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Showing posts from 2013


Ingredients For Hard Cookies 1 stick unsalted butter in room temperature 2 eggs ( yolk is to be put on top of the sekerpare ) 5 tbsp semolina 5 tbsp powdered sugar 1 package or 1 tbsp vanilla 1 package or 1 tbsp baking powder 1/2 cup of whole nuts ( almond or hazelnut ) Flour as you need ( approx. 4 cups ) For syrup 2 cups of sugar 2 cups of water 2 tbsp lemon juice Directions; 1-Boil 2 cups of sugar and 2 cups of water in a pot for 5 minutes.Then add lemon juice. Let the liquid boil a few more minutes and set a side and let it cool down. 2- In a mixing bowl, add  egg whites on to the butter which is softened in the room temperature. 3-Then mix semolina, powdered sugar, baking powder and vanilla. Make a pure mixture by hand. 4-Add flour little by little until you get soft dough. ( like earlobe) 5- Brake off small pieces, walnut size, from dough round and flatten them. 6- Set them on the an oiled cookie sheet. 7- Brush the top of cookies with egg yolk and put whole

Turkish Ladies Night

     As Turkish ladies in Jacksonville we try to have Turkish ladies night every couple of months. We had such a great time this past month. We played different types of games like musical chairs, karaoke, needle in a haystack and apple eating contest. We have small prizes for the contestant's.  This months theme was "cig kofte night". Cig kofte is a traditional Turkish meatball that is not cooked literally but actually beaten by hand for some time until it becomes "cooked". While it can be made 3 different ways using potato, egg, or beef; I prefer potatoes. It is considered a veggie dish but we still call it a kofte (meatball). Below I have provided the recipe. Ingredients: 3 big  Potatoes (Boiled, chilled then grated or crushed) 1 package Extra  Fine Grain Bulgur Wheat  2 Garlic Cloves (Crushed) 1 Medium Onion (Grated) 1/2 cup Red Pepper Paste  Cig Kofte Tray  1/2 cup Tablespoon Tomato Paste  Juice of  2  Lemons 1/4 cup  of Red Peppe

Apple Dessert ( Elmali Tatli )

Ingredients  1 package of petit beurre biscuit ( lightly sweet cookie) 2 cups of warm milk 3 large size apple 1 tsp cinnamon Whipped cream Chopped Walnut Ground coconut Directions 1-After peeling apples , grate them. Then in a pan, cook it until it absorb its juice back. Add cinnamon and walnut into the pan and let them cook 2 more minutes.  2-In a tray, lay biscuits side by side after dipping them in milk.  On the biscuits, spread the cooked apple  mixture. 3-Continue the same process,making layers of apple  and biscuit, until the ingredients finish.  On top spread whipped cream evenly, and sprinkle coconut and walnut.

Zucchini Salad with Yogurt ( Yogurtlu Kabak Salatasi )

Ingredients 1 lb zucchini 1-1/2 cups plain yogurt Garlic to taste ( minced or grated ) ½ cup crushed walnuts 1-2 tbsp olive oil Bunch of dill ( chopped) Salt, mint, red pepper, black pepper  to taste Directions 1-    Wash zucchini and grate without peeling. Then, take olive oil into a skillet and add in grated zucchini. 2-     Saute over medium heat till they get soft ( for about 8-10 minutes ).  Turn the heat off and aside for cooling. 3-   Meanwhile, take yogurt, dill ,garlic , walnuts and salt into a bowl. Mix and add zucchini. Mix them all and transfer to a serving  plate. Sprinkle walnuts and spices to decorate. Serve it cold with meat, chicken or vegetable dish...

