"Afiyet Olson" – For Good Health
"Ellerine Saglik" – Good Health for your hands
"Te§ekkür Ederim" – Thank you
Kuru Fasulya Pilakisi- brought by April
250g white northern beans
2-3 scallions chopped
1 cup minced parsley
½ cup Anaheim green peppers chopped
2 cloves of garlic
Sumac spice to taste
Chopped mint to taste
Chopped dill to taste
Ground cumin to taste
Course chili powder to taste
2-3 Tablespoons of Olive Oil
Juice of 2 lemons
½ cup of cider vinegar
1 beef bouillon cuve
1 cup diced tomatoes
Mix all ingredients together in a large bowl.
Decorate with sliced onions, sliced hard boiled eggs, kalamata olives and dill pickles
– dish commonly eaten in the west of Turkey near the Aegean Sea. - brought by April
Dough – 5 lbs flour, 1 egg, ½ cup lemon juice, 3 tbs. plain yogurt, pinch of salt
Mix together and kneed until soft like the soft part of the ear.
Leave outside, covered to rise for about 4 hours.
Roll 12-16 balls of dough, a little smaller than a tennis ball.
Rollout balls into a 10” diameter circle about ¼” thick.
Layer 6-8 dough circles, brushing olive oil between each layer, pulling the sides of each layer to the edge to make it even.
When all together, roll out new layered circle.
Place in a shallow backing tray.
Make a second layered dough circle the same way as above
1-2 eggplants with skin stripped in a stripped pattern and seeds cut off then cubed.
1 med onion, minced
2 espresso cups of olive oil
Cook onion in oil until soft and lightly golden, then add eggplant
Add 4 tbls of tomato sauce.
4 tablespoons of tomato paste
Cook some more for softness.
Salt and pepper to taste
Let filling cool down
Spoon filling all over dough in an even layer.
Sprinkle feta cheese all over it.
Cover with second layered dough circle.
Mix together: 1 cup plain yoghurt, 1 egg, 1 tsp of olive oil
Spread mixture by hand over the top of the Borek
Bake at 350 degrees for about 35-50 minutes or when dough had risen and is a nice golden color.
- brought by Heather
Served as a meze or as a snack with Turkish tea or ayran. In Turkey , they are made with a dough called Yufka, but here we’ll use filo dough.
12 oz. crumbled feta
4 sprigs parsley diced
2 green onions finely chopped
1 pound filo dough, 20-22 sheets
2 cups light olive oil or other light oil for frying
Yogurt dipping sauce (1 cup plain Greek yogurt or mixed with 2 cloves of minced garlic)
In a bowl, mix the feta cheese, eggs, parsley, and green onions and set aside. Cut a sheet of filo dough (or depending on the type you use, 4-5 very thin sheets together) length-wise into 4 equal strips. As you are working, keep the filo dough covered with a damp cloth and/or in plastic wrap to prevent the filo from drying out. Don’t let the filo sit out for more than a minute or two without covering.
Place 2 Teaspoons of the cheese mixture into the end of the filo dough and roll into a cigar shaped tube. Wet the end of the filo dough to seal the end of the cigarette. Be sure and place a damp towel over the finished rolls before frying them to prevent the filo from drying out.
Heat the oil in a large skillet, then turn to medium heat. Be careful to watch the oil closely and not to let it overheat as it will burn quickly. With a slotted spatula or spoon, fry the boreks until they turn golden brown, turning to cook each side. Watch closely as they cook very quickly. Remove from oil and let cool on a paper towel.
Serve at room temperature with the yogurt dip.
Adana Kofte (spicy ground veal and lamb patties from Adana)
-brought by Michelle R.
3/4 lb ground lamb
2 pide bread
3/4 lb ground veal
extra vrigin olive oil, melted unsalted butter, or vegetable oil for brushing
2 tsp cayenne pepper, or more to taste
2 medium sized onions, sliced
2 tsp ground coriander seeds
1 tbsp sumac
2 tsp ground cumin seeds
finely chopped fresh parlsey leaves for garnish
2 tsp ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesnt stick to them. Cover and let the mixture rest in the fridge for 1 hour.
Prepare the charcoal fire or preheat the gas grill on medium-low for 15 minutes. Form the meat into patties about 6 inches long and 2 inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.
Meanwhile, brush the pide bread with olive oil,melted butter, or vegetable oil, and grill or griddle for a few minutes until hot but not brittle.
Arrange the kofte on a serving platter or individual plates and serve with pide bread, sliced onions, a spinkle of sumac, and chopped parsley as a garnish.
