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Beyaz  Pilav  - for 4

(a plain or basic pilav akn. 'Sade Pilav')

250 g. rice

375 ml. chicken or beef broth

75 to 100 gr. butter

salt (about 1-1/4 to 1-1/2 t.)

A variation of this with fine, short nookles (vermacelli) is called Shehriyeli Pilav.  Add about 60 gr. - or a small mocca cup - of noodles to the melted butter and brown very well.  Have the hot broth ready to add at this point as once they are brown they can burn quickly.  Continue as described.

Another variation Domatesli Pilav uses a peeled tomato, chopped and sautéed with the butter, crushing with a fork.

Prepare the rice as described in method 1 above.

Melt 2/3 of the butter, add the broth and salt to taste and allow to boil.

Add the rice and stir a few times before lidding.  Lower the heat and cook until the rice has absorbed the broth.  Remove from heat, add small pieces of the rest of the butter on top of the rice.  Lay a double folded tea towel or similar on top of the pot and re-lid.  Allow to sit undisturbed for 20 to 30 minutes.  (I simply put it in the cold oven if I am not using it.)  

If you like, just before serving, re-warm a little over a low heat.  Fluff with a fork before serving. 

Iç Pilav (EEjch Pilav) - for 4

60 g. butter

1 onion

30 g. pine nuts

150 g. lamb or chicken liver

30 g. currants

1/2 t. cumin

1 T. chopped dill

300 ml. chicken broth

salt, pepper

Prepare rice according to method 2 above.

In a small pan, melt the butter.  Finely chop the onion and add to the butter.  Sauté until a little soft, add the pine nuts. Salt and pepper to taste and allow to brown slightly. Dice the liver, add to the onion and fry.  Set aside.  

In the pot you will cook the rice in, melt the rest of the butter, add the currants and the cumin.  Add the hot broth and bring to the boil.  Add the rice, stir and allow to boil unlidded for 10 minutes.  Add the liver/onion mixture, the dill and stir, lower heat a little and allow to cook 10 minutes.

Remove from heat, cover with a cloth, lid and allow to stand for 10 minutes before carefully fluffing with a fork and serving. 

Istanbul Pilav for 4

250 g. rice

375 ml. chicken or beef broth

75 to 100 gr. butter

salt (about 1-1/4 to 1-1/2 t.)

1 T. blanched almonds

1 T. pistachio (without shell)

3 T. fresh or frozen peas

1 pinch saffron

1 chicken liver or 1/2 chicken breast

Prepare rice as in method 2.  Pour a little hot water over the saffron threads and set aside.

Cut the liver in small pieces or the half chicken breast into cubes and set aside.

Melt the butter and sauté the rice, stirring frequently for 10 minutes.  Add the hot broth, saffron, almonds peas and salt.  Add the liver or breast.  Bring to the boil, stir and cover.  Continue to cook over low heat.  Add the pistachio nuts after 10 minutes, stir once again, and remove from heat.

Cover with a cloth, cover tightly and leave to rest for 20 to 30 minutes.

Menemen

Egg Dishes

(Yumurtalar)

   Menemen

   Cilbur

   Domates  Omlet

Following are egg dishes that can easily serve as a filling, light summer meal.  Note there is something tart with most egg dishes, yoghurt or tomato, both refreshing for summer fare!

Menemen - 4 persons

2 green peppers, tapering sort (hot or mild),

2 T. butter 

2 ripe tomatoes 

salt, blk. pepper

chopped parsley

optional:

garlic

chopped onion

feta cheese cubes

Peel and chop the tomatoes.  Remove the top and seeds of the green pepper and cut into thin rings.  Cut the larger rings into half or forths.  All should be the same size.

Melt the butter in a pan over medium heat.  Sauté the green pepper until soft.  If using onion, add with the peppers.  Do not allow to brown.  Add the tomatoes and allow to sauté a few minutes.  Use a fork to crush them until it resembles a loose sauce.

Add the slightly beaten egg, salt and pepper to taste and stir gently until it begins to set.  Add the cheese if using (my favourite version) and continue to stir until the liquid is evaporated.  

Garnish with parsley and serve with bread.

 Çilbur (jchilbur) - 4 persons

6 eggs

1 T. vinegar

1 t salt

3 cloves of garlic (I use 1 to 2)

375 ml. yoghurt

2 T. butter

1 teaspoon paprika

Crush the garlic with a little salt.  Add to the yoghurt and stir well.

Bring about 2-3 cm. of salted water to a rapid boil.  Lower the heat to barely a simmer and add the vinegar.  Break an egg into a cup and gently slid into the water.  Use a fork to create a swirl above the yolk (this and the vinegar helps the white to keep together.  Repeat for the rest of the eggs, spacing them well apart.  While the eggs are setting melt the butter in another small pan, add the paprika, stir and remove from heat.

