Turkish drinks and food recipes

[The March Hare]

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CIGARETTE BOREK AND AMULET BOREK (cheese rolls) Sigara Boregi, Muska Boregi
For approximately 12 borek:
1 yufka
1/2 bunch dill
1/2 bunch parsley
1/2 glass oil
150-200 grams white cheese

Spread out one "Yufka" and fold it in half. Cut along the diameter, producing 2 half-circles, one on the other.

To make the "cigarettes" trace 5 to 7 lines from the center of the straight side, forming sharp triangles. Place a little mixture of white cheese, parsley and dill at the base of the triangle. Roll toward the point while folding in the 2 sides to prevent the filling from leaking out. To make the point stick to the dough, dip it in a saucer of water before finishing the last roll.

When made, the "amulet borek" has a triangular shape. Fold the "yufka" in two and cut along the diameter to obtain the 2 half-circles, one over the other. Cut each "yufka" with a knife in 10 cm. wide lengths perpendicular to the diameter, giving you long strips of dough.

Place a small portion of mashed white cheese, parsley and dill mixture at the base of each strip. Take the small side of the strip and fold it to the large side, and then take the point and fold it to the next side. Continue until the end of the strip. (See diagram).

Stick the last point to the dough by dipping it in water first. When the borek are thus prepared, fry them in oil until golden brown in color.

[The March Hare]

Re: CIGARETTE BOREK AND AMULET BOREK(cheese rolls)
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Quote from: x_nickola_x on April 10, 2006, 04:33:19 PM
"The usual filling is feta cheese; this version calls for smoked Gouda and Emmenthal. If you have never worked with phyllo before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labor-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator."
Original recipe yield: 48 stuffed triangles.
Prep Time:1 Hour Cook Time:30 MinutesReady In:1 Hour 30 MinutesServings:16 (change)

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INGREDIENTS:
1 egg, lightly beaten
1 bunch fresh parsley, minced
2 cloves garlic, minced
3/4 teasthingy crushed red pepper
6 ounces smoked Gouda cheese, shredded
6 ounces Emmentaler cheese, finely shredded
12 sheets phyllo dough
1 1/2 cups unsalted butter, melted

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DIRECTIONS:
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablesthingy butter. Cut lengthwise into 4 strips. Place a rounded teasthingy of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.

[The March Hare]

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Chicken Shish-kabab

3 large bell peppers (green, red, and yellow for color) or 4 medium bell peppers
3 1/2 lb. chicken breast, boneless. (Cut into 1 1/2 inch cubes and marinate in a little lemon juice, olive oil, pepper - Let it stay in the liquid for at least half an hour.)
wo or three medium onions
2 large boxes of cherry tomatoes or five - six large tomatoes
skewers (wooden sticks to put the ingredients on)
small mushrooms (or cut larger mushrooms in half) - Optional
chunks of pineapple - optional [NOT from the Middle East] from 2 cans

Preparation:
Chicken: Cut the chicken into 1 1/2 inch cubes of meat on a clean cutting board. (You need 3 pieces of meat for each kabob.) Discard all the bones, fat and gristle. Put pieces into a large bowl. Marinate in lemon juice, olive oil, and pepper for at least half an hour. CHICKEN PIECES NEED TO BE COOKED BEFORE THE VEGETABLES, SO PUT THE PIECES INTO A PAN AND BAKE AT 350° FOR ABOUT 12 - 15 until no longer pink. Then put onto the bamboo skewers along with the following vegetables and marinate again before barbecuing:

Bell peppers: Wash, cut into halves, then take out the seeds and stem and discard. Cut into approximately 1 inch squares. [Not originally from the Middle East!]

Onion: Peel off the outer layer of the onion. Cut the onion in half around the middle, then cut into chunks about 3/4 inch wedges or squares to put onto the sticks.

Tomatoes: Wash and remove the stems from the cherry tomatoes. If using large tomatoes, wash and cut out the stem and then cut into 1 - 1 1/2 inch pieces. [Not originally from the Middle East!]

