November 16, 2009

Happy Holidays to all friends!

Season's Greetings!
Happy Eid Adha, Merry Christmas, Happy Kwanza, Happy New Year, Happy Hannaka, and blessings to all this cold and blustery season. May your hearts be warm with faith, your bellies full of Gods blessings.                                 May you be compationate and kind to your neighbors,families and friends. May our minds, body and actions display the belief that was gifted to us from our creator. Have a wonderful holiday season. May God bless us all.

August 18, 2009

Turkish World Festival 2009


The Festival was out of this world, truly a blessing to all that volunteered and participated. Many of the volunteers are working hard to recuperate and prepare for the up and coming Ramadan or Ramazan activities.

I will try and prepare more in the next few days to let you know the highlights of the past 2 days at Turkish World 2009!

Best Wishes to all my readers, Banu

August 15, 2009

Turkish World Festival Navy Pier August 16th


Unbelievable, is all I can say! The Festival today was so incredible. Mehter Marching band, jewelery everywhere. Food, oh my this should be the Turkish Food Festival LOL I think they sold about 1000 cups of Turkish Coffee. The people there were wonderful. Every which way you turned there were TASC and Niagara volunteers, working tirelessly, painting faces, serving Gozleme, cakes, desserts, salads, everything was
Superb as I expected it would be. My feet feel like they will fall off but nothing would keep me from going tomorrow. Tomorrow it will be starting around 10-8 and then I believe there will be fireworks. OK I have to rise early in the morning, I cannot wait to see who will be there tomorrow.

I just want to make a prayer and ask God to bless all of the kind people that donated there time to volunteer, and those that attended today and opened their hearts and minds to a new culture.I also pray that God heals the bodies of all those that ached with pleasure today and that he' may give us strength to be even better tomorrow. Amin

Good night see you there tomorrow. insallah

August 14, 2009

# 1 Reason to go to the Turkish World festival 2009 August 15-16th Navy Pier Chicago IL



OK the number one reason to go to the Turkish World Festival at Chicago's Navy Pier is: drum roll please ........
The amazing people that you will meet there will be an incredible experience. Caring, kind, friendly, giving, sharing, Mothers, and Fathers, Doctors, University students, Mayors and City community leader with all their families will host you for two days in their "home". Please allow us to serve you as our guest.
Enjoy our foods and Culture and lets make some lasting memories and friendships that will last a lifetime. May God bless you and your family. See you there insallah (God willing)

Banu and family

August 13, 2009

Turkish Festival 2 days to go! August 15-16th.

OK so we have been way too busy preparing, organizing and hauling (not me personally) Everything we need to have a great Festival this year. You are gonna love it. I wonder if there will be oiled wrestlers there? They were even talking about maybe getting some sports pros..

Oh and wouldn't it be splendid if the prime minister of Turkey showed up? I would get his autograph! Well we will just have to see. See ya there.

August 12, 2009

Turkish World Festival August 15-16th Chicago 3 Days to Go!


Under construction!

August 11, 2009

Day 4 is here in the Count Down! Turkish World Festival August 15-16th Chicago


We are so busy preparing I will post on my four favorite foods tonight, that will be at the festival. See you later Banu
Well all the ladies at TASC, or Turkish American Society of Chicago have been so, so busy preparing the delicious foods for the festival. There will also be local Turkish restaurants that will be showing off their specialties too.
So, today I walked in on the ladies Makbule, and Sania abla and Emine hoca and Nedime, and Semanur abla, tirelessly working at rolling mixing and shaping Gozleme. TASC just ordered a new electric griddle so Meral and Ayse were over preparing and testing how it works and going over some final details.
Gozleme is just a plain dough that is rolled thin, and fried in an oil less griddle. it is filled with various sides, such as meat and potato, cheese, and mushrooms. Off the griddle it comes and is buttered up. This dish doesn't appear to be so special but it takes some incredible skill to open the dough paper thin. Flour is flying everywhere, hands are cracked from it also. Last year I cannot even recall how many hundreds or maybe even thousands of Gozleme made, all with love and a feeling of joy to share some tradition with the fine people that showed up.

The next back breaking dish that was made was su boregi or boiled pastry sheets. This is made into a deliciously most butter pastry that is so time intense but so worth the wait.
Another dish that I know you will enjoy is Manti, it also is made from flour. Once the dough is rolled out it is then cut in small one in squares and stuffed with the smallest bite of fresh ground meat and onions. Each small purse is dropped in rolling hot water and then removed and plated. Garlic yogurt is spooned on the top, and then drizzled with warm butter, seasoned with mint and red pepper. It is a favorite with most people.

And the last of the four great delicacies is traditional Turkish coffee, brewed fresh in front of you. A very thin layer of froth will be placed on the top and 2 sugar cubes on the side. It is very rich and velvety. One note though, do not drink to the bottom of the cup. Although it will not hurt you, and is good for the digestive system, the finely powdery grinds will leave a somewhat unpleasant taste in your mouth.
My mouth is watering already. How many days do we have to go? Oh my just 3! See you there!

Turkish World Festival Day 5 August 15-16th Navy Pier







High five day we are half way there! Festival time coming up.

Here are some funny high fives I thought you all might like!

August 09, 2009

Turkish World Festival Count Down day 6 August 15-16th


We are now down to day 6 in the count down.
Day six reminds me of the 6 or so paint colors that will swirl in the Ebru pans on Festival Day. Read on if you would like to have a brief history.

Art of Ebru and Ahmet Saral


The art of ebru, or marbling as it is known in English, is a mysterious art whose history and technique hold many secrets. By whom, when or how ebru was discovered is unknown. However, researchers agree that it originated in the city of Bukhara in Turkistan, and from here spread via the Silk Road to Persia, India and Anatolia.
One of the greatest masters of ebru, Ethem Efendi (1829-1940), was the son of Sadyk Efendi of Bukhara (?-1846), Seyh of the Özbekler dervish lodge or tekke in Istanbul. Ethem Efendi used to say that "Ebru is like magic, sometimes it works and sometimes not".
The difficulties entailed by ebru lend it an uncertainty which is certainly part of its fascination. One of the best contemporary ebru artists, Mustafa Düzgünman, explains, "Ebru has a perpetually changing harmony, and requires great dedication and patience."

The word ebru is defined in modern dictionaries as "coloured wavy patterns on paper". This patterned paper was traditionally used to line book bindings, but today ebru works are often framed as pictures. In outline the traditional method is as follows: First a solution of gum tragacanth is placed in deep tray. The sap obtained from the stems of Astragalus Tragacantha, gum tragacanth, lends viscosity to the water. Who originally had this idea? No one knows.


The origin of the method of preparing the pigments is another mystery. Having been ground to a fine powder the pigments are mixed with some kind of solutions. Then one or two small spoonfuls of fresh cattle gall are added to aid surface fluidity. The paints are now ready to use.
Beginning with the darkest colour, the paints are dripped or sprinkled onto the surface of the solution with a brush. Dipping a stiff hair or stick into the water, the paint is gently swirled into the desired pattern. The sheet of paper is now gently placed on surface of the solution, and after waiting few seconds carefully lifted.
Ebru enjoyed its golden age between 1500 and 1700, when ebru compositions made by artists centred around Beyazyt in Istanbul fetched high prices in Europe and America under the name of "Turkish paper" or "Turkish marble paper". Examples of these fine pieces are to be seen in museums and libraries all over the world today. No traveller to Istanbul left without purchasing some of this colourfully patterned paper with designs resembling clouds or marble.

In any cases these were bound as albums, and ebru became increasingly well known in Europe as result. Although knowledge of the technique spread to Europe, preparing the solution of gum tragacanth correctly proved a serious problem, and artists failed to match the quality of Turkish ebru. Eventually, in 1884, they abandoned gum tragacanth altogether in favour of badderlocks, the discovery of Joseph Halfer, a marbler from Budapest.

Although ebru was originally used to produce purely abstract designs, as the skills of its practitioners increased bringing increased control over the end result, experiments were made with figurative designs. However, success did not come until Necmeddin Okyay (1883-1976) finally succeeded in creating flower designs. His ebru carnations, poppies, tulips, violets, hyacinths and other flowers are extremely lovely, and attracted a fresh wave of interest in Turkish ebru around the world. Mustafa Düzgünman added daisies to the floral repertoire.

The last phase in the development of the ebru as an art rather than pure decoration was the work of Ahmet Saral. Ahmet Saral is convinced that mineral pigments are a key to the aesthetic value of ebru. By creating grainy or wavy effects with these pigments, the finished result is not only more attractive but reflects natural textures. He asserts that the western ebru technique using badderlocks and soluble pigments does not achieve the same aesthetic quality and diversity of the traditional method.

Saral specialises in superb compositions of miniature flowers, and says that anyone who has tried their hand at ebru will realise that creating flower designs is far harder than it might seem at first sight. So hard, indeed, that only a handful of artists can do it properly at all. Ahmet Saral explains that miniature flowers are harder still, and only after long experiment did he succeed in producing these designs.

Another challenge which Saral has set himself is exploring the possibilities of figurative ebru compositions. Having decided upon a subject he produces a series of ebru pictures along that theme. His fish series, for example, is a truly remarkable demonstration of ebru's versatility.

Source : by Cüneyt Taylaner (Researcher and author) in Skylife Magazine November '95

August 08, 2009

Turkish World Festival 2009 Chicago IL August 15-16

Drum roll please... We are at the 7Th day and 7 reasons to attend this years event. When I think of seven it reminds me of the seven movements and meanings behind the Turkish Whirling Dervishes performance. Not only is their music soothing and serene but there is a feeling of peace and tranquility as you watch them methodically turning.
The information below is to be used for educational purpose and is reprinted with great respect and appreciation.

Mevlana Celaladdin Rumi

Text by Dr. Celaleddin Celebi (Dr. Celebi's other writings)
Sema is part of the inspiration of Mevlana Celaleddin-i Rumi (1207- 1273) as well as of Turkish custom, history, beliefs and culture. Sema or the human being in universal movement.

From a scientific viewpoint we witness that contemporary science definitely confirms that the fundamental condition of our existence is to revolve. There is no object, no being which does not revolve and the shared similarity among beings is the revolution of the electrons, protons and neutrons in the atoms, which constitute the structure of each of them. As a consequence of this similarity, everything revolves and man carries on his live, his very existence by means of the revolution in the atoms, structural stones of his body, by the revolution of his blood, by his coming from the earth and return to it, by his revolving with earth itself.

However, all of these are natural, unconscious revolutions. But man is the possessor of a mind and intelligence which distinguishes him from and makes him superior to other beings. Thus the "whirling dervish" or Semazen causes the mind to participate in the shared similarity and revolution of all other beings… Otherwise, the Sema ceremony represents a mystical journey of man's spiritual ascent through mind and love to "Perfect." Turning towards the truth, his growth through love, desert his ego, find the truth and arrive to the "Perfect," then he return from this spiritual journey as a man who reached maturity and a greater perfection, so as to love and to be of service to the whole of creation, to all creatures without discrimination of believes, races, classes and nations.

Sema consists of seven parts.

The first part
The dervish with his headdress (his ego's tombstone), his white skirt (his ego's shroud) is by removing his black cloak spiritually born to the truth, he journeys and advances there. At the onset and each stop of the Sema, holding his arms crosswise he represent the number one, and testifies to God's unity. While whirling his arms are open, his right hand directed to the skies ready to receive God's beneficence, looking to his left hand turned toward the earth, he turn from right to left around the heart. This is his way of conveying God's spiritual gift to the people upon whom he looks with the eyes of God. Revolving around the heart, from right to left, he embraces all the mankind, all the creation with affection and love… It starts with an eulogy "Nat-I Serif" to the Prophet, who represents love, and all Prophets before him. To praise them is praising God, who created all of them.

The second part is a drum voice,
symbolizing God order to the Creation: "Be."

The third part is an instrumental improvisation "taksim" with a reed "ney." It represents the first breath which gives life to everything. The Divine Breath.

The fourth part is the "dervishes" greetings to each other and their thrice repeated circular walk "Devr-i Veled," with the accompaniment of a music called "peshrev." It symbolize the salutation of soul to soul concealed by shapes and bodies.

The fifth part is the Sema (whirling). It consists of four salutes or "Selam"s. At the end of each as in the onset, the dervish testifies by his appearance to God's unity.

The first salute is man's birth to truth by feeling and mind. His complete conception of the existence of God as Creator and his state of creature.
The second salute expresses the rapture of man witnessing the splendor of creation, in front of God's greatness and omnipotence.
The third salute is the transformation of rapture into love and thereby the sacrifice of mind to love. It is a complete submission, it is annihilation of self with in the loved one, it is unity. This state of ecstasy is the highest grade in Buddhism, defined as "Nirvana" and in Islam "Fenafillah." However, the highest rank in Islam is the rank of the Prophet, he is called God's servant first and his messenger afterwards. The aim of Sema is not unbroken ecstasy and loss of conscious thought. At the termination of this salute, he approves again by his appearance, arms crosswise the Unity of God, consciously and feelingly.
The forth salute Just as the Prophet ascends till the "Throne" and then returns to his task on earth, the whirling dervish reaching the state of "Fenafillah," return to his task in creation, to his state of subservience following the termination of his spiritual journey and his ascent. He is a servant of God, of his Books, of his Prophets and all his creation.

First Salute- kiss of hand

Second Salute- permission to whirl (dance)

Third Salute - Whirling

At the sixth part Sema ends with a reading of the Quran and specially of the verse from sura Bakara 2, verse 115, "Unto God belong the East and the West, and whither over ye turn, you are faced with Him. He is All-Embracing, All-Knowing."

