TAVUKLU MANTAR

MUSHROOMS WITH CHICKEN BREAST

Serves 4-6.

Ingredients:

• 1+1/2 lb of mushroom
• 1 chicken breast
• 1 large onion ( chopped )
  
• 15 baby chilli pepper
• 3 tbsp of olive oil
  
• 2 tbsp of tomato paste 
• 1/2 tsp of ground black pepper
• salt

Wash, drain and cut chicken breast into cubes. Take olive oil and chicken  cubes in a large pot. Cook until it absorbs all of its juice over medium heat, stirring occasionally. Cut off the top of chilli peppers and wash. Add chopped onion, and peppers into the pot and cook for 5 minutes. Add tomato paste to the pot and stir for 5 minutes. Chop mushroom into cubes. Add mushroom cubes into the pot and stir. Add black pepper, and salt to the pot, stir. Turn the heat down to low and simmer until mushrooms are soft.

AŞURE

NOAH'S PUDDING

This is a very traditional Turkish dessert with a history behind it. You can check the historical part out from here and here.

Ingredients:

• 1 cup of uncooked whole wheat
• 1/2 cup of uncooked chickpeas
• 1/2 cup of uncooked kidney beans
• 1/3 cup of uncooked rice
• 1/2 cup of raisins
• 10 dried figs
• 15 dried apricots
• zest of an orange
  
• 2 cups of granulated sugar

Soak wheat, chickpeas, and kidney beans in different cups for 10 hours over night.

Next day, drain the water of beans and take them different pots. Add 6 cups of boiling water to the wheat, 2 cups of boiling water to the chickpeas, and 2 cups of boiling water to the kidney beans. Bring the them to boil and turn the heats down to low.Cook wheat around 2 hours or until it is mushy. Add 1/3 cup of rice and 2 cups boiling water to the wheat's pot. Cook it until rice is soft. Add boiling water if necessary. Cook chickpeas and kidney beans until they are soft. Add chickpeas and kidney bean to the wheat's pot. Chop figs and apricot. Add orange zest,raisins, figs, and apricots. Stir, cook until fruits are soft around 10 minutes. Add sugar to the pot and turn the heat off.
With these ingredients, you will have a big pot full of pudding. 
Apportion the pudding into small serving dishes and serve it warm or cold. Could be decorated with walnut, cinnamon, pomegranate, hazelnut, almond, pistachio, sesame seeds, etc.

ETLİ PATATES

POTATO STEW WITH BEEF CUBES

Serves 6.

Ingredients:

• 1 lb beef cubes
• 8 small size of potatoes
• 1 large onion ( chopped )
  
• 20 baby chilli pepper
• 1 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 2 tbsp of vegetable oil
• 1 tbsp of vinegar
• 4 cups of boiling water
  
• 1/2 tsp of black pepper
• salt

Wash, peel, and cut potatoes into cubes.Cut off the top of chilli peppers and wash.

Take vegetable oil and beef cubes in a large pot. Cook it until it absorbs all of its juice over medium heat, stirring occasionally. Add chopped onion, and peppers and cook for 5 minutes. Add tomato paste and red pepper paste to the pot and stir for 5 minutes. Add 4 cups of boiling water and stir. Add potato cubes to the pot. Bring it to the boil. Add black pepper,vinegar, and salt to the pot, stir. Turn the heat down to low and simmer until potatoes are soft.  Potato cubes become mushy so quickly. Don't let them overcooked.
Serve it with bulgur pilaf.

ZEYTİNYAĞLI PIRASA

LEEKS WITH OLIVE OIL

Serves 4.

Ingredients:

• 4 leeks
• 3 carrots
• 1 onion
• 3 tbsp of rice
• 3 tbsp of olive oil
• 1 tbsp of tomato paste
• 1 cup of boiling water
• salt
  

Cut top of leeks off, wash, and drain. Cut the white parts of leeks and set a side. Cut the leeks' green parts in half lengthwise and slice them thinly. Wash leek one more time after chopping. Wash, drain, and slice carrots too. Take olive oil,chopped leeks, and carrots in a pot and turn the heat on medium high. Cook it until leek absorbs all of its juice, stirring occasionally.Chop onion and add it into the pot. Stir and cook for 5 minutes. Add 1 cup of boiling water, tomato paste, and rice into the pot and stir. Bring it to the boil. Slice the white part of leeks into 1 inch pieces. Place the leeks' slices on top and cover the lid. Turn the heat down to low and simmer until white leek sileces soft. Turn the heat off. Let it cool. Serve it with pepper flakes and some lemon juice.

KAŞARLI POĞAÇA

POGACA WITH MOZZARELLA CHEESE

Makes 14 pogacas.

