Fried Green Peppers with Garlic-Yogurt Sauce

(Yogurtlu Biber Kizartmasi)

4 Cubanelle Peppers
For frying:
1/2 cup sunflower oil

Garlic-Yogurt Sauce:
1 cup plain Turkish Yogurt
1-2 garlic cloves, mashed with 1 pinch salt

Place sunflower oil in a medium-sized skillet. When the oil heats up, fry the peppers on both sides until golden brown. While you're frying the pepper, cover it with a paper towel since the oil will spit. Afterwards, place on a paper towel and wait until they cool down. Then peel off the thin layer of skin with your hands. Meanwhile, remove the seeds from the pepper.

Place the peppers on a serving platter. Serve chilled or at room temperature with Garlic Yogurt Sauce. Try serving this dish with Turkish bread.

Turkish Onion Soup

(Sogan Corbasi)

1 large white onion, cut into 1/4 inch slices, separate the onion slices into rings
1 garlic clove, chopped
2 tbsp + 1 tsp butter
3 tbsp flour, all purpose
1 cup whole milk
1 cup white wine or water
1 cup vegetable broth
Salt
Pepper

Garnish:
Cinnamon

In a medium pot, melt the butter at low-medium heat. Then add the garlic, salt and pepper. Saute until the smell of the garlic comes out.

Add the flour, stir. Add the onion rings and slowly pour milk in it while stirring constantly. Now add the wine and vegetable broth, stir slowly. Cook until the onions are tender at low heat. Stir occasionally.

Immediately pour into individual bowls. Sprinkle some cinnamon over the tops and serve.

2 servings.

Sultan's Pleasure with Chicken

(Tavuklu Hunkar Begendi)

Chicken ingredients:
2 pieces chicken breast, boneless, skinless, cut in cubes
2 tbsp butter
2-3 green onions, chopped
1-2 garlic cloves, sliced
1 cubanelle pepper, chopped
1 large tomato, peeled, diced
1/2 tsp red pepper, powder
1 cup chicken stock
Salt
Pepper

Eggplant ingredients:
1 kg eggplant
3 cups water with juice of 1/2 lemon and 1 tbsp salt
3 tbsp butter
2 tbsp flour
1 cup milk
1/4 cup mozzarella, grated
Salt
Pepper

First saute the chicken with butter until they are lightly browned. Then, add the remaining ingredients. Bring to boil, then lower the heat. Cover and cook for 15-20 minutes on medium-low heat. Keep an eye on the water during this time, if there's none left, add a bit more.

Heat the oven on broil. Before putting in the oven, make holes on the eggplants with a fork so that it will soften and cook better. Then place on the tray and roast for about 35 minutes, or until the eggplants soften. Then, peel the eggplants with a knife and cut off the tops. Put the water with lemon juice and salt in a large bowl. Soak the eggplants in it, so that their colour won't be dark later, drain and cut into pieces.

Melt the butter in a large pot, then add flour, salt and pepper. Slowly pour in the milk and beat with a small egg beater. Keep stirring with a wooden spoon until blended well. Add in the chopped eggplants, stir. Then add the grated mozzarella, stir. Turn the heat off.

Place the mashed eggplants on a serving dish with the center empty as shown. Put the chicken in the center. Serve while still warm.

2 servings.

*Ottoman Kitchen

Steamed Haddock

(Mezgit Bugulama)

250-300 gr Haddock (or Sole etc.) fillets
1-2 Romain leaves
1 small tomato, sliced
1 cubanelle pepper, sliced
2 green onions, chopped
2 tbsp butter
2-3 slices of lemon
1/2 cup water
Salt
Pepper

Place the Romain leaves bottom of the medium sized pan. Place the fillets on them. Arrange tomato, green pepper, green onion, butter and lemon slices over the top. Season with salt and pepper. Pour the water edge of the pan. Cover and cook for about 20 minutes at low-medium heat.

Serve while still warm.

2 servings.

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