İngilizce Yemek Tarifleri

Mediterranean Salad

Ingredients

* 3 glasses of fine grain dark bulgur

* Olive oil (Extra virgin)

* 1 tablespoonful tomato paste

* Sea salt

* 1 tablespoonful of pepper paste

* 1 bunch of dill

* 1 lettuce

* 1 onion (white, yellow or red)

* Dried chopped pepper

* Sour pomegranate syrup

Directions

Set aside 3 glasses of fine grain dark bulgur mixed with 3 glasses of hot drinking milk until bulgur swallows and consumes all the water Meanwhile, cut the onions in small pieces and stir fry with 1 spoonful of olive oil, pepper paste and tomato paste After chopping all the dill mix the stir fried onions with sea salt as much as you want, sour pomegranate syrup and 1 spoonful of olive oil with bulgur Right before serving, slice the lettuce in thin pieces and mix with bulgur


Yoghurt Soup

Ingredients

* 50g/2oz Rice

* 960/32floz Water

* Salt

* 3 tbsp Plain Flour

* 420ml/14floz Yogurt

* 1 Egg

* 25g/1oz Butter

* 1 heaped tbsp freshly chopped Mint

Directions

1 Place the rice in a saucepan together with the water and salt, bring to the boil then reduce the heat to medium and cook for 20 minutes or until the rice is tender

2 Place the flour, yogurt and egg in a small bowl and blend well

3 Add a 3 tablespoons of the hot liquid from the soup to the yoghurt mixture and blend well

4 Gradually add the yogurt mixture to the saucepan of soup, mixing well then raise the heat and bring to the boil stirring constantly

5 Reduce the heat and simmer for 10 minutes

6 Meanwhile, melt the butter in a small saucepan, add the mint, stir a couple of times then remove from heat

7 To serve - transfer the soup to a serving dish and slowly drizzle the mint mixture over the soup Serve immediately


Tarhana soup tarifi
Ingredients

* 5 glasses of meat broth

* 1 glass tarhana

* 100 gr ground meat

* 2 tablespoons margarine

* 1 tablespoon unsalted tomato paste

* salt to taste

* red pepper

Directions

Put the margarine and the ground meat in a saucepan and fry the meat well Add the tomato paste and salt and mix until the tomato paste blends in well Pour in 4 glasses of meat broth and bring to the boil In the meantime, put 1 glass of meat broth into a bowl with the tarhana and melt tarhana by mixing Pour this mixture into the saucepan slowly and stir constantly After 10 minutes of stirring, the soup will get thicker

Fry small bread cubes in a cube of butter, sprinkle with red pepper(optional), and serve with the soup(also add the butter)



Pilav With Green-Peas
Bezelyeli Pilav - Pasta - Rice

Ingredients

* 1 cup rice

* 1/2 packet green peas (frozen)

* 2 level tablespoons butter

* 6 green onions

* 1 1/2 cups boiling water

* salt and pepper to taste

Directions

Melt butter in a small pot and add finely cut green onions for five minutes then add rice, salt and pepper and the frozen peas and boiling water and cover Cook over medium heat for 10 minutes then on very low heat for another 10 minutes Place two-fold paper towel between pot and lid and let it rest for 20 minutes before serving Spoon the cooked rice mixture very gently into a serving dish so as not to have the peas smashed

(Chick peas instead of green peas may also be used-makes a nice variety)

Serves 4


Royal Macaroni

Ingredients

* 1/2 kilo thick macaroni

* 1 kilo lamb

* 2 onions

* 3 tomatoes

* 4 tablespoons margarine

* 1/4 cup kasar or Gruyere cheese

Directions

Cut the meat into cubes and fry with two spoonfuls of margarine Then add chopped onions and fry for another 5 minutes Add chopped tomatoes in mixture and cook 5 minutes more Add a cup of hot water and simmer until the meat is tender and the sauce is thick Cook the macaroni in boiling salted water 10 to 15 minutes Drain Melt 2 tablespoons of margarine, add macaroni and mix well Keep on low heat until it absorbs margarine Place macaroni on one side of plate, meat sauce on the other side, sprinkle with grated cheese and eat at once


Borani - Spinach Yogurt Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

* 1/2 lb fresh or frozen spinach, washed and drained

* 2 tablespoons lemon juice

* 1 cup plain yogurt

* 1/4 teaspoon salt

* 1 teaspoon finely chopped onion

* 1/4 teaspoon pepper

Preparation:

In a small saucepan, bring fresh spinach to a boil Reduce heat to low and allow to cook for 10 minutes If using frozen spinach, follow package directions

Drain spinach and allow to cool for 15 minutes Chop into very small pieces Places pieces in a piece of cheesecloth or heavy duty paper towel and squeeze out excess water

In a bowl, combine spinach, lemon juice, salt, pepper, and onions Add yogurt and fold in with other ingredients

