Hatay mutfağının zengin lezzetleriyle tanışın. Kağıt kebabı, oruk, tepsi kebabı ve daha fazlasıyla yöresel tatları keşfedin.

Selam everybody.......Merhaba from Türkiye. Who is my guest chef? ...😊😂😃... I'm joking friends... I have no guest chef except my hubby who always helps me to cook every weekend.. well ... mostly he done everything... I just give him instruction to do this or that @(^_^)@ And last weekend we make Lahmacun - Pizza in Turkish style. Have a try, you gonna like it too. LAHMACUN is an item of prepared food originating in the early Turkish cuisine of the Levant, consisting of a round, thin soft piece of dough topped with spicy sauce and minced meat and straight leaved parsley , (most commonly beef and lamb). Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro; atypical variants may be found as wraps for kebab meat or sauces. Ingredients Dough ingredients:  ½ tablespoons instant yeast  ± 1 cup of warm water  1 ½ - 2½ cups all-purpose flour (More if you find your dough still sticky during kneading)  1 tsp fine salt. Topping Ingredients:  500 gr ground beef.  2 large size onions. Chop finely.  2 tbsp tomato paste.  1 tablespoon chili paste.  ½ tablespoons red chili flake  5 tablespoons olive oil.  Salt and pepper to taste.  half cup of water For the salad:  celery leaves, finely chopped  Tomato, cut into rough.  Scallion, finely chopped  Lettuce, thinly sliced  Onions, thinly sliced​​, squeeze with salt and wash it clean.  Lemon juice How to make: 1) bread Dough: Mix all ingredients for dough base, knead until smooth and not sticky in your fingers. There may be additional flour in this stage to form smooth dough, add it carefully just until you have right bread consistency. Cover with plastic wrap or a towel, let stand until fluffy and doubled. 2) Meanwhile, mix all topping ingredients, mix well. Set aside. 3) Hit the dough to remove air, divide the dough into some small ball (slightly larger than golf ball). Use rolling pin roll flat dough about ½ cm thin diameter about 30 cm, spread topping mixture on top of it evenly-make very thin layered. bake in a preheated oven 160 ⁰C approximately 15 minutes or until is done/ cooked. Cover your cooked lahmacun with wide kitchen towel to keep them soft not dry. 4) How to serve: sprinkle salad and lemon juice over lahmacun, rolls and serve warm immediately. :: Note. If you want more spicy, you can add more sprinkling of chili flake. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 Check my latest lahmacun making here. Afiyet Olsun . Enjoy Check my latest Lahmacun ( lahmajoun) recipe below here: loading...

TURKİSH HAND MADE CANDLES

Zeytinyağlı barbunya

Çok lezzetli ve sağlıklı bir meyve tatlısı. Ayva Lokumu...

Bu çorbayı krema yerine yoğurt veya süt kullanarak da yapabilirsiniz. Biz krema kullanarak hazırladık. Eğer çorbanızın daha hafif olmasını ...

Hafta içi geçiştirilerek yapılan, hatta bazı sabahlar mutfağa hiç giremediğimiz, bir çoğumuzun en sevdiği öğün kahvaltıdır. Hafta sonu geldiğinde pratik ve l...

Homemade phyllo sheets are slightly cooked in simmering water, then stuffed with feta cheese and baked in oven.

Çöp şiş deyince aklımıza şişe geçirilmiş enfes etler hatta mangal gelir. Bu sefer alışılagelmişin dışında, çöp şişlere şekerlemeler, yumurtalar hatta krepler...

Ayran is a refreshing Turkish yogurt drink made with yogurt, water, and a pinch of salt. It's perfect for cooling down and pairs well with many savory dishes.

Pizzanın olmazsa olmazı, sotelerin baş tacı mantarı sürekli aynı tariflerde görmekten sıkılmadık mı? Kültür mantarı dışında istiridye, kır perisi, porcini, s...