The seventh part is a prayer for the repose of the souls of all Prophets and all believers.

Here is another web page you might find useful. It gives more in depth terms and meanings.

August 07, 2009

Chicago's Turkish World Festival Navy Pier August 15-16th! Count down



Only eight more days until Turkish World's Festival show time at the Grand ball Room Navy Pier. Day 8 in our countdown is dedicated to the "8" participants that will share their countries heritage with the world, including Turkey, Turkmenistan, Uzbekistan, Kazakhstan, Azerbaijan, Kyrgyzstan and Bosnia including Herzegovina
Please note: All country information was located on the web and may or may not give a realistic interpretation of the countries listed above. Banu's Kitchen holds no responsibility in case of error of information listed as be.

August 06, 2009

Turkish World Festival Count Down 9 Days!


Reasons to visit Chicago's Navy Pier Turkish World Festival August 15-16th:

1. The food will be incredible. Gozleme, Keba's off the grill and Doner are all number one reasons not to miss this year’s festival.

2. At the festival you will have a chance to travel the Turkic countries of Europe, explore what makes them special and meet the unknown people that lived there for centuries.

3. They offer their own stimulus package, it's free to get in, enjoy the performances and get some free stuff.

4. The whole family will have a blast including the children. The Children's section has many hands-on activities pottery, sand art, marble competitions...and many more incredible activities that not only entertain for hours but educates them as well.

5. This year’s festival will bring you up close to centuries old craftsmanship, and regional art.

6. The old Ottoman Military Band will be there. Having flown all the way from Turkey with their costumes and instruments, they are ready to charge you for battle. What battle you ask...? The one through the Gozleme lines!

7. Which brings us to 7th reasons you should go to the Turkish Festival?
There will be lovely Turkish and Ahizka ladies working tirelessly on hard cold mats. First they'll roll out fresh handmade dough, then fill it with an ever so delicious filling of cheese and parsley, or meat and onions, or even potato with fresh spices. Then after it's grilled and has just the right color, it is married with a gentle bath of butter and served warm with an icy cold glass of Ayran. Yum! (Ok I am sold, I'll be there!)

8. And if 7 reasons were not enough, there will be jewelry and artwork, handcrafts, music, sports memorabilia, books, house wares and artwork. If that doesn't spark your interest maybe number 9 will.

9. Chicago's Turkish World Festival is an opportunity to meet some great people that want to share their lives with you. What better way is there than to unite our different races, religions, and find harmony and peace through sharing our family with yours?! Be prepared to make new friends and some unforgetable memories that last a life time.

August 05, 2009

TURKISH WORLD FESTIVAL August 15-16


The Count down begins until Chicago's Turkish World Festival!
If you are in the Chicago land area or within driving distance, you will not want to miss this year’s Turkic World Festival. I snagged a peek of the schedule and all the things planned and it is outstanding. If you would like to whisk your family around the world in 2 short days this is the place to do so. There are many activities for the children, and adults. There will be live performances galore. Don't forget the camera and bring a bag for all the souvenirs you will pick up. You will definitely learn about the rich cultures that share Turkey’s history. If you have any questions please send me an email. Best Wishes www.turkishworldfestival.com/

July 12, 2009

NEW RECIPES COMING IN AUGUST-SEPTEMBER

OK so I haven't posted for a while, after a battle of illness, and finally getting some resolution elh. I am going to start posting again. I hope that you have enjoyed the recipes and news since I have been gone. I have some great Ideas and a new look and format in the plans. Hope you all had a nice summer and see you soon! Best Wishes Banu's Kitchen.

August 16, 2008

CHICAGO'S TURKISH WORLD FESTIVAL

Caution: The information you are reading below is refering to last years 2008 Festival. New information is listed above under the countdown.

August 16th and 17th Grandball room Navy Pier! Freee! Dance performances, Food from many different Turkic countries, Childrens areas for lots of fun. Follow the link below and make sure to open your window or you might get an error message. www.turkishworldfestival.com

Best way to get there is public transportation: Metra to bus, there are many different options. Did I mention the time? Opening ceremonies 11 a.m to 10 p.m. with Yes Fireworkssss! Whew whoo we are going to have fun and meet our neighbors of the world! See you there!

November 28, 2007

Food Art 103 With Nedime's Anne



Read more about our Teacher Nedime's mom here at TASC!

Food Art 102 With Nedime's Anne



Read about Nedime's incredible mom here at TASC's website.

November 25, 2007

Food Art 101 With Nedime's Anne

November 08, 2007

Chicago's Turkish Cultural Fair 2007


It was such an incredible two days! The preparation and the teamwork that it took to make this a success really shows the dedication, passion and the commitment of TASC volunteers!
Every Turkic country had the chance to display their rich history and grandeur.
It was important for them to share their culture, arts, music and dance being that many of these countries are unknown or forgotten. I shouldn't forget to mention the guests that TASC organized! Turkish Airlines, Ayna (famous rock group from Turkey) Mehter or Turkish marching band. Years ago it was the duty of the Mehter to motivate the soldiers before moving into battle. There were many other dance routines and singers like: Turkmenistan's Pop rock singer, that really motivated the crowd.
At last, I have to mention the long hour of preparation and work that the ladies of TASC did. There was a 20 foot line of hungry onlookers wanting to taste Turkish Gozleme and later Baklava and Turkish Coffee. We applaud those who gave their time and sweat. Next year I would recommend this to families living in the Chicago Land area! Thank you Turkish American Society of Chicago for shaping our world!

November 01, 2007

Midye Coregi~Clam Shaped Feta Rolls


These really surprised me when I made them. They were moist and delicious and so cheesy. They would go great with brunch and breakfast. Afiyet Olsun!

Dough:
1/3 C plain yogurt
1/3 C warm water (hot but cool to touch)
1/3 C vegetable/corn Oil
2 sticks and 2 tsp. margarine (softened)
2 egg yolks (put one to the side for the top)
1 tsp instant yeast
1 tsp salt
1 tsp sugar
Flour (start with 3 cups) add more until you get the consistency of your earlobe

Filling:
1/2 C feta
1/4 parsley (chopped)
1 egg

What to do:
First start by placing 3 cups of flour in the center of a large bowl. In the center of it make a valley. Then mix your yeast and water and a tsp. of sugar in a separate cup, let froth. After yeast has grown, pour slowly into valley as you slowly incorporate your flour. then add your softened butter and other dough ingredients. Add flour as needed so that you can achieve a soft moist dough. It should be about the same as your earlobes texture. Cover and set aside to let rest. In a separate bowl smash your feta with a fork and add your egg, and parsley.
After your dough has rested take small walnut size and roll into a ball in your hand. Then flatten them and place a small amount of your feta mixture. Fold over top and place on baking sheet cover with parchment paper. After all are completed brush with additional egg yolk. Bake in oven at 350 until golden brown. Remove from oven and cover with a clean kitchen towel. (They will keep their moisture better. Enjoy!

October 28, 2007

TASC Picnic 2007

Picnics are always fun. It is a time for friends to get together laugh and play and eat good food. It was wonderful having many families there this summer. There were people from Puerto rico, Japan, Turkey, Turkmenistan, Ahizka, American, Kyrgyzstan and the list goes on and on. The weather was great and my family loved the picnic.

More great pictures
Thank Allah for incredible friends! BC

2007 Friendship and Dialogue Dinner

The friendship and dialogue dinners are incredible. Every year there are new faces, church members, volunteer organizations, senators and bishops,university professors, pastors, and representatives from countries around the world. I am so excited to see with whom I will be seated. The program presents the relationships that Niagara has made with the people listed above. The focus on the good works that people do. I look forward to going to the next ones. This year we were given hand made "Ebru" scarves and ties for the men. Now to tie it all into Banu's Kitchen here is the wonderful table settings and food that we enjoyed.



Later I will try and upload some pictures of the beautiful "ebru" painted scarves and tie I mention. Best Wishes BC

October 27, 2007

Suzme Yogurt~Yogurt Cheese!


This is so incredible easy to make and is so delicious. It is creamy and delicious and goes well with breakfast, or brunch. It is comparable to cream cheese, just much healthier. It can last for a few weeks covered in your refrigerator. You can purchase this yogurt in some Turkish stores but I prefer making it from my own yogurt that I prepared at home. I believe it is more healthy and delicious.

1 Lg. container plain yogurt
1 fine cheese cloth (purchase at local grocery)
1 tsp. salt
string
stick (to hang ball)

Mix one tsp of salt into your yogurt. This will help to release the water. Place your cheese cloth in layers over a strainer. Empty yogurt into center and let sit for a few moments. Gently close your cloth and tie the top off. If you like a sour taste you can hang it over your sink and let drain. I prefer to hang in my refrigerator on a stick, with a bowl underneath. The cheese has a more mild flavor than the one left at room temp. After a few hours gently squeeze some water from the "ball" some yogurt may come out. Hang over night repeating the process. If you like a firmer cheese you can leave in for a few days. I opened at the end of second day and as you see in the picture it was shape able. I hope you enjoy this easy Turkish delicacies. Afiyet olsun!

October 26, 2007

Rice Crispy Snacks

As a child I remember eating these sticky chewy treats and not really knowing what I was eating. As kids my friends and I loved them. They were also a big hit for school parties and such. Now I choose ones that are made with halal ingredients and it is hard to find. I decided to try and make my own. It was a bit chewier than I would have liked but it was good and my son loved it. Afiyet olsun!

3 c puffed rice
1 lg. bag marshmallow (halal) or 3 small bags
1/2 stick butter

First butter the sides of your glass pan. then in a large pan melt your butter on a low heat being careful not to burn it. Then slowly add your marshmallows and stir. Continue to stir until all melted. Then remove from heat and add your puffed rice. Stir and make sure to coat well. You must work quickly. Place in your pan and place a piece of parchment paper on top. Press down with your hands and make level. Cool and cut into squares. Afiyet olsun.

Mixture can be melted in microwave but I have not tried that way before.

Patatesli ve Etli Yemek~ Lamb Stew


Lamb is a staple in our home. We love it grilled and ground in to kofte. It has such a wonderful flavor and keeps moist when cooking. For this dish I used my slow cooker and cooked it on high for about 4 hours. Afiyet olsun!

1 lbs lamb (with or w/o bone)
1 large onion
1 large tomato (chopped)
3 medium potatoes
1 tsp tomato paste
1/4 C frozen peas (for color)
3 tbsp extra virgin olive oil
1 tbsp butter
1 C hot water

Spices
dry mint (goes well with lamb)
red pepper flakes
dried parsley
black pepper
salt
Pinch of oregano

What to do:

Saute you onions and lamb together in your butter. The butter will brown and give your sauce a nice color. Place in your crock pot. Add in your tomato, potato and other ingredients. Place about one cup water and tomato paste over the top, then add your seasonings. Let roast 4 hours and serve with some bulgar wheat.

August 10, 2007

Kisir~Bulgur Wheat Salad


OK I have to confess, I am not a good kisir maker. I have tried and tried and to no avail. But times change and this one is a winner in my book. The other day I went to Meliha's Birthday. She turned three. Yes the same girl that I wrote about that fell out the window. Well All of her friends came together and had a little party. Sania hoca was making kisir and it was sooo delicious. I ask for the recipe and then later found out it was actually Semanur's. Ok I changed it a bit so I don't know who's to call it but anyway it is yummy. Kisir is from the Bulgur wheat family and it comes in different sizes. Large is mainly for pilavs or rice like dishes and others are used in kofte. If your looking to buy it you will have to go to store that carries world foods. This makes alot of Kisir so you can cut in half if it is only for a few people. Afiyet olsun!

3 C Bulgur wheat (smallest size)
2 large tbsp pepper paste (sweet or hot)
3 large tbsp tomato paste (MIS brand)
Hot water (just add until it reaches the top of the Bulgar)
2 tbsp dry parsley
1 1/2 lemons (juice)
1 tbs lemon salt (optional)
1 large tomato (finely chopped)
1 small cucumber seeds removed (finely chopped)
2 leaves romaine lettuce (finely chopped)
1 tbsp mint
salt
1 tbsp red pepper seasoning (sweet or hot)
2 green onion (optional)
1 onion (grated with juice removed) I used my chopper
4+ tbsp Extra virgin olive oil


In a large bowel place bulgur and your hot water and lemon salt. Cover and let the water absorb. Then later add all of your dry ingredients minus your tomato, green onion, lettuce and cucumber. Using your hands mix your pastes and really press it into the bulgur. Let sit until you are about to serve then add in your "greens" All of the vegetables should be chopped finely, as to compliment the very tiny bulgur pieces. You can add more olive oil if you like yours moister. Afiyet olsun

Rulo Borek~Tortilla Wraps


These are so delicious. They are crunchy and so moist and delicious inside. I first learned how to make these from my good friend Arzu. I changed the ingredients inside a bit and you can also. These are really delicious and you can fill them with many different ideas. Eggs for breakfast, potato and onion, or maybe even nuts with chocolate chunks, even fruit. The ideas are endless really. Enjoy!

