1st Class - 2012

Hello Everybody!
I am sorry it took me so long to post this. I hope you enjoyed our first class. Here are the recipes:


Tennuri Soup:

1/2 cup canned

chickpeas

1/2 cup red lentils

1/4 cup rice

1 tbsp butter

1/2 tbsp tomato paste

1 onion, chopped

1/2 pound ground

beef

1 tbsp flour

salt

mint flakes

paprika

Melt the butter in a deep pot and add the chopped onions.  Cook it about 1-2 minutes and add in the ground beef. When the ground beef is cooked (2-3 min.) add the flour and stir constantly about 1 minute. Add the tomato paste and stir it. Pour 3 cups boiled water and put in the red lentils and rice. Lower the heat from medium to slow and let it simmer until lentils are cooked thoroughly and almost invisible. Add the chickpeas and water until desired consistency. Sprinkle mint flakes, salt, pepper and paprika.

ps: do not put the lid while it is cooking, can make a mess on your stove :)







Turkish Style Braised Green Beans:

2 pound green beans

3 tomatoes, chopped

1 onion, chopped

2 tbsp olive oil

1 big clove garlic, chopped finely

1/2 tbsp tomato paste

3/4 tbsp sugar

1/3 tbsp salt

Layer green beans, tomatoes and onions in a pot. Add olive oil, garlic, sugar, salt, ground paprika and tomato paste at the top.  Cover the pot .On a moderately slow heat, let it cook until the onions are tender then stir all of it and cover the pot again. Let it cook about 40-50 minutes until the green beans are very tender. Serve at room temperature.

Borek:

1 pack of triangle cut pastry leaves (called yufka/jufka) or 1 pack of whole pastry leaves (you can cut each pastry leaf like a pizza, each leaf makes 8 triangles)

1 cup yogurt

 ¼ cup oil

2 egg

For its filling:

5 middle potatoes, boiled and peeled and mashed/grated

1 big onion,chopped

1tbsp pepper paste

1tsp cumin

1/2 tbsp black pepper

1tbsp salt

1 tbsp  olive oil.

Drizzle the olive oil in a saucepan and add the chopped onions. When they are tender add the pepper paste and stir it and sauté it about 1 minute. Add the mashed potatoes and mix it well. Add the cumin, black pepper and salt to taste.

In a deep bowl add the yogurt, oil and eggs together and mix it well.

Lay the pastry triangle flat and spread some yogurt/oil/egg mix on it. For each triangle, place the filling  in the form of a line, at the bottom or the larger end of the triangle, along the bottom edge but not too close to the edge. When placing the filling, leave some space from the bottom and from the sides of the triangle.

Flip two sides (not the bottom) over the filling - it won’t cover- and then start rolling from the bottom towards the tip of the triangle, making sure the filling  is tightly rolled into the pastry but not bursting out of it. 

Place all your boreks to a greased pan/pyrex and spread the leftover yogurt/egg/oil mix on top of them. You can sprinkle nigella seeds or sesame seeds on top.

Bake the boreks in a preheated 350K oven until they are golden color.

Apple walnut bites:

2 Apple, grated (without peeling)

2 packs of tea biscuits

Cinnamon

Walnuts, chopped

Coconut flakes

Crush the biscuits and mix it with the apples until it is formed like a dough. Add the walnuts and cinnamon. Make little balls by rolling small amount of mix with your hands. Dip them in coconut flakes.

Afiyet Olsun!