LEEKS AND CARROT

                     LEEKS AND CARROT

 

 



Turkish cuisine is rich in vegetables. In the Western part of Turkey , where olive trees grow, olive oil is used for cooking.Cold vegetable dishes an important place in Turkish cuisine.  A large variety of vegetables are cooked with olive oil, and serve cold. Cold vegetable dishes usually are eaten after main course in Turkish cuisine.

INGREDIENTS

1 kg-2lb leeks, sliced
3 medium carrots, sliced
3 tablespoon olive oil
2 tablespoons rice
2 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
2 cups hot water

Trim the leeks, slice about 2,5cm-1inch. Clean carrots , slice thinly. Heat olive oil in a large pan add sliced leeks. Sautee  for 5-10 minutes until the leeks are soft. Add sliced carrots, continue to stir. Add rice, stir for a further minutes. . Add sugar, salt and lemon juice. Pour over hot water. Bring to the boil ,lower the heat. Cover and simmer for 20-25 minutes until rice is cooked and vegetables are tender.  This dish is ideal for vegetarians.

RUSSIAN SALAD

               RUSSIAN SALAD   

 

 

 

This salad was my twin sons favorite when they were kids. It reminds me their childhood. 

Russian salad / Salad Olivier was invented in the 1860s by Belgian Lucien Olivier , the chef and owner of the Hermitage restaurant. The secret of the recipe never disclosed until he death.

  It be came popular in many countries but  different  ingredients. Russian version consists mix vegetable, meat, cucumber and mayonnaise.

After Russian Revelation many of  Russians  immigrated to Istanbul. Some of them opened restaurants and bars at Beyoglu-Pera. Those newcomers added  a lot from  their own culture to Istanbul's life in many fields, for example; nightlife, art, music, fashion and  food.

During Cold War the name of salad had been changed to American Salad in Turkey. Now  both names are using.

 As I said before there are many versions of Russian salad. My recipe is Turkish version which no meat in. 

 

INGREDIENTS

 

4 medium size potatoes,

3 medium size carrots

1 1/2 cup  canned peas

3 pickled cucumber

 6 Tablespoon mayonnaise

 

Diced potatoes and carrots and pickled cucumber into small cubes. Boil decided potatoes and carrots  in salted water until tender. Drain and let it cool. Place potatoes, carrots, peas and pickled cucumbers into a large bowl. Add mayonnaise, mix well. Decorate with boiled egg, olives .

 

 

 



 

 

 

 

 

 

 

 

 



BEETROOT SALAD

                            BEETROOT SALAD

 

 

Beetroot is a sweet and healthy root vegetable. Beetroots is also known garden beet, red beet or

 just  beet.

Usually red roots of beetroot are eaten grilled, boiled, pickled or raw, as salad, soup or side dish.

This recipe is one of Turkish meze recipe  which is made of beetroot. Meze is the name of small dishes served before meal like appetizer or starter. 

 

INGREDIENT

 

4 beetroots

1 teaspoon salt

1 teaspoon sugar

1 cup  yogurt

1 tablespoon olive oil

1 clove garlic , crushed

 

Boil whole beetroots in water until tender. Insert  a knife to the center for be sure it is tender enough. Slide off the skin. Grate, leave  into the colander 30 minutes to all excess water drain. 

Add yogurt, garlic, salt and olive oil. Mix well.

 

 

 

 

         

EASY PIZZA

                   EASY PIZZA

 

 



 Pizza is a very common food all over the world.  It is one of children's favorite. It is possible to make  different pizzas to changing the ingredients. You can top pizza with olives, mushrooms, pepperoni, .....

 My recipe is an quick and easy way to make pizza. This is a recipe when you don't have time to wait until pizza dough rise.

 

 

  

 



INGREDIENTS

 

12 French toast bread, sliced

11/2 cups milk

200g  mozzarella cheese, sliced

1 tomato, sliced

1 green pepper, sliced

1 tablespoon fresh thyme, chopped 

 

 

Cut of the crust around the slices, soak  into cold milk. Place six of them in a well greased ovenproof dish. Topped with sliced cheese. Repeat the same for second layer. Decorate with sliced tomato and pepper. If you like you can add sliced olives or salami. Spread thyme on top. Bake 180C-375F for 25-30 minutes.



 

 

MANTI-RAVIOLI AND CHICPEA SOUP

  

  

 

      MANTI (RAVIOLI)

 AND

 CHICPEA

SOUP

 

    

 

 

 

                 This soup is a warmy and very filling soup from Anatolia-Turkey. There are many different variations from different regions. Main ingredients in this soup is manti-ravioli-dumpling . Manti is a kind of dumpling-ravioli which is popular in Asia and Anatolia-Turkey.

Manti consist of ground  meat  in a dough wrapper; either boiled or steamed.

In Turkey it has been eaten boiled (some kind  bakes before boil), and serve with crush garlic mix yogurt, and on top red pepper and butter sauce.

 

INGREDIENTS

1 cup manti or ground beef ravioli

1 cup chickpeas, cooked

2 cups chicken stock

2 cups hot water

2 tablespoon tomato puree

1 teaspoon salt

1 tablespoon dry mint

 

Optional

1 cup yogurt

1 tablespoon flour

 

On top

2 tablespoon butter, melted

1 teaspoon chili powder

 

Pour stock and water into a deep pan. Add tomato puree and salt. Bring to boil, add chickpeas. Simmer 10-15 minutes .Add manti -ravioli. Boil uncovered 20 minutes or until manti is tender.

Optionally ; mix yogurt and flour in a bowl, add 1 cup  liquid of soup. Pour this mixture into soup slowly , stir and let it boil 5 minutes. 

Melt butter add chili powder.  Pour over the soup.

 

 

 

 

                                     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.   

 

 

                 POTATO   GRATIN

Gratin is a culinary technique which originated French cuisine. Gratin is prepared in a shallow ovenproof dish and topped with a browned crust.
 

INGREDIENTS

1kg- 2lb potatoes

1/2 teaspoon salt

2 cups milk

2 tablespoons plain flour

2 Tablespoon vegetable oil

1/2 cup cheddar cheese , grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

1/2 teaspoon powder paprika

PREPARATION

Peel potatoes and cut into small cubes, boil  or steam and drain. Heat oil in a pan stir in flour .Stir to form a smooth , glossy paste. Take pan off  heat.  Pour milk slowly  into paste, stir. Return pan to medium heat.  Bring to boil, stir constantly until sauce is thick. Add salt, pepper and nutmeg. Mix potatoes and sauce. Place into a well greased oven proof dish. Spread  cheese and paprika  on top of potatoes mixture.. Bake at 200C-400F for 25 minutes or until top is browned.