Kingdom of Fruit and Vegetables

How to make "Dolma" by wrapping leaves with stuffings

noreply@blogger.com (Anonymous) — Fri, 18 Jan 2013 11:43:00 +0200

One of the classics of the Turkish cuisine are no doubt "Dolma" which is loved in every way possible. "Dolma" is also owned by the Greek, but if we look into the etymology of the word I can state that the word "Dolma" comes from Turkish origin. Actually "Dolma" means "to stuff" and the word for "to wrap" or "to roll" is "Sarma". I personally use the word sarma for rolls ans dolma for stuffed vegetables. There must have been some cross cultural influence concerning this dish we cannot be certain for the origin, but one thing is obvious that it is loved by many.
It is done with grape leaves as many know, from kale, sour cherry, chard, dock weed and even mulberry leaves. The directions below are for the most preferred which are grape leaves, but it can be applied to almost any kind as long as the leaves are of appropriate size. If not the leaves can be cut to sizes not larger than your hand. But when it comes to preparing this fabulous dish many run away from this task. Do not hesitate roll up your sleeves and dive into wrapping you will see it is worth all the effort. If you still say that you don't have it in you here is all the help you need. Observe the pictures that's all!

Directions

First prepare your leaves of choice. Feel the softness of the leaf and see if it is soft enough to wrap. If not boil the leaves in hot water. Check that the leaves do not go too soft and that they don't get torn up while wrapping.
Lay the leaf on a flat surface, be careful so that there are no creases.
Lay a desert spoonful of filling onto the leaf towards the center, avoiding the gap. The filling should be linear not in the shape of a ball.
First fold one upper side of the leaf over, then the other side, and then fold the left and right sides over, as in the picture. The point here is to wrap as thin and long as possible.
While doing the first roll keep the folds tight and closed. It's that simple.
Click on the pictures to see up close.

If you have observed the pictures and still have questions, here are some more tips:

If the leaves (grape leaves) are fresh you should boil them for 1 or 2 hours according to how soft the leaves are.
If the leaves are brined (marinated in salt water) wash leave the leaves in water the night before you intend to cook so that you get rid of the salt. Then you will most probably have to boil for about half an hour.
How will you know if the leaves are soft enough to wrap? One way of checking if the leaves are soft enough is to pick the stem. If you can easily pick it off then the leaves are OK to wrap. Another way so to mash a leaf with a spoon. If it mashable but still intact then it is OK to wrap.
Flatten the leaves out perfectly, as if you are doing your weekly ironing.
Don't leave your leaves to dry too much otherwise you will not be able to wrap. Do your wrapping when they are cooled off after boiling.
If you wrap one by one it will take forever. You can wrap a few at a time as in the picture. Flatten out a few leaves, put the filling into each one and wrap yourself out. Otherwise I fear you will hate us forever.
Before you start arraying the rolls into the pot, layout torn or unwrapable leaves onto the bottom of the pot. This will prevent the rolls on the bottom layer from sticking to the pot.
As all is well I hear you ask: "I can wrap the leaves but what will I fill the leaves with?" I have good news, as much as the filling is a topic for another post, you can use the same filling for our recipe of stuffed peppers.

Thracian Style Aubergine (Eggplant) Salad

noreply@blogger.com (Anonymous) — Thu, 17 Jan 2013 12:21:00 +0200

When meze is the topic of a conversation everyone generally agrees on the yumminess of one dish: aubergine (eggplant) salad. Beware its taste can cause addiction. Although a scrumptious dish it is very difficult to assemble the balance ingredients. If you ask around people will say they cook it very often. We have tried many recipes but only one recipe has proven to be the "one", thanks to a little trip to Kirklareli in the Thracian region. This salad was served at a picnic with relatives and it was love at first sight. We immediately asked for the recipe to share with you. Thank you very much Nurgül...

Ingredients

5 slim medium sized aubergines (prefer slim ones to round ones as they have less seeds inside)
5 green peppers
2 medium sized tomates (skinned and chopped)
4 spring onions (chopped)
1 medium sized onion (finely chopped)
parsley leaves from 7 or 8 stems (finely chopped)
4 cloves of garlic (finely chopped)
3 table spoons of vinegar
1 table spoon of lemon juice
2 table spoons of olive oil
salt

Directions

Grill the aubergines and peppers on a non-stick pan. If you have one a cast iron pan will also do. Cook all sides turning them over as they are cooked. Do not use any oil or fat. When they have all gone soft and the skin has started to peel off remove from the pan and peel off the outer skin. Then chop the peppers and aubergines up.
Add the chopped tomatoes to the aubergines and peppers in a bowl.
Before adding the onions salt the onions with 1 teaspoon of salt and rub the salt into the onions in a separate container until onions are soft. Then add to the main aubergine mixture.
Add the chopped spring onions, garlic, parsley, vinegar, lemon juice, and olive oil and mix all together.
Cover the mixture with a lid or some stretch film and put in the fridge before serving.

Don't ask, and I won't tell!

