Turkish Food Recipes
Spinach With Bulgur
The Recipe • 1 lb spinach, fresh or frozen 1cup bulgur, washed and drained 1 onion, chopped 3 Tbsp olive oil 1 Tbsp tomato paste 1 ½-2 cup hot water • ½ tsp crushed red pepper 1 tsp salt to taste In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. If you are using fresh spinach, wash, drain and then chop. If using frozen spinach, just add them into pot. Cook them over medium heat stirring occasionally until most of the water evaporates (5 minutes). Stir in bulgur and add hot water, crushed red pepper and salt. Close the lid and cook over low heat for 20-30 minutes, until the bulgur is cooked. You may serve it with yogurt on top or on side.
Gavurdağı Salad
The Recipe • 4 tomatoes • 1 medium onion • 2-3 green/banana peppers • 3 Tbsp fresh parsley • 4 sprigs fresh mint • 3 Tbsp olive oil • 2 Tbsp pomegranate molasses • ½ lemon’s juice • 1 cup walnuts, coarsely crushed • 1 tsp salt to taste • 1 tsp chili pepper flakes (optional) • • Chop all the vegetables finely. Take olive oil, pomegranate molasses, lemon juice and salt into a small bowl. Mix them well. Then, add the sauce to chopped vegetables and toss gently. Let the sauce to be absorbed for 5-10 minutes. • Add walnuts, toss gently and serve. • ENJOY
Yogurt Marinated Chicken
The Recipe • 1 cup yogurt • ¼ cup olive oil • 2 Tbsp lemon juice • 2 garlic cloves, minced • 1 tsp rosemary • 1 Tbsp thyme • 1 tsp salt to taste • ½ tsp black pepper • 4 chicken thighs/breasts
• Mix all the marinade ingredients in a bowl. Then, add the chicken breasts or thighs (I prefer thighs) into the marinade. Cover them all over and allow marinade for 2-4 hours in the refrigerator. • Cook them over the barbeque grill until both sides are cooked. Discard the leftover marinade. • Serve hot preferably with a side dish or salad. • ENJOY
Bon Appetit
TEPEKOY SECONDARY SCHOOL