Binnur's Turkish Cookbook

Bulgur Pilaf with Sun-Dried Tomatoes

noreply@blogger.com (Binnur) — Mon, 23 Oct 2017 14:19:00 +0000

(Kuru Domatesli Bulgur Pilavı)

3/4 cup Turkish bulgur, large grain, washed and drained
1 small-sized onion, sliced
1 tbsp butter or 4-5 tbsp extra virgin olive oil
~100 g sun-dried tomatoes in oil, chopped
1 small cubanelle pepper, discard the seeds, chopped
1 tsp red pepper paste, sweet
2-3 tbsp canned crushed tomatoes
1 cup hot water
Salt
Pepper

Saute the onion with butter for 2-3 minutes at medium heat. Add the red pepper paste and crushed tomatoes to the pot and continue to saute for 1-2 more minutes. Add the remaining ingredients, stir. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes.

Serve with pickled vegetables and yogurt on the side.

2 servings.

Grilled Eggplant with Garlic Vinaigrette and Feta

noreply@blogger.com (Binnur) — Wed, 20 Sep 2017 15:25:00 +0000

(Sirke Soslu Peynirli Patlıcan)

1 Medium-sized eggplant- peel the skin in strips lengthwise, slice and soak in 2 cups of water with salt for about 15 minutes, dry with paper towel

Garlic-Cumin Vinaigrette:
1/4 cup extra virgin olive oil
1-2 tbs vinegar of grapes
1-2 garlic cloves, mashed with salt
Pinch of cumin
Sal
Pepper

Garnish:
Feta cheese, crumbled
Fresh mint leaves, chopped
Parsley, chopped
Dill, chopped

Place the slices of eggplant on an oven tray and grill in the oven or place the eggplant on the hot preheated grill. Grill for 15 to 20 minutes, turning once.

Whisk the vinaigrette ingredients in a bowl and drizzle over the eggplants. Garnish with feta and herbs, then serve.

Sweet Pepper with Eggs

noreply@blogger.com (Binnur) — Fri, 28 Jul 2017 14:00:00 +0000

(Biber Tava, Black Sea Region)

1 long red sweet red pepper, discard the seeds, cut in medium size
1 cubanelle pepper, discard the seeds, cut in medium size
1 tbsp butter
Eggs
Grated mozzarella or crumbled feta cheese
Salt
Pepper

Lightly fry the peppers with butter in a pan at medium heat. Stir occasionally. Break the eggs and sprinkle some cheese. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk! Season with salt and pepper.

Leeks with Chickpeas in Olive Oil

noreply@blogger.com (Binnur) — Wed, 28 Jun 2017 16:18:00 +0000

(Zeytinyağlı Nohutlu Pırasa)

300g leeks, washed & sliced
1/3 cup canned chickpeas, rinsed
1/4 cup celery roots, peeled and cut in bite size
1 1/2 cups of water + 1 tbsp lemon juice
1 medium-sized tomato, peeled & diced
~50 ml (4 tbsp) extra virgin olive oil (half for cooking, half for after cooking)
1/2 tsp sugar
Salt

Soak the celery pieces in the water with the lemon juice for about 5 minutes to prevent them from getting darker.

Meanwhile, place the leek, chickpeas, celery, tomatoes, olive oil, sugar and salt in a pot. Cover and cook at low heat until the leeks are soft enough.

Let it cool down in the pot. Then, place on a plate. Drizzle with the remaining olive oil. Serve at room temperature or chilled.

Fried Eggplant Salad on Romain Leaves

noreply@blogger.com (Binnur) — Mon, 29 May 2017 16:31:00 +0000

(Marul Tabağında Patlıcan Salatası)

1 medium-sized eggplant
3-4 tbsp olive oil

2 leaves of Romain
A few thin slices of red or white onion
1/4 cup feta cheese, cut in cubes

Dressing:
4-5 tbsp tomatoes, grated
2 tbsp extra virgin olive oil
1 tsp pomegranate paste
Salt
1-2 peppercorns, pounded

Peel the eggplant in lengthwise strips. Cut in bite size or round shape. Soak in 2 cups of water with salt for about 20 minutes. Squeeze and dry them with a paper towel.

