TURKISH RECIPES Index 1.
Ayva Tatlısı
2.
Kuymak
3.
Potato Salad
4.
Poğaça
5.
Pumpkin Dessert
6.
Sarma
7.
Turkish Style Salmon
AYVA TATLISI (QUINCE DESSERT)
INGREDIENTS 4 medium quinces 2 cups water 1 ½ cups sugar 7 pieces of clove 1 cinnamon stick (optional) Seeds of quinces 2 Tbsp pomegranate flowers/ a pinch of red food coloring (optional) For garnish: Ice-cream/whip cream/thick cream Crushed nuts
PREPARATION 1)Peel the quinces and cut them in half, remove the seeds but do not discard. 2)Place water, cloves, cinnamon stick, pomegranate flowers/red food color and quince seeds (for thick syrup) in a shallow pot. 3)Boil the quince. 4) Add sugar filling the seeded holes. Simmer for 10 more minutes with lid open or half closed. 5)Take them over the serving plate sliced part facing up and spoon some of the syrup in the bottom of the plate. Let them cool for 20-30 minutes.
6)Then you may use either whip cream or thick cream or even ice cream to fill up the holes. If desired, sprinkle with come crushed nuts and serve.
KUYMAK
Ingredients: • 2 tablespoons of butter, • a bowl of corn flour • a bowl of melting cheese • 4 bowls water, • 4 teaspoons of salt Preparation: 1) Melt the butter on the saucepan and add the corn flour and fry them. 2) Add water and salt. 3)Add the cheese when it starts to boil and continue to cook. 4) P.S. When the flour gets dark yellow, it means that it has fri
POTATO SALAD
Ingredients • • • • • • • • •
8 potatoes 2 spring onions 1 Onion ½ dl olive oil ½ dl lemon juice Fresh mint dill chili pepper salt
Preparation -Boil the potatos. -When they are soft enough, peal them and let them cool down. -Chop up the potatos, tomatoes, spring onion and onion. -Put them in a bowl. -Add olive oil, lemon juice, fresh mint leafs, dill, chili pepper and salt. -Mix for a while. -Ready to serve.
POĞAÇA
Ingredients: • 250 gr. butter, • 1 cup warm milk, • 1 egg, • 40 gr. rapid-rise yeast, • 2 tablespoons granulated sugar, • 3 teaspoons salt, • All purpose flour, • For the top: 1 egg yolk and 1 tablespoon milk, • For filling: 250 gr. cheese, • 1/2 bunch dill. Preparation: 1. Stir together the warm milk, sugar and yeast, 2. Melt the butter and cool it down,
Mix together the butter and egg, 4. Add the salt, egg and butter into the yeast mixture, 5. Add flour slowly while kneading, 6. Continue adding the flour until you get a smooth dough, 7. Cover the dough with kitchen towel and let it rise for 30 mins, 8. Mix together the crumbled cheese and finely minced dill, 9. Form small balls out of the risen dough and place some of the cheese filling into the centre, then mold the dough around the filling, 10. Place the balls of dough on a greased baking dish, 11. Brush with the egg yolk and milk mixture and make patterns using a fork, 12. Let them rest for 15-20 mins, then bake in an oven pre-heated to 200 degrees Celsius until golden brown. 3.
Pumpkin Dessert
Ingredients • 1 glass of water • ½ glass of granulated sugar • 500 grams of pumpkin • 1 glass of sugar PREPARATION 1)Peel the pumpkin and cut it up into pieces. 2)Wash it. 3)On a tray, put a layer of pumpkin and a layer of sugar. 4)Pour the water and close the lid. 5) Cook it on light fire. 6) Sprinkle the crushed walnut on.
Sarma
INGREDIENTS 2 cups rice 1 tomato, 1 tbsp tomato paste 2 onions, nicely chopped 200 gr (1/2 lb) grape leaves, fresh/ preserved 2/3 cup olive oil 3 cups water
½ lemon, sliced 2 tbsp dried mint ¼ tsp black pepper ½ tsp allspice 1 ½ tsp salt PREPARATION 1-In warm water, leave the rice for 30 minutes, then wash and drain. 2- Put the leaves in boiling water and cook till they are soft. 3- Drain and remove the stems 4-Place olive oil in a pan and let the onions sauté until they change in color. 5- Add the rice and stir a few minutes. 6- Add the tomatoes and tomato paste and other ingredients. 7-. Place each leaf on a plate. 8-Put ½ tablespoon of filling on the larger end of it, fold the two sides and roll it like a cigarette . 9-Place them tightly side by side in a saucepan. 10- Cook on low heat for 40 minutes,. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.
Turkish Style Baked Salmon
INGREDIENTS 1 lb salmon fillets 2-3 tbsp olive oil
2 plum tomatoes, diced 1/3 cup sweet peas ½ red onion, diced 1 tsp fresh basil, chopped 3 black olives, sliced 1/3 cup feta cheese, crumbled 1 tbsp lemon juice ½ tsp black pepper 1 tsp salt to taste PREPARATION 1)Rub salmon fillets with salt. 2)Place aluminum foil over a baking dish and arrange the salmon fillets. 3)Brush them with olive oil and lemon juice. Sprinkle some black pepper. If you have time, marinade in the fridge for at least one hour. 4)Strew crumbled feta, sweet peas, onions, tomatoes, olives and basil all over. 5) Seal with aluminum foil. Preheat the oven to 375 F (190C) and bake for 35-40 minutes till the salmon fillets are soft.
KARNIYARIK
INGREDIENTS • 3 pounds/ 1.5 kilograms eggplants • 2 cups vegetable oil for frying •
4 tbsp. olive oil
•
3 onions
•
7 ripe tomatoes,nicely chopped
•
3 green pepper
•
1 .5 pounds/ 800 grams ground beef
•
3 tbsp. tomato paste
•
2 cloves garlic, finely chopped
•
2 tsp. salt
•
½ tsp. black pepper
•
½ tsp. red pepper flakes
•
1 cup chopped parsley leaves
Preparition 1)Peel alternate strips from the eggplant from end to end leaving a striped pattern. 2) Prepare the filling. Put the olive oil in a large skillet. Fry the onions. Add the ground beef and brown it. 3) Once the meat is nicely browned, add the other ingredients. 4)Fry the eggplants whole, turning them to cook evenly on all sides. 5)Line up the fried eggplants side by side in a baking dish. Using your paring knife, cut a slit from end to end of each eggplant and gently open up each one with your fingers. 6)Fill the center of each eggplant with the meat mixture. Slice the two extra tomatoes thinly, cut each slice in half and place the slices over the filling. Do the same with the peppers. 7)Mix the water with the tomato paste and pour it into the baking dish. Cook the eggplant in a 375° F/ 200° C oven for about 30 minutes. Remove the dish from the oven and let it rest for a few minutes before serving.
Afiyet Olsun.