Zaim Ladies Recipe Book

My Aşure

2010-01-15T22:52:00.022+02:00

Aşure has and will always be meant for sharing, no matter how good or terrible your aşure is.. It took me many years to experiment the making of the turkish aşure that my beloved and I would love.So here it is....my recipe...especially for my sweet Hatice...who loves this Aşure so much and may need the recipe one day to cook in her own home...
Çiçeğim... işte... bu senin için...

-500 gram of wheat.
-Wash it again and again until you see no brown color coming out of the water.
-Leave it in water overnight to soften.
-Cook it in a pressure cooker (duduklu tencere) for 1 hour (dont forget to add in enough water!!).
Turks love their wheat extremely soft...so one hour is actually not long enough.. trust me..

-Add in 3/4 more glasses of water into the cooked wheat.
-Turn the heat to minimal.
-Add in 1 kg of granulated sugar.

-Cook half a glass of rice with loads of water.
-Blend the rice into smooth paste.
The rice paste will act as a thickening agent.
-Add in the rice paste into the pot
-Continuosly stir the mixture. Do not let the bottom part of the pot burn.

-Add in 1 litre of milk

-Add in 200 grams of fresh almonds.
The almonds should be boiled for around 5 minutes until the skin can slide off easily from the nut.
-The skin free almond will then be added into the aşure pot.
-keep stirring...

-Slice the dried apricot into small pieces
-Add in the sliced apricot once the Aşure mixture starts boiling.
-Never stop stirring.
-Once the sliced apricot looks soft, add in the dried raisins
-Dont add the raisins too early as it may color the Aşure.

REMEMBER: TURKİSH AŞURE MUST BE WHITE!

-Add in the sliced dried figs into the Aşure mixture AT THE LAST MINUTES..
The figs can colour the aşure. We dont want that...do we?

-crush the hazelnuts and walnuts (forgot to take the walnuts' pics) to be sprinkled on top of the aşure before service...

ops..did i tell you that you can also add in cinnamon stick to the aşure recipe? Yup... dont add it in too early though... add in at the last minute...

Here is the end finish of my aşure...made today... my 2nd aşure this year..3rd coming up after the bursa trip...
I love it when my Aşure is topped with pomogranate (nar/buah delima)...
NOTE: Almost every turkish Aşure will have chick peas and broad beans in it. I do not put them in as my hubby do not like them in his Aşure. You can also add in the skin of oranges, thinly sliced,pistachios, and any other things one feel like adding (this year, i ate an aşure with cucumber in it!)...so the choice is basically yours...

Afiyet Olsun...
Try it... it is simple really...

Simahz style* Lavaş ekmek ile Doner Eti *

2008-03-13T16:55:00.011+02:00

This is something i basically made up in order to serve hatice's teacher and the moms of her classmates (2008)when they came to our place for *veli çayı* as well as *taziye ziyarete*..

Ingredients

-Ready made doner meat (sold at supermarkets)
-Wheat floor wrap
-2 green pepper (diced)
-2 onions (diced)
-taugeh (soya filiz)...cant remember the word in english..sori
-2 tomatoes (diced)
-2 tablespoon of veg oil
-salt
-pepper
-ketcup
-fresh parsley,cucumber and onion(very smally diced for last step decoration)
-one egg

Steps
-Heat the oil in a pan.
-Add in onion and green pepper. Cook till soft.
-Add in diced tomatoes till it is soft
-Add in the taugeh (soya filiz). Let it be half cook. The crunchiness gives the whole thing a wonderful crusnch.
-Stir till all the ingredients till they are thoroughly mixed up.

-Take one layer of the wheat flour wrap (sold at markets and bakeries)
-Follow the pics below for the next steps...

One layer on a clean surface

Fold it *almost* into half

brush the eggs as above

again fold it into half

the egg will make sure that the surface sticks to each other

-Open the inside of the fold.

-Add in the already prepared doner meat.

-Add in the combination of small diced tomatoes,cucumber n parsley.

-Sprinkle a bit of ketcup.

-Heat the whole thing in the oven not more than 5 minutes covered with aluminium foil

-It shouldnt be left dry.

-To be eaten immediately

Afiyet olsun!

Havuç-kabak salatası

2008-03-13T16:36:00.005+02:00

Ingredients

-2 Zuchinni squash (courgette)*grated*
-3 carrots *grated*
-2 onions *diced*
-parsley (chopped)
-Walnuts (roughly blended)
-Mayonaise
-Thick yogurt
-Salt
-Pepper
-Olive oil (2 tablespoon)

Steps
-Heat the olive oil in a pan
-Add in the onion.Cook till it is softened.
-Add in the grated carrot till it is half soft
-Add in the zuchinni squash
-Cook everything till they r soft (but not soggy)
-Add in the salt and pepper to taste
-Take everything off the heat. Put them in a bowl. Let cool.
-Add in the thick yogurt
-Add in the mayonaise according to personal taste
-Add in the parsley and crushed walnut.-
-Put in plate and decorate

Reminder:

-Put the mayonaise after the yogurt to ensure the whole salad is not t00 full with mayonaise.Too much of it will destroy the taste of the whole thing.
-If possible, use *suzme yoğurt* or yogurt which has been strained of its liquid.
-The amount of walnet to be added is also a matter of personal's choice

Afiyet olsun!

Humus

2008-03-13T16:09:00.005+02:00

Ingredients

-One and a half glasses of dried chick peas
-Tahin (sesame seed paste)
-Juice of one lemon or more (up to u)
-Olive oil
-A turkish coffee cup of water (depending on the needs)
-Salt
-Pepper

Steps

-Soak the chick peas overnight
-Boil the peas till cooked
-Take off the skin
-in the blender, add in the rest of the ingredients and blend till a smooth paste is formed.
-The thin is ready.
-Decorate to serve.

