Turkish Recipes

[KemalTuanaYalcin 16]

• Add yours

• 25 minutes to make
• Serves 6

A common lunch time snack in Turkey, shake over dried chillies, add a squeeze of lemon and roll up with a little lettuce and tomato salad, or divide the dough into smaller portions to make finger food for a party

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• crust
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• lemon
• salad
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Ingredients

• For the dough shopping list
• 1 tsp dried yeast shopping list
• ½ tsp sugar shopping list
• ½ cup lukewarm water shopping list
• 3 cups strong white flour shopping list
• ½ tsp salt shopping list
• 1 tbl spoon olive oil shopping list
• olive oil shopping list
• for the topping shopping list
• 1tblsp butter shopping list
• 1 onion, grated shopping list
• 1 tomato skinned and chopped – boil kettle and pour over tomato let stand for 2 min, remove and peel shopping list
• salt and sugar to taste shopping list
• 225g/8oz minced lamb shopping list
• 2 tbl spoons tomato paste shopping list
• 1 tsp paprika flakes shopping list
• squeeze of lemon juice shopping list

Right Dish, Wrong Ingredients? View Lahmacun with different ingredients.

How to make it

• Or the dough – dilute sugar in water and sprinkle yeast on top, let stand for a few min till frothy.
• sift flour and salt into a bowl and make a well
• add yeast mix and tablespoon olive oil
• combine gradually till it creates a firm dough ( adding a little more warm water if necessary
• or flour if sticky )
• knead dough on a floured surface for 10 min ir until it becomes smooth and elastic.
• smear a drop of olive oil around a bowl and roll the dough in it
• cover with damp cloth and let stand in a warm place for about an hour or till doubled in size.
• for the topping
• saute onions in the butter
• add chopped tomato and cook till dry
• add salt and sugar to taste and set aside to cool
• put the meat in a bowl
• add the tomato paste, paprika and lemon juice
• work mix into a paste with your hands
• punch back the risen dough, knead for 2-3 min
• cut into 6
• preheat oven to 230C/450F/gas mark 8
• roll each piece into a ball and roll out into a very thin round
• place on a well greased baking sheet
• spread a thin layer of the meat mix over each one
• leave to rest for 10 min.
• bake in oven for 10-15min until brown and crispy
• serve immediately with tomato, lettuce, onion and parsley salad, with liberally squeezed lemon juice

[KemalTuanaYalcin 16]

NOHUTLU PILVA - Rice with Chickpea

1 cup long-grain rice

2 tbsp orzo

1 ½ chicken stock, hot

½ cup chick peas in a can

1 tsp salt

2 tbsp butter

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain. Place the butter in a saucepan or pot and add the orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Finally add the chick peas and stir. Let the pilaf stand for about 5-10 minutes before serving.

Pilaf goes well with any kind of dish and yogurt. I like it with plain yogurt.

ENJOY!

P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

*********

TURKCE

1 su bardagi baldo pirinc

2 yemek kasigi arpa sehriye

2 yemek kasigi tereyagi /margarin

1 ½ su bardagi tavuk suyu, sicak

½ su bardagi nohut konservesi ya da haslanmis nohut

1 tatli kasigi tuz

Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun. Tereyagini bir tava ya da tencereye alin ve arpa sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Son olarak nohutlari ilave edin ve karistirin. Servis yapmadan once 15-20 dakika dinlendirin.

Pilav butun yemek cesitleriyle ve yogurt ile guzel gider. Ben pilavi yogurt ile severim.

AFIYET OLSUN!

NOT: Eger pilavinizin parlamasini ve tane tane olmasini istiyorsaniz suyu ilave ederken 1 tatli kasigi limon suyu ilave edin.

[Luckywife2007 6]

NOHUTLU PILVA - Rice with Chickpea

1 cup long-grain rice

2 tbsp orzo

1 ½ chicken stock, hot

½ cup chick peas in a can

1 tsp salt

2 tbsp butter

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain. Place the butter in a saucepan or pot and add the orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Finally add the chick peas and stir. Let the pilaf stand for about 5-10 minutes before serving.

Pilaf goes well with any kind of dish and yogurt. I like it with plain yogurt.

ENJOY!

P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

*********

TURKCE

1 su bardagi baldo pirinc

2 yemek kasigi arpa sehriye

2 yemek kasigi tereyagi /margarin

1 ½ su bardagi tavuk suyu, sicak

½ su bardagi nohut konservesi ya da haslanmis nohut

1 tatli kasigi tuz

Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun. Tereyagini bir tava ya da tencereye alin ve arpa sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Son olarak nohutlari ilave edin ve karistirin. Servis yapmadan once 15-20 dakika dinlendirin.

Pilav butun yemek cesitleriyle ve yogurt ile guzel gider. Ben pilavi yogurt ile severim.

AFIYET OLSUN!

NOT: Eger pilavinizin parlamasini ve tane tane olmasini istiyorsaniz suyu ilave ederken 1 tatli kasigi limon suyu ilave edin.

I have ONLY one thing to say................UMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Keep em' coming!!!

