Yesim Style Kitchen

Kabak Beğendili Tavuk (Turkish Zucchini Cream and Chicken) Recipe

noreply@blogger.com (Yesim) — Sat, 26 Oct 2013 11:31:00 +0000

Turkish Beğendi which cook with eggplant is famous , but we can cook same recipe with different type of vegetables. My mum dont like zucchini too much but she loved this recipe. It is easy to cook and delicious food.

Ingredients

For Kabak Beğendi;

2 zucchinis, peeled,grated and drained
1 tb spoon butter
1 tb spoon flour
1 gl of cold milk (170 ml)
70 gr grated cheese
Salt
Black pepper

For Chicken;

250 gr chicken breast,boneless, cut in medium size
1/2 table spoon tomato paste
2 table spoon yoghurt
1 clove garlic, mashed
2 table spoon olive oil
1 table spoon oregano
Salt
Black pepper

Mix in a bowl , tomato paste, yoghurt, garlic, oil, oregano , salt and pepper. Then add chicken, mix them well and let it marinade for some time.
In a pan saute the chicken until the color turns golden.

Put zucchini on the medium heat for 5 min, so it ll not be watery when weare cooking it. Dont add salt or anything else. Just stir it to avoid to burn.
On the other hand put butter on medium heat, melt it, add flour and cook it for few min, add cold milk. Mix them all together till it turns creamy . Then add zucchini , mix more, and add, cheese, salt and pepper. Cook and stir few min more.
Serve warm with chicken.
Bon appetit..

Bulghur Pilaf Recipe

noreply@blogger.com (Yesim) — Sat, 26 Oct 2013 10:41:00 +0000

Ingredients
1gl of bulghur (200 gr), large grain
1 table spoon butter
1 table spoon olive oil
1 onion, chopped
1 large tomato, chopped
1 table spoon tomato paste
1 table spoon hot red pepper paste
2gl of water
Salt
Black pepper

Wash the bulghur and drain. Saute the onion with butter and oil for few minutes. Add the tomato and saute few min more. And then add other ingredients and stir. Turn the heat down to low. Cover and cook till all the water evaporates.
Let it rest for 5 min.
Serve it warm with green onions.

Bon appetit...

Pilaf in the Oven Recipe

noreply@blogger.com (Yesim) — Fri, 18 Oct 2013 13:02:00 +0000

I got this recipe from http://www.ardaninmutfagi.com . Seems interesting to me, but the result is awesome. Delicious and easy to make. Different alternative for the vegeterians and pilaf lovers.

Ingredients
1 onion,chopped
2 eggs
1/2 bunch dill, chopped
1 gl (200 gr) pea, canned
300 gr cheddar cheese, grated
350 gr milk
80 ml oil
1 table spoon mustard
Salt-black pepper
1 gl rice(185 gr), washed and drained
2 gl of water
1 table spoon butter
Salt

Put rice, water, butter and salt in a pot , and cook it till the water absorbed.
Onthe other hand, mix eggs, onion,dill, pea and cheddar cheese. Add salt,black pepper, mustard,milk and oil, mix them all well. Then add cooked rice. Stir them all.
Put them all in a oily oven tray. Cook around 50-60 min preheated oven 200 degree.
Serve warm.
Bon appetite..

Beef Saute Recipe

noreply@blogger.com (Yesim) — Fri, 18 Oct 2013 12:31:00 +0000

Eid Mobarek for the all muslims in the world!!
Today is the last day of Eid. While every home has some meat, i thought it would be nice to give an easy, delicious meat dish recipe.

Ingredients
1 kg beef, cut in cubes
1 table spoon butter
2 onions, chopped
2 cubanelle pepper, chopped
2 table spoon crushed tomato, canned
2 tomatos, chopped
Salt
Pepper

For Top; chopped parsley

Put butter in a pot, and add the beef. Fry it. And then add onions. Cook it on high heat until all the water evaporates while stirring. Turn the heat down a bit.
Add crushed tomatos and cubanelle pepper. Cook for a few min, and then add chopped tomatos. Cook it till meat is cooked. Total process take around 50-60 min.
Sprinkle some parsley over the top.
Serve warm.

Bon appetite...

Ispanaklı Akıtma (Spinachi Cake) Recipe

noreply@blogger.com (Yesim) — Sun, 29 Sep 2013 18:31:00 +0000

It is very basic recipe that you can create more .. You can use the veg you like and creat your own 'Akıtma' recipe.
Enjoy!

