Braised Chicken Liver ( Ciğer Kavurması)

Braised Chicken Liver ( Ciğer Kavurması)

Ingredients:

 1 pack of chicken liver washed ( cut into bite size )
 2 tbsps. cooking oil
 1 onion chopped
 2 green pepper chopped
 1 tbsp. tomato paste
 salt, ground black pepper, red pepper flakes



Procedures:

  Step 1. In a clean cooking pan, put in the washed and sliced chicken liver and cook in a moderate heat. WITHOUT OIL

 Cook until the the water released from the liver will evaporate.

 Step 2. Add in all the remaining ingredients, stir and cook till the onions and pepper are cooked.

This is best served with turkish rice or even with only their plain bread.
Enjoy!

Fırında Tavuk pirzola ( baked chicken cutlet)

Baked Chicken cutlet

This recipe is good for 2 persons. 

Ingredients:

3-4 chicken cutlet

1/2 dessert spoon tomato paste

1/2 dessert spoon pepper paste

2 tbsps. sunflower oil ( any oil can do)

2 cloves minced garlic

2 pcs. green pepper

1 pc. potato sliced

salt, ground black pepper, ground red pepper flakes

1 glass water

Methods:

Sprinkle salt, ground black pepper and red pepper flakes onto the chicken cutlets.

Mix both pastes, sunflower oil and minced garlic together in a clean bowl. This will be the marinating sauce for the cutlets.

In a mixing bowl, add the chicken and sliced potatoes together, and pour in our marinating sauce to the bowl.

This is the marinated cutlets now with sliced potatoes.

In a clean baking dish, pour in the marinated chicken cutlets and sliced potatoes, topped with sliced fresh green pepper. Add in warm water to the baking dish. 

Cover with aluminum foil while baking. Bake at 180C for 40 mins.

Serve and Enjoy!!!

Mantı (Turkish Ravioli)

Ingredients:
for the dough:                        for the filling:
2 glasses of flour                   250 gms. ground meat               1 tsp. red pepper flakes
1 egg                                        2 med. onions ( minced )
1 teaspoon salt                          1 tsp. salt
lukewarm water                         1 tsp. ground black pepper

Methods:
We will begin with the filling ingredients.

Step 1. Mix all the filling ingredients in a clean bowl.

Step 2. knead the filling ingredients and set aside.

For the dough preparation:

Step 1. In a clean bowl, mix in all the dough ingredients.

Step 2. Knead and form into a ball.

Step 3. Flatten the ball with a roller pin, or if you do have like this pasta maker, it would be easier and faster to flatten them..into a half cm. thin.

Step 4. With a sharp knife, cut out the flatten dough into medium squares.

Step 5.  With the prepared filling, put in half tsp. to the center of each squares.

Step 6. This is how to fold the squares..bring all the 4 corners to the center and pinch to close.

This is how it will be when folded.

Step 7.  In a baking tray with wax paper, lay out all your mantı and bake in a moderate oven just to dry up the mantı and when dried, pack them in a ziplock and freeze them till the time you need them.

                                       

Step 8.  In a large pot, boil some water added with a tsp. of salt, put in your prepared mantı and stir occassionally. Cook until the mantı are all tender, approximately about 10 minutes, then drain and put them in the serving plates.

Step 9. To garnish your cooked mantı..

           Yoghurt with minced garlic and salt

            Red pepper flakes and dry mint sauteed in olive oil

Serve and Enjoy! :)

Etsiz Patlıcan Yemeği ( meatless eggplant )

Good day everyone!! To my recent visitors from Adana, HOŞ GELDINIZ....

Welcome to Turgutreis, Bodrum, Mugla... Hope your stay with us will be enjoyable!!! We are still expecting some other guests on next week...Anyway, here's one turkish food that Ayşe Hala has made for us..Ayşe Hala is the sister of my father-inlaw..

PATLİCAN YEMEĞI

The easiest way of cooking this vegetable, served with fresh green peppers, cacik, and bulgur rice. In this recipe

Ingredients:

1 kg.Eggplants ( any kind of eggplant will do)

 2 medium onions

5 Tomatoes

4 Green peppers

1 head garlic

1 tsp.Tomato paste

1 tsp.Red pepper paste

Salt, black pepper, red pepper flakes to taste

olive oil

1 tbsp. margarine

Methods:

Step 1. In a clean bowl, wash and cut the eggplants into cubes. Soak cubed eggplants in water with salt, to remove the bitterness of eggplants and to prevent discoloration.

This is how Turkish women actually make their foods..without using any chopping board at all..

Step 2. In a clean casserole, chop onions, then green peppers.

This is Ayşe halam....

Step 3.  Add in  garlic cloves....

Step 4. Peel the tomatoes.

Step 5. Chop tomatoes.

Step 6. Add in seasonings.. salt, black pepper, red pepper flakes, tomato paste and red pepper paste.

Step 7.  Mix all the vegetables with the seasonings and pastes.

Step 8. Drain the soaked eggplants and add in to the rest of the mixed vegetables..

Step 9. Due to my casserole was not so wide to mix all the vegetables, so we used available big wide pan to mix all the vegetables.

Step 10.  Put back the mixed vegetables now to the casserole, and try to compress them all..

Ready for cooking now...add in the margarine and cover..turn on high heat first and wait for the vegetables to boil then lower down the heat and simmer till eggplants are soft and cook...best serve with cacik, bulgur rice and fresh green peppers.... Enjoy!! :)

Etli Biber ve Patlican Dolmas ( Stuffed Pepper and Eggplant)

                                                                     ETLI DOLMALAR


Ingredients:
250 grams ground meat                                     1 kilo green bellpepper and eggplant

1 tea cup rice-washed and drained
1 onion medium- diced
2 tbsp. vegetable oil
2 tomatoes OR
1 tbsp. tomato paste
bunch of parsley and dill- chopped
salt, black pepper top taste                          
red pepper flakes

Procedures:

Step 1. Combine all the ingredients except for the bellpepper and eggplant, into a bowl.

This is what you will have after step 1...Let it set so the herbs and spices cam be mixed well.

Step 2. Wash and remove the seeds of the green bellpepper, twas easy for me to remove the seeds without breaking the pepper..with the use of my tool here... :)

With eggplant...scrape the flesh inside...

Step 3. Stuff now the bellpeppers with our filling.

Step 4.  Close the openings of the bellpeppers with slice of tomatoes and line them up into a casserole... add 2 glasses of hot water and cook under medium heat first then when boil, lower down to simmer.

 Step 5. Mix 2 glasses of hot water and 1 tsp. of tomato paste, and pour this to the peppers, cover and cook under meduim heat first, then when it starts to boil, lower down the fire to simmer... Cook until the peppers and eggplants are soft.

 Serve with yogurt!!! Enjoy!