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 tablespoon 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 200ml 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.
Güllaç
This is a typical sweet prepared during the month of Ramadan. The name is a shortening of “güllü aş,” or “food with roses,” a reference to the rosewater. It is made from ready-made starch wafers, the making of which is a complex process and not feasible for the home cook. However they are generally available in Turkish food stores and online.
Ingredients
10 güllaç sheets1 liter milk
200g sugar
1/6 glass rose water
150 g blanched sliced almonds, unsalted
Bring the milk to a boil, reduce heat to a bare simmer and stir in 2 c sugar. Place a sheet of güllaç in a wide pan and pour a ladle of hot milk over it and let it soften and absorb milk, then place in a pan to fit. It will wrinkle and expand. Repeat with four more of the sheets, then spread the nuts over the güllaç. Finish off with the remaining five sheets and pour more milk over. There will be some unabsorbed milk, this is fine. Pouring on very hot milk will give the dish a better consistency as it cooks the starch; otherwise the dessert will be mushy. To serve, cut into squares and garnish each square with nuts, slices of fruit, pomegranate kernels or ground pistachio, or any combination you like. Sprinkle with rose water and serve.
A more traditional but more time-consuming way is to soak each sheet and then cut it in half, and wrap the filling inside and arrange in a pan, and pour the rest of the milk over and garnish as desired. Alternate fillings can be hazelnut, walnut, marzipan, coconut or any combination you like.
Aşure (White Aşure)
Noah’s PuddingIngredients:
250 gr hulled wheat for aşure (1 ½ c)100 gr rice (1 ½ c)
7 ½ lt water
750 gr milk (3 c)
750 gr sugar (3 c)
50 gr white beans
50 gr dry hulled fava beans
50 gr chickpeas
100 gr shelled walnuts
100 gr dried apricots, chopped
150 gr sultanas (white raisins)
100 gr dried figs, chopped
25 gr peanuts
25 gr currants
100 gr blanched almonds
1/3 glass rose water
Extra walnuts, almonds, raisins and pomegranate kernels for garnish.
Soak the wheat and rice in enough water to cover and allow to soak overnight. The next day, boil the walnuts and almonds and remove the skins, otherwise they will darken the aşure. Cook the beans, chickpeas and favas separately. Rinse the wheat and rice, add the water, 3 c of sugar and 3 c milk, and bring to a boil. Cook, stirring, on medium heat till the wheat and rice have softened. Add the cooked beans, favas and chickpeas, followed by the raisins, currants, apricots, figs, peanuts, almonds, chopped walnuts and rose water. When it has thickened, pour into bowls, chill and garnish with almonds, walnuts, raisins and pomegranate kernels.
Kaburga Dolması(Stuffed Ribs)
Ingredients:
1 set of lamb
ribs (one side),
2 soupspoonful
vegetable oil
1 onion
1/3 glass almonds
2 glass of
coarse bulgur
2 glass of water
1 c finely
chopped purple plums
1 tablespoonful pepper
paste
Salt, black
pepper, mint
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.
Ekşili Köfte
Meatballs with egg lemon sauce
1/3 c rice
½ lt water
2 medium carrots, cubed
1 medium potato, cubed
Salt and pepper to taste
1 onion
1 egg
Juice of ½ lemon
Pick over and wash
rice, mix with the meat, and form into small balls. Put 1.5 liters of water
into a deep pan and bring to a boil, add meatballs. Add carrots and potato, and
one onion, and boil for ½ your. When done, remove from heat, cool slightly.
Whisk together egg yolk and lemon juice, and whisk into soup.
Mercimekli Köfte
Red Lentil Köfte
Ingredients:
2 c red lentils
1 c fine bugur
4 c water
1 large onion, finely chopped
2 t salt
2 t red flake pepper
2 t cumin
1 t black pepper
1 T pepper paste
5-6 scallions, chopped
½ bunch parsley, chopped
¼ c olive oil
Rinse lentils and simmer in 4 c water till very soft, stirring frequently towards the end to prevent sticking. Remove from heat and add bulgur, cover and let sit for 15-20 minutes. Sauté onion in a little vegetable oil, add pepper paste and allow to cool, then add to the lentil-bulgur mixture, along with all the rest of the ingredients. Knead together and form into oblong köfte by squeezing with the fingers of one hand. If desired 1T pomegranate molasses may be added. Serve with wedges of lemon, as is or accompanied by romaine lettuce leaves, roll the köfte in the lettuce.
