Peach Rice Pudding

(Şeftalili Sütlaç - İstanbul)

1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half&half cream (12% fat)
3/4 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Peach Sauce:
12 peach slices, in light syrup, in jar
6 tbsp peach jam

Garnish:
Almond, blanched, sliced
Sugar

To cook Rice Pudding; Bring 1 1/2 cup of water to boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute.

After cooking the Turkish Rice Pudding, pour it into individual ovenproof bowls. Divide the Peach Sauce over the tops. Sprinkle some almond and sugar over the tops.

Set the oven to broil. Arrange the bowls on the oven tray and place on the top rack. Leave in the oven until the tops become golden color. Serve hot or chilled. Keep it in the fridge.

5-6 servings Peach Rice Pudding.

*Ottoman Kitchen

Turnip Moussaka

(Şalgam Musakka)

2 medium-sized turnips, washed, peeled, slice in round shape
150g medium ground beef
1 medium onion, sliced
1 cubanelle pepper, discard the seed, cut in medium size
2 tbsp extra virgin olive oil
3 tbsp crushed tomatoes, canned
1/3 cup warm water
Salt
Pepper
1 medium tomato, sliced
1/2 tsp sugar
1/4 tsp cinnamon

Cook the ground beef with olive oil, onion, salt and pepper until the colour of ground beef turns to light brown. Don't over cook! Place turnip slices in a shallow pan. Spread ground beef mixture all over them along with the cubanelle peppers. Mix crushed tomatoes with hot water, pour into the pan. Arrange the tomato slices all over the tops. Cover and cook for about 15 minutes at medium heat.

Turn the heat off. Drizzle some extra virgin olive oil and sprinkle some cinnamon and sugar. Cover and let it stand for about 1-2 minutes. Serve the Turnip Moussaka with Pilaf by the side.

2 servings.

*Ottoman Kitchen

*Moussaka basically is the cooking of vegetables chopped into small pieces with small chunks of meat or ground beef and onions.

Moussaka originates from Turkey and it is a genuine Ottoman cuisine with a wide variety of moussaka choices like Eggplant Moussaka, Eggplant Moussaka with Chickpeas, Eggplant Moussaka with Cheese, Potato Moussaka, Zucchini Moussaka, Cauliflower Moussaka, Turnip Moussaka etc.,

Fennel in Olive Oil

(Zeytinyagli Rezene - Aegean Region)

1 large fennel, sliced
1 small onion, sliced
~20 ml extra virgin olive oil (half for cooking, half for after cooking)
Juice from one orange
4-5 pieces of matchstick size orange peel
4-5 tbsp water
Salt

Saute the onion with olive oil in a medium size pot. Add the rest of the ingredients. Cover and cook until there is no water left at low heat. Let it cool down first.

Arrange the Fennel in Olive Oil on a serving dish. Pour the rest of the olive oil and sprinkle the fronds over the top. Serve at room temperature or chilled.

Cheese Stuffed Mushrooms

(Firinda Kasarli Mantar - Aksaray - Central Anatolia)

Large size white or brown (has more earthy flavor than white ones) mushrooms, discard the tough stems, cleaned
Mozzarella cheese, in thick slices
Paprika
Salt
Pepper

Season the mushrooms with salt and pepper. Place in an earthenware pot. Arrange the mozzarella slices over the mushrooms. Sprinkle some paparika.

Preheat the oven to 450 F (230 C) and cook until the cheese is melted.

Serve the Cheese Stuffed Mushrooms with roasted red peppers seasoned with vinegar, extra virgin olive oil, salt and pepper.

Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.

Saffron Bulgur Pilaf with Dried Mulberries

(Safranli Dutlu Bulgur Pilavi)

1/2 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur which taste is better:)
1 tbsp butter
2 tbsp extra virgin olive oil
1 medium-sized onion, cut in small size
1 cup hot water
Salt
Pepper
~
1 pinch saffron, soaked in 3 tbsp warm water
2 tbsp dried mulberries, soak into boiling water, drain when they are softened
1/4 cup vermicelli noodles
1 tsp lemon juice

Saute the onion with olive oil and butter until it is softened at medium heat. Add all the pilaf ingredients, stir. Cover and start to cook pilaf at low heat.

