Showing posts with label Meze. Show all posts
Showing posts with label Meze. Show all posts
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
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.
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
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
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.
Cheese Dip (Muhlama)
1 1/2 cup grated mozzarella cheese
1 1/2 cup old cheddar cheese
1 tablespoon parmesan cheese
2 tablespoons corn flour
2 tablespoons butter
1 cup water
The corn flour first in a skillet in half the butter. Add the mozzarella cheese and the cheddar. Add a cup of water to the mixture and continue stirring. Then add the rest of the cheese and butter. When the cheese mixture has reached the consistency of a paste, pour it over the melted butter in the skillet. Serve piping hot. For garnish corn bread or any pizzas.
1 1/2 cup old cheddar cheese
1 tablespoon parmesan cheese
2 tablespoons corn flour
2 tablespoons butter
1 cup water
The corn flour first in a skillet in half the butter. Add the mozzarella cheese and the cheddar. Add a cup of water to the mixture and continue stirring. Then add the rest of the cheese and butter. When the cheese mixture has reached the consistency of a paste, pour it over the melted butter in the skillet. Serve piping hot. For garnish corn bread or any pizzas.
Pumpkin with Olive Oil
200 gr pumpkin
1 medium onion, finely chopped
4 tablespoons rice, rinsed
1/2 cup olive oil
juice of half a lemon
1 tablespoon salt
1/4 tablespoon ground white pepper
1/2 bunch dill chopped
Water as needed
Cut the pumpkin in slices the thickness of a finger. Heat the oil in a skillet and saute the onions until they begin to color. Then add the pumpkin slices and cook together for 3-4 minutes. Add the lemon, salt and white pepper and cover with water. Bring to a boil, then add the rice. Cook all together for 20 minutes. When almost cooked, garnish with dill and let cool. Serve cold.
1 medium onion, finely chopped
4 tablespoons rice, rinsed
1/2 cup olive oil
juice of half a lemon
1 tablespoon salt
1/4 tablespoon ground white pepper
1/2 bunch dill chopped
Water as needed
Cut the pumpkin in slices the thickness of a finger. Heat the oil in a skillet and saute the onions until they begin to color. Then add the pumpkin slices and cook together for 3-4 minutes. Add the lemon, salt and white pepper and cover with water. Bring to a boil, then add the rice. Cook all together for 20 minutes. When almost cooked, garnish with dill and let cool. Serve cold.
Köfte with cumin (meatball)
500 gr minced meat
2 tablespoons brade crumps
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 tablespoon cumin
1/2 tablespoon paprika
1 tablespoon extra virgin olive oil
sea salt
black pepper
Combine the meat, crumps, garlic, onion, cumin, paprika, olive oil, salt and pepper in a large bowl. Knead well at least 5-6 minutes. Take pieces the size of a walnut. Roll between palms to round it off and press lightly. Grill over charcoal fire balls (or oven) If you want, you can serve with pasta.
2 tablespoons brade crumps
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 tablespoon cumin
1/2 tablespoon paprika
1 tablespoon extra virgin olive oil
sea salt
black pepper
Combine the meat, crumps, garlic, onion, cumin, paprika, olive oil, salt and pepper in a large bowl. Knead well at least 5-6 minutes. Take pieces the size of a walnut. Roll between palms to round it off and press lightly. Grill over charcoal fire balls (or oven) If you want, you can serve with pasta.
White beans salad (piyaz)
White beans salad is very popular salad dish in Turkey, and is often served with köfte.
540 ml canned white kidney beans, washed and rinsed
1 red onion, thinly sliced
2 long green peppers, seeded and thinly sliced
1 tomato, seeded and finely diced
1/4 cup fresh italian parsley finely chopped
1/4 cup extra virgin olive oil
red wine vinegar or lemon
sea salt
black pepper
4 pepper pickles or goat feta cheese for garnish
Put the beans and other ingredients in a large bowl, then add the extra virgin olive oil, red wine vinegar, salt and black pepper, mix gently. Serve garnished with pepper pickles or goat feta cheese.
540 ml canned white kidney beans, washed and rinsed
1 red onion, thinly sliced
2 long green peppers, seeded and thinly sliced
1 tomato, seeded and finely diced
1/4 cup fresh italian parsley finely chopped
1/4 cup extra virgin olive oil
red wine vinegar or lemon
sea salt
black pepper
4 pepper pickles or goat feta cheese for garnish
Put the beans and other ingredients in a large bowl, then add the extra virgin olive oil, red wine vinegar, salt and black pepper, mix gently. Serve garnished with pepper pickles or goat feta cheese.
Sheppard's roll with feta cheese (SIKMA)
Easy and quick to prepare, serve these as a light meal.
180 gr macedonien feta cheese, at room temperature
2 tablespoons chopped italian parsley
2 tablespoons chopped green onions
1 teaspoon chopped mint
2 tablespoons seeded and diced tomatoes (optional)
homemade flat bread (basic non yeast dough)
unsalted butter
Mix the feta cheese, parsley, green onions, mint and tomatoes (tomatoes optional) together. Season with salt. Spread the homemade flatbread that is cooked on stove top, with butter and cheese mixture. Roll up each flatbread as tightly as possible. Cut each wrap diagonally into 6 or 7 pieces and serve. Enjoy!