This by far my favroute bit- the kitchen; Albania is rich in home grown production of fruits and vegetables. The sunny climate is ideal for crops to thrive and for the farmers to be self-sufficient. Bean Jahni Soup (Jani me Fasule) is an albanian nice dish to cook easy and cheap for your family. Bean Jahni Soup (Jani me Fasule) 2 cups of dry white beans 1/2 cup chopped onion 1/2 cup olive oil 2 tablespoons tomato sauce 1 tablespoon chopped parsley 1 tablespoon chopped mint salt, chili powder Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. SautÈ onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by _ inch. Serve hot. 4 servings. Petulla Makes about 12 to 18 petulla - 1 cup warm water (110 to 115 degrees F.) - 1 teaspoon active dry yeast (not instant or rapid rise) - 2 teaspoons sugar - 2 cups all-purpose flour - 1 teaspoon salt - 1 egg - Vegetable oil for deep-frying (I prefer corn oil for this recipe) 1. Sprinkle the yeast and sugar over the water in a measuring cup. Stir until the yeast dissolves. 2. In a large mixing bowl, combine the flour and slat. Add the yeast mixture and egg and stir with a wooden spoon until well blended. Cover with plastic wrap. Let rise in a warm place for 90 minutes. The batter/dough will be like a very, very loose bread dough. 3. Pour about 2 inches of oil into a deep heavy saucepan or deep fryer. Heat the oil until the temperature reaches 370 degrees on a deep-frying thermometer. 4. Drop the dough/batter from a large soup spoon while using another spoon to scrape it off…try to stretch the dough as you drop it into the hot oil so it doesn’t lump up into a ball but into a flatter shape. Once in the oil…use another spoon to very carefully splash the dough with the hot oil so it puffs up nicely. Add another 2 or 3 to the oil and splash carefully after each addition. Fry the petulla until golden brown and puffed, then turn over and fry other side….3 to 6 minutes total. Remove the petulla with tongs or slotted spoon and drain them on paper towels. Repeat with the remaining batter. This recipe can easily be doubled. Veal with large lima beans (Mish qingjji me barbunja) "1 kg veal 1 large onion, grated salt, pepper, tomatoes 1 kg of large lima beans" Select shoulder parts of the veal and cut them into 5 cm cubes. Wash the meat thoroughly with cold water, drain, and then place the meat in a pot together with butter and grated onions and stir fry for a few minutes. As the meat is frying, add water until the pieces are covered. Also add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice). Cover the pot and let the meat boil. In the meantime, cut the ends off the lima beans and clean them well (you can also cut them in half if you desire). Add the lima beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered. Finally, when the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken. Note: Tomatoes should not be added all at once in the beginning, since they don’t allow the lima beans to boil at the right pace. If you would rather use fresh tomatoes, when you add the lima beans, add whole tomatoes instead of cut ones. Garlic-Lemon Dressing 1 sm. garlic clove 1 sprig rosemary 1 strip lemon peel (1" x 1/2") 3/4 cup olive oil 1/4 cup lemon juice Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife. Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap. Pour in the oil and lemon juice. Cap the bottle and shake well. Rerfrigerate and use within one week. Shake before serving. Drizzle on steamed vegetables, or seafood, pasta, potato salad, or other salads. Garlic and Tarragon Dressing 1/4 cup vinegar 2 T. olive oil 2 t. garlic salt 2 t. sugar (optional) 1/2 t. dried tarragon In a small bowl or jar with a tight-fitting lid, combine vinegar, oil, garlic salt, sugar and tarragon. Pour it on lettuce or cabbage salads. Garlic-Black Pepper-Parsley Dressing 1/4 cup vinegar 2. T. olive oil 2 t. garlic powder 1/2 t. black pepper parsley Combine all ingredients and pour the dressing on boiled broccoli or cauliflower salad. Mixed Vegetables (Turli perimesh) 2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc) 1/2 cup oil, divided 1 cup chopped onion 1 cup peeled chopped tomatoes 1 tablespoon chopped parsley Salt Pepper After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Saute vegetables in half the oil and remove them from the frying pan. Saute onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish. Serves 4 people Spinach and Cheese Phyllo Rolls Byrek stack Makes about 10 rolls To keep phyllo sheets from drying out, cover them with either plastic wrap or two dish towels. Place a dry towel directly over the phyllo, then cover the dry towel with a damp towel. Ingredients 1 Tablespoon vegetable oil 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 to 1 1/2 cups cottage cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 4 Tablespoons butter, melted and 2 Tablespoons vegetable oil Heat oil in medium skillet over medium heat. Add onions; cook until softened, 3 to 4 minutes. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use. Preheat oven to 375 degrees. Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and oil mixture; top with second sheet and brush again. Place 1/4 to 1/3 cup of filling in the center of the bottom nearest you. Fold up the phyllo once and then fold over the right side and then the left side of the phyllo. Brush with butter/oil mixture and then continue rolling up like a burrito. Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture. Bake until golden, about 20 to 25 minutes. Stuffed Vine Leaves in Olive Oil recipe 1/2 kg. vine leaves picked in brine 1/2 kg. rice 2 bunches spring onions 1 1/2 glass olive oil 4 glasses water 2 tablespoons pine nuts 1 bunch dill 1 bunch parsley salt, black pepper and spices Place the vine leaves in boiling water in order to remove their salt. Put 1/2 glass olive oil and chopped onions into a pan and saute over moderate heat while stirring with a wooden spoon, add the washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, and pine nuts. Pour in 1/2 glass olive oil and cook gently while still stirring. Put aside to cool. Cut off the stalks of the leaves and place stalks on the bottom of the pan where the cooking will be done, over these put one layer of vine leaves. Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan. After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour the water, the remaining olive oil and lemon juice over and cook on moderate heat. When the leaves become tender remove from heat, and put on a serving plate after they have cooled down. Decorate the plate with lemon slices, serve along with the remaining lemon juice if desired. Fried meatballs (Qofte te ferguara) ½ kg ground meat (lamb, beef or chicken) 1 slice stale bread, broken up 2 Tbs chopped feta cheese 1 onion, finely grated salt, pepper crushed dried mint leaves ½ cup flour 1 cup oil (olive oil recommended) Soak bread in water until very soft. Squeeze hard to drain. Combine meat, bread, feta cheese, onion, salt, pepper, bread crumbs and mint to taste. Kbead mixture well and form into 1/2-inch thick patties. Roll in flour and fry in olive oil heated to 350 and 365 degrees. Spinach Pie (Byrek me Spinaq) 1 cup oil, preferably olive oil 1 1/2 packets (or about 30) pastry leaves (Filo dough) 1 1/2 pounds spinach, chopped 1 cup diced feta cheese 1/2 cup chopped green onions 2 eggs salt, half teaspoon ( NOTE: A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do). Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal! Veal or Chicken with Walnuts (Gjellë me Arra) Serves 4 people Ingredients: 2 tablespoons flour 15 finely crushed shelled walnuts 2 beaten egg yokes 1 minced garlic clove 1/4 lb. stick butter 2-3 lbs of Veal or Chicken meat cut up in 1" cubes Cooking Instructions: Place the meat or chicken in a saucepan and cook over medium heat until tender. Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan. In another saucepan, add the flour and stir over heat until it becomes light brown in color (do not overcook!) and add the half a stick of butter. Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. Add the juices from the other saucepan and stir until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Then fold in either the meat or chicken. Pan fry the remaining half stick of butter until brown and pour over the four servings. Good eating! Albanian Simple petter and walnut Salad Toasted red peppers and onions, toasted walnuts over arugula with garlic dressing, Toss lightly and serve. Kurabie Ingredients 1 cup of yogurt 3 eggs 1 cup of Sugar 1/2 cup of butter 1 teaspoon of baking soda 2 packs of vanilla or the peel of half of a lemon 1 kg (about 35 ounces) of flour. Mix the baking soda in the yogurt, add the above mentioned products one by one and prepare the dough. With hands covered with melted butter take pieces of the dough and shape into ovals about the size of a walnut, then place them on a butter covered baking pan and leave spaces in between each piece of dough. From above cover the pieces of dough with beat eggs, sprinkle Sugar and cook in a medium-heat oven. Baked Lamb and Yogurt (Tavë Kosi) (or leeks) 1-1/2 lbs lamb 4 tablespoons butter (1/2 stick) 2 tablespoons rice Salt, pepper For Yogurt sauce: 1 tablespoon flour 4 tablespoons butter (1/2 stick) 2 lbs. yogurt 5 eggs Salt, pepper Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce: Saute flour in butter until mixed throughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; stir it with the meat pieces and bake at 375 degrees F for about 45 minutes. Serve hot. Serves 4 people LEEK, SCALLION OR SPINACH PIE Basic Dough Recipe 5 cups flour 1-1/2 t. salt 2 cups lukewarm water 1/2 lb. butter or melted margarine Mix flour, salt, and water with hands until soft. Knead for 5 minutes, then place in bowl and cover for 10 minutes. Divide dough in half. Roll out one half until thin Butter well. Fold sides toward center. Butter and fold one half over the other longwise. Butter and fold in the opposite direction until a 5-inch folded square is formed. Butter top and cover with plastic wrap. Refrigerate for 15 minutes. Do the same with the other half of dough. Remove dough from refrigerator, and roll out to size of your buttered pan (preferably 15" long or round). Place the dough on the bottom of the pan - there should be a 1/2" overlap. Add filling. Roll out the other half of the dough and place it over the filling. Roll the edges inward well. Brush the top with butter before baking. Bake at 400 degrees for 45 minutes or until bottom is slightly browned. Leek or Scallion Filling 2 large leeks or two bunches of scallions 2 lbs. cottage cheese 6 eggs 1/4 t. salt 1/4 cup milk or yogurt 2 T. of melted butter Chop leeks or scallions. Use mostly Add remaining ingredients and mix well. Spinach Filling 1 lb. frozen spinach. 