Sour Kebab

(Eksili Kebap)

Kofte:
500 g lean ground beef
1 onion, grated
Salt
Pepper

3 tbsp butter
13-14 pearl onions, peeled
1 medium eggplant, peel alternating strips of skin lengthwise, cut in medium sized chunks, soak in salty water for 15 minutes, squeeze
2 medium white potatoes, peeled, cut in medium sizes
1 tbsp tomato paste
1/2 cup crushed tomato, canned
1 or 1 1/2 cup warm water
3 tbsp pomegranate paste or Grenadine syrup
Salt
Pepper

Knead all the Kofte ingredients. Create balls a bit larger than hazelnuts. Place them on the oven tray. Grill for about 4-5 minutes, stirring a few times. Do not burn!

Meanwhile saute the onion with butter for 2-3 minutes over medium heat. Add the eggplant and potatoes, then cook for about 8-10 minutes. Shake the pot to stir, don't mash with a spoon. Add the rest of the ingredients into the pot. Cover and cook until the potatoes are tender over medium-low heat. Make sure not to use a spoon to stir while cooking. Sprinkle chopped parsley all over before serving.

2-3 servings.

* You may add a few unripe grapes or sour cherries while it's cooking:)

Meal Ideas:
- Turkish Ramadan Pide, Hummus, Stuffed Peppers with Olive Oil and Almond Pudding.

Sea Bass Poached in Parchment Paper

(Kagitta Levrek Bugulama)

1 Sea Bass fillet (~225 gr) -in one or two pieces

1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, cut in bite sizes
5-6 pearl onions, sliced
4-5 mushrooms, brushed, sliced (optional)
2-3 lemon slices
1 Bay leaf
1 tbsp butter, cut in small pieces
1 pinch crushed pepper
1 tbsp crushed tomato mixed with 2 tbsp water*
Salt
Pepper

Season the fish with salt and pepper. Cut some parchment paper. Place the fish in the middle of it. Spread olive oil all over with your hands. Arrange tomato slices, cubanelle pepper, onion and mushrooms on top. Place the Bay leaf and lemon slices on top as well. Sprinkle butter and crushed pepper and drizzle the crushed tomato all over. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place the pocket on the oven tray.

Preheat the oven to 400 F (200 C). Cook for about 25 minutes on the middle rack. Then remove the tray and open up the paper (picture below), discard the Bay leaf. Gently slide the Sea Bass onto the serving dish. Serve with lemon wedges.



2 servings.

* You may use white wine or Raki instead of 2 tbsp water.

Meal Ideas:
- Black Olive Paste on Bread, Shrimp in an Orange Basket, Arugula Salad and Tulumba Dessert.

What is Raki?

Raki is the traditional alcoholic Turkish drink. It's mixed with water and/or ice cubes and the colour turns to milky white. Because of its color Turks call it lion's milk (Aslan Sutu). Raki is liquorish, anise-flavored and is made from grapes, raisins and/or figs. Raki has its own special glass which is slim, tall and clear called Kadeh. A Raki table should be full of mezes (appetizers). This is the traditional way to make a lovely conversation. Feta cheese (white cheese) and sweet melon are indispensable mezes for Raki.... then Kebabs, or fish come as a main dishes. The best and traditional way to finish a meal with Raki is to have dessert with Turkish Coffee:)

Afiyet olsun!

Sujuk Pide

(Sucuklu Pide)

Dough Ingredients:
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
~2 1/4 cup all purpose flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Topping:
28-30 slices sujuk
3/4 cup kashar or mozzarella cheese, grated
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, sliced in 8

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down so the olive oil is absorbed all around. Then cover with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 equal pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten the dough first, then use a roller give each a long oval shape. Sprinkle the grated cheese on top. Place sujuk and tomato slices. Then arrange 2 slices of pepper on top (picture). Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).

Place parchment paper on an oven tray, then arrange the dough pieces on it. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Take it out of the oven and immediately brush butter or olive oil on the edges.

Serve with Ayran or Turkish Tea, parsley, red or white onion on the side.

4 Sujuk Pide.

Kumpir

1 Baking potato
1 tbsp butter
2 tbsp kashar cheese (mozzarella), grated
Salt
Pepper

Sweet corn
Sweet peas, frozen, rinse with hot water, drain
Turkish Black olives, pitted, sliced
Green olives, pitted, sliced
Pickled cucumber, cut in cubes
Pickled beet, cut in cubes
Green onions, sliced
Red cabbage, julienne cut, squeeze with salt, rinse and drain
Carrot, grated
Tomato, cut in cubes
Mushroom, sliced
Fish, in can
White cheese (Feta), cut in cubes

Preheat the oven to 425ºF (220 C). Pierce the potato with a fork in several places. Place it on oven tray. Bake for 45 - 55 minutes or until tender when pierced with tip of the knife. If you have an Au Gratin Dish, put the baked potato in it. Cut the potato lengthwise in half. Put the butter, cheese, salt and pepper in, mix them with the potato with the knife until it is smooth and creamy (picture). Put some of the ingredients that you liked over the top. Serve as a light lunch or branch.

* Do not use aluminum foil to wrap potatoes to bake, the taste will be steamed texture.