Monday, January 25, 2016

Quince in Olive Oil


In Turkey, we love cooking with Quince. Most popular in Turkish Cuisine is a delicous dessert served with clotted cream or it can be cooked in a clay pot with lamb a mind blowing main course. Apart from these most popular dishes thinly sliced quince is a side snack to drink raki ( in Greece it is Ouzo, in Lebanon it is Araq, in France it becomes Pernot ) With my back ground, from the western part of Turkey where we eat everything with olive oil, I created this recipe which became one of the most populars in our restaurant, Quince in olive oil with Raki !



Ingredients ;
4 Quince's chopped into bite size squares ( approx 1,5 kg), tossed in water with 1 spoon flour and 1 sliced lemon
1 big or 2 small onions sliced very thin
1 table spoon sugar
1/2 cup chopped fresh fennel
1 spoon raki or ouzo or pernot
1/3 cup olive oil

Directions :
Fry the onions with sugar in olive oil, when they start to turn their color, add the sieved quince to the mixture and stir. When it starts brizzling again than add 2 spoons from the water you have taken the quinces out. Few minutes later add the raki cook for another 5 minutes and add the fennel close the lid and cook for another 5 minutes. Let it cool and serve.

Afiyet Olsun ( Bon Apetite !)

* Special thanks to Shelley Tepperman for the pictures

Saturday, January 23, 2016

Milky puff Boreks

I have been a lazy cook book author to be, this winter. My recipes had to wait, many family affairs going on when your parents get older but the best thing was our first grand doughter arrived in November could not help knitting for a baby girl after 3 boys.



Recipe for Milky Puff Böreks


Ingredients ;
4 Yufka's ( Filo's about 1 kg ) devided into 6 big triangles.
1 cup milk
1 spoon baking powder
1/2 cup feta cheese mashed
1/2 cup ricotta
1 bunch of parsley chopped
1/2 bunch of dill chopped 
1 egg for the stuffing
1 egg for the batter
1/4 cup sunflower oil
Mix the two cheeses together, add parsley and dill and whip the egg into the cheese mixture and the baking powder.
Prepare the batter add the egg to the milk whip, and add oil salt and pepper.
On each triangle pieces of filo put the cheese mixture at the bottom of the triangle like you are rolling cigars, than from one end roll them into a rose. Put these roses in a greased pyrex pan and add the batter, put all of them into the fridege for minimum 1 hour. 
 Line a oven tray with baking paper and take the roses out of the milk batter and line them into the tray sprinkle with black sesamee or poppy seeds or sesame and bake in the oven until they are golden brown for about 20 minutes.
 
Bon apetite, Afiyet olsun.