Recipe will post soon...
Nohutlu etli bamya (Okra with lamb meat and chickpeas)
Recipe will post soon...
Paçanga Böreği
A tasty appetizer, easy to make, eating event.
2 pieces turkish yufka
5.29 oz turkish pastırma
5 oz mozzerella
1 tomato cut in thin strips
1 long green pepper cut in thin strips
2 eggs
2 tablespoons yogurt
1 tablespoon sunflower oil
Etli Lahana Sarması (rolled cabbage with ground beef)
Sarma means a wrapped thing in Turkish, from the verb sarmak 'to wrap or to roll. Minced meat (usually lamb or beef), rice, onions, garlic, long green pepper, parsley, fresh mint, tomato, pepper and tomato paste, sour pomegranate juice, extra virgin olive oil, black pepper and salt are mixed together and then rolled into large plant leaves, which may be cabbage, chard, sorrel and vine leaf (fresh or pickled). In Turkey sarma is eaten as an everyday, ordinary dish.
rolled cabbage with ground beef
3-4 lbs cabbage
1lb regular ground beef
1 cup calrose rice
2 medium onions finely chopped
5 cloves garlic finely chopped
3 long green peppers finely chopped
1 cup parsley finely chopped
½ cup fresh mint finely chopped
1 large tomato finely chopped
sour pomegranate juice (you decide)
3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon pepper paste
freshly ground black pepper
salt
In a large saucepan, bring to a boil enough salted water to cover the cabbage, add the cabbage, turn the heat to low and simmer 5-7 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off large leaves and lay them on paper towels.
In a large mixing bowl, combine ground beef, rice, onions, garlic, peppers, tomatoes, parsley, mint, tomato and pepper paste, sour pomegranate juice, extra virgin olive oil, black pepper and salt. Mix well.
Place 2-3 tablespoons of the stuffing in the center of one of wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly. Repeat with more leaves until all the stuffing has been used.
Spread the thick leaves of cabbage on the bottom of a casserole and arrange the cabbage rolls on top of it. Add the water then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a plate. Enjoy
Iskender Kebab
1 onion finely chopped
¼ cup sunflower oil
¼ extra virgin olive oil
1 tablespoon paprika
½ Turkish pide bread or flat bread
2 large tomatoes grated
2 tablespoons tomato paste or tomato puree
2 cups plain yogurt (my prefer 3.25%)
4 cloves garlic minced
4 green long peppers
1 tomato
1 cup butter
Sea salt
First make the marinade for the thinly sliced rib eye beef , place onions in a cheese cloth and squeeze onions juice. Mix pepper, sunflower oil and onion juice in a bowl, add thinly sliced rib eye beef and marinade about 1 hour.
Meanwhile Put the tomatoes and peppers in the oven and grill slowly, as they will become too soft and soggy. Then combine the grated tomato, crushed garlic with olive oil and pepper in a large sauce pan and cook, stirring, over medium high heat until the tomatoes until water evaporates, and add the tomato paste reduce the heat to medium low and cook, stirring for 5 minutes and add the 1 glass water tomato mixture and stir and toss over medium until the iskender is well coated add the salt and remove from the heat.
In a 12 inch sauté pan, heat the butter over high heat until smoking. Add marinated thinly sliced rib eye beef to the pan and cook until golden brown about 8 minutes and add the salt and remove from the heat.
When everything is ready then slice the Turkish pide bread into square ½ x ½ inch, divide into 2 portions and place as a layer on each plate, adding hot beef onto the Turkish pide bread and drizzle over kebabs as it is the meat sauce. Garnish with the grilled tomatoes, long green peppers and yogurt. Enjoy
Künefe
My grandmother from Antakya(Hatay), also my mom too. This regard, I would like to share with you my grandmother recipe. Memories with respect and love them. Enjoy!
1lb Kadayıf (Shredded Dough)
1 cup melted unsalted butter
1lb Bocconcini cheese
2cup sugar
1cup water
½ teaspoon lemon juice
First, prepare the syrup. Combine sugar with the water in a sauce pot. Bring to the boil, then lower the head and add the lemon juice, stirring 1 to 2 minutes, remove from the heat and allow to cool.
