LUCERNA Recipe Book
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LUCERNA Recipe Book
LUCERNA Recipe Book 1 POLAND 2 JAJA Z MAJONEZEM I PIECZARKAMI/ EGGS AND MUSHROOMS AND MAYONNAISE Prepared by Anna Dudek Ingredients: 4.5 hardboiled eggs 10-12 some mushrooms 3 tablespoons of mayonnaise 1 teaspoon of ketchup salt and pepper chive a few leaves of lettuce Składniki: 4,5 jaj ugotowanych na twardo kilka pieczarek ( 10 sztk.) 3 łyżki majonezu 1 łyżeczka ketchupu sól,pieprz szczypiorek kilka liści sałaty Preparation: Sposób przygotowania: Cooked and peeled shell eggs, cut them in half and place on plate on lettuce leaves. Sprinkle with salt and pepper. Rinse the mushrooms into small cubes and fry in oil until golden brown rise greaves Mix the mayonnaise with ketchup and pour over the egg, then sprinkle them fried mushrooms. Finally, you can finely chop the chives and sprinkle with the prepared dish Ugotowane i obrane z łupin jaja ,przekroić na pół i ułożyć na talerzu na liściach sałaty . Posypać pieprzem i solą . Umyte pieczarki kroimy w drobną kostkę i podsmażamy na oleju na złoty kolor aż powstaną skwarki Wymieszać majonez z ketchupem i polać nim jaja ,następnie posypać je podsmażonymi pieczarkami. N a k o n i e c m o żn a p o s i e k a ć drobniutko szczypiorek i posypać nim przygotowane danie. 3 PIEROGI Z MIĘSEM / DUMPLINGS WITH MEAT Prepared by Mrs. Wacława Dudek/Bożena Wąsążnik Ingredients 1 kg pork Vegetables (carrots, parsley, celery) ½ kg Sauerkraut ½ kg Mushrooms Flour Water Salt Lard with cracklings Składniki 1 kg Mięso wieprzowe Warzywa (marchewka, pietruszka, seler) ½ kg Kapusta kiszona/ ½ Pieczarki Mąka Woda Sól Smalec ze skwarkami Preparation Cook the meat with vegetables and spices. Cut the sauerkraut and cook in hot water for 1-2 minutes. Allow to cool. Wash and cut the mushrooms into small pieces. Fry in butter on a spoon. Use salt and pepper. Pass through a meat grinder all the ingredients (meat, cabbage and mushrooms). Przygotowanie U go t o wa ć m ię so ra ze m z warzywami I przyprawami. Pokroić kapustę kiszoną i gotować w gorącej wodzie przez 1-2 minuty. Ostudzić. Umyć i pokroić w małe kawałki pieczarki. Usmażyć na łyżce masła. Posolić i popieprzyć. Przepuścić przez maszynkę do mielenia mięsa wszystkie składniki (mięso, kapustę i pieczarki). 4 Prepare the dough: Przygotować ciasto: Sprinkle the flour on the table (pastry board.) Make a recess, stick egg yolk and pour hot (not very hot) water. Knead the dough until it is smooth. Divide the dough into small pieces. Roll out dough pieces roller. When the dough will be 2-3 mm, cut round cakes (you can use a cup). The cakes of the dough put the stuffing. Submit cakes in half, forming the shape of dumplings. Clamp terminals fork or your fingers do the frills Wysypać makę na stole (stolnicy). Zrobić wgłębienie, wbić żółtko jajka i wlać ciepłą wodę . Zagnieść ciasto, aż będzie gładkie. Podzielić ciasto na małe kawałki . Kawałki ciasta rozwałkować wałkiem. Gdy ciasto będzie miała 2-3 mm, wycinać okrągłe placuszki (można użyć szklanki). Na placuszki z ciasta nakładać farsz. Składać placuszki na pół, formując kształt pieroga. Zaciskać końcówkami widelca lub też robić falbanki palcami. 5 KULE OWSIANE/ OATS BALLS Prepared by Mrs. Agnieszka Sudejko Ingredients : 1 cup of milk 3 cups of sugar 8 tablespoons of cocoa 1 cube of butter pats, 6 cups rolled oats oil to grease the mold Składniki : 1 szklanka mleka, 3 szklanki cukru, 8 łyżek kakao, 1 kostka masła osełki, 6 szklanek płatków owsianych olej do posmarowania formy Preparation: Heat over low heat together milk, sugar, cocoa and butter. When the sugar has dissolved, add the oatmeal and, if necessary, even for a few minutes to heat, stirring constantly. The hot mass put on a platter spread with a teaspoon of oil and cut pieces the size of a walnut. When they cool, form balls and place on aluminum foil to cool completely. With this ratio results in about 100 beads. Sposób przygotowania: Ogrzewać razem na małym ogniu mleko, cukier, kakao i masło. Gdy cukier się rozpuści, dodać płatki owsiane i jeśli trzeba, jeszcze przez kilka minut ogrzewać, stale mieszając. Gorącą masę wyłożyć na półmisek posmarowany olejem i odcinać łyżeczką kawałki wielkości włoskiego orzecha. Gdy nieco przestygną, formować kulki i układać na folii aluminiowej do zupełnego ostudzenia. Z tej proporcji otrzymuje się około 100 kulek. 