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Turkey

Biber dolmasi – Turkish stuffed peppers

Biber dolmasi – Turkish stuffed peppers

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Dolma refers to stuffed dishes, typically filled with vegetables or various other ingredients. The filling can be essentially any food, such as seeds, fish, meat, or cereals. Stuffed dishes are very common in the areas of the former Ottoman Empire, and these dishes have a very long historical background.
Here I will introduce one possible variant of stuffed peppers, where I did not use meat in the preparation of the dish, but mostly rice, which was mixed with tomatoes, herbs, onions, and garlic.
It is important that the dish can be stewed long enough so that the peppers and the filling are soft and the flavors are properly balanced.

Preparation time: 2 hours
Level: Rather easy
Quantity: Six stuffed peppers

Ingredients:
Six large green peppers, tops and seeds removed
2 tbsp basmati rice per pepper, 12 tbsp rice in total
A large handful of fresh parsley, chopped
A handful of fresh mint, chopped
2 medium onions, finely chopped
4-5 medium cloves of garlic, finely chopped
50 g pine nuts
3 medium tomatoes, finely chopped
1 tsp paprika powder
2-3 tbsp tomato paste
Sea salt and black pepper
Cherry tomatoes or small tomatoes to coat the stuffed peppers during baking
About 50 ml of olive oil

Sauce:
One 400 ml can of crushed tomatoes
3 medium cloves of garlic, crushed
Sea salt and black pepper to season
20 ml olive oil

Preparation:

  1. Cut off the tops of the peppers, and remove the seeds.
  2. Chop the parsley, mint, onions, tomatoes, and garlic.
  3. Add the spices, pine nuts, tomato paste, and rice, and mix until smooth.
  4. Mix the prepared sauce. To do this, chop the garlic cloves, mix with oil and canned crushed tomatoes, and season with sea salt and pepper. Pour the sauce in an even layer on the bottom of a heatproof casserole. Add about 100 ml of water.
  5. Place the peppers upright on the sauce and pour the filling into the peppers so that about 1/5 of the pepper is empty for the rice to expand.
  6. Drizzle with olive oil, cut the cherry tomatoes or regular small tomatoes in half, and place the cut side down on top of the filling.
  7. Sprinkle with sea salt and black pepper, cover the pot with a lid, and place in the oven at 200 degrees C for about 1.5 hours.
  8. After about 1 hour, check the food and make sure that the food does not burn. Add a little water if necessary to ensure that the bottom of the food has a uniform, thick sauce.
  9. When the food is ready, turn off the oven. It is best to leave the food to stand under the lid on an even, cooling heat and finish cooking.
  10. Serve the food with meat or eat it as is. Greek yogurt is a good accompaniment, and freshly fried eggs and toasted bread suit also well.
    Ready!
Ayran

Ayran

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Ayran is a cold, slightly savory, refreshing yogurt drink from Central Asia, Turkey, the Balkans, or Iran. The first sources of this drink date back about 1000 years ago, and it was prepared by tribes living in the lands of Turkey at that time. Making this drink is incredibly easy. Turkish or Greek yogurt is mixed with water, often carbonated mineral water, and sea salt is added to the mixture to make the drink slightly salty, along with finely chopped mint. The drink is cooling and slightly salty, making it ideal for drinking on a hot summer day. The yogurt and water used to make the drink must be as cold as possible.

Preparation time: 5 minutes
Level: easy
Quantity: Half a liter of ayran

Ingredients:
200 g of Turkish or Greek yogurt, cooled to refrigerator temperature
300 ml of ice-cold water, I used neutral-flavored carbonated water
A pinch of sea salt, you can always add more
About 10 finely chopped mint leaves

A few small mint sprigs for garnish

Preparation:

  1. Cool the yogurt and water to +4 degrees in the refrigerator.
  2. Finely chop the mint, mix the yogurt with a spoon until smooth. Add a little water and mix so that the yogurt does not remain in lumps.
  3. Finely chop the mint and add to the yogurt mixture.
  4. Add the remaining water and mix until smooth. Add a pinch of sea salt to the mixture. You can always increase the saltiness, but it is better not to oversalt the drink.
    Add a sprig of mint to serve
    Ready!!
Potato and tomato casserole with black olives

Potato and tomato casserole with black olives

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A spicy and delicious casserole inspired by Turkish cuisine.

