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Recipes: 

 

Foreign Origin and Turkish Women of Istanbul

What's Cooking?

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ONLINE Foreign & Turkish Group

Facilitated by Jodie and Yeşim online.

These are some of the delicious foods that were prepared especially and though not actually eaten together, shared in such a way that we all felt the taste in our mouths.

These recipes are shared in the way that the women shared with us, some are more explanatory than others. Please remember that many recipes were passed down (often from mother to daughter) and no written records exist between them. The women instinctively know the cooking times, how to make pastry or when to add which ingredients and it is so natural to them that they expect us all to know too!

The way of showing and making together is a beautiful way, those of us from a written word culture are sometimes inclined to see a lack of written records as inferior but we invite ourselves to see that the oral and participatory culture is a vast richness in human experience and times spent sharing the pleasure of cooking together is both precious and informative. It is also the gift of our cultural heritage through participation.

If you find a recipe that you are curious about is lacking in essential information, please contact us and we will do our best to provide clarity.

Alejandra

Foreign Origin & Turkish Group

Online Meetings

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Born in Chile, lived in England and America and now lives in Istanbul

She brings multicultural

flavours from her kitchen

 

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Spinach Quiche

Quiche dough

Ingredients

1 cup of flour

1 cup of gluten free flour

1 cup of corn flour

a little salt and sugar

1 1/4 cup of cold margarine

1/2 cup of cold water .

Pastry Method

Mix dry ingredients add margarine mix thoroughly. Add water slowly till a proper dough. Put in fridge for at least 1 hour. Spread on tin, bake. 

The dough is cooked on a  180 degrees preheated oven for 20 min.

Filling ingredients & Method

In a bowl mix

3 eggs

about 70g of plain quark (could also be cream ) ,

8 spoonfuls of grated cheese,

500 grams of previously sweated onion and spinach

Add all the mixture on to the cooked dough .

Cook until brownish on the top at 180 degrees

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Cana

Foreign Origin & Turkish Group

Online Gatherings

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Cana Oyman
Turkish lives in Istanbul.
Her relationship with cooking is just getting better.

Since her husband and daughters started creating masterpieces in the kitchen, she finally became inspired too.

 

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Stuffed Chard Leaves 

 

Ingredients and Preparation


• There was black cabbage in the cupboard, I made it with it.
• Minced meat, onion, some rice and bulgur, tomato paste and tomato grater, parsley, salt, pepper, etc.
• I laid the leaves in boiling water and softened them.
• I put the minced meat mixture little by little.
• I put it in a pot and poured tomato sauce water and cooked it.
• We ate with garlic yogurt.

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Baked salmon

 

Ingredients and Preparation


• I prepared a sauce mixed with olive oil, garlic, salt, pepper and ball thyme.
• I put the salmon slices in this sauce and put them on a glass tray.
• I poured the remaining sauce on top of it
• I put onion rings, small tomatoes with stems, bay leaf, bell pepper, lemon slices on the fish and baked in the oven. I put basil and parsley leaves close to dating.
• I served with potatoes

 

 

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Elena

Foreign Origin & Turkish Group

Online Gatherings

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Russian born in Uzbekistan.

She lived in America and now

lives in Istanbul

Uzbek, Russian and Multicultural

flavours from her kitchen

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Uzbek Pilav

ingredients and Method:

Uzbek pilav.        Ingredients: 500gr- beef or lamb Kusbasi size. 5-carrots sliced into long and narrow pieces. 1-onion chopped. 1 - head of garlic. 500gr. - basmati rice rinsed in cold water 5-6 times. Spices: crushed coriander, crushed cumin seeds. Salt. Sunflower oil. Hot water.                                      Heat up your pot. Add oil and start frying onion in oil. Add meat. After 7-10 minutes add carrots. Carrots will get softer in 5-7 minutes. Add 1/2 tsp of crushed cumin and coriander. Cover meat and carrots mix with hot water. Cover with the lid. Lower the heat under the pot and let it get cooked approx. 40-50 minutes. Once the meat is cooked , place an unpeeled head of garlic on top of the meat mixture. Increase the heat. Add some salt , do not mix. Equally distribute the rice on top of the meat in an even layer. Smooth the top of the rice with a slimmer. Cover with hot water. The water should cover the rice slightly. Add salt, spices. Watch out for water levels now. When watervwill start disappearing from the surface of the rice, slowly go around the rice with a slimmer and build up a little mountain. Make 5 hole with chopstick in the pile of rice. Cover the lid. Lower your heat. Do not open for 5-7 minutes. Turn off the heat and let pilav rest for 15 minutes. Once it’s ready mix the rice and meat together and serve with tomatoes- onions salad.

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Russian Honey Cake

Ingedients and Method:

3-eggs. 150gr.-sugar. 100gr -Butter. 100gr-honey. 1,5 teaspoons- baking soda. 450gr-flour. Cream: 500 gr. Whipped cream and powdered sugar, vanilla.      

Prepare a bain marie. Whip eggs and sugar, add honey and butter. Heat the mixture in the bain marie until butter melts. Take the mixture off the heat and add baking soda. Mix with wooden spoon. Add flour. Divide dough into equal 12 pieces. Bake one layer at a time on the oven tray. Once all the layers are baked and cooled. Whip your cream with icing sugar. Apply in each layer of the cake. Decorate and refrigerate for at least 12 hours before serving.

