Yoğurtlu Pancar Salatası—Beet Salad

Oh, not only is this pretty, but it is amazinly tasty!  I have made it with skim yogurt and whole fat.  Let me just tell you, it tastes fine with skim yogurt, but decadent with whole milk 0r cream yogurt! This salad is served cool or cold and is considered a side dish or a meze.
--Jules 
Yoğurtlu Pancar Salatası—Beet Yogurt Salad
3 to 4 large beets boiled and cooled
1 cup of yogurt
1/4 of water
2-4 cloves of mashed garlic
1-3 teaspoons of dill
salt to taste
First shred the beets.  I used a food processor because I did not want to stain my hands.  Then whisk the yogurt, mashed/pressed garlic, water and dill together.  Finally, fold everthing together and salt to taste, about a 1/2- 1 teaspoon.  Serve cool or cold as a side salad.  Yum!

Sarma (Stuffed Grape Leaves)

I apopogize for the lack of posting on my end.  Between the longest chest cold known to man, exams, starting a MA and transcontnentail travel  I have been doiong the bare minimum to keep us from staving to death, and a lot of take out.

I am back…cooking and posting.  Which is good because this recipe is extremly time consuming.  I love sarma, sometimes called dolma. Grape leaves stuffed with rice and beef, served with yogurt on top. It is worth every minute.

-Jules

Sarma

Ingredients

1 1/2 pounds of ground beef
3 onions diced finely
1 tsp of salt
2 cups of uncooked short grain rice
1/2 cup of water
5 tablespoons of tomato paste
2 1/2 of black pepper
1/4 cup of olive oil
3 teaspoons of mint
75 to 100 medium grape leaves
If you can’t find fresh, brined will do.
1 lemon

Take all of the ingredients above and combine, except the grapeleaves and the lemon.  Mix thoroughly. The seasoning will be most evenly distributed if you knead it with your hands.

Set the mixture aside.  Wash the leaves, then place them in a boiling pot of water for 5 minutes, until tender, but not too soft.  If the leaves were brined soak them in cool water and rinse before use.  Firmly squeeze out any water, but be careful not to rip the leaves.

To Fill

Gently separate each leaf, (I recommend readying several at once then rolling assembly style) tear off the steam. Holding the leaf vein side up, place a small amount of filling horizontally

1. Looking at your left palm, turn down the right corner of the leaf

2. Now the left corner.

3. & 4. Bring first the right then the left sides of the leaf in, in a parallel fold

3. Fold

4. Fold

5. Now the tricky part. Using your thumb to keep the roll tight, start rolling the filling down towards the bottom of the leaf.

Keep it Tight (or it will spill all over the place)

Whew! Finished!

Now, go make a hundred more. Make sure not to stuff them too much or when the rice expands during cooking it will burst the grape leaf.  When you are finished, take a heavy bottomed pot with a lid, cover the bottom with grape leaves(the ones that ripped or seemed tough), then carefully place your sarmas inside, seam side down, close together but not tightly packed. Place them in concentric circles leaving the middle of the pot open. 

Add enough water to cover the sarmas (I used the water I cooked the grape leaves in, because it has all the nutrients from the grape leaves.) Juice the lemon and add it to the water. Cook on the stovetop on a low heat, for about an hour, until the rice is done. At 50 minutes, check on the rice, if it is not done, give it another 10 minutes or so. When serving, it is great with yogurt on top. I love to add mashed garlic to my yogurt, and then spoon it on top.

Potato Börek

Oh borek!  Yum!  In Turkey börek can take on many shape, forms and fillings.  I love börek because it keeps well in the fridge, freezes well and reheats well.  I often make it for Bulent’s breakfast since he likes a hearty breakfast and he can take it out the of fridge and microwave it.   This is made from yufka but you could use savory phyllo dough. 

Pan ‘O Börek

Just one piece

 

Potato Börek

Filling

3-5  Large potatoes, boiled and smashed or broken up
2 onion, diced and sautéed
2 tbsp olive oil
½ tsp salt
1/2 tsp black pepper
1/2 – 1 tsp of red pepper depending on how spicy you want it.