If you are having trouble grilling the aubergines and peppers try cooking them in the oven or wrapping them in aluminum foil. Remember you still have to turn them over to get all sides cooked.
Don't try to skin them when very hot. Have some patience. Leave to cool either in aluminum foil or in closed in a container with a lid. When left to their own will, you'll see they will get undressed with no resistance.
If you don't like the sour taste very much you can decrease the amount of vinegar.
If you add 3 or 4 tablespoons of plain yoghourt to the mixture you will get an aubergine salad with yoghourt. The taste of this dish is even more wonderful.
This dish is a one of many kinds of Turkish MEZE which are "Apéritif" dishes served with RAKI, a traditional Turkish alcoholic drink. This aubergine salad will certainly make you crave for RAKI. If you have not tried this be sure that where there is meze there goes RAKI. Now it is not so difficult to find international alcoholic beverages on the web. If you do find and try please do learn how to drink it first. Do not just pour it in a glass and do bottoms up! Use thin tall glassware, dilute the drink by adding half a glass of RAKI and the same amount of water. Also serve a seperate glass of water. This is a strong drink and should be served with MEZEs, don't forget! Once you try, it will be your favourite.

Rice Pilaf with Green and Red Peppers and Chickpeas

noreply@blogger.com (Ayhan Demiral) — Tue, 15 Jan 2013 14:53:00 +0200

On the previous post we gave you the super delicious recipe for chickpea casserole. Of course pilaf makes a perfect couple with this casserole. In our previous posts you can find the recipes for both rice and bulgur pilafs. This recipe is different version, richer in ingredients.

Ingredients

1 cup of rice (washed and strained)
1 green pepper (chopped)
1 red pepper (chopped)
1 cup of chickpeas (boiled and stained - see previous recipe for boiling)
1 and a 1/2 cups of boiling water
2 tablespoons of olive oil or 1 tablespoon of butter
salt

Directions

Saute the peppers in the the butter or olive oil in a pot for 2 minutes.
Add the rice and cook for 3 minutes more, stir now and then.
Add the chickpeas, boiling water and salt. Stir the mixture and leave to simmer with lid closed for 10 minutes.
Wrap in a blanket and leave to steep for 15 minutes.

Don't ask! You'll never get an answer!

If you have any questions you should read the other pilaf recipes first, if you are not lazy.
If you are asking about what the blanket is for, it's for the pilaf so it doesn't catch a cold...
Too bad again, I couldn't stop myself and wrote some answers to your probable questions.

Delicious Chickpea Stew

noreply@blogger.com (Anonymous) — Mon, 14 Jan 2013 14:54:00 +0200

Cooking chickpeas is a real task. If cooked too much, you can find yourself serving chickpea mush, or on the other hand if not cooked enough you can find yourself driving one of your guest to the emergency room for an accidentally broken tooth. This recipe you are about to read will give you the perfect way to cook a delicious chickpea stew and furthermore fulfill your state of happiness.

Ingredients

1 and a 1/2 cups chickpeas
2 medium sized onions (peeled and finely chopped)
1 medium sized tomato (peeled and chopped in cubes)
2 fresh green peppers (chopped)
1/2 of a red pepper (chopped)
2 tablespoons of pepper paste (tomato paste will also do the job)
2 cloves of garlic (chopped)
2 tablespoons of olive oil
1 tablespoon of butter
boiled water (as much as it takes)
1 tea spoon of salt

Directions

The day before you intend to cook this recipes put the chickpeas in a container with water (enough to cover the chickpeas) and add 1 tablespoon of salt and sugar. The purpose of this is to soften the chickpeas and make them easier to cook.
The day after strain the chickpeas and boil them in water for 20 minutes. Leave to strain.
In a pot, add the olive oil, onions and peppers and saute for 3 minutes.
Next add the tomatoes and continue to saute.
Add the pepper paste, garlic, and strained chickpeas. Add boiling water enough to cover the mixture not more than 2 cm.
Cook for 15 minutes on low heat, then leave to simmer down for another 15 mins and your stew is ready to serve!

You just can't wait to ask can you!

I hear you asking "aren't stews normally cooked with meat?". As you can see, if you cook this dish you get a super delicious chickpea stew and you have gotten rid of the meat.
This dish is especially good for iftar tables in Ramadan. It will never give you indigestion problems or the irritable bowl syndrome. If you haven't guessed already the reason we pre-boiled the chickpeas was to get rid of the components that caused this bombastic effect.
Those who like it like a soup can add 1-2 cups of more water while cooking.
This dish goes very well with bulgur pilaf and jajik. It's up to you to complete the serving and try these complementary dishes. Don't be lazy, do try them out.
If you still are too lazy to do the chickpea stew and the pilaf, I have a chickpea pilaf recipe coming up soon.

Tomato Soup Made from Real Tomatoes, not Tomato Paste!

noreply@blogger.com (Ayhan Demiral) — Mon, 16 Aug 2010 23:16:00 +0300

Who doesn’t love tomatoe soup, especially with grated parmesan cheese and crutons? However, when we look around for the recipe we generally see that people generally make this soup from tomatoe paste, which doesn’t necessarily give the real tomato taste.

Here I present you a recipe of tomato soup you can easily make from real natural tomatoes.

Ingredients

1kg. of organic tomatoes
1 small cup of milk (150 ml)
1 full dinner spoon of whole wheat flour
½ a small cup of olive oil or 1 spoonful of butter
Grated parmesan cheese (as much as you wish)
Crutons (you can use stale bread cut into cubes and heated and crusty crutons in a pan)
A few leaves of parsley

Directions

Peel the tomatoes and if possible remove the seeds
in a large bowl mash the tomatoes into puree with the help of a blender.
Put the flour in a put and stir on low heat until you get its smell and then add the butter or oil.
Take care it doesn’t get lumpy.
Add the tomato puree and cook on low heat for 15 minutes.
Then add the milk and cook for 5 more minutes.
Serve with the grated parmesan, crutons and parsley.