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Fatma

Foreign Origin & Turkish Group

Online Gatherings

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She is from Istanbul and now resides in both Kadıköy and Şile, Ovacık Village.

Flavors from her

Turkish Kitchen

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Sour Dough Bread

 

Ingredients:

550 g whole wheat

150 g sour yeast

330 g water

1 teaspoon of rock salt

1 teaspoon of olive oil

1 teaspoon molasses

Fabrication:

Knead all ingredients

Put in a plastic container with a greased lid.

Ferment in the refrigerator for 12-16 hours.

Let the dough stand at room temperature and shape. Put it in the container you will cook.

Heat the oven 200 degrees (half an hour), put a heat-resistant container under the oven.

Pour water into the empty bowl (for steam) Put the bread and cook at 190 degrees for 40-50 minutes.

 

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Fatma'nın Ekmek için Ekşi Mayası

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Dough and Meat Layers

 

Ingredients for the dough:

500 g flour

1 cup of water

½ cup milk

10 g fresh yeast

1 tablespoon of sugar

2 tablespoons of oil

Salt

 

Ingredients for minced meat:

350 gr minced meat

2 onions

Green pepper, tomato

Tomato paste, chilli pepper, pepper, salt

1 glass of water

 

 

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Method:

Mix water, milk, yeast, sugar, oil, salt. Add flour to make a soft dough. Rest for 1 hour

Chop all ingredients for the inner mortar. Cook the onion in butter, then roast the minced meat. Add the tomato paste and all the vegetables.

Make small balls from fermented dough and open them. Cook in a frying pan. Put a layer of dough and a layer of minced meat and place it in layers.

 

Fatma'nın Tarifi: Yağlama

Sandra

Foreign Origin &

Turkish Group

Online Gatherings

 

Sandra Schreiber
From the USA

Jacksonville, Florida.

She's been living in Turkey for 18 years: 4 years Kaş, Antalya and Istanbul 14 years.

She is a passionate collector of international cuisine recipes.

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Wild Chard and Egg

Materials and Preparation

 

I sauté onion and garlic in olive oil and add chopped dried red pepper and some cumin seeds, then washed and drained chard; ground salt and pepper; I added the juice of half a lemon; from time to time I turned it until it cooked; I opened three holes and after adding three eggs, turn off the heat and cover until the egg white turns white. Served with yogurt whipped with red pepper infused butter.

 

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Charred cherry tomatoes with cold yogurt

Ingredients

Tomato

350-500gr cherry tomatoes

3-6 tbsp olive oil

¾ teaspoon cumin seeds

½ teaspoon brown sugar

3 cloves of garlic, peeled and thinly sliced

3 sprigs of fresh thyme or 5 g of dried thyme, and served

1 lemon - half of the peel is shaved in 3 wide strips,

A good pepper paste

Yoghurt

The other half of the lemon is grated finely

Cubed sea salt and ground black pepper

350gr Refrigerator Cold Strained Yogurt

½ teaspoon red flakes

Fabrication

Heat the oven to 200 ° C. Add the tomatoes and ingredients. Fry the tomatoes for 20 minutes until they start to rise, then turn the oven to the grill setting or at 250 ° C and grill for 6 to 8 minutes until the tomatoes start to burn.

Mix the yogurt with the ingredients, and put it back in the fridge.

Serve hot tomatoes and sauce with yogurt and sourdough bread

 

 

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Humus

Ingredients and Preparation

The night before, put the chickpeas in a large bowl or pot and cover the chickpeas with cold water at least twice the volume. Let it sit overnight. Pour the chickpea juice the next day. Place a medium pot over medium-high heat and add the filtered chickpeas and baking powder. Cook for about three minutes, stirring constantly. Add the water and boil. Bake scraps the foam and leathers on the surface. The duration of the chickpeas will need to be cooked for 20 to 40 minutes, depending on the type and freshness. When you are done, it should be very soft, easily smashed when pressed between your thumb and finger. Pour the cooked chickpeas into the water. You should now have roughly 3 2/3 cups of chickpeas. Place the chickpeas in a food processor and process them until you get a hard paste. Then, while the machine is still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoon of salt. Finally, while the machine is still running, gently whisk in ice water and allow it to mix for about five minutes until you get a very smooth and creamy paste. Place the hummus in a bowl. Pour over the olive oil. Put the cumin in the palm of your hand and sprinkle a line on the humus. Likewise, make with cross-patterned sweet pepper powder. Service is ready.

Sanem

Foreign Origin &

Turkish Group

Online Gatherings

.

Turkish,

Lives in Istanbul.

She experiments with global cuisine using practical recipes and ingredients that can be found in most kitchens

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Baked Apple Dessert

“Pommes au four”

 

Ingredients

4 apples

2 eggs

1 pack of cream

1 packet of vanilla

3 tbsp sugar

1 teaspoon of cinnamon

And walnut-sized butter

 

Method

After the bottom and edges of our baking dish are rubbed with butter, we put the slices of apples into the bowl, whisk all the remaining ingredients in a bowl with the help of a fork and pour over the apples. Approximately 30-40 min in 170 degrees oven. After cooking until our dessert is ready, we cool it down and sprinkle some cinnamon on it, it becomes an incredible taste.

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Pesto

Malzeme

 

Yapılışı

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"Not necessarily a huge cost for delicious conversation !"

Sanem