Omelette with Garlic Yogurt (Cilbir)

A delicious plain omelette cooked to perfection and served on plain yogurt garnished with red pepper flakes.
Cilbir is traditionally made with poached eggs but this alternative is a welcome embrace for a simplier version. But if you prefer, you can prepare this recipe the same way, except poach the eggs instead of preparing an omelette.

The idea of eating plain yogurt with savory food was something I was not 100% on board with. Sometimes I would make chicken salad with yogurt or top my tacos with a dollop of yogurt or place a dollop of yogurt in a bowl of tomato or potato soup. But the yogurt in Turkey is some of the best I’ve ever tried in all of my travels around the world. It’s thick, creamy and rich. So delicious!

So the idea of eating an omlette with yogurt now, is an idea I openly embrace.
Here’s the recipe:
Omelette with Thick Yogurt (Cilbir)
  • 10 eggs
  • 3 T butter
  • 4 c süzme yogurt (or any thick yogurt)
  • 10 garlic cloves
  • 1 tsp red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large frying pan, melt the butter.
Meanwhile scramble the eggs and season with salt and pepper.
Place the eggs in the frying pan and prepare the omelette.
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Remove the omelette from the pan and break into smaller pieces.
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Add the crushed garlic to the yogurt and whisk together.
Place the yogurt on a platter and top with the omelette.
Garnish with red pepper flakes.
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Serve immediately and enjoy!
Afiyet Olsun!

Swiss Chard Bulgur Rissoto (Pancarli As)

Tender swiss chard is cooked with peppers, onions, bulgur, tomato paste and bulgur to create this comforting dish. 

Here’s the recipe:

  • 10 oz ground beef
  • 1 bunch of chard (cleaned and chopped)
  • 1/2 c medium sized bulgur
  • 1 onion (diced)
  • 1 TBSP butter
  • 1 TBSP olive oil
  • 1 TBSP tomato paste
  • 1/2 TBSP red pepper paste
  • 1 green pepper (medium sized, sweet or bell)
  • 1 red pepper (medium sized, sweet or bell)
  • salt & pepper (to taste)

Preparation:

In a large stock pot, sauté the ground beef until browned.

Add the olive oil and butter and then stir in the onions, red pepper and green pepper. Sauté until the onions and peppers are tender.

Then add the tomato paste, red pepper paste, salt and pepper.

Add the chard and over with 2 cups of hot water. Simmer for 10 minutes then stir in the bulgur and cook for another 5-10 minutes.

When it’s ready, it will be a thick mixture with little water remaining. Also, it will smell amazing.

Serve and enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

Turkish Style Hummus

Traditional cuisine meets modern with this Mediterranean classic! 

What I appreciate about hummus is that it is just so simple. All you need is a few minimal ingredients and then you have something really special. The tahini is an absolute must! A paste made from ground sesame seeds, tahini compliments the flavor of the chickpeas and creates layers of flavor within the hummus.

Here’s the recipe:

(Hint: you’ll need a good food processor or blender for this recipe)

  • 2/3 c dried chickpeas
  • 1/3 c tahini
  • 3 garlic cloves (crushed)
  • 2 lemons (juiced)
  • 2 TBSP pine nuts
  • 1 tsp cumin
  • 2 TBSP butter
  • 2 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Soak the chickpeas overnight in water. Drain, rinse and boil for 2 hours (until the chickpeas are tender).

Drain, rinse and remove the skin from the chickpeas (Note: this is not a necessary step but it creates a smoother hummus).

Pour the chickpeas into a food processor. Add the tahini, crushed garlic, olive oil, salt, pepper and the lemon juice. Blend until smooth, stopping the food processor from time to time in order to stir and scrape down the sides.

Once the hummus is smooth, pour onto a platter.

In a small frying pan, toast the pine nuts for 1 minute and then add the butter and melt. Remove from the heat and pour over the hummus.

Serve & Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Red Lentil Soup (Eksili Malhita Çorbasi)

A creamy lentil soup, blended to perfection and topped with mint, it’s so delicious and satisfying without feeling overly full.
The best part of this recipe is that it’s a one pot recipe and the lentils are the star of the show. You literally place the lentils and rice in a large stock pot and simmer them until they are tender and then let an immersion blender do the rest of the hard work.
It’s a classic Turkish soup that’s delightful to compliment any meal or even serve as a meal itself with a fresh garden salad.
Here’s the recipe:
Red Lentil Soup (Eksili Malhita Çorbasi)
  • 2.5 c red lentils
  • 1 c rice
  • 2 T tomato paste
  • 2 T butter
  • 1 T olive oil
  • 1 lemon
  • 2 garlic cloves
  • 1 T mint
  • 2 T red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large stock pot, simmer the lentils, rice and garlic in 2 liters of salted water or broth.
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Once the lentils are tender, use an immersion blender to blend them until they are smooth.
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Then add the tomato paste and lemon juice. Stir well and simmer for another 5-10 minutes.
In a separate frying pan melt the butter and olive oil. Once it is simmering, add the mint and red pepper flakes. Then pour it into the soup and stir.
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Serve & Enjoy!
Afiyet Olsun!

Mini Meatballs in a Garlic Yogurt Sauce (Cacikli Arap Köfte)

      Delicious mini meatballs made of ground beef and bulgur nestled in cacikli a thick yogurt sauce with parsley, garlic and spices. 

Here’s the recipe:

Mini Meatballs in a Garlic Yogurt Sauce (Cacikli Arap Köfte)

  • 4 c thick yogurt
  • 2 bunches of parsley (finely diced)
  • 10 garlic cloves (minced)
  • 10 oz ground beef
  • 3 c finely ground bulgur (simit bulgur)
  • 2 onions (finely diced)
  • 1 lemon (juiced)
  • 2 TBSP olive oil
  • 2 TBSP butter
  • 1 TBSP red pepper flakes
  • Salt & pepper (to taste)

    Preparation:

    In a large, shallow bowl knead together the beef, bukgur, onions, red pepper flakes, salt and pepper. Knead for approximately 10 minutes.

    Then roll the meat into balls (about twice as big as a chickpea).
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    Place the mini meatballs in a steamer (or a collander that rests in a pot with a little water underneath and cover with a lid). Steam for about 10 minutes.
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    In a frying pan melt the butter and add the olive oil. Heat until hot and then add the meatballs. Sauté until lightly browned.
    To make the cacikli:
    Meanwhile, place the yogurt in a bowl and whisk it until smooth.
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    Chop the parsley and mince the garlic and add them to the yogurt.
    Squeeze in the lemon juice and season with salt and pepper. Stir until well combined.
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    To serve:
    Plate the cacikli on a platter. Then top with the meatballs.
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    Enjoy

Dolangel (Flakey Pastry with Pistachios & Cream)

Flakey, crisp and just sweet enough –dolangel is a must try Turkish dessert! If you like Turkish baklava, then you’ll love this dessert!

