Turkish drinks and food recipes

[The March Hare]

Turkish style Scrambled Eggs with Veggies

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Menemen

6 eggs,
1/2 green bell pepper,
3 small or medium tomatoes,
Salt and black pepper,
2 tbs butter

Melt the butter in a large pan. Add the seeded and cut bell pepper rings and cook them a few minutes. Then add the skinned and chopped tomatoes and cook until the juice is reduced to half. Mix in the lightly beaten eggs and salt and freshly ground black pepper. Cook the eggs stirring constantly.
Serves 4. Approximately 1.5 eggs and 1/2 tbs butter per portion

[The March Hare]

Turkish Rice Pudding

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Sutlac

6 cups of milk,
1 cup of sugar,
1/2 cup rice,
1 tablesthingy of rice flour or corn starch,
3 - 4 teasthingys of vanilla extract,

Wash the rice.Bring 3 cups of water to boil and add rice to water, when rice is cooked, drain it. Place rice and milk on heat when mixture begins to boil add sugar and stir slightly turn the heat down. Simmer for about 10 minutes. Make a paste of the rice flour with a little amount of water and stir into milk mixture and continue stirring.Simmer some more.Turn off heat and add vanilla extract. Pour pudding in individual bowls and let cool. Sprinkle with cinamon serve cold.

[The March Hare]

Bulgur Pilaf

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Bulgur Pilavi

Serves 4-6
2 tbs butter,
1 onion, sliced finely,
1/2 cup vermicelli,
2 cups bulghur (cracked wheat),
4 cups chicken stock or water,
Salt and pepper

Saute the onion until transparent, break vermicelli into 1/2 inch pieces and add to onions.
Continue to saute with onions for 4-5 minutes until they are lightly browned. Wash bulgur and drain well, add it to the saucepan. Add the chicken stock and the seasonings. Cover the pan and simmer on low heat until cooked. let it stand for 10 minutes. If you would like serve it with garbanzo beans and plain yogurt

[The March Hare]

Swiss Chard, Lamb And Lentil Soup

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PIRPIRIM ASI
One of southeastern Turkey's most popular dishes. Served with garlicky yogurt sauce, tomato salad and bread, it makes a complete meal.

2/3 cup brown or green lentils
6 oz. lean lamb meat, (preferably from the leg)
2 tsp olive oil
1 onion, chopped
1tsp tomato paste
1 tsp red pepper paste
5 cups Swiss Chard leaves
1/4 cup fresh or frozen black-eyed peas
1/4 cup cooked chick peas
2 tbsp coarse grain bulgur or cracked wheat
2 tsp minced garlic
3 tbsp fresh lemon juice salt and freshly ground black pepper to taste
1/4 tsp crumbled dried mint
1/4 tsp red pepper flakes
1 lemon, cut into wedges
2/3 cup yogurt sauce
for YOGURT SAUCE
1 clove of garlic, peeled
pinch of salt
2/3 cup yogurt sauce
To make yogurt sauce:
On a cutting board, sprinkle garlic with salt and use the flat side of a large knife blade to mash it to paste.
In a small bowl whisk the garlic into the yogurt, set aside in the fridge.


Pick over and rinse lentils. Transfer to a medium-sized saucepan, cover with water by 2 inches and bring to boil.
Reduce heat to low, cover and simmer for 30 minutes or until tender.
Drain lentils, reserving liquid.
Meanwhile finely chop the lamb with knife or in food processor.
Transfer to a 4-qt Dutch oven and stir in 1 tsp olive oil.
Cover and cook over medium heat, stirring occasionally, for 5 minutes.
Reduce heat to low, add onions and continue cooking, covered for 2 minutes.
Stir in tomato paste, red peper taste and 1 cup of water. Bring to simmer, cover and cook for 20 minutes.
Meanwhile, blanch the swiss chard in boiling water for 30 seconds, refreshin colander under cold running water and squeeze dry. Chop coarsley.
To the Dutch oven, add the greens, reserved lentils and 2 cups of their cooking liquid, black-eyed peas, chickpeas and 2 cups of water.
Bring to a boil, reduce heat to low and simmer covered for 15 minutes.
Add bulgur or cracked wheat, garlic, lemon juice, salt and pepper to taste.
Simmer covered for 15 minutes.
Remove from heat and let cool slightly.
Just before serving, ladle the soup into bowls.
Heat the remaining 1tsp oil in a small skillet over medium heat.
Add mint and red pepper flakes.
Once they sizzle, drizzle over the soup.
Serve with lemon wedges and yogurt sauce.