Don’t Bother to Ask! I have Questions for You!

Why do make tomato soup from tomato paste when you can get a lovlier taste from tomatoes?
Let’s say wou do make your soup from tomato paste, then why don’t you call your recipe tomato paste soup?
Well, for this time only, you’re off the hook.
To peel the tomatoes, boil water in a kettle and put in a large bowl with the tomatoes, wait for 5 minutes, and you can easily remove the skin.
Never use cream in your soup!

Fried Carrots With Yoghurt, Turkish Recipe

noreply@blogger.com (Ayhan Demiral) — Tue, 20 Apr 2010 01:16:00 +0300

Here's a different recipe I'll give for you fried vegetable lovers: Fried carrots with yogurt. I can not say that this recipe is exactly as light as is possible, however I very little oil to compensate.

Ingredients

1 kg. carrots
1 cup of corn flour or white flour
1 egg
2 cups of yogurt
1/2 bunch of dill
2 cloves of garlic
1 pinch of black pepper and red pepper flakes
1/2 cup of oil
salt

Directions

Peel and grate the carrots into a large bowl.
Into the bowl add the chopped dill, then add the egg and flour and mix.
Put the oil in a frying pan and heat for 2 min.
Pour the mixture into the pan with the help of a spoon and spread evenly through the pan.
By turning the pan and flipping the batter, on low heat fry each side, top and bottom of the batter.
Serve with garlic yogurt.

Why don't you ask? Is there nothing that you will ask now?

After cooking we solve the fundamental issue of salt. Do not add the salt in the batter or whilst frying. Would you break you hand If you waited to add the salt when served?
Do not grate the carrots very thin and do not grate them too early! the carrots will get juicy.
the most difficult thing is to flip the batter in the pan. How can you flip the mixture? I wonder? I will describe this illustrated in my next article, please be patient. .
I'll give an Oscar award to whom turns the carrot mixture top to bottom in the pan without getting it crumbled.

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% 47 of Women in Turkey, Do Not Know How to Cook Haricot Bean

noreply@blogger.com (Ayhan Demiral) — Mon, 5 Oct 2009 10:05:00 +0300

Even % 45.1 of women do not know how to cook Boiled and Pounded Wheat, % 45.9 Chickpea, % 46 Red Mentil, % 55 Green Mentil, % 60.3 Surmellet, % 80.3 Pea in Turkey.At first it seemed to be a joke; but later on I understood that this research is true. What a sad situation; therefore I feel responsible for the % 47 of women. From now on you will learn how to cook famous traditional food Haricot Bean from the hand of a man.

Ingredients

2 water glass of Haricot Bean
½ cut in small chunks meat
2-3 pieces of fresh green pepper
1 piece of middle size onian 2 small pieces of garlic
½ tea glass of olive oil
6-8 glass of boiling water

Directions

Saturate the Haricot Beans one night before with adding tea spoon of salt and sugar. The next day boil the Haricot Beans untill it’s getting softer; but Haricot Beans have to be a little hard.
Start to cook 1 the onians, green peppers and 15 minutes with adding the oil to pot.
When the beans drained add the garlic and a little boiled water.
You can service your food after cooking in a norrow fire.

Maybe you do not need to ask the %47 of women but I have to tell it.

If you apply all the stpes that I have written, the haricot bean does not make you poop.
You can also cook this food without meat. And you can also add tomatoe on it.
If you want to eat more succulent, ofcourse you should add more water on it.
At last everyman in Turkey like Haricot Bean. And %47 of woman divorce because of not knowing how to cook Haricot Bean.

Giresun Style Turkish Ravioli Mantı: Siron

noreply@blogger.com (Ayhan Demiral) — Mon, 14 Sep 2009 15:36:00 +0300

Giresun is the one of the greatest and traditional Black Sea city of Turkey. Giresun have many traditional foods. This one which I am presenting is the most traditional food that you can enjoy too much. This food is very similar with Turkish Ravioli. Blacksea woman are making this food from the phyllo. With the other ingredients such as yoghourt, garlic and roasted tereyagi. And after all these ingredients your sense of taste will be upside down. Offically your world will be change.

Ingredients

3 pieces of phyllo
250 gr. ground meat
1 egg yolk
2 water glasses of yoghourt
2-3 pieces of garlic cloves
1 peace of red pepper
A little red pepper pieces and dry mint
1 soup spoon of butter
Directions

For inside ingredient, roast the onian for 2 minutes in a few oil with adding the ground meat and continue to cook for 15 minutes more.
Tuck phyllo just like the picture that you see; and add the inside ingredient.
Apply the egg yolk at the edge of phyllo and wrap it just like cylinder. (You can see from the Picture)
Cook it 15-20 minutes in 200 degrees in oven. But don’t forget the heat up the oven before cooking.
Cut the pyllo 3 cm. and rank it in a vertical shape.
Take a couple of pieces and put it in a plate; and then add yoghourt with a garlic.
Roast the peppers in tereyağı for 2-3 minutes and add some red pepper and mint pieces after all you can spill the yoghout on it.
Enjoj you food !!!!

Please Don’t Pass Without Ask
Don’t worry about it. Because it is really simple food to cook it.

Let’s check it out the Picture.
By the way you don’t have to cook it with ground meat.
It depends on you; and don’t forget to tuck the phyllo half. It’s not gonna be proper.

Cold Refreshing Yoghourt Soup

noreply@blogger.com (Ayhan Demiral) — Mon, 14 Sep 2009 11:45:00 +0300

It’s the best time for making "cold refreshing yoghourt soup", which is also nutritious and refreshing in these hot days. Also It is very easy for person who always comes late at home because of heavy traffic.

