Binnur's Turkish Cookbook

Tahini Spinach Salad

2009-11-18T22:40:00.000-05:00

(Tahinli Ispanak Salatasi)

~250-300 gr spinach, washed, drained, cut in bite size
1 avocado, cut in cube
8-10 sliced red onion
1-2 tbsp almond, sliced

Dressing:
1-2 tbsp tahini
1/3 cup yogurt
1-2 garlic clove, mashed with salt
2 tbsp lemon juice
1 lime juice
1 pinch ginger, grated
1/2 tsp lemon zest
Salt
Pepper

Place the spinach in a service plate. Whisk all the dressing ingredients and pour all over them. Sprinkle the avocado, red onion and almond over the top. Serve immediately.

Almond Soup

2009-11-13T10:56:00.003-05:00

(Badem Çorbası)

3/4 cup almond, blanched, grounded
2 tbsp butter
1/3 cup flour, all purpose
1 cup whole milk, warm
2 1/2 or 3 cups beef broth
1 pinch nutmeg
Salt
Pepper

Garnish:
1 tsp butter
1/4 cup beef broth
1 handful pomegranate

Melt the butter in medium sized pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Then add the almond, beef broth, nutmeg, salt and pepper. Cook for about 20-25 minutes on low heat. Do not cover the pot with the lid!

Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup.

Place the soup into the bowls, sprinkle some pomegranate on the tops. Serve immediately while still warm.

4 servings.

Oregano Chicken Saute

2009-11-09T19:38:00.002-05:00

(Kekikli Tavuk Sote)

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350 gr chicken breast, boneless, cut in medium sized cubes.

Marinade:
3-4 tbsp extra virgin olive oil
1 tsp organo
Salt
Pepper

Marinate the chicken for an hour in the fridge in a container with a lid.

In a medium sized pan, saute the chicken until the colour turns golden while stirring constantly on medium-low heat. Don't let the chicken dry up!

It is one of the easiest chicken recipes. Enjoy it!

Menu Ideas:
-Pilaf with Tomato , Arugula Salad with Walnuts and Chocolate Pudding .

Pan Fried Potato Salad

2009-11-02T16:35:00.004-05:00

(Tavada Patates Salatasi)

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2 medium size yellow potato, boiled, peeled, cut in bite size
2-3 tbsp extra virgin olive oil
1 tbsp butter
1 medium size onion, sliced
1-2 garlic cloves, minced
Salt
Pepper

1 tbsp lemon juice
1-2 tbsp parsley, chopped

In a medium sized pan, saute the onion with butter and olive oil for about 2-3 minutes. Add the potato, salt and pepper. Fry the potatoes until the colour changes on medium-low heat. Stir occasionally. Add the garlic and when the smell of the garlic comes out, turn the heat off and sprinkle some parsley and pour lemon juice all over. Serve with any kind of beef or chicken dish while still warm.

2 servings.

Saçaklı Mantı

2009-10-27T10:43:00.002-04:00

1 leaf of Turkish yufka*, first roll it, than cut it into strips about
1 cm wide
1 large chicken breast, skin and bone in
2 cup chicken broth
1 cup chickpeas, in can, rinsed and drained
1 onion, cut in small pieces
2 tbsp extra virgin olive oil
3 tbsp crushed tomato, in can
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup plain yogurt, in room temperature
2 garlic cloves, mashed with salt

Garnish:
2 tbsp extra virgin olive oil
Red pepper
Cayenne pepper

Place the chicken breast in water to cover, add salt and pepper. First bring to boil, then turn the heat down. Simmer the chicken breast for about 20 minutes. Take the chicken out of the stock. Discard the skin and the bones and let it cool down. Tear it apart in medium sized chunks with your fingers.

Saute the onion with olive oil for few minutes. Add the chickpeas,crushed tomato and chicken broth. Cook for about 7-8 minutes over low heat. Now, add the chicken pieces in it, stir.

Meanwhile spread yufka strips all over the oven tray. Preheat the oven 375 F (180 C) and bake until the colour turns to light beige. Place yufka in the service plate. Pour the cooked chickpeas, chicken with the broth all over them. Yufka should soak the stock.

Mix all the sauce ingredients, spread all over them.. Heat up the olive oil with the peppers, pour all over the dish. If you like sprinkle some dry mint also.