6 SPAIN 7 ESGARRAET Prepared and photo by Cristina González Ingredients (4 guests): 4 red peppers 50 gr. cod 3 cloves of garlic Olive oil Salt Ingredientes (4 personas): Preparation: Bake the peppers with olive oil. When the peppers are cold, peel them. Chop the peppers into strips. Crumble the cod. Chop up three cloves of garlic Mix the peppers, the cod and the garlics. Add a pinch of salt Sprinkle all the ingredients with olive oil. Preparación: Hornear los pimientos con un poco de aceite de oliva Cuando los pimientos estén fríos, pélalos. Cortar los pimientos en tiras. Desmenuzar el bacalao. Picar los tres dientes de ajo. Mezclar los pimientos, el bacalao y los ajos. Añadir una pizca de sal. Añadir aceite de oliva sobre toda la mezcla de ingredientes Comment: Serve as a starter, with a slice of bread. Comentario: Servir como entrante, con una rebanada de pan 4 pimientos rojos 50 gr. de bacalao 3 dientes de ajo Aceite de oliva Sal 8 Ingredients (4 persones): 4 pebre rojos 50 gr. de bacallà 3 dents d’all Oli d’oliva Sal Preparació: Fiqueu al forn els pebres amb un poc d’oli d’oliva Quan els pebres estiguen gelats, peleu-los. Talleu els pebres en tiretes. Esmicoleu el bacallà. Piqueu els tres dents d’all. Mescleu els pebres, el bacallà i els alls. Afegiu-hi un pessiguet de sal. Afegiu oli d’oliva sobre tota la barreja d’ingredients. Comentari: Serviu com a entrant, amb una llesca de pa PAELLA Prepared by Eusebio Gascó Martínez Photo by Amparo Salom Badenes Ingredients: 500 gr. rice (about 125 gr. per person) 800 gr. chopped chicken 600 gr. chopped rabbit 250 gr. flat green beans. 200 gr. “garrofó” (a variety of white beans) 100 gr. crushed tomatoes A red pepper 150 cc. olive oil A little saffron A paprika powder teaspoon Salt A rosemary leaf Water (generally, the same quantity as rice) Ingredientes: 500 gr. de arroz (125 gr. por persona) 800 gr. de pollo troceado 600 gr. de conejo troceado 250 gr. de judías verdes 200 gr. “garrofó” (una variedad de judías blancas) 100 gr. tomates triturados 1 pimiento rojo 150 cl. de aceite de oliva Un poco de azafrán 1 cucharadita de pimentón Sal Una ramita de romero Agua (normalmente, la misma cantidad que de arroz) Ingredients: 500 gr. d’arròs (125 gr. per persona) 800 gr. de pollastre trossejat 600 gr. de conill trossejat 250 gr. de bajoca 200 gr. garrofó 100 gr. de tomaques triturades 1 pebre roig 150 cl. d’oli d’oliva Un poc de safrà Una cullereta de pebre Sal Una rameta de romer Aigua (normalment, el doble d’aigua que d’arròs) Preparation: First put the paella (pan)on the fire. Heat the oil. Once the oil is hot, fry the red pepper in strips. Then take it off and leave it apart. Add the chicken and rabbit. Turn them slowly. Generally, the larger pieces are left inside the pan, removing the smaller outwardly the same, to avoid burning. Preparación: En primer lugar, se pone la paella (recipiente) en el fuego. Se calienta el aceite. Una vez el aceite esté caliente, freímos el pimiento rojo cortado a tiras, lo sacamos y lo reservamos. Añadimos el pollo y el conejo. Los removemos lentamente. Normalmente, las piezas más grandes se dejan en el centro de la paella, mientras que las más pequeñas se apartan hacia el exterior para evitar que se quemen. Preparació: En primer lloc, es posa la paella (recipient) al foc. Es calfa l’oli. Una vegada l’oli estiga calent, fregim el pebre roig tallat, el traiem i el reservem. Hi afegim el pollastre i el conill. Els remenem lentament. Normalment, les peces més grans es deixen al mig de la paella, mentre que les més xicotetes es sofrigen més cap a fora de la paella per evitar que es cremen. 