All About Turkey

Traditional mezes 3

Gözleme with Cheese (Peynirli Gözleme)

Ingredients                Measure           Amount
Flour                         5 ½ cups            600 grams
Salt                        1 ¼ table spoons      15 grams
Dry yeast                 ¾ table spoon       5.5 grams
Sugar                       1 tea spoon            4 grams
Water (warm)            ½ cup              300 grams
White cheese                -                   500 grams
Parsley                   2 bunches           120 grams
Cheese                         -                  500 grams
Oil                            ½ cup              110 grams
Margarine                1/3 cup               65 grams
Servings: 10

Preparation :
Sift the flour into a large dish and reserve 1 cup . Add 1 1/4 tablespoon salt to the remaining flour, mix and make a whole in the center. Blend the yeast and sugar with ¼ cup water, pour into the hole and sprinkle with some flour. Leave in a warm environment for about 10 minutes to allow the yeast to rise. Add the remaining water gradually and make a soft dough. Knead for five minutes until it no longer sticks to hand, and leave to rise for an hour keeping the warm temperature stable. Crush the cheese, wash, separate and finely chop the parsley and add to the cheese, mix and divide into ten portions. Put flour on hands and divide the dough into ten pieces forming them into balls. Use the remaining flour and roll out each ball until half a millimeter thick. Brush with oil. Fold opposite sides of the round pastry together, bringing edges together at the center. Spread cheese filling over half of the pastry. Fold 1 cm. of he round edge of the side with the cheese over the filling and cover the filling with the other half, shaping the round pastry into a rectangle. Press the the edges to seal lightly. Heat griddle, grease with margarine and place the gözleme. When the first side is browned, grease and flip the other side and brown.

Nutritional Value (in approximately one serving) :
Energy 481 cal, Protein 15.3 g, Fat 25.1 g, Carbohydrates 47.2 g, Calcium 241 mg, Iron 1.01 mg, Phosphorus 221 mg, Zinc 2 mg, Sodium 717 mg, Vitamin A 640 iu, Thiamine 0.06 mg, Riboflavin 0.07 mg, Niacin 0.88 mg, Vitamin C 5 mg, Cholesterol 8 mg.

Notes :
It is mostly made in the Central Anatolia Region. White cheese can be replaced with other types of cheese such as "çökelek" or "lor". It is known as "Çökelekli" in Tokat and as "Sikma" in Içel. Onions and spices are also added to the filling. When sikma is prepared, first the pastry is baked, then the filling is placed and the pastry is rolled, and both ends are pinched in to seal. In Sinop condensed yogurt is used as filling. In Tekirdag the gözlemes are buttered after browning and milk is poured over them. This version is called "Çürük Gözleme". Today there are special gözleme houses or stands in the cities. It is served with ayran (diluted yogurt drink) and fruit juices and is consumed as a fast-food.

Cut - Belly Eggplants (Karniyarik)

Ingredients                  Measure         Amount
Eggplants                     6 medium          1 kg.
Oil (for frying)              ¼ cup              50 gr.
Onion                          3 large             250 gr.
Minced Meat               ½ cup              250 gr.
Tomatoes                    4 small             400 gr.
Green Peppers            3 medium           50 gr.
Garlic                         5 cloves              15 gr.
Parsley                       2/3 bunch           40 gr.
Salt                          2 dessert spoon      12 gr.
Black Pepper           ½ dessert spoon       1 gr.
Hot water                     1 cup             200 gr.
Servings: 6

Preparation :
Wash the vegetables, cut off the stalks of the eggplants and peel them in ribbon fashion. Warm the oil in a non-stick pan, put in the eggplants and cover. Turn the eggplants occasionally and cook for about 15 minutes to soften them. Arrange them on an oven tray and cut their bellies taking care not to split the ends and make hollows with the back of a spoon. Peel the onions, wash and chop finely. Place the onions and the minced meat into the pan where you have softened the egg plants and stir, cover and let them to simmer on low heat for about 8 - 10 minutes, until the meat juices are reduced, stirring occasionally. Set aside one tomato and two peppers. Chop the rest into very small pieces and add to the minced meat mixture and cook for another 5 minutes. Peel the garlic and separate the parsley leaves. Finely chop the garlic and the parsley and add to the hot mix. Add salt and pepper and stir. Fill the hollows made in the eggplants with this mixture. Cut the spared tomato into six circular slices and cut the green peppers length-wise into three slices. Place these on the eggplants. Add the water slowly from the edges of the dish. Bake it covered for 20 minutes at medium heat, and remove the lid and bake for another 10 - 15 minutes.

Nutritional Value (in approximately one serving) :
Energy 218 cal, Protein 11.1 g, Fat 13.8 g, Carbohydrate 14.5 g, Calcium 46 mg, Fe 2.95 mg, Phosphorus 151 mg, Zinc 2 mg, Sodium 793 mg, Vitamin A 897 iu, Thiamine 0.17 mg, Riboflavin 0.19 mg, Niacin 4.08 mg, Vitamin C 18 mg, Cholesterol 38 mg.

Notes :
This is a dish cooked quite often particularly during the summer months in all regions. It is served at either lunch or dinner as the main dish. Rice is the appropriate second dish. When an oven is not available it can be cooked on the range, with the lid on.

Artichoke with broad beans (Baklali Enginar)

4 artichokes

Liquid for artichokes:
3 cups water
2 table spoon lemon juice
1 dessert spoon salt

For the dish:
250 g broad beans
1/2 cup olive oil
2 large onions
1 cup water
1 tea spoon salt
3 table spoons chopped dill
Servings: 4

Cut the stalks off the artichokes from the base. Trim the outer leaves with a sharp knife or with scissors, leaving 2 layers. Rub cut surfaces with lemon and salt. Scrape away hairs inside with a spoon and rub with salt and lemon. Wash and put them in the liquid mix. Shell the beans. Saut╚ finely chopped onions rings with oil in a saucepan. Add artichokes, beans salt and water. Cover with a lid. Sprinkle on dill, when partially cooked. Continue cooking till the artichokes are tender. Let cool in the saucepan. Place artichokes on a plate and fill beans into the artichokes. Serve cold.

Whole Cabbage Stuffed (Tekmil Lahana Yalanci Dolmasi)

For the filling;
1/2 cup olive oil
5 large onions
1 cup rice
3 tablespoons chopped mint
1 teaspoon salt
1 cup water

For dolma:
1 medium-sized cabbage
1 cup water
1/4 cup olive oil
1 dessertspoon salt

Liquid for the cabbage:
20 cups water
7 tablespoon salt
a saucepan big enough for holding a whole cabbage

For garnished:
Lemon slices
1 tablespoon chopped parsley
Servings: 6

SautÚ the finely chopped onions in a saucepan with olive oil. Soak rice in warm salty water until the water cools rinse and sautÚ with the onions. Add mint and salt and stir. Add boiled water. Cook till it absorbs the water. Trim the outer hard leaves of the cabbage. Remove heart and other inner leaves until 3 or 4 leaves remain. Wash and cover with salty water. Let stand for 15 minutes. Wash and drain, Fill the cabbage inside with the rice stuffing. Cover the filled part with cabbage leaves and place in saucepan, stuffed side down. Add salt pour into the saucepan water and olive oil and cover. When it starts boiling, cook for almost 40 minutes over low heat. Let cool in the saucepan Drain liquid. Put the lid on and turn the cabbage upside down. Later turn upside down on a serving dish, garnish with lemon wedges and parsley and serve cold.

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