Turkish Cooking E-Recipes

GROUND LAMB STUFFED ZUCCHINI SQUASH

Robert Harrison — Fri, 30 Oct 2009 11:44:37 +0000

SERVING : 6

INGREDIENTS
6 zucchini squash
1 large size tomatoes
1 soupspoon butter
1 and 1/2 glasses water
1/2 soupspoon salt

Meat Filling
500 grams ground lamb
150 grams rice
6 onions, finely chopped
1/2 soupspoon salt
A little pepper
1/2 bunch dill, chopped
1/2 bunch parsley, chopped
1/2 bunch mint, chopped

PROCESSING METHOD

* Place the onion on a soup plate, sprinkle with salt. Knead until the onion becomes transparent.
* Add water and drain.
* Repeat this procedure twice.
* Place the prepared onion and all the other ingredients in a bowl, and mix very well.
* Cut off the ends of the zucchini squash, scrape the skin with a knife. If they are very large, cut them in half.
* Hollow out the large end of the squash, being careful not to pierce the other end.
* Fill them with the above preparation and use a tomato piece as a stopper on their tops.
* Place the stuffed zucchini in a saucepan.
* Add 1 and 1/2 glasses water, 1/2 soupspoon salt and a soupspoon of butter.
* Cover and cook on a low heat for 30-40 minutes.

ARTICHOKE IN OLIVE OIL

Robert Harrison — Fri, 30 Oct 2009 11:32:41 +0000

SERVING : 6

INGREDIENTS
6 artichokes
2 and 1/2 coffee cups olive oil
2 lemons
1 carrot
2 potatoes
20 pearl onions or shallots
1 coffee spoon salt
1/2 coffee spoon sugar
2 soup spoons green peas
5 glasses water

PROCESSING METHOD

* Cut 2 lemons into halves.
* The artichokes must be cut so as to leave only the heart and some of the stem. First tear out the leaves by pulling them opposite to the direction in which
they grow.
* Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black.
* Remove the stem from its hard base. Trim around the heart with a knife scraping to the bottom of the heart, not forgetting to rub immediately with lemon.
* Let the artichokes sit in water with lemon juice before being used.
* Peel the potatoes and carrot and cut into small pieces. Peel the small onions.
* Place the artichokes side by side in a saucepan.
* In a separate bowl, mix the flour, salt, sugar and water and pour this over the artichokes.
* Add potatoes, carrot, small onions and green peas.
* Boil and cook on a low heat for 1 and a quarter hours.
* Let cool.
* Place the artichokes on a serving dish.
* Add garnishings on artichokes equally.
* Sprinkle with chopped dill.

CELERY ROOT IN WHITE SAUCE

Robert Harrison — Fri, 30 Oct 2009 11:20:35 +0000

SERVING : 5

INGREDIENTS
2 medium size celery roots
2 coffee spoons olive oil
8 small size onions
1 medium size carrot
1/2 coffee spoon salt
1/2 coffee spoon sugar
1/2 coffee spoon flour
1/2 lemon juice
1 and 1/2 glasses water
2 soup spoons green peas

PROCESSING METHOD

* Peel and cut the celery roots into 1 cm wide slices. Wash.
* Fry the diced carrots in oil for 2 minutes.
* Add the celery and fry it for 2 to 3 minutes with the carrots.
* Add the small onions and the flour which has been mixed with a little water. Mix.
* Add the salt, sugar, green peas and water. Cover and let cook slowly for 45 minutes.
* Let cool.
* When cool, place the celery rings on a dish and top with onions, carrots and peas.
* Pour the cooking sauce over and garnish with chopped dill.

