This is a step-by-step never-fail recipe book for the food out of this world, with easily found ingredients...
Meet the centuries old Turkish kitchen and enjoy the recipes... This is the second volume out of the six-volume-cookbook 'The Secrets of Hearty Turkish Home Cooking'.
The first volume was published in October, 2009. Each volume contains soup, meat, stew, kebab, cold plate, salad, meze, borek, pilaf and dessert recipes together. All the recipes in this book are examples of typical urban Turkish home cooking.
For further information please visit www.turkishmeal.com
|Product dimensions:||8.50(w) x 11.00(h) x 0.17(d)|
Read an Excerpt
The Secrets of Hearty Turkish Home Cooking
By Murat Yegul
AuthorHouseCopyright © 2009 Murat Yegul
All right reserved.
Chapter OneDereotlu Et
3 lb Lamb Leg, sirloin cut 8 Tbsp Butter 2 Lemons 2 bunches Dill Weed 2 tsp Salt Black Pepper 2 cups Hot Water
1 Rub meat with lemon wedges.
2 Melt butter in a large casserole over medium high heat. Season meats with salt and brown them in the casserole on all sides.
3 Wash dill weed thoroughly and chop roughly. Keep stalks and florets seperately.
4 Add the chopped dill weed stalks and freshly ground black pepper into the casserole.
5 Add hot water. Cover and simmer for 2 hours over low heat, until the meats are tender.
6 Add the chopped dill weed florets, cover and remove from the heat. Rest it for 10 minutes and serve warm.
6 Lamb's Shanks 4 Tbsp Butter 1 large Onion, chopped 3 cups Hot Water 11/2 tsp Salt Black Pepper
5 long Eggplants 2 cups Olive Oil
4 Tomatoes, sliced 2 Green Chilies, cut into 3 pieces lengthwise and seeded
Preheat oven to 350�F.
1 Melt butter in a large pot over high heat. Season meat with salt and black pepper and add into the pot. Brown the shanks on all sides, turning once.
2 Add in onions and cook until they are translucent.
3 Pourin hot water. Cover and simmer for 11/2 hours over medium low heat, until the shanks are tender.
4 Peel eggplants in stripes. Discard stalks and cut into 1/4-inch slices, lengthwise. Sprinkle with salt and set aside for 1 hour.
5 Wash eggplants and pat dry. Heat olive oil in a large skillet and fry the eggplants on both sides, until golden.
6 Arrange 6 slices of fried eggplants on a plate like a star and place the cooked shank at the center.
7 Wrap the shanks with the overhung eggplant slices.
8 Place a tomato slice and green chilli on top. Secure them with a toothpick. Place them onto a baking dish. Pour in the cooking liquid from the side.
9 Roast it on the center rack of the oven for 20 minutes, until the tomatoes and chillies are nice and soft. Serve hot.
1 lb Veal, cubed 1 lb Pearl Onions 5 cloves Garlic, peeled 4 Tbsp Butter 1 tsp Salt Black Pepper 3 cups Hot Water 1/2 cup Red Wine 1 tsp Red Chili Flakes
1 Peel the skins of pearl onions and set aside as a whole.
2 Melt butter in a large pot over high heat and add garlic cloves. Sprinkle meat with salt and add into the pot to brown for 10 minutes, stirring occasionally.
3 Add some freshly ground black pepper and the pearl onions into the pot.
4 Pour in hot water.
5 Add in red wine. Cover and simmer for 1 hour over medium low heat.
6 Add red chili flakes and simmer for another 30 minutes, until the meats are tender. Remove from the heat. Serve hot.
11/2 lb Lamb's Shoulder, cubed 1 medium Onion, chopped 1 medium Tomatoes, grated 3 Tbsp Butter 1 tsp Salt 1/2 cup Hot Water Black Pepper
French Fries: 5 large Potatoes 2 cups Oil
Garlic Yogurt: 2 cups Plain Yogurt, at room temperature 1 cloves Garlic, minced 1/2 tsp Salt
1 Melt butter in a large pot over medium heat. Add and cook onions for 5 minutes, until translucent.
2 Season meat cubes with 1 tsp salt. Add into the casserole and brown them over high heat for 10 minutes, stirring occasionaly.
3 Add tomatoes. Cover and simmer for 30 minutes over medium low heat.
4 Add hot water and cook for another 30 minutes, until meats are tender.
5 Add some freshly ground black pepper. Cover and turn the heat off. Set aside and keep boiling hot.
6 Peel the potatoes. First cut the potato as slice and then cut the slices as julienne. Put the juliennes to a big bowl of cold water to wash off the starch.
7 Heat oil in a skillet and fry the dried potato juliennes until golden. Remove to a paper tovel lined plate and sprinkle with salt.
