BOOK OF RECIPES
ANATOLIA COOKING CLUBÂ MEETUP PRESENTS
Dishes of every shape for every occasion throughout the season
BY SEMA VOLUNTEERS 2019 @SemaFoundation
THANKYOU ITS BEEN ANOTHER GREAT SEASON FOR ALL OF US. WE WERE FORTUNATE TO SHARE DELICIOUS, AUTHENTIC AND EXCITING RECIPES. WE THOUGHT IT WOULD BE A CLEVER IDEA TO COLLECT ALL THE RECIPES IN A BOOK. WE HOPE TO ADD MANY MORE RECIPES IN THE YEARS TO COME. THANK YOU ALL FOR BEING PART OF THE LARGEST COOKING MEETUP GROUP IN THE VALLEY AND WE LOOK FORWARD TO SEEING YOU ALL NEXT SEASON. LOVE,
THE SEMA TEAM
Chapter One
Starters Eat carefully, so you have room for the main course.
by Sema Team
RED LENTIL SOUP Ingredients 1 cup red rentil 1 small onion, chopped 1 carrot, grated 1 small potato, grated 6 cups water 1 tsp salt For the sauce: 2 tbsp olive oil or butter 1 tbsp sweet or spicy paprika 1 tsp dried mint
Preparation Put all the ingredients for the soup in a big pot and cook on medium heat until the lentils re soft and mushy ( about 20-25 minutes). Smoothen it with a blender if necessary. Before serving the soup, heat the oil in a skillet and when it's hot add the paprika and mint. Cook for the 5 - 10 seconds. Drizzle sauce over the soup before serving.
ORZO SOUP Ingredients 2 Tbsp vegetable oil 2 Tbsp tomato paste 1 tsp salt 3/4 cup orzo 1 tsp dried mint Lemon juice(optional) 6 cups water
Preparation Stir oil and tomato paste together in a 2 quart saucepan. Heat until bubbly then add water, then salt and bring to a boil. Add orzo and cook for 5 minutes. Stir in dried mint. Add lemon juice to the soup when serving.
MUSHROOM SOUP Ingredients 200 gr brown mushrooms, brushed, sliced 1 tbsp butter 1 small onion, finely chopped 2 tbsp flour 1/2 tsp salt, adjusted to your liking 1 pinch black pepper 1 pinch crushed red pepper 2 cups chicken broth, at room temperature 1 Bay leaf 1/4 cup cream, half & half
Preparation Saute the onion with butter for a few minutes in a medium sized pot. Take the pot from the heat, add flour, salt, pepper and crushed pepper. Stir using a wooden spoon until creamy without bumps. Slowly add the chicken broth while stirring. Throw in the mushrooms and the Bay leaf. Put back on the stove, stir constantly. When it starts bubbling, turn the heat down to medium-low. Cover with the lid and cook for about 20 minutes. Add the cream and stir. Turn the heat off, take the Bay leaf out and serve while still hot..
ZUCCHINI AND CARROT SOUP Ingredients 2 medium size Zucchini 1 medium carrot 5 cups of warm water 2 tablespoons flour 1 handful of dill 2 tbsp olive oil 1 cup of milk Salt
Preparation We grate our vegetables and cook in a pan until the water is removed. Then we add the flour and saute for 1-2 min. Then add the warm water and cook until the vegetables are soft. Last we add milk-salt and dill. Cook for 5-6 minutes. And your soup is ready.
STUFFED MEATBALL Ingredients For meatballs dough: 2 cups of meatball fine bulgur 2/3 cup of semolina flour 3 cups of hot water 2/3 cup flour 1 egg 1 teaspoon pepper paste red pepper flakes Black pepper Salt For stuffing: 1/3 cup liquid oil 2 onion 250g ground meat walnut 1 bunch of parsley Cumin Black pepper Red pepper flakes Salt To fry: -Liquid oil
STUFFED MEATBALL Preparation First we prepare the stuffing of our meatballs and let it cool down. To do this, take a large pan and pour oil and add small cut onions. Then add the ground meat and cook it about 10-15 minutes. Add the spices and pepper paste. Mix well and cook for 2 or 3 minutes. Turn off the stove and add walnuts and parsley. Take the stuffing from the stove and let it cool down. Take bulgur and semolina and put them in a bowl. Pour boiling water on it and cover it with stretch film. Wait about 10 minutes until the bulgur swells. Add the flour, eggs, pepper paste and spices to the bulgur. The dough can stick to your hand during the kneading process so you can wet your hands with some water. Once our bulgur dough is ready, we can proceed to the forming stage. Open a stretch film about 20 cm(8 in) long to the counter. Make a piece of dough the size of a tennis ball and put it in a stretch film Open our pastry thinly with the help of the roller. Cut a circle out with a round bow Put the stuffing in the middle of the dough and close the stretch film from both sides. Stick the outer dough together from Dshaped end pieces.
LAHMACUN Ingredients 16 cooked or uncooked tortilla For topping: 1-pound ground beef 1 dry onion 1 large green bell pepper 2-3 serrano pepper (optional) A bunch of parsley 2 large tomatoes 1 table spoon pepper paste Salt Spices: Garlic, Cumin, black pepper, red pepper (cayenne pepper), sweet paprika.
