YÖRESEL TÜRK YEMEKLERİ Tuesday, November 11, 2008 Fish with Carrots Enveloped in Paper (Kagitta Havuclu Balik Dolmasi)

1 piece Gilt-Gead Bream, Whiting, Silver Hake or any kind of white meat fish you like*, gutted, washed with cold water Romaine leaf, parsley and dill stems 3 tbsp extra virgin olive oil Salt Pepper 5-6 lemon slices Filling: 1 medium size onion, sliced 1 medium size carrot, peeled, grated 3-5 garlic cloves, peeled, sliced 1 tsp lemon zest 1 tsp oregano 2 Bay leaves Salt

1 tsp Peppercorn Season the inside and outside of the fish with salt, pepper. Spread the olive oil all over the surface of the fish. Place the Romain leaf on a piece of parchment paper. Arrange the parsley and dill stems on it. Place the fish on top. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray. Preheat the oven to 450 F (230 C). Cook for about 30 minutes on the middle rack. Then remove the tray out of the oven, wait 2-3 minutes and open up the parchment paper. Discard the Bay leaves. Serve while still warm with the lemon wedges.

- Turkish-style Fried Calamari, Arugula Salad, Fava and Tahini Helva in the Oven.Turkish-style Fried CalamariArugula SaladFavaTahini Helva in the Oven comments |comments Monday, November 03, 2008 Tahini Helva in the Oven (Guvecte Tahin Helvasi)

400 plain Tahini Helva (crushed sesame seeds) - Turkish Tahini Helva is sold in blocks. They come plain or with chocolate, or with nuts like pistachio.. You can purchase some at Amazon. 1/3 cup milk 1 tsp butter, room temperature Slice the helva with a knife. Then mash it with a fork while slowly adding the milk and butter. Butter the inside of the earthenware pot (Guvec/Terra Cotta). Pour the batter in it. Preheat the oven to 400 F (200 C) and bake until the top is golden.Amazon

Monday, October 27, 2008 Turkish Ground Beef Pide (Kiymali Karadeniz Pidesi)

Dough Ingredients: 7 gr active dry yeast 1 tsp sugar 1/4 + 3/4 cup warm water ~2 1/4 cup flour 1 tsp salt 2 tbsp olive oil + 1 tsp olive oil Topping: 250 gr lean ground beef 1 tomato, peeled, diced 1 tbsp red pepper paste, hot 3-4 tbsp parsley, chopped Pepper 1 cubanelle pepper, discard the seeds, slice in 8 Glaze: 1 tbsp yogurt mixed with 2 tbsp water In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough inside and turn it upside down to spread the olive oil all over the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size. Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten and then use a roller give a long oval shape each one. Place the mixed ground beef all over the top. Then arrange 2 slices of pepper on top (picture). Fold the long sides towards the inside, then twist the ends to give a boat shape (picture). Place the parchment paper on an oven tray, then arrange the dough on top. Brush some yogurt mixture along the edges. Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges. Serve with parsley, red or white onion, sumac or lemon wedges. Makes 4 Turkish Ground Beef Pide.picture

Monday, October 20, 2008 Ground Beef Pasta with Yogurt Sauce (Yogurtlu Kiymali Makarna)

2 servings of mini bow tie pasta ~150 gr medium ground beef 1 onion, sliced 2 tbsp butter Salt Pepper Sauce: 1/2 cup yogurt, room temperature 2 garlic cloves, smashed with salt Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it. Meanwhile saute the onion with butter, salt and pepper for 2-3 minutes over medium heat. Add the ground beef, cook over medium-low heat until all the water evaporates while stirring. Place pasta on a service plate. Pour the cooked ground beef all over it. Mix all the sauce ingredients and pour all over the ground beef. This is another one of the easiest and delicious rustic Turkish dishes. Serve it with Turkish Bread, tomato and cucumber slices.

