Aug
29
2010
Turkish: Zeytinyagli kabak
A perfect summer dish and a favorite meze [Wikipedia] which is served cold with Raki [Wikipedia] in Turkey.
Ingredients for 4:
3 zucchini
3 tomatoes
2 cloves of garlic
1 onion
2 carrots
½ dl olive oil
1,2 dl hot water
½ tsp black pepper
2 tsp dried or fresh mint leaves
Chili pepper flakes
Salt
Directions:
- Cut the zucchinis first into four lengthwise and then in 2 cm slices
- Chop carrots in half rounds
- Heat the olive oil over medium heat.
- Add chopped onions and sliced garlic, and saute until onions are softened
- Add carrots and stir for 3-4 minutes.
- Pour in tomatoes and cook until they start to look like a sauce
- Add zucchini, salt, pepper, mint leaves, and water
- Cover and cook over low heat for about 30-40 minutes, until zucchini is soft
This dish goes well with
rice,
bread, and
yogurt. It can be served hot or cold.
A.
COMMENT(s) HERE! | tags: tomato, veggie, zucchini | posted in Appetizers, Recipes, Vegetable Dishes
Aug
27
2010
Turkish: Mercimek Köftesi
Vegetarian red lentil kofte is one of the most popular summer appetizers of Turkish cuisine.
2,5 dl red lentil
1,25 dl fine bulgur
1,25 dl olive oil
5 dl of water
1 medium onion, very finely chopped
1 tsp cumin
1 tsp chili pepper flakes
1 tbsp tomato+pepper paste (salca)
1 tsp salt
1 lemon
½ bunch parsley, finely chopped
½ bunch green onion, finely chopped
Curly leaf lettuce
- Wash and boil the lentils in 2,5 dl of water until they almost soak the water
- When you turn the heat off, add bulgur and salt. Mix once and cover to let the bulgur expand. Let it cool off
- Heat oil in a pan and add the onion and cook until soft
- Add tomato paste and cook for another 1-2 minutes
- Add this to the lentils which should be cool by now
- Add half of finely chopped parsley and green onion to the lentils
- Add cumin, chili pepper flakes, juice of the lemon and mix all well
- Take walnut size pieces and give them kofte shape in your hands
- Decorate with the other half of the parsley and green onion
You can either place lettuce leaves on a serving plate and put koftes on top as in the picture, or serve koftes and lettuce leaves separately. However, when you eat them you should wrap each kofte in a lettuce leaf.
COMMENT(s) HERE! | tags: bulgur, lentil. veggie | posted in Appetizers, Recipes
Aug
27
2010
Yes, they really are the best brownies ever. After your friends try them, they will beg you for the recipe! I got the recipe from a friend, who got it from a friend, who had found it on internet. If you can resist eating them all at once, you can store them in an air-tight container in the fridge up to a month.
Ingredients for 18-24 pieces:
200 gr butter
250 gr dark chocolate
50 gr white chocolate
3 eggs
3¼ dl sugar
1½ dl plain flour
¾ dl cocoa powder
- Cut the butter into cubes
- Break 200 gr of the dark chocolate into pieces
- Mix butter and chocolate and melt – stir in between
- Let the mixture cool to room temperature
- Chop the rest of the chocolate (dark and white) into chunks
- Turn on the oven on 200 C
- Line a square oven tray with non-stick parchment paper
- Whisk eggs and sugar in high speed until thick, pale and creamy
- Pour the cooled chocolate mixture over the eggy mousse
- Blend gently by using a rubber spatula, until even dark brown
- Mix flour and cocoa powder and pour over the eggy chocolate, preferably through a sieve
- Gently blend the mixture throughout
- Stir in the dark and white chocolate chunks evenly
- Pour the mixture into the paper covered oven tray and spread evenly
- Place in the oven for 20 min
- If still wobbly in the middle when shaking, add another 5-10 min
- Let cool in the tray
- Cut into squares and cut the squares into triangles
Enjoy!
Thanks Orlando Murrin for posting the recipe on BBC GoodFood! I have made some very minor changes to it.
M
COMMENT(s) HERE! | tags: chocolate | posted in Desserts, Recipes
Aug
16
2010
This is a very ligh and fresh cauliflower soup which is extremely easy to make.
Ingredients for 6:
1 cauliflower (500g)
1 small onion
4 carrots
2 tbs chopped fresh parsley
1 vegetable bouillon cube
1 l water
Salt
- Chop the cauliflower, onion and carrot
- Place all ingredients except salt and pepper in a big saucepan
- Cover and simmer until the vegetables are tender (about 20min)
- Separate the vegetables from the liquid without throwing anything away
- Place the vegetables in a food processor and puree
- Place the vegetable puree back into the pot, add the liquid and stir until smooth
- Reheat and add salt and pepper to taste
Some tips: For a nice cauliflower-white soup, use cream-colored carrot instead of the classic orange one. If you don’t mind some extra calories, you can stir in a deciliter of Turkish Yogurt at the last heat-up, for extra creaminess.
