Sultan's Pleasure with Fish

(Balik Begendi - Istanbul)

Fish ingredients:
Sardine, butterfly fillets, or any kind of white meat fish you like
Salt
Pepper

Topping:
Bread crumbs
Lemon slices
Extra virgin olive oil

Eggplant Bechamel Sauce (Sultan's Pleasure):
2 medium size eggplants
3 cups water with juice of 1/2 lemon and 1 tbsp salt
2 tbsp butter
2 tbsp flour
3/4 cup milk
1/4 cup mozzarella, grated
Salt
Pepper

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 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.

Meanwhile, place the sardines on an oven proof dish with the skin side up. Season with salt and pepper. Sprinkle some bread crumbs, place lemon slices and drizzle some olive oil over. Preheat the oven to 400 F (200 C). Cook for about 15 minutes on the middle rack.

Arrange the grilled fish over a bed of Eggplant Bechamel Sauce and serve.

2 servings.

Artichokes Stuffed with Avocado Puree

(Enginar Canaginda Avokado Ezmesi - Istanbul)

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

Avocado Puree:
1 or 2 ripe avocado, mashed
2 tbsp extra virgin olive oil
1 tsp lemon juice
1/2 tsp lemon zest
Salt
Pepper

Garnish:
2-3 tbsp pine nuts, toasted

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

Meanwhile, mix all the avocado puree ingredients in a bowl with a spoon.

Then place the artichokes on a serving platter. Heap the artichokes with the filling. Drizzle some olive oil and garnish with toasted pine nuts. Serve at room temperature or chilled.

Ground Beef Saute

(Kiyma Sote)

~250 gr regular or medium ground beef
1 small onion, sliced
1 garlic clove, mashed with salt
1 red bell pepper, sliced (if it is too large, use half of it)
2 medium tomatoes, peeled, diced
1 tbsp crushed tomato, canned
1/2 tsp cumin
1/2 tsp paprika
Pinch of red pepper flakes
Salt
Pepper

Garnish:
Parsley, chopped

Saute the ground beef with onion and garlic on medium-low heat until all the water evaporates in a pan, while stirring. Add the rest of the ingredients. Cook until the vegetables are is tender. Sprinkle some chopped parsley. Serve it with Ayran and freshly baked Turkish bread.

Toros Salad

(Toros Salatasi / Al Köz -Al Göz - Antalya - Mediterranean Region)

1 large eggplant, roasted, peeled, drained, cut in long strips
1 Bell red pepper, roasted, peeled, cut in long strips
1 medium sized onion, cut in half and roasted, cut in long strips
1-2 garlic cloves, roasted, peeled
Salt
Pepper
Parsley, chopped
Fresh mint leaves, chopped

Dressing:
1/3 cup extra virgin olive oil
2-3 tbsp pomegranate paste
1-2 tbsp vinegar

Arrange the eggplants and red peppers on a service plate. Season with salt and pepper. Whisk all the dressing ingredients, pour all over it. Cover it with plastic wrap and leave in the fridge at least 4 hours. Sprinkle some chopped parsley and fresh mint all over the top and serve.

Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast until it is softened on broil. Then peel and place in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes, drain. Alternatively, you can barbecue it until softened.

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.

*Taurus Mountains, called as Toros in Turkish, is a mountain range in the Mediterranean region of Turkey

Meatballs with Almond in Spicy Sauce

(Aci Soslu Bademli Kofte)

Meatball ingredients:
250g ground lamb
250g medium ground beef
1 small onion, grated
1-2 garlic cloves, mashed with salt
4 tbsp almond, ground
1 egg
2 slice of Turkish bread crumbs
Salt
Pepper

For frying:
2-3 tbsp sunflower oil
2 tsp butter

Spicy Sauce:
1 medium-sized onion, sliced
1 green pepper, sliced
1 red Bell pepper, sliced
4 tbsp crushed tomato, canned
1 tsp red pepper paste
1 garlic clove, mashed with salt
1/2 or 1 tsp red pepper flakes
1 tbsp parsley, chopped
3/4 cup beef broth
1 tsp corn starch
Salt
Pepper

Knead all the meatball ingredients. Make 16-17 meatballs, put it aside. Lightly fry them in the mixture of sunflower oil and butter in the pan. Put them aside.

