SUMMER VEGETABLES STEW

SUMMER
VEGETABLES STEW-TURKISH STYLE

 

 

 





 Stew is a very common cooking style in the world of cooking. It is a combination of vegetables and meat that have been cooked in liquid. Stews are cooked at a low temperature allowing to flavor to mix.
Turkish stew -turlu /guvec- is not very different from the other examples in the world. Ingredients change depending on the seasons. Lamb are used rather than beef in Turkish stew. As I sad before I am not a lamb eater, because of that I prefer beef. Traditional way to cooking  this dish is  used   a earth ware pot/ guvec  or earth ware jug/testi( Testi kebab) which is generally found in Central Anatolia.
I have a childhood story about Testi kebab. My fathers family is originally from Central Anatolia. When he was a kid he saw how they prepared Testi Kebab . Ingredients are similar vegetable stew prepared in a earth ware jug and cook in a hole filled with charcoal fire and cover with earth.  My farther was an adventurous and highly skilled person and he thought he can make it easily. He organized a picnic for his family friends and promised to cook Testi kebab. Everything was fine until the earth ware jug   cracked. And then rescue operation began. I will never forget the panic , no one did not want to lose this delicious dish and they succeeded. It was yummy.
I used casserole pot and cooked on stove very low heat, can be cooked in a earth casserole in the oven .



 

 

 

 

500kg/ 1lb beef or lamb chunks

2 medium onion, roughly chopped

3 cloves garlic

3 medium rape tomatoes, chopped

3 tbsp. olive oil

2 medium eggplant  /aubergine, roughly diced

2 medium zucchini/courgette, roughly diced

250g/1/2lb okra

250g 1/2 lb green beans

1 green bell pepper, diced

1 red bell pepper,diced

1 tsp cumin

1/2 tsp paprika

1 tsp salt

1/2 tsp black pepper

1 1/2 cup hot water

 

 

Peel the skin of eggplant/aubergine lengthwise, make stripes, soak into water, added 1 tsp salt and 1 tsp flour  for 15 minutes. Cut top and tail of green beans and cut into 1inc /2,5cm length. Diced peppers.

Heat oil in pan add meat, stir and fry until turn brown and no juice left. Add chopped onion and garlic  stir 2-3 minutes. Add chopped tomatoes, green and red peppers and water. Season with salt, pepper and cumin . Cover, boil and simmer 30-40 minutes until meat is  soft . Add  green beans. Cook further 20 minutes. Add chopped eggplant/aubergine and zucchini/courgette  and okra. Cook 20 minutes more or all ingredients tender. If needs add more hot water. Serve with rice pilaf and green salad. 

 

  

 

 

EASY KEBAB

EASY  KEBAB

I prepared this dish inspired by Bodrum-Cokertme Kebab. Bodrum is a well known summer resort at The South West of Turkey. Cokertme is a beautiful bay at Bodrum region and also there is a very sad song which named Cokertme. I do not know about the history of the dish. Great possibility  one of the Bodrum restaurant started to serve and named. There are many good restaurants in this region.
In the original recipe sauce  and meat are cooked separately. I tried to make the easy way and I cooked meat into tomato sauce. The result was good , and liquid of meal was tasty.
Meat can be cooked a day ahead.




INGREDIENTS

750 g -1 1/2lb beef or dark turkey meat, cut into cubes
1 onion, chopped
2 tbsp. olive oil
2 tomatoes, skin peeled and diced
1 green bell pepper, diced
1 tbsp. tomato paste
1 tsp cumin
1 tbsp. fresh thyme, chopped or 1tsp dry thyme
1 tsp salt
1/2 tsp chili pepper
1/2 tsp black pepper
1/2 cup hot  water

3 medium potatoes, Julienne cut
oil for frying

 2 cups plain yogurt
 1 cloves garlic, crushed (optional)

Peel and cut potatoes  into  Julienne  (matchstick) cut.  Soak in  salted water 15 minutes.

 Meanwhile  heat oil in a pan add meat , stir until turn light brown. Put chopped  onion continue to stir . Add pepper , cumin, salt , black pepper, chili, and thyme, then  chopped tomatoes , tomato paste. Pour water into the pan. Bring to boil and simmer, cover with a lid. Turn heat low, cook 45 minutes or until meat is tender.

Drain and rinse Julienne cut potatoes until all starch is gone. Drain and lay on a paper towel, dry well.