Combine Kadayıf with the melted butter in a large bowl, make fluffing very well. After, in two separate equal pieces. Half of the Kadayıf in a 12 inches baking pan and very gently press. Grate boccocini cheese, evenly on the Kadayıf. Cover cheese with the remaining Kadayıf, distributing it evenly again very gently press on the Kadayıf with your hands.
Bake in a preheated 375F oven, uncovered, for 45 minutes or until golden brown. Remove from the oven, cut into serving pieces, pour the cold syrup over the sizzling hot Künefe evenly with a teaspoon. Serve sprinkled with the silvered pistachios (optional whipped cream).
Antakya Yöresi Tarhana Çorbası (Tarhana Soup from Antakya)
How we can forget our mothers dishes? One of my favorite soup is Tarhana. I would like to share with you. I hope you like it. Enjoy!
1/2 cup split wheat, picked over and rinsed
2 cups yogurt
1 raw egg
1 tablespoon dry mint
1 teaspoon paprika
1/4 olive oil
sea salt
Put the split wheat in a large bowl or pot, add cold or warm water to cover by 3 inches, and soak for 12 hours.
Combine the split wheat and water to cover by 3 inches in a large pot and bring to a simmer, skimming off the foam. Reduce the heat to a bare simmer and cook until the split wheat is just tender. Drain the split wheat and transfer to a large bowl and let stand at room temperature for 1 hour.
Combine the yogurt and egg in a soup pot and beat well to incorporate and warm over medium heat, stirring the mixture 2 to 3 minutes, in so that the egg does not begin to curdle. Pour the split wheat and slowing reheat the soup, keep stirring 10 to 12.
Combine the dry mint and paprika 1/4 cup olive oil in a saute pan and warm over medium heat, stirring 1 minutes and pour it into Tarhana.
Kıymalı ve Ispanaklı Makarna (Penne with Ground Meat and Spinach)
1 pound penne
1 small onion chopped
2 garlic cloves chopped
1 pound spinach, trimmed and sliced 1/2 inch thick
1/2 pound ground beef
1/4 cup extra virgin olive oil
1/4 cup tomato paste
sea salt
ground fresh paper
Drop the pasta into the boiling water and cook until just tender, stirring occasionally, 12 to 14 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
Heat the 1/4 cup olive oil in a large pot over medium heat, add the ground beef and cook, stirring until just tender and add onion, garlic cook stirring until golden brown and add tomato paste,1/2 cup of the hot pasta water and spinach. Stir to melt the create a sauce. Stir in the 4 to 5 minute then sea salt and pepper and remove from the heat. Gently fold in the pasta, transfer to a platter and serve immediately. Serve with additional parmesan and drizzle with extra virgin olive oil. Enjoy!
Mantı (Turkish ravioli)
Mantı, Turkish meat ravioli is very popular and delisicous dish. This dish is one of the most ancient dishes in Turkey. Small dumplings filled with meat mixture, similar to ravioli but smaller, are made one at a time by hand. this meal takes time to prepare but is well worth it.
Mantı are made in five stages:
1-) Mantı Dough
1 pound wheat flour
1 teaspoons sea salt
1 eggs
1/4 cup water
2-) Filling of Mantı
1 medium onion, finely chopped.
1/2 pound ground meat
1/3 bunch italian parsley finely chopped
1 tablespoon tomato paste
1/2 teaspoon fresh ground black pepper
sea salt
3-) Yogurt Sauce
750 gr plain yogurt (3.25%M.F. better :) )
2 cloves garlic crush
4-) Oil sauce
6 tablespoons sunflower oil
1 tablespoon dry mint
1 tablespoon paprika
Let's start now:
Sift the flour into a large bowl, reserving aside 1/3 cup of the flour. Combine the rest flour,salt and egg mix well. Make a firm dough, gradually adding water, kneading for 10 to 12 minutes. Cut the dough into half. Round each dough into a ball and cover them with a towel. Let the pieces of dough rest for 15 minutes.
