Red Lentil Soup with Spicy Carrots

My year in Turkey was wonderful, especially the food. -Mike  

Lentils are nutrient-rich, versatile, inexpensive; rich in protein, fiber, iron and B vitamins. They could be brown or green (which holds their shape), black, or red (like Turkish lentils) and yellow (used for purée). Use them in soups, stews, or salads. They do not even need to be pre-soaked. 

Acılı Havuçlu Kırmızı Mercimek Çorbası (Turkish)

Serves 4-6

Fill a bowl with lentils and water.

Let it set for 12 hours or more.

1 cup (130 g) organic red lentils, rinse several times

2 Tbs. (30 ml) olive oil

minced organic garlic

4 chopped organic carrots

diced organic onion

2 Tbs. (30 g) each: cumin and coriander

2 tsp. (10 g) each: paprika, caraway, and turmeric

4 cups (960 ml) organic vegetable broth

+1 cup (+240 ml) organic coconut milk

herbs: parsley, cilantro, and/or mint

organic lemon wedges

bir /beer/ 1. Sauté onions and garlic in the oil on medium heat.

iki /ee-kee/ 2. Add the carrots and spices for several minutes.

üç /üch/ 3. Stir in the lentils and broth.

dört /durt/ 4. Bring to a boil, reduce the heat and simmer for about 30 minutes.

beş /besh/ 5. Use a blender to the mixture into a liquid. 

altı /al-tuh/ 6. Still in the coconut milk.

yedi /ye-dee/ 7. Topped each bowl with a drizzle of coconut milk, oil, and herb(s).

sekiz /se-keez/ 8. Serve with lemon wedges.

Afiyet olsun! (Turkish)

/a-feh-yet ol-sun/

Try some of the other 

soup recipes: https://veggiefernandezs.blogspot.com/search/label/soups

or 

Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Doner Kabab Seasoning

Döner Kebap Baharatı (Turkish)

about 2 Tbs. (12 g)

~Double or triple the ingredients if you plan use it in many future dishes.~

1 Tbs. (6 g) each: coriander, onion power, Himalayan salt, paprika, black pepper, oregano, chili powder, garlic powder, cayenne pepper

1 tsp. (2 g) thyme

1/2 tsp. (1 g) cumin and savory

Use with 

• vegetables: zucchini, eggplant, bell peppers with olive oil
• grain bowls: sprinkle over cooked quinoa, couscous, or rice
• marinades: blend into tofu, tempeh, or seitan for at least 30 minutes; with lamb, beef, or chicken (add little water to form a paste)
• dip and sauces: mix into (dairy-free) yogurt, cream cheese, sour cream, or Greek yogurt

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Leeks, A Turkish Side Dish

If you have not tried leeks, they are a mild, onion-like taste, eaten raw with a crunchy and firm texture or cooked in many types of recipes. The entire leek is edible as well. 

Bite of history: Drawings of leeks were found on ancient Egyptian walls and were also grown in Mesopotamia, ca 2000 BCE. Even Porrophagus, nickname for Roman Emperor Nero, the "Leek Eater", ate leeks as a stable in ancient Rome diet. It was preferred instead of onions or garlic. 

Pırasalar (Turkish)

Serves 5

olive oil

3 each: organic leeks and carrots, sliced into small rings

3 organic garlic cloves, minced

1 tsp. (2 g) cumin

1/2 tsp. (1 g) each: sweet paprika and cayenne pepper

3 Tbs. (45 g) organic rice

juice and zest of 1 organic lemon

2 cups (480 ml) water

parsley for garnish

optional:

• little red wine vinegar
• grated organic tomatoes
• ground grass-feed beef or lamp
• chopped organic chicken

bir /beer/ 1. Heat 1/4 cup (60 ml) of oil over medium-high heat.

iki /ee-kee/ 2. Sauté the vegetables with the spices, about 6 minutes.

üç /üch/ 3. Add the water, rice, and lemon juice. 

dört /durt/ 4. Bring to a boil, then lower and simmer 15-20 minutes.

beş /besh/ 5. Cool to room temperature.

altı /al-tuh/ 6. Stir in the lemon zest and parsley. Little extra olive oil is good also.

yedi /ye-dee/ 7. Add any optionals ingredients.

Try some other Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Lamb Doner Kabab

There seems to be  stands on "every" German corner, but you will not see one in Türkiye. It is a Berlin invention from 1971 and is now as popular as a Currywurst stand.