[The March Hare]

Turkish Yogurt Soup

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in Turkish "Yayla Corbasi".

Ingredients
1 medium onion, finely chopped,
2 cups homemade chicken stock or water,
1/2 cup rice, soaked overnight/few hours,
2 cups plain yogurt,
salt and pepper,
1 egg,
2 Tbs butter,
half a lemon juice,
2 Tbs dried mint,crushed.


Saute the onion in the butter untill soft and golden.
Add the stock and simmer untill just below boiling point.
Add the drained rice and cook untill tender, add seasoning.
Beat the egg lightly add it to the yogurt and blend together well, then add a little warm stock to the yogurt and mix it.
Pour yogurt slowly into the stock, and stir over low heat for 10 to 15 minutes.
Serve with few drops of lemon juice and garnish with mint.

[The March Hare]

Stuffed Grape Leaves

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in Turkish "Etli Yaprak Dolmasi"

Ingredients
A jar of Grape Leaves,
1 cup long grain rice,
liberal pinch of salt,
1-2 large onions,finely chopped,
2 cloves of garlic,crushed,
2 Tbs finely chopped parsley,
pinch of ground allspice,
pinch of ground black pepper,
3 Tbs of olive oil,
1 pound of ground meat (turkey,beef or lamb),
juice of 1 to 2 lemons,
2 cups chicken stock or water,
butter.

Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 minutes and rinse with cold water.
Soak the rice in salted hot water for 25 minutes.
Meanwhile saute the chopped onions,garlic,herbs and seasoning in the oil.
Remove from heat, add the drained rice and the meat,mixing everything together very well.
Place a grape leave on a work surface, shiny side down, p;ace about 2 tablesthingys of the meat mixture near the stem end,then fold in the end and sides and roll up neatly.
Repeat this process untill all the leaves are stuffed.
Line the bottom of a large,heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between.
Pour in the stock or the water, add dabs of butter on the top.
Place a heat proof dish on the top to keep the rolls pressed down.
Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender.
Serve the "dolma" lukewarm,sprinkled with lemon juice.
Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing.
Garnish with halved lemon slices.
Enjoy !

[The March Hare]

Flaky and Buttery Turnovers

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in Turkish "POGACA"

Pogaca is a meltingly tender and flaky turnover. It is a favorite snack to be enjoyed with tea and a staple item in the offerings of bakeries.
Bu tarif benim en begendigim. Deneyin, parmaklarinizi yiyeceginize bahse girerim.

INGREDIENTS
Sponge
1 teasthingy active dry yeast
Pinch of sugar
1/2 cup of warm water
1/2 cup of unbleached all-purpose flour

Dough
3 cups + 2 tablesthingy unbleached all-purpose flour
1/2 teasthingy salt
2 sticks unsalted butter at room temperature,pliable but still firm.
2 eggs

Cheese and Herb Filling
1 1/2 cups crumbled feta cheese
1 lightly beaten egg
1/3 cup chopped fresh or dried parsley

Glaze
1 egg yolk
1 tablesthingy cream or milk

Dissolve yeast and the sugar in the warm water and let stand for 10 minutes covered untill frothy.
Stir in the 1/4 cup of flour in and let stand 1 hour.
(go and get a cup of tea now : )
In a large plastic bowl or on a clean surface mix all the ingredients untillthe dough becomes together and form a ball.
The dough will be very soft but it will not stick to your hands.
Let it stand for for 20 minutes covered with plastic wrap.
Mix all ingredient for the filling.
On a lightly floured surface divide the dough into 14 equal pieces , shape each into a ball by kneading and let it rest for 15 minutes under a towel.
Press each ball into a 3 1/2 -inch circle and put a small amount of filling on one half of the circle and fold it over to cover.
Place them on a greased baking pan.
Preheat oven to 375 degrees.
Mix egg yolk with cream or milk and brush on the pastries.
Bake 25 to 30 minutes.

They are good freshly out of the oven or cold.
Don't forget to drink some freshly brewed tea with it

[The March Hare]

Imam Bayaldi (Aubergines in Olive oil+Tomato)
« on: April 26, 2006, 10:21:23 PM »

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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.