As soon as the white has set over the yolk, use a slotted spoon to remove onto a warmed serving dish.  Pour over the garlic/yoghurt sauce.  

Garnish with the melted paprika butter and serve with bread!

 Domates Omlet - 2 persons

3 tomatoes

1-2 T. olive oil

1 T. butter

4 eggs

salt, pepper

(To lower calories in this dish, use 1 t. olive oil for the tomatoes and 2 t. butter for the eggs.  The butter is important for the flavour of this dish.)

Peel the tomatoes and dice.  Sauté the tomatoes gently in olive oil for about 10 minutes or until soft.  Season well with salt and pepper.

Melt the butter in a medium sized pan (do not let brown). Break the eggs in a bowl and beat with a fork.  Add to the melted butter and stir gently with a wooden spoon.  Allow to set a moment then shake the pan occasionally to prevent sticking.

Spread the tomato sauce over the omelet and allow to cook for a few minutes.

To serve, roll it up carefully or fold in half.

Wonderful with room temperature cubes of feta cheese and turkish bread.

Imam Bayildi

vegetable

   Imam Bayildi

  Zeytinyagli Pirasa

   Yesil Biber 

Try out this small sampling of vegetable dishes á la Turk!  Many dishes have romantic or funny names.  Imam Bayildi is most likely the most well known and famous vegetable dish that means 'the imam fainted' - apparently because it tasted so delicious!  The zeytinyagli dishes are those prepared with or in olive oil and are served a little warm or room temperature.  They are often served as part of the meze or side dish to the main meal.

Imam Bayildi - 4 persons

(a stuffed aubergine dish)

There are several versions of this dish.  Following is how I make them, using the best ideas from three versions...

2 cloves garlic, chopped

3 med. onions

2 tomatoes, peeled

80 ml. olive oil

2 T. finely chopped parsley

1-1/2 T. lemon juice

1/2 t. sugar

200 ml. water

1 t. hot paprika (optional)

salt, pepper

------------

preheat oven to 180°c.

Baking time is dependent on the aubergines.  They should not be overly soft, but no longer firm.

Peel away lengthwise strips of peel from the aubergines about a thumb wide equally all around so that they appear to be striped.  Soak in salted water for about 20 minutes.  Squeeze out excess water and dry with paper toweling.  In one of the peeled strips, cut deep lengthways cuts - but do not cut through.  Set aside.

Chop the tomato into small pieces and set aside.

Slice the onion in half and cut thin slices lengthwise.  Sauté in half of the oil until they are glassy.  Add the garlic and continue for another minute.  Add to the chopped tomato, add salt, pepper and the parsley.

Fry the aubergines to light brown in the heated oil, turning to brown equally.  Do not overcook, they should still be firm.  Remove to an oven dish with the slits upward.

Use your fingers to work open the slits and fill firmly with the onion mixture.  Divide any remaining onion over and around the aubergines.

Mix the lemon juice, sugar, any liquid from sautéing with the water and pour over the aubergines.  Cover and bake 30 to 40 minutes.  

Allow to cool completely or serve a little warm.  Garnish with parsley sprigs.

This is often served as an appetizer, side dish or light meal with bread.  

(My Mother's favourite 'exotic' dish...besides my stuffed grape leaves!)

Zeytinyagli Pirasa  - 4 persons

(Leeks and Carrots)

1 k. leeks

2 onion

1-2 garlic cloves (optional)

2 carrots

2-3 T. long grain rice

100 ml. olive oil

1 t. sugar

2 T. lemon juice

salt

--------

There is a variation of this that uses no rice or carrots, but 2-3 T. finely chopped parsley and and dill plus 1 T. of tomato paste.  Add this after the onions and garlic are sautéed and proceed as instructions to the right.

Chop the onions and sauté in the oil until glassy.  Add the garlic if using and the carrots.  Sauté gently for another 10 minutes, stirring occasionally. 

Add the rest of the ingredients plus about 150 ml. water and the leeks.  Stir, cover and gently simmer for about 20 to 25 minutes.  This will depend on the leeks so do check for doneness.

Allow to cool and garnish with lemon slices.

(The amount of rice depends on individual preference.)

Beyaz Peynir içli 

Yesil Biber Kizartmasi

(Green Peppers stuffed with Sheep Cheese )

200 g. sheep cheese (feta)

2 eggs

3 T. chopped parsley

paprika to taste (try 1/2 t. first)

olive oil

Break up the cheese with a fork and mix with the paprika, parsley and the beaten eggs.  Fill the peppers almost to the end and fry in hot olive oil.