Lamm Döner Kebab (German)

Kuzu döner kebap (Turkish)

Serves 4

Preheat the over to 430ºF/221ºC

1 1/2 pounds grass fed lean veal, cut into cubes

1/2 tsp. (1 g) ground cumin or doner-kabab seasoning*

2 grated organic onions

5 Tbs. (75 ml) olive oil

pressed organic garlic 

3/4 cup (180 ml) (dairy free) yogurt

chopped parsley

(gluten free) flatbread, sliced in half but not all the way

on a serving plate:

1 cub (130 g) each thinly sliced organic: onion, red cabbage, cucumber and diced tomatoe

eins 1. Season the cut veal.

zwei 2. Place on four skewers.

drie 3. Make a paste with grated onions and oil.

vier 4. Brush on the meat. 

fünf 5. Grill and turn the skewers for about 20 minutes, inside temperature 145ºF/63ºC.

sechs 6. Mix the garlic with the yogurt.

sieben 7. Stir in the parsley.

acht 8. Drizzle a little oil into the flatbread.

neun 9. Warm in the open about 7 minutes.

zehn 10. Remove the meat from the skewers, placed on a plate.

elf 11. Make your individual donor kebabs with the meat and the condiments.

Guten Appetit!

Afiye olsun!

/a-feh-yet ol-sun/

*doner-kabab seasoning:

Mix...

1 Tbs. (6 g) each: coriander, onion power, Himalayan salt, paprika, black pepper, oregano, chili powder, garlic powder, and cayenne pepper

1 tsp. (2 g) thyme

1/2 tsp. (1 g) cumin and savory

Use with 

• vegetables: zucchini, eggplant, bell peppers with olive oil
• grain bowls: sprinkle over cooked quinoa, couscous, or rice
• marinades: blend into tofu, tempeh, or seitan for at least 30 minutes; with lamb, beef, or chicken (add little water to form a paste)
• dip and sauces: mix into (dairy-free) yogurt, cream cheese, sour cream, or Greek yogurt

Add a Turkish mixed salad: https://veggiefernandezs.blogspot.com/2021/06/turkish-mixed-salad.html

Try five other kabobs: https://veggiefernandezs.blogspot.com/2017/06/kabobs-to-go.html

or Vegetable Kababs: https://veggiefernandezs.blogspot.com/2014/09/vegetable-kababs.html

with a nice refreshing Turkish yogurt drink, "Ayran": https://veggiefernandezs.blogspot.com/2015/11/ayran.html

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Chicken Marinade à la Turkish

 Turkish cuisine has a great variety of foods. It's one reason I enjoyed living there for a year.

-Mike

Tavuk turşusu (Turkish)

/tur-shu-su/

1 Tbs. (15 g) organic tomato paste

3 Tbs. (45 ml) (dairy free) yogurt

1 1/2 tsp. (2,25 g) paprika

1 tsp. (2 g) each: oregano, Himalayan salt, cumin

1/2 tsp. (1 g) lemon pepper 

3 cloves of garlic

2 Tbs. (30 ml) olive oil

chicken cuts as desired 

bir /ber/ 1. Mix all the ingredients in a bowl.

iki /e-ke/ 2. Make a few shallow cuts on the chicken.

üç /uch/ 3. Add the chicken in the bowl, coat the pieces, cover and refrigerate for an hour or longer.

dört /dort/ 4. Cook the chicken: grilled, baked, or pan fried. The inside temperture reaches 165ºF/74ºC. 

 

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Turkish Humus

 This is a traditional Turkish version and quite a different taste than a shop-bought ones.

Humus (Turkish)

Serves 4

1 cup (130 g) organic garbanzo beans or canned garbanzos

1/2 cup (65 g) tahini (is gluten free)

1 crushed organic garlic clove

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) olive oil

1/2 tsp. (2,5 g) paprika

(gluten-free) crackers or toasted bread to serve

A. Fresh beans:

bir /beer/ 1. Soak overnight.

iki /ee-kee/ 2. Drain well and put in a saucepan with plenty of water to cover.

üç /üch/ 3. Bring to a boil and simmer until soft, about 2 1/2 hours.

                   (a) Skinned garbanzo beans will cook in about 1 1/2 hours.

dört /durt/ 4. Remove the skins and mash until smooth, adding a little water if necessary.

B. Canned beans:

1. Mash in a blender until smooth.

C. Mix

1. Blend the rest of the ingredients with the beans.

2. Serve with crackers or toasted bread.

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Turkish Red Cabbage Salad

The salad is quick, easy, and delicious side dish with any meal. It is also called kebab salad kebap salatası. 