STEWED LAMB WITH VEGETABLES

Robert Harrison — Sun, 22 Mar 2009 19:53:48 +0000

SERVINGS : 4

INGREDIENTS
1 kg lamb leg slices
50 gr butter or margarine
2 medium size carrots
6 fresh potatoes
2 onions, peeled, sliced
2 laurel leaves
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
* Melt the butter in a saucepan and add meat slices, together with the onions.
* Add salt and pepper. Pour over enough water.
* Cover them and cook over medium heat during 40 minutes.
* Scrape the carrots and cut them in slices.
* Peel the potatoes and cut them in medium size pieces.
* Add them to the meat. Let simmer on low heat during half an hour.
* Arrange them in a dish.
* Spinkle with thyme before serving.

FRIED LAMB LIVER

Robert Harrison — Sun, 22 Mar 2009 19:36:38 +0000

SERVING : 4

INGREDIENTS
1 lamb liver
1/2 soupspoon salt
1 coffee cup flour
1/2 glass oil
1 bunch parsley
1 teaspoon salt
2 onions, sliced

PROCESSING METHOD
- Cut the onion in half and then each half into very fine slices and put into a bowl or soup dish.
- Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it.
- Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two or more times.
- Chop the parsley very fine, add to the onion and mix together.
- Cut the liver into cubes the size of a large hazelnut and coat with flour.
- Fry the liver in oil, first on a low heat and finally on a high heat.
- Put the liver on a serving dish and sprinkle salt.
- Cover with the previously prepared garnish.

WHITE BEAN IN OLIVE OIL (PİLAKİ)

Robert Harrison — Sun, 22 Mar 2009 19:17:47 +0000

SERVINGS : 6

INGREDIENTS
1 and 1/2 coffee spoons salt
1 and 1/2 coffee spoons sugar
1 carrot
1 celery
1 potato
1 tomato
1 clove of garlic
1 coffee cup water
1 finely chopped onion
2 and 1/2 cups olive oil
250 grams dry beans

PROCESSING METHOD
* Soak the beans in water overnight.
* Place them in a saucepan of water, heat on low flame for 45 minutes and then drain.
* Peel and dice the vegetables, and cut the garlic into thin slices.
* Heat the oil in a saucepan, add the onion and garlic and brown for 2 minutes.
* Then add the carrot and brown for 2 minutes.
* Then add the celery and potato and brown them for 2 minutes as well.
* Finally add the beans, the grated tomato, water, salt and sugar and cook on a very low heat for 1 hour.
* Serve when cool.

RICE PILAF GARNISHED WITH EGGPLANTS

Robert Harrison — Sun, 22 Mar 2009 19:03:35 +0000

SERVING : 6

INGREDIENTS
2 glasses rice
4 medium size onions
2 medium size tomatoes
1 glass olive oil
1/2 kg eggplants
1 tablespoon pine nuts
1 tablespoon currant
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons salt
4 teaspoons sugar
1/2 teaspoon pepper
1 bunch dill

PROCESSING METHOD
* Cover the rice with salted lukewarm water. Leave for 20 minutes.
* Wash 3-4 times and drain well.
* Peel the eggplants leaving lengthwise stripes. Cut them lengthwise into four, then each one into 3-4 cm pieces.
* Leave them in salted water for 15-20 minutes.
* Heat the olive oil in a saucepan. Drain and dry the eggplant pieces. Lightly brown them in olive oil and take them out.
* In the same saucepan, put chopped onions and pine nuts. Brown them on medium heat.
* Add the rice and brown for 10 minutes, stirring constantly.
* Add peeled and chopped tomato, salt, pepper, sugar, currants, fried eggplants and 3 glasses of water. Cover and cook on medium heat for 10 minutes.
* Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
* Let cool.
* Mix well a wooden spoon before serving.
* Serve at once.

