Collection of Turkish Recipes (long)
amanda
Preparation time: 30 minutes
Chilling time: Several hours
Yield: About 6 cups
red, peppery and fruity version of tabbouleh salad as it is prepared in
Gaziantep. needs less oil than most versions for bulgur salads and
is thus less caloric.
2 fleshy red bell peppers, stemmed, cored, cut up
1 red or green chili, cored, stemmed, seeded
1 1/2 cups fine-grain bulgur, see sources
2 vine-ripened medium tomatoes
8 green onions, trimmed, thinly sliced
1/2 cucumber, peeled, seeded, chopped
3/4 cup chopped parsley
6 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses, see sources
1/3 cup olive oil
1 teaspoon salt or to taste
Near East or Aleppo to taste, see sources (or substitute hot Hungarian
paprika)
Tender romaine lettuce leaves or boiled vine leaves
Pitas
1. Make the red pepper paste. Grind the peppers and chili with 2
tablespoons water in a food processor until pureed. Transfer to a saucepan
and cook over medium heat, stirring often, until reduced to a jamlike
consistency yielding 2/3 cup.(Can be reduced, uncovered, in a 2-quart
Pyrex bowl in the microwave oven.)
2. Place the bulgur in a fine sieve and shake to remove dust. Dampen with
cold water and let stand 30 minutes. Squeeze out excess moisture. Cut the
tomatoes in half, gently squeeze to remove the seeds, and grate the halves
with the cut side facing the coarsest side of a four-sided grater or flat
shredder. (You should be left with just the tomato skin in your hand;
discard it.)
3. Combine the bulgur, red pepper paste, tomato pulp and remaining
ingredients in a mixing bowl, blending the mixture with your hands or with
two forks. Cover tightly with plastic wrap and refrigerate a few hours
before serving. Correct the seasoning and serve surrounded by lettuce or
vine leaves and pitas.
Cold Turkish Eggplant Salad with Yogurt-Mint Dressing
2 lg. serv.
1 medium eggplant, peeled and sliced 1/4" thick
2T. Extra-Virgin Olive Oil
1 cup yogurt cheese made from lowfat or non-fat yogurt.
1 tsp. garlic powder
salt & pepper to taste
1 tsp. dried mint flakes
1 large garlic clove, crushed
Make the yogurt cheese the night before. Discard the whey which drips
out. Add everything else to the yogurt except mint, oil and the eggplant.
Salt the eggplant slices and let sit 20 min, then press water out with
paper towels. Brush the slices with the olive oil on both sides and broil
them till slightly softened. WATCH FOR BURNING! Chill the slices.
Serve the slices with dabs of the yogurt dressing. Sprinkle the mint.
Posted online 4\5\93 by Meriam Matthews.
Turkish Cucumbers
Cacik (Turkey) Cucumbers in yogurt 6 servings
3 cucumbers peeled and cubed
3 cups yoguret
2 cloves garlic crushed
1/2 tsp salt
freshly ground black pepper
1 tbsp melted butter
1 tbsp oil
1 tbsp wine vinegar
2 tbsp chopped dill, or 1 tbsp dried
2 tbsp chopped parsley
1/2 cup chopped walnuts
2 hard boiled egg yolks crumbled
Mix all the ingredients together in a bowl and cill in the refrigerate for 1
hour. Serve with coarse rown bread.
TURKISH ORZO SOUP
Ingredients
10 cups of beef broth
2 diced tomates
1/4 lbs of orzo
1 cup finely chopped parsley
salt and pepper to taste
Bring beef broth to a boil, add orzo. When the orzo is nearly done, add
diced tomatoes, salt and pepper. When the orzo is fully done, serve
with chopped parsley on top.
TURKISH CUCUMBER-TOMATO SALAD
(Washington Post, 8/23/95)
(4 servings)
1/4 c. olive oil
3 T. lemon juice
1/2 c. chopped fresh parsley
1 medium cucumber, peeled, thinly sliced
and quartered
1 large tomato, chopped
1 T. chopped fresh mint
1 T. chopped fresh dill
1 T. white vinegar
Mix oil and lemon juice in a blender for
10 seconds. Add parsley and blend about 15
seconds more. Chill.
Put cucumber, tomato, mint and dill in a
shallow bowl. Add vinegar to the dressing and
our over the vegetables. Mix well. Serve
chilled or at room temperature.
