Turkish drinks and food recipes

[The March Hare]

Cabbage pickles

Ingredients:
1 cabbage
2-3 whole garlic heads
salt
vinegar
Wah the cabbage. Make a hole in the middle of cabbage with a pointed knife. Put some salt in the hole and boil cabbage in a little water until it becomes tender. Remove from water and separate the leaves. Slice the leaves and put them into jars. Add the garlic to the jars between the cabbage leaves. Pour vinegar into the jars so as to cover the cabbage. Add 10 grams of salt for 1 liter of vinegar. in 10-15 days your pickels will be ready to serve

[juicyjude]

Sorry Bob, that's not for me!!

[marmaris98]

sick !!!

[The March Hare]

Shepherd's salad

Ingredients:
2 large tomatoes
1 small onion
3-4 green pepperones
2 cucumbers
1/4 bunch parsley
salt to taste
2 tablesthingys olive oil
2 tablesthingys lemon juice
Peel, wash and slice the onion. Press the onion slices by hand with some salt so that the onion becomes less bitter. Rinse the onion under cold water and place in a salad bowl. Wash and chop the tomatoes and put them on top of the onion slices. Wash, peel and dice the cucumbers. Slice the green pepperones. Add the cucumbers and green pepperones to the salad. Chop the parsley leaves and put into the salad. Add the salt to salad and mix well. Serve with olive oil and lemon juice dressing

[The March Hare]

Eggplant pickles

Ingredients:
1-2 kg small eggplants
150 gr. fresh red peppers
3-4 carrots
1 small cabbage
3-4 bunches of celery
1/2 lemon, vinegar
4 whole garlic heads
Wash the eggplants. Carefully make a lengthways cut down the middle of each eggplant so that they do not split in two. Boil water with the juice of half a lemon. Put eggplants in boiling water and cook them until they become tender. Put the eggplants into a strainer and place a weight on them to drain away the water. Chop the carrots, fresh red peppers and cabbage, peel the garlic. Put them into a bowl and add enough vinegar to cover the chopped vegetables. Add 10 grams of salt for 1 liter of vinegar to the bowl and press with the hand. Fill the eggplants with the vegetable and vinegar mixture. Tie the eggplants with celery. Pack the eggplants tightly into jars. Decorate the jars by putting carrot and lemon slices between eggplant fillings. Pour vinegar and salt mixture so as to cover the eggplants fillings. Place a weight on the eggplants and close the jars. Your pickels will be ready to server in 25-30 days.

[The March Hare]

Chick pea salad

Ingredients:
250 gr. chick peas
1/3 glass sesame oil
2-3 lemons
3/5 glass olive oil
1 teasthingy red pepper
1 teasthingy salt
Soak chick peas in warm water overnight. Boil chick peas in a saucepan with a lot of water. Strain the chick peas and puree them. Blend the sesame oil with the puree of chick peas. Add lemon juice to the mixture until its taste becomes sour. Add the red pepper and salt. Mix the salad well so that it is liked mashed potatoes. Put the salad into a serving dish and add a dressing of olive oil and red pepper before serving.

[The March Hare]

Brain salad

Ingredients:
3 sheep brains
6 glasses of water
1 1/2 teasthingys salt
2 medium size tomatoes
2 lettuce leaves
10 black olives (Mediterranean)
4 tablesthingys lemon juice
2 1/2 tablesthingys olive oil
Hold the brains under running water and remove the thin skin. Boil 6 glasses of water with 1 teasthingy of salt in a saucepan. Put the brains into this saucepan and boil for 15 minutes. Remove saucepan from heat and allow it to stand for half an hour. Then, remove the brains and cut them vertically. Put brains in a serving dish. Place olives between brains. Garnish the sides of dish with sliced tomatoes and lettuce. Mix the lemon juice, olive oil and 1/2 teasthingy of salt together in a bowl. Pour dressing over as desired and serve

[The March Hare]

Beetroot salad

Ingredients:
3-4 red beetroots
1 glass vinegar
1 1/2 teasthingys sugar
3-4 cloves of garlic
1/2 teasthingy salt
Sort and cut the leaves off red beetroots. Put them in a saucepan with enough water to cover them. Add the vinegar and boild the beetroots over down; cut them into small pieces and place decorativelyin a salad bowl. Add a half teasthingy of salt and crushed garlic with approximately 1 galss of vinegar to the beetroots. Let stand for a few hours. This may be served alone or with lettuce

[marmaris98]

don't think i could eat a brain..........and i try most things

jude might.......ha ha

[juicyjude]

Oh yeh very funny (not) Made me feel quite queesy that!!!

