Recipe Beyond the doner kebab

Lily

Lily

B.R
Staff member


Biber dolmasi (Stuffed pepper)
Ingredients

  • 8 medium-sized capsicums (red, green or yellow)
For the stuffing
  • 3 tbs olive oil
  • 2 onions, large, finely sliced
  • 4 tbs pine nuts
  • 350g medium short-grain rice, rinsed and drained
  • 1 tomato, large, skinned and diced
  • 1/2 cup currants
  • 1 tbs sugar
  • 2 tbs flat-leaf parsley, finely chopped
  • 2 tbs mint, fresh, finely chopped
  • 1/2 tbs mint, dried (optional)
  • 1 tbs of salt
  • 1/2 tbs black pepper
  • 350ml hot water
Wash capsicum, cut off tops and save these for the lids. Remove core and seeds and place in boiling salted water for two minutes. Drain and rinse in cold water. Place in an oiled baking dish.

Heat oil in a saucepan, fry onions until soft, add pine nuts and stir until onion and nuts are golden. Add drained rice, stir and coat with oil. Add tomatoes, currants and remaining stuffing ingredients to the hot water. Stir well and add to the pan bringing to a simmer. Cover and cook for 15 minutes until liquid is absorbed.

Spoon filling loosely into each capsicum leaving room for rice to swell. Place on the lids, drizzle half a teaspoon of olive oil over each and pour a cup of water into the dish. Cover with foil. Bake at 180°C for 45 minutes.

Tavuk kapama (Braised chicken)
Ingredients

  • 2kg chicken
  • 1/4 cup of butter
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 1-1/2 cups tomatoes, peeled and chopped
  • 1 tbs tomato paste
  • 1 bay leaf
  • 2 pieces cinnamon bark
  • 1/2 tsp sugar
  • Salt
  • Black pepper, freshly ground
Cut chicken into serving pieces and wipe dry. Melt butter in a heavy saucepan or flameproof casserole and brown chicken on all sides. Remove and place on a plate when browned.

Reduce heat and add onion and garlic. Fry gently until onion is transparent and add remaining ingredients. Cover and simmer for 20 minutes.

Return chicken to pan, cover and simmer gently for 45 minutes or until chicken is tender.

Remove bay leaf and cinnamon bark. Serve kapama with rice.
Servings: 6

Zettin yaglı enginar (Artichoke with olive oil)
Ingredients

  • 6 large artichoke hearts
  • 250g green peas
  • 2 large carrots, cubed
  • 1 large potato, cubed
  • 1 onion, finely chopped
  • 1/2 cup olive oil
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1-1/2 cups water
  • 1/2 bunch dill, chopped
  • 1 tbs flour
Mix onions, peas, carrots, sugar, salt and one-fourth bunch of dill (save other half for garnish). Place artichokes (facing up) in a pot. Cover with stuffing. Do not stuff artichokes, put the stuffing in the pot and cover. Add olive oil and water. If using a pressure cooker, cook artichokes for 20 minutes on high, then on low flame.

Note: When using a pressure cooker, follow the same steps. It doesn’t matter if you put the artichokes on top of one another if your pressure cooker is not broad enough. If you are using a regular pot, cover and cook on high flame for five minutes, then on low heat for 30-35 minutes. Garnish with dill leaves. Stuffed artichokes taste great when served cold.

Traditional Turkish coffee
Ingredients

  • Coffee, ground
  • Sugar
  • Water
You will need a Turkish coffee pot also known as cezve. For one cup fill the ibrik with three ounces of water. Add sugar (if you like your Turkish coffee sweet) and top it with a heaped teaspoon of finely ground coffee and stir. The coffee will then seal the narrow top creating an oven effect. Put on a low flame (you can also use your stove or a tabletop burner). As the water begins to heat, it will foam up through the coffee. When the foam ring starts appearing, begin stirring the coffee slowly. As soon as the crema-foam increases and fills the top layer, turn off the flame and lift the ibrik. Pour slowly into a demitasse cup. Serve with a glass of water and a small dessert.

Note: Pay attention to the stirring and foaming, otherwise the coffee may foam up and create a mess everywhere.

Yayla Chorbasi (Yoghurt soup)
Ingredients

  • 50g rice
  • 1 egg
  • 1 tbs flour
  • 1 cup or 50g yoghurt
  • 2 tbs olive oil
  • 2 tsp dried mint
  • 2 tsp hot pepper
  • 2 tsp salt
  • 1-1/2 litre of vegetable or chicken stock
Wash the rice well. In a pot boil the rice with regular water till its tender.

Drain the rice and add to the stock and boil on a medium heat. Add ½ cup of water and the yoghurt to the boiling mixture, turn the heat on low and stir until the mixture boils.

Remove from the stove when the rice is very well cooked.
Blend the egg and flour in a separate bowl and add to the soup through a strainer while whisking it very fast and till you get the desired thickness.

Fry some hot pepper in olive oil, add dried mint powder and temper the soup.
Servings: 6
 
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