2 servings.

*You should use Turkish Yufka to make Sacakli Manti. Do not use Phillo Pastry:)

Shrimp Saute with Tomato

2009-10-22T13:02:00.001-04:00

(Domatesli Karides Sote)

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250 gr frozen, peeled and de-veined, thawed Tiger Shrimp
2 tbsp butter
1 onion, chopped
1 garlic clove, mashed with salt
4 tomatoes. peeled, diced
1/2 tsp sugar
1 tsp basil, chopped
1 tbsp parsley, chopped
1 Bay leaf
1 tsp peppercorn
1/2 tsp salt
1/2 tsp pepper

Saute the onion with butter for abot 5 minutes. Add the garlic, tomato, sugar, basil, parsley, Bay leaf and peppercorn. Cover the lid, turn the heat to low. Cook for about 20-25 minutes until the sauce gets thicker.

Add the shrimp, salt and pepper. Continue to cook for 5 more minutes. Remove the Bay leaf and discard it. Serve Shrimp Saute with Tomato on Turkish Rice Pilaf .

2 servings.

Tomato Soup With Rice

2009-10-16T10:59:00.002-04:00

(Domatesli Pirinç Çorbası)

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2 large tomatoes, grated (cut a piece of skin at the bottom of the tomato and start to grate from there)
3 tbsp crushed tomato, in can
1 1/2 tbsp butter
1/4 cup rice, short grain, rinsed
2 cup hot water or beef broth
Salt, adjust if use beef broth
Pepper

Garnish:
Parsley, chopped
1 tsp lemon zest
Lemon wedges

Saute the grated tomato, crushed tomato with butter on low-medium heat for about 4-5 minutes in a medium sized pot. Add the rest of the ingredients, put the lid on. Cook until the rice in tender on low-medium heat.

Immediately pour into individual bowls. Before serving sprinkle parsley and lemon zest on top. Serve it with lemon wedges.

*Before serve always check the taste, soup may need salt and pepper:)

2 servings.

Meal Ideas:
-Potato Moussaka , Carrot Salad and Sultan's Jello .

Mina

2009-10-11T14:48:00.001-04:00

Main layer:
4 1/2 slice of toast bread, cut the crusts off

Filling:
250 gr. lean ground beef
1 tbsp butter
1 small onion, sliced
2 fresh onion, chopped
1 garlic clove, sliced
1 small cubanelle pepper, chopped
1 large tomato, diced
1 tsp dry oregano
Salt
Pepper

Potato Puree:
2-3 yellow potatoes, peeled, cut in cub
1 tsp butter
1/4 cup hot milk
Salt
1 pinch black pepper
1 pinch red pepper

Topping:
100 gr Kashar or mozzarella cheese, grated

2 Lt casserole dish (11-7-1.5 inch)

Butter the inside of the Pyrex first. Cover of the bottom with the slices of bread.

Saute the onion with butter for about 2-3 minutes on medium heat. Then, add the rest of the filling ingredients. Cook for about 4-5 minutes. Make sure you don't overcook, otherwise it will be dry. Leave some juice in it. Spread the filling all over the breads equally.

Meanwhile, boil the potatoes until they are softened. Drain and add the rest of the puree ingredients, mash. Cover the filling with the puree using a spatula. Sprinkle Kashar or mozzarella cheese all over the top.

Preheat the oven 400 F (200C). Put the Pyrex dish on the middle rack. Bake until the top reaches golden colour.

2-3 servings.

Eggs with Ground Beef

2009-10-07T00:28:00.001-04:00

(Sahanda Kiymali Yumurta)

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150 gr medium ground beef
1 small onion, sliced
1 tsp butter
1 egg
Salt
Pepper

Saute the onion with butter for 2-3 minutes over medium heat in small skillet. Add the ground beef, salt and pepper, cook on medium-low heat until all the water evaporates while stirring.

Make room for the egg in the middle. Break the egg and cover with the lid. When the egg white is cooked, take it from the heat. Do not over cook the egg yolk.

Season the egg with salt and pepper. Serve immediately as breakfast or a light meal with freshly baked Turkish bread.