It’s the type of dessert that when you take a bite, the flakey pastry bursts in your mouth. Crispy and so light, it’s so delicious.

The yufka (a dough similar to phyllo dough or puff pastry) is what gives it that delicious flaky texture.

Here’s the recipe:

  • 1 package of yufka (approximately 6 sheets)
  • 3 1/4 c chopped pistachios
  • 3 c sugar
  • 1 L water
  • 1 L milk
  • 1/2 c semolina
  • 1/2 lemon
  • 1 3/4 c sunflower oil

Preparation:

Combine the semolina and the milk to form a thick paste. Scoop into a pastry bag and set aside.

To prepare the simple syrup: combine the sugar, water and lemon in a saucepan. Simmer over medium heat until it forms a light syrup. Set aside.

Take 1 piece of yufka. Fold it over to reveal a top, bottom and a double layer in the middle.

Using the pastry bag, pipe about 1-2 TBSP of the creamy milk mixture.

 

Then cover it with 1 TBSP of the chopped pistachios.

Then drizzle over 1 TBSP of oil.

Fold over the top and the bottom. Then twisting the edges, gently shape into a roll and place on the baking sheet. Drizzle with another tablespoon of oil.

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Continue until all of the dough or materials are used.

Place the dolangel in the oven to bake for 20-30 minutes or until golden brown.

Top with the sugar water, serve and enjoy!

Afiyet Olsun!

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Ali Nazik (Roasted Eggplant topped w/ Seasoned Ground Beef)

A creamy, savory and flavorful entree, Ali Nazik is light and delicious. A traditional Turkish dish, it tastes and looks like a work of art.

I have tried many variations of Ali Nazik and I must admit that they were all good in their own unique way. I’ve even created my own recipe for Ali Nazik because I find it to be such a beautiful dish.

Through my Turkish cooking course, I have learned one of several ways to make Ali Naziik. This one is delicious because the ground beef is savory and rich and complimented by the eggplant and yogurt.

Here’s the recipe:

  • 2 lbs eggplant (the long, thin variety)
  • 1 lb ground beef
  • 1 medium-sized red pepper (sweet or bell diced)
  • 1 medium-sized green pepper (sweet or bell diced)
  • 2 small tomatoes (peeled, de-seeded and diced)
  • 1 TBSP olive oil
  • 1 TBSP sunflower oil (or any plain oil)
  • 1 TBSP tomato paste
  • 1 lemon (juiced)
  • 4 garlic cloves (minced)
  • 16 oz suzme yogurt (or any thick yogurt)
  • salt & pepper (to taste)

Preparation:

Preheat the oven for 375F.

Place the eggplant on a baking sheet and roast for 45-60 minutes, or until the eggplant is tender.

Peel the eggplant and dice into small pieces.

In a large bowl, whisk the yogurt until it is smooth.

Using a mortar & pestel (or finely mincing it with a knife) crush the garlic cloves.

Add the garlic to the yogurt and stir until well combined.

Season with salt and pepper (to taste) and squeeze in the lemon juice.

Stir in the eggplant and set aside.

Peel the tomatoes.

Dice the peppers and tomatoes.

In a small frying pan sauté the ground beef until browned.

Add the olive oil and sunflower oil and continue to cook the beef.

Add the diced red and green peppers and cook until tender.

Then add the peeled and chopped tomatoes, tomato paste and season with salt and pepper (to taste). Sauté everything together for another 5 minutes.

Slightly warm the eggplant and yogurt mixture and then pour it onto a large platter.

Pour the beef mixture over the center of the eggplant and yogurt.

Serve and enjoy.

Afiyet Olsun!

 

Savory Bulgur with Caramelized Onions (Sade Simit Asi)

 

Creamy and smooth bulgur, packed with flavor and topped with caramelized onions.

If you love polenta, then you will love this bulgur dish. The bulgur is simmered in a delicious tomato broth until it is tender and creamy. Then it topped with caramelized onions and ready to enjoy!

Here’s the recipe:

Sade Simit Asi

  • 3.5 c simit bulgur (finely ground bulgur)
  • 1 large onion (diced)
  • 1 1/4 c tomato paste
  • 2 TBSP sunflower oil
  • 2 TBSP olive oil
  • 2 TBSP red pepper flakes
  • salt & pepper (to taste)
Preparation:
Sauté the onion in the olive oil and sunflower oil for 3-5 minutes. Add 1 TBSP of red pepper flakes and set aside.
Then in a large stock pot, add the tomato paste, 1 TBSP of red pepper flakes, salt and pepper. Stir well.
Then pour in the bulgur and 6-7 cups of hot water.
Stir until well combined and simmer on medium heat for 10-15 minutes, adding more water as needed.
To serve, plate the cooked bulgur and top with the onions.
Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Turkish Meat Pie (Sini Köfte)

Flavorful ground beef, pistachios, walnuts and almonds are layered between finely ground bulgur to make a savory meat pie.
Here’s the recipe:
Sini Köfte
  • 1.5 lbs lean ground beef
  • 3 c finely ground bulgur
  • 4 onions (finely diced)
  • 2 T red pepper flakes
  • 1 tsp saffron
  • 1 T raw pistachios
  • 1 T raw walnuts
  • 1 T raw almonds
  • 2 T olive oil
  • 4 T butter
  • 4 T tomato paste
  • salt & pepper (to taste)
Preparation:
Sauté the ground beef until browned. Then add the onions, pistachios, walnuts, pistachios, olive oil, saffron, salt and pepper and stir. Set aside.
Meanehile, add 1 cup of water to the tomato paste and stir. Pour into the simit and knead together. Divide the mixture in half.
In a large circular pan, layer half of the simit on the bottom. Flatten like a pie crust.
Then add the beef mixture evenly on top.
Then shape the rest of the simit into a flatten circle on a piece of plastic wrap or parchment paper(the size of the pan).
Place on top amd press gently.
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Then cut into squares using a sharp knife and dipping it in water with each cut.
Bake in the oven on 375 for 15-20 minutes.
Spritz with water and then bake again for 15-20 minutes.
Serve and enjoy!
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Afiyet Olsun!

Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

Tender saffron yogurt coated ribs are tenderized and roasted to perfection to top a plate full of rice pilaf. 

     For this recipe, the ribs do most of their cooking in a pressure cooker. Then they are coated with a mixture of yogurt and saffron and roasted until perfection.

Meanwhile, the rice pilaf is prepared and complimented by a few chickpeas to enhance the flavor and texture.

Once the ribs are done, they top the pilaf and create a satisfying and hearty meal.

