İngilizce Yemek Tarifleri

This is an easy to make amaretto cheesecake recipe Full of flavor, rich and creamy, it is sure to be a dessert you'll serve often!

Amaretto Cheesecake

Ingredients:

Crust:

1 1/2 c Graham cracker crumbs

1 ts Cinnamon

2 tb Sugar

1 Stick margarine; melted

Cake:

24 oz Cream cheese (3 packages, 8 oz each)

4 Eggs

1 cup Sugar

1/4 cup Heavy Whipping Cream

1/3 cup Amaretto (up to 1/2 cup)

Topping:

8 oz Sour cream

1 tb Amaretto

1 tb Plus 1 tsp sugar

Directions:

1 Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter Press mixture in bottom of a 9 inch springform pan

2 Beat cream cheese and 1/3 cup amaretto until light and fluffy Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition)

3 Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes

4 Mix the 1 tbsp sugar, the sour cream, and 1 tbsp amaretto Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'

5 Let set for 48 hours in the refrigerator


Baked Cheesecake

A smooth and creamy baked cheesecake recipe filled with rich cream cheese and baked to perfection This recipe will get non-stop compliments and satisfied smiles Cheesecake is one of life's great rewards, this one is no exception
Baked Cheesecake

Ingredients:

Crust:

2 1/4 cup graham cracker crumbs

1/2 cup butter or margarine, melted

Filling:

1 (8 oz) pkg cream cheese, softened

1 Tbsp lemon juice

1/2 cup sugar

1/4 cup milk

Dash of salt

1/2 tsp vanilla

2 eggs

Topping:

2 Tbsp sugar

1 cup sour cream

1/2 tsp vanilla

Directions:

1 Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides

2 In a mixing bowl, beat cream cheese until fluffy Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla

3 Add eggs, 1 at a time, mixing well after each addition Pour filling into crust

4 Bake at 325F for 25 to 30 minutes or until set

5 Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer Chill for 5 hours or more before serving


Banana Cream Cheesecake


Ingredients:

1 1/2 cups vanilla wafer cookies, finely crushed

1/2 cup melted butter

2 lbs cream cheese, softened

2/3 cup sugar

2 Tablespoons cornstarch

3 eggs

3/4 cup mashed ripe bananas

3/4 cup heavy whipping cream

2 teaspoons vanilla extract

Directions:

1 Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill

2 Beat cream cheese with an electric mixer until light and fluffy

3 Beat in sugar and cornstarch Add eggs, one at a time, mixing well after each addition

4 Add the bananas, whipping cream, and vanilla Pour mixture over prepared crust

5 Bake in a 350 degree oven for 15 minutes

6 Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set

7 Allow to cool completely, then refrigerate, uncovered, for at least 6 hours


Black Forest Cheesecake


Ingredients:
Crust:

1 cup chocolate wafer crumbs

3 tablespoons margarine, melted
Filling:

16 ounces cream cheese, softened

2/3 cup granulated sugar

2 eggs

1/4 cup heavy cream

6 ounces semisweet chocolate chips, melted

1/4 teaspoon almond extract

Topping:

1 (21 ounce) can cherry pie filling

Frozen whipped topping, thawed

Directions:

1 Combine crumbs and margarine; press onto bottom of a 9-inch springform pan Bake at 350 degrees F for 10 minutes

2 Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended Add eggs, one at a time, mixing well after each addition

3 Blend in heavy cream, chocolate and extract, mix until smooth Pour mixture over crust Bake at 350 degrees F for 45 minutes

4 Loosen cake from rim of pan; cool before removing rim of pan Chill for at least 6 hours

5 Top cheesecake with pie filling and whipped topping just before serving Spoon pie filling to within 1 1/2 inches of edge of cheesecake About every three inches around the edge, place a dollop of whipped cream



Brownie Cheesecake

This delightful chocolate brownie cheesecake recipe combines chocolate and cheesecake in a tasty way Brownies and cheesecake are a perfect blend, this is one recipe you'll make as often as you can!