Cauliflower Salad

2009-10-01T19:32:00.002-04:00

(Karnabahar Salatasi)

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2 serving cauliflower florets
1/2 cup parsley, chopped
Crushed pepper, as you like

Dressing:
1 1/2 tbsp vinegar
2 tbsp lemon juice
1 tsp lemon zest
4-5 tbsp extra virgin olive oil
2-3 garlic cloves, mashed with salt
1 pinch sugar
Salt
Pepper

Boil the florets for about 8-10 minutes in the water with salt in a medium sized pot. Drain and place them in a salad bowl. Whisk all the dressing ingredients. Immediately pour all over them. Sprinkle the parsley and crushed pepper, toss. Wait until it cools down.

2 servings.

Carrot Cake

2009-09-24T10:26:00.001-04:00

(Havuclu Kek)

3 eggs
1 1/2 cup sugar
2 cups carrot, bring them to very small sizes by using food processor
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ginger, ground
1 tsp ground cloves
2 1/2 cup all purpose flour
1 tsp baking powder
3/4 cup walnuts, crumbled
2/3 cup Sultana or Golden raisins

You can use any kind of Cake mold, I used one with a hole in the center.

Beat the eggs with sugar until creamy using a mixer for about 3-4 minutes. Add the carrot, olive oil, lemon juice, lemon zest, cinnamon, nutmeg, ginger and cloves, continue to mix. Toss the flour and baking powder in an another bowl and add into the mixture. Mix until the batter is creamy. Slowly add walnuts and raisin, stir using a spoon.

Oil the mold first, then sprinkle 1 tbsp flour in it. Pour the batter into the mold equally using a tablespoon.

Preheat the oven to 375 F (180 C). Place the mold on the middle rack. Bake for about 40 minutes until toothpick comes out clean. Wait for 15 minutes, then place the cake on the wire rack to cool it down.

Morello Cherry Bread Dessert

2009-09-17T09:39:00.004-04:00

(Visneli Ekmek Tatlisi)

2 thick slice of day-old Turkish Bread
1 tbsp butter, unsalted, at room temperature

Syrup:
Use red sour pitted cherries in light syrup:
1 1/3 cup cherry juice
3/4 cup sugar
1/2 cup cherries
1 tsp lemon juice

Garnish:
Thick Turkish Cream
Blanched, sliced almonds

To prepare the syrup; place the cherry juice and sugar in a medium sized pot. First bring to boil, after for about 7-8 minutes, add the cherries and lemon juice. Cook for one more minute and turn the heat off.

Cut the bread slices in two to make 4 pieces. Spread the butter all over them. Preheat the oven to 400 F (200 C). Toast the pieces of bread until light golden colour.

Place them on a service plate and slowly pour the hot syrup and cherries over them. Put aside and let them cool down. Serve with a dollop of thick Turkish Cream and sliced almonds.

4 servings.

Bairam Menu:
-Pistachio Soup , Fried Eggplant&Potato in Sauce, Mixed Green Salad with Yogurt Dressing, Saffron Pilaf and Lamb Saute with Pepper .

Lamb Saute with Pepper

2009-09-15T10:01:00.002-04:00

(Biberli Kuzu Kavurma)

150 gr lamb, cut in cubes
1 cup hot water

2 tbsp extra virgin olive oil
1 tbsp butter
1 onion, sliced
1 garlic clove, sliced
1/4 cup hot water
1 large tomato, diced
1 tbsp crushed tomato, in can
1/2 red bell pepper, cut in medium size
1 cubanelle pepper, cut in medium size
1/2 tsp crushed red pepper
1 tsp lemon zest
1/2 pepper corn
Salt

Cook the the lamb cubes with their own juice. Then add 1 cup hot water and cook on low-heat until the lamb pieces are tender. Add the onion, olive oil and butter, saute for about 2-3 minutes.Then add the rest of the ingredients. Cover the lid and cook for about 15-20 minutes until the vegetables are softened on medium heat.

You can serve this dish with Saffron Pilaf.

2 servings.

