Ingredients
Measure Amount
Flour
5 ½ cups
600 grams
Salt
1 ¼ tablespoons 15 grams
Dry yeast
¾ tablespoon 5.5 grams
Sugar
1 teaspoon
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.
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 desert spoon 12 gr.
Black Pepper
½ desert 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.
Ingredients
4 artichokes
Liquid for artichokes:
3 cups water
2 tablespoon lemon juice
1 dessertspoon salt
For the dish:
250 g broad beans
1/2 cup olive oil
2 large onions
1 cup water
1 teaspoon salt
3 tablespoons chopped dill
Servings: 4
Preparation:
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. Sauté
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.
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
Preparation:
Sauté the finely chopped onions in a saucepan with olive oil. Soak
rice in warm salty water until the water cools rinse and sauté 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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