powdered sugar: 1 cup = 200 grams
sugar:                  1 cup, packed = 220 grams
 flour:                  1 cup = 125 grams
 rice:                   1 cup = 180 grams
Butter:    1 cup = 227 grams
Oil:         1 cup = 224 grams
Water:     1 cup = 236 grams
SISH KEBAB (Şiş Kebap)
The term shish kebab comes from Turkish words literally meaning "skewer" 
and "roast meat,"
• 1 kg. lamb fillet or leg of lamb de-boned....
• 1/2 cups olive oil
• Juice of two onions..

MARINADE: Cut the meat into 2-3 cm dices. Toss in a mixing bowl along with oil, cover, and refrigerate overnight... Add onion juice toss again then cover and refrigerate 24 hours.. Place in prepared marinade overnight..

When the lamb has marinaded, skewer  the lamb cubes (alternating with the tomato halves, pepper halves and onion wedges). Sprinkle with salt and oil. Then place the skewers on your pre-heated barbecue (or under the grill)... .Grill on barbecue fire for 3-4 minutes.. Turn the skewers and grill for another 3-4 minutes.. 
KOFTA (Köfte)
"Kofta is a popular dish made from ground beef"
INGREDIENTS (Quantity: Makes 5 servings):
• 750 gram ground beef (ground extra fine)
• Bread - 3 slices
• 1 teaspoon salt,
• 1/2 teaspoon  ground black pepper
• 1 teaspoon  cummin powder
• 1 Egg
• 1 large onion
• 1/2 bundle flat leaf parsley-chopped

Remove the crust of the bread slices and soak the bread slices in in water for ten minutes. Squeeze the water 

Combine parsley, onion and spices in a food processor and process until finely chopped. 

Mix together all the kofta ingredients in a large plate, until well combined . Then roll the  mixture into 20 even  balls. Flatten the balls slightly on the palm of your hand. Their shape will be about 5 cm across and about 1 cm thick (Kofta shape).

Heat the oil in a large frying pan. Add the koftas. Cook over a high heat for 2 minutes, then turn them over and cook for a further 2 minutes. Reduce the heat to medium, and cook for about 5-10 minutes by turning, until both sides browned...

"Eggplant stuffed with meat"
INGREDIENTS (Quantity: Makes 4 servings):
• 4 eggplants ( Asian eggplants, aubergines)

• 2 tbs olive oil
• 150 gram ground meat
• 2 onions (finely chopped)
• 3 tomatoes (skinned and diced)

• 1 cup water
1 bundle flat leaf parsley-chopped 
• 1/2 teaspoon  ground black pepper
• Salt
For decoration

• 1 tomato, sliced
• 4 green peppers (paprika) cut into halves in lengthwise
Cut the ends off the eggplants and peel them removing three or four strips lengthways,

Soak for half an hour in salt water, wash and dry.  
Split the eggplants lengthwise (do not cut them in halves just make a crack enough to stuff the mixture in the eggplants).

In a deep frying pan, heat olive oil on medium-high heat. Add finely chopped onions and sauté for 4-5 minutes. 
Add ground meat and sauté another 4 minutes. Add diced tomatoes and  sauté another 1-2 minutes. Add 1 cup water and heat it 15 minutes.. Drain..Save the juice of meat mixture .. Add chopped parsley, salt, and black  pepper.  Stir to combine. Put this ground meat mixture aside..

Brown eggplants in oil lightly for 4-5 minutes turning all round.. Remove from pan reserving oil. Arrange in a baking dish side by side. Then make holes in center with back of a tablespoon or a knife. Stuff eggplants with ground meat  mixture. Place a slice tomato and half of a fried green pepper on top of each split belly eggplant (decorative tomato slices and green  peppers).. Pour the juice of meat mixture (You had saved) on top and bake them in preheated oven for 30 minutes..

 CIGARETTE BOREK (Sigara Boregi)
"Sigara boregi is a Turkish cigar shaped pastry made with white cheese and phyllo (yufka)"


• 2 sheets Phyllo (Turkish yufka is a thin, round and flat bread similar to lavash, about 40 cm in diameter made from wheat flour.)
•  250 gram white Turkish cheese (feta cheese), crumbled
•  1/2 bundle flat leaf parsley, finely chopped
•  1-2  cup oil for frying
Cut the yufka sheets in a way that you can obtain  16 triangular-like or wedge-shaped pieces (each sheet cut into 8 triangles). In a bowl, mix Turkish cheese (feta cheese) and parsley with a fork. Put one tablespoon of filling near the base of a triangle:

and fold the corners inside (fold the bottom corners on some of the filling). Fold up the bottom edge to cover the filling and roll up the yufka sheet like a cigarette. Soak the open end in the water and close it up.

Fry cigarettes in hot oil for 2-4 minutes, or until the cigarettes are golden brown. Use a sieve to remove from oil. Drain on paper towel.

"Turkish scrambled eggs with tomato"
INGREDIENTS (Quantity: Makes 4 servings):
• 4 tomato, skinned and chopped
• 4 green peppers (paprika), cut into very small rings
• 1 Onion, finely chopped (optional)
• 8 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons butter
Heat the butter in a big skillet. 
Optionally sautee the onion until soft

Then, add the pepper rings and cook them a few minutes.

Then, add  tomatoes and season with salt and ground black pepper and fry for another 2 to 3 minutes.

Then, crack the eggs onto the top of the mixture, lower the heat and cook it as long as the eggs are set as you liked..





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powdered sugar: 1 cup = 200 grams
sugar:                  1 cup, packed = 220 grams
 flour:                  1 cup = 125 grams
 rice:                   1 cup = 180 grams
Butter: 1 cup = 227 grams
Oil: 1 cup = 224 grams
Milk, non-fat: 1 cup = 245 grams
Water:                1 cup = 236 grams
Margarine(125 gram)

1 çay bardağı powdered sugar

2 eggs
1 lemon peel
4 tablespoons (full) flour
5 gram baking soda
Bir miktar marmelat
Oda ısısındaki yağ, pudra şekeri, limon kabuğu rendesi, kabartma tozu, un ve yumutanın sarısı  karıştırılarak (kulak memesi kıvamında) hamur elde edilir . Cevizden biraz büyük parçalar halinde yuvarlanan hamur ayrı bir kapta çırpılan yumurta akına bulanır ve  dövülmüş  cevize batırılır.170derecede ısıtılmış fırında  20-30 dakika pişirilir Fırından çıkınca ortalarına marmelat konur,






Copyright 2001-2009 Bridge7.com. All Rights reserved. None of the contents of this site may be reproduced or republished..