Ingredients:

8 oz (1 Pk) Brownie Mix

16 oz Cream Cheese, Softened

3 Tablespoons heavy whipping cream

1/2 cup Sugar

2 Large Eggs

1 tsp Vanilla

1 cup Milk Chocolate Chips, Melted

Directions:

1 Grease bottom of 9-inch springform pan

2 Prepare the brownie mix as directed on package Pour batter into pan, bake for 15 minutes at 350F

3 Combine cream cheese, whipping cream, sugar, and vanilla Mix on medium speed with an electric mixer until well blended Add eggs, one at a time, mixing well after each addition Pour cheese mixture over brownie layer

3 Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect

4 Bake at 350F for 35 minutes Loosen cake from rim of pan; cool before removing rim of pan Chill


Cappuccino Cheesecake


Ingredients:

Crust Ingredients:

1 1/2 cups finely chopped nuts

2 Tablespoons sugar

3 Tablespoons butter, melted

Filling Ingredients:

32 oz cream cheese, softened

1 cup sugar

3 Tablespoons all-purpose flour

4 large eggs

1 cup sour cream

1 Tablespoon instant coffee granules

1/4 teaspoons cinnamon

1/4 cup boiling water
Directions:

1 Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan Bake at 325 degrees F, 10 minutes

2 Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended

3 Add eggs, one at a time, mixing well after each addition Blend in sour cream

4 Dissolve coffee granules and cinnamon in water Cool; gradually add to cream cheese mixture, mixing until well blended Pour over crust

5 Bake at 450 degrees F, 10 minutes, then reduce oven temperature to 250 degrees F; continue baking 1 hour

6 Loosen cake from rim of pan; cool before removing rim of pan Chill


Carmel Apple Cheesecake


Ingredients:

1 (21 ounce) can apple fruit filling, divided

1 (9- or 10-inch) graham cracker crust

16 ounces cream cheese, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup caramel topping

12 pecan halves plus 2 tablespoons chopped pecans

Directions:

1 Heat oven to 350 degrees F

2 Reserve 1/2 cup apple filling Spoon remaining filling into crust

3 Beat together cream cheese, sugar and vanilla extract until smooth

4 Add eggs, one at a time, mixing well after each addition

5 Pour over apple filling Bake 35 minutes or until center is set Cool

6 Mix reserved apple filling and caramel topping in a small saucepan Heat about 1 minute

7 Arrange apple slices around outside edge of cheesecake Spoon caramel sauce onto the cheesecake and spread evenly

8 Place with pecan halves around cheesecake edge, the sprinkle top with chopped pecans Refrigerate at least 6 hours until firm


Cherry Cheesecake

This is a smooth and creamy cherry cheesecake recipe that includes a cake mix crust for extra flavor It is absolutely heavenly, a treat that should be indulged in often!

Ingredients:

Crust Ingredients:

1 box Betty Crocker yellow cake mix

1/3 cup butter, softened

1 egg

Filling Ingredients:

2 (8 oz) packages cream cheese

2 eggs

1 Tbsp vanilla

3/4 cup sugar

Topping Ingredients:

2 cups sour cream

1 Tbsp vanilla

1/4 cup sugar

1 (21 oz) can cherry pie filling

Directions:

1 Preheat oven to 350 degrees

2 Mix cake mix, butter and egg with mixer on low speed until crumbly Place into an ungreased 13 x 9 x 2 pan

3 Combine cream cheese, eggs, 1 Tbsp vanilla and 3/4 cup sugar, mix with electric mixer until smooth Spoon over cake crust

4 Bake 20 to 25 minutes until set

5 Mix sour cream, 1 Tbsp vanilla and 1/4 cup sugar until smooth; spread on top of cheesecake Bake 5 minutes longer Cool completely

6 Spread cherry pie filling on top and refrigerate at least 8 hours

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

Tiramisu Layer Cake
INGREDIENTS (Nutrition)

* CAKE:

* 1 (1825 ounce) package moist white cake mix

* 1 teaspoon instant coffee powder

* 1/4 cup coffee

* 1 tablespoon coffee flavored liqueur

*
* FILLING:

* 1 (8 ounce) container mascarpone cheese

* 1/2 cup confectioners' sugar

* 2 tablespoons coffee flavored liqueur

*
* FROSTING:

* 2 cups heavy cream

* 1/4 cup confectioners' sugar

* 2 tablespoons coffee flavored liqueur

*
* GARNISH:

* 2 tablespoons unsweetened cocoa powder

* 1 (1 ounce) square semisweet chocolate

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* add a personal note Add a Personal Note

What to Drink?

