Turkish Pastrami with Cheese Enveloped in Paper

(Kagitta Kasarli Pastirma)

4-5 slice of Turkish pastrami
4 slice of tomato
1 cubanalle pepper, sliced
Half of small onion, sliced
3 slice of lemon
1 pinch cumin
2 tsp butter
Salt
Handful mozzarella cheese

Cut some parchment paper, place the Turkish pastrami slices in the middle of it. Arrange tomato slices, cubanelle pepper and onion on top. Place the lemon slices and butter on top as well. Season with salt and sprinkle the cheese. 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 15-20 minutes on the middle rack. Then remove the tray and place the pocket on a serving dish. Open up the paper, serve with freshly baked Turkish bread.

Turkish Egg Noddles with Yogurt-Mint Sauce

(Eriste Borani - Eastern Anatolia Region)

2 servings of large egg noodles (Eriste)
2 tbsp butter
Salt
Pepper

Yogurt-Mint Sauce:
1 cup plain yogurt, at room temperature
1-2 garlic cloves, mashed with salt
Fresh mint leaves

1 tbsp butter

Boil the egg noodles and drain. Melt the butter in a cooking pot. Add the noodles, salt, pepper and toss.

Whisk the Yogurt-Mint Sauce in a bowl. Place the noddles on a service plate and place the sauce over the tops. Meanwhile, melt the butter in a small pan. When it starts bubbling, pour all over the tops. Serve immediately.

2 servings.

Vegetable Stew

(Güveçte Sebze Türlüsü)

1 small-sized eggplant- peel alternating strips of skin lengthwise, cut in medium size and soak in 2 cups of water with salt for about 15 minutes, squeeze, and dry them with a paper towel
1 zucchini, cut in bite size
1 small carrot, peeled, thinly sliced
5-6 pearl onion, cut in 4
2-3 garlic cloves, sliced
1 large potato, cut in for, then thinly slice
150g okra, frozen or fresh
1 large tomato, grated
Juice of half lemon
2 tbsp canned crushed tomatoes + 1/4 cup water
1/4 cup extra virgin olive oil
1 tbsp butter
Salt
Pepper

Preheat the oven to 400 F (200 C).

Place all the ingredients in a medium-sized oven proof dish or clay casserole. Cover with aluminum foil.

Bake for about 20 minutes. Then remove the aluminum foil, stir. There will be a lot of juice in it. Continue to cook for app 30 more minutes. Gradually, toss the vegetables 2-3 times.

You can serve Vegetable Stew with grilled meat or chicken as a side dish. You can also have it as a light lunch with Toasted Bread with Feta Cheese on the side.

Toasted Bread with Feta Cheese:
Mix crumbled feta cheese, chopped parsley, paprika and extra virgin olive oil with fork. Then spread the mixture on a slice of bread. Set the oven to grill. Place the bread on the tray and place in the oven. Grill for a few minutes until the edge of the bread turns light brown.

Bulgur Pilaf with Fresh Figs and Walnuts

(Taze Incirli Bulgur Pilavi)

3/4 cup Turkish Bulgur, large grain, washed, drained
3-4 tbsp extra virgin olive oil
1 small size onion, sliced
2 tbsp tomato paste
1 tsp hot red pepper paste
1 cup hot water
Salt
Pepper

7-8 small sized ripe, sweet fresh figs, rinsed with cold water, cut in half
Handful walnuts pieces, lightly toasted
Cinnamon

Saute the onion with olive oil until it is softened over medium heat. Add the tomato and red pepper pastes, stir. After 1-2 minutes, add the bulgur, water, salt and pepper. Close the lid on and start to cook bulgur pilaf over very low heat.

Check the Bulgur Pilaf, when you start seeing holes towards the end arrange the fig halves between the bulgur cut sides up. Sprinkle a little bit cinnamon over the figs. Close the lid and continue cooking until the bulgur is done, ie. when all the liquid has evaporated.

Let the Bulgur Pilaf with Fresh Figs and Walnuts stand for about 5 minutes. Sprinkle the toasted walnuts all over it and serve immediately.

2 servings.

