Black Olive-Feta Cheese Pogaca

(Zeytin-Peynirli Poğaça)

1/2 cup extra virgin olive oil
1/2 cup (125 ml) unsalted butter, room temperature
1/2 cup water
1 tsp baking powder
2 2/3 cup flour, all purpose
1/2 tsp salt

Filling:
1/3 cup Turkish black olive, pitted, each cut in 4-5 pieces
3/4 cup feta cheese, crumbled
1 tsp oregano
2 tbsp dill, chopped

Glaze:
1 egg yolk

First, pre-heat the oven to 375 F (190 C). Put all the main ingredients in a deep plastic bowl. Mix well using your hand. Take a small piece of dough (about the size of a plum), make a little hole in it and then put 2 tablespoon full of the filling inside. Close it up, giving it a half-moon shape.

Place the pieces on a baking tray. Then brush each pogaca with egg yolk for glazing. Bake for about 30-35 minutes.

20-22 Black Olive-Feta Cheese Pogaca.

Turkish Tea with Milk

(Sütlü Çay)

Brew Turkish Tea for four person. Then you'll need to boil 200 ml of 3.25% (whole) milk in a small pot to get a layer of skin on the surface.

Pour the Turkish Tea into the Turkish tea glasses. Fill in half of the tea glasses with the brewed tea and the rest with the hot milk.

Tiva Turks (Tuva Turks) Turkish Cuisine
The main food was meat as well as milk for Tuvan peoples of nomadic Turks (like any other Turk nation). Milk is the most loved and most popular nutrient since ancient times. Milk was called 'white food' by Tuva Turks. Milk was a sacred drink at the same time. Tuva Turks believed milk will help send away evil spirits and will help them when they do important work. The landlady used to entertain the guests by offering milk or milk tea first with the special ceremony during the holidays and weddings.
Source:
GÖKTÜRK İMPARATORLUĞU

Eggs with Cheese

(Kasarli Yumurta)

4-5 thick slices Turkish Kashar or Italian Asiago cheese*
2 eggs
1 tsp butter
Red Pepper, powdered
Salt

Melt the butter in a small sized pan at low-medium heat. Crack the eggs. When the white part of eggs start to cook (the bottom of the pan will be white not top). Place the sliced cheeses around egg yolks on the egg white and cover with the lid. When the egg white is cooked, take it from the heat. Do not over cook the egg yolk!

Season with salt and red pepper. Serve immediately as a breakfast or a light meal with freshly baked Turkish bread.

*Asiago cheese is the closest to the Turkish Kaşar Cheese.

Istanbul Pudding

(Istanbul Tatlisi)

Pudding Ingredients:
2 1/2 cups 3.25% milk
1/2 cup all-purpose flour
1/2 cup sugar
1 tsp vanilla extract
1 tsp unsalted butter

8 giant Lady Fingers Biscuits, divide them in halves
3/4 cup milk
5-6 tbsp Strawberry spread or jam- or any kind of jam or marmalade

Garnish:
2 tablespoonful Nutella-Hazelnut spread
1 tablespoonful double cream 40%

Place all the pudding ingredients (except butter) in a large pot. Stir constantly over medium heat. Add the butter when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 7-8 minutes over medium speed.

Soak two pieces biscuits into the milk and put 2 pieces of them at the bottom of each bowl. Pour the half of cooked milk mixture in the bowls equally. Soak the rest of the biscuits into the milk and place them over it. Spread the strawberry jam equally over them. And pour the rest of the pudding mixture in the bowls equally.

Mix Nutella and cream and arrange the tops a dollop of it.

Let it cool for an hour. Cover the top and place in the fridge. If you like you can sprinkle some pistachios, coconut flakes or cinnamon on top before serving. This dessert also goes well with ice cream.

4 servings.

Tas Kebab

(Tas Kebabi)

250 g lamb, in cubes
1 tbsp butter
1 medium onion, sliced
3 tbsp crushed tomato, canned
1 tsp flour
1 large tomato, diced
1 small carrot, grated
1 Bay leaf
1 cup beef broth, warm
Salt
Pepper

Garnish:
1 tsp oregano
1-2 tbsp parsley, chopped

Saute the lamb with butter. Stir the lamb constantly on medium-high heat, when the colour turn to light brown, sop stirring. Continue to cook the lamb cubes with their own juice. When there is no more juice left in the wok, add the onion. Cook for about 2-3 more minutes. Then add the rest of the ingredients, stir.

Transfer the dish to the heatproof bowl (tas*). Place the bowl upside down with a shallow pot. Pour hot meat juice of the edge. Cover and cook for about 20 minutes until the small amount water is left in it. Turn the heat off. Let stand for 5 minutes.