Rose jam
Ingredients:
225 gr. rose leaves (without stalks)
6 1/4 glasses granulated sugar
3 3/4 glasses water
4 lemon salt cubes or 4 tablespoons lemon juice
Put the water and rose leaves into a pan, cover and boil until the rose
leaves go almost a white color. Then add the sugar and boil with the lid
off until the syrup thickens. Dissolve the lemon salt cubes in 1/8 glass
water (or add the lemon juice to the water), pour this into the pan after
the syrup has thickened, bring to the boil once, remove from heat, and with
a perforated spoon remove the foam on the syrup. Pour the jam into a bowl,
and after it has completely cooled down, put into a jaar and close the lid
tightly. Eat as desired.
Recipe courtesy of Yusuf Pisan
Chard mousakka
Ingredients:
1 kg. chard leaves
250 gr. ground meat
2 onions
1 1/2 tablespoons margarine
1 glass meat broth
salt
black pepper
Wash the chard leaves, drain them and put into a pan filled with hot water,
add some salt and boil gently. After the color of the leaves changes,drain
and pour fresh cold water over the leaves. Drain once again and leave aside.
Place the margarine and grated onions into a pan and saute until the color
of the onions changes. Add the ground meat and continue to saute while
stirring. Spread 2 spoons of the onions and margarine over the bottom of
the pan, and place some of the chard leaves on top, spread only half of the
remaining onions and margarine over the leaves, cover again with the rest of
the leaves and spread the remaining half of the onions and margarine over
the leaves. Sprinkle salt and black pepper, then pour the meat broth over
and cook on stove at moderate heat. After the chards are cooked and there
is almost no water left in the pan, put on a plate and serve.
Recipe courtesy of Yusuf Pisan
Ekmek
Note: Ekmek is a "sourdough" bread.
2 cups bread flour
1 tablespoon yeast
2 cups water
4 cups additional flour
1 teaspoon additional yeast
Mix 2 cups bread flour and 1 tablespoon yeast in a crock or non-reactive
container. Mix in 2 cups lukewarm water, cover, and let rest 24-48
hours. (I find that 48 hours gives it a better flavor. Don't go over
48 hours though, or it will be *sour*) When your yeast mix is ready,
add it to 4 additional cups of flour and a teaspoon of yeast. Mix well,
and knead on a floured board for 10-15 minutes. Place in bowl covered
with plastic wrap, and let rise until double. Punch down and form into
"Ekmek -shaped" loaves. Let rise until doubled, slash the tops of the
loaves lengthwise with a razor blade, and bake in a 400 degree oven for
40 minutes. Note: a moist oven is required, so I usually place a
baking pan with 1 - 1 1/2 inches of water on a lower oven shelf when I
start preheating the oven. The pan stays in the oven through the
baking. This gives the bread "oven spring", which is an additional
rising.
Recipe courtesy of L. Bruce Hills
FORMUL (a honey-banana dessert)
In Kuzguncuk (KOOZ-GOON-JOOK), a village on the Asian side of Istanbul,
there is a wonderful local fish restaurant called Ismet Baba sitting right
on the edge of the Bosphorus. During our two years in Istanbul, we ate
Saturday lunch at this restaurant at least twice each month. Everything was
wonderful there, but what we found most fascinating was their simple
dessert -- listed on a blackboard as Formul.
(There should be an umlaut over both the "o" and the "u".)
FORMUL
Slice a banana on a dessert plate.
Drizzle a goodly amount of honey over it.
Top with a hefty glob of unsweeted (or just barely sweetened) thick whipped
cream
Finish off with ground walnuts sprinkled over the top.
Eat and enjoy.
Courtesy of Bobby Title
Potato Rice Soup (Kiymali Patatesli Pirinc Corbasi)
1/4 cup ground beef
2 Tbs. tomato paste
1 Tbs. vegetable oil
3 cups water
2/3 cup long grain rice
1 potato, diced
additional water
1/2 cup parsley, cut up
salt to taste
Using a 2 quart saucepan,
brown the ground beef. Add the oil and tomato paste and cook a
few more minutes. Add the water and bring to a boil. Stir in the
rice and cook over medium heat 15 minutes. Add the potato and
continue cooking until potato and rice are tender. Add more water
to nearly fill the pan, and bring to a boil again. Add salt to taste.
Turn off heat and stir in parsley.
Recipe courtesy of Yusuf Pisan