Wine Port

Hot Non-Alcoholic Coffee

Click here to find out more!

DIRECTIONS

1 Preheat oven to 350 degrees F (175 degrees C) Grease and flour 3 (9 inch) pans

2 Prepare the cake mix according to package directions Divide two thirds of batter between 2 pans Stir instant coffee into remaining batter; pour into remaining pan

3 Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside

4 To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth Cover with plastic wrap and refrigerate

5 To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff Fold 1/2 cup of cream mixture into filling mixture

6 To assemble the cake: Place one plain cake layer on a serving plate Using a thin skewer, poke holes in cake, about 1 inch apart Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture Top with coffee-flavored cake layer; poke holes in cake Pour another third of the coffee mixture over the second layer and spread with the remaining filling Top with remaining cake layer; poke holes in cake Pour remaining coffee mixture on top Spread sides and top of cake with frosting Place cocoa in a sieve and lightly dust top of cake Garnish with chocolate curls Refrigerate at least 30 minutes before serving

7 To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar

Carpaccio Of Veal With Tuna
Ingredients :

400g veal

100g tuna in oil

12 cherry tomatoes

2 cloves garlic

3 tablespoons olive oil

10 blanched almonds

1 teaspoon coriander seeds, crushed

2 sprigs fresh oregano

Sea salt, pepper

Recipe :

Thinly slice the veal, then arrange on plates

Sprinkle meat with tuna, half of the oregano, coriander seeds, finely sliced garlic and blanched almonds

Add pepper, drizzle with olive oil then chill for 10 minutes

Just before serving, decorate with remaining oregano and quartered cherry tomatoes Sprinkle with salt

Advice :

Put meat in freezer for 15 minutes, to make it easier to slice



Caribbean Quail
Ingredients :

80g raisins

8 dressed quail

120g basmati rice

4 small bananas

4 slices bacon

4 teaspoons sesame seeds (or toasted sunflower seeds)

1 pinch ginger

2 onions

2 pinches desiccated coconut

1 pinch paprika

Salt & black pepper

Recipe :

Soak raisins in warm water

Season birds, then steam for 15 minutes

Wash rice in a sieve, then put in a pan and cover with water to 5cm above top of rice

Bring to boil, then cover and turn heat down, simmer for 20 minutes without removing lid

Peel bananas, roll each one in a slice of bacon and secure with a cocktail stick

Brown in a frying pan

Chop onions, then saute

Wash and strain raisins, then mix into cooked rice

Add sesame seeds, ginger, coconut and paprika

Serve quails on a bed of rice, with the banana in bacon alongside

Advice :

Cook quails in oven at 400°F (210°C), wrapped in kitchen foil to retain juices



Californian Salad
Ingredients :

450g prepared prawns

1 teaspoon lemon juice

1/2 tablespoon salt

Black pepper, salt

1 1/3 bowl lettuce leaves

6 tomatoes

6 artichoke hearts

3 hard-boiled eggs

1 small red chilli

Sauce :

3 or 4 tablespoons mayonnaise

4 tablespoons chilli powder

1 tablespoon chives

1 teaspoon tarragon

1 teaspoon parsley

Recipe :

Bring a litre of salted water to the boil and cook prawns for 2 or 3 minutes

Leave to cool

Make sauce :

Mix chilli, mayonnaise, chives, parsley and tarragon together in a bowl

Season with salt and pepper

Make salad:

Cut the lettuce leaves into strips in a large salad bowl Slice the tomatoes and add to the lettuce, halve the hard-boiled eggs and artichoke hearts and put in centre