Preparation First, heat oven 425 or 430 F. Put a pizza stone in bottom third of oven (optimal) use oven tray. Then chop the parsley, tomatoes, serrano peppers, and onion. In a bowl, mix ground beef with all chopped ingredients. Spoon 2 tbsp. topping onto tortilla and using your fingers, spread topping evenly to edges. Lay parchment paper on an oven tray. Place about 3-4 on that tray. Bake until tortilla is golden brown and topping is cooked, 6–8 minutes. Repeat with remaining tortilla and topping; serve warm or at room temperature..
LENTIL BALLS Ingredients 2 cup red lentil 1 1/2 cup bulgur(fine) 1 large onion, chopped 4 tbsp olive oil 2 tbsp tomato paste 1 tbsp crushed red pepper 2 tsp cumin 1 tsp salt 1 cup parsley, chopped 1 cup green onion, chopped
Preparation Cook the red lentils with 4 cups of water on low heat. When lentils are cooked, and there is a small amount of water left, add the bulgur. Stir and cover the pan, put aside. In another pot, saute the onion with oil. Then add the tomato paste, saute for a couple more minutes. Add cooked onions and remaining ingredients into the lentil and bulgur mixture. Mix thoroughly using your hands. Then give them a ball shape.
MINI PIZZA PASTRY Ingredients Pizza Dough Ingredients 1 cup warm milk ½ cup warm water 1 cup vegetable oil (corn, olive, canola or sunflower oil) 1 whole egg+1 egg white 1 teaspoon yeast 1 teaspoon salt 2 tablespoon sugar 5 ½ cups of All-purpose flour Toppings: 1. Feta cheese, cherry tomatoes, green peppers, mozzarella cheese 2. Spinach and cheese (Feta and mozzarella cheese) Other topping ideas: Mushroom, sausage, bacon, roasted red peppers, olives.
Preparation Stir together yeast, sugar, warm water and warm milk in a bowl and set aside for 5 minutes. Add oil, egg, salt and mix together. Then add flour little by little and knead until the dough come together. Cover with a stretch-tite. Set aside the dough until it doubles up. (about 30 minutes) Dice up the vegetables and keep aside. Take a piece of dough and flatten each dough ball in to a flat base of the thickness as you prefer. Fill up the desired toppings. Bake for 15-20 minutes in a preheated oven to 350ºF until the base is slightly golden.
PUFF PASTRY BOREK Ingredients 10 square sheets of puff pastry Feta cheese and chopped parsley for filling 1 egg yolk and sesame or nigella seeds for topping
Preparation Mix shredded feta cheese with parsley for filling Put a spoon of mixed cheese to the middle of each puff pastry. Fold opposite sides of pastry through each other. Then use a fork to close the folded parts. Then brush each of them with beaten egg yolk and put sesame seeds or nigella seeds on the top of them.
Chapter Two
Sides Perfect company to your entrĂŠe selection.
by Sema Team
RICE PILAF WITH ORZO Ingredients 1/4 cup of orzo 2 cup of rice 1/2 stick butter 2 tbsp vegetable oil 4 cups of water 1 tsp salt
Preparation Add oil and orzo to the pan. Cook until orzo turns brown. Add water and salt. Then add washed and drained rice. Add salt and stir 1-2 minutes. Then add 2 cup of hot water. Cook on medium heat first, then turn it to low heat and cover the pan. Cook until rice absorb all the water for 10 to 15 minutes.
VEGGIE BULGUR PILAF Ingredients 350 gr/ 12 oz/ 2 cups of coarse organic bulgur wheat, rinsed and drained 2 medium onions, finely chopped 4 color bell pepper, diced 15 ml / 1 tablespoon olive oil 30 ml / 2 tablespoons butter 400 gr /14 oz can of chopped tomatoes 600 ml / 1 pint / 2 1/2 cup hot vegetable or chicken stock or water 1 teaspoon salt – please adjust to your taste – freshly ground black pepper chopped parsley for garnish – optional-
Preparation Rinse the bulgur under cold running water, drain and set a side. Sauté the chopped onions in olive oil and butter until soft. Add the color bell peppers and chopped tomatoes, cook for another minute. Add the stock (or water) and bring to boil. Add the bulgur, salt and ground pepper and stir once. Cover and cook over a low heat until the bulgur has absorbed all the stock and stem holes are visible on the surface. It is important not to stir the pilaf this time. Remove the pan from the heat. Cover the pan with a cloth or absorbent kitchen paper and the lid over the top. The bulgur will continue cooking in the steam and the cloth will absorb any excess moisture.
ORZO PILAF Ingredients 2 cup orzo 4 cup hot water 1 red pepper , chopped 1 green pepper, chopped 1 carrot, grated 2 tbsp. olive oil 3 tbsp. butter 1 tablespoon tomato paste Salt
Preparation Heat your 2 tbsp. olive oil and 3 tbsp. butter in your dutch oven or in a medium pot. Add your red pepper. green pepper, and carrot and saute for about 7-8 minutes. Then add tomato paste and keep continue to saute for 3-4 minutes. Then add 2 cup orzo and sauté for about 4-5 minutes until orzo changes its color. Add your hot water to the pot. The trick in here is the water should be approximately 2 fingers higher than the orzo. If you will watch for it, your pilaf won’t be raw or mushy. Add your salt and stir 2 or 3 turns, cover a lid to your pot and cook your pilaf at medium heat until the water evaporates. Turn the heat off, place a napkin on your pot, cover the lid and rest your pilaf for 20 minutes.