Ingredients

3 glass of yoghourt
3 glass of water
1 tea glass of wheat
1 tea glass of boiled corn
Fresh mint leaves
A pinch of dill
Red pepper
Garlic (optional)
Salt

Directions

Mix the yoghourt and water untill getting enough and add the salt
Add the boiled corn and wheat
Service your soup on the rocks after adding the mint leaves, dill and red pepper.

There Is Nothing Ask!

Please do not ask something instantly, I can not say anything to you; still if you can not make this simple soup.

Vegetable Soup with 30 different Ingredients for your Diet

noreply@blogger.com (Anonymous) — Thu, 30 Jul 2009 22:41:00 +0300

If you are on a diet close your eyes and imagine. Imagine about cooking something that consists of the nourishment, vitamins, protein, carbonhydrates and taste of 30 different things. Also imagine that this meal is light, fills your stomach and is good for a diet. I hear you say "No way! What kind of diet is this?" Follow this recipe and decide for yourself if I'm right or wrong.

Ingredients

1 small size potato, cellery, tomato and carrot each

1 small cup of peas, corn, chopped cauliflower, chopped broccoli, chopped leek, chopped string beans, chopped red peppers, chopped spinach, and chopped onions each

2 cloves of garlic, chopped

6 cups of hot water

5 stems of parsley and dill each, stems removed

7-8 leaves of fresh mint

1-2 stems of basil

a pinch of red pepper flakes and ground black pepper each

For the sauce

a desert spoon of cornflour and whole wheat flour each

1/2 a small cup of no fat milk

1/2 a small cup of no fat yoghurt

the yolk of 1 egg

1 tablespoon of lemon juice

1 teaspoon of vinegar

1 tablespoon of olive oil

Directions

Boil the String beans in 5 cups of boiling water for 15 minutes. Then add the corn, chopped tomato, carrot, cellery, potato, leek, red pepper and cook for 10 more minutes.

Meanwhile in a sauce pan heat the corn and whole wheat flours untill you lose the odour and add the olive oil. Slowly add 1 cup of hot water and mix so that it doesn't get lumpy.

Add the yoghurt, milk, egg yolk, vinegar, and lemon juice to the sauce pan and mix.

Add the sauce to the soup mixture slowly and continue to mix.

Next add the chopped cauliflower, broccoli, onion, spinach, garlic and green peas and cook for 10-15 more minutes.

When serving top the soup with parsley, dill, mint and basil leaves. Add a pinch of red pepper flakes and ground black pepper.

I'm sure you have many many questions

If you prefer the texture thin, add 2 more cups of hot water.

If you are going to add canned garnish instead of the potato, carrot and peas, add the garnish 5 minutes before you take the soup off the heat.

You may not have all these ingredients ready at home. Don't worry you can use what you have already. It's a good way of being frugal by using bits and pieces in the kitchen.

This soup is a good serving to get a full stomach.

Don't tell me that "There are only 29 ingredients!" Add the 30th yourself!

String Beans with Basil and Yoghurt

noreply@blogger.com (Ayhan Demiral) — Wed, 29 Jul 2009 00:27:00 +0300

String beans are always one of the most preferred vegetables of summer. Many kinds of dishes can be prepared from string beans. This time I will explain a cold dish of string beans with yoghurt. I tried it the first time, and it's very tasty. Don't look anywhere else, you can only find this recipe here!

Ingredients

1 kg of string beans
1 cup of corn flour
2 eggs
1/2 a cup of beer
1/2 a cup of olive oil
500 gr of yoghurt
3 cloves of garlic
1 teaspoon of ground black pepper
1 teaspoon of red pepper flakes
1 teaspoon of dry basil
salt

Directions

Cut the end bits off of the string beans, chop them into 7-8cm pieces wash them and boil them in hot water for 30 minutes.
Beat the eggs and beer in a large bowl and add the ground black pepper, basil, corn flour, and string beans. Mix them all up.
Fry this mixture in the olive oil you have heated up in a pan. When fried take the string beans out onto kitchen paper to get rid of the excess oil.
Crush the garlic and mix with the yoghurt. Serve the fried string beans with the yoghurt and add a pinch of red pepper flakes.

Don't ask, I won't tell!

Don't throw away the water you boiled the string beans in. Use it later to boil pasta or to make soup.
You can also serve this dish without yoghurt. Try it with a few slices of tomato and a few drops of lemon juice.
Buy fresh string beans as much as you can from the market when it is in season. Can them, freeze them, or dry them in the oven. Do whatever you wish to preserve fresh string beans for the winter.

For Those who Love Sour Tastes: Smilax

noreply@blogger.com (Ayhan Demiral) — Mon, 27 Jul 2009 22:46:00 +0300

I have previously given you the stir fry version of smilax which is also known as catbriers, greenbriers, prickly-ivys or sarsaparilla. I later decided to cook the stew version. This dish is the first of its kind, there are no other recipes out there. So if you would like to have a taste this sour dish, go ahead and try it out. Don't forget you can add yoghurt mixed with crushed garlic as a topping. They go wonderfully well together!