Sebzeli Kuzu Haşlama
Lamb Simmered with Vegetables
Ingredients:
1 kg thickly sliced lamb leg meat
1 onion
6 potatoes
3 carrots
3 “sivri” peppers
5-6 clove garlic
Salt, pepper, oregano
Optional: lemon juice, celeriac
Put lamb in a pressure cooker. Add onion and peppers whole. If potatoes are small, add whole; if large, cut into thirds. Cut carrots lengthwise into four and add. Add 4-5 cups of hot water, salt and pepper to taste, and a pinch or two of thyme.
Close pressure cooker and put on to boil. When steam begins, cook for 25-30 minutes. When done, crush garlic and mix with broth. Serve lamb with the vegetables and broth.
Stuffed Eggplant
Karnıyarık
Ingredients:
7-8 small eggplant (long type)
1 T oil
1 onion, diced finely
2 tomatoes, 1 peeled and cut small, 1 sliced into rounds
300 gr ground meat
1 green pepper, finely diced
Salt, pepper to taste
1 T tomato sauce
1 T pepper sauce
1c water
Peel eggplants in strips, leaving half the peel, and fry in oil until the peeled stripes are browned. Make the filling: Saute onion in 1T oil, add the meat and brown. Add pepper and continue cooking, stirring. Remove from heat and add salt and pepper. Arrange eggplants in a wide pot, split down the middle to the center, and fill with the meat filling. Arrange tomato slices over top. In a small saucepan, heat pepper and tomato paste in 1T oil, stirring. Add 1c water, mix well and pour into pan with eggplants, then simmer covered until done. May also be baked in a medium oven.
Winter Vegetable Stew with Meat
Kış Türlüsü
Ingredients:
½ kg meat, cut into small pieces
4 leeks
4 potatoes
1 carrot
1 celeriac root
2 onions, chopped
1 T vegetable oil
1 T tomato paste
1 c hot water
Salt, black pepper
Cut vegetables into walnut-sized pieces. Put the oil in a large saucepan, add the meat and onion, and sauté till the onion has gone transparent. Add the tomato sauce and stir. Add the vegetables, ending with the potatoes. Add salt and pepper, and 1 cup of hot water. Bring to a boil, then reduce heat to low and simmer covered until all the vegetables are tender.
1 kg fresh
green beans
1 onion, chopped
300 gr small cubed meat
1-2 T combined tomato and pepper paste
1-2 tomatoes, peeled and cubed
Salt to taste
1 t sugar
2 T oil
Artichokes with Fresh Broad Beans in
Olive Oil*
Zeytinyağlı İç Baklalı Enginar
Ingredients:
½ kg fresh shelled favas, peeled
5-6 artichokes,
cleaned down to their hearts and cubed
2 onions, chopped
½ c olive oil
1 bunch dill
Salt to taste
1 cube sugar
Juice of 1 lemon
Stuffed Vegetables with Meat
Etli Dolma
Ingredients:
500 gr lean ground meat
300 gr rice
1 kg vegetables for stuffing (peppers, eggplant, zucchini, etc.)
1 bunch parsley, finely chopped
3-4 T tomato and pepper sauce, mixed
2 T oil
2 T butter
2 onions, finely chopped
1 clove garlic, crushed, or more to taste
1 tomato
Salt, to taste, pepper, mint
Juice of 1 lemon
2 T pomegranate molasses
Clean and hollow out vegetables. For peppers, cut around the stem, leaving a “shoulder,” and remove seeds. For eggplant, choose small ones, cut off ends and remove soft inner pith with an apple corer, then finish with a narrow spoon. If they are larger, cut in half and hollow out from cut end. Prepare zucchini as for larger eggplants.