Preparation time: 1 hour 30 minutes
Level: Easy
Serves: 4

Ingredients:
About 500 g potatoes, cut into 0.5 cm thick slices
2 large onions, cut into wedges and sliced
6 medium cloves of garlic, chopped
200 g black pitted olives
2 medium ripe tomatoes
About 50 ml of high-quality olive oil
A handful of chopped parsley
1 teaspoon oregano for seasoning
1 teaspoon Aleppo pepper or mild Thai chili powder for seasoning
0.5 teaspoon ground black pepper
Sea salt for seasoning

Preparation:

  1. Quarter the onions and slice into thin slices. Chop the garlic cloves
  2. Cut the tomatoes into quarters and slice them
  3. Slice the potatoes into slices about 0.5 cm thick
  4. Chop the parsley and drain the liquid from the olives.
  5. Heat the olive oil in a pan and fry the onions for 5 minutes over high heat. Add the chopped garlic and fry for a few more minutes. Set the fried garlic and onion aside.
  6. Fry the potato slices for about 10-15 minutes until they are lightly browned
  7. Mix the fried onions, garlic, black olives, and 1/3 of the chopped parsley with the potatoes—season with Aleppo pepper, oregano, Msuta pepper, and sea salt.
  8. Pour half of the mixture into the baking dish, add one sliced tomato, and drizzle with olive oil.
  9. Cover the first layer with another layer of the potato-onion mixture, add the tomatoes, and drizzle with olive oil.
  10. Smooth the last layer with a spatula and place in the oven at 200 degrees for about 40 minutes until the top layer slightly browns.
  11. Serve warm. When serving, sprinkle chopped parsley on top.
    Ready!!
Acıbadem Kurabiyesi

Acıbadem Kurabiyesi

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Traditional Turkish cookies, made with almond flour, sugar, egg white, a little almond extract, and lemon juice. I remember these cookies from a visit to a cafe in Istanbul, where these cookies were served with delicious coffee.

Preparation time: About 1 hour including baking
Level: Easy
Quantity: About 60 cookies

Ingredients:
250 g of almond flour
375 g of sugar
0.5 teaspoon of almond extract
8 egg whites
Freshly squeezed juice of two lemons


Preparation:

  1. Mix almond flour, sugar, almond extract, and egg whites.
  2. Squeeze the juice from the lemons and add to the dough. Mix until smooth.
  3. Put the dough in a piping bag and sprinkle cookies about 3 cm in size on a baking pan covered with baking paper.
  4. Place one almond on top of each cookie and bake at 150 degrees for 15 minutes.
  5. Cool the cookies on a wire rack and store them in an airtight container.
    Ready!!
Ghraybeh cookies

Ghraybeh cookies

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Traditional Middle Eastern cookies, are known in Syria, Lebanon, Egypt, and Turkey. These cookies are served with tea or coffee. These cookies are quite easy to make, but finding the right recipe to make them wasn’t so easy. Most of the recipes I found online resulted in dough that tended to spread too much. I found one recipe, which I translated into English with the help of Google, and with small modifications, I probably made relatively correct cookies.

Preparation time: 15 minutes preparing the dough, about 45 minutes baking
Level: Easy
Quantity: About 80 cookies

Ingredients:
340 g of clarified butter, but regular butter will also do the trick
550 g of flour
180 g of sugar
3 teaspoons of vanilla sugar
Unflavored pistachios

Preparation:

  1. Beat the butter, sugar, and vanilla sugar until light foam
  2. Add flour and mix the dough until smooth
  3. Form smooth, round balls of about 2 cm between your hands and place them on a baking sheet covered with baking paper.
  4. Place one pistachio nut on the top of each cookie and press this nut to the top also flatten the cookie a little
    3 Bake at 180 degrees C for about 10-12 minutes until the cookies are very slightly light brown.
  5. Put the cookies on a wire rack and let them cool.
    Store in a cool, dry, airtight container.
    Ready!!
Eggplant stuffed with minced meat – Karnıyarık

Eggplant stuffed with minced meat – Karnıyarık

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Wonderfully tasty and simple food from the diverse cuisine of Turkey. I tried this food at a dinner in Istanbul. I think I was able to reproduce the flavors that made this dish so special in my homemade version. It is an eggplant stuffed with minced meat seasoned and cooked in tomato sauce and baked in the oven, which is eaten either as a side dish or as a main dish.