Ingredients

500gr of smilax
1 middle size onion, finely chopped
1 middle size tomato, peeled and chopped
1/2 a small cup of rice, washed in a strainer
1 desert spoon of red pepper paste
1 tablespoon of lemon juice
1/2 a small cup of olive oil
4 cups of hot water
salt

Directions

Remove the woody parts of the smilax, wash and chop.
Put the finely chopped onion in a pot with the olive oil and cook for 2 minutes.
Add the chopped tomato, red pepper paste, washed rice and 4 cups of hot water.
Next add the chopped smilax and 1 tablespoon of lemon juice and cook for 25 minutes.

Come on and ask!

Use the soft bits of smilax, as in the picture. Remove the tough, woody parts.
To eat with yoghurt mixed with crushed garlic, cook the smilax with less water.

Borage (Borago officinalis) Fried with Eggs

noreply@blogger.com (Anonymous) — Thu, 23 Jul 2009 22:29:00 +0300

This wild plant is commonly found in the northern parts of Anatolia, but it is also found in the Mediterranean region and all around the world in temperate climates. Borage is known for its diuretic effect, it is a natural alternative for paracetamol and helps detoxification of the blood. "Borage" is also known as "starflower" and can be stir fried and pickled. I especially like the taste of the borage pickles, it has an extraordinary texture.

Ingredients

500gr of borage
2 eggs
1 small cup of corn flour
1/2 a small cup of olive oil
a pinch of ground black pepper
salt

Directions

Cut the leaves off of the borage and keep the stems. Cut the stems up into 2cm pieces and wash them up.
Boil in a pot of water for 2 minutes and strain.
In a bowl mix the eggs, corn flour, ground black pepper, salt and borage.
In a pan, heat the olive oil and pour your borage mixture into the pan.
Cook for 7-8 minutes and then turn the borage over with the help of the lid. Put the lid on the pan, turn the pan upside down so that the borage is on the lid. Take away the pan and turn it upright and slide the borage off of the lid into the pan.
Fry both sides evenly.
When fried put your borage onto kitchen paper, wait for 5 minutes and then serve.

Ofcourse you have have questions

Shake the pan and turn it around from time to time so that it fries evenly.
Practice fliping the borage to become an expert, your pals will admire you!

Green Lentil Soup with Vegetables

noreply@blogger.com (Anonymous) — Tue, 21 Jul 2009 21:53:00 +0300

It's a known fact that green lentils are a rich source of protein. Always try to cook lentils frequently. There are so many ways lentils can be cooked I don't think it will be that difficult. Here is a lentil recipe with vegetables which makes lentils even more nourishing than they already are:

Ingredients

1 small cup of green lentils

1 middle size onion, chopped

1 middle size tomato, peeled and chopped

1 small carrot, scraped and chopped

2 green peppers, chopped

1 small red pepper, chopped

1 clove of garlic, chopped

6 small cups of hot water

1 desert spoon of red pepper paste

2 tablespoons of olive oil

a pinch of ground black pepper

salt

Directions

Wash the lentils and boil in enough water for 5 minutes, then strain.

Put the olive oil, chopped onions, carrots and peppers in a pot and cook for 2-3 minutes.

Add the chopped tomatoes and cook for 2 more minutes.

Add the lentils, red pepper paste, chopped garlic, salt, ground black pepper and 6 small cups of hot water and cook for 25 minutes on low heat.

It's ready to serve! You can sprinkle a pinch of red pepper flakes and add a few drops of lemon juice if you wish.

I'll answer before you ask!

So many answers, but I'm O.K. with it. Come on and ask!

We boil the green lentils first, to get rid of the dark color and so that it doesn't make gas.

Don't forget to chop the carrots finely!

Stuffed Peppers in Olive Oil

noreply@blogger.com (Anonymous) — Mon, 20 Jul 2009 22:30:00 +0300

Who can just stand there and not taste a lovely dish made with olive oil, especially stuffed peppers? Most folk hesitate to make it at home, thinking it's a difficult job to prepare stuffed peppers but of course here I am to "prove them wrong!" If you know the job it only takes 40 minutes to prepare this lovely dish. Here are the secrets, just follow:

Ingredients

750 gr small regular shaped green bell peppers
1 and a 1/2 cups of rice, washed and strained
2 middle size onions, chopped
2 middle size tomatoes, sliced
1/2 a bunch of parsley, stems removed and chopped
5-6 stems of fresh mint, stems removed and chopped or 1 teaspoon of dry mint
1 tablespoon of small currants
1 tablespoon of pine nuts
1 teaspoon of ground black pepper
1 lemon
1 small cup of olive oil
2 cups of hot water
Salt

Directions

The stuffing: pour half of the olive oil in a pot, add the pine nuts, currants and chopped onion and cook for 1 minute. Next, add the strained rice and stir for 2 minutes on low heat. Take it off the heat and add the chopped parsley and mint, ground black pepper and salt. Mix it all together and let it cool.
Meanwhile, core the bell peppers by pressing gently into the stem part with your thumb and taking out the core with the help of a knife.
Stuff the peppers with the rice mixture, with the help of a teaspoon. Be careful not to stuff too much, leave a gap of 1 cm empty, and keep the stuffing loose.
Close the peppers with a slice of tomatoe and place them in a pot open side up. Keep them tight. If the pot is too big, use a smaller one.
Slice up the lemon and cut the rinds off. Place the lemons on the stuffed peppers.
Add the rest of the olive oil and 2 cups of hot water. Close the lid and cook for 15-20 minutes on low heat.
Let it brew and serve cold.

Any Questions?