Place sliced onion, green pepper and red pepper. Saute for about 3-4 minutes. Remove them with a spoon. Place the meatballs, crushed tomato, red pepper paste, garlic, parsley, beef broth, corn starch, salt and pepper into the same pan. Cover and cook until the meatballs are done at low-medium heat. Add the sauteed onion and peppers in it. Turn the heat off after 2 minutes.

Serve the Meatballs with Almond in Spicy Sauce with Turkish Pilaf or Turkish Noodles by the side.

4 servings.

*Ottoman Kitchen

Vegetable Stew in Olive Oil

(Şaraşura - The Marmara Region)

20 flat beans, trimmed, cut in bite size
2 medium tomatoes, peeled, diced
1 medium onion, cut in chunks
1-2 garlic cloves, chopped
1/4 cup extra virgin olive oil, half for cooking, the other half for after
1-2 tbsp crushed tomato, canned
1 small, eggplant, peeled in lengthwise strips, cut into large chunks. Soaked in water with salt for about 15 minutes
1 small zucchini, peeled, cut in bite size
1 cubanalle pepper, cut in bite size
1 medium yellow potato, peeled, cut in bite size
1/2 cup warm water
1/2 tsp sugar
1 tsp lemon juice
Salt

Saute the onion with olive oil until its softened. Add the garlic, when the smell of garlic comes out add the flat beans, tomatoes, crushed tomato and salt. Cover and cook about 15 minutes at medium-low heat. Then add the rest of the ingredients. Cover and cook until the vegetables are softened. Let it cool down first.

Then place on a serving dish. Pour the rest of the olive oil over the top and sprinkle chopped dill. Keep it in the fridge. Serve Vegetable Stew in Olive Oil chilled or at room temperature.

Kanlıca Yoğurt of Centuries...

(Kanlıca Yoğurdu - Istanbul)

Kanlica is one of the most attractive districts of Anatolian side in Beykoz district of Istanbul. It is situated between Anadolu Hisari and Çubuklu.

Kanlıca is one of these old districts that shows us real Istanbul. Although it is not the same Kanlıca remembered by the elderly, it is still a corner that could escape the menace of “unification” slowly taking hold of Istanbul. Its streets still smell like the old city with the grocery stores, the hairdresser’s, etc.

Kanlıca yoğurt of centuries...
The most important aspect of Kanlıca yoğurt in comparison to others is that it is natural. There are no additives in it. You can eat Kanlica yogurt which you eat with the powder sugar (castor sugar) on it, at Ismail Aga on the sea side:)

Stuffed Peppers with Ground Beef

(Etli Biber Dolmasi - Ottoman Kitchen)

4 Bell peppers (red, yellow or orange)
3 tbsp extra virgin olive oil
1 tbsp butter
1/4 cup canned crushed tomatoes
~3/4 cup water

Stuffing Ingredients:
250 g medium ground beef
1 medium tomato, peeled, diced
1/4 cup rice, rinsed
1/4 cup Turkish bulgur, small grain, rinsed
4 fresh onions, chopped
1/4 cup parsley, chopped
1 tbsp dill, chopped
2-3 tbsp extra virgin olive oil
2-3 tbsp water
1/2 tsp paprika
Salt
Pepper

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

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you put in the filling (see picture). Clean out the seeds inside the peppers.

Mix all the filling ingredients with a tablespoon. Stuff the peppers with a teaspoon, but don't overdo it. Leave some room at the top. While filling the peppers, don't push the filling in, instead tap the peppers vertically on the counter. Then cover the peppers with the tops you cut off earlier.

