Turkish Food...

boncuk

Full Member
Well as I live in Turkey I cook quite a lot of Turkish food so I thought I would start this thread of my recipes adapted to fit Slimming World..

These are the things that I have cooked this morning, both are meze type dishes which make my lunches easy as they will stay fresh in the fridge for 4 days...

KISIR (Bulgur wheat salad with chilli, mint and onion)

200g small or large bulgur wheat (couscous in the UK I think)
2tbspn olive oil
2tbspn tomato puree
2 dessert spoon dried mint
salt
chilli flakes or tabasco sauce to taste
juice of 1 lemon
dill/parsley/mint as desired
bunch of spring onions

Firstly I cover the bulgur with boiling water & salt (teaspoon) and let it soak for 10 minutes, if there is any water left I put it on the hob til its dry

In a bowl i prepare the lemon juice, tomato puree, olive oil, dried mint, chilli flakes mixed all together, I then add the bulgur and mix will until the mixture coats each bead of the bulgur, I then allow it to cool and add the spring onions and fresh herbs (dill and parsley stay well but fresh mint is better to be added just before serving)

This is normally served in lettuce leaves, as a side dish or as a cold starter, I like to add freshly cubed cucumber to mine just before serving too.

2012-08-05 13.52.10.jpg

ZEYTINYAGLI TAZE FASULYE (Green beans in Olive oil and tomato sauce)


500g green beans
2 tablespoon olive oil
tin of chopped tomatoes
2 small onions
2/3 cloves of garlic
2 carrots (optional)
salt & pepper to taste
teaspoon of granulated sweetener
pinch of cumin

To prepare the green beans I normally snap the ends off, pull out any stringy bits or cut the sides to take them out, I normally just break them in half as they should be reasonably long.

Dice the onions and garlic, fry in a large pan with the olive oil for 4-5 mins, add the beans, chopped tomatoes and seasoning (with the carrots I usually par boil them and add at this point)

add a cup of water and partially cover, simmer for 40-45 minutes until beans are soft and sauce is a coating rather than watery, you may need to add more water about half way through.

This can be served hot with rice or cold as a side, salad or appetiser.

2012-08-05 13.48.02.jpg

I hope you liked these recipes, I will add some more as I manage to get round to cooking some extra things.
 
Ah thanks Linda, I am glad you like it :)

I am making an aubergine and potato dish and a potato salad this afternoon so will post them as soon as they are done and I can take some pics :)
 
Well here is my cooking creation for today...

Its called Saksuka in Turkish but this is my adaptation for SW and its completely free :)

1kg aubergine
2 large potatoes
tin chopped tomatoes
2 small onions
3/4 cloves garlic
teaspoon sweetener
salt and pepper
pinch of chilli flakes
teaspoon of cumin

I firstly cubed the aubergine and soaked in salted water for 30 mins (this takes any bitter taste away from the) at the same time I peeled and cubed the potatoes and par boiled them.

Everything then went onto a baking sheet and sprayed with frylight and roasted until golden brown

I diced the two onions and garlic and fried them in frylight, added a tin of chopped tomatoes and the herbs/spices, then added the roasted aubergine and tomatoes, I added 3/4 of a the empty tomatoe tin of water and allowed it to simmer til the sauce thickened...can be eaten hot of cold :)

photo.JPG
 
That looks really good will be trying that tomorrow. Im glad yr sharing your recipes on here i love trying something different x
 
Hey thanks for the recipes keep them coming :) Love turkish food, but know some of it high in syns..my favourite is the iskender kebab, auburgine dip and the haydari (theres prob nothing I don't like lol) Off to Marmaris next month will be so hard to stick to my diet. Kusadasi lovely too like ladies beach area xx
 
Hmmm iskender probably impossible on SW...doughy bread, lamb doner and butter sauce!! :) although its my fave too I just adore it!!! The only way you could do it is on a base of rice, ff yoghurt, synned doner meat and a sauce of tomatoes (syn free)....now thats an idea!

I will get some recipes for Haydari and aubergine dip (do you like the one with yoghurt or oil?)

