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These Turkish recipes and many others are available on an exceptional website called Binnur's Turkish Cookbook
AYVA TAVASI
Cook the lamb shank with water until tender. Leave 1 cup of juice in it. Discard the bone. Saute the quince and potatoes with butter and olive oil until their colour turns light pink. Add the apple, onion, lamb, tomato and red pepper paste, then 1 cup beef broth, salt and pepper. Put the lid on and cook for about 15 minutes until the potatoes are tender over medium heat. Drizzle pomegranate paste, stir. Serve Quince Tava with Turkish Bread while still hot.
ZEYTINYAGLI YAPRAK SARMASI
Filling: Sautee the onion with olive oil for about 5 minutes. Add the rice and salt, stir and cover the lid. Cook over very low heat until the rice looks almost see-through. Add the sugar, nuts, current, mint and 1 cup hot water. Cook until all the water evaporates, stirring occasionally over low heat. Put aside and let it cool down. Fill a large pot half way with water and boil. Add all the leaves in it and boil for about 2-3 minutes. Drain and cut off the stems. The matte (not shiny) side of the leaf is the inside, that's where the filling will go. Grab a leaf and fold the top where the stem was as shown in this picture. Use a teaspoon to put filling on it. First fold over the top, then the two sides and roll to close it up. Line up all the rolls in the pot side by side tightly, without any holes in between. Pour in 1 1/2 cup of water from the side of pot. Cook over low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down. After it cools down, place on a service plate and serve with lemon slices on top. Keep in the fridge.
FIRINDA PATLICANLI KUZU
On top: Sprinkle salt on top of the sliced eggplants and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry each side until nicely colored. Then arrange them in a 2 Lt casserole dish. Meanwhile cook the lamb cubes with their own juice. After all the water evaporates, add 1 cup of hot water, and cook over medium-low heat until all the water evaporates and the lamb pieces soften. Add the onion and olive oil and saute for 6-7 minutes. Then add rest of the ingredients. Cover the lid halfway and cook for 10 minutes over medium heat. Spread them over the eggplant slices in the casserole dish. Arrange tomato slices on top. First sprinkle breadcrumbs, then grated cheese all over. Preheat the oven to 190 F (400 C) and cook for about 20-25 minutes until the top takes a golden colour. 4 servings.
BEYTI SARMA
500 gr regular ground beef 1 medium size onion, finely chopped 1 tbsp full red pepper paste 1 bunch parsley, finely chopped 1 tsp crushed red pepper 1 tsp salt 1 packet Original Tortillas 1 tsp butter, melted Parsley, finely chopped Yogurt, room temperature 1/2 cup crushed tomatoes, in a can, heated up with a few tablespoons of water Crush the onion with salt very well. Add in all the kofte ingredients and knead. You need to use flat metal skewers for this kebab. Take a fist-sized ball and skewer it starting from the tip of the skewer. Squeeze and flatten it on the skewer going back slowly, so that it is thin and flat. Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers so that all sides of the meat cooks equally. Afterwards, roll the Kebab pieces with a Tortilla, but only one layer, the pide shouldn't be thick. Brush the surface of the Tortilla with melted butter. Sprinkle some chopped parsley all over and cut in 2 inch wide pieces. Arrange them on a service plate along with yogurt and tomato sauce, and serve while they still hot. Makes 4 servings.
GOZLEME
A little bit less than 1/2 cup spring water at room temperature 1/2 tsp salt 1/4 cup Kasar or Mozzarella cheese, grated 1 tbsp olive oil 1 pinch crushed red pepper Salt and Pepper to taste Mix all the ingredients using your hands. Give a round, hamburger shape as shown in the picture. Grill or fry in the pan with some sunflower oil. Makes 8 medium-sized kofte. Try serving with french fries and/or Piyaz.
KOFTE
Mix all the ingredients using your hands. Give a round, hamburger shape as shown in the picture. Grill or fry in the pan with some sunflower oil. Makes 8 medium-sized kofte. Try serving with french fries and/or Piyaz.
WHITE BEAN SALAD
Dressing: Garnish: Wash and drain the kidney beans. Mix with all the main ingredients and place on a service plate. Pour the dressing ingredients on top and then garnish with eggs and black olives. You can try serving this salad with Kofte, fried chicken or beef.
SEKERPARE
Syrup: Boil the syrup ingredients for few minutes and put aside. Let it warm. Combine the butter with powdered sugar, add the egg yolks and mix well with your hands. Now, pour in the semolina, then very slowly add the flour (otherwise the mixture will clump). You will end up with very soft and light coloured dough. Cover it with plastic wrap, put aside for 15 minutes. Preheat the oven to 175 C (350 F). Make 18 small balls and place on a tray. Lightly press on their tops. Put an almond on the centre of each Sekerpare. Bake for approximately 20-25 minutes until they are light brown. With a tablespoon, pour warm syrup over hot (freshly) baked Sekerpare. Repeat this a few times and let them soak with the syrup for about 10-15 minutes. Then with a spatula remove them from the syrup and place on a service plate. After cooling, cover them with plastic wrap and place in the fridget.
Sekerpare is best served cold and is a traditional Turkish dessert. |
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