1-2 packets of Manny Tortilla (medium) find at your local Meijer store
3 tbsp plain yogurt
2 eggs
1-2 C whole milk
1 lbs ground meat
1 large onion (grated)
1 dark/light green squash
1 C mozzarella cheeese
4 tbsp corn oil (can substitue for other oil)
1/2 stick butter
4-5 large white mushrooms (button/stuffing)

Salt
Pepper
Mint
parsely
red pepper

What to do:

add meat and spices, onions, squash, mushrooms to a large skillet. Brown until all meat is cooked. Put aside and let cool. Prepare a sepearte pie plate to dip your tortillas in. Place milk, yogurt, salt, pepper, eggs in plate and mix. Take your torilla and dip into milk mixture then place on your plate. You can prepare a few at a time but not more they will be too soggy. Then at end closest to you lay a line of your meat mixture and just a small amount of cheese. Roll once over and then fold each right and left side in then roll. Place on a baking sheet covered in parchment paper open side down and tight to corner so they don't unroll. If they tear a bit don't worry. Either leave them in your milk longer, or you can microwave them for about 40 seconds to soften them up. At the end you will pour remaining milk mixture over top and the remaining butter. Bake in oven until nice and golden brown at 350. Afiyet olsun

August 04, 2007

Lessons in life 102


Hey Welcome back! I know it has been a while since I posted. Summer is here and there seems to be many things to do. Friends leaving for California, Students going back to Turkiye. Oh and don't let me forget my lovely Melek's 19Th birthday party. She is my sons tutor. My husband has finally relocated here and we are sharing our time as a family again. Thanks be to God everything is going well now, but things have been difficult for my friends lately . One of my dearest friends Hatice has had to relocate to Turkey. I miss her so much already. I cannot imagine what the days will be like without talking with her, or seeing her little ones grow. She is more to me than a friend, she is really my sister and I pray we can always stay close no matter the distance between us. Many difficult situations have occurred with other good friends/family also. Meral abla burned her arm/hand on Kandil Gecesi. Two days later her daughter fell from the 3 floor window of a friends home and sprained her leg. Nergihan had some issues with her pregnancy at 8.5 months, (she's better now) and Our dear Kadriye abla lost her precious baby one week after his birth. It goes on and on. Nedime burned herself, and her new babies eye was scratched, and Hatice abla had a painful cyst removed. Oh and sweet Neslihan and my mother in law had emergency appendix surgery. No not done yet. My 76 year old grandmother broke her foot, and my other grandmother 82 was diagnosed with mouth cancer. My mother has spent many agonizing days and hours lying in her bed with pain that the doctors still cannot understand. Amy is having serious problems with her pregnancy too. My hoca Fatma Zehra also has had a week of troubles too. I also have had my issues with illness this past 2 weeks or so.
Through all of this I have learned many things. One thing is how important prayer is. How important it is not to complain but always be thankful for what you are given in life, no matter if you view it as good or bad. Patience, compassion, hope, understanding, trust, charity and on and on. I pray that those suffering can recover, and that the things they have encountered encourages them to always stay on the path towards God Also we must never take for granted the time we have with the ones we love, .nor the short time we have in this transient world. I thank all the wonderful people that reached out to me through writing and phone calls and those that came and brought food for my family when I was ill. I thank all of you that cared for the others mentioned above and I ask that you continue to pray for those in need. Allah'a emanet ol May God bless you Banu

Mavi Beri Ekmek~Blueberry Bread


This is a recipe I did some time ago. it was not one of my favorites I must say. The blueberries I used were a bit tart and I think it should have been a bit sweeter. Be very careful about baking times with this recipe, and also don't over mix your batter either. Please send me your pictures or recipes of your successful blueberry bread. I would love to see and try them. Afiyet olsun!

Recipe
3 C Flour
2/3 C brown sugar
1/3 C Castor sugar
1 1/2 C milk
2 tbsp lemon juice
2 tsp lemon peel (optional)
1 tsp baking powder
1 tsp baking soda
2 C blueberries (frozen)
1 packet vanilla

Preheat oven to 350. Grease bread pan. Mix all dry ingredients in a bowl. Then in another bowl mix your wet ingredients. Minus one tablespoon flour and your blueberries. Then by hand, fold your ingredients together. In a separate bowl mix your teaspoon of flour with your blueberries. This will help to keep the blueberries from falling to the bottom. At last moment add your blueberries and fold into dough. Place in oven and lightly place a piece of tinfoil over top. You will have to bake for approximately 1 hour maybe more depending on your oven. Test with a baking stick inserted into center. If it comes out clean then you can remove and let rest for a few minutes. Cover with a clean kitchen towel and then remove from baking pan. Let completely cool on a baking rack before serve. Serve with a spread of butter, or as a dessert with a rich vanilla ice cream. Aftiyet olsun!

July 09, 2007

Lessons in Life 101


Dear Readers,

Due to a death in the family and visiting my ill mother, I have not been able to post. I would greatly appreciate if you could pray for my mother Tove. She is a loving and caring "Dane" from Denmark. She has been very ill for 6 months or so and the doctors cannot find out why she is having so much pain. I would really appreciate your prayers for her and my sisters that are there tending to her needs. God Bless you, see you soon. Allah'a emanet ol Banu

June 28, 2007

Patetes Kizartma~Fried and Grated Red Potatoes


This was such a nice change to our breakfast. I didn't have much time and wanted to make something that didn't take much effort and I was pleasantly surprised by the delicious results. I made my potato patties very large to save time but you can make them smaller if you like. These would be topped well with a dollop of sour cream and some fresh chopped chives, or plain with ketchup as my son likes. Don't hesitate to also add other ingredients in as well such as thinly sliced onion, fresh parsley, or even some grated carrot. There will be no leftovers to store when you make these. They are also very delicious room temp. Afiyet Olsun

Recipe

3 Large size potatoes (grated w/skin) I used red but you can try others also.
2 eggs
4 large tbsp flour
1/2 C vegetable oil
2 tsp butter (optional but gives nice flavor)

Spices

1 tsp red pepper (sweet or hot)
1 tsp black pepper
Salt


First wash and grated your potato. Rinse in water and drain. Squeeze all excess water and let rest. In another bowl add two eggs, then add your potatoes. Sprinkle over flour and spices. Using your hands mix all ingredients together. It will be and coated and as you cook your first batch you will see that the potatoes will loose some of their liquid. Just tip your bowl and drain. If you add too much flour they will become chewy. The texture we are looking for is crunchy and crispy. Using two tablespoons. Scoop are large amount and place in hot oil. Then with the back of your spoon gently spread evenly and push down. If your patties are too thick they will not cook through, since the potatoes are raw. Brown in oil and remove and place on towel to absorb excess. Enjoy!

June 19, 2007

Limonli Dörtgen ~Pucker UP! Lemon Squares


I remember as a young girl growing up going to picnic and having gooey lemon squares. I searched through many recipes and decided to go with one from San Francisco Pastry Chef Emily Luchetti. There were many articles wrote about her and her confections, and her book "Classic Stars Desserts" Everyone said how delicious these lemon squares were so I had to try.
Well after squeezing 7 lemons I finally had enough juice to make the dessert. Dough turned out nice and filling looked wonderful after baking. It cooled in the refrigerator for an hour and then I cut a small piece to try. I placed it on my tongue and then Bang! I felt like I just took a bite our of a lemon. It was so tart and such a shock to my taste buds. I would have to wonder if anyone tested her recipes for accuracy. Do you really need over a Cup of juice to attain a lemon flavor? The dessert looks really good in pictures, and presentation is nice. If rating these, flavor I give this dessert a 4 out of 10. It was not extremely terrible if you like sour. I will add though that after sitting in the refrigerator overnight they acid in the lemon flavor did seem to mellow a bit. I will be posting a new recipe for lemon squares soon hopefully. Afiyet olsun


Crust:
1 1/2 cups all-purpose flour
1/2-cup confectioner's sugar
1 stick and 2 tbsp butter(cold)

Filling:
6 large eggs
3 C sugar
1 cup plus 2 Lemon juice (about 7 lemons)
1/2 cup flour
Powder sugar (dust top)

Crust:

Preheat oven to 325 degrees. Combine flour and confectioner's sugar in a bowl. Add butter and continue to mix with mixer until the butter is the size of small peas, about 30 seconds.

The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch greased/lined baking pan. Bake until light brown. Make sure not to over cook. Let cool to room temperature. Reduce the oven temperature to 300 degrees.

Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then flour. Pour the filling on top of the crust. Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for an hour. Cut into squares, dust tops with confectioner's sugar.

June 08, 2007

Turkish Symphony Orchestra



June 07, 2007

Mercimek Köftesi~Red Lentil Patties


Mericmek is so versatile. You can add it to soups, smash into paste and fillings, or even garnish a salad. This recipe is derivative of the "original" (if there is one) minus the chopped parsley and scallions. I like to cook my tomato paste and diced onions with the lentils, giving it a deeper amber color and a rich flavor. I really enjoy the taste of the original Kofte, but I wanted to add a twist and spice it up a bit. Mercimek kofte is eaten with freshly washed greens, such as crispy leaf lettuce or Romaine. It can also be served with fresh green onion, tomato and cucumbers on the side also. Afiyet olsun!

Recipe

1 C red lentils (washed)
2 tbsp tomato paste
1 Sm onion (diced)
1/2 tsp dry mint
1/2 tsp red pepper (hot if desired)
1/2 tsp black pepper
1/4 tsp sumac (gives a lemony flavor)
salt
Water (enough to cover, keep from drying out)
1/4 C Bulgur wheat (smallest, or next size up)

What to do:
Add all ingredients (minus the Bulgur) into a medium pot cover with 1 inch of water. Bring to a boil and then reduce heat. Simmer on low until most water is absorbed. Stir occasionally. Test lentils to see if they are cooked through. If still firm add more water and simmer. When cooked through remove from heat and thoroughly mix in your Bulgar. I recommended a quarter cup but the purpose of the Bulgur is to absorb the remaining moisture of the lentils. It should not be too dry but like a soft meat Pattie. Check spice and adjust as needed. When cooled you can add parsley and thinly sliced green onions if you like. Serve on a bed of fresh greens and garnish with lemon/lime.

This can be prepared the day before, but add your fresh parsley, and onions right before serving. Take a small amount into hand and shape as you see in the picture. Afiyet Olsun!

Sucuklu Pizza~Dried Salami Pizza


I love pizza! Sprinkle on your favorite veggies,cheese and some dried salami and you have yourself a fast meal. Pair with a nice salad and some ice cold soda. Afiyet Olsun

Recipe

Dough
3 C flour
1/4 C vegetable oil
1 tsp Salt
1 tsp yeast
1 tsp sugar
1 C water (add gradually) consistency should be soft but not over moist
1 C hot/warm water (for yeast)

Sauce
2 Lg tomatoes (grated)
2 lg tbsp tomato paste
1 tsp oregano
1 tsp red pepper (mild~hot)
1 tsp mint
salt/black pepper
1 C water

Toppings
You can add whatever you like.
1 mild green banana pepper
1 lg Onion
1/2 C diced hard salami (halal)
1 lbs mozzarella cheese shredded

What to do:

Place flour and salt (mix) in center of large bowl make a valley in the center. In a separate cup add 1 C hot/warm water and 1 tsp sugar, and yeast. Let grow till top has some froth. Now take yeast mixture and with a twisting motion slowly blend in your water and flour. Slowly add flour and remaining water until you have a soft dough (like the texture of your earlobe) Cover dough with plastic and let rise, approx. 20 minutes.
Now prepare your sauce and your toppings. Grate your tomatoes and remove extra skin. Add spices, water, tomato and paste to a frying pan. Simmer on low until color changes. You may add a tsp. of sugar if your tomatoes are very acidic. Set aside and grate cheese, and dice toppings.
Now that your dough has risen Remove from bowl and place on a lined baking sheet or well oiled. Bake in oven until dough is light tan color. Remove add sauce and toppings. Return to oven at 375 until cheese is melted and browned. Afiyet olsun!

Note: I would have posted more pictures but my husband and my son were so hungry they couldn't wait.

Erzurum Corbasi~Erzurum's Meatball/Yogurt Soup


Oh now this soup is so delicious. It is so creamy and has such a delicate taste of yogurt, onion, and fresh mint. I first ate this soup at Emine hoca's home a few months ago. Later I ask her for the recipe and she smiled and said I would have to travel to Erzurum to get it. Well It may not be as delicious as hers but it is definitely a close second. This would be paired well with red meat dishes, or even chicken. My son loved it as a main meal. He even helped to make the mini meatballs that add an extra special touch. If you have never tried a yogurt soup, don't be scared. It is very smooth with a subtle taste. Nothing too strong. This is such a healthy soup for children also. It is full of calcium and other vitamins. Afiyet olsun!

Recipe

1/2 lbs. halal ground meat
1 C milk (whole)
1 C plain yogurt
1 large onion
1 C rice (rinsed)
salt
pepper
1 tsp red pepper (use sweet if children will eat)
1-2 tsp dried mint
6-10 Cups water
1/2 C flour

What to do:

Place 6 C water in large soup pot. Add salt and onion. Boil until soft. Take an immersion blender and blend. Add rice and cook until soft. As your rice is cooking prepare you mini meatballs. They should be as small as the nail on your pinkie finger.(not a must but more delicious) Then slowly one by one add your meatballs to the boiling onion/rice water, add your mint and simmer for about 7 minutes.

In a separate bowl add 1 C yogurt, 1 C water, 1 C milk, flour, mix with your immersion blender to remove lumps. When your soup has returned to a boil quickly add the yogurt mixture.
Simmer for another 10 minutes. At this time you can adjust the spices and also, add water or cook longer for a thicker soup.
Note: When soup cools it will become thicker. If there is leftovers mix in some water and place cooled soup in refrigerator.

