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Recipes
Translator’s Note: As women in Turkey generally learn to cook from their mothers and grandmothers and not from books, and are already familiar with the dishes, recipes sometimes seem a big vague. Many things, such as the “salt and pepper to taste” that shows up in western recipes, are assumed knowledge. “Add water” generally means “to cover” for non-soup dishes. For soups, add enough to create the consistency you like. Doughs, unless specified otherwise, are generally like a medium bread dough; the Turkish expression used is “like an earlobe.” In most cases you can adjust ingredients to taste just as every cook does here and come up with the version you like the best.
A. Çorbalar – Soups
1. Bulamaç – Flour Soup
Ingredients:
2 T butter
2 c flour
¼ c cooked rice
50 gr grated cheese
1 lt water
Fry the flour in the butter until it begins to brown. Add the water gradually, stirring as you add. Add rice and heat, stirring, until the mixture boils. Remove from heat, add cheese and serve. 3
2. Sütlü Çorba – Milk Soup
Ingredients:
1 c bulgur, brown rice or regular rice
1 lt milk
½ lt water
Black pepper
Cook the bulgur, cracked wheat or rice in the water till the water is absorbed, then add the milk and bring to a boil. Sprinkle with black pepper and serve. 3
3. Gendime Çorbasi – Hulled Wheat Soup
Ingredients:
1.2 c chickpeas
1 c hulled wheat
1 lt water
1 lt meat broth
1 T butter
1 T pepper or tomato paste
1 t red pepper
1 t dry mint
Let the chickpeas and whet stand overnight. Drain and cook together with the hulled wheat in 1 lt water. Add the meat broth and bring to a boil. Meanwhile melt butter and add the mint, red pepper and paste, and cook together a minute or so, then add to the soup and bring to a boil once more. Remove from heat and serve. 3
4. Yoğurtlu Aş – Yogurt Soup
Ingredients
1 c hulled wheat, soaked overnight
½ c chickpeas, soaked overnight
4 T drained yogurt
1 lt water
1 t mint
Cook the chickpeas and hulled wheat, and allow to cool. Add the yogurt, then add water to bring to a soup consistency. Sprinkle with mint before serving. 3
5. Tarhana Çorbası – Tarhana Soup
Ingredients:
1 c hulled wheat
½ c chickpeas
3 T drained yogurt
1 egg
1 T flour
1 lt water
1T pepper paste
1 T butter
1 t mint
1 t red pepper
Let the chickpeas and wheat soak overnight. Mix the chickpeas, wheat, flour and egg in a pot and gradually add the water. Heat, stirring, till it boils, and simmer till the wheat and chickpeas are done. Cook the pepper paste, butter, mint and red pepper in a separate saucepan, then add to the soup and serve. 3
6. Bulgur Çorbası – Bulgur Soup
Ingredients:
½ c lentils
½ c chickpeas
1 m onion
1 c bulgur
1 lt water
1 T butter
1 T tomato or pepper paste
Ground red pepper and mint
Soak lentils and chickpeas overnight, boil separately till tender. Chop onion finely and boil in 1 lt of water for 3 minutes, then add lentils, chickpeas and bulgur and simmer till bulgur is tender. Mix butter, paste, red pepper and mint, add to the soup and boil briefly, serve. 3
7. Makarna Çorbası – Noodle Soup
Ingredients:
250 gr ground meat
2 medium onions, chopped
1 T butter
1 T pepper or tomato paste
2 lt water
2 T drained yogurt
1 clove garlic
1 c makarna (see “erişte and makarna” section, above)
Saute the onion in butter till transparent, add the ground meat and paste and sauté further. Then add one c water and let cook, covered.
Crush garlic and mix with yogurt.
Bring 2 lt water to a boil, and add the makarna. When done, put in serving bowls, top with the meat sauce and garlic-infused yogurt.
8. Köfte Çorbası – Köfte Soup
Ingredients:
3/4 c düğü (bulgur flour)
1 c flour
1 c chickpeas
1 T butter
1 medium onion, chopped
1 T red pepper
2 T tomato or pepper paste
Let chickpeas soak overnight, then boil till tender.
Meanwhile, mix the düğü and flour to make a dough the consistency of an “earlobe.” Form this dough into pea-sized balls. Add these to the water with the chickpeas and cook for 15 minutes more. Saute the onion in the butter till transparent, add the red pepper and paste, and pour this sauce into the soup.
