Honey - Kaymak and Simit

(Bal - Kaymak ve Simit)

Simit
Natural honeycomb
Kaymak
Fresh Almonds
Turkish Tea

It is advisable to start the day with a spoonful honey off real honeycomb. It treats influenza, wounds, cure hangovers..take it like medicine:)

Bon appetit!

Bulgur Pilaf with Grape Leaves

(Yaprak Buğulama - Gaziantep - Southeast Anatolia Region)

3/4 cup Turkish bulgur, large grain, washed and drained
7-8 leaves of grape leaves, boil for 2 minute, drain, cut off the stems, cut in medium size or cut it as you like:)
4 tbsp olive oil
1 small sized onion, sliced
1-2 clove of garlic, sliced
1 tbsp red pepper paste
1 tbsp tomato paste
1 cup warm water
Pinch of cayenne pepper
Salt
Pepper

Saute the onion with olive oil for about 2-3 minutes. Add the garlic and grape leaves into the pot. When the smell of garlic comes out add the rest of the ingredients, stir. Cover, turn the heat down to low heat. Cook until all the water evaporates. Let the Pilaf with stand for about 5 minutes.

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

2 servings.

Swiss Chard-Yogurt Dip

(Mastave - Ottoman cuisine)

2 cups Turkish yogurt, plain
Bunch of red Swiss chard stems, washed and cut in 1 cm long
Bunch of red Swiss chard leaves, washed, copped
1-2 garlic cloves, mashed with salt
Salt

Garnish:
Extra virgin olive oil
Paprika
Nigella seeds

Bring to boil some salted water in the pot, then throw the stems and leaves of Swiss Chard in it. Boil just 2-3 minutes and drain. Let it cool down. Then, mix with yogurt and mashed garlic.

Drizzle some extra virgin olive oil and sprinkle some Nigella seeds and paprika all over.

It is great comfort food; easy-to-make, easy-to-digest meal rich in nutrients which originates from 15. Century Ottoman Cuisine:)

Chickpeas-Green Lentil Soup

(Hanımağa Çorbası)

1 small onion, chopped
1 garlic clove, finely chopped
4-5 tbsp extra virgin olive oil
1 tsp flour
4-5 tbsp crushed tomato, canned
~3 1/2 cups hot water
1 cup beef broth
1/4 cup green lentils, soak in water overnight, washed and drained
1/3 cup chickpea, canned, rinsed
1/4 cup noodles
1/4 cup vermicelli
Salt
Pepper

1 tbsp lemon juice
Red pepper, crushed
1 tbsp mint

Saute the onion with olive oil for about 2-3 minutes. Add the garlic. When the smell of garlic comes out add the flour and salt, stir. Add the crushed tomato, stir. Add the green lentil, chickpea, beef broth and hot water, stir. First bring to boil. Add the noodles and vermicelli, stir. Turn the heat down to medium-low heat. Cover and cook until all the ingredients are softened for about 20 minutes.

Add the lemon juice, mint and crushed red pepper, stir. Turn the heat off. Serve while still hot.

4 servings.

Turkish Omelette with Ricotta Cheese

(Çökelek Kaygana - Black Sea Region)

2 eggs, beaten
2 tbsp yogurt, plain
3 tbsp cottage cheese or Ricotta cheese
3 tbsp yellow corn meal
1 tbsp butter
1 tbsp parsley, finely chopped
Salt
Pepper

Melt the butter in a small nonstick pan. Mix the egg, yogurt, cheese, corn meal, parsley, salt and pepper in a bowl. Pour into the warm pan. Cook both sides. Serve while still warm as a breakfast.

In Ottoman cuisine, Kaygana is similar to the pancake or omelet. It's also served with cheese, honey, crushed nuts, or eggplant:)

Roasted Red Pepper & Feta Cheese Dip

(Peynirli Kozlenmis Kırmızı Biber Ezmesi)

3/4 cup creamy yogurt
2 red bell pepper, roasted, peeled and finely chopped
1/2 cup feta cheese, crumbled
3-4 tbsp extra virgin olive oil
1 tsp crushed pepper (red pepper flakes)
1 tsp oregano
Salt
Pepper

Make a 3/4 cup creamy yogurt from 1 cup yogurt. Then add the rest of the ingredients and mix. Place in a service plate. Garnish with black olives.

Serve it with toasted French button bread and, toasted pide slices.