CAULIFLOWER SALAD Ingredients Cauliflower Broccoli Sweet Corn Roasted red pepper Pickles Pomegranate Dill Garlic Olive Oil Lemon juice Salt
Preparation Boil the cauliflower and broccoli after you cut into smaller pieces Mixed them with the rest of the ingredients alongside olive oil and lemon juice.
QUINOA SALAD The Ingredients 1 cups quinoa 1 cucumber, peeled and finely diced 2 tomatoes, seeded and finely diced 1/2 small red onion, finely chopped 1/2 cup chopped fresh parsley 1/4 cup olive oil 3 Tbs. lemon juice 1 cup cooked green lentil
The Directions Bring 2 cup salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small “tails� bloom from grains. Then add the all ingredients and mixed them
ZUCCHINI & CARROT SALAD WITH YOGURT Ingredients -1 lb. zucchini -1 lb. carrot -1 ½ cups plain yogurt -2-3 cloves garlic, minced or grated -1/2 cup crushed walnuts -1-2 tbsp. olive oil -½ tsp salt or to taste -fresh dill -1tbsp mayonnaise
Preparation Grate zucchinis in a bowl. Squeeze grated zucchini to release excessive juice. Heat olive oil in a pan. Add zucchini and cook for 5-6 minutes or until tender stirring occasionally. Follow the same steps for carrot. Set aside to cool Mix yogurt, mayonnaise, and minced garlic. Add cooled zucchini and carrots, walnuts, dill, and mix well. -Serve cold.
RED BEET WITH CAULIFLOWER SALAD Ingredients 1 bunch of cauliflower 1 Tbsp. of vegetable oil t tsp of salt A can of grated beets or fresh beets 3-4 spoons of yogurt 1-2 spoons of mayonnaise 1-2 chunk of garlic
Preparation Cut the cauliflowers into small bunches. Add a tablespoon of vegetable oil and salt, then stir up. Put it into oven pan and cook it in oven about 30-40 min with temperature of 400 F. Boil the beets with water or use a can of beets. Add grated beets. Then, add yogurt, mayonnaise, and garlic for dressing.
POTATO SALAD Ingredients 8 Potatoes 4 green Onions Half bunch of a lettuce Half bunch parsley Olive oil Lemon Salt Black pepper Red pepper Mint (optional) Dill (optional)
Preparation Boil the potato. Peel them off and cut into small cubes. Cut the lettuce, onion, parsley, and dill. Put all the ingredients in a large bowl. Add the olive oil, salt, pepper, and mint. Mix all of them.
SPINACH SALAD Ingredients 1 lbs. baby spinach 1 gala apple, cored and thinly-sliced 1 granny smith apple, cored and thinly-sliced half a small red onion, peeled and thinlysliced 1/2 cup walnut 2/3 cup dried cranberries 2/3 cup blue cheese 1 avocado Dressing: 1/3 cup extra virgin olive oil 1/4 cup apple cider vinegar 2 tablespoons lemon juice salt and black pepper
Preparation Mixed them in a bowl after you dice, chop, as you wish. Make sure its mixed well.
ZUCCHINI FRITTERS Ingredients 1 zucchini (grated, about 4 cups) 2 carrots (grated, about 1/2 cup) 1 pound leek 2 potatoes For souce 3 tablespoon flour 1 teaspoon baking soda 1 tea cup olive oil 3 eggs 1 teaspoon salt For top 1/2 cup feta cheese
Preparation 1. Grate zucchini and place in a cheese cloth or absorbent paper towel. Squeeze out excess water. Place zucchini in a large bowl and add carrots and leek and toss gently 2. Add baking soda, olive oli, flour, salt, and eggs. Mix well. The mixture will become a thick batter. 3. Heat 1/2 cup olive oil in frying pan. Pour 2 tablespoons of batter for each fritter. Fry on each side until golden brown. 4. Drain fritter on paper towels and serve immediately.
VEGGIE NOODLE Ingredients 1 large shredded carrot 1 large, small cube cut red/orange/yellow bell pepper 6 tbsp. tomato sausage 2 cups of dry or frozen noodle 1 cup of boiled and rinsed green lentil 2 tbsp. olive oil or vegetable oil Âź of stich unsalted or salted butter salt (1 or 2 tea spoon)
Preparation Pour the olive oil into a pan and add the shredded carrot. Stir about 1-2 min then add pepper and boiled lentil. Stir them gently about a minute. Then add tomato sausage, noodle, and salt. Add the boiled water and cook it 6-7 minutes. Then add the butter mix it gently and wait until the water is absorbed. Rest it about 5-10 minutes before serve.
Chapter Three
EntrĂŠes Collection of our favorite main dishes which excite to eat.
by Sema Team
STUFFED GREEN PEPPERS Ingredients 12 small green peppers (with thin skins, suitable for stuffing) 1 large onion (finely diced) 1/2 cup/100 milliliters olive oil 2/3 cup/100 grams dried currants (or dark raisins) 2/3 cup/60 grams pine nuts 1 large bunch dill weed (fresh, sprigs only, thick stems removed) 2 cups/400 grams white rice (short-grain) 3 tsp salt 1/2 tsp black pepper 3 tsp cinnamon 2 tsp allspice 2 tsp sugar 2 cups/450 milliliters water 1 medium tomato (grated) 1 small tomato (cut into flat squares, for garnish)
Preparation Wash your peppers and remove the stems by pressing your thumb gently down on the base of the stem. Put a shallow pan on a medium flame and fry the onions in the olive oil until they are soft and reduced. Add the pine nuts and brown them along with the onion. Add all the other dry ingredients and mix well.