BAKED PASTY WITH CHEESE

Robert Harrison — Fri, 27 Feb 2009 23:35:15 +0000

SERVING : 6

INGREDIENTS
3 sheets philo dough (yufka)
3/4 glass milk
6 tablespoons margarine
2 eggs

FILLING
200 gr white skim cheese
1 whole egg or 1 egg white
1/2 bunch parsley, chopped
1 bunch dill, chopped

PROCESSING METHOD
- To make filling; mash the white cheese with a fork. Add the egg and chopped parsley and dill. Mix well.
- Brush an oven pan of 24-30 cm in diameter with melted margarine.
- Add the eggs and milk to the rest of the melted margarine and beat them well.
- Lay one sheet of philo dough into the pan, allowing the edges to go 8-10 cm beyond the rims. Tear the excess parts away.
- Spread 3-4 tablespoonful of the milk mixture over the philo fough.
- Lay two more layers of philo dough, cut the same size as the pan, spreading milk mixture on each layer.
- Spread the filling. Lay the rest of the philo dough in 2-3 layers, always moistening them with the milk mixture. Fold the edges of the first philo dough over.
- Spread the remaining milk mixture all over it.
- Bake in medium hot oven for 25-30 minutes until it is golden brown.

MUTTON SHANKS KEBAB WITH VEGETABLES

Robert Harrison — Fri, 27 Feb 2009 23:22:49 +0000

SERVINGS : 4

INGREDIENTS
800 gr. mutton shanks on the bone
1 tablespoon margarine
1 carrot
1 onion
1 garlic clove
1 tablespoon tomato paste
1 celery
4 tablespoons olive oil
5 tablespoons floor
salt
black pepper

* Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar.
* Put the margarine and olive oil in a pot and place on heat.
* Put the flour in a bowl and coat the shanks with it.
* When the oil is heated, put shanks in the pot and fry well until golden brown.
* Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot.
* Saute the vegetables slightly, constantly stirring.
* Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring.
* Rinse and strain the peas and add them to the kebab 20 minutes later.
* Allow to cook for 45 minutes, before seasoning kebab with thyme.
* Check for water while the kebab is cooking and add water if necessary.

STEAMED SEA BRASS WITH VEGETABLES

Robert Harrison — Fri, 27 Feb 2009 23:14:41 +0000

SERVINGS : 4 Persons

INGREDIENTS
1 kg sea brass fillets
2 tomato, halved
2 potato, ring sliced
1 onion, ring sliced
1 coffee cup olive oil
1/2 glass water
1 lemon, sliced
1 bunch dill, chopped
1 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD
* Clean the fish and wash them. Place sea brass fillets side by side in a flat pan.
* Add the olive oil, water and salt.
* Add first potato slices on fishes, then onion slices, lemon slices, tomato slices.
* Cover and cook on medium heat for 7-9 minutes.
* Let cool before serving.
* Garnish with chopped dill and parsley.

EGGPLANT SLICES FRY IN OLIVE OIL

Robert Harrison — Fri, 20 Feb 2009 14:06:50 +0000

SERVING : 6

INGREDIENTS
1 kg medium size eggplants
3 small size tomatoes
1 potato
1 tablespoon salt
1 and 1/2 glasses oil

Tomato Sauce
3 large size tomatoes
2 cloves garlic
2 tablespoons vinegar
1 teaspoon pepper
1 teaspoon salt

Yogurt Sauce
500 gr yoghurt
2 cloves garlic
1 teaspoon salt

PROCESSING METHOD
* Remove the stems of the eggplants. Without peeling, cut them lengthwise into 1/2 cm thick slices, or peel them leaving lengthwise stripes and cut them diagonally into 1 cm thick slices.
* Sprinkle with salt and let stand for 20 minutes.
* After peeling, cut potato lengthwise into 1/2 cm thick slices.
* Heat the oil in a frying pan.
* Dry the eggplant slices pressing lightly.
* Fry eggplant and potato until golden brown on both sides.
* Drain well and arrange on a serving dish.
* Serve cool, either with tomato sauce or yoghurt sauce.
* Tomato Sauce : Reduce the oil in the pan. Add peeled and chopped tomatoes and crushed garlic. Cook on medium heat for 7-8 minutes, stirring from time to time.
* Add salt, pepper and vinegar. Mix well.
* Pour over the fried eggplant slices.
* Yoghurt Sauce : Put the yoghurt, crushed garlic and salt into a bowl. Beat well.
* Pour over the fried eggplant slices.