Here’s the recipe:

Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

  • 3 lbs beef ribs
  • 3 c rice
  • 4 T butter
  • 1 tsp saffron
  • 2 T thick yogurt
  • 3/4 c chickpeas
  • Salt & pepper (to taste)

Preparation:

Place the ribs in a pressure cooker and cover with water. Cook for 60-90 minutes.
In a small bowl mix together the yogurt and the saffron.
Remove the ribs from the pressure cooker. Drain the liquid and reserve.
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Coat the ribs with the saffron yogurt and place in a 375 F oven for 20 minutes or until lightly browned.
Place 6-7 cups of the reserved broth in a large stock pot.
Add the rice, chickpeas, salt and pepper. Stir & cover. Simmer for 20-30 minutes or until the rice is tender.
To serve, plate the pilaf and top with the ribs.
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Afiyet Olsun!

Beef & Onion Stew (Salçali Soğan Aşı)

Tender chunks of stew beef are sautéed to perfection and then braised with pearl onions and quince until tender and succulent.

Growing up, beef stew was a staple in my house, especially during the winter time. It was a hearty stew, paired with rice and perfect for warming up on a cold day.

This beef and onion stew is a blend of savory and sweet with tender pieces of beef and quince that make this hearty meal. It’s packed with flavor! Although it is very different from the beef stew I grew up eating, I appreciate and welcome this new flavor.

Here’s the recipe:

  • 12 ounces stew beef chunks
  • 20-25 small red onions or pearl onions (or a small variety of onions) (peeled)
  • 2 quince (cored & chopped)
  • 4 TBSP butter
  • 2 TBSP olive oil
  • 3/4 c tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)

Preparation:

In a large stock pot, sauté the stew beef until it is browned. Add the butter and olive oil and stir.

Then add the onions and toss the pot gently in order to make sure the onions are well coated.

Then add the quince, red pepper paste, tomato paste, red pepper flakes, salt, pepper and enough water to cover the stew (approximately 2 liters)

Simmer for 30-45 minutes or until the beef and quince are tender.

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Serve & Enjoy!

Afiyet Olsun!

 

Chicken Turkish Pizza (Tavuklu Lahmacun)

A different spin on the traditional Turkish pizza. Instead of ground beef, ground chicken is used in this variation of a classic recipe.

Thin, crispy crust topped with a thin layer of the toppings, lahmacun, or Turkish pizza, is a one of a kind dish. Served with fresh parsley, lemon and sometimes a myriad of other vegetables (e.g. pickled red cabbage, raw turnips and tomato salad), the pizza is topped with fresh veggies (if you wish) and then rolled up before enjoyed!

Here’s the recipe:

  • 1.5 lbs ground or finely minced boneless chicken
  • 4 scallions (chopped)
  • 2 bunches of parsley (chopped)
  • 5 tomatoes (chopped)
  • 2 TBSP tomato paste
  • 1 red pepper (sweet or bell)
  • 1 green pepper (sweet or bell)
  • 2 TBSP red pepper flakes
  • salt & pepper (to taste)

Preparation:

Chop all of the ingredients except for the chicken and place it in a bowl.

Add the chicken and stir until well incorporated.

NOTE: If you live in Turkey or a country that has wonderful FIRINS (bakers who will prepare the lahmacun for you as long as you bring them all the ingredients), then you will place all the ingredients in a pan, bring it to the Firin and voila! You’ll have dozens of lahmacun, hot and fresh!

If you don’t have a local FIRIN, here’s what you’ll need to do:

Chop all of the ingredients into large chunks. Place it in a food processor and blend it all together until everything is finely chopped (almost like a thick paste, but not quite that far).

Using the bread dough recipe below, prepare your lahmacun.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Pour the dough onto a floured surface and divide it into golf ball size pieces. With a rolling pin, roll out each piece until VERY thin. NOTE: Lahmacun is a very thin crust Turkish pizza. It needs to be very thin but still able to hold onto the topping.

Next, take 2-3 TBSP of the mixture and spread it onto the the dough. It should form a nice and thin layer where you barely see the dough.

Transfer the lahmacun to a really hot baking sheet or pizza stone and bake on 250C/500F  (or as hot as your oven can get) for 3-5 minutes. NOTE: Watch it closely because it will bake fast and it would be a shame for your hard work to go up in flames. I mean literally, it can burn.

Then remove from the oven, serve and enjoy!

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This recipe was learned from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Lamb Chop & Quince Stew (Ayvali Taraklik Tavasi)

Savory and a bit sweet, this dish will make you say Mmmmm.

      If you’ve ever had pork chops and apple sauce, then this recipe is a comparable dish. Packed with flavor, the lamb chops are slow roasted in the oven and then added to a savory tomato and red pepper spiced broth to simmer until finally the quince slices are added and cooked just until they are tender and a bit sweet.

Perfect for a cold day outside, this stew is satisfying and a comforting Turkish classic meal.

Here’s the recipe:

1 kilo of small lamb chops (about 4 inches long)

  • 2 medium white onions (diced)
  • 1 TBSP flour
  • 1 TBSP sugar
  • 2 TBSP butter
  • 2 TBSP olive oil
  • 2 TBSP red pepper paste
  • 3 cups crushed tomatoes
  • 2 cloves of garlic (minced)
  • 2 quinces (cored and sliced into sixths)
  • salt & pepper (to taste)

Preparation:

Pre-heat the oven to 190 C (375 F).

Place the lamb chops on a baking sheet in one even layer. Coat with olive oil and place in the oven until browned (approximately 30 to 45 minutes).

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While the lamb chops are roasting, melt the butter in a large stock pot and add the onions and garlic and sauté until translucent.

Sprinkle in the flour and sugar and stir.

Remove the chops from the oven and add to the pot. Fill the pot with boiling water (just enough to completly cover the chops) and simmer for 20 minutes.

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Stir in the red pepper paste, crushed tomatoes and salt and pepper. Simmer for another 30 minutes.

Add the quince slices and simmer for another 15 minutes until the quince are soft but not soggy.

Serve and enjoy!

Afiyet Olsun!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

 

Mini Turkish Meatballs (Arap Köftesi)

A delicious mini meatball that’s packed with so much more than just meat. Served with yogurt and a spice oil drizzle, it’s a beautiful and delicious creation!

Essentially, I would consider this dish a meatball. Although the ratio of bulgur to meat is 2 to 1 so maybe it’s more like a bulgur & meatball but regardless, it’s delicious.

While it is a bit of a labor of love to prepare them, the lovely end product is what makes it all worth it. It’s a good dish to make with friends or with kids because it requires a lot of kneading and rolling into the small balls.