I've had a peep of other recipes. Some say you should put a cup of water in the stuffing, some say you should stuff the peppers with cooked rice. Don't believe them it's a lie! If you don't want your stuffings to be mushy follow this recipe.
Again I've seen some recipes using 6-8 onions. Don't even think about it.
As I've said before the ratio of rice to water is still the same: 1 cup of rice to 1 and a 1/2 cups of water. No more no less.
When cooked there should be 2 cm of liquid in the pot beneath the peppers. If you cook too much and the water boils down, then the stuffing will dry out as it waits.

Fried Okra with Yoghurt

noreply@blogger.com (Anonymous) — Sun, 19 Jul 2009 21:25:00 +0300

You already know Okra Stew from my previous posts. I hope you have tried it because it's worth it. This post, as you have guessed is another delicious dish of okra, "Fried Okra with Yoghurt". The first time I tried it I loved it. It's amazing. Be sure I will cook fried okra a lot from now on!

Ingredients

1 kg of okra

1 egg, beaten

1 cup of white flour

the juice of 1 lemon

1/2 a small cup of mineral water

a pinch of ground black pepper

1 teaspoon of red pepper flakes
olive oil

2 cups of yoghurt

4 cloves of garlic

salt

Directions

Get a large bowl fill it with water and add the lemon juice.

Peel the tops off the okra as described here and put the okra in the bowl full of water. Wait for 10 minutes.

Strain the okra and dry with kitchen paper. Put the okra in another bowl. Add the beaten the egg, mineral water, a pinch of ground black pepper and mix.

In yet another bowl add the flour and put the okra in the flour. Mix again.

Heat the oil in a pan and fry the okra for 10 minutes.

Take the okra out of the pan with the help of a skimmer onto kitchen paper. Wait for 5 minutes.

Meanwhile crush the garlics and mix with the yoghurt. Add some salt.

Put your fried okra onto a servis plate and pour the yoghurt with garlic over the okra.

Decorate with ground black pepper and red pepper flakes.
Afiyet olsun!

I'll Tell You Before You Ask!

Putting the okra in water with lemon prevents it from getting slimy.

Fry as you always fry vegetables.

The kitchen paper is to drain the excess oil. If it gets slimy maybe it will be good for that too!

Red Prune Syrup

noreply@blogger.com (Ayhan Demiral) — Sat, 18 Jul 2009 22:30:00 +0300

Red prunes are a great source for vitamin C. Prunes are also effective in detoxication and regulating the menstrual cycle. So as you have guessed I here present you a recipe of prunes, red prune syrup. Don't misunderstand when I say syrup, this a wonderful homemade alternative to fruit juice. It's perfectly refreshing when you drink it cold on long summer days.

Ingredients

2 kg of red prunes
10 cups of water
sugar, the amount is up to you

Directions

Wash the prunes and put them in a pot. Add 8 cups of water and boil for 50 minutes.
Add 1 cup of sugar at first. Take a sample in a ladle, cool it and taste it. Add more sugar according to your preference.
Boil for 10 more minutes.
Cool the prune syrup down. When cool sieve the mixture and pour the juice into a pitcher.
Serve with ice and lemon.

If you have any questions

If you are on a diet, don't add any sugar, or if you like it sweet you can add fruit sugars.
The syrup will most likely be very thick. Dilute it before you drink.

Bulgur (Cracked Wheat) Pilaf with many Vegetables

noreply@blogger.com (Anonymous) — Fri, 17 Jul 2009 23:34:00 +0300

Bulgur pilaf is a national dish of Turkey, and goes wonderfully well with jajik. Bulgur is a form of wheat, boiled and pounded. You will probably find it at the market as "cracked wheat". Don't worry what to cook for dinner, Bulgur Pilaf is easy and nutritious.

Ingredients

1 cup of bulgur

1 middle size onion, finely chopped

1 middle size tomato, peeled and finely chopped

1 middle size carrot, scraped and finely chopped

1/2 an aubergine, peeled and finely chopped

2 green peppers, finely chopped

2 cloves of garlic, peeled and finely chopped

5-6 stems of parsley, stems removed and finely chopped

1 tablespoon of red pepper paste

a pinch of ground black pepper

1 and a 1/2 cups of hot water

1 tablespoon of butter

salt

Directions

Wash the bulgur in a strainer and strain.

In a pot, add the butter, finely chopped onions, carrot, peppers, aubergine, and tomato and cook for 5 minutes.

Next add the bulgur, red pepper paste, chopped garlic and parsley, ground black pepper, salt and lastly 1 and a 1/2 cups of water. Stir once and close the lid. Cook for 20 minutes.

Turn off the heat and lay a piece of kitchen paper over the pot and close the lid again. Wrap up in a blanket and let it brew for 15 minutes.

Meanwhile don't forget to make a jajik dish to go with it!

Don't ask questions! It's too hot to answer!

Normally you the ratio of plain bulgur to water is 1 cup of bulgur to 2 cups of water when cooking. However, we used 1 cup of bulgur to 1 and a 1/2 cups of water in this recipe because we have the vegetables.

When you are going to stir fry the vegetables, add the onions last.

Never stir fry the paste!

Boost Your Immune System with Black Mulberry Marmelade

noreply@blogger.com (Anonymous) — Fri, 17 Jul 2009 23:25:00 +0300

Because black mulberries are strong against pests, you can preserve them in the fridge or you can dry them to use later on. This fruit is a great antioxidant and a great boost for the immune system. Black mulberry mollases, pectin and "pestil" (dry paste) are commonly found in Turkey. It may be difficult to make these because they need a great deal of boiling, but with this recipe you can easily make black mulberry marmelade at home.