June 03, 2007

Chicago's Turkish Festival 2007

June 02, 2007

Yesil Mercimekli Borek~Green Lentil Pastries


These pastries are much different than your everyday borek. Their presentation is really beautiful. After they bake in the oven they plump up nicely. The lentils and suzme cheese cradles itself around the roasted tomato. They have crispy edges and a soft crusty center. They were really simple to make and preparation time was mostly spent on cooking the lentils. I do encourage you to try these and maybe even change the fillings. This will definitely make everyone ooh and aah! Afiyet olsun!

Recipe

1 box of filo dough # 10
1 egg (white for filling/yellow for coating)
1/2 C yogurt
1/4 C vegetable oil
2 Lr. plum tomatoes (sliced in half, and then slices)
1 C green lentils
1 onion
salt/pepper
1/4 C suzme yogurt (optional) This is yogurt that has been drained of most of it's liquid, similar to a cream cheese but a bit more sour.

What to do:
Boil green lentils in a pan of water and salt until soft. Mix together your yogurt, egg white, and oil in a small bowl. Place parchment paper on a baking sheet. Place egg yolk on separate dish and rub a few drops of water on top to keep from drying out. Dice onion and fry in a small plan. Once lentil are done mix together. Preheat oven to 350. Now unwrap your filo dough and fold in half. Cut off 1/4 inch from top to bottom on the folded side. Cut two angular slices at one end to form the tip of a triangle. (see slide show) With the back of a spoon place a very small amount of yogurt mixture in between to filo sheets, and again on top of the top sheet. Using those two sheets, place a tablespoon of lentils at top, and small dollop of cheese. Fold in both sides and then roll top down. Loosely roll to bottom and secure end. Brush on egg yolk and place a slice of tomato in center. Place on baking try and bake at 350 until brown.

Note: They do not have to be perfectly flat, nor even. Make sure to move quickly and don't add to much yogurt to your dough.

Try and use other fillings also and place other garnishes in the opening, maybe a piece of grilled red pepper or a green onion.

May 25, 2007

Coming Soon!

Coming soon, Eggplant! In Turkey, you will find many main dishes and side dishes that include eggplant. The Turks and Mediterranean regions people love to eat it grilled, mashed, boiled and added to stews. There are many great eggplant recipes that originate from the Sultans palace and on into country villages. Insallah this month I want to try some new "Mold" ideas, no not the kind that grows on cheese. You might be familiar with Jello molds and Potato molds, and also some cake molds. Now that the farmers market will open, I will also prepare some fresh salads with seared chicken, and fresh grilled fish. I also have some delicious recipes for desserts that are soooo crazy your tongue will beg for more! Hope to see you soon.
Afiyet Olsun!


Picture compliments of the new movie "Ratatouille"

May 21, 2007

Saniye'nin Sofrasi~Saniye's Beautiful Breakfast


Friends and I had a wonderful breakfast with Saniye hoca, the director of women's affairs of Chicago. The first time I met her was at our Cultural Center. I had just won the Asura contest and she had come to make 4000+ bowls of Asure to serve to our new friends from Church. We had huge pots boiling full of asure. She worked very hard to cut all the ingredients, mix and make sure they didn't burn. We were working side by side and there was a heavy box we had to move. I said oh I'll get that. She looked at me and smiled and said "Oh no I can do it I am from Rize!" Rize is a magnificent city of beauty and of agricultural producers. Rize's women are strong inside and out. Daily they cut large kilos of tea and haul it down from the sides of the steep hills/mountains. When she told me this I immediately loved her. I thought she will be a wonderful addition to our Cultural Center here in Chicago. Although she is not doing as much physical labor as she did there, we still keep her very busy here. Her and Mercan abla are always planning wonderful programs like last weekends Bazaar/Bake sale.
Our breakfast was so delicious too. She served us french fried potatoes with a tomato and herb salsa topping, and homemade apple compost. We had feta cheese and plates with creamy honey. My son's favorite was the sucuklu yumurta or eggs with dried sausage. Last but not least we had Turkish olives and hot Rize tea. This is a traditional daily breakfast. Afiyet olsun

May 17, 2007

Homemade Barbecue Slathered Chicken


This is definitely and American summer delicacy. Chicken smothered in a sweet~garlic tomato sauce then grilled, baked or fried. A large scoop of potato salad and a side of baked beans and you have yourself a picnic. Oh and let me not forgot Aunt Gladi's famous 6 tier jello mold and Lay's potato chips. Now all you need is a nice cold paper cup full of red Kool~Aid. (I don't really have an aunt Gladi's) Oh the nostalgia. Summer hasn't quite arrived here in Chicago, but we are still optimistic.

Recipe

Chicken (I prefer dark w/skin)
3 tbsp tomato paste
2 tbsp brown sugar
2 tbsp honey (yoruk)
2 tbsp Karo syrup
2 Cups water
2 cloves of garlic
Salt

Chicken seasonings

salt/pepper
red sweet pepper
2 tsp mint
pinch of oregano


Rinse chicken and then season. Place a piece of parchment paper on a baking tray. Place seasoned chicken on tray and bake at 375 while you prepare your sauce. In a non-stick frying pan add all ingredients minus your chicken seasonings. Let simmer. If sauce become too thick add some more water. Let simmer for about 15 minutes. Open oven and glaze chicken with sauce. Let chicken cook for 10 minutes and then coat again. Let cook for 5 more minutes remove and serve. Enjoy!

Sigara boregi~Crunchy Rolled Cigars


You will love biting into these crispy cigar shaped pastries filled with cheeses and herbs. They can be fried or baked. Frying gives them a bubbly outside with a crunchy texture. In Turkey they can be served as an appetizer or as a side dish with breakfast. The traditional filling is Feta cheese and parsley, but you know me I like to add a twist to my recipe. If you find it difficult to find the dough you can try using spring roll wrappers. The texture is not exactly the same but similar. You will love this one. Afiyet olsun!

Recipe
1/2 C Regatta cheese
1/4 C French Feta cheese (crumbled)
1/2 C shredded white cheese
2 eggs
Salt/Pepper
1/2 tsp sweet red pepper
1/4 C parsley (chopped)
1 Pkg.~Triangle filo dough sheets
1 bowl water (dipping ends of dough to seal)
Corn oil (at least 1/2 inch)


What to do:

Mix all ingredients in a large bowl. Take filo dough out of package and separate sheets. Keep covered with a damp cloth. at the large end of the sheet. Place one tablespoon of cheese mixture. Place in a line. Fold 1/4 inch onto cheese. then fold right and left sides in. Continue to roll and fold. Your outside edge should never be larger than your first roll. Dip 1/2 inch of the end into your bowl of water and hold for a few seconds. Once you have completed all turn your oil on high. When oil starts to become hot, place a small end of dough into oil. If it bubbles you may add your cigars. Don't overfill pan. Check bottoms when browned turn. If some of your cheese mixture comes out don't panic. It can happen. Just try and remove the cheese so that it doesn't turn your oil dark. After first few are cooked lower the heat and do next batch. When removing from pan, place on a paper towel in single rows. If you place them on top of each other they will steam and loose their crispiness. Afiyet olsun!

May 15, 2007

Turkish Tiramisu~Tiramisu Made with Luscious, Velvety Turkish Coffee


All the world knows tiramisu. It's luxurious cream and espresso soaked ladyfinger cookies melt in your mouth. I never could imagine that it could be made at home. It is rich and creamy and chocolaty. I was so intimidated to make this dessert. All the preparations and step not to mention the dirty dishes. In the end it was all worth it. My husband works out of town and is only able to taste my food I prepare on the weekends. He has been asking me for a while to make tiramisu. We bought all the ingredients to make it and I watched many videos and read many recipes. Cook the eggs one said the other said raw. Most of them ruined the recipe by adding some liquor. I made my first tiramisu last Thursday night at around 2 in the morning. We tried it the next day at around 2 pm. (estafrula) It was so great. My husband loved it and we devoured it over the weekend. Today I decide to make one for the girl coming to my home for sohbet and it was a bomb. Not a total disaster but I think I didn't fold in the cream and it lost its fluff. Oh well I will try again. I hope you enjoy the first recipe I made. Don't be afraid to experiment with yours. Afiyet olsun!

Recipe

6 egg yolks (brown cage free)
1 C sugar, plus 2 tbsp (for coffee)
2 C water
2 tsp instant coffee
1 tsp Turk kahve (turkish coffee)
1 tub Lebneh (turkish style mascarpone)
1 pint heavy whipping cream
Large bag lady fingers (depending on size of pan)
1/2 C cocoa powder

What to do:

In a large cup place 2 cups water, coffee, turkish coffee and sugar. Microwave on high for 2 minutes then set aside to cool. Place a frying pan on stove and bring some water to a boil. Separate your egg yolks from your whites. Place whites in refrigerator. Mix sugar and eggs together until they take on a pale yellow color. Place bowl for whipping cream in freezer along with whipping cream. Let chill as you "cook" your egg and sugar mixture. The bowl containing the eggs should be placed in the shallow bath of boiling water. Continuously stir to prevent the eggs from curdling. with a rubber spatula continue to fold and keep eggs moving. When fluffed and more pale yellow remove and place in a sink of cold water to cool. Add two tsp of coffee mixture. Now add your lebneh or mascarpone cheese. Gently fold in, to keep the fluff. There may be some small lumps but it is OK. Don't over mix. Remove bowl from freezer, add your whipping cream and whip. When you see firm peaks remove from mixer. Gently fold into your egg and cheese bowl.

How to arrange:

Layer cream on bottom. Now quickly dip ladyfinger in coffee and then arrange on top of cream. When finished place another layer of cream 1/2 inch thick and cover with cocoa. Now repeat these steps. When placing ladyfingers in pudding be careful not to push down too hard. Also don't over soak or your cake will be mushy. Top layer add remaining cream and top with cocoa. Wipe cocoa off edges of bowl. Cover and place in refrigerator overnight. Afiyet olsun!

May 12, 2007

Amy'nin Sofrasi~Amy's Puerto Rican Spread


Last Monday some friends and I drove to Chicago. We went to visit our friend Amy at her gorgeous home. We have been friends for almost a year now. I absolutely adore her. She is such a fun person and a wonderful mother to her daughter Destiny. She is a perfect addition to our friends circle! I was so excited to go to her home because she


said she had something fun for us to try. It was a crazy night. Amy's friend came to help her prepare everything. Both of them share the same cultural background. We had fried Plantain

bananas and meat and potato stuffed pastries. There were side dishes of rice topped with stewed bean and potatoes. I think the most fun of all was the dark/white chocolate fondue pot.

We dipped strawberries and bananas pretzels and cookies. Whatever was on the table we slathered in chocolate.
Later we all gathered in the living room and tried to watch The Message. You can watch it from You Tube in parts. One of our new friends Jamie came with her sweet little boy also. It was a wonderful evening that ended way too soon. Afiyet Olsun!

May 10, 2007

Renkli Makarna~Colorful Ravioli


I haven't posted for a week or so now so I thought I would come back with a bang! These are so lovely. This is my first time making ravioli nun the less colorful dough. I was so inspired by a fellow blogger and her website. Gattina made such a gorgeous display of "candy" pasta with a sweet filling inside. I made my own dough and rolled it by hand. Then I took a powder food coloring that you can buy at any Halal food store. You must knead the dough and let it sit to let it relax. I had fun making hearts and round stuffed ravioli. I cannot wait to try other colors. Afiyet olsun!

Ravioli dough

2 C flour
1 C water
1 tsp salt
1 egg
1 tsp food color (powdered)

Filling
3 tbsp feta
1/2 C ricotta cheese
1/4 C parsley
2 tbsp flour
pinch red pepper
black pepper
salt

Sauce
3 tbsp flour
1 c milk
salt pepper
red pepper
2 tsp olive oil

Mix ingredients for soft dough. Divide in half and add color to one of them. Place in bowl and cover with plastic wrap let rest to relax the glutens. Your dough will be workable after it rests. Cut dough in quarters and roll into long strands. Place side by side and overlap before rolling. Flour your surface and roll out dough as thin as you can without tearing it. Use any small cookie cutter or cup and cut out shapes. Add a small amount of filling. Place top layer over bottom and use fork to close outside edges. Let sit on floured surface and let them become more firm. Add salt to rapidly boiling water. Rinse under cold water for 2 seconds to remove excess flour. When you place them in the water they will fall and then rise a few minutes later to the top. Boil another 10 minutes or test one to see how the texture is.
For sauce: Place flour in a pan and cook it. It will have a richer nutty flavor. Add spices. Turn off heat and let pan cool a bit so milk will not curdle when added. After pan has cooled place in pan and constantly whisk. Let come to a simmer and reduce heat. Arrange Ravioli on plate with some fresh parsley and lemon or add a large spoon of sauce and place a few hearts of love in the center. Afiyet olsun!

Busy as a Spring Bumble Bee!


I have not been able to post much lately. I have been really busy now that spring has come. Picnics and dialogue programs, new babies and preparing mother days gifts. I will post tomorrow or in the evening sometime. I have such a fun pasta dish for you. Insallah it will turn out well!

April 28, 2007

Emine Hoca'nin Sofrasi~Emine Hoca's Dinner


Some time ago, friends and I were invited to Emine's home. She is such a kind person. I know her to be extremely devoted and compassionate about her school, family and devoting time to her community. I do so enjoy my time with her.
Some months ago she had a sweet baby girl. We all know that she must keep her very busy. We were so blessed to have shared time with her and best of all the food! Where do I begin, everything tasted superb. I especially loved the Erzurum Soup. It had mini meatballs in a yogurt soup, mint and some onion. It was really delicious. We sat down to a table of baked chicken, stuffed grape leaves and dolma. There were juicy stuffed eggplants and peppers. She also had a side of homemade macaroni noodles with yogurt and sauteed ground meat, and a fresh green salad. I wish you could taste how delicious it was. We need taste-o-vision. Afiyet Olsun

April 27, 2007

Salata~Salad with Love!