While, combine the onion, parsley, meat, paste, black pepper and salt in a bowl.
Invert to dough from the bowl to a floured work surface. Roll out the first piece of dough to a 1mm thickness. Then using a sharp knife, cut the dough into individual squares about 1"x1". After, place about a 1/2 teaspoon of filling in the center of each square. This part important, biring the four corners together over the filling and pinch to seal(make dumpling). Line up the making dumplings of each square next to one. Then preheat oven to 370F, put oven all mantı until the mantı turn golden in colour 4 to 6 minutes.
Finally, drop the Mantı into the boiling water and cook until just a tender 15 to 20 minutes. Drain the mantı.
Combine the yogurt, garlic and little salt in a medium pot. Mix well to make a smooth yogurt sauce.
Divide the mantı the serving bowls. Pour on the yogurt sauce. For garnish quickly sizzle the sunflower oil, paprika and dry mint in a small pan heat until foaming. Swirl the sipcy oil over the mantı. Enjoy
Kıymalı Pide (Ground Beef Pies)
1 lb ground lamb or beef little fatty (not too lean)
1 medium onion finely diced
3 tomatoes finely diced
1 long red chiles
1 tablespoon tomato paste
¼ cup italian parsley
1 teaspoon paprika
freshly ground black pepper
sea salt
1 teaspoon paprika
freshly ground black pepper
sea salt
2 eggs
4 cups unbleached all purpose flour
1 tablespoon dried yeast
4 cups unbleached all purpose flour
1 tablespoon dried yeast
1 tablespoon sugar
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
3 tablespoons milk
Combine the flour, sugar and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil and milk. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 12x4 inches. Scatter a sixth of the topping down the pipe, leaving a ¾ inch border around edge. Then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each, twisting slighlty, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, them brush the dough with a little of this. Carefully transfer the pides to the cookie sheets or aliminium folyo and bake for 10 minutes. Serve piping hot.
Combine the flour, sugar and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil and milk. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 12x4 inches. Scatter a sixth of the topping down the pipe, leaving a ¾ inch border around edge. Then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each, twisting slighlty, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, them brush the dough with a little of this. Carefully transfer the pides to the cookie sheets or aliminium folyo and bake for 10 minutes. Serve piping hot.
Lahmacun
Turkish style traditional pizza topped with ground lamb or ground beef. Lahmacun is often served sprinkled with lemon juice and wrapped around parsley and chile flakes. Chilled ayran is the usual accompaniment for this snack in Turkey. And my favorite meal. Enjoy!
1 lb ground lamb or beef little fatty (not too lean)
1 medium onion finely diced
3 tomatoes finely diced
3 gloves garlic finely diced
1 long red chiles
1 tablespoon tomato paste
¼ cup italian parsley1 teaspoon paprika
freshly ground black pepper
sea salt
4 cups unbleached all purpose flour
2 ½ teaspoons dried yeast
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
Combine the flour and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles, garlic and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Preheat the oven to 425F (220C) knock back the dough, then put it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round, 6 inches in diameter. Bake for 8-10 minutes and serve piping hot.
Turkish Pide (Turkish flat bread)
4 cups unbleached all purpose flour
4 teaspoons dry yeast
2 teaspoons sea salt
1 teaspoon sugar
2 cup warm water
¼ cup extra virgin olive oil1 egg
2 tablespoons milk
sesame seed and nigella seed
Midye Tava (Mussel saute)
25 mussels,
1 medium carrots finely sliced
1 medium potato finely sliced
1 small onion finely chopped
1 clove garlic finely chopped
1 tomato finely chopped
3 tablespoons extra virgin olive oil
juice of half a lemon,
1/2 cup water
sea salt,
black pepper
1/2 tablespoon tomato paste,
1/4 bunch flat-leaf parsley.
Heat the olive oil in a pot and saute the onion and garlic until they begin to color. Add the carrots and saute 2-3 minutes longer. Add the chopped tomato and the tomato paste and the shelled and cleaned mussels. Saute 4-5 minutes and add the water. Add salt and pepper and let simmer. When the mixture is boiling, add the potatoes. When the carrots and mussels are done, beat the egg yolk with the lemon juice and add slowly to the simmering mixture. Bring back to the boil briefly, remove from the heat and let cool. Sprinkle with chopped parsley before serving. with a little olive oil and serve.