Semolina Sponge Cake with Poppy Seeds ( Hashas Tohumlu Revani )

Ingredients 4 large eggs 1 cup of poppy seeds 1cup of semolina 1/2 cup sugar 1-1/2 cup flour 1 cup yogurt 1/2 cup corn oil 1 packet baking powder 1 packet vanilla Syrup 3 cup sugar 2-1/2 cup water 1 tbsp lemon juice Garnish Shredded coconut, chopped walnut or pistachio Direction 1-Mix sugar and eggs thoroughly. Add yogurt and oil to mixture. 2- Combine dry ingredients-semolina, flour,poppy seeds , vanilla, and baking powder- and mix together well. 3- Spray a deep Pyrex ( oven-safe) glass dish with oil, and pour int the mixture. Cook at 350 F on middle rack until golden brown, about 25 minutes. Note; Do not open the oven door, or it won't rise properly. Check progress from the window. 4- While the cake is cooking, boil sugar and water for 3-4 minutes in a small pot. Add lemon juice and boil 3 more minutes and then remove from heat. 5- After cake is finished cooking, let it cool. Pour the still- warm syrup over the cake. Before serving, garnish individual s

Stuffed Grape Leaves--Yaprak Sarmasi

INGREDIENTS 500 g. grape leaves 1 1/2 c. rice 1 large onion 6 T. olive oil 1 t. sumac 1 T. salt 1 t. black pepper 1 t. red pepper 1 lemon 3 c. water   DIRECTIONS 1-Chop the onion into small pieces, and sauté in a pot with 3 T. oil, until the onions are light pink. 2- Add rice, spices, and salt, and mix well. 3- In one grape leaf, spoon 1 tablespoon of the rice mixture into the center.  4-Secure it by closing the right side, then the left side, and tightly rolling it (like a cigarette). 5- Place a layer of empty grape leaves on the bottom of a large pot, to prevent burning.   6-Then place the stuffed grape leaf carefully. Stuff and roll all the remaining grape leaves in the same way, and place them in layers. 7- Add lemon juice, water, and remaining 3 T. oil.   8-Cook over medium heat for about 25 minutes. If the water boils away, add more hot water to pot.  9-When finished cooking, cover and refrigerate. Serve stuffed grape leaves cold with yogurt, salad, or a

Cooking Class--Stuffed Collard Greens with Chicken ( Tavuklu Karalaha Sarmasi )

Ingredients  1 bunch collard greens/ Pot of boiling water 1 lb chicken breast diced to tiny pieces 2 cups rice washed 2 medium onions chopped 1 bunch parsley chopped 1/2 cup  oil 2 tbsp tomato paste Salt ( to taste) Red pepper ( to taste ) Dried mint 1 tbsp Directions 1-  Saute the chicken in oil, add the onions, saute again then add rice and cooking or 5 more minutes then add the rest of the ingredients. 2- Clean and cut the stems of the collards. Half-fill water in a large pot and boil. Put he collard green leaves in the boiling water for 30 seconds and remove. 3- Shock the leaves under cold water to stop the cooking process. Gently squeeze the leaves to remove excess water. Let them drain completely. 4- Begin to fill and roll your leaves. Once they are all ready place them neatly in a pot and fill with water just barely above the sarma's. Place a plate upside down over the sarmas's so they sit neatly. Turn on high to a boil, then turn to low to finish c


Istanbul Cultural Center- Jacksonville Women Division is offering Turkish Cooking Class with rich and delicious recipes! The classes will be once a month on Saturdays between  11:00 am to 2:00 pm  at Istanbul Cultural  Center. We look forward to seeing you in the kitchen.  class will be on  Saturday, December 7th 013 . This month's menu is Stuffed Collard Greens with Meat For RSVP

Cooking Class---Sulu Kofte

This week in cooking class, Yasemin showed us how to make sulu kofte. It was so yummy :)   Ingredients 1/2 pound ground beef 1 cup cracked wheat ( bulgur) 1 egg 1 medium crashed onion 1 tbsp salt 1/2 tsp black pepper 1/2 tsp red pepper 1 tsp cumin For Sauce 2 tbsp tomato paste 1 tbsp pepper paste 2 tbsp flour 3 tbsp canola oil 1/2 cup flour for tray 8 cup water Garnish 1/2 cup chopped parsley Preparation 1- In a bowl, add the ground beef, spices, egg, cracked wheat, salt, and onion. Knead all ingredients. Make bit size meatballs. 2- Spread the flour on a tray and place meatballs on tray. 3- In a medium size pot, add oil, tomato paste, pepper paste, and 3 tbsp flour. Saute all of them in a medium heat. Then add 6 cups water. Wait until it boils. Then all the little meatballs, drop into the pot and stir slowly. 4- Cook for about 15-20 min. in a medium heat. 5- Before serve the meatballs, sprinkle some chopped parsley on top. Afiyet Olsun!

