Session #4 Recipes

ZUCCHINI GRATIN (TAVUKLU KABAK)

Ingredients
4 zucchini
1 chicken breast (small cubed)
1 onion
1 garlic clove
dill
salt
ground black pepper
red chili pepper
curry powder
2/3 cup grated mozzarella cheese
olive oil

Béchamel Sauce Ingredients
2 tbsp butter
2 tbsp flour
1 cup milk
salt
ground black pepper
nutmeg

Wash zucchini’s and cut vertically to two pieces, carve insides. Place zucchinis to the saucepan with water, filled till covered. Boil them 5-7 minutes. Next, place squashes to the bowl with cold water for 5 minutes and put them in to the pan. For the filling, put olive oil in a pan and sauté the chicken breasts. Add chopped onions and garlic and sauté together. Add the seasoning. Turn off the heat and add finely chopped dill. Stuff this mix into zucchinis.
For preparing béchamel sauce, melt butter in a pan; add flour and sauté until lightly brown. Slowly add milk, meanwhile, stir with the whisk not to get lumps. As sauce becomes thicken add the seasonings. Spread this mix with the spoon to the top of zucchinis. Spread grated mozzarella cheese. Cook in 350 f oven for about 30 minutes.

LEEKS AND CARROTS (HAVUCLU PIRASA)

Ingredients
1 lb. leeks
1 onion, chopped
3 carrots
3 tomatoes
1/2 cup olive oil
2 sugar cubes
2 tbsp rice
1/2 lemon
1 cup water

Cut leeks and carrots diagonally. Saute onions, carrots and leeks in a pan with olive oil. Add grated tomatoes. Add washed rice, sugar cubes, salt, 1/2 lemon juice and water. Cook in a low heat until all vegetables are softened.

CHEESE PASTRIES WITH OREGANO (PEYNIRLI-KEKIKLI COREK)

Ingredients
1 cup milk
4 tbsp sugar
2 tbsp yeast
3 cup flour
1 tsp salt
1 stick butter (cut small pieces) softened
3 egg yolks dividend
1.5 cup feta and cheddar cheese
2 tbsp oregano
2 tsp freshly grounded black pepper

Add 2 tbsp sugar and yeast in to the warm milk, melt them. (wait 10 min.) Mix all the ingredients; knead it until get a firm dough. Put the dough into oiled bowl and let stand for 1.5-2 hours in room temperature or place to the fridge for 4 hours or over the night. (you can prepare the dough in bread machine). Roll out dough 15×18 inches rectangle in a lightly flour sprinkled counter. Spread cheeses, black pepper and oregano. Fold dough crosswise in half. Roll out dough again 10×18 inches. Take 10 inch long and 0.5 inch wide pieces from the dough. Take from both sides and swirl (twist) each pieces. Round them in to the tray with wax paper. (you`ll see when I demonstrate in the class ) Brush the tops with egg yolk. Cook them in 375 f oven for about 40 minutes.

CYPRUS DESSERT (KIBRIS TATLISI)

Syrup Ingredients
2 cups water
2.5 cups sugar

Dough Ingredients
1 cup breads crumbs flour
1 cup sugar
1 cup coconut
1 cup oil
4 eggs
baking powder
vanilla

Cream Ingredients
4 cups milk
1 sugar
1 cup coconut
1 cup cornstarch

Boil sugar and water for syrup and let it cool.
Put sugar and eggs in a bowl and mix them until they become spongy texture. Add the other ingredients and pour the mixture into an oil sprayed pyrex tray. Place the tray into oven at 375 F. for about 30 minutes. Pour cold syrup over the hot desert and let it soak.
For cream, mix the dry ingredients first and add the milk, cook until thicken. Let it cool down 5-10 minutes and spread cream onto dessert.

Afiyet olsun!

Session #4, March 10th

Session #3 Photos

Lamb Kebab

how to make bulghur pilaf

Fried Cauliflower

Apple Cookies

Session #3 Recipes

LAMB KEBAB (KUZU KEBAP)

Ingredients
1 lb shallots
1 lb lamb meat (cut in cubes)
1 tbsp pepper paste
1/2 tbsp tomato paste
Salt, crushed red pepper
1 tbsp butter
Olive oil

Place lamb cubes to the pot; cook them over the low heat till they absorbs its juice. Add olive oil, tomato paste, pepper paste, spices and sauté for 2-3 min. Add water until it covers over the lamb cubes and boil. Then cover the lid and let it cook. Stir occasionally, add water if needed. (The lamb should be out of water when it is ready.)   Sauté shallots in a buttered pan until softened.
Add shallots when lamb is cooked. Cook for 2-3 more min. Add salt, and turn the heat off.

BULGHUR PILAF (BULGUR PILAVI)

Ingredients
2 cups bulghur
1 medium onion (chopped)
1/2 cup olive oil
2,5 cups hot water
1 tbsp tomato paste
1 tbsp pepper paste
Dried mint
Salt
Crushed red pepper

Sauté chopped onion in a pan with olive oil, till it becomes golden yellow. Add tomato paste, pepper paste and stir together. Add bulghur, salt, mint and crushed red pepper, stir 2-3 more minutes.
Add hot water and cover the lid. Let it boil and lower the heat. Let the bulghur pilaf cook until it absorbs all the water. Remove from heat and let pilaf stand for ~ 15 min before serving.