Here’s the recipe:

  • 6 oz ground beef
  • 1.5 c simit bulgur (a fine, small bulgur variety)
  • 1 small red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 bunch of parsley (finely chopped)
  • 1 TBSP dried tarragon (crushed)
  • 2 TBSP red pepper flakes (non-spicey)
  • 6 1/2 cups of yogurt
  • 0.5 c water
  • 0.5 c sunflower oil (or any neutral oil: vegetable, canola, etc.)
  • 0.25 c olive oil
  • salt & pepper (to taste)

Preparation:

In a large shallow bowl mix together the ground beef, bulgur, red onion, garlic, tarragon, salt and pepper. Knead together for 5 to 10 minutes, adding the water tablespoon by tablespoon as needed.

Then add the finely chopped parsley. Continue kneading for 5-10 minutes, adding the water tablespoon by tablespoon as needed until the consistency is moist enough to roll into balls without falling apart or sticking to your hands.

Taking piece by piece of the mixture, roll it into small 1 inch balls.

Once all of the balls are made, pile them into a steamer basket and place on the stove to steam for about 10 minutes.

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Remove from the stove and set aside for 10 minutes.

Fill a frying pan with the sunflower oil and olive oil. Once it is hot, add the meatballs and fry until lightly browned.

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Stir in the red pepper flakes and remove the pan from the heat.

To serve, plate 1 TBSP of yogurt on each plate and then top with several meatballs and a light drizzle of the red pepper oil.

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Serve and enjoy!

Afiyet Olsun!

 

 

 

 

Fried Eggs & Olives (Zeytin Mihlasi)

Zeytin Mihlasi is a delicious Turkish dish that predominately consists of olives and eggs. The ratio of olives to eggs is at least 2 to 1 so if you love olives, then you’ll love this dish. It’s like an olive omelette amplified.

Here’s the recipe:

Fried Eggs & Olives (Zeytin Mihlasi)

  • 2.5 c green olives (pitted & roughly chopped)
  • 5 eggs
  • 2 onions (finely chopped)
  • 1 T tomato paste
  • 2 T red pepper flakes
  • 1 tsp cumin powder
  • 4 T butter
  • 2 T olive oil
  • salt & pepper (to taste)

Preparation:

In a medium frying pan, add the butter, olive oil and onions. Sautee the onions until they are tender.

Then add the olives, tomato paste, red pepper flakes, salt and pepper. Sauté for a few minutes until the paste is well incorporated with the olives.

Then crack 5 eggs directly on top of the olive mixture in different corners of the pan like a clock. Cover with a lid and cook for 5-10 minutes or until the eggs are done. NOTE: “Done” depends on whether you like your eggs runny or fully cooked so cook them according to your personal preference.

Serve immediately & Enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website.

Rice Pilaf with Almonds, Pine Nuts and Dried Currants (Iç Pilav)

Savory and sweet — in the best possible way, this rice pilaf is packed with crunchy pine nuts and almonds and filled with tender pieces of dried currants.
Iç Pilav, is literally translated as “Inner Rice.” It is the perfect combination of blending sweet and savory flavors into one dish. The cinnamon and the all spice add the perfect blend of spices to this dish.
Here’s the recipe:
Rice Pilaf with Almonds, Pine Nuts and Dried Currants (Iç Pilav)
  • 3 c rice (soaked in water, drained & rinsed)
  • 1/2 c blanched almonds
  • 1/2 c pine nuts
  • 2 TBSP dried currants (rehydrated in water)
  • 2 TBSP butter
  • 2 TBSP olive oil
  • 2 tsp ground cinnamon
  • 2 tsp all spice
  • salt & pepper (to taste)
Preparation:
In a large stock pot, add the butter and oil.
Pour in the almonds and pine nuts and toast them for 1 minute. Then add the rice and toast for another 2-3 minutes.
Season with salt and pepper and then add the currants.
Add 6 cups of hot water and stir. Simmer on low heat for 15-20 minutes.
Sprinkle in the cinnamon and all spice. Stir until well incorporated. Put the lid back on the rice and let it rest for 5-10 minutes.
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Serve & Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Braised Chard (Pancar Kavurmasi)

This dish is simple but delicious. With minimal effort and ingredients, it creates a beautiful dish. The chard is the star of this recipe and paired with the thick creamy yogurt and bread, it makes this dish a complete meal.

Here’s the recipe:

  • 1 bunch of chard
  • 1 onion (diced)
  • 1 red pepper (sweet or bell, diced)
  • 2 garlic cloves (minced)
  • 3 c suzme yogurt (or any thick yogurt)
  • 2 TBSP tomato paste
  • 2 TBSP butter
  • 1 TBSP olive oil
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)
 
Preparation:
Clean and thinly slice the chard.
Place the chard in hot water for 2-3 minutes. Then remove from the water, drain and set aside to cool. Once cooled, squeeze out the excess water.
In a large stock pot, melt the butter and add the oil. Add the onion and red pepper and sauté until they are tender.
Then add the tomato paste and chard. Stir until well combined.
Season with red pepper flakes, salt and pepper.
Cook for another 5-10 minutes, stirring frequently.
To serve, plate the chard on a serving dish and place the yogurt around the edges of the dish.
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Enjoy!
Afiyet Olsun

Lamb Chop Soup (Ormon)

It all starts with roasted lamb chops. They’re browned to perfection and then added to a stock pot to create a delicious soup.

Here’s the recipe:

  •  lamb chops
  • 2 TBSP ground beef
  • 6.5 c suzme yogurt (or any thick yogurt)
  • 1 egg
  • 1 c chickpeas (frozen)
  • 1 white onion (diced)
  • 3 TBSP sunflower oil
  • 2 TBSP olive oil
  • 2 tsp saffron
  • salt & pepper (to taste)

Preparation:

Preheat the oven to 375F.

Place the lambs chops on a baking sheet and drizzle with the olive oil. Roast for 1 hour or until browned. Remove from oven and set aside.

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In a large stock pot, cook the ground beef until browned. Add 1 TBSP of sunflower oil and then add the onions and cook until translucent. Then add the chickpeas.

Add the chops to the pot then add enough water to cover them (approximately 2 liters).

Season with 1 tsp of saffron, salt and pepper. Cover and simmer on medium low heat for about 30 minutes.

In another saucepan, whisk together the yogurt with 1 egg. Warm the yogurt mixture over low heat until slightly warm but not hot. Pour the yogurt into the soup and stir.

In a small frying pan, heat the remaining 2 TBSP of sunflower oil and another tsp of saffron and add it into the soup.

