Wanna-be Adana Kebab

Found this recipe for adana kebab, think I'll have to try this when we get home.  It's not "true" adana kebab, but I think I might actually like this version better.


1 lb ground lamb
1 lb ground veal
4 teaspoons olive oil, for brushing on pita's
4 teaspoons salted butter, small cubes
1 red bell pepper, minced
1 medium yellow onion, minced
3 garlic cloves, minced
1 cup yogurt
2 medium red onions, sliced very thin
1 teaspoon sumac
1 teaspoon lemon juice
8 pieces pita bread or 8 pieces naan bread
2 teaspoons red pepper flakes
2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons black pepper
2 teaspoons kosher salt
2 teaspoons sumac, can be found in any middle eastern store.or you can omit this step

Directions:

1. In a large mixing bowl add lamb and veal.
2. Then add minced bell peppers and onions.
3. Add all spices and mix well.
4. Cover and put in fridge overnight.
5. Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
6. Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
7. Place on a hot grill and cook for 3-4 minutes on each side.
8. Kebabs will be done when they feel spongy.
9. When done place kebab inside of pita.
10. Top with yogurt sauce and sliced red onion mixture.
11. This can also be served with a side of Turkish Pilaf.

Recipe found at: http://www.food.com/recipe/adana-kebab-284886?oc=linkback

Read More

Simit

Photo & Recipe from AZCookbook.com

Simit is a very popular street food here in Istanbul.  It's like the concept of a bagel only using a more bread-like dough, and the result is chewy deliciousness.

I found a recipe for it online today, and I will definitely be trying this when we get back home.  Maybe as a treat for my coworkers I'll make these and bring in some Turkish tea?  ;-)

Anyway...here's the recipe.  Both that and all the pics are from AZCookbook.com.  I borrowed many of the images since they do a great job of showing the step-by-step process. 

Turkish Sesame Rings (Simit)

Adapted from “Classical Turkish Cooking”, by Ayla Algar

Makes 8 large simits

Note: The original recipe calls for baking the simit on heated tiles but I adjusted it to use regular baking sheets as I don’t own tiles.

For the Dough: 
3  + 1/2 teaspoons active dry yeasts
Pinch of sugar
1/4 cup warm water
about 4 cups unbleached all-purpose flour
1 + 1/2 teaspoons salt
About 1 cup lukewarm water

1/2 cup molasses (in Turkey: pekmez)
1/2 cup water

For the Topping:
2 cups sesame seeds

Dissolve the yeast and sugar in 1/4 cup warm water and let stand 10 minutes in a warm place until frothy. Place the flour on the work surface, make a well in the center, and put in the yeast mixture, salt, and 1 cup lukewarm water. Gradually work in the flour to make a stiff dough (you may not need all of the flour). If you have a heavy-duty mixture, it is best to knead 10 minutes with the dough hook. By hand, knead at least 15 minutes, until the dough is smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.

Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 8 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes.

Photo & Recipe from AZCookbook.com

Roll each ball into a 14-inch long rope. Hold down one end of the rope with one hand while twisting it with the other. Then form this twisted rope into a long ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet or a work surface (I use marble countertop) and let rest 1 hour.

Photo & Recipe from AZCookbook.com

Dust 4 baking sheets with some cornmeal. Set aside.

Dissolve the molasses in water in a bowl. Put the sesame seeds in a plate and set it next to molasses water. Dip each simit in molasses water first, then in the sesame seeds, making sure the simit is completely and thickly coated with the seeds on all sides.

Place 2 rings on each baking sheet. Take each ring and rotate it gently through your hands, enlarging it into a 7-inch circle. Or, if it is easier for you, let the simit sit on the baking sheet and simply stretch it in all directions. Let the simits rest for 30 minutes or until well puffed.

Preheat the oven to 390F.

Bake 2 baking sheets at at time, about 15 to 20 minutes, until rich brown in color. Simit is best eaten fresh out of the oven. They will be good all day. You can also reheat them wrapped in foil to freshen them. Afiyet Olsun! (Bon appetit - in Turkish)

Photo & Recipe from AZCookbook.com

Read More

Turkish Tea

Image from Delicious Istanbul

Since arriving in Istanbul, tea has become a much bigger part of our lives.  Here, the Turks have tea all the time.  It is common to have it (in place of coffee) with your breakfast.  You often see two people sitting at a cafe enjoying it, and if you go out to eat, it's really common for them to ask you if you'd like çay (tea) after your meal.  You'll also see the street vendors making it over a little grill.  It's a staple.

The tea here isn't like your average cup of tea in the US though.  They make it from black tea leaves, add water, and serve with sugar.

I'm borrowing the recipe (and image) from this site:
http://www.deliciousistanbul.com/blog/2011/02/04/turkish-tea/


Prep Time: 5 Min
Cook Time: 20 Min
Total Time: 25 Min

Serves: 6

Ingredients:

1/3 cup black tea leaves
1 L water for tea brew
1 L water for serving
sugar to taste

Directions:

1. Fill the bottom kettle with 2 L hot/boiling water and bring to boil at the high heat on your stove top.
2. Meanwhile, put the tea leaves into a fine sieve and rinse them with cold water to remove the tea dust. Drain well. Transfer the washed and drained tea leaves into the upper kettle and stack the upper kettle on top of the bottom one.
3. Once the water in the bottom kettle is boiled, pour half into the upper kettle to brew the tea. Reduce the heat to medium and let the tea in the upper kettle get brewed over the steam coming from the bottle kettle.
4. Pour out some tea brew (with a Turkish tea glass the rule of thumb will be to pour out the brew to the waist, the narrowest point of the glass) and then dilute it with water
5. Reduce the heat to low to keep your tea warm as you’ll be serving a few rounds. Once the tea drinking is over turn off the heat.

Read More

Maya Kumpir

I'm not sure if you'd call this a side or main dish, but here in Ortaköy, they make meals of potatoes.  Not just any potatoes though, these things are HUGE, like bigger than both of my fists put together.  Between the two of us, Nate and I couldn't finish one.  They have oodles of toppings, some of which probably have no business being on a potato, but they were pretty tasty.  I think I'll have to try breaking out of the old fashioned butter-salt-pepper-and-sour-cream routine and loading up one some time for dinner.

To make it, they take a baked potato, cut it open, and use a fork/knife to scrape the insides of the potato.  They leave the potato at the bottom, add butter, salt, and grated kasar cheese, and mix it together thoroughly until the butter and cheese have melted.  Then, you pile on toppings galore!

You can read more about them here: http://istanbuleats.com/2009/12/istanbuls-top-5-street-foods-4-maya-kumpir/

Read More

Mercimek Koftesi (Lentil Balls)

We tried this for Nate's department Christmas Party, it went over pretty well!

Mercimek Koftesi (Lentil Balls)

Photo Credit: Lezizsofralar'a Hosgeldiniz

source: http://www.nytimes.com/recipes/12687/Mercimek-Koftesi-Lentil-Balls.html

INGREDIENTS

• 2 cups red lentils
• Salt
• 1 cup fine bulgur
• 1/2 cup olive oil
• 1 medium onion, finely chopped
• 1 tablespoon tomato paste
• 2 tablespoons Biber Salcasi, Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper (optional)
• Black pepper to taste
• 1/2 cup scallions, finely chopped
• 1 cup finely chopped fresh parsley
• Romaine or other small cupped lettuce leaves

PREPARATION

1.

In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.

2.

In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.

3.

Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.

YIELD

About 40 lentil balls, 8 to 10 appetizer servings

Read More