Countryside Salad

(Kır Salatası - Antakya - Mediterranean Region)

1 onion, sliced
1 cubanelle pepper, cut in julienne
1 large tomato, diced
4-5 tbsp extra virgin olive oil
1 tsp mint
Salt
Pepper

Crush the onion with salt and mint. Add the rest of the salad ingredients, toss in a medium-size bowl. Place in a serving dish.

I find that Countryside Salad would be more delicious if you put it aside for about 30 minutes before you serve it:) The Countryside Salad goes well with breakfast, too.

Homemade Butter

(Evde Tereyag Yapimi)

1 liter (or litre) cold whipping cream (35%)

Blend the cream on high speed using a food processor until it thickens, and then the butter and milk separates. It takes about 9-10 minutes. Scoop out the butter and place in cheesecloth and squeeze out the excess liquid. (I made Lavash Bread with it). Place the homemade butter in small glass bowl or jar. You can store the butter refrigerated for up to a month.

If you wish, add fine sea salt to taste for table butter or, natural honey for Honey Butter. Then spread it on the fresh slice of Turkish bread:)

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:)

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.

Molasses Creamy Yoğurt

(Kadıbeyni - Şanlıurfa - South Eastern Anatolia)

Creamy Turkish yogurt
Molasses
Ground nuts, like walnuts, almond or hazelnuts...

Place the cold creamy yogurt in a bowl. Pour some molasses and sprinkle some gound nuts all over it.

If you like, you can start your day with the Molasses Creamy Yogurt with bread, or have it in the afternoon, or have it as a dessert after dinner to finish your day:)

Grape Molasses
Grape Molasses is a good source of energy and carbohydrates because of its high sugar content. It is ideal for daily doses of calcium, iron, potassium and magnesium. Plus, it contains lots of minerals.

Grape Molasses (Pekmez) from Turkish or Middle Eastern Grocery Stores or online at Tulumba.com.

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!

Lamb Kavurma with Eggs

(Kavurmali Yumurta)

Kavurma
Onions, thinly sliced
Butter
Eggs
Paprika
Salt
Pepper

Saute the onion with butter in a pan. Then, spread the Kavurma and heat it up.

Make rooms for the eggs, then break the eggs and cover. When the egg whites are cooked, remove it from the heat. Do not overcook the egg yolks!

Season with paprika, salt and pepper. Serve it with freshly baked Turkish bread and Turkish Tea on the side for breakfast or for lunch. This delicious dish is easily put together and is really tasty.

Pickled Long Green Peppers with Ricotta Cheese

(Eksimikli Biber Tursusu - from the Thrace Region)

Pickled Long Green Peppers, sliced
Onion, sliced
Extra virgin olive oil
Ricotta cheese

Lightly caramelized the onion with olive oil. Add the pickled green pepper slices. Continue to saute 2-3 more minutes. Add a few table spoon ricotta cheese, toss. Turn the heat off. Then place on a service plate. Drizzle a little bit extra virgin olive oil. If you like sprinkle some red pepper flakes all over it.

Serve Pickled Long Green Peppers with Ricotta Cheese while still warm with Turkish pide or bread and Turkish Tea for breakfast or brunch or as an appetizer on weekends:)

Mushrooms with Fried Eggs

(Mantarli Yumurta)

1 cup mushrooms, cleaned, cut in 2 or 4
1 small onion, sliced
2-3 strips of red Bell pepper
1 tbsp butter or 2-3 tbsp extra virgin olive oil

2 eggs 1 tsp butter

Saute the onion with butter for about 2-3 minutes at medium heat. Add the mushrooms and red peppers, continue to saute at a little bit over medium heat. Do not over cook!

Meanwhile fried the eggs with butter in a pan. Serve Mushrooms with Fried Eggs with freshly baked Turkish bread and Turkish Tea for breakfast or lunch or brunch on weekends:)

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.