Cucumber wıth Yogurt (Cacik )

INGREDIENTS  2 up yogurt 1 cup water 2 cucumbers (peeled and diced small, or shredded )  1 clove garlic (crushed) 1/4 tbsp salt 1 tbsp olive oil  1 tsp dried mint 1 tsp red pepper 1 tsp black pepper fresh dill (optional) DIRECTIONS 1-Mıx yogurt with spoon in a medium bowl. 2-Add garlic, salt and cucumber, and combine thoroughly. Stir water in it. 3-Add black pepper, red pepper and mint. Last, add the oil. Garnish with fresh dill if desired. Serve Cold. Afiyet olsun!

Fig Cake ( Incirli Kek )

INGREDIENTS Cake; 3 eggs 6 figs, chopped 1 c. walnut, crushed 1/2 c. milk 1 c. sugar 1 1/2 c. flour baking powder vanilla  Syrup: 1 1/2 c. water 1 T. Nescafé instant coffee 1/2 c. sugar  OR 3-in-1 Nescafé instant coffee 1 T. sugar 1 1/2 c. cold water Cream: 2 T. flour 3 T. starch  4 c. milk 8 T. (1 stick) unsalted butter 1 packet powdered whipped cream DIRECTIONS 1-Mix eggs and sugar thoroughly, then stir in milk. 2-Stir in flour, baking powder, and vanilla, and mix until completely combined. 3-Stir in figs and walnuts. Grease a baking dish with spray oil. and pour in the mixture evenly. 4-Bake 20-25 minutes at 350º F. 5-Mix all ingredients for syrup well. 6-Then, over medium-high heat, stir milk, flour, and starch until the mixture boils. 7- Remove from heat, and add butter and vanilla and mix well. 8-Last, stir in the powdered whipped cream. 9-After the baked  cake  has cooled, pour the syrup over it. 10


Ingredients 1 cup of fine bulgur(cracked wheat) 1/2 cup of hot water ½ tbsp tomato paste ½ tbsp pepper paste 1 tsp salt 1 tsp ground black pepper 1 tsp cumin 1 tsp red pepper flakes 2 cloves of garlic, grated 1 mid-size grated onion 1 small bowl chopped lettuce 1 small bowl chopped red cabbage 1 small bowl grated carrot 1/2 cup olive oil 1 medium tomato 1tsp dried mint Juice of 1 lemon Red,yellow,green pepper Half bunch of flat leaf parsley, finely chopped Directions 1-In a large bowl soak bulgur with a cup of hot water and cover with lid. 2-Wait until bulgur absorbs the water and become soft (approximately 15 minutes). 3-Add tomato paste, pepper paste, salt , mint,cumin, black pepper, red pepper, oil, lemon juice, grated onion and garlic and knead them. 4-And then add lettuce, red cabbage, carrot,tomato and parsley and mix well. Serve cold. Also it can be served with tomatoes, cucumbers, scallion, mint leaves or pickles too.

Mozzarella Pastry ( Kasarli Borek )

Ingredients 2 cup warm milk( 60 sec. microwave ) 5 tsp yeast 1 tbsp salt 3 tbsp vegetable oil half lemon juice egg white ( yolk for top ) 4 cups flour 2 sticks melted butter 4 cups shredded mozzarella Direction 1- In a bowl, mix milk,yeast, salt, oil,egg white and flour.Make a soft dough. 2-Then take 5 pieces ( one of them should be bigger). Roll them approx. 30 cm. 3-Then take the bigger one and brush with melted butter. 4- Make same process for 5 pieces. Put mozzarella and close gently like envelope. 5-Then place on the oiled tray and with your hands make it bigger. 6- Brush egg yolk. Wait 30 min.for raise it up. 7- Bake at 350 F preheated oven 20- 25 min. Serve it warm or hot with tea. Afiyet Olsun..


