Turkish recipes by Deniz Ender

Turkish recipes by Deniz Ender

Lentil Kofte – Mercimek Koftesi


 2 cups of red lentils

1 ½ cups of fine bulgur (cracked wheat)

3 diced onions

4 tablespoons of olive oil

3 teaspoons of red pepper

3 teaspoons of cumin

½ cup of chopped parsley

7 chopped green scallions

1 tablespoon of tomato paste

2 tablespoons of dill

Salt and pepper

 

Combine the lentil with 4 cups of water let it boil.  Then turn the heat down and simmer the lentil mixture for 30 minutes.  Place the fine bulgur in a large mixing bowl and pour the cooked lentils over it.  Wait 10 minutes until the bulgur is softened.

In the meantime, sauté the onions in olive oil until they are translucent. Combine the onions with the lentil mixture and add the salt, pepper, red pepper, cumin and tomato paste.  Mix it well.

Add the green scallions, parsley and dill.  Place one tablespoon of dough into your palms and shape it like a football.

Place each lentil kofte on a lettuce leaf and serve.

 

Spinach Filled Pastry – Ispanakli Borek


1 package of phyllo dough

¾ cups of olive oil

4 oz.’s of cream cheese

¼ lb of feta cheese

1 cup of sautéed spinach (or 1 small pack of frozen spinach, drained)

1 egg beaten

2 tablespoons of sesame seeds

 

Heat the oven to 350 degrees Fahrenheit.

In a medium bowl, mix together the cream cheese, feta and spinach.

Cut each phyllo sheet into 3 inches wide strips from the long side.  Brush with olive oil and place another strip of phyllo dough on top of the first one.  Place 1 tablespoon of filling on the edge. Fold the dough by creating a triangle shape pocket.  Fold again until the end of the strip.  Brush the end with water so the dough sticks to the borek.

Place the pastries folded side down on a greased cookie sheet.  Brush them with the egg wash and sprinkle with sesame seeds.

Bake for 17 minutes or until golden brown.  Let the pastries cool.

 

Rose Pastry – Gul boregi


1 package of phyllo dough

¾ cups of olive oil

1 medium onion, chopped

4 boiled potatoes, peeled and roughly chopped

½ cup chopped parsley

Salt and pepper

1 egg beaten

2 tablespoons of sesame seeds

 

Heat the oven to 375 degrees Fahrenheit.

In a medium pan, sauté onion with 1 tablespoon of olive oil until translucent. Mix potato mixture with sautéed onion and parsley.  Add salt and pepper to taste.

Place one sheet of phyllo dough on the counter.  Brush with olive oil and place another sheet of phyllo dough on top of it.  Cut the sheets in half from the short side.  Add two table spoons of potato filling to the long side of the phyllo dough.  Roll the sheet into a log.  Roll the log inwards and make a round disc.

Brush the round logs with egg wash and sprinkle with sesame seeds.

Bake for 30-35 minutes or until golden brown.  Let the pastries cool.

Yield: 50 boreks

 

 

Meringues – Beze


4 egg whites

1 cup of sugar

1 teaspoon of vanilla

1/2 teaspoon of cinnamon

½ cup of grated bitter chocolate (optional)

½ cup of slivered almonds (optional)

 

Preheat oven to 250 degrees Fahrenheit.

In a mixing bowl, beat egg whites until stiff.  Add sugar one tablespoon at a time.  Beat 5 minutes. Add vanilla, cinnamon, and chocolate.

Grease a 9 X 13 baking sheet or cover with parchment paper

Transfer egg white mixture into gallon size freezer bag.  Cut one corner of the bag and squeeze out the egg mixture.

Bake it for 1 ½ hours.  Let the cookies cool.

Yield: 30 – 35 meringues

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