SOSLU PATATES KIZARTMASI

FRENCH FRIES WITH GARLIC SAUCE

My mom used to prepare french fries this way for our breakfasts. I personally prefer this one over regular french fries.

Ingredients:

• 2 medium size of potatoes
• 1 tsp of red pepper paste
• 1/2 tsp of ground cumin
• 1 clove of garlic (mushed )
• salt
• sunflower oil ( for frying )

Wash and peel potatoes. Cut them into bite size cubes. Take sunflower oil in a frying pan over high heat. Add potato cubes and fry, stirring occasionally. Take them in a mixing bowl.

Take 3 tbsp of sun flower oil from frying pan and add garlic, cumin, pepper paste, salt. Mix it well. Add this mixture into the french fries and stir. Take it in a serving dish.

İÇ KATMASI

 

BULGUR DIP

Ingredients:

• 1+1/2 cups of fine bulgur
• 1 cup of boiling water
• 1 onion ( chopped )
• 1/3 cup of olive oil
• 2 tbsp of tomato paste
• 2 tbsp of red pepper paste
• juice of 2 lemons
• 1 tbsp of pomegranate molasses
• 1 cup of cold water
• salt

Topping:

• 2 tbsp of olive oil
• 1 tsp of chili pepper

In a large mixing bowl take bulgur. Add boiling water on it. Mix it and cover. Let bulgur absorb water for 20 minutes.

Meanwhile, take olive oil and chopped onion in a large skillet over medium-high heat. Stir onion occasionally until it gets tender. Add tomato paste and red pepper paste. Stir and cook for 5 minutes. Turn the heat off. Add this sauce  on top of bulgur and stir. Let it cool for 5 minutes. Take this mixture in a bowl of food processor. Process it for 10 minutes. Take it into the mixing bowl again. Add lemon juice, pomegranate molasses, salt and stir. Add cold water gradually and stir. Apportion it into 4 bowls.

In a small skillet take 2 tbsp of olive oil and chili pepper over medium heat. Stir for 2 minutes and drizzle it on top of each bowl.

TAVUKLU FİRİK PİLAVI

FIRIK(GRILLED WHEAT) & CHICKEN PILAF

Firik is grilled wheat. We use it just like bulgur to make this special pilaf in my hometown. Wheat is harvested and burnt just before it is completely mature so it leaves a smoky flavor. You can easily get it from Middle Eastern store.

Ingredients:

• 3 pieceses of chicken leg quarter
• 4 cups of water
• 1 cup of coarse bulgur
• 1 cup of firik
• 1/2 cup of uncooked chickpeas
• 1/3 tsp of ground black pepper
• salt

Soak chickpeas with two cups of water overnight. Next day,wash and drain chicken and chickpeas. Take it in a pressure cooker and add 4 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard.Add black pepper. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken and chickpeas out in a plate leaving meat broth in the pressure cooker. Take the bones of chicken and cut them into coarse pieces. 
Take chicken broth in a large pot and bring it to the boil. Add firik, bulgur, chicken pieces, chickpeas and salt in it and stir. Turn the heat down th low. Cover the lid. Simmer for 30 minutes. Turn the heat off. Let it rest for 30 minute before serve.

EKŞİLİ YAHNİ

MEAT STEW WITH BULGUR BALLS

Ingredients:

• 1/3 cup of uncooked chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 1/2 cup of uncooked rice
• 1 large onion
• 2 tbsp of tomato paste
• 1 tsp of red pepper paste
• juice of 2 lemons
• 3 cups of water 
• 2 tbsp of dried ground mint
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.Cut the onion into two halves and slice the both halves thinly. Add  onion slices into the broth and turn the heat up to high. Add tomato paste and pepper paste and stir. When the onion is cooked add rice into the pressure cooker and turn the heat down to low. Add cooked lamb cubes and chickpeas in it when rice is done. Stir gently. Add lemon juice and dried mint and stir.Cook it for another 5 minutes over medium heat and turn the heat off.When you are ready to eat first place some bulgur balls in a serving plate then add stew on top.
 Enjoy...