I really love how this salad turned out. Who said don't play with your food? Play and be creative. This is just a simple salad but looks so nice for dinner guest or brunch. Use the things you have in the kitchen. I used a lemon zest er to carve my carrots and then sliced them. Cut radishes to make a somewhat oriental flower or a pond Lilly. The colors are vibrant and fresh. Make sure when using your red cabbage to rinse it and place when you are close to serving. It can dye the other vegetables.



2 Organic heads of Romain
1 tomato (sliced in wedges)
2 Turkish cucumbers (cut at an angle)
4 Radishes (Optional)
2 Carrots (julienned)
1 1/2 C red cabbage

2 tbsp vinegar
2 tsp sugar
1/4 C olive oil
1/2 tsp black pepper
1 pinch oregano
1 pinch sumac
1 pinch mint
1 lemon (juice)
1 tsp red sweet pepper

Arrange salad as you desire. Prepare dressing and let sit for at least one hour. Drizzle on salad right before serving. Afiyet Olsun!

April 26, 2007

Firinde Sosli Patlican~Baked Eggplant w/ Marinara Sauce and Cheese


I was so ambitious today. I made this lovely dish and salad, some delicious meatballs and pasta. We have some students from Turkey here and they are working hard at studying. Last week at our dialogue meeting I was talking to Ayse. She is such a kind girl. She is working so hard and always busy. She was telling me her schedule and all the upcoming things she had to prepare for. I ask her when it was her night to cook and said sometime I would cook for her and the other girls. I had so much fun preparing, but I was so nervous if they would like it. Insallah, I did my best.

Recipe

Eggplants

1 large Eggplant (thinly sliced)
2 C breadcrumbs (more if needed)
1 tsp sweet red pepper
1 tsp oregano
1 tsp salt/pepper
1/2 tsp mint
3 Eggs

Sauce
3 large tomatoes (seeded,peeled,shredded)
3 cloves garlic
3 tbsp tomato paste
2 tsp sugar (to reduce acidity)
3 tsp extra-virgin olive oil
2 c water (more if too thick)
1 tsp mint
1 tsp sweet red pepper
1/2 tsp bay leaves
1 tsp oregano
salt and pepper to taste

1 C Halal Cheddar (Sam's Club)
2 C Halal Mozzarella (Sam's Club)


Wash and peel your eggplant. Slice in thin round slices. In a bowl place your eggs and slightly beat. Lay a paper towel down and place your breadcrumbs and seasonings. Dip eggplant slices in egg and coat with breadcrumb mixture. Place on a lined baking pan. Originally these were fried in oil, but to save on fat and cholesterol we are baking and the dish is just as delicious. Bake in oven till tops are somewhat brown, flip and brown other side. Remove from tray and prepare your sauce.

To save time you can use a store bought marinara, but I really recommend preparing your own. It is important to know what is in your food. Less preservatives are healthier for our bodies. Take all ingredients listed under "sauce" above and add to a deep pan. Blend with immersion blender until smooth. Simmer on low for 20 minutes.
Take two soup spoons full and cover bottom of your casserole dish. You can use a pie plate or half of a cake pan. If you use a 9/13 pan you will have to increase your ingredients to compensate. Now layer your eggplants lightly spread more sauce and a thin layer of your cheddar/mozzarella combo. Do this until you have three layers. Now cover with remaining sauce and cheese. lay a piece of foil or parchment over top so your cheese doesn't become hard and overcooked. Bake in oven on 375 until top is melted and somewhat browned.
Oh by the way, the girls called and said the meal was Super! How sweet. I will have to hug them all. Afiyet Olsun!

April 21, 2007

Brokoli Çorba~Broccoli Soup




This soup was a nice change from the everyday lentil we normally have. It had a fresh velvety texture.
Serve with a slice of fresh crusty bread. Drizzle some olive oil on a piece of French bread and broil for a few moments in the oven. It makes for a deliciously, crunchy, creamy lunch. Afiyet Olsun!

Recipe

2 medium heads of broccoli
1 clove of garlic
4-6 c of water
1 c milk
3 tbsp flour
1/4 butter
1 medium onion
1 C chicken broth

Spices

1 tsp sweet red pepper
1/2 tsp black pepper
1 pinch of mint
Salt to taste

In a large pot boil water, broccoli, onion, and garlic until broccoli becomes tender. Break into small pieces with spoon. Then add milk to one cup cold water. You can also add your flour to the milk and mix. Bring soup to a rapid boil and add in your milk mixture. Add all spices. Blend with an immersion blender until smooth. Salt to taste. Continue to cook for another 15-20 minutes. Serve with your favorite entree.

Note: If you want a more textured soup. save half of your broccoli on the side and place in soup after blending. You can also add some small diced potatoes.

April 20, 2007

Ayten Teyze'nin Davet Sofrasi~Ayten's Dinner


This past week I had the pleasure of having dinner with friends at Ayten teyze's home. She has a gorgeous flat in a town near me. It is decorated so beautifully. Mostly decorated with the things she collected over the years. Some Turkish and some American things all blended together. Ayten teyze has lived in American for 40 years and has 3 beautiful children, their families and precious grandchildren. She is a very independent strong lady that I respect very much.
As you see in the pictures she prepared a wonderful feast for us. Baked chicken, fried squash with carrots, rice sauteed in tomato sauce, cauliflower casserole with cheese and bread crumbs. One of my favorites was the bean and carrot dish. On each plate she placed a salad with a light dressing and a slice of egg for decoration. For dessert she mad a fruit gelatin, and Turkish Sutlac or rice pudding. We really enjoyed ourselves. What a beautiful lady. Afiyet olsun!

April 19, 2007

Zeytin Pogca~Olive Bread Rolls


One morning while having breakfast at the Cultural center. I had the most moist and delicious olive rolls. Hava abla had made them. They just melted in your mouth and had a really interesting texture as you would bite into the olives. I had to get the recipe and try them. Well this is my third attempt. They are so temper mental. OK first time I think the dough was too firm/dry. Second time I followed her directions: Bake in oven at 450 for ten minutes and then 350 for final. Well when I looked at them at 9 minutes they were dark brown and overcooked. Unfortunately that night I had guest coming. It was OK they were close friends they would understand.
Well this is number three and they are moist and delicious.

Oh let me not forget to say, Hava abla is such a wonderful asset to our lives and our community. She teaches many how to read the Koran at Niagara's Cultural Center. She is a wonderful mother and such a caring person. She always has kind words and goes out of her way to make everyone comfortable. I love her. Enjoy her recipe. Afiyet olsun!

Recipe

3/4 C milk warm/hot
3/4 C yogurt
3/4 C vegetable oil
1 C Turkish black olives (pitted,chopped)
3 tsp yeast
3 eggs
2 tbsp salt
1 tbsp oregano
4-6 C flour (soft dough)

First heat milk, hot enough that you can still comfortable place your finger in it. Then in a large bowl add your milk and yeast. Let it sit until it has doubled with froth. In a separate bowl beat all other ingredients. Once yeast has risen add your other wet ingredients. Slowly add in your flour. knead with your hands. You are looking for a somewhat sticky dough but not so much that it is all over your hands. Powder with flour and gently knead. Turn oven on 200 to warm and then close before placing bowl inside. Place a piece of wax paper over your dough and a warm towel. Place bowl in oven, to let the dough rise. Make sure your bowl is metal or place a towel on the rack. (MAKE Sure oven if OFF) Keep in warm oven and let double or triple in size. Remove and place roll size dough on a lined baking tray. Let rise again. Bake in oven at 350. As a mention above be careful to watch them closely as ever oven bakes differently. When they are light brown remove and let cool under a kitchen towel. Do not cut open until fully cooled. Afiyet Olsun

April 17, 2007

Patates Toplari~Potato Balls


This recipe is a basic lemon/olive oil potato salad that is mashed with your hands. Then you make it into balls and roll in your favorite toppings. Any type of crushed nuts or seeds will be delicious. You can also use breadcrumbs or Parmesan cheese. Get creative and have fun. This would also be a great recipe to do with the children. Afiyet Olsun!


Recipe

4-6 medium potatoes (I used light skinned)
2 green onions (finely chopped)
1 carrot (shredded, squeezed)
2 small dill pickles (finely chopped)
1/4 C parsley finely chopped
1/4 C Dill finely chopped

Salt
Pepper
Olive oil
Lemon juice
1 tsp sumac
1 tsp red pepper
pinch of mint
pinch of oregano

Roll toppings
Sesame seed (toasted for 10 minutes)
shave almonds (toasted for 10 minutes)
Paprika/sweet red pepper





What to do:

In a medium pot bring water to a boil, and a pinch of salt. Take a knife and cut potato skin all the way around (short side). Doing this will make it easier to peel the potato later. Remove from water and put in ice cold water bath. Place hands on each end and gently squeeze off skin.(Watch video below). Smash potatoes by using your hands. Potatoes should be somewhat chunky. Then add all of your other ingredients. Mix together and prepare your toppings. Make sure your salad is not too moist. Make small balls and gently roll in toppings. Try not to overcoat them. It is best to roll in toppings right before serving.

Muhallebili Kadayif~Shredded Filo W/ Pudding



For a long time now I have been wanting to make this dessert. I saw it the first time on Portacal Agaci's website. I read the recipe but it didn't give complete instructions of how to layer the pudding and if you cook the bottom first. I ask a few friends and they all said "Ask Arzu" she makes it the best. Well Arzu lives on the East Coast now and is very busy but I called. She was happy to help me, and laughed at my telling what the other girls said. I tried it out tonight since it was my night to hold sohbet. It was so delicious. It turned out perfect. I was so pleased, Elhumduillah! My friend Fatma said it was the best she had tasted. How sweet of her. OK so try this one it is not too difficult and it will really wow your guest. Afiyet olsun!

Recipe

1 box of shredded filo dough (fresh)
1 stick margarine (melted)
1 stick butter (melted)

Pudding

4.5 cups whole milk
6 tbsp rice flour(full)
2 tbsp sugar

Serbet/Syrup

3.5 C sugar
3 C water
3 drops lemon juice

9/13 cake pan

What to do:

Start by making your Serbet. Add water and sugar to pot and boil untill it thickens, then add drops of lemon. Heavily spread margarine on bottom and side of baking pan. On a cookie sheet, spread out your filo dough. Pour over melted butter/margarine mix. Massage butter/margarine into dough and tear into smaller pieces. Once fully coated, place half of your dough in the bottom of baking pan, or two small pans. Spread evenly. Using the palm of your hand firmly press dough into the bottom of pan. Now make your pudding by adding all ingredients and stirring constantly. Once pudding is very thick, close heat and pour slowly over filo. Let cool on counter for 10 minutes. Now you must place the pudding in the refrigerator for 1 hour. Remaining Filo should be brought to center of your pan and covered with a damp paper towel. After one hour is complete remove and place remaining filo on top. Gently push down with palm of your hand. Place in a 350* oven. 20-30 minutes. Make sure that the top is a darker shade of golden brown. After you drizzle your syrup over the color will lighten. Remove from oven and pour cool syrup over top. Let cool on a towel and then when cool enough to touch place in refrigerator. Serve cold.

Note: I made two smaller sized plates, an oblong and a pie plate. To do so you must increase the milk 1 C, 1 tbsp rice flour, 1 tbsp sugar. Just seperate enough dough for each pan.

April 16, 2007

The Ottoman Turks-Osmanlı Türk Kültürü



If you like please leave your comments or questions below.

April 14, 2007

Yalanci Tavuk Goksu~Unreal Chicken Breast Pudding



This evening friends from TASC/Niagara and I went to Ikbal's home for Turkish coffee night. Turkish Coffee Nights are a tradition at TASC. It is a way for us to meet new friends and to introduce Turkish culture to them. We showed a video presentation, had a mock henna gecesi, danced and ate authentic Turkish food.

Henna Gecesi is a traditional pre-marriage celebration. It is a ceremony performed by the bride and her family and her new mother-in-law. A bride is dressed in a red gown with a red veil covering her face. All of her closest female friends and family have come to celebrate and participate in the ceremony. The bride enters the room with family members walking behind her with lit candles and singing a song of henna night. The bride is made to sit on a chair and the others walk around her with lit candles, singing a song of how she will leave her family. The song continues until the bride sheds her first tears. Then henna paste is brought in on a tray, with lit candles. The mother in law places henna in her right hand first, then her left hand, laying the henna on thick, Then she tries to lay a gold coin in the same hand but the bride refuses. She must try again, then finally the bride accepts. This symbolizes the bride accepting the mother in law and her soon to be husband. The bride’s hennaed hands are completely wrapped, henna, coins and all. Then her mother in law slides a silk embroidered bags over her hands. Some times if the bride wants, her feet and hair can also be hennaed. When the henna is finished the bride and her new family and friends celebrate with dancing, music and food. Most celebrations last until morning. In some regions in Turkey this celebration can last a week.