While figs are still in season, ...:)

Fig Marmalade

(Incir Marmeladi)

500 gr (14-15 green fresh figs) peeled
2 cup sugar
1 cup water
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1/2 of lemon juice

Melt the sugar and water in a medium sized pot. Add the figs and cook for about 20-25 minutes. Then add the mastic. Use the immersion blender to puree. Cook for about 10 more minutes over a little bit under the medium heat.

Put a drop of marmalade on a cold plate, if it is not runny and stays, then it's done. Add the lemon juice, stir. After 2 minutes turn the heat off. Wait 2-3 minutes until it cools down. Then place into a clean jar, then close the lid tightly. Store in a dark and cool place.

Place some Fig Marmalade on the thin crackers and sprinkle walnuts pieces over the tops:)

Chicken Kebab with Yogurt Sauce

(Yogurtlu Tavuk Kebabi)

2 Tandoori Bread or Naan Bread, lightly toasted in the oven, cut in bite size
Half of barbecued chicken*
2 tbsp butter

Tomato Sauce:
1/3 cup canned crushed tomatoes

Garlic Yogurt Sauce:
1/3 yogurt, plain, at room temperature
1-2 garlic cloves, mashed with salt

Peppery Butter Sauce:
2 tbsp butter
1 tsp paprika

Remove the skin and bones from the chicken. Meanwhile, heat up the crushed tomatoes and cook for about 4-5 minutes over medium-low heat. Place the lightly toasted tandoori bread on a service plate, cut in bite size. Arrange the pulled chicken over the bread bites. Pour some Tomato and Garlic Yogurt Sauce over the chicken.

Meanwhile, Heat up the butter in a small pan and add the peppers. When it starts to ́bubble, turn the heat off. Drizzle over Chicken Kebab. Serve immediately.

*You can buy ready, still warm barbecued chicken sold in plastic containers. After a busy day at work, stop by a supermarket on the way back home. It is very convenient and you can easily prepare a delicious meal:)

2 Chicken Kebab.

Fried Zucchini Salad

(Kizarmis Kabak Piyazi - Gaziantep-Southeast Anatolia Region)

Small zucchini, cut in round slices
3-4 tbsp olive oil

1-2 green onions, chopped
Boiled egg, sliced
1 small tomato, bite size
Extra virgin olive oil
Red pepper flakes
Salt
Pepper

Heat up the olive oil and fry the zucchini slices until both sides take a light golden colour. Place on a service plate, arrange the green onions, sliced eggs and tomatoes. Sprinkle some red pepper flakes, salt and pepper. Generously pour the extra virgin olive oil all over them...serve:)

Nightingale's Nest

(Bülbül Yuvası)

Nightingale's Nest:
454 gr (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1/2 cup pistachios, ground, the measurement is after grinding

Syrup:
1 1/4 cup water
1 3/4 cup sugar
1 tbsp lemon juice

Oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15

To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you. Brush with the butter. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and roll it onto the rolling pin (picture). Gently push the pastry from both ends toward the center to wrinkle up (picture). Then slowly pull out the pin. Form into a little ring shape. Take one end, press and insert to the other end or under to close (picture). Finish all the pastry and place them on the oiled oven tray.

Preheat the oven to 375 F (190 C). Place the tray on the middle rack. Bake for about 25 minutes or until light golden colour. Drain off the excess butter if there is any.

With a tablespoon pour the lukewarm syrup evenly all over the pastries. Place some pistachio in the middle of the each pastry. Then, pour a little bit syrup over the pistachios, too:)

20-22 Nightingale's Nest.

Bairam Menu:
-Chicken-Zucchini Soup, Nev-i Diğer, Stuffed Tomato in Olive Oil, Turkish Green Olive Salad, Feta Cheese Log Borek, Fried Zucchini Salad, Muhammara, Long Beans Salad with Tomato and Cheese, Sesame Seed Chicken and Turkish Coffee with Nightingale's Nest:)

Nev-i Diğer

(Nev-i Diğer - Ottoman Kitchen)

250 gr veal, cut in cubes
1 small onion, sliced
1 medium carrot, peeled, cut in medium size
1 medium yellow potato, peeled, cut in medium size
1 cubanalle pepper, diced
4-5 tbsp extra virgin olive oil
1 + 3/4 cup warm water
Salt
Pepper

