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!

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!

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!

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!

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!

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!

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!

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