Tuesday, September 1, 2015

Carrots in Yoghurt

This one of the favorites of our Turkish cooking classes. Carrots, walnuts and yoghurt are very good for your health and this is also yummy!
Ingredients ;
1/2 kg grated carrots
4 cloves of garlic crushed
1 cup thick yoghurt ( Greek Yoghurt or strained yoghurt)
1/4 cup walnuts cracked
1/4 tea spoon cinnamon (powder)
1/4 tea spoon cloves (powder)
1/2 tea spoon allspice
salt and pepper to taste
4 Spoons late harvest olive oil
2 Spoons walnut oil
4 Spoons early harvest olive oil

 Directions ;
Put late harvest olive oil in a pan and add grated carrots, crushed garlic, and walnuts stir fry them until the carrots start to change their colors about 6 -7 minutes, than add the spices, salt and pepper,
cook for 5 more minutes than add the walnut oil.
In a mixing bowl mix early harvest oliveoil with the yoghurt, when the carrot mixture cools slightly than add the yoghurt mixture and serve it topped with whole walnuts.
Afiyet Olsun, Bon apetite !

Sunday, April 5, 2015

Fresh green beans in olive oil

Green Beans are a classic in Turkish cooking, when they are in season you will see it almost in every meal anywhere you go. If you eat it in Istanbul there is more sugar in the recipes but if you eat them further south much less. Some cook it with chopped onions some cook it with spring onions.
I will give the recipe of my mother, it took me ages to understand why hers was so special.
After following her step by step I know now it is the touch of her hand. I hope you will like this one.

Ingredients ;
1 kg fresh green beans
2 spoon fulls of sugar
1 bunch of chopped green onions
1 grated tomato
1/2 cup Olive Oil
1/2 cup water ( this is tricky, if the green beans are juicy you might have to add less water, my suggestion is to start with small amounts and add slowly if necessary )
pinch of salt and black pepper

Peel the beans as on the picture below, on both sides.
Squeeze chopped green onions salt pepper and sugar with your hand in a bowl and when they mix well than add the tomato puree and mix well.
 Place the peeled beans in a pan, top it with the onion mixture, add olive oil and water. Place the pan on the stove bring it to boil on high heat than reduce the heat and cook for 40 more minutes at low heat. Serve luke warm or cold.

It will stay in the fridge for 3 to 5 days. It will taste the best the day after cooking.
Afiyet olsun, bon apetite

Thursday, April 2, 2015

Eggplants in olive oil and citrus juice

Ingredients ;

Before cooking
a bowl full of water
1 spoon flour
1 lemon cut in to 4 pieces
pinch of salt

To Cook
5 – 6 Aubergines
1/4 Cup Virgin Olive Oil
5 - 6 Garlic Cloves
2 Onions
2 Tea Spoons Granulated Sugar
Black Pepper
Grinded Nutmeg
1 cup Orange or tangerine juice

Peel the aubergines and cut them into 4 pieces, to take its bitterness put them in a container with water lemon juice and salt and a spoon full of flour.
Cut the onions in slices, on top of the stove take a pan pour the olive oil and add the onions salt and black pepper than add sugar, after the onions turn transparent place the aubergines on top of them after squeezing the water out of them. Sprinkle  grinded nutmeg on the top add orange juice and cook on the stove with min heat for about 30 min. Cool and serve with fresh parsley or thin slices of dried pepper on top. Afiyet Olsun ( Bon Apetite)

Saturday, February 7, 2015

Dolma ( Stuffed leaves )

Dolma is a Turkish word that means "stuffed" there are so many different kinds of Dolma's in the Turkish Cuisine. The major difference in dolma's is wheather you want to cook them for a main course with meat or you like to make a nice starter served cold.  If you like to serve it cold than you make the dolmas with either rice or broken rice and alot of herbs etc. I will be giving the recipe of the cold option later in this blog. This one now is the main course.

There are also many different kinds of Dolma you can make even if you like to make a main course. The basic stuffing is almost the same depanding on the geographical region of the country you either add rice on the west or you add bulgur on the east both taste great and the amounts are same.

Ingredients for the stuffing ;
1 kg ground beef (50%) & lamb (%50)
3 large tomatoes grated
2 onions grated
2 garlic cloves crushed
2 spoon fulls of tomato paste
1 spoon full of red pepper paste
1 bunch of parsley (italian) chopped

1 bunch of fresh mint chopped
1 bunch of fresh dill chopped
1/2 cup of rice or broken rice washed
1 spoon salt, 1/2 Spoon black pepper, 1/2 Spoon coriender (not fresh)

To wrap ;
3 bunches of Swiss Chard or Kale or Cabbage.

To place on the bottom of the cooking pan
2 unions sliced thickly like 4 peaces from one onion, and 2 lamb chops.

Wash the chard cut the stems and pour boiling water over the leaves and close the lid to stay for about 15 minutes. Mix all the ingredients with the meat like making meat balls throughly.

Make a small ball like the picture above and roll it in the leave. If your leaves are not perfect you can always pake patchwork with them :)
When you roll them all place the sliced onions and two lambchops on the bottom of the pan. Than place the dolmas, make sure the end of the roll comes to the bottom so that it doesn't open when it is cooking

If you have more meat mixture left than the leaves than you can always stuff this with other vegetables like zucchinis, red peppers or dried eggplants.  Before you put the pan on top of the stove place a heavy plate on top of the dolmas to make sure they do not open up. Than add 2 cups of drinking water and cook them at high heat for about 5 -6 minutes until it starts boiling than reduce the heat and cook for about 45 minutes.

There are different ways to serve this the most favorite way is to serve it with garlic yoghurt.
Or you can mix lemon juice and one egg yolk and just before you turn the stove off pour this mixture over the dolma and let it cook with it for 5 more minutes. This type is call "terbiyeli" if you exact translate it like google than it means well behaved dolma. Both of these ways taste yummy.
Afiyet Olsun ! ( Bon Apetite )