Ingredients
500 gr flour
3 eggs
300 gr milk
2 sp oil
1 onion chopped, julienne
1 sp butter
500 gr spinach
Salt
Pepper

Sautee onion with butter. Add spinach and keep sautee. Add salt and pepper.
In a deep bowl, mix flour, eggs,milk,oil. Mix them well and then add spinach.

Lay some oil in a tray. Add spinach mixture. After cooked one face, turn other face and cook it well.
Serve warm..
Bon appetite..

Yufkalı Rulo Köfte (Roll Burger covered with Turkish Flat Brad)

noreply@blogger.com (Yesim) — Sun, 29 Sep 2013 17:41:00 +0000

It is been long time that i didnt cook. I lost my dad recently and after him my granddad. It is pity to know that they will never ever again taste the foods i cooked. The cooking make me feel good. Good way to distract you. And always enjoyable moments when you share good food with your loved ones. I am lucky that i have a family that doesnt make harsh comments about my foods:)
Turkish people make lots of different types of Köfte recipes. This recipe can be counted my favorite.

Ingredients
500 gr ground meat
1 onion, grated
2 cloves garlic, chopped
1 egg
200 gr bread crumbs
150 gr pistachio
100 gr currant
Salt
Black pepper

2 turkish flat bread (I used special one, they sell it for baklava, i like it more, more crispy)
1 egg white
Yoghurt

For Tomato Sauce
2 tomato, chopped
1 clove garlic
Salt
pepper
oregano

In a deep bowl, mix ground meat,onion,egg,bread crumbs,pistachio,currant, (keep it for sometime in a water before add into mixture),salt and pepper. Knead all until smooth. Lay some egg white on half of the flat bread, and fall over other half on it. Put the meat mixture on the bread, and roll it. Repeat it for other flatbread.

Rest the bread rolls in fridge for 2-3 hours. And then slice them, lay on a tray and cook it in preheat oven for 30 min.
Cook chopped tomatoes with oil , and add on it garlic , salt, pepper and oregano.
Lay your meatball slices on a serving plate, add tomato sauces on it , and then yoghurt, and top pictachio(optional)
Serve it warm..
Bon appetit!

İçli Köfte (Stuffed Bulghur Ball with Meat)

noreply@blogger.com (Yesim) — Sun, 29 Sep 2013 16:57:00 +0000

This is another traditional Turkish Food which is not so easy to make. You need really talented hands to make these balls. It is mostly served in Southern part of Turkey. You can find some variations of these dish in arab countries that called Kıbbah. Yes, it is not easy to make but it definetly worth to try.
If it will be your first trial, you can cook 1 potato and put into bulghur, so you will avoid bulghur to messed up , and plus you will not need to knead too much.

Ingredients
200 gr fine bulgur
1 egg

1/2 tablespoon red pepper paste
1/2 table spoon tomato paste

1 teaspoon cumin
100 gr semolina
1/2 table spoon of salt

1/2 table spoon of red pepper

For Inside;
250 gr ground beef
1 sp butter
2 onions,chopped
1/2 gl walnuts,chopped
black pepper
salt
cumin

Soak bulgur with 1 cup boiled water,let stand half an hour,add semolina, egg,tomato&red pepper paste,salt,cumin,red pepper and knead very well. You will have a sticky soft dough.
Place butter in a pan, add onions, add ground beef, sautee 7-8 min.
Add spices and finely chopped walnuts. cook for some min more and let it cool.
The most difficult part start now, get some bulghur as big as a walnut, and with one finger, start pressing inside, make a large cavity. It should be thin, when it is big and thin enough, fill it with meat we prepared. Wet your hand.
After you filled, close the shape, like a ball or like egg shape.
Heat oil in a frying pan, lightly fry the balls till they get golden.

Serve it warm..

Bon appetit...

Mutancana (Fatih Sultan Mehmed's favorite lamb dish)

noreply@blogger.com (Yesim) — Sun, 29 Sep 2013 16:55:00 +0000

I was searching about what to cook from Ottoman Kitchen and I found out Mutancana which is a lamb dish cooked with dry fruits and almond. As I read more about it, I learnt It was the Fatih Sultan Mehmed (who conquered Istanbul)' s favorite dish , it was cooked in Palace Kitchen during 15th century, few days in a week and Sultan have been eating it with Keşkek ( http://www.hurriyetdailynews.com/keskek.aspx?pageID=500&eid=85)
However it seems difficult dish to cook, the result would be definetly worth your efford.