9 Once the meat is well browned, fry the flat green beans and the “garrofó”. When they are ready, add the crushed tomato, proceeding in the same way. Then add the paprika and stir quickly to prevent burning. Later, add the water (take into account that we’ll double the quantity of water from rice). The container must be completely covered. Add the saffron. When the broth reaches the boiling point, let it boil for five minutes over high heat. Then let it cook for 30-45 minutes into low heat. Now add the rice distributing it throughout the pan. We high heat for five minutes, other five minutes over medium and low heat for 8-10 minutes. In total the rice is cooked between 18-20 minutes. Once the paella is cooked, add the red pepper on the paella. Comment: It’s usual to let Valencian paella stand a few minutes before serving. If we want to be totally faithful to the tradition, eat paella directly from the container and if possible, with a wooden spoon. Enjoy it! In Valencia it is the typical dish per excellence. It is usually a family Sunday lunch. There are many ways to prepare it, as each person puts his/her own special point. Cuando la carne esté dorada, se fríen las judías verdes y el “garrofó”. Cuando estén listas, se añade el tomate y se fríe. A continuación, se añade el pimentón y se remueve bien para evitar que se queme. Después, añadimos el agua (tendremos en cuenta que duplicaremos la cantidad de agua respecto a la cantidad de arroz). El recipiente debe estar completamente cubierto. Se añade azafrán. Cuando el caldo alcance el punto de ebullición, lo dejaremos hervir durante 5 minutos a fuego alto. A continuación, se deja cocer durante 30-35 minutos a fuego lento. Después añadimos el arroz distribuyéndolo por todo el recipiente. Tendremos el fuego alto durante 5 minutos, otros 5 minutos a fuego medio y bajo durante 8-10 minutos. En total, el arroz debe cocerse durante 18-20 minutos. Una vez cocinada la paella, añadimos el pimiento rojo por encima. Comentario: Es habitual dejar reposar la paella durante unos minutos antes de servirla. Si queremos ser totalmente fieles a la tradición, comeremos el arroz directamente de la paella y si es posible, con cuchara de madera. ¡Disfrútala! En Valencia, es el plato principal por excelencia. Es la comida más habitual en las comidas familiares de domingo. Hay muchas maneras de prepararla, por lo que cada persona aporta su punto especial. 10 Quan la carn estiga daurada, es frig la bajoca i el “garrofó”. Quan estiguen a punt, s’hi afig la tomaca i es fregeix. Seguidament, s’afig el pebre i es remena bé perquè no es creme. Després, hi afegim l’aigua (hem de tenir en compte que duplicarem la quantitat d’aigua respecte a la quantitat d’arròs). El recipient ha d’estar completament cobert. S’hi afig el safrà. Quan el caldo bulla, el deixarem durant 5 minuts a foc fort. A continuació, se deixa coure durant 30-35 minuts a foc lent. Després hi afegim l’arròs i el distribuïm per tot el recipient. Hem de tindre el foc fort durant 5 minuts, altres 5 minuts a foc mitjà i lent durant 8-10 minuts. En total, l’arròs ha de coure durant 18-20 minuts. Una vegada cuita la paella, hi afegim el pebre roig damunt. Comentari: És habitual deixar reposar la paella durant uns quants minuts abanss de servir-la. Si volem ser totalment fidels a la tradició, menjarem l’arròs directament de la paella i si és possible, amb cullera de fusta. Disfruteu-la! A València, és el plat principal per excel·lència. És el menjar més habitual en els dinars familiars de