Heat up the pan first. Then pour the olive oil. Turn the heat down to medium-low. Fry the eggplants, stir occasionally. Afterwards, place them on the paper towel to soak up any extra oil. Let them cool.

Then place the Romain leaves on a plate. Arrange the fried eggplants, onions and feta cheese. Whisk the dressing ingredients, pour all over them. This is a very easy and delicious recipe with a great salad for the summer time:)

2 servings.

Asparagus - Eggs Pide

noreply@blogger.com (Binnur) — Wed, 12 Apr 2017 15:13:00 +0000

(Kuşkonmazlı Yumurtalı Pide, Aegean Region)

Tandoor Baked Naan

Filling:
2-3 asparagus, break off the hard ends and discard, break in bite size
2 tbsp extra virgin olive oil
Salt
Pepper
2 eggs
Fresh ricotta, goat, feta or Turkish tulum cheese

Preheat the oven to 500 F (260 C).

Saute the asparagus with olive oil, salt and pepper for about 2 minutes. Break the eggs, stir. Continue to cook for 2 more minutes, turn the heat off. The eggs should be half cooked. Place it over the Naan. Arrange the cheese over the top.

Place the pide on an oven tray. Cook until the edge of the pide turns to light golden colur on the middle rack. Drizzle olive oil and season with salt and pepper, serve immediately.

This is the easiest and yummy pide recipe that you can do at home:) But, if you like to make this pide from scratch; here:)

1 Asparagus - Eggs Pide.

Orzo Pilaf with Black-Eyed Peas

noreply@blogger.com (Binnur) — Tue, 07 Mar 2017 15:52:00 +0000

(Börülceli Arpa Şehriye Pilavı)

2/3 cup orzo
1/4 cup black-eye peas
1 1/4 cups warm chicken broth or water
3-4 spring onions, chopped
1 garlic clove, minced
1 small carrot, peeled, grated
1 small cubanelle pepper, discard the seeds, cut in small cubes
1 small tomato, peeled, diced
1/4 cup extra virgin olive oil
Salt
Pepper

Garnish:
Parsley, chopped

Boil the black-eyed peas with 1 1/2 cups of water until they are tender, then rinse and drain.
Saute all the ingredients except water for 2-3 minutes at high-medium heat in a medium pot. Then add water, stir. Cover and continue to cook until the orzo absorbs all the water.

Remove the cooking pot from the heat. Remove the lid, sprinkle the parsley, lightly stir and place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pilaf stand for about 5 minutes (the brewing time) before serving.

2 servings.

Arugula Soup with Chickpeas

noreply@blogger.com (Binnur) — Thu, 02 Feb 2017 16:00:00 +0000

(Nohutlu Roka Çorbası)

1 cup chickpeas, canned, washed and drained
1 cup chicken broth
5-6 branches of arugula, washed, chopped
1 tsp lemon juice
1 garlic clove, mashed with salt
Salt
Pepper

Sauce:
1/2 cup yogurt, plain
1 cup water
1 egg yolk
2 tbsp flour, all purpose

Garnish:
1 tbsp butter
1 small onion, sliced

Cook the chickpeas and arugula with chicken broth in a medium-size pot for about 5 minutes. Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes at low heat. Then add the garlic, lemon juice, salt and pepper, stir and turn the heat off.

Meanwhile, caramelize the onion with butter in a small pan, add in the soup. Serve immediately.

2 servings.

Stuffed Dried Eggplants & Peppers with Beef

noreply@blogger.com (Binnur) — Fri, 06 Jan 2017 17:00:00 +0000

(Etli Kuru Patlıcan-Biber Dolması)

~ 6 dried eggplants
~ 6 dried peppers
~ 2 cups hot water
1 tbsp butter, in small pieces

Filling:
~200 g medium ground beef
1 small onion, grated
4 tbsp rice, washed, drained
1 tbsp red pepper paste
2-3 tbsp tomato paste
4-5 tbsp water
1/2 tsp red pepper flakes (crushed red pepper)
Salt
Pepper

Soak the dried eggplants in hot water for half an hour and drain. Meanwhile, mix all the filling ingredients with a tablespoon in a bowl. Stuff the eggplants with the filling using the teaspoon. Leave some space at the top. Squeeze the tops of the eggplants to close them up.