Near the end of our Mock henna we had some delicious food, Boreks, Revani, Pilav, Kisir, Et. We gave the ladies their very own Turkish coffee cup and we enjoyed some fresh coffee ourselves. This evening I made Unreal Chicken Breast Pudding. The reason it is called "Unreal" is because the original recipe calls for shredded chicken breast. I added two eggs to mine. They come from chickens right? ha ha he he! Many people call and make this pudding as you see below. The original recipe is very tedious and time consuming. Enjoy.

Recipe

5 C milk
9 tbsp sugar
7 tbsp flour
2 pkts. vanilla
2 eggs
1 tsp butter
pinch salt

Cinnamon
Cocoa

First prepare your 9/13 cake pan. You can either butter it, or you can rinse with water. Both are effective for the pudding to not stick. Add all ingredients into nonstick pan. Use an immersion blender to blend all together. Then turn on high heat until it starts to warm up. Continuously stir. Then turn on Med/low heat. When mixture starts to thicken again use your immersion blender. (try not to let air in) Continue to cook and stir as if you were mixing a cake batter. When pudding is thick and rich, poor immediately to pan. Smooth and place in refrigerator.
Now here is the fun part. Cut out designs to match your holiday or season, get creative. I used a thick, firm paper. You can either spray with a non-stick spray or gently lay on cooled pudding. then just add your cinnamon and cocoa to sifter and gently tap. Serve Cold. Afiyet olsun!

April 11, 2007

Limonata~Lemonade


Spring is here! I am so excited, I thought. Today I woke up to two inches of white, wet, slushy snow. Yesterday while visiting my friend Betul, I saw beautiful red tulips. It must be spring right? No, not yet. I am impatiently waiting for summer pick nicks and days at the park with my family and friends. I whipped up a batch of homemade lemonade. Now I should go and dream of spring days to come. Afiyet olsun!

Recipe

1 liter water (ice cold)
1/2 C warm water
1/2 C sugar
juice of two lemons

Garnish
Lemon slices and sugar

Dissolve sugar in warm water. Then add all ingredients to the cold water and stir. Take a glass and dip the rim into lemon juice, then into a small plate of sugar.
Cut the skin off of lemon and place a thin slice into glass. Enjoy!

Tavuk Corba~Chicken Soup for Our Souls


Recipe

4 leg/thighs (with skin)
4 carrots (cut,peeled)
2 medium onions (quartered)
4 stalks celery (washed,cut)
3 cloves garlic (whole)
5 quarts water
1 handful fresh parsley

Spices:
2 tsp red pepper (sweet)
2 tsp black pepper
2 tbsp dill
1 pinch oregano
1 pinch thyme
1 pinch mint
1 tsp bay leaves (dry)

What to do:

In a large pot place chicken and all ingredients (minus the carrots and celery)Bring water to a rapid boil and continue cooking chicken. When chicken is cooked through. Remove and set aside to cool. Take an immersion blender and blend the remaining broth until smooth. Add your carrots and celery and fully cook. While the vegetables are cooking remove the meat from the chicken and set aside. When vegetables are firm but not fully cooked add chicken. Turn off pot and let sit. Your soup will continue to cook for about 15 minutes as it is cooling. Afiyet olsun.

April 10, 2007

Elmali Milfoy~Apple Puff Pastry


Today at the Niagara Cultural Center we had a going away party for our friend Somer. Dilek had called and ask me to bring a dish to pass. I decided to go with something sweet and flaky, homemade apple puff pastry.

I surfed the Internet for a pastry dough recipe. While searching, I found that this dough is difficult, time consuming and really an art. (video) Butter is added to the center of a basic dough, covered and then rolled in. It needs to be folded over and over, to make the delicate flakes in this pastry. After seeing how difficult it was, I resorted to buying a boxed dough.

Cutting the dough was a little tricky at first but then after folding you see how it lays in place. The first attempt, I braided tightly and it turned out very narrow. The second attempt was beautiful. I folded the strips loosely. After baking you could see the bubbling filling oozing out the openings. Serve with a small scoop of vanilla ice cream. Afiyet olsun!

Recipe

1 Pkg. Puff Pastry

Filling:
6 lg. Gala Apples
1 C water
1/2 C sugar
1 pkt. vanilla
1/2 tsp. cinnamon
few drops of lemon juice

Extra:
2 tbsp. sugar (topping)
1/2 cup Flour (for rolling out dough)

Peel and chop apples in small pieces. Place in sauce pan. Add all of the above ingredients. Simmer until all apples are soft. Optional: Place cooked apples in food processor and puree too a chunky texture. Preheat oven to 375.

Place a small amount of flour on counter and open dough. Keeping dough square, roll out dough to increase it's size. (both directions) Fold dough in half (vertically) and place on parchment paper. Cut off right top corner diagonally. Then cut 1/2 inch strips down whole right side. At bottom center make one vertical cut from bottom-center up. Make this cut up too last strip. Open and arrange onto paper.

Place cooled filling in center,from top to bottom. Fold down center flap, to keep filling in. then rotate left and right strips over one another. At bottom fold bottom center flap up and fold last strips over. Gently place your dough that is on parchment paper onto baking sheet. Sprinkle with sugar. Bake at 375 until golden brown. Cool on counter. Serve warm.

Note: Save time by making your filling ahead of time and then freeze. Take out and defrost before using.

April 05, 2007

Ezan~Call to Prayer

This video shows the heart and splendor of Turkey. Every morning before sunrise you will hear the call to prayer. Men and women rise before the sun comes up to get ablution, or cleansing of ones body. Then off to they mosque they go. Women normally stay home and do their prayers there, as children are still sleeping. During the day in all cities in Turkey you will see young and old, men and women hurry to the mosque to complete the five daily prescribed prayers. It is a blessing to do your namaz/prayers with the rest of the congregation. Ezan calms you inside. You feel a sense of peace. When you bow your head to the Secade/prayer rug you feel the closest to God. Most people who live abroad say the one thing they miss as much as their families is the call to prayer.

April 03, 2007

Çörek Otlu Ekmek~Bread with Nigella Seeds


Recipe

3 c flour + 3 tsp
2.5 c water (warm)
1/2 c corn oil
1.5 tsp yeast
1.5 tsp sugar
2 tsp salt

Topping
2 tbsp nigella seeds
2 tsp plain yogurt
2 tsp water

What to do:

Place flour in bowl, then make a valley in the center. Add Salt. Take one glass of warm/hot water and add sugar and yeast, put aside to let yeast grow. After 5 minutes yeast should have about a 2 inch foam. Pour oil in center of valley and then slowly add your yeast mixture. Using your hands twist water into dough. Take remaining water and slowly add. The dough should now be sticky. Let rest for 5 minutes. Sprinkle remaining flour on top of dough and shape into a nice ball.. Cover top with plastic wrap and then a kitchen towel. Let sit for another 5 minutes to rise. Cut parchment paper to fit a pie plate Place your dough in center and push down. Now let sit another five minutes to rise. Preheat your oven to 375* In a dish add your yogurt and water and mix. Brush yogurt mixture on top of raised dough and add your seed choice (sesame, black sesame, poppy). Bake in oven until top is a rich Carmel color. (you can use a kitchen stick to test for doughy center) Remove from oven and cool on rack. Cover bread with kitchen towel to keep moist. Let completely cool then cut. Store in airtight container. Afiyet olsun!

Thank you to the person who left a message about the "caraway seeds" A.S.

Roasted Chicken with Red Potatoes and Carrots


This Chicken dish is very moist and tender. It can be put together in a short amount of time but looks as if you cooked it all day long. Afiyet olsun!

Recipe
1 Chicken quartered (with skin)
4-5 small red potatoes (washed and cut in 4)
3-4 carrots (peeled cut in pieces)
1 large onion (large chunks)
1 tsp oregano
1 pinch mint
1 tsp pepper
2 tsp salt
1 tsp red pepper
1 tsp dill
1 tbsp olive oil

You will also need an oven bag which can be purchased at most stores near the foils and plastic wraps.

What to do:

First preheat oven to 350* Wash your chicken and place in a large bowl. Add all other ingredients. Mix in bowl and then place in your oven bag. In a 9/13 inch cake pan place about 1/2 inch of water. Add your bag of chicken. Note make sure that the closed end of the bag is facing up, so not to loose the juices. Water should be about half way up side of bag. Bake in oven for 1 hour. Caution when cutting open bag. Be careful not to burn yourself on the released steam. Place in a nice serving bowl and Wallah roasted chicken that didn't take much effort!

March 29, 2007

Kandil Simit~Sesame Bread Rings

Every year the celebration of Mevlid Kandil grows with new friends. Many new shinning faces, young and old, hurry in with their precious babies under arm. It is a time to come together and share the birth of our beloved Prophet Muhammed (pbuh) and also a time to pray for those in need, ourselves and all of mankind. Niagara Cultural center again prepared a wonderful program for us to enjoy. This year many lovely ladies prepared baklava and simit for the program at TASC. Some were round and chewy. Others were more like bagels, others were golden brown and dusted with Caraway and Sesame seeds. Simit has a crunchy texture, somewhere between a bread stick and a sugarless cookie. It can be served at early morning breakfast parties or in the evening while having your neighbors for coffee.
In Istanbul you can find the full size version of simit sold everywhere. It has more of a bread texture and is extremely delicious when bought fresh and warm. You can find vendors selling it on fairy boats or on the seaside as people wait for their transportation. Simit is a part of Turkish culture. Afiyet olsun!

Recipe

1 stick 2 tsp margarine (room temp)
1/4 c corn oil
1/2 c water (warm)
1 tbsp white vinegar
1 tbsp sugar
1 tsp salt
1 egg white
1 level tsp baking soda
Approx. 3.5 C flour
1 tsp mahlep
1 egg yolk (topping)
sesame seeds (topping)


What to do:
Mix all dry ingredients together mix well (keep 1 C flour on side). Then slowly add wet ingredients. Using your fists mash all ingredients together. The dough should be on the softer side so slowly add your reserve flour. If the dough starts to become too stiff omit extra flour or visa verse add more if needed. Let dough sit and preheat oven to 350* Place parchment paper on your baking tray. Take a small walnut ball of dough and roll into ribbon. Place ends together and shape on to tray. leave 1/2 in. in between. When finished brush with remaining egg yolk and then dust with sesame seeds. Bake till golden brown (check bottoms) Serve cold. Afiyet olsun!

March 28, 2007

Kiymali Pide~Homemade Meat Pita


Oh how I miss kaymali pide from Isparta, Turkey. In the center of town behind the mosque there is a wonderful cafe, Ferrah. It is located just behind the mosque and hidden among the local merchant shops. They have the most incredible food. Delicious lamb, and kofte, and soda served in glass bottles. My husband and I could not get enough of their food. We visited there several times during our shopping excursions. The food was fresh grilled and hand made. Oh now my mouth is watering. This pita doesn't even come close, but it is still a nice replica. This can be served with sliced tomato and shredded leaf lettuce along side a wedge of lemon. Serve as a meal or a light lunch. Afiyet olsun!

Dough

3 c flour
1 tsp salt
1 egg
2 cups water

topping
1 lbs finely ground meat
1 lg onion finely chopped
1 tsp tomato paste
1 tsp pepper paste
salt/pepper
mint
red pepper

Optional: (you can add these but I did not use them)
1 handful of chopped parsley
1 lg tomato chopped

Prepare your meat mixture and let the spices and flavors marinate. Then start your dough. Add your flour and salt, make a valley in the center of flour. Add your egg to the valley and then slowly add water. You want your dough to be firm but pliable. Set aside and let rest for a few minutes. Preheat oven to 350. Roll our a small ball of dough into a round shape. Using palm of your hand spread meat mixture to about a 1/4 inch from the outside edge. Roll edges in, and brush with egg yolk (if you prefer crunchy). Sprinkle a small amount of water over meat to keep it from over drying. Place on a non-stick baking sheet. Place in oven and let cook until edges are brown. Remove from oven and place under a towel (to keep from becoming dry) Continue process until all pita's are finished.

March 23, 2007

Tul Kurabiye~Lace Cookies


Tonight at TASC the ladies celebrated a successful bazaar/bake sale. We all worked really hard last weekend to prepare and give everyone a taste of Turkey . Some made Gozleme, others cooked Manti. Some ladies sat at the tables and answered guest questions. Others ran after children, and helped with the final clean up. It was such a blessing to all be together and to achieve our goal. Thanks be to God! Anyway so we walked into the cultural center tonight, and there was a huge lamb stuffed with rice and almonds and pine nuts. Many trays and trays of desserts and salads lined the table. It was wonderful to have so delicious food and spend time with good friends. I wanted to bring a dessert that wasn't to complicated to make and that everyone would love. I knew these would be light and crisp. They are a nice ending to a rich meal.

Recipe

3 tbsp flour
1 stick butter (room temp)
1 packet vanilla
3/4 C sugar
1 egg
1 C oatmeal (reg.)

What to do:

Preheat oven to 350* Lay parchment paper on your baking tray. Mix all ingredients together. If too soft place in freezer for a few minutes. Role in to small balls. and place about 2 inches apart on your cookie sheet. Make sure not to make the balls to large or close together because they will spread out very much. Bake in oven 5-7 minutes or just until the outer edges get brown. Then remove from oven. Remove your sheet from pan and let cool on counter. Place cookies on a paper towel to absorb extra butter. Afiyet olsun!

March 16, 2007

Bruksel Lahana~Brussel Sprouts


Last week I went to my local market to pick up some vegetables. There I was admiring the green brussel sprouts. They were so green and firm. I thought to myself I have to do something with these little guys. Just then another shopper came up to me and told me how her family likes to eat them. So I gave it a try and they were delicious. I changed the recipe a bit by adding some lemon~salt available at Istanbul Market. Your family will welcome them on your dining table.