Meanwhile, place vermicelli noodles in a small pan. Saute until the colour of vermicelli noodles turns to light brown at medium-low heat. Do not burn them! Put it aside.

Check the bulgur pilaf, when you start seeing holes towards the end add lightly browned vermicelli noodles, dried mulberries and lemon juice, stir. Cover and continue cooking until all the water evaporates. Let the Pilaf stand for about 5 minutes, then serve.

2 servings.

Fish Manti

(Balik Manti - Istanbul)

1 pkg egg roll wraps (large size 5 1/2 inch)

Fish Filling:
2 Sole Fillets
Salt
Pepper
1 tbsp olive oil

Garnish:
1/2 cup Garlic Yogurt (mashed 1 or 2 cloves of garlic) or Plain yogurt, at room temperature
Sumac
Mint

Pepper Sauce:
2 tbsp butter
1 tsp paprika

Season the fish with salt and pepper. Heat up the oil in a Teflon pan. Lightly fry each side, cut in bite size.

Cut the wraps in 4. Take some filling and place at the middle. Have a cup of water nearby, and use a finger to dampen the sides around the filling so the dough will stick. First close the opposite sides at the top (picture) . Then close the 3. and 4. sides (picture).

Boil some water with a tablespoon of salt in a large pot. Put all the manti in and stir occasionally. Cook for about 7 minutes and then drain. Dived in plates. Place some yogurt on top of the manti.

Meanwhile, melt the butter in a small pan and add in some paprika. When it starts bubbling, pour all over the manti. Sprinkle some mint and sumac. Serve immediately.

8 wraps make 2 servings.

* In case you wish to make Manti dough yourself, below is the recipe from my grand mother:)

1/2 Lt (500 gr or 2 cup) milk
750 gr (3 cup) flour, all purpose
Salt

Roasted Cauliflowers with Garlic Yogurt Sauce

(Yogurtlu Kozlenmis Karnabahar)

Cauliflower, peel off stem leaves, separate the florets
Salt
Pepper
Olive oil

Garnish:
Red pepper flakes
Cumin
Sumac

Garlic Yogurt Sauce:
1-2 garlic cloves, mashed with salt
1/2 cup plain yogurt

Place the cauliflowers on a tray. Season with salt and pepper. Drizzle some olive oil, toss. Set the oven to broil (grill). Roast until the cauliflowers are tender. Stir occasionally.

Sprinkle some flaked red peppers, cumin and sumac all over them. Serve the Roasted Cauliflowers with Garlic Yogurt Sauce as an appetizer or as a side dish.

Wrap Filled Chickpeas aka Chickpeas Kebab

(Nohut Kebabı aka Nohut Dürümü - Gaziantep - Southeast Anatolia Region)

Lavash Bread or Original Tortillas

Filling:
Chickpeas (540 ml), canned, rinsed, cooked in water about 10 minutes, drained
Extra virgin olive oil
Grape vinegar
Salt
Tomato, diced
Parsley, washed
Dried red chili, "Isot (Urfa biberi)"

Season the chickpeas while still hot with vinegar, olive oil and salt. Toss with tomato and parsley, roll in freshly baked flat bread and serve with Isot biber.

The Wrap Filled Chickpeas is sold by vendors with a wheeled cart on streets and eaten as breakfast in the Gaziantep-Southeast Anatolia Region:)

Wrap Filled Mashed Chickpeas


Lavash Bread or Original Tortillas

Filling:
Chickpeas (540 ml), in can rinsed with hot water, peeled*
~1/4 cup extra virgin olive oil
1 tsp cumin
1 tsp lemon juice
Salt
Pepper

Fresh Salad Ingredients:
1 medium onion, sliced, rubbed with salt and rinsed
Parsley, washed, chopped
Paprika
Extra virgin olive oil
Salt

Puree the chickpeas and mix with the olive oil, cumin, lemon juice, salt and pepper. Place the warm chickpeas filling on the warmed lavash bread. Sprinkle the fresh salad over the top. Afiyet Olsun!:)

Chickpeas Kebab is sold by vendors with a wheeled cart on streets and eaten as breakfast in the Gaziantep-Southeast Anatolia Region:)

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

Fried Dough Bites

(Artvin Lokumu aka Hamur Kizartmasi - Black Sea Region)

Bread dough
Sun flower oil

Break the egg size pieces from the dough. Give a ball shape to each dough. Heat up the oil in a frying pan over medium heat. Fry the doughs until take a light golden colour. Afterwards, place on a paper towel to soak up any extra oil.