1 medium carrots finely sliced
1 medium potato finely sliced
1 small onion finely chopped
1 clove garlic finely chopped
1 tomato finely chopped
3 tablespoons extra virgin olive oil
juice of half a lemon,
1/2 cup water
sea salt,
black pepper
1/2 tablespoon tomato paste,
1/4 bunch flat-leaf parsley.
Heat the olive oil in a pot and saute the onion and garlic until they begin to color. Add the carrots and saute 2-3 minutes longer. Add the chopped tomato and the tomato paste and the shelled and cleaned mussels. Saute 4-5 minutes and add the water. Add salt and pepper and let simmer. When the mixture is boiling, add the potatoes. When the carrots and mussels are done, beat the egg yolk with the lemon juice and add slowly to the simmering mixture. Bring back to the boil briefly, remove from the heat and let cool. Sprinkle with chopped parsley before serving. with a little olive oil and serve.
Beyaz Peynirli Poğaça (Feta Cheese Patty)
250gr feta cheese
400 gr flour
250 gr water
1 cup olive oil for sauteing
1/2 bunch parsley, finely chopped
25 gr dry yeast (dissolved in lukewarm water)
1 tbsp granulated sugar
1 egg
sea salt
Place the flour in a mixing bowl. Make a well in the middle and add the yeast which has been dissolved in lukewarm water. Add the salt, sugar and water and wait for the yeast to form bubbles. Then knead into a dough. Cover with a cloth and wait 30 minutes. Divide into small portions. Grate the unsalted feta and add the chopped parsley and the egg to make the filling. Fill the dough portions with the cheese mixture and roll into balls. Heat the olive oil red hot and fry until the fritters are golden brown. Serve piping hot. Enjoy
400 gr flour
250 gr water
1 cup olive oil for sauteing
1/2 bunch parsley, finely chopped
25 gr dry yeast (dissolved in lukewarm water)
1 tbsp granulated sugar
1 egg
sea salt
Place the flour in a mixing bowl. Make a well in the middle and add the yeast which has been dissolved in lukewarm water. Add the salt, sugar and water and wait for the yeast to form bubbles. Then knead into a dough. Cover with a cloth and wait 30 minutes. Divide into small portions. Grate the unsalted feta and add the chopped parsley and the egg to make the filling. Fill the dough portions with the cheese mixture and roll into balls. Heat the olive oil red hot and fry until the fritters are golden brown. Serve piping hot. Enjoy
Havuç Çorbası (Carrot Soup)
500 gr grated carrots
1 onion, finely chopped
5 tablespoons extra virgin olive oil
black pepper
2 tablespoons flour
2 tablespoons cream
3 cups meat stock
juice of half a lemon
sea salt
garnish fresh dill (optional)
Put the olive oil in a pot and add the chopped onion. Saute for 4-5 minutes, then add the grated carrots and saute together for 5-6 minutes. Sprinkle with the flour and mix slightly. Add the salt, pepper and lemon juice, then the meat stock. Finally, add the cream and let boil over high heat for 15 minutes, stirring well. Garnish with chopped fresh dill and serve piping hot. Enjoy
1 onion, finely chopped
5 tablespoons extra virgin olive oil
black pepper
2 tablespoons flour
2 tablespoons cream
3 cups meat stock
juice of half a lemon
sea salt
garnish fresh dill (optional)
Put the olive oil in a pot and add the chopped onion. Saute for 4-5 minutes, then add the grated carrots and saute together for 5-6 minutes. Sprinkle with the flour and mix slightly. Add the salt, pepper and lemon juice, then the meat stock. Finally, add the cream and let boil over high heat for 15 minutes, stirring well. Garnish with chopped fresh dill and serve piping hot. Enjoy
Havuçlu Yoğurt (Carrot with yogurt)
250 gr carrots
3 tablespoons extra virgin olive oil
2 cloves of garlic
300 gr yogurt
sea salt
1/2 bunch fresh dill finely chopped
