CHICKEN MARINATED IN YOGURT SAUCE

This is my quick and tasty recipe for chicken legs. You can use chicken thighs or chicken breast if you prefer it. Today I served the chicken with roasted winter vegetables and baked potatoes but very good served with rice, pasta or with just a simple salad.

YOU NEED

• 8 chicken drum sticks
• 5 tbsp natural yogurt
• 2 tbsp tomato paste
• 2-4 cloves of garlic, crushed
• 2 tsp olive oil
• 2 tsp balsamic vinegar or normal vinegar
• 2 tsp mixed dried herbs
• 2 tsp paprika
• 1 tsp chili pepper
• Salt and pepper to taste.

1) First wash chicken pieces and drain.

2) mix the marinade: Mix yogurt and tomato puree. Add the crushed garlic, oil and vinegar.

3) Add the herbs, spices , salt and pepper. Mix well.

4) Pour the marinade over the chicken, cover with cling film and keep it in the fridge preferably overnight. ( if you don't have time, minimum 2-4 hour will be fine )

5) Cook the chicken pieces in preheated oven ,190 C for 45 minutes to one hour.

FRESH FIG MUFFINS

YOU NEED

• 2 1/2 cups of flour
• 2 1/2 tsp baking powder
• 1 tbsp cinnamon
• 2 cups of chopped figs
• 3 eggs
• 1 cup oil
• 1tsp vanilla essence
• 1 1/2 cup sugar
• 1 cup yogurt
• slices of figs for decoration
• cinnamon and sugar mixture for sprinkling.

1) Sift flour with baking powder and cinnamon. Mix chopped figs with flour.

2) In a separate bowl, whisk eggs, add oil, sugar, yogurt and vanilla and whisk well.

3) Pour the wet mixture into the flour little at a time.

4) Place the muffin mixture into muffin cases and decorate with fig slices. Sprinkle with sugar and cinnamon mixture and bake at preheated oven 180 C, for 25- 30 minutes or until golden brown.

5) Cool on a wire rack before serving.

STRAWBERRIES AND CREAM

INGREDIENTS for 2 servings

• 2 tubs of strawberries
• 6 tbsp natural yogurt
• 2 tbsp cherry liqueur
• 6 tbsp light cream cheese
• 3 tbsp milk
• 3 tbsp icing sugar
• extra strawberries for decorating

1) Wash and chop up strawberries. Mix yogurt, cherry liqueur and add the strawberries. Divide them into two serving dessert dishes.

2) Mix cream cheese with milk and sugar. Pour over the yogurt and strawberry mixture.

3) Decorate with strawberries and chill in the fridge before serving.

APPLE AND YOGURT FACE CLEANSER

INGREDIENTS

• 2 tbsp natural yogurt
• half an apple peeled and sliced
• 1 tsp lemon juice
• 5 drops of lavender essential oil
• 10 drops of rosemary MT
• 2 tsp runny honey or maple syrup
• 1 tsp rice flour or corn flour

1) Place slices of apples, yogurt, honey, lemon juice  in a blender and make a pulp.

2) Add the rice flour with a spoon and mix.

3) Mix lavender and rosemary drops and stir.

4) Massage the mixture over the face then rinse thoroughly with warm water.

NOT : This cleanser will keep in the fridge for 3-5 days in an airtight container.

REVANI (Turkish semolina cake with syrup)

INGREDIENTS

For the syrup

• 2 cups sugar
• 3 cups water
• 1 tbsp lemon juice

For the cake

• 2 cups plain flour
• 2 cups fine semolina
• 2 tsp baking powder
• 3 eggs, whisked
• 2 cups caster sugar
• 2 cups natural yogurt
• 1/2 cup oil or melted butter
• 1 tbsp orange rind
• coconut or chopped nuts for decorating

METHOD

1) First make the syrup. Bring water and sugar to boil then simmer for 15 minutes. Then add the lemon juice and set aside to cool.

2) Sieve the flour add baking powder and semolina, set aside.

3) Whisk sugar with the eggs until it is slightly foamy. Add yogurt, butter and whisk with an electric mixer or wire whisk.

4) Gently fold in the flour, semolina and orange zest.

5) Pour the mixture into a greased baking tin 34cm x 24cm and spread out evenly.

6) Bake the cake in pre heated oven 170 C  for 35- 40 minutes or until it is golden brown on top.

7) Let the cake rest for 5 minutes and then cut into squares or diamond shaped slices. Pour the cool syrup over the hot cake and let all the syrup soak into the cake.

