Archive for April, 2007

>potato with beef stew (etli sulu patates)

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ingredients:

7 small potatoes cut in cubes
2 tomatoes petite diced
1 big onion chopped finely
1 tbsp pepper or tomato paste
1 pound beef stew
salt, pepper
a few rosemary leaves
1 tbsp oil to saute beef
2 tbsp oil for dish itself
3 cups water or beef stock

preparation:

1. Put 1 tbsp oil and add beef in a pan. Saute beef stew untill it leaves its juice and absorbe it back.
2. If you cook beef in a pressure cooker, you need to cook it for 20 minutes or so, otherwise you will cook for 1 hour. When it is done, set that aside.
3. Put 2 tbsp oil in a deep pan, add chopped onion and saute it untill golden brown. Put 1 tbsp paste and diced tomatoes and stir it once a while.
4. Add cut potatoes in pan and pour 3 cups beef stock.
5. Add already cooked beef stew to the potatoes and let it simmer for 20 minutes.
6. Sprinkle some salt, pepper and rosemary leaves to taste.

Spaghetti with mushroom sauce (mantar soslu spagetti)

ingredients:
8 oz spaghetti
2 quarts of water
1 tbsp oil
1 tsp salt
for sauce:
1 cup sliced mushroom
2 tomatoes petite diced
1 tbsp tomato paste
1 clove of garlic
2 tbsp olive oil
salt and pepper
choped parsley
preparation:
1. To make sauce, first put olive oil in a sauce pan, add tomato paste and minced garlic
2. Saute them and add diced tomatoes, stir occasionally.
3. Add sliced mushrooms and suate it for a few minutes and turn heat off.
4. Boil 2 Quarts of water for vermicelli; if desired, add 1 tsp salt.
5. Add spaghetti and return to boil.
6. Cook uncovered approximately 10- 15 minutes or until tender.
7. Remove from heat and drain.
8. Either put cooked spaghetti in the sauce pan and mix, or place some spaghetti on a platter and pour mushroom sauce evenly on it and decorate it with some chopped parsley.

Lentil Soup / Mercimek Çorbası

 

Mercimek çorbası

 

Türk sofralarının çoğu zaman değişmez baş rol oyuncusudur kendisi. Bilirsiniz ki herkesin aşina olduğu ve hemen her kültürde insanın bildiği bir çorbadır. Ve gӧnül rahatlığı ile ikram edersiniz misafirlerinize…bu miktar bizim gibi cekirdek ailelere gore ayarlanmistir. Arzu ederseniz arttirabilirsiniz malzemeleri.

 

 

 

 

Malzemeler

 

1 bardak mercimek

1 kuru soğan

2 orta boy havuç

1 patates

Tuz

Karabiber

kimyon

Yeterince Sıcak su veya etsuyu

(yaklaşık 5 su bardağı)

 

Uzeri icin:

1 yemek kaşığı kuru nane

1 yemek kaşığı pul biber

3-4 yemek kaşığı zeytinyağ

 

Yaninda ikram için

 

Ekmek ve Limon dilimleri

 

Hazırlanışı

 

1 kupa bardağı mercimeği yıkayıp süzdükten sonra, doğranmış sebzelerle birlikte düdüklü tencereye alıp 5 bardak kadar su ekleyip bir taşım kaynatın. Kaynadıktan sonra 15 dakika daha pişirecek kadar orta hararetteki ateşte bırakın. 15 dakika sonra Ocağın altını kapatıp oda sıcaklığına inmesini bekleyin.

Mercimek çok değişken bir baklagildir. Bazı çeşidi çok nişastalıdır çok su ilave etmeniz gerekir, bazısı o kadar nişastalı olmaz daha az su eklersiniz pişirirken…bu nedenle ancak tamamen pişince anlayabilirsiniz ne kadar su ilave etmeniz gerektiğini.

Bu aşamadan sonra gerektiği kadar sıcak su veya et suyu ilave edip kıvamı ayarlayın. Ben genellikle tavuk suyu kullanıyorum; gerçekten çok lezzetli olduğunu sӧyleyebilirim:))

 

 

 

Ikram etmeden ӧnce, bir tavaya zeytinyağı koyup kızdırın. Kuru nane ve pul biberi ekleyip kaselerin üzerine birer kaşık gezdirin. Ekmek ve limon dilimleri ile sıcak servis edin.

 

 

 

………………………………………………………………………………………………………………………………………………………………………

 

 

 

Red lentil soup is the most common soup in Turkey. You can find red lentil in farmers market or international food groceries.