Homemade Yogurt with Fresh Peppers

(Katik / Biberli Yogurt)

4 cups (1 Lt) whole milk
2 tablespoonfuls plain Turkish yogurt
~350 gr peppers (I used yellow, orange and green peppers), cut in bite size

I use homogenized milk to make my own yogurt. But if you think it is too fatty for you, you can use any kind. Making yogurt is very easy!

Bring to boil the milk first, then turn to heat down to low and simmer for about 4-5 more minutes. Turn the heat off. Add the peppers in it, stir. Pour the warm milk into a clean bowl with a lid. Put aside until lukewarm. The best and traditional way to measure the temperature of milk is to dip your pinkie in it. It should be warm but shouldn't burn.

Spread a thick towel out over your kitchen counter. Place the bowl on the towel. Add 2 tablespoonfuls of yogurt and mix well to ferment the new yogurt. Cover, then cover the bowl with the towel. If it is winter, the yogurt will be done within 6 hours, otherwise during the summer it'll take 4 to 5 hours. I generally ferment my yogurt after dinner or before going to bed. The following morning my yogurt is ready to be placed in the fridge. When you place the yogurt into the fridge do not shake it! Keep it in the fridge for a day.

Traditionally Katik (Homemade Yogurt with Fresh Peppers) should be eaten after strained. Therefore, place a strainer with a paper towel on top over a bowl. Place Katik on it and fold the edges of the paper towel over the yogurt. Leave in the fridge overnight. You'll have creamy Yogurt with Fresh Peppers waiting in the morning:)

Serve the "Homemade Yogurt with Fresh Peppers" with Turkish black olives, cucumber and tomato on a serving dish. Season with paprika, oregano, salt and pepper. Drizzle some extra virgin olive oil all over them. Serve with bread or pide as a breakfast or as a light lunch or as an appetizer:)

A little bit information about the Homemade Yogurt:)
Home made yogurt is runny than commercial ones. Yogurt has 85% moisture content! And home made yogurt doesn't contain any thickening agents:)

I have few tips to avoid it; When you place the yogurt into the fridge do not shake it! Keep it in the fridge for a day. Then scoop out:) When I make yogurt, I always place cheesecloth (folded a few times) on it to absorb the water. Squeeze out the water 1 or 2 times:)

Yogurt should has kaymak on the surface. So when you mix the yogurt with milk try not to touch (or not to break) to the surface of the milk which already has thin kaymak. When you add the yogurt, you need to mix it by inserting the spoon to the bottom mix it under the kaymak without touching it.

Do not discard the water content of yogurt when you strain it, instead use it when making pide and bread at home. Or, you can drink it which is quite good for health:) Strained yogurt contains no vitamin B, since this ingredient is moved out along with the liquid as it is strained off.

A little bit information about Yogurt:
About a thousand years ago, Central Asian Turks were the first to make Yogurt. As it was first spreading into Europe, this dairy product was used for therapeutic purposes. The word comes from the Turkish word "yoğurt", deriving from the verb "yoğurtmak", which means "to blend" - a reference to how yogurt is made. It is consumed plain or as a side dish or to make soups, desserts, sauce, to marinate meat and it is a big part of Turkish Cuisine. You can't find a Turkish house without yogurt.

You should eat yogurt every day, at least one cup :) Yogurt has beneficial bacteria, calcium and protein. We believe yogurt cleanses the body from toxins and poisons.

Roasted Bell Pepper with Feta Cheese and Toasted Bread

(Peynirli Kozlenmis Biber ve Kizarmis Ekmek)

Bell Pepper
Feta cheese, crumbled
Lemon juice
Extra virgin olive oil

Turkish bread, sliced
Extra virgin olive oil
Salt
Pepper

Roast the pepper, peel and cut in bite size. Place on a service plate. Squeeze lemon juice and drizzle extra virgin olive oil all over the them. Sprinkle some crumbled feta cheese and red pepper flakes.