Tahin

Reminder:

- The olive oil and tahin amount to be added depends on one's personal taste.
-The water addition is important to help it turn into a paste.

Turkish Aşure

2007-02-16T08:04:00.000+02:00

Forgive me for this late entry.. i know i promised this recipe ages ago..This year, the first time i made it.. i was so sick...i had lost my taste n smell bud that my aşure was a dissaster.. the second one was good..though i just make it a bit coz this time.. halil got sick hehehehe So here is my aşure recipe ....

Ingredients

500g Wheat (buğday = gandum) -soaked overnight n washed thoroughly

1 litre fresh milk

Water

Sugar (depending on ur taste..starts with 1kg sugar..add more according to taste)

2 glasses of rice (to be boiled in loads of water.. then blended into paste)

200g almond (boiled n the skin taken out)

200 g dried apricot (cut into small sizes)

200g dried raisin

50g dried fig (cut into very small pieces)

250g walnut

250 g hazelnut

1 Glass Chick Peas (kacang kuda) -soaked overnight n boiled separately

1 glass white dried beans -soaked overnight n boiled separately

Pomogranate (nar - buah delima for decoration)

Steps

-Boil the wheat in the pressure cooker between 1 hour to one hour and a half (depending on the wheat) It will take much much longer if u boil using normal pan..pressure cooker is the easiest way

-Add in the milk into the already boiled n softened wheat.

-Add in the rice paste

-Add in sugar

-Add in water

-Add in the chick peas n the white dried beans

-Stir everything till they reach to the consistency of an asure (approximately half an hour or so)

-10 minutes before u turn off the heat, add in the raisin n the apricot

-4 minutes before u turn off the heat.. add in the dried fig

-Let the aşure cool.. the consistency of the asure (not so watery..not so thick) will be definite once the aşure is cool..

-Sprinkle the walnut, hazelnut n pomogranate on the aşure before serving

Reminder

-Turkish Aşure should be white.. the ladies r proud if their aşure is white in color..

-That is why, the wheat should be washed again n again n again before boiling..

-The rice paste is to thicken the aşure.. u can cheat as well by using rice flour added with cold water..but then the milky taste of the rice paste will be lost

-Pls do not add in the dried fig too early coz it will kae ur aşure dark..n like i said.. we want the aşure white..

-İ strongly suggest the pressure cooker for boiling the wheat coz it really will make ur life easy in making the aşure.. less tiring..

Good Luck!

İşkembe Çorbası -Sup Perut - Cow's Stomach Soup

2007-02-12T19:16:00.000+02:00

The Cow's stomach
The stomach's soup

Ingredients

500g Cow's stomach (the amount is up to u) -dice into small pieces

Chicken stock (fresh or cube)

2 tablespoons of flour

Grape vinegar

Red pepper powder (kırmızı biber)

Butter

Salt n Pepper

Garlic

Steps

-Boil the cow's stomach (in my case- one hour in pressure cooker)

-Prepare the chicken stock (i always boil one full chicken in water, add in onions, salt n pepper to produce the stock)

-Or add in one or two (up to u) cube chicken stock into boiling water

-Add in the soft boiled cow's stomach (with the water used for boiling) into the chicken stock

-Slightly brown the four with a bit of butter to decrease the smell of flour in the soup

-Add in a bit of cold water to the flour... Stir n later add it into the soup

-Add in salt n pepper to taste.

The soup will be cooked in low heat till it has reached the soup consistency (not too thin n not too thick)

Pour the ingredients in step E on top of the soup before serving

-Slice the garlic thinly (u may chop it if u want)

-Fry the garlic lightly in butter (not too less..as much as possible)

-Add in the grape vinegar

-Add in the red pepper

Note:

This is a smelly super delicious soup. Not everyone like the smell of işkembe..esp with garlic smell added.. if u r conscious of the smell..or how u will smell later... better not try this soup :0)

Baddin's Chocolate Cup Cake

2007-01-19T15:09:00.000+02:00

Ingredients

125g Butter
1 Glass sugar (left at room temperature)
2 eggs
Half a glass of fresh milk
3 tablespoon of cocoa powder
25g vanillin sugar (1 small packet -Dr Öetker)
25g baking powder (1 small packet - Dr öetker kabaratma tozu)
1.5 to 2 glasses of flour (depending on the consistency of the cake)
loads n loads of chocolate chips (let ur kids decide on that)
Small cake cups

Steps
-Mix the butter and sugar well.Use the electric mixer if u have one.
-Add in the rest of the ingredients.
-Mix the ingredients well for 5 minutes (i am making up the time.. coz i have no idea how long hehe)
-Add in the chocolate chips.
-Mix the cake mixture n the choc chips well.
-Put everything in the provided cake cups
-Bake it in the oven for around 15-20 minutes (160 degree celcius)
-Yum yum.. Eat it while it is still fresh n the chocolate chip is still somehow soft..it is not so healthy but definitely heavenly..:0)

P.s - the cup cake in the picture has no choc chips.. that is because we have none at home at the time of the baking.. but usually, i definitely let the kids decide how much choc chips they wanna add in..

Have a nice try!

Balık Guvec

2007-01-16T09:10:00.000+02:00

U see.. fish is definitely good for health.. For us in turkey, fish is only sold fresh in the winter..the rest of the season, fishing comercially is forbidden by law..I make it a point to serve fish once a week to halil n the kids..Alhamdulillah, even baddin accepts his fate.. HE MUST EAT BALIK (fish) coz his mom will force him to hehehehe.. Halil.. he eats without complaints....he doesnt complain..but if i take out the bones.. he would love it more hehehe (lazy bump :0)).

This is a recipe i've created myself.. something i just made up at the spur of moment while i was in the kitchen..u bet he loved it... so i thought i'd share it with u here..life is about sharing, right?

