GOZLEME

1 glass of water

1 kg of flour

1 tablespoon of salt

1 Turkish tea glass of oil

I made this dish years ago with Melek hala. Mekani cennet olsun.

Mix water with yeast, salt, and oil. Stir well.

Add flour little by little and knead into a firm dough. Add a little more water or flour if necessary.

Form balls and roll them out.

Fold them together, drizzling a little oil between them.

Fry in a frying pan. Lightly brush with oil and cook thoroughly. When gozleme starts to puff up, you know the inside is cooking. Then it's done.

TURP SALATASI (Radish Salad)

10 pcs (or a bunch) radish. 
1 tbsp lemon juice
Sumac
Salt

Wash and cut the radish in thin slices. Arrange on a service plate. 

Sprinkle lemon juice, sumac and salt all over.

Leave it in the fridge for an hour and serve with meat or at a veggie burger.

MENEMEN

Eggs. tomatoes, onions, oil to fry, salt and pepper

to be continued

AUBERGINE WITH YOGHURT (Yoğurtlu Patlıcan )

2 aubergines
1 bell pepper
1 clove of garlic
Salt
4 tbsp Turkish yogurt
2 tbsp olive oil
1 tsp Mint
1 tsp chili pepper
walnuts

Use a fork to make dots in the aubergines and peppers. Roast them for 25 minutes over the gas stove (or under the oven grill) until the flesh is soft.
Remove the skin, chop the flesh and mix it with the yogurt.
Finely chop garlic and add it to the yogurt mixture with salt.

Mix 1 tbsp of olive oil with mint, paprika and chili pepper, pour over the mixture.
And decorate with walnuts. Serve cold with bread.

EASY PIŞI CHEESE BÖREK

1 cup yoghurt

1 glass water

1 coffee spoon baking soda

1 coffee spoon salt

1 egg

750 gr flour (enough to make soft dough)

Feta cheese and cut parsley for filling.

Sunflower oil for frying

Mix yoghurt, water, egg, baking soda and salt.

Add flour (not all in once) and make a soft dough. Check if you need more or less flour/water.

Let rise 30 min, form balls and roll them to round shapes.

Fill with cheese and use a saucer to close, or use a fork.

Fry in hot oil.

Afiyet olsun

Kaymaklı poğaça (cream buns)

1 kg flour

1.5 cup whole milk

250 ml cream

1 block yeast (42 gram)

2 egg whites

1 teaspoon sugar

½ tea glass oil

3 tsp salt

For filling: feta cheese with chopped parsley or minced meat

1 eggyolk and splash of milk

Dissolve yeast in warm milk and sugar. Let stand until dissolved.

Add flour in a bowl and stir the salt into it. Make a hole in the flour and add the yeast mixture and the remaining ingredients in it.
Knead well until a smooth dough. Let rest half an hour.

Fill the buns with cheese or meat mixture).(Make an incision and fold open) let the buns rest 10 minutes. Cover with beaten egg yolk mixture. Bake in oven at 175 degr.

OTTOMAN BREAKFASTSOUP (Osmanli sabah çorbasi)

2 tomatoes

1 big onion

2 red paprikas

2 sweet (bell) pepers

2 cloves garlic

1 tablespoon butter

1 tablespoon sunflower oil

1 turkish teaglass of red lentils

2 liter water

Pepper and salt

parsley

In a pan add the butter and oil, and bake onions, garlic and pepper.

Add the paprikas and finally the tomatoes. Let simmer for about half an hour.

Add the lentils and cook by boiling.

Season with parsley, salt and pepper.

CHERRY DRINK/COMPOTE (Vişne Kompostosu)

1 kg of cherries

1.5 liter water

2 water glasses of sugar

Clean the cherries and remove the stems and leaves.

Put the cherries in a pan and pour water over it. Turn on the heat and simmer 15 minutes.

Now add the sugar. Cook for 15 minutes.

Drain in a collander and you have your summerdrink.

If you use less water than the compote thickens. Then you can fill glass jars when the compote is still warm. Close with a lid tightly and turn them upside down.

KEDIDIL

1 packet of ladyfingers and some milk

Make pudding of below ingredients and let cool:

4 glasses of milk

2 mocha cups flour

2 mocha cups sugar

Spatula 1 glass of milk through 150 ml cream shanti.

Dip the ladyfingers in the milk and arrange in a bowl together.

Cover with pudding,  and on top the chocolate sauce. Let cool in refrigerator.

PATATES/RULO BOREK

made by my cousin Kubra

yufka
milk
oil
potatoes,
egg
yogurt
Cook potatoes and mash with milk, oil, salt and pepper.
Lay a sheet yufka on the table and fill it with the potato mixture. Put a sheet on top and roll up.
put few hours in the refrigerator  Slice and add baking baking tray,  cover with a mixture of egg, yogurt and oil. and bake in oven

made by my auntie Serife

VARIATION:
Wash grated potato and let drain.
white and yellow cheese, salt pepper and stir.
Put this mixture at yufka followed by of egg and yogurt mix on top. make layers. Roll them and  and slice.