Toast a few slice of Turkish bread. Drizzle extra virgin olive oil all over the slice. Season with salt and pepper. Serve it as a breakfast or an appetizer.

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.

Cucumber with Sesame Seeds and...

(Susamli Salatalik)

Cut the ends of cucumber. Cut in half along the length. Discard the seeds using the tip of teaspoon. Sprinkle some salt and sugar all over. Chill it out in the fridge to make them crispy for about an hour.

Sprinkle some roasted sesame seeds and serve as a breakfast or an appetizer:)

Cucumber with Molasses


Rinse the fresh and tender cucumbers. Cut off the ends, then cut in half along the length. Place on a serving plate and serve with molasses on the side in a little bowl. Dunk them into the molasses have as a breakfast or an appetizer:)

Grape Molasses
Grape Molasses is a good source of energy and carbohydrates because of its high sugar content. It is ideal for daily doses of calcium, iron, potassium and magnesium. Plus, it contains lots of minerals.

You can purchase Tahini (Tahin) and Grape Molasses (Pekmez) from Turkish or Middle Eastern Grocery Stores or online at Tulumba.com.

Tomato with Eggs

(Domatesli Yumurta)

3-4 medium tomatoes, peeled, discard the seeds, diced
3-4 tbsp extra virgin olive oil
1 garlic clove, mashed with salt
1/4 cup feta cheese, crumbled
2 eggs
Parsley, chopped
Pepper flakes
Salt
Pepper

Heat the olive oil and garlic in a small pan. When the smell of garlic comes out add the tomatoes. Cook the tomatoes for about 3-4 minutes at medium-low heat. Add the feta cheese, stir. Then, make room and crack the eggs. When the egg white is cooked, take it from the heat. Do not over cook the eggs yolk!

Drizzle a little bit olive oil over the top. Season with pepper flaks, salt and pepper. Sprinkle some parsley over the top. Serve immediately as a breakfast or a light meal with freshly baked Turkish bread.

Yogurt with Honey

(Balli Yogurt)

Turkish Yogurt, plain
Organic Honey
Walnuts, crumbled, lightly toasted

Let the yogurt strain for 1 hour or so. Pour some organic honey and sprinkle lightly toasted walnuts all over the top of the chilled yogurt.

For breakfast or when you crave sweet...Afiyet olsun!

Asparagus with Eggs

(Kuskonmaz Kavurmasi)

Half bunch of asparagus, clean (break and discard bottom stems), cut in 3-4 pieces
1 small onion, finely diced
4-5 tbsp extra virgin olive oil
2 eggs
Salt
Pepper

Garnish:
2 tbsp Asiago Cheese (old Turkish kashar), grated
Paprika

Saute the onion with olive oil for about 2-3 minutes over medium heat in small skillet. Add the asparagus, salt and pepper, cook at medium-low heat for about 2-3 minutes.

Don't make the hole for the eggs between the asparagus. Break the eggs over the asparagus. Cover and turn the heat to low. Cook until the white part of the eggs are done. Don't overcook the eggs!

Sprinkle the cheese, season with paprika and salt, then serve with freshly baked Turkish bread:)

Turkish Bagel with Spinach and...

(Ispanakli Simit ve Kasarli Simit)

1 simit (Turkish Bagel), cut into lengthwise

Spinach filling:
1 bunch spinach (cut off the roots), washed and drained
1 small onion, sliced
2 tbsp extra virgin olive oil
1 egg, lightly beaten
2-3 tbsp feta cheese, crumbled
Salt
Pepper

Topping:
2 tbsp Turkish kashar cheese or mozzarella cheese, grated
Red pepper, crushed

Saute the onion with olive oil in a pan. Then add the spinach and continue to cook over high heat until all the water evaporates. Put it aside and let it cool down. Then add the beaten egg, feta cheese, salt and pepper, mix. Place the mixture over the half of the simits.

Sprinkle some Mozzarella cheese and crushed red pepper. Place them on an oven tray.