Heat frying oil, fry potatoes until light brown. Transfer on a paper towel to absorb any extra oil.

 Put yogurt in a bowl.Add crushed garlic, mix.

For to serve; place fried  potatoes in a plate, put meat on top , pour the liquid  of  meal over. Place 2 spoons of yogurt on top, serve . 



CHILI CON CARNE

CHILI CON CARNE

Chili con carne is a Mexican dish , but I ate it  first time in England .I remember very well  where and when I ate Chilli con Carne ; in London - Greenwich ,at a beautiful traditional pub ,  at Christmas time , in 1993. It was a very cold and windy day. After seeing Maritime Museum, Queen's House, Old Royal Naval College, Cutty Sark, Royal Observatory, Clocktower Market, and Greenwich Market-which is home to delicious   street food- . I was so cold and hungry.   The warm atmosphere and good food at the pub were impressed me. Actually I am always happy to be  in UK. I must admit that I sympathize with this country.
 Before 70s pubs did not serve cooked food in England. Still some conservative pubs refuse to serve hot food. I like pubs and pub  food: like pork pie and mash, fish and chips.  Many of the pubs have really good foods, simple and tasty.
Chili con carne  is a spicy hot dish. But you can alter it to your own spice levels to get your perfect chili. It is served with rice and green salad. A glass of cold  draught beer goes very well with it.


INGREDIENTS
1 lb-500 kg ground beef-minced meat
2 tbsp. cooking oil
1 onion, chopped
2 garlic cloves, crushed
    red kidney beans
1 can chopped tomato
2 tbsp. tomato paste
1 fresh red chili, chopped or 1 tsp or more chili flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp  oregano
1 tsp salt
1/2 tsp black pepper
2/3 cup red wine
2 tbsp. corn meal
1/2 cup water

Heat oil in a pan over medium heat, fry onion and garlic until softened. Add the meat stir until browned. Stir in a can of chopped tomatoes  and their liquid , tomato paste, wine,  fresh chili, cumin, coriander, cinnamon, oregano. Season with salt and pepper. Bring to simmer, cover and cook over on low heat 30 minutes.
Drain kidney beans and add into meat sauce. Cook for a further 10 minutes, uncovered.
In a small bowl mix corn meal and water , stir into bean and meat mixture , cook further 10 minutes until it is thickened.  Serve with rice and green salad.

Tips: Cut into cubes an avocado, mix with 2 tbsp. lemon juice and chopped fresh coriander. Serve with chili con carne.

STUFFED LEEK

STUFFED  LEEK

 

   

 

Cooking has been always interested me from  my young age. Everybody knows that who knows me.  My cousin gave me my first cooking book when I was 17 years old. It is a classic cooking book  written by a famous Turkish chef. I do not use it much now . Most of the recipes are so complicated and heavy. They are not suitable my today's cooking style. On the other hand some of the recipes still remains valid , such as Stuffed Leek....

It is possible to find stuffed leek in some other countries cuisines. This one is Turkish way to cook it. It is easy and tasty. I am sure you will not regret if you try it.

 

INGREDIENTS

 

 3 thick leeks

1lb-500g ground beef-minced meat

3  tbsp. rice

1 onion , grated

1 tbsp. tomato paste

1tsp salt

1tsp black pepper

1/2 tsp dry mint

2 tbsp. lemon juice

2 tbsp. tomato paste, extra

2 tbsp. vegetable oil

1 cup hot water 

   

 

  

 

 

Cut the white part of leeks into 5cm-2 inches pieces. Soak into hot water 10 minutes. And then push the inside of tubes out with your finger. Keep only one layer. If you want to get more leek taste keep two layers of leek.

For filling, mix ground meat, grated onion, rice, tomato paste, salt, pepper and dry mint. Fill each  tubes of  leek with this mixture . Place in pan, sprinkle 1/2 tsp salt and chili flake . Dissolve 2 tbsp. of tomato paste in a cup of hot water and pour over leeks. Add  oil  and lemon juice . Cover, bring to boil, then turn heat low and simmer 10-15 minutes or until  rice is tender.





 

LAYERED CREPPES WİTH MEAT SAUCE

LAYERED  CREPES
             WITH  
       MEAT SAUCE

   

 Crepe is a gift from French Cuisine to  the world. There are many variation of crepes, sweet or savory. The savory crepes can be served for lunch or dinner, filling with meat or  chicken or seafood or vegetables or cheese. The sweet crepes can be eaten for breakfast or as a desert, filling with fruit or chocolate sauce or cream or syrup.

