İngilizce Yemek Tarifleri

Mushroom Omelet
4-5 mushrooms, brushed and sliced evenly
3 eggs, beaten
3 tbsp crushed tomato
¼ tsp salt to taste
A pinch of basil (optional)
2 tbsp butter

In a skillet, melt the butter and sauté mushrooms till they become soft Then stir in tomatoes, salt and sauté for a couple of minutes Pour the eggs evenly and sprinkle basil (optional) Cook both sides over medium heat, till eggs are cooked
Serve warm
ENJOY


Pumpkin Dessert
Ingredients
* 1 glass of water
* ½ glass of granulated sugar
* 500 grams of pumpkin
* 1 glass of sugar
* 1 glass of crushed walnut

Directions
Peel the pumpkin and cut it up into pieces Wash it On a tray, put a layer of pumpkin and a layer of sugar Pour the water and close the lid Cook it on light fire Sprinkle the crushed walnut on


Baklava
Ingredients

* Sugar 3 ¼ cups
* Starch 2 cups
* Water 2 ½ cups
* Butter or margarine 1 ¼ cups
* Lemon juice 1 teaspoon
* Pistachio nuts (uncrushed) 2 cups
* Flour 4 ½ cups
* Salt ½ teaspoon
* Olive oil 1 ½ tablespoons
* Eggs 2

Directions
Servings: 12
Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time Remove from heat and leave to cool Crush or grind the pistachio nuts Sift the flour into a large bowl, add salt and and mix Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water Knead into a medium stiff dough Cover with a damp cloth and leave for about 10 minutes Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimeter thick Place half of the rolled out dough into a baking pan of 35-40 cm diameter Sprinkle pistachio nuts on the top sheet Place the remaining sheets Cut the layered pastry sheets into squares or diamonds Heat the butter without burning it and pour over the pastry Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup


Red lentil soup with rice

Ingredients
* 1 c Red lentils
* 2 md Size onions
* 1 md Size potato
* 2 tb Rice
* 1 l Meat stock or water
* 2 tb Butter
* Salt, paprika

Directions
1- Wash lentils and the rice Add the peeled and chopped onions and tomatoes , peeled potato cut into very small cubes and the meat stock Cover and cook on low heat for 45 minutes Pass them through a sieve 2- Melt the butter in another saucepan Add paprika and pour over the soup


Turkish Shortbread
´1 ½ cups powdered sugar
½ lb (250 gr) margarine/butter, soft at room temperature
½ cup oil
2 cups corn starch
2-2 ½ cups flour
1 tsp/1 package vanilla
½ cup powdered sugar for top

In a large bowl, combine sugar and margarine/butter Then add starch, vanilla and knead Add flour slowly and knead to make the dough smooth and soft
Grab walnut size or smaller dough pieces and round them in your palms Arrange them over a greased tray or tray with a baking paper Make at least one inch room between each other
Preheat the oven to 335-350 F (170-180 C) and bake for about 25-30 minutes Do not over bake, otherwise they will get brown
Take them out of the oven and cool Sprinkle powdered sugar all over before servingENJOY


Lady's Thigh Kofte
1 lb ground beef
1big onion, chopped
½-1 bunch of fresh parsley, chopped
½ cup rice, washed and drained
1 cup hot water
1 tsp+ ½ tsp salt to taste
½ tsp cumin
½ tsp black pepper

For Frying:
½ cup canola oil
2 eggs, beaten
¾ cup flour

Boil rice in a cup of hot water and add ½ tsp salt Leave it to cool
Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat Then, stir in onion and the remaining salt Cook till onions get soft over low heat (3-4 dakika) Finally, stir in the parsley and the spices and turn the heat off
In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef You can knead with your hands if you like
Cover the mixture and leave in the fridge for about 30 minutes
Take egg size pieces and make egg shapes and flatten with your hands (the shape in the picture) In a frying pan, sizzle oil Place flour in a wide plate In another plate beat the eggs First dip the koftes in flour, make sure the koftes to be covered evenly with flour Then dip into egg and fry both sides until they get lightly golden brown
For a thicker coating; after dipping into egg, again dip into the flour and then fry
This recipe makes about 10-14 Lady’s Thigh Kofte
ENJOY


Cauliflower Salad - Salad Recipes

Ingredients
* 5 cups water
* 2 Tbsp chopped parsley
* 2 Tbsp lemon juice
* Green Pepper Sauce
* Salt to taste
* 1 medium cauliflower, rinsed
* 2 hard boiled eggs, quartered
* 2 black olives
* 4 radishes, finely sliced
* 2 scallions, chopped