White Sauce:
3 tbsp extra virgin olive oil
1 tbsp less then 1/4 cup of flour
1 cup warm milk
1 egg yolk
1 tsp lemon juice
Salt
Pepper
150 gr frozen chopped spinach, squeeze it with your hands to get rid of excess water.
2 tbsp mozzarella cheese, grated

Garnish:
1/4 cup Kashar cheese (or Mozzarella), shredded

Cook the veal cubes with their own juice. Then add 1 cup hot water and cook over low heat until the veal pieces are tender. Add the olive oil, onion and carrot, saute for about few minutes. Then add the potato, cubanalle pepper, 1 cup water, salt and pepper. Cover and cook until the vegetables are tender on medium-low heat.

Meanwhile, prepare the white sauce; In a large skillet, cook the flour with 2 tbsp olive oil on medium-low heat for about couple of minutes. Then slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. Turn the heat off. Add the egg yolk, lemon juice, salt and pepper, stir. Now add the pure spinach and 2 tbsp cheese, stir.

Place the cooked meat and vegetables into the oven proof dish. Spread the white sauce with spinach mixture over the top. Sprinkle the shredded cheese all over it.

Preheat the oven to 400 F (200 C) and bake until the colour of the cheese turns light golden.

2 servings.

Ottoman Kitchen
The meaning of Nev-i Diğer is "A Different Kind" in Ottoman:)

Stuffed Tomato in Olive Oil

(Zeytinyagli Domates Dolmasi)

8-10 small sized tomatoes
1/3 cup hot water

Filling:
3/4 cup rice, washed and drained
2 medium-size onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 tsp dry mint or fresh mint, chopped
2 tbsp dill, chopped
1/4 cup extra virgin olive oil
1 tbsp sugar
1/2 tsp salt
1/2 cup water

Saute the onions with olive oil for about 10 minutes in a medium-size pot over medium-low heat. Do not burn! Then add the rice, sugar and salt, stir. Cover and cook at very low heat until the rice looks see-through. Add the nuts, currants, mint, dill and 1/2 cup of water. Stir occasionally at low heat. Cook until all the water evaporates and put them aside.

In the meantime, cut off the tops of the tomatoes horizontally by leaving it attached at one point. Discard the inside of the tomatoes* with a teaspoon, put them aside. Fill the tomatoes with the filling using a spoon and close up the tops. Place the filled tomatoes in an oven-proof dish and pour 1/3 cup of hot water into the dish from the edges.

Preheat the oven to 450 F (230 C) and cook for about 35-40 minutes on the middle rack. Then, set the oven to grill (broil) and continue to cook for 4-5 more minutes.

Let it cool down first. Then place them on a serving dish. Serve the Stuffed Tomato in Olive Oil chilled or at room temperature with lemon wedges.

* Cook Tomato with Feta in the Oven using the insides of the tomatoes.

Chicken-Zucchini Soup

(Muradiye Corbasi - Bursa - Ottoman Kitchen)

1 chicken breast, ~150g, skinless, boneless, cut in small cubes
1 tbsp butter
1/4 cup hot water
1 small carrot, peeled, cut in small cubes
1 small zucchini, peeled, cut in small cubes
2 cup hot chicken stock
2 tbsp orzo
1 tsp lemon juice
Salt
Pepper

Yogurt Sauce:
1/4 cup plain yogurt
1 tsp flour

Melt the butter in a pot, add the chicken cubes in and saute for about 2-3 minutes while stirring. Then add 1/4 cup hot water and cook until a little bit water is left.  Add the zucchini, carrot, chicken stock, orzo, lemon juice, salt and pepper, stir. Cook until the orzo is soft at medium-low heat.

Meanwhile in a bowl, mix yogurt and flour. After the orzo is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 10 more minutes on very low heat. Serve while still hot.

2 servings.

Long Beans Salad with Tomato and Cheese

(Domatesli Taze Borulce Salatasi)

~250 gr long beans or Chinese beans, wash and trim both ends
1/4 cup white onions, sliced, rubbed with salt
1 large tomato, peeled, diced
1/4 cup asiago (or old Turkish Kashar) cheese, cut in cubes
Salt

Dressing:
1/4 cup extra virgin olive oil
2-3 tbsp lemon juice
Salt
Pepper

Bring the water to boil. Add the beans and cook for about 15 minutes, drain. Season with salt. Sprinkle onions and tomatoes over the top. Whisk all the dressing ingredients. Pour all over them and serve.