This recipe is a good sample of savory crepes. The differences  for the recipe is that the crepes are layered on top of each other, instead of rolling. This presentation provides a nice view and easy serving. It can be cut into wedges like a cake. Bon appetite!

 

 INGREDIENTS

 

FOR CREPES

6 eggs

1 1/2 cups flour

2 tbsp. oil

2 cups milk

1/2 tsp salt

 

 

MEAT SAUCE

500g-1lb ground beef-minced meat

4 chestnut mushrooms, finely chopped

1 medium onion, chopped

1 medium carrot, grated

1 celery stick, chopped

2 tbsp. vegetable oil

1/2 cup white vine

1 tbsp. thyme , chopped

1 tsp salt

1/2 tsp black pepper

2 tbsp. tomato paste

1/2 cup hot water

1/2 cup vegetable oil

 

 

FOR WHITE SAUCE

2 tbsp. flour

2 tbsp. vegetable oil

2 cups milk

1 tsp salt

1/2 tsp black pepper

1/2 tsp nutmeg

1 cup grated Cheddar

 

Pour vegetable oil in a pan, add ground meat, stir constantly until meat is brown. Add onion, stir few minutes , and then add grated carrot and chopped celery stick. Add chopped mushrooms. Stir until all liquid absorbed. Add tomato paste, vine and water. Season with salt, pepper, copped thyme  and nutmeg. Simmer 10 minutes.

On the other side prepare the crepes. Combine all ingredients in a blender, mix well. Heat a frying pan  over  medium heat. Grease with vegetable oil. Pour 1/2 cup  of batter into the pan, swirl round to cover the base of the pan. When one side of crepe is lightly brown turn the other side. Make 10 big crepes.

For white sauce; heat oil in a pan add flour, stir until it turns lightly brown, pour milk. Stir and simmer until sauce boils and thickened Add  1/4 of cheese, stir.

Place one crepe into a ovenproof dish, cover with meat sauce, top with a crepe. Continue layering with remaining crepes and meat sauce. Lay the last crepe on top, cover with white sauce, sprinkle remaining cheese on top. Bake in 375F-180C for about 10-15 minutes or until lightly brown.  For serving cut into wedges. This measurement is for 8 person. It can be made half of the measurement for 4-6 person.

 

  

 

GUACAMOLE SAUCE WITH MEAT BALLS

GUACAMOLE SAUCE
WITH MEAT BALLS

 



 

I like Mexican food, it is colorful, tasty and exotic. Mexican cuisine is one of well known and reach cuisines in the world.  Generally it  is known by very hot food. But it doesn't need to be very hot when the food is spicy. Cumin, coriander, cinnamon are favorite spices in Mexican cooking.  Tomatoes, avocados, pineapples, chillies and cocoa are all growing in Mexico. These products are very important in Mexican cooking.

My recipe is mixture of Turkish meat ball and Mexican tacos. It is a good chose for week end food.

 

 

 

 

 

 

INGREDIENTS

1 lb- 500 g ground beef-minced meat
2 sliced white bread, soak in water
1 onion
1 tsp ground cumin
1/2 tsp black pepper
1 tsp salt

FOR BEAN
1 can red Mexican bean
2 tbsp. ketchup
1 tsp ground cumin
1 tsp salt
1/2 cup hot water


FOR SAUCE
2 ripe avocado
1 medium tomato
2 green-spring onions
1 Jalapeno pepper
1/2  cup fresh coriander-cilantro,
1 clove garlic
1  lime juice
1 tsp salt

FOR TOPPING
1green pepper
1 red pepper
1 tbsp. olive oil
yogurt
grated cheese

pita bread

Place meat, onion, cumin, pepper, salt and bread in a food processor. Mix well, make fat finger shape meat balls. Keep in the fridge until the others get ready.
Drain red beans, put in a pan add ketchup, cumin, salt and hot water. Bring to boil and simmer 5 minutes.
For the sauce  place avocado, tomato, onion, garlic, pepper, coriander, lime juice and salt in a food processor, proses 1-2 minutes , do not over mash. Transfer sauce in bowl and cover with  stretch film.
Cut red and green pepper into small cubes, saute  them with 1 tbsp. oil.
Heat a non-stick pan , grease with 1 table spoon oil, fry meat balls.
Meanwhile  grease   another  non-stick pan   with oil  and heat over a low flame,  add  pita  breads. Fry 1 minutes both sides.
Serve pita bread topped with  beans,  meat balls, sauteed  pepper, cheese, guacamole sauce and yogurt.

