Simple Turkish Cuisine

Nohutlu etli bamya (Okra with lamb meat and chickpeas)

2011-08-08T23:18:00.000-04:00

My favourite okra dish. Recipe from hometown.
Recipe will post soon...

Çiğ Köfte

2011-05-23T19:21:00.000-04:00

Coban salatasi

2011-02-26T22:57:00.001-05:00

Arpa sehriyeli domates corbasi

2011-02-26T22:56:00.002-05:00

Yogurtlu kis sebzeleri

2011-02-26T22:55:00.001-05:00

Karabiberli biftek

2011-02-26T22:54:00.002-05:00

Biber Dolmasi

2011-02-26T22:53:00.005-05:00

Pastirmali Pide

2011-02-26T22:53:00.002-05:00

Yogurt soslu yaprak sarmasi

2011-02-26T22:52:00.002-05:00

Kabak Dolmasi

2011-02-26T22:51:00.002-05:00

Sigara Böreği

2011-02-25T21:27:00.001-05:00

Simit (Turkish Bagel)

2011-02-25T21:27:00.000-05:00

Patates Pureli Tandir

2011-02-25T21:26:00.001-05:00

Sumakli Soğan Salata

2011-02-25T21:26:00.000-05:00

Sebzeli Çorba

2011-02-25T21:24:00.000-05:00

Patlıcanlı Köfte

2011-02-25T21:23:00.001-05:00

Pide Ustu Doner

2011-02-25T21:23:00.000-05:00

Kis salatasi

2011-02-25T21:22:00.001-05:00

Toga

2011-02-25T21:22:00.000-05:00

Mercimekli Köfte

2011-02-25T21:21:00.000-05:00

Çiğ Köfte

2011-02-25T21:20:00.000-05:00

Sucuklu Yumurta

2011-02-25T21:18:00.000-05:00

Paçanga Böreği

2011-02-11T22:29:00.002-05:00

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)

2011-02-11T13:11:00.005-05:00

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

2011-01-22T21:43:00.002-05:00

2 lbs thinly sliced rib eye beef ( it doesn’t have to be paper thin)
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