diumenge. Hi ha moltes maneres de prepararla, i cada persona aporta el seu toc. FRITTERS/CHURROS/XURROS Prepared and photo by Arantxa Fernández Ingredients (4 guests): ½ litre water 1 teaspoon salt 1 tablespoon yeast 300gr. Flour ½ liter oil Icing sugar (to serve) Ingredientes (4 personas): Preparation: Mix the flour with the yeast. Heat the water with salt. When it is hot, add the mixture. Stir well until the dough is thin and smooth. Put the mixture into a pastry bag and fry it in oil. Remove when it has a golden brown colour and drain on paper. Serve with icy sugar. Preparación: Mezclar la harina con la levadura. Calentar el agua con sal. Cuando esté caliente, añadir la mezcla. Remover bien hasta obtener una masa fina y suave. Poner la mezcla en una manga pastelera y freír los churros en aceite. Retirar cuando los churros se doren y secar con una servilleta de papel. Espolvorear con azúcar. Preparació: Mescleu la farina amb el rent. Calfeu l’aigua amb sal. Quan estiga calent, afegim la barreja. Removeu bé fins que obtingueu una massa fina i suau. Poseu la barreja en una mànega pastissera i fregiu els xurros en oli. Retireu quan els xurros estiguen daurats i eixugueu-los amb una tovalló de paper. Poseu sucre en pols damunt dels xurros. Comment: It is a very typical breakfast in winter together with chocolate. Comentario: Es un desayuno muy típico en invierno junto con una taza de chocolate caliente. Comentari: És un desdejuni molt típic a l’hivern amb una tassa de xocolate calent. ½ litro de agua 1 cucharadita de sal 1 cucharadita de levadura 300gr. de harina ½ litro de aceite Azúcar en polvo (para servir) 11 Ingredients (4 persones): ½ litre d’aigua 1 culleradeta de sal 1 culleradeta de rent 300gr. de farina ½ litre d’oli Sucre en pols (servir) SWEDEN 12 CHINESE FRIED SPRING ROLLS Prepared and photo by: Jinjiao Lu Ingredients (8-10 people) 40 finished spring roll wrappers (See under images) 500 g minced beef 50 g black fungus 100 g rice noodles 100 g bean sprouts 20 g red onion 2 eggs 1 teaspoon chicken powder Salt white pepper För 8-10 personer 40 färdiga vårrulleplattor (se under bilden) 500 g nötfärs 50 g svart svamp 100 g risnudlar 100 g böngroddar 20 g rödlök 2 ägg 1 tsk kycklingpulver salt vitpeppar Sweet chili sauce 1 chili 2 small garlic fish sauce sugar Sweet Chilisas 1 chili 2 små vitlök fisk sås socker For serving lettuce grated carrot rice Till servering strimlad sallad riven morot ris Black fungus and Rice noodles need soaking in water ten minutes before you use them. Black fungus has been labeled as a medicinal food for thousands of years known for its rich nutrients such as iron, protein, fat, vitamins and other minerals. Svart svamp och risnudlar måste blötlägga i vatten tio minuter innan man använder dem. 13 60 minutes 60 minuter Preparation 1. Chop the red onion, rice noodles and black fungus. Place them in a bowl and mix with minced beef, salt and white pepper. Let them stand 10-20 minutes. Mix with bean sprouts and an egg and 1 teaspoon chicken powder. 2. Heat the oil in a large saucepan. 3. Add about 1dl mince mixture in the middle of a spring roll wrapper, fold the mince and roll, then glue around the edge with egg white and fold up for spring rolls. 4. Fry 4-5 pcs spring rolls at the same time about 4-5 minutes. 5. Serve the fried spring rolls with rice and dipping into the sweet chili sauce with shredded lettuce and grated carrot. Gör sa här 1. Finhacka rödlök, risnudlar och svart svamp. Lägg dem i en bunke och blanda med nötfärs, salt och vitpeppar. Låt de stå 10-20 minuter, blanda sedan med böngroddar, ett ägg och 1 msk kycklingpulver. 2. Hetta upp olja i en stor kastrull. 