Posts
January 28, 2013
Wouldn’t you love to serve something as visually appealing as it is tasty at your next party? In a few simple steps, you can take store bought or homemade yogurt and turn it into labneh or yogurt cheese. Labneh can be used in place of ricotta or other soft cheeses. It has a mild yet tangy flavor and you can adjust the firmness yourself by straining it more or less. Labneh is eaten by many at breakfast with some mint...
January 28, 2013
I love yogurt…and apparently, so did Genghis Khan. In the 13th century, it was part of the diet of his troops. The Turks have been making and eating it since as early as the 8th century. We Americans were slow to catch up. Yogurt did not immigrate to the United States until 1929 and it still did not become very popular until the 60’s when people started eating healthier and getting into the fitness craze. We can all agree...
January 25, 2013
Clarified butter is butter that has had all the water and milk solids removed. It is great for cooking rice, risotto, and pasta dishes. Many Indian dishes call for Ghee which is a form of clarified butter. Once clarified, the butter can be stored outside the refrigerator but personally, I would store it in the fridge. It can be kept up to one year if refrigerated. Clarified Butter Save Print Clarified Butter Author: April Ozbilgin Recipe type: Sauce Ingredients...
January 25, 2013
Garlic Yogurt or Sarimsakli Yogurt Turks use Garlic Yogurt or Sarimsakli Yogurt like American’s use Ranch dressing, they put it on just about any and everything. In our house, we are the same. Not only do we use it to enhance the flavor of some already wonderful dishes, we use it as a dip for raw veggies, french fries, and oven roasted veggies. Just by adding different combinations of spices such as dill, mint, and oregano you can quickly make an...
January 25, 2013
Today my daughter tried to donate blood but was unable to do so because of low iron levels. My brain went into high gear thinking of a delicious dish she would enjoy that would help get her iron up. Since black-eyed peas are a good source of potassium and iron this recipe should do the trick. Another plus is both black-eyed peas and spinach are high in fiber. Served this black-eyed pea dish with garlic yogurt makes it even more...
January 25, 2013
According to Wikipedia, past accounts tell us that eggplant is said to have over 1000 different preparations. Before I moved to Turkey at the age of 22, I can honestly say that would have seemed like a high number to me. I had never eaten, let alone thought about cooking an eggplant up until that point. Okay, maybe I do have one disastrous memory of trying to impress my husband by making Imam Bayildi. I have eaten and cooked my...
January 24, 2013
Well, I LOVE Lasagna and until today, I thought mine was the best I had ever eaten. My dear friend from high school, Angie told me last night that she was making some and would I like her to bring some by to me for lunch the next day. Of course I said yes and didn’t think much more about it. She called me earlier and said she would be bringing it by to me. Well, I didn’t want to...
January 23, 2013
Zucchini is such a versatile vegetable. You can stuff them with meat and rice or do them as an olive oil stuffed rice dish. They can be used in casseroles, roasted in the oven with onions, garlic and olive oil. You can fry them with or without batter. Sometimes, I cut them length wise, saute them briefly and use as an extra layer in my lasagna. There are many more ways you can prepare this wonderful vegetable but one of...
January 22, 2013
Not only are carrots good for the eyes, the Vitamin A in them helps flush toxins from the body. The recipe I have for you today is a perfect meze or appetizer for when you want to drink Raki or any other grain alcohol. You can drink and not feel so bad because my Carrot Salad or Havuç Salatası is good for you and goes great with Raki! Carrot Salad or Havuç Salatası Save Print Author: April Ozbilgin...
January 20, 2013
Vermicelli Rice or Sehriyeli Pilav is a versatile rice dish that can change your dish from drab to dazzling. Don’t get me wrong, I love plain rice but add in some toasted vermicelli and cook it with beef or chicken broth and the flavor meter goes up . . . way up. The vermicelli not only gives the dish a great texture, it looks amazing. It is an easy way to look like you spent a lot of time...
January 20, 2013
Cold weather is a great time for a good Turkish Beef Stew aka Yahni! January is a cold and dreary month that forces us to stay inside the home. Cold weather is a great time for a good Turkish Beef Stew aka Yahni! Yahni is a delicious dish that fills the house with a wonderful aroma. Since it is finished in the oven, it also warms the house up even more. It is a simple dish that can be...
January 20, 2013
I have to admit, I used to be one of those people who, when it came to chicken only liked the breast. These days, I prefer thighs. The thigh meat has a better flavor and is much more tender than the breast. If you are a white meat only person, I think my recipe for Oven Roasted Chicken Thighs or Fırında Tavuk But will sway you in the direction of dark meat. The key to finger lickin’ chicken is...