STUFFED WHOLE CABBAGE

STUFFED  WHOLE CABBAGE

 

 

 

Cabbage is a well- known winter vegetable. It can be eaten cooked or raw...like salad, in soup, rolls with meat or rice.

Recently the health benefit of cabbage is on the agenda. Research of the result  is; very good for nutrition ( low fat and calories), powerful antioxidants( help protect cancer, reduce bad cholesterol LDL), rich in vitamins(C, B,K) and contains some minerals(potassium, magnesium, iron,) .

Cabbage roll- cabbage leaves stuffed with meat -  is common from Europe to Middle east. Basically all are the same, although there are some  difference  between  recipes  .  Making cabbage roll is a hard job, needs practice and long time. My recipe is for beginner and  lazy  cook. Believe me  cooking this way doesn't change the taste, just much more easy and practical. 

 

 

 

 



INGREDIENTS

1 small white cabbage head  2-21/2 lb
FILLING
500g/1 lb ground beef/ minced meat
3/4 cup short grain  rice
1  medium onion, grated
1 Tbsp vegetable oil
1 Tbsp tomato paste
1/2 tsp dry mint
1 tsp salt
1/2 tsp black pepper
1/2 red pepper flake
SAUCE
3 Tbsp red pepper paste or tomato paste
2 Tbsp vegetable oil
1 cup hot water
1/2 tsp salt

Place the head of cabbage in a deep pot, cover with water. Bring to boil 10-15 minutes. Drain and let it cool.
Mean while prepare filling. Place meat in a bowl, add grated onion, well washed rice, vegetable oil, mint, red pepper flake, salt and pepper. Mix well.

Cut center from cabbage with a sharp knife carve out a cavity . Place 3/4 of the meat mixture between the leaves. Fill the hole with rest of meat mixture. Cover the top  with a leaf  of  cabbage.  Turn  it down. Place  in a saucepan.

Mix red pepper or tomato paste, vegetable oil, hot water and salt. Pour over the cabbage, cover. Bring to boil and then reduce the heat, simmer  20-25 minutes or until cabbage is soft and rice is cooked.

                                     SIRLOIN STEAK
                           WITH
                   TOMATO SAUCE



Beef is the culinary name for meat from cattle . Muscle meat of beef  cuts into steak, roast and short ribs  Different countries and cuisines have different names for these parts.
 Sirloin steak is  cut from rear back portion of cattle. The sirloin dives into several types of steak.   The top sirloin is the most tender and tasty part.


INGREDIENTS
500g-1 lb sirloin steak
2 tablespoons flour
2 tablespoon olive oil
1 clove garlic, sliced
1 tablespoons fresh rosemary
1 onion, chopped
2 medium tomatoes, chopped
1 green pepper, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vine, red or white
1 cup hot water

 

 

Coat steaks in flour and shake away excess. Heat oil in a casserole add garlic   and rosemary, stir few minutes. Add steaks , cook  2 to 3 minutes each sides until browned. Add onion, green pepper , tomatoes , salt and pepper. Stir in  vine  and  hot water. Put on lid and simmer, turn the heat low, cook 30 minutes or until steak is tender. Serve with potato gratin.   

 

 

GROUND (MINCED) MEAT PATTİES WITH CUMIN

 

 

 GROUND/MINCED MEAT

WITH CUMIN

 

 



 

 

 

 

 



This dish was a favorite dish for my sons when they were kid. I can say it was the same for me. When I was a kid whenever my grandma made it for me I ate it with great pleasure as a low appetite child. This dish always remains me my grandma . She grew up into a wealthy  family. Her father was an Ottoman general. She didn't know where is the kitchen in the house until she was 20 years old. And time changed, her life changed. She learned how to cook and be came a very good cook. Unfortunately we lost her when I was 13 years old. I didn't have chance to learn much from her. I have a very good memory about her kitchen. It was big , full of with charming food, jars of jam, pickles...This recipe is for her memory.