Ingredients A (The greens)
Onion(s)
Tomatoes
Ginger
Green Chilli(es)
Leek
Carrot
Celery roots
Dill
Parsley

Ingredients B
Fish (preferably meaty fish like Salmon ..Levrek..Çupra)
Or any seafood things like Squids, Prawns..lobsters..Crabs

Ingredients C (The Sauce)
Mayonaise
Mustard
Lemon Juice
Dried mint
Dried oregano
A bit of olive oil
Salt
Peppper
Red chilli (powdered or grinded)

Ingredients D
Cheese to spread on top (Mozarella or kaşar peynir or dil peynir)

Steps
A
-Thinly slice ingredients A. If u want, u can dice them too..the cutting style is up to u.
-Add all of the sliced greens into a pan.. Add in either a bit of water or a bit of oil.
-Turn on the heat,let the veggies cook till softened and the water is absorbed.

B
-Grill the fish.
-Debone the fish..taking out the bones can be tedious job. Hence, i recommend salmon.. but then other fish like levrek or çupra (dunno the names in english) is wonderful as well since they taste quite milky.

C
-Mix all the ingredients in section C.
-The sauce shouldnt be too watery...not should it be too thick. U decide.

-Take out a clay pot (see picture above)
-Arrange the fish meat inside the clay pot
-Arrange the softened veggies on top of the fish in the clay pot
-Spread the sauce in C on top of the veggies ( a thin layer)
-Sprinkle the cheese on top
-Bake it in the oven.

A reminder:
*If u r a health concious person, u can replace the sauce with mashed potato and later top it with low fat cheese.
*U can also use caserole dish pan instead of clay pot
*This dish is to be eaten with fresh salad...

Have Fun trying!! I've won my tem's heart with this recipe..u can win urs too..:0)

Kavurma

2007-01-07T12:15:00.000+02:00

This is a dish cooked in the Kurban Bayram (Raya Haji) in the Zaim family...it is also generally cooked by the turkish population in general using the meat slaughtered on that holy day (be it sheep or cow).

The Kavurma cooked at baba every bayram. Recipe by Kerim n Meşe. I think this is the traditional version.

Ingredients

Salt
Pepper

Water

Butter

Fresh meat

Fresh Kidney

Fresh Liver

Steps

-Melt the butter in a pan (how much depending on ur meat)

-Add in the meat into the pan

-Add in a bit of water... just enough to cover the meat.

-Turn the heat to maximum.

-Once the water starts boiling,cover the lid, turn the heat to the minimum and let it cook for at least one hour and a half or until the meat is soft.

-Add in the salt and pepper to taste right before u turn off the heat.

-Do all the above processes for liver and kidney.. all in separate pans. U can mix all the liver n kidney and meat all together in the while cooking them. The zaims cook them all in separate pans since not everyone likes to eat liver and kidney. Hence the separation.

-Kavurma is to be eaten with rice...

Kavurma-Simah's way (My modified version)

Ingredients

Onions-diced

Tomatoes -diced n chopped into small pieces

Basil (dried or fresh)

Meat,Kidney and Liver

Water

Salt

Pepper

Steps

-Add n the butter into the pan

-Fry the diced onions till soft

-Add n the chopped tomatoes and basil. Cook it till it is soft.. n turn into some sort of sauce. Turn off the heat.

-In another pan, stir fry the meat with a bit of butter for 5 minutes. Put the meat in the pan with the onion n tomato sauce in it

-Repeat the same stir fry processe for liver n kidney.

-Once all the meat, liver and kidney have been stir fried, Turn on the heat of the pan again. Add in water... The water should be just enough to cover the meat.

-Turn the heat to the maximum.

-Once the water starts boiling, cover the lid and turn off the heat to the minimum. Let it cook till the meat is soft.

-Add in salt and pepper before turning off the heat.

-I love to eat kavurma with rice and fresh green salads.

Reminder:

The salt should be put into the pan at the last minute. This is to prevent the meat from being hard.

Afiyet olsun!

Etli Lahana Dolması (stuffed cabbage with meat)

2006-12-23T11:44:00.000+02:00

Stuffed vegetables are very common in the turkish tables. The stuffed vegetables can be the cold dish (if it is stuffed rice with olive oil) and the hot dish (if it is stuffed rice with minced meat). In turkish, we call these stuffed veggies.. Dolma.. The rice are stuffed mainly into..
1. Vine leaves (daun anggur)
2. Green bell pepper
3. Zuchinni Squash
4. Eggplant
5. Cabbage

Here is one stuffed rice with meat recipe for u to look at:

Ingredients

3 big onions (diced)
Half a kilogram minced meat
One small turkish tea cup of uncooked rice (Quater of a big glass)
Tomato paste (one tablespoon or more)
Parsley (thinly sliced)
Cabbage (Each layer separated from each other)
2 tomatoes (grated)
Salt and black pepper to taste
One small turkish tea cup of water

Steps

-Add the diced onions, minced meat, water,tomato paste, parsley, salt, pepper in a cup.
-Mix them all up with your hands..pakai tangan..jangan main pakai sudu.. :0)

- Boil water. Take the layers of the cabbage and one by one put it in the hot water till the cabbage layers are soft enough to roll. DO NOT OVERBOiL the cabbage.
-Take the softened cabbage layers out to cool.
-Cut the cabbage into smaller pieces (like in the picture below).
-Add in a small portion of the mixed ingredients. Roll the cabbage slowly.
-It will look like the cigarette bud. Please make sure the end part of the cabbage layer is tucked inside (like the picture in the top part of the blog)
-Put the stuffed cabbage in layers as in the picture above.
-Spread the grated tomato on top of the dolma
-If u use a nomal pan, it is advised to put some layers of the cabbage (not stuffed.. just the empty layers) underneath ur dolma so that it will bot be stuck to the pan while cooking.
-If u use a teflon pan, u do not need the layering.
-Add in water into the pan.I like to put only one glass of water.
-Turn the heat full blast. When the water starts boiling, cover the lid, decrease the heat to the minimum n let the dolma cook by itself. Keep on checking to see if the water is still there. Add in water if necessary.do not open the lid of the pan too often!
-The key is...let the dolma cook in the vapur. Too much water will make the cabbage layers go soggy.