Recipe

10-15 sml. brussel sprouts
4 tbsp bread crumbs
1 tsp butter
2 tbsp olive oil
1 tsp lemon~salt
pepper
pinch of salt
water


Wash and prepare sprouts. Then place in a shallow pan. Add your water half way up the side of the sprout. (do not fully submerge) Simmer on medium heat until they start to change color. Drain water and add oil and butter to sprouts. Add spice and saute' turning occasionally. When the butter starts to become sticky add your breadcrumbs to the top of each sprout. Roll it around in the pan and let it full coat. Serve warm. Afiyet Olsun!

March 15, 2007

Kabak Dolma~Stuffed Zucchini


I had so much fun making these. Designing the outside and cutting the tomato to fit into each hole of the zucchini. I used a lemon zester to cut some of them. Others I used the pick of the lemon zester to do lines and rows. When you choose your zucchini try and get ones that are all the same length and diameter. It should be the same size all the way around. If not it will be more difficult to carve.


Recipe

6-10 zucchini (light in color)
1 lbs ground meat
1/2 onion (grated)
1 large beefsteak tomato
1 tbsp tomato paste (or pepper
1 Roma tomato (1/4 inc slices)
1 c long grain rice
4 c water
1 tbsp red pepper flakes
1 tsp dried mint
1 tsp black pepper
Pinch sumac
Olive oil
Salt


What to do:
In a frying pan add olive oil, ground meat, onion, spices, tomato pastes. Saute' ingredients and then add your shredded tomato. At last add rice and continue to cook for a few minute. Close heat and let sit. Prepare your zucchini. Wash exterior then cut your designs. take a carrot peeler and cut out inside of zucchini. Shred in machine and add to your meat mixture. Spoon meat into hole leaving 1/2 inch at top for your tomato to fit. Cut tomato and place in end. Cut bottom of zucchini flush so that it can stand on it's own. Fill pot with your zucchini and then water. Simmer on low until zucchini is fully cooked. Approximately 20 minutes. Make sure not to overcook or your zucchini will become soggy and fall apart. Lay on plate and spoon garlic yogurt over top. Afiyet olsun!

March 12, 2007

Bulbul Yuvasi~Knightingales Nest


Bulbul or Knightin gale is a bird well known to Turkey and around the world. It is best known for it's beautiful music. This dessert just melts in your mouth. The green pistachios cradled among golden ridges of crisp filo dough. Drizzled with warm syrup (serbet) and served with a hot cup of coffee. Special Thanks to our friends at Jennifer's Kitchen~Ebru TV Afiyet Olsun!

Recipe
1 box of filo (#5)
1 C sugar
1 C water
3 drops lemon
1 stick butter
2 tbs vegetable oil
Fresh Pistachios hulled and chopped

What to do:

Preheat oven to 350. Start out by making your Serbet/Syrup 1 C Sugar, 1 C water. Boil until syrup lightly coats metal spoon. Add three drops of lemon.

Unroll filo and cover with wet paper towel. Melt butter and oil, add to bowl. One by one take your filo sheets. Brush sparingly here and there with butter mixture. Use a Pencil/stick (longer is better) shape and start at short end rolling to opposite end, leaving about 3/4 of an inch unrolled. The key here is not to roll too tightly but move quickly so your filo dough doesn't dry out. Squeeze both ends towards center of stick, accordion like.(don't worry if some filo cracks) With two fingers slide filo off the end of the stick. Try to keep your dough scrunched. Put end to end and push center down. This will make the floor of the nest. Put in pan and place the open end towards the wall of your pan. Pack closely together. When finished pour remaining butter on top of each nest. Bake in oven until they are dark golden brown. Remove from oven and spoon in your pistachios. When cool splash syrup over each one, fully saturating them. Afiyet olsun.

Here is a poem I found from www.slife.org The author is an amazing man dedicated to bettering humanity through his eloquent words, actions, and prayers.

THE CRY OF THE NIGHTINGALE

At the moment when flowers are dancing,
The nightingale sings in gardens secluded.
Each of its tunes sounds like the whistling wind
To those seen as foreigners in their native land.
It cries, like my ceaseless wails and laments,
Each resonates, high and low through the slopes.
It bemoans all night until the sun rises,
Each breath comes out as a burning sigh.
On virgin trees untouched by man’s hand,
It groans unceasingly for a lifetime,
And sheds tears, full of grief; but who is there
To appreciate it, to sympathize with its pains?

M Fethullah Gulen

March 11, 2007

Tavuk Sarmasi~Stuffed Chicken


This dish was very easy to make. The stuffing was so moist and delicious. The stuffing for the chicken would also make a nice side entree'. If you like a darker meat you could use chicken thighs prepared the same way. This recipe take about 30 minutes to prepare. Your dinner guests will love it. Afiyet Olsun!
Recipe:

3 chicken breasts
1 sweet potato (squash can be used)
1/2 large onion
2 celery stalks
3 tbs olive oil
flour

Spices:

1 tsp salt
1 tsp pepper
1 tsp red sweet pepper
2 pinches of oregano
1/2 tsp dry mint

What to do:

Dice celery, sweet potato, onion in small cubic pieces. Place in pan with olive oil and spices. Brown until sweet potato has a slightly soft texture. Put aside and prepare your chicken. Cut chicken breast in half but not all the way through. Take a meat tenderize and flatten breast to 1/4 inch thick. Coat with flour some salt and pepper. Add stuffing mixture and roll tightly. Place folded end down and put in pan next to one another. Bake covered at 350 until chicken is fully cooked. Last 10 minutes open cover to let top brown.
Save some of the stuffing and add to top as a garnish. You can also add some delicious lemon~cranberry sauce.

March 08, 2007

Peynirli ve Sucuklu Tost~Cheese and Sausage Toast!




Istanbul is a city far ahead of it's time with a twist of old world charm. While staying in Istanbul a few years back. I remember wakeing to the sound of vendors walking up and down the streets calling out domates (tomato), salatalik (cucumbers). He also had many other fresh vegetables he had taken from his garden to sell. He pushed them on a large wooden flatbed with wheels.
I perched myself on the window sill and watched the commotion. Women would gather and get fresh ingredients for their evening meal. As I looked to my right a woman was lowering a small basket on string out of her second floor apartment. Inside she put a small coin. A child from the street took the coin, ran to the bakery (which are everywhere in Turkey)and gathered a warm loaf of fresh bread. He then placed it in the basket and it was pulled up. )Daily you will see ladies gathering outside, along side there homes preparing beans or making flat breads etc. I continued to look at the simplicity of that old neighbor hood when I heard another man calling out Misir (Corn He had hot fresh boiled corn. The children ran to him like a swarm of bees. They impatiently handed their coins over. The older gentleman would take a yellow husk and place the golden hot corn inside. At your request he would butter and salt it. I had to run down and try this one. Corn had never tasted so good. Grilled Corn is also served along the seaside as you wait for the fairy boat from Beyoglu to Uskudar.
Many places in Turkey have outdoor cafes. Tea or cola's are served with warm cheese toast. Mostly the toast is prepared in machines similar to a indoor grill. You can get melted cheese or cheese with dried sausage. Turkish people love to socialize and drink tea. It is a very important part of their cultural. Daytime you will see many children playing soccer on the streets. Evenings you will see young and old sitting and having toast, overlooking the Bosphorus. Enjoy!

Sliced Crusty Bread
Cheese (Dill peynir)
Dried sausage (pepperoni)
Butter

Brush melted butter on your bread, lay cheese on both sides of bread. Gently precook your pepperoni. Grill toast on both sides. Serve Afiyet olsun!

March 06, 2007

Sarimsakli Ekmek~ Garlic Bread Sticks



These turned out so well. You can use these for breakfast, lunch or dinner. Enjoy!

Recipe:

3 C Flour
1/2 C Corn oil
1 tsp active dry yeast
1 C warm/hot water
1 tsp sugar
1 tsp Salt
1 clove garlic
egg yolk (Brush on top)
sesame seeds (sprinkle on top)

Mix all ingredients together making a sticky but firm dough. (Like the Turkish say: like your ear lobe)Note: To keep dough crispy do not let sit for long as the yeast will activate and make softer/bread like sticks. Then role into long skinny ropes and lay on parchment paper. Preheat oven to 375. Brush on egg yolks and sprinkle with sesame and extra salt. Bake until golden brown. This recipe makes enough for 3-4 guest. Afiyet olsun!

Havuc Salatasi~Carrot Salad


My friend Hatice made this dish for me and another girl friend Tuba. We loved it. It was so delicious. The garlic with the yogurt. We practically ate a whole loaf of bread because we couldn't stop eating it. Hatice says she gets this recipe from her sister-in-law in Turkey. I know you will love this!

Recipe:

2 large carrots grated
4 tsp extra virgin olive oil
1 cup whole milk plain yogurt
2 cloves of garlic
1 tsp of dried mint

What to do:
Put your oil in a pan. (don't use non stick) Prepare and wash carrots, shred and place in pan. Cook carrots until their color changes and becomes cooked through. Close heat and prepare your garlic and yogurt by mincing 2 cloves of garlic then mixing them together. After Carrots have cooled, spread yogurt on top and sprinkle with mint. This dish can be prepared ahead of time and served with warm crusty bread. Afiyet olsun!

Mantar Corbasi~Mushroom Soup!



Oh how I love Mushrooms. This rich creamy soup gives you such a cozy feeling. When I was a young girl, I remember looking for mushrooms with my family. We would go to the forest along side the river banks and swamps. They were almost impossible to spot. The best time to go was after the spring showers, because most of the forest was sprouting new growth. Just when you though you found one you realized it was just another tree sprout. If you found one normally you would find many. I often wonder how many I walked by or even walked on. We mostly looked for Morel and Beef Steak. They smelled so wonderful like clean fresh soil.

Recipe:

1 lbs fresh Button mushrooms (approx. 10-12 Medium)
1 small onion (grated finely)
1 tsp sweet red pepper
2 tsp butter
2 tsp extra virgin olive oil
6 C water
3 tbs four
2 cups milk
Salt and Pepper to taste

What to do:

First start out by adding your olive oil and butter to pan. Grate your onion very fine. Add to pan with your red pepper and let gently cook 3-5 minutes. Now add 5 cups of water and bring to a boil. Cut your mushrooms in to long slices and add to water. Add remaining spices. Let rapidly boil for about 10 minutes. Take your remaining 1 cup water and your 2 cups milk and add in a bowl. Slowly whisk in your flour, making sure there are no lumps. (hint:use immersion blender) Slowly stir into your soup. Turn heat on low. Simmer and stir occasionally for 10 minutes. Afiyet Olsun!

March 04, 2007

Karamel Etimek Puding~Carmel Bread Pudding Oh sooo good!


A good book, some nice hot tea, and a taste of this delectable Carmel pudding is all you need on a cold winters day. Afiyet Olsun!

Recipe

4 c whole milk
1 pkt vanilla
3/4 c flour
8 Biscotti breads (Eti)
5 Tbs sugar
1 egg yolk
pinch of Salt
1 9/11 cake pan (glass)

Syrup
1 1/2 c sugar
1 1/2 c water (hot)

What to do:

First start out by making your Carmel syrup/glaze. In a medium sauce pan add you sugar and turn on medium/high heat. Do not leave unattended! While continuously stirring, let your sugar gently burn on the sides, thus creating a Carmel flavour. CAUTION! Place pan in empty sink when adding your hot water. Slowly add the hot water to the sugar. It will bubble and splatter. Once all water has been added and has calmed, return to stove on a medium/high flame. Constantly watch and stir occasionally. Add all ingredients into a non-stick pan, leaving out 1 cup of milk and the flour. Gradually mix flour with milk to make a smooth thickener. Add to pan. Check your syrup. Dip your spoon in syrup, if it coats back of spoon (metal) nicely it is done. Pour sparingly over bread that you layered on the bottom of your 9/11 cake pan. Save 1/4 sugar and return to stove. Cook pudding on Medium to low heat until thickened. Make sure to constantly stir so not to get lumps. Pour over bread and let cool in refrigerator. Continue to simmer the remaining syrup approximately 10 more minutes on low. Let cool. When pudding is completely cool decoratively poor on top of dessert. Walnuts, Cinnamon, Coconut can be used in place of sugar glaze.

March 03, 2007

Coming Soon!!!

Soon I will be adding some delicious recipes from some of my close friends Tuba, Betul and Hatice. They are outstanding cooks and make really wonderful dishes. I love Betul's Revani (Cake with syrup) And Tuba where can I begin. I think she has guest 8 nights a week. She has given me so many wonderful recipes from Turkiye. Hatice makes scrumptious desserts, and wonderful appetizers. My friend Makbule is so excited about my new blog. She has been sending me new pictures and so delicious recipes of Borek,(meat pastries) soups, and some Turkish cultural items.
There are many more "Cooks" here in our kitchens that if I can I will ask to share their recipes too. Such as my friend Zisan, Hava, Arzu, Sinem, and Ayse abla to name a few. Also, I am hoping to bring you a video of us making traditional Manti or mini meat stuffed pasta covered in a garlic yogurt sauce, and then drizzled with warm butter. Wow my mouth is watering already.

March 02, 2007

Kadayif Tatlisi~Shredded Filo Dough Dessert





Simple ingredients patience, fresh shredded filo dough and a good friend to talk you through it, are all you need to make this dessert. Hatice one of my best friends made this for me and some of our other girlfriends. It was so beautiful, as it looked like a rose. A month or so ago I had her show me how to do it.