2 lbs. cottage cheese 6 eggs 1/4 t. salt 1/4 cup milk or yogurt 2 T. melted butter Defrost and drain spinach the white portions. Saute until tender. Combine with remaining ingredients. Serves 4-6. Tulumba (Fried Pastries in Syrup) Recipe Ingredients: For the Syrup: 400g sugar 420ml water 1 tsp lemon juice For the Pastry: 2 tbsp margarine or butter, melted 150g flour 3 tbsp water 4 eggs 1/2 tsp salt 360ml olive oil Begin with the syrup. Combine all the ingredients in a pan and heat gently until the sugar dissolves. Now bring to a boil and continue cooking until the mixture is moderately thick and syrupy. Take off the hat and set aside. Melt the butter or margarine in a pan then stir-in the water and salt and bring the mixture to a boil. Reduce to a simmer then add all the flour in one go and stir vigourously with a wooden spoon until smooth. Continue cooking and stirring until the mixture begins to come away from the sides of the pan and comes together as a ball (typically about 6 minutes). Take off the heat and set aside until cool. At this stage add the eggs and knead for at least 10 minutes to combine thoroughly. Add the olive oil to a pan and when hot transfer the mixture to a piping bag with a large nozzle. Pipe the batter straight into the pan, forming about 8 individual pastries. Fry gently on low heat then increase the temperature when the pastry begins to puff up and continue frying until golden. Use a slotted spoon to remove the pastries. Drain on kitchen paper then transfer to the syrup solution. Allow to soak for 1 minute then strain away the excess syrup. Transfer to a serving plate and serve (they should be cold). Sup Turil (Vegetable Soup) Recipe Ingredients: 1 tbsp olive oil 1 tbsp flour 800g ripe tomatoes, chopped 2 large bell peppers, chopped 1 onion, chopped 1l chicken stock 50g rice 1 egg 120ml yoghurt Add the oil to a pan and when hot stir-in the flour. Fry, stirring continuously, until the flour is lightly browned then add the tomatoes and bell peppers. Continue frying for 5 minutes then add the onion and fry for 10 minutes more. Stir the stock into the mixture then bring to a simmer and cook for 20 minutes before adding the rice. Continue cooking for a further 15 minutes. Meanwhile, whisk together the egg and yoghurt. When the soup is ready, remove from the heat then stir-in the egg and yoghurt mixture. Ladle into warmed soup bowls and serve. Tasqebap (Fried Lamb with Tomatoes) Recipe Ingredients: 500g lamb leg meat, cut into small pieces 3 tbsp oil 4 ripe tomatoes, chopped 3 onions, sliced 250ml red wine 1 bay leaf salt and black pepper, to taste Add the oil to a pan and when hot stir-in the onions. Cook over low heat until soft and heated through (about 10 minutes). Now add the meat and cook, stirring frequently, until the meat is browned all over. Stir in the tomatoes and cook for 5 minutes then add the wine and bay leaf. Season with salt and black pepper and add just enough water to almost cover the meat. Bring the mixture to a boil then reduce to a simmer, cover and cook gently for about 20 minutes, or until the lamb is tender. Serve with rice or fried potatoes. Vine Leaves Stuffed with Fennel, Salami and Eggs Recipe Ingredients: 150g beef salami 150g veal salami 50g polished rice, cooked 3 onions, finely grated 1 bulb fennel, finely grated a little beef fat, finely grated vine leaves juice of 2 lemons 4 tbsp butter 3 tbsp plain flour 4 egg yolks salt and black pepper, to taste Chop the salami and combine in a bowl with the rice, onions and fennel. Stir-in 3 tbsp water and season to taste. Stir well to combine and set aside. In the meantime, bring a pan of water to a boil. Add the vine leaves and cook for 1 minute then drain. Use the salami, fennel and egg mixture to place inside a single vine leaf and fold over to cover. Lay the filled leaves in a pan, packing them tightly and laying the open ends downwards. Add the juice of 1 1/2 lemons then add enough water to cover the contents of the pan quite generously. Bring the mixture to a boil, and cook for 2 minutes then take off the heat and set aside. In the meantime melt the butter in a pan then stir-in 2 tbsp flour to form a smooth roux. Add the remaining lemon juice and bring the mixture just to a boil (thin with a little water, if needed). Meanwhile, whisk together the eggs and remaining flour in a bowl. Take the lemon juice sauce off the heat and stir in the egg yolk mix. Arrange the stuffed vine leaves on a serving dish and pour the egg and lemon sauce over the top. Garnish with chopped parsley and serve. Tirana's Fergese with Peppers Serves 4 people, sometimes utilized as an appetizer Ingredients: Green or Red Peppers, half- pound Red Tomatoes, one pound Salted Cottage Cheese or Greek Feta Cheese, half-pound Flour, one tablespoon Butter, one quarter-pound stick Virgin Olive Oil, 3 tablespoons Add Salt, Black Pepper, and Chili Pepper to your taste Peel the skin off the tomatoes and peppers. Saute them in a saucepan for 5-7 minutes only in the olive oil and then set them aside to cool down for 15 minutes. Dice them the way you like. In another saucepan, melt the butter. Add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together and place them in saucepan. Put saucepan in a preheated 350 oven for 15 minutes. Take out and serve immediately. Tirana Fergese with Veal (Fergesë e Tiranës me Mish Viçi) Ingredients: Veal Cutlets, one pound Salted Cottage Cheese or Greek Feta Cheese, half-pound Flour, one tablespoon Butter, one quarter-pound stick Virgin Olive Oil, 3 tablespoons Onion, one medium-sized Add Salt, Black Pepper, and Chili Pepper to your taste Cooking Instructions: First, cut the veal cutlets into small pieces and then dice the onion. In a saucepan, preheat the olive oil and saute the meat and onion for 15 minutes. In another saucepa, melt the butter and then add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together (adding the sauteed meat and onions) in the saucepan and place in a preheated 350 oven for 15 minutes. Take out and serve immediately. Note: Instead of veal cutlets, beef liver can be used in the same quantity of meat and preparation/cooking instructions as above.

