EDIRNE STYLE LIVER( EDIRNE CIGERI)

Hi all, if you are  like me and not too keen on liver, I guarantee that you will change your mind after making this dish. it was delicious and full of iron lol and we all need iron now and then. Hope you enjoy.. This serves 2. style

INGREDIENTS

• 250 g ox liver
• 2 tbsp plain flour
• oil for frying
• Salt, chili flakes and dried time to taste.

ONION PIYAZ TO SERVE

• 1 large red onion
• pinch of salt
• 1 bunch of fresh, chopped parsley

2 DRIED RED PEPPERS

METHOD

 1) Wash the liver pieces  and remove any skin and ducks. Dry with paper towel  and place them into the freezer for an hour or so. When we take it out of the freezer it will be easier to slice the liver. 

2) Cut and slice the liver very thinly, as thin as you can. Then cut into strips and small cubes. Coat and toss with flour.

3) Heat the oil and deep fry  half of the liver for 2 minutes on high heat. Remove and drain on kitchen paper. Do  the same with the other half of the liver.

4) Fry the dried whole peppers in oil for one minute, turning over and making sure it is crispy on all sides.

5) Slice the onion thinly, add salt and wash under cold water, rinse and drain in colander. Add chopped parsley. set aside.

6) Place cooked liver on serving plate, Sprinkle salt, chili flakes and dried thyme to taste. Decorate with crispy red peppers and serve with onion and parsley piyaz.

POTATO SALAD ( PATATES SALATASI )

YOU NEED

• 2 medium potatoes  per person
• 2-3 tbsp of finely chopped leeks or spring onion
• Handful of chopped fresh parsley
• 2 tbsp olive oil
• Pinch of chili flakes ( optional )
• salt and pepper to taste
• 15- 20 black olives

 Wash and boil the potatoes in their skins. Drain the water and let the potatoes  cool for 15 minutes.  When they are warm enough to handle, peel and dice them into small squares.

Add chopped spring onion, parsley, oil, chili pepper, salt and pepper. Mix well and decorate with black olives. Serve warm.

ZUCCHINI ( COURGETTE ) FRITTERS WITH CHEESE ( PEYNIRLI MUCVER )

INGREDIENTS

• 2 medium zucchinis (courgettes ) about 250 g
• half a tsp of salt
• 2 heaped tbsp plain flour
• 1 small onion or half a red onion, finely chopped
• 2 tbsp grated Edam cheese or any medium fat cheese(50g)
• 1 tbsp finely chopped fresh dill
• pinch of chili pepper ( optional )
• 1 egg
• Oil for frying.

1) Wash and grate the zucchinis coarsely. Mix with salt and let it stand for 12-15 minutes. Then squeeze out excess liquid. ( I used colander to get rid of all the liquid )

2) Add flour to the zucchini and mix. Add red onion, grated cheese dill, chili powder and egg to the zucchini mixture and mix well until all combined.

3) heat the oil in a non stick frying pan and drop tablespoons of zucchini mixture and flatten slightly. Cook on medium heat until browned lightly on both sides and cooked through.

Makes 10-12 fritters.

Serve with garlic, mint yogurt.

EZO GELIN SOUP (EZO GELIN CORBASI)

INGREDIENTS

• 1 small onion, chopped finely
• 1 tbsp olive oil
• 2 tsp flour
• 3 cups stock or water
• 5 tbsp red lentils
• 1 tbsp rice
• 2 tsp tomato puree
• salt and pepper
• dried mint to serve

1) Cook the onion in a dip pan with the oil until it is lightly browned and soft. Add the flour and mix. Add the water or stock slowly making sure we don't have any  lumps and mix well with flour and onion. Bring it to boil.

2) Wash the lentils and rice together and add into the pan. Mix the tomato puree with little water and pour it into the boiling pan. Turn the heat to medium and cook for 25- 30 minutes or until the soup is cooked.

3) Turn the heat off and add salt and black pepper to taste. Serve it with sprinkled dried mint. Serves 4.

MERCIMEKLI VE NOHUTLU PILAV ( PILAV WITH LENTILS AND CHICK PEAS )

HI ALL,  this again a very tasty complete vegetarian meal which is very quick to make. Hope you enjoy...

YOU NEED

• 1 onion, chopped,
• 2-3 tbsp olive oil
• 1 tbsp pepper or tomato paste( puree)
• 1 clove of garlic ( optional )
• 1 tsp chili pepper (optional )
• 1 cup red lentils
• 1/2 cup chopped tomatoes
• 1/2 cup chopped peppers
• 1/2 a cup bulgur wheat or rice
• 1 cup cooked chick peas
• 3- 4 cups hot water.
• fresh or dried herbs of your choose
• salt and black pepper

METHOD

First prepare all the vegetables and chop them finely. Wash the lentils,  rice, chick peas and set aside. Fry the onion in the oil for 5 minutes, then add the garlic, tomato paste, tomatoes and peppers. Cook for couple of minutes. Add the lentils, rice and chick peas together with herbs, water, salt and chili pepper. Use 3 cups of water first then add the rest of the water as it cooks. Add more or less to suit your taste. I like to serve this dish  with the constancy like risotto or even more mushier but you can cook and serve it more like a rice dish if you like by using  less water.

Add more herbs and ground black pepper just before serving.

RICE COOKED IN FILO PASTRY ( yufkali pilav )

Hi all, this is a rice dish with a difference. Rice with herbs and spices cooked with mince and wrapped in filo pastry, making this dish a centre piece for any occasion.

YOU NEED

• 1 onion, chopped
• 200 g minced meat
• 1 tbsp oil
• 1 pepper, chopped
• 2 medium tomatoes, diced
• pinch of cinnamon,
• ground black pepper
• parsley, dill, chopped.
• 1 cup rice
• 2 cup boiled water
• salt
• 1 large or 2 small filo pastry
• oil for brushing the pastry
• 1 egg yolk

METHOD

Fry the mince in oil with the onion until cooked and browned, add the tomatoes, peppers, cinnamon, black pepper, dill and parsley. Cook for 5 more minutes. Add the washed rice, stir, then add hot water and bring to a boil. Turn the heat down and cook the rice with the lid on for 10-15 minutes until it is cooked. Set aside.

Grease a tray or Pyrex dish, lay the filo pastry, transfer the rice over the filo pastry and cover the rice with second filo pastry tucking in the edges. Brush the pastry with egg yolk and cook in the pre heated oven on 175C for 20- 30 minutes until it is golden brown.