  Last week we had our initial Coffee night for Ladies. We were joined with new friends and friendly faces. As mentioned we wanted to have a different theme for every coffee night and last weeks theme was "Where coffee came about?". Melanie presented a short presentation while I, Meltem, demonstrated how a Turkish coffee is made. We all sat around and enjoyed delicious Turkish tea, snacks and of course coffee. I really had so much fun and I only hope the ladies had as much fun. Below I have left some info that we learned about coffee.   The most popular story of the discovery of coffee centers around a young goat herder named Kaldi in the Ethiopian province of Kaffa around the late 6th century. Legend has it that he noticed a strange restlessness in his flock after they had eaten the berries and leaves of an unknown plant. Monks from a nearby monastery heard of this phenomenon, and after various trials discovered that by roasting, grinding and infusing in water the see


Come and join us as we offer fun, exciting and hands- on cooking classes!. Istanbul Cultural Center- Jacksonville Women Division is offering Turkish Cooking Class with rich and delicious recipes! The classes will be once a month on Saturdays between  11:00 am to 2:00 pm  at Istanbul Cultural  Center. We look forward to seeing you in the kitchen. Class will be on Saturday November 9th , 2013 . This month's menu is Sulu kofte... For RSVP


Hello Ladies! Istanbul Cultural Center Women's Division would like to begin coffee night a quarterly event where ladies can gather in a warm and friendly environment with good conversation. Oh and don't forget....delicious Turkish Food. Each quarter we will present a different topic. This months will be Turkish Coffee Attendance is FREE! Since we love to see new faces we'd love if you joined us for great company, food, and a short presentation.The aim of our program is to promote diversity and encourage women from different cultures to gather and have a delightful night. Program will start at 6pm with refreshments and finish at 8pm. Date; November 1st , 2013 6.00-7.00 pm refreshment 7.00 - 7.30 pm presantation 7.30-8.00 present how to make Turkish  coffee  and taste it! We cant wait to see you so please RSVP to let us know your participating. Thanks in advance.... Sincerely,  Women's Divison of Istanbul Cultural Center

Cheese Tart ( Peynirli Tart )

Ingredients For dough 4 cup flour ( approx.) 1-1/4 stick butter ( room temp.) 1 cup yogurt 1 tbsp baking powder 1 tbsp salt For filling 1/2 cup feta cheese 1/2 cup mozzarella cheese 2 eggs ( one's yolk for top) 1/4 cup chopped parsley 1/4 cup chopped dill For top egg yolk and black sesame Preparation 1- In a bowl, mix filling ingredients. 2- In a different bowl, mix butter, yogurt, salt, and baking powder and make them pure mixture. Then add flour little by little ( make it soft dough ). 3--Wait 10 minutes. Then take 2/3 of the dough and place oiled tart mould. 4- Then place the filling on the dough. 5- Take small pieces dough and make them long stripe and make it like lattice. 6-Finally, brush egg and sprinkle black sesame. 7- Bake it preheated 350 F 25-30 min. approx. When it gets cold, cut it and serve with tea.

Olive Salad ( Zeytin Salatasi )

Ingredients 1 cup stuffed green olives, diced 1 cup black olives, diced 1/4 cup pickles, small diced half head iceberg, large diced cherry tomatoes  ( optional ) For Sauce, 3 tbsp olive oil 1/2 lemon juice 1tsp black pepper 1 tsp red pepper 2 gloves garlic, shredded 1tbsp salt 1 bunch of dill Preparation 1- Mix the olives, iceberg, and pickles in a mixture bow. 2- In a different bowl, mix the garlic, salt, peppers, oil, lemon juice, and dill. 3-Pour the mixture into the salad. Then mix it gently. Afiyet Olsun.

White Cabbage Salad ( Beyaz Lahana Salatasi )

Ingredients 3 cup white cabbage, small diced 1 cup carrot, shredded 1/2 cup mayo 1-1/2 cup yogurt 1/2 cup walnut, crushed 1 tbsp salt For Garnish whole corn, dill, or parsley Preparation Mix all the ingredients and garnish. Afiyet Olsun.