8) Place the cake into the fridge for 2-4 hours. Serve chilled. Decorate with desiccated coconut or chopped nuts before serving. Also very good, served with whipped cream or ice cream.

NOTE : This cake is also nice, baked with added chopped almonds or pistachios.  Add 1/2 cup of nuts  to the ingredients, if you wish.

 

TURKISH PIDE - BREAD

This bread is delicious hot from the oven with butter or with any savoury dish with your meal.

PIDE

• 4 cups of strong bread flour
• 1 tsp salt
• half a cup warm water
• 2 tsp easy blend dried yeast
• 1 tsp sugar
• 1 tbsp olive oil
• 2 tbsp natural yogurt
• 1 egg white
• 1 tbsp nigella seeds

For glazing

• 1 egg yolk
• 2 tbsp milk

Sieve the flour with salt. 

1) Mix the yeast and sugar in a jug with warm water. Set aside for 10 minutes until is is frothy.

2) Make a well in the flour and add the yeast mixture. Add the oil, egg white and the yogurt. Knead by hand for about 10 minutes on a lightly floured surface. Alternatively use an electric mixer with the dough hook for 6-7 minutes. Add little more flour if sticky but make sure the dough is not too hard.

3) Place the dough in a greased bowl, cover with cling film and leave in a warm place for 2 hours until it has doubled in size. Knock back the dough and knead for 1-2 minutes.

4) Place the dough on a floured surface and divide dough into 2 pieces.. Flatten each dough with the heal of your hand, use your fingers to stretch it from the middle.

5) First mark the dough with a knife  like a diamond shape on the surface. Then push your fingers into the dough to achieve a dimpled effect.

6) Place the dough on to a baking tray, brush with milk and egg yolk mixture and sprinkle with nigella seeds. Cover and leave the dough to rise again for 30 minutes.

7) Place 2 cups of water in a oven proof dish and place at the bottom of the oven. Bake the pide in preheated oven 220 C, 200 Fan setting for 10 - 15 minutes. Bake the other pide the same way.

8) Cool on wire rack for 5 minutes before serving. Serve warm.

MEZE DISHES

Here are some selection of Turkish meze's  which can be served as a snack, as an appetizer or to accompany the drinks. These are great to spread over bread and served as a starter.

EZME

• 4 medium tomatoes, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 1 chili pepper, chopped
• handful of fresh parsley, chopped
• 2 tbsp olive oil
• squeeze of lemon juice
• salt and black pepper 

Place all the chopped ingredients in a food processor and pulse it 2-3 times until all mixed together or chop all the ingredients very finely then mix in a bowl.

Add the olive oil, lemon juice, salt and pepper to taste before serving.

YOGURT AND CUCUMBER

• 1 tub of natural yogurt
• half a cucumber, diced
• 1 clove of garlic, 
• pinch of dried mint
• salt to taste

Crush the garlic with salt. Chop the cucumber to small pieces. 

Mix yogurt with garlic and diced cucumber. Season with mint and salt before serving.

CHICKPEA PUREE WITH TAHINI AND YOGURT

• 2 cups cooked and drained chickpeas
• 1 clove of garlic, crushed
• 1/2 cup runny tahini
• 1/2 cup natural yogurt
• 1 tbsp fresh dill, chopped finely
• squeeze of lemon juice
• salt
• pinch of paprika

Place the chickpeas in to a mortar and pestle to pound or into a food processor  and blend until it is smooth. Add the garlic and the rest of the ingredients and mix well to bind. Sprinkle with paprika just before serving.

AUBERGINE AND CREAM FRAICHE

• 1 aubergine
• 2 tbsp cream fraiche
• 2 tbsp natural yogurt
• 1 tbsp fresh parsley, chopped finely
• salt and ground black pepper.

Cook the aubergine whole  under the grill, turning frequently making sure it is cooked and the flesh is soft.  Peel of the skin under running cold water and diced the flesh finely.Mix with the rest of the ingredients with aubergine pulp. Add cream fraiche, yogurt and parsley. Season with salt and ground black pepper just before serving.

ALI NAZIK ( Minced meat with yogurt and aubergine puree )

INGREDIENTS

• 4 small or 2 large aubergines
• 2 tbsp lemon juice
• 1 tsp olive oil
• 250 gr lean lamb or steak mince
• 1-2 tsp oil
• 1  onion, diced
• Half a red pepper, diced finely
• 1 small chilli pepper ( optional ), diced finely
• 1 cup water
• 1 tbsp chopped parsley
• little salt
• 4 heaped tbsp thick natural yogurt
• 1 clove of garlic, crushed
• salt and pepper

METHOD

1) First wash the aubergines and smoke them on the gas flame on top of the stove until the skin is charred on all sides and the flesh is soft. Turn them from time to time until charred all over. You can do this under the grill or in the oven if you haven't got gas hob. When they are done set aside for a few minutes to cool.