Lahana salatası (Turkish)

Serves 4

4 cups (370 g) tightly packed, shredded organic red cabbage

1 Tbsp. of sea salt

3 Tbs. (45 ml) red wine vinegar or squeezed organic lemon juice

3 Tbs. (45 ml) olive oil or grape seed oil

1 Tbs. (15 g) organic sugar

optional: za'atar spice or parsley for garnish

bir /beer/ 1. Place the shredded cabbage in a colander with the sugar and salt.

iki /ee-kee/ 2. Massage it for a few minutes.

üç /üch/ 3. Add the parsley, oil, vinegar/lemon juice in a bowl with the cabbage

dört /durt/ 4. Let it sit for 30 minutes.

beş /besh/ 5. Drain and a quick toss.

altı /al-tuh/ 6. Arrange in a bowl with sprinkle of za'atar spice or parsley.

 

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Yogurt Soup (?) with Fruit and Nuts (?)

Yogurt (from Turkish verb yoğurmak "to knead, curdled or coagulated) is a food produced by bacterial fermentation of milk as from: cow, goat, sheep, yak, water buffalo, ewe, horse, camel, zebu (a humped cattle), or reindeer.

I'm sure you have tried all these types...Not.  People make yogurt from what animals they have. Plus there are now dairy-free,  plant-base yogurts, like: almond, coconut, oat, soy milk, etc.

Yogurt was thought to have been invented in Mesopotamia around 5000 BCE by nomadic tribes.  They carried milk in animal skins, creating a ripe environment for bacteria to grow and cause fermentation, producing yogurt. 

Keep the yogurt, even vegan yogurt, in the refrigerator. It can stay out of the refrigerator for 2 hours between 40*-90*F (4,5-32*C), but higher than that for only an hour. 

There is a long list of nutritional value as well as a long list of how to use yogurt.  Here is a soup, which I have not thought of.-Mike

Meyveli ve Kuruyemişli (?) Yoğurt Çorbası (?) (Turkish)

Serves 4

Chill several hours.

2 cups (480 ml) organic (dairy-free) yogurt

1 cup (240 ml) soda or mineral water

dried organic chopped fruit (examples: apricots, figs, mangos, etc.)

chopped organic nuts (examples: walnuts, pecans, almonds, etc.)

chopped chives, dill and tarragon

black pepper to taste

bir /beer/ 1. Combine all the ingredients in a bowl.

iki /ee-kee/ 2. Stir slowly.

üç /üch/ 3. Chill for 1-2 hours.

dört /durt/ 4. Serve on a hot day.

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Turkish Salmon with Garlic, Herbs, & Lemon

 Turkish food is very regional. 

"Enjoying food is how you welcome guests 

and how you spend time together." 

-Robyn Eckhardt 

(cookbook author)

Sarımsak, Otlar ve Limonlu Somon (Turkish)

Serves 2

1 pound (455 g) wild skin-on salmon

chopped organic onion

6 thinly sliced organic garlic cloves

1/3 cup (22 g) each chopped: dill and parsley 

sea salt

black pepper

2 organic lemons, cut into slices

2 Tbs. (30 ml) dry white wine or water

1/4 cup (60 ml) olive oil

optional organic vegetables

bir /beer/ 1. Cut a 2-foot (61 cm) length of parchment paper. Center it in a 10-inch (25 cm) skillet that has a lid.

iki /ee-kee/ 2. Put in the fish, onions, garlic, herbs, some salt and pepper to taste, and any optional vegetables in a large bowl.

üç /üch/ 3. Drizzle 2 Tbs. (30 ml) oil over the mixture. Toss to mix.

dört /durt/ 4. Transfer to the skillet.

beş /besh/ 5. Arrange the lemons slices over the fish.

altı /al-tuh/ 6. Drizzle rest of the oil. Add the wine or water.

yedi /ye-dee/ 7. Fold the paper to cover the fish, seal the edges, and cover the pan.

sekiz /se-keez/ 8. Cook over medium-high heat for 5 minutes. Do not uncover the skillet.

dokuz /doo-kuz/ 9. Reduce the heat to medium and cook, another 10-15 minutes or a temperature of 145F/63C for the fish.

on /on/ 10. Remove from the heat and rest for 5 minutes.

on bir 11. Remove the lid and carefully open the parchment paper.

on iki 12. Serve from the skillet.

on üç 13. Use (gluten-fee) bead to mop up the juices.

