who has a really great turkish recipe?

Answer 1

Fava Beans With Fried Onions

1 lb. Dry Fava Beans (without the inner shell, yellow in color).
3 Tb. Sp. Olive Oil
3/4 Tb. Sp. Salt
1 t. Sp. sugar
12 Stems Dill
1 small and 2 very large Onions
6 Tb. Sp. Olive oil

Wash and soak fava beans in cold water over night at least.

Change water and boil fava beans . Water should be at least 2" above the beans. When water starts to boil, take away the forming foam with a spoon. Then add 1 small onion cut up in large pieces , dill stems cut in 1" lengths (save all the leaves), 3 Tb. Sp. olive oil,salt and sugar. Cook until very, very soft about 3 hours over low heat. Add hot water if necessary. Let cool a little and put every thing through a wire sieve or food processor. It should be like a creamed soup.
Turn back into the pot. Add chopped dill leaves and boil for 2 minutes stirring.
Pour into a shallow pyrex or similar plate not more than 1 1/2" deep. Let it cool for several hours.

The day you will serve: Cube fine 2 large onions and fry them in 6 Tb. Sp. of olive oil until they are amber color. Spread over fava. (fried onions lose crispness and color if left in the fridge over night.)

Serve cold 6-8 servings

Feta Cheese Stuffed Eggplants (Patlican Boregi)
For Stuffing
3/4 lb. Feta Cheese crumbled with a fork
5 stems Flat Parsley leaves chopped
1/2 t. Sp. Black Pepper
1 Egg, large

1 1/2 lb. Eggplant, one large

For coating
4 Eggs, large
5 Tb. Sp. Flour

1 Cup Oil (Sunflower or Canola) for frying

Mix feta cheese, parsley leaves, black pepper and one egg to make the stuffing.
Beat eggs and flour lightly to make the coating batter.
Cut eggplant in circles or diagonals to 1/5" (1/2 cm.) thick slices with every two slice joined at one side. Stuff eggplants with cheese mixture and press two slices with your palms to make the cheese stick to the eggplant.
When all the eggplant slices are stuffed, heat one cup oil in a frying pan. Dip eggplants in the batter, coat well. Fry 3-4 at a time until both sides are golden brown. Take to a plate lined with couple of layers of paper towel to drain excess oil.

Serve warm or at room temperature. 3-4 Servings

Turkish Peasant Soup (Ezo Gelin)

6 Tb. Sp. Red Lentils
2 Tb. Sp. Cracked Wheat (Bulgur)
2 Tb. Sp. Rice (plump kind)
3/4 lb. Onion (one med. two large)
3/4 lb. Tomato " " " "
1 1/2 Tb. Sp. Dry Mint
Salt and Red Hot Pepper to taste
3 Tb. Sp. Butter

Pick and wash red lentils.

Put red lentils, Cracked wheat and rice in a pot. Cover with water at least 4" above them. Gently boil covered until red lentils melt. About 2 hours. Add hot water if needed. It should be like almost a creamed soup.
In the mean time, grate onion and tomato. Melt butter and fry onions and tomatoes on a medium heat until onions are very light brown and well mixed with tomatoes. Add salt and red pepper.

When the soup is cooked , add onion mixture, stir well and continue cooking another 30 minutes on a low heat covered. Stir occasionally.

Turn off the heat. Mix dry mint. Stir well and serve. 6 -8 servings

Answer 2

Turkish Lamb Chops

Absolutely wonderful lamb chops. I think they're especially nice served with Turkish Pilaf with Tomato. Cook time includes 1 hour marinating time.

1 large onion, grated
1 teaspoon salt
2 1/2 tablespoons olive oil
1 tablespoon fresh thyme leaves
6 lamb loin chops, 1 inch thick
salt & freshly ground black pepper
lemon wedges, as garnish

Sprinkle the onion with the salt; squeeze the juice out of the onion and discard it; add the oil and thyme to the onion; apply the mixture to both sides of the chops and marinate for 1 hour.
Grill chops or broil close to heat source; season with salt and lots of pepper; garnish with lemon wedges.

Turkish Pilaf with Tomato

This is a wonderful, mild pilaf made with tomato juice and optional cinnamon. The handkerchief steaming is what makes it authentically Turkish. Because of the steaming, the cook time is 30 minutes longer than just cooking the rice. Cook time also includes cooling time for rinse water.

1 cup long-grain rice or basmati rice
1 teaspoon salt
boiling water
1 tablespoon unsalted butter
2 cups tomato juice
salt
1 small cinnamon stick, optional

Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.

Answer 3

Go to www.turkishcookbook.com

The author is from Turkey, she has many classic and AUTHENTIC (many sites and cookbooks have recipes that say they hail from certain countries but really don't) Turkish recipes that are easy to follow. I have tried 3 of her recipes so far and they have turned out great.