8 To serve the dish, first make a nest out of the fries. Ladle some garlic yogurt over the fries.
9 Place generous amount of the hot cooked meat over yogurt and serve immediately.
9 Puff Pastry, 4-inch rectangles
Filling: 4 Tbsp Butter 1 lb Lamb's Leg, cubed 1 medium Onion, quartered and sliced 1/2 cup Peas 11/2 tsp Salt Black Pepper 3 cups Hot Water
Egg Wash: 1 Yolk Sesame Seeds Nigella
Gravy: Cooking liquid of meat 1 Tbsp Cornstarch
Preheat oven to 425�F
1 Melt butter in a large pot over medium high heat. Season meat with salt and pepper. Add into the pot and brown meats for 15 minutes, stirring occasionally.
2 Add onions into the pot. Cook onions for 5 minutes, until translucent.
3 Pour in hot water and add peas. Cover and simmer for 11/2 hours over medium low heat, until the meat is tender.
4 Strain the cooked meat saving the cooking liquid. Set aside and cool slightly.
5 Roll out a puff pastry to 6�6-inch rectangles. Place 2 Tbsp of filling at the center of the pastry.
6 Stick the corners above the center. Pinch neighboring edges together tightly and place stuffed pastries onto a baking sheet, seam side down.
7 Keep the baking sheet covered with a kitchen towel while making all the pastries. Brush with egg wash. Sprinkle with sesame seed and/or nigella.
8 Bake the pastries on the center rack of the oven for 20-25 minutes, until golden. Remove from the oven and serve hot, over the gravy.
9 To make the gravy, stir in cornstarch over the cooking liquid of the meat. Bring it to a boil and cook for 2 minutes over medium heat, until thick.
1 lb Ground Beef 2 medium Onion, grated finely 1/2 cup Breadcrumbs 1/4 bunch Parsley, chopped 1 tsp Salt Black Pepper
To Serve: 2 medium Tomatoes 4 Green Chilies 4 medium Potatoes, julienne cut 2 cups Oil
1 Combine ground beef, onion, breadcrumbs, water, parsley, salt and peper.
2 Mix all the ingredients together, well.
3 Make finger like patties.
4 Heat oil to 350�F. First fry the potatoes. Remove from the skillet. Set aside on a paper towel lined dish. Sprinkle with salt. Keep warm.
5 Cut tomatoes into halves horizontally. Fry tomato halves cut side up together with green chilies in the same oil. Remove them from the skillet. Keep warm.
6 Finally, fry meatballs in the same oil, for 15 minutes, until slightly brown, turning once. Serve with fried vegetables and French fries on the side.
Ingredients 1/2 lb Ground Beef 1/2 lb Ground Lamb 1 medium Onion, grated finely 3 Tbsp Rice 1 Egg 1/2 bunch Parsley, chopped 1/2 bunch Dill Weed, chopped 1/2 bunch Scallion, green parts only, chopped 11/2 tsp Salt Black Pepper
To Fry: 1/2 cup Flour 1/4 tsp Salt Black Pepper 3 Eggs 2 cups Oil
1 Cook rice in a small pan over medium heat for 15 minutes. Turn off the heat. Set aside and leave it to cool.
2 Mix ground beef and ground lamb together. Heat a non stick skillet over medium heat and brown half of the ground meat mixture for 5 minutes and leave it to cool.
3 Combine raw and browned ground meat mixtures together in a large mixing bowl.
4 Add cooked rice, onion, parsley, dill weed, scalions, egg, salt and black pepper.
5 Mix all the ingredients together, well.
6 Make 2x3-inch oval patties.
7 Transfer meatballs to a plate, lining wax paper between the layers and let rest them for minimum 2 hours in the refrigerator.
8 Heat oil over medium high heat. Mix flour with salt and black pepper. Beat eggs. Dredge meatballs in flour and dip in beaten egg, to coat.
9 Fry meatballs for 10 minutes until golden turning once and tranfer to a paper towel lined plate. Serve hot or warm with French fries on the side.
1 lb Ground Beef 1 medium Onion, grated finely 1/2 cup Breadcrumbs 3 Tbsp Water 1 Egg 1 tsp Salt Black Pepper 2 Tbsp Butter 2 Green Chilies 3 medium Tomatoes, diced 1 tsp Salt 2 cups Hot Water
