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Baked Swordfish
Kilic Firinda
Ingredients:
4 swordfish steaks, 1 inch thick
4 tbs olive oil
2 bunches of scallions, with green tops, chopped
1/4 cup chopped parsley
1/4 cup chopped dill
4 tbs tomato juice
4 tbs lemon juice
salt and pepper
Instructions:
Preheat the oven 350 degrees F. Wash and place fish steaks in a greased baking
dish. Sprinkle with salt and pepper and pour oil. Mix scallions, parsley, and
dill and spread on fish. Pour tomato and lemon juice on top. Bake for 25 minutes
or until a fork can get in easily.
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Lamb Kebab in paper
Kagit Kebabi
Ingredients:
1 1/2 pounds of boneless lamb, cut into 1 inch cubes
3 tbs butter
1 large onion, finely chopped
3 medium carrots
1 clove of garlic, minced
1 cup chopped dill or parsley
2 medium tomatoes, diced
3 tbs red wine
1 cup hot water
3 tbs margarine
2 medium potatoes, sliced
4 sweet long green pepper
1/2 tsp thyme
1/4 pound kashar cheese
Instructions:
Preheat the oven 375 F.
Sautee lamb cubes in butter until light brown. Add onion, carrots, dill, salt
(use very little salt because kashar cheese has it plenty! ) and pepper.
Continue to sauté 10 minutes stirring occasionally. In a separate saucepan sauté
garlic in 1tbs butter and add tomatoes and wine, continue stirring 5 more
minutes. Add 1 cup of hot water to all of the above. Cook it over medium heat
until meat is tender. Remove meat and carrots, leaving the juice in saucepan.
In a separate saucepan, melt the margarine and sauté sliced potatoes and sweet
green peppers. Mix thyme, meat and carrots, potatoes and sweet green peppers.
Divide the meat and vegetables into 4 portions. Grate Kashar cheese over each
portion. Cut double-folded wax paper into 4 pieces of 14 inch squares. Put each
portion in the middle of the paper, making sure each gets the remaining juice
equally. Wrap-up each portion by going over the top once and secure the two
edges by folding in twice. You should have 4 square packages. Wet the bottom of
a baking pan large enough to fit the packages, with a couple of spoons of water.
Place packages in pan, loose ends securely tucked under. Wet package tops with a
little water. Bake packages for 20 minutes. Remove packages right before
serving.
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Cauliflower and Spinach with Kashar
Cheese
Kasarli Ispanak ile Karnibahar
Ingredients:
1 small cauliflower, washed and separated into small pieces.
1/2 pound of fresh Spinach
1 cup of milk
2 tbs flower
2 tbs margarine
2 chopped onions
1 egg, beaten
1 cup of Kashar Cheese, grated
Salt and pepper
Instructions:
Set the Owen 375 F. Boil the cauliflowers for 5-7 minutes in water and salt and
drain. Boil the spinach for 5-7 minutes in water and salt and drain well. Sautee
onion in butter, separate into two portions
Sautee cauliflowers with half of the onions. Spread them into baking pan or into
an earth ware. Sautee spinach with the remaining half of onions for 6-7 minutes
and add salt and pepper. Add flower and milk, stir them until the mix thickens.
Take it off the heat. Add the beaten egg slowly and mix. Spread this mix over
the cauliflowers in baking pan. Sprinkle grated kashar cheese over it. Bake it
for 10-15 minutes. Serve it hot.
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Fried Carrots
Havuc Kizartmasi
5 carrots,
Olive oil,
1 cup plain yogurt,
garlic cloves
salt,
Wash the carrots, peel them with vegetable peeler.
Then cut the carrots vertically quarter of an inch thick circles.
Ground three or four cloves of garlic.
Mix the garlic and salt with one cup of plain yogurt. Heat olive oil in the
frying pan for few minutes. Fry the carrots in the hot olive oil for ten minutes
or until brown.Lay the fried carrots on paper towels to drain excess oil. Place
the carrots on a plate and dress them with the yogurt, garlic, and salt mixture.
This meze could be enjoyed warm or cold.
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Hummus
Humus
All that garlic, fresh lemon, tahini and chick peas is about to make you an
international chef! It is delicious, it is easy! Hummus is served as an
appetizer with fresh cut vegetables or pita bread as a dip. Also, hummus is a
side dish with grilled zucchini, eggplant, red or yellow pepper, as well as with
chicken or meat kebabs.
Ingredients:
3 cups dried chick peas, soak in water overnight
4-5 cloves of garlic
8 tbs of tahini
salt
2 fresh lemon, squeezed
1/2 cup of olive oil
2 tbs margarine
1/2 tsp Cumin and 1/2 tsp paprika to garnish
Instructions:
Cook chick peas until soft. You may use canned chick peas
Put all ingredients in a blender and use "puree" function. You could split all
ingredients in two and repeat the above, unless you have a powerful blender.