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Eggplant Casserole à la Turkish , Slow Cooker

eggplant (US, Canada, and Australia)

aubergine (UK and Ireland)

brinjal (Indian subcontinent, Singapore, Malaysia, and South Africa)

patlıcan (Turkish)

It is grown worldwide for its edible fruit,  but typically used as a vegetable. It is related to the tomato, chili pepper, and potato. 

I enjoyed the way my Turkish landlady made an eggplant casserole for me.-Mike

While it is cooking, serve a Turkish appetizer plate.*

Patlıcanlı Güveç (Turkish)

Serves 4-6

Heat the boiler

Sauces Sos:

1 cup (240 ml) (dairy-free) organic yogurt

chopped parsley and mint

1-2 minced organic garlic cloves

bir /beer/ 1. Combine all ingredients. Refrigerate until ready to serve.

Bulgur Bulgur:

2 tsp. (4 g) each: paprika and cumin

pinch or two each: cayenne pepper or red chili flakes and cinnamon

1 organic eggplant, sliced into thin rounds

1/4 cup (60 ml) olive oil

1 chopped organic onion

4 minced organic garlic cloves

1 Tbs. (15 g) organic tomato paste

1 cup (130 g) bulgur (not gluten free)

1 cup (240 ml) organic vegetable broth

4 organic tomatoes, thinly sliced

iki /ee-kee/ 2. Place the oven rack 6 inches (15 mm) from the broiler.

üç /üch/ 3. Mix the spices with 1 Tbs. (15 ml) oil.

dört /durt/ 4. Spay oil or line a baking sheet with foil. 

beş /besh/ 5. Place the sliced eggplants in single layer on the baking sheet.

altı /al-tuh/ 6. Brush each side with some oil and sprinkle with the spice mixture.

yedi /ye-dee/ 7. Boil 5 minutes, then flip for another 5 or more minutes, until soft and begins to brown.

sekiz /se-keez/ 8. Lightly coat the slow cooker with oil spray.

dokuz /doo-kuz/ 9. Microwave the onions, garlic, tomato paste, and 1 Tbs. (15 ml) oil in a bowl, about 5 minutes.

on /on/ 10. Stir in the broth and bulgur in the slow cooker.

on bir 11. Alternate the slices of eggplant and tomato into 3 rows on top of the bulgur mixture.

on iki 12. Cover and cook 3-4 hours on LOW or 2-3 hours on HIGH.

on üç 13. Serve with the sauce on the side. 

Afiyet olsun!

/a-feh-yet ol-sun/

Bon Appétite

*Turkish appetizer plate

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Slow Cooker Stuffed Eggplant à la Turkish

After living a year in Turkey, I enjoy Turkish cuisine (Türk mutfağı ).-Mike

It is a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, Kurdish, and Georgian cuisines, with each village and woman's variation. 

Although meat-based foods are common, meals are largely center around rice, vegetables, and bread, filled with dozen of spices and herbs.

iman bayildi (Turkish)

"the priest fainted"

(dish prepared by the wife of an imam, 

Turkish priest)

Serves 6

~Serve as a cold meze (Turkish: "snack or appetizer") (Spanish: tapa), hot entrée, main dish, or with grilled lamb, beef, or seafood.~

1/2 cup (120 ml) olive oil

3 small organic eggplants, cut in half, the lengthwise (do not remove the stem)

sea salt

black pepper

1 large organic onion, chopped

minced organic garlic

1 can of organic chopped tomatoes with its juice [14 1/2 ounce/430 g)]

1/4 cup (15 g) chopped parsley or 1/8 cup (7 g) dry parsley

6 toasted pita breads cut in quarters (or a gluten-free bread)

1 cup (240 ml) (dairy-free) yogurt

chopped dill or basil leaves

optional: drizzle of lemon juice

bir /beer/ 1. Pour 1/4 cup (60 ml) olive oil in the slow cooker. Brush the bottom and sides.

iki /ee-kee/ 2. Score the flesh of each eggplant. Do not cut the skin.