Spinach Borek ( Ispanakli Borek )

Ingredients 1 packet pyhllo dough # 4 2 cup shredded mozzarella 1 bottle mineral water For Filling 1 lb baby spinach 1 medium onion, small diced 1/2 cup water 2 tbsp tomato paste 1 tsp salt 1 tsp red pepper 1 tsp black pepper For Sauce 1 egg 1-1/2 cup yogurt 1/2 oil 1tsp salt Preparation 1- In a pot, add oil and onions and saute them. Then add tomato paste, spinach, salt and spices. Then add water and cook them until all the water is absorbed. 2- In a small bowl, beat the egg and add yogurt and oil mix them well. 3-Take 3 sheets pyhllo dough then pour 2 tbsp sauce on the pyhllo. Then close them gently. Then pour 2 more tbsp sauce.Put 3 tbsp spinach mixture and 1 tbsp mozzarella. Fold the sides in and roll it gently. then place oiled tray. Brush the sauce. Pour 2 tbsp mineral water on it.  Wait 30 min. 4- Then bake it 350 F preheated oven approx. 30-35 min.

Roasted Eggplant Puree with Meat( Hunkar Begendi)

Hunkar Begendi Bechamel Sauce ingredients; 2 big or 4 small eggplants 3 tbsp of flour 4 tbsp of butter 2 cups of milk 1 tsp of salt Meat ingredients; 1 lb of meat Cut into thin strips or cubes. 2 clovers of garlic, chopped 1 tbsp of tomato or pepper paste ½ cup of tomato sauce or crushed tomatoes salt, black pepper Preparation of the sauce; 1. Bake the eggplants in a microwave until they become fully cooked and soft or wrap the eggplants in aluminum foil and grill over the stove. Then peel them and smash them into a paste. 2. Sauté the flour with butter in a pan 3. Add the milk very slowly into the butter-flour mix, stirring in the meantime. 4. Add the salt 5. Mix the eggplant paste with the sauce 6. Put the mixture in the serving plate. Preparation of the meat; 1. Cook the meat until they become soft. 2 Season the meat with salt and pepper after adding the garlic and tomato or pepper paste and tomato sauce. 3. Lay the meat on the


Ingredients  4 cup of milk 1/2 cup sugar 1/4 cup wheat starch  egg yolk  oreo cookie or Turkish halley  Garnish banana,strawberry or peach and 1/2 cup sugar  Direction   1- In a pot, mix all ingredients and stir until it boils. 2-Then in a small bowl lay the oreo. Then add 1/2 cup of the mixture. 3-Put in the ref. until it gets cold. While waiting for that, peel the peaches cut them into the small pieces and put in a blender with sugar. 4- Make sure they are chopped well. 5-Final stage add it on the keskul and you are ready to serve. Afiyet Olsun.

Mountain Salad ( Dag Salatasi )

Ingredients 4 medium tomatoes 4 kirby cucumbers or 1 large cucumber 2 green belly peppers half bunch of parsley 5-6 green onions 1 small onion 2 tbsp lemon juice 3 tbsp olive oil 1 tbsp pomegranate molasses ( recommended ) 1 tbsp mint flakes 1/2 cup diced pickles 1 cup of coarse cracked walnut salt to taste Directions 1- Chop the onion and rub it with salt ( on the board or in a bowl.) 2- Cut the tomatoes, peppers, cucumbers, and pickles into the small cubes. Put them in a bowl. 3-Chop green onions and parsley and add them to the bowl. 4-Pour olive oil, lemon juice and pomegranate molasses. Mix all ingredients well. 5-Sprinkle mint flakes and walnut on top ( you may mix these as well if you like .) Afiyet Olsun!


Maklube Ingredients: 2 cups rice 2 tbsp butter 2 pounds beef stew 4 and 1/2 cups water 1 tsp salt 1 tsp black pepper 4 medium potatoes 1 big diced onion 2 medium carrots For salad: 1 whole romaine hearts lettuce diced 1 cup plain yogurt shredded carrots diced red cabbage diced cucumbers diced tomatoes Preparation: 1. Put beef stews in pressure cooker, add 2 cups water, salt and pepper and put the lid on. 2. Turn the heat on to medium , let it cook for 25-30 minutes. Turn the heat off and drain the meat, set that aside. 3. Peel the potatoes and slice them round like ring, fry them in 2 cups oil. 4. After that peel the carrots and slice them round,fry them. 5.Place half of beef stew as one layer at the bottom of cooking pan. Add already washed and drained 1 cup of rice, place onion, fried potatoes and carrots on top of rice. 6. Then repeat the process first, beef stews then uncooked last cup of rice, finally p