Saffron Pilaf

2009-09-13T12:34:00.002-04:00

(Safranli Pilav)

3/4 cup long-grain rice
1 pinch saffron, soaked in 3 tbsp warm water
1 cup hot chicken stock
1 small onion, finely chopped
2 tbsp butter
Salt
Pepper

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Melt 2 tbsp of butter in a cooking pot. Saute the onion for about 3-4 minutes. Then add rice and saute for about for 2-3 minutes while stirring. Pour 1 cup of hot chicken stock and soaked saffron with water in it. Season it with salt and pepper. Turn the heat to low and put the lid on. Cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Saffron Pilaf stand for about 5 minutes (we call this the brewing time) before serving. Sprinkle some chopped fresh (spring) onion all over it. Serve Saffron Pilaf as a side dish with any kind of chicken or beef.

Makes 2 servings.

Fried Eggplant&Potato in Sauce

2009-09-10T10:41:00.002-04:00

(Soslu Patlican Patates Kizartmasi)

1 large eggplant
2 medium size potato, peeled and slice

2 cup water + 1 tbsp salt
1/2 sun flower oil

Tomato Sauce:
3 garlic cloves, chopped
1 tbsp extra virgin olive oil
1 cup tomato, diced, in can
2 heaping tbsp of crushed tomato, in can
Salt

Yogurt Sauce:
1/2 cup yogurt
1-2 garlic cloves, mashed with salt

Peel the eggplant in lengthwise strips. Cut into large chunks. Soak in 2 cups of water with salt for about 20 minutes.

Meanwhile, combine all the tomato sauce ingredients in a small pot. Cook on medium heat for about 10 minutes. Make sure it doesn't dry out.

Place the sunflower oil in a medium sized skillet. When the oil heats up, fry the potatoes on both sides until golden brown. Place on a paper towel to soak up any extra oil. Squeeze the eggplants with your hand and dry them with paper towel. Fry the eggplants on both sides until golden brown. Afterwards, place on a paper towel to soak up any extra oil.

Place the potatoes on a service plate. Pour half of the tomato sauce over it. Arrange fried eggplants on the. Pour the rest of the tomato sauce. Place the Yogurt Sauce at middle of the plate. Serve the dish at room temperature or chilled as an appetizer.

Pistachio Soup

2009-09-08T15:07:00.001-04:00

(Kremali Fistik Corbasi)

3 tbsp butter
4 tbsp all purpose flour
1 cup homogenized milk, warm
2 cup chicken broth
2/3 cup pistachios, unsalted, grounded
1/2 tsp nutmeg
Salt
Pepper

Garnish:
4 tbsp cream, %35
1/4 cup Antep pistachio (Turkish), unsalted, sliced
1/4 cup almond, blanched, sliced, lightly toasted

Cook the flour with butter for a few minutes in a medium sized pot. Slowly add the warm milk in it, stir constantly. Add the chicken broth, ground pistachio and nutmeg. Season with salt and pepper. Continue to stir until it is consistent, turn the heat off.

Immediately pour into individual bowls. Put 1 tablespoon of cream on top of each bowl. Sprinkle some pistachios and almonds on top.

4 servings.

Meatballs-Vegetables in Tomato Sauce

2009-09-05T09:37:00.003-04:00

(Sebzeli Sulu Kofte)

Kofte ingredients:
400 gr regular ground beef
1/4 cup short grain rice, washed, drained
1 egg
Salt
Pepper

1/2 cup flour

1 onion, grated
3 tbsp extra virgin olive oil
1 tbsp butter
4-5 tbsp crushed tomatoes, in a can
2 cups water
1 small carrot, peeled, cut in small pieces
1/4 cup sweet pea, frozen
1/2 cup Cauliflower, florets separated
1/2 cup okra, in jar, drained
Salt
Pepper

Place the flour on a large plate. Knead all the kofte ingredients in a bowl. Break off small pieces and give a small ball shape with your palms. Place them in the flour.

Meanwhile, saute the onion with olive oil and butter for about 2 minutes in a medium sized pot. Add the crushed tomatoes, water, carrot, sweet pea, cauliflower, salt and pepper. Then bring to boil on medium heat. Flour all the little Kofte, gently drop into the pot and move the pot slightly back and forth. Cook for about 20 minutes on a little bit under medium heat. Add the okra 2 minutes before turn the heat off. Serve this dish with a spoon and Turkish Bread on the side.

4 servings.

Meal Ideas:
-Spinach Soup with Cream , Eggplant with Veggie Filling , Amulet Borek and Revani .