Sautee some cumin and paprika in 2 tbs margarine and pour over the mix. Served
in room temperature.
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Cheese Boereks
Peynirli Borek
Filling:
6 oz. cream cheese
6 oz. feta cheese
1 cup cottage cheese
2 Tbsp. Parmesan cheese, grated
2 eggs
2 or 3 Tbsp. milk
1 cup chopped parsley
2 Tbsp. chopped dill
1/2 pound Phyllo pastry sheets*
1/4 lb. butter, melted
Pinch of salt
*Phyllo pastry sheets, used in many of these recipes, may be obtained from
groceries and delicatessen shops specializing in Mediterranean foods.
Preheat the over to 350 degrees F. after the boereks have been prepared.
Filling: Put all the cheese, eggs, salt and milk in a mixing bowl. With a wooden
spoon, stir into a smooth paste. Fold in parsley and dill.
The pastry sheets will be piled on top of each other in block-like sheets of
paper of equal size. Put them on a flat surface and cut through the block,
clockwise, making two equal parts. Cut through again lengthwise, making four
equal parts. Place all parts on top of each other in an orderly pile and cover
with a kitchen towel to prevent drying. Now the cut pastry sheets are ready to
use.
Take one sheet from the pile. Place it in front of you. Using a brush, butter
the surface. Place a teaspoon of cheese mixture on the pastry. Fold both sides
over the filling and fold the end of the pastry near the filling. Butter the
surface of the folded end. Roll like a cigarette and butter the end of the
pastry so the ends stick together. Place each rolled boerek on a buttered baking
pan. When all pastry sheets have been rolled and placed on the pan, butter the
tops. Bake for 25-30 minutes until the boereks are golden brown. Do not
overcook. Transfer to a serving tray and serve warm. Makes about 50 boereks and
serves 20 to 30 people.
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Yogurt Dessert
1 cup fresh yogurt
1 1/2 cups confectioner's sugar
3 eggs
4 tablespoons butter, melted
2 cups flour, sifted
1 tablespoon grated orange or lemon rind
SYRUP:
2 1/2 cups sugar
3 1/2 cups water
1 tablespoon lemon juice
2 tablespoons pistachio nuts, ground
1 pint heavy cream, whipped
2 cups strawberries
Preheat oven to 350 degrees F.
Put yogurt in a bowl. Beating with an electric beater, add sugar, eggs, butter,
flour, and orange or lemon rind, adding each ingredient a little at a time until
a smooth paste is obtained. Add baking powder last and do not overbeat. Pour
mixture into 9x9x2 inch greased baking pan. Bake 40 to 45 minutes.
Prepare syrup 15 minutes before cake is ready. Put sugar, water, and lemon juice
in a saucepan. Cook over medium heat, stirring constantly until sugar until
dissolved. Bring to boil and simmer for 10 minutes without stirring. Remove from
heat but keep hot.
Cut cake into desire shapes-squares or diamonds. Pour hot syrup over them a
little at a time until all syrup is absorbed. Cover with tray and allow to cool
for several hours. This cake can be prepared 1 day in advance and and kept in
the refrigerator.
Before serving sprinkle with pistachio nuts (ground ). Arrange pieces on a
serving platter. Serve with whipped cream and strawberries.
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TURKISH YOGURT SOUP
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.
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Yogurt Drink
Ayran
Ok, there is no need to make a sour face now.
Because I know that, once you try this popular, cool, nutritious! drink, you are
going to get addicted to it.
Especially when accompanied by your favorite "Kebap" (kabab) dish on a hot
summer day.
1 pt. low-fat or non-fat yogurt (if you are in Southern California try using
"Trader Joe's non-fat yogurt" found at Trader Joe's speacialty food stores.)
1 cup cold water,
Salt to taste,
1 cup ice cubes.
Mix the yogurt with the water,ice and salt in an electric blender, or beat well
together using a wooden spoon. Serve well chilled.
Mixture whould be thick.
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ADANA KEBAP
Ingredients
1 Pound ground lamb or beef,
1 medium onion,
4 medium tomatoes,
1 bunch of parsley,
1 tsp red pepper flakes (cayenne),
1 tsp ground red pepper (cayenne),
1 tsp cumin,
8 Anaheim Peppers (or you could substitute 3-4 green bell peppers),
Salt to taste,
Turkish type pita bread,
Skewers,
Olive oil.
Chop onions finely. Mix all ingredients (except tomatoes, parsley and green
peppers) in a container and let it sit for 10 minutes, preferably overnight.
Get the grill ready before hand. Shape the meat mixture into 8-10 link sausage
shaped pieces. Put the meat on the pre-greased skewers lengthwise.
Place the skewers on the grill. Chop tomatoes and green peppers in half and line
them up over the grill next to the meat to grill.
Warm the pitas. Serve with parsley in the pita bread with grilled adana kebap.