Preparation time: 1 hour 30 minutes to 2 hours
Level: Easy
Serves: for two

Ingredients:
2 medium eggplants
300 g of high-quality ground beef
400 g can of crushed tomatoes
1 medium onion finely chopped
4 medium cloves of garlic, finely chopped
A handful of parsley leaves, finely chopped
1 teaspoon finely ground dried mint or a bunch of fresh
0.5 tsp of ground cumin
0.5 tsp ground sweet paprika
0.5 tsp ground black pepper
Sea salt for seasoning minced meat and eggplant
A handful of cherry tomatoes
Half a fresh bell pepper, sliced
1 tablespoon balsamic vinegar
2 tbsp olive oil for frying

Preparation:

  1. Heat the oven to 200 degrees C. Place the aubergines in a roasting pan and bake for 1 hour until the aubergines are soft.
  2. While the aubergines are cooking, chop the onion, garlic, and parsley and brown them in olive oil with the minced meat for about 15 minutes.
  3. When the minced meat is browned, add half the amount of crushed tomatoes, season with cumin, pepper, balsamic vinegar, and paprika, mix, and simmer for a few minutes. Season with sea salt.
  4. When the eggplant is soft, cut its upper half lengthwise with a sharp knife. Do not cut the eggplant completely in half.
  5. Press the opening larger, season it with salt, and fill it with the minced meat mixture. Pour the other half of the can of crushed tomatoes around the eggplants. Place strips of paprika and cherry tomatoes on the surface of the minced meat. Sprinkle the remaining cherry tomatoes on top of the crushed tomatoes.
  6. Bake for 30 to 60 minutes at 200 degrees C until the eggplant is quite soft and the minced meat is very lightly browned. Do not over-brown the minced meat, it will become dry.
  7. When serving, sprinkle over good-quality olive oil on the food.
    Serve immediately, but this food is also very tasty when cooled.
    Ready!!
Zucchini-feta cheese cutlets (Mücver)

Zucchini-feta cheese cutlets (Mücver)

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Reciepe from Turkish cuisin, which uses a lot of herbs, parsley, dill, green onions and feta cheese in addition to zucchini. Grated lemon peel gives the food a nice citrus aftertaste. It is believed that the roots of this recipe go back to the days of the Ottoman Empire.

Preparation time: 30 min
Level: Easy
Serves: for two

Ingredients:
500 g of zucchini, grated and squeezed a little drier after grating
150 g of feta into the crumbled mixture
A handful of finely chopped parsley
A handful of finely chopped dill
6 tablespoons of flour
0.25 teaspoons of baking powder
3 eggs
1 tsp ground coriander
0.5 tsp paprika powder
Finely grated rind of 1 lemon
4-5 green onions finely chopped
Vegetable oil for frying
Serve with Greek yogurt or sour cream

Preparation:

  1. Coarsely rrate the zucchini, add salt, mix and let stand for about 10 minutes. The salt brings out the liquid from the zucchini. Squeeze the grated zucchini drier.
  2. Finely chop the onion, dill and parsley, finely grate the peel of one lemon and add to the grated zucchini.
  3. Add flour, baking powder, eggs and spices and mix until smooth.
  4. Crumble the feta cheese into pieces and mix carefully with the zucchini.
  5. Heat cooking oil in a pan and transfer the mixture to the pan with a tablespoon. The mixture is soft enough and will flatten itself. Fry until golden brown on both sides.
  6. Serve immediately with yogurt or sour cream.
    Done!!
Turkish cornbread (Mısır ekmeği)

Turkish cornbread (Mısır ekmeği)

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A special cornbread from the Black Sea region of Turkey. This bread is made there in a cast iron pan. It differs from American cornbreads in terms of taste. Spices, including cumin, peppers, sometimes chili, yogurt, parsley, green onions or chives, and feta-type cheese are used in this bread.

Preparation time: 60 min
Level: average
Quantity: for four

Ingredients:
10 tablespoons olive oil
220 g cornmeal
160 g of wheat flour
1 teaspoon baking powder
2 teaspoons of cumin
1 teaspoon paprika powder
1 tablespoon sugar
240 ml of milk
180 g Greek or Turkish yogurt
2 large eggs
1 tablespoon lemon juice
7-8 green onion stalks chopped
140 g of feta cheese, crumbled
1 handful of chopped parsley
salt and black pepper for seasoning

Preparation:
1. Mix corn and wheat flour and baking powder, sugar, add oil, eggs, yogurt, and milk, mix
2. Roast the cumin in a dry pan and then grind finely and add to the dough with the paprika powder
3. Add lemon juice, crushed feta cheese, chopped green onions, and chopped parsley. Season with black pepper and salt
4. Carefully mix into the dough so that the feta cheese remains in pieces and does not homogenize
5. Preheat the oven to 200 degrees C, grease the cast iron pan with oil, and pour the dough into the pan.
6. Bake until the cornbread starts to brown
7. Allow to cool slightly to serve. The bread tasted good with fresh butter
Done !!!