Yogurtlu Kebap      

  Meat 

   Dishes

(Et Yemekleri)

    Yogurtlu Kebap

    Kadinbodu Kofte

    Hünkar Beyendi  

Meat is an important ingredient in the Turkish cuisine and it is often used as flavouring to vegetables dishes, or ground and shaped into rissoles (kofte), or pieces/cubes of meat (kebap) for skewers, goulash or stew.

Most likely there isn't a country in Europe that doesn't have a Döner Kebap stand somewhere or some variation of it, be it the Greek Gyros or the Syrian Shwarma (only the Greeks use pork for theirs).  This is a huge rotating cone of marinated lamb slices and a ground lamb combination that turns upright in front of a heating element.  Portions are shaved off thinly and usually fill a large wedge of Turkish bread, onion, salad and a sauce.  Or who doesn't know the Shish Kebap, or 'little swords of meat and vegetables'?  The former is not for home cooking and most everyone knows how to make a Shish Kebap.  I hope you will enjoy this small sampling of interesting meat dishes á la Turk (starting with my favourite, of course)!

 Yogurtlu Kebap 

(Kebap with Yoghurt Sauce) 

Layers of flavour in this attractive dish!

500 g. lamb (from leg)

500 g. yoghurt, room temperature

2 slices of flat bread, 1 cm. thick

1 onion

1 T. olive oil

3 tomatoes

4 green peppers (long sort)

3-4 T. melted butter

cayenne pepper or hot paprika

salt, pepper 

--------------

This dish can also be made with small koftes of ground meat or a combination of koftes and slices of lamb.

Peel the tomatoes, dice and sauté in 1 T. of butter until soft.  Season with a little salt and cayenne pepper.  Set aside and keep warm.

Toast the bread, cut into a few diagonal slices and arrange on a plate (oval plates are nice for this). 

If you can grill the meat until just done, this is best, if not then use a skillet, wiping off most of the marinade.

Drizzle hot butter over the bread, arrange the slices of meat and over this the hot tomato sauce.  Stir the yoghurt and pour several tablespoons down the center or around the meat, creating a border.  

Garnish with thinly sliced green pepper, pieces of tomato and parsley.

Kadinbudu Köfte

(Ladies Thigh Croquettes)   

500 g. ground lamb or beef

3 T. rice

2 onions

4 eggs

2 T. chopped parsley

1 T. butter

flour

vegetable fat for frying

salt, pepper

optional:

For an especially tasty version of this add 4 t. finely crumbed sheep cheese such as feta and 1 t. fresh dill.

Knead the cooked and uncooked meat together with 1 egg, rice, parsley and season with salt and pepper.  Beat the remaining eggs.

Moisten your hands with water, take an amount about the size of an egg, shape into long ovals and flatten slightly.  Coat with flour then the beaten egg and fry in hot fat until golden.

Serve warm or cold with a salad.  In Istanbul it seems these were always served with french fries. However, not liking two fried dishes (or much fried food at all)  I prefer just bread and a vegetable dish to this or potato wedges painted with olive oil and roasted in a hot oven and sprinkled lightly with sweet paprika and salt just before serving.

Hünkar Beyendi - a ring of aubergine puree filled with a delicious meat goulash

(Sultan's Delight)

...and mine!   

Traditionally the meat with this is Tas Kebab :

1 k. lamb from leg without bone

(I have used beef steak for this)

2 med. tomatoes

2 med. onion, finely chopped

100 g. butter

1/4 t. ground allspice

3 T. chopped parsley

1 bay leaf

salt, pepper

for the aubergine puree:

500 g. small aubergine (eggplant)

60 g. flour

200 ml. milk

60 gr. butter 

60 g. grated hard Turkish cheese such as kashkaval (or parmesan)

salt, pepper

a few T. chopped parsley

------------

*To speed up the aubergine preparation you may blacken it first in a heavy frying pan with only a few drops of oil before placing in a hot oven for 10-15 minutes.  It may also be grilled until black.  The blackened skin imparts a wonderful flavour.

Peel the tomatoes, dice and set aside.  Cut the meat into small cubes and sauté in half of the butter over med. high heat for several minutes until it begins to brown. Remove and set aside. Melt the rest of the butter and sauté the onion until glassy.  Add the tomatoes, parsley and seasoning and about 375 ml. water.  Stir well,  cover and cook about 1-1/2 hrs. until done and the sauce is thick.  If it has not thickened enough allow to cook until liquid is reduced.  It should resemble a goulash.

Aubergine puree:

*Bake the aubergine in a hot oven (pierce several times first) until very dark and soft about 35 min.  

Melt the butter and cook the flour for a few minutes.  Do not allow to brown.  Quickly add the cold milk and immediately whisk to avoid clumps.  Bring to a simmer while you remove the aubergine pulp. Mash with a fork or use an puree wand (immersion blender).  

