A SMALL COOKERY BOOK
MUHLAMA
Ingredients:
1 1/2 cup grated Kashar
cheese
1 1/2 cup string cheese
1 tbsp cheese in a skin
(Turkish 'tulum peyniri')
2 tbsp corn flour
2 tbsp butter
1 cup water
Preparation:
Brown the corn flour first in a skillet in half the butter. Add the string
cheese and the Kashar. Add a cup of water to the mixture and
continue stirring. Then add the rest of the cheese and butter. When
the cheese mixture has reached the consistency of a paste, pour it
over the melted butter in the skillet. Serve piping hot.
HAMSİLİ EKMEK (Hamsikoli)
– BREAD WITH ANCHOVYIngredients:
1 bunch of chard
2 bunch of green onions
1 bunch of fresh mint
1 kg anchovies
8 cups corn flour
salt to taste
Preparation:
De-bone the anchovies. Then chop the chard, green onions and mint
finely. Empty the chopped ingredients into the corn flour. Adding very hot
water, mix the anchovies with the other ingredients and knead well.
Spread the mixture on a baking sheet and bake in a medium oven for 60
minutes
LAZ BÖREĞİ
- LAZ PASTRY – 10Ingredients:
Phyllo leaves
4 eggs
8 cups milk
2 packets of vanilla flavoring
3 cups ground hazelnuts
5 cups granulated sugar
2 packets wheat starch
1 1/2 cup melted butter
1 cup water
For the syrup:
10 cups water
10 cups granulated sugar
juice of half a lemon
Preparation:
Add the sugar to the eight cups of milk and boil. In another pot, mix the wheat starch, eggs
and vanilla with a little water. Pour the mixture slowly into the boiling milk and continue
stirring until it reaches the consistency of pudding. Butter the bottom of a baking sheet.
Butter the tops of the filo leaves and place on the baking sheet in five layers. Pour the
pudding over the top. Sprinkle the ground hazelnuts over the pudding and arrange five more
sheets of buttered filo leaves on top. Mix the ingredients for the syrup, cook, and let cool.
Cut the pastry in slices and bake in the oven. When cool, pour the sweet, cooled syrup over
it.
HAMSİ PİLAVI
- RICE WITH ANCHOVY Ingredients:
1 kg of fresh, whole anchovies
1.5 cups of white rice
1 large onion, finely chopped
1/3 cup currants
¼ cup pine nuts
2 tablespoons vegetable oil
½ cup chopped dill
Salt
Black pepper
HAMSİ PİLAVI
- RICE WITH ANCHOVY -
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Preparation:
Saute the pine nuts in the vegetable oil at medium heat, add finely chopped onions
and keep cooking until the onions turn golden but still soft. Add the rice and continue
cooking for a few minutes. Add the currants, dill, black pepper and salt. Mix well and
add enough water to cover mixture. Cook over low heat until the water has cooked
off. The mixture is ready when the rice is still a bit “underdone” or “yarim pismis” (half
cooked).
Debone the anchovies and remove their guts, patting them flat to create mini filets
(or, better yet, ask your fish seller to do the deboning for you). Cover the bottom and
sides of a well-oiled oven tray or casserole dish with the anchovies. Spread half of the
pilav over the anchovies. Add another layer of anchovies on top of the stuffing and
then spread the remaining pilav on top of the fish, as if layering a cake. Finally, add
one more layer of anchovies. Add enough water to cover the top layer of anchovies.
Drizzle a bit of vegetable oil on the surface and bake at 200 degrees Celsius until the
water has been completely absorbed by the rice, or about 30 minutes.
To serve, use a sharp knife to score the pilaf’s top into square portions and then use
a spatula to take the squares out of the tray.
KARALAHANA DOLMASI
- STUFFED COLLARDS Ingredients:
1 medium cabbage, blanched and separated
into separate leaves, discard the heart
(Alternately, use blanched grape leaves or
collard greens)
Olive oil
1 onion, chopped fine
1 teaspoon black pepper
1 Tablespoon salt, divided
Curry powder, to taste
One small bunch fresh mint, chopped fine
1 fresh tomato, diced (or tomato juice)
Red pepper paste, to taste, optional
1 small bunch Italian parsley, chopped fine
1 cup rice, soaked for 20 to 30 minutes and
drained
1 cup hot water
KARALAHANA DOLMASI
- STUFFED COLLARDS -
Preparation:
Put about 5 tablespoons of olive oil in a saucepan
and sauté onions until just golden. Add the
pepper, curry powder and most of the salt. Stir.
Add the chopped parsley, mint, tomato, and red
pepper paste (if using). Add rice and hot water.
Cover and cook on high for 5 minutes. The rice
will not be done at this point.
Add some olive oil to a large pan with a tight
fitting lid. Cover the bottom of the pan with
cabbage leaves. You will be stacking the rolled
cabbages in this pan to finish cooking them.
Put a small amount of filling into each blanched
leaf. Don’t overstuff. Fold the edges over and roll
like a tortilla. Stack them in alternating layers in
the large pan. When you are done, cover the top
layer with a couple more tablespoons of olive oil,
salt and another cabbage leaf. Add a few
tablespoons of water to the pan. Cover and cook
on high for 5 minutes. Then reduce to simmer for
20 minutes. As needed, add more water to the pan
so that it continues to steam and finish cooking
the rise. Do not let it go dry.