Annem Karadenizli olduğu için arada sırada Karadeniz yemekleri bizim evde yapılır. Fasulye kavurması da en sevdiklerimden biridir. Sizlere de kesinlikle denemenizi tavsiye ederim. MALZEMELER: 1 kilo fasulye 5 adet orta boy soğan 7-8 diş sarımsak 2 adet acı sivri biber ( isteğe bağlı) veya acı pul biber 3 yemek kaşığı zeytinyağı 1 tutam tuz YAPILIŞI: Fasulyelerin kenarlarını ayıkladıktan sonra yıkayın ve haşlayın. Fasulyeler haşlandıktan sonra süzdürün ve soğumaya bırakın. Başka bir tencereye zeytinyağı koyup, piyazlık kestiğiniz soğanları ve ince kesilmiş sivri biberleri ekleyip, pembeleştirin. Fasulyeleri elinizle iyice suyunu sıkarak tencereye alın. Soğanlar ve biberlerle beraber kavurun. Biraz kavrulduktan sonra dövülmüş sarımsakları ekleyin. Yaklaşık yarım saat arada sırada karıştırarak kavurun. En son tuz ile tatlandırın. Sıcak veya soğuk servis yapabilirsiniz. Afiyet olsun...

材料3つでとっても簡単！計量いらずでドーナツ型もいらないから、面倒くさがり屋さんでも大丈夫！シンプルな甘さがおいしい♡

Resep dalam bhs İndonesia ada dibagian bawah First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweet that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 Besides bread (Turk; ekmek), another Turkish staple is börek. Börek can be either oven-baked, pan-fried, or slightly deep-fried. Generally, the preparation method is adapted to the shape of the pastry.This popular meal may be prepared in a large pan and cut into portions after baking or as individual pastries. You can check my "böreklar" category to know more about this wide various Turkish pastry And what I am going to share today is one of our family favorites and also mostly Turkish people's fave, Çiğ Börek.Çiğ börek or just Çibörek, is a deep-fried turnover-like with ground or minced meat filling and onions. It is made with a single round piece of dough folded over the filling in a crescent shape. This pastry, also called Tatar pastry. You may check this Turkish Leek Pastry Borek (step by step pictures) / Pırasa Böreği The real name of this dish is Şibörek which came from Crimean Tatars who migrated to Eskişehir, Turkey, a long time ago. Over time, it has been named as the very popular çibörek or raw pastry in our country and has become one of the most famous dishes of Eskişehir cuisine. The Çi (read: cee) or Şi (read: shyee) mean "delicious/ yummy" in Tatar language. And yes it is definitely yummy and I am sure you gonna love it as well. The Tatars are one of the ancient Turkic people who are living in a very wide region today especially in Eskişehir and Konya region. What makes this pastry so magnificent is the taste created by the crunchy, thin dough yet slightly chewy with delicious minced meat filling. The pastry dough should rise and soft. Make the dough first so it can rest nicely for few minutes while you can prepare the filling. This is my second Çibörek recipe, different from my previous recipe, here I use vinegar instead of yoghurt. But both gives right and delicious skin dough as should be. (Çiğ) Çibörek / Turkish food recipe; mincemeat stuffed fried turnover By: Çitra's Home Diary Make about 15 pcs (10 bigger ones) Ingredients for pastry: 🍴 480 gr (3 cups) AP flour 🍴 15 gr (1 Tbsp) olive oil 🍴 1 Tbsp vinegar 🍴 2 tsp salt 🍴 240 gr (1 cup ) warm water, adding partially 🍴 Enough vegetable oil for frying Filling ingredients: 🍴 350 gr ground beef (less fat) 🍴 1 big onion, finely shredded 🍴 1 clove of garlic finely shredded (optional) 🍴 2 tsp salt or to taste 🍴 1 tsp black pepper powder 🍴 2-3 tsp red pepper flake 🍴 3/4 cup (200 ml) water How to make: Skin dough 1) In a big kneading bowl mix all ingredients except oil for frying. Add water slowly while kneading, stop the water if the dough reaches the right consistency-not too wet but not too dry either. 2) Continue to knead until you get a smooth and elastic dough. You might add more water if you feel your dough still dry/ hard to knead but do it carefully. If you already get soft and elastic dough (if you push the dough with your finger it will spring back) you are done. Shape it like a ball and cover it with a damp kitchen towel and let it rest for about 30 minutes. Filling mixture 1) While the skin dough resting, we can make the filling. Mix all ingredients for the filling until well corporated. Shaping and fry the pastry 1) Divide the dough into 15 equal parts (or 10 if you want a bigger pastry) and shape each part into small balls. Work one ball at a time, using a rolling pin start to roll up the dough into a wide and thin sheet, see illustration no 3 above. 2) Take about 1-2 Tbsp filling and spread over on the half side of the sheet, then fold into half-round. You can brush the edge first with water. Press to shield the edges then using a serrated cutter trim the edge to get serrated edges. Another way you can just simply press the edge with a fork. Do to all remaining dough and filling. 3) Heat enough olive oil (or vegetable oil) in a wide frying pan. Fry the pastry/ çibörek until golden brown on both sides. You may do it in batches. Enjoy while its hot. Afiyet Olsun. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 PIN THIS FOR MAKE IT LATER ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Selain roti (Bhs Turkinya; ekmek), makanan pokok Turki lainnya adalah börek. Börek bisa dipanggang dalam oven, di panggang diatas wajan, atau digoreng. Makanan populer ini dapat disiapkan dalam baking tray besar dan dipotong menjadi beberapa bagian setelah dipanggang, atau dibentuk lebih kecil sesuai porsi per orang. Jika ingin mengetahui lebih banyak tentang macam Börek khas Turki bisa dilihat di kategori "böreklar" ya. Dan hari ini saya ingin berbagi salah satu jenis börek (pastry) favorit keluarga kami dan juga favorit kebanyakan orang Turki, namanya Çiğ Börek atau çibörek (baca; ciibourek) Çiğ börek / Çibörek, adalah makanan sejenis pastry yang digoreng dengan isian daging giling atau cincang berbumbu. Bentuknya bulat setengah lingkaran dan biasa disebut juga börek Tatar. Nama asli dari makanan ini adalah Şibörek (bacanya; Syiboourek), yang berasal dari suku Tatar Krimea yang bermigrasi ke Eskişehir, Turki, dahulu kala. Seiring waktu, makanan ini dikenal dengan nama çibörek , dan menjadi sangat populer di Turki dan telah menjadi salah satu hidangan khas Eskişehir yang paling terkenal. Kata Çi (baca: cii) atau Şi (baca: shyii) artinya lezat/ enak dalam bahasa Tatar. Dan pastinya makanan berisi daging cincang ini sangatlah lezat. Suku Tatar adalah salah satu orang Turki kuno yang saat ini tinggal di wilayah yang sangat luas terutama di wilayah Eskişehir dan Konya saat ini. Yang membuat pastry ini berbeda dari hidangan pastry khas Turki lainnya adalah rasanya yang begitu lezat dari adonan kulit yang renyah, tipis namun sedikit kenyal dengan isian daging cincang berbumbu. Adonan kulitnya harus mengembang dan lembut. Yuk, yang pengen coba dirumah juga, ternyata bikinnya mudah kok. (Çiğ) Çibörek / Pastry goreng isi daging khas Turki By: Çitra's Home Diary Hasil jadi 15 buah (atau 10 buah ukuran lebih besar) Bahan kulit: 🍴 480 gr (3 gelas) terigu serbaguna/ protein sedang 🍴 30 gr (2 sdm) olive oil atau minya sayur lainnya 🍴 1 sdm cuka masak 🍴 2 sdt garam halus 🍴 240 gr (1 gelas ) air hangat, jangan dimasukkan sekaligus/ bertahap 🍴 Minyak goreng secukupnya untuk menggoreng Bahan isian: 🍴 350 gr daging giling (tanpa lemak) 🍴 1 bawang bombay ukuran besar, diparut halus 🍴 2 siung bawang putih, parut halus 🍴 2 sdt garam atau sesuai selera 🍴 1 sdt merica bubuk 🍴 2-3 sdt cabe bubuk/ flake 🍴 3/4 cup (200 ml) air Cara membuat: Kulit 1) Campur semua bahan untuk kulit kecuali minyak untuk menggoreng, dalam mangkok besar. Tambahkan air perlahan-lahan saja sambil diuleni sampai semua bahan kering bisa diuleni tapi tidak terlalu lembek. Uleni hingga kalis tapi tak perlu sampai elastis, cukup jika adonan dipegang dengan ujung jari akan membal kembali (sping back). 2) Jika adonan sudah kalis, tutup adonan dengan serbet lembab atau plastik film dan istirahatkan kurang lebih 30 menit. Adonan isi Campur semua bahan isi dalam mangkok dan aduk-aduk hingga tercampur rata semuanya. Membentuk dan menggoreng 1) Bagi adonan kulit menjadi 15 (atau 10 buah) sama rata dan bentuk bulat. Ambil 1 bagian bola (tutup yang lain dengan serbet lembab). Lalu gilas dengan rolling pin sampai tipis dan menjadi lingkaran lebar. Lihat ilustrasi no 3 diatas. 2) Ambil kurleb 1,5 sendok makan adonan isi dan taruh di satu sisi adonan kulit. Sebarkan adonan isi sampai menutupi sebagian adonan kulit. Lipat membentuk setengah lingkaran. Tekan-tekan bagian tepi hingga lengket. Lalu ratakan sisinya dengan pisau bergerigi. Lakukan hingga semua adonan habis. 3) Panaskan secukupnya minyak goreng lalu goreng çibörek hingga keemasan. Nikmati selagi hangat. Afiyet Olsun. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ********************************************************************************************** Check my other Yummy Posts: KIYMALI KABAK DOLMASI / TURKISH STUFFED ZUCCHINI Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version) İçli Köfte / Turkish Stuffed bulgur meatball Recipe with video Kekiklim Tavuk menüsü / Creamy Penne Pasta with Thyme Chicken, restaurant copycat recipe loading...