Prepare filling:
Mix 2 T of oil with the pepper and tomato paste and sauté briefly. Combine all the ingredients. Fill the vegetables to the top but do not pack the filling too tightly or they will split when the rice expands.
One way to close them, especially peppers, is with a thin slice taken from the outside of a tomato. The rest can be arranged end-to-end in a pot so that they seal each other. They should be packed evenly to the same level.
If you have extra, cook them in another pan into which they fit well rather than packing them higher than the rest in the main pan.
Cover with a plate to hold in place (find one just slightly narrower than the cooking pot), and fill with hot water just to cover. Bring to a boil, then reduce to a simmer and cook for half an hour or until the rice is done.
Often these are made with a combination or vegetables as well as vine leaves, and from dried peppers, eggplant and zucchini in the winter. These must be softened in hot water before using; you can use the soaking water for cooking as well.
Every cook from every region has his/her own particular version of dolma/sarma stuffing, this is a good one to start with. Experiment with other ingredients such as chopped tomatoes (squeeze to remove extra liquid), chopped fresh peppers, red flake pepper or isot, and sumac; chopped instead of ground meat (popular in eastern Turkey). In some areas they are cooked with a bed of ribs on the bottom of the pot; this adds more flavor. You can forego the pomegranate molasses or lemon and cook them in water in which a handful of sumac (either ground, or whole if you can find it) has been added. In this case you would not add sumac to the filling.
İrmik Helvası
Semolina Halvah
Ingredients
350 gr coarse semolina (2 c)
165 gr clarified butter (3/4 c)
420 gr sugar (1 ¾ c)
875 gr boiling water or milk (3 ½ c)
¼ c pine nuts
Heat the clarified butter in a saucepan, and add the semolina and pine nuts. Stir on medium heat until the pine nuts and semolina have browned lightly This takes around 40 minutes. When the semolina is lightly brown, add the boiling water or milk. Add this gradually as it will boil violently and produce a lot of steam. Stir well, then add the sugar and mix well. Cover and allow to cook on very low heat for around 20 minutes. The remove from the heat and allow to cool to lukewarm. Stir the halvah and put in its serving dish.
Lokma
Raised Dough Fritters with Syrup
Ingredients
200 gr flour
200 gr warm water
20 gr butter
30 gr yeast
1 t salt
Oil for deep frying
For Frying:
220 gram olive oil
Syrup:
420 gr sugar
375 gr water
1 t lemon juice
First make syrup – combine sugar, water and lemon juice in a pan and bring to a boil, then remove from heat and set aside to cool. In another pan, mix the flour, yeast, butter, salt and water, and allow to rise slightly. When the dough is ready, either put the dough into a pastry bag with a thick round tip and squeeze balls off, cutting them to fall into the oil, or do it the traditional way: Take a handful of the dough and squeeze it out between your thumb and curled forefinger, cutting off pieces with a spoon and allowing them to drop into the oil. Let them cook, then drain and put into the syrup, then remove and serve warm. Dust with cinnamon if desired.
Zerde
Ingredients:
125 gr good quality short-grain rice (2/3 c)
1 ½ kg water (6 c)
300 gr sugar (1 ¼ c)
2 pinches saffron
1/3 c hot water (for the saffron)
Garnish:
1/3 c black dried currants
1/3 c peanuts
Kernels of 1 pomegranate, if in season
Combine rice, water and sugar and bring to a boil. Reduce to a simmer and cook. Crush the saffron in a small mortar and pestle, then add hot water to extract its color. Add to the boiling rice and cook for 20-30 minutes, until the mixture thickens. Pour into serving bowls immediately and chill. Garnish the top with the currants, peanuts and pomegranate kernels.