KİMYONLU & SARIMSAKLI TAZE FASULYE

GREEN BEANS WITH GARLIC & CUMIN

Ingredients:

• 3 lb. of green beans
• 1 large size of onions
• 1 fresh green pepper
• 1 tbsp of tomato paste
  
• 3 large size of tomatoes
• 3 tbsp of olive oil
• 5 cloves of garlic ( minced ) 
• 1/3 tsp of ground cumin
• salt

Chop onion and green pepper. Wash, drain and, trim the beans and cut them diagonally into 2-inch pieces.
Take olive oil in a large pot over medium heat. Add chopped onion, chopped pepper into the pot. Saute them o for 10 minutes. Take green beans into the pot. Stir them all together. Simmer it until green beans are soft. Peel the tomatoes and cut them into cubes.Add tomato paste, garlic, cumin and salt into the pot and stir.  Place tomatoes on top of beans. Cover the lid on and cook for 20 minutes.

YOĞURTLU KÖFTE

MEAT & YOGURT STEW WITH BULGUR BALLS

This dish is a feast itself that you don't need anything else to go with it.
It has many healthy ingredients and it is very tasty too which will make you ask for the second serving:)

Ingredients:

• 1/3 cup of chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 2 cups of thick plain yogurt
• 1/2 cup of uncooked rice
• 1 egg
• 1 tbsp of all purpose flour
• 3 cups of water
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt 

Sause:

• 2 tbsp of vegetable oil
• 2 tbsp of dried ground mint

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.

Wash and drain rice. Take it into the broth. Bring it to the boil over medium heat. Cook the rice until it is soft. Turn the heat off and set a side until it is completely cool. Then add yogurt, egg, and flour. Stir well. Turn the heat on high and stir consistently until it starts to boil. Add cooked lamb cubes and chickpeas in it. Turn the heat down to low and continue to stir for 5 minutes then turn the heat off. Add salt.
Take vegetable oil in a small sauce pan over medium heat. Add dried mint to the pan. Stir until mint gives its color to the oil ( around 30 seconds). Add the sauce to the stew.
Enjoy.

FIRIN YAPMASI

SPICY BULGUR & MEAT PATTIES

Makes 12 patties.

Ingredients:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb ground beef
• 1/2 cup of olive oil
• 1 small size of onion
• 2 tbsp of pepper paste
• 1 tbsp of tomato paste
• 2 tsp of ground dried mint
• 1 tsp of ground cumin
• 1 tsp of ground chili pepper
• 1/2 tsp of ground black pepper
• 1 tbsp of salt

Take bulgur in a large mixing bowl and pour the boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur and the other ingredients in a bowl of food processor and process it for 15 minutes or until it is well combined.
Take small part ( about the size of a lemon ) of mixing and give them a shape of small ball and make it flat with your palms.Place a baking paper on a baking sheet. Place all the patties on the baking paper. Preheat the oven  450F. Bake them for 25 minutes or until they are golden brown.  
It can be served warm or cold. I prefer to eat mine cold with a cup of Turkish tea.

SERİMSEK

FRIED BOREK WITH GROUND BEEF & RICE FILLING

 This is the first borek I have ever eaten and I must admit that it is the most tastiest one for me. They make it for a special occasion in large quantities in my hometown. After one of the close relatives passes away they prepare it and share it with neighbors and relatives. That way, people remember and pray for that person.

The smell of mahalab makes this borek special. Also it is tastier because it is fried:)

Ingredients:

Dough:

• 2 cups of all purpose flour
• 3/4 cup of warm water
• 1 tsp of mahalab
• 1 tsp of yeast
• 1 tsp of salt
• 1/2 tsp of granulated sugar

Filling:

• 1/2 cup of rice
• 3/4 cup of boiling water
• 1/2 lb of ground beef
• 1 large onion ( chopped )
• 1/2 tsp of ground black pepper
• salt
• 1 cup of olive oil to fry

Cook the rice with the boiling water over low heat. In a medium skillet, cook ground beef with 2 tbs of vegetable oil on a medium heat. When the beef is done add chopped onion into the skillet and cook them together for 5 minutes. Turn the heat off and add black pepper and salt. Stir and mix it with the rice.

Mix all of the dry ingredients for the dough in a large mixing bowl. Add water, 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 of its size. It takes one to two hours.