Ingredients:

• 4 cups of all purpose flour
• 1 cup of warm milk
• 1/2 cup of vegetable oil
• 1 egg+1 egg white
• 5 tbs of sugar
• 1 tbs of salt
• 1 tbs of instant yeast 

Filling:

• 1/2 lb of mozzarella

Topping:

• 1 egg yolk
• 2 tbsp of milk
  
• 2 cups of sesame seeds

Mix all of the dry ingredients in a large mixing bowl. Add milk, vegetable oil and eggs. Knead them all together with your hands until becoming dough. The dough should be soft. Cover the bowl with plastic wrap and let it rest until the dough rises to double its size. It takes one to two hours.
Cut mozzarella into 14 equal pieces.
Take the bowl and knead the dough again until it is bubble free. Place the dough onto counter top and cut it into 14 pieces.Take one piece of dough and make it flat with your hands. Place 1 piece of mozzarella in the middle of the dough and close it up. Give the dough a shape of football with your hands

Mix egg yolk with 2 tbsp of milk in a bowl. Take sesame seeds in another bowl. Dip the pogacas first into egg yolk and then dip them into sesame seeds.Place them on a grased baking tray leaving some room between them and let it rise for half an hour.
Preheat the oven to 350F. Bake them until the color of pogacas turn to light brown.

 

ET BALIĞI

FISHY MEAT PATTIES

This recipe is another my hometown's classic...
You will find some interesting ingredients for meat patties; like orange zest and potatoes!
The taste is also interesting and so delicious.You might think, it tastes like fish but it is more than that.
Give it a try, if you like different flavors...

Makes 24 patties.

Ingredients:

• 1 lb ground beef
• 2 small size of potatoes ( finely shredded )
  
• 2 tbsp of semolina
• 6 cloves of garlic ( finely shredded )
• zest of an orange
• 1 tbsp of ground chilli pepper
• 1 tbsp of ground cumin
• 1/2 tsp of ground black pepper
• salt
• 1 cup of olive oil for frying

In a large mixing bowl, take ground beef, potatoes, semolina, garlic, orange zest, chilli pepper, cumin, black pepper, and salt. Knead until well combined. Cover the bowl with plastic wrap and let it rest for 1 hour in the refrigerator.
Take the bowl from refrigerator and take small parts ( about the size of an egg ) of mixing and give them a shape of ball and make them flat with your palms.
Take olive oil in frying pan and turn the heat on medium high. Fry both sides of patties.

MAKARNA SALATASI

PASTA SALAD

This salad has never disappointed me. I always prepare it to my friends with no doubt. Most of the time they ask for the recipe. It is also very easy to make. Here is my pasta salad recipe;

Ingredients:

• 1/2 lb of pasta ( any kind you like )
• 1/2 cup of frozen corns
• 1/2 cup of frozen peas
• 3 tbsp of mayonnaise
• 3 tbsp of thick plain yogurt
• 1 tsp of ground red pepper
• 1/2 cup of pickle ( chopped )
  
• 1 bunch of green onion ( chopped )
  
• 5 cloves of garlic( minced )
• juice of 1 lemon
• 3 tbsp of vegetable oil
  
• salt

 Cook pasta according to package directions and let it cool for 40-50 minutes. Take pasta in a large mixing bowl. Add green onion, garlic, pickles, corns, peas, mayonnaise, yogurt, red pepper, lemon juice, vegetable oil, salt into the bowl and stir. Take it in serving bowl.

Note: 
The pickle I used was a mixture of carrot, cauliflower, cabbage pickles. If I am out of this kind of pickle, I just use the regular store bought pickles.

PATATESLİ BÖREK

 

BOREK WITH POTATO FILLING

Makes 14 boreks.

Ingredients:

• Turkish triangular fillo
  
• 3 large size of potatoes
• 1 small size onion (chopped )
  
• 2 tbsp of tomato paste
• 1/3 bunch of parsley
• 1/2 cup vegetable oil
• 1/2 tsp of ground black pepper
• salt
  

Topping:

• 1 egg yolk
• nigella seeds
• 1 cup of milk
  

Take washed potatoes in a large pot and cover with cold water. Boil it until soft over medium heat. Peel and mash potatoes. Saute chopped onion with 3 tbsp of vegetable oil over medium heat. Add tomato paste and stir for 5 minutes. Add mashed potatoes, black pepper, and salt and stir. Turn the heat down to low and continue to cook for ten minutes. Turn the heat off and add chopped parsley. Let it cool.

Take one of the triangular fillo sheets, brush with one tbsp of vegetable oil over the surface of fillo.Place the second fillo on top of first fillo . Place two tbsp of filling on top, fold the edges and roll.Place all the rolls in a baking dish side by side ( no place between them ). Pour one cup of milk on top and let it rest in the refrigerator until rolls absorb milk completly.

Place parcmant paper on a baking sheet. Take the rolls out and place them on the baking sheet. Brush with egg yolk and sprinkle some nigella seeds on top. Preheat the oven 35OF. Bake for 30 minutes or boreks are just golden brown.

DOMATES SOSLU KÖFTE & PATATES

 

MEATBALLS WITH POTATOES & TOMATO SAUCE

Makes 12 meatballs.