Mushrooms [Optional], and chunks of zucchini squash and/or eggplant

Chunks of pineapple [Optional - and not from the Middle East]

Put the cooked meat, tomatoes, onions and bell pepper pieces onto bamboo sticks (skewers) by alternating the ingredients. Leave more than one inch at the ends to pick up kabobs.

Keep the kabobs covered and refrigerated until ready to cook.

Barbecue or grill the kabobs for approximately 10 - 15 minutes until the meat and vegetables are done.

[The March Hare]

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Turkish Meatballs (Kofta)

These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
1 cup fine fresh breadcrumbs
1 lb lean ground lamb
1/2 teasthingy salt
1/2 teasthingy pepper
1 teasthingy ground cumin
1/2 teasthingy allspice
1 teasthingy dried mint
2 cloves garlic
2 tablesthingys parsley
1 egg
1 tablesthingy olive oil


1. Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
2. Whizz until finely crumbed.
3. Add the ground lamb and the egg, and process until blended.
4. Add the spices, garlic and parsley.
5. Process the meat well to achieve a fine texture.
6. Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
7. You may cook them at once, or refrigerate the mixture for several hours.
8. (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
9. The meatballs should be stirred several times, the patties turned once.
10. Remove them with a slotted sthingy to drain.
11. Serve the meatballs hot or at room temperature as an appetizer.
12. Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita

[The March Hare]

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Imam Bayaldi (Aubergines in Olive oil+Tomato)

4 RIPE AUBERGINES

3 TINS PLUM TOMATOES

2 CUPS OLIVE OIL

2CLOVES GARLIC

SALT + PEPPER TO SEASON
Procedure

CUBE AUBERGINES, PUT ONE CUP OF OIL IN LARGE SAUCEPAN ALONG WITH THE GARLIC(CHOPPED) AND ADD AUBERGINES, SAUTE FOR AROUND 10 MINS STIRRING FREQUENTLY. SEASON WITH SALT AND PEPPER AND ADD THE TINNED TOMATOES. BRING TO THE BOIL STIRRING ALL THE TIME SO AS TO KEEP THE AUBERGINE FROM STICKING TO THE PAN. ADD THE OTHER CUP OF OLIVE OIL, TURN DOWN HEAT AND SIMMER FOR APPROX 1 HOUR WITH THE PAN COVERED.

LEAVE TO COOL AND SERVE DRIZZLED WITH MORE OLIVE OIL, YOGURT AND BREAD. lOVELY!

[The March Hare]

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Aubergine "MUSAKKA" (Patlican Musakka)

6 Servings
1 soup sthingy butter
1/2 glass oil
2 finely chopped onions
2 soup sthingys salt
250 grams ground meat
3 glasses meat broth (or water)
5 tomatoes
6 aubergine


Completely peel the aubergine. Cut them lengthwise into 1/2 cm. thick slices. Sprinkle with a soup; sthingy of salt and let stand 1/2 hour.

Melt the butter in a frying pan. Brown the onion for 3 minutes. Add the ground meat, stir while cooking it for 5 minutes. Add a glass of broth or water and 2 chopped tomatoes. Cook for 20 minutes without a cover.

Wash the aubergine, squeeze out any excess water, and fry them for 1 minute on each side in oil.

On a buttered oven dish, place half the aubergine in a way that they slightly overlap each other.

Spread the meat over, and then a second layer of aubergine placed similarly to the first. Pour 2 glasses of broth or water over the dish, cover with tomato slices and bake for 25 - 30 minutes

[The March Hare]

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LAMB AND VEGETABLE CASSEROLE (Sebzeli Kuzu Guveci)

5 Servings
1 kilo of lamb or mutton cut into small pieces
10 small onions
2 green peppers
2 soup sthingys butter
2 tomatoes
250 grams eggplant
250 grams green beans
250 grams squash
parsley, dill
salt, pepper