2) Then hold each aubergine and peel of the charred skin under running water. Squeeze the flesh and place them on a chopping board. Chop the aubergines to a pulp and discard the stalk. Place all the aubergine pulp in a bowl.Mix with the lemon juice and oil. Set aside.

3) Stir fry the mince with onion  in oil until browned. Add the chili, red pepper, tomato paste and water to cover the mince. Bring it to boil. Turn the heat to low and cook the mince for 10-15 minutes. Add the parsley and salt and set aside with the lid on to keep it  warm.

4) Mix yogurt with crushed garlic and salt. Add the aubergine pulp to the yogurt mixture and heat in a frying pan gently to warm it. Do not boil. Add seasoning to taste.

5) Transfer the yogurt and aubergine mixture to the serving plate. Heat up the mince if need, then place it on top of the aubergine and yogurt dressing. Drizzle some of the juices from the meat over the yogurt and and aubergine bed and  serve it strength away. This serves 2.

CILBIR ( Poached egg in garlic yogurt )

Hi all, this is  a simple yet tasty dish which is great as a starter, side dish, hot meze or snack at any time of the day. In Turkish cooking, natural yogurt used and  served with many dishes including, vegetables, rice dishes, kebab dishes, cacik( cucumber, garlic, dill yogurt mixture), as a desert, and very popular, national cooling  summer drink" Ayran". One other  popular way of serving yogurt is with crushed garlic. Yogurt is the  part of Turkish culture and has been made at home  by our mothers for centuries but  nowadays, different variety of yogurts and ayrans available in the shops, widely all over Turkey.

YOU NEED

• 1 egg 
• 1 cup water
• 2 tsp vinegar

YOGURT DRESSING

• 4-5 tbsp natural yogurt
• 1 clove of garlic, crushed
• salt and pepper

TO SERVE

• 2 tsp butter or oil
• 1 dried red peeper or pinch of paprika.

1) Place the vinegar with the water in a pan and bring it to boil. Crack the egg in the water, turn the heat to low and poach the egg for 3-4 minutes with the lid on. 

2) Mix crushed garlic with the yogurt. Add salt and pepper to taste.Spoon  the yogurt into the serving dish. Lift the egg out of the water with slotted spoon and place it on the yogurt.

3) Heat butter or oil in a frying pan add the chopped dried peppers or paprika quickly and spoon over the egg. Serve immediately. Serves 1.

NOT:  Frying  the egg rather than poaching, is another nice way of serving cilbir.

AYRAN

• 2 cups of natural yogurt
• pinch of salt
• cold water

Whisk the yogurt, cold water  and salt together in a blender until it is smooth and frothy. Add more salt if needed and serve cold. 

KIYMALI PIDE ( PIDE WITH GROUND MINCE )

INGREDIENTS

FILLING

• 250-300 g lean lamb or beef mince
• 1 onion, diced
• 2-3 tomatoes
• handful of fresh parsley
• salt and black pepper
• chili pepper ( optional )

FOR THE DOUGH

• 400 g plain flour
• 2 tsp dried yeast
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp natural yogurt
• 50 ml olive oil
• 2 eggs, whisked
• 50 ml warm milk
• 1 egg yolk for glazing

METHOD

Mix yeast and salt with  sifted flour. Add sugar olive oil,  whisked eggs and warm milk  in a dip bowl and mix it to bind. Transfer the dough on to a floured surface and knead for 5 minutes. Form a ball, cover with cling film and let it rise for an hour until it doubled in size. Knock the air out and knead for 1-2 minutes. Cover and let it rest another 45 minutes.

In the mean time, prepare the FILLING

Put the onion in a food processor and pulse it 2-3 times. Add chopped tomatoes, mince, parsley, chili, salt and peeper and pulse it until mixed well and you achieved a ball of the mixture. Transfer into a calender and let the excess water drain.

Transfer the dough on the floured surface. Break the dough into 8 equal pieces. Roll each dough 25-30 cm long and 10 cm wide. Put 1 heaped tbsp of the mince mixture in the middle of the dough and shape it with your finger tips. Fold  the edges of the pide inwards  like a boat ( see picture above ) Place pides on greased baking tin and glaze them using the brush, with egg yolk. Cook  the pides in preheated oven, in the middle shelf at 220 C,  200 fan  setting, for 15- 20 minutes. 