Ingredients: 

• 1 lb ground beef
• 2 slices of bread
• 1/2 onion ( finely chopped )
• 1 egg
• 1 tsp of ground red pepper
• 1/2 tsp of ground thyme
• 1/3 tsp of ground black pepper
• 1/2 tsp of baking soda
  
• salt

• 2 medium size of potatoes ( peeled and sliced )
• 2 tomatoes
  

Place sliced potatoes on a baking dish no space between them.  

Take two slices of bread into the bowl of food processor and process it until finely chopped. Take ground lamb, egg, processed bread, chopped onion, black pepper, red pepper,thyme, baking soda, and salt in a large mixing bowl and knead it until well combined. Cover with stretch film and let it rest for 4-5 hours in the refrigerator. At the end of resting time, take the mixture out and knead it one more time. Divide the mixture into 12 equal parts.Give them a shape of egg and make them flat with your palms. Put the meatballs on top of potato slices.
Take tomatoes into the bowl of food processor and process it until finely chopped.Spread it onto meatballs.
Preheat the oven 400F and bake it for 30 minutes.
Serve it with rice and salad. 

DAMLA SAKIZLI MUHALLEBİ

MASTIC GUM PUDDING

This is the second "mastic gum" recipe after the cookies. I just love the smell of mastic. It gives a regular pudding an extraordinary flavor.

Serves 4.

Ingredients:

• 3 tbsp of unsalted butter
• 3 tbsp of all purpose flour
• 3 pieces of mastic gum
• 6 tbsp of granulated sugar
• 3 cups of milk

In a medium pot, melt the butter over medium heat. Add flour and stir until the flour gives its raw smell. Take the pot away from the heat. Add first cup of milk and whisk it consistently until smooth. Move the pot over the heat again and add the other two cups of milk, sugar and mastic gum. Mix it with a whisk and turn the heat up to high. Keep mixing until it starts to bubble and becomes ticker.Turn the heat off. Apportion the pudding into four bowls.

FINDIKLI KURABİYE

 HAZELNUT COOKIES


I like hazelnut a lot...
I searched for a good hazelnut cookie recipe for a while and I just couldn't find a good one. Finally, I ended up making my own:)
I decided to use hazelnut meal for the dough to reach max hazelnut flavor and coated them with chopped hazelnut. With the coat, cookies became very crunchy and tasty.
If you are like me, you will just love these cookies.

Makes 18 cookies.


Ingredients:

• 2+1/2 cups of all purpose flour
• 1/2 cup of hazelnut meal
• 1/2 cup of sugar
• 1 stick melted butter 
• 2 tbsp of plain yogurt
  
• 1 egg yolk
• 1 tsp of vanilla sugar
  
• 1/2 tsp of baking soda

For the topping:

• 1/2 cup of chopped hazelnut
• 1 egg white
  

Whisk sugar, egg yolk,yogurt in a large mixing bowl. Add butter and whisk. Add flour,vanilla sugar, baking soda and hazelnut meal and knead. Cover with plastic wrap and rest the dough in the refrigerator for 30 minutes. Take it out and knead again. Take small parts ( about the size of an walnut ) from the dough and give them the shape of small balls and press them gently while they are still between your palms and  dip them ( just one side of the cookies )  first into egg white and then coat them with chopped hazelnut .Rest in the refrigerator for another 30 minutes. Preheat the oven 350 F. Bake the cookies for 30 minutes or until golden brown.

ZEYTİNLİ & SOĞANLI & PEYNİRLİ PİZZA

OLIVE & ONION & CHEESE PIZZA

Ingredients:

For the dough:

• 1 cup of all purpose flour ( approx )
  
• 1/4 cup of warm water
• 2 tbsp of milk
• 1 tbsp of olive oil
• 1/2 tsp of sugar
• 1/2 tsp of salt
• 1/2 tsp of yeast

For the topping:

• 1/3 cup of pitted black olives
  
• 1/2 medium size of onion
• 2 tbsp of olive oil
  
• 1 cup of shredded mozzarella cheese

For the sauce:

• 1/2 cup of water
• 2 tbsp of tomato paste
• 1 tsp of ground basil
• 1/2 tsp of ground thyme
• 1/2 tsp of garlic powder
• a pinch of black pepper
• salt

In a large mixing bowl, mix all of the dry ingredients for the dough. Add olive oil, milk and warm water into this mixture and knead. The dough should be soft. Cover the bowl with a plastic wrap and keep it in a warm place for rising. Let the dough rises to double its size. Take the bowl and knead the dough again until it is bubble free. Give the dough a shape of ball. Take some all purpose flour in a bowl and dip  the dough ball into the flour. Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto dusted surface and roll the dough as thin as you want it to be with a roller pin. Keep dusting the dough with flour while you are rolling. Place a parchment paper on a baking sheet and put the pizza base on the baking sheet. Pierce the dough with a fork. Let it rise for half an hour.
Meanwhile, slice onion and saute it with 2 tbsp of olive oil.
Take  all the ingredients for the sauce in a large bowl and whisk it well.
Preheat the oven 400F and place the dough in the oven and bake it for ten minutes and take it out.
First spread the sauce on the pizza base then place the olives and the sauted onion all over the sauce. Last, spread the cheese on top. Bake it until the cheese takes golden brown color.