STUFFED GREEN PEPPERS Preparation Stir in the water and grated tomato and bring it to a boil. Cover and simmer over low heat until the water is almost absorbed. Once your filling cools down enough to handle, arrange the empty peppers side-byside in the bottom of a saucepan. Make sure there is no empty space left between the peppers; if there is, arrange the peppers in a smaller pan so they support each other and stand upright. With a dessert spoon, fill each pepper with the rice mixture until it reaches the top. Don't pack the filling down or overfill your peppers. The rice will need enough room to expand while it cooks. Once you've filled the peppers, cover the opening of each with a square of tomato, skin side up. Add enough water to the pan to reach halfway up the peppers. Drizzle about two tablespoons of olive oil over the peppers and add some extra salt to the water. Bring the pan to a gentle boil, then immediately reduce the heat to low. Let the peppers simmer gently with the cover on until most of the water is absorbed. Remove the pan from the heat and let it continue to steam until it cools to room temperature. If too much condensation forms on the lid, cover the pan with paper towels and close the lid over them letting the peppers continue to steam. Place the pepper 'dolma' on a decorative serving dish creating a random pile, drizzle them with some more olive oil, and garnish the plate with some chopped, fresh dill weed, if desired.
ZUCCHINI BOAT The Ingredients 4 zucchini 30 gr feta cheese 30 gr mozzarella cheese 1 egg 2 tbsp olive oil dill salt
Preparation Wash the zucchinis. Let's dig the outside. Boil again in boiling salted water. About 8-10 minutes. Then divide it longitudinally in two. Let's get them out of the way with a spoon. Pumpkin troughs in the oven. On the other hand, curd cheese, cheddar cheese, egg and olive oil in a container to mix. Let's fill the pumpkin boats with this cheesecake. Preheat oven to 300 degrees F (150 degrees C).
HUNKAR BEGENDE Ingredients for the stew 1 lb stew lamb (preferably from leg) 1 onion, finely chopped 2 green chilies or bell pepper, finely chopped 2 tomatoes, petite diced 2 tbsp tomato paste 2-3 tbsp butter salt and pepper 1/2 cup parsley, finely chopped 1-1 1/2 cup hot water for the eggplant puree 2 lb eggplant 1/4 cup white flour 1/4 cup butter 1/2 cup grated Turkish hard mature cheese OR kashkaval cheese OR parmesan 1-1 1/2 cup milk juice of 1 lemon salt and pepper
HUNKAR BEGENDE Preparation Heat butter in a pot and sautee the onions for a coupe of minutes. Then add the meat. When browned on all sides, add green pepper. Stir for a couple of minutes. -Add tomato paste and stir for another couple of minutes. -Add tomaoes and cook for 5 minutes. -At this point add the hot water and let simmer until meat is tender, approximately an hour. Add more water if need be. -Meanwhile, wash and prick the eggplants with a fork on at least two sides. -Place eggplants oon gas burner or under broiler turning them frequently until eggplant is collapsed and skin is charred. You can also bake them until flesh is soft, but charred tastes better. -Let cool and then peel eggplants and discard stems. -Mash eggplant with the back of a fork in a bowl and mix with lemon juice. -Heat butter in a pot. Add flour and stir constantly to make a roux on low heat. -Warm the milk and add slowly. Whisk to make the mixture smooth. simmer for 4-5 minutes. -Add eggplant puree and mix well. -Add salt and black pepper, and cheese. Mix well. Simmer for another 2-3 minutes. -Make a bed on a plate with eggplant puree and place meat on top of eggplant puree. Sprinkle with chopped parsley.
POTATO MANTI Ingredients 8 medium size boiled potato ½ bunch fresh parsley 1 tbsp. salt Filling: 2 cups plain yogurt Topping Sauce: 1/3 cup olive oil 1 tbsp. tomato paste or pepper paste 1 tbsp. salt 2 tbsp. water
Preparation First, mash the boiled potatoes. Add chopped parsley and salt. Mix them and kneed the mixed mash potatoes as a dough. Have a piece of small boll of potato dough into your hand and shape it as a small pool. Fill the shaped potatoes with plain yogurt. On the other side, pour the olive oil into a small fry pan, then add tomato paste. S tir it about 2 min then add 2 tbsp. water. Then, add a tea spoon of sauce on the top of each yogurt filled potato manti..
EGGPLANT KEBAB Ingredients 4 Chinese eggplants + ½ pound ground beef 3 tomatoes + 3 Anaheim peppers 2 garlic minced garlic gloves + 1 egg ½ cup bread crumbs + 1 chopped onion 3 tbsp oil + 1 tbsp pepper or tomato paste Salt and black pepper to taste
Preparation Cut eggplant crosswise into one inch slices. In a mixing bowl add water and one tbsp salt to soak eggplant for 15 min. to eliminate bitterness. Then drain well. In a mixing bowl knead ground beef, 2 gloves minced garlic, 1 egg, 1/2 cup bread crumbs, 1 chopped onion, salt and black pepper really well. Form into walnut sized balls then press gently. Oil a shallow baking dish, make rows of eggplant slices and meatball pieces by putting one after another vertically until all are finished. Cut tomatoes and peppers lengthwise and use it to garnish eggplant kebab. In another bowl mixed pepper or tomato paste, water, oil and salt well. Drizzle it all over eggplant kebab. Cover with aluminum folio and bake it 400 F for 45 min. until eggplants are soft. Last 20 min remove the folio and continue to cook..