1 Combine ground beef, onion, breadcrumbs, water, egg, 1 tsp salt and black pepper in a large mixing bowl.
2 Mix all the ingredients thoroughly.
3 Make 2�3 inch oval patties.
4 Melt butter in a large non stick skillet over medium heat. Add green chilies and meatballs.
5 Cook meatballs 8-10 minutes, until outside is slightly brown, turning once.
6 Add tomatoes and the remaining 1 tsp salt.
7 Add hot water, cover and bring it to a boil.
8 Cook meatballs 30 minutes, until the tomatoes are soft.
9 Add freshly ground black pepper and serve it hot with its delicious sauce and fresh bread on the side.
Iç Pilavli Tavuk
3 lb Chicken 10 Tbsp Butter 1 medium Onion, chopped 2 Tbsp Pine Nuts 2 Tbsp Currants 2 cups Rice 2 tsp Salt 1 tsp Allspice Black Pepper 1/2 bunch Dill Weed, chopped 5 cups Water
Marinade: 2 Tbsp Butter, soft 1 Tbsp Plain Yogurt 1/2 tsp Garlic Powder 1 tsp Salt
Preheat oven to 425�F
1 Melt butter in a roasting pan over medium heat. Add onions and cook for 5 minutes, until translucent.
2 d pine nuts and brown them 3 minutes. Add currants and stir.
3 d washed and drained rice.
4 ok rice for 10 minutes until slightly golden, stirring constantly.
5 d salt, pepper, allspice and dill weed. Stir to combine and turn off the heat.
6 Wash and dry chicken thoroughly. Sprinkle with salt over the skin and into the cavity. Fill 4 Tbsp of browned rice into the cavity of the chicken.
7 Combine butter, yogurt, salt and garlic powder in a small bowl and mix. Place stuffed chicken over the browned rice into the roasting pan. Rub it with marinade.
8 Pour in hot water from the sides and into the cavity of the chicken. Roast chicken for 20 minutes on the center rack of the oven.
9 Reduce heat to 350�F and roast 30 minutes more, until outside is golden and juice from the joints runs clear. Remove from the oven, rest it for 10 minutes and serve.
Ingredients 11/2 lb Anchovy, boned and butterflied 1 tsp Salt Black Pepper
Filling: 2 Tbsp Olive Oil 1 medium Onion, quartered and sliced 2 cloves Garlic, chopped 1/4 bunch Parsley, finely chopped
1 cup Flour 1 tsp Cayenne Pepper 1 tsp Salt 4 Eggs
To Fry: 1 cup Oil
1 To make the filling, heat oil in a small pan over medium heat and cook onions for 5 minutes, until translucent. Add garlic and cook 1 more minute.
2 Add parsley, stir and remove pan from the heat. Cool slightly.
3 Make sandwich-like patties by placing some filling between two butterflied anchovies, after seasoning well with salt and pepper.
4 Season flour with cayenne pepper and salt. Dredge anchovy patties and shake excess flour.
5 Dip them into the beaten egg completely.
6 Heat oil in a skillet over medium heat and fry anchovy patties for 3 minutes, until golden, turning once. Transfer to a paper towel lined plate and serve warm.
Ingredients 6 medium Eggplants 1/4 cup Olive Oil 1 tsp Salt Black Pepper 2 cups Hot Water
Filling: 2 Tbsp Butter 2 medium Onions, chopped 2 Green Chilies 1/2 lb Ground Beef 2 medium Tomatoes, diced 1 tsp Salt 1/2 cup Parsley, chopped
Preheat oven to 350�F
1 For the filling, melt butter in a large casserole over medium heat. Add onions and green chilies and cook them for 5 minutes, until soft.
2 Add ground beef and brown it for 5 minutes.
3 Add tomatoes and cook for 10 minutes, until soft. Set aside and keep warm.
4 Peel eggplants in stripes. Discard stalks and cut into 1/4-inch slices, lengthwise. Brush the slices with olive oil and sprinkle with salt, generously.
5 Grill them on both sides, until golden brown.
6 Place the grilled eggplant slices into a 10x10-inch baking dish, overlapping each others slightly. Sprinkle with 1 tsp salt and freshly ground black pepper.
7 Spread the filling over the eggplants, evenly.
8 Garnish the baking dish with tomato slices and green chilies. Dot with butter and pour in hot water, gently.
9 Roast on the center rack of the oven for 30 minutes. Remove from the oven and rest it 10 minutes. Serve hot.
3 large Eggplants 3 tsp Salt Black Pepper Nutmeg 1/2 lb Cheddar, grated
Bechamel Sauce: 3 Tbsp Butter 3 Tbsp Flour 3 cups Milk
1 Pierce eggplants several times. Place them on an open flame, char skins all over, turning every 5 minutes.
2 Cool slightly. Hold down from stalk and peel blackened skin completely with a knife downward. Do not wash eggplants or you'll loose smokey taste.
3 Chop eggplants finely and discard stalk.
4 To make bechamel sauce, melt butter in a large pot over medium heat. Add flour and cook for 3 minutes, stirring constantly.