3. Lägg ca 1dl färsblandning på varje vårrulleplatta, vik över färsen och rulla, sedan limma runt kanten med äggvita och vik ihop till vårrullar. It´s a Chinese custom to eat Chinese fried spring rolls in the beginning of the spring because the rolls contain a lot of fresh vegetables of the spring. The nutritional value is very high. Gott, enkelt och snabbt. Vårrulle är en mycket populär mat i Kina. Ibland serverar man vårrulle som förrätt. 4. Fritera 4-5 st vårrullar på samma gång ca 4-5 minuter. 5. Servera friterade vårrullar med ris och doppa i sweet chilisås, ät med strimlad sallad och riven morot. 14 SAMBUS (RECIPE FROM SOMALIA) Prepared and photo by Fartun, Saida and Saynab Ingredients: Ingredienser Topping: 1 kg minced beef (or lamb, chicken, tuna) 4 pcs onions 2 scallions (stalk) 3 cloves of garlic 1 teaspoon salt 1.5 teaspoon curry 1.5 teaspoon black pepper 4 tablespoons Maestro or vegetarian allspice 2 cups water Cover: ½ cup rapeseed oil + 5 dl for frying about 1kg flour 1 teaspoon salt 4-6 dl water Till fyllningen 1kg nötfärs (alt. lamm, kyckling, tonfisk) 4 st gula lökar 2 salladslökar (stjälken) 3 vitlöksklyftor 1 tsk salt 1,5 tsk curry 1,5 tsk svartpeppar 4 msk vegetarisk allkrydda 2 dl vatten. Till omslagen ½ dl rapsolja + 5dl till friteringen ca 1kg vetemjöl 1 tsk salt 4-6dl vatten (fingervarmt) Preparation: Tillagningsmetod Topping: Chop the onion finely, add garlic and fresh onion. And then brine the minced beef in a high skillet or saucepan. Mix in the spices and let it simmer on low heat. Fry the onions, scallions with ground meat. Add water and let it boil. Let filling cool. Taste and add more spices after taste. Fyllning: Finhacka lök, vitlök och färsk lök. Bryn nötfärsen i en hög stekpanna eller kastrull. Blanda i kryddorna och låt det sjuda på låg värme. Fräs lök och salladslök med färsen. Tillsätt Vatten och låt det koka upp. Låt fyllningen svalna. Smaka av och tillsätt mer kryddor efter Tycke och smak. 15 Cover: Mix flour and salt in bowl. Heat, and then add the water (little by little) processing dough by hand or by machine until smooth. Shape the dough into 10 small round buns, about 6-8cm high, and leave the rest on a plate. Roll out the buns on a floured surface to 2-3mm thick circles about 15cm in diameter. Brush the cooking oil on half of the circles and then adds the circles without oil on those with oil. Roll out the pie again. Then mix a little flour and water to "lime consistency" and let the mixture rest in a bowl. Then share circles in 4 equal pieces (¼ circles). Then heat the parts a dry pan on both sides until they are a bit stiffer in texture and splits. Disassemble the parts, let parts cool in a bar in a damp cloth (to prevent them from drying). Add ¼ circle in the hand With the tip up form a cone by folding the rounded end. Brush a little "Glue" where the parts overlap, and gently press the pieces together. Fill the cone with filling, fold in the leading edge, brush on glue and fold over the rear end (tip). Make sure there are no holes in the corners / edges (otherwise the oil flowing in). Let Sambus some rest so that the glue sits before it is time for deep frying. Omslag: Blanda vetemjöl och salt i bunke. Värm och tillsätt sedan vattnet (lite i taget). Bearbeta Degen för hand eller med maskin tills den är slät. Forma degen till 10 små runda bullar, ca 6-8cm stora, och låt de vila på en plåt. Kavla ut bullarna på ett mjölat bakbord till 2-3mm tjocka cirklar ca 15cm i diameter. Pensla på matolja på hälften av cirklarna och Lägg sedan cirklarna utan olja på dem med olja. Kavla ut cirkeln igen. Blanda sedan lite mjöl och vatten till ”limkonsistens” och låt blandningen vila i en skål. Dela sedan cirklarna i 4 lika stora bitar (¼ cirklar). Värm sedan delarna en i torr stekpanna på båda Sidor tills de blir lite styvare i sin konsistens och delar sig. Ta isär delarna, låt delarna svalna i en stapel i en fuktig duk (för att de inte skall torka). Lägg ¼ cirkeln med i handen Med spetsen upp och forma en strut genom att