İNCİRLİ & CEVİZLİ & ELMALI KEK

 FIG & WALNUT & APPLE CAKE


Ingredients:

• 2 eggs
• 1 cup of chopped walnut
• 15-20 dried figs
  
• 1 large size apple ( grated )
  
• 1/2 cup of plain yogurt
• 1/2 cup of vegetable oil
• 1 tbsp of ground cinnamon
  
• 2 cups all purpose flour
  
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
  
• 1/2 tsp of baking soda
• a pinch of salt
  

Soak figs in a medium bowl with warm water for 30 minutes. Drain and cut them into cubes. 
Preheat the oven to 350F.
Sift flour, cinnamon, salt, and baking soda together in a bowl.
Whisk eggs, granulated sugar and brown sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil whisking consistently.
Add sifted flour, cinnamon, salt, and baking soda to the bowl and whisk  thoroughly. Add figs, walnut and apple to the bowl and stir.
Pour this mixture to a 8" non-stick round cake pan and bake approximately 60 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.

SAKIZLI & LORLU KURABİYE

MASTIC GUM & RICOTTA  COOKIES

Makes 26 cookies.

The recipe belongs to Sibel who has a very nice Turkish food blog.

These cookies are so popular in Turkey. Most of the Turkish food bloggers have tried and recommended it to anyone who wants to try. I tried and liked it too. The smell of mastic gum is just perfect and it is a very healthy snack for kids too.

In order to make these cookies you should have a special Turkish cheese which is called "lor peyniri" and mastic gum. Ricotta cheese could be substituted for the cheese and the gum could be bought online.

Ingredients:

• 1 cup of ricotta cheese
• 4 small pieces of mastic gum
• 1/4 cup of olive oil
• 2 eggs
• juice of a half lemon
• 2+1/2 cup of all purpose flour
• 1 cup of granulated sugar
  
• 1/2 tsp of baking soda
• 1/2 cup of sesame seeds

Take 1 cup of ricotta cheese in a strainer and cover it with plastic wrap. Place a deep cup under the strainer to let the liquid out and let it sit in the refrigerator for two days. This way ricotta cheese become more thicker just like " lor cheese."

At the end of two days, take ricotta cheese from the refrigerator and place it in a large bowl. Add olive oil, sugar and eggs ( set one egg white aside for the topping ) in the bowl and whisk it. Dissolve the baking soda in the lemon juice and add it into the bowl. Place the mastic gum in the freezer and let it sit there for 10 minutes and then take it out. Grind it in the coffee grinder until ground to the point of flour. Add ground mastic gum into the bowl. Mix it well.

Start to add flour into this mixture and knead it. The original recipe calls just for 2 cups of flour but my dough was too juicy and I needed to add  a half cup of more flour. The dough should be so soft and a little bit sticky because of the mastic gum. If it sticks to your hands do not add any flour. Just wet your hand before giving them the shape.

Place the sesame seeds and the egg white in separated bowls. Take small parts ( about the size of walnut ) from the dough and give them the shape of small balls and dip ( just one side of the cookies ) them first into egg white and then coat them with sesame seeds. Place them on a greased baking tray. Preheat the oven 350 F. Bake the cookies for 20 to 25 minutes.

KABAK MUSAKKA

ZUCCHINI MOUSSAKA

 Serves: 6-8

Ingredients:

• 1/2 lb of ground beef
• 8  zucchinis
  
• 1 large onion (chopped )
  
• 10 cloves of garlic (chopped )
  
• 1 fresh green pepper ( chopped )
  
• 2 large size of tomatoes
• 1 tbsp of tomato paste
• 2 tbsp of vegetable oil
  

• 1/3 tsp of black pepper
• salt

Take ground beef and vegetable oil in a large pot and cook it until the beef absorbs all of its juice, stirring occasionally . Add chopped onion, chopped pepper, and garlic into the pot. Saute them on a medium heat for 10 minutes then add tomato paste and continue to cook for 5 minutes. Meanwhile, wash,and  drain zucchinis.  Cut zucchinis in half lengthwise and slice them up. Take them into the pot. Add black pepper and salt. Stir them all together. Peel the tomatoes and cut them into cubes. Place tomatoes on top of other vegetables and turn the heat down to low. Put the lid on and cook for 30 minutes.

FISTIKLI BAKLAVA

BAKLAVA WITH PISTACHIO

My favorite baklava is this beauty...

I posted the walnut version of baklava before. The only difference is the filling;  I used the same amount of finely chopped pistachio instead of walnut to make this one.

