Tag Archives: turkish recipe

Turkish Bagel-(Simit)

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Because of living abroad, I’m certainly missing Turkish foods, especially street foods. I’m sure many of you also missing who are far away from homeland! Turkish bagel is the most popular snack at home, work, or school. You can have Turkish bagel for breakfast with a cup of tea, sliced tomatoes, cucumbers, feta cheese/cream cheese and olives.

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Turkish bagel is the fast food of Turkey. There are mobile stalls everywhere in every city, especially in Istanbul. There are also many Simit Houses all around the country, where you can have simit with various fillings such as olive paste, cream cheese, kasar cheese(similar to mozzarella).

Turkish bagel (Simit) was the only food that I missed a lot when I came to U.S. I don’t remember how many times I tried simit recipes at home. But finally I made my own recipe. I hope you enjoy with this recipe as much as I did.

Ingredients:

  • 500gr (3 1/4 cups) bread flour
  • 300ml (1 1/3cups) lukewarm water
  • 1/2 tbsp salt
  • 1-1/2 tsp yeast + 1/4 cup of lukewarm water
  • 1/2 tsp sugar
  • 125ml (1/2 cup)  molasses, like syrup
  • 1 cup of water
  • 1 tbsp flour
  • 1-1/2 cups of sesame seeds

If you have a standing mixer or bread machine the dough is pretty easy to make. If you don’t, you’ll do some exercise kneading the dough, which is not a bad thing I suppose.

In a small bowl, mix the yeast, sugar and 1/4 cup lukewarm water. Stir well so the yeast dissolves. Let it rest for 15 minutes – it will become foamy.

For making the dough, Combine the flour and salt in a bowl, then add the yeast mixture and stir. Put the dough on the counter and knead 15 minutes, until it becomes very smooth. Don’t flour the counter to knead the dough! Then cover with plastic wrap and set aside in a warm, draught-free place for 1 hour, or until doubled in size.

Place the dough on a lightly floured work surface and divide it into 7-8 even sized pieces. Combine the molasses with 1cup water and 1tbsp flour in a large bowl. Place the sesame seeds on a large plate.

Working with one piece of dough at a time, use your hands to roll the dough out to make 40 cm (16″) long ropes. Fold in half so two ends align, then lift off the board and use your hands to twist each rectangle into a two stranded “rope”. Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal. Repeat with the remaining dough to make circles.

Preheat the oven to 460F and line a large size baking tray with baking paper. Dip each ring, first into the molasses mixture, immersing completely to coat, then drain well and toss in the sesame seeds, turning gently to coat. Transfer to the prepared tray and set aside at room temperature for about 10 minutes, to puff slightly. Spray some cold water on the sesame rings and the walls of oven using a spray bottle, then place the two trays on the second rack of the oven side by side.  Bake in the oven for 20 minutes, or until deep golden and cooked through.

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Transfer to a wire rack to cool. Simit are best eaten on the day of making but will keep, frozen in an airtight container, for up to 3-4 weeks.

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Stuffed Zucchini – (Kabak Dolmasi)

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The summer season has already begun and summer vegetables are fresh. I think it is time to try new recipe with fresh summer zucchini. In Turkish cuisine stuffing vegetables are common which is called as a “dolma”. This recipe requires a little effort but I don’t want to daunt you. Believe me you will love taste and it’s impressive!

Ingredients:

  • 4 zucchini
  • 1/4 lb ground beef
  • 2 tbsp rice, washed and drained
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1/2 cup water
  • 2 tbsp chopped dill
  • 3 tbsp chopped parsley
  • 1tbsp tomato paste
  • 1/2 tsp salt
  • black pepper

To bake stuffed zucchini:

  • 1 cup hot water
  • 1 tbsp tomato paste

Method:

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Wash and lightly peal zucchini. Trim ends and cut zucchini crosswise in half depending on the length of the zucchini – 3″ pieces are good. With a melon-ball cutter, starting from the wider end, hollow out each zucchini half to form a cup, leaving about 1/2 inch intact at bottom. If you don’t have melon-ball cutter you can use small knife or small spoon.

To prepare the filling, mix all the ingredients in a bowl. And then fill zucchini with a spoon. If you have an extra filling you can fill tomato or bell pepper what you have in your fridge. 😉

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Then stand all stuffed zucchini in a pot (see photo) and if you have extra tomato or bell pepper arrange them, too.

Turkish-stuffed-zucchini-4Lastly, in a small bowl mix 1 cup of boiled water and 1 tbsp tomato paste and then pour over and into tops of zucchini. If You think that amount of water is not enough, you can add hot water because there should be about 2″ of water in the pot.

Cover. Turn on high heat and bring to a boil. Turn down the heat and simmer for 20 minutes.

You should serve with plain yogurt, if you like you can add some crushed fresh garlic.

Grilled Turkish Meatball (Akcaabat Kofte)

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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. 😉

Ingredients:

  • 1pound Lamb, minced, preferably with some fat
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 1-1/2 minced garlic
  • 75gr crushed rusk

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In a large bowl, mix all the ingredients and then form into round, slightly flat 2-inch meatballs and place onto the grill.

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