Greco-Turkish Cuisine

Adana Salata Roasted Red Pepper Relish
Lamajoon
Çoban Salatasi Turkish Shepherd's Salad
Fakes Xithai- Cypriot Green Herb Lentil Soup
Güveç
Kizartmasi Turkish BeerBatter Fritters
Skordalia
Iç Pilaf Turkish Liver Pilaff
DayLily-Basmati Pilaff w/Saffron Avgolemono
Tzatziki Çacik
Izmiri Köftesi
Avgolemono Greek Egg-Lemon Sauce
Paximadi Greek Flint Bread
Semit
Kalamarakia Me Saltsa Greek Feta Wine Herb Sauce
Souvlakia
Dondurma Kaymakli Mastic IceCream
Loukamades

Here's a link to a Turkish cookbook online that I like with recipes and pictures.



Adana Salata Roasted Red Pepper Relish

6 each red bell pepper roasted
1/2 cup walnuts
3 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt

1. Roast whole bells over direct flame. Skin them somewhat.
2. Fry walnuts lightly in oil.
3. Chop everything together. Adjust flavoring.

Lamajoon
1 quart flour Part whole wheat OK
1 tablespoon active dry yeast
1 7/8 teaspoons salt
1 1/4 cups warm water
2 1/2 tablespoons olive oil
1 pound ground lamb
1/4 bunch fresh mint
1/4 bunch parsley flat-leaf
1 medium onion
1/2 teaspoon salt to taste
1/4 teaspoon black pepper

1. In a food processor fitted with a steel blade, process flour, yeast, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
4. Meanwhile, make topping. Grind together diced onion, lamb, herbs, salt and pepper. Fry a small lump to test for seasoning.
5. Remove dough. Shape into loaves 12 inches by 4 inches by 1/4 inch thick. Smear topping on 1/4 inch thick, leaving 1/2 inch dough around the edges. Let rise, about 10 minutes. Bake in very hot oven about 5 minutes, until lightly browned.
Serve with youghurt.
Alternate topping: feta crumbled with onions, a little extra oil and herbs. Careful with the salt.

Çoban Salatasi Turkish Shepherd's Salad

1 heads butter lettuce
1 head romaine lettuce
1 each green bell pepper
1 each cucumber
3 each tomato
1/4 bunch green onion
1 bunch radish
1 each red bell pepper, roasted roasted
1/4 cup kalamata olive or green
1/4 bunch parsley
1/4 bunch fresh dill
1/4 bunch fresh mint
1/4 cup lemon juice
1/2 cup olive oil
2 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Roast pepper and cut into narrow strips.
2. Chop mint and dill and lightly blenderize with olive oil, vinegar, salt and pepper.
3. Arrange salad and pour dressing over.

Fakes Xithai- Cypriot Green Herb Lentil Soup
1 cup lentils washed
6 cups water
1/4 cup olive oil
1 medium onion diced
1 tablespoon garlic chopped
2 tablespoons red wine vinegar
2 teaspoons salt to taste
1/2 teaspoon black pepper freshly ground
1 bunch parsley preferably flat-leaf
1/4 cup chopped green onions
1 teaspoon coriander cracked or ground

1. In large pot or pressure cooker, bring lentils and water to boil, reduce to simmer.
2. Meanwhile, saute onions and garlic in olive oil over medium heat until onions are transparent.
3. Add onions to lentils and continue simmering until thoroughly done, about 10 minutes in pressure cooker or 30 minutes without.
4. Add salt, pepper and vinegar to taste, then green herbs.
5. Serve sprinkled with coriander.
Many green herbs (not dried) are sometimes used in this soup, including mint, fennel, chives, and dill.
The coriander marks this as a dish from Cyprus, but may not be to everyone's taste.
Use less oil and more onions if you prefer a lowfat dish.

Güveç

4 tablespoons olive oil
1 tablespoon garlic minced or paste
1 each onion
1 pound green beans
2 each zucchini
2 each red and green bell peppers
1 each butternut squash
1 head cauliflower
1 each eggplant
1/2 cup tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water as needed
2 each tomato sub. lemon juice

1. Prep vegetables so they will cook in same time.
2. Wok onion and garlic in olive oil, then add vegetables.
3. Add tomato paste, water, salt, and pepper, and continue wokking until done.
4. Adjust seasoning with tomato or lemon.

Kizartmasi Turkish BeerBatter Fritters
1 cup beer light
1 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds cauliflower
2 each onion
Whisk beer, flour, salt and pepper into batter. Cut into florets and blanch cauliflower. Cut onion into fat rings or half rings. Stir into batter, drop into deep-fat. Drain. Serve with Skordalia.
Mushrooms are also great in this batter.

Skordalia

2 tablespoons walnuts
3 tablespoons french bread subs. potato, mashed
2 tablespoons garlic to taste
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil or more

1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Iç Pilaf Turkish Liver Pilaff

1 tablespoon butter
1/2 cup onion finely chopped
2 cups bulgur or rice
1 cup chicken stock
1 tablespoon parsley finely chopped
1 teaspoon salt to taste
1/4 teaspoon black pepper
1/2 pound liver
1. In a medium saucepan over medium heat, melt butter. Add onion and cook until soft and translucent. Wok cubed liver briefly.
2. Stir in bulgur and broth. Cover pan. Bring to a boil; reduce heat and simmer 15 minutes or until liquid has been absorbed.
3. Stir in parsley. Season to taste with salt and pepper.
DayLily-Basmati Pilaff w/Saffron Avgolemono
3 cups basmati rice
1 cup onion diced
3 tablespoons ghee sub clarified butter
1 teaspoon salt
5 cups water or part stock
2 cups day lilies
1/2 cup chicken stock
1/2 cup water
1 tablespoon cornstarch
1 each egg yolk
2 each eggs
1/4 teaspoon saffron
2 tablespoons lemon juice to taste
1/2 teaspoon salt
1/8 teaspoon black pepper