 

 

INGREDIENTS:

 

1lb (500g) ground (minced) beef

1 medium onion, grated

1 clove garlic, crushed

1 teaspoon cumin

1 teaspoon salt   

1/2 teaspoon black pepper

1/2 cup breadcrumbs

1 cup hot water

oil for frying

 

Combine onion ,breadcrumbs ,garlic ,cumin  ,salt and pepper and 2 tablespoons water in a food processor. Add ground beef mix well. Shape into patties. Heat oil in a frying pan. Fry both sides until brown Place them in a pan add 1/2 teaspoon salt and 1cup hot water, bring to boil, reduce the heat and cook covered 15 minutes until half of the juice is gone. 



 

 

 

 

 

 

 

 

 

 PARCELED

 EGGPLANT/AUBERGINE 

 

 

 

 

 

 

 



 

Eggplant is native to India. Turkish people met it in 1700s.Since then eggplant has been a very important place in Turkish cuisine . It has been calling king of the vegetable since Ottoman time. There were more than 200 different way to cook at the old days. Nowadays  it is possible to  find  70 recipes, hot (with meat or chicken), cold  (with olive oil) , pickled and jam ( with baby eggplant). Parceled eggplant -Islim kebabı- is one of the old recipes. Turkish cuisine has many meat and vegetable combination. This recipe is a good example. You can prepare it a day ahead. Just bake it before eat. 

 

INGREDIENTS:

 

750g -1 1/2 pound  beef, chopped into small cubes

1 large onion, chopped

2 tablespoon vegetable oil

1   can tomatoes or 2 big chopped tomatoes

1 tablespoon tomato paste

2 cups hot water

1 teaspoon salt

 1/2 teaspoon black pepper

4 eggplants

vegetable oil , for frying

For decorating:

1 green pepper

1 tomatoes

1 1/2 cups vegetable oil

tooth sticks

1/2 teaspoon extra salt

 

 

 

 

 

 

 

 

 



 Peel eggplant skin lengthwise, make stripes. Soak into 1teaspoon flour, 1 teaspoon salt added water.

 

Brown meat lightly  into the oil. When it absorbed all the juice add onion, fry more. Add tomatoes , tomato paste and hot water. Season with salt and peeper. Simmer for 45 minutes or until meat is tender.

 Wash eggplants and dry with a kitchen towel, cut  lengthwise into 1 cm. Heat  vegetable oil in frying pan. Fry both sides of eggplant until  soft. Transfer onto kitchen paper.

When meat is ready cross two eggplant slice, put two tablespoon of meat at the middle. Make a parcel with eggplant. Put  a sliced tomato and green pepper top of parcel.. Secure with tooth stick. Place each parcels into a ovenproof dish. Sprinkle with extra salt. Pour juice of meat each parcel. Bake at 180C-375F for 15 minutes . Serve with plain rice pilaf.

 

 

 

 



STUFFED VEGETABLES

                                 STUFFED VEGETABLE

When ever I cook this dish I remember my cat Minis. First of all I have to say  that I am a cat lover. I love all animals. But cat has a very special place in my heart. We found Minis  just born, half frozen  on a very cold , snowy day in our garden. She lived with us 13 years. She was a turtle shell , aggressive and untrusted. Whatever she was we loved her lot. She had very unique eating habit, she loved home made food (my cooking) , specially vegetables.

My sons liked stuffed vegetables when they were kids but only in side, filling. Minis always ate out side,  vegetable part with pleasure which my sons refused to eat.  As you see they were very good team.   I have had other cats after her but none of them ate my food like her.

Name of this dish  is dolma in Turkish. It is one of the cuisines of Ottoman Empire.  Dolma can be made  with pepper, zucchini, eggplant, tomato, vine leave, cabbage leave. It is eaten with yogurt usually. 

                                        

                                                                                                     

INGREDEINTS

2 small green pepper

2 small red pepper

2 small zucchini/courgette

2 small eggplant/ aubergine

1 small tomato, sliced

FILLING

1 lb mince/ ground beef

1/2 cup rice

1 medium onion, grated

1 teaspoon dry mint

1 teaspoon salt

1/2 teaspoon black pepper

1 Tablespoon vegetable oil

1 Tablespoon tomato puree

1 Tablespoon parsley, chopped

2 Tablespoons water

FOR SAUCE

2 tablespoons tomato paste

2 Tablespoons vegetable oil

1/2 cup hot water

1/2 teaspoon salt

PREPARATION

Combine all filling ingredients. prepare peppers slicing of the stalks end , keep it to use as a lid. Pull out core and seeds. Hollow out zucchini and eggplants with potato peeler. Make sure there is  enough hole for filling. Wash and dry all vegetables. Fill them with mixture. Cover top of peppers with the piece which sliced . Cover zucchini and eggplants top with sliced tomato. Sit peppers and eggplants upright tightly in a saucepan to not keel over.