EGGPLANT WITH GROUND BEEF (MUSAKKA) Ingredients
4 medium long eggplants + 2 potatoes (opt) 2 zucchini (optional) + 1 lbs. ground beef 1 onion, finely chopped + 2 garlic cloves, 2 Hungarian peppers or 1 bell pepper 2 tomatos, chopped + Half bunch of parsley Frying oil and olive oil 1 tsp. pepper paste + 1 tsp. tomato paste Salt and pepper + 1 cup of water
Preparation
Peel potatoes and zucchini then peel the eggplants striped. Slice them in ½ inch wide. First, fry potatoes, then zucchinis, and then eggplants. Place the fried potato pieces in a Pyrex dish and sprinkle with salt. Layer zucchinis and eggplants. Place the ground beef and 1 tbsp. oil and cook until the meat changes in color. Then add the chopped onions and sauté for 1-2 minutes. Add the chopped peppers, garlic (optional) and saute for 5 minutes. Then add tomatoes and paste and sauté for 5 minutes. Finally add 1 tsp. salt and pepper to taste and 1 cup of water and let it boil. Turn off the stove and add half bunch of chopped parsley. Spread this mixture evenly on the fried eggplants. Preheat the oven to 375 F and cook for about 20 minutes.
LAMB STEW (KUZU GUVEC) Ingredients 1 lbs. boneless lamb, cut into 1 inch cubes 1 onion, chopped 2 long eggplants, peeled lengthwise in stripes and diced 2 cloves of garlic, minced 2 medium tomatoes, diced 1 green bell pepper 1 red bell pepper 2 zucchini or Italian squash 2 potatoes, cut into 1 inch cubes 1 tsp tomato paste+1 tsp pepper paste Ÿ cup olive oil ½ cup water
Preparation Slightly cook the lamb in a pan. Preheat oven to 450 F Mix all the ingredients in a casserole or Pyrex and cover with a foil. Bake for 90 minutes.
MEATBALL (KOFTE) WITH POTATOES Ingredients Ingredients for the kofte (meatballs): 1 ½ lb. ground lamb, beef or mixture 1 medium onion, grated 2 cups of chopped bread 2 eggs 1 teaspoon cumin, oregano, basil, & black pepper 1 teaspoon red pepper flakes 1 ½ teaspoon salt 1 tablespoon olive oil (if you are using fat free ground beef) A bowl of water for kneading kofte / wetting hands And the rest: 4-5 medium potatoes, sliced like thin apple quadrants 1 green, red or yellow bell pepper, deseeded and sliced 2-3 garlic cloves, cut or chopped 14 oz (1 can of) chopped tomatoes (or fresh) 1 tablespoon red pepper paste -optional1 tablespoon olive oil 1 ½ cup water 1 teaspoon salt Preheat oven to 375 F
Preparation Place them on the tray as you wish, cook for 40-45 minute depends how you prefer your meatball.
HASAN PASA KOFTE Ingredients Ingredients for Kofte: 500g minced meat 1 onion chopped 1 egg 3 tablespoons bread crumbs Salt, black pepper, red pepper, basil, oregano as desired 1 teaspoon Cumin powder. For mashed Potatoes: 3 large potatoes, 1 Tablespoon soft butter 1/3 cup milk Salt black pepper as desired. For tomato sauce: 1 Tablespoon tomato paste, 1 cup water, Salt 2 Tablespoons olive oil fresh basil leaves if desired.
HASAN PASA KOFTE Preparation In a large bowl, mix the ground meat, onion, egg, bread crumbs, salt and cumin together with your hands. Shape like a small bowl to hold the mashed potatoes. line the patties on a greased baking pan and place inside your oven,turning on broiler only allow to cook for 5 minutes tell patties turn little dark in color. Remove from oven and set aside. Peel the potatoes off and boil them, mashed with 1 Tbsp butter, 1/3 cup milk, salt and black pepper , so it becomes soft that it can be piped through a pastry bag. Prepare tomato sauce, put the oil in a pot, add tomato paste, salt, pepper and water. Let it cook over low heat for 2 min turn heat off add basil leaves. Pour sauce slowly in the bottom of your baking pan that contains meat patties. Place the mashed potatoes in a piping bag and pipe them into the hollow of the cooked meat patties. Bake them again until the mashed potatoes get slightly crispy and brown on the top, and meat is fully cooked. Serve hot with some vegetables or white rice,,or maybe cooked bulgur
CHICKEN ROLL WITH BECHAMEL SAUCE Ingredients Filling: 1 medium onion 3-4 tbsp. vegetable oil 1 cup rice 2 tea spoon salt 1 tea spoon black pepper ½ tea spoon cumin ½ tea spoon cinnamon ½ tea spoon dry mint 1 tbsp. currant (optimal) 1 cup water
Preparation In a pan, sauté the chopped onion with the vegetable oil until it turns golden color. Add rice and spices, and keep stirring about 2 minutes. Then add water and let it simmer on low temperature about 10 min. Preparing chicken: Slice the chicken into thin pieces. Put about 1 and half tbsp. sautéed rice or one loaded spoon into the center of chicken. Fold the sides of chicken through center and rolled it tight. Place each rolled chicken into an oven pan. Make sure line them closely. Add salt, vegetable oil and a cup of water. Cook them at 375 F about 1 and ½ an hour.
