TASC Cooking
Classes
Elif Acil is
a professional cook who can cook almost the entire Turkish
Cuisine. She has won the first place in many cooking contests
some of which were shown in Turkish television channels.
She has been called as “Number One Chef’ by
her American friends, some of them are US. Senators.
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| Cig
Borek |
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For
the pastry:
3 cups flour
2 eggs
1 Teaspoon salt
1 Tablespoon oil
Water
For the filling:
Filling with Ground Beef
1/2 lb ground beef
1 medium onion
1 medium tomato
1 big green pepper
1 Teaspoon salt
1 Teaspoon black pepper
1 Teaspoon red pepper
1/2brunch chopped parsley
Filling with Cheese
1/2 lb. white feta cheese
1/2 brunch chopped parsley |
Preparation:
1. Mix the ground beef,
chopped onion, chopped parsley, chopped tomato,
chopped green pepper, black pepper, red pepper and
salt together to prepare the filling.
2.
Make a soft dough with the flour, eggs, oil, salt
and sufficient water.
3.
Cut the dough into 2 pieces.
4.
Roll these pieces into a very thin circle.
5. Cut the rolled circle into even
smaller circles by using a circle shaped plate.
You canadjust the size of the circles depending
on the size of the plate.
6.
Spread some of the filling onto one half of each
circle, leaving a margin around the edge.
7. Fold over and press down the
edges well to form the boreks.
8.
Put 1 cup oil in a hot nonstick pan and heat it
well.
9. When heated, put
the prepared boreks into the pan.
10.
Cook and serve them hot.
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| Manti |
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Ingredients
:
2 1/3 glasses flour
1/3 glass flour(for the pastry)
2/5 glass water
1 egg yolk
1/2 tablespoon salt
6 glasses meat broth
Ground meat:
200 gr. ground meat
3 onions
salt
black pepper
Sauce:
4 tablespoons margarine
400 gr. yoghurt
1 teaspoon red pepper
5 cloves of garlic |
Preparation:
Sift the flour, spread it over the rolling board,
make a well in the centre and edd the egg, egg
yolk, water and salt. Knead them well together
until a dough is formed. Cover with a wet cloth
and allow to stand for an hour. After an hour,
place the dough onto a lightly floured surface,
sprinkle flour over the dough around the rolling
pin and start rolling evenly again until it becomes
a thin layer. Add sliced onions, 2 teaspoons black
pepper and a pinch of salt to the ground meat,
knead for 2 minutes, do not cook. Cut the pastry
into squares of 4-5 cm. width. Spread some of
the prepared filling onto each square, cover by
bringing together the 4 edges and sealing together.
Pour the broth into saucepan, allow it to boil,
add the prepared and filled pastries. Cook on a
moderately hot temperature with the lid closed until
the pastries grow larger and become softer. After
cooking, put into a serving dish and first pour
over the yoghurt and crushed garlic mixture, then
over that pour the mixture of 2 tablespoons of melted
margarine and red pepper. Now your delicious manti
is ready for serving.
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| Iskender
Kebap |
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Iskender
(or Bursa) Kebap is named after the chef who created
the dish and the city of Bursa where he created
it. Iskender ("Alexander") Kebap begins
as lamb raised on the thyme-covered slopes of Mt.
Uludag (which rises south of Bursa, which is south
of Istanbul and the Sea of Marmara). The lamb is
roasted as döner kebap, sliced and spread a
top diced flat pide bread, then topped with savory
tomato sauce and browned butter and served with
a dollop of yogurt and a sprinkle of parsley on
the side.
Ingredients:
Bread, cut in slices
Tomato paste (1 Tbls. for each person)
1 Green pepper (for each person)
1 Tomato (for each person)
2-3 Tbls. Yogurts (for each person)
Parsley
Onion
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Preperation:
1. Cut bread into small slices.
2. Put 1 Tbls. tomato paste for
each person. Add some water to make it liquid.
3. Put 1-2 Tbls. butter in a pan.
After melting the butter, put the tomato sauce.
Wait until it gets hot.
4.
Put sliced breads to a big serving plate. Pour prepared
tomato sauce to the top of thebreads.
5.
Then put the fried doner kebap on the bread and
sauce.
6. Melt 1-2 Tbls.
butter for each person. Pour it to top of them.
7. Put 1 fried tomato and green
pepper on each plate.
8.
Chop the onions like circles. Put them on the plate.
9. Put some parsley and some yoghurt
on each plate.
10. Serve
it hot.