SWORDFISH ON SKEWERS

Robert Harrison — Fri, 20 Feb 2009 13:40:00 +0000

SERVING : 10

INGREDIENTS
1800 gr. fillet of sword fish
4 tomatoes, medium
2 sliced lemons
5 green sweet peppers
30 small bay leaves

Marinade
1 onion grated
5 bay leaves
2 cloves garlic crushed teaspoon black pepper
1 teaspoon salt
2 tablespoons lemon juice
1 cup olive oil
1 tablespoon tomato paste

PROCESSING METHOD
* Take out the bones and skins of the fish. Cut the fish into large cubes of 3 cm.
* Slice tomatoes and remove the seeds. Slice the peppers.
* Put the fish in a bowl, add the marinade ingredients and mix with your hand leave for 20 minutes.
* Thread 4 cubes of fish per person onto metal barbecue skewers with slices of tomato, pepper, lemon and bay leaves.
* Take what is left of the marinade and brush generously over the prepared skewers.
* Pour any remaining marinade over the top and leave for 5 minutes to improve the taste.
* Grill over charcoal or under a hot electric grill, turning frequently, and basting with the marinade.
* Garnish with lemon slices, boiled potatoes and serve with salad.

GREEN BEANS IN OLIVE OIL

Robert Harrison — Wed, 04 Feb 2009 22:32:59 +0000

SERVING : 6

INGREDIENTS
2 lb. Green Beans, washed
1/2 lb. Onion
1/2 lb. Tomatoes
9 Tablespoons Olive Oil
2 Cloves Garlic
3/4 Tablespoons Salt
1/2 Teaspoon Sugar
3/4 Cup Water

PROCESSING METHOD
* Cut both ends of beans. If beans are too long cut in half. If need trim it well.
* Cube onions.
* Thickly slice tomatoes.
* Peel garlic cloves and cut into four.
* Saute onions and tomatoes in olive oil for 3-4 minutes.
* Add beans, salt, garlic and sugar.
* Saute all until beans turn bright green.
* Add water, bring to boil and cook over medium to low heat until beans are soft, about an hour or a little more.
* Serve cold.

BARBUNYA PILAKI IN OLIVE OIL

Robert Harrison — Wed, 04 Feb 2009 22:22:50 +0000

SERVINGS : 4 Persons

INGREDIENTS
2 Cup Cranberry Or Pinto Beans
6 Cup Water
2 Medium Size Onion
6 Clove Garlic
2 Large Size Carrot
1 Large SizePotato
1 Tablespoon Tomato Paste
3-4 Sprigs Parsley
2 Teaspoon Salt
8 Tablespoon Olive Oil
1 Teaspoon Sugar
1 Medium Size Lemon

PROCESSING METHOD
- Soak beans overnight with 2 cups of water.
- Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside.
- Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans,
pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly.
- Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool.
- Place in a serving plate. Garnish with parsley.
- Serve cold with lemon wedges.

MUTTON SOUP WITH SAUCE

Robert Harrison — Fri, 30 Mar 2007 17:05:47 +0000

SERVINGS: 8

INGREDIENTS
500 grams mutton
1 carrot
1 onion
1/2 tablespoon salt
4 tablespoons margarine
4 tablespoons flour
3 egg yolks
1 lemon juice

SAUCE
3 tablepoons butter
1 teaspoon ground red pepper

PROCESSING METHOD
- Put the meat, peeled whole onion and carrot in 3 liters of water. Cover and cook on low heat for 2 hours until the meat is well tender.
- Take the meat out and tear it into very small pieces. Put them back into the stock.
- Melt margarine in a saucepan. Add the flour and brown it lightly for 2-3 minutes.
- Slowly add the stock stirring constantly. Pour it into the soup. Cover and let simmer.
- Put egg yolks in a bowl. Add the lemon juice and beat well. Go on beating vigorously with a fork, while adding litle by litle boiling soup with the help of a ladle.
- Add this mixture to the soup and turn the heat off. Pour it into a soup serving dish.
- To make the sauce, heat the butter. Remove from heat and add the red pepper.
- Pour it over the soup and serve at once.