Place the peppers in a medium pot. Now, pour the rest of the main ingredients over (water, crushed tomatoes, butter and olive oil). Cook at medium-low heat for about 30 minutes with the lid half covered. Then serve with Garlic Yogurt Sauce or Ayran on the side.

Kombe, Cheese and Spinach Börek

(Kömbe)

Dough:
1 package dry yeast, instant, 7 gr
1/4 cup water, warm
1 cup milk, warm
1/2 tsp salt
~3 cups flour, all purpose

Oil Sauce:
1/4 cup salted butter, melted
1/4 cup extra virgin olive oil

Filling:
1 bunch of spinach, washed, cut the roots off, drained, chopped
1/4 cup red or white onion, sliced
1 tbs red pepper paste (sweet or hot)
4-5 tbsp extra virgin olive oil
Salt
Pepper
1/3 cup ricotta or feta cheese

Glaze:
1 egg yolk + 1 tbsp water (egg wash)
Nigella seeds
Sesame seeds

Oiled ovenproof dish.

To prepare the filling; Rub the onion slices with red pepper paste using your hand in a large pot. Gradually add the spinach and continue to crush them until they are softened.

To prepare the dough; mix the yeast with water and milk in a large plastic bowl. Stir well until the yeast dissolves. Then add flour and salt gradually, knead. The dough shouldn't be sticky but should be soft. Cut the dough in 3 equal pieces with a knife. Roll out each piece with a roller. Over the first sheet of dough spread half the butter and oil mixture with spoon. Cover it with the second sheet. Spread the spinach and cheese mixture (picture). Place the third sheet over the filling and spoon out the remaining oil-butter mixture (picture). First fold the opposite sides (picture). Then fold the third and the fourth sides (picture).

Turn the dough upside down and place into the ovenproof dish. Glaze with egg yolk and water mixture. With a sharp knife cut slightly on the surface into portions (picture). Sprinkle some Nigella and sesame seeds and let it rise for 30 minutes.

Preheat the oven to 375 F (190 C). Place the dish on the middle rack. Bake until the top is a light golden colour. Serve it with tea as an afternoon snack or as breakfast.

*Kömbe, a different kind of Cheese and Spinach Börek:)

*Ottoman Kitchen.

Kale (Collard Greens) Salad

(Karalahana Salatasi)

1/2 bunch of kale (collard greens), cut off the stems and discard, coarsely chopped
1 small onion, finely chopped
1/4 cup extra virgin olive oil
1 small onion, chopped
1/4 cup rice, rinsed, drained
Half of Bell pepper, diced
2-3 tbsp crushed tomato, canned
1 cup water
Salt
Pepper

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

Saute the onions with olive oil until they are softened. Place the rice, red pepper, crushed tomato, kale, water, salt and pepper into the pot. Cover the pot. Cook until the kale is softened at low-medium heat.

Serve chilled or at room temperature with Garlic Yogurt as a light lunch.

Cinnamon Mackerel Stew

(Uskumru Yahnisi - Istanbul)

2 Mackerel fish, discard guts, wash with cold water and drain
1 medium onion, sliced
4-5 peal onion, sliced
1/4 cup extra virgin olive oil
1/4 cup fish stock
4 tbsp vinegar
Salt
Pepper

Lemon juice
Cinnamon

Season the inside and outside of mackerels with salt. Keep them in the fridge for about an hour.

Place the onions in an oven proof dish. Arrange the fishes on top. Place the pearl onion top of the fishes. Season with pepper. Add the olive oil, fish stock and vinegar into the dish.

Preheat the oven to 400 F (200 C). Cook for about 20 minutes on the middle rack. Then remove the dish. Place the fishes on a serving dish. Squeeze some lemon juice and sprinkle some cinnamon. Serve the Cinnamon Mackerel Stew with Arugula Salad.