[The March Hare]

A BEAUTIFUL WOMAN'S LIPS Dilber Dudagi
150 grams butter
450 grams flour
2 soup sthingys lemon juice
8 eggs
a pinch of salt
1/2 litre olive oil
5 and 1/2 glasses water
1 and 1/4 kilos sugar

Prepare the syrup by boiling 2 and 1/2 glasses of water, the sugar and lemon juice for 2 minutes. Put aside. Melt the butter in a saucepan. Add 3 glasses of water and bring to a boil. Add a pinch of salt and the flour and keep stirring over a low heat for 10 minutes.

Remove from the heat and let it become warm, then stir the eggs in one by one. Oil your hands and take portions the size of walnuts from the mixture and fashion them into oval shapes. Make a slit down the center with your finger giving them the appearance of lips. Place the little pastries into the warm oil, cook them on a medium heat, then let them soak for 15 minutes in the cooked syrup.

Place them on a serving plate and top with fresh cream or crushed pistachio nuts.

[The March Hare]

PERSIAN KOFTE Acem Koftesi
6 Servings
1 glass milk
1 glass oil 100 grams butter
1 kilo ground veal
1 kilo potatoes
100 grams cheese (cantal, Kashar or gruyere)
100 grams currants
100 grams flour
100 grams pine nuts
2 slices bread (without crust)
200 grams bread crumbs
6 egg yolks
salt, pepper

Wash and dry the pine nuts and currants. Brown the pine nuts until golden in 100 grams of butter. Remove the pine nuts, and in the same butter, simmer the currants until they begin to swell. Soak the bread in water and then squeeze out the excess by hand.

Mix the meat, bread, 2 egg yolks, grated cheese, salt and pepper. Knead. Take pieces of the above mixture, the size of an egg. Put some of the currants and pine nuts in the center of the piece, then roll it into a flattened oval shape.

Dip the kofte into the flour, then the beaten eggs (2 white and 4 whole eggs beaten together) and finally into the bread crumbs. Fry in oil.

Prepare a potato puree with milk, potatoes and butter. Place the kofte in the center of the plate, surrounded by a crown of potato puree.

[The March Hare]

VEAL KIDNEY FLAMBE Alevli Dana Bobregi
4 Servings
1 soup sthingy butter
1 tea cup fresh cream
1/2 tea cup cognac
2 veal kidneys
a dozen mushrooms, very finely sliced
a few grains crushed pepper
a finely chopped onion
salt

Cut the kidneys into slices 1/2 cm. thick and sprinkle them with the crushed pepper and salt. Fry them in butter for 3 minutes on each side. Add the onion and the cognac and set on fire. Remove the meat slices and put them on a plate.

Put the mushrooms into the frying pan and cook them for 2-3 minutes. Add the cream, stir and boil for 2 minutes. Add the kidney slices, turn them once in the sauce and serve

[The March Hare]

CHESTNUT CREAM Kestaneli Krema
1 glass flour
1 kilo chestnuts
1 litre milk
1 soup sthingy vanilla sugar
250 grams confectioners' sugar
250 grams preserved fruit
250 grams sugar
4 eggs

Peel the chestnuts, boil them, remove the inner skin and grind them. To this chestnut puree, add the confectioners' sugar. Put the flour, sugar, eggs and vanilla sugar into a saucepan. Add the cold milk slowly, and boil for 10 minutes. Let cool, stirring occasionally.

Mix half of the chestnut puree into the cream. Pour the two mixtures by layers into dessert bowls. Decorate with the preserved fruit.

[The March Hare]

MILK SOUP Sutlu Corba
6 Servings
1 tea cup of flour
2 coffee sthingys of salt
750 grams of meat broth
750 grams of milk
Boil the milk with the broth in a sauce pan. Add salt. In a separate bowl add some of the liquid to the flour and make a smooth paste. Pour this slowly into the saucepan stirring constantly. Let cook and thicken for about 20 minutes. This soup should be quite thick.

NOTE: Some cooks prepare this soup with sugar instead of salt, and then sprinkle each serving with cinnamon.