LAMB SOUP WITH SAUCE

Robert Harrison — Fri, 30 Mar 2007 17:05:09 +0000

SERVINGS: 8

INGREDIENTS
500 grams lamb
1 carrot
2 liters water
4 soupspoons flour
1 onion

SAUCE
4 soupspoons butter
1/2 teapoon ground red pepper

PROCESSING METHOD
- Cook the meat, the carrot and the whole onion in 2 liters of water. Add salt and cook for about 1 and 1/2 hours.
- When the meat is cooked, drain and save the cooking water in another saucepan. Remove the onion and the carrot.
- Cut the meat into very small pieces and replace it into the cooking water.
- In the saucepan where the meat was cooked, melt the butter and add the flour. Mix for 2-3 minutes and then slowly add the broth with the meat while stirring constantly.
- Boil for about 10 minutes.
- To make the sauce, simply melt the butter and add the red pepper.
- This sauce is served seperately and added according to taste by each person.

DRY CHEESE SOUP WITH SAUCE

Robert Harrison — Fri, 30 Mar 2007 17:04:25 +0000

SERVINGS: 6

INGREDIENTS
1 glass dried cheese with flour
8 glasses meat stock
150 grams minced lamb meat
3 tablespoons margarine
2 medium size tomatoes or 2 tablespoons tomato paste
2 teaspoons salt

SAUCE
3 tablespoons butter
6 slices bread, diced
A pinch mint

PROCESSING METHOD
- Melt the margarine in a large saucepan. Add minced meat and cook until the juice evaporates, stirring from time to time.
- Add peeled and chopped tomatoes or diluted tomato paste. Cook for 15 minutes.
- Add meat stock and dried cheese. Mix well and stir until it starts boiling. Let simmer for 10 minutes.
- In a small saucepan melt the butter, add the mint. Add diced bread and fry them.
- A little of this sauce can be added over each serving.

CABBAGE LEAVES STUFFED WITH RICE IN OLIVE OIL – 1

Robert Harrison — Fri, 30 Mar 2007 17:02:34 +0000

SERVING : 6

INGREDIENTS
1 kg cabbage
15 glasses water
1/2 glass salt
2 coffee cups olive oil
1/2 coffeespoon granulated sugar

RICE FILLING
250 gr rice, washed
250 gr olive oil
750 gr onions, finely chopped
25 gr pine nuts
25 gr currants
1 level dessertspoon salt
1 level dessertspoon granulated sugar
250 gr boiling water
1/2 bunch parsley
1/2 bunch mint
1/2 bunch dill

PROCESSING METHOD
- Heat the olive oil in a large saucepan over moderate heat. Add the onions and cook to a golden colour. Add the rice and pine nuts. Stir constantly over a
medium heat for about 30 minutes until the rice becomes golden in color.
- Add the salt, sugar, currants and mix well. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes.
- Add the dill, mint, parsley and stir. Place on a large dish and let cool before using.
- Cut the cabbage heart with a knife. Place 15 glasses of water and 1/2 glass salt into a saucepan large enough to contain the cabbage. Put in the separated
cabbage leaves turned upward. Cover and boil for 3 minutes.
- Lower the heat. Turn the cabbage over, cover and cook another minute. Turn the cabbage over again remove the softest leaves from the bottom. Turn the
cabbage over again and let cook 5 minutes.
- Remove the cover. The leaves should have become supple without being fully cooked. If they are not soft enough, let them remain in the water another 3 or 4
minutes.
- Now place the cabbage leaves under running water. Take each leaf and squeeze it a little. Gently remove the largest veins with a knife, Place the leaves
with the thickest veins on the bottom of a large saucepan. Drain and let cool.
- Place some filling in the center of the leaf and roll the leaf from left to right over the filling and finally roll like a cigarette.
- Put the firmest leaves with the most veins on the bottom of a large saucepan. Place the stuffed leaves in a saucepan with the extra leaves were put. Add
water, oil, salt and sugar.
- Cover and cook on a low heat for 1 hour, until all the water is absorbed.