vika in den rundade änden. Pensla lite ”lim” där delarna överlappar varandra och tryck försiktigt ihop delarna. Fyll struten med fyllningen, vik in den främre kanten, pensla på lim och vik över den bakre änden (spetsen). Se till att det inte finns några hål i hörnen/kanterna (annars rinner oljan in). Låt Sambusen vila lite så att limmet sätter sig innan det är dags för fritering. Fritering Häll i olja i stekpannan. Vänta tills oljan uppnått rätt temperatur (ca 180°- OBS! ANVÄND TERMOMETER). Fritera 1-3 stycken knyten åt gången tills de fått en jämn gyllenbrun Färg och blivit bubbliga i ytan. Ta upp knytena och låt de rinna av på hushållspapper. Sambusarna är färdig! Frying: Pour the oil in the frying pan. Wait until the oil is hot (about 180 ˚ - NOTE: USE THERMOMETER). Fry 1-3 pieces bundles at a time until they have an even golden brown color and become bubbles in the surface. Pick up the bundles and leave the drain on paper towels. Sambusen is finished! 16 IRAQI DOLMA Prepared by Lamya Photo by Tavka Sadik Ingredients (4 persons) 1/2 kg minced meat 1 kg rice 3 peppers 5 tomatoes 5 yellow onions 2 aubergines 1 lemon 1 jar dolma leaves 1 garlic 250 g horse beans tomato puree spice mix salt pepper Ingredienser: 0,5 kg köttfärs 1 kg ris 3 paprikor 5 tomater 5 gula lökar 2 auberginer 1 citron 1 burk dolmablad 1 vitlök 250g bönor Tomatpuré 2 msk olja Salt Peppar/kryddblandning Preparation: Tillagning: Rinse the rice and put it in a bowl. Cut a tomato, an onion and the garlic into pieces and mix with the rice. Add minced meat, oil, lemon juice and a bit of tomato puree. Take out the contents of the peppers, aubergines and the rest of the tomatoes and onions, and fill them with the rice mix. Add rice mix in dolma leaves and roll them up. Put the horse beans in the bottom of a large stew pot. Add the stuffed vegetables and dolma rolls in the pot and cook for about one hour with the lid on. Skölj riset och lägg det i en skål. Skär en tomat, en lök och vitlöken i bitar och blanda med riset. Blanda i köttfärsen, oljan, citronsaften och lite tomatpuré. Dela och ta ut innehållet ur paprikor, auberginer och resten av tomaterna och lökarna, och fyll dem med risblandningen. Lägg risblandningen i dolmablad och vik ihop till paket. Lägg de fyllda grönsakerna och paketen i en stor vattenfylld kastrull, och låt koka i ca 1 timme med lock på. Serving: Servering: Flip the meal from the pot onto a large platter. Serve with salad and yoghurt drink. Lägg upp rätten på ett stort fat och servera med sallad och yoghurtdryck. 17 TURKEY 18 EZOGELIN SOUP Prepared and photo by Sevinc SOLAKOGLU Ingredients : Malzemeler : 150g onion, quartered 150g red lentils 20g rice A pinch of black pepper 20g tomato paste 15g hot pepper paste 1400g water 15g finely ground bulgur 30g butter or margarine 1tsp red pepper flakes 1tbsp dried mint Salt (if needed) 150gr soğan, dörde bölünmüş 150gr kırmızı mercimek 20gr pirinç Bir tutam karabiber 20gr salça 15gr acı biber salçası 1,5 lt su 15gr ince bulgur 30gr tereyağı veya margarin 1 yemek kaşığı pul biber 1 yemek kaşığı nane Tuz (istenirse) Preparation: Optional Hazırlanışı : İsteğe bağlı 30g butter, margarine 1/2 - 1 tsp sweet paprika or olive oil Chop onions for 3 seconds on Speed 6. Clean down the sides of a bowl with spatula and repeat 2-3 times. Put chopped onions in a small pan Wash and drain lentils and rice. Put them in a bowl. Add tomato and pepper pastes, black pepper and water. Cook for 30 minutes at 100°C on Speed 2. Add bulgur. Cook for 10 minutes at 100° C on Speed 2. Saute chopped onions with butter until browned. At last add red pepper flakes and mint and mix. Add into bowl right away. Add salt if needed (I didn't add) 30 gr tereyğı, margarine veya zeytin yağı Yarım veya 1 yemek kaşığı paprika Blenderda soğanları doğrayın. Kaseyi spatula yardımı ile temizleyin ve 2-3 kere bu işlemi tekrarlayın. Küçük bir tavaya soğanları koyun. Mercimek ve pirinci yıkayın ve bir kaseye koyun. Domates ve biber salçasını, karabiberi ve suyu tencereye koyun ve yarım saat kadar pişirin. Bulguru ekleyin. 