[The March Hare]

BAKED "MUJVER" Mucver Firinda
5 eggs
1 bunch dill
1 bunch parsley
1 glass flour
1/2 glass water
125 grams butter
2 heads of lettuce
2 new onions (if possible)
200 grams white cheese

Wash and finely chop the lettuce leaves, onion, dill and parsley. Mix while adding the water, flour, mashed cheese, melted butter and eggs. Beat vigorously.
Place the mixture on a buttered oven dish or buttered cake mold. Place in a medium oven until the surface becomes a golden color. Cut in pieces and serve.

[The March Hare]

CHEESE CAKE Peynir Tatlisi
For the Cake:
1 packet of yeast
100 grams potato starch
125 grams butter
200 grams flour
250 grams white cheese
3 eggs
60 grams sugar

For the Syrup:
1 and 1/4 kilo sugar
1 and 1/2 litres water
the juice of one lemon

Soak the cheese for 2 hours, then drain thoroughly. Mix the sugar, butter and yeast. Add the cheese and knead a little. Add the eggs and mix. Finally, add the starch and flour and knead a little more.

Sthingy walnut sized portions of the mixture on to a buttered oven dish, or wide buttered cake pan. Space the portions about 3 cm. apart.

Bake 15 minutes in a warm oven. Prepare the syrup at this time, boiling the water, sugar and lemon juice for 2 minutes. Pour the boiling syrup over the cakes as soon as they come out of the oven. Place the dish or pan on the stove and boil on a very low heat, sthingying syrup over the cakes. When the liquid is absorbed, let cool and serve.

[The March Hare]

FARMERS' LAMB FRICASSEE Kuzu Ciftlik Kizartmasi
5 Servings
1 clove of garlic, chopped fine
1 glass water salt
1 kilo lamb cut into large pieces
1 soup sthingy thyme
1/2 bunch parsley
3 soup sthingys butter
4 finely chopped onions
4 peeled, chopped tomatoes
6 to 7 potatoes

Melt 2 soup sthingys of butter in a saucepan and partially cook the meat in it. Add the onions, and let them cook with the meat for 3 minutes. Now add the tomato, garlic, salt, thyme and water. Cover and cook for 20 to 25 minutes.

While the meat is cooking, boil the potatoes in their skins for 25 to 30 minutes. Peel and cut them into thick slices, then saute them in a frying pan in a tablesthingy of butter.

Place the meat on a platter, sprinkle with chopped parsley and surround it with the sauteed potatoes.

[The March Hare]

GARNISHED RICE Ic Pilav
6 Servings
1 small, finely chopped onion
1 soup sthingy salt
1/2 coffee cup currants
1/2 coffee cup pine nuts
1/2 coffee sthingy pepper
200 grams lamb liver
4 and 1/2 glasses meat broth or water
4 soup sthingys butter
500 grams or 2 and 1/2 glasses of rice
(For Turkish residents - 1/2 coffee sthingy "yenibahar")
Wash the rice thoroughly. Wash and drain the currants and pine nuts. Dice the liver. Brown a soup sthingy of butter in a saucepan, and add the pine nuts and onion. Brown until the nuts turn a golden color. Add the liver pieces and cook for 2-3 minutes, then add the broth, salt, currants and spices.

In another saucepan melt the rest of the butter and add the rice. Stir it constantly for 20 to 25 minutes on a medium heat. Pour the contents of the other saucepan over the rice. Mix and let boil for 2 minutes, then cook on the lowest possible heat for 17 to 18 minutes.

Remove from heat, put a piece of paper under the cover and let stand 20 minutes. Serve.

[The March Hare]

ARTICHOKE AND MEAT STEW Etli Enginar Basti
6 Servings
1 bunch dill
1/2 soup sthingy flour
1/2 soup sthingy salt
2 lemons
2 soup sthingys butter
20 very small onions or shallots
5 glasses water
500 grams of lamb cut into small pieces
6 artichokes

Peel the artichokes as described in the recipe "Artichokes in Olive Oil."

To prevent the artichoke heart from turning black, it is extremely important to rub them with lemon juice the moment they are peeled. Place the artichokes, hollow side up, on the bottom of a saucepan. Pour in the lemon juice, broth, and flour mixed with a little water. Add salt, cover, and cook for 20-25 minutes on a low heat.

In another saucepan, brown the onion in butter for 3 minutes. Add the meat and cook it only until it begins to render its juice. Then add the chopped tomato and stir.

Finally, add the salt and water and cook 20 minutes longer until the liquid has evaporated.