OR (in the Winter)
10 small onions
2 carrots
2 celery roots
2 potatoes
2 soup sthingys butter
parsley, dill
salt, pepper


Peel and slice the vegetables which are in season. Put the meat on the bottom of a casserole. Add the vegetables, onions, parsley and dill, salt and pepper and a light covering of melted butter. Cover (if possible) with a double thickness of oiled paper (yagli kagit) tied with a string around the casserole. Cover and bake in the oven for 3 hours (for lamb) or 4 and 1/2 hours (for mutton

[The March Hare]

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BREADED LIVER (Ciger Pane)
4 Servings
1 lamb liver
1 tea cup bread crumbs
1 tea cup flour
1/2 glass oil (olive oil, if possible)
4 eggs parsley

Cut the liver into 1/2 cm. thick slices. Coat each slice in the flour first, then in the egg and finally in the bread crumbs. Fry in oil on a low heat first, then on a higher heat. Place the slices on a serving dish and garnish with chopped parsley

[The March Hare]

MENEMEN (TURKISH SCRAMBLED EGGS)

Serving Size : 4

1 Onion
4 Tomatoes
4 Green hot peppers
5 tb Butter
8 Eggs
Salt
Pepper
1 tsp Mild paprika powder

Chop the onion finely. Cut a cross in the top of the
tomatoes and put them in hot water. Remove the skins.
Cut the tomatoes into small pieces. Wash the peppers
and cut them into very small rings. Heat the butter in
a big skillet. Sautee the onion until soft, then add
peppers and tomatoes and fry for another 2 to 3
minutes. Beat the eggs with salt and pepper and
paprika powder. Pour mixture over vegetables. Keep
stirring with a fork until set. (Serve on nice fresh
homemade or -of course- Turkish bread)

Be careful with the peppers. Peppers used here are the
Turkish kind, a cross between parika's and hot
peppers. Remove the seeds to make them less hot

[The March Hare]

Turkish Bread (Ekmek)
« on: April 26, 2006, 10:13:43 PM »

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Turkish Bread (Ekmek)

Ingredients

1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teasthingys active dry yeast
1 teasthingy white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teasthingys salt

Procedure
1 To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.

2 To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

3 Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.

4 Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).

[The March Hare]

Turkish Lentil Soup (Vegetarian)
« on: April 26, 2006, 10:12:56 PM »

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Turkish Lentil Soup (Vegetarian)

Ingredients

1/4 cup dried chickpeas
1/3 cup bulgur
1/2 cup green lentils; heaping measure
6 cups water
1 medium onion - thinly sliced
1 1/2 teasthingys cayenne
1 teasthingy salt
1 tablesthingy ground coriander seed
1 tablesthingy butter
1/2 teasthingy dried mint


Procedure

Soak the chickpeas in water to cover overnight.

The next day, drain the chickpeas and place them in a stockpot along with
the bulgur, lentils, and water. Bring to a boil, then simmer the soup,
partially covered, for 45 minutes.

Stir in the onion, 1 teasthingy of the cayenne, and the salt. Cook 15 minutes
longer. Add the coriander and simmer for 5 more minutes.

Melt the butter and add to it the remaining 1/2 teasthingy cayenne and the
dried mint. Pour the soup into a tureen and pour the butter mixture on top.
Serve immediately.


Serving Information

Serves: 4

[The March Hare]

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Kazandibi (Milk Pudding)

Ingredients

Ingredients Measure Amount
Butter or margarine 1 teasthingy 5 g
Confectioner's sugar 2 1/2 tablesthingys 20 g
Rice flour 2/3 cup 65 g
Starch 1/3 cup 55 g
Milk 4 cups (1 qt) 1 lt
Sugar 1 1/5 cups 240 g
Vanilla 2 1/2 teasthingys 5 g
Procedure

Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch). Sprinkle with confectioner's sugar. Set aside. Combine rice flour, starch and milk in a saucepan. Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden sthingy. Stir in sugar blending well. Simmer for 1 minute over low heat stirring gently and constantly. Remove from heat. Add vanilla; stir well. Spread into baking pan. Bake in a moderately hot oven for 15-20 minutes or until sugar is caramelized. Remove from oven. Place in a cold water bath. Let stand for 10 minutes. Remove from water bath; chill. Cut into 6 even portions. Chill before serving.