Arrange the eggplants in a medium-sized pot. Pour 2 cups of water all over them. Cover and cook at medium-low heat until a little juice is left. If necessary, add more hot water.

Sprinkle butter pieces over the top. Cover and let the dish settle. Serve it with Garlic Yogurt Sauce.

Makes 3-4 servings.

*You can find the dried eggplants, dried pepper or dried okra at local Turkish Grocery Stores.

Dried Figs Stuffed with Walnuts Cooked in Pomegranate Juice

noreply@blogger.com (Binnur) — Mon, 05 Dec 2016 13:48:00 +0000

(Nar Suyunda Cevizli Incir Dolması)

16 dried figs, cooked 5-6 minutes in water, drained
1/2 cup pomegranate juice
1 tsp lemon juice

Filling:
1/2 cup fresh walnuts, crumbled
2 tbsp natural honey
1/2 tsp cinnamon
~
Pomegranate seeds

Cut off the stalks of the figs. Make a room and add the fillings. Arrange them in a small sized Teflon pan. Pour the pomegranate juice together with lemon juice. Cook at low-medium heat until a little bit of juice is left in the pan. Let it cool down.

Garnish with pomegranate seeds and serve.

Raw Mushroom Salad

noreply@blogger.com (Binnur) — Mon, 14 Nov 2016 14:59:00 +0000

(Çiğ Mantar Salatası)

~15 medium-sized mushrooms, cleaned, sliced
4-5 tbsp extra virgin olive oil
Parsley, chopped
Dill, chopped
~
1/4 cup red onion, sliced
1 garlic clove sliced
1 tbsp sumac
1 tsp salt

Rub the onion and garlic slices with sumac and salt. Add the mushrooms and olive oil, mix. Cover and let them stay in the refrigerator for about 30 minutes.

Garnish with parsley and dill, serve.

Horse Mackerel Stew

noreply@blogger.com (Binnur) — Thu, 20 Oct 2016 16:24:00 +0000

(İstavrit Pilaki)

500g Atlantic Horse Mackerel/Bluefin (or Silversides); gutted, washed with cold water
1 large tomato, peeled, diced
1 small tomato, sliced
1 small cubanelle pepper, chopped
1 lemon, sliced
Handful parsley, chopped
5-6 tbsp extra virgin olive oil
Salt
Pepper

Saute the diced tomatoes with olive oil for 2-3 minutes at medium heat in a shallow pan. Place 2-3 lemon slices and arrange the fish over the top. Place the sliced tomatoes and the remaining lemon slices, sprinkle the chopped green peppers and parsley. Season with salt and pepper.

Cover and cook for about 15 minutes at medium heat. Let it stand for 5 minutes. Serve with Arugula Salad on the side.

Green Tomatoes with Wheat and Chickpeas

noreply@blogger.com (Binnur) — Wed, 28 Sep 2016 16:52:00 +0000

(Yeşil Domates Aşı)

500g green tomatoes, washed, cut in medium-size
1 small onion, thinly sliced
1/4 cup extra virgin olive oil
1 handful pearl wheat, soaked in water overnight
1/4 cup canned chickpeas, rinsed
2 1/2 cups water
Salt

Sauce:
1 tbsp flour
1tbsp lemon juice
2 tbsp yogurt
1/4 cup water

Saute the onion with olive oil until it is softened at medium heat. Add the wheat and chickpeas, continue to saute for a couple of minutes. Add the green tomatoes, salt and water. Cover and cook until the tomatoes are softened at medium heat.

Whisk the sauce ingredients in a small bowl and pour into the pot, stir. Cook for about 5 minutes at low heat without the lid. Garnish with chopped parsley and serve.

2 servings.