Directions
In a saucepan, bring to boil 5 cups of water, add the lemon juice and salt Then add the whole, washed cauliflower Boil until tender, 20 to 30 minutes Allow to cool

Remove cauliflower to salad bowl Arrange egg slices around it Decorate with olives, radishes, scallions, and parsley Pour sauce on top and serve as a cold salad


Green Pepper Sauce (Yesil Biberli Salca)

1 green pepper
1/3 cup olive oil or salad oil
5 Tbsp lemon juice
1/4 tsp mustard
Salt to taste

Wash green pepper and cut in half Remove seeds Slice horizontally into very thin slices Place in a bowl Add oil, lemon juice, mustard, and salt Mix well

May be prepared several hours ahead of serving time, or over night This sauce may be served with all kinds of green salads, or with boiled potatoes and zucchini


Doner Kebab

Ingredients
* 2 1/2 - 3 lb leg of lamb, boned and cut in slices
* 1 large tomato
* 1 Tbls black pepper
* 3 lbs ground lamb
* Lamb fat
* 1 egg
* 2-3 Tbls salt
* onions, processed until a liquid-3 cups
* 1 cup olive oil

Directions
This kebab is difficult to make at home, but I had to put it in It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf

Remove any bits of skin and bone from the meat Cut into serving-size slices, about 1/4 to 1/2 inch thick Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm thick Trim
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight
Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg Thread pieces of meat on a long skewer, starting with the larger pieces Trim the chunk of meat on the skewer and add trimmings to the end of skewer The tomato is put on the skewer whole at the end The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose The electric rotisseries they are selling today work well
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife


Izmir Köfte - Kofte Recipes

Ingredients
* 350 g mince
* a tin of chopped tomatoes
* 1 onion
* 1 bunch parsley
* 2 cloves of garlic
* some stale, baked bread
* 1 egg
* some oregano, salt, pepper
* 3 sweet Pepperoni

Directions
Köfte is the name given to anything made from mince, which resembles rissoles, but is a little different Köfte themselves should be very small, totally unlike rissoles However, the principle is still the same: mix the mince with an egg, bread, an onion, the chopped parsley and the spices and then bake (preferably on a grill pan) It is also possible to breadcrumb the small meatballs or to fill them with cheese (normal pan) Other variations are the “ladies’ thigh” - larger Köfte with a cheese and rice filling, mostly breadcrumbed We also prepare a sauce made from the chopped tomatoes, the pressed garlic and the salt, pepper and oregano (or thyme and basil, if you prefer) and then heated (simmer for an hour) On occasions, we cook our Köfte in the oven with a few pepperoni on tin foil (dried) for half an hour at 225 to 250 degrees Arrange everything on a plate and pour the sauce over it One final thought: add a garlic/yoghurt sauce and serve with Pide or a baguette


Tekirdag Koftesi - Kofte Recipes

Ingredients
* 2 pounds lean ground beef (no more than 8% fat)
* 1/2 packet sugar
* 1 large egg
* salt & black pepper to taste
* 1 large onion (or equivalent)
* virgin olive oil (lubricant while forming the Kofte)
* 1 cup fresh minced parseley
* 1 cup plain bread crumbs
* 2 oz (by volume) sweet leaf basil
* 1 teaspoon mint
* 1 teaspoon oregano

Directions
Put the breadcrumbs into a food processor and run until the texture is nearly like flour Chop the onion and parsely Add the onion, parseley, basil, mint, oregano, and sugar into the food processor and run until the mixture is well mixed and has a consistent texure Stop before making a homogenous paste; the various ingredients should still be visible as particles in the mixture

On an approriate surface or in a large bowl, hand mix (knead) the uncooked ground beef, the whole contents of the egg, and the mixture from the food processor Add salt and black pepper at this time it shouldn't need much Actually, if you've got a large enough food processor, you could try using that to mix everything: it might give a finer texture that would be even more like the real thing

To form the Kofte, place a little olive oil in a small bowl so that you can wet your fingers easily Roll small amounts of the mixture between your hands to form Kofte about 3"-4" long and 3/4" diameter Once each Kofte is formed, dip your fingers in the oil and lightly coat the outside of the Kofte with oil to keep them from sticking to each other before cooking

Cooking is best done using high heat on a grill Kofte cook very quickly and taste best hot from the grill, so make only as much as you need and refridgerate the rest -- it is quick to make more as you need it Refridgerated Kofte should not be kept for more than a day or so, but they also can be frozen for extended storage