Preheat the oven to 400 F (200 C) and bake until the top is light golden or for about 20 minutes. Serve while still hot with Turkish Tea as a branch or light lunch.

Turkish Bagel with Cheese


Cut the simit (Turkish bagel) in half, then cut and open into lengthwise, layer the Turkish Kashar Cheese or Asiago cheese. Place on Teflon pan and cover. Heat the simit until its crispy and cheese melted over low heat.

Place the Simit with Kashar cheese next to your favorite summer salad. Serve with Turkish Tea or Ayran as a breakfast or light lunch.

Eggs with Roasted Eggplant

(Baba Kannuç - Diyarbakır)

1 large eggplant, roasted*
2-3 tbsp olive oil
Eggs
Salt
Pepper

Garlic Butter Sauce:
1-2 garlic cloves, mashed with salt
1 tbsp butter

Mash the roasted eggplant and saute with olive oil in a small skillet for about 3-4 minutes at low heat. Make room for the eggs in the middle. Crack the eggs and cover. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk.

Meanwhile, in a small skillet, melt the butter to prepare the garlic sauce. Add in the mashed garlic. When it starts bubbling, pour it over, sprinkle red pepper flakes.

Serve it with Tandoori Bread, Isot pepper* and Ayran on the side:)

*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 the eggplant in an oven tray and roast for about 20-25 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it. After draining, cut into small pieces with a knife.

*Isot pepper, also known as Urfa biber is a red Turkish pepper cultivated in the Urfa region of Turkey. It has a smoky, raisin-like taste. Urfa biber is less spicy than many other chile peppers, but provides a more lasting build of heat.

Spinach with Yogurt and Poached Eggs

(Yumurtali Yogurtlu Ispanak)

1 pkg frozen spinach (300 gr), chopped or fresh baby spinach, chopped
2-3 tbsp extra virgin olive oil
1 small onion, sliced
1-2 garlic cloves, sliced
4 tbsp yogurt, room temperature
Salt
Pepper

2 cups water
2 eggs
1 tbsp vinegar
Salt

Red Pepper Sauce:
2 tbsp butter
1 tsp paprika
1/2 tsp cayenne pepper

Saute the onion with olive oil for 4-5 minute at medium heat in a large skillet. Add the garlic, saute until the smell comes out. Then add the spinach, salt and pepper cook for about another 5 minutes while stirring occasionally.

In the meantime, boil the water with salt and vinegar in large size pot. After bubbling, turn down the heat to medium-low. Crack the eggs into the water side by side. Cover and let the eggs cook for 3 minutes.

Place the cooked spinach on a serving dish, arrange yogurt on top of it. Take the eggs out of water with a perforated spoon, place them over yogurt.

Melt the butter in a small skillet and add the red peppers. Pour over the eggs when you see it starts bubbling.

Serve this dish while still hot with bread on the side. It is great to have as a light lunch:)

2 servings.

Collard Greens Dible with Fried Eggs

(Karalahana Diblesi - Black Sea Region)

1/2 bunch of collard greens / kale, cut off the stems and discard,
washed, cut in julienne
1/4 cup extra virgin olive oil
1 small onion, chopped
1/4 cup rice, rinsed, drained
1/3 cup warm water
Salt
Pepper

Egg
Butter
Salt
Red pepper, powdered

Place the kale into a large bowl. Sprinkle 3-4 tbsp salt all over and squeeze them with your hand. This way the kale will soften and won't be bitter. Rinse and drain.

Saute the onion with olive oil until they are softened. Place the half of kale to the bottom of the pot. Sprinkle the rice all over it. Cover with the rest of the kale. Add the water. Season with salt and pepper. First bring to boil. Then turn the heat to the low. Cook until the rice is softened over low-medium heat.

Fry the egg with butter in a pan. Place on the Collard Greens Dible. Season with red pepper and salt, have it as a light lunch:)