GROUND LAMB STUFFED ZUCCHINI SQUASH

October 30, 2009

stuffedzucchini1

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

October 30, 2009
yemek9
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

October 30, 2009

zykerevizturlusu2

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.


EGGPLANT SLICES FRY IN OLIVE OIL

February 20, 2009
eggplantfry1
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.


GREEN BEANS IN OLIVE OIL

February 4, 2009

greenbean102

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.


LAMB SOUP WITH SAUCE

March 30, 2007

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.


CABBAGE LEAVES STUFFED WITH RICE IN OLIVE OIL – 1

March 30, 2007

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.