I think this recipe especially with the use of cabbage is easy even for those in malaysia.
U can use other veggies as well (as i have listed above) in place of the cabbage.

Reminder:
This dolma is usually eaten with yogurt (thick yogurt) and sumak (special chilli to be eaten with meat dishes).
Have fun trying!

Kandil Simidi

2006-11-05T10:07:00.000+02:00

This is usually baked during the Kandil Gunu..the special days celebration in islam..like Israk mikraj day..the Maulidul rasul day etc..I have tried this recipe twice till now and both times, the results turned out nice..just like the kandil simidi u buy from the shop..Hey! it is for kandil days..but it doesnt mean that u cant cook it on other ordinary days, right? it is scrumptious..it somehow melts in ur mouth and not in ur hand..

Ingredients

-125g butter (softened at room temperature)
-1 small turkish tea glass (çay bardağı or about half a cup or the normal big tea cup) sunflower oil
-1 dessert spoon granulated sugar
-3 tablespoons yogurt (turkish thick yogurt)
-1 dessert spoon salt
-1 dessertspoon baking powder
-1 dessertspoon mahlep (wild cherry seeds)
-1 egg (whole) or more
-flour (will be determined as u mix the ingredients)
-sesame seeds (susam)

Steps
-Mix all the ingredients. (exCEPT egg and sesame seeds)
-Add in the flour in the ingredients until the dough come to the softness of the soft part of ur ears (kulak memesi kıvamına)
-Give it a shape as in the picture above
-Mix the white and the yellow egg yolk together.
-Dip the round shaped simid into the egg.
-Coat it with sesame seeds
-Bake the simit in the oven

Reminder
-If u do not like sesame seeds, the other method is just to glaze the round shaped simit with egg yolk.
-I find that i like the one without the sesame seeds coz it is much more crunchier that way.
-The baking of the simit with the sesame seed needs care as u need to both make sure the color becomes an even dark brown (evenly cooked) for both the upper and lower part. While using my oven, i first put the tray at the lower part of the oven to ensure the bottom part is evenly browned.. then i moved the tray to the upper part of the oven to be certain that the upper part of the simit is evenly cooked. All depending on ur oven.
-The size of the round kandil simidi depends on u. İt can be big and it can be small. Since i like cute things.. i made it small (plus the smaller it is, the crunchier and the more simit i can make heheh)
-If mahlep (wild cherry seeds)..is not available, u dont need to use it. It is not very very important..but it does give the siımit that one smell and taste that make u relate to simit.. it is quite important to use mahlep..but not necessary..do u get what i mean??
-This is great for serving the guests for tea. If u put it in an airtight container, it will last longer. If u have a microwave, heat it up before serving the guests. The crunchiness will return immediately.
-The shape? u dont want round shape? make it into ribbon shape , etc, etc.. but the classic simit is this shape.. but that doesnt mean creativity of mind should be minimized, right?
-Have fun trying!! This is one great turkish salty bits for tea. TRY it!

Güllaç

2006-10-03T18:38:00.000+03:00

Ingredients

6 thin discs of güllaç (6 yaprak güllaç)
3 glasses of fresh milk
1 glass of sugar
half a glass of crushed walnut (or more...up to u)

Steps
-Mix the milk n sugar in a pan.
-Boil it till it is hot but not to a boiling point
-Take the thin discs of güllaç n dip them into the milk to soften it up.
-Put the softened güllac on a service plate.
-Continue the steps in layers for the 3 thin discs
-Spread the crushed walnut evenly on the 3 softened layers already laid on the service place
-Continue the process with the other 3 güllac layers..
-Decorate the top of the güllaç with walnut, pistachio, almond...anything u want..
-If the thin discs of the güllaç r not softened enough, u may cheat by pouring a bit of the hot milk on top of the unsoftened layers..just make the layers soft..that is the idea..
- Served cold

P.s Güllaç round discs r actually made of rice...made into very thin round discs that to soften it is easy... it absorves the milk...This picture is not the one i snapped..due to the absence of halil's hp (it is dead)..we will have to make do with scanned pictures..
Happy trying!! :0)

Karamelli Muhallebi

2006-09-04T17:17:00.000+03:00

Ingredients

Group A
1 egg (whole)
3 glasses of fresh milk
1 tablespoon of butter
1 and a quater (satu suku) glasses of sugar (toz şeker)
3 tablespoons of starch (nişasta)

Group B (For making the caramel)
2 tablespoons of sugar
half a glass of water

Steps
Group A
-Mix all the ingredients in group A into a pan.
-Put the pan aside

Group B
-Use a teflon pan or any non sticking pan.
-Put the 2 tablespoons on the pan.
-Turn the heat.
-Let the sugar melt n stir continuously.
-Once the sugar turns brown (an indication it is caramelised), pour half a glass of water into it.
-boil using low heat until the sugar in the water has melted

Last Steps
-Mix group A n group B together in a pan
-Using a wooden spoon stir the ingredients continously tll the mixture becomes thick in consistency.
-Once it becomes thick, turn off the heat but continue stirring.
-Share the content into small cups.
-Leave them to cool n later put them in the fridge.
-Before serving, turn the cup upside down.
-This muhallebi is also delicious if served together with ice cream (i think chocolate ice cream is better since caramel n chocolate taste go well together. Still the choice is urs.)