10 dakika daha pişirmeye devam edin. Kızarana kadar tereyağı ile soğanları pişirin. Sonunda pul biber ve naneyi ekleyip karıştırın. Kasenin içine koyun. Eğer isterseniz tuz ekleyin. (Ben eklemedim.) 19 Cook for 10 minutes at 100°C on Speed 2 Blend for 10 seconds on Speed 8 Optional: Melt butter in a pan. As soon as melted turn off the fire, add paprika and mix. Serve soup into the bowls. Dress with 1-2 tbsp of paprika sauce and serve Optional: You can add also few drops of lemon juice. 10 dakika daha pişirin. 10 saniye kadar blenderdan geçirin. İsteğe bağlı : Bir tavada tereyağı eritin. Eridikten sonra ateşi kapatın, paprikayı ekleyin ve karıştırın. Çorbayı kaselere koyun. 1-2 yemek kaşığı paprika sosunu üzerine dökerek servis edin. İsteğe bağlı : İsterseniz biraz limon suyuda ekleyebilirsiniz Comment: Yorum: It is a traditional hot soup from Turkish cuisine. If you don't like hot, you can exclude hot pepper paste and red pepper flakes. Türk mutfağından geleneksel bir çorbadır. Eğer acıyı sevmiyorsanız , acı biber salçasını ve pul biberi çıkarabilirsiniz. 20 ISLIM KEBABI Prepared and photo by Serife CIFTCI Ingredients: 4 aubergines 1.10 pounds lamb 2 onions 1 tbsp tomato paste 2 tomatoes 4 sweet bell peppers 1/3 cup vegetable oil 1 + 1/2 tsp salt 1/2 tsp black pepper 1 cup oil, for frying Malzemeler : 4 patlıcan 1 kilo kuzu eti 2 soğan 1 yemek kaşığı salça 2 domates 4 biber 1/3 fincan ayçiçek yağı 1 + ½ kaşık tuz 1/2 kaşık karabiber 1 fincan kızartma yağı Preparation: Peel the aubergines, rest in salt water for half an hour. Dice the lamb, put onto the oil which is getting hot in a pot and roast, when the water evaporates add the finely sliced onions, when the onions get cooked add salt, black pepper and tomato paste, stir a few times, and then remove from the stove. Get the aubergines out of the water, dry, slit each into 4 pieces. Fry the aubergine pieces with red-hot oil. Place the cooked and drained aubergines into a bowl as the plus sign, and place the 3rd piece crosswise, put the drained stuffing into it, cover the outer sides of the aubergines on it. Put them on a tray upside down, place the onion rings, tomato and pepper slices on it. You can fix them also by the help of Repeat this act until all the ingredients finish, pour the drained oil of the lamb all over the kebab. Cook in 374 F for about 15-20 minutes. Hazırlanışı: Yarım saat tuzlu suda patlıcanları dinlendirin. Kuzu etini küp şeklinde doğrayın. Tencerede ısınan suya ayçiçek yağını koyun, kaynamaya başladığında ince doğranmış soğanları ekleyin. Soğanlar piştikten sonra tuz, karabiber ve salçayı ekleyin. Ardından biraz karıştırın ve yemeği ocağa sürün. Patlıcanları sudan çıkartın, kurulayın ve 4 parçaya bölün. Kızgın yağda patlıcan parçalarını kızartın. Pişen patlıcanları bir kasede artı işareti şeklinde yerleştirin ve içine pişen malzemeleri yerleştirin. Ardından patlıcanları üzerine kapatın. Üzerilerine kürdan geçirin, soğan halkası, domates ve biber dilimlerini de üzerine yerleştirin. Bütün malzemeler bitene kadar bu işlemi tekrarlayın. En son üzerine kuzu etinin yağını dökebilirsiniz. 200 derece ısıtılmış fırında 15-20 dakika kadar pişirin. Sıcak servis edin 21 Comment: Yorumlar: You can serve with meatball, rice or tomato souce. İsteğe gore köfte, pilav veya domates sosu ile servis edebilirsiniz. As a menu suggestion included the following: Mercimek Çorba (Lentil Soup with Red Pepper-Infused Olive Oil) Cevizli Biber (Walnut, Red Pepper Paste and Onion Dip with Toasted Bread) Patlıcanlı İslim Kebabı (Lamb Wrapped in Grilled Eggplant Slices with Tomato Sauce) Sade Pilav (Rice Pilaf) Cevizli & Fıstıklı Baklava (Baklava with Walnuts and Pistachios) Türk Çayı (Turkish Tea) Lokum (Turkish Delight) Also, there was Turkish beer “Efes” and wine. Bir menu önerisi: Mercimek Çorba Cevizli Biber Patlıcanlı İslim Kebabı Sade Pilav Cevizli & Fıstıklı Baklava Türk Çayı Lokum Ayrıca Türk Birası “Efes” ve şarap ile de servis edebilirsiniz. 