Take the bowl and knead the dough again until it is bubble free. Divide the dough into four equal pieces.Take some all purpose flour in a small bowl and dip one of the dough balls into the flour. Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto flat surface and roll the dough as thin as you can with a long roller pin. Keep dusting the dough with flour while you are rolling. Continue rolling it until the dough is about 16 inch diameter.

Apportion 1/2 of the filling as shown in the picture.Dip the second ball into the flour. Dust a large, flat surface with the flour. Place the the second ball onto flat surface and roll the dough as thin as you can with a long roller pin just like the first one.

Cover the first sheet with the second one and cut the dough with a knife or pastry cutter from the edges of the filling. Repeat these steps for the third and the forth balls. Take 1 cup of olive oil in a pot over high heat. Fry the pastries turning occasionally. Place a paper towel on a large serving dish and take boreks onto the paper towel. This way paper towel absorbs excessive oil.

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.

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.

MEYHANE PİLAVI

PILAF WITH BEEF CUBES AND ONION

Serves 8

Ingredients:

• 1 pound of beef cubes
• 2 cup of jasmine rice
• 3 cups of boiling water
  
• 2 large size of onions
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 1/3 tsp of ground black pepper
• 3 tbsp of vegetable oil
• salt

In a large pot, take beef cubes and vegetable oil over medium heat. Cook until the beef absorbs all of its juice, stirring occasionally. Add tomato paste, red pepper paste, and black pepper into the pot and stir. ( At this point, you may add some boiling water if the beef cubes are not cooked. )
Cut onions into bite size pieces. Add them to the pot and stir. Saute it until onion is tender. Add 3 cups of boiling water to the pot and bring it to the boil. Add 2 cups of rice and salt to the pot. Stir and cover the lid. Turn the heat down to low and simmer until the rice absorbs all of the liquid.
Serve it warm with pickles, ayran and salad.
Enjoy...

PATLICAN KEBABI

EGGPLANT KEBAB

Serves 6

Ingredients:

• 6 Japanese eggplants
• 2 large size of tomatoes
  
• 1 pound ground lamb ( or ground beef )
• 1 tbsp of onion powder ( or 1 small finely chopped onion )
  
• 1 tsp of garlic powder (or 5 cloves of finely chopped garlic )
  
• 1/2 tsp of ground 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 mixing out and knead it one more time. Take small part of mixing ( about the size of pecan) and make small meatballs.
Wash and cut the end of eggplants. Slice them into 1-inch thick rounds.
In an 11-inch round baking dish, place one eggplant slice and then one meatball side by side until the dish is filled, starting from outer side of the dish.
Place tomato slices on to kebab. Preheat the oven 450F and bake it for 45 minutes or eggplants are tender.

ÖCCE/MÜCVER

HERB FRITTER

Most people know about zucchini fritter in Turkey and it is called "mucver' in Turkish. It is a pretty popular dish. This version of fritter is just made in my hometown and we call it "öcce." The taste of both fritters are similar but the ingredients are almost completly different.

Ingredients:

• 2 bunch of green onion ( finely chopped )
  
• 1 large onion ( finely chopped )
• 2 bunch of parsley ( finely chopped )
• 10 cloves of garlic ( finely chopped )
• 3 eggs
• 1 tbsp of dried mint
• 1 tbsp of red pepper paste
• 1 tbsp of cumin
• 2 cups of all purpose flour
• 1+ 1/2 cups of water
• 1/3 tsp of baking soda
• salt
• olive oil for frying
  

Take chopped green onions, chopped onion,chopped garlic, chopped parsley in a large mixing bowl. Add salt, red pepper paste, dried mint, and cumin into the bowl and rub it with your hands until it loses its volume. Whisk eggs in another bowl and add to the mixture and stir. Add water into the bowl and mix. Add flour and baking soda together to the mixture and mix it.
Place some paper towel on a serving dish. Take olive oil in a large frying pan, turn the heat on high. Take 1 tablespoon of the mixture and put it into the pan. Fry both sides, drain away the excess oil and place fritters on the serving dish. Repeat this steps until the mixture is finished.