Feta Cheese Log Borek

(Peynirli Rulo Börek)

12 sheets Phyllo Pastry

Filling:
1/2 cup feta cheese, crumbled
1/3 cup parsley, chopped

Sauce:
1/4 or 1/3 cup milk
1 egg
4-5 tbsp extra virgin olive oil

Prepare the filling ingredients. Whisk the sauce ingredients in a bowl. Lay first 4 sheets of phyllo pastry down on the counter. Brush some sauce between the sheets. Spread 1/3 of filling with the spoon all over it. Place the second part of 4 sheets of phyllo pastr on them.  Brush some sauce between the sheets. Spread the half of the filling all over the surface. Place the last 4 phyllo sheets on top. Brush the rest of the sauce between the sheets. Spread the rest of the filling all over it (picture). Then roll it up and make a log, do not squeeze too much!

Keep the log in the freezer at least for half an hour. Remove and slice it up in half inch width. Place them in a container with the lid (picture). Put waxed paper between the layers. Whenever you want to fry them, pick out as much as you want and fry both sides, without oil and at medium-low heat, until they get a light golden colour. While you fry them lightly press on tops with the back side of the fork.

You can serve them as an appetizer or at breakfast with tea.

20 mini size Log Borek with Feta Cheese.

If you like to use Turkish Yufka, here is the recipe:

3  Turkish yufka

Filling:
3/4 cup feta cheese, crumbled
1/3 cup parsley, chopped

Sauce:
6 tbsp ( ~100 ml) butter, melted
1 cup warm milk
3 eggs

Spinach-Ground Beef with Eggs

(Ramazan Kiymasi)

150 gr lean ground beef
1 small onion, sliced
1 tsp butter
Half pkg (150 gr) frozen chopped spinach, squeeze it with your hands to get rid of excess water
1 medium tomato, peeled, diced
1 tbsp crushed tomato, canned
Salt
Pepper

1 egg, beaten
Paprika

Saute the onion with butter for about 2-3 minutes over medium heat in a small skillet. Add the ground beef, cook on medium-low heat until all the water evaporates while stirring. Add the tomato and continue to cook until tomatoes are softened. Then add the rest of the ingredients, stir. Lightly press with the back of the spoon. Pour the eggs all over it and cover. When the eggs are cooked sprinkle some paprika, serve while still warm.

Artichokes with Fava Beans in Olive Oil

(Ic Baklali Enginar)

4 artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
4 tbsp extra virgin olive oil
1 small onion, sliced
1/2 tsp sugar
Salt

Filling:
1/2 cup fresh fava beans, shelled, remove the inner skin
4 tbsp extra virgin olive oil
1/2 tsp sugar
1 tsp lemon juice
Salt

Garnish:
Fresh parsley or fresh dill, chopped
Extra virgin olive oil

Place artichokes, onion, olive oil, sugar and salt in a medium shallow pan. Cover the lid and cook until the artichokes are tender at low heat. Do not open the lid. Let them cool down.

Meanwhile cook the filling ingredients in a small pot with the lid at low heat. Let it cool down first.

Then place artichokes on a service plate. Place the filling on top of the artichokes. Drizzle some olive oil and garnish with dill. Serve Artichokes with Fava Beans in Olive Oil at room temperature.

Meal Ideas:
-Tomato Soup with Flat Green Beans, Turkish Meat Loaf, Talash Borek and Turkish Walnuts Cookies in Syrup.

Bonito Stew

(Palamut Pilaki / Yahni)

1 Horse Mackerel (Bonito) fillet, gutted, washed with cold water
Salt
Pepper

1 medium size onion, sliced
1 small carrot, peeled, grated
2 Bay leaves
1 small tomato, sliced
Salt
Peppercorn
4-5 tbsp extra virgin olive oil

Season the fillet of the fish with salt and pepper. Place some onion rings, Bay leaves and grated carrots on the casserole dish. Place the fish on top. Sprinkle the carrots over the fish. Place the tomato and onion slices over the carrots. Sprinkle some peppercorn and drizzle extra virgin olive oil all over them.

