Haddock Soup

(Mezgit Corbasi)

250-300 gr. Haddock, cut in bite size
2 cup water
Salt
1 egg yolk
1 tbsp flour, all purpose
1/2 tsp paprika
Black pepper

Sauce:
1-2 garlic cloves, mashed with salt
2 tbsp vinegar or lemon juice
Arugula or parsley, chopped

Bring the water with salt to boil in a medium sized cooking pot. Then add in the Haddock pieces and stir. Cook for about 10 minutes over medium-low heat.

In a small bowl, whisk the egg yolk with flour, paprika and black pepper. Turn down the heat to low. Take a ladle of soup and blend well with the mixture. Slowly pour this mixture into the pot while stirring. Cook for about 8-10 more minutes at low heat.

Whisk the garlic with vinegar or lemon juice. Add into the soup, stir and turn the heat off. Sprinkle chopped arugula or parsley over the top. Serve while still warm.

2 servings.

Raisin-Walnut Cake

(Uzumlu-Cevizli Kek)

1 cup sugar
175 gr (1 stick + 4 tbsp) unsalted butter, room temperature
2 tbsp orange juice
1 tsp orange zest
1 tbsp lemon zest
4 eggs, room temperature
1 + 1/4 cup all purpose flour, sifted
1/2 cup wheat starch
2 tsp baking powder
1/2 cup Sultans raisin
1 tsp cinnamon
1 pinch salt
1 cup walnuts, in pieces

Loaf Cake Mold, oiled then sprinkle 1 tbsp flour in it.

Beat the butter with sugar until creamy using a wooden spoon in a large bowl. Add the eggs one by one, orange juice, orange and lemon zest, mix. Mix the flour, wheat starch, baking powder, raisin, cinnamon and salt in an another bowl and add slowly into the egg mixture. Mix the butter with spoon, add the walnuts and mix again. Pour the batter into the mold equally.

Preheat the oven to 350 F (170 C). Place the mold on the middle rack. Bake for about 1 hour until toothpick comes out clean. Remove the mold from the oven and place on a wire rack to cool for about 15 minutes. Then remove cake from the mold and leave to cool on the wire rack completely. Serve classic Turkish Raisin-Walnut Cake with Cherry Jam on top with a Turkish Coffee after dinner parties:)

Spinach with Potato

(Ispanakli Patates)

1 bunch spinach, washed and drained
7-8 yellow mini potatoes, peeled, cut in half
1 medium onion, chopped
1 medium tomato, grated
1 tbsp crushed tomato, canned
50 ml extra virgin olive oil
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup yogurt
1 garlic clove, mashed with salt

First cut the spinach in large pieces. Saute the onion and potatoes with olive oil for about 4-5 minutes on low heat in a medium pot. Then add the spinach, tomato, crushed tomato, salt and black pepper. Cover the lid and cook until the potatoes are tender on medium-low heat.

Serve Spinach with Potato with the Garlic Yogurt Sauce.

Turkish Apple Tea

(Elma Cayi)

2 red apples, cut in 4 or 6 (do not peel and do not remove the seeds)
1 orange, cut in 4 or 6 (do not peel)
1 stick cinnamon
2 whole cloves
4 cup water

Place all the ingredients in a saucepan, bring to a boil. Turn the heat down and simmer until the fruits are tender. Strain into the bowl pushing gently with the back of the spoon to remove all the liquid. Then pour into the tea glasses.

If you like, you may sweeten it with honey.

Apple Tea
Apple Tea speeds up metabolism increases the amount of urine. It makes people who have weight problem throw edema. Boil the orange with its skin which contains citric acid. Citric acid is also available in medication for losing weight.

Thanks to the mineral salts found in Apple Tea that act as urine remover and blood cleaner. In addition, it strengthens the body against uric acid and rheumatism.

Vitamins and mineral salts gives energy and freshness. The presence of vitamin A keeps the respiratory tract, nerve system, blood vessels and the skin healthy.

Apple Tea strengthens both the heart and stomach.

Turkish Spinach Pide

(Ispanakli Pide)

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

Filling:
1 bunch spinach, cut off the roots, washed, drained, copped
1/2 cup feta cheese, crumbled
2 tbsp olive oil
1 small onion, sliced
1-2 garlic clove, chopped
2 tbsp red pepper paste, mild

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

Filling Preparation:
Saute the onion with olive oil until it is softened, add garlic. When the smells come out turn the heat off. Add the red pepper paste, spinach and feta cheese, toss. Put it a side.

Dough Preparation:
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 and 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 to spread olive oil all the surface. Then cover it 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 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. With your hands to flatten and then use a roller give a long oval shape each one. Dived the filling in two, spread on the each dough. Fold the long sides towards the inside, then twist the ends to give a boat shape.

Place parchment paper on an oven tray, then arrange the dough 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. Immediately brush butter or olive oil on the edges.

4 Spinach Pide.

Turkish Spinach Pide with Egg



Meanwhile poached one egg for each pide. Boil 3 cups water with 1 tbsp salt and 1 tbsp vinegar in a large pot. After bubbling, turn down the heat to medium-low. Crack the eggs into the water side by side. Cover and let the eggs cook for 3 minutes. Take the eggs out with a perforated spoon. Place the eggs over the top of the each Spinach Pide. Serve with lemon wedges.