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Lady's Thigh Meatball
Kadin Budu
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.
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Stuffed Cabbage
Etli Lahana Dolmasi
Ingredients:
1 medium cabbage, leaves boiled in water
1/ 2 pound ground beef or lamb
1/2 cup olive oil
2 medium tomatoes, cubed
6 cloves of garlic, chopped
2 long green pepper, chopped
1/3 cup chopped parsley
1 tsp red pepper paste
2 cups of rice
Instructions:
Boil the cabbage leaves in water for 20-25 minutes. Mix all other ingredients.
Take one cabbage leaf, put about 1-2 tbs of rice mix in the middle fold 1/2 inch
of two longer side edges towards the middle than roll the cabbage up. In a
shallow large saucepan place the stuffed cabbages, folding the loose edge under.
Pour hot water with salt and pepper, enough to cover all stuffed cabbages. Serve
it hot with fresh lemon juice.
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Bulgur Pilaf
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.
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STUFFED GRAPE LEAVES
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
tablespoons 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.
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BEET SALAD
Som Firinda
2 bunches beets, about 10 roots
1 tablespoon vinegar
2 tablespoons lemon juice
3 teaspoons sugar
1/4 teaspoon garlic powder, optional
1/4 teaspoon salt
2 scallions, finely chopped, whites only
8 cups water
2 tablespoons olive oil
5 tablespoons D'Agostini Merlot
Remove stems and roots from the beets. Scrape the cut ends lightly but leave
skins on.
Wash with cold water.
Put beets, sugar, salt in 8 cups water in a saucepan and add 5 tablespoons
D'Agostini Merlot. Bring to boil. Cook over medium heat until beets are tender
and the water is reduced to 1/3 cup. If necessary more water may be added, but
it must be reduced to 1/3 cup again.
Cool beets and peel off skins. Slice very thin into a salad bowl. Put beet juice
in a small bowl. Add olive oil, vinegar, lemon juice, and garlic. Mix very well,
pour over sliced beets, cover and refrigerate.
Serve in individual serving salad bowls and garnished with scallions.
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Cream of Wheat Helva
Irmik Helvasi
Ingredients:
2 cups of cream of wheat
2 cups of sugar
4 cups of warm water
2 tbs butter
1 tbs cinnamon
Instructions:
Melt the butter and add cream of wheat stirring frequently, about 4-5 minutes or
until sides start to brown. Add sugar and keep stirring for another 2-3 minutes.
Add the warm water, being very careful (keep your eyes and face away) because
the mix is very hot while warm water starts to boil as soon as it touches the
mix. Keep stirring for 3-4 minutes, lower the heat. Do not close the lid. Within
2-3 minutes helva will settle. Set it aside for 5-6 minutes before serving.
Sprinkle the top with cinnamon.
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Turkish Rice Pudding
Sutlac
6 cups of milk,
1 cup of sugar,
1/2 cup rice,
1 tablespoon of rice flour or corn starch,
3 - 4 teaspoons 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.
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Garlic Chicken Soup
Ingredients:
1 pound of chicken piece, boneless
1/2 cup flour
3 tbs margarine
5 cups of chicken broth
3 tbs lemon juice
4-5 minced garlic
2 tbs red pepper flakes
Parsley or fresh dill
Salt and pepper
Instructions:
Cook chicken in 5.5 cups of water and then cut the chicken in small pieces.
Saute margarine and flour together a few minutes. Mix chicken, broth, sautéed
flour and bring to a boil. Add garlic, lemon juice, salt and pepper and keep
cooking on low heat for another 10-15 minutes.
Right before serving the soup on a separate pan, sauté 1 tbs margarine and red
pepper flakes on medium heat (make sure not to burn). Pour this over the soup
and garnish it with parsley or fresh dill.
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Red Lentil Soup
Mercimek Corbasi
Ingredients:
2 medium onions, chopped
2 cloves of garlic, minced
4 tbs butter
1 ˝ cup lentil (soaked in hot water, 15 minutes)
4 cups of water
salt and paprika
4 cups of chicken or beef broth
2 tbs flour
2 egg yolks
1 lemon
Instructions:
Sautee the onions and garlic with 2 tbs butter over medium heat for 4 minutes.
Add lentils and water. Cook until lentils are tender, about 30 minutes. Add salt
and red paprika and hot broth and bring to boil. Remove from heat and strain the
lentil through food mill. Return to saucepan and keep warm.
Put 2 tbs butter in a separate saucepan add flour and stir frequently for 5
minutes. Beat egg yolks and add to flour mixture, a little at a time, stirring
constantly. Add this mixture to the lentils, again a little at a time, stirring
constantly. Turn off the heat, let it stand for 10 minutes. Pour lemon juice
over the soup.
Optional: Sautee some butter and paprika over a high heat for a couple of
minutes and pour over the soup before serving.
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