NOODLE PASTRY (MACARONI BOREK) Ingredients 1/2 package phyllo pastry 8 sheets for the top & 8 sheets at the bottom) 1 lb. Farfalle (bow tie pasta) 1 cups Feta cheese 1 cup shredded mozzarella cheese a small bunch of parsley, Sauce: 4 eggs (save one of the egg yolks for the top) 3 cups milk 1 cup vegetable oil Large size tray
Preparation Cook pasta about 8-10 minutes. Mix all of the sauce ingredients in a bowl until they are blended together. Separate 1 ½ cups of blended sauce for the bottom and top phyllo dough sheets. Pour the cooked pasta, parsley, feta and mozzarella cheese into the rest of the sauce in the bowl and mixt them gently Use oil to spray or parchment paper for the bottom of the tray Line the bottom of the pan with 2 sheets of phyllo pastry. Put 4-5 tablespoon of the sauce. Make sure the pastry is soaked Pour the pasta and cheese mix on the top Top with the remaining dough 2 sheets at a time pouring some of the sauce in between to soak the pastry. mix the separated egg yolk with the rest of the milk mixture and brush the top Cook at 350 until the top is golden brown.
CEVAPI Ingredients 1 pound finely ground beef 1 tsp baking soda 1/4 cup sparkling water 1/2 tsp salt 1/s tsp black pepper 1-3 cloves garlic
Preparation Combine all ingredients together until completely incorporated Form into finger length sausages Can be cooked right away or place in the fridege to develop flavors (up to 24 hours) To Cook: Heat a frying pan on high heat. Place half the cevapi in the pan Allow each piece to brown before flipping over Once the outside is fully seared, toss until fully cooked
Chapter Four
Desserts Easy to bake recipes to satisfy a sweet tooth
by food enthusiastics
PROFITEROLE Ingredients Puffs: 125 grams butter (1 stick+1 tbsp.) 1+ ½ cup water 1+ ½ cup flour 4 eggs Creamy filling: 2 cup milk 3 tbsp. flour ½ cup sugar 2 egg yolks Chocolate Sauce: 2 cup heavy cream ¾ cup chocolate
Preparation In a saucepan, combine water and butter and bring it to boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook 2-3 minutes and put it aside.let it cool down about 10 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Then start adding eggs one at a time. Do not add the second egg until the first is fully incorporated. Once you have an even dough, put small balls on a tray using a tsp. Bake in preheated oven at 355 f for about 40 minutes.
PROFITEROLE Preparation For creamy filling, mix all the ingredients and cook until it boils. Fill the puffs with cream using a pastry bag or spoon (by cutting them into two)Â Heat the heavy cream but do not let it boil. And add chocolate of your choice (dark or milk chocolate). Mix evenly and pour onto the filled puffs. Other options: You can substitute creamy filling with heavy whipped cream or icecream. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
COCO STAR CAKE Ingredients 1 Cake: 3 medium eggs, ½ cup sugar, 3 tbsp. flour, 2 tbsp. cocoa, 1 tsp. baking powder. ½ cup milk Filling: 1 cup heavy cream, ½ cup powder sugar, 2 cups shredded or powdered coconut Topping: 1 can Media cream (7.6 oz.), ¾ chocolate
Preparation Mix eggs and sugar with mixer about 3 minutes. Add flour, cocoa and baking powder and mix. Bake it at 350 f about 20 minutes. When it cools down, pour cold milk on cake. Mix heavy cream and powder sugar about 4 minutes. When it gets thickened, add coco nut and mix. Put the filling on the cake. Warm media cream in microwave and add chocolate. Mix it as the chocolate melts. Once you get a smooth mixture, pour it on the cake. Keep it in the fridge overnight.
SPINACH CAKE Ingredients 4 eggs + 1+ ½ cups sugar 1 cup oil + 1 cup water 2 cups spinach + 2+ ½ cups flour 1 tsp baking powder + 1 tsp vanilla For the filling: 4 tbsp. sugar + 3 tbsp. flour 1 tbsp. corn starch + 3 cups milk 1 tbsp. butter + 1 cup heavy cream
Preparation Add spinach, water and half a cup oil in a blender and make a pure. Mix eggs and sugar in a bowl for 4-5 minutes. Add spinach pure and another half cup of oil and mix together. Add flour, baking powder and vanilla extract (optional) and mix together. Put it on a large tray and bake at 355 f for about 18 minutes. For the filling, mix milk, flour, corn starch and sugar and cook until it gets thickened. Then add heavy cream, vanilla and butter and mix with a mixer. You can substitute filling mixture with whipped cream or any kind of your favorite cream. Make small cakes by using a glass. Put one tbsp. cream and cover with another piece of cake. Crumble the left over cake and put it on the side of the small cakes and decorate.
SQUASH DESSERT Ingredients 2 lbs. buttermilk squash ¾ cup sugar ½ cup water 200 grams tea biscuits or graham crackers Half cup walnuts For top: 4 cups milk ½ cup sugar 3 tbsp. flour 1 tbsp. corn starch ½ cup heavy cream Vanilla extract 1 tbsp. butter
Preparation Cut the squash in cubes. Pour the sugar and water over squash in a pan and cook in law heat. Mash the cooked squash and add biscuits and walnuts and mix together. Put the mixture on a cake pan or pyrex. For the top, mix milk, sugar, flour, corn starch and cook in medium heat until it thickens. Then add heavy cream, vanilla and butter and mix with a mixer. Pour the mixture over the tray and sprinkler with coconut flakes (or any other thing you desire) Refrigerate at least 3 hours before you serve.