üç /üch/ 3. Place the eggplant skin-side down and sprinkle with some salt and pepper.

dört /durt/ 4. In a skillet, heat the rest of the oil over medium-hight heat.

beş /besh/ 5. Sauté the onions and garlic for 3 minutes.

altı /al-tuh/ 6. Add the tomatoes and parsley. Sauté another 5 minutes.

yedi /ye-dee/ 7. Spoon it over the eggplant, covering each half with some of the sauce.

sekiz /se-keez/ 8. Cover and cook for 2 hours on high or 4 hours on low.

dokuz /doo-kuz/ 9. Uncover and rest for 10 minutes.

on /on/ 10. Transfer to a plate and spoon any juice over the eggplants, sprinkled dill or basil leaves, and optional lemon juice.

on bir 11. Serve with bread and bowl of yogurt. 

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Turkish Çiğ Köfte

Çiğ/chee/ "raw",  köfte  "meatball" has many regional and ethnic specialties of southeastern Anatolia, Turkey. It is served as an appetizer or meze and common in Armenian, Turkish, and Urfalim Jews cuisines from two Anatolian villages Suruç and Çermik, who relocated to Jerusalem and Tiberias in 1896. But there is no meat in this recipe.

Հում կոլոլակ (Armenian)

/hum kololak/

Serves 6 people

3 1/2 cups (830 ml) water

3 cups (600 g) bulgur wheat (not gluten-free)

6 Tbs. (85 g) each: paprika and tomato paste

4 tsp. (8 g) each: cumin and chili flakes

2 tsp. (4 g) paprika

1 tsp. (2 g) cayenne pepper

4 organic spring onions or 2 small organic onions, chopped

2 organic cloves of garlic, chopped

2 handfuls of each: walnuts, parsley, and mint, chopped

4 Tbs. (30 ml) olive oil

մեկ /mek/ Ա. Mix bulgur, paprika & tomato pastes, spices, and hot water. Soak for 10-20 minutes.

երկու /erkow/ Բ. Add everything to a bowl and kneed very well for at least 10 minutes.

երկու /erkow/  Գ. Take 2 Tbs. (30 g) of the mixture and press it in your hands.

չորս /čors/  Դ. Serve in flat bread, with a salad.

.

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Gabañzo Beans, Tomato Sauce, Spinach, Topped with Eggs

Gabañzo bean is also called: chick pea (chickpea), Bengal gram, Egyptian pea, French pots chichi, old Spanish arvaço. The legumes were found nearly 8500-7500 BCE in present-day Turkey.  It is used in many dishes.

Nohut, Domates Sosu, Ispanak, Yumurtalı (Turkish)

(chickpeas, tomato sauce, spinach, egg)

Serves 4

olive oil

chopped organic spinach

sliced organic garlic cloves

2 cups (260 g) crushed organic tomatoes

1/4 cup (60 ml) (dairy-free) organic yogurt

4 organic eggs

1 can organic chickpeas, rinsed

chopped or dried thyme or parsley

optional: slices of (dairy-free) goat cheese

1. Heat oil in a skillet over medium heat.

2. Add spinach and garlic, cook about 2 minutes.

3. Reduce heat to low and add the tomatoes, chickpeas, and yogurt, simmer.

4. Make 4 wells in the sauce and crack an egg in each one.

5. Cover and cook until the eggs are done.

   (a) Halfway cooked, add optional goat cheese

6. Sprinkle thyme or parsley.

7. Serve from the skillet.

Afiyet olsun!

May it be good for you.

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Cucumber, Mint, & Yogurt Sauce

 It is great on tofu, vegetables, fish, meats, or as an appetizer dip.

Salatalık, Nane ve Yoğurt Sosu (Turkish)

Makes about a cup (240 ml)

Mix all together:

• diced 4th of an organic cucumber
• 3/4 cups (160 ml) (dairy-free) organic yogurt
• 2 Tbs. (30 ml) each: chop mint and dill (or  2 tsp. each of dry mint and dill)

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Turkish Sauce

 You would like a sauce over a Turkish vegetable dish, try this.

Makes 1 1/4 cups (300 ml)

1 cup (130 g) tahini

2 Tbs. (30 ml) umeboshi paste*

1 grated organic onion

dash of soy sauce or gluten-free liquid aminos

1-2 tsp. (15-30 ml) fresh ginger juice (see below)

juice of 1 organic lemon

water

1. Combine the first five indigents in a blender or food processor.

2. Process until smooth.

3. Slowly add water until desired consistency.

*umeboshi paste: 

puréed pickled Japanese ume plus substitute with miso and nutritional yeast, but it will not be as tart. It is possible to make homemade paste, but it takes weeks and ingredients might be difficult to obtain.

ginger juice:

Finely grate fresh ginger and squeeze the juice from the pulp.

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