Shakshouka

Shakshouka

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Classical and historic food from the Mediterranean countries, which dates back to Ottoman Empire. Shakshouka is classical food in Turkey, Egypt, Tunisia, the Moroccan region, Israel and the Balkan countries. It is baked with tomatoes, peppers, garlic and fried eggs. Fast-cooked and delicious food is suitable for breakfast, lunch or dinner. In the Arabic lands and other regions, it is made in iron-cast pan, while Morocco uses the classic tagine mold. In my recipe, I reduced the amount of peppers, classically thir recipe uses peppers about twice as much as tomatoes, but the this option seems for me better better because tomato flavors will be more dominant.

Preparation time: preparation for 10 min, preparation for 30 min
Level: easy
Serves: four

Ingredients
1 red pepper
200 g cherry tomatoes
1 medium onion
Olive oil for frying
2-3 garlic cloves
A handful of parsley or basil for adding to the foor and garnish
Black pepper, salt and a pinch of sugar
6 eggs
Optional: 0,25 tsp of grpund cinnamon

Preparation
1. Chop the garlic, pepper and onion finely, cut the cherry tomatoes into sectors
2. Heat the oil in the season pan, add vegetables and stew at medium heat for 10 min until the liquid formed is partially evaporated and the mixture becomes drier.
3. Season with salt, black pepper and, if necessary a little sugar (cinnaon), so that the mixture is not too sour
4. Make 6 cavities with a spoon to the vegetable mixture and add the eggs. 4. Cover with lid and cook until egg white is just set, but yolk is still soft. Sprinkle over the black pepper and if necessary salt and greens. Serve with bacon, or rice, or eat just with bread
Ready!

Pistaatsiapähkli baklava

Pistaatsiapähkli baklava

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Selle idamaades, Marokos, Balaknil ja kaukasuses regioonis levinud maiustuse päritolu ei ole päris selge. Arvatakse, et see töötati välja Istanbuli Topkapi palee köökides. Maiustus, mida tehakse filotaignast, pähklitest või mandlitest ja mis on immutatud suhkrusiiruti või meega. Sellele maiustusel on palju erinevaid variante sõltuvalt sellest, millises riigis seda valmistatakse. Täna siin postitatud baklava on Türgi stiilis ja valmistatud Sillele ja Katile sünnipäevaks.

Valmistamisaeg: 30 min kokkupanek. 30 min küpsetamine, 1 tund siirupiga kastmine ja imbumine.
Tase: keskmine
Kogus: ~1 kg baklavad

Koostisosad
500g filotaigna lehti
200g ilma soolata pistaatsiapähkleid
400g suhkrut
0,5 sidruni mahl
Vaniljet, vett siirupi tegemiseks
150g võid

Valmistamine
1. Võta püstitse servadega neljakandiline ahjuvorm
2. Sulata või ja määri ahjuvormi põhi kergelt kokku
3. Aseta sellele kaks lehte filotainast
4. Määri filotaigna kiht võiga kokku ja aseta sellele veel kaks kihti filotainast
5. Korda punkte 3 ja 4 kuni filotaigna kihte on 16.
6. Purusta pistaatsiapähklid ja kata viimane filotaigna kiht pähklipuruga
7. Korda uuesti punkte 3 ja 4 kuni pähklikihi peal on filotaigna kihte veel 10-12
8. Lõika väga terava noaga toores baklava ruutudeks
9. Pintselda lõikekohti võrdlemisi rohkelt võiga
10. Küpseta 30 min 180 kraadi juures.
11. Valmista suhkrust ja 0,75 kuni ühest kruusitäiest veest siirup, millele lisa poole sidruni mahl.
12. Kui baklava on pruun, siis tõsta kulbiga siirup üle baklava. Sisuliselt kulub kogu siirup ära.
13. Lase jahtuda ja naudi Türgi kohviga.
Valmis!!

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