CURTAIN DESSERT Ingredients 10-12 pieces of filo dough 1 teacup of oil 1 tea cup grits sauce to pour over; 2 eggs 1 finger missing liquid from a glass of water 1 glass of milk missing from a finger 1 packet of baking powder half water cup candy nut fracture for the sherbet; 2 cups of sugar 2, 5 cups of water 1-2 drops of lemon juice
CURTAIN DESSERT Preparation We spread the baklava cake on the counter with the short side towards us, we lubricate it with a brush and sprinkle the semolina with each side. We're shrinking at both ends, carefully putting it on the baking tray. We do the same in other filo dough We're baking at 180 degrees. On the other side, we prepare the sauce. We whisk the eggs and sugar and add the oil and milk. Add the baking powder and mix. And we pour this sauce all over. We sprinkle the hazelnut fracture and give it back to the oven. When it is red, we remove it from the oven, and after 5 minutes, pour the cold sherbet into every part. We're waiting for it to pull the sherbet without closing it. A very practical and very tasty dessert.
COCO FLAN Ingredients Half cup sugar Few drops lemon juice 3 eggs 1+ ½ milk 1+ ½ condensed milk 1+ ½ coconut flakes
Preparation Caramelize sugar with lemon juice and pour onto a wet tray. Mix all the other ingredients and pour onto caramel. Bake at 340 f for about 30 minutes (until golden brown) Turn upside down when it gets cooled. Chill for few hours for better taste.
SEMOLINA HALVA Ingredients ½ cup oil 2 cups semolina 2 cups sugar 3 cups water Walnuts (optional) Cinnamon (optional) Ice-cream (optional)
Preparation Take oil and semolina in a pot and sautĂŠ over medium heat until semolina turns brownish. In a different cup, stir sugar and water and pour over semolina. Simmer over low-med heat until water is absorbed. Serve it warm. Enjoy!
MOZAIC CAKE Ingredients 1 cup of milk 3 tbsp. cocoa 4 tbsp. sugar ½ stick butter 300 grams tea biscuits (Petit beurres) ½ cup walnuts
Preparation Melt the butter and mix with milk, sugar and cocoa. Stir well with a whisk. Add broken biscuits and nuts into the mixture, stirring gently making sure the sauce covers all the pieces. Spoon the mixture over a long stretch film and wrap around the mixture. Then roll the wrapped log to make sure it is a wellrounded cylinder. You can also shape it as a triangle or square if you want. Place it in the freezer for at least 2 hours. When ready to serve, take it out, unwrap the log. Sprinkle coconut flakes on a flat surface (optional). Roll the log on coconut flakes. Cut into slices and enjoy! Not: You can keep it in the freezer up to 2 months.
SHOBIYET Ingredients Phyllo Pastry Sheets 2 sticks of unsalted butter Fine grind pistachio for the top Filling: 2 cups milk, ½ cup semolina, 1 egg, ½ cup sugar Syrup: 2+ ½ cups sugar, 1+ ¾ cups water, few drops of lemon juice
Preparation For filling, mix all the ingredients. Cook until it gets thicken. Melt the butter (avoid bubbles) Cut the phyllo sheets into approximately 7-8 cm squares. Put about 1 tsp filling and simply fold into triangle shape. Place in the baking tray and generously splash with butter. Bake for an hour at 350 f. 30 minutes after you put the shobiyet in the oven, start making syrup. Mix sugar and water and cook for 30 minutes. Add few drops of lemon after it gets boiled. Pour hot syrup over shobiyet and sprinkle pistachio. Let it rest at least 1 hour before serving.
APPLE COOKIE ROLLS Ingredients 1 ½ stick butter + ½ cup of sugar ½ cup of vegetable oil + ½ cup of yogurt 1 egg + ¼ cup of starch 2 cups of flour + 1 tsp baking powder 1 tsp vanilla flour + Filling: 3 apples, peeled, cored, and shredded ½ cup of sugar + 1 tsp cinnamon
Preparation Preparation of filling: Cook shredded apple with sugar about 10 min over low-mid heat until the color turns brown and all the water be absorbed. Then add cinnamon. Dough: Hold the butter in room temperature coup hours until it gets soft. Mix butter, vegetable oil, yogurt, egg in a medium size bowl. Then add sugar and other ingredients, flour, starch, baking powder, and vanilla flour. Knead the mix about 4-5 min until to form a non-sticking soft dough. Cut the dough into small pieces like a size of tangerine and flatten each piece of dough with a roller about 1/5-inch thickness. Then, make couple cuts on the two sides of flatted dough. Then put the prepared filling, about a Tbsp., to the middle, and roll it. Then, bring the opposite sides closer to the each other to make shape of crescent.
