[**claire**]

Just an idea :idea:

why don't we all add our favorite turkish recipes ...
for those of us who are not lucky enough to Live in Turkey, the smells & tastes coming out of our kitchens can bring back some memories!!!
(&probably make us want to go back even sooner!!! :roll: )

[**claire**]

BAKLAVA

Layered pastry with pistachio and honey

To make one 9- by 13-inch pastry

3/4 pound butter (3 quarter-pound sticks), cut into 1/4.inch bits, 1/2 cup vegetable oil, 40 sheets file pastry, each about 16inches long and 12 inches wide, thoroughly defrosted if frozen, 4 cups shelled Turkish Pistachio pulverized in a blender or with a nut grinder or mortar and pestle
SYRUP

1 1/2 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey


Procedure

Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting itbrown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.

Preheat the oven to 350 degree and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13-by-9-by-2 1/2inch baking dish with about 1 tablespoon of the mixture.

Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of pistachio.

Repeat the same procedure using two sheets of buttered file and 3 tablespoons of the pulverized pistachio each time to make 19 layers in all. Spread the 2 remaining sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture.

With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degree and bake for 45 minutes longer, or until the top is crisp and golden brown.

Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, uncovered, for about 5 minutes, or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside.

When the baklava is done, remove it from the oven and pour the syrup over it. Cool to room temperature, and just before serving, cut the baklava into diamond-shaped serving pieces.

[**claire**]

Cucumber & yoghurt salad

Ingredients

Cucumbers 3 medium size Yogurt 3 1⁄2 cups Garlic 3 cloves Olive oil 2 tablespoons Dill 3-4 sprigs Salt 2 teaspoons Water 1 1⁄4 cups

Procedure

Wash, peel and coarsly grate the cucumbers. Wash and weed out the dill and chop finely. Whisk the yogurt, add salt, water, garlic and the cucumbers and mix well. Pour the mixture into individual dishes and sprinkle with olive oil and dill.

[**claire**]

MANTI

Ingredients

For filling, 225 gr. minced beef, 1 large grated onion, salt and pepper to taste, 1/4 cup chopped parsley.

For the dough, 2 cups flour, 1 teaspoon salt, 1/2 cup water, 1 egg, 1 and a half cups flour (for rolling out the pastry). For boiling, 6 cups water or chicken broth, 1 teaspoon salt.

For the yoghurt sauce, 4 cups yoghurt, 3 cloves chopped garlic and for the dressing, 2 tablespoons melted butter, 1/2 teaspoons red pepper.

Procedure

Mix meat, onion, salt, pepper and parsley in a bowl. Set aside. Mix flour and 1 teaspoon salt together in mixing bowl. Make a hollow in the middle. Pour in 1/2 cup water and the egg. Mix with finger tips and knead the dough with the hands. Place the dough preferably on a wooden floured work surface. Knead until the dough is smooth and elastic and does not stick to the hand. Cover with a napkin and set aside for 1 hour at room temperature.

Divide the dough into two. On a floured surface, knead well and shape each piece into a round ball. Cover one ball with a napkin and roll out the other with a long thin rolling pin. Wrap one edge of the pastry around the rolling pin. Roll forward pressing gently towards the ends of the pin. Flip the pastry open. Repeat this process from different edges until the pastry is 1/16 inch (1/6 cm.) thick. Cut with a knife into 2x2 inch (5x5 cm) squares.

Place a teaspoon of meat filling in the center. Pick up four corners, pinching firmly and making sure all sides are sealed. The squares can also be sealed by pinching opposite corners together and pressing the two sides into triangular shapes. Roll out the second ball of dough and repeat the same process. Put chicken broth or water into a very large saucepan. Bring to a boil. Place ravioli carefully into the boiling water. Do not overfill.

Lower the heat. Occasionally stir with a wooden spoon. The pastries rise to the surface when they are cooked, in about 15 minutes. Remove with a perforated spoon to a heated serving plate, pour 1/2 cup liquid from the saucepan over them, keep warm. Combine yoghurt and crushed garlic, mix well. Spread this sauce over the pastries. Melt butter in a small pan. Add red pepper (isot or pul biber) and stir for a few minutes.