Reminder
-Muhallebi is a turkish dessert.
-Normally sutlu muhallebi is made (milky muhallebi).
-This is normally favoured by children since the texture is soft n sweet...but my family loves it too though i rarely make desserts for them (i hate making desserts!!)
-For a more softer texture, u can add more fresh milk.
-The sugar amount in this recipe may be too sweet for malaysians (like me)..so if u wanna try this, let ur taste bud decide the amount of sugar to be used.

Afiyet Şeker Olsun!

Hatice's Tuna Sandwich

2006-08-29T23:41:00.000+03:00

Ingredients

Canned tuna in oil (drain the oil)
Tomato - diced
Onion- diced
Salad green leaves - thinly cut
Mayonaise
Mustard
Salt
Pepper

Steps

-Put the tuna in a bowl
-Add in the diced tomatoe, green leaves n onion.
-Mix them all thoroughly
-Add in the salt, pepper, mayonaise n mustard

Reminder
-There is no specific amount of things to use. Everything is up to u.
-If u like the vegetables more n the tuna less, the sandwich preparation is totally up to u.
-The same goes for mustard n mayonaise. Weight watchers, less mayonaise....
-Personally i would add in hot red pepper as well. cucumber pickles.. hmmm..i like that too...

Happy trying!

Rus Salatası vs Amerikan Salatası

2006-08-10T14:54:00.000+03:00

Ingredients

-Garnitür - boiled diced carrots
- boiled diced potatoes
-boiled green peas
-Mayonaise
-small sliced cucumber pickles

Step
-Mix all ingredients evenly in a bowl

Reminder
-The recipe above is the Rus salatası. If u omit (do not add) the cucumber pickles, it becomes Amerikan salatası..
-This is usually eaten cold.. a cold side dish.
-I personally love to eat it with fried fries n let say nugget or köfte or fried chicken. I think if u add thinly sliced thin cabbage it becomes the coleslaw we know.

Have fun trying!
This is an easy..never fail recipe..especially for those who cares not of the cholestrol in mayonaise. I personally love it.. :0)

Mixed mushroom n taugeh

2006-07-08T01:21:00.000+03:00

I love mushroom.. i love taugeh (soya filiz) as well. And i was craving for something not turkish taste..so i came up with this.. (Yup..another weird thing of simah'z hehehe)

Ingredients
-Taugeh (Soy Filiz)-about 200gr? -wash it
-Several types of mushrooms (I bought them from migros..4 types of mushroom packed in one packet) -cut it in the sze u desire
-1 big onion (sliced or diced-anyway u like)
-Soy sauce (kitchap cair) - 1 tablesppon?
-Oyster sauce (a tablespoon?)
-Red pepper ( kırmızı biber)
-Salt
-Pepper
-Oil

Steps
-Heat a tablespoon of oil in the pan.
-Fry the onion till soft
-Add in red pepper
-Add in the mushroom
- Stir fry till they r soft
-Add in soy sauce n oyster sauce
-Add in salt n black pepper
-5 minutes before turning off the heat, add in the taugeh (soya filiz)
-Eat it hot with rice

Reminder
-The amount of soy sauce n oyster sauce depends on ur taste.
-The same applies for red biber. I like it hot...so i put loads n loads.
-If ur hubby is a hanafi.. dont feed him this coz oyster is makhruh for them. Since halil is not into mushroom.. i added the oyster for my benefit hehehe
- mushroom n taugeh..not bad... try it.. the different types of mushroom gave the meal a very unique taste. What a pity i forgot to snap the photos of the mushroom i cooked. If u just use one type of mushroom, the effect wont be as nice.
-Again, specific amount of what to use is not my strong point. I just main campak campak when i cook..

Afiyet olsun!

Norlu Biber

2006-07-07T22:05:00.000+03:00

This is a recipe i get from Muyesse Yenge when i was still a young bride. Halil was still working as my turkish translator at that time. Years passed n i still cook this at least twice a week.. halil simply loves it.. i am not sure but i think this is a rumeli recipe..

Ingredients

Step A
5 or 6 green pepper (lada hijau) - cut into around 6cm long n3 or 4 cm wide
oil for frying

Step B
500 g Lor peynir (Lor cheese) -crumbled
4 or 5 tomatoes (skin peeled n the inside grated)
3 tablespoon of olive oil (up to ur taste)
salt
pepper

Steps

Step A
-Fry the green pepper until the sides turn a bit brown.
-Drain n put aside

Step B
-Pour the into a pan (non sticking pan is preferable)
-Add in the grated tomatoes
-Let it cooked until it is turned into some sort of a sauce.
-Add water if necessary
-Add in lor cheese
-Mix all the ingredients evenly using a spatula.
-Add in salt n pepper

Step C
-Mix the fried green pepper with the ingredients in step B
-Decorate if u wish with the fried green pepper on top.
-To be eaten cold

Reminder
-Lor peynir is one type of cheese that can be found in turkey. I am not sure if there is an english name for it. I doubt it.
-When buying Lor cheese, make sure u ask the seller whether it is salty (tuzlu) or saltless (tuzsuz). If it is salty, u wont need to add salt while cooking. Else....hehehehe
-Norlu Biber without the fried green pepper wont be the same. I tried it n halil didnt like it.
-Some people like halil loves the norlu biber to be a bit oily. Some people like me dont. The amount of olive oil used in this recipe depends on u.
-Norlu biber is nice to be eaten next to speghetti n meat.. chicken, meat..kofte..ur choice.. n not forgetting..salad!!

Have fun trying!!
:0)

köfte çorbası (kofte soup)

2006-07-04T21:35:00.000+03:00

This is hatice n baddin's favourite.. they like it because it has köfte (meatball) in it. I like to feed them coz it has vegetables n egg yolk in it. So we r all even. This way, at least i get to get some beggies into baddin!!

Here is the recipe..at least the way i do it..