EASY TIRAMISU Ingredients 200-gram Ladyfinger 1 cup warm water 2 tbsp. sugar 1 tbsp. instant coffee 3 egg yolks 4 cups milk 1 cup sugar 4 tbsp. flour 1 tsp. vanilla 8 oz. mascarpone ½ cup heavy cream
Preparation Make the custard first. In a medium saucepan, whisk together egg yolks, sugar, milk and flour and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 3 minutes, remove from heat. Add vanilla and stir and allow to cool slightly. When it cools down a bit, add mascarpone cheese and heavy cream. Mix with mixer for 5 minutes. In a small bowl, combine coffee and sugar. Soak ladyfingers into coffee and arrange in a tray. Spread half of cooked custard over ladyfingers. Repeat layers and sprinkle with cocoa. Refrigerate at least for 3 hours.
ROSE DESSERT Ingredients 2 eggs 2 stick butter ( room temperature) 1/2 cup sugar 1 teaspoon baking powder 2 cup flour Walnut For syrup 2,5 cup sugar 3 cup water Syrup Boil sugar and water together for 15 minutes let it cool down
Preparation Put all ingredients in a bowl make smooth and soft dough. Put the dough at a surface then roll the dough flat like cookie dough. Cut from dough 2.5 in diameter circle. Put 3 circles, then put walnut each side, roll the dough and cut from in the middle. Bake them at 400 F until they are golden color. When it is baked after 10 min. pour the syrup for each rose and serve when it is cool.
LEMON CAKE Ingredients Baking spray 1 pound/454 grams good-quality butter 1 pound/4 cups/460 grams confectioners' sugar 1 cup sour cream 2 tablespoons vanilla extract 1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon 3 cups/360 grams Swans Down or other cake flour ½ teaspoon/4 grams baking soda 8 large eggs, separated while cold, then brought to room temperature Confectioners’ sugar, for dusting
Preparation Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straightsided angel food cake pan with baking spray. In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners’ sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well. Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well.
LEMON CAKE Preparation Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand. In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together. Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets. Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake. 7. Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners sugar.
STRAWBERY PARFAIT Ingredients 1 pack Tea Biscuit 1 lb. strawberry 2 or 3 bananas 8 OZ Whipped Cream
Preparation In a large bowl, put crumbled tea biscuits, small size cut strawberries and bananas. Then add whipped cream and mix them gently with a spoon. Then place a piece of sealing wrap on a table or flat surface. Pour mixed parfait and roll it. Then freeze it about 2 hours. Serve them in a glass or small bowls
PUDDING Ingredients 4 cups milk 3 tbsp. cocoa powder 2 tbsp. wheat starch 6 tbsp. sugar 1 packet vanilla flour Topping: Pistachios, dry coconut or sprinkles Whip cream
Preparation Put milk, cocoa, starch, and sugar in a medium size pan and cook it by mixing until it boiled and becomes consistency of pudding. Then add the vanilla flour and mix. Wet the cups with water and pour the pudding into cups. When the pudding in the cups cool down cover them with and rest them 5-6 hours in the refrigerator. Take out the pudding from the cups and decorate them with coconut flour or sprinkles and use the whip cream for the top.
ASURE(NOAH’S PUDDING) Ingredients 2 cups uncooked whole grain wheat or barley 1 cup canned or cooked chick peas, rinsed and drained 1 cup canned or cooked navy beans, rinsed and drained 1 cup small cube cut dried apricots 1 cup golden raisin 8 dried figs, cut in chunks 3 cups sugar 1 tbsp. cinnamon 1 pomegranate seeds 1 cup chopped walnut 2 tbsp. unsalted chopped pistachio
Preparation Not: There is no set recipe for making Noah's pudding. There are hundreds of different recipes.You can adapt the ingredients and according to your taste or what you have on hand. First, Cooked wheat with water in a medium size pan until it gets soft. Also cook chick peas, navy been separately. Cut the apricot into small pieces. Wash the raisin. Add chick peas, navy beans, cut apricots, raisin and sugar. Cook about 15-20 min. then serve a small cups and use pomegranate seeds, chopped walnut, chopped pistachio for topping.
FRIENDSSAY
Cooking Club Member since 2017
Cooking Club Member since 2015 "Cooking classes at the community center have been such a pleasure. Whenever I'm looking for an authentic, delicious Turkish dish I turn to the recipes that I have learned to love from the ladies at the Sema Community Center. What's nice also- are the friendships I have developed with the instructors and my fellow students. Everyone shares such a positive energy and enthusiasm along with short cuts and their own personal experiences. I would recommend these recipes for cooks of all levels. This book is really going to be treasured by its owner. Afiyet Olsun!!
"I’ve really enjoyed these cooking classes! I’ve not only learned some great Turkish dishes, but I’ve met some lovely people. And the food is delicious! These are fun get-togethers! Rebekah
Cooking Club Member since 2017 The Anatolia Ladies Cooking Class is one of the best programs the Sema Foundation offers. It is the perfect place to enjoy good food and meet new friends. The instructors are very knowledgeable and each class is a unique experience. You will definitely learn something new no matter what cooking skills you have.
Meerna
Jamie Cooking Club Member since 2009
"I attended my first cooking class in June of 2009. Since that time, I have learned a lot about cooking, religion, and culture. Most of the recipes I’ve learned were Turkish, but others were from other countries. I have acquired a wonderful collection of Cooking Club recipes that are much loved by my family and friends. Tea and conversation after cooking is my favorite time. The chats ranged from memories of childhood foods to questions about why certain ritual practices are done as they are. I have met fascinating women. They are intelligent, lively, and caring. I have been invited to their homes for cultural events, baby showers, and other dinners. They have been guests at my home for various celebrations and holidays. I feel so fortunate to have this special opportunity."
Stefanie
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