Moist Mix

2 eggs
2/3 cup milk
1/3 cup oil

Boil the potatoes then mash them or mush them into smaller pieces.  I like to have them be more chopped than mashed because then you bite into pieces of potato, which has more contrast.  In a saucepan sauté onion in oil, then add to the potatoes.  Then add the spices and mix in.   In a bowl, place the eggs, oil and milk whisk them.  Reserve 1 cup for later.
If you are using Turkish yufka (about 1 kilo) stack them on top of each other an cut them into four equal (triangular) pieces.  If you are using phyllo dough do the same thing.  You will need two sheets of thickness to make the borek.  Brush the moist mix all over the pieces of dough.  Place a small amount of the potato filling(2-3 tablespoons) on the wide side and spread evenly. Starting with the filled end roll up the dough.  The roll the cylindrical dough into a spiral shape. Repeat until you have used all the dough.  Put the spirals side by side in a greased pan.  Do not leave any room, they will not swell.  Using the reserved moist mix, pour the liquid on top and bake 35-45 minutes at 350 F.  Until they are golden brown.  Serve warm.  These freeze very well, defrost them, put them in the oven to re-crisp and they are like new!

Patlican Salatasi (Eggplant Salad)

This summer was so hot in Marmaris it was unbelievable.  There is nothing tastier that a cold salad for dinner when it is hot and sweaty out.  I love this salad.  It is tasty and easy and has that yummy roasted flavor. 

P.S. Please excuse the quality of the photo, and the appearance of the salad.  I was on vacation and took the photo with my phone, and the kitchen at the summer house is kind of like camping, one knife, four plates, a pot and a sauce pan.

-Jules 

Patlican Salatasi

1 large eggplant or 3 or 4 smaller ones (I like the small ones myself)
1 or 2 cloves of garlic (mashed)
Juice of 1 lemon
1/4 cup of yogurt
A splash of olive oil*
1 tomato diced
Salt and pepper to taste

*optional

Poke holes in the eggplant(s) before you roast them.  I use the grill but you could roast them on the grill, the stovetop (over the flames) or broil them in the oven.  Whatever the method-roast the eggplant until it is soft about a half hour or so depending on the size.  After they are done, let them cool and then peel off the skin.  Dice the eggplant small ad toss in a bowl.  Dice the tomato and throw that in the bowl too.  Mash one or two cloves of garlic, to taste, remember it will be in the salad raw.  Add that to the mix as well as the juice of the lemon the yogurt and the oil if you want it.  The oil makes it taster but without it the salad is pretty light calorically, cooked eggplant has about 35 calories per cup.  I also use light yogurt.  Add about a 1/2 tsp of salt to start with and a little pepper.  Salt to taste, you may want to add more salt (I do) but I do a little at a time or to my serving on my plate as I am always afraid to over salt the whole batch. 

Mix well and chill, serve cold.  It is best served after an hour or two when the flavors have time to meld.

Zeytinyağlı Taze Fasülye

This dish has become one of my favorites. It is an “olive oil” dish, typically means it is served cold. It makes a great light meal, with fresh bread to dip in the juices. The technical name is Zeytinyağli Taze Fasülye  which translates into Fresh Beans with Olive Oil.

-Jules

Zeytinyağli Taze Fasülye

1 pound of fresh green beans
2 onions onion, finely chopped
2 cloves of garlic, finely chopped
2 big fresh tomatoes, finely chopped,
1/4 tsp sugar
1/2 cup olive oil
1/2 cup water
1/4 tsp of salt
Clean and cut the green beans into 1 to 1 1/2 inch pieces.
In a deep pan, heat the olive oil in a pan and cook the onions and garlic until translucent.
Add the beans, stir, and cook them until they are brighter green
Add the tomatoes and cook for 5 minutes and then add sugar, water, and salt.

Cover the pan and cook on low until the beans are soft (about 45 minutes.)

Serve cold with fresh bread on the side.