[The March Hare]

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ARNAVUT CIGERI (LAMB'S LIVER WITH RED PEPPERS)


2 small Onion; peeled, sliced 1/8inch thick and separated into rings
1 tb Salt
1/4 ts Salt
1/4 cup Parsley; finely chopped and preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb's liver; trimmed and cut into 1/2 inch cubes, or
1 lb. calf's liver, trimmed and cubed
1/4 cup Raki; or ouzo or pernod or any other anise flavoured aperitif
1/4 cup Flour
3/4 cup Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian type, cut in half, deribbed
seeded, and cut lengthwise into 1/8 inch wide strips

Place the onion rings in a sieve or colander,
sprinkle with 1 tablesthingy of the salt, and turn them
about with a sthingy to coat them evenly. Let them rest
at room temperature for 30 minutes, then rinse under
warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions,
parsley and red pepper together until well mixed. Set
aside.
Drop the liver into a bowl, pour in the raki and
stir together for a few seconds. Then pour off the
raki. Toss the liver and flour together in another
bowl, place the liver in a sieve and shake through all
the excess flour. In a heavy 10 to 12 inch skillet,
heat the oil over high heat until a light haze forms
above it. Add the liver and stir it about in the hot
oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teasthingy of salt
and a few grindings of pepper. With a slotted sthingy,
transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter,
arrange the onion-ring mixture and red pepper strips
around it and serve at once

[The March Hare]

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Here you are, one recipe as requested enjoy!

TOMATO SOUP (Domates Corbasi)
8 Servings
1 coffee cup rice (optional)
2 glasses water
2 litres meat stock
2 tablesthingys butter
3/4 tea cup flour
4 large, firm tomatoes (or 1 coffee cup of tomato puree)
salt
Melt the butter in a saucepan. Peel and seed the tomatoes and cut them into small pieces, and add this (or the diluted tomato puree) to the melted butter. Cook, stirring from time to time, until a tomato sauce is formed. Then add the flour and stir for 2 minutes. Now add a tablesthingy of salt and the stock. Cook over a low heat for 1/2 hour.

While the soup is cooking, boil some water in a small saucepan. Add the rice and cook for 14-15 minutes. Drain and put it aside. After the soup has cooked for 1/2 hour, pour the contents of the saucepan through a strainer, which is placed over another saucepan. Then add the rice to the strained soup. Heat for 5 minutes and serve

[The March Hare]

Baklava

Syrup:
1 cup honey
2 cups water
2 cups sugar
1 teasthingy vanilla extract (or half a vannila pod)


Simmer together the syrup ingredients for ten minutes and strain. Pour the cooled syrup over the baklava and let it sit before serving.

Another twist is to add a teasthingy of rose water if available as it is widely used in Turkish pastry making

[The March Hare]

spices

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i think its worth saying that buying spices from the huge open drums in the markets should be avoided. flies can lay their eggs there and whoops..you have some nasty beasties in your kitchen a short time later when they hatch out...not a nice thought..but a timely reminder now that the warmer weather is with us.
Same goes for unpasturised yoðurt and mountain cheeses...buy wisely

[The March Hare]

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Moussaka



!
A delicious dish for eggplant lovers, you can substitute lamb or a mixture of pork and beef. A Greek recipe. INGREDIENTS:
2 medium eggplants
2 teasthingys salt
1 pound lean ground beef
1 can (14.5 ounces) tomatoes, drained
1 can (8 ounces) tomato sauce
1/2 teasthingy garlic powder
1/2 teasthingy salt
1/4 teasthingy pepper
1/4 teasthingy oregano
dash cinnamon
2 tablesthingys butter
2 tablesthingys flour
1 cup milk
2 1/2 cups shredded cheddar cheese
2 eggs, slightly beaten
PREPARATION:
Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teasthingys of salt and place a layer of paper towels on top

Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish. In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a sthingy. Add tomato sauce, garlic powder, 1/2 teasthingy salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6

[The March Hare]

Red Lentil Soup

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1 Cup Red Lentils,
1.5 Cups Chopped Onoins,
4 tablesthingys butter
6 cups chicken or meat stock,
2 tablesthingys flour,
1-2 egg yollks,
1 Cup milk,
Salt,
Croutons (see Crouton Recipe).