Remove the tas (bowl), sprinkle some oregano and parsley over the top.

Serve the Tas Kebab, Mashed Potatoes or Turkish Rice Pilaf on the side.

*Tas means bowl in Turkish.

Mashed Potatoes
(Patates Puresi)

2 medium-size yellow potatoes
1-2 garlic cloves, mashed with salt
1-2 tbsp butter
1/4 cup milk
Salt
Pepper
1 tsp dill, chopped

Cover the potatoes with enough water to cook in a pot until they are softened. Drain, add the rest of the ingredients. Mash them all together. When it turns into a puree, serve while still warm.

2 servings.

Okra Soup

(Bamya Corbasi)

50 g. of dried okra
Juice of half lemon
~
150 gr. lamb, cut in small cubes
1 medium size onion, finely chopped
2-3 tbsp extra virgin olive oil
1 tbsp butter
1 large tomato, grated
1-2 tbsp crushed tomatoes, canned
Juice of half lemon
2 1/2 cup warm water
Salt
Pepper

Boil the flower okra in hot water with lemon juice for about 10 minutes, drain.

Meanwhile, saute the onion and lamb with olive oil. Add 2 cups hot water and cook for about 15 more minutes. Then add the rest of the ingredients. Cover and cook until the okra is tender at medium-low heat. Turn the heat off. Serve while still warm.

2 servings.

Homemade Bread and more...

(Ekmek ve daha fazlasi...)

1 package dry yeast, instant, 7 gr
1 tsp sugar
1/4 cup lukewarm water

2 1/2 cups bread flour (for bread % 10.8-12 protein), unbleached, or all purpose
1 tsp salt
3/4 cup lukewarm water + melt 1 tbsp butter

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

Sift the flour and salt in a large bowl. Add the bubbly yeast mixture, 3/4 cup lukewarm water with melted butter. Mix and put the dough on the lightly floured counter and knead well for 10 minutes until it becomes smooth. Meanwhile heat the oven over very low heat for 3-4 minutes, turn the heat off.

Place the dough in a oiled bowl, sprinkle some flour on the dough, cover with the clean kitchen towel. Put the bowl in the oven and leave it for 20 minutes the dough will double in size. Put the dough on the counter, gently flat it, do not press or punch! First fold the two opposite sides, then fold the other side from outside to inside, again do not press! You should be gentle with the dough. Kneading pressing kill the gluten which releases the gases during the fermentation.

Give an oval shape to dough. Place parchment paper on an oven tray and sprinkle some cornmeal or some flour on it. Then gently arrange the loaf on it. With a razor or very sharp knife make a one long 1 cm deep slashes on the dough for the steam to come out (picture). Sprinkle some flour all over the loaf, cover it with a clean kitchen cloth, and put it in the oven which still warm. Leave it on the oven for 30 minutes or until the dough will double in size (picture). Take the tray out spray some water on the dough.

Preheat the oven to 440 F (225 C) at least 15 minutes before you start baking. Place the tray on the middle rack to start bake. After 15 minutes turn the heat down to 425 F (220 C). Bake total for about 35 minutes. To check the bread, tap the bottom with your fingertip, if the sound is hollow, bake it for 5 more minutes, that's it:) Leave the bread in the oven for 2-3 minutes for the nice crust after turn the heat off. Place the home made bread on the wire rack to cool it down to slice.

*Home made bread doesn't stay fresh for too long because it is made without chemicals and preservative using only water, unbleached flour, salt and yeast.

1 Loaf

-Break off the corner of freshly baked bread, open the inside. Generously spread some butter, layer feta cheese and tomato slices. Have it with Turkish Tea, enjoy it:) When I was a child I always finished one corner of the bread on the way back home from firin (bakery). This recipe is for the left second corner of the Bread:)


Turkish Yogurt with Bread


Cut the Turkish bread slices in bite size (it is better if the bread is one or two days old). Pour the Turkish plain yogurt with garlic or without garlic all over them. Have as a light lunch or supper. My grandmother used to prepare for us. I still love to have it:)


Honey Butter


Mix the honey with at room temperature butter. Spread the mixture on the fresh slice of bread, sprinkle some lightly toasted sesame seeds on top. This one is one of my favorite to have a home made bread:)


How to Make Soft Boiled Egg


Cover the egg (from refrigerator) with cold tap water in a small pot (If you use hot water for cold egg, it causes cracks on the shell). Cook until the water reaches boiling point using a little bit under high heat. After boiling point cook 2 minutes and 30 seconds, spoon out the egg from hot water. Break the eggshell gently by tapping with a small spoon, remove the top of the shell. Sprinkle some salt and pepper, have it with little spoon with freshly baked Turkish bread for the breakfast:)