Ingredients
1 kg lamb, cut in cubes
20-25 pearl onions, peeled
1 cup fresh grape
1/2 cup almond

1/2 cup dry fig, cut in julienne
1/2 cup dry apricot, cut in julienne

2 tb sp butter

1 tb sp sumac
1 tb sp flour
1 tb sp honey
1 tb sp vinegar
2 cup hot water
Salt
Black Pepper

Cook the lamb cubes with butter till their color turn to brownish, then add pearl onions, cook for 10 min.
Add sumac , sprinkle flour on the lamb, add hot water and vinegar. Cover and cook it around 40-50 min till the meat get softer. Then add grapes , fig, apricot, almond,honey , salt and pepper. Cook for 5 min more and turn off the heat. Serve it warm.
Bon appetit..

TİRİT

noreply@blogger.com (Yesim) — Sun, 10 Feb 2013 13:43:00 +0000

Urfa is one of the oldest city in the world which is history from 4th century BC. It has also great kitchen as well as great history. They use special hot red pepper called ISOT in almost all dishes, and they say thats why too many people who have good voice. Urfa is singer factory of Turkey.
Tirit has too many types in a lot of cities of Turkey. Mainly it is a dish which is made with left over bread and broth. But Urfa make it in another way which is much more tasty.

Ingredients
2 lamb shank
1 onion
100 gr bulghur, finely ground
100 gr ground meat
1 egg
Salt
Black pepper
1 table spoon paprika
1 table spoon Butter

Divide onion to 4 pieces. Put lamb shanks and onion in a pot, put 1-1,5 lt water , and boil it over medium heat ,then turn down the heat and cook it 1-1,5 hour over low heat. Add salt and black pepper just before you turn off the heat.

Mix bulghur, egg,ground meat, salt and black pepper, knead them well, get small amount of bulghur and roll them till all finish. Boil some water , add salt, put the bulghur balls and cook it 5 min. Drain water , and place them on a plate. After lamb is cooked, take to pieces. Place on bulghur balls. Melt butter in a pan , add paprika. When it starts to bubbling , pour over the dish.
Serve warm

Bon appetit..

Lamb Kebab in paper

noreply@blogger.com (Yesim) — Sun, 18 Nov 2012 20:40:00 +0000

I am sure most of turkish people faced with the sentence after they told that i m from Turkey, "Ooo Turkey ; Sish Kebab".. Let me tell something; Turkey is not consist of only Sish Kebab and The only Kebab is not Sish Kebab! There are lots of type of Kebab recipes here which i like more.

Lamb Kebab in Paper is one of the most delicious kebab recipe.

Ingredients

500 gr lamb, cut into pieces

1 zucchini

1 potato

1 carrot

6-7 pearl onions

3 cloves garlic

1 table spoon red pepper paste

Butter

Salt

Black Pepper

1 bay leaf

rosemary

Melt the butter, add meat and cook till it get softern, and after add onion,chopped garlic,red pepper paste,salt,black pepper, a pinch of rosemary and 1 bay leaf. Cook more 25-30 min. Meanwhile, peel potato and carrot, and cut potato,zucchini, carrot into finger thick pieces. Marinate them with olive oil,black pepper,rosemary. Place into an oven tray and cook it in preheated oven 250 degree for 40 min.

Place some meat in the middle of a square share grease proof paper. Add some veg on it.Fold the paper triangele shape. Place the paper kebab into a tray and cook it for 20-25 min in a preheated oven 200 degree..

Serve warm..

Bon appétit!

Keşkek (Wheat-lamb/chicken Stew)

noreply@blogger.com (Yesim) — Sun, 18 Nov 2012 20:38:00 +0000

I recently read Keşkek has officially entered UNESCO’s Intangible Heritage List.
It is very special traditional turkish dish which we cook for wedding, or any other celebrations in the Anatolia. Last year when my granddad has came from Haj , we went to Sinop(a city in black sea region) where he lives for special ceramony of his return. The main dish we served was Keşkek which was cooked in large cauldrons over wooden fire. And we shared all people in the village..It is very rich food , with 500 gr wheat i cooked, 7-8 people can get full easily.