Serve while they are still hot with Turkish black olive, feta cheese, tomato, cucumber, honey, Jam & Marmalade or molasses and Turkish Tea as a breakfast or brunch or for dinner.

Fried Okra

(Bamya Kızartması - Aegean Region)

Large size okra, washed
Lemon juice
Salt
Pepper
Flour, plain
Sunflower oil to fry

Garlic Tomato Sauce:
1 garlic clove, chopped
1 large tomato, peeled, diced
1 tbsp crushed tomato, canned
4-5 tbsp extra virgin olive oil
Salt

Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt
Red pepper flakes

Batter:
Rice flour*
Water

First cook the Garlic Tomato Sauce ingredients in a sauce pan until tomatoes are soft at low heat. Let it cool down. Prepare the Garlic Yogurt Sauce. Sprinkle some red pepper flakes on it:)

Heat up the oil. Squeeze some lemon juice over the okras. Season with salt and pepper. First flour the okras. Mix batter ingredients with enough water to form a thick batter. Dip floured okras into batter and deep fry until light golden brown. Afterwards, place on a paper towel to soak up any extra oil.

Serve Fried Okra with Garlic Tomato and Garlic Yogurt Sauces by the side.

*Batter may get harder, so occasionally you can add a little bit of water. Finish it as soon as possible:)

Cornmeal Fried Okra (Misir Unlu Bamya Kizartmasi)


Large size okra, washed
Lemon juice
Salt
Pepper
Flour, plain
Eggs, beaten
Yellow cornmeal
Sunflower oil to fry

Garlic Tomato Sauce:
1 garlic clove, chopped
1 large tomato, peeled, diced
1 tbsp crushed tomato, in can
4-5 tbsp extra virgin olive oil
Salt

Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt
Red pepper flakes

First cook the Garlic Tomato Sauce ingredients in a sauce pan until tomatoes are cooked at low heat. Let it cool down. Prepare the Garlic Yogurt Sauce.

Heat up the oil. Squeeze some lemon juice over the okras. Season with salt and pepper. First lightly flour the okras, then with the egg and finally with the corn meal. Then deep-fry until light golden. Afterwards, place on a paper towel to soak up any extra oil.

Serve Cornmeal Fried Okra with Garlic Tomato and Garlic Yogurt Sauces by the side.

Turkish Kidney Beans Soup

(Kuru Fasulye Corbasi)

~200 gr lamb, cut in cubes
1 cup hot water
1 small onion, finely chopped

1 + 1/2 cup kidney beans, canned, rinsed
1/2 cup beef broth + 1 1/2 cup warm water
1 tbsp butter
1 tsp flour
3 tbsp crushed tomato, canned
1/2 tsp cayenne pepper
Salt
Pepper

Cook the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook at medium-low heat until the lamb pieces are tender and until all the water evaporates.

Take out the cooked lambs from the pot, put aside. Melt the butter in the same pot, add the flour, stir. Slowly pour in the warm beef broth while stirring constantly. The mixture should blend very well. You can use an egg beater. Then add the cooked lamb and the rest of the ingredients. Cook for about 20 minutes at a little bit under medium heat. Serve with Pickled Long Green Peppers or any kind of pickles by the side while still hot.

2 servings.

Cottage Cheese Salad

(Çökelek Salatası)

1 cup Cottage cheese, strained (or Ricotta cheese)
1 tbsp white onion, thinly sliced
1 medium tomato, cut in small cubes
1/4 cup cucumber, cut in small cubes
1/4 cup green or red pepper, cut in small pieces
2 tbsp parsley, finely chopped
1 tbsp fresh mint, finely chopped
1/2 tsp cayenne pepper
Salt
Extra virgin olive oil

Place the cheese on a service plate. Toss the rest of the salad ingredients in a bowl. Pour all over the cheese. You can serve with Pide or Pocked Pide:)