MINIPIZZA (TURKISH RECIPE)

1 kg flour (+ extra if dough is too wet)
700 ml lukewarm whole milk
1 tsp sugar
4 tsp salt
2 tbsp (olive) oil
42 g yeast (square block for sale in Turkish stores)


DOUGH:
Dissolve yeast in a little lukewarm milk.
Stir flour, sugar and salt in a large bowl.
Add yeast mixture and knead well.

Knead dough so that air goes out, always turn around and good with  fists to make a stiff dough, if too wet then add some flour. Cover the bowl and let dough rise in 45 min (I put a chair in front of the warm oven, but you can also put the bowl of dough in another bowl with hot water).



In then meantime you can cut vegetables and make the sauce. 



FILLING: egg, mushrooms, onions, peppers, olives, and cheese OR basicilum raw meat, onion, diced tomatoes, tomato sauce, chilli flakes, parsley, salt, pepper pieces.


fry garlic and pepper in olive oil

SAUCE: olive oil, garlic, peppers, tomatoesjuice oregano, basil.
Fry garlic and pepper in olive oil



Let tomato cubes simmer

Add diced tomatoes and let simmer.
If tomatoes are soft or tomato / diced canned there and season with oregano, basil and salt.


The dough should be grown in volume and soft feel.
Knead again and form small balls. Roll it into 1 cm thick pizzas



Brush edges with oil

Top the pizzas with a layer of tomato sauce, stuffing and cheese.

Let rise little and  brush the edges with oil.
Bake at 200 degrees C.

KIRMIZI MERCİMEK ÇORBASI - RED LENTIL SOUP

1 glass red lentils
1 potato
1 carrot
1 onion
1,5 litre water
1 tbsp butter
1/2 tbsp tomatopaste
Salt and black pepper (from mill)
chillipepper
3 tbsp flour

Wash lentils with lukewarm water. Fill a pan with water and lentils and let cook.
Peel potatoes, carrot and onions and cut in cubes, chop onions
Add these ingredients to the lentils in the pan and cook very good till tender.

Puree the soup very fine. now make smooth mixture of flour and some water, add this to the soup and season with pepper, chilli and salt. Add butter. Let cook and keep on stirring from time to time.

SEHRIYE CORBASI - VERMICELLI VINEGAR SOEP

2 hands of sehriye (thin vermicelli)
1 egg

2 tbsp vinegar

1 tbsp flour

Black pepper and salt

1 liter water

Wash sehriye and let is stay in water for a while.

Add salt and let cook. Remove pan from heat and set aside.

Mix egg, pepper and vinegar.

Add flour and mix smooth without lumbs.

Put pan on heat again but let it not. Add mixture and stir well with a wooden spoon.

Dont let it heat too much and too long .

When soep is slightly thick then remove from heat and season with salt and pepper.

KARNIYARIK - STUFFED AUBERGINES WITH MINCED MEAT

3 medium or 7 mini aubergines
1 medium onion chopped
diced tomatoes (from can) or fresh
2 tbsl olive oil
2 cloves garlic (crushed)
chillepperpowder
salt
2 glasses water
1 tbsp parsley, chopped
1 green pepper, sliced

Prepare the aubergines by chopping off the ends and cut some parts of the skin.

Brush the aubergines with a little bit of (olive) oil and put them in the oven (30 min). let cool and make a cut in lenght (if you wish you can remove some flesh).
Bake the onion, garlic, and meat, add the tomatoes. Season with salt, chilli and parsley. In an ovenpan put 2 tbsp olive oil, salt and tomatoes and some juice of it.
Arrange the eggplants. Stuff the meat mixture into the aubergines and then on top put some pepperslices (or bake peppers and cut in 2 and put on top). Pour water around the vegetables and put in oven 200 degrees Celcius. For 1 hour

IMAM BAYILDI -STUFFED AUBERGINES

Turkish stuffed aubergine (eggplant) in olive oil is a classic dish with a classic story: The name roughly translates as “The Priest Fainted,” though no one knows quite why. Some hold the imam was so overcome by the deliciousness of this dish that he fell into a swoon. Others say he was overcome with shock by the amount of precious (and expensive) olive oil in the dish. I changed the original recipe a bit for a change and made it less oily and with leek and dried tomatoes in it.