Enjoy...

HURMALI & CEVİZLİ & TARÇINLI & ELMALI KEK

 DATE & WALNUT & CINNAMON & APPLE CAKE


Ingredients:

• 2 eggs
• 1 cup of chopped walnut
• 1 cup of chopped date
• 1 small size apple ( grated )
  
• 1/2 cup of plain yogurt
• 1/2 cup of vegetable oil
• 1 tbsp of ground cinnamon
  
• 2 cups all purpose flour
  
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
  
• 1/2 tsp of baking soda
• a pinch of salt
  

Preheat the oven to 350F.
Sift flour, cinnamon, salt, and baking soda together in a bowl.
Whisk eggs, granulated sugar and brown sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil whisking consistently.
Add sifted flour, cinnamon, salt, and baking soda to the bowl and whisk  thoroughly. Add date, walnut and apple to the bowl and stir.
Pour into 9 by 5-inch loaf pan and bake approximately 60 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.

HÜNKAR BEĞENDİ

SAUTEED LAMB WITH EGGPLANT PUREE

Serves 2

Ingredients:

• 2 large eggplant
• 1 pound lamb cubes
• 2 tbsp of all purpose flour
• 2 tbsp of butter
  
• 1 cup of milk
• 3/4 cup of shredded mozzarella cheese
• 1 tbsp of red pepper paste
• a pinch of ground thyme
• black pepper salt  

Pierce the eggplants with a fork . Grill the eggplants until they are soft.Take them out from the oven and let it cool. Peal the crust of eggplants and take the eggplants in a strainer and wait for 20 minutes to let the liquid out. Chop eggplants finely.  Take butter in a large sauce pan over medium high heat. Add flour in it and stir until the flour gives its raw smell. Turn heat down to low and add milk gradually and whisk.Continue to stir until it gets creamy. Add chopped eggplant,salt and stir. Cook for 10 minutes stirring occasionally. Add cheese and stir. Turn the heat off and cover the lid.

In a large pot, saute lamb cubes with 2 tbsp of vegetable oil over medium heat. When the meat gets tender add red pepper paste, thyme, black pepper and salt. Stir and cook for 5 minutes.
On a serving plate, first place eggplant puree and place the lamb cubes on top. Serve it warm.

ELMALI TURTA

APPLE TART

Makes 35 squares.

Ingredients:

• 2 stick of butter ( in room temperature )
  
• 2 eggs
• 1 cup of plain yogurt
• 1/2 cup of granulated sugar
• 1/2 tsp of vanilla sugar
• 1 tsp of baking soda
• all purpose flour (approx 4 cups )
  

Filling:

• 5 apples (peeled and grated )
  
• 1 cup of granulated sugar
• 1 cup of chopped walnut
• 1 tbsp of ground cinnamon

Take sugar and the grated apple in a large sauce pan over medium heat. Cook until it absorbs all of its juice.Then add walnut and cinnamon to the pot. Turn the heat off.Stir and set a side. 
Shift flour, baking soda and vanilla sugar all together in a large mixing bowl. Take  butter, yogurt, and sugar in another large bowl and mix. Add shifted flour gradually to the liquid and make a soft dough.Divide the dough into two equal parts. Make a small balls with the first half of dough and place it in the freezer. Let it sit there for 30 minutes ( it will make your job much more easier when you grate the dough ).Take 13-18 inch cookie sheet and roll the second half of dough as large as the sheet and place it on the bottom of sheet. Spread the apple filling all over the dough. Last, take the other half of dough out of the freezer and grate it on top of apple filling.

Preheat the oven 350F and bake it until golden brown.

MOR LAHANA SALATASI

RED CABBAGE SALAD

Ingredients:

• 1/2 head of small red cabbage ( finely shredded )
• juice of 1 lemon
• salt
• 2 tbsp of extra virgin olive oil

 Take shredded cabbage, lemon juice and salt  in a large mixing bowl and rub it for 5 minute. Take it in a salad bowl and drizzle olive oil on top.

HURMALI & FINDIKLI & ÇİKOLATALI KEK

 DATE & HAZELNUT & CHOCOLATE CHIPS MUFFINS


Makes 16 muffins

Ingredients:

• 2 eggs
• 1 cup of chopped hazelnut
• 1 cup of chopped date
• 1/2 cup of chocolate chips
  
• 1/2 cup of plain yogurt
• 1/2 cup of vegetable oil
• 1+1/2 cup all purpose flour
  
• 1 cups of granulated sugar
• 3 tbsp of  cocoa powder
• 1/2 tsp of baking soda
• 1/2 tsp of vanilla sugar
  

Preheat the oven to 350F.
Sift flour, cocoa powder, vanilla sugar, and baking soda together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil whisking consistently.
Add sifted flour, cocoa powder,vanilla sugar, and baking soda to the bowl and whisk  thoroughly. Add date, hazelnut and chocolate chips to the bowl and stir.
Pour 2 tbsp of mixture into muffin cups and bake approximately 30 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.