Mercimekli Köfte
Red Lentil Köfte
Ingredients:
1 c fine bugur
4 c water
1 large onion, finely chopped
2 t salt
2 t red flake pepper
2 t cumin
1 t black pepper
1 T pepper paste
5-6 scallions, chopped
½ bunch parsley, chopped
¼ c olive oil
Rinse lentils and simmer in 4 c water till very soft, stirring frequently towards the end to prevent sticking. Remove from heat and add bulgur, cover and let sit for 15-20 minutes. Sauté onion in a little vegetable oil, add pepper paste and allow to cool, then add to the lentil-bulgur mixture, along with all the rest of the ingredients. Knead together and form into oblong köfte by squeezing with the fingers of one hand. If desired 1T pomegranate molasses may be added. Serve with wedges of lemon, as is or accompanied by romaine lettuce leaves, roll the köfte in the lettuce.
Sebzeli Kuzu Haşlama
Lamb Simmered with Vegetables
Ingredients:
1 onion
6 potatoes
3 carrots
3 “sivri” peppers
5-6 clove garlic
Salt, pepper, oregano
Optional: lemon juice, celeriac
Put lamb in a pressure cooker. Add onion and peppers whole. If potatoes are small, add whole; if large, cut into thirds. Cut carrots lengthwise into four and add. Add 4-5 cups of hot water, salt and pepper to taste, and a pinch or two of thyme.
Close pressure cooker and put on to boil. When steam begins, cook for 25-30 minutes. When done, crush garlic and mix with broth. Serve lamb with the vegetables and broth.
Stuffed Eggplant
Karnıyarık
Ingredients:
7-8 small eggplant (long type)1 T oil
1 onion, diced finely
2 tomatoes, 1 peeled and cut small, 1 sliced into rounds
300 gr ground meat
1 green pepper, finely diced
Salt, pepper to taste
1 T tomato sauce
1 T pepper sauce
1c water
Peel eggplants in strips, leaving half the peel, and fry in oil until the peeled stripes are browned. Make the filling: Saute onion in 1T oil, add the meat and brown. Add pepper and continue cooking, stirring. Remove from heat and add salt and pepper. Arrange eggplants in a wide pot, split down the middle to the center, and fill with the meat filling. Arrange tomato slices over top. In a small saucepan, heat pepper and tomato paste in 1T oil, stirring. Add 1c water, mix well and pour into pan with eggplants, then simmer covered until done. May also be baked in a medium oven.
Winter Vegetable Stew with Meat
Kış Türlüsü
Ingredients:
4 leeks
4 potatoes
1 carrot
1 celeriac root
2 onions, chopped
1 T vegetable oil
1 T tomato paste
1 c hot water
Salt, black pepper
Cut vegetables into walnut-sized pieces. Put the oil in a large saucepan, add the meat and onion, and sauté till the onion has gone transparent. Add the tomato sauce and stir. Add the vegetables, ending with the potatoes. Add salt and pepper, and 1 cup of hot water. Bring to a boil, then reduce heat to low and simmer covered until all the vegetables are tender.
Green Beans
with Meat
Etli Taze Fasulye
Etli Taze Fasulye
Ingredients:
1 kg fresh
green beans1 onion, chopped
300 gr small cubed meat
1-2 T combined tomato and pepper paste
1-2 tomatoes, peeled and cubed
Salt to taste
1 t sugar
2 T oil
Wash and
clean beans, and either snap, chop or slice. Saute onion and meat with oil in a
pot. When the meat is tender, add the pepper and tomato pastes and mix. Add the
beans and sauté, add salt, pepper and sugar. Add tomatoes and continue sautéing
for a few minutes. Then add boiling water just to the surface of the beans, or
more or less if desired, reduce heat and simmer covered until the beans are
tender
Zeytinyağlı İç Baklalı Enginar
Ingredients:
½ kg fresh shelled favas, peeled5-6 artichokes,
cleaned down to their hearts and cubed
2 onions, chopped
½ c olive oil
1 bunch dill
Salt to taste
1 cube sugar
Juice of 1 lemon
Stuffed Vegetables with Meat
Etli Dolma
Ingredients:
500 gr lean ground meat300 gr rice
1 kg vegetables for stuffing (peppers, eggplant, zucchini, etc.)
