Transcript Document

THE MOST POPULAR
RECIPES FROM TURKEY
HOCA AHMET YESEVİ
PRIMARY SCHOOL
• Etli Güveç
Meat Stew in Terra Cotta Pot
• Ingredients:
½ kg lamb, cut small
10 small (walnut size) onions
1 T butter
2 medium tomatoes
3 “sivri” peppers, or 1 green bell pepper
1 c water
Chopped parsley
Salt to taste
Arrange the meat on the bottom of a medium size clay güveç, or casserole,
interspersed with the 10 onions. Cut the tomatoes into round slices and arrange on
top, along with halved peppers (if using bell peppers cut into strips). Add salt and 1
cup water. Cover and cook at medium heat till meat is tender.
• Fırında Kağıt Kebabı
Oven-baked kebab in paper
•
Ingredients:
½ kg small-cubed lamb
(preferably leg or shoulder meat)
200 gr peas
1 tomato, finely chopped
2 “sivri” peppers, finely chopped
1 onion, cut into rings
8 pieces of parchment or 4 small oven bags
Chopped parsley and/or dill
2 T olive oil
Salt, black pepper, thymE
Mix all the ingredients and allow to rest for ½ hour. Distribute the mixture among 4 oven bags or
four doubled piece of parchment paper, add 1 T water. Close bags (if using parchment, bring two
ends together and fold over, rolling and folding, until you have come to the meat, then fold the
ends into the center to make a square packet) and invert onto a baking dish. Bake in a medium
oven until meat is tender.
• İslim Kebabı
Steamed Kebab
•
•
Ingredients:
½ kg lamb shoulder meat, cut into small pieces
4 cloves garlic
2 onions, peeled and quartered
4 tomatoes (2 grated, two sliced into rounds)
4 “sivri” peppers (2 chopped, 2 cut into strips)
2 eggplants (thin type)
4 T vegetable oil
Salt, pepper to taste
Simmer meat, grated tomatoes tomatoes, two of the peppers, crushed garlic, onions, salt, pepper
in water just to cover and a little oil. As these are cooking, peel eggplant, then cut lengthwise into
five strips each. Salt and leave for 15 minutes, then wash, pat dry and fry in hot oil. When done,
remove and drain. Take two strips of eggplant and arrange one over the other in a cross shape.
In the center, put two spoons of the cooked meat, and fold in ends of the eggplant over the top
to close. Top with one slice of tomato and a strip of pepper, and put a toothpick through the
middle to hold it closed. Continue with the rest of the eggplant and meat, and arrange in a baking
dish. Drizzle the cooking liquid from the meat and bake at 180 C until the tomatoes and peppers
begin to brown. Serve hot..
• Kaburga Dolması
Stuffed Ribs
•
•
Ingredients:
1 set of lamb ribs (one side),
with a pocket opened between the meat and the bone
1 onion, grated
Salt, black pepper
Filling:
2 T vegetable oil
1 onion
1/3 c almonds
2 c coarse bulgur
2 c water
1 c finely chopped purple plums
1 T pepper paste
Salt, black pepper, mint
Toothpicks
Rub inner and outer surface of ribs with salt, pepper and grated onion. Put oil in a pan, and sauté onion and
almonds. Add washed bulgur and water, bring to a boil, add plums, salt, black pepper and mint. Cook, covered,
until the bulgur has absorbed the water. Fill the pocked in the ribs with the pilaf, and close the open end with
toothpicks. Wrap in foil, put in pressure cooker and add water to cover, then cook for ½ hour. Remove from
pressure cooker, remove foil, place in a baking dish. Rub with pepper paste, and brown in a hot oven.
• Mantarli Et Sote
Meat Sauté with Mushrooms
• Ingredients:
•
1 onion, finely chopped
500 gr small-cubed meat
2 tomatoes, grated
1 T pepper paste
2 “sivri” peppers
300 gr mushrooms, halved
1 c water
Butter or margarine
Salt, black pepper, thyme, mint, red flake pepper
Sauté onions till transparent, add meat and cook until the water it gives off is gone.
