Tag Archives: Tablespoon

Crepe Bundles with Chicken and Vegetables-(Tavuklu Krep Bohcasi)


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.


For Crepes:

  • 2 cups of all purpose flour
  • 2 cups of milk
  • 3 eggs
  • 1 cup oil
  • salt

For filling:

  • 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)
  • Salt
  • Black pepper
  • Cumin

  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.



Bean Salad-Turkish Piyaz


I thought that the best side dish as an accompaniment with authentic Turkish meatball (Akcaabat kofte) is bean salad. As I mentioned previously, meatballs are served in general with chips, fries, or grilled tomato, green pepper, eggplant, and mushroom as I mentioned in meatball recipe. However, In Turkey kofte is being served with bean salad. The classic dressing for Turkish salad is olive oil and lemon. However, for this salad you should add vinegar because it gives zingy taste.


  • 1 can white beans (pre-cooked and drained)
  • 6-7 finely sliced lettuce leaves
  • 1 onion, sliced very finely
  • 1/4 cup olive oil
  • 2 Tbsp  vinegar
  • 1/4 cup lemon juice
  • 1 Tsp sumac
  • Salt to taste
  • black pepper


In a small bowl, knead onion, salt, and sumac with your hands so that the bitter juice of onion are released, then squeeze out the remaining onion juice. It is the Turkish way of treating onion. LOL!

Stir together the treated onion with lemon juice, vinegar, and black pepper.

Arrange the finely sliced lettuce leaves on a salad plate, than add beans, and lastly garnish with treated onion. Pour the olive oil on top.