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Cook book turkey
This document contains recipes for several traditional Turkish dishes: Lentil and Mint Soup is made by cooking red lentils, onion, rice or bulgur, tomato paste, butter, and salt until creamy, then adding paprika and dried mint. Chick Pea Stew involves cooking chickpeas in water, sautéing onions with tomato paste, and combining the ingredients to cook further. Bulgur Pilaf is prepared by sautéing bulgur wheat with onions, tomato, pepper, and butter or oil, then adding water and simmering until the bulgur absorbs the liquid. Shepherd's Salad includes diced tomatoes, cucumbers, peppers, radis
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Cook book turkey
- 1. Recipe: Lentil andMint Soup – Ezogelin Çorbası INGREDIENTS 1 red lentils, soaked in water for one hour and drained 1 onion, grated ¼ rice or bulgur 2 tomato paste, diluted in 1/4 cup cold water. ¼ tablespoon butter salt to taste 1 teaspoon paprika, 1 spoon dried mint Place lentils, onion, rice or bulgur, tomato paste, butter, and salt into a sauce pan. Cook stirring occasionally on very low heat until lentils are tender and soup is creamy. – (about one hour or less). Add paprika and mint, and let soup simmer for 5 minutes before serving. Dried mint, not fresh is used for the topping.
- 2. Chick peas (Nohut Yemegi) 1 onion, chopped 1+1 tbsp olive oil 2 cups chick peas, cooked 3-4 cups water 1 tbsp salt to taste 1 ½ tbsp tomato paste Soak the chick peas in water at least for 5-6 hours. Drain and cook with 3-4 cups of water till they get soft. Drain and leave aside. Meanwhile, sauté onions with 1 tbsp olive oil and stir in tomato paste. Cook for a few minutes. Add sautéed onions and cooked chick peas to the pot. Cook them all for an additional 5-7 minutes.
- 3. Bulgur Pilaf (BulgurPilavi) 1 cup bulgur wheat, whole grain large, washed and drained 1 chopped onion 1 diced tomato, 1 teaspoon tomato paste (optional) 1 banana/green pepper, chopped 2 tablespoon butter/oil 2 cups hot water 1 teaspoon salt In a medium saucepan, sauté butter/olive oil and onions for about 2-3 minutes over medium heat. Then stir in tomato paste and tomatoes, sauté for about 2 minutes. And then stir in peppers. After a while add bulgur and sauté for 2-3 minutes. Add hot water and salt.Stir well and turn heat low when it boils. Close the lid and simmer till the bulgur absorbs all the water. Do not stir while cooking.
- 4. Shepherd’s Salad –Çoban Salatası Recipe: A classic Turkish salad, very refreshing. Have all the vegetables cut into similar sized dice. For cucumbers , remove seeds from the larger ones. Combine all ingredients in a bowl. Mix dressing and gently toss just before serving. The Salad 2 large tomatoes, peeled, seeded and diced 2 cucumbers, peeled, seeded and diced 3 small green peppers. 6 radishes thinly sliced 1 white onion., sliced into rings. 3 green onions, white part only, sliced ½ flat Italian parsley, finely chopped. The Dressing 6 tbsp. lemon juice ¼cup olive oil salt and pepper to taste
- 5. Semolina Halva (IrmikHelvasi) Ingredients Measure Amount Margarine 2 cups 150 grams Pine nuts 2 tablespoons 20 grams Semolina 2 cups 300 grams Water 2 cups 500 grams Sugar 1 1/3 cups 240 grams Servings: 6 Preparation : Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the ingredients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and melt the sugar. Add the syrup to the semolina, stir and simmer for 10 minutes. Cover with a napkin and let rest for 20 minutes. Toss before serving.
- 6. Shepherd’s Salad –Çoban Salatası Recipe: A classic Turkish salad, very refreshing. Have all the vegetables cut into similar sized dice. For cucumbers , remove seeds from the larger ones. Combine all ingredients in a bowl. Mix dressing and gently toss just before serving. • The Salad • 2 large tomatoes, peeled, seeded and diced • 2 cucumbers, peeled, seeded and diced • 3 small green peppers. • 6 radishes thinly sliced • 1 white onion., sliced into rings. • 3 green onions, white part only, sliced • The Dressing • 6 tbsp. lemon juice • ¼cup olive oil • salt and pepper to taste
- 7. Shepherd’s Salad –Çoban Salatası
- 8. Shepherd’s Salad –Çoban Salatası
- 9. Recipe: Lentil andMint Soup – Ezogelin Çorbası INGREDIENTS • 1 red lentils, soaked in water for one hour and drained • 1 onion, grated • ¼ rice or bulgur • 2 tomato paste, diluted in 1/4 cup cold water. • ¼ tablespoon butter • salt to taste • 1 teaspoon paprika, 1 spoon dried mint Place lentils, onion, rice or bulgur, tomato paste, butter, and salt into a sauce pan. Cook stirring occasionally on very low heat until lentils are tender and soup is creamy. – (about one hour or less). Add paprika and mint, and let soup simmer for 5 minutes before serving. Dried mint, not fresh is used for the topping.
- 10. Recipe: Lentil andMint Soup – Ezogelin Çorbası
- 11. Recipe: Lentil andMint Soup – Ezogelin Çorbası
- 13. Recipe: Lentil andMint Soup – Ezogelin Çorbası
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