Ingredients

500 gr wheat

500 gr meat with bones,arm is preferred (or chicken breast)

1 table spoon paprika

2 table spoon butter

Salt

Wash the wheat, place the wheat,meat/chicken, 1 table spoon salt, and 1 liter water. Cook it till it get boil ove high heat. Then turn the heat down to very low heat. Stir sometimes gently. Cook about for 2 hours, when it absorb the water, add more. Consistency will be like risotto.

After it cooked, turn heat down. Melt the butter in a pan and add paprika. When it started bubbling, pour all over the dish.

Serve warm

Bon Appétit..

Domates Tava (Tomato Kebab)

noreply@blogger.com (Yesim) — Sun, 18 Nov 2012 20:36:00 +0000

This is another Urfa recipe which is easy to make and delicious. Visuality is perfect as well as taste.

Ingredients
750 gr ground meat
2 kg tomato, big size
1 onion, grated
3 green peppers
2 red peppers
1 table spoon tomato paste
Salt
black pepper
cumin
Butter

In a bowl mix meat,onion,salt,black pepper,cumin. Knead well. Take some amount as big as walnut and roll them. Press a bit. Cut tomatoes in 3 pieces but the pieces shouldnt seperate of each other.. Dont cut till end of tomato. Between tomato slices, put the meat. Place in a oven tray. If some meat left, you can fill peppers with it. Put green and red peppers on tomatoes. Place some butter on each tomatoes. Sprinkle some salt over the tray. Melt tomato paste into 1 hot glass of water, pour on tomatoes. Cover the tray and cook it over low heat for 20-30 min till tomatoes get softern and change color. Check it well, tomatoes can cook easily , and you dont want them to messed up.
After turn off the heat, put it in pre heated oven and cook it for 10-15 min with 250 degree.

Serve warm.

Bon appetite..

Arnavut Ciğeri(Fried Liver)Recipe

noreply@blogger.com (Yesim) — Mon, 27 Aug 2012 06:28:00 +0000

As far as i read, this dish was cooked by Albenians who were living in İstanbul during 16th century, and thats why we call it Albenian liver. I honestly doubt that if albenians aware of this dish , because we call a lot of foods with country names which they dont have any idea..My ex was iranian and once i seen a pie called iranian pie, i thought it would be nice surprise for him and bought , but he said that they dont have anythng like this in iran:)

Anyhow whether it is albenian dish or turkish , it is delicious which you can prepare in 10 min.

Enjoy!!

Ingredients

500 gr veal liver, membrane peeled,nerves removed, cut in cubes (you can use lamb too)

1 potato,cut into cubes

1 red bell pepper,sliced

1 green bell pepper,sliced

1/2 table spoon salt

1 table spoon red pepper

1 table spoon thyme

2 table thyme

For Onion Salad;

2 onions, sliced thin

1/2 table spoon salt

1/2 table spoon sumac

1/2 lemon juice

1/4 parsley,finely chopped

Sprinkle the salt,red pepper and thyme over liver, mix them well, roll them with flour , i put them into a pocket and shake them, so all over liver will be wrapped equally by flour.Then sieve it a bit, so over flour will leave. Heat the oil up, fry the livers for 3-4 min, turn over a few times. If you cook more than that, it ll be hard. Remove them on a napkin for them to leave oil. Also fry potatos till they turn golden, and then fry peppers for 3-4 min. and mix all together liver,potato and peppers.

Meanwhile rub the onions with salt , rinse and drain. Then add some salt,sumac,lemon juice,parsley and mix well. You can serve this onion salad with all your meat dishes.

Serve warm.

Bon appetit..

Musakka Recipe

noreply@blogger.com (Yesim) — Tue, 03 Jul 2012 20:46:00 +0000

Musakka is an eggplant dish which is cooked in a large region from Mediterranean to Middle East.
In Turkey we call it Musakka, in some region it is called Mousaka or .
The preffered cooking way is fry the eggplants first but if you wish you can cook the eggplants in the oven instead of frying. Although frying is fatty and unhealthy way to cook but i think that is the thing which make it sooo delicious.

Ingredients
4 eggplants
250 gr ground meat
1 medium onion,chopped
1 big size tomato,chopped
3 green peppers, chopped
2 cloves garlic,chopped
1 table spoon tomato paste
salt
black pepper

Peel the eggplants' skin in strips lengthwise. Cut eggplants into 2-2,5 cm thick. Soak them into water with a bit of salt for 20-30 min.Then dry. In a pan fry all the eggplants each sides till the color turns brownish. After all finished, place them in another pan.