put the olive oil in a skillet. Add the grated carrot and the garlic and saute for 8-10 minutes. Add the salt and let cool. Pour the yoghurt into a mixing bowl, and add the sauteed carrots and the dill. Mix well and remove to a serving platter. Enjoy
3 tablespoons extra virgin olive oil
2 cloves of garlic
300 gr yogurt
sea salt
1/2 bunch fresh dill finely chopped
put the olive oil in a skillet. Add the grated carrot and the garlic and saute for 8-10 minutes. Add the salt and let cool. Pour the yoghurt into a mixing bowl, and add the sauteed carrots and the dill. Mix well and remove to a serving platter. Enjoy
Narli Tavuk (Chicken with Pomegranate)
2 chicken breasts
2 pomegranates, cleaned
1 cup pomegranate juice
1 cup chicken stock
4 tablespoons extra virgin olive oil
1 sticks of cinnamon
4 tablespoons walnut
sea salt
black pepper
Brown the chicken in oil or in the oven(if use oven don't use olive oil) for ten minutes and set aside. In a pot, combine the chicken stock and pomegranate juice and bring to a boil. Tie the seeds of the cleaned pomegranate up in a piece of cheesecloth and place in the boiling mixture together with stick cinnamon, walnut meats, salt and pepper, and boil 4-5 minutes. Add the browned chicken breasts to this mixture and cook over a low fire for 8-10 minutes. When the chicken is cooked, slice it and arrange the slices on top of a bed of plain rice pilaff on a serving platter. Remove the pomegranate seeds from the cheesecloth bag and sprinkle over the chicken and rice, and serve. Enjoy
2 pomegranates, cleaned
1 cup pomegranate juice
1 cup chicken stock
4 tablespoons extra virgin olive oil
1 sticks of cinnamon
4 tablespoons walnut
sea salt
black pepper
Brown the chicken in oil or in the oven(if use oven don't use olive oil) for ten minutes and set aside. In a pot, combine the chicken stock and pomegranate juice and bring to a boil. Tie the seeds of the cleaned pomegranate up in a piece of cheesecloth and place in the boiling mixture together with stick cinnamon, walnut meats, salt and pepper, and boil 4-5 minutes. Add the browned chicken breasts to this mixture and cook over a low fire for 8-10 minutes. When the chicken is cooked, slice it and arrange the slices on top of a bed of plain rice pilaff on a serving platter. Remove the pomegranate seeds from the cheesecloth bag and sprinkle over the chicken and rice, and serve. Enjoy
Kaymaklı Kayısı Tatlısı (Apricots with whipped cream)
1 pound dried apricots
whipped Cream
1 tablespoon pistachios
250 gr sugar
200 gr water
Soak the dried apricots in cold water for about two hours. Dissolve the sugar in the water and boil the apricots for five minutes; let cool. When cool, split the apricots open with a knife and stuff with whipped cream. May be dipped in ground green pistachios before serving. Enjoy
whipped Cream
1 tablespoon pistachios
250 gr sugar
200 gr water
Soak the dried apricots in cold water for about two hours. Dissolve the sugar in the water and boil the apricots for five minutes; let cool. When cool, split the apricots open with a knife and stuff with whipped cream. May be dipped in ground green pistachios before serving. Enjoy
Balık Çorbası (Fish Soup)
2 pound sea bass
1 small onion, chopped fine
1/2 bunch Italian parsley, chopped fine
1/2 bunch fresh mint, chopped fine
1/8 teaspoon saffron
2 sticks of cinnamon
100 ml white wine
2 lemons juice
6 egg yolks
75 ml extra virgin olive oil
4 cups of water
1 bay leaf
sea salt
white pepper
Heat the olive oil red hot in a pan and saute the onions until they begin to color. Add the water and white wine and boil.
1 small onion, chopped fine
1/2 bunch Italian parsley, chopped fine
1/2 bunch fresh mint, chopped fine
1/8 teaspoon saffron
2 sticks of cinnamon
100 ml white wine
2 lemons juice
6 egg yolks
75 ml extra virgin olive oil
4 cups of water
1 bay leaf
sea salt
white pepper
Heat the olive oil red hot in a pan and saute the onions until they begin to color. Add the water and white wine and boil.
