Et ve Tavuk Yemekleri – Meat and Chicken Dishes

Bamyalı Tavuk
Chicken with Okra

Ingredients:

1 medium chicken
½ kg okra
2 c vegetable oil
1 medium onion
3 medium onions
2 c water
Salt to taste

1. Wash the chicken and divide into largish pieces. Fry these in the oil, and set aside.
2. Saute the chopped onions until transparent. Grate the tomatoes and add. Then add the fried chicken pieces and allow to simmer.
3. When the chicken is cooked, add the cleaned okra, and after 15 minutes check to see if the okra is done. Remove from heat and serve hot.

Source: Hilmiye Barlas

Sebze Yemekleri – Vegetable Dishes

Güveçte Sebze
Vegetable Casserole

Ingredients:

2 medium eggplants
3 medium potatoes
2 medium onions
2 medium zucchini
2 medium carrots
1 T ground red pepper
¼ c vegetable oil
Salt to taste
1 c hot water

1. Chop the onions finely, score the eggplants, and cut the remaining vegetables into cubes.
2. In a clay casserole dish, arrange the vegetables in this order: carrots, zucchini, potatoes, eggplants, chopped onions, and red pepper. Add the hot water and the salt. Cook on medium heat until the vegetables are tender.

Note: Meat may also be added; if it is used, it forms the lowest layer.

Source: İsmet Hacıdağlı:

Tatlılar – Desserts

Acele Tatlı
Quick Dessert

Dough:

Flour to make a medium stiff dough with:
3 c sweetened yogurt
2 egg yolks
1 egg white
1 T baking soda
60 gr (1/4 of a 250-gr package) butter or margarine
1 T salt

Syrup:

3 c sugar
4 c water

1. Mix  yogurt, eggs, soda, butter or margarine, salt and enough flour to make a medium stiff dough.
2. Roll the dough into a rope and cut it every two finger widths. Arrange on a greased baking sheet and cook at medium high.
3. Boil the sugar and water to make a thin syrup, and when it is lukewarm, pour over the cooled cakes. Do not cover.

Source: Hilmiye Barlas

Turşular-Pickles

Kırmızı Biber Turşusu
Pickled Red Peppers

Ingredients:

5 kg thick-walled red peppers
½ lt water
½ lt vegetable oil
½ lt vinegar
1/3-1/2 c sugar
¼ c salt
¾ bunches parsley
250 gr garlic
5 aspirin

1. Wash the peppers and remove their stems and seeds, make sure there are no seeds left. Wash again.
2. In a sufficiently large pot, boil together the water, oil, vinegar, sugar and salt.
3. Add the peppers to the boiling mixture in lots, and boil for one or two minutes until their color begins to change. Remove with a slotted spoon and put into another pot.
4. After the boiling is finished, wash 3-4 bunches of parsley and chop finely. Crush the garlic in a mortar and pestle, add and crush the aspirin, and mix everything well.
5. When the boiled peppers have cooled, pack in layers into jars, with the parsley, garlic and aspirin mixture in between.
6. Make sure the remaining water/vinegar/oil mixture is cool, then ladle into the jars to cover the peppers, and close the jars. The pickles are ready to eat in 15 days.

Source: Hilmiye Barlas

Source:

Kâmil Toygar-Nimet Berkok Toygar, Notes on the Culinary Culture and Foods of the Turks of Bulgaria, Studies on Turkish Culinary Culture – 2000, Turkish Folk Culture Research Foundation Press, Kamil Toygar, ed. No. 28, pp. 311-342, Ankara, 2001.