Trickle over yoghurt sauce (LIKE A DRESSING)

[Mella]

LADY'S THIGH MEATBALLS (I Just liked the name...)


Ingredients:
500 Gr. Semi-Fat Minced Meat
2 Onions
3 Tablespoons Flour
3-4 Tablespoons Margarine
5 Egges
1/4 Bunch Parsley
3/4 Glass Olive Oil
2 Tablespoons Rice
1 Teaspoon Salt
1/2 Teaspoon Black Pepper


Saute chopped onions and two thirds of minced meat with 1 tablespoon margarine. Boil rice in water till soft, and drain. Remove heat, add the rest of the minced meat, rice, chopped parsley, salt, black pepper, and 3 egges and knead well. Take egg-sized pieces of meat and form into oval shapes. Put half of the flour on a tray, place meatballs on the tray and sprinkle the rest of the flour over them. Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal, and fry them in a pan containing 3/4 glass of heated olive oil, till golden. Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate. Serve with french fries.

[Mella]

SULTAN'S DELIGHT


Ingredients:
1000 Gr. Mutton
2 Tablespoons Margarine
2 Onions
2 Medium Tomatoes Or 2 Tablespoons Of Tomato Paste
1/2 Tablespoon Black Pepper
Salt
2 1/2 Glasses Of Water
Eggplant Puree:
750 Gr. Eggplant
2 1/2 Tablespoon Flour
3 Tablespoons Butter
1 1/5 Glasses Of Milk
1/4 Glass Of Grated Kashar Cheese


Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice.
KEBAB: Put margarine and grated onions in a saucepan and saute over moderate heat. Add meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary.
EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dense paste. Add the grated kashar, stir well and remove heat. When both the kebab and puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.
Kashar is a sheep cheese similar to Cheddar or Kashkavale

[**claire**]

: TURKISH DELIGHT


Ingredients

2 cups Sugar
2 tbspn Cornstarch
1 cup Water
1/2 tspn Cream of tartar
1 tbspn Flavoring *
Food coloring **
1/2 cup Toasted nuts, chopped ***
Confectioners' sugar

Procedure


* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

[Damn_Fine_Black_Girl]

Turkish Rice
(6. servings)
2 glasses of rice
3 tablespoons of butter
3 glasses of water with chicken bullion
2 teaspoon salt
1/2 teaspoon sugar

Put the rice in a bowl and at hot water with a little salt. let it stand for about 20min.
after wash it and drain well.
Melt the butter in a pot, add rice salt, sugar and the water with chicken bullion. Mix well cover and let simmer on low heat for about 15min.
when its done let it stand around 15min, mix well with a spoon and serve once.

Afiyet olsun

[Damn_Fine_Black_Girl]

Youghurt soup

8 glasses of water with boullion (meat or chicken flavour)
1/2´cup of flour
3 glasses of youghurt
2 egg yolks
3 tablespoon butter
2 teaspoon dried mint.

Boil the water with bullion on low heat.
mix the youghurt with the egg yolks and flour. stirring constantly.
slowly add 2 glasses of water of the boilling stock to the youghurt and mix well
then add it to the water in the pot and let it boil on low heat for around 10min.
add butter and dried mint and serve at once.

Afiyet olsun

[Damn_Fine_Black_Girl]

Bulgur with meat

2 glasses of bulgur
4 tablespoon margarine
3 medium size onions
2 tomatoes
500 gr mutton in cubes
3 glasses of water with meat bullion
2 teaspoon salt
1/2 teaspoon pepper

Wash and drain the bulgur
Chop the onions and brown then in the margarine. when the onions r finished add the meat.
cover and cook on medium heat (stirring from time to time) till the juice is gone
add salt pepper, peeled adn chopped tomatoes and 2 glasses of water.
Cover and cook until it gets tender
uncover, still letting it boul and stir from time to time till the juice is gone

Afiyet olsun