My student life is over, at least for a while. 😉 I have more time for myself to try new recipes. I realized that I haven’t shared any recipe with chicken. Since I cooked for my friends last night, It was a great opportunity to share another delicious and attractive recipe with you. I also made Gullac which is from Ottoman palace cuisine and served generally in Ramadan. So the next recipe will be Gullac.
- 2 cups of all purpose flour
- 2 cups of milk
- 3 eggs
- 1 cup oil
- 1 lb finely chopped chicken breasts
- 2 tbsps oil
- 1 chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped mushrooms
- 1 cup canned vegetables (peas and carrots)
- Black pepper
For toping:(Bechamel Sauce)
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 egg yolk
- 1 tsp salt
- 1/2 teaspoon ground nutmeg
- Shredded mozzarella for topping
- For crepe, blend all ingredients in a bowl. Force batter through a fine sieve into a bowl. Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 10 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
- For filling, in a saucepan heat 2 tbsps oil and saute the chicken along with the salt and pepper, cook approximately 5-7 minutes. Then add the onion, garlic and cook until the onions are translucent. Lastly add mushrooms, peas and carrots. Cook until mushrooms are tender. Remove the pan from heat.
- For bechamel sauce, In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, blend milk with egg yolk then add to flour. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
- Daub 1/2 tbsp bechamel sauce on a crepe then place approximately 2 tbsps filling mixture on it. Lift the edges to form a bundle and fasten with chive. Repeat with the other crepes.
- Place all bundles in a slightly oiled baking dish and split up the remaining bechamel sauce and mozzarella cheese on top of bundles. Bake in an oven preheated to 400F until mozzarella cheese melted.
Soup is such an important dish in the culture that I grow up. In Turkey, especially in my family I cannot imagine a dinner without a soup 🙂 When I was a little kid lentil soup was the only dish that I was eating for every meal. Now, most of the kids have same routine, lentil soup is a must dish for them.
This recipe is from Turkish cuisine and it is healthy, simple, yummy and absolutely hearty 🙂 In general this soup is served with a lemon.
- 2 tbsp olive oil
- 1 large size onion, chopped
- 1 large carrot, chopped
- 1 medium size potato, chopped
- 1 cup of red split lentil, washed and drained
- 5 cups of water or chicken stock
- 1 tsp salt
- 1tsp groung cumin
- black pepper, red pepper, oregano
- 1 lemon, cut into wedges
Heat the olive oil on medium heat in the pot. Fry the onion, carrot and potato until they start to soften but are not browned. Onions should be transparent. Then add lentils, water or chicken stock, salt and spices.
Once boiling reduce the heat and simmer for 25 minutes or until the carrots and lentils are tender. Turn off the heat and let the soup cool down for a few minutes. Blend in a food blender, or if you have hand blender blend the soup in pot. If you like hot, you can add extra paprika to the bowl.
Serve steaming hot with wedges of lemons. Squeeze liberally in to the soup to taste. You can serve the soup with a piece of crusty bread.
Click to see how to make this soup in a short video.
This is one of the best dishes in Turkish cuisine. Turkish Stuffed Eggplant is a five-star dishes and it is served almost all restaurants in Turkey. Translation of “Karniyarik” is split belly. 🙂 The eggplant belly is split and stuffed with a mince. If you like eggplant, I strongly suggest you to try this recipe. 😉
- 5 small eggplants
- 1/3 lb ground beef
- 2 green peppers, sliced, for topping
- 1 tomato, sliced, for topping
- 1 onion diced
- 3tbsp chopped parsley
- 2tbsp olive oil for filling
- 5tbsp olive oil for eggplant
- 1/2tsp salt
- 1/4tsp black pepper
- 2 cloves garlic, minced
To bake stuffed eggplant:
- 1cub hot water
- 1tbsp pepper or tomato paste
- Wash and peel the eggplants lengthwise with strips. Poke holes on each eggplant to make them cook quicker.
- Place the eggplants on a baking sheet, drizzle with olive oil and bake in a preheated oven at 350 degrees for 15-20 minutes. Or if you want you can fry them as a whole in a deep pot with oil until golden brown.
- While eggplants bake, heat 2tbsp olive oil in a pan and saute the onion and garlic and cook until the onions are translucent. Break up the beef and add it to the pan, along with the salt and pepper. Cook until the meat browns, approximately 5-7 minutes. Remove the pan from heat and stir in the parsley and tomatoes.
- Once you are done with first round of baking the eggplants,stuff them with the ground beef filling. Top each one with strips of bell pepper and the sliced tomatoes.
- Mix 1 tbsp pepper or tomato paste with 1 cup water andget a reddish water. Pour it directly in the oven tray. Bake them at 400F until tomatoes and green peppers are baked (about 20 min).
Meatball is one of the traditional culinary culture of Turkish cuisine. Being Turkish, I cannot deny how important grilling and meat in our culture. This “Akcaabat” meatball is one of the famous type of meatball recipes. These small meatballs are both healthy and delicious, because they are cooked with spices. They are cooked on the grill and served hot. I made these balls for my friends yesterday and they loved them. So, I thought that I should share the recipe. Also, I strongly recommend that you should sprinkle some oregano and chili pepper on meatballs. You can serve them with grilled tomato, green pepper, onion, eggplant, and mushroom. Although they are called as a meat”ball”, Turkish meatballs’ shape are not like a ball. LOL!! Here is the simple recipe that you can easily prepare in just minutes. 😉
- 1pound Lamb, minced, preferably with some fat
- 1 Tsp salt
- 1 Tsp black pepper
- 1-1/2 minced garlic
- 75gr crushed rusk
In a large bowl, mix all the ingredients and then form into round, slightly flat 2-inch meatballs and place onto the grill.