1. Wok onion in ghee, add rice, wok until transparent.
2. Add stock/water, salt. Bring to boil, lower to simmer 15 minutes. Let stand covered.
2.5 Just before serving, toss rice with coarsely chopped daylilies, reserving some for garnish.
3. Crush saffron in mortar with some of the hot water. Whisk cornstarch with chicken stock over heat until thick. Add water/saffron, eggs & yolk, lemon juice and salt. Whisk until thick. Pour around rice. Garnish with day lilies
Tzatziki Çacik

1 quart yogurt sub. kefir cheese
2 each cucumber
1 tablespoon garlic (for Tzatziki)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 bunch fresh dill for Çacik
2 tablespoons walnuts toasted (for Çacik)

Drain youghurt or kefir briefly if desired.
Fold in other ingredients.
Can be garnished with chopped walnuts.
Çacik can also be thinned and iced for a cold soup.
Izmiri Köftesi

1 pound ground lamb
1 cup bread crumbs
1 large onion
1 tablespoon garlic
1 teaspoon salt
1 each egg
1/4 teaspoon black pepper
2 tablespoons olive oil
1 each onion
1/4 cup tomato paste
2 cups canned tomatoes
1 each red and green bell peppers chopped
1/2 teaspoon sugar
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste

1. Mix first seven ingredients together. Shape into balls. Fry or bake until brown and done.
2. Wok diced onion in olive oil. Add tomatoes, peppers, tomato paste and sugar and enough stock or water. Adjust seasoning with salt and pepper. Simmer köfte 20 minutes, adding liquid as needed.
For Keftedes: Add finely chopped fennel. Omit sauce, serve with Avgolemono sauce.
For Kadin Budu Turkish version: Use raw rice instead of bread crumbs and parsley instead of fennel. No garlic. Poach egg-shaped balls 20 minutes. Drain. To serve, dip in flour then egg and fry.

Avgolemono Greek Egg-Lemon Sauce

1 pint chicken stock
1 pint water
2 tablespoons cornstarch sub cooked rice
6 each egg
2 each egg yolk
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon black pepper pref. freshly ground

1. Starch chicken stock, or blenderize with cooked rice.
2. Add water, eggs, yolks, lemon juice, salt and pepper.
3. Beat over heat until thick, being careful not to curdle mixture

Paximadi Greek Flint Bread

1 pound whole wheat flour pref. coarse
1 teaspoon yeast
1 teaspoon salt
2 cups warm water as needed
1. Make medium stiff dough.
2. Let rise, punch down.
3. Shape into bagels. Let rise.
4. Deep-fry in olive oil or bake, slice and bake again.
Semit

1 cup milk
1 1/2 cups hot water
4 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 tablespoons active baker's yeast
7 cups flour as needed
1 each egg
2 tablespoons water
1 cup sesame seeds

1. Make dough with milk, water, sugar, salt, yeast and flour, starting with half the flour. After thoroughly kneading, add more flour to make medium dough. Oil, cover and proof.
2. Shape into rings about 7 inches across and 3/4 inch thick.
3. Brush with egg beaten with water. Dip in sesame seeds.
4. Proof until doubled. Bake at 450 degrees for 10 minutes, then 15 to 20 at 350 degrees.

Kalamarakia Me Saltsa Greek Feta Wine Herb Sauce

1 tablespoon olive oil
1/2 medium onion diced finely
1 teaspoon garlic paste or minced
1 medium tomato diced
1/2 cup white wine
1 pound calamari, cleaned
1/2 cup parsley pref. flat-leaf
1/2 cup feta cheese
1/4 teaspoon black pepper
1/2 teaspoon lemon juice to taste

1. Wok onion in olive oil, add garlic, then wine and calamari.
2. Add tomatoes, parsley, feta cheese and pepper.
3. Cook until sauce is thick. Adjust seasoning.

This can also be done with snapper, chicken, prawns, scallops.....

Souvlakia

2 pounds pork 3/4 inch cubes
1 cup olive oil
3/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 package skewers

1. Mix marinade. Marinate pork pieces.
2. Skewer fairly tightly.
3. Charbroil, basting.

Dondurma Kaymakli Mastic IceCream

1 tablespoon cornstarch or 1 t. sahlab
3 cups milk
2 cups half and half
1 1/4 cups sugar to taste
1/4 teaspoon mastic
1 tablespoon orange blossom water

1. Dissolve cornstarch in a little cold milk. Pulverise mastic with a little sugar in mortar.
2. Bring milk/cream to a boil with sugar. Add cornstarch. Simmer 10 minutes on very low flame.
3. Add mastic and orangeblossom water. Cool and freeze.

Loukamades

4 cups flour as needed
1 tablespoon yeast
2 cups milk warmed
1 teaspoon salt
1/2 cup butter
2 cups water
3 cups sugar
1 teaspoon cinnamon
2 each orange
1/2 cup walnuts
1 tablespoon lemon juice
1 teaspoon orange blossom water

1. Beat or food process half the flour, yeast, milk, 1/2 cup of the sugar, the yeast and the buttter into a thick batter. Add rest of flour as needed to make soft dough.
2. Boil water and rest of sugar into syrup with cinnamon, strips of orange peel. Add lemonjuice and orange blossom water.
3. Deep-fry small walnut sizes of dough in medium heat oil until golden. Drain. Drizzle with syrup, dust with walnuts, garnish with orange slices.