Serve & Enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Halva (Peynirli Un Helvasi)

Halva is a sweet dessert found throughout Central Europe, the Middle East, North Africa and many other parts of the world. There are a few variations of Halva including several variations of, a tahini (sesame seed paste) halva and a flour halva.
Nowadays, it’s easily found in many stores throughout the world. But, making this confectionary at home is also a reasonable possibility.  This simple recipe is for a flour based halva. The process is similar to making a roux, béchamel or a gravy except that it is indeed of course, sweet. This variation of the flour halva includes an unsalted cheese that is barley melted through the halva. The cheese creates a flavorful and unique twist on the classic dessert.
Here’s the recipe:
Flour Halva with Cheese
  • 1 c flour
  • 1/2 c sunflower oil
  • 1 c sugar
  • 1 c milk
  • 3/4 c Antep peynir (grated) (substitute: unsalted mozerella)
  • 1 TBSP butter
Preparation:
Add the oil to a large stock pot. Using a whisk, gradually add the flour while whisking constantly until smooth.
Then add the sugar slowly, while constantly whisking.
Continue whisking and slowly add the milk until well incorporated.
Add the butter and then with a spatula fold in the grated cheese. As soon as the cheese starts to melt, remove from the heat.
Serve immediately & Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Savory Turkish Turnovers (Pirincli Börek)

Flakey, crispy and backed with ground beef and saffron rice, these little turnovers are a must try recipe!

One of the many things that I love about börek is that there are so many ways to prepare them. Börek, essentially meaning pastry, is applied to a myriad of delicious turkish pastries, both savory and sweet.

This börek recipe uses yufka, similar to phyllo dough or puff pastry, and it’s packed with ground beef and saffron rice.

Making and tasting these delicious börek, I was immediately reminded of the stories I heard about my grandmothers making “fried pies.” This börek recipe is what I would call a savory fried pie. It’s absolutely delicious.

Here’s the recipe:

  • 8 oz ground beef
  • 6 oz white rice
  • 3.5 c flour
  • 1 onion (diced)
  • 2 TBSP olive oil
  • 2 TBSP sunflower oil plus 3-4 c more for frying
  • 1 TBSP suzme yogurt (or any thick yogurt)
  • 1-2 c water (for the dough)
  • 1.5 c water (for the rice)
  • 1 tsp saffron
  • salt & pepper (to taste)

Preparation:

To make the dough: 

Place the flour in a bowl and make a little well in the middle. Add the yogurt and slowly add the water until the dough is shaggy but not sticky.

Turn the dough over on a floured workspace and knead it for 5-10 minutes until smooth.

Shape it into a ball, place in a bowl and cover with plastic warp.

Let the dough rest for 30-45 minutes.

To make the rice:

Rinse and drain the rice.

In a large stock pot add 2 TBSP of sunflower oil.

Once the oil is hot, add the rice and toast it for 2-3 minutes.

Add the saffron, salt and pepper and stir.

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Cover the rice with 1.5 cups of hot water.

Reduce heat to low, cover the rice with a lid and cook for 15-20 minutes.

To make the ground beef:

In a small frying pan, sautee the ground beef until it is browned.

Add the olive oil and then the onions and stir.

Season with salt and pepper (to taste).

Once the rice is done cooking, combine it with the beef mixture and set aside.

To make the börek (turnovers):

Take golf ball size pieces of dough, roll them into a ball and set them on a flour sheet pan.

One by one, roll out each ball until it’s about 5-6 inches in diameter.

Place 1 TBSP of the beef and rice filling in the middle of the dough.

Fold over the dough to create a half circle.

Cut off any excess dough with a pizza cutter or knife.

Crimp the edges with your finger or a fork (similar to when you make a pie crust)

Fry in a large frying pan or a deep fryer until it is browned.

Serve and Enjoy while warm.

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Olive Stuffed Pastry (Sade Zeytin Boregi)

A delicious traditional, Turkish, olive pastry, bursting with flavor.

I love olives and I love bread. So this recipe is delightful for me. The filling created it almost like a simple olive salad. Then it is tenderly baked to make these delicious little pockets.

Here’s the recipe:

Sade Zeytin Boregi

  • 3 c green olives
  • 2 onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 lemons (juiced)
  • 3 TBSP sunflower oil
  • 3 TBSP olive oil
  • 3 TBSP tomato paste
  • 1.5 c chopped walnuts
  • 1 TBSP pomegranate molasses
  • 1 TBSP red pepper flakes
  • 1 TBSP ground cumin
  • salt & pepper (to taste)
Preparation:
Chop the olives and set aside.
In a small frying pan, sauté the onions and garlic with the sunflower oil and olive oil until the onions are translucent.
Add the tomato paste, red pepper flakes, cumin, salt and pepper and stir until well combined.
Remove from the heat and add the onion mixture to the olives.
Drizzle the pomegranate molasses over the mixture and add the walnuts.
Stir until well combined. Cover the mixture with plastic wrap and bring it to the FIRIN.
If you don’t have a FIRIN or local baker to prepare the boregi for you, then follow the bread dough recipe below.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Then roll out the dough into a 12 inch long piece. Fill one side with the mixture and then fold over. Crimp the edges together and then bake in a 400F oven for 10-15 minutes or until browned.
Serve & Enjoy!

Afiyet Olsun!

 

 

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Turkish Mixed Green Salad (Karışık Kış Salatasi)

A fresh, simple salad that’s perfect to add to any meal. This “mixed salad” is packed with a variety of flavors and textures.

Here’s the recipe:

2 c green cabbage (cut into thin strips or shredded)
2 c red cabbage (cut into thin strips or shredded)
4 tomatoes
2 c romaine lettuce (cut into thin strips or shredded)
1 bunch fresh mint
1 bunch fresh parsley
2 carrots (thinly sliced)
1 green pepper (sweet or bell)
1 red pepper (sweet or bell)
2 lemons (juiced)
3 TBSP olive oil
salt & pepper (to taste)

Preparation:

Clean all of the vegetables.

 

Thinly slice the green cabbage, red cabbage and romaine lettuce. Place them in a bowl.
Finely chop the tomatoes and add them to the bowl.
Pick off the leaves of the mint and the parsley and add them to the salad.
De-seed and thinly slice the peppers and add them to the salad.
Peel the carrots and thinly slice them. Add them to the salad and toss everything together.

Squeeze the lemons and mix their juice with the olive oil. Season with salt and pepper (to taste).


Pour the olive oil and lemon juice over the salad. Toss the salad to thoroughly coat the entire salad with the dressing.

Serve and Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Yumartali Pancar Kavurma (Sauted Chard w/ Eggs)

Light, flavorful and delicious — this dish is so simple but so good.

Get your daily dose of greens with this flavorful chard dish. Packed with essential vitamins, nutrients and protein from the eggs, it makes such a delightful lunch or dinner.

Here’s the recipe:

  • 1 bunch of chard
  • 7 oz ground beef
  • 2 medium onions (finely chopped)
  • 1 red pepper (finely chopped)
  • 5 eggs
  • 2 TBSP sunflower oil
  • 1 TBSP olive oil
  • 1 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)

Preparation: 

Sauté the ground beef until browned. Season with salt and then add the olive oil, sunflower oil and chopped onion. Stir until well combined.