Red lentils do not require soaking, they cook fast.
Wash and drain the lentils and keep them on the side until the other ingredients are ready to be used all together.
Saute the onoins in half of the butter until golden brown. Add the stock and bring it to a boil, add the lentils and simmer on slow heat until they are very soft.
Put the lentils in a strainer and seperate the skin.
Melt the remaining butter in a pan, add the flour and stirring for 3 minutes or less until golden brown.
While stirring constantly pour in the soft strained lentils.
Simmer the soup on very low heat for 3 minutes while whisking the eggyolk with milk and later adding the mixture with salt to the soup.
Keep the heat going, but not boiling the soup.
The soup tickens as it stands, if you like a less thicker soup you could always add water or stock later on.
This soup is served with croutons please see the Crouton recipe.

[The March Hare]

Gozleme

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Gözleme, a village dish made of flat lavas (lah-VAHSH) bread folded over various ingredients then baked on a griddle, has been—like börek—a popular light meal for centuries in Turkey.
The rage for "authentic Turkish cuisine" has now brought it to the cities, where several restaurants specialize in making it.
In most, a cook sits at a low table in full view of diners, rolling out the dough with a brookstick-handle-thin rolling pin, then spreads the nearly one-meter-diameter rounds of paper-thin dough on a circular griddle to bake.
If left to bake alone, the dough becomes lavas. For gözleme, ingredients are spread atop the bread and it is folded over them. You can order gözleme:
ispinakli = with spinach
karisik = with everything
kasar peynirli = with yellow cow's milk cheese
katmer = plain
kiymali = with ground lamb
patatesli = with mashed potatoes
peynirli = with white sheep's milk cheese (feta)
A good place for gözleme is wherever you see women making it which, these days, may include such Istanbul restaurants as Hala and Cennet.

[The March Hare]

Home Made Lemon Curd

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Home Made Lemon Curd

With the abundance of lemons in Turkey and a sudden craving for lemon curd thought why not make my own.
It is so simple.

4 Large lemons (I like the curd quite tart)
3 eggs
1lb Sugar
4 heap tablesthingys of Butter (and one for luck)!!!

Beat the sugar and butter as if making a victoria sponge mix (it is quite stiff with the amount of sugar)
then add the eggs one at a time beating the whole time ensuring the mix dont curdle, squeeze the lemons
pour some into the mixture beat again and pour more continue to beat and pour until all is gone into the mixture.
add the zest of the grated lemon (to your own taste 1 or 2 of them) mixing all the time.

Pour the mixture into a stainless steel pan (the lemon reacts with other metal) stir the mixture with a wooden sthingy for 15mins, it will go like a custard to start when starts to boil take from the heat and stir more. put back on the heat stir and boil again.
take from heat, it should be gloopy, run your finger through the mixture on the back of the sthingy, if it leaves a clear line and does not run to fill in this line again it is ready.

Leave to cool before pouring into jars. this mix makes approx 3 jars. the mixture thickens the more it cools. (approx cost is £1 for 3 jars)
Turkish sugar I find is not as sweet as Tate and Lyle, and no caster sugar on the market. (maybe just me) and the butter is not as creamy as that of the UK so have allowed for this in the cooking.

First it is like custard




Mid stage boiling, continual stirring

This is the sthingy test, should leave a clean track.


Hey Presto! lemon curd!!!




Now tomorrow i am going to try Orange curd by reducing the sugar and adding one lemon..