Thursday, May 24, 2012

3rd Class

Marinated Chicken:


Boneless skinless chicken thighs
1 tbsp pepper paste
1/4 cup olive oil
1 tbsp thyme
1 big clove garlic
paprika to taste
black pepper to taste
potatoes sliced as wedges

mix all the ingredients except potatoes and let them marinade at least an hour. After they are marinated, heat a shallow and wide pot arrange the chickens in the pot. let them cook until they are golden brown and then flip. After other side is nice and golden, put the potatoes inside and mix them all together. Close the lid and let them cook until both the chicken and potatoes are tender.

Bulghur Pilaf


1 cup of bulghur
2 cups hot water
2 ripe tomatoes
1 onion
1 green pepper
1 tbsp tomato paste
1/3 cup olive oil

Saute the chopped onion and green peppers with the olive oil for about 3-4 minutes in a pot. Add the diced tomato
and sauté it for 2-3 minutes. Add the salt and the tomato paste and bulghur and stir for a few
minutes. Then add the hot water , close the lid and cook on high heat until it is boiled. When the water starts
bubbling, turn the heat down to low. Cook until the bulghur absorbs all the water. (about 15

Cacik (yoghurt meze with cucumber)
dried mint flakes
olive oil

Place the yogurt and water in a bowl. Mix with a spoon until it is blended very well. (The texture should be a lot more lighter than a smoothie)Add diced cucumber and mix again. With a ladle pour into small bowls and then add 1 tbsp of olive oil on top of each. Garnish with dries mint flakes or dill.


3 eggs, 1/2 cup sugar, 1 1/2 cup yogurt, 1/2 cup oil, 1 1/2 cup semolina, 1 1/2 cup flour, 4 tsp baking
powder, 1 tbsp vanilla
For syrup
• 4.5 cup sugar
• 4.5 cup water
• 1 tbsp lemon juice

First boil the syrup ingredients for a4-5 minutes and put aside to let it gets warm.

Use a mixer and blend the eggs and sugar for a few minutes until the sugar melts. Add the yogurt
and oil and continue to blend. Then add the semolina, flour, baking powder and the vanilla and mix
all together using the mixer. Grease the bottom and sides of the baking tray and place in the mixture.
Preheat the oven to 375 F and bake for 25 minutes. Then pour the warm syrup on the top when the
cake is warm. Use a tablespoon in or do to make sure the cake absorbs the syrup equally.

After that put the cake in the oven in a warm heat to have the cake absorbs the syrup well. Garnish it
with coconut powder and let cool it down before serving.

Wednesday, March 21, 2012

2nd Class - 2012

Hi Everybody,
I am late, as always , but we did have a lovely lunch right? :) I hope everybody liked the Hunkar Begendi.. Here are the recipes:

Hunkar Begendi (Sultan's Delight) :

5-6 eggplants (if you are using chinese eggplants or italian eggplants add 1-2 more)
3 tbsp butter
2 tbsp flour
1 cup milk
1/2 cup shredded mozzarella
salt, black pepper to taste


First, bring oven to broil and stick a fork in the eggplants so they don't explode in the oven :) Roast the eggplants in a baking pan until the skins blister black, about 1 hour. Once they are cool enough to handle, remove the flesh from the charred skins and transfer to a strainer. Leave to drain for about 30 minutes. (Note: If you want a smokier taste, you can first burn the skins on the stove with high heat, than put them in the oven). You can chop/mesh them after all the juices are drained.

 In a large pot, melt the butter over medium-high heat, then stir in the flour to form a roux and cook 1 to 2 minutes, stirring. lower the heat and whisk in the milk slowly until a thick white sauce without lumps has formed. Stir in the pureed eggplant, and on medium-low heat , let it  simmer for 10 minutes, stirring occasionally. Stir in the cheese and beat well until smooth. Season with salt and pepper and serve.  (note: if it becaomes to thick, you can add milk like we did in the class)

for the lamb stew:
2 pound boneless lamb stew meat, cut into cubes
2-3 tomatoes
1 onion
1 italian pepper
1 red pepper
1 tbsp pepper paste
1 tbsp tomato paste
3 tbsp oil
1 tsp thyme
1 tsp
Cook the lamb cubes until almost tender, add all the other ingredients and cook them.

put the eggplant puree into the plate, serve with lamb stew on top.


Rice Pilaf
1 cup rice
2 cups hot water
2 tbsp butter

Wash the rice several times with warm water and drain. Then cover the rice with hot salted water  and leave for about 15 minutes, then drain. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 2 cups of hot water or chicken stock in it. Add salt. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.

* Don't stir Pilaf while it's cooking.


Shepherd's salad:
italian pepper
green onions
red onion (finely sliced, mix the sliced onion with some salt, and squeeze to drain all the bitter juice from the onion, then wash it.)
olive oil
pomegranate molasses
fresh lemon juice


there isn't an exact amount of ingredients for this recipe. you can add as many veggies as you'd like. chop them finely,  drizzle olive oil, pomegranate molasses, lemon juice and mix it.