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Minted


Minted Salmon

1 lb salmon fillets
1 bunch fresh mint, chopped
1/3 cup lemon juice
4 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp salt to taste
1 tsp black pepper
1 Tbsp butter for serving

Rinse Salmon fillets under cold water and dry with paper towels. Mix all the other ingredients but the butter in a small bowl. Dip the Salmon in the sauce and marinade for 45-60 minutes in the refrigerator.
Then, drain the excess sauce, bake at 350 F (180 C) preheated oven until the fillets became flaky (for about 45 minutes). Spread the butter over the fillets and serve preferably over rice pilaf.
ENJOY
 
 
Stuffed
 
StUffed Collard Greens
2 bunch collard green
2 onions, chopped
1 ½ cup rice, washed and drained
½ lb ground beef
1 tsp tomato paste
1 tsp dried mint
½ cup fresh parsley, finely chopped
½ tsp pepper
1/3 cup canola oil
1 tsp salt to taste
Hot water

Wash the leaves several times to make sure they are all clean. Remove the center stalks from the leaves and cut the large leaves into three triangular pieces. Cut the smaller leaves into two pieces.
Take the collard greens in a pot and boil for 2 minutes in salty water. Then, drain and let them cool for a while.
Combine all the other ingredients, but the water in a big bowl.
Take one piece of leave and place one Tbsp of filling on the larger side. Then, fold the sides inside and roll it as seen in the picture. Repeat the same procedure for all off the pieces.
Place all the rolls side-by-side in a large pot. Add hot water just to cover the rolls. Bring to a boil over medium heat. Then, turn the heat down and cover the lid. Simmer for about 40 minutes or until the rolls are tender.
Serve it warm preferably with yogurt or cacik.
ENJOY
 
 
[tulumba
 
Tulumba Dessert
Dough:1½ cup flour
1½ cup water
2 tbsp margarine/butter
2 tbsp starch
1½ tbsp semolina
3 eggs
½ tsp sugar
¼ tsp salt

Syrup:2 ½ cup sugar
2½ cup water
1 tsp lemon juice
Canola oil for frying

To prepare the syrup, place sugar and water in a pot. Bring to a boil and stir in lemon juice. Boil for about 5 minutes and let it cool.
In a pot, put water, sugar, salt and margarine/butter. Let the margarine/butter melt over medium heat. Stir in flour and stir continuously to form thick dough. Cook for 5-6 minutes over low heat such as cooking halvah. Transfer the dough in a wide bowl and let it cool down. And then, add semolina and starch. Knead with your hands. Add the eggs one by one and knead until forming a lump of sticky and creamy dough.
Fill the dough into a pastry bag with a ½ inch diameter star tip. Fill a frying pan with canola oil and make one inch dough pieces, cut the ends with scissors and place them in the oil. Let them double in size over medium heat by shaking the pan lightly (make sure oil is not that hot, otherwise the tulumba will be raw inside). Once they rise, increase the heat and fry all sides of tulumba pieces.
Place the fried tulumba over a paper towel and then place them into the cooled syrup immediately.
Take the out and place over a serving plate. Serve Tulumba Dessert plain or with thickened cream.
ENJOY
 
coconut
 
250 gr (2 sticks) butter/margarine, at room temperature
1 cup powdered sugar
2 egg yolks (whites for top)
1 tsp baking powder
3½ cups flour
6 Tbsp shredded coconut
1 tsp vanilla

Take butter/margarine and powdered sugar in a mixing bowl. Mix them to homogenize and then, add egg yolks, vanilla and 3 Tbsp coconut shreds. Start adding flour and baking powder. Knead until the dough gets soft.
Prepare walnut size balls and gently press on tops. Take the coconut flakes (preferably shreds) over a flat plate. Beat the egg whites and first dip the top of the cookies in egg whites and then in the remaining coconut shreds. Place them over a greased oven/cookie tray.
Bake in 350F (180C) preheated oven for about 15-20 minutes or until they get lightly browned.
ENJOY
                                                                Turkish Bread
 1 ½ cups lukewarm water
2 tsp dry yeast/17 gr fresh yeast
3 ¾ cups bread flour/all purpose flour
1 ½ tsp salt
1 tsp sugar
Glaze:1 tbsp yogurt
1 tbsp water
Nigella seeds or sesame seeds

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add the salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture).Place dough on the counter and punch to release air. Cut the dough into two pieces, then make a loaf shape with each of them. Grease a square Pyrex or baking dish and place both of the dough pieces. Or you can use a loaf pan to bake two loaves of bread. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix 1 tbsp yogurt and 1 tbsp water in a small bowl, then brush the surface of the bread with this glaze. Make a scratch lengthwise through the middle. Finally, sprinkle nigella seeds or sesame seeds on top. Preheat the oven to 425F (220C). Place the bread on the middle rack. Bake for 25-30 minutes, till it becomes golden brown. After taking it out of the oven cover with a clean cloth or towel to keep the bread soft.
Turkish Bread is good to go with butter, honey-butter dip or spicy olive oil dip when warm.
ENJOY
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
P.S 2 : If you want the top to be lighter brown, then beat 1 egg yolk and 1 tbsp milk for glaze, instead of yogurt and water.
 
 
Pide Bread
 
2 tsp dry yeast/25-30 gr active fresh yeast
½ tsp sugar
1 ¼ lukewarm water
3 ¾ cups bread flour/all purpose flour
1 tsp salt
2 tbsp olive oil

For glaze:
1 egg and 1 tbsp water, beaten
1 tsp nigella seeds or sesame seeds

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add the salt, olive oil and flour; knead for 10 minutes, till dough becomes elastic. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture).
Place dough on the counter and punch to release air. Then try to flatten the dough with your hands to fit to the tray (Use a 8-12 inch round tray or Pyrex). Then place it into the baking tray with baking paper and flatten it to fit the tray. Brush surface of the Turkish Pide Bread with egg wash and press all over it with your finger tips. Then sprinkle nigella seeds or sesame seeds on top (see the picture). Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Preheat the oven to 425F (220C). Put some water in an oven-safe bowl and place it on the bottom of the oven. Place the bread on the middle rack. Bake for 10-15 minutes, till it becomes golden brown.After taking it out of the oven cover with a clean cloth or towel to keep them soft.
It is good to go with butter, honey-butter dip or spicy olive oil dip when warm.
ENJOY
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough. 
 
5 cups all purpose flour
2 cups lukewarm milk
½ cup lukewarm water
1 Tbsp active yeast
½ tsp sugar
1 tsp salt

For the filling:
2 lbs ground beef
1 big onion, finely chopped
1-2 banana peppers, finely chopped
2 cups of tomatoes, finely diced
½ bunch parsley, finely chopped
1 Tbsp pepper/tomato paste
½ cup water
1 tsp salt to taste
½ tsp cumin

Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use.
Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Then mix in the other ingredients and flour. Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.
Put dough in a clean bowl and cover with a towel or cloth ((see the picture). Let rise for 2 hours in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes (see the picture).
Cut it into 18-20 pieces and roll them in ball shape. Cover them to prevent drying out.
Meanwhile take one piece and over the lightly floured counter roll it out with a roller. Make a boat shape for about the shape of a loaf of bread (or any size you like). Place 2-3 Tbsp of ground beef filling and spread it all over. Then, flip the sides ½ inch over the pide and to make a boat shape squeeze the ends and make sure to stick together (see the picture).
If desired brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown.
Bake all pides the same way.
Serve warm with lemon wedges and kebab salad if desired.
This recipe makes about 17-20 pieces.
P.S: If desired pour some beaten eggs over the pides prior baking in the oven.
ENJOY