Mushroom on the Clay Tile

2009-09-02T10:22:00.000-04:00

(Kiremitte Mantar)

1 cup petite mushrooms
1/2 cubanelle pepper, discard the seed, cut in bite size
1 green onion, cut in small size
1 small tomato, discard the seed, peel and cut in small pieces
Crushed red pepper
Salt
Pepper
2 tbsp extra virgin olive oil
1 handful Mozzarella cheese, shredded

Place the mushrooms in an earthenware plate. Arrange the cubanelle peppers, green onions and tomatoes on the mushrooms. Season with crushed pepper, salt and pepper. Drizzle the olive oil all over them. Sprinkle the shredded cheese on top of them.

Preheat the oven to 400 F (200 C) and bake until the colour of the cheese turns golden.

This is a great entree dish for dinner parties:)

Spinach Stuffed Chicken Breast

2009-08-30T11:13:00.003-04:00

(Ispanakli Tavuk Dolmasi)

2 small size chicken breasts, skinless, boneless, flattened by a mallet
Salt
Pepper

Filling:
1 tbsp butter
1 small onion, finely sliced
1 garlic clove, chopped
3 large mushroom, sliced
1/2 cup chopped spinach, frozen-thawed and squeezed
3/4 cup feta cheese, crumbled
1 pinch red pepper, crushed
Salt
Pepper

Coating:
1 tbsp butter, melted
1/4 cup sesame seeds
1 pinch red pepper

Frying:
2 tbsp butter
1/4 cup sunflower oil

Prepare the Filling:
Saute the onion with butter and salt for about few minutes in a pan. Add the garlic and saute until the smell of garlic comes out. Add the mushrooms saute for about 5 more minutes. Add the spinach, red pepper, salt and black pepper and turn the heat off. When it is cool down add feta cheese, toss.

In the meantime, pound the chicken breast until they are thin. Season with salt and pepper. Devied and spread the filling equally over the surface of the chickens and fold. Brush the chickens with melted butter. Mix the red pepper and sesame seeds in a plate. Then cover the stuffed chickens with the sesame seed mixture.

Heat the sun flower oil and butter in the frying pan. Fry the both sides on low medium heat.

Meal Ideas:
-Pilaf with Eggplant , Arugula Salad with Walnuts , Cantik and Almond Pudding .

Arugula Salad with Walnuts

2009-08-28T11:46:00.002-04:00

(Cevizli Roka Salatasi)

1 bunch Arugula
Tulum cheese -I used goat cheese-to find a Tulum cheese is rather difficult here:)
One handful of walnuts, crushed in medium size, lightly roasted

Dressing:
2 tbsp pomegranate paste or Grenadine syrup
50 ml extra virgin olive oil
1 tsp crushed red pepper
Salt
Pepper

Break off the Arugula stems. Wash and drain. Break off the leaves into smaller pieces
with your hands. Place on a service plate. Whisk all the dressing ingredients. Pour all over the Arugula and toss. Add goat cheese (or Tulum Cheese) and walnuts pieces all over the top.

This salad goes very well with any kind of chicken dishes:)

Sweet Peas in Olive Oil

2009-08-26T17:26:00.000-04:00

(Zeytinyagli Bezelye)

350 gr sweet peas, frozen
1 small potato, cut in cube
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1 garlic clove, chopped
1 small carrot, cut in cub
2 green onion, sliced
1/2 cubanelle pepper, cut in cub
2 tbsp crushed tomato, in can
1 1/2 cup warm water
1/2 tsp sugar
Salt

Saute the garlic, carrot, green onion, cubanelle pepper with half of olive oil until the garlic smells come out onder medium heat. Then add the sweet peas, potato, sugar, salt, crushed tomato and warm water. Put the lid half way on, cook until the vegetables are tender.

Let it cool down first. Pour the rest of the olive oil and sprinkle chopped fresh dill all over it. Then, place it in a service plate. Serve the dish at room temperature or chilled with lemon wedges.

Split Börek with Feta Cheese

2009-08-23T18:21:00.002-04:00

(Peynirli Karnıyarık Börek)

6 sheets Phyllo Pastry

Sauce:
2 tbsp salted butter, melted
50 ml milk, warm

Filling:
150 gr feta cheese, crumbled
2 tbsp parsley, chopped

Top:
Tomato, sliced in 6
Cubanelle pepper, discard the seeds, cut in 6 long peaces

Prepare the filling: Mix feta and parsley.