3 medium or 7 mini aubergines

3 medium onions, finely chopped

3 diced sundried tomatoes on oilbase
diced tomatoes (from can) or fresh

2 tbsl olive oil

2 cloves garlic (crushed)
chillepperpowder
salt

1 glass water

1 tbsp parsley, chopped
1 little green pepper, sliced

Prepare the aubergines by chopping off the ends and cut some parts of the skin (see foto)
Brush the aubergines with a little bit of (olive) oil and put them in the oven (30 min). let cool and make a cut (not too deep) in lenght.
 Bake the onion, garlic, leek and dried tomatoes. Season with salt, chilli and parsley. In an ovenpan put 2 tbsp olive oil, salt, tomatoes and some juice of it.
Arrange the eggplants. Stuff the tomato onion mixture into the slashes and then top with the remaining mixture. Pour water around the vegetables and put in oven 200 degrees Celcius.

HOŞAF APRICOT-PLUM COMPOTE

I made this compote with dried apricotes, pears and plums, bu you can use al variety of fruits for this stewed fruit dish.

Mixed dried fruit
Water
Sugar, fruit is allready very sweet but if you like it sweeter!!

Pick all unwanted elements (stones, sticks etc), then rinse the fruit thoroughly.
In a pot let water get to a roiling boil. Add (if you wish some sugar) dried fruit in the water and shut off the heat. Let simmer a bit and take of the fire to cool. Once the water has cooled put the pan in the fridge.

This is a sidedish, delicious with pilav and brown beans but you can also eat it as a dessert.

POTATOE-COURGETTE FRITTERS

1/2 medium zucchini/courgette
2 Big potatoes
1 egg
4 tbsp flour
salt & black pepper
¼ tbsp currypowder or other taste like aromat olive oil

Grate the courgette and potatoes and mix them together with flour.
Whisk egg, add salt,pepper and herbs or curry.
Mix with the other ingredients together.
Heat oil in a large heavy skillet and drop squash batter by tablespoonful into the hot oil and immediately make thin cookies of them by pushing on them. Turn once after 2-3 minutes when brown.

Drain on a paper towel.Serve with a sauce of yoghurt.

ZEYTINYAGLI BIBER DOLMASI (paprika dolmas in olive oil)

2 waterglasses rice
1 waterglass olive oil
8 onions
1 big spoon of pine nuts (cam fistigi)
2 big spoons of very small cleaned currants (kus uzumu)
1/2 bunch parsley
1 handfull of dried pepermintleaves (nane)
2 teaspoons salt
1 teaspoon cinnamon & Some chilipowder
750 gr paprika

Cut onions, chop parsley. Bake this allt ogether with pine nuts in olive oil. (If you wish you can also add mincedmeat)
Clean rice en pour this through the onions mixture.
Add 2 cups of water and let simmer with lid on pan on soft fire (10-15 min) till its done.
Mix parsley, peppermint, currents, chilipowder, salt.
Clean paprika’s and cut of the top carefully. Fill each paprika and close with a piece of tomato (you can also use the top of paprika) and put in a pan.
Add 2 water glasses water in the pan, ½ moccacup olive oil. Let cook (1 or 2 hours) on middle high fire with the lid on.

Serve cold or warm

CHICKEN-VEGETABLE-GRATIN WITH BULGUR

300 grams chickenbreastfilet
3 tomatoes
1 aubergine(eggplant)
1 onion
Broccolli
1 green pepper
1 red paprika
Salt,pepper, parsley, paprikapowder, chillipowder
Oil
100 ml Water (and if you wish 1 cube of bouillonpowder)
150 ml sourcream
100 gram grated yellow (Dutch) cheese

Peel tomatoes and cut in small parts. Cut all vegeta bles small and chickenfilet in small cubes.
Season chicken with salt, pepper and paprikapowder. Bake on high fire in 1 tbsp oil until brown.
Set apart. Now bake onion in oil and add aubergine, green pepper and paprika. Then Later broccolli and tomatoes at last add the chicken.
Add water and season with salt, pepper, chillipowder, bouillonpowder and parsley.
Oil a glass ovenpan with 1 tbsp oil and add the mixture in it.

Mix in a bowl 150 grams sourcream and 50 grams grated cheese. Pour this over the mixture and at the top sprinkle the rest of the cheese
Bake 30 minutes in oven at 220 degrees covered with aluminiumfoil lid. Remove this and let grill for 15 minutes.

Eat it with bulgur and baked tomatoes and peppers.

How to make bulgur with onion and tomatoes:
1 onion chopped
2 tomatoes peeled and chopped
1 glass of bulgur

Bake onion in 1 tbsp olive oilor butter, add tomatoes and let simmer.
Wash bulgur and add in the pan together with 2 glasses water, salt and preferable 1 cube bouillonpowder.
Let cook and then put lid on pan and let cook on small fire about 30minutes or till bulgur is soft and ready.

TURKISH OMLET

1 onion
1 green pepper
2 tomatoes
2 eggs
salt and pepper
butter
Peel the onion and tomatoes and cut together with pepper in small pieces.
Bake onions and pepper glazy in butter and add the diced tomatoes, let simmer.
Add the eggs one by one to this mixture and let simmer on low heat.
Season with salt and pepper