Saturday, October 11, 2008 Mushroom Cookies (Mantar Kurabiye)

125 gr (125 ml = 1/2 cup = 1 stick)unsalted butter, room temperature 1/2 cup sugar 1 egg, room temperature 1 tsp vanilla extract 1 1/2 cups corn starch 1/2 cup plain flour, all purpose 1 tsp baking powder 4 tbsp cocoa Cream the sugar with butter using a small egg whisker, then add the egg and vanilla extract, whisk. Add the corn starch, then mix with your hand. Gradually add the flour and baking powder, knead. You will have a very soft dough. Let stand for 5 minutes. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it. Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Wash and dry a glass soda bottle. Soak the rim of the bottle into the water, then dust it with cocoa. Press the rim of the bottle lightly on the dough (picture). Finish them all. Wipe the rim of the bottle with tissue paper every 3-4 times. Preheat the oven to 375 F (190 C) and bake for about 25 minutes. Arrange them on the wire rack so they cool down.picture

Saturday, September 27, 2008 Kunefe

1/2 Package Shredded Dough ~225 gr (1 package = 454 gr) 1 stick unsalted butter (125 gr = 8 tbsp = 1/2 cup), melted 2 tbsp milk 200 gr Feta cheese, unsalted - Soak in water and drain 3-4 times within 24 hours, then puree with the blender or press with a fork. You may also use unsalted Mozzarella cheese instead of Feta cheese. Syrup: 1 1/2 cups water 1 1/2 cups sugar 1 tbsp lemon juice 1 tbsp Grape Molasses + 2 tbsp butter, room temperature 23 cm (9 inch) pie plate (if you like thinner Kunefe, you may use a larger dish) To prepare the syrup; place the water and sugar in a medium sized pot. Bring to a boil and continue boiling for 5 minutes. Then simmer for about 15 minutes and turn the heat off. Add lemon juice and put aside. Put half the package of Shredded Dough in the food processor and pulse a few times. Brush the inside of the Pyrex dish with the butter and Grape Molasses mixture. Place half of the shredded dough evenly and press on them with your palm (picture). Drizzle half of the butter&milk mixture with the brush. Spread the cheese on top evenly (picture). Then spread the second half of the shredded dough. Drizzle the rest of the butter all over the top with the brush.picture

Preheat the oven to 375 F (190 C)*. Place the dish on the middle rack. When the top takes a light golden colour take it out of the oven. Then slide it on a plate. Brush the dish again with butter and Grape Molasses. Turn it upside down and bake the other side until it's light golden brown. Immediately pour the lukewarm syrup all over evenly. Serve this traditional Turkish Kunefe dessert while still hot with a dollop of Turkish Kaymak** and sprinkle ground pistachios all over the top. * If you like you can cook Kunefe over the stove over medium heat in a large pan. ** President Choice (Loblaws in Toronto) brand name has double cream (40%) in a small plastic container. It is not Turkish Kaymak but it is delicious:)

Thursday, September 25, 2008 Elbesan Kebab (Kuzu Elbesan Kebabi / Elbesan Tava)

2 pieces of Lamb leg or shoulder blade chops 1 tbsp butter 1 onion, peeled, whole 4 cups hot water Salt Pepper 1/s tsp oregano Sauce: 1/2 cup plain Turkish yogurt 2 tbsp flour, all purpose 1 egg yolk Garnish: 1 tbsp butter 1 tbsp tomato paste 1/2 tsp paprika Fry both sides of the lamb pieces with 1 tbsp butter for about 3 minutes. Add the whole onion, 4 cups hot water, salt and pepper in it. Turn the heat to high. When the water starts bubbling, turn the heat down to low. Cook the lamb pieces for about 2 hours until between 3/4 - 1 cups of water is left. Place the cooked lamb pieces in an oven dish. Strain the water all over and sprinkle some oregano over the top. Whisk the all Sauce ingredients in a small bowl, pour over the lamb pieces. Meanwhile, melt the butter in a small sauce pan. Add the tomato paste and paprika. Pour all over the yogurt sauce. Preheat the oven to 400 F (200 C). Place the dish on middle rack of the oven and cook for minutes. Serve Elbesan Kebab while still warm.