TUZLU SİMİT

SESAME RINGS

Ingredients:

• 1 stick butter ( in room temperature )
  
• 1/3 cup of vegetable oil
• 1/3 cup of plain yogurt
• 1 tsp of vinegar
• 1/2 tbsp of salt
• 1 egg yolk
• 1/2 tsp of baking soda
• all purpose flour
  

topping:

• 1 egg white
• 2 cups of sesame seeds

Take butter, yogurt, vegetable oil, egg yolk, and vinegar in a large mixing bowl and whisk it well. Add baking soda, salt. Add flour slowly (to make very soft dough ) and start to knead.
Stop adding flour when you reach soft consistency.
Preheat the oven 350F. Place a parchment paper on a baking sheet.
Take small parts ( about the size of a half walnut ) from the dough and give them the shape of ring (about 2 inch diameter).
Take the egg white and sesame seeds in a separate bowls.
Dip the rings first into egg white and then dip them into sesame seeds.
Place the rings on the baking sheet.
Bake them until the rings are just golden brown.

KIYMALI MAKARNA

PENNE WITH GROUND BEEF & TOMATO SAUCE

• 1 lb penne
• 1/2 lb of ground beef
• 1 large onion ( chopped )
  
• 1 green fresh pepper ( chopped )
  
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 2 tbsp of vegetable oil
• 1/3 tsp of black pepper
• salt

Garlic yogurt

• 1 cup of plain yogurt
• 2 cloves of garlic ( minced )
  
• salt
  

Cook Penne according to package directions.

In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion and chopped green pepper into the skillet and cook them together for 5 minutes. Add tomato and pepper paste to the skillet and stir. Cook them all together for 10 minutes over medium heat. Turn the heat off and add black pepper and salt.
Add this sauce to the penne and toss gently.
In a large bowl; take yogurt, garlic and salt. Whisk until it is smooth.
Serve warm with garlic yogurt on top.

PİRİNÇ ÇORBASI

RICE SOUP

Serves 4-6

Ingredients:

• 1 medium size of onion ( chopped)
  
• 1 green pepper ( chopped )
• 1 large size of tomato ( grated )
  
• 2 tbsp of olive oil
  
• 1/2 cup of rice
• 1 tbsp of tomato paste
• 1 tsp of red pepper paste
  
• 5 cups of boiling water
• 2-3 tbsp of chopped parsley
  
• 1/3 tsp of ground red pepper
• a pinch of ground thyme
  
• salt

Take 2 tbsp of olive oil, chopped onion and pepper in a medium pot over medium heat. Saute it until onion is tender. Add grated tomato and tomato paste to the pot and stir for 5 minutes. Add boiling water, rice, ground red pepper and stir. Bring it to the boil and turn the heat down to low.Cook for another 25 minutes.Turn the heat off, add salt and stir.
Serve warm with chopped parsley on top.

ALİ NAZİK

GRILLED EGGPLANT WITH GROUND BEEF & YOGURT

Serves 4

Ingredients:

• 2 eggplants
• 2 tbsp of vegetable oil
  
• 1 onion ( chopped )
  
• 1/2 lb ground beef
• 1 cup of plain yogurt
• 2 cloves of garlic (minced )
• 1/4 bunch of parsley ( chopped )
  
• black pepper, salt

Garlic yogurt:

• 1 cup of plain yogurt
• 2 cloves of garlic (minced )
• salt
  

Pierce the eggplants with a fork . Grill the eggplants until they are soft.Take them out from the oven and let it cool. Peal the crust of eggplants and take the eggplants in a strainer and wait for 20 minutes to let the liquid out.
Chop eggplants finely.
In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion into the skillet and cook them together for 5 minutes. Turn the heat off and add black pepper and salt.
In a large bowl; take yogurt, garlic and salt. Whisk until it is smooth.
Place eggplants on a serving dish then add cooked ground meat on top of eggplant and finally place the garlic yogurt on top. Decorate it with chopped parsley.

ELMALI BAKLAVA

BAKLAVA WITH APPLE FILLING

I use the same way as regular baklava to make this "unusual baklava." It was just my curiosity but it turned out very well. I used the filling of these cookies except the 1 cup of granulated sugar instead of walnut.
It might give you some other ideas...

PATLICAN MUSAKKA

EGGPLANT MOUSSAKA

Serves 6-8

Ingredients:

• 1 lb of ground beef
• 6 baby eggplants ( cubed )
  
• 1 large onion (chopped )
  
• 10 cloves of garlic (chopped )
  
• 1 fresh green pepper ( chopped )
  
• 3 large size of tomatoes ( peeled and chopped )
  
• 1 tbsp of tomato paste
• 2 tbsp of vegetable oil
  

• 1/2 cup of boiling water
  
• 1/2 tsp of black pepper
• salt

Take 1 cup of vegetable oil in a pot over high heat. Fry the eggplants turning occasionally.Place eggplant cubes in a baking dish.
(I prefer not to fry eggplants, just drizzle some olive oil onto eggplant cubes and broil until the eggplants are soft and light brown. )







In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion, chopped pepper, and chopped garlic into the skillet and cook them together for 5 minutes. Add tomato cubes, tomato paste and 1/2 cup of boiling water into the skillet and cook for another 5 minutes. Turn the heat off, add black pepper and salt. Spread this sauce on top of eggplants. Preheat oven 400F and bake for 30 minutes. Serve with rice and cacik.

