Midye Dolması (Stuffed Mussels)

Ingredients
20 large mussels (with shells)
5 tablespoons salt
Three and a quater glass of water

Filling:
1 glass rice
5-6 onions
three quater glass olive oil
1 tomato (peeled and cut into small pieces)
1 tablespoon pine nuts
1 tablespoon currants
1 and a half teaspoons salt
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoon salt
Black pepper
three and a quater glass of warm water

Steps

filling:
-Cover the rice with lukewarm water and let cool
-Pour the water out, wash well and drain.
-Chop the onions finely
-On a pan, add the nuts, one teaspoon salt and olive oil
-Brown them on medium heat-stirring constantly
-Add the drained rice and stir for 10 minutes
-Add the tomato,sugar, salt, currants, allspice,cinnamon and water
-Mix them well and cover the lid
-Let simmer for 10-15 minutes, until the water is absorbed
-Mix well with a wooden spoon before using for the stuffing.

Steps in stuffing
-Sprinkle the mussels with salt and let them stand for one hour.
-Clean the shells by scraping them with a knive.Wash them well with water
-Insert a knife for 2cm thru the large edge n carefully open them up only at this edge, leaving the other edge united.
-Remove the hairy parts and wash them
-Stuff the shells with the rice filling n close them
-Arrange them side by side, then in layers in a large saucepan
-Add three and a half glass of water
-Place a small plate over the shells
-Cover n cook over high temperature for 30 minutes until all water is absorbed
-Let cool before serving with lemon.

p.s- I love eating it with iced coke and lime...hmmmmmmm

This is a recipe i myself have not tested. The recipe is taken from *Turkish Cookery* book by inci kut.Pls take note.

Simah'z Lazy Fish Dish

Today, I knew i would cook tuna for dinner..but how? I was feeling lazy...so i came out with this as a meal..There r 6 types of different things there on the plate.

1. Tuna
1 slice of tuna.
Put it on a plate.
Sprinkle some herbs(anything u want), salt and pepper.
Cook it in the oven.

2. Boiled corn
Sprinkled with salt and a bash of melted butter

3. Steamed veggies (carrot,potatoes,fresh peas)
steam them all.
While they are still hot, add butter, salt n pepper.

4.Salad
Whatever u prefer..ur taste ur choice

5. semiz otu salad
semiz otu
salt
mayonaise
yogurt (not watery yogurt..this is thick yogurt..or u may use thick cream??)
mix them all. U may not have semiz otu..blanched spinach/or fresh spinach can replace semiz otu.

6. Bread

All six in one plate..my beloved iced coke next to it..Alhamdulillah...yum yum..

Turkish Pasta (The Turgutlular Way)

This recipe is specially requested by my blogger friend syikin...here goes...

1 kg flour
5 eggs
1 and a quater (satu suku) glasses of milk

-mixed all the ingredients with your hand or mixer until the mixture is turned into a dough. If needed, add a bit more milk...
-let the dough rest for at least half an hour (pls cover the dough)
-after the resting time, divide the dough into several smaller pieces. Use the rolling pin (if u dont have the turkish rolling pin, u can use any type of rolling pin.
-While rolling the dough, the rest of the unused dough should be covered with wet cloth in order not to let the dough goes dry.

U roll the dough like this (picture above)

-The dough is rolled over into these thin round shapes..
-The size doesnt matter..it can be smaller. But it should be thin...let say half a centimeter?
-put the rolled dough on dry cloth and let it half dry.

Hatice and i menyebuk kejap

-cut the half dried rolled dough like this (see the picture above)
-please make sure that ur knife is very sharp (pisau tumpul tak main yea syikin)

-this is the example of the already cut pasta (fresh)
-put the fresh pasta on dry cloth and let it dry for around 2 days (depending on the weather) If it is Malaysian weather, i suspect it will take much faster. U can dry it inside the house as well (with windows open pls)

-the end product (dry pasta)
-according to yenge, you should cook it like this: ı cup pasta to be boiled with 2 cups water.
Add thinly sliced tomatoes...
-if u dont like tomatoes, just dont add it..it is just a matter of personal preferance.
-U can it eat with any type of sauce that u like.
-this pasta should be stored in an air tight container. It can last for months. If u put it in the deepfreezer...it lasts forever!

If u all managed to do this... pls tell me..maybe i will try it one day (my apartment simply has no space for anything!!)

P.s

Another alternative - after boiling, instead of tomatoes, you can add grated chedar cheese and chopped walnuts. It is a marvellous taste!!!

This suggestion is from my sister in law funda.

Antalya Usulü Guveç

This is a guveç cup.

Ingredients

Main
750g meat (sliced into small pieces-kuşbaşı)
2 onions (sliced roughly)
250g green peas (diced n boiled) 3 potatoes (diced n boiled) 1 carrot (diced n boiled)
2 tomatoes (slice) parsley (cut into small bits) 3 green pepper (slice) salt pepper
oil/butter ******6 guveç cups)*****

For Bechamel sauce
1 litre milk 1 glass flour
2 eggs salt oil/butter

Topping
1 glass or more shredded cheese

Steps
-Put oil/butter in the pan
-Add in sliced onions. Fry till pink -Add in the small pieces of meat. Stir for a while.
-Add a bit of water
-Cook the meat in very low heat and closed pan.Add water when needed till meat is cooked. -Take out the guveç cups.
-Distribute the cooked meat evenly into the 6 cups
-Mix the already diced and boiled potatoes,carrot and peas with salt and pepper .
-Distribute them evenly on top of the meat (in guveç cup)
-Put the sliced tomatoes and green pepper on top of the ingredients.
-Pour the bechemal sauce on top of the ingredients.
-Sprinkle the cheese evenly on top of the bechamel sauce
-Cook in the oven till the cheese is brown in colour

Bechamel Sauce -
-Add butter to the pan
-Add flour to the butter. Fry till the flour is a bit yellowish in color.
-Add milk, salt and eggs
-Continue stirring till the consistency of the liquid becomes thick

Bon Apetit!