Tuesday, September 15, 2015

August 29: Sucuklu Menemen - Sauteed Vegetables with Egg and Turkish Souguk

Prep. Time: 20 min.
Cooking Time: 10-15 min
2 Servings


  • 8-10 slices of Turkish soujouk (skin removed)
  •  2 eggs
  •  1 Anaheim pepper or your choice of fresh pepper (cut in bite size)
  •  2 medium sized tomato, diced
  •  2 tbsp extra virgin olive oil
  •  1/4 tsp cumin
  •  Salt
  •  Pepper
  • 3 tbsp water

  1.  Fry the soujouk slices in the pan at low heat with water. Then turn each slice over quickly with a fork. Remove and place them in a plate.
  2.  Saute the cubanelle peppers with olive oil at medium-high heat in the same pan. Then add the tomatoes, cumin, salt and pepper. Cook for another 7-8 minutes stirring occasionally at medium heat.
  3.  Beat the eggs in a bowl, and pour into the pan. Then add the fried sujuks. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread as breakfast or lunch.

August 29: Narli Roka Salatasi - Baby Aragula Salad with Pomegranate

Prep. Time: 30 min.
Cooking Time: 30-45 min
10-12 Servings


  • 6 cups lightly packed baby arugula
  • 1 cup pomegranate seeds
  • 1/4 cup goat cheese
  • 1/4 cup toasted walnuts
  • 2-3 green onion (chopped)
  • 1/2 cup olive -optional
  • 5-6 cherry tomatoes -optional 
  • 5-6 fresh mint leaves -optional


  • 1/4 cup pomegranate molasses
  • 1/2 lemon, juiced
  • 1 tbsp honey
  • 2 tbsp apple or cherry vinegar
  • 3/4 cup olive oil
  • 1 tsp salt

  1. Combine molasses, lemon juice, honey, salt, olive oil and vinegar in a mixing bowl and whisk to combine.
  2. Gently mix baby arugula leaves with green onion and place the mixture on a salad plate, dress them with the vinaigrette,
  3. Sprinkle walnuts, goat cheese, pomegranate seeds and serve cold.
Afiyet olsun...

August 29: Dereotlu Peynirli Kolay Gozleme (Easy Gozleme) - Turkish Quesadilla with Dill and Cheese

Prep. Time: 15 min.
Cooking Time: 20-30 min
8 Servings

(If you are looking for traditional Turkish Gozleme please check out here: TRADITIONAL GOZLEME


  • 8 quesadilla size tortilla
  • 1/2 cup dill (chopped)
  • 1 cup feta cheese
  • 1/2 cup shredded kasar cheese (or, mozzarella cheese)
  • 1 stick butter
  • 1/2 cup olive oil

  1. Mix dill and cheese in a bowl.
  2. Place one-eighth of filling over half of each tortilla.  
  3. Fold tortilla over to enclose filling. Press edges together to seal.
  4. Turn on the heat and place a saucepan on medium heat.
  5. Sprinkle 1 teaspoon oil on the pan and cook for 2 to 3 minutes or until base is golden. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Brush the both sides of the gozleme with butter. 
  6. Serve with sliced tomatoes and cucumbers.
Afiyet olsun...

June 20: Yaprak Dolmasi (Yaprak Sarmasi) - Dolma (Stuffed Grape Leaves)

Prep. Time: 30 min.
Cooking Time: 20-30 min
10 Servings


  • 2 cups Calrose rice or your favorite type of rice
  • 2 big onions
  • 1/2 cup olive oil
  • 1/2 cup pine nut
  • 1/2 cup dried currant
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/2 tsp cumin powder
  • 2 tsp Italian parsley (finely chopped)
  • 2 tsp dried mint or fresh mint leaves (finely chopped)
  • 2 tsp salt
  • 1 tsp sugar
  • 3 cups hot water
  • 250 gr grape leaves
  • 1/2 lemon juice and/or 1/2 lemon slices

  1. In 1/4 cup olive oil in 12-inch skillet, saute onion, stirring until golden - 5 minutes.When they turn translucent, add the pine nuts and sauté for 5 more minutes.
  2. Add rice and stir constantly for 5-10 minutes until the rice is translucent.
  3. Add the spices (mint, cinnamon, salt, black pepper, cumin, dried currants, sugar and allspice) and chopped parsley.
  4. After another quick stir, add 1 cup of boiling water and simmer on low medium heat for 10-15 minutes until all the liquid is absorbed by the rice mixture.
  5. Take off heat and let cool.
  6. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
  7. Lay leaves, shiny side down, on flat surface.Put 1 tablespoon mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
  8. Lay all your dolmas side by side and tuck very tightly.
  9. Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water) and bring to a boil.
  10. Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
  11. Transfer to your serving dish and let cool.
Afiyet olsun! 
(Have a great meal!)