Meanwhile, cook onions for few min, then add green peppers and garlic, cook 2 min more and add ground meat, cook till meat color change and add tomato.Add salt and black pepper. Cook for 5-6 min more..Put meat mixture over the eggplants. Put tomato paste into cup of water , and pour over the eggplants, the water should cover all the eggplants.

Cook on medium heat for 20 min. You can put chopped parsley on top.
Serve warm.

Bon Appétit..

Etli Yaprak Sarma (Stuffed Leaves with Meat) Recipe

noreply@blogger.com (Yesim) — Tue, 03 Jul 2012 20:43:00 +0000

Stuffed vegetables take an important place in Ottoman Kitchen. This is the season of vine leaves so I decided to cook Yaprak Sarma. You can use inside mixture to stuff other vegetables like tomato, zucchini, bell pepper, cabbage.. Yoghurt is great accompany for these dishes.
If you are not fan of meat dishes , you can try the vegetarian olive oil version of Stuffed vine leaves which i will give the recipe later on.
Enjoy!

Ingredients
30-35 vine leaves (fresh leaves.. if it is brine, keep it in the water overnight)
125-150 gr ground beef (If you wish you can use lamb)
1 medium size onion, grated
1 medium size tomato, grated
1/2 table spoon tomato paste
1/2 table spoon red pepper paste (I used hot, as your wish you can use mild )
1 tea spoon salt
1 tea spoon mint
2 slices lemon

Boil vine leaves in the water 2-3 minutes till it get softern a bit, undercooked. Drain it. Let it cool.
Mix well all other ingredients in a bowl except lemon.

Put the mixture inside to the vine leave and roll as shown in the pictures. You should close the vine leave like an envelope and roll it.

Place Stuffed Leaves into a non stick pot. Lay them next to each other , avoid space but dont squeeze much. Put the lemon slices at the top. Lemon will give a bit sour taste which is yummy.
In another bowl, put some tomato paste into hot water , mix it and pour into the stuffed rolls. It should cover on all the rolls.

Cover the pot. Cook few min on high heat till it boil, after cook it on the low heat around 30-35 min till it get softern and absorb the water . If it absorb all water and still not cooked, you can add more water and cook some more.
Serve warm with yoghurt..

Bon Appétit..

Hünkar Pilavı (Sultan's Pilaf) Recipe

noreply@blogger.com (Yesim) — Fri, 15 Jun 2012 14:22:00 +0000

Ottoman Sultans definetly had a fine palate.I can imagine hundreds of cooks in Palace Kitchen were trying different mixtures for Sultan to like.
This rice recipe called Sultan's Pilaf which you can find various types of sultan pilaf. Probably each of them has different style. It was a kinda new experiment for my family to mix a lot of different spices in the rice but the result was definetly perfect.
Enjoy!!

Ingredients

100 gr boneless lamb meat, cut into small cubes
1 gl of rice (150 gr)
20 pistachio nuts,shells removed
15-20 currants
2 cloves, mashed
2 cardamom,mashed
1/2 tea sp cinnamon
1/2 tea sp allspices
1 tea sp black pepper
1,5 tea sp salt
1/2 table sp butter

Boil the water and add meat, cook for 15 min. Remove the meats, and keep the broth for later. Put the butter in a non stick pot , add the meat and cook till it get brownish. Add pistachios, cook for 1-2 min more and then add cloves,cardamom,cinnamon,allspices. Stir few times, add currants, salt ,black pepper and the broth (1,5 glass) , boil them all together, and then add the rice. The water should be above the rice around 1 cm. If you need, add more broth or water. stir few times, cover it and cook on the low heat till the rice absorb all water. After it cook , do not stir. Wrap the pan with a cloth or towel well , and let it rest for 30 min. Stir gently before serve.

Bon Appétit..

Erikli Kuzu Yahnisi (Lamb with Prune Sauce) Recipe

noreply@blogger.com (Yesim) — Fri, 15 Jun 2012 14:21:00 +0000

Yahni is an awesome flavor which is heritage from Ottoman times. It is a cooking type which mean stewing meat,chicken or fish. You can cook it in various types with different vegetables and sauces. Lamb with prune has sweet taste. Enjoy!!