BAKLA

FRESH FAVA WITH OLIVE OIL

Ingredients:

• 2 lb of fresh fava
• 1 medium onion ( chopped )
  
• 6 cloves of garlic ( chopped )
  
• 1 tbsp of tomato paste
• 1/2 tbsp of red pepper paste
• 2 tbsp of olive oil
• 1+ 1/2 cups of boiling water
  
• salt

Garlic yogurt:

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

Wash favas and cut the ends off. Cut them into 1-inch bite sizes. Take olive oil, chopped onion, and chopped garlic in a large pot. Saute onion over medium heat until tender. Add boiling water, tomato paste, red pepper paste , and favas into the pot and stir. Bring it to the boil and turn the heat down to low. Stir occasionally and add more boiling water if it is necessary. Simmer 30 minutes or until favas are tender. Turn the heat off and add salt.
For the garlic yogurt, take yogurt in a small mixing bowl and add minced garlic and salt in it and stir.
Serve it with garlic yogurt on top at room temparature.

MUHAMMARA

This is another my hometown's local specialty. It is usually served for breakfast in my hometown, Kilis. You can spread it on any kind of bread, bagel or cracker. It is good for parties too.
You can chance the amount of the ingredients, it is up to you...

Ingredients:

• 3 tbsp of hot red pepper paste
• 2 tbsp of tomato paste
• 2 tbsp of bread crumbs
  
• 1 tsp of cumin
• 1/2 cup of finely diced walnuts
  
• 4 tbsp of extra virgin olive oil
• 3 cloves of garlic ( minced )
  
• salt

Mix all of the ingredients in a large mixing bowl. Prepare it over night and keep it in refrigerator.

ORUK

MEAT BALLS WITH BULGUR

Ingredients:

• 1 lb fatty ground beef
• 1/2 cup of extra fine bulgur
• 1 medium size onion
• 5 cloves of garlic
• 1 tbsp of dried mint
• 1 tbsp of ground red pepper
• 1/3 cups of boiling water

Take bulgur in a large mixing bowl and pour the boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur and the other ingredients in a bowl of food processor and process it for 15 minutes or until it is well combined.
Take small part ( about the size of an egg ) of mixing and give them a shape of small ball and make it flat with your palms.Preheat the grill to medium-high. Place them on the grill and cook both side until they are golden brown.

KİLİS TAVA

TRAY KEBAB

Kilis is a city in Turkey which is my hometown and this kebab is one of its delicious dishes.

Ingredients:

• 3 pounds of ground lamb ( or ground beef )
  
• 3 medium size of onions
• 12 cloves of garlic
• 1 tbs of tomato paste
• 1tbs of red pepper paste
• 1 tsp of black pepper
• salt

for the bottom:

• 4 medium size of potatoes ( thinly sliced )
  

Preheat the oven to 400 F.
Place sliced potatoes on a 13"18" inch tray no space between them .
Chop onions and mash garlic. Take them in a big mixing bowl. Put all of the other ingredients into this bowl and knead them until well combine. Take this mixing on top of the potatoes and cover the surface with this mixing pressing gently.
Bake it for 40 minutes.


Tips:

• You can use eggplants instead of potatoes for the bottom.
• You should slice thinly either potatoes or eggplants otherwise it might not cook.
  

MÜCEDDERE

BULGUR PILAF WITH GREEN LENTIL

I prefer to have this pilaf instead of rice. It is more nutritious and delicious for me.
It is good to go with yogurt and green onion or any kind of salad.

Ingredients:

• 1 cup of green lentils, washed
  
• 1 cup of bulgur( dried, medium crushed wheat)
• 2 cups of boiling water
  
• 1 medium size of onion
• 1/2 cup of olive oil
• 1 tbs of red pepper paste
  
• salt

Place lentils in medium pot, add enough water to cover and cook until just tender. Drain the lentil and place bulgur, boiling water, lentil, red pepper paste, and salt to the same pot and gentle stir. Place the pan over medium heat, cover the lid. When it starts bubbling turn the heat to low. Cook it until bulgur completely absorbs the water.

Thinly slice the onion. Heat the olive oil in a saucepan over medium heat and add the onion. Saute the onion until it is golden brown. Add this saute to the pilaf and stir gentle. Take the pan to a cool place and cover it with paper towel, put the lid on and let sit 15 minutes. This way, paper towel absorbs all of the remaining water.

Enjoy...