Then add the red pepper and cook until it is tender.

In a separate pot, boil some water and add the chard to the boiling water. Cook for 2 minutes and then remove from the water. Drain, rinse and squeeze the excess water from the chard.

To the beef, peppers and onions, add tomato paste, red pepper paste and the 1 cup of hot water. Then add the chard, stirring frequently as the chard wilts into the mixture.

Season with the red pepper flakes, salt and pepper. Simmer for 10 minutes, stirring occasionally.

Then crack the eggs into the chard. Season the eggs with salt and pepper. Cover and cook for another 5-10 minutes.

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Serve and Enjoy!

Afiyet Olsun!

Simmering Zucchini Dish (Kabak Kavurmasi)

With a savory and rich tomatoey flavor, this dish is beautiful and delicious.
Zucchini is the star of this dish. But for this dish I don’t fry it or bake it or skewer it. Instead it is cubed into small pieces and simmered in a delicious tomatoey broth. The end product makes for a flavorful and delicious dish.
Here’s the recipe:
Kabak Kavurmasi (Zucchini Sautee)
  • 3 lbs zucchini
  • 6 medium tomatoes
  • 2 green peppers (bell or sweet)
  • 1 red pepper (bell or sweet)
  • 1 onion
  • 2 garlic cloves
  • 1/2 c tomato paste
  • 2 TBSP sunflower oil
  • 1 TBSP olive oil
  • 1 TBSP red pepper flakes
  • salt & pepper (to taste)
Preparation:
Chop the onions, red pepper and green peppers and set aside.
Peel an chop the tomatoes.
Cut the zucchini into small chunks and mince the garlic.
In a large stock pot, sauté the onions in the sunflower oil and olive oil.
Add the red pepper, green peppers and garlic. Stir and sauté until the vegetables are
tender.
Add the tomato paste, red pepper flakes, salt and pepper.
Then add the chunks of zucchini. Cover with water, approximately 4-6 cups and stir.
Cover with a lid and simmer for 30-40 minutes, stirring frequently.
Serve and Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Turkish Okra Sauté (Bamya Tavasi)

The perfect balance of a savory ground beef filling with aromatic spices, pistachios and almonds.

In Turkish cooking, I’ve been learning about the myriad of different variations on stuffed vegetables. There are many variations. This is already the third variation of stuffed zucchini and it tastes completely different than the last recipe I learned.

The ground beef is seasoned with cinnamon, saffron, salt and pepper. Then pistachios and almonds are added to create a unique and delicious texture to the overall dish.

Here’s the recipe:

  • 25 zucchini
  • 8 oz ground beef
  • 1/2 c white rice
  • 3 TBSP pistachios
  • 2 TBSP almonds
  • 1 tsp saffron
  • 1 tsp ground cinnamon
  • 2 TBSP olive oil
  • 4 c sunflower oil (for frying)

Preparation:

Clean the zucchini and cut into thirds. Core the inner part of the zucchini and set aside.

Heat a large frying pan with sunflower oil. Once hot, fry the zucchini in batches until golden brown. Remove from the oil and place them on a cooling rack.

Rinse and drain the rice. Set it aside for later.

In a small frying pan, sauté the ground beef in 2 TBSP of olive oil.  Add the rice and stir.

Then add the cinnamon, saffron, salt, pepper, pistachios and almonds and stir for 2-3 minutes more until well incorporated.

Remove from the heat.

Using a tablespoon, fill the zucchini until it’s two-thirds of the way full. Press the top together and place in a large stock pot.

Cover the zucchini with a large ceramic dish (to weigh them down in the pot) and add about 2-3 cups of hot water.

Cover and cook on medium low heat for 10-15 minutes.

Serve and enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Havuc Salatasi (Turkish Carrot Salad)

Fresh, flavorful and light, this carrot salad is a pure delight.

Shredded carrots meet yogurt and garlic to form a delicious, light salad. It’s perfect for a warm day or just to balance out a heavy meal.

Here’s the recipe:

  • 2 lbs carrots
  • 1.5 c suzme yogurt (or any thick yogurt)
  • 3 garlic cloves (minced)
  • 1 TBSP red pepper flakes
  • 2 TBSP olive oil
  • 2 TBSP butter oil
  • 3 TBSP walnuts (shelled & diced)
  • salt & pepper (to taste)

Preparation:

Peel and grate the carrots.

In a large frying pan, add the olive oil. Then add the grated carrots and sauté until they are tender (about 5-7 minutes). Place the carrots in a bowl.

In another bowl, mix together the yogurt, garlic, salt and pepper.

Add the carrots to the yogurt and stir until well combined. Pour the salad onto a platter.

In a small frying pan, melt the butter, then add the walnuts and the red pepper flakes.

Pour the butter mixture over the carrot salad.

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Serve & enjoy!

Afiyet Olsun!

 

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Savory Bulgur with Sautéd Ground Beef & Carmelized Onions ( Kiymali Simit Asi)

Similar to the Sade Simit Asi recipe, the main difference between them is that this recipe has caramelized onions and ground beef on top. It’s a little bit more hearty and it’s delicious!

Here’s the recipe:

Kiymali Simit Asi
1/2 lb ground beef
3.5 c simit bulgur (finely ground bulgur)
1 large onion (diced)
1 1/4 c tomato paste
2 TBSP sunflower oil
2 TBSP olive oil
2 TBSP red pepper flakes
salt & pepper (to taste)
Preparation:
Sauté the ground beef and set aside.
In a small frying pan, sauté the onion in the olive oil and sunflower oil for 3-5 minutes. Add 1 TBSP of red pepper flakes and set aside.
Then in a large stock pot, add the tomato paste, 1 TBSP of red pepper flakes, salt and pepper. Stir well.
Then pour in the bulgur and 6-7 cups of hot water.
Stir until well combined and simmer on medium heat for 10-15 minutes, adding more water as needed.
To serve, plate the cooked bulgur, then top with the onions and then the ground beef.
Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Anali Kizli Köfte (Stuffed Meatballs)

Large stuffed meatballs and small meatballs steamed and dropped into a tomato and beef broth is a hearty and delicious traditional meal. 

Anali Kizli Köfte, literally translates as Mom & Girl Meatball. Once you see the size of the two different meatballs it makes perfect sense. One is the perfect size for a little girl to make and the other for a mom. I love this name! But it is also known as Ekşili Akıtmalı Ufak Köfte. However you call it, one thing is for sure: it’s delicious.

Rolling out the meatballs is such a fun activity. It’s great to make when you have a group of friends over your house. You can all cook together and then enjoy a delicious meal.