Ingredients

2 kg of black mulberries
3 cups of sugar

Directions

Remove the stems from the mulberries, wash gently and strain.
Put the mulberries in a pot and cover them with 3 cups of sugar. Wait for 1 day.
The next day, cook the mulberries on low heat for 30 minutes.
Leave to cool. When the marmelade has cooled down to room temperature put it in sterile glass jars.

If you have to ask

Why don't we add lemon juice? Because it's marmelade not jam.
Try not use marmelade prepared from fruit puree.
Enjoy your delicious blackberry marmelade!

Fresh Blackeye Beans with Olive Oil

noreply@blogger.com (Anonymous) — Thu, 16 Jul 2009 23:08:00 +0300

Nowadays I have my mind set on cold dishes made with olive oil. These dishes are generally served as aperatives, and have a seperate place in the Turkish cuisine. You cook them, cool them and eat them. These cold dishes are light and are best eaten as main course in the summer. Here is one of those cold dishes made with olive oil: Fresh Blackeye Beans with Olive Oil.

Ingredients

1 kg fresh blackeye beans
1 middle size onion, chopped
1 middle size tomato, peeled and chopped
4 cloves of garlic, chopped
3 tablespoons of olive oil
1 tablespoon of red pepper paste
juice of 1/2 a lemon
3 cups of hot water
salt

Directions

Cut both ends off of the blackeye beans, wash and cut into pieces, 3-4 cm in length.
Put olive oil, chopped onion and chopped tomato in a pot, and cook for 2 minutes.
Add the blackeye peas and garlic.
Add 1 tablespoon of red pepper paste to 1 cup of hot water. Stir to dissolve the paste, and add to the pot. Stir and add 2 more cups of hot water.
Cook for 40 minutes of medium heat. Stir every 5 minutes.
When cooked, take it off of the heat and leave it to cool. When serving add lemon juice.

If you have to ask

Always add the salt 5 minutes before you take it off the heat.
Some beans can be tough and it may take longer to cook. Take care to choose soft and ripe beans with lively color when you are out in the market.

A Cold dish of Pinto Beans in Olive oil (Barbunya Pilaki)

noreply@blogger.com (Anonymous) — Thu, 16 Jul 2009 03:00:00 +0300

This is a dish made of pinto beans and it's delicious when served cold. Generally it's difficult to get the right texture for this dish, some make it too mushy, and some don't cook it enough, you could break a tooth with the pinto bean. This dish is called "barbunya pilaki" in Turkey. "Barbunya" is the name of the bean, and "pilaki" is the name of the dish. Here's the recipe:

Ingredients

2 cups of fresh pinto beans, shelled from their pods

1 middle size onion, chopped

1 middle size carrot, scraped and chopped to 1 cm pieces

1 middle size tomato, peeled and chopped

3 cloves of garlic, chopped

1 small cup of olive oil

1 tablespoon of red pepper paste

3 slices of lemon

3 stems of parsley

salt

2 cups of hot water

Directions

Boil the shelled beans until they are soft and then strain. Be careful not to boil too much.

In a pot, put the olive oil, chopped onions, chopped carrots and tomatoes and cook for 5 minutes.

Add 2 cups of hot water and garlic and cook for 10 minutes.

Add the pinto beans and sliced lemons and cook for 10 more minutes.

When it's close to being cooked add the salt.

Decorate with parsley and serve.

I hear you ask

If you wish to make pilaki from dry pinto beans put the beans in a bowl of water a day before you intend to cook it.

The cooked pinto beans look a lot like haricot beans, but that's because pinto beans lose color when cooked.

Rice Pilaf with Tomatoes

noreply@blogger.com (Anonymous) — Tue, 14 Jul 2009 22:53:00 +0300

Here is a recipe of rice pilaf with tomatoes and homemade "red pepper paste".

Ingredients

1 cup of baldo rice
2 middle size tomatoes, peeled and chopped
1 tablespoon of red pepper paste
1 cup of hot water
1 tablespoons of olive oil or 1 tablespoon of butter
1 teaspoon of salt

Directions

Wash the rice in a mesh strainer.

Put the oil or butter in a pot and add the rice. Stir for 5 minutes on medium heat.

Put 1 tablespoon of red pepper paste in a cup full of hot water and stir. Make sure the paste dissolves into the water. Add the paste mixture to the rice.

Add the peeled and chopped tomatoes and stir once.

Close the lid and cook for 15 minutes on low heat.

If you get a crackling sound be sure it is cooked.

Wrap the pot in a blanket and let it brew for 15 minutes.

Come on and ask why?

The true ratio of water to rice in making pilaf is 1 and a 1/2 cups of water to 1 cup of rice. However, because we use tomatoes in this recipe, we use 1 cup of water instead of 1 and a 1/2.

After adding water to your rice stir once, and keep the lid closed or it will get mushy.

I advise you to cook your pilaf with butter it will taste much better.