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| Red
Lentil Soup |
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Ingredients:
1 glass red lentils
4 glasses of broth
1 glass water
1 tablespoon flour
1 onion
carrot
1 tablespoon margarine
4 slices of white bread
3 tablespoons margarine
2 egg yolks
1 glass of milk
salt to taste
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Preparation:
Chop the onion, put into a saucepan with
1 tablespoon of margarine and saute. When onion
is semi-sauteed add the flour and mix well. Wash
the lentils, chop the carrot and put them in the
saucepan. Pour the broth and water into the saucepan,
add salt as desired and cook the soup for 30 minutes
until the lentils are pasty. Strain the soup and
pour it back into the same saucepan. Bring to
the boil. Meanwhile blend egg yolks with milk
well in a bowl and mix this into the soup. Remove
saucepan from heat after 2 minutes. The soup is
now ready to be served.
Cut 4 slices of white bread into cubes. Fry bread
in a pan with 2 tablespoons of margarine. Drain
off the margarine and put the bread cubes (croutons)
on the soup.
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| Staffed
Eggplant |
|
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Ingredients:
6 eggplants
400 gr. ground meat
1/3 glass rice
2 tablespoons margarine
2 onions
2 tomatoes
1 lemon (juice)
1/2 tablespoon salt
1 bunch parsley
1/2 teaspoon black pepper
1 1/2 glasses water
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Preparation:
Peel the eggplants in lengthwise strips at 1 1/2
cm intervals. Depending on their sizes cut accross
into either 2 or 3 pieces and remove the insides
of each eggplant.
Put the margarine and the chopped onions into a
pan and saute until the onions are tender. Add washed
rice and 1 glass of water, close the lid and cook
for about 10 minutes over moderate heat. Remove
from heat, add the ground meat, salt, black pepper,
the peeled-sliced-chopped tomatoes and chopped parsley,
mixing all together for about 5 minutes. Stuff the
eggplants with this mixture, place in a pan and
cover with a plate. Add 1 1/2 glasses water and
the lemon juice and cook over moderate heat for
about 40-50 minutes. Remove from heat, place in
a serving dish and serve.
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| Coban
Salad |
|
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Ingredients:
6 eggplants
400 gr. ground meat
1/3 glass rice
2 tablespoons margarine
2 onions
2 tomatoes
1 lemon (juice)
1/2 tablespoon salt
1 bunch parsley
1/2 teaspoon black pepper
1 1/2 glasses water
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Preparation:
Peel the eggplants in lengthwise strips at 1 1/2
cm intervals. Depending on their sizes cut accross
into either 2 or 3 pieces and remove the insides
of each eggplant.
Put the margarine and the chopped onions into a
pan and saute until the onions are tender. Add washed
rice and 1 glass of water, close the lid and cook
for about 10 minutes over moderate heat. Remove
from heat, add the ground meat, salt, black pepper,
the peeled-sliced-chopped tomatoes and chopped parsley,
mixing all together for about 5 minutes. Stuff the
eggplants with this mixture, place in a pan and
cover with a plate. Add 1 1/2 glasses water and
the lemon juice and cook over moderate heat for
about 40-50 minutes. Remove from heat, place in
a serving dish and serve.
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| Baklava
with walnuts |
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Ingredients:
1 glass flour
1/4 glass water
2 eggs
1/5 tablespoon salt
1 teaspoon olive oil
1 1/3 glasses starch
Filling:
1 glass melted margarine
1 1/2 glasses ground walnuts
Syrup:
2 glasses granulated sugar
2 glasses water
2 teaspoons lemon juice |
Preparation:
Prepare the dough according to the dough
for the baklava recipe. Place the dough pieces
on each other on a woodwn board. Cut these pieces
according to the size of the tray where they will
be cooked. Grease the tray lightly and place one
layer of dough over. Pour 1/2 tablespoon melted
margarine evenly over the dough. Place only half
of the pieces of dough on the tray so that there
is one layer of dough, and margarine over that.
When half of the dough is used up, sprinkle ground
walnuts over. Over the walnuts place another layer
of dough, spread some margarine, then another
layer of dough, continue until all the pieces
of dough are used. Cut the pieces of dough into
the shape of baklava, place in a moderately heated
oven and cook for an hour until the colour of
the baklavas turn golden brown. Put granulated
sugar, water and lemon juice into a pan, melt
the sugar over moderate heat and boil for about
15 minutes until the mixture becomes a syrup.
Remove from heat and allow to cool for 10 minutes,
brush with but.
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