Archive for June, 2007

>Tiny bulgur balls with tomato & garlic sauce (sarımsaklı köfte)


This local recipe is a very delicious one that belongs to City of Adana at South part of Turkey. Especially, Women adore this dish which is served in afternoon tea gatherings. It is one of the favorite dishes for tea parties.


2 cups fine smallest bulgur
1 cup flour
1 tbsp pepper paste

Tomato sauce:

5 big tomatoes petite diced
1 big onion finely chopped
4 cloves of garlic minced
4-5 tbsp chopped parsley
1 tbsp pepper or 2 tbsp tomato paste
2-3 tbsp olive oil
1 lemon juice


We will start with the tomato sauce. Put oil in a medium sauce pan, add chopped onions and sauté for 5-10 minutes or until lightly brown. Add chopped garlic and sauté for a few minutes then add pepper or tomato paste, stir to combine.

Add diced tomatoes, stir to combine and let it simmer until you get a smooth tomato sauce just like marinara sauce.Turn the heat off, sprinkle chopped parsley and lemon juice. Remove the pan from heat and set aside.

To make the tiny bulgur balls, put all ingredients in a large mixing bowl, and gradually add water while kneading dough. It should be elastic, smooth dough. When you grab some piece and give it a shape, it must have a consistency to be able to get in shape easily.

Get some dough as big as a single grape, give it a ball shape and press and make a pit in the center of tiny ball just like dimple.

When you finish all tiny balls, pour 3-4 quart water, add some salt and 1 lemon juice in it. When it comes to boil, put tiny Bulgur balls in it and boil until tender for about 20-25 minutes like any kind of pasta.

But to cook those tiny balls a little bit harder to cook than pasta or macaroni. It takes much more time to cook bulgur balls than pasta.

Drain and put a big platter bulgur balls, pour tomato sauce over bulgur balls and toss them to combine evenly. Serve warm with some green veggies like lettuce leaves, parsley, green onions, some pickles and lemon slices.


Charleston, South Carolina, US

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>Stuffed bulgur- ground meat (İçli köfte)


This recipe comes from southeastern of Turkey. It is very popular and delicious. Maybe it is a kind of hard to make though, in Turkey, every woman wants to learn how to prepare this dish.

It has a variety of prepare, some people put some nuts and different spices in meat filling. Some only steam it, some of them steam and then deep fry it.

I usually only steam it, because it is healthier in this way and in my hometown it is just steamed not fried.


1 cup bulgur (smallest cracked wheat)
1/3 cup semolina
1/3 cup all-purpose flour
2 eggs
1/3 cup water
1 tbsp pepper paste


1 pound minced beef
1 big onion finely chopped
Salt, black pepper
2-3 tbsp margarine or butter
1 tbsp pepper paste
½ tsp cumin powder
Chopped parsley
Oil to fry


1. We will start with filling. In a sauce pan, Put margarine, let it melt and add chopped onion. Sauté until onion gets golden brown.

2. Add pepper paste and ground beef, spices, stir to combine. Let that simmer for 10-15 minutes.

3. Put chopped parsley and turn the heat off. Set aside to cool down.

4. Put filling in refrigerator for a few hours to chill.

5. Meanwhile, to make wheat dough, put all ingredients in a large mixing bowl and knead that well for about 25 minutes.

6. If necessary add a little more water to bulgur dough, because the dough should be smooth and elastic to be able to give shape.

7. Grab some dough as big as golf ball and give it an egg shape by holding in your left hand.

8. Wet your right hand index finger with water and make a little hole in the center of the ball like hollow.

9. By turning the ball in your hand, make the ball like thin shell. Put 1 tbsp filling and close the edges together by sealing with your fingers evenly.

10. They are supposed to be nice and firm. If they tend to be broken while you are trying to give a shape, then start it again all over. They must be unbroken otherwise they will crack up and go to pieces.

11. Fill 3-4 cups water in a deep pan and when it comes to boil, put koftes a few at a time and boil for 20 minutes.

12. After you drained them, put some cooking oil in a skillet and fry them before serving.

It makes approximately 15 icli kofte for 3 servings.

>Turkish cigar shaped pastry (sigara böreği)

This is a kind of crisp, deep fry, cigar shaped pastry which is quite common in Turkey. Since they are small fried rolls, They look like finger foods. You can substitute pastry sheet with spring rolls or egg rolls.