Kofte and Yogurt Carrot Salad Part 2 of 2

Köfte are a Turkish dish, a kind of a mix between meatballs and hamburgers. Every region has their own specialty which usually include slight different spices and shapes. Some are flat and round like hamburgers (but smaller) some are shaped like sausages, some are skewered and grilled. They are very tasty and quick. With these köftes I veered off the traditional recipe because I was trying to make it lighter but keep the savory flavor.

-Jules

Köfte—Light

1 half pound of lean ground beef
5 carrots shredded (should be just about the same volume as the beef)
2 cloves of garlic minced
1 handful of parsley chopped
1 onion, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon red pepper
1/4 teaspoon black pepper

The shredded carrots should be about the same volume as the meat. You may have to adjust based on the size of your carrots. Chop everything finely and kneed together (like meat loaf.) I recommend then putting it in the fridge for an hour. The tastes develop more if you let everything mingle and get friendly. Then shape meat mix into small patties about the size of silver dollars and fairly thin. Pre heat a non stick skillet—you want a little char. If they stick use a little olive oil on the pan. Cook up as many as you would like. Serve with salad and bread.

Kofte and Yogurt Carrot Salad Part 2 of 2

Köfte are a Turkish dish, a kind of a mix between meatballs and hamburgers.  Every region has their own specialty which usually include slight different spices and shapes. Some are flat and round like hamburgers (but smaller) some are shaped like sausages, some are skewered and grilled.  They are very tasty and quick.  With these köftes I veered off the traditional recipe because I was trying to make it lighter but keep the savory flavor.  

-Jules

Köfte—Light

1 half pound of lean ground beef
5 carrots shredded (should be just about the same volume as the beef)
2 cloves of garlic minced
1 handful of parsley chopped
1  onion, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon red pepper
1/4 teaspoon black pepper

The shredded carrots should be about the same volume as the meat.  You may have to adjust based on the size of your carrots.  Chop everything finely and kneed together (like meat loaf.)  I recommend then putting it in the fridge for an hour.  The tastes develop more if you let everything mingle and get friendly.  Then shape meat mix into small patties about the size of silver dollars and fairly thin. Pre heat a non stick skillet—you want  a little char.    If they stick use a little olive oil on the pan.  Cook up as many as you would like.   Serve with salad and bread. 

Kuru Fasülye and Cacik

This Turkish bean stew is a staple of casual home cooking.  Kuru Fasülye is usually served with rice pilaf and sometimes accompanied by cacik.  I LOVE cacik!  It is watered down salted yogurt with chopped up cucumbers.  I like to spoon it over my pilaf, then have a bite of Kuru Fasülye.  You can also just eat it with a spoon as a side.  Something about the warm beans, soft pilaf and cool yogurt is just fantastic.

-Jules

Kuru Fasülye

2 cups of cooked white beans --I use dried beans.  I think it tastes better that way.
Pour a good swirl of olive oil in the pan.  at least 4 or 5 tablespoons. 
2 tablespoons tomato paste
2 chopped onions
2 chopped red peppers (bell or sweet)
3 chopped tomatoes
2-3 cups of water
1 teaspoons of red pepper flakes
1 teaspoon of black pepper
2 teaspoons of salt

Treat your beans normally. If you used dried beans, soak beans them in water over night and then the next day, boil them until they are soft.
If you use canned beans, drain and rinse them.
In a pan, add the oil and the onions and peppers and sauté until onions are translucent and the peppers are soft. Add the tomato paste (about 10 minutes.)
Drain the beans whether they were dried or canned, pour into the pot with the onions and peppers.  Add the tomatoes and then the water.  Make sure the water covers the beans.
Add the peppers and salt.  Simmer for 30 minutes or until the stew has thicken.

Serve with rice pilaf

Cacik

1-2 cucumbers shredded
2 cups of yogurt
1 cup of water
salt to taste (about a teaspoon)

Combine ingredients and mix well.
Serve chilled

Semolina Helva

This dessert is delicious. It is really quick to make and is really neat because it is not something you often see served for dessert (in the States at least.) This makes it ideal for dinner parties. It is yummy, soft and warm. It is really excellent served for dessert after strong tasting foods. It is not a particularly diet conscious food, but really is worth it.