Here’s the recipe:

  • 10 oz stew beef chunks
  • 0.25 lb lean ground beef
  • 0.75 lb ground beef (80/20)
  • 3 medium size red onions (finely diced)
  • 3 garlic cloves (minced)
  • 2 lbs simit bulgur (the smallest type of bulgur)
  • 0.5 c tomato paste
  • 0.5 c chickpeas (soaked & pre-boiled)
  • 2 TBSP walnuts (shelled and finely diced)
  • 1 tsp saffron
  • 3 TBSP red pepper flakes
  • 2 lemons (juiced)
  • 1 TBSP dried mint
  • 2 TBSP butter
  • salt & pepper (to taste)

Preparation:

In a large stock pot, bring to a boil the stew beef chunks, 2 liters of water, salt and pepper. Then add 2 TBSP of tomato paste, 1 diced onion, 2 TBSP red pepper flakes and the chickpeas. Simmer for 45 minutes.

In a separate frying pan, sauté the lean ground beef until browned. Add half of a diced onion, saffron, walnuts, salt and pepper. Sauté until the onions are tender and then transfer to a small bowl.

In a large shallow bowl combine 0.75lb of ground beef, 1.5 onions, garlic, bulgur, 1 TBSP of the red pepper flakes, 1 TBSP tomato paste, salt and pepper.

Knead for 5-10 minutes until the mixture is soft and very well incorporated.

Begin forming the large and small köfte.

For the large köfte: take a golf ball size piece of the mixture. Roll into a ball and then place your index finger in the ball and with the palm of your hand, move in a circular motion to create a little cup shape. Fill with half a TBSP of the sautéed ground beef mixture and then pull the sides over to close the köfte and roll into a ball. Continue until all of the sautéed ground beef mixture is used.

For the small köfte: Take small pieces about the size of a dime or a marble. Roll it into a ball and continue until all of the meat is used.

Using a steamer (or a large pot, filled with water and a large colander that doesn’t touch the water, place the köfte in the steamer and cook for 10 minutes. Remove and set aside.

To the simmering tomato and beef broth add the juice of 2 lemons, the small köfte and stir.

In a small frying pan melt 2 TBSP of butter. Once it is sizzling, add the dried mint and pour it into the soup. Stir gently.

To serve the soup, fill the soup bowls with the broth and then add one of the large köfte into each soup bowl.

Serve and enjoy!

Afiyet Olsun!

 

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Kabak Oturtma (Stuffed Zucchini)

Fresh and succulent zucchini stuffed with flavorful ground beef and spices.

If you love stuffed peppers, then you’ll love Kabak Oturtma, or Stuffed Zucchini. The inside of the zucchini is carefully removed, then it is lightly fried and stuffed with a flavorful ground beef that has been thoroughly seasoned with spices, onions, garlic, peppers and tomato paste.

Each zucchini is stuffed and topped with a small piece of tomato like a little red hat on top. It looks beautiful and tastes even better.

Here’s the recipe:

  • 12 oz ground beef
  • 20 medium zucchini
  • 3 small onions
  • 1 red pepper (sweet/ bell)
  • 1 green pepper (sweet/bell)
  • 2 garlic cloves (minced)
  • 0.5 lb fresh tomatoes
  • 1/2 c tomato paste
  • 2 TBSP  red pepper flakes
  • salt & pepper (to taste)
  • 1 TBSP olive oil
  • 2 cups sunflower oil (for frying)

Preparation:

Pre-heat the oven for 375F.

Clean and rinse all of the vegetables.

Cut each zucchini into thirds. Then using a spoon or a coring utensil, remove the inside flesh from the zucchini.

In a small frying pan, fry the zucchini in batches until lightly browned. Set aside.

Finely dice the onions, red pepper and green pepper. Mince the garlic and cut the tomatoes into eighths.

In a frying pan,sauté the ground beef until browned. Add the olive oil and then stir in the onions, red pepper, green pepper and garlic. Sauté until the vegetables are tender. Add the 1/4c of tomato paste, 1 TBSP of red pepper flakes, salt and pepper. Cook for another 5 minutes and remove from heat.

Using a spoon, fill each zucchini with the ground beef mixture about three quarters from the top. Add a piece of tomato on top and stack them upright in a baking pan.

Then fill a small stock pot with 2 cups of water, 1 TBSP of tomato paste, 1 TBSP of red pepper flakes, salt and pepper (to taste). Simmer until the tomato paste is melted into the water. Pour this liquid over the stuffed zucchini.

Cover the pan with aluminum foil and bake in the oven for 30-45 minutes.

Serve & Enjoy!

Afiyet Olsun!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Börek Corbasi (Dumpling Soup)

Delicious little homemade dumplings immersed in a velvety yogurt broth.

Börek Corbasi or dumpling soup starts with the very basic element of making the dumplings. Petite and delicate, the dumplings are as small as a chickpea but with a softer texture that compliments and balances every component of the soup.

Topped with a special mint butter that creates a lovely green mosaic, this soup screams delicious from the very first glance.

Here’s the recipe:

  • Börek dough (see the recipe below)
  • 250 g lean beef chunks
  • 2 medium onions (diced)
  • 1 c chickpeas (canned or boiled)
  • 1400 g suzme yogurt (or any thick yogurt)
  • 2 liters of beef broth (or water)
  • 1 egg
  • 3 TBSP butter
  • 2 TBSP olive oil
  • 2 TBSP dried mint

Preparation:

     Börek dough: mix together 3 cups of flour with 1 tsp salt and 1-2 cups of water (added little by little until the dough comes together).

Roll out the dough into thin strips (about 1/4 inch thick).

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Then cut the dough in 1/4 inch pieces and place on a floured baking sheet.

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Continue until there is no more dough.

Sift the flour from the dumplings and then pour the dumplings onto a parchment lined baking sheet.

Bake on 190C or 375F until the dumplings are light brown.

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 Soup Preparation:

In a large stock pot, combine the beef chunks and 1 cup of water. Cook on medium high heat until the water is almost evaporated.

Add olive oil and onions and sauté until translucent.

Add the chickpeas, 2 liters of beef broth and season with salt and pepper. Simmer for 10 minutes.

Then add the dumplings into the soup and simmer for another 10-15 minutes.

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Meanwhile, whisk together the yogurt and egg in a bowl.

Transfer to a sauce pot and whisk until warmed. Add 2-3 ladles of the soup into the yogurt, stirring constantly.

Then pour the yogurt into the soup while stirring and turn off the heat.

In a small frying pan melt the butter until it lightly boils. Add in the dried mint (it should fizzle when you add it. If it does not, wait a little longer until the butter is hotter).

Pour the mint butter into the soup and stir lightly.

Serve & Enjoy!

Alfiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

 

Tavuklu Pilav (Tender Chicken Rice Pilaf)

Fluffy and flavorful rice with tender chickpeas and large pieces of flavorful chicken piled on top. It’s so good and such a simple dish.

It it all starts with a whole chicken and a big stock pot. This is a beautiful sight to see. It reminds me of watching my mom do this as a kid. The end product was always delicious. So I’m convinced, that if you start with a whole chicken in a big pot of water, you’re off to a good start. The chicken is boiled in the salted water until it is done and then its slathered with a saffron yogurt and roasted until tender. The chicken alone is worth trying but then when you have the fluffy rice and chickpeas, it’s divine!

Here’s the recipe:

  • 1 whole chicken (2 kilos)
  • 1.5 c frozen chickpeas
  • 4.5 c white rice
  • 2 TBSP sunflower oil
  • 1 TBSP olive oil
  • 2 small red onions (peeled)
  • 2 TBSP suzme yogurt (or any thick yogurt — e.g. Greek yogurt)
  • 0.5 TBSP saffron
  • salt & pepper (to taste)

Preparation:

Place the whole chicken in a large stock pot with 2 peeled red onions. Season with salt, cover with water and boil for 1 to 1.5 hours. Note: Skim the fat off the top occasionally during the cooking process.

Soak the rice in a large bowl for 10-15 minutes. Then drain, rinse and drain the rice again. Set aside.

In a small bowl, mix together the yogurt, 1 TBSP of sunflower oil and saffron. Set aside.

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When the chicken is done cooking, remove it from the pot and place on a baking sheet. Drain the broth through a sieve and then put the broth back in a pot.

Rub the yogurt mixture over the chicken (front and back) then place in the oven for approximately 30 minutes or until lightly browned.

While the chicken is in the oven, prepare the rice.

In a large stock pot, add 1 TBSP of olive oil and 1 TBSP of sunflower oil. Add the rice and stir for 2-3 minutes until the rice is toasted. Add the chickpeas and then pour over the chicken broth (approximately 10-12 cups or enough to cover the rice). Season with salt and pepper, stir and bring to a boil.

Reduce the heat to medium low and cook for 20 minutes or until the rice is tender and fluffy.

Remove the chicken out of the oven and using two forks, shred the chicken off the bones into large pieces.

To serve, place the rice on a large serving dish. Place the large pieces of shredded chicken on top of the rice. Enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

 

Börek with Antep Peynir & Parsley

A light, crispy, flaky pastry & packed with the perfect blend of Antep peynir and parsley!

     If you love a good savory croissant, then you’ll absolutely love this Börek with Antep Cheese & Parsley! It’s light and delicious and layered with flavor.

Made with Yufka, a thin flaky dough comparable to phyllo dough that comes pre-prepared, it’s a great item to whip up in a hurry in your home kitchen.

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Plus, the fresh flavors of Antep peynir and parsley make this a delicious and flavorful dish!

What is Antep Peynir?

Antep Peynir is a type of cheese produced in the city of Gaziantep in Turkey. It is a dense white cheese traditionally made from sheep or goat milk.

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Antep Peynir

Here’s the recipe:

  • 1/2 package of Yufka (or phyllo dough) torn to pieces
  • 5 TBSP melted butter
  • 5 TBSP water
  • 2 c grated Antep Peynir (or a dense white cheese; mozzarella could work)
  • 1 c minced fresh parsley

Preparation:

Tear the Yufka into pieces, reserving two large pieces.

Mix together the cheese and parsley and set aside.

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In a circular pan, layer the Yufka on the bottom. Sprinkle with 2 TBSP melted butter and 2 TBSP of water.

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Layer the cheese and parsley mixture evenly on top.

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Cover with another layer of Yuka. Sprinkle with 1 TBSP melted butter and 1 TBSP of water. (Repeat 1 more time)

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Then take the two larger piece of yukfka and place on top. Cut off any hanging edges from the pan.

Then shape the sides of the dough into the pan.

Sprinkle with 1 TBSP melted butter and 1 TBSP of water. And cut it in quarters.

Cook the Börek on an open flame until browned on the bottom.

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Remove from the flame. Carefully cover the Börek with a plate and flip. Arrange the Börek back into the circular dish and return to the open flame.

Cook until browned. Then cut and serve immediately!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Pancar Sararsi (Fresh Stuffed Chard Rolls)

20180117_105334.jpg  If you’ve ever tried stuffed cabbage and liked it, then you’re going to love this recipe. Pancar Sarasi is Turkish for “stuffed chard.” The big, leafy green chard is blanched and then carefully stuffed with a bulgur and meat mixture, rolled and steamed.

Recipe:

  • 1 kilo fresh chard
  • 250 g ground beef
  • 2 cups of pilav bulgur (a thicker type of bulgur)
  • 2 cups of short grain rice (rinsed and drained)
  • 2 onions (diced)
  • 4 cloves of garlic (minced)
  • 2 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes (pull biber)
  • Salt & Pepper (to taste)
  • 2 lemons (juiced)
  • 2 TBSP olive oil

Preparation:

Wash the chard leaves carefully. Remove the stems and set aside.

Boil a pot of water and in batches, add the chard in the water. Boil for 1-2 minutes then remove the chard leaves and place them in ice water. Repeat until all of the chard has been blanched.

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Peel the stringy pieces off of half of the chard stems and slice thinly on an angle. NOTE: The other half will be used, so set aside for later.

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In a large bowl, combine the ground beef, onions, garlic, tomato paste, red pepper paste, red pepper flakes, salt and pepper. Once it is well mixed, separate it into two bowls.

To one bowl, add the bulgur and mix together.

To the other bowl, add the rice and mix together.

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On a large cutting board, lay out the pieces of chard one by one. NOTE: If they are large, then cut in half to be about 3 inches long.

Place about 1TBSP of the filling (rotating between the rice filling and the bulgur filling) and roll up like a burrito.  Continue until all of the leaves or filling has been used.

In a large stock pot, arrange the remaining stems to form a nice base layer. Then add the stuffed chard pieces in one by one, arranging them neatly and tightly together. Then add 3 cups of boiling water on top and sprinkle with salt. Arrange a terra cotta weighted plate on top to keep the rolls in place. Drizzle with olive oil and 1 more cup of boiling water and cover with a lid.

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Allow the stuffed chard to simmer on low heat for 30 to 35 minutes.

Remove the lid and pour in the lemon juice. Cover and allow to cooking for 10 to 15 minutes longer.

Remove from heat and with a plate, drain the juice from the pot carefully (ensuring that the rolls are not moved.

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Then place a platter on top of the pot and carefully flip it over to reveal a beautifully display of the neatly placed stuffed chard rolls.

Remove the stems that are layered on top and then drizzle with olive oil.

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Serve and enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website