Farm Kebap

noreply@blogger.com (Binnur) — Tue, 06 Sep 2016 17:13:00 +0000

(Çiftlik Kebabı / Çiftlik Köfte)

Meatball / Köfte ingredients:
~150g lean ground beef
1/2 tsp oregano
Salt
Pepper
~
2 small-sized carrots, peeled, diced
2 medium-sized potatoes, peeled, diced
2/3 cup frozen sweet peas, rinsed with hot water
8-10 small size mushrooms, cleaned, cut in two
1 tbsp butter
3-4 tbsp extra virgin olive oil
1/4 cup canned crushed tomatoes
~2 1/2 cups warm beef broth
Salt
Pepper

Garnish:
Oregano
Fresh Parsley, chopped

Knead all the köfte ingredients, make little balls (slightly larger than hazelnuts).

Heat the butter and olive oil and lightly fry the meatballs and carrots in a medium-sized pot.

Then add the remaining ingredients. Cover and cook until the vegetables are tender for about 15 minutes. Let the kebap stand for 3-4 minutes. Garnish with oregano and parsley.

Serve with freshly baked Turkish bread or pilaf on the side.

Makes 2 servings.

Bulgur Pilaf with Fennel

noreply@blogger.com (Binnur) — Thu, 18 Aug 2016 13:52:00 +0000

(Rezeneli Bulgur Pilavı)

Pilaf ingredients:
3/4 cup Turkish bulgur, large grain - washed and drained
1 or 2 tbsp tomato paste
1/2 tbsp hot red pepper paste
1 tbsp butter
1 cup hot water
Salt
Pepper

Vegetable ingredients:
1 medium-sized fennel bulb - cored, sliced
1 small-sized carrot - peeled, grated
2-3 spring onions - sliced
2-3 tbsp olive oil
Salt
Pepper

Saute all the vegetables in the pan until they are tender at low heat.

Meanwhile, to cook the pilaf; saute the tomato paste and red pepper paste with butter for about 1-2 minutes in a medium-sized pot. Then, add the hot water first, then bulgur, stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes.

Add the sauteed vegetables, stir. Garnish with some fronds. Serve with home-made yoğurt, ayran or compote on the side.

Makes 2 servings.

Börek with Green Onions

noreply@blogger.com (Binnur) — Fri, 22 Jul 2016 18:46:00 +0000

(Yeşil Soğanlı Börek, Kırklareli - Thrace Region)

Main Ingredients:
3 pieces of Turkish yufka (or 10 sheets of phyllo pastry - use 6 of them for the first half, then cover the filling with the rest)
2lt-size oven proof dish, oiled

Sauce:
1/2 cup plain Turkish yogurt
1/2 cup spring water
4-5 tbsp olive oil
2 eggs, beaten

Filling:
8-9 spring onions, cleaned, chopped
A handful parsley, chopped
1/2 cup feta cheese, crumbled
1 egg yolk
Salt
Pepper

Garnish:
Sesame seeds
Nigella seeds

Mix all the filling ingredients in a bowl.

Now you can move onto the main ingredients. First prepare the sauce; mix the eggs, olive oil, yogurt and spring onions in a bowl with a whisk. This liquid mixture will go between every layer of the pastry and will complement the filling. The onion-cheese filling will go in the middle only.

Place the first yufka at the bottom and over the sides of the oiled casserole dish. Spread a few tablespoons of the sauce on top. Cut the second yufka in half and layer down on it and spread some sauce all over it. Layer down the second half of second yufka. Then, spread all the main filling onto the stack. Cut the third yufka in half. Cover the filling with half of it. Spread some sauce. Layer down the last half of the yufka on it and spoon out some sauce all over. Then, fold the sides of the bottom layer over. Make sure that you pour the remaining sauce. Cover the tray with a plastic wrap.

Keep the borek in the fridge for 4-5 hours. Take it out from the fridge and leave at room temperature for about half an hour. Sprinkle some sesame seeds and Nigella seeds all over.

Pre-heat the oven to 350 F (175 C). Bake until golden brown.

This recipe goes well with Compote on the side or Ayran. You can have it as a main dish (4 servings) or as a snack with the afternoon tea.

Garlic Mushrooms

noreply@blogger.com (Binnur) — Mon, 11 Jul 2016 16:55:00 +0000

(Sarımsaklı Mantar)

~1 1/2 cups medium size mushrooms, cleaned, cut in 4 pieces
4-5 tbsp extra virgin olive oil
1 tsp butter
Salt
Pepper
~
1-2 garlic cloves, minced
~
Parsley, chopped

Saute the mushrooms with olive oil and butter at high heat until their colour starts to turn while stirring occasionally. Add the garlic and when the smell of the garlic comes out, turn the heat off. Season with salt and pepper.