Porsiyonluk Rulo Pasta Tarifi nasıl yapılır? 11.890 kişinin defterindeki Porsiyonluk Rulo Pasta Tarifi'nin detaylı anlatımı ve deneyenlerin fotoğrafları burada.

Türk Mutfağı hakkında Türkçe bilgi: Dünyanın önde gelen damak lezzetlerindendir. Tipik bir Türk lokantasında ekmek, taze servis yapıldığından kızarmışı bulunmaz. Yemeklerde yağ ve domate...

Selamlar, onbes gunluk Turkiye tatilinin ardindan cok sukur bilgisayarimin basina oturabildim.Tatli bir baslangic olsun istedim ve nev...

Sucuk (read: soujouk) is a dry, spicy sausage in Turkish cuisine eaten from the Balkans to the Middle East and Central Asia. Sucuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content. Sucuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Egypt), accompanied by a hot cup of sweet black tea. Sucuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato. Sucuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Israel and Lebanon; sujuk shawarma is also occasionally found. In these countries, it is often regarded as an Armenian speciality known as Armenian sausage. Akin to sujuk shawarma, scjuk döner was also introduced in Turkey in late 1990s. Beside Kıymali pide and tavuklu pide, this sucuklu pide is the most favorite in my family dinner table. I love it too. Frankly speaking, at first time, I didn't like this sucuk at all.. it's new and had different taste in my tongue.. and I didn't like the smell.. :p . I think too much cumin in it. But after sometimes... slowly I can take this meal and become fan of it d(^,^)b And pide (pita bread), as you know is Pizza a la Turkey so I believe it will be soon your family's favorite too... Serve: 8 pieces medium size Ingredients: PIDE bread Ingredients:  4 cups flour, divide.  4 tsp instant dry yeast  1 tablespoon sugar  1 ½ cups lukewarm water, divide.  6 tablespoons olive oil (or other vegetable oil)  2 teaspoon salt Topping ingredients:  ± 300 g sucuk (Turkish sausage), cut round about 3 mm thick  8 large tomatoes, peeled, discard seeds and cut into small cubes.  8 ~ 9 pieces big size green charleston pepper, cut into 2 or 3 parts lengthwise.  400 gr crumbled feta cheese.  300 ~ 400 g cheddar cheese, shredded coarse. Spreads over: 1 egg yolk beaten with 1 tablespoon vegetable oil. Method: For PIDE bread dough: Take 2 tablespoons flour (from those 4 cups portion), mixed with instant yeast and sugar, put ½ cup warm water, stir well and leave in warm place until fluffy about 30 minutes. Once it fluffy and foamy, combine remaining flour, remaining warm water, salt and olive oil. Knead until dough is smooth and not sticky on your fingers. At this stage you might be need a little warm water or flour to form smooth dough. Do it carefully. Cover with plastic stretch or kitchen towel and let stand in warm place until fluffy and double in volume. Hit/ flatten the dough to remove air, divide into 8 equal parts and form small balls. Finishing: Take one part (one ball) and roll with rolling pin to form a long oval shape. Give toppings: crumbled feta cheese, tomatoes, grated cheddar cheese then arrange sucuk and carliston pepper above them. Fold each edge to the middle and attach each both end to form such a mini-boat. (see picture above). Brush the bread with beaten eggyolk. Do same thing until all finished. Bake in oven 160 ⁰C for 25 ~ 30 minutes until golden brown. Serve warm. This post was chosen by Foodbuzz on Top 9, June 21, 2011 http://www.foodbuzz.com/top9?date=2011-06-21 Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 Check my other Yummy recipe: Peynirli Pide with Ezme Garlic butter pizza stick Peynirli yumurtali pide Yaprak Sarmasi Lahmacun Kisir/ Bulgur Salad loading...