[KemalTuanaYalcin 16]

I have ONLY one thing to say................UMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Keep em' coming!!!

ohhhhhhh thank you. What is your favorite kind of dish. Dessert, Appetizers, etc? I will post something new tomorrow but if you want something now I'll be happy to search for you

[Chrito 19]

I'm really happy about the Lahmacun recipe! Going to try it soon! What about Kofte (spel) the vegetarian ones?

[Luckywife2007 6]

ohhhhhhh thank you. What is your favorite kind of dish. Dessert, Appetizers, etc? I will post something new tomorrow but if you want something now I'll be happy to search for you

I like the Mercimek,and the Turkish Wedding Soup and of course MANTI!

[KemalTuanaYalcin 16]

As Requested:

NEW RECIPE: VEGETERIAN LAHMACUN

As the Arabic name suggest (lahm bi-`aj?n - meat with dough), it is not a vegetarian dish, but since I try keep away from meat in my daily life, I replaced the minced meat with ground meat alternative. The taste was same.

For the dough I used the same recipe as Turkish pide, from Home Baking.

Ingredients:

Dough

1 tsp active dry yeast

2 cups of warm water

1 cup of wheat flour

5 cups of all purpose flour

1.5 tsp salt

1 tbsp olive oil

Filling

2 medium size onions (diced)

2 tbsp cooking oil

1 tbsp tomato paste

1-2 tsp salt

0.5 tsp sugar

200g ground soy meat

1-2 tbsp water

2 tbsp of minced parsley

Spices (black pepper is a must)

1. Dissolve the yeast in a large bowl.

2. Add wheat flour and one cup of all purpose flour, and stir.

3. Cover the mixture and put aside for 10 minutes, up to 3 hours.

4. Add oil and salt.

5. Slowly add the remaining flour until it is hard to stir.

6. Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneeding. If necessary add more flour.

7. Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.+

8. In a pan sautee the onion in oil with sugar and salt.

9. Add soy meat and water.

10. Remove the mixture from the heat and add parsley and spices. Let it cool down.

11. When the dough is ready, turn the dough over the slightly floured surface

12. Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.

13. Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin. The thickness of the dough should be a little less than 1/4th of an inch (less than 1/2 cm)

14. Brush the surface with olive oil.

15. Sprinkle 1-2 tbsp stuffing onto the dough. Press them down a little, since the stuffing has to stick to the surface.

16. Brush the sides with olive oil again.

17. Put the pide on preheated skillet and cook the bottom at medium temperature.

18. Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.

19. Cook the top until the surface turn to light brown-golden.

* If you are trying this for the first time, you should prepare one pide at a time.

+If you do not have about 2 hours, you can heat the oven a little less than 150F/70C, and keep the dough covered with moist towel in the oven. Just make sure that the oven is only warm and the cloth is not touching the dough.

[KemalTuanaYalcin 16]

I like the Mercimek,and the Turkish Wedding Soup and of course MANTI!

Turkish red lentil soup (kirmizi mercimek corbasi) recipe

Recipe ingredients

• 1 tablespoon butter or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons tomato paste
• 8 cups low-fat vegetable or beef stock
• 1 cup red lentils
• 1/4 cup short-grain rice
• 1 dried red pepper, optional
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried mint
• 1 lemon, cut into wedges

How to make turkish red lentil soup (kirmizi mercimek corbasi)

• In a Dutch oven, warm butter or olive oil over medium heat.
• Add onion and saute for 5 to 10 minutes, or until onion is translucent.
• Stir in garlic, cumin, and coriander, and cook for 1 to 2 minutes.
• Add tomato paste, stock, lentils, rice, and red pepper, if desired. Stir to combine.
• Bring soup to a boil, cover pan, and reduce heat to a simmer.
• Cook for about 30 to 40 minutes, stirring occasionally.
• When lentils and rice are tender and soup has thickened, add salt, pepper, and dried mint. Serve hot with lemon wedges.

Preparation time: 5 minutes

Cooking time: 1 hour

Serves 4

I like the Mercimek,and the Turkish Wedding Soup and of course MANTI!

Turkish Wedding Soup (Dugun Corbasi)

Ingredients:

Servings:

6 6 6[/url]

Servings Size

• 
  Update

var oldServing = 6;

$('#servingssize').servingsize_dropdown({ddTypeName: ''});

• <LI class=ingredient sizcache="51" sizset="185">2 -2 1/2 lbs lamb stew meat or 2 -2 1/2 lbs

lamb necks, slices or 2 -2 1/2 lbs lamb ribs or 2 -2 1/2 lbs lamb shoulder <LI class=ingredient sizcache="51" sizset="189">3 quarts water <LI class=ingredient sizcache="51" sizset="190">1 large onion <LI class=ingredient sizcache="51" sizset="191">1 medium carrot <LI class=ingredient sizcache="51" sizset="192">1 tablespoon salt <LI class=ingredient sizcache="51" sizset="193">4 tablespoons butter <LI class=ingredient sizcache="51" sizset="194">1/3 cup all-purpose flour <LI class=ingredient sizcache="37" sizset="126">3 egg yolks 2 tablespoons lemon juice