Ingredients

Set A (for meatballs)

300g minced meat
1 onion (finely grated)
1 or 2 slices of bread (blended n turned into bread crumbs)
1 dessert spoons of köfte harcı (optional)
salt
pepper
olive oil (maybe 2 dessert spoons?- this is to make the kneading easier)
3/4 full of the turkish coffee cup of uncooked rice (Segenggam beras)
a bit of flour to coat

Set B (Meat stock)

The hard way
water
chunks of meat n bones
salt n pepper
onions (sliced roughly)
(u can also use celery, carrot, garni if u feel like it)

The easy way
water
meat stock cube

Set C (Vegetables n what not)
3 tomatoes (grated or blended-as u wish)
1 egg yolk
1 zuchini squash (that's the green one in the pic-diced)
1 potato (diced)
1 carrot (diced)
1 onion (diced)l
Salt n Pepper to taste
oil for cooking

Steps

Set A (The meatballs)
-Use ur hands. mixed everything until the meat
and the other ingredients r mixed together. -Knead the ingredients for at least 1o minutes. -Give them a round shape..cute small looking meatballs.
-Pls note..make it cute.. Why? Coz i like it cute heheheheeh This is my recipe, so please do as i desire. hahaha Just kidding.
-Coat the meatballs with flour lightly
-Let the meatball rest in the fridge for one hour

Set B (The meat stock)
The hard Way
-Boil everything until the meat is tender
-Strain the ingredients
-Only use the liquid for the soup

The easy way
- Boil the water
-Add the meat stock cube

Set C
-Dice n grate whatever necessary

The General cooking.
-Add in oil in the cooking pan.
-Put the diced onion in. Let it cook till soft.
-Add in the grated or the blended tomato
-Let it be like a sauce a bit. Cook around 5 to 8 minutes on slow heat.
-In another container, add the egg yolk inside the meat stock (cold). Keep stirring.
-Add the meat stock n egg yolk inside the pan containing the tomato.
-Add in everything else in Set C
-Stir everything until the soup until it boils.
-Carefully, put the cute meatballs inside the hot soup.
-Lower the heat to minimum. Cover the pan and let the soup cook until the meatballs r cooked.
- Nice eaten with bread

Reminder
-Dont hurt urself while putting the meatballs inside the pan.
-In the original recipe, zuchini squash is not added. I am adding it coz it is good to help u let go (the big toilet).This is useful esp for baddin.
-Frankly speaking, the making of meatball, the amount may not be to accurate. I never bother about how much to add in this or that in making the meatball. This is only my estimation. U have to try to estimate urself.
-Bcoz of the existence of rice n egg yolk inside the soup,it does make u full. It is almost like a meal in a soup.
-I am not sure if anyone else will like the soup but since my kids like it.. that is all that matters..
-If u dont like egg yolk, my other suggestion is (as always done in Malaysian cooking, mashed potato is used in replacement of eggs. This is just a suggestion.

Have fun trying!!

Hurry up meal

2006-07-01T08:31:00.000+03:00

When i am in a rush, u can expect something like this to come out from the kitchen as dinner

1. Çoban Salata - hali's favourite (the recipe in the previous entry
2. Fried fries
3. Ketchup (i am a Malaysian after all heheh)
4. Yogurt
5. Pasta (any type u like. This time i boiled tagliale and mixed it up afterwards with cream cheese, butter, salt, dried mint n dried oregano)
6. fried chicken (small chicken meat half steamed. Then, i coated it up with egg and çıtır pane or bread crumbs. Fried it up). Baddin still think that its chicken nugget. Well, it looks like it..

Wallah!! Easy to prepare.. not so healthy to the belly size..still, my hurry up meal.

p.s- i always steam the chicken to ensure that the frying of the chicken wont be too long and the meat inside is cooked. This is my way of ensuring less oil is used during cooking.

Potato Salad

2006-06-06T03:02:00.000+03:00

Ingredients

Potatoes
carrots (dice)(fresh or canned)
peas (fresh or canned)
mayonaise
salt
pepper
a very bit of olive oil (very bit)

Steps

-boil the potatoes till soft
-boil the diced carrots n peas (if fresh)
-use a fork n mash the potatoes
-add enough salt n pepper n olive oil
-add the mayonaise

Reminder

-I like to add thinly sliced dill and parsley as well

This is a very simple salad. Nice to be eaten next to BBQ or oven baked meat/chicken with pasta like spaghetti etc..

Simahz Çoban Salata

2006-06-03T08:18:00.000+03:00

This is a salad so simple to make...yet is easy for the mouth to chew...All u need is the ingredients..a very sharp knife (mau potong semua kecik kecik)..and ur patience :0) halil loves it..baba loves it...i love it..well..this is reason enough for me to put this salad in my top salad list..so traveler..as requested..a salad i think any Malaysian can do.

Ingredients

3 tomatoes
1 onion
3-4 green chilli
cucumber (the amount depends onthe type of the cucumber in ur country)
1 carrot
parsley leaves
olive oil
lemon juice
salt
pepper

Steps

-Slice all salad ingredients into small pieces using a sharp knife
-add in the salt, pepper and the lemon juice (last minute before serving)
-add olive oil (last minute before serving)

Reminder

-the amount of the salad ingredients is up to u..i never really count how many tomatoes or cucumber to put..just decided urself. This is just a guideline
-for those in Malaysia, u may not have lemon there. Lime juice or grape vinegar can replace the lemon juice.
-I personally love to add thin slices of fresh mint (when in season) or dried mint n a pinch of dried oregano (not too much ).I find it refreshing
-When in season, to add very small cut florets of brocolli is a good idea too (the only easy way i get to feed halil brocolli..the only way he likes to eat brocolli)
-if u have not much of an ingredient, tomatoes, onion n cucumber make the basic of this salad and is as delicious as ever (the addition of carrot etc etc is for colors. i love colors..so i want my food colourful as well)
-some may find fresh cut onion with a stingy hot taste (pedas sikit). To take away the taste, after slicing the onion, let it rest in water with salt added. Let it rest a few minutes and squeeze the onion. If u do this, the stingy taste of the onion will go but the crunchiness of the onion will be gone as well..