 

ingredients:

 

1 cup red lentil washed and drained

1 medium onion cut into cubes

2 carrots, diced

1 medium potato peeled and cut into cubes

6 cups beef/chicken or vegetable stock

1-2 tsp salt

1 tsp black pepper

1/2 tsp cumin powder

1/2 crashed pepper(optional)

 

preparation:

 

Put lentil, onions, carrots, potatoes in a deep pan, add stock in it and let it simmer for 35-40 minutes. If you use pressure cooker, it will take 20 minutes after boiled. Add salt and spices to taste.

 

If you think it needs water, add some water. Beacuse red lentil really absorbes lots of liquid.

 

Blend it with a hand blender and serve hot.

>Stuffed dried red pepper & eggplant (kuru biber ve patlıcan dolması)

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Ingredients:
you just need 1pound scooped out and sun dried red peppers and eggplants
filling:
We use the same filling with stuffed grape leaves. You can look at Turkish sarma (stuffed grape leaves) recipe to get the ingredients and preparation of filling.
preparation:

Boil the red peppers and eggplant for 5 minutes and take them out. Let them cool down. Prepare the filling and put 1 tbsp filling inside the dried pepper and eggplant. Place them all in a deep pan and put 1 and 1/2 cups water over stuffed peppers and eggplant. Let it simmer for 30 – 35 minutes. Turn the heat off.

Piyaz

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ingredients:

2 cups boiled and drained (dry) beans
1 big onion cut julienne
1/3 bunch parsley chopped
2-3 tbsp olive oil
salt, pepper
1/2 tsp paprika (optional)
preparation:

Wash and drain the beans. Put them in a bowl. Add julienne cut onion, chopped parsley, salt & pepper, paprika, and toss them evenly. Add olive oil and mix it again.
It is a great salad!

Baklava with Walnut

baklava

baklava 2

Ingredients:

  • 1 package phyllo dough (thin pastry sheet)
  • 1 and ½ sticks unsalted butter
  • 2 cups chopped walnut (or pistachios)

Syrup:

  • 2 cups sugar
  • 1 cup water
  • 1 tbsp lemon juice

Preparation:

We will start with the syrup because it needs to be cooled down while we are preparing dessert. Put water in a small saucepan and add sugar then let the sugar dissolve in the water on the medium heat. When it comes to boil, drop some lemon juice and let it simmer for more 10 minutes. Then turn the heat off and let it cool to room temperature.

Thaw pyllo dough a few hours before start the dessert. Melt the butter in a small pan and turn the heat low and let it on the stove because it should be warm to be able to spread.

Grease 13 x 9 x 2 inch baking pan and put 3-4 sheets of dough and brush it with melted butter. Repeat the process until you finish ½ of the dough. Sprinkle chopped nut over dough then replace the layers of dough sheets by repeating the same process until you have 5-6 sheets of dough from now on you need to brush every single sheet with melted butter it needs to get sticky so you can easily cut the dessert into pieces.

You could cut unbaked baklava either in diamond or rectangle shapes. Bake it on the upper rack of oven (in 350 F pre-heated oven), approximately for 35-40 minutes until golden brown.

After you removed and take it out from the oven, let it cool down for 10 minutes. Then pour syrup with the help of a spoon slowly and equally all over the baked baklava. Let it cool down to room temperature.

You could serve it when it gets cold. You can keep it for a week in the fridge after you cover it with a plastic wrap.

(if you want your dessert more nutty you could divide the pastry sheets into 3 and put 1/3 of sheets of dough and sprinkle 1 cup chopped walnut over phyllo dough. Cover it with 4 sheets of dough and brush it with butter and repeat the same process until you are done with 2/3 of dough, then put remaining (left) 1 cup chopped walnut evenly. Repeat the process of covering it with pastry sheets and brushing with melted butter and putting 4 sheets of dough).

>Bulgur pilaf (Bulgur Pilavı)

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Ingredients: 

1 and 1/2 cup bulgur cracked wheat
1 big chopped onion
2 green hungarian pepper( this one is most alike Turkish green peppers)
2 big diced tomato
1/2 tbsp tomato or pepper paste
2 tbsp olive oil
2 and 1/2 cup water

Preparation:

Put oil in a pan and turn the heat on. Add chopped onions saute them for 10 minutes and put chopped green peppers in it, keep tossing them together. Add pepper or tomato paste and put diced tomatoes finally and mix them evenly. Add bulghur and stir , pour water then turn the heat to low and let them simmer for 10-15 minutes. Turn the heat off and let it cool down a little bit before serve it.

Suggestions:

Serve it warm and as a side dish for any kind of meat dish. It also goes great with green salad. Bon Apetit!