FRIED CAULIFLOWER (KARNABAHAR KIZARTMASI)

Ingredients
1 head cauliflower, separated into florets
Oil for frying
Flour
½ tsp salt
2 eggs

Boil cauliflower florets in salty water for about 5-7 min.  Be careful not to over boil, otherwise the florets will separate. (If you don’t like the smell of cauliflower while cooking, add a quarter of lemon slice or 1 tbsp of lemon juice into boiling water.) Remove from heat and drain.
Place 2 eggs into a small bowl. Add enough flour while stirring, to form a thick batter. Add salt.
Heat ~4 inches of vegetable frying oil in a high-sided sauce pan.
Place a few of tender cauliflower florets in the thick egg batter. Completely coat the florets. Drop one floret at  time into the hot frying oil. (Try to keep the florets separated, so they do not stick to each other.) Stir the florets in hot oil occasionally. Remove the golden-fried florets on a dry towel to drain off the excess grease.

APPLE COOKIES (ELMALI KURABIYE)

Dough ingredients
1/2 cup yogurt
1/2 cup powdered sugar
3~3 1/2 cup flour
1 pack (10 gram) baking powder
1 pack (10 gram) vanilla
250 grams softened butter or margarine

Stuffing ingredients
3 apples
2 tbsp sugar
1 tbsp powdered cinnamon
2 tbsp butter
1/2 cup chopped walnuts

Preheat oven to 400 F.
Mix all dough ingredients except flour. Add flour slowly and make a soft non sticky dough. Cover the dough and put in the fridge.
Peel and grate apples. Add sugar, cinnamon and cook. Add walnuts.
Sprinkle a little bit flour on the counter, roll out dough. Spread apple mix onto it. Make a roll carefully. Slice into ~ 1/3 inch slices. Place them on a parchment lined baking pan. Place into the oven until lightly browned (about 12-15 min). Let cool down and sprinkle powdered sugar.

Session #3 February 25th

Session #2 Photos

Session #2 Recipes

COLLARD GREENS SOUP (KARALAHANA CORBASI)

Ingredients
2 bunches collard greens
2 cup haricot beans
3 cups sweet corn
1 tbsp butter
1 tbsp oil
salt
corn flour
boiled water

Put haricot beans to the deep bowl with water the night before cooking day.
To cook the soup, boil beans till soften.
Take wide saucepan fill with water more than a half. Boil the water. Add finely chopped collard greens, haricot beans, corn, oil, butter and salt. And boil altogether. When it boils, add corn flour and stir finely. Cook for 10 more minutes. Afiyet olsun!

TURKISH GREEN BEAN (TAZE FASULYE)

Ingredients
1 pound of fresh green beans or
1 pack of frozen green beans (Italian cut)
1 medium onion, finely chopped
2 big fresh tomatoes, peeled, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
salt

If you’re using fresh green beans, clean and trim them to 1 to 1 1/2 inch pieces.
Put olive oil in a pan and add the beans, chopped onions and tomatoes.
Add the sugar and salt. Cover the pan and cook with low heat until the beans are soft (30 min. with frozen beans – 45 min. with fresh ones).
If you have a pressure cooker, after adding everything cook it for 15 minutes on medium.
This is traditionally served cold, but it’s good when it’s warm too.

CHICKEN KAPAMA (TAVUK KAPAMA)

Dough Ingredients
1+ 1/2 cup milk (warm)
1 egg
1/3 cup oil
1 cup chopped flat parsley
1 tbsp instant yeast
1 tsp salt
1 tsp sugar
3+3 1/2 cup flour
oil for frying

Stuffing Ingredients
2 chicken breasts
1 onion (chopped)
2 garlic cloves
1 tsp curry powder
1/2 tsp chili powder
1/2 tsp black pepper
salt

Yogurt Dressing
500 gr (17.6 oz) yogurt
1 garlic clove (grinded)
salt

Dressing
2 tbsp oil
1 tbsp tomato paste
1/2 tsp mint

Dissolve yeast with warm milk. Add egg, salt, oil, mint, finely chopped parsley, salt, sugar and 3+3 1/2 cups flour, mix and make inadhesive dough.
Take to 10 pieces and make rolls. Put wet towel on and let ferment.
Cut chicken breasts finely. Sauté onion with oil, add chicken breast and spices, sauté altogether till lightly redden. Put out and let to cool.
Roll out two glands of fermented dough sized as a serving plate (showed in the picture). Put some chicken stuffing to one pastry and close with other pastry.
Press pastry edges with fork. Take bigger oily pan, fry both sides till redden. Serve it. Make all dough glands as a previous one.
Mix yogurt, grinded garlic and salt.
To prepare the sauce, pour 2 tbsp oil to the pan. Heat. Add tomato paste and stir. Add mint, stir. Take from the stove.
Put chicken kapama to serving plates; place some yogurt mix to the center (equally to all plates). Pour some tomato dressing onto the yogurt.
And Afiyet Olsun!!!

GULLAC

Ingredients
10 gullac sheets
7 cups milk
2 cups sugar
Pistachio and pomegranate for garnish

Put milk and sugar (and 1 tbsp rosewater if you like) in a pot and heat it until the sugar melts. Stir it occasionally. It shouldn’t be too hot to touch, so let it cool a little. When it gets warm enough, we can start to make our dessert. If you use it hot, your dessert gets mushy.
Lay a gullac sheet on a big size pyrex tray. Wet it with the warm milk. Repeat this with five sheets. After the fifth one, spread the crumbled pistachio on it. Then lay the rest five sheets one by one and wet each of them with milk. When you finish with the tenth one, pour the rest of the milk on it. They don’t need to be very good in shape while arranging them in the tray. They will combine when they get wet with milk. After pouring the milk, you will see the sheets are rising, do not touch them. Cover it with stretch film and put it in refrigerator for at least 2 hours.
Leave the garnishing part to the serving time, otherwise pomegranates and pistachio may change the color of gullac. After taking it from refrigerator, cut it in squares or rectangles, garnish and serve.