasted
5 tablespoons sesame tahin
2 tablespoons yogurt
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil
sea salt
2 tablespoons sumac
black pepper
thyme
1 tablespoon lemon juice
Put the lamb chops in a bowl, add sea salt, olive oil, thyme and lemon juice, nicely mix and 1 hour marinated at room temparature. Put the eggplant flesh in a blender and pure with the tahin, yogurt and garlic; season to taste with sea salt and freshly ground black pepper. After then, put onion, parsley, sumac in to bowl, nicely mix, season to taste with sea salt.
Heat a large non stick frying pan or chargrill pan over high heat. Add the lamb chops sear for 3-4 minutes on each side. Transfer to a warm plate.
Spoon the eggplant puree onto 3 plates and cross the lamb chops over the top; add onion salad and cherry tomato.
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