BOILED ARTICHOKE WITH MUSTARD SAUCE

Robert Harrison — Fri, 30 Mar 2007 17:00:56 +0000

SERVING : 6

INGREDIENTS
12 artichokes
2 lemons juice
1 coffee spoon salt
1/2 coffee spoon sugar
5 glasses water

MUSTARD SAUCE
3 egg yolks
2 tablespoons lemon juice
2 teaspoons mustard
375 ml White Stock or Chicken Stock or White Veal Stock
90 gr butter
45 gr flour
A few salt
A few cayenne pepper

PROCESSING METHOD
- Put the lemon juice in a bowl and add 5 glasses water.
- The artichokes must be cut so as to leave only the heart and some of the stem. First tear out the leaves by pulling them opposite to the direction in which
they grow.
- Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black.
- Remove the stem from its hard base. Trim around the heart with a knife scraping to the bottom of the heart, not forgetting to rub immediately with lemon.
- Let the artichokes sit in water with lemon juice before being used.
- Place the artichokes side by side in a saucepan. Add salt and sugar.
- Boil and cook on a low heat for 1 hour.
- In a heavy-based medium saucepan, melt butter and add the flour all at once. Cook, stirring constantly, for 3 minutes.
- Add stock all at once, whisking to blend smoothly. Cook over low heat, stirring often, for 5-6 minutes.
- Remove from heat and gently beat in egg yolks and add lemon juice, whicking constantly. Add mustard and mix well, then add salt.
- Return to heat and cook 1 to 2 minutes longer, then add cayenne pepper, a little at a time, stirring and testing until required degree of heat is achieved.
- Serve hot over boiled artichokes.

BELL PEPPER STUFFED WITH RICE

Robert Harrison — Fri, 30 Mar 2007 16:59:58 +0000

SERVING : 8

INGREDIENTS
16 large size bell peppers
4 small size tomatoes
1/4 glass olive oil
1 teaspoon salt

RICE FILLING
1 glass rice
7 medium size onions
3/4 glass olive oil
1 medium size tomato
25 grams pine nuts
25 grams currants
1/2 bunch fresh mint or 1 tablespoon dried mint
1 bunch dill
1/2 teaspoon pepper
2 teaspoons salt
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice

PROCESSING METHOD
- Cover the rice with lukewarm water and let cool.
- Pour the water out, wash well and drain.
- Chop the onions finely. Add the nuts, 1 teaspoon salt and the olive oil. Brown them on medium heat, stirring constantly, for about 20 minutes.
- Add the drained rice and toast them for 10 minutes.
- Add peeled tomato cut into small pieces, rest of the salt, pepper, sugar and 3/4 glass of warm water. Mix them well and cover the lid.
- Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.
- Add the spices and chopped herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour.
- Mix well with a wooden spoon before using for recipes.
- Cut around the stems of the peppers. Remove the seeds. Wash and drain them.
- Stuff the peppers, not very tightly, with the rice filling and close them either with their own lids or with caps cut out from tomatoes.
- Place them side by side in a saucepan, with the lids upwards.
- Sprinkle with salt and olive oil. Add 3/4 glass of water. Cover and cook on low heat for 45-60 minutes, until the whole water is absorbed and the peppers
are tender.
- Let them cool before serving.