Türk Mutfağı hakkında Türkçe bilgi: Dünyanın önde gelen damak lezzetlerindendir. Tipik bir Türk lokantasında ekmek, taze servis yapıldığından kızarmışı bulunmaz. Yemeklerde yağ ve domate...

Pizzanın olmazsa olmazı, sotelerin baş tacı mantarı sürekli aynı tariflerde görmekten sıkılmadık mı? Kültür mantarı dışında istiridye, kır perisi, porcini, s...

Evet hep 'Mignon, kalorili şeyler paylaşıyorsun, kilo alıyoruz. Senin yüzünden obez olduk.' diyenlere bu içerik! İşte formuna dikkat edenlere, sürekli kalori...

Hafta içi geçiştirilerek yapılan, hatta bazı sabahlar mutfağa hiç giremediğimiz, bir çoğumuzun en sevdiği öğün kahvaltıdır. Hafta sonu geldiğinde pratik ve l...

Doğumgünü menümüze devam :-) Sakallı poğaçalar, pastaneden alıp da çok sevdiğim tuzlulardır. Ama hangi pastaneden alıyordum unuttum. Sanırım İzmir’di. Çınar’mıydı yoksa Elit’miydi…

Domates Civesi Tarifi, Nasıl Yapılır? (Antalya, Mersin)🍅 Cıve yemeği nedir? Antalya’nın yapması kolay, lezzeti nefis bir yaz yemeği olan domates civesi nasıl yapılır? Bu güzel domates aşını yapmak çok kolay... Fazla ağır bir yemek olmaması sebebi ile yazın çok tercih edilir. Antalya denildiğinde akla ilk gelen sebze yemeklerinden biridir. Su ilave edilmeyen cive yemeğinin içinde biber, soğan ve domates bulunur. Pirinç veya bulgurla yapılabilir. Yemeği servis edilmeden evvel nane ve fesleğen eklenmesi bu sebze yemeğine daha ferah bir hava katar. Patlıcanlısı da yapılan Antalya domates civesi tarifi… Domates Civesi Antalya Malzemeleri - Bulgurlu Cive Yemeği İçindekiler - Antalya Usulü Cive Tarifi Yedi - sekiz adet orta boy domates Bir kahve fincanı pilavlık bulgur Üç – dört adet orta boy soğan Yedi - sekiz diş sarımsak İki adet (istenirse acı) sivri biber Bir adet kırmızıbiber İki - üç yemek kaşığı sıvı yağ İstenirse bir çay kaşığı karabiber Tuz Üzeri için: Taze fesleğen veya nane yaprakları Domates Civesi (Antalya, Mersin) Tarifi - Antalya Cive Yemeği Nasıl Yapılır? - Civge Tarifi - Antalya Çivesi - Banduri Bandura Yemeği Nasıl Yapılır? Domateslerin kabukları soyulur ve irice doğranır. Sarımsaklar soyulur ince doğranır. Tencereye sıvı yağ konulur. Yemeklik doğranan soğanlar eklenir ve pembeleştirilir. Yıkanıp çekirdekleri çıkarılan biberler ince bir şekilde doğranarak soğanların üzerine eklenir. Bir – iki çevirdikten sonra domatesler ve ezilmiş sarımsaklar ilave edilir. Tencerenin ağzı kapalı olarak kısık ateşte domatesler yumuşayıncaya kadar pişirilir. Üzerine tuz ve yıkanıp süzülmüş bulgur eklenerek yine ağzı kapalı olarak kısık ateşte bulgurlar pişinceye kadar ocakta tutulur. Domates Civesi üzerine kıyılmış fesleğen veya nane yaprakları konularak tercihen sıcak veya buzdolabında dinlenmeye bırakıldıktan bir gün sonra soğuk olarak servis edilir. "Cive Yemeği Tarifi, Antalya Usulü Domates Civesi, Bulgur Civesi Nasıl Yapılır?" ile Alakalı Diğer Hususlar ve "Antalya Cıve Yemeği Nasıl Yapılır?" Püf Noktaları Yemek domatesin sulu yapısı sebebiyle su ilave edilmeden yapılır. Bununla beraber çorba seviyesinde sulu olmaz. Adana ve Tarsus’un Lepe Çorbası, Erzincan’ın Pıh Pıh Çorbası hemen hemen aynı malzeme ve bazı küçük hazırlama farklılıkları (su, salça, patates ilavesi, bulgurun kavrulup kavrulmaması gibi) ile yapılan yemeklerdir. Domateslerin kolayca soyulabilmesi için bir - iki dakika kadar sıcak suda bekletilebilir. Tekniğin teferruatı için: KIŞLIK DOMATES🍅 SOSU KONSERVESİ Cive Yemeği Pirinçli Bulgur yerine pirinç de kullanılabilir. Patlıcanlı Cive Yemeği Tarifi Bir adet kuru soğanın kabukları soyulup küp doğranır, beş sarımsaklar ince kıyılır. Yapışmaz bir tencerede yarım çay bardağı sıvı yağı ısıtılır. Doğramış soğan