Carrots in Olive Oil
Carrots in Olive Oil
4-5 Servings
- 1 1/2 lb. Carrots
- 1/2 Onion (one medium)
- 5 table spoon Olive Oil
- 2/3 table spoon Salt
- 3 table spoon Rice
- 5 Stems of Flat Parsley, only leaves chopped coarsely
- Peal and cut onion into four, then slice thin. Fry onions in olive oil
4-5 minutes on low heat until onions get soft. Add salt. - Peal and slice carrots 1/4" thick. Add to onions. Fry 4 minutes more.
Add 1 1/2 cup water. Bring to boil, cover and cook on low heat about 30
minutes. - Then sprinkle rice on carrots. Cover and continue to cook until rice is
cooked. Turn off heat and let cool covered. - Add chopped parsley leaves to the cold dish, mix gently and turn to a
shallow dish.Keep covered. - Serve at room temperature with garlic yogurt.
- To make garlic yogurt mix 4-5 crushed garlic cloves with 1 lb. of
yogurt. - Garlic yogurt is a must
Cracked wheat meatballs (Harput koftesi)
Cracked wheat meatballs (Harput koftesi)
8-10 servings
- 1 1/2 lb. Ground Beef (%85 lean)
- 1/2 lb. Onion grated (1 medium)
- 2/3 Cup Cracked Wheat (smallest size)
- 1 1/2 table spoon Margarine or Butter
- 1/2 lb. Tomatoes cubed
- 1/2 table spoon plus 1/2 tea spoon Salt
- 1/4 tea spoon plus a pinch Red Pepper
- 4 Cups
- Water Mix ground beef, onions, cracked wheat, 1/2 table spoon salt and a
pinch of red pepper well by hand. Shape into flat balls 1 1/2" in diameter
and 1/2" thick.Yields about 62 balls. - Melt margarine in a pot add cubed tomatoes, 1/2 tea spoon salt and 1/4
tea spoon red pepper. - Fry on low heat 5-6 minutes.
- Add 4 cups of water. Bring to boil. Add cracked wheat meat balls. Cook
covered about 35-40 minutes on low heat.
Serve hot
Turkish Peasant Soup (Ezo Gelin)
Turkish Peasant Soup (Ezo Gelin)
6 -8 servings
- 6 table spoon Red Lentils
- 2 table spoon Cracked Wheat (Bulgur)
- 2 table spoon Rice (plump kind)
- 3/4 lb. Onion (one med. two large)
- 3/4 lb. Tomato
- 1 1/2 table spoon Dry Mint
- Salt and Red Hot Pepper to taste
- 3 table spoon 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.
Rice Stuffing with Shredded Cabbage
Rice Stuffing with Shredded Cabbage
8 Servings
- 2 Cups Rice (plump kind)
- 1 1/2 lb. Onions cubed small (2 med. to large)
- 1/2 lb. Tomatoes cubed (1 med.)
- 2/3 Cup Olive oil
- 3 table spoon Pine Nuts
- 3 table spoon Black Currents
- 1 table spoon Salt
- 1/2 tea spoon Sugar
- 2 table spoon Dry Mint
- 3 Cups Water
- 1 1/2 lb. Cabbage (about half of a small one)
- Put olive oil, onions, pine nuts and salt in a large pot and fry until
pine nuts turn light pink on a medium to low heat. About 20 minutes. - Add rice and continue to frying 4-5 minutes, stirring. Add tomatoes and
continue to frying 4-5 minutes more, stirring. - Add currants, mint, sugar and 1 cup water. Stir once. Bring to a gentle
boil, cover and cook until water is absorbed. Turn off heat. - Let stand covered about 30 minutes.
- Up to here is regular rice stuffing for grape leaves, bell peppers and
eggplants. - Cook cabbage 10 minutes in a lightly salted water, rinse and squeeze the
water out. - Cut in 1/2" strips. Mix with rice. Add remaining 2 cups of water. Stir
once, cover and cook over medium to low heat until water is absorbed. Let
cool covered.
Serve at room temperature.