GARNISH

• <LI class=ingredient sizcache="51" sizset="196">1/4 cup

butter <LI class=ingredient sizcache="51" sizset="197">2 teaspoons paprika1 dash cayenne Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 4 1/4 hrs

1. 1 Combine 2 to 2 1/2 pounds either lamb stew meat, neck slices, ribs or shoulder and water in a large kettle. Peel and cut onion into quarters; peel carrot and cut into several pieces. Add to kettle along with salt. Simmer over very low heat for 3 to 4 hours, or until meat falls from the bones. Skim soup frequently. Let cool until fat hardens and skim off all fat. Strain the broth.
2. 2 Cut the meat from bones and trim off all fat. Cut meat into 1/2 inch cubes. Discard bones and onion and carrot. Melt butter in a large kettle; stir in flour and brown lightly. Stir in the broth and cook, stirring constantly, until soup thickens slightly.
3. 3 Beat egg yolks and lemon juice together. Spoon in a half cup or so of hot soup, mix well and then stir into soup. Add meat cubes and heat just until soup is ready to simmer; do not allow to boil.
4. 4 Meanwhile, for garnish, cream together butter and paprika; add a dash of cayenne. Spoon soup into cups or soup plates. Top with creamed butter and paprika. Serve at once. Or chill until very cold and serve cold. Makes 8 to 10 servings for opening course, about 6 whole meal servings. Serve with crisp bread sticks or flat Armenian or Turkish bread, if available.
5. 5 Soups and Stews The World Over.

[Mariye & Ky 172]

I'm really happy about the Lahmacun recipe! Going to try it soon! What about Kofte (spel) the vegetarian ones?

I have a GREAT [meatless] KOFTE recipe! I will look for it just for you and post it here. Do you love to cook? Nice to meet you, Mari!

[Mariye & Ky 172]

I like the Mercimek,and the Turkish Wedding Soup and of course MANTI!

yeah i'm gonna need you to both cook for my wedding.. LOL LOL Kidding! Sheesh by the time we're all through eating these recipes Tuana's posting, we may not fit in those dresses!

[Luckywife2007 6]

yeah i'm gonna need you to both cook for my wedding.. LOL LOL Kidding! Sheesh by the time we're all through eating these recipes Tuana's posting, we may not fit in those dresses!

I swear, since I have been here in Turkey, I gain around 10 lbs it seems like! I don't eat near as much in the states as I do when I am here! As long as the dresses aren't on the line of Belly Dancing... I should be fine... just give me a month or two of warning....I don't wanna look like Omar the tent maker!

[Mariye & Ky 172]

yeah i'm gonna need you to both cook for my wedding.. LOL LOL Kidding! Sheesh by the time we're all through eating these recipes Tuana's posting, we may not fit in those dresses!

In the meantime here is one that I love!

Baba Ghanoush

Ingredients

• Salt 1 t
• Tahini (sesame paste) 2 T
• Lemon, juiced 1 ea
• Garlic, minced 2-3 cloves
• Eggplant 3 ea
• Olive oil 2-3 T
• Parsley, minced 1-2 T

Directions

1. Preheat oven to 400°.

2. Place eggplant on a baking pan and roast in oven until cooked through, about 45-60 minutes. Eggplant should collapse when it is removed from the oven and begins to cool.

3. Cut the eggplant in half and remove the pulp.

4. Put pulp, garlic, lemon juice, tahini and salt in a food processor or blender and puree.

5. Remove to a serving bowl and drizzle olive oil over the top. Sprinkle on parsley and serve.

Mariye Version: I ADD TURKISH BAHARAT ... mmmmm

VARIATIONS

* In Turkey, paprika would be sprinkled over the top.

* A little yogurt can be stirred into the baba ghanoush to lighten it up a bit. Very tasty!

NOTES

* Baba ghanoush is typically served with pide bread cut into wedges and sometimes toasted or grilled. You could also serve it as a dip for any kind of chips.

Abbreviations

ea = each

t = teaspoon

T = tablespoon

Edited December 22, 2010 by Mari & Kadir

[Mariye & Ky 172]

I swear, since I have been here in Turkey, I gain around 10 lbs it seems like! I don't eat near as much in the states as I do when I am here! As long as the dresses aren't on the line of Belly Dancing... I should be fine... just give me a month or two of warning....I don't wanna look like Omar the tent maker!

roflmao! Don't you know that "less is more in California?"

[Luckywife2007 6]

roflmao! Don't you know that "less is more in California?"

Oh Darn,

That's right.... wow just like Katie Perry's song

California Girls are undeniable... daisy dukes, bikinis on top... so hot they melt your Popsicle!

P.S.

Should I be talking about this on this Recipe forum? Oh yeah, its okay... I did mention Popsicle....

Edited December 22, 2010 by Luckywife2007

[KemalTuanaYalcin 16]

yeah i'm gonna need you to both cook for my wedding.. LOL LOL Kidding! Sheesh by the time we're all through eating these recipes Tuana's posting, we may not fit in those dresses!

LOL too funny.

I'll have to look for the fat free calorie free versions of these recipes