9. Yeşil Mercimek Çorbası – Green Lentil Soup
Ingredients:
1 c lentils
1 ½ lt water
2 medium onions
700 gr ground meat
1 T tomato or pepper paste
2 T butter
1 T flour
Boil the lentils till tender. Sauté onion in butter, add the ground meat, paste and red pepper and cook till meat is done, then add to the lentils. Saute the flour in the butter, then thin with water and add to the soup and bring to a boil to thicken. 4
10. Pancar Çorbası – Sugar Beet Soup
Ingredients:
2 sugar beets
2 c bulgur
2 T butter
Lemon juice
Grape molasses (pekmez)
Cut sugar beets into small pieces and simmer in water to cover till tender. Add bulgur, salt to taste, butter and water. Just before removing from the heat, add pekmez or sugar to taste, and lemon. 5
B. MAIN DISHES
1. Sulu Köfte – Köfte In Broth
1 c cooked chickpeas
½ kg ground meat
1 lt water
1 c bulgur flour
1 egg
1 T flour
1 T pepper or tomato paste
2 onions
1 ½ T butter
Mix the meat, egg, flour, bulgur flour and salt to taste, and knead well, form into hazelnut-sized köfte. Saute the onion in the butter, and add water. When the water comes to a boil, add the chickpeas and the köftes, and cook for 20 minutes or so until done. 3
2. Yahni
Ingredients:
1 kg cubed meat
2 c cooked chickpeas
3 T butter
2 T tomato or pepper paste
1 t red flake pepper
1 lt water
2 medium onions, chopped
Brown the meat in 1 T of the butter. Add the onions and sauté till transparent. Add the rest of the butter, the tomato or pepper paste and the red pepper, and water just to cover, and cook for 20 minutes or until meat is tender. 3
3. Göveç – Eggplant And Lamb Casserole
Ingredients:
3 eggplants
3 medium potatoes
250 gr green beans
½ kg lamb, cubed or bone-in
2 cloves garlic
2 tomatoes
2 onions
4 green “sivri” peppers (or 2 bell peppers)
2 c hot water
2 T butter
2 T tomato or pepper paste
Enough dough, made from flour and water, to seal top of casserole.
Cut the potatoes and eggplant into medium size cubes, the same size as the meat. Snap the beans into two or three pieces. Chop the onion finely. Place a layer of eggplant into a clay casserole dish, followed by a layer of potatoes and a layer of meat, with onion, garlic, peppers and beans between. Melt butter and add the water and pepper or tomato paste, and pour into the casserole. Seal the top with the dough and place in oven to cook. 3
4. Pırtımpırt
Ingredients:
½ kg meat with bones in
1 c cooked chickpeas
½ kg vine leaves
¾ c hulled wheat
2 onions
2 T butter
2 T pepper or tomato paste
Red pepper, salt to taste
Remove stems from the vine leaves and boil, then cut into 1-cm pieces. Chop the onions finely and sauté in butter till transparent, then add the pepper or tomato paste, vine leaves, cooked chickpeas, hulled whet and meat. Add water to cover and bring to a boil, then reduce heat and cook for ½ hour or until meat is tender. 3
5. Pürük – Chard
Chard is generally known as pazı in Turkey. In Develi, if the leaves are cooked it is calledpürük; if the stems, it is known as pezik.
Ingredients:
1 kg chard leaves
250 gr ground meat
2 T butter
2 onions, chopped
1 T pepper or tomato paste
1 t red pepper
2 T black pepper
¾ c water
Saute the onions in the butter until transparent, then add the pepper paste and the ground meat, and brown. Add the washed and chopped chard leaves, add water and peppers and cook for 10 minutes more. 5
6. Pezik – Chard Stems
Ingredients:
1 kg chard stems
250 grm ground meat
1.5 T butter
2 onions, chopped
1 T pepper or tomato paste
1 t red pepper
1/3 c water
Salt
Saute the onions in the butter until transparent, then add the pepper paste and the ground meat, and brown. Add the washed and chopped chard stems, add water, pepper and salt, and cook for 20 minutes. 5
7. Yeşil Mercimek Yemeği – Lentils With Ground Meat
Ingredients:
2 c green lentils
250 gr ground meat
2 T butter
1 onion, chopped
1 t pepper paste
1 c chickpeas
2 lt water
Soak the lentils and chickpeas ahead of time. Saute the onion in the butter. Add pepper paste and meat, and brown. Add lentils, chickpeas and water and cook for 25 minutes or until lentils and chickpeas are tender. 5
8. Bamya Yemeği – Dried Okra With Meat
Ingredients:
2 strings of dried okra
250 gr cubed meat
2 T pepper paste
2 onions, chopped
Red pepper
1 t citric acid
Water
Salt
Saute onion in the butter, add meat and brown, then add the pepper paste. Remove the okra from their string and wash, then add over the meat. Add the citric acid to prevent the okra becoming slimy. Add water just to cover and cook until the water has been somewhat absorbed. 3
9. Pastırmalı Kuru Fasulye – White Beans With Pastirma
Ingredients:
2.5 c white beans
5 c water
1 medium onion, chopped
200 gr pastırma
3 T butter
2 T pepper or tomato paste
Salt
Red pepper
Put the beans onto soak the night before. Drain. Saute the onion in the butter, add the pepper paste and then add the pastırma, finely chopped. Add the beans, red pepper, salt and water, and cook until the beans are tender. 4
10. Patates Köftesi – Potato And Meat Croquettes
Ingredients:
1 kg potatoes
1 egg
3 T flour
200 gr ground meat
1 onion
Vegetable oil for frying.
Saute the onion, add the meat and brown, then leave to cool. Boil and drain potatoes, then mash with a fork, and mix in the flour and egg. Take walnut-size pieces and open, then fill with the meat and close. Roll in flour and fry until brown. 4
C. Pilavlar – Pilafs
1. Bulgur Pilavı – Bulgur Pilaf
Ingredients:
1 ½ c bulgur
1 lt water
1 onion, chopped
200 gr ground meat
2 T butter
1 T pepper or tomato paste
2 medium potatoes, cubed
Salt to taste
Saute the onions in the butter, then add the ground meat and brown. Add the pepper or tomato paste, then the bulgur, and cook, stirring. Add the water and the potatoes, and bring to a boil, then lower heat and cover, simmering until the potatoes are tender. 3
2. Gacer Pilavi – Brown Rice Pilaf
Made the same way as bulgur pilaf but using brown rice instead of bulgur.
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