5 Pour in cold milk stirring continuously, until smooth. Bring it to a boil and cook for 5 minutes more, keep stirring, until thick.
6 Add in the chopped eggplants.
7 Cook for 15 more minutes over medium low heat, stirring occasionally.
8 Add some freshly ground nutmeg and stir to mix.
9 Add in the grated cheese, stir to mix and serve hot, as a side dish for meat or chicken stews.
Firinda Domates Dolma
Ingredients 12 medium Tomatoes 11/2 cups Hot Water
Filling: 4 Tbsp Butter 2 Tbsp Pine Nuts 2 medium Onions, chopped 1 lb Ground Beef 2 Tbsp Currants 2 tsp Salt Black Pepper 1 bunch Parsley, chopped
Preheat oven to 350�F
1 Cut off 1/2 inch of the top of tomatoes half way, keeping intact. Hollow out tomatoes, leaving about 1/4 inch of flesh attached to the skin.
2 Generously season into the hollow of the tomatoes with salt and pepper.
3 Melt butter over medium heat. Add pine nuts and brown them lightly for 3 minutes. Add and cook onions for 5 minutes, until translucent.
4 Add in ground beef and brown them for 15 minutes over medium low heat, until it seems very dry.
5 Add currants, salt and pepper. Stir to mix.
6 Add parsley and remove the casserole from the heat. Set aside.
7 Stuff the tomatoes with the filling.
8 Place all the stuffed tomatoes into a 81/2x12-inch baking dish. Dot with butter and Sprinkle with hot water.
9 Roast the stuffed tomatoes on the center rack of the oven for 1 hour, until the tomatoes are nice and tender. Serve hot.
1/2 lb Vine Leaves, brined 4 Tbsp Butter 1 cup Hot Water
Filling: 1 lb Ground Beef 2 medium Onions, chopped 1 medium Tomato, diced 1 Tbsp Red Pepper Paste 4 Tbsp Rice 1/2 bunch Parsley, chopped 1 tsp Salt Black Pepper 1/2 cup Water
To Serve: Plain Yogurt
1 Combine onions, tomato, red pepper paste, parsley, dill weed, rice, ground beef, water, salt and pepper in a mixing bowl.
2 Mix all the ingredients thoroughly.
3 Lay a leaf in your palm. Place 1 Tbsp of the filling at the center of the leaf. Fold bottom edge over the filling, fold in sides.
4 Roll up jelly-roll style. The rolls should be neither tight nor loose. Place the rolls into a large and shallow casserole, tightly, seam side down.
5 Dot with butter and pour in 1 cup hot water.
6 Place a plate as a weight. Cover and simmer for 45 minutes over medium low heat. Serve hot with yogurt on the side.
Excerpted from The Secrets of Hearty Turkish Home Cooking by Murat Yegul Copyright © 2009 by Murat Yegul. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
ContentsDereotlu Et (Lamb's Leg with Dill Weed)....................6
Islim Kebabi (Eggplant Wrapped Lamb's Shank)....................8
Papaz Yahni (Veal and Pearl Onion Stew)....................10
Çökertme (Lamb Stew over Potato Nest)....................12
Talas Kebabi (Puff Pastries Stuffed with Lamb)....................14
Kuru Köfte (Deep Fried Meatballs)....................16
Kadinbudu Köfte (Meatballs with Rice)....................18
Izmir Köfte (Meatballs in Tomato Sauce)....................20
Iç Pilavli Tavuk (Rice Stuffed Roasted Chicken)....................22
Hamsi Kusu (Anchovy Patties)....................24
Musakka (Layered Eggplants with Ground Beef)....................26
Hünkâr Begendi (Charred Eggplants Puree)....................28
Firinda Domates Dolma (Baked Stuffed Tomatoes)....................30
Yaprak Sarma (Vine Leave Rolls)....................32
Imam Bayildi (Onion Stuffed Eggplants)....................34
Midyeli Pilaki (Beans with Mussels)....................36
Favali Enginar (Artichoke Hearts with Fava Beans Purée)....................38
Patlican-Biber Dolmasi (Stuffed Eggplants and Bell Peppers)....................40
Çerkez Tavugu (Chicken in Walnut Sauce)....................42
Cevizli Taze Börülce (Fresh Black-Eye Pea Salad)....................44
Kisir (Sour Sauced Bulgur)....................46
Mücver (Zucchini Patties)....................48
Etli Meyhane Pilavi (Bulgur with Veal)....................50
Su Muhallebisi (Cornstarch Pudding)....................52
Asure (Wheat Pudding)....................54
VineliEkmek (Sour Cherry Bread Pudding)....................56
Künefe (Kadayif with Cheese)....................58
Findik Tatlisi (Hazelnut Cake)....................60
Kabak Tatlisi (Pumpkin Desert)....................62