Refrigerate and serve well chilled


Arabasi Corbasi - Appetizers

Ingredients

* All-purpose flour 1 2/3 cups 200 g

* Chicken broth 1 2/3 cups 400 g

* Salt 2 teaspoons 12 g

* Chicken meat (cooked) 1 1/4 cups 175 g

* Water 1 2/3 cups 400 g

* Salt 2 teaspoons 12 g

* Water 2 1/2 cups 600 g

* Black pepper 1 teaspoon 2 g

* Butter or margarine 2 tablespoons 30 g

* Red pepper 1 1/2 teaspoons 3 g

* All-purpose flour 1/2 cup 60 g

* Lemon juice 2 tablespoons 30 g

* Water 1 2/3 cups 400 g

* Tomato paste 2 tablespoons 30 g

Directions

Sift flour in large saucepan Add salt and 1 2/3 cups of water, blending well Set aside Put 2 1/2 of water in a saucepan Bring to boil Stir into flour-water mixture stirring constantly Pour in a shallow pan 25 cm (1 inch) in diameter; cool Cut into 2 cm (3/4 inch) cubes Set aside Melt margarine in a saucepan Stir in flour blending well Brown lightly for 5 minutes stirring occasionaly Add 1 2/3 cups of water and tomato paste, mix well Simmer gently for 5 minutes Add chicken broth and diced chicken; stir Season with salt and spices Stir in lemon juice Bring to boil and simmer gently for 5 minutes Serve hot with cold batter

6 servings

It is cooked usually in special days as New Year Eve in Central Anatolia Region Turkey may be used intead of chicken in some areas Soup is served very hot A spoon full of cooked cold batter is taken along with each spoon of soup The combination of cold batter and hot-spicy soup has a special taste


Appetizers

Ingredients

* spinach

* 1/2 an onion

* garlic

* yogurt

* black olives

* two spoons of tomato paste (optional)

Directions

Chop the onion up, put it in hot oil on low fire and let it go until soft MUST NOT BROWN

Wash and cut the spinach, adding it to the onions with the tomato paste, pepper, salt and cook until very soft

Let the result cool, add yogurt, grated garlic, decorate with olives and serve

I love the way Turks eat rice, with some butter melted in it You can get the same result simply by putting some butter in the electric rice cooker


Humus

Ingredients

* 175 g (6 oz) chick-peas, picked clean and soaked overnight

* To Garnish: 1 or 2 tablespoons olive or vegetable oil, A little cayenne pepper or paprika

* 2 cloves of garlic, chopped

* 2 tablespoons tahini paste (optional, but add more oil if not used)

* Juice of 1 and a half lemons

* 1 and a half teaspoons ground cumin

* 4 tablespoons vegetable oil

* 300 ml (1/2 pint) chick-pea cooking liquid

* Salt and black pepper

Directions

Rinse the chick-peas Cover with plenty of water in a large pan, bring to the boil and skim until clear Cover and cook until soft: in a pressure cooker they will take 15-20 minutes; otherwise a little over 1 hour, according to their age Strain the chick-peas, reserving the cooking liquid divide all the ingredients in two and place the first batch in a food processor or liquidiser; blend until grainy and of a runny consistency If too dry, add more liquid and then adjust the seasoning and blend it in briefly Make the second batch in the same fashion Pour on to a flat platter, and sprinkle the oil and the cayenne pepper or paprika decoratively on top before serving


Appetizers

Ingredients

* 500 gr leg of mutton (without fat) ground 3 times

* 1/4 teaspoon allspice

* 250 gr fine bulgur ( 1 1/5 glass) (see preceding recipe for bulgur)

* 1/2 teasponn cumin

* 2 firm tomatoes

* 500 gr onion petioles

* 1 bunch parsley

* 1 1/2 teaspoons salt

* 1/4 teaspoon black pepper

* 1/2 teaspoon hot red pepper

Directions

Wash and drain the bulgar Grate the onions, chop the parsley and mix them together Skin and dice the tomatoes and add to the onions and parsley Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside Put the meat and bulgur on a large tray and make into a apste by kneading

Moisten hands with cold water occasionally while kneading Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste Take small pieces of the mixture and press with the palm to flatten i, and put on a serving plate Decorate with lettuce and parsley before serving It is recommended that you prepare raw meatballs just before serving, because if they are allowed to stand for a long time, the taste is spoiled


Fistikli Kunefe - Desserts

Ingredients

* Sugar 2 1/2 cup

* Water 1 3/4 cup

* Lemon juice 2 teaspoon

* Pistachionuts (chopped) 2 3/4 cup

* Margarine 1 Spoon

* Kadayif (Shredded pastry) - - 500 gr

Directions

Combine sugar and water in a saucepan Stir over low heat until sugar is dissolved Boil gently for 5 minutes Add lemon juice; stir Boil for 1 minute Set aside Combine kadayif shreds and melted butter in a pan Break kadayif shreds in butter blending well with tips of finger Divide into half Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch) Press with finger slightly Sprinkle with crushed or ground nuts Press again using a spoon Repeat same with remaining half, pressing firmly this time Bake in a moderate oven for 30 minutes or until golden brown Remove from oven Let stand for 2 minutes Pour warm syrup over Cover and let stand until syrup is absorbed Cut into 5-6 cm (2-2 1/2 inch) squares Arrange on a serving plate Serve warm or cold


Tel Kadayif with walnuts

Ingredients

* 750 gr tel kadayif (pastry made into thin long thread-like strips; available at Turkish stores)

* 1 1/2 glasses of margarine

* 2 glasses of walnuts

* Syrup: 4 1/2 glasses granulated sugar, 3 3/4 glasses water, 1 teaspoons lemon juice

Directions

Flake kadayif and place on a shallow cake pan, sprinkle crushed walnuts over evenly and spread the other half of the kadayif on top Sprinkle melted margarine over and place in moderate oven to bake for 40 minutes

SYRUP: Meanwhile, put the granulated sugar, the water and lemon juice into a saucepan and boil until moderately thick When golden brown, take kadayif out of oven and sprinkle boiling syrup over immediately Cover and allow to cool When cool, place a plate large enough over the top of the pan and transfer kadayif onto the plate by turningit upside down