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.

Cabbage Stew with Ground Beef

(Kiymali Kapuska)

1/2 head of small white cabbage, the core removed and finely shredded
150 - 200 gr ground beef, medium or regular
1 small onion, sliced
2-3 tbsp rice, rinsed
1 red bell pepper, discard the seeds, diced
2 tbsp butter
3 tbsp extra virgin olive oil
1 tsp red pepper paste, hot
~1/3 cup crushed tomato, canned
1 tbsp lemon juice
Salt
Pepper
1 or 1 1/2 cup hot water

In a medium sized pot, saute the onion and ground beef until there is no juice in it. Do not over cook the ground beef! Add the rest of the ingredients. Cover the lid and cook for about half an hour at medium heat. Check the water towards the end to see if it is necessary to add more.

Makes 2-3 servings.

Kaytaz Börek

(Kaytaz Boregi - Antakya - Mediterranean Region)

Bread or Pizza Dough
1/3 cup extra virgin olive oil

Filling:
150-200 gr ground lamb, medium
2 tbsp crushed tomato, canned
1 small onion, finely chopped
1/2 tsp sumac
Salt
Pepper

To prepare the filling; crush the onion with sumac and salt with your hand. Add the rest of the ingredients, mix.

Cut the dough in mandarin size balls. Using a roller or with your hands flatten the piece in a rectangle shape. Apply some olive oil with your fingers on it (picture). Bring the long sides together at the middle, apply some oil on it (picture). Fold the third side towards the middle, apply some oil on it (picture). Fold the last (fourth) side completely apply some oil on it (picture), flatten with your hand.

Place them in the oiled oven proof dish side by side. Spread the filling and cover each piece all over the surface using a spoon.

Preheat the oven to 400 F (200 C). Place the tray on the middle rack and bake for about 20-25 minutes. Serve while still warm with Turkish Tea or Ayran.

9 Kaytaz Börek.

Apple Milk Pudding

(Elmali Muhallebi)

Apple Sauce:
4 red apple, peeled, grated
2 tbsp sugar
1 tsp cinnamon
2-3 tbsp walnuts, crumbled

Milk Pudding:
1 cup homogenized milk
1/2 cup cream, half & half (35%)
1 egg yolk
4 tbsp rice flour
1 tbsp all purpose flour
1/3 cup sugar
1 tsp vanilla extract

For each bowl: 1 Petit Beurre biskui, broken in half

Place 1 biscuit at the bottom of each bowl.

Cook all the apple sauce ingredients until the apples are softened. Turn the heat off. Let it cool down. Place the sauce on top of the biscuits in the bowls equally.

Meanwhile, place the sugar, rice flour, flour, egg yolk, 1/2 cup cream and vanilla extract in a pot. Stir, using a small egg whisker. Slowly add the milk. Stir constantly to avoid lumps over medium heat. When it gets thicker, cook for 1 more minute. Take it off the stove. Pour into the blender. Blend for about 5 minutes at medium speed. Pour equally over the apple sauce.

4 servings.

Quince Pilaf

(Ayvali Sacakli Pilav)

1 lamb shank or dark chicken meat
3/4 cup rice, washed, drained
2 tbsp butter
1 medium onion, sliced
1 cup beef broth, warm
1 small carrot, peeled, grated
2 tbsp Sultanas
2 tbsp pine nuts, lightly toasted
3 tbsp pistachio, lightly toasted
2 tbsp sliced almond, blanched, lightly toasted
1/2 tsp cinnamon
Salt
Pepper

1 quince, finely sliced
1 tbsp lemon juice
Zest of one lemon

1/2 Package Shredded Dough ~225 gr (1 package = 454 gr)
2 tbsp butter, melted

I used 21.5 cm (81/2 inch) round oven proof dish

Place the lamb shank in a medium cooking pot. Pour water in until they're all covered. Cook on medium-high heat for about 10 minutes. Remove the foam from the surface. Then reduce heat and simmer. Add the salt and pepper. Occasionally turn the shank over to cook both sides. Cook until 1 cup of beef broth is left in it. Occasionally add hot water into the pot, turn it so that all sides are cooked uniformly. Remove the fat and bone, tease out the meat. Drain the broth, put aside. Now the meat broth is ready to cook pilaf.

