1big onion, chopped ½-1 bunch of fresh parsley, chopped ½ cup rice, washed and drained 1 cup hot water 1 tsp+ ½ tsp salt to taste ½ tsp cumin ½ tsp black pepper For Frying: ½ cup canola oil 2 eggs, beaten ¾ cup flour
Boil rice in a cup of hot water and add ½ tsp salt. Leave it to cool. Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat. Then, stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4 dakika). Finally, stir in the parsley and the spices and turn the heat off. In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef. You can knead with your hands if you like
Cover the mixture and leave in the fridge for about 30 minutes. Take egg your’s pieces and make egg shapes and flatten with your hands (the shape in the picture). In a frying pan, sizzle oil. Place flour in a wide plate. In another plate beat the eggs. First dip the koftes in flour, make sure the koftes to be covered evenly with flour. Then dip into egg and fry both sides until they get lightly golden brown. For a thicker coating; after dipping into egg, again dip into the flour and then fry. This recipe makes about Lady’s Thigh Kofte.
1 lb anchovy, washed and drained 1 big onion, cut in half and sliced 2 tomatoes, diced/crushed 2-3 pairs if parsley, chopped 1-2 cloves of garlic, minced (optional) 2 tbsp lemon juice 2 bay leaves, torn in quarters 3 tbsp olive oil A pinch of black pepper 1 tsp salt to taste ½ cup water
Cut the heads off anchovy and gut them. Then wash them under cold water and drain. Sprinkle salt and drizzle half of the olive oil, then mix them all. Place the anchovy over a Pyrex dish. Preheat the oven to 400 F (200 C) and bake for minutes. Meanwhile in a skillet, sauté onions with the rest of the olive oil. Then stir in parsley and tomatoes. Cook for 1-2 minutes over medium heat. Finally stir in black pepper, water and garlic. Turn off the oven and stir in lemon juice.
Take the anchovy out of the oven and place the bay leaves evenly over. Then pour the tomato sauce all over the anchovy. Place it back to the oven and bake for minutes. If you like well fried anchovy, then turn to broil for the last 3-4 minutes. Serve Baked Anchovy with lemon wedges and Turkish ColeslawTurkish Coleslaw
Inegol’s Traditional Meatball (Inegol Kofte)Inegol’s Traditional Meatball (Inegol Kofte)
1 lb lean ground beef ¼ cup bread crumbs 1 big onion, shredded ½ tsp cumin ¼ tsp black pepper 1 tsp baking soda 1 clove garlic, minced (optional) 2-3 stems parsley, finely chopped (optional) 1 tsp salt
Mix all the ingredients in a bowl. And knead for 3-4 minutes to form a stiff mixture. Cover it and leave in the fridge for the night. Then, the next day make finger shape meatballs. Shallow fry them in a skillet or grill. Make sure that all sides turn to a golden brown color. You can serve Inegol’s Traditional Meatball with; pilaf, roasted peppers, French fries, kidney bean salad, tomato salad or onion salad and ayran.pilaf French frieskidney bean saladtomato saladonion saladayran
Kebab with Bay Leaves (Defneli Kebap)Kebab with Bay Leaves (Defneli Kebap)
1 lb boneless chicken/turkey or beef, chopped ½ lb mushroom, washed and sliced in half ¼ cup olive oil 5-6 bay leaves 1 tbsp soy sauce ½-1 cup hot water 1 tbsp salt to taste ¼ tsp paprika ¼ tsp black pepper ¼ tsp cumin
In a pot, cook the meat/chicken/turkey chunks over medium heat till the juice is gone. I’ve used turkey, but you can use any kind of meat for this recipe. Then add bay leaves and spices. Wash or brush gently the mushrooms, make sure not to soak them in water. Cut them in half and add into the pot. Sauté for 2-3 minutes. Add olive oil, soy sauce, salt and hot water. Close the lid and simmer over low-medium heat till the meat is soft (for about minutes). Serve Kebab with Bay Leaves warm.
Turkish Ravioli (Manti)
Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.
3-3 ½ cups flour 1 egg 2/3 cup lukewarm water 1 tsp salt to taste Filling: ½ lb ground beef 1 onion, finely chopped/shredded ½ tsp salt to taste ½ tsp black pepper
For cooking: 8 cups water 1 tsp salt Sauce: 2 cups yogurt 3-4 cloves of garlic, minced ¼ tsp salt to taste 3-4 tbsp butter/oil 1 tbsp tomato paste/2/3 tsp paprika 2-3 tbsp water Dried mint Sumac
In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes). Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (see the picture). Then place ¼ tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough.see the picture
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about minutes). Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Ravioli. This recipe makes 6-7 servings.
Potato Salad with Yogurt (Yogurtlu Patates Salatasi)Potato Salad with Yogurt (Yogurtlu Patates Salatasi)
4-6 potatoes, boiled 2-3 carrots, shredded 5 tbsp olive oil/melted butter 1 ½ cups yogurt 2 cloves of garlic, minced 4-5 pairs of fresh parsley/dill, chopped ½ lemon’s juice 1 tbsp salt to taste
Peel the boiled potatoes and mash with a fork or blender. Stir in lemon juice, half of the salt and 3 tbsp olive oil/butter. Spread the mashed potatoes on the bottom of a medium size Pyrex dish. Meanwhile, in a skillet sauté carrots with ½ tsp salt and the rest of the olive oil/butter over medium heat (5-6 minutes). And then, place the carrots over potatoes evenly (see the picture). In a bowl; mix yogurt, minced garlic and the remaining salt. Spread it all over the carrots and garnish with chopped parsley/dill. Also you can place the potato salad to serving plates and then pour the yogurt sauce.see the picture
1 lb shrimp, cleaned and deveined ¼ cup olive oil 1 tbsp garlic, minced 2 tbsp lemon juice ¼ tsp black pepper 2 tbsp soy sauce A pinch of parsley, finely chopped (optional) ½ tsp salt to taste Metal or wooden skewers
2 hours prior to cooking, prepare the marinade. Mix olive oil, lemon juice, black pepper, soy sauce, parsley, salt and garlic. Dip the fish into it and marinate in the fridge for at least 2 hours. Remove shrimp from marinade and discard the marinade. If you are sing metal or steel skewers, lightly coat them with oil. Place shrimp on skewers (about 5 shrimps per skewer) and then place on a baking tray. Preheat the oven to 350 F (180C) and cook for 8-12 minutes or until shrimp s turn pink. Do not overcook. You can also cook them over grill.
HAZIRLAYAN: TURGUT ÜZÜMCÜOĞLU 10-B 195 GERMENCİK ANADOLU LİSESİ