Try it! u'll see why i like it! :0)

Midye Dolması (Stuffed Mussels)

2006-05-25T17:05:00.000+03:00

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

2006-05-19T23:34:00.000+03:00

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)

2006-05-16T22:03:00.000+03:00

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

2006-05-13T07:40:00.000+03:00

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!

Özlem's tagliatella pasta recipe -Italian Style

2006-04-26T21:48:00.000+03:00

A totally delicious and Yet ..if u r on diet u might wanna consider this recipe as ur last option. Cooked and photo snapped by Özlem. Eaten by simah with great gusto (hey!! there was shrimp inside it.I could not resist!!).. A must try..

Ingredients
- 1 pack tagliatella type of pasta
- 1 pack of frozen shrimp
- 1 small can corn
- chopped fresh mint about 3-4 tablespoon
- 4-5 counts redpepper(sliced)
- 1 small box thick cream
- 1 tablespoon butter
- barilla basil sauce

Preparation:
- cook the pasta in plenty of boiling salty water
  abour 7-8 minutes. It should be tender...
- heat the oil in a saucepan and cook the shrimp until
  their color turn into pink
- add the sliced redpepper and cook
- add the thick cream. It will be juicy.wait for 1-2
  minutes
- add chopped mint
- add corn,stir it.
- add cooked pasta to the creamy sauce
- add basil sauce.
- toss until well coated.

afiyet olsun...

Afife Teyze's Apple Pie

2006-04-21T02:51:00.000+03:00

Among the first thing I loved when I came to istanbul was this pie.Afife teyze made it.And here I am, presenting her recipe for us all to try...This is not the picture of the pie i cooked for yenge that day...I didnt have halil's telephone at that time.. Hope u all dont mind. I will replace it with the real picture the next time i cook apple pie.

Ingredients

Green sour apples (granny smith) -mayhos tadi?-around 6?
125g butter
refined sugar (pudra sekeri) -250 g "1 packet is enough i think"
2 tablespoon rice flour
1 egg
1 turkish coffee cup water
1 packet baking powder (2 teaspoons?)
Flour (10-15 tablespoon-depending on the dough..am not so sure)
Cinnamon for sprinkling
refined sugar for sprinkling

Steps
-add all
-make a dough
-divide the dough into 2 parts
-roll one part (to make the lower crust)
-slice the apples
-sprinkle some cinnamon all over it
-sprinkle 2-8 tablespoonof refined sugar
-roll the other half of the dough (to make the upper crust)
-make holes all over the upper part of the crust with a fork
-Bake it in the oven..190 celcius till golden brown
-Let the pie cool down on the rack
-turn it upside down
-sprinkle refined sugar on top of it..The sour taste of apple matches pretty well with the sugar

Note:
It is important to make the holes all over the apple pie as the apples will soften and liquid will evaporate
Dont forget the water!! If u have read my blog-the quill of my heart- u will understand why..
If u dont have granny smith apples...use the normal apple..it doesnt matter..

Funda's Green Lentil Soup

2006-04-21T01:25:00.000+03:00

This is the recipe as written by Funda...


Ingredients
2 glasses of green lentils
1 medium size onion
Olive oil
1 tblspoon of tomato paste
1/2 glass of pasta
salt
dried mint

Steps
1.  Soak the green lentils into hot water for an hour.
2.  Boil them until they fully cooked.
3.  Get another pot. Add some olive oil.
4.  Cut an onion into dices, and add into oil.
5.  Stir occasionally until the onions get softer
    - not more than 2 minutes.
6.  Add one tblsp. of tomato paste. Stir again.
7.  Drain the lentils. And add into the onion pot.
8.  Prepare some hot water.
9.  Add into the pot to cover the lentils.
10. When it boils, add some type of thin pasta (sehriye)
   or small dough pieces.
11. Add some salt and cook until all the ingredients become soft.
12. Before turning off the heat, add some dried mint.
13. It's ready! Easy, tasty and very nutricious!

ŞiŞ Tavuk

2006-04-17T20:12:00.000+03:00

Ingredients
boneless chicken (goğus, kuşbaşı vesaire)
onion
olive oil
salt
black pepper
dried mint
dried oregano
sticks (as seen in the pic above)

Steps
-cut the chicken into small slices
-dice the onion
-add the rest of the ingredients
-let it marinate in the fridge for at least 2 hours..
-put the meat thru the sticks
-grill it till cooked

Note
Other ingredients such as dried red chilli can be used.
Other spices such as cummin or curry can also be added..everything depends on you.
The marination process will tenderize the meat making it soft to cook. Time of cooking wil
lessen the longer the meat is marinated.
This is a simple food to cook. Very healthy and good for diet.
Happy cooking!!
l

Glossery of Terms and useful information in cooking

2006-04-13T20:43:00.000+03:00

These are some terms useful to know when reading the recipe books.

Process
To use either a food processor or a blender to finely chop or puree ingredients.