Add the puree to the sauce and season with salt and pepper.  Whip frequently and allow to cook for 15-20 minutes until it is very thick.  If you like you can add a little bread crumb to correct the consistency.  Remove from heat and add the grated cheese.

Using a large spoon, edge an oval platter or large plate with the puree and sprinkle with the parsley.  Fill the center with the Tas Kebab, roasted lamb or chicken dish.

Stuffed Grape Leaves      

  On Meze...

  (and Co.)

   Yaprak Dolmasi

   Kabak Kizartmasi

   Patlican Salatasi

   Coban Salatasi

   Caçik 

MEH-ze is for the Turkish what tapas are for the Spanish.  Instead of tapas bars, there are meyhanes where meze are served until late into the night with raki.  At home, the meze serves as the first course or appetizer or healthy snacks for in between.  Many meze are classified as 'zeytinyagli' or olive oil dishes refering to dishes cooked in or served with olive oil.  They are always served room temperature or cool.

Meze possibilities are almost endless and can consist of fried vegetables in a tomato sauce, feta cheese or other cheeses, pickled vegetables, olives, red or white beans, cauliflower fritters, mussels, hommus...

Home made are far superior to the canned overcooked 'rice mush' commercially produced.  It is thought the use of grape leaves is a Byzantine influence refined by the Turks, eventually becoming a favourite throughout the Near and Middle East.

Yaprak Dolmasi

(Stuffed Grape Leaves)

Makes enough for + - 50 rolls

2 lg. onions, minced

125 ml. olive oil + 70 ml. for pot

125 g. finely ground lamb

several lamb bones*

100 g. round rice

3 T. pine nuts

1 t. allspice

1/8 t. cinnamon

1 T. dried dill or 2 T. fresh, minced

salt, pepper

500 ml. water

*Bones are not crucial to this, but do add to the authentic flavours typical for this dish.

Turkish variations call for mint, currents and pine nuts roasted in oil.  Leave out the allspice but add  the juice of 2 lemons.  This is a very tasty combination for those not wishing to use meat.

Roll according to instructions.  Lay several lamb bones at the bottom of a large pot and cover with 3 or 4 extra leaves.  Lay one layer of the rolls snuggly and arrange 3-4 slices of lemon, repeating with another layer of rolls and lemon slices (end with lemon slices).

Pour over the water, the 70 ml. of olive oil and place an upturned heavy plate on top of the rolls.  Lid and slowly bring to a boil.  Lower heat and gently simmer for 50 minutes.  Test one - the leaves should not be tough nor so soft that they fall apart.

Serve with wedges of lemon and a dipping sauce of yoghurt stirred with a little olive oil and minced garlic.

Yogurtlu Kabak Kizartmasi

(Battered and Fried Zucchini with Yoghurt Sauce) 

flour

beer

salt

yoghurt

1 garlic clove

oil

-------

Amounts for the batter are approximate.  This batter is also good for frying thin slices of blanched carrot cut lengthways which is then called HavuÇ Kizartmasi.  (Kizartmasi refers to the batter.)

Sauce:

Mix a small pot of yoghurt with minced garlic.

Patlican Salatasi

(Aubergine Salad) 

4 aubergine

1 med. onion, chopped finely

70 g. olive oil

juice of 2 lemons

salt, pepper

Roast the aubergine (pierce in several places) in a hot oven until black.  Plunge in cold water, open and carefully scrape out the seeds and discard.  Place the pulp in a bowl and mash with a fork.  Add the rest of the ingredients.  

Serve in a shallow platter, edge with tomato wedges, slices of green pepper (long kind)  and parsley.  Garnish with several black olives.

Çoban Salatasi - (jchoh-BAHN sah-la-TAHsee)

(Shepard's Salad) 

A refreshing mixed salad

1 tomato

1 sm. onion

3 peperoni (small med. to hot green pepper)

1 cucumber

parsley

olive oil

lemon juice

salt

 Domates Salatasi

(Tomato Salad) 

2 large tomatoes

1 onion

1 t. minced mint

2 garlic cloves

2 T. lemon juice

2 T. vinegar

6 T. olive oil

salt, pepper

Sauce:

Mince the garlic very finely and mix with the rest of the ingredients to a homogenous vinaigrette.  Pour over the tomatoes and serve immediately.

 Caçik - (Kah-jchik)

(Yoghurt Salad) 

Refreshing! (This will remind you of the Greek Tzatziki)

500 g. very cold yoghurt

1 cucumber

2 garlic cloves

dried or fresh dill

salt

olive oil

Peel the cucumber and grate.  Mix with the minced cloves, and  salt to taste.

Mix with very cold yoghurt, sprinkle well with dill and drizzle over a little olive oil!

Wonderful to spread on Turkish bread!

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