Garnish with parsley. Serve immediately or at room temperature.

Pide Topped with Braised Lamb Cubes and Yogurt

noreply@blogger.com (Binnur) — Mon, 27 Jun 2016 15:47:00 +0000

(Altı Cacıklı, Southeast Anatolia Region)

300 g lamb, cut in cubes
2 tbsp olive oil
4 fresh green garlic/garlic stalks, cut in chunks
2 medium tomatoes, peeled, discard the seeds then cut in bite size
1 tbsp canned crushed tomatoes
Salt
Pepper
~
2 Tandoori Bread or Naan Bread, lightly toasted in the oven, cut in bite size
1/3 cup plain yogurt, at room temperature

Saute the lamb cubes with olive oil until the color of the meat lightly turns. Add the rest of the ingredients. Cover and cook until the tomatoes are softened at medium-low heat. Turn the heat off.

Place the toasted tandoori bread on a serving platter. Place some yogurt on the pide. Arrange the cooked dish over them. Serve immediately.

2 servings.

Avocado-Egg Salad

noreply@blogger.com (Binnur) — Wed, 01 Jun 2016 15:02:00 +0000

(Yumurtalı Avakado Salatası)

1 ripe avocado, cut in bite size
1 hard boiled egg, sliced
A few slices of Asiago cheese
A few slices of red onion
1 or 2 slices of lime

Dressing:
2 tsp lemon juice
3 tbsp extra virgin olive oil
Red pepper flakes or cayenne pepper
Salt
Pepper

First squeeze the lemon over the avocado to prevent them turning brown. Place them on a serving platter. Add the remaining ingredients. Drizzle with the dressing. Serve immediately.

Spinach with Meatballs

noreply@blogger.com (Binnur) — Wed, 18 May 2016 15:49:00 +0000

(Köfteli Ispanak)

Kofte (meatball) ingredients:
~100 g medium ground beef
1 tbsp grated onion
Salt
Pepper
~
1/3 cup flour, all purpose
~
A bunch of baby spinach, washed, drained, if you like cut in medium-sized pieces
1-2 spring onions, chopped
1 tbsp rice, rinsed
1 medium-sized tomato, peeled, diced
1 tsp red pepper paste
2 tbsp extra virgin olive oil
1 tbsp butter
Salt
Pepper

Garlic-Yogurt Sauce:
1/2 cup yogurt, plain
1 garlic clove, mashed with salt

Knead all the kofte ingredients, make little balls (larger than hazelnuts) and flour them all. Heat the oil and lightly fry in a medium-sized pot.

Then add the red pepper paste, rice, tomato, spinach and butter. Cover and cook until the rice is done.

Serve with Garlic-Yogurt Sauce on the side.

Makes 2 servings.

Simit with Salad for Breakfast

noreply@blogger.com (Binnur) — Fri, 06 May 2016 15:09:00 +0000

(Simitli Kahvaltı Salatası)

Simit (Turkish bagel), cut in bite size
Cherry tomatoes, cut in half
Feta cheese, cut in cube
Turkish black olive
Parsley

Dressing:
Salt
Pepper
Extra virgin olive oil

Place all the salad ingredients on a serving platter. Season with olive oil, salt and pepper, then serve... It is a great salad for breakfast!

Eggplant Salad With Roasted Peppers

noreply@blogger.com (Binnur) — Wed, 27 Apr 2016 14:31:00 +0000

(Közlenmiş Biberli Patlıcan Salatası)

1 large eggplant, roasted
1 red Bell pepper, roasted
1 yellow or orange Bell pepper, roasted

Dressing:
Extra virgin olive oil
Lemon juice
Salt
Pepper

Peel the eggplant, remove any hard seeds. After draining, cut into small pieces. Then, place the peppers in a paper bag for a few minutes so that you can peel off the skins more easily. Cut them in medium-sized pieces.

Place the roasted eggplant and peppers on a serving platter. Drizzle with the dressing. Serve with Creamy (Strained) Yogurt by the side.