Divide the fish into four pieces and place in the boiling water. Add the bay leaf and stick cinnamon and let simmer over low heat for 20 minutes. When the fish is done, remove from the cooking liquid and de-bone. Strain the cooking liquids through a piece of cheesecloth and return to the fire. Add the finely chopped parsley and mint and the saffron and salt. Beat the egg yolks with the lemon juice and add slowly to the cooking mixture. Bring to a boil again, add the fish pieces and serve. Enjoy
Yoğurt Çorbası (Yogurt Soup)
60 gr rice, rinsed
2 cups yogurt
2 tablespoons butter
1 teaspoon dried mint
3 egg yolks
1 juice of lemon
4 cups meat or chicken stock
sea salt
Fill a pot with the stock and put on the fire. When it is about to boil, add the rinsed rice and cook over low heat for 20 minutes. Beat the yoghurt, egg yolks and lemon juice together and add to the water-rice mixture. Continue mixing until it returns to a boil, then add the salt. Melt the butter in a skillet, add the dried mint and brown slightly. Pour half of it into the boiling soup. Drizzle the remaining half over the soup in the tureen. Serve piping hot. Enjoy
2 cups yogurt
2 tablespoons butter
1 teaspoon dried mint
3 egg yolks
1 juice of lemon
4 cups meat or chicken stock
sea salt
Fill a pot with the stock and put on the fire. When it is about to boil, add the rinsed rice and cook over low heat for 20 minutes. Beat the yoghurt, egg yolks and lemon juice together and add to the water-rice mixture. Continue mixing until it returns to a boil, then add the salt. Melt the butter in a skillet, add the dried mint and brown slightly. Pour half of it into the boiling soup. Drizzle the remaining half over the soup in the tureen. Serve piping hot. Enjoy
Lahana Salatası (Cabbage Salads)
1/2 white cabbage very fine chooped
2 apples peel and grate
3 tablespoons mayonnaise
5 tablespoons yoghurt
sea salt
white pepper
3 tablespoons extra virgin olive oil
juice of half a lemon
Separate and wash the white cabbage leaves, then chop very fine. Peel and grate the apples. Place the yoghurt, mayonnaise, olive oil, lemon juice and seasonings in a mixing bowl and whisk. Add the chopped cabbage and grated apple, mix well and transfer to a serving dish. Enjoy
2 apples peel and grate
3 tablespoons mayonnaise
5 tablespoons yoghurt
sea salt
white pepper
3 tablespoons extra virgin olive oil
juice of half a lemon
Separate and wash the white cabbage leaves, then chop very fine. Peel and grate the apples. Place the yoghurt, mayonnaise, olive oil, lemon juice and seasonings in a mixing bowl and whisk. Add the chopped cabbage and grated apple, mix well and transfer to a serving dish. Enjoy
Erikli Kuzu (Lamb Stew with Prunes)
500 gr lamb cut the large pieces
130 g prunes
25 shallots
5 tablespoons extra virgin olive oil
2 tomatoes, finely diced
ground white pepper,
1 cup water
2 bay leaves
sea salt
Let the prunes stand in hot water until soft, then remove the pits. Put the olive oil in a pot and add the lamb. Cook until the juices have been absorbed. Add the shallots, prunes, tomatoes, bay leaves, salt and pepper and leave on a low fire for 20 minutes. When the meat is tender, serve. Enjoy
130 g prunes
25 shallots
5 tablespoons extra virgin olive oil
2 tomatoes, finely diced
ground white pepper,
1 cup water
2 bay leaves
sea salt
Let the prunes stand in hot water until soft, then remove the pits. Put the olive oil in a pot and add the lamb. Cook until the juices have been absorbed. Add the shallots, prunes, tomatoes, bay leaves, salt and pepper and leave on a low fire for 20 minutes. When the meat is tender, serve. Enjoy
Bamyeli Tavuk (Chicken with Okra)
100 gr fresh or frozen okra
150 gr chicken breast
5 tablespoons extra virgin olive oil
1 teaspoon tomato paste
2 tomatoes, diced
1 medium onion chooped
1 lemon Juice
1/2 teaspoon red pepper