Mix the sauce ingredients in a small bowl. Place the 1st sheet of Phyllo Pastry on the counter, brush some sauce all over it. Put the 2nd sheet on it, lightly brush the sauce on it. Cut them with a knife and divide in two. Put some filling on the bottom side of each sheet. First fold the long sides over the filling. Then close up the top (picture). And fold down each one. Brush the open end with the sauce and close it up. Finish all the sheets.

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Gently slash the tops and open up on each pastry with a knife. Don't go to the ends, leave some space (picture). Brush the tops with the sauce. Cover the open faces with tomato and cubanelle pepper.

Preheat the oven 375 F (190 C). Bake for 20 minutes until the tops take a golden colour.

6 Split Börek with Feta Cheese

Gardener Kebab

2009-08-21T13:23:00.003-04:00

(Bahcivan Kebabi)

150 gr lamb, in cubes
1 cup + 1 cup hot water
1 small onion, cut in four or 4 pearl onion
1-2 garlic clove, sliced
2 tbsp butter
1 small carrot, peeled, cut in sliced
1/2 cup sweet peas, frozen
1 small zucchini, removed the seeds, cut in bite size
1/2 cubanelle pepper, cut in bite size
1/2 red bell pepper, cut in bite size
1 large tomato, peeled, cut in diced
2 tbsp crushed tomato, in can
Salt
Pepper

2 tbsp dill, chopped

Cook the lamb cubes with their own juice in a medium size pot. Then add 1 cup hot water and cook on low heat until the lamb pieces are tender. Then add the onion, saute for about 4-5 minutes. Add the garlic and when the smell comes out, add the rest of the ingredients with 1 cup hot water except dill. Cover the lid halfway. Cook for about 20 minutes on a little bit under medium heat.

If it necessary you can add a little bit more hot water, I didn't! Turn the heat off, sprinkle the dill all over the dish. Serve it while still hot.

2 servings

Meal Ideas:
-Aegean Style Vegetable Pilaf , Apricot Compote ,
Carrot Pate with Black Olives and Gullac .

Aegean Style Vegetable Pilaf

2009-08-18T22:27:00.000-04:00

(Ege Usulu Sebzeli Pilav)

Pilaf:
3/4 cup long-grain rice
1 cup hot water or chicken stock
2 tbsp butter
1 tsp salt
Pinch pepper

Vegetables:
4 tbsp extra virgin olive oil
1 small onion, finely sliced
1 small eggplant, peeled, cut in cubes, soak into the salty water
about 15 minutes, drained and squeeze excess water
1 small zucchini, cut in small pieces
1/2 cup brown mushrooms, cleaned and sliced, I used cremeni mushroom
1/4 cup sun-dried tomatoes, cut in bite size
1/2 red bell pepper, diced
4 tbsp dried currants, soak into the hot water for 10 minutes and drain
1 pinch salt
1 pinch pepper
1-2 garlic cloves, chopped

Garnish:
Some fresh mint, chopped
Some fresh dill, copped
1 tsp lemon zest

To cook the Pilaf:
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time.

When the pilaf starts brewing, start to cook vegetables.

In a large skillet, saute the onion with salt and olive oil for about 1-2 minutes. Add rest of the vegetables except garlic. Saute them until they are tender on medium heat for about 8-10 minutes. Add the garlic 2-3 minutes before turn the heat off.

Gently toss all the vegetables with the cooked pilaf using a fork. Place it in the service plate, then sprinkle fresh mint, dill and lemon zest all over it. Serve the dish warm or at room temperature as a light lunch. It is a great vegetarian dish:)

Apricot Compote

2009-08-15T20:07:00.003-04:00

(Kayisi Kompostosu)

6 fresh apricots, peeled, pitted, sliced
1/3 cup sugar
2 cup water
1/2 tsp almond extract

2 tbsp almonds, blanched, sliced, roast lightly if you prefer

Bring the sugar and water to boil in a medium cooking pot. Turn the heat down to very medium-low. Add the apricots and almond extract in it. Cook for about 5-6 minutes.

Pour into a bowl and let it cool. Then chill in the fridge. Add almond slices. Serve in individual bowls with Pilaf on the side on hot Summer days:)

Happy Ramadan!