Mix, sauce ingredients, pour over stuffed vegetables. Cover with lid. Bring to boil, reduce the heat, simmer 20 minutes or until all vegetables are tender.



STIR FRIED BEEF

                                         STIR FRIED BEEF

 My first  meeting with  Chinese food  was  at the  Chinese restaurant  at Taksim in Istanbul in 1970s. Owner of the restaurant was Uyghur, Turk who moved to Turkey  from China. It was a small restaurant , there were only 10-12 tables and simple decoration. But food was delicious and  price was reasonable.  My boy friend ( my present husband) and I could eat  often there  with our pocket money  as university students.

After him the restaurant ran by his son. He improved the business, they moved larger  and well decorated place .The taste of food never changed, always good. We continued to go there  as a family. When my sons grown up enough I brought them too. My sons  loved Chinese food and learned to eat with chopsticks. Everybody in my family have good memories about this restaurant. I couldn't finish my article without mentioning the chef waiter who worked there long years. He was so kind and  an expert. Unfortunately it closed down years ago. It  couldn't compete the other luxury restaurants which open later.

I learned this recipe from them.... the original name is  JUN BAO JIO. Hope you will like it...

INGREDIENTS

500g 1 lb sirloin beef steak, slice into thin strips

2 medium onion, roughly sliced

2 tablespoons vegetable oil

1 medium carrot, grated

2 Tablespoon corn flour -corn starch

1 tablespoon water

2 tablespoons ketchup

1 Tablespoon wine vinegar

1 teaspoon powder chili

2Tablespoons dark soy sauce

PREPARATION

Slice beef into thin strips, mix corn flour and water add beef stripes. Mix well and stand 20 minutes.

Heat oil in a wok (Chinese stir fry pan) or a heavy pan add beef stripes. Stir fry until meat changes color. Add  grated carrot and onion. Continue to stirring. When meat is tender add ketchup , vinegar and soy sauce. Stir fry further 3-4 minutes. If needs add salt. Serve with egg noodle or plain rice. 

MEATBALL IN TRAY-TEPSI KOFTESI

 

 

 

 

 

 

     MEATBALL IN TRAY

As I said before mince (ground) meat is a common ingredients in Turkish Cuisine. Mostly we make meat balls (kofte) with it. There are some other ways to use mince meat like stuffed vegetable or vegetable with mince meat. I am going to give these recipes soon.

Today's recipe is one of the  kofte recipes which cook into a tray in the oven. That is the easy way. Also you can make patties with this ingredients  and cook into the pan or broil. This is my son's favorite. He says ,he makes patties and serve for home parties and the guests always like.

INGREDIENTS:

500g-1 lb mince (ground) beef

1 medium onion, finely grated

3 tablespoons breadcrumbs

2 tablespoon olive oil ( for patties 2 tablespoon water)

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 Tablespoon parsley, finely chopped

1 tomato, for decoration

 1 green bell pepper, for decoration

1 tablespoon extra olive oil....

PREPARATION

Process onion, breadcrumbs, olive oil. cumin, salt, black pepper, parsley ( if you like add 1 teaspoon fresh or dry thyme) into a food processor until combine. Then  add mince beef. Transfer the mixture into well greased baking tray. Brush top with extra olive oil. Decorate with sliced tomato and pepper. Bake uncovered at 180C-375F  for 45 minutes or until firm. Stand 5 minutes before slice.

VEAL STEAK WITH CURRY POWDER

                   VEAL STEAK WITH
              CURRY POWDER

      

I believe you will find this recipe very easy and delicious. You can prepare this dish in 30-40 min including cooking time. If you like  spicy you can add more curry. It is good with sesame potatoes ( label-side dish)  and plain rice.

INGREDIENTS:

500g -1 lb beef sirloin tip sandwich steak

1 medium onion, roughly chopped

2 cloves garlic, sliced

3 tablespoons parsley, well chopped

1  teaspoon  curry powder, mild or hot

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil or vegetable oil

1/2 cup hot water 

PREPARATION:

Cut each steak in two,  heat oil in a  pan,  place steaks, cook 3 minutes each sides or until turns brown. Add onion, garlic, parsley, curry powder, salt and pepper and hot water. Bring to boil, reduce the heat, cover with lid. Simmer 20 minutes or until steak is tender. If needs add more hot water. Serve with sesame potatoes.              





