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

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.

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!

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.

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!

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.