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Showing posts from December, 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