tencerede pembeleşene kadar kavrulur. Kavrulunca sarımsaklar eklenerek kokusu çıkana kadar pişirilir. Sonra bir çay bardağı kadar yıkanmış pirinç, alacalı soyulup küp doğranan dört adet patlıcanı ve kabuğu soyulup rendelenen bir adet domates de ilave edilir. Bir tatlı kaşığı kadar tuz eklenip karıştırılır. Tencerenin kapağı kapatılıp kısık ateşte pişirilir. Bu yemek hiç su katılmadan pişirilir. Lakin patlıcan suyunu salan bir nebat değildir. Dibinin tutmaması için pişene dek sık aralıklarla kontrol edilip karıştırılır. Pirinçler pişince yemek hazırdır. Üstü kıyılmış bir tutam maydanozla süslenip, sıcak veya ılık sunulur. Antalya patlıcan domates pirinç yemeği: Domates civesi patlıcanlı domates civesi şeklinde de yapılabilir. Antalya Kabak Civesi Tarifi Bir kilo yeşil yaz kabağı kazınıp, yıkanır. Suyu kâğıt havlu ile alınarak küp doğranır. Bir kuru soğan ince doğranır. Bir büyük boy domatesin kabuğu soyulur, çekirdekleri çıkarılır, hafifçe ekşi suyu sıkılan domatesler ufak doğranır. Üç adet sivri biber boyuna dörde bölünüp eklenir. Bir kaşık tereyağı, tuz ve bir yemek kaşığı toz biber ilave edilir. Kapağı örtülüp ocağa alınır. Kabaklar biraz terleyince ara ara birkaç kez çevrilir. Kabaklar yumuşayana dek pişerken icap ederse az bir sıcak su takviyesi yapılır. Domates nasıl saklanır? Domateslerin ömrünü uzatmak için buzdolabında saklandığında soğuk hava domatesin olgunlaşmasını durdurup çürümeye giden süreyi uzatsa da içinin kristalleşmesine ve domatesin tadının azalmasına neden olur. Bu sebeple kısa sürede kullanılacak kadar domates almakta fayda var. Cıve Yemeği Nereye Ait? Bazen "ciyve yemeği veya civge tarifi" olarak da ifade edilen domates civesi yemeği Antalya ve Mersin yöresi mutfaklarında daha çok yapılır. Bu yemek "Yeşil Domates Civesi, Yeşil domates yemeği nasıl oluyor?" sualinin de mevzusudur. Çünkü Antalya'da domates çivesi ala çakır yani tam olgunlaşmamış domatesle yapılarak üzerine fesleğen doğranır. Cive yemeği hikayesini bilenler yorum kısmında paylaşabilirler. Antalya yemekleri nelerdir? Alanya Bohçası için KREP (AKITMA, CIZLAMA), Antalya Piyazı için KURU FASULYE SALATASI (PİYAZ TARİFİ)🥗, Arabaşı Çorbası, Arap Kadayıfı, Bağ Salatası Çorbası, Bağaça, Barbunya Piyazı, Cillincop, Çiğirdik, Finike Muz Tatlısı, Gilikli Çorbası, Gökçesu Pilavı, Haluşka için HALUÇKA 🥟, Hibeş, Hülüklü Çorba, İlibada Sarması, Göleviz, İncir Kak, Kabak Çiçeği Dolması, Kabak Tatlısı için TAHİNLİ KABAK TATLISI TARİFİ Antalya, Kelle Paça Çorbası, Kırmızı Tavuk, Kulak Çorbası, Laba Dolması, Öksüz Helvası, Portakal Reçeli için PORTAKAL KABUĞU REÇELİ, Sedik Aşı, Sütlü Buğday Çorbası, Şilofta, Tahinli Patlıcan Közlemesi KÖZLENMİŞ PATLICANLI BİBERLİ RULO BÖREK🍆🌶️, Taratorlu Piyaz için TARATOR SOSU YAPIMI🥗, Taratorlu Tekir Tava için 🐟BARBUN (TEKİR) KIZARTMA TARİFİ, Taze Bakla Yemeği için ZEYTİNYAĞLI TAZE BAKLA, Taze Ülübü Yemeği için ZEYTİNYAĞLI TAZE BÖRÜLCE, Testi Kebabı, Toros Salatası, Yörük Kebabı Adana Bandura Yemeği nasıl yapılır? Domates Yemeği (Banduri) Tarifi Kıyma yerine soğanlı da yapılabilir. 300 gram dana kuzu karışık kıyma kendi suyunu salıp çekene dek kavrulur. İçine daha sonra bir yemek kaşığı biber salçası ve üç yemek kaşığı zeytinyağı İlave edilip bir miktar kavrulur. Doğranmış iki kg domates ve üç adet sivribiber ilave edilir. Tencerenin kapağı örtülüp kısık ayarda pişirilir. Domatesler pişince içine yarım çay bardağı pirinç eklenir. Pirinç pişince ezilen beş diş sarımsak ve bir yemek kaşığı kuru nane karıştırılır.

Köfte Büryan (Doyamadık Bir Daha Yaptık) Tarifi nasıl yapılır? 1.968 kişinin defterindeki bu tarifin detaylı anlatımı ve deneyenlerin fotoğrafları burada.