Meanwhile saute the onion with butter, Add the rice, saute for about 1-2 minutes. Add the one cup warm beef broth, carrot, sultanas, pine nuts, pistachio, almond, cinnamon, salt and pepper. Turn the heat to low, cover and cook until the rice absorbs all the water.

Place the sliced quince and lemon juice in a small pot. Cover with the water and cook until they are tender, drain. Toss them with the lemon zest.

Pour the melted butter all over the shredded dough. Break it into the small pieces with your hand. Place the half of it the bottom of the oven proof dish equally. Press it with your palm. Toss the cooked pilaf with meat and quince. Lay down it all over the dough equally. Press it down using the back of the spoon or your palm. Cover the pilaf with the rest of the dough.

Preheat the oven to 400 F (200 C) and bake until the colour of the top turns golden. Let it cool down for about 5 minutes. Cover the large serving dish with the pot, turn it upside down. Then, you can lift the pot:) Serve while still warm.

Pistachio Raisin Cake

(Fistikli Uzumlu Kek)

1 group:
3 extra large eggs, room temperature
1 cup sugar
1/4 cup honey
1/4 cup milk, room temperature
1/4 cup extra virgin olive oil
Zest of one lemon

2.group:
1 1/4 cups flour, all purpose
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp cinnamon

1/2 cup Sultana or Golden raisin, floured
1/2 cup pistachio, crumbled

You can use any kind of Cake mold, I used one with a hole in the center, oiled, floured

Beat the eggs with sugar until creamy using a mixer in a large bowl. The amount of the batter should be doubled or tripled:) Add the rest of the 1.group ingredients, mix. Sift and add the 2.group ingredients, mix. Add the raisins and pistachios in it, mix. Pour the batter into the mold.

Preheat the oven to 350 F (180 C). Place the mold on the middle rack. Bake it until toothpick comes out clean. It takes app. 45 minutes. But do not forget! baking time may change from one oven to another:) Wait for 30 minutes, then place the cake on the wire rack to cool it down.

Swiss Chard with Bulgur

(Bulgurlu Pazi Yemegi)

Bunch of red Swiss chard, washed and cut the stems off*
5-6 tbsp extra virgin olive oil
1 small size onion, sliced
1/4 cup Turkish Bulgur, large grain, washed, rained
1/4 cup crushed tomato, canned
1 tbsp red pepper paste
1 tsp red pepper paste, hot
1 tbsp lemon juice
~3/4 cup water
Salt
Pepper

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

Put all the leaves one on the top of the other, roll, then cut in julienne.

Saute the onion with olive oil for about 3-4 minutes in a large pot. Then add the rest of the ingredients. PCover and cook until all the vegetables are softened.

Serve immediately as a light meal with Garlic Yogurt Sauce and freshly baked Turkish bread.

* Don't throw the stems, make Swiss Chard Stems with Chickpeas:)

Chicken Kofte

(Tavuk Köftesi)

500 gr extra lean ground chicken
1/4 cup parsley, finely chopped
2 tbsp red pepper paste
1/2 tbsp red pepper flakes
1/2 tsp oregano
1/2 tsp cumin
Salt
Pepper

Knead all the kofte ingredients for about 2-3 minutes. Give them a cylinder shape. Press them on the top with your two fingers.

Set the oven to grill. Arrange the köftes (meatballs) on a wire. When the one side is cooked, flip and cook the other side.

Serve Chicken Köfte with Bulgur Pilaf with Vermicelli and Mixed Salad with Brine Dressing.

17-18 Chicken Kofte.

Turkish Pastrami-Sujuk with Cheese on Bread Slices

(Pastirmali-Sucuklu-Kasarli Ekmek Dilimleri)

Slices of Turkish Bread
~
Slices of Turkish Sujuk
Slices of Turkish Pastrami
Turkish Kashar cheese or Mozzarella cheese, grated
Butter, at room temperature

Spread some butter on the slices of bread. Sprinkle the cheese all over them. Place the sujuk or pastrami slices on top. Then sprinkle more grated cheese over the top. Place the bread slices on an oven tray.

Preheat the oven to 450 F (230 C). Place the tray on the middle rack. Cook for about 15 minutes or until the edges of bread turn to golden colour.

Or set the oven to grill/broil. Place the tray on the middle rack. Cook until the cheese is melted and the edges of bread turn to golden colour.

Serve the Sujuk-Pastrami Bread Slices with Turkish Tea as a light lunch, breakfast or afternoon snack.