M & A
COMMENT(s) HERE! | tags: carrot, cauliflower, veggie | posted in Recipes, Soups
Feb
14
2010
Turkish: Yas Mayali Beyaz Ekmek
Ingredients:
550 gr wheat flour
1½ tsp sugar
1 tsp salt
15 gr fresh yeast
1 dl lukewarm milk
3 dl lukewarm water
1 tbsp soft butter
Directions:
- Mix the yeast, sugar, lukewarm milk and 100 gr of the flour in a small bowl until smooth
- Cover with stretch film and let it rest for 15 minutes
It will rise and have many holes on the surface. If you don’t have them, you will need to repeat above.
- Add the rest of the flour, salt, butter, water and the mixture you just prepared in a bowl and mix 3-4 minutes
- Let it rise for 1 hour in room temperature
- Mix it for 5 minutes again
- Form the dough, place on an oven tray
- Let it rise for 1 more hour
- Heat up the oven 220 C
- Place the tray in the middle of the oven and bake for 25 minutes
That’s it! :)
A.
COMMENT(s) HERE! | posted in Pastrys & Breads, Recipes
Jan
31
2010
Turkish: Zeytinli Ekmek
Ingredients for 2 breads:
For the sour yeast:
2½ dl lukewarm water
7 gr fresh yeast
125 gr flour
For the dough:
1½ lukewarm water
3 tbsp honey
14 gr fresh yeast
½ dl liquid oil
600 gr flour
1 tsp salt
2 dl green/black olive
Directions:
- To prepare the sour yeast, mix the yeast and water well, then add the flour and mix until smooth
- Cover and let it rise for 30 minutes in room temperature
- Mix the water, honey and the rest of the yeast well
- After the yeast melted completely, add the oil, flour, salt, sour yeast and the olives
- Mix the dough until smooth, but not too sticky
- Let it rise for 30 minutes in room temperature
- Split the dough into 2 pieces, form them and place on an oven tray
- Then let them rise for 30 more minutes
- Heat up the oven to 200 C
- Apply some water on the pieces with your hand, or a brush
(This will make the bread crunchy)
- Place the oven tray in the middle of the oven and bake for 30 minutes
- Let it cool down on a broil for ~30 minutes
Enjoy it!
A.
COMMENT(s) HERE! | tags: olives | posted in Pastrys & Breads, Recipes
Jan
6
2010
Ingredients for 3 long breads:
25 gr yeast
2 tsp salt
2 tbsp honey
6 dl water
3 dl oat
12 dl wheat flour
3 tbsp olive oil
Directions:
- Crumble the yeast into the bowl
- Heat up the water to body temperature (37 C) and add a bit of it to the bowl, and mix
- Add salt and honey, and mix again
- Add the rest of the water, oat and flour, and mix for 5-10 minutes until smooth, but not too sticky
(add a bit more flour if needed)
- Let it rise for 2 hours
- Heat up the oven to 250 C
- Spread olive oil on the tray
- Sprinkle some flour on your worktop and place the dough on top
- Split the dough into pieces and form three long baguettes
- Place on oven tray and twist them
- Let them rise for 15 minutes
- Bake in 250 C for 15 minutes, then lower the heat to 150 C and bake for 15 more minutes
Enjoy it with butter!
A.
Source: Klara Desser
COMMENT(s) HERE! | posted in Pastrys & Breads, Recipes
Jan
6
2010
Turkish: Ali Dedemin Nohutlu Köftesi
This recipe is my grandfathers, therefore there name of the dish. “Dede” means grandfather in Turkish.
Ingredients for 4 persons:
Meat balls (~100):
½ kg grounded meat (less fat)
½ dl breadcrumbs
½ tsp thyme
½ tsp mint
½ tsp black pepper
½ tsp chili flakes
1½ tsp salt
2 tbsp olive oil (for frying)
Other:
10 small onions
2 tbsp olive oil
2 tomato
2 dl canned Chick pea
3 dl water
½ tsp salt
Directions:
- Mix all the meat ball ingredients (except oil)
- Shape small pieces from the mixture into tiny meat balls (1½ cm) by rolling between your hand palms (use some drops of water to avoid them sticking to your hands)
- Fry in a bit of oil
- Add the onions and fry lightly
- Cut the tomato finely (or grid)
- In a separate pot, heat up the olive oil and add the tomato
- Add the meatballs, onion, chick peas, salt and water
- Boil on low heat for 5 min
Turkish Rice Pilaf goes very well with this stew.
A.
2 comments | tags: ground meat | posted in Recipes, Stews