1 package of triangle pastry sheet
8-10 oz feta cheese
Chopped parsley
Oil for deep fry


Combine cheese and parsley in a small bowl and place one pastry sheet. Spread 1 tsp cheese filling on wide side of pastry sheet. Fold the edges on top, Roll it till the end and brush it with water to stick the edges.

When you finish all the pastry sheets, fry them until golden brown. You can also use sauted ground beef or mashed potato& cheese as a filling.

>Chocolate Cake (çikolatalı kek)



5 eggs
2 cups all-purpose flour
1 and ½ cup sugar
1 tsp salt
2 tsp baking powder
¾ cup oil
¾ cup whole milk
4-5 tbsp cocoa powder
1 tsp vanilla


1. Put dry ingredients; flour, sugar, baking powder, cocoa powder and salt in a medium bowl and stir to combine.

2. Preheat the oven to 350 F. Beat eggs in another bowl for a few minutes, add oil, milk and vanilla. Keep whisking until smooth.

3. Gradually add flour mixture to egg mixture. Stir to combine.

4. Pour batter in a greased 10 inch tube pan and bake for about 35-40 minutes.

>Turkish meat borek (kıymalı börek)


for filling

1 pound ground beef
2-3 tbsp oil
Chopped parsley
1 tbsp pepper paste
1 big or 2 small onion chopped finely
1 package phillo dough

for liquid mixture

½ cup milk
1/3 cup oil
2 eggs


We will start with making filling. Put oil in a pan, add chopped onions and sauté it for 5-10 minutes. Add ground beef, let it cook for about 15 minutes, stir occasionally.

Add pepper paste and mix them well. Sprinkle some salt and pepper and stir to combine. Turn the heat off and set aside to cool to room temperature. To prepare liquid mixture, pour oil, milk and add eggs in a mixing bowl. Whisk them well. Set aside.

You always need to thaw phillo dough before use it. Grease rectangle baking dish, and place 2 sheets of phillo dough. Brush them with liquid mixture evenly. Place 2 of them again and brush them with again. Repeat the process until you finish the half of the pastry sheets.

After you are done with ½ of pastry sheets, spread the filling that you have already prepared and cooled down. Place 2 pastry sheets over meat filling and brush them well. Keep going until you run out of pastry sheets.

When you are done with all pastry sheets, brush the top layer with liquid mixture and you are ready to bake it. Cut the casserole into squares. It depends on you to cut big squares or small, tiny ones. If you don’t cut it, it will rise and explode.

Preheat the oven to 350 F and bake it for 30-35 minutes or until lightly brown. Check it once in a while. Serve warm.

>Pilaf with orzo & potato casserole with meat sauce (arpa şehriyeli pilav & fırında kıymalı patates )



for pilaf

1 cup jasmine rice

1/3 cup orzo pasta

1 tsp salt

2-3 tsp oil

2 cups hot water

for casserole

8-10 small potatoes cut into wedges
4 medium tomatoes finely shredded
2-3 tomatoes thinly sliced
1 clove garlic minced
1 pound ground beef
1 onion chopped
2 tbsp oil
1/3 cup choped parsley
1 tbsp pepperpaste
2 tbsp olive oil
1 can (8 oz 227 gr) tomato sauce
Black pepper


1. We will start with casserole. Put 2 tbsp oil in a medium sauce pan. Add chopped onion and sauté it for 5 minutes. Add ground beef stir to combine. Put 1 tsp salt, one tsp black pepper, chopped parsley, 1 tbsp pepper paste and stir them well. Let it cook for 10-15 minutes, turn the heat off and set aside.

2. Put shredded tomatoes in a bowl, add chopped garlic, salt, pepper, oil and 1 can tomato sauce. Mix them well. Set aside.

3. Place potato wedges in a greased baking dish. Spread the ground beef mix over potatoes. Pour tomato sauce mix evenly.

4. Place tomato slices on top of casserole. And cook in 350 F pre-heated oven for about 30-35 minutes.

pilaf with Orzo

1. Put 2 tbsp oil in a pan. Add 1/ 3 cup orzo (pasta) and roast it until golden brown. Add washed and drained jasmine rice and salt, stir it well. Let it roast for 5 minutes and add hot water.

2. Put a lid on it and let it simmer on low heat for 15-20 minutes, stir occasionally and after you make sure it soaks all the water, turn the heat off and remove the pan from heat. Let it rest for 30 minutes.