SAUCEPAN KEBAB

SAUCEPAN KEBAB

                           FROM      THE HAVUZLU RESTAURANT

    

I was at Grand Bazaar/Covered Bazaar yesterday. I have been living in Istanbul since I was born. I can't remember how many times I have been there. Still I find it exciting. I can easily spend a day in there. Grand Bazaar is the oldest and   largest covered market in Turkey, some people say 'in  the world'. It is  today's malls, with 60 streets and 5.000 shops.

Grand Bazaar  opened  in 1461 Regine of Sultan Mehmet the Conqueror. The Bazaar was enlarged in 16. century Regine of Sultan Suleyman the Magnificent. TheBazaar had been hit by fires and earthquakes many times. For this reason it was restored many times.

Many of the stalls are grouped by the type of goods, leather, gold jewelry, pottery, carpet and the like.

Also there are several restaurants and cafes. I had lunch with my friends at one of them The Havuzlu Restaurant yesterday . Havuz means pond in Turkish. There is an ornamental  pond in the restaurant, it name comes from it. The Havuzlu restaurant is well known with authentic Ottoman- Turkish food. As you see the picture above they  display foods and they inform customers before order.We ended our lunch at Sark Kahvesi- Sark Coffee house for to drink Turkish Coffee. You can have traditional delicious Turkish coffee at Sark Kahvesi in The Bazaar.

Today's recipe is traditional Turkish dish, Hunkar Begendi- Sultan's Delight .... Original recipe is with lamb and eggplant-aubergine puree.  If you don't like eggplant-aubergine you can make it with potato puree and beef instead of lamb.

INGREDİENTS:

SAUCEPAN KEBAB
 1 kg-2 lb chunk steak- chopped lamp

 2 tablespoons vegetable oil

 2 medium tomatoes, chopped or a can diced tomato

 1 medium onion, chopped
  1 teaspoon salt
  1/2 teaspoon black pepper

  1 1/2 cups hot water                 
            

   FOR PUREE

  1 1/2 kg- 3 lb eggplant- aubergine

  1 Tablespoon lemon juice
  2 tablespoon  vegetable oil or butter

  3 tablespoons plain flour
 2 1/2 cup luke warm milk
 1 teaspoon salt
 4 Tablespoon cheese , grated

OR

  1 kg-2 lb potato
 2 tablespoon butter or vegetable
 1 1/2 cups milk
 1 teaspoon salt
 1/2 teaspoon nutmeg
  3 Tablespoons cheese grate

PREPARATION
Heat oil in a pan add chuck steak, stir until turns brown. Add onion stir 3 min more.
Add salt and pepper, tomatoes and hot water. Bring to boil, reduce the heat. Cook covered 20-30 min or until steak is tender. If needs add more hot water.

FOR EGGPLANT-AUBERGINE PUREE

Wash eggplants, place in a baking tray leaving skins on. Make some holes with fork.

Broil eggplants until are soft . Or bake the eggplants 40min at 350F-180C. This process gives smoky flavor .

When cool enough  to handle, peel the skins.Ttransfer them in a colander. Pour lemon juice. Leave  to all bitter  juices gone for10 min . Process eggplant pulp in a food processor until smooth.

Heat oil or butter in a pan. Add flour and  stir 2 min , remove from the heat, pour milk, whisk well.Return to heat,  continue to string until sauce thick.

Stir in eggplant puree, reduce the heat low, simmer 5 min , constantly stirring, add cheese, and beat well add salt&pepper. Serve hot.

                     FOR POTATO PUREE

Place sliced potatoes in a pan cover with water. Boil until tender. Drain and mash. Add  milk, oil,salt&pepper.Simmer 5 min, add cheese, beat well ,serve hot.

SERVING

Place eggplant puree or potatoes puree in a plate put the meat middle of it.



TURN OVER MEAT AND RİCE

 

 

 

 

 

 

 

TURN OVER

MEAT AND RICE

Everyone who know me at least ones ate  this dish at my home. I learned it from my mother  and she learned it from her mother in law, my grandmother.  One my sons learned it too .I haven't eaten yet but his brother says it was as delicious as mine... It seems our traditional dish will go on. My grandmom said she was cooking it on charcoal at the old times, it means very slow cooking .

When you look at Indian, Pakistani, Iranian and Middle East cuisine you can find many combination of meat and rice recipes. At these rice  recipes    cooking method is absorption , not boil and drain. When rice absorb all spicy juice of stock it gets more tasty.