NOTE : I cooked 4 pides at a time but  if you are cooking one or two at a time you may need less time to cook.

MEVLANE BOREGI ( Mevlane pasties )

These boreks ( pasties ) are the speciality of City KONYA  where MEVLANE ( see above ) lived.

These are delicious filled with mince meat, but today I used  mince meat  and some  goats cheese, parsley filling  for some of the boreks  which was equally nice.

INGREDIENTS

• half a kg lean mince meat
• 2 tbsp oil
• 1 lage onion, chopped finely
• fresh parsley, chopped
• half tsp chili flakes
• salt and pepper
• half a kg flour
• 1 cup yogurt
• 1 cup oil
• 1 egg
• 1tsp sugar

First cook the mince with the onion in oil until it is browned nicely. Add the parsley, chili flakes, salt and pepper. Add 1-2 tbs water if it starts to stick to the pan. Take off the heat and set aside. This should take  about 10 - 12 minutes.

NOW MAKE THE DOUGH

 

Mix yogurt, oil with sifted flour. Add the egg, sugar and bind it together until you achieve a soft dough. Take a size of a walnut open the dough piece about 10 cm round shape on a floured surface. I do this by hand but a rolling pin can be used if it is easier.

Place 1 tbsp of cooled mince mixture in the middle and fold it over to cover it. Seal the edges well and brush the pasties with egg yolk. Transfer the pasties on a greased baking tray, brush with whisked egg yolk and cook on preheated oven 180C for 15- 20 minutes until they are cooked and golden in colour. Makes 20 -25.

KABAK CORBASI ( COURGETTE SOUP )

This an unusual but very good soup that I discovered recently. I wasn't a big fan of courgettes but I have changed my mind now. Hope you enjoy it too.

INGREDIENTS

• 2 courgettes
• 3 cups of water
• pinch of salt
• 1 egg
• 3 tbsp yogurt
• 1 tbsp flour
• 2 tsp dried mint
• 1 tbsp olive oil or butter
• 1 tsp paprika or chili pepper

First wash and peel the courgettes and grate them. Place the grated courgettes into a pan with the water and the salt. Bring it to boil then simmer on medium heat for 10 minutes until courgettes are cooked. While still simmering, mix egg, yogurt and flour in a bowl and mix it well. Transfer  this mixture into the pan of courgettes and stir. Cook it all together for  further 5- 7 minutes. Add more water if needed. Sprinkle the dried mint and take the soup of the heat. Melt the butter in a small frying pan, add paprika or hot pepper flakes and drizzle over the soup. Serve with crusty bread.

AMARETTO AND BERRY SUMMER DESERT

YOU NEED

• 100 g frozen mixed berries
• 1 tbsp amaretto or sweet Sherry
• 1 tbsp runny honey or maple syrup
• 8 amaretto biscuits or 4 ginger snaps
• 6 tbsp ready made custard
• 6 tbsp natural yogurt
• 2 tbsp flaked almonds, roasted

METHOD

First dry roast the almonds in a non stick frying pan for couple of minutes, stirring to prevent them burning. Set aside and let them cool. Divide above ingredients to 2 serving glasses.

Blend the fruit in a food processor with amaretto and honey. Crumble the biscuits and place them into the serving glass. Pour the custard over the biscuits and set aside. Mix the berries until they are soft and runny. Add a little yogurt if you need to, blending until smooth. Pour the berry mixture over the custard then layer it with natural yogurt. Sprinkle with roasted almonds. Serve it with ginger snaps or amaretto biscuits. Serves 2.

SUMMER RICE & YOGURT SOUP (Yayla Corbasi )

INGREDIENTS

• 100 g rice
• Half a tsp salt
• 750 ml water or stock
• 1 tbsp plain flour
• 1 egg, whisked
• 6 tbsp natural yogurt
• 2 tsp dried mint or handful of fresh mint, chopped
• 200 ml water
• salt and pepper to taste
• 1 tbsp olive oil or butter
• 2 tsp paprika or chilli powder

METHOD

Wash the rice, add salt and water or stock. Bring it to boil then simmer with the lid on for about 25-30 minutes until the rice is soft and cooked. Set aside.
Whisk the egg in a bowl, add flour, yogurt, mint, water and seasoning. Add this yogurt and egg mixture into the cooked rice. Return the pan of soup to the stove and cook the soup on low heat stirring frequently to prevent it sticking to the bottom of the pan. Simmer for 10 minutes. You may add more water if the soup is too thick. While the soup simmering, heat a small frying pan with 1 tbsp oil or butter, add the paprika and drizzle over the soup just before serving. Serves 4.