Recipe:

1 box of shredded filo dough(fresh)
Walnut halves (or Almonds)
1 stick of butter
2 cups sugar
1 1/2 C Water
3 drops Lemon

What to do:

First start your Serbet/Syrup. Add your sugar and water. Bring to a boil and let simmer for 5-7 minutes. Take a small amount on a metal spoon, remove and blow to cool. If it coats spoon it is done. Add your lemon to prevent hardening. Preheat oven to 350*. Rule of thumb for most Turkish desserts is: Hot dessert cold serbet and visa verse. Then take groups/strands of filo dough without taking out of bag (approx. 20) approximately 5-6 inches long. Pinch top together with left hand and take a walnut half in the other. Role dough around nut with right hand. Keep your pointer finger and thumb on ends of nut, as you role. When arranging, place the open end towards the side of the glass pie pan. Work your way toward the center, keeping them the same size. Bake until dark golden brown. Remove from oven and pour cold syrup over top. Serve room temperature. Afiyet olsun!

Coban Salatasi~Famous Shepherd's Salad


A few years back while visiting Istanbul, I had taken a fairy boat to one of the three small Island. There were no cars, only small shops and home style kitchens. My friends and I decided to take a horse drawn carriage ride and tour the Island. Everywhere there were Nar/Pomegranates trees growing, and the smell of fresh roses from the hillside tickled our nose. We became hungry and stopped at the side of the beach. Under a tree was an older gentleman sitting with two slats of wood that made a makeshift table. My friends being familiar with Istanbul went over and ask the man for some sandwiches and coban salata. It was so incredible. I have never in my life tasted such delicious tomatoes and cucumbers. The sea crashing on the shore and the peacefulness of that island was so relaxing. Then off we went to the city for tea and tulumba. Enjoy!

6 firm Roma tomatoes
1 medium red onion (can use other types)
6 English/Turkish cucumbers
10-12 black olives (use Turkish brand)
1 C washed parsley (remove stems)
4 tbs extra virgin olive oil
1 hot green pepper (not shown above)
1 Lemon
Salt

First cut your tomatoes in half and then same direction cut them in half again. Then make vertical slices. The object here is that the vegetables should be small and all the same size. (I am still working on it) Then cut your other vegetables. Some people like to leave the onion in longer slivers. It is up to your preference. Remove parsley stems and chop in to small pieces. (again I think if you break with your hands it doesn't tend to bruise the parsley) You can prepare this salad ahead of time, but do not add your dressings and salt until you are ready to serve. It will get soggy.

February 28, 2007

Mercimek Corba~Red Lentil Soup With Warm Ahiska Bread


Mercimek Corba is a staple for many Eastern countries, especially Turkey. The first course of many meals in Turkey starts with some type of soup, and Mercimek is one of the most common.
While visiting Turkey a few years ago, I was traveling through Sultanahmet, Istanbul. There are many places to grab a sandwich or sit down and have a light lunch. Even your upscale restaurants offer a delicious bowl of lentil soup with hot crusty bread fresh out of the oven. Drizzly some lemon over and you have yourself a hardy meal for only a few dollars. Lentil soup is very healthy and is not prepared with heavy saturated fats. Because of its health benefits many Turkish babies/children grow up eating lentil soups. You can also vary the ingredients by adding potatoes, carrots, spinach, squash, and then blending it with an immersion blender. If you cannot find Red lentils at your local market you can purchase them online at Istanbul Market.

Recipe:

1 large onion diced
2 large tomatoes (peeled and diced)
2 C red lentils
2 cloves of garlic (optional)
1 tsp tomato paste
2 tbs extra virgin olive oil
4-6 cups water
Lemon

Spices:
1 tsp dried mint
1 tsp sweet red pepper
1 tsp black pepper
Pinch of oregano
Salt to taste

What to do:
Saute your onions, after slightly glassy add your tomatoes. Continue to cook for a few more minutes. Add your lentils and other ingredients. Bring to a bowl and simmer for 20 minutes. Stir occasionally If you not going to blend your soup with the immersion mixer then make sure to cut your onions, garlic and tomato in smaller pieces. Make sure to watch the water levels if the soup becomes to thick you can add more water. If too thin let simmer longer. Serve with fresh lemon on the side. Afiyet olsun

February 27, 2007

Ispanakli Kofte~Spinach Meat Patties


These were so delicious! The spinach added to these really made the meat so moist and juicy. My son who is three, normally would not touch anything that is that green, but he loved them. They are packed with all the vitamins and nutrients our bodies need. This recipe could easily be turned into a meatloaf just by changing the cooking times.
Note: When choosing ground meat, if your meat is very lean you will want to add some grape seed or extra virgin olive oil. The best meat that I have found is made by a company in Pennsylvania called Nema. Their meats are certified Zabiha Halal, farm raised with no hormones and pesticide free. They are also now offering halal cheese and you know that is not easy to find. Afiyet Olsun!

1 lbs ground meat
1 tsp tomato paste
1/2 finely cut onion
1/2 box of frozen spinach
if using fresh spinach (1 C fresh chopped)
2 tbs bread crumbs
1/2 tsp sweet pepper
1/2 tsp black pepper
1/4 tsp dried mint
Pinch baking soda
Salt

When making the patties if your hands get to sticky you can dip your fingertips into water. Doing this will prevent the meat from sticking to your hands. Prepare a nonstick pan with 1/2 olive oil and 1/2 vegetable oil, you only need a minimal amount to just glaze bottom of pan. The flame for your pan should be Medium low. Brown on both sides. Serve warm.

February 21, 2007

Kofte~Meat Patties with Bulgur



Kofte are great cold, on the grill, or in a sandwich with a slice of tomato. They are also fast and easy to prepare. Enjoy!

Ingredients~

1 lbs of ground beef
2 tbs breadcrumbs
1/2 onion (I use Vadalia)
1/4 tsp oregano
1 tsp black pepper
1/2 tbs Sweet Red Pepper
1 tsp Fresh dried Mint
1/2 tsp tomato paste
1/2 tsp baking soda
2 tbs Extra Virgin Olive Oil
Salt

What to do:

In a food processor puree your onions. You can grate them but my son hates to see onions and won't eat them. I have made them with grated though, and they turn out fine. Add all ingredients and let rest for a few minutes. Important (don't over salt as the baking soda has salt in it) Then prepare your Bulgar. Fry in a pan with 1 part olive oil and 1 part vegetable oil on medium heat. Brown on both sides. Inside the Kofte may look pink as to the paste and baking soda, but don't worry it is cooked.

Bulgur

1 C Bulgur (largest size)
2 tbs dry Dill
1 inch of water to cover
2 tbs butter
Salt to taste
(chickpeas with garnish)

What to do:

Simmer Bulgur until most water has evaporated. Then drain kofte oil from the pan and add the Bulgur. De glaze pan and add 2 tbs butter. After cooked put in a small shaped bowl and turn upside down onto plate. Garnish and Serve.

Fountain Magazine/Tolerance/M.Fethullah Gulen

Deliciously Moist Pogca~Potato Rolls



One evening while visiting my friend Betul, I tasted the most delicious roll. She made these fabulous potato rolls for us. She cut them in two and put a carrot salad mixture inside.They really melt in your mouth and when you bite into them you cannot see that there are potatoes shredded inside. Her recipe comes from her aunt who lives in Turkey. Many of my friends agree these rolls have to be "Among the Best" they have tasted. At first the recipe appears to be difficult but actually it is mostly prep work. Enjoy!

Recipe:

4 large potatoes (cooked, peeled, shredded)
1 pkt yeast
3/4 C yogurt
3/4 C milk (warm for yeast mixture)
3/4 C Vegetable oil
2 large tbs sugar
2 eggs (yellow for brushing top whites for dough)
2 tbs salt
4-6 C flour (consistency should be same as your ear lobe; it's a Turkish thing)

First preheat oven to 350. Lay parchment paper on your oven tray and prepare your yeast mixture (warm milk, sugar, yeast). Peel and shred your cooked potatoes. In a bowl add in all dry ingredients. Start with 4 Cups flour and add more depending on how moist it is. then add in the wet ingredients leaving out the yolks for the top. Once your consistency is dough like and not too sticky, cover with plastic and a kitchen towel. Let sit near warm oven for 20 minutes to raise. Make into small balls and place 1 inch apart on your paper. Brush with egg yolks then bake until a rich brown color appears. about 15-18 minutes. Cool on rack so bottoms don't over bake.

The Days of Prophet Noah


It was thousands of years ago, a thousand years after Adam. The Great Creator, because of His All-Compassion to them all and to all humanity, sent Noah. Noah asked his people for 950 years to leave paganism, called them to the true way, the truth, believing in one God. But people teased him and called him crazy. Later his wife joined the pagans in their betrayal
One day God sent the Angel Gabriel to order Noah to build a ship. Inspired by God, Noah built the ship. God ordered him to take two of every creature, the believers, and his family, except his wife, in the vessel. Noah again told people about the flood, and warned them against it. But their response remained same. The believers and animals boarded the ship and supplies were loaded. As all nonbelievers were drowning with their all vices, a long and hard journey was awaiting Noah and the believers, a long, tumultuous journey.
Days had passed, and food was scarce. They were facing starvation. No food by itself was enough to make a good meal. Noah gathered all the foods and, mixing them, obtained a delicious meal. Believers survived through famine. The very next day, flood receded. Today we call the meal Noah prepared “Noah’s Pudding”.
Ashura’ is a day of great historical significance.
On this day:
• God accepted the repentance of Adam (pbuh) after his exile from Paradise
• God saved Noah (pbuh)and his companions in the ark
• God spoke directly to Moses (pbuh) and gave him the Commandments.
• On this same 10th of Muharram, Job (pbuh) was restored to health (from leprosy)
• Jonah (pbuh) was taken out from the belly of the fish
• The sea was divided as the nation of Israel was delivered from captivity and Pharaoh's army was destroyed.
• Jesus (pbuh) was raised to Heavens
PROPHET MUHAMMAD (P.B.U.H) HAS SUGGESTED:
• worship God as much as you can on ‘Ashura day’.
• whoever fasts on this day is like one who fasts all his life.
• whoever clothes a needy person God will release him from a painful punishment.
• He who visits a sick person, God will grant him a reward that will not be decreased.
• Whoever places his hand on an orphan’s head, or feeds a hungry person gives water to a thirsty man, God will feed him a feast from Paradise and will quench his thirst with Salsabil (a wine that does not intoxicate).
Share Noahs pudding with your neighbors 40 homes North, South, East, West. Keep good relations no matter which religion.

Turkish American Society of Chicago's 2007 Asure Winner!

Noah's Pudding! Let's break it down








Noah's Pudding
2 C wheat
1 C Chickpeas
½ C white beans
1 apple (peeled and shredded)
1 pear (peeled and shredded)
13 dried organic (Turkish) apricots (cut in small pieces)
½ C Organic black raisins
½ C Organic green raisins
½ C dried black currants
¾ C whole milk
1 tsp red lentils (shelled)
1 tsp long grain rice
1 tsp Bulgar
1 tsp semolina wheat
2 small (Turkish) figs (chopped small pieces)
4+ cups water (add more if needed)

Spices
1 C sugar
1 packet vanilla
2 tsp cinnamon (one tsp for garnish)
1 pinch salt
¼ tsp of lemon

Garnishes
½ C raw walnuts (rinse pat dry)
½ C pomegranate seeds (rinse)
¼ C pumpkin seeds (roasted)
¼ pistachios (shelled, skinned)
1 sliced fig
1 fresh mint
¼ currants

First soak all dry legumes separately overnight. The water needs to be about 2 inches above the ingredient. Next day, rinse and add fresh water. Separately cook the wheat, chickpeas and white beans until tender (don’t overcook). After completing the cooking process drain and remove chickpeas skins. Then combine the following items in your final cooking pot; 11/2 -cup of wheat, chickpeas, beans, lentils, Bulgar, semolina rice, water, sugar, peeled and shredded apple and pear, raisins, vanilla, salt, lemon. Turn your stove on high heat and let ingredients come to a fast boil. Take the remaining 1/2-cup of wheat and milk and blend in a mixer. The consistency should be a smooth milky paste. After boiling your mixture about 15 minutes add the remaining items: 1/4 currants, vanilla,1/2 of the cinnamon, coarsely chopped (Turkish) apricots, figs. Turn mixture down to a medium heat and simmer Slowly mix in the wheat paste until your pudding thickens. Continue to simmer and occasional stir for 20 minutes. Cool and
Put in serving cups and sprinkle with garnishments, add final sprig of mint.
(a quick note: instant rice can be used; as it takes less time to cook)

February 20, 2007

~The Asure Competitors~

Niagara Foundation held its annual Asure contest for 2007. Here are some of my friends entries. The first one is by my friend Aynur who I shared first place with.







This last Asure is by my friend Dilek.

We had so much fun preparing and testing our Asure. I bought all different types of ingredients and tested them. Some beans gave too much color would break down and make the dish gelatinous. Also I tried to use the best organic dates and raisins.I wanted to add a twist so I added the apple and pear, which you would not normally find in Asure. I won first place along with my friend Aynur(who's asure pic is not present) I was shocked that I had even placed in the top three, because my friends dishes were so wonderful. This was also my first time making this pudding. I really appreciate the help from my friends Hatice, Dilber, Semanur and Tuba and of course her sweet mother. They were my advisers and taste testers. They gave me ideas on how to make my final pudding the best.