Turkish Recipes:

[fruzicle]

Turkish Recipes:
From Asli and her dad. This is Asli:


 1- Eggplant (Aubergine) Salad Serves 4
Serves 4 as a main dish, 6 as an appetizer
This classic dish is famous – charring adds a smoky flavor. In Arabic versions - tahini - sesame paste, is used.
3 large eggplants, unpeeled
2 tbsp. lemon juice
½ cup olive oil
salt to taste
2 cloves garlic, crushed
2 cups plain yogurt
Pierce the eggplants with a fork. Place them in a dry iron skillet over a high burner or under the broiler. If you can cook over charcoal, even better. Turn them and continue cooking for half an hour until the skin is charred on all sides and the eggplant is soft. Place on a plate to cool. Cut the eggplant lengthwise, and scoop out the pulp, avoiding the skin. Squeeze out the excess moisture, and mash with a fork. In a large bowl or processor, place the eggplant, and other spices with yogurt. Blend until it is a puree. Place on a bowl and garnish with olive or tomato slices. Chill for ½ hour before serving. This will keep for several days.***

2- Recipe: Lamb Casserole
½ lb. green beans, trimmed, cut into 3″ lengths
• 3 large tomatoes, skinned and cut into wedges
• 1 medium eggplant, peeled, and slices crosswise
• ¼ lb. okra - (optional)
• 2 medium zucchini, slices
• 3 green bell peppers, seeded and cut into eighths
• 2 onions, chopped
• 2 cloves garlic, chopped
• 2 spoons butter
• 2 lb. lamb, cut into 25mm cubes
• ½ Cup water
• 2 bay leaves
• 2 medium potatoes sliced into 1/2″ thick rings
• salt and pepper
• 1 butterPreheat oven to 350° F (180° C). Sauté onions and garlic in butter in a large pot. Add meat, sauté for 15 minutes. Add water and bay leaves. cover, simmer until the meat is tender. Transfer the meat mix into a casserole. Arrange potatoes in a layer on top of the meat then, place remaining vegetables in layers over the potatoes. Add salt and pepper, dot with butter, cover and bake in a medium 350° F (180° C) oven until vegetables are tender. Add hot water if necessary. Serve hot as a man course with pilaf and salad.

3-Water Borek (Su Boregi)
5 eggs
2 Tbsp yogurt
1 Tbsp salt to taste
4 Tbsp waterFlour
For boiling:1 Tbsp salt to taste¼ cup olive oil
1 pot cold water
1 pot boiling water
For filling and top:
½ lb ricotta/ feta cheese
1 egg
150 gr butter, melted
1 Tbsp yogurt
1 Tbsp olive oi
lMix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.

Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil.
Meanwhile prepare a big pot of cold water.
Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.
Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.
Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek.
Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.Serve it either warm or cool.
ENJOY

Comments

[that.livejournal.com]

That sounds delicious but I could never follow such a complicated recipe. I think I need a cook.