Romania_turkish_presentation

SAMSUN TURKEY

SUMMER CUISINE

EGGPLANT STUFFED WITH LAMB

RECIPE

(PATLICAN KARNIYARIK)

INGREDIENTS

6 medium sized eggplants

2 onions, finely chopped

3 tomatoes, peeled and chopped

250 grams minced meat

3 tablespoons oil

250 grams chopped parsley

2 green peppers, sliced

salt, pepper

DIRECTIONS

1. Remove tops of eggplants. Make a deep lengthwise incision in each

eggplant.

2. Soak them in salted water for about 45 minutes.

3. Drain and pat dry with paper towel. Fry eggplants lightly in oil,

turning constantly. Remove from pan and set aside.

4. Brown onions, minced meat and peppers lightly. Add tomatoes and

continue to saute for several minutes.

5. Remove from heat and add salt and pepper to taste.

6. Place eggplants in deep baking dish, cut sides facing up. Fill each

eggplant with the mince mixture. Top each eggplant with a slice of

tomato and green pepper.

7. Add a small amount of water to dish, cover and cook for 25-30

minutes or until tender, in oven or on stove top.

This dish is then served hot.

SHEPHERD’S SALAD (ÇOBAN SALATASI)

INGREDIENTS The Salad

2 large tomatoes, peeled, seeded and diced

2 cucumbers, peeled, seeded and diced

3 small green peppers.

6 radishes thinly sliced

1 white onion., sliced into rings.

3 green onions, white part only, sliced

½ flat Italian parsley, finely chopped.

The Dressing

6 tbsp. lemon juice

¼cup olive oil

salt and pepper to taste

DIRECTIONS

A classic Turkish salad, very refreshing.

Have all the vegetables cut into similar sized

dice. English cucumbers work best, remove

seeds from the larger ones. Combine all

ingredients in a bowl. Mix dressing and gently

toss just before serving.

TURKISH GREEN BEANS

(ZEYTİNYAĞLI TAZE FASULYE)

INGREDIENTS

• 1 pound of fresh grean beans or

• 1 pack of frozen green beans (either french style, my favorite, or italian cut)

• 1 big onion, finely chopped

• 2 cloves of garlic, sliced or chopped

• 2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes

• 1/4 tsp sugar

• 1/2 cup olive oil

• 1/2 cup hot water

• Salt

• optional 1/8 tsp ground cumin pepper/ crushed pepper 1 tbsp tomato paste

DIRECTIONS 1- If you're using fresh green beans clean and trim them to 1 to 1 1/2

inch pieces. 2- Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown. 3- If you want tu use tomato paste add it at this point and stir for a min. 4- Add the beans and stir them until they slightly change color (app. 6-8 mins). 5- Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones). If you have a pressure cooker, after adding everything cook it for 15 minutes on mediumm. This is traditionally served cold, but it's good when it's warm too.

EGGPLANT WITH GROUND BEEF MOUSSAKA/ Patlıcan Musakka

INGREDIENTS • 2 large eggplant, thinly sliced • Olive oil cooking spray • 1 tablespoon olive oil • 1 medium brown onion, finely chopped • 2 garlic cloves, crushed • 800g lamb mince • 420g can crushed tomatoes • 1 teaspoon ground cinnamon • 1/2 teaspoon ground allspice • 1/3 cup grated pizza cheese • Lemon wedges, to serve • White sauce • 75g butter • 1/3 cup plain flour • 2 cups milk

DIRECTIONS

• Peel the eggplants like this.

• Put the eggplants into water with salt for 15 minutes.

• Fry eggplants in olive oil.

• Chop onions and put them into a pan. Add olive oil.

• Add minced meat and roast it.

• Add tomato sauce.

• Put the fried eggplants in a tray and add the mixture of minced meat on it.

• Put tomatoes and green peppers on it. .Bake the mussakha in the oven for 20 minutes.

Stuffed Bell Peppers Biber Dolması

INGREDIENTS • 6 large red or green peppers, rinsed • 1 pound lean ground beef • 1 medium onion, finely chopped • 1/2 cup long-grain white rice • 1 1/4 cups chicken or beef broth • 3/4 cup diced tomato (fresh or canned) • 1 or 2 cloves garlic, minced • 1 teaspoon paprika • 1 teaspoon Worcestershire sauce • 1 teaspoon dried basil • 1/2 teaspoon salt • Pepper, to taste • 3 cups of your favorite tomato sauce

DIRECTIONS

• Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won't stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

• Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

• Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.

• Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.

• Heat the oven to 375° F. Lightly oil a large baking or casserole dish and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.

• Bake the peppers until they're heated through, about 35 minutes.

BAKLAVA

BAKLAVA Baklava is the most famous dessert in Turkey.

Baklava is always presented on Turkish tables on Religious Festivals. We cannot imagine religious festivals like Ramadan and sacrifice festivals. Its taste adds sweetness to the celebration.. and During the festivals a piece of baklava should be eaten by all. Turkish grandmothers make baklava before religious festivals.

• Turkish baklava is sweetened with "şerbet" (share-BET'), a light syrup made from sugar, water and lemon juice. This makes Turkish baklava much lighter and crispier

• In every Turkish pastry shop, supermarket and household, you'll find endless varieties of baklava made with walnuts, hazelnuts, pistachios and more, all in shapes and sizes

Ingredients

• 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)

• 1 lb of phyllo dough

• 1 cup of butter, melted

• 1/3 cup of sugar

• 1 teaspoon of ground cinnamon

• 1/3 teaspoon of ground cloves

For the syrup:

• 1 cup of water

• 1 cup of sugar

• 1/2 cup of honey

• 2 tablespoons of lemon juice

• 1 cinnamon stick

DIRECTIONS

My grandmother made baklava for you to show how it was made. I helped her.