Pilaf with Lentil and Chickpeas

(Muceddere)

1/2 cup rice, washed, drained
1/4 cup orzo
1/4 cup green lentils, soak in water overnight, cook until tender, drain
1/2 cup chickpeas, canned, rinsed, drained
1 medium onion, sliced
2 tbsp extra virgin olive oil
1 tbsp butter
1 tsp sugar
1 large tomato, peeled, diced
1/2 tsp cumin
1/2 tsp paprika
1 cup hot water or chicken stock
Salt
Pepper

2 tbsp lemon juice
Some parsley, chopped

Saute the onion with olive oil, butter and salt for a few minutes in a medium sized pot. Add the sugar and lightly caramelized onion. Add the rice and orzo and saute at medium heat.

Add the lentil, chickpea, tomato, cumin, pepper, paprika and the hot water, stir. Turn the heat down to low. Cover and c and cook until the rice absorbs all the water. Let the Pilaf stand for about 5 minutes, then add the lemon juice and parsley. Stir gently with a wooden fork. You may serve it with plain Turkish yogurt or Prune Compote by the side.

3-4 servings.

Prune Compote

(Kuru Erik Hosafi)

30 prune, washed
3 cup water
1/2 cup sugar
1/2 tsp vanilla extract

Place all the ingredients in a medium sized pot. Melt the sugar, stir occasionally. Bring to boil first. Turn the heat down to medium-low. Cook for about 10 minutes.

Pour into a bowl and let it cool. Then chill in the fridge. Serve in individual bowls with Pilaf on the side.

Prune Compote can be served as a dessert after meal with walnuts by the side.

*Did you know that Prune Compote is ideal for constipation:)

Swiss Chard Rolls with Beef

(Etli Pazi Sarma)

1 bunch Swiss chard, cut off the stems*, washed

Filling:
250 g medium or regular ground beef
1/2 cup bulgur, washed and drained
1/2 cup parsley, chopped
2 tbsp dill, chopped
1 tbsp fresh mint, finely chopped
50 ml extra virgin olive oil
1 onion, grated
1 1/2 tbsp tomato paste
1/2 tsp red pepper, ground
Salt
Pepper

3/4 cup warm beef broth
3 tbsp crushed tomatoes, canned
2 tbsp butter, diced

Garnish:
1-2 garlic clove, smashed with salt
2 tbsp butter

Garlic Yogurt Sauce:
1-2 garlic cloves, mashed with salt
1/2 cup Turkish yoğurt

Fill a large pot half way with water and boil. Cut the stems off the leafs boil for about 1-2 minutes and drain. Pour the cold water all over it.

Mix all the filling ingredients in a bowl with a tablespoon. Cut off the hard part at the middle of the leafs (picture). Cut the leaves in 2 or 3 depends how long they are to fill them. Use a teaspoon to put the filling on the leaf. First fold over the top, then fold the two sides and roll to close it up (picture). Line up all the rolls in a large pot tightly.

Cut the butter in small pieces and sprinkle on top. Put a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Then pour hot beef broth mixed with crushed tomato into the pot from the side. Cook at medium-low heat about 35-40 minutes with covered. If necessary add a little more hot beef broth.

After rolls are cooked, lift the plate with fork. Meanwhile melt the butter in a small pan add garlic in it. When it gets bubbly immediately turn the heat off and pour it all over the dish. Let it rest about 5 minutes.

Serve Swiss Chard Rolls with Beef with Garlic Yogurt Sauce.

2 servings.

*Don't throw the stems, make Swiss Card Stems with Yogurt Sauce.

Kumbursiye

(Antakya - Mediterranean Region)

1 cooked chicken breast or use left over chicken or Turkey meat, shredded
2 tbsp butter
10-12 pearl onions, peeled
3/4 cup chicken broth, warm
3/4 cup chickpeas, in can, rinsed, drained
2 tbsp creamy Turkish yogurt, add pinch of salt
Salt
Pepper
1 tsp dry mint

Saute the pearl onions with butter for about 2-3 minutes. Add the shredded chicken, chickpeas and chicken broth. Cover and cook until the onions are tender at medium heat. Turn the heat on low. Add the creamy yogurt in it. Do not cover! Simmer for about 10 minutes.

Sprinkle some dry mint and serve with Turkish Rice Pilaf.

2 servings.

*You can use left over chicken or Turkey meat from New Year's Eve:)