CHICKEN KEBAP WITH MARINADE (Yogurt ve tahin soslu tavuk sis)

Hi all, overnight marinade makes the kebabs very tender and soft. But If you don't have time marinate for 1-2 hours or just brush the marinade mixture over the meat while grilling. Serves 4

YOU NEED

• 4 chicken breasts, cut in to cubes

FOR MARINADE

• 4 Ttbsp natural yogurt
• 1 tbsp tomato paste
• 1 tbsp tahini
• 2 tbsp olive oil
• 1 red onion, chopped finely
• 2 cloves of garlic, crushed
• 2 tsp paprika
• 2 tsp mix spice
• 1 tsp chilli powder
• 1 tsp dried mix herbs
• 1 tsp salt

METHOD

Wash the chicken pieces , dry on kitchen paper and cut in to cubes. Prepare the marinade by chopping the onion, garlic and mixing in to a smooth paste with the rest of the ingredients. Marinate meat minimum 2 hours. Then grill or cook on griddle until it is cooked through and crispy. Serve with bulgur pilav and cacik.

CACIK

Chop some cucumber and fresh mint. Crush one clove of garlic. Add them to natural yogurt. Season with salt and paprika just before serving.

TROUT WITH HOME MADE HERB SAUCE(Meze soslu balik)

This is a sauce freshly made with fresh mixed herbs combined with olive oil, garlic and yogurt and is lovely with added tangyness from the lime juice.

YOU NEED

• 2 trout

FOR HERB SAUCE

• 50 g mixed fresh herbs of dill, parsley,mint and thyme,chopped
• 1 clove of garlic, diced
• 2 tsp lime juice
• 1 tbsp olive oil
• 1 tbsp roasted sunflower seeds
• 3 tbsp natural yogurt
• pinch of salt and chilli powder
• Extra 1 tbsp of sunflower seeds for sprinkling.

Grill or barbecue the fish until the skin turns crisply brown for about 3-5 minutes each side. Transfer on to a serving plate.

Make the sauce either in a blender or in a large pestle and mortar, until it is nice and smooth. Pour the sauce over the fish and sprinkle some sunflower seeds just before serving. Serves 2

NOTE: If you are using the pestle and mortar, first pound the herbs, garlic, sunflower seeds to a paste. Slowly add the oil, salt, chilli powder and lime juice. Mix in the yogurt just before serving with the sprinkle of extra sunflower seeds.

SALMON WITH CREME FRAICHE ( kremali salmon )

YOU NEED

• 2 salmon steaks

SAUCE FOR THE SALMON

• 1 tub of creme fraiche ( about 200g )
• 2 tbsp natural yogurt
• 2 tbsp dill, chopped
• 1 tsp cumin powder
• 1 tsp chilli powder or sweet paprika
• 1 tsp sumak (optional )
• 2 tsp lemon juice
• Little salt.

METHOD

Grill the salmon steaks until nice and crispy and cooked to your taste. While the salmon cooking, prepare the sauce. Mix creme fraice, yogurt and rest of the ingredients in a bowl and serve it with salmon. Serves 2.

KEBAB ON PITTA BREAD & YOGURT (Yogurtlu Kebap)

INGREDIENTS

• 400 g steak mince
• 1 onion, chopped
• 1 slice of stale bread
• 2 cloves of garlic
• 1 chili pepper ( optional )
• handful of fresh parsley
• 1 tsp cumin powder
• 1 tsp mix spice
• 1 or 2 tsp sesame oil
• salt and black pepper
• 2 pitta bread
• 1 clove of garlic, crushed ( optional )
• Half a tub about 250 g natural yogurt
• 1 tbsp olive oil
• pinch of paprika

METHOD

First put the onion, garlic and bread pieces in a food processor and pulse it a few times. Then add mince, chilli, oil, spices, salt and pepper and mix it well to bind it all together. Shape them lengthwise on to the skewers and grill or cook them on the griddle until all browned and ready to serve. Brush the kebabs with oil during cooking. In the meantime heat the pitta bread in the toaster or in a non stick pan to warm it. Cut the bread and place it on a serving plate. Mix crushed garlic with yogurt and pour over the pitta bread. Then arrange the kebabs over the yogurt. Heat the olive oil in a small frying pan, add paprika and drizzle over the kebab just before serving. Serves 4.