Semolina Helva (Irmik Helvasi)

1 cup semolina flour
1/2 cup unsalted butter
3 tbsp pine nuts

1 cup sugar
1 cup water
1 cup milk

Put the milk, water and sugar in a saucepan and bring to a boil. While that is going on-- in a heavy saucepan melt the butter, and add the semolina and nuts. Brown the semolina and pine nuts lightly. Watch them!! They burn quickly.

Stir together the liquid and the dry ingredients. It will sputter so be careful. Mix until thoroughly incorporated let cool until warm and not hot. Fluff mixture then press into a bowl and invert onto a plate to serve. You could top it with cinnamon or toasted pine nuts.

--Jules

Hoşaf-Refreshingly Delicious

This dish can be considered a drink, a dessert or a side. Hoşaf (horshaf) is actually a compote or stewed fruit dish. It can be made with a variety of fruits such as dried raisins, apricots, plums, pears etc. It is fairly low in calories, which makes it a nice treat when you are craving something sweet. My fiance's father used to drink it in his youth, before Coca-Cola was in vogue. This drink is incredibly refreshing, especially when it is hot out. This is also traditionally served as a side with Börek.

Seriously--Make this! It is one of my favorite dishes. I actually have some in the fridge as we speak. I like it for late night snacking, it doesn't make me feel guilty, but satisfies that craving for sugar.

Hoşaf

4 cups of Dried fruits (mostly Apricots but it is nice to add dried plums)

Rinse fruit thoroughly.

Boil 8-10 cups (or so) of water to a roiling boil.

When it is boiling dump your dried fruit in the water and shut off the heat.

Let the fruit sit out in the water until the water cools. Once the water has cooled put the pan in the fridge. Wait at least a day before eating the hoşaf, don't worry about using it all up. The longer the hoşaf sits the tastier it becomes. You could ad sugar (this should be done when the water is hot) but I think it is unnecessary.

I prefer a main component of apricots with some plums thrown in, the apricots release their sugar more than the plums do so you end up with a sweeter juice.

-Jules

Yayla Çorba

Merhabalar! That means "Hello Ya'll!" in Turkish. I have been invited by Amanda to join the Frickin Chicken. I apparently wooed her with my food pornography and anecdotes of being anAmerican Ex-Pat in Turkey. I have been in Turkey for about six months and have made it my job to try as many new dishes as possible. Translation: I eat my own weight in food on a regular basis. I love food and cooking, and immersing myself in a new cuisine has been a blast.

Turkish food is extremely varied by region, but a commonality in most cuisines is yogurt. Many Turkish foods use yogurt either as an ingredient or a condiment. What is great about using yogurt in a soup means you get a rich creamy soup without having to use a butter based roux. Yayla Çorba (pronounced chorba and means soup) is an amazing comfort food. This soup is especially wonderful when you are sick. The yogurt in the soup is good for stomach or digestive ailments. It is also very easy--which is helpful because when you are sick the last thing you want to do is stand in the kitchen and chop and measure. I know this soup looks different but it has become one of my favorites since I came here. Don't be skeptical of the mint, it is really fantastic with the savory creaminess of the soup.

Yayla Çorba

6 cups water
1 cube beef bouillon (omit for vegetarian soup)
1/2 cup rice, washed and drained
2 cups yogurt
1 egg
2 tbsp of flour
2 tbsp butter
2 tsp dry mint

*1-2 tsp of red pepper flakes

*Optional

In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.

While the rice is cooking, in a bowl, mix yogurt, egg and flour well. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl to temper the yogurt and egg. Add the yogurt and egg mixture into the pot slowly, so the egg and yogurt does not curdle. Stir very slowly. Cook for 10 more minutes.

In a frying pan, heat the butter until it starts to spit, then add the mint, and let sit for 20-30 seconds. Do not let the mint burn. Pour the butter and mint into the soup and stir.

This soup is very quick, very easy and very tasty. Other herbs that are sometimes used in addition to, or in place of, the mint are tarragon and dill. To make the soup lighter you could use less butter or substitute olive oil for the butter.

Serves: 4-6

-Jules