İngilizce Yemek Tarifleri

Turkish Kebaps

Ingredients

400g doner kebab slices

Cayenne pepper

2 rounds of pide bread

4 large chili peppers

50g tomato puree

2 large tomatoes

500g yogurt

4 large cloves of garlic

50g butter

salt to taste

Recipe Info

Directions

Preparation Time: 30 minutes / Cooking Time: 20 minutes

1 Warm the pide by placing on a barbecue grill and keep warm When all other ingredients are prepared, slice the pide into 3cm squares, divide into 4 portions and place as a layer on each plate

2 Crush the garlic and add to the yogurt, mix well adding a little salt to taste Spoon onto the pide squares just before adding the doner kebab slices

3 Heat the doner kebab quickly taking care not to allow the strips to become too dry

4 Cut the tomatoes in half and grill slowly until hot, do not allow to overcook and become too soft

5 Grill the green chillies taking care not to burn, again do not allow to overcook and become too soft

6 Mix the tomato puree with the olive oil and cayenne pepper and heat in a small pan on the grill Add salt to taste


Eggs with Sujuk

2-3 eggs

8-10 slices of sujuk/summer beef sausage, skin removed

A pinch of salt to taste

A pinch of paprika

In a skillet or frying pan cook sujuk/summer beef sausage slices over low heat, till they release the fat and turn a little golden brown Turn each side with a fork, do not overcook (2-3 minutes is sufficient) Make some room for the eggs and then crack the eggs Sprinkle some salt and paprika Cook till the whites are cooked

Serve warm Eggs with Sujuk is good to go at breakfast and brunch


Cig Borek

For the dough:

25-30 gr fresh active yeast/7 gr instant yeast

2 cups lukewarm water

1 tbsp salt

2 tbsp oil

1 tsp sugar

5-6 cups flour

For the filling:

200-250 gr (1/2 lb) lean ground meat

1 big onion, chopped finely/grated

1 tsp salt to taste

½ cup water

¼ tsp black pepper

¼ tsp cumin

¼ tsp paprika

½ cup canola oil for frying

Place the lukewarm water, sugar and the yeast into a bowl Stir well to dissolve the sugar and the yeastThen, add salt, oil and flour, knead for 8-10 minutes, till dough becomes elastic and non sticky Place a plastic wrap or cloth over the dough )and let it rest for 2 to 4 hours in a warm place, till it rises up to double its volume )Place dough on the counter and punch to release air Then sprinkle some flour on the counter and cut it into 16-18 pieces Then with a roller pin flatten every piece about 7-8 inches in diameter

Meanwhile mix all the filling ingredients in a bowl And then divide the filling into 16-18(the number of dough pieces you’ve got, approximately 1-2 tbsp each) Then spread the filling over half side of flattened dough Fold the other half over and stick the ends, making pressure with your finger tips Also you can use pizza roller for cutting the edges Do the same procedure to all dough pieces

In a frying pan, sizzle oil and fry both sides of the boreks till they turn to golden brown Place a paper towel over a pot and transfer the fried boreks into it and close the lid to keep them warm and soft

You can serve Cig Borek with yogurt or ayran

ENJOY
PS: Do not use metal container when kneading or resting the dough Metal spoils the texture of dough


Cigarette Borek

½ lb (200-250 gr) Phyllo Pastry

½ cup feta cheese

1/3 cup fresh parsley/ dill, finely chopped

½ cup oil for frying

Mix feta cheese and dill/parsley in a small bowl Place Phyllo Pastry sheets on top of each other and cut them in half Then again cut the 2 pieces crosswise from the corners and form 4 pieces Place 1 tsp of filling on the wide sides and fold the corners inside Then, roll them up and soak the end to water and close it up Roll all the sheets up in the same way (you can use 2 pieces of sheets together since the sheets are very thin, but it is up to you)

Sizzle the oil in a large skillet and fry the both sides of Cigarette Boreks over medium heat till their color turn into a light golden brown color After that, place them on a paper towel to soak the excess oil up

Place them to a serving plate and serve warm

ENJOY

PS: If you are using Turkish-style pastry sheets, cut them in 16 triangular-like pieces and then follow the intructions described above to roll up and fry
PS: The Phyllo Pastry dries quickly, so roll them up quickly or cover the ones you aren’t using with a clean cloth


Turkish Pancakes

1 ½ cup all purpose flour

2 cups milk

2-3 eggs

1 tbsp salt

¼ tsp baking soda

1 cup oil (for cooking)

In a bowl mix all the ingredients (except oil) with a mixer until the mixture becomes smooth and even Leave the mixture in the fridge for 2 hours for a better taste

Use a large Tefal pan to cook the pancakes Put the pan on a high-medium heat and let it become hot for 2-3 minutes Then put approximately 1tsp of oil (shallow fry) and pour the mixture with a ladle You can adjust the amount as you like

When you see the bubbles on the sides you can turn the pancake upside down You will see it will change to golden brown color Then, when you cook both sides, it’s done Continue adding 1 tsp oil and cooking all the pancakes

You can use cream cheese, jams or jellies, tomato paste, olive paste, honey or whatever you like to spread on the pancakes Then roll them up and serve warm

Turkish pancakes are good to go at breakfastsENJOY!
PS: Contains Gluten, Milk


Russian Salad

2 potatoes, boiled

1-2 medium carrot, boiled

½-1 cup sweet peas, boiled or steamed

½ cup sweet corn in a can (optional)

1/3 cup finely sliced pickles (optional)

½ tsp salt

4 tbsp mayonnaise

3-4 tbsp yogurt

Lemon juice/ vinegar to taste

Green olive pickles,red radish and dill for garnish

Chop boiled potatoes and carrots finely Then in a bowl, mix the mayonnaise and yogurt Place all the ingredients in a plate and mix You can adjust the amount of lemon juice or vinegar to your taste You can garnish Russian Salad with green olive pickle slices and dill on top

Russian Salad goes well with any kind of meat dishENJOY