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Bon Appétit | July 2009 by Steven Raichlen-brought by Luana
Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's anything he doesn't know about Turkish cuisine, let alone grilling. He'll start with chicken thighs marinated in creamy Turkish yogurt, chile paste, and garlic—to be grilled on skewers over charcoal. Before you know it, he's grilling meatballs, quinces, shallots, even bread dough loaded with ground beef. Here’s one of the "simpler" dishes in Musa's repertoire—if simple means merely marinated, spice-crusted, and grilled—and the combination of creamy yogurt, pungent garlic, and smoky pepper flakes produces the sort of chicken that has made the Turks the Near East's undisputed grill masters for centuries.
1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Special equipment: Flat metal skewers
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
*A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
** A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Ingredient tip: Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe
Lemon-Mint and Tabbouleh Salad Bon Appétit
| March 2002 - brought by Chris
Yield: Makes 6 servings
1/4 cup olive oil
1/4 cup fresh lemon juice
3 large garlic cloves, minced
1 cup bulgur (cracked wheat)
1 cup boiling water
1 cup chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
2 large green onions, chopped
2 tablespoons chopped fresh mint
Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)
-brought by Chris
1 1/8 cups warm water (110 degrees F)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Mix yeast and water in bowl. Let sit for 5 minutes until bubbles form.
Mix remaining ingredients and add yeast mixture. Knead only just enough to combine all ingredients. Cover with towel and let rise for 45-60 minutes until doubled in size.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. Repeat with the remaining pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 month
Kabak Graten (Turkish-style Zucchini Gratin)
- brought by Sarah
3 small zucchini
1/4 cup feta cheese, crumbled
1 tbsp fresh dill and parsley mixture, chopped
1 tsp butter
1 tbsp flour
100 ml milk, warm
Peel the zucchini. Cut them half in lengthwise. Make a slit around the seeds with the tip of a small knife. Remove and discard the seeds with a teaspoon. Mix the filling ingredients with a teaspoon and fill in the zucchini equally.
In a small pot, melt the butter, add flour and mix them with a wooden spoon. Slowly add warm milk and stir. If you like, you can whisk it. Cover the zucchini with this topping.
Place parchment paper on your oven tray. Arrange the zucchini on it. Preheat the oven 190 C (400 F). Cook for about 25 minutes until the tops are golden.
This is served as an appetizer. You can also serve this dish with Pilaf with Tomato as a light lunch:)
Dondurma Cilekli (Strawberry Water Ice)
-brought by Michelle R.
2 cups water
1 cup sugar
2 teaspoons lemon juice
2 cups strawberry puree
1 teaspoon strained lemon juice
1/4 milk ( I used a combo of cream and milk)
red food coloring (I omitted this)
- In a heavy pan, combine water and sugar and stir over heat until sugar is dissolved. Add lemon juice and bring to a boil. Boil 5 minutes, skimming when necessary, and leave until cool.
- To make strawberry puree, rub washed and hulled strawberries through a fine sieve. ( a generous 3 cups whole strawberries should yield 2 cups puree.)
- Combine puree with cooled syrup, lemon juice and milk and stir in a few drops of food coloring. Pour into a freezer tray or loaf cake pan and freeze.
- Spoon into chilled dessert glasses and serve immediately. If desired, ice can be broken up with a fork before placing in glasses.
Ramazan Pidesi (Turkish Pide Bread)
-brought by Michelle R.Web link with pictures
2 tsp dry yeast/25-30 gr active fresh yeast
½ tsp sugar
1 ¼ lukewarm water
3 ¾ cups bread flour/all purpose flour
1 tsp salt
2 tbsp olive oil
For glaze: 1 egg and 1 tbsp water, beaten
1 tsp nigella seeds or sesame seeds
Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast.
Add the salt, olive oil and flour; knead for 10 minutes, till dough becomes elastic. Cover the dough with a plastic wrap or a clean cloth and let it rest for 2 hours in a warm place, till it rises up to double its volume.
Place dough on the counter and punch to release air. Then try to flatten the dough with your hands to fit to the tray (Use a 8-12 inch round tray or Pyrex). Then place it into the baking tray with baking paper and flatten it to fit the tray. Brush surface of the Turkish Pide Bread with egg wash and press all over it with your finger tips. Then sprinkle nigella seeds or sesame seeds on top.
Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Preheat the oven to 425F (220C). Put some water in an oven-safe bowl and place it on the bottom of the oven. Place the bread on the middle rack. Bake for 10-15 minutes, till it becomes golden brown. After taking it out of the oven cover with a clean cloth or towel to keep them soft.
It is good to go with butter, honey-butter dip or spicy olive oil dip when warm.
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
- brought by Vaish
· 1 (16 ounce) package phyllo dough
· 1 pound chopped walnuts
· 1 cup butter
· 1 teaspoon ground cinnamon
· 1 cup water
· 1 inch cinnamon stick
· 1 cup white sugar
· 1 teaspoon vanilla extract
· 1/2 cup honey
Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts in the food processor and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla, cinnamon stick and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.