22 TEL KADAYIF Prepared and photo by Filiz KAMBUR Tel Kadayif is a traditional Ottoman desserts in Turkish cuisine. Tel Kadayıf, Türk mutfağında yer alan geleneksel bir Osmanlı tatlısıdır. Ingredients : Malzemeler : 1/2 Package Shredded Dough ~225 gr (1 package = 454 gr) 1 stick unsalted butter (125 gr = 8 tbsp = 1/2 cup), melted 2 tbsp milk 3/4 cup pistacchios, ground 1/2 paket dilimlenmiş hamur ~225 gr (1 paket = 454 gr) Tuzsuz tereyağı (125 gr = 8 yemek kaşığı = ½ fincan), eritişlmiş 2 yemek kaşığı süt 3/4 fincan yer fıstığı Syrup: 1 1/2 cup water 1 1/2 cup sugar 1 tbsp lemon juice Şerbet: 2,5 bardak su 2,5 bardak toz şeker 1 yemek kaşığı limon suyu Preparation: 3L Pyrex casserole dish - you can also use a smaller ovenproof dish to make thicker Tel Kadayif To prepare the syrup; place the water and sugar in a medium sized pot. Bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and put aside. Put half the package of Shredded Dough in the food processor and pulse a few times. This is the way my family and I love Tel Kadayif :) The size of shredded dough can be changed to your liking, however. Hazırlanışı: Güveç çanağı yada daha ince şekilde tel kadayıf yapmak isterseniz daha küçük bir çanak kullanabilirsiniz. Şerbeti hazırlamak için; orta boy bir tencereye suyu ve şekeri koyun, kaynatın. Kaynamaya başladıktan sonar 5 dakika daha devam edin. Altını kısın ve 15 dakika daha kaynatın ve altını kapatın. Limon suyunu ekleyin ve kenarda beklemeye bırakın. Yarım paket doğranmış hamuru blenderdan kısa bir sure geçirin. Bu benim aileme özgü bir yöntem ve ben Tel Kadayıfı seviyorum:) Parçaların boyunu kendi isteğinize göre ayarlayabilirsiniz. 23 Brush the inside of the Pyrex dish with the butter. Then mix the rest of the melted butter with milk in a small bowl. Then place half of the shredded dough evenly and press on them with your palm. Drizzle half of the butter&milk mixture with the brush. Spread the pistacchios on top evenly. Then spread the second half of the shredded dough, and again press on them with your palm. Drizzle the rest of the butter all over the top with the brush. Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake until the top takes a light golden colour. Immediately pour the lukewarm syrup all over evenly. Cover the oven dish with an oven tray for about 20 minutes. Then serve this traditional Tel Kadayif dessert warm or cold with a dollop of Turkish Kaymak (or English Devon cream) and sprinkle ground pistacchios all over the top. Tel Kadayif is a beloved Traditional Ottoman recipe. I am sure you will enjoy it as much as we do:) Çanağın içini tereyağı ile yağlayın. Ardından küçük bir kasede erimiş yağı ve sütü karıştırın. Ardından dilimlenmiş hamurun yarısını kasenin içine koyun ve avucunuzla bastırın. Süt&yağ karışımının yarısını fırça yardımı ile hamurun üzerine sürün. Üzerine yer fıstıklarını ekleyin ve hamurun geri kalan yarısını üzerine koyduktan sonra tekrar avucunuzla bastırın ve diğer süt&yağ karışımını tekrar fırça yardımı ile üzerine sürün. 190 C sısıtılmış fırının orta gözüne tatlıyı yerleştirin. Üzeri hafif altın rengini alıncaya kadar pişirin. Ardından fırından çıkarın ve hızlıca şerbeti üzerine dökün. 20 dakika kadar üzerini bir kapak ile kapatın ve bekleyin. Ardından bu geleneksel Tel Kadayıf’ı ılık veya soğuk bir top Türk kaymağı ile servis edin (veya İngiliz devon kreması) ve üzerine antep fıstığı serpin. Tel Kadayıf çok güzel geleneksel bir Osmanlı tarifidir. Eminim sizde bizim kadar keyif alacaksınız:) 24