180 gr macedonien feta cheese, at room temperature
2 tablespoons chopped italian parsley
2 tablespoons chopped green onions
1 teaspoon chopped mint
2 tablespoons seeded and diced tomatoes (optional)
homemade flat bread (basic non yeast dough)
unsalted butter
Mix the feta cheese, parsley, green onions, mint and tomatoes (tomatoes optional) together. Season with salt. Spread the homemade flatbread that is cooked on stove top, with butter and cheese mixture. Roll up each flatbread as tightly as possible. Cut each wrap diagonally into 6 or 7 pieces and serve. Enjoy!
Turkish spoon salad, ezme salad
Very favorite Turkish salad. Serve it with T bone, ribs, steak, chops and kebabs.
3 tomatoes skinned and finely diced
1 red pepper seeded and finely diced
1/2 english cucumber or 1 lebanese cucumber finely diced
1medium red onion peeled and finely diced
3 tablespoons italian parsley finely chopped
1 teaspoon tomato paste (my prefer is hot Turkish red pepper paste)
1 teaspoon red - wine vinegar
1/4 cup extra virgin olive oil
sea salt
black pepper
lemon slice for garnish (optional)
Place the finely diced tomatoes, red pepper, cucumber, onion and chopped parsley on a large chopping board. Then use sharp, large knife to chop them all together to fine dice. Scrape into a large bowl, then add the wine vinegar, olive oil, paste, salt and black pepper. Stir throughly and leave for 30 minutes to macerate.
3 tomatoes skinned and finely diced
1 red pepper seeded and finely diced
1/2 english cucumber or 1 lebanese cucumber finely diced
1medium red onion peeled and finely diced
3 tablespoons italian parsley finely chopped
1 teaspoon tomato paste (my prefer is hot Turkish red pepper paste)
1 teaspoon red - wine vinegar
1/4 cup extra virgin olive oil
sea salt
black pepper
lemon slice for garnish (optional)
Place the finely diced tomatoes, red pepper, cucumber, onion and chopped parsley on a large chopping board. Then use sharp, large knife to chop them all together to fine dice. Scrape into a large bowl, then add the wine vinegar, olive oil, paste, salt and black pepper. Stir throughly and leave for 30 minutes to macerate.
Roasted red peppers with feta cheese
Very famous meze in Turkish Cuisine. Serve with warm flat bread (Turkish pide).
5 large red peppers
6 tablespoons extra virgin olive oil
2 garlic cloves
1/2 cup feta cheese
sea salt
black pepper
Preheat the oven. Roast the peppers, until blistered and charred all over, 15 to 20 minutes. Remove from the oven, then put them in a large bowl and cover with plastic wrap and leave to cool.
After, when cool enough to handle, peel skin away from the peppers and pull away the seeds. Cut the peppers into 1/2 inch wide strips. Cut 2 garlic cloves into thin slivers. In a 10 inch saute pan add 6 tablespoons olive oil and garlic. Over medium heat, stir garlic until it starts to turn golden, add red peppers and continue stirring for 2 more minutes, after remove from the heat and add feta cheese, salt and black pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.
5 large red peppers
6 tablespoons extra virgin olive oil
2 garlic cloves
1/2 cup feta cheese
sea salt
black pepper
Preheat the oven. Roast the peppers, until blistered and charred all over, 15 to 20 minutes. Remove from the oven, then put them in a large bowl and cover with plastic wrap and leave to cool.
After, when cool enough to handle, peel skin away from the peppers and pull away the seeds. Cut the peppers into 1/2 inch wide strips. Cut 2 garlic cloves into thin slivers. In a 10 inch saute pan add 6 tablespoons olive oil and garlic. Over medium heat, stir garlic until it starts to turn golden, add red peppers and continue stirring for 2 more minutes, after remove from the heat and add feta cheese, salt and black pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.
Tomato salad with goat feta cheese
A favorite healthy salad using vegetables and cheese, make it wonderfully crunchy.
1 pound cherry or pear tomatoes or vine - ripened tomatoes
5 fresh green onions
5 ounces goat feta cheese
2 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
sea salt
black pepper
if use cherry or pear tomatoes, make halved or use vine - ripened tomatoes skinned and thickly sliced. Fresh green onions, peeled and sliced into wafer thin rings. Put the tomatoes in a serving bowl and add green onions, vinegar, salt, olive oil and black pepper, and let marinate for 8 minutes, tossing occasionally. Then combine the goat feta cheese.
1 pound cherry or pear tomatoes or vine - ripened tomatoes
5 fresh green onions
5 ounces goat feta cheese
2 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
sea salt
black pepper
if use cherry or pear tomatoes, make halved or use vine - ripened tomatoes skinned and thickly sliced. Fresh green onions, peeled and sliced into wafer thin rings. Put the tomatoes in a serving bowl and add green onions, vinegar, salt, olive oil and black pepper, and let marinate for 8 minutes, tossing occasionally. Then combine the goat feta cheese.
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