Add grated tomato and pepper paste. Add mushrooms to the meat, add water,
butter, water, salt and spices, and simmer, covered, on medium heat until the water is
nearly gone
• Mercimek Çorbası
Red Lentil Soup
•
•
Ingredients:
2 c red lentils
1 potato
1 onion
1 T flour
Salt, dry mint, red pepper
4-5 T oil
Go through lentils to remove stones etc. and wash. Grate potato, and dice onion finely. Saute onion
in a pot in 2T oil until transparent, then add the flour. Once the flour has browned a bit, add 9-10 c
water. Add lentils, salt and potato and cook till the lentils are soft and falling apart, then either pass
through a large strainer or puree with a blender. Heat 3 T oil or butter in a small frying pan, add
mint and red pepper, sauté a minute or so and add to soup. Serve hot.
• Patates Salatası
Turkish Potato Salad
• Ingredients
•
1 kg potatoes
1 bunch parsley
5-6 scallions
Salt, pepper to taste
2 t cumin
1 T tomato
Juice of one lemon
3 T olive oil
Boil potatoes, remove skins, cool and cut into 2-cm cubes. Put into a deep bowl and
add finely chopped green onion and parsley. In a separate bowl combine lemon juice,
tomato paste, salt, pepper, cumin and olive oil, and mix with the potatoes. Red flake
pepper (Maraş or Aleppo pepper) may also be added.
• Sade Köfte
Plain Köfte
• Ingredients:
•
500 gr medium fatty ground beef
1 large onion, grated
2 slices of stale bread, crusts removed
1 egg
Salt and pepper to taste
Oil for frying.
Mix all ingredients except the oil, shape into small flat ovals and fry in hot oil, serve
with fried potatoes.
• Rice Pudding
Sütlaç
• Ingredients
•
1 lt milk
300 gr sugar
70 gr rice
15 gr rice flour
15 gr wheat starch
1 ½ c water (for the rice)
¾ c water (for rice flour and starch)
½ t salt
Place rice in a small saucepan with 1 ½ c water and bring to a boil, simmer till rice is
soft. Allow to cool. Put the milk, salt and rice in a large pot, and bring to a boil.
Reduce to a simmer. Mix wheat starch and rice flour with ¾ c water in a bowl, and
pour into the hot milk, whisking constantly to prevent lumps. Continue simmering,
stirring constantly, until the mixture thickens. Pour into serving bowls and chill.
• Tel Kadayıfı
Shredded Wheat Pastry
• Ingredients
•
•
750 gr kadayıf dough (available at middle eastern grocery stores)
350 gr clarified butter (1 ½ c)
200 gr shelled pistachios or chopped walnuts
Syrup:
1150 gr sugar (1 ¾ c)
925 gr water (3 ¾ c)
1 T lemon juice
First make the syrup: Combine sugar, water and lemon juice in a saucepan and boil
together for 5 minutes. Remove from heat and set aside. Divide the kadayıf dough
into two parts, and fluff so that no lumps or heavy/light places exist. Spread half of
the dough evenly on the bottom of a round baking pan. Spread the nuts over this, and
top with the other half of the kadayıf dough. Melt the butter and drizzle evenly over
the surface of the kadayıf, then bake for 40 minutes in a medium oven until the top
has browned evenly. When it is done, remove from the oven and immediately pour the
prepared syrup over the top. Allow to cool and serve.
• Tencere Kebabı
Pot Roast
• Ingredients:
•
1 kg leg of lamb, cut into small pieces
2-3 onions, chopped
2 tomatoes, peeled and cut small
3-4 potatoes, cubed
2-3 T butter
1 T tomato paste
1-2 T chopped parsley
Salt, pepper
Put meat, onion and butter into a pan, and sauté stirring until the meat’s juices have
evaporated. Add the tomato paste and stir a few times more. Add the tomatoes, and add
enough water just to cover meat and allow to simmer. Meanwhile fry the potatoes lightly,
and about 15 minutes before the meat is fully tender, add the potatoes. Remove from
heat, add the parsley and serve.
• Yayla Çorbası
Rice and Yogurt Soup
• Ingredients:
•
½ c rice
2 T flour
1 egg
1 ½ c yogurt
3-4 T vegetable oil
Salt, dry mint
Wash rice and simmer in 10 c of water. Whisk together yogurt, egg and flour and cook in
another saucepan on low heat, stirring constantly. Add, beating with a whisk, to the
boiling rice. Add salt and allow to simmer together a few minutes. Sauté the mint in the
oil for a minute and use as a garnish when serving.