RAMAZAN 2009

RAMADAN 2009

Ramadan has arrived. It is always exciting to reach Ramadan. I can easily say that this month is the most special time during the whole year for me. I hope all of our prayers and fasting will be accepted by Allah.

ÇÖREKOTLU POĞAÇA

POGACA WITH NIGELLA SEEDS

Makes 24 pogacas.

Ingredients:

• white of 1 egg
  
• 3/4 up of vegetable oil
• 1 cup of plain yogurt
  
• 1/3 tsp of baking soda
• 1 tbsp of nigella seeds
  
• 1 tsp of salt
• 3 cups of all purpose flour (approx )
  

Filling:

• feta or cream cheese

Glaze:

• yolk of 1 egg

In a big mixing bowl, take egg white and whisk. Add vegetable oil, yogurt, baking soda, nigella seeds, salt and mix. Add flour slowly and knead. Continue adding flour until the dough reaches soft consistency.
Take a small piece of dough ( about the size of a walnut ) and make it flat with your palms. Place 1 tsp of feta cheese or cream cheese in the middle of the dough and close it up. Place a parchment paper on a baking tray an put the pogacas on the tray. Brush all of the pogacas with egg yolk.
Preheat the oven 350F and bake until pogacas are golden brown.

PATLICAN SALATASI

GRILLED EGGPLANT SALAD

Ingredients:

• 4 baby eggplants
  
• 2 red bell peppers
• 1 red onion ( thinly sliced )
  
• 1 tomato ( cubed )
  
• 1 bunch of parsley (chopped )
  
• 3 tbsp of chopped fresh mint
  
• 1 cucumber ( cubed )
  
• 3 tbsp of extra virgin olive oil
  
• juice of 1 lemon
• salt
  

Pierce the eggplants with a fork . Grill the eggplants and red bell pepper until they are soft. (Pepper cooks before eggplant.) Take them out from the oven and let it cool. Peal the crust of eggplants and take the eggplants in a strainer and wait for 20 minutes to let the liquid out. Peel the red bell peppers and take the seeds off.
Chop both eggplants and bell peppers finely. Take them on a large mixing bowl. Put red onion,tomato, cucumber, parsley, mint, olive oil, lemon juice, and salt into the mixing bowl and stir them all gently.

PİKANLI KURABİYE

PECAN COOKIES

When my very close friend Sophie baked these cookies for us for the first time, it became my son's favorite. I took the recipe and tried but it is not the same. She is the professional:)
Here is her recipe;

 Ingredients:

• 300 gr all purpose flour ( ~2+2/3 cup )
• 1/2 cup of pecan meal
• 150 gr sugar ( ~3/4 cup )
• 150 gr melted butter ( ~11 tbsp )
• 1 egg
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder

Whisk sugar, egg, baking soda in a large mixing bowl. Add butter and whisk. Add flour, baking powder, and pecan meal and knead. Cover with plastic wrap and rest the dough in the refrigerator for 30 minutes. Take it out and knead again. Rest for another 30 minutes.Take small parts ( about the size of an egg ) from the dough and give them the shape of small balls and press them gently while they are still between your palms. Place them on a greased baking tray.Place a half pecan on top of each cookies and gently push. Preheat the oven 350 F. Bake the cookies for 30 minutes or until golden brown.

İSLİM KEBABI

EGGPLANT WRAPPED MEATBALLS


Serves 4-6

Ingredients:

• 4 baby eggplants

• 3 tomatoes
• 2 green pepper
• 1 cup of vegetable oil
  
• 1 tbsp of tomato paste
• 1 cup of boiling water
  

Meatball:

• 1 pound ground meat
• 1 tbsp of onion powder ( or 1/2 finely chopped onion )
• 1 tsp of garlic powder ( or 4 cloves of minced garlic )
  
• 1/2 tsp of black pepper
• 1 tsp of ground red pepper
• 1/3 tsp of baking soda
  
• salt

Take ground lamb, onion powder, garlic powder, black pepper, red pepper, baking soda, and salt in a large mixing bowl and knead it until well combined. Cover with stretch film and let it rest for 4-5 hours in the refrigerator. At the end of resting time, take the mixture out and knead it one more time. Divide the mixture into 18 equal parts and make small meatballs. Turn the broiler on high and lightly broil the meatballs.