1/4 teaspoon black pepper
5 cups chicken stock
sea salt
Boil the okra in the water with the lemon juice, and the chicken breast in a separate pot. Saute the onion in the olive oil until it begins to color. Add the diced tomatoes and mix for a minute or two. Add the tomato paste and the chicken stock and mix well. Chop the drained chicken into small pieces and add to the sauce. When it begins to boil, add the okra, salt and black pepper. Let the okra boil for 20 minutes over a medium fire. Just before serving, mix the red pepper with the olive oil and drizzle over the soup. Enjoy
150 gr chicken breast
5 tablespoons extra virgin olive oil
1 teaspoon tomato paste
2 tomatoes, diced
1 medium onion chooped
1 lemon Juice
1/2 teaspoon red pepper
1/4 teaspoon black pepper
5 cups chicken stock
sea salt
Boil the okra in the water with the lemon juice, and the chicken breast in a separate pot. Saute the onion in the olive oil until it begins to color. Add the diced tomatoes and mix for a minute or two. Add the tomato paste and the chicken stock and mix well. Chop the drained chicken into small pieces and add to the sauce. When it begins to boil, add the okra, salt and black pepper. Let the okra boil for 20 minutes over a medium fire. Just before serving, mix the red pepper with the olive oil and drizzle over the soup. Enjoy
Grilled Halloumi Cheese
500 gr Halloumi or (Kefalotyri) cheese
5 tablespoons extra virgin olive oil
15 cherry tomatoes
1 tablespoon sour pomegranate syrup
Let the Halloumi cheese stand briefly in water to remove the salt. Cut into finger-size slices. Drizzle with olive oil and grill. Alternatively, you may brown it in a skillet. Roast the cherry tomatoes in the oven and arrange around the cheese on a serving plate. Drizzle with sour pomegranate syrup to taste.
5 tablespoons extra virgin olive oil
15 cherry tomatoes
1 tablespoon sour pomegranate syrup
Let the Halloumi cheese stand briefly in water to remove the salt. Cut into finger-size slices. Drizzle with olive oil and grill. Alternatively, you may brown it in a skillet. Roast the cherry tomatoes in the oven and arrange around the cheese on a serving plate. Drizzle with sour pomegranate syrup to taste.
Goat Feta Cheese with Tomatoes and Basil
300 gr Goat Feta cheese
2 medium tomatoes
3 tablespoons extra virgin olive oil
1/2 bunch fresh basil
Cut the cheese and tomatoes in thin slices. Place one slice of tomato between every three slices of cheese, add the basil leaves and arrange on a serving plate. Drizzle with olive oil and serve.
2 medium tomatoes
3 tablespoons extra virgin olive oil
1/2 bunch fresh basil
Cut the cheese and tomatoes in thin slices. Place one slice of tomato between every three slices of cheese, add the basil leaves and arrange on a serving plate. Drizzle with olive oil and serve.
Stuffed Calamari with Feta Cheese
4 fresh calamari, cleaned
200 gr feta cheese
4 sun-dried tomatoes
4 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
Preparation:
Pick over and clean the calamari. Dice the cheese. Let the dried tomatoes stand in water for 4-5 minutes. Dip the cheese in the thyme leaves and stuff the calamari with it. Close each calamari with a piece of dried tomato, fasten with a toothpick and grill for about 10 minutes. Cut each one in half and remove to a serving platter. Drizzle with olive oil.
200 gr feta cheese
4 sun-dried tomatoes
4 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
Preparation:
Pick over and clean the calamari. Dice the cheese. Let the dried tomatoes stand in water for 4-5 minutes. Dip the cheese in the thyme leaves and stuff the calamari with it. Close each calamari with a piece of dried tomato, fasten with a toothpick and grill for about 10 minutes. Cut each one in half and remove to a serving platter. Drizzle with olive oil.
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