Roasting the Eggplant:
Before putting the eggplant in the oven, make holes in it with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak it in 2 cups of water with juice of 1⁄2 lemon to prevent from turning dark. Leave it in the water for about 5 minutes. After draining, cut into small pieces. Alternatively, you can barbecue it until softened.

Roasting Bell Peppers:
Cut off the tops of the peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inner side facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.

Alternatively, you can barbecue the peppers until softened. Just place the peppers with the outer side facing down on the barbecue.

Fıstıklı Dürüm / Fıstıklı Burma / Dolama Tatlısı / Fıstık Sarması / Burma Tatlısı

noreply@blogger.com (Binnur) — Thu, 07 Apr 2016 16:23:00 +0000

(Gaziantep)

Fıstıklı Dürüm:
454 g (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1 cup Gaziantep pistachios, ground, to be measured after grinding

Syrup:
1 1/4 cups water
1 3/4 cups sugar
1 tbsp lemon juice

Thin oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15

Preheat the oven to 350 F (175 C).

To prepare the syrup place the water and sugar in a medium-size pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.

Take one sheet of Phyllo Pastry, lay it down on the counter with the short side in front of you. Sprinkle some pistachios over the phyllo and spread them gently with your hand. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and start to roll it onto the rolling pin (picture). When you reach half of the sheet cut in two pieces with a sharp knife (picture), gently push the pastry from both ends toward the center to lightly wrinkle up. Then slowly pull out the pin. Place in an oven tray. Then do the same procedure for the second half of the sheet. Cut into 3-finger lengths. Finish all the pastry and place them on the oven tray. Using a tablespoon, pour the melted butter all over the pastries.

Place the tray on the middle rack. Bake until they turn a light golden colour.

Let them stand for about a minute. Then with a tablespoon pour the lukewarm syrup evenly all over the pastries. Keep them at room temperature for at least 2 hrs before serving.

*In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios.

Türkiye produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Türkiye, and round, fatter nuts with pale beige shells from Siirt, in eastern Türkiye. The Antep pistachios are consumed both as a snack and as a major component in baklava and other sweets. The Siirt pistachios, on the other hand, are closer to Iranian pistachios in looks and flavor and sold mainly as a snack.

Artichokes Stuffed with Ricotta

noreply@blogger.com (Binnur) — Thu, 24 Mar 2016 14:20:00 +0000

(Lor Peynirli Enginar Dolma - Aegean Region)

Artichokes -peeled, cleaned, see Artichokes with Rice in Olive Oil
Bread crumbs
Extra virgin olive oil

Stuffing:
Fresh ricotta cheese
Dill, chopped
Salt
Pepper

Preheat the oven to 400 F (200 C).

Mix all the stuffing ingredients. Heap the stuffing on the artichokes. Sprinkle some bread crumbs over the tops. Drizzle some olive oil. Arrange them on an oven tray.

Place the tray on the middle rack of the oven. Cook until the tops are golden colour. Serve warm or at room temperature.

Pickled Cabbage Stew with Chicken

noreply@blogger.com (Binnur) — Thu, 03 Mar 2016 16:58:00 +0000

(Kalle, Kırklareli - from the Thrace Region)

2 pieces of chicken legs & 2 pieces of chicken thighs; skinned, deboned, and meat chopped
1 small onion, sliced
4 tbsp extra virgin olive oil
1 tbsp butter
1 + 3/4 cups pickled cabbage (Sauerkraut), squeeze out the excess water, chopped
1/3 cup bulgur, large grain, rinsed
2-3 tbsp tomato paste
1 tbsp red pepper paste
1 1/2 cups hot water
Red pepper (red pepper flakes), crushed

Sauté the onion with olive oil and butter. Add the chicken, continue to sauté while stirring until the colors turn. Add the red pepper and tomato pastes, sauté for 1-2 more minutes.

Add the pickled cabbage and bulgur, stir. Pour the hot water. Cover and cook until the chicken is cooked and bulgur softened, it takes about 20 minutes. Season with some crushed red pepper, stir. Cover and wait for 1-2 minutes then serve.

Makes 2 servings.