Preheat the oven to 350 F (180 C). Cook for about 30 minutes on the middle rack. Discard the Bay leaves. Serve while still warm with the lemon wedges.

Meal Ideas:
-Tarhana Soup, Shrimp in an Orange Basket (Pilaf with Orange and Shrimp), Fava, Arugula Salad, Swiss Chard Rolls with Kisir, Fish Bite with Shrimp, Amulet Borek and Ricotta Baklava.

Bulgur Pilaf with Eggplant

(Baldircan Asi)

3/4 cup Turkish bulgur, large grain, washed and drained
1 medium onion, sliced
1-2 garlic cloves, chopped
1 medium size tomato, peeled, cut in bite size
1 cubanalle pepper, chopped
4 tbsp olive oil
1 cup warm water
Salt
Pepper

1 small or medium eggplant, peeled in lengthwise strips, cut into large chunks, soaked in water with salt for about 15 minutes
1/2 cup sunflower oil

First, pour the sunflower oil in a large skillet. Fry the eggplants until the colour turns light brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil.

Meanwhile saute the onion with olive oil for about 2-3 minutes. Add the garlic. When the smell of garlic comes out add the tomatoes and continue to saute for about 2-3 more minutes at medium heat. Then add the remaining ingredients except eggplants in it, stir. Cover and turn the heat down to low heat. Cook until all the water evaporates. Now add the eggplants, stir with fork and put the lid back on. Let the Pilaf with stand for 5 minutes.

Serve the Bulgur Pilaf with Eggplant with plain yogurt or Ayran by the side.

2 servings.

Meal Ideas:
-Tomato Soup with Cream, Strawberry Compote, Beef with Mushrooms, Turkish-style Potato Salad, Fava Beans in Olive Oil, Puff Borek and Kunefe.

Gum-mastic Pudding in Rose Water

(Haytalya - Gaziantep and Hatay Regions)

Milk Pudding:
2 cups whole milk
2 tbsp sugar
2 tbsp corn starch, melted in 4 tbsp water
1 tsp mastic (roll glass on the mastic to make it powdery or use mortar)

Sherbet:
1 cup water
1 cup sugar
1 tbsp lemon juice
1 tbsp rose water

Put the sugar and milk in a medium size pot, stir. Slowly add the corn starch - water mixture, stir constantly. Cook until it gets enough thickness. Then, pour the mixture into a 2 Lt Pyrex dish. After letting cool, place the dish in the fridge. Then cut in little cube shapes.

Meanwhile, to prepare the sherbet; place the water and sugar in a medium size pot. First bring to a boil and continue boiling for 5 minutes. Then, simmer for 10 minutes and add lemon juice and rose water, turn the heat off. After letting the sherbet cool, pour into the bowl and place it in the fridge.

Place the sherbet equally into the bowls. Divide the milk pudding cubes and some fruits into the sherbet. Garnish with toasted almond and pistachios.

*This authentic Gum-mastic Pudding and the Melange of Fruits Bathed in Rose Sherbet dessert are served especially on hot summer days to please visitors.

Meal Ideas:
-Tarhana Soup, Elbesan Kebab, Dried Fig Salad, Feta Cheese Spread, Eggplant with Veggie Filling, Peppered Bread and Turkish Almond Cookies.

Zucchini Pie

(Kabakli Tart)

1 Tenderflake deep dish pie shell - frozen

Filling:
2 medium sized zucchini, grated
1 onion, sliced, caramelized with 3 tbsp olive oil
1-2 garlic cloves, minced
1/4 cup feta cheese, crumbled
3 tbsp yellow corn meal
1 tsp baking powder
2 eggs
1 tbsp dill, chopped
Salt
Pepper

On top:
1/3 cup mozzarella cheese, grated

Place all the ingredients in a medium sized bowl. Stir and combine them all with a wooden spoon. Immediately place the mixture on the shell. If you wait the mixture gets watery quickly! Spread mozzarella cheese all over it.

Preheat the oven 375 F (190 C) and bake until the top is golden colour for about 30 minutes.

Meal Ideas:
-Mushroom Soup, Steak with Vegetables and Tomato Sauce, Carrot Salad, Artichokes Stuffed with Shrimp, Tahini Bread and Flour Helva.