Ingredients

500 gr boneless lamb(preferably leg), cut into walnut size
2 medium size onions , grated
200 gr prunes
1 table spoon butter
3 tea spoon sugar
1 cinnamon stick
2 table spoon salt
1 table spoon vinegar

Boil the water and put the meat inside, cook for 5 min, drain the meat, keep the broth for later. Put the butter into non stick pan, add meat and cook for some minutes. Remove the meat from pan , add onions inside and cook till it gets golden.

After, add the prunes, and cook for some min more, then add meat, sugar,cinnamon stick, salt and vinegar and broth. The water should be above the meat. If the broth is not enough , add some water. Close the cover of the pan and cook it on the low heat around 1 hour till the lamb get soft.
Serve Warm.

Bon Appétit..

Bulghur Pilaf with Chicken Recipe

noreply@blogger.com (Yesim) — Mon, 11 Jun 2012 18:01:00 +0000

This dish originally from Urfa which is one of the oldest city in the world. As you can guess , they presented lots of good dishes to world. It has very rich kitchen.

Ingredients
4 cup bulghur (600 gr)
1 chicken
3 cloves garlic,chopped
1 onion, chopped
Butter
Salt
Red Pepper
Mint

Put the chicken in a deep pan, add water 1,5-2 lt, add 1/2 table spoon salt, cook it around 1 hour.After it cooked, let it cool and take chicken into pieces. Keep chicken broth.
Saute onion with some butter till they get golden color. Wash bulghur and drain, add on the onion. Add 500 gr chicken broth and 1/2 table spoon salt. Add garlic and close the cover. If you need add more broth and stir gently, cook for 20-25 min over low heat till it absorb all the water. After turn off the heat , let it rest for 30 min. Place it on a big plate. Place chicken pieces on the bulghur. Melt some butter , add red pepper and mint. After it start bubbling, pour over the dish.

Enjoy..

Bon appetit!!

Couscous Salad Recipe

noreply@blogger.com (Yesim) — Sat, 09 Jun 2012 10:30:00 +0000

It is easy and delicious salad recipe.. Same ingredients i use with macaroni, first time i tried with couscous and it turned awesome dish!

Ingredients
500 gr couscous
500 gr garniture (i used canned,mix boiled carrot-potato-pea)
10 pickles , chopped
1/4 bunch dill, finely chopped
4 cloves garlic,chopped (optional)
300-350 gr yoghurt
4 tb spoon mayonnaise
Salt

Boil water in a large pot , add couscous and cook 10-12 min till it get soft, drain and pour cold water on it.
Add yoghurt and mayonnaise , mix well. Put other ingredients, mix all together.

Bon Appétit

Muhammara Recipe (Red pepper dip)

noreply@blogger.com (Yesim) — Mon, 04 Jun 2012 19:59:00 +0000

Muhammara is hot red pepper appetizer which belongs to Gaziantep kitchen. I like hot so it is one of my favourite appetizer and also the king of the table on sunday breakfasts at my home. If you dont like so hot , you can reduce the red pepper amount as your wish..
Enjoy!!

Ingredients
3 table spoon red pepper flakes
150 gr crushed walnut
2 tb spoon tomato paste
3-4 slices toasted bread
1 lemon juice
Salt
Cumin
olive oil
pomegrnate molasses

In a bowl put red pepper flakes, and wet it with lemon juice, if it is not enough add water.

Use blender to crush walnut and toasted bread together, then add into red pepper, add tomato paste also. Mash and mix all together, add other ingredients. Serve with pita or toasted bread. You can serve it with meat dishes..

Bon appetit..

Perde Pilavi(Drape Pilaf)

noreply@blogger.com (Yesim) — Sun, 03 Jun 2012 13:38:00 +0000

Turkish Kitchen has wide range of various foods, and rice takes an important place here. Perde pilavi is one of the best rice dishes, especially cooked in the eastern part of Turkey, and is a popular dish for weddings.

All ingredients in drape pilaf have a meaning. Rice symbolizes fertility, currant symbolizes future children, and crust symbolizes protection and privacy.

After cooking it for the first time I wanted to share this with you. Although it looks difficult to make, it is not that hard.

Enjoy!!

