TURKISH RECIPES

“Five Senses” Comenius Project2013-2015

Zağnospaşa Secondary SchoolBalıkesir TURKİYE

Shish Kebab (Siş Kebabı)

Ingredients :

Boneless lamb leg 1 kgOnions 3 medium size 200 gramsMilk ½ cup 100 gramsOlive oil ¼ cup 50 gramsTomato paste 2 tablespoons 20 gramsSalt 2 teaspoons 12 gramsBlack pepper ½ teaspoon 3 gramsTomatoes 3 medium size 300 gramsGreen peppers 6 medium size 75 grams

Servings: 8

Preparation • Cut meat into 2 cm. cubes. Peel, wash and grate

the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers 2 cm. thick and the tomatoes into 2 cm. cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.

Vine Leave Wraps with Olive Oil (Zeytinyaglı Yaprak Sarması)

Ingredients Measure Amount 

Vine leaves - 150 grams Water 2 2/3 cups 550 grams Salt 3 teaspoons 18 grams Onion 6 big 600 grams Olive oil ¾ cup 150 grams Pine nuts 2 tablespoon 20 grams Rice 1 1/3 cup 240 grams Sugar 2 teaspoons 8 grams Currants 2 tablespoons 20 grams Parsley 1 small size bunch 40 grams Dill 1 small size bunch 30 grams Fresh mint 10-15 leaves 10 grams Cinnamon ¾ teaspoon 1.5 grams Black pepper ¾ teaspoon 1.5 grams All spice ½ teaspoon 2 grams Lemon juice 2 tablespoons 20 grams Lemon 1 medium size 100 grams Servings: 6

Preparation : 

• Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sauté for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them. Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.

Home Made Yogurt (Evde Yogurt Yapımı)

•   4 cups milk1-2 tbsp plain yogurt

•Please keep in mind that the most important points in making yogurt are adding sample yogurt to the milk at the right temperature and keeping it warm for a while. The exact temperature for fermentation is between 42-45 C. Place the milk in a pot and heat it until the boiling point. If you like creamy yogurt, simmer the milk a few more minutes to let the water evaporate more. Take the milk from the stove and wait about 10-12 minutes.Occasionally, dip your finger into the milk and try to count till 7. If you can bear the heat till 7, it means the milk is ready for fermentation. Don’t let the milk cool more than that since if the milk is not hot enough, fermentation won’t take place. In a small bowl, mix 1 tbsp of yogurt with lukewarm milk by using a wooden spoon (don’t use metal spoons). Add this mixture to the milk and stir with the wooden spoon. Then, pour the milk to the containers and close their lids.  The best container for making yogurt is glass. To keep the milk warm, cover the container completely with a cloth and then cover again with a blanket or something similar.Make sure to cover tightly to keep the milk warm for a while.  Generally, it takes 5-6 and 7-8 hours for fermentation in summer and winter, respectively. After fermentation, take yogurt out of its cover without shaking. Store in the fridge for at least 3-4 hourr before serving. I often make yogurt in the evenings and it stays covered all night. I remove the covers in the morning. ENJOY

Turkish Baklava

INGREDIENTS

• 1 (16 ounce) Package phyllo dough• 1 pound chopped nuts• 1 cup butter• 1 teaspoon ground cinnamon• 1 cup water• 1 cup white sugar• 1 teaspoon vanilla extract• ½ cup honey

• Directions• Preheat oven to 350 degrees F(175 degrees C). Butter the

bottoms and sides of a 9×13 inch pan.• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo

dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

HOW TO MAKE TURKISH COFFEE

• Preparation• Measure the amount of cold water you will need.• Place your pot of water on the stove and turn on.• Add about 1-2 heaping tea spoons (or 1 tablespoon) of coffee

per demitasse cup (3 oz). Add sugar to taste. Do not stir it yet, Let the water warm up little bit as above.

• When the coffee starts to sink into the water and the water is warm enough to dissolve your sugar, stir it several times and then turn down the heat to low. You should stir it several times, up until it your brew starts to foam (you can also vigorously move your spoon side to side to encourage to start the foaming).

• When you see the bubble “ring” forming on the surface, turn down the heat a little bit more or move your pot away from the heat source. Pay attention to the bubbles that are forming at this stage. Bubbles should be very small in size.

• From this point on watch your coffee carefully. Do not let the temperature get hot enough to start boiling. (NEVER LET IT BOIL – many instructions on how to make Turkish coffee use the term “boiling” but this is totally inaccurate) The key idea here is to let the coffee build a thick froth and that occurs approximately around 158 F or 70 C (i.e., much cooler than the boiling point of water which is 212 F or 100 C at standard pressure. If your brew comes to a boil, you will not have any foam because it will simply evaporate!).

• Keep it at the “foaming” stage as long as you can without letting it come to a boil. You might even gently stir your brew a little bit at this stage. The more froth, the better it will taste. Also your coffee must be fresh or it will not foam as well. If your brew gets too hot and begins to “rise”, then move it away from the heat or just turn it down. You are almost done. Repeat this process until your foam has “raised” and “cooled” at the most couple of times (NOT 3-4 times like some instructions. Even once is enough). Then pour in to your cups (quickly at first to get out the foam, then slowly) while making sure that each cup has equal amount of foam! If you are serving several cups then you might be better off spooning the foam into each cup.

Afiyet olsun Enjoy them