[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]

Bulgur Pilaf

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Bulgur Pilavi

Serves 4-6
2 tbs butter,
1 onion, sliced finely,
1/2 cup vermicelli,
2 cups bulghur (cracked wheat),
4 cups chicken stock or water,
Salt and pepper

Saute the onion until transparent, break vermicelli into 1/2 inch pieces and add to onions.
Continue to saute with onions for 4-5 minutes until they are lightly browned. Wash bulgur and drain well, add it to the saucepan. Add the chicken stock and the seasonings. Cover the pan and simmer on low heat until cooked. let it stand for 10 minutes. If you would like serve it with garbanzo beans and plain yogurt

[The March Hare]

Turkish Bread

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Ekmek
Ingredients
1 Tbsp. yeast,
1 1/2 cups warm water,
pinch of sugar,
1 1/2 tsp. salt,
3 Tbsp oil,
4 cups flour.

Dissolve yeast and pinch of sugar in warm water,let it stand for 10 minutes.
When its frothy, stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic.
Place in greased bowl and let rise until double(1/2-1 hour.)
Punch down and let rise again until double.
Punch down and divide into 1-4 pieces.
Roll into an oblong shape and then roll up and pinch to seal to form long loaves.
Place on greased cookie sheet. Slash top of dough with knife 3 times diagonally down each loaf.
Brush with water and let raise till double again (about 1 hour). Bake at 375 F for 30 minutes.
Use within one day or double wrap and freeze

[juicyjude]

Now you're talking. Just love the Turkish bread and the sesame ring roll type things. What are they called??

[The March Hare]

Lady's Thigh Meatball
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Ingredients
1 pound ground beef or turkey,
1 cup cooked white rice,
1.5 cups grated or very finely chopped onoins,
1/2 bunch chopped parsley,
1-2 cups flour,
1 egg,
Salt and blackpepper,
Frying oil.

Mix all ingredients in a bowl.(except the flour)
Shape the mixture into equal sizes of oval meatballs. Press them down in the middle to flatten them out.
Dip the meatballs in flour until covered well.
In a frying pan cook them until well done or nicely browned.
Bon Appetit.
__________________

[The March Hare]

Meatballs with Mozzarella Cheese

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Ingredients
1 pound ground beef or turkey,
1.5 cups shreded mozzarella cheese,
1.5 cups chopped onoins,
1/2 bunch chopped parsley,
1-2 cups flour,
1 egg,
Salt and blackpepper,
Frying oil.

Mix all ingredients in a bowl.(except the flour)
Shape the mixture into equal sizes of oval meatballs. Press them down in the middle to flatten them out.
Dip the meatballs in flour until covered well.
In a frying pan cook them until well done or nicely browned.
Bon Appetit.b

[The March Hare]

Turkish Poached Eggs With Yogurt And Spicy Sage Butter

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Ingredients
1 cup plain yogurt ,
2 large garlic cloves, pressed,
1/4 cup (1/2 stick) unsalted butter,
12 fresh sage leaves,
1/2 teasthingy paprika,
1/4 teasthingy dried crushed red pepper,
1 tablesthingy distilled white vinegar,
8 eggs,
pita bread.

Stir yogurt and garlic in small bowl to blend. Season to taste with salt.
Divide mixture equally among 4 plates, spreading to coat center.
Melt butter in heavy small saucepan over medium heat.
Add sage, paprika and red pepper and stir just until butter sizzles.
Remove from heat. Season with salt.
Add vinegar to large skillet of simmering water and return mixture to simmer.
Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted sthingy, remove eggs from water, drain briefly and place 2 eggs
atop yogurt on each plate.
Rewarm butter mixture if necessary; sthingy over eggs and serve immediately with pita bread.

Bon Apetite

[The March Hare]

YOGURTLU KEBAP Easy Kebab with Yogurt
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Ingredients
1 pound ground beef,
2 cups of yogurt,
6 pieces of Turkish or Middle Eastern pita bread (preferably Afghani),
3 tbsp butter,
3 cloves of garlic,
1/3 cup of parsley,
blackpepper,
salt.

Melt the butter in the pan and brown the ground beef.
Add the crushed garlic and the seasoning.
Cube the pita bread and place it in a large plate.
Cover bread with yogurt, and add the browned beef over the yogurt.
Garnish with parsley and serve.

[marmaris98]

juicyjude said:

Now you're talking. Just love the Turkish bread and the sesame ring roll type things. What are they called??

do you mean the pretzell looking things? if so they are called simit i think

[juicyjude]

Yes they are like a ring of bread with sesame seeds on. Gorgeous and I love the sound of the meatball recipe too Bob. See I'm becomming more normal!! he he

[marmaris98]

i am going to subject mine to adana kebaps on thursday.............just can't wait till august for one. hope they turn out ok

[juicyjude]

Don't cook them whilst "online". Just remember Jules, Jude's hotcookery tips for not burning food!!!!! ;D