1 bunch parsley, finely chopped
3-4 T tomato and pepper sauce, mixed
2 T oil
2 T butter
2 onions, finely chopped
1 clove garlic, crushed, or more to taste
1 tomato
Salt, to taste, pepper, mint
Juice of 1 lemon
2 T pomegranate molasses
Clean and hollow out vegetables. For peppers, cut around the stem, leaving a “shoulder,” and remove seeds. For eggplant, choose small ones, cut off ends and remove soft inner pith with an apple corer, then finish with a narrow spoon. If they are larger, cut in half and hollow out from cut end. Prepare zucchini as for larger eggplants.
Prepare filling:
Mix 2 T of oil with the pepper and tomato paste and sauté briefly. Combine all the ingredients. Fill the vegetables to the top but do not pack the filling too tightly or they will split when the rice expands.
One way to close them, especially peppers, is with a thin slice taken from the outside of a tomato. The rest can be arranged end-to-end in a pot so that they seal each other. They should be packed evenly to the same level.
If you have extra, cook them in another pan into which they fit well rather than packing them higher than the rest in the main pan.
Cover with a plate to hold in place (find one just slightly narrower than the cooking pot), and fill with hot water just to cover. Bring to a boil, then reduce to a simmer and cook for half an hour or until the rice is done.
Often these are made with a combination or vegetables as well as vine leaves, and from dried peppers, eggplant and zucchini in the winter. These must be softened in hot water before using; you can use the soaking water for cooking as well.
Every cook from every region has his/her own particular version of dolma/sarma stuffing, this is a good one to start with. Experiment with other ingredients such as chopped tomatoes (squeeze to remove extra liquid), chopped fresh peppers, red flake pepper or isot, and sumac; chopped instead of ground meat (popular in eastern Turkey). In some areas they are cooked with a bed of ribs on the bottom of the pot; this adds more flavor. You can forego the pomegranate molasses or lemon and cook them in water in which a handful of sumac (either ground, or whole if you can find it) has been added. In this case you would not add sumac to the filling.
İrmik Helvası
Semolina Halvah
Ingredients
350 gr coarse semolina (2 c)165 gr clarified butter (3/4 c)
420 gr sugar (1 ¾ c)
875 gr boiling water or milk (3 ½ c)
¼ c pine nuts
Heat the clarified butter in a saucepan, and add the semolina and pine nuts. Stir on medium heat until the pine nuts and semolina have browned lightly This takes around 40 minutes. When the semolina is lightly brown, add the boiling water or milk. Add this gradually as it will boil violently and produce a lot of steam. Stir well, then add the sugar and mix well. Cover and allow to cook on very low heat for around 20 minutes. The remove from the heat and allow to cool to lukewarm. Stir the halvah and put in its serving dish.
Lokma
Raised Dough Fritters with Syrup
Ingredients
200 gr warm water
20 gr butter
30 gr yeast
1 t salt
Oil for deep frying
For Frying:
220 gram olive oil
Syrup:
420 gr sugar
375 gr water
1 t lemon juice
First make syrup – combine sugar, water and lemon juice in a pan and bring to a boil, then remove from heat and set aside to cool. In another pan, mix the flour, yeast, butter, salt and water, and allow to rise slightly. When the dough is ready, either put the dough into a pastry bag with a thick round tip and squeeze balls off, cutting them to fall into the oil, or do it the traditional way: Take a handful of the dough and squeeze it out between your thumb and curled forefinger, cutting off pieces with a spoon and allowing them to drop into the oil. Let them cook, then drain and put into the syrup, then remove and serve warm. Dust with cinnamon if desired.
Zerde
Ingredients:
125 gr good quality short-grain rice (2/3 c)1 ½ kg water (6 c)
300 gr sugar (1 ¼ c)
2 pinches saffron
1/3 c hot water (for the saffron)
Garnish:
1/3 c black dried currants
1/3 c peanuts
Kernels of 1 pomegranate, if in season
Combine rice, water and sugar and bring to a boil. Reduce to a simmer and cook. Crush the saffron in a small mortar and pestle, then add hot water to extract its color. Add to the boiling rice and cook for 20-30 minutes, until the mixture thickens. Pour into serving bowls immediately and chill. Garnish the top with the currants, peanuts and pomegranate kernels.
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