Claire xx
 
That would be fab. The haydari wit yoghurt don't they strain it in cloth overnight ? Will have to try and make the iskender wit rice base instead of the bread but i will def have to have it once or maybe twice when Im out in marmaris next month :-D All the best Caz xx
 
*Subscribes to thread* :D

Gonna add your bulgur wheat salad to my back to work lunch list, sounds just lush :eat:
 
Love these recipes! :D
Going to try these this weekend, especially the aubergine & potato dish! I was in Kusadasi last year & loved the real Turkish cuisine...loving these recipes! Thanks for sharing!
 
[h=3]Creamy Yogurt Dip[/h]
[h=3](Haydari)[/h]
Haydari.jpg

1 cup creamy yogurt (You can use the 0% greek yoghurt I guess its free - otherwise strain through cheese cloth so you just have the thickness and not all the water in it - overnight I guess)
2 garlic cloves, smashed with salt
1/2 tsp mint
2 tbsp dill, chopped
Pinch of cayenne pepper
Pinch of crushed red pepper
Salt

Mix all the ingredients and place on a service plate. Pour some extra virgin olive oil on top. (or not as the case may be!!) Garnish with black olives (1syn for 7 olives) and radish.
 
Well its holiday times here and full of delish baklava, sweets and cakes - they even call it the sweet festival!! So after a weekend where I ate too much chocolate I am staying in the house and working, we didn't have a market to buy loads of fresh stuff so will have to go tomorrow, I will then decide on my recipes and will post some things...I do fancy making a turkish moussaka and rice though so may do that one day and some other yummy stay in the fridge foods! Oh courgette fritters maybe good :)
 
Well here is my cooking creation for today...

Its called Saksuka in Turkish but this is my adaptation for SW and its completely free :)

1kg aubergine
2 large potatoes
tin chopped tomatoes
2 small onions
3/4 cloves garlic
teaspoon sweetener
salt and pepper
pinch of chilli flakes
teaspoon of cumin

I firstly cubed the aubergine and soaked in salted water for 30 mins (this takes any bitter taste away from the) at the same time I peeled and cubed the potatoes and par boiled them.

Everything then went onto a baking sheet and sprayed with frylight and roasted until golden brown

I diced the two onions and garlic and fried them in frylight, added a tin of chopped tomatoes and the herbs/spices, then added the roasted aubergine and tomatoes, I added 3/4 of a the empty tomatoe tin of water and allowed it to simmer til the sauce thickened...can be eaten hot of cold :)

View attachment 59882

This sounds so nice, I don't have any chilli flakes but do have fresh chillis...do you think this would still work with fresh chilli or even without any?

This is a great thread though so thank you for starting it and looking forward to more recipes from you x
 
Yeah it will definately work...chilli is all about how much flavour you like anyway....I often make it with no potatoes and sweeter green peppers instead :)
 
Next recipe, one of my favourites...turkish style moussaka and rice...

Packet of extra lean mince
4/5 aubergines
2 onions
2 green peppers
3/4 cloves garlic
salt
pepper
teaspoon tomato puree
beef oxo cube

Peel the aubergine skin in strips lengthwise, so that it looks stripy. Cut the aubergine vertically in 3-4 pieces, each about 1 inch thick. Then cut again horizontally, each piece about 2 inches long. Soak in water with a tablespoon of salt for about 30 minutes. Then dry with paper towels.

[FONT=verdana, tahoma, Bitstream Vera Sans, Trebuchet MS, Lucida Grande, lucida, helvetica, sans-serif]put onto a baking tray with greasproof paper and spray with frylight, bake until golden brown.[/FONT]

Meanwhile, cook the ground beef with the onions, tomato, garlic, salt and pepper. Then add the peppers and cook for about 5-6 more minutes.

Lay out the aubergine pieces in another pan. Put the beef mixture over the aubergine. Pour a cup of water on top. Cook on medium heat for 15 minutes covered with the lid. Serve Moussaka with Pilaf rice on the side.
 
Hi Boncuk, I got a cookery book when in Turkey and love all the food was always saying Yemek listisini gorebilir miyim.....I bet I have got it wrong as we haven't been there for ages.

Keep putting your recipes up as they are so lovely

Faye :cool:
 
hi boncuk

I replied to you but it isn't there so here goes again. Is Haydari the same a cacuk. I love it ...so yummy!!!!!!!!!!!!!!!!!!!!
 
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