Sprinkle with prawns and chopped red chilli

Advice :

Try using crab instead of prawns

Recommended Wines :

Sancerre, Pouilly, Chardonnay

Rosé de Provence, Tavel

Italian Omelette

3 eggs, beaten

1 small onion, thinly chopped

2 tbsp butter

1/3 cup mozzarella/parmesan/cheddar, shredded

¼ tsp salt

A pinch of red pepper

A pinch of black pepper

A pinch of dried basil

In a Tefal pan place the butter and let it melt, then add the chopped onions and sauté for 2-3 minutes over low-medium heat

Meanwhile beat the eggs with ¼ tsp salt and add to the pan Sprinkle the red pepper, black pepper and basil on top Finally spread the shredded mozzarella/cheddar/parmesan evenly on the surface

With a wooden spatula, lift from the sides and turn upside down when it is golden brown Let the other side cook for 1-2 minutes

Serve it warm to enjoy the melted mozzarella/cheddar/parmesan inside!

ENJOY!

French Toast

3 eggs

½ cup milk

½ tsp salt

6-7 slices of bread (any kind)

3 tbsp oil

In a wide plate place all the ingredients, except bread, and beat them Sizzle the oil, in a skillet Then dip both sides of bread slices in the mixture and shallow fry them over medium heat, till they turn to light golden brown

Serve warm with jam, molasses, marmelade, honey, cream cheese and etc French Toasts are good to go at breakfasts

ENJOY

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

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

Spinach With Rice

Ingredients

* 1 1/2 1 b leaf spinach (or frozen)
* 1/4 cup rice
* 1 large onion, chopped
* 1/4 cup salad oil or olive oil
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 teaspoon black pepper
* 1/4 cup water

Directions

Wash drain and chop the spinach (you may use chopped frozen spinach) Place oil in the cooking pot, add chopped onions and stir them until trasparent Add spinach, rice and all the rest of the ingredients and cook covered until rice is done, about twenty minutes Serve hot with yogurt and mashed garlic or with some lemon juice

Pasta Pascal



Ingredients

5 tablespoons olive oil

4 cloves garlic, minced

1 onion, chopped

4 roma (plum) tomatoes, diced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

salt and pepper to taste

1 pound angel hair pasta

Directions

1 In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes Stir in onion and cook 2 minutes more Stir in tomatoes, oregano, basil, salt and pepper Reduce heat to medium-low and let simmer

2 Bring a large pot of lightly salted water to a boil Add pasta and cook for 3 to 5 minutes or until al dente; drain

3 Toss hot pasta with tomato mixture Serve

Ultimate Pasta



Ingredients

1 (16 ounce) package egg noodles

1 (1075 ounce) can condensed cream of mushroom soup

1 cup cubed processed cheese

2 tablespoons butter

1/4 cup milk

1 teaspoon garlic powder

salt and pepper to taste

Directions

1 Bring a large pot of lightly salted water to a boil Add pasta and cook for 8 to 10 minutes or until al dente; drain

2 In large saucepan over medium heat, combine mushroom soup, processed cheese, butter, milk, garlic powder, salt and pepper Stir until cheese is melted Stir in noodles and heat through

Spinach Muenster Quiche

Ingredients

8 ounces Muenster cheese, sliced

2 (10 ounce) packages frozen chopped spinach, thawed and drained

2 eggs

1/3 cup grated Parmesan cheese

1 (8 ounce) package cream cheese, softened

salt and pepper to taste

garlic powder to taste

4 ounces Muenster cheese, sliced

Directions

1 Preheat oven to 350 degrees F (175 degrees C)

2 Line a quiche dish or 9 inch pie pan with the 8 ounces of Muenster cheese slices Carefully press all of the water out of the spinach and place it in a large mixing bowl Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well Spoon mixture into pan and top with remaining cheese slices

3 Bake in preheated oven for 35 minutes and allow to set up for 10 minutes before serving Decrease oven temperature by 25 degrees F if using glass pie dish