Aubergine Salad
Patlıcan Salatası
Ingredients
1kg Aubergines
Olive Oil
½ Cup of Vinegar
1 Lemon
2 Cloves of Garlic
Salt
For the Sauce
2 Tomatoes
1 Cucumber
2 Green Peppers
1 Bunch Parsley
Method (for 4-5 People)
Cook the aubergines over a fierce heat. After they are cooked through mix the cooked flesh with grated onion and olive oil.
Place in the center of a serving plate and embellish with sliced tomato, cucumber. Sprinkle over with grated parsley and finely sliced green pepper..
Serve cold as a salad...
İmam Bayıldı
The Priest Fainted
A cold dish of slitted and stuffed Aubergine with Olive Oil.
A dish of cold split aubergine. They say that the Imam - Priest - was so overcome at seeing this dish on offer after his ritual fasting was over that he fainted right away..
Ingredients (for 8 people)
4 Onions
1 Onion
3 Tomatoes
1 Lemon
1 Green Bell Pepper
1 Long Green Pepper
3 Cloves Garlic
1 Bunch Parsley
5 Tumblers of Olive Oil
½ Tumbler of Water
2 Teaspoons Sugar
Method
Split the Aubergines lengthways and salt them. Meanwhile grate the onion and bell pepper finely and sauté them in some of the oil, then pour this mixture over the finely chopped and skinned tomatoes together with the sliced (in rings) long green pepper, then add some salt and the sugar and cook for about 20 min.
Add the crushed garlic and finely chopped parsley after cooking. Wash the aubergines after 10 min. salting and place them in a pan of hot oil- stuff the inside with the cooked tomato mixture and garnish with a large slice of tomato and sliced bell pepper and drizzle with lemon juice. Then adding some water place the dish in a medium oven and bake for 20 mins.
This dish is then served cold...
Hünkar Beğindi
The Sovereign Liked It
This dish is so called as it was a favorite of on of the Sultans of the Ottoman empire and was cooked regularly in the Palace Kitchens.
Ingredients (4 - 5 people)
½ Kg of lean lamb mince
6 Aubergines
2 Onions
2 Tomatoes
1 tumbler Milk
3 Tumblers Water
5 Dessert spoons Olive Oil
1 small cup grated hard cheese (cheddar)
2 Dessert spoons Flour
1 Bunch Parsley
Salt, Pepper
Method
Brown the grated onion and mincemeat in some of the olive oil. then add the finely sliced and peeled tomatoes with salt and pepper together with three tumblers of water. bring back to the boil and leave to cook through. Cook the aubergines in their skins on a high heat with a little oil or on the coals. After cooking thoroughly remove the pulp and mash finely and discarding the skins.
Mix the flour with the remaining oil together with the aubergine mash and the milk and add some salt. After cooking until the flour is absorbed add the grated cheese just prior to removing the pan from the heat.
Make a ring of this mixture on a serving dish and add the hot meat mixture in the center. Garnish the dish with grated parsley. and serve immediately.
This dish is served hot..
Karne Yarık
Split Belly
A hot dish of slitted and stuffed Aubergine.
Ingredients (for 8 People)
300 gr lambs mince
8 Aubergines
1 Onion
1 Tomatoes
2 Long Green Pepper
2 Cloves Garlic
1 Tumblers Water
½ Tumblers Olive Oil
2 Dessert spoons Tomato Paste (Salcha)
1 Bunch Parsley
Sugar, Salt, Pepper
Method
Split the aubergines lengthways and cook in some oil on a high heat. Brown the grated onion with the mince in some of the oil and add a little water together with the tomato paste and grated garlic. Place the split aubgergines in a large pan with some oil and water then fill with the cooked mincemeat mixture. Place a round of tomato on top of each with some green pepper rings and cook covered for 20 min. Serve hot garnished with crushed parsley.
This dish is then served hot..
Recipies Written in Turkish
We at Manisa Turkish would just like to make a point about recipes written in Turkish. Whilst learning Turkish I found translating recipes very rewarding and useful in learning the language. There are many recipe books available and also in the daily press there is often a recipe column written by an expert. If you read the same column everyday then you get used to the way that the cookery expert writes and so it becomes easier to read his recipes with facility.
After when you move onto maybe another newspaper write or look at another cookery book - the Turkish becomes easily understandable. On the way you are learning vegetable, fruit and utensil names in Turkish together with cooking vocabulary and all this widens you knowledge of daily Turkish and it usage. I myself always taught my students how to read recipes and as this proved to be productive to them - they could even try out the meals at home and learn Turkish at the same time.
The very best site that I have found for Turkish Recipes is:
Yemek Icmek
Have a look at this site and use it not only for cooking - but for learning Turkish as well...
Afiyet olsun - Bon appetite.
Tavuk etiyle İzmir köfte
HAZIRLANIŞI
Tavuk göğsünü haşlayalım. Kemiğinden ayırıp, didelim.
Küçük küçük doğrayıp, bayat ekmek içini ufalayalım.
Soğanı rendeleyelim. Maydanozu ince ince kıyalım.
Tuz ve baharatları ekleyip, 1 yumurta kıralım ve bütün malzemeler özleşene dek yoğuralım.
Köfte harcından başparmak kalınlığında silindirik köfteler hazırlayalım.
Köfteleri önce galeta ununa, daha sonra çırpılmış yumurtaya ardından tekrar galeta ununa bulayalım.
Kızdırılmış sıvı yağda kızartalım.
Malzemesi
1 tavuk göğsü
3 dilim bayat ekmek içi
1 adet soğan
1/2 demet maydanoz
2-3 adet yumurta
1 çay bardağı galeta unu
1/2 su bardağı sıvı yağ
5-6 adet sivri biber
5-6 adet patates
Tuz, karabiber, yenibahar Sos için:
3 adet domates
1/2 çorba kaşığı salça
1 çorba kaşığı margarin
3 diş sarmısak
1 su bardağı su
SOS İÇİN:
Küçük bir tavaya margarini eritelim.
Dövülmüş sarmısakları ve rendelenmiş domatesleri ilave ederek 3-5 dakika kavuralım.
Salçayı ekleyelim. 1 dakika kavurduktan sonra 1 su bardağı suyu ekleyip, 1-2 taşım kaynatalım.
Köfteleri yayvan bir tabağa alalım. Üzerine sosu gezdirelim. 4'e kesilmiş sivri biberleri dizelim.
Kısık ateşte ve kapaklı olarak birkaç dakika pişirip, servis yapalım.