Bake Blind
To bake a pastry case,usually containing baking paper and beans or rice,before filling to ensure a crisp finish

Puree
To process or blend ingredients to a smooth consistency

Dust
To lightly coat ,usually just before serving and often with icing sugar or coca powder

Rub in
To rub butter or other fat into flour,using the fingertips

-------------------------------------------------------------------------------------

1 cup coconut,desiccated = 90g
1 cup chocolate, grated = 125g
1 cup cornflour = 185g
1 cup sugar -caster =250g
-granulated =250g
-icing = 125g
1 cup sultanas = 75g

-------------------------------------------------------------------------------------

International Glossary

They are basically the same thing... just different names..

cornflour - cornstarch
prawns - shrimp
eggplant - aubergine
spring onion - scallion
zuchinni - courgette
bicarbonate of soda - baking soda
caster sugar - superfine sugar
choc bits - chocolate chips
glace fruit - candied fruits
icing sugar - confectioners sugar
plain flour - all purpose flour
swiss roll - jelly roll
pouring cream - thin cream
sponge fingers - lady fingers

-------------to be continued in the same blog page --------------

Sosisli Milfoy Borek

2006-04-13T20:42:00.000+03:00

Ingredients

rough Puff pastry (Milfoy hamuru)
hot dog (kokteyl sosis)
a bit of ketchup
egg yolk (mixed with a bit of water) for glazing
black sesame (corek otu)

Steps

-cut the square puff pastry into the shape of the triangle.
-spread ketchup evenly on it.
-put the hot dog on the pastry
-roll it over.
-glace it up with egg yolk
-sprinkle over the black sesame seed.
-bake it in the oven 200-230 degree Celcius for..?? until it is cooked.

note:
-the size of the milfoy/puff pastry depends on you.
-the shape of the borek depends on you. This is just a suggestion.
-u can add in the other type of filling like spinach filling, meat filling or cheese filling.
-cooking has specific general rules which u have to obey but the creativity is entirely your own..

Afiyet Olsun

Ozlem's Practical Pizza Recipe

2006-04-13T20:40:00.000+03:00

Ozlem made pizza the other day and gave us a few slices
which Hatice relished all...
I asked her for the recipe...
I thought we can all benefit from it.
Here is the recipe as written by ozlem...

Preparation:

- go out and buy pizza dough (1 ekmek hamuru) from the
firin (bread maker shop)
- with sprinkled flour,give it a shape of pizza
- put dough to oiled pizza pan
- spread tomato sauce over the pizza dough,sprinkle
some oregano or whatever you want
- put grated cheese (sutas taze kasar that was what I used)
- then add in whatever toppings you want ( I usually like
bellpepper,mushrooms,sucuk,sosis,zeytin)
- again put a little bit of (bir avuc kadar) grated cheese
over all of them
- put it in oven at 200 degrees; about 20-25 minutes or
until done...

Pogaca

2006-04-13T20:39:00.001+03:00

Ingredients

Flour
1 packet butter (250g)-softened at room tempreture
1 glass yogurt
2 small packet of baking powder (or 4 teaspooons?)
1 full egg
1 egg yolk (for glazing)
salt
black sesame (corek otu)
cooking aid: dough mixer

Fillings:

A. White cheese
-white cheese, a bit of lor cheese, egg yolk, sliced parsley (very bit)
-all mixed together

B. Minced meat
-fry a very thinly diced onion till soft
-add in the minced meat till cooked

Steps

-add butter,yogurt,baking powder,salt, and egg.
-add the flour bit by bit..at first starts with 2 glasses of flour and adding..
-mix them all to forma dough. If u have dough mixer,use it. If not use the hands.
-Keep adding the flour until the dough is quite soft (the softness of the soft tip of ur ears).
-keep kneading.
-take a small pice of ithe dough.
-roll it up in circle
-make a hole in the middle
-fill it up with the desired filling.
-close the hole up.
-put in on the cooking tray.
-glaze it up with egg yolk mixed with a few drops of water.
-sprinkle the black sesame on top.
-bake it in the oven till yellowish-brownish color (see the pic above)

Note:
-All has to be done within half an hour since after that the baking powder effect will not be total
-The filling can be with potato filling and spinach filling. Since I dont like them, I dont bother to put the filling recipe here.
-If u want to make a crunchy pogaca, lessen the flour. Then it will be somehow buscuit like. But if u want to make it almost like sort of bread, add more flour. If i am not mistaken it is usually 250g butter to 1 kilo flour?
-mixing the ingredients by hand is cool..but the stickiness after that is ouch... i do prefer the mixer at least till the wet and dry ingredients have mixed properly.
-the yogurt is of the turkish yogurt. It is thick in consistency that you can cut it with a spoon. Not the watery yogurt normally found in Malaysia or USA.
-The shape of pogaca is optional. The shape can be round, oval...any shape u like..depending on ur creativity. The typical pogaca is round of course...but there is no harm being creative,isnt it?

Bon Apetit!

Kapuska

2006-04-13T20:39:00.000+03:00

Ingredients:

1 white cabbage (beyaz lahana)
domates salcasi (or 5 or 6 fresh tomatoes - grated)
onion
salt
pepper
dried mint
oil
2 greyfruits(squeeze the juice)
water (1-2 glasses-depends on you)
red chilli pepper powder (kirmizi biber)

Preparation:
-slice the cabbage in medium size
-Dice the onion
-fry it in oil till soften
-add in the salca or grated tomatoes
-add in sliced cabbage
-add in of water
-add in salt and pepper to taste
-add in dried mint
-cook till the cabbage is soften (first high heat then low heat)
-2 minutes before the heat is turned off, add in the greyfruit juice bit by bit
(the taste depends on you and the size of the cabbage)
-turn the heat off.
-eat it.
-if you like it hot, put a bit of dried red chilli pepper powder (kirmizi biber) on top

towards the end of her life, anne used fresh green onions (taze sogan) instead of normal onion.Hatice loves it without the red chilli pepper. Halil eats it with yogurt and no gravy. I love it with loads of gravy and loads of red chilli pepper..

eat it anyway you like. The presence of greyfruit gives kapuska the sour taste and vitamin C. If you dont have greyfruit, you may try using maybe lime or lemon? I have never tried it. But you may..tell me how it goes...

Marul

2006-04-13T20:29:00.000+03:00

Clean the leaves properly. Sprinkle with salt. Eat it. AS simple as ABC...