Aubergine with Vegetable Stuffing - Imambayildi and its Story

noreply@blogger.com (Anonymous) — Mon, 13 Jul 2009 23:43:00 +0300

Imambayildi! This is the name of the delicious dish of aubergines stuffed with vegetables in Turkish, and it means "The imam (prayer leader) fainted." There are a few stories of where this dish got this weird name. I've investigated the subject and come up with this story:

Once upon a time there was a great famine during a long war. In a village where the folk mixed tree barks, corn cobs, and nutshells with their flour when grinding, so that they didn't starve, there lived an imam. People would make soup from one onion and flour, and they would use all the food they found in their pantry -if there were any- very economically. However, the pantry of our imam was full of food but he didn't spare any to no one, not even himself. His wife was fed up of eating so little food and she asked the imam, "Husband, why do we starve, when we have so much food?" The imam answers, "Woman, be quiet. Our country is at war. There is a famine, we must be careful, or we will starve later on." His wife says, "Husband, we are already starving although we have so much food. And you have so lost your strength. I've forgotten my womanhood." She couldn't convince her husband the imam to eat the food in the pantry, no matter how hard she tried. She got angry, and one day when her husband was away, called all her neighbours over to distribue all of the food she had in her pantry.

She made a meal for her husband with what was left over: an aubergine, a few tomatoes, peppers, and an onion. She stuffed the aubergine with the vegetables and served her husband the imam. The imam was surprised when he saw this dish, so his wife explained: "Tonight is special, that's why I made you this nourishing and strengthening meal." The imam imagined what the night would bring and didn't get angry. He ate his dinner with appetite and thanked his wife saying "Don't be extravagant again." And then went to the pantry, but what did he see? Nothing! Guess what happened to him when he saw this scene? The imam fainted! (Imambayildi!)

They say that imambayildi is difficult to make, but don't be fooled by the other recipes you find. Most are misleading and not original. Even the name Imambayildi on most recipes is misspelt.
To make and eat a great imambayildi, use the easy and practical directions below, and you will end up with a light and delicious aubergine stuffed with mixed vegetables.

Ingredients

4 aubergines (all slim and around the same size)

2 middle size tomatoes, peeled and chopped

3 green peppers, chopped

1 red bell pepper, chopped

1 middle size onion, chopped

4 cloves of garlic, finely chopped

5-6 stems of parsley, chopped

a pinch of ground black pepper

1/2 a small cup of olive oil

juice of 1/2 a small lemon

1 tablespoon of salt (for the water we put the aubergines in)

Directions

Pre-heat your oven to 180ºC (360ºF). Peel the aubergines lengthwise in stripes. Leave the end parts unpeeled so the aubergines stay in tact. Make a slice again lengthwise on each aubergine. And again don't go too much to the ends.

In a bowl full of water add 1 tablespoon of salt, the juice of 1/2 a lemon and the aubergines. Wait for 20 minutes.

Dry the aubergines with kitchen paper. Put 1/2 of your 1/2 a small cup of olive oil in a frying pan and fry the aubergines mildly turning them around so that every side is fried.

Put the fried aubergines on kitchen paper and take out their seedy soft insides. The result should look like the picture to the right.

Put the chopped tomatoes, peppers, onion, and garlic in a pan with the rest of the oilve oil and stir fry for 5 minutes.

Put the aubergines in an oven tray and fill them with your mixture of vegetables and then pour 2 cups of hot water around the aubergines, and cook the aubergines in your preheated oven for 45 minutes.

When cooked, decorate your aubergines with chopped parsley and serve. You can also serve this dish cold.

Sorry, there are no notes for this recipe!

Get Ready for the Winter with Blackberry Jam

noreply@blogger.com (Anonymous) — Mon, 13 Jul 2009 21:09:00 +0300

Don't hesitate if you are fond of jam. It's the right time. Here is an easy recipe. Enjoy!

Ingredients

1 kg of blackberries
3 cups of sugar
6-7 drops of lemon juice

Directions

Wash the blackberries gently, take care not to squash. Strain and put in a pot.
Add the sugar and wait for 24 hours.
Put the pot on low heat and boil for 20-40 minutes.
If it gets bubbly remove the bubbles with the help of a skimmer.
When it is about to boil down add the lemon juice. Leave it to cool.
When it cools down preserve your jam in sterile jars.

Ok you asked for it!

If you like it sweet you can add 1 or 2 more cups of sugar.
Don't touch the inside of the jars or your jam will go bad.

Okra Stew without the Slime

noreply@blogger.com (Anonymous) — Mon, 13 Jul 2009 17:05:00 +0300

"Okra!" Some love it, and some hate it because of the "slimy, sticky substance" it secretes when cooked. If you know the job this great vegetable won't go gooey, and let you down. Okra deserves much more than to be disregarded because of this sticky stuff. It's right in season and here is "a very light recipe made with only one tablespoon of olive oil and no slime." In these summer days, if you want to keep in shape, it would be a great decision to try okra. Give it a try you'll love the texture!

Ingredients

500 gr okra, try get small, fresh okra, not too soft or stiff.

3 middle size tomatoes, peeled and chopped

1 middle size onion, chopped

juice of one lemon

1 tablespoon of olive oil

a pinch of salt

3 cups of hot water

Directions

Cut around the stem part and get a cone shape as a result, as in the picture below.

Put half of the lemon juice in a large bowl full of water and add the okra. Wait for 20 minutes.

Put the olive oil, chopped onions and tomatoes in a pot and cook for 3 minutes.

Add the okra, 3 cups of hot water and the rest of the lemon juice.

Cook for 15 minutes add a pinch of salt and take it off the heat. Let it brew for 15 more minutes.

Your okra with no goo is ready to serve!

Afiyet olsun!

Don't Ask!

Most cut off the stems of okra. It's a great mistake! Cutting into this vegetable makes it cry. So cut around the stem, as in the picture.
Also putting okra in water with lemon juice, prevents it going sticky.
You don't have to add the lemon juice to the okra while cooking either, you can add it while serving. But it tastes much better, I advise you to try it with the lemon.