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.

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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.


BARBUNYA PILAKI IN OLIVE OIL

February 4, 2009

barbunyapilaki201

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.