*It is a special fish dish from the Ottoman era.
Source: Melce üt'tabbahin 1844

Yogurt Dip with Broccoli Stems

(Yogurtlu Brokoli Sapi -Istanbul)

Broccoli stems
1/2 cup yogurt, plain
1 garlic clove, mashed with salt
Dill, chopped
Mint
Paprika
Extra virgin olive oil

Shave the stems with knife. Cut in small cubes. Mix it with Garlic Yogurt. Sprinkle some fresh chopped dill, mint, paprika and drizzle extra virgin olive oil all over the tops. Afiyet Olsun!

Broccoli Soup

(Brokoli Corbasi)

~300 broccoli, florets
1/2 red bell pepper, chopped
2-3 tbsp extra virgin olive oil
1 small onion, chopped
1 tbsp flour
2 1/2 or 3 cups vegetable or chicken broth
1/4 tsp nutmeg
Salt
Pepper

Garnish:
Feta Cheese, crumbled
Dry mint
Paprika

Saute the onion and red pepper with olive oil for about 2-3 minutes at medium heat. Sprinkle the flour in it, stir. Then add the rest of the ingredients. First bring to boil. Cover and cook for about 25 minutes at medium-low heat. Pour it into the blender and blend until smooth.

Sprinkle some feta cheese, mint and paprika to the soup and serve.

Stuffed Roasted Red Peppers Stuffed With Cheese

(Peynirli Kozlenmis Kirmizi Biber Dolmasi)

4-5 long sweet red peppers
Extra virgin olive oil

Filling Ingredients:
~1/2 cup feta cheese and ricotta cheese
2 tbsp fresh parsley, finely chopped
1 egg white
Pinch of red pepper flakes
Salt
Pepper

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you put in the filling. Clean out the seeds inside the peppers.

Mix all the filling ingredients. Stuff the peppers with a teaspoon, but don't overdo it. Leave some room at the top. While filling the peppers, don't push the filling in, instead tap the peppers vertically on the counter. Close the tops with the tops of the peppers as seen in the picture above. Drizzle some olive oil all over the surface of the peppers and place them on oven tray.

Preheat the oven to 400 F (200 C). Place the tray on the middle rack and bake until the peppers are lightly roasted. Serve while still warm with Turkish black olives, Simit and Turkish Tea for breakfast or lunch or brunch on weekends:)

Stewed Chicken

(Tavuk Haslama)

1 piece of large sized or 2 small sized white chicken meat, bone in, with skin
Water
1 large potato, peeled, cut bite size
1 medium carrot, peeled, sliced
1 medium onion, peeled, cut in bite size
3-4 parsley stems
1 Bay leaf

Pinch of oregano
Salt
Pepper

Place the chicken in a pot, cover with water. Cook at medium-low heat. Skim the scum from top of the simmering stock periodically. Cook until the chicken is tender, turn the heat off. Remove the chicken piece from the water. Place a strainer with a paper towel on top over a bowl. Strain the chicken broth.

Pour the chicken broth back into the pot. Add the chicken piece and rest of the ingredients in it. Cook the chicken and vegetables are tender at low heat. Place the chicken on a wooden board. Gently remove the bone and skin. Slice it up. Remove and discard the parsley stems and Bay leaf.

Place the chicken slices in a bowl. Arrange the vegetables over them. Pour a ladle of stock into the bowl.

Serve the Stewed Chicken while still warm, with lemon wedges.

2 servings.

*Ottoman Kitchen

Green Lentil Salad

(Yesil Mercimek Piyazi)

1/3 cup green lentils, soak in water overnight, washed and drained
2 green onions, sliced
1 tomato, peeled, diced
2 tbsp parsley, chopped
5-6 tbsp extra virgin olive oil
2 tbsp pomegranate paste
1 tsp cumin
1/2 tsp red pepper, powdered (paprika)
Salt
Pepper
1/4 cup walnuts, crumbled

Cook the lentils until they are tender, drain. Do not overcook! Add the rest of the ingredients, stir. Cover the bowl. Let it rest for about 30 minutes in the refrigerator before serving.