Ingredients
1 gl of rice (200 gr)
100 gr boneless chicken
10-15 almond
10-15 pine nuts
15-20 currant
1 tb spoon butter
3 gl chicken broth
salt
black pepper

For the dough
2 gl flour (350-400gr)
2 eggs
2 tb spoon yoghurt
2 tb spoon oil(i put sunflower oil)
1/3 tb spoon salt
1 tea spoon baking powder

Boil the chicken, cut into small pieces after it get cool. Keep chicken broth for the rice later. For the dough; add flour, 1 egg, yoghurt,oil,salt and baking powder into a deep bowl. Mix all well, knead until it takes rough ball form. Let it rest for 20 min.
Wash rice, then soak it for 15-20 min. Drain rice, melt butter over medium heat. Add pine nuts and cook for 3-4 min, then add rice&currants and cook for 3-4 min more.
Stir chiken broth. Cook it over low heat for 10 min until it becomes undercooked.
Then add black pepper, and chicken, mix and let it rest for sometime.
Flatten the dough a bit bigger than container. Lay some oil into your tray , and stick some almonds. Lay the dough out inside the tray , add the rice on it. Close top of it with the dough part which is bigger than the tray.Lay 1 egg yolk,trim on it with some alomonds.
Cook it in a preheated oven 200 C till it gets lightly brown, around 20 min.

Bon appetit..

Parsley Gratin

noreply@blogger.com (Yesim) — Tue, 01 May 2012 19:53:00 +0000

It is light and delicious recipe. Great alternative dish for vegeterians also.
Ingredients
1 bunch of parsley, finely chopped
1 onion,grated
1 potato,grated
2 eggs
75 gr lor cheese (curd)
1,5 table spoon flour
red pepper
black pepper
salt

Mix all the ingredients into a deep bowl, sprinkle some oil into a small tray, arrange the parsley mixture into the tray. Cook it preheated oven 200 degree for 35-40 min.

Serve warm,

Bon appetit..

Simple Kofte Recipe with Potato (Burger)

noreply@blogger.com (Yesim) — Tue, 01 May 2012 19:21:00 +0000

I took this recipe from my aunt, it is really yummy and easy recipe. This was definetly one of the best kofte i have ever had.
Enjoy!

Ingredients
500 gr ground meat(mince)
1 big potato
Salt
Black pepper
Red pepper
Cumin
Oregano

Boil the potato and grate them into the meat.Mix all ingredients, you can use spices as your wish, i add more black pepper, less oregano.
Form small balls , put grease proof paper into tray, and put koftes.

Cook it in the oven 200 degree for 40-45 min.

Bon appetit..

Cig Borek Recipe (Fried pastry with raw meat inside)

noreply@blogger.com (Yesim) — Tue, 01 May 2012 19:01:00 +0000

Today is 1st of May , Happy labor day to all!! Today is also important from a side that is my mum's birthday. She is the best mum ever.. She turned 53 , long live Mum! I love you..
Cig Borek is one of her favourite food which is famous in Eskişehir city in Turkey. I cooked lots of foods for her b.day but this was King of the table.
I cooked it with 1 gl of flour, and made 5 çiğbörek. I am giving original recipe, you can make it less or more as your desire.. Enjoy!!

Ingredients
200 gr mince (ground meat)
2 onions,finely chooped
2 green peppers,finely chooped
2 tomatoes,grated
1/4 bunch of parsley,finely chooped
Salt
black pepper

For dough;
3 gl of flour (450-500 gr)
1 tea spoon carbonate
1 gl of yoghurt water (i used the water into yoghurt pot)
Salt

Mix all the ingredients for the dough ,add sufficient water to make soft dough,knead for 5-10 min. Rest for 30 min. Divide dough into pieces, shape them as round. Spread the mince mix on the dough pieces.

Close the dough as form half-circle. Fry in a pan till the two sides get brownish.

Bon appetit..

Corn Bread With Cheese&Dill Recipe (Mısır Ekmeği)

noreply@blogger.com (Yesim) — Sun, 29 Apr 2012 15:17:00 +0000

Corn flour&bread famous especially in Black Sea Region of Turkey. I like corn bread but i like it with cheese and dill more. I learnt this recipe from a famous Turkish chef "Oktay Usta" who is on TV.

Enjoy!

Ingredients
3 glass of corn flour (350-400 gr)
1,5 glass of all purpose flour
1/2 glass of olive oil
1 pck baking powder
150 gr lor cheese(curd)
1/2 table spoon salt
1/2 bunch finely chopped dill

Mix all ingredients in a deep bowl.

Grease the pan with some oil, Place the dough into the pan.
Cook in a preheated oven 200 degree for 35-40 min till top of your bread turn to brownish..

Bon appetit...