Wash eggplants and dry. Peel both sides of eggplants lengthwise. Slice them lengthwise in thin strips.Take 1 cup of vegetable oil in a pot over high heat. Fry the eggplants turning occasionally.Place a paper towel on a large serving dish and take eggplants onto the paper towel. This way paper towel absorbs excessive oil.
(I prefer not to fry eggplants, just brush both sides of eggplant slices with vegetable oil and broil until the eggplants are soft and light brown. )
Wash tomatoes and peppers. Slice the tomatoes. Cut the peppers. After both meatball and eggplant slices are cool, take one slice of eggplant and place one meatball in the middle. Wrap eggplant slice around the meatballs.








Place one slice of tomato and pepper on top of wrapped meatball and secure them with a toothpick. Repeat this steps for all the meatballs. Place all of the wrapped meatballs in a baking dish. Take 1 tbsp of tomato paste and 1 cup of boiling water in a mixing bowl and whisk. Pour it in from the edges of baking dish. Preheat oven to 450F and bake until the tomato slices are soft. I prefer to broil it for 2-3 minutes at the end of baking time.

CACIK

GARLIC & CUCUMBER YOGURT

Serves 3

Cacik goes very well with any kind of meatball or kebab. It is so refreshing for these hot summer days.

Ingredients:

• 1+1/2 cups of yogurt
• 3 cucumbers
• 4 garlic cloves (minced )
  
• 1 tbsp of dried mint ( ground )
  
• salt

In a large bowl; take yogurt, garlic and salt. Whisk until it is smooth. You could add 1/2 cup of cold water if the yogurt is too thick, mine wasn't that thick so I didn't add water.
Peel and dice cucumber. Add diced cucumber and mint to the bowl and stir.

YOĞURTLU KABAK SALATASI

YELLOW SQUASH & YOGURT SALAD

Ingredients:

• 6 yellow squashes
• 2 tbsp of olive oil
• 1+1/2 cups of plain yogurt
• 1/2 cup of finely minced walnut
  
• 3 cloves of garlic
• salt

Wash and dry the squashes. Grate them without peeling. Take them in a medium pot with olive oil over medium heat. Cook them until it absorbs its own juice, stirring occasionally. Set a side until it is completely cool.
Peel and mince the garlic cloves and take them in a large mixing bowl. Add yogurt and salt to the bowl and whisk until smooth. Add walnut and squashes into the bowl. Stir and take it in a salad bowl.

KARNIYARIK

SPLIT BELLY EGGPLANTS
Ingredients:

• 8 baby eggplants
• 1 cup of vegetable oil
  

Filling

• 1/2 pound of ground beef
• 1 medium size of onion
• 4 cloves of garlic
• 1/2 bunch of parsley
  
• 2 tbsp of vegetable oil
  
• 1/3 tsp of black pepper
• salt
  
• 1/2 cup of boiling water
• 1 tbsp of tomato paste
• 2 large size of tomatoes
• 8 green peppers

In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion and chopped garlic into the skillet and cook them together for 5 minutes. Turn the heat off, add chopped parsley, black pepper and salt. Set a side.
Wash eggplants and dry. Peel just one sides of eggplants lengthwise. Take 1 cup of vegetable oil in a pot over high heat. Fry the eggplants turning occasionally.Place a paper towel on a large serving dish and take eggplants onto the paper towel. This way paper towel absorbs excessive oil.

Take eggplants in a rectangular pyrex and open them up from the peeled parts with a knife but don't go too deep. Fill each of them with 2 tbsp of meat filling. Mix 1 tbsp of tomato paste with 1/2 cup of boiling water and pour it in from the edges of baking dish not on top of the eggplants. Slice the tomatoes and place them on top of the eggplants with green pepper. Preheat oven to 450F and bake until the tomato slices are soft. I prefer to broil it for 2-3 minutes at the end of baking time.
Tip: If you don't want to fry the eggplants, just brush them with vegetable oil and pre-bake until the eggplants are soft. The other steps are just the same. Taste is almost the same too.

KADAYIF BÖREĞİ

  
KATAIFI BOREK

Ingredients:

• 1 pound shredded fillo dough

Sauce:

• 1 cup of milk
• 1/2 cup of vegetable oil
• 2 eggs
• 1/3 tbs of salt

Filling:

• 1/2 lb ground beef

• 1 medium onion
• 1/2 bunch of parsley
• 2 tbsp of vegetable oil
• 1/3 tsp of black pepper
• salt

In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion into the skillet and cook them together for 5 minutes. Turn the heat of and add chopped parsley, black pepper and salt. Set a side.

In a medium mixing bowl, mix eggs, milk and vegetable oil for sauce.
Take kataifi from the freezer and break it into small pieces in a mixing bowl immediately. Let it thaw for ten minutes. Then add sauce in it and mix it evenly. In a rectangular pyrex, take the half of kataifi and press and spread filling over the first half of kataifi,then spread the second half of kataifi over the filling and gently press.

Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.

When it completely cools down, cut the borek into square shapes.