Cooking rice  can seem difficult. But if you measure rice and water correctly believe me you should not go wrong.

Also there are some tricks to cook well rice -

- you need a heavy pot with tight lid (non -stick ones are ideal)

- soak rice into hot salty water 30 minutes before cooking 

- rice should be wash well and drain

- before eat let it rest 10 minutes

You can make this recipe with chopped chicken or turkey meat. Serve with plain yogurt.

INGREDIENTS

1kg -2 lb lean beef, cubed

1 medium onion, chopped

1 1/2 tablespoons vegetable oil or butter

1 teaspoon allspice

1/2 teaspoon cinnamon

11/2 teaspoons salt

1 teaspoon black pepper

3 1/2 cups hot water

2 1/2 cups medium grain rice or long grain rice

1 medium carrot, grated

1/2 cup peas

PREPARATION:

Soak rice into hot water, 30 minutes. Wash and drain well.

Heat oil in a saucepan. Add cubed beef. Stir until colour of meat turns brown and all juice is gone. Add chopped onion stir until golden.

Than add allspice,salt and pepper, cinnamon and hot water.  Cover with lid. Cook on a low heat about 30minutes or beef is tender . Drain and reserve stock.

Place grated carrot around the base of  saucepan and cover middle with peas. Add cooked beef and spread  rice. Measure stock if it is less then 3 1/2 cups add more hot water. Pour stock very gently, bring to boil and reduce heat very low. Cook covered 20minutes. Check rice if it doesn't cook you can  add more hot water, all rice needs different amount  of water. Let it rest 10 minutes before turn over.

            

GROUND-MINCED MEAT BASKET STUFFED WITH SPINACH OR POTATO

                     GROUND /MINCED
                        MEAT BASKET  
                        STUFFED WITH
                   SPINACH OR POTATO






Today recipe is a main dish which easy to make but very presentable. When ever I serve this dish to my guests I always get complements.
 Also you can prepare it a day ahead. Cook mince meat  baskets and prepare filling , baked it again just before serving.
 This is from Ottoman  cuisine. Original  name of  is  Hasan Pasa Kofte (General Hasan's Kofte) which is made with potato puree.  I changed the recipe. I prefer spinach one. I am going to give you both recipes. You can cook which one is more tasty for you. Serve with  rice and green salad.



INGREDIENTS:
500g-1 lb minced-ground meat
1 medium onion
1/2 cup bread crumbs
1 tablespoon parsley, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry thyme

FILLING:
WITH SPINACH                                        
500g,1 lb, spinach, stalks removed and chopped
1 medium onion
1 Tablespoon vegetable oil                              
2 cloves garlic, crash
2 tablespoons vegetable oil
1 tablespoon plain flour
1/2 cup milk
1/2 cup Cheddar cheese, grated

 FILLING WITH POTATO
500g potatoes
1 teaspoon salt
1/2 cup milk
1/2 cup grated Cheddar cheese

SAUCE
2 tablespoons tomato puree
1 cup hot water

PREPARATION
Process mince meat, onion, bread crumbs, parsley, thyme, cumin, salt AND pepper in a food processor. Leave this mixture in frig half an hour. Take two heaped tablespoon of mixture, form into thin patty. Turn down a tea cup or glass, wet with water. Cover with mixture. Shape into basket with wet hands. Place in a greased ovenproof dish. Continue to make baskets with remaining mixture. Cook in preheat oven  180C-350F 15 minutes.
SPINACH FILLING:
Meanwhile put 1 tablespoon vegetable oil in a pan. Add chopped onion and garlic stir 3 min. Add spinach. Let it cook until all water is evaporated. Heat 2 tablespoons  vegetable oil in another pan add 1 tablespoon flour, stir 2 minutes. remove from heat, stir in milk, continue to stir until smooth. Return to heat, stir until mixture boils and thickens.
Add spinach and cheese (keep 1 tablespoon cheese to decorate top) and seasoning.
POTATO FILLING:
Cut potatoes in slices. Put potatoes in a deep pan cover with water and boil  until tender and all water evaporated. Mash potatoes, add cheese( keep 1 tablespoon cheese) and seasoning.
Fill  meat baskets with spinach or potatoes mixture. Mix tomato puree with hot water. Pour mixture around the baskets. But do not cover top. Sprinkle with cheese. Bake at 180C-375F , for 20-30 minutes .