Turkish Cousine - Recipies

Literally meaning “ladies thighs kofte,” this is one of the most

famous dishes of this genre. One story about the origin of

the name is that is was so named by the ladies of the imperial

palace.

Preparation time: 55 minutes

Makes 25

110g (1/2 cup) rice 1/2 kg minced meat

1/2 cup parsley 1 onion

2 eggs 1 cup flour

Oil to fry Salt

Black pepper

Kadinbudu kofte can be prepared in advance and kept in the freezer.

After defrosting, they can be dipped in flour and fried.

• Place the rice in a saucepan with 2 cups of boiling water

and cook for 15 minutes. Set aside to cool.

• Chop the parsley and grate the onion

• Knead together the minced meat, onion, parsley boiled rice,

salt and black pepper, and divide into 25 oval shaped balls,

the size of the walnuts.

• Dip each in flour and set aside

• Beat the eggs with a little salt, and heat the oil

Dip each kofte in the beaten egg before frying to a golden

brown in the oil. Drain off any excess oil on a paper towel

and serve hot.

(Sakizli firin Sutlac)

Two fundamental ingredients of Turkish cooking, milk and

rice, are united in this pudding. In Turkey, rice pudding is

cooked over the stove and then sometimes browned in the

oven, as in this recipe. Mastic is the aromatic resin of a tree

which grows on the coast and islands of the Aegean, and is

also used to flavour ice cream and Turkish delight.

Preparation time: 25 minutes

Serves 5

1 litre milk 100g rice

225g sugar 1 tbsp corn

Starch 2 egg yolks

2 tsp vanilla 1/4 tsp mastic

For a really golden crust blend one egg yolk into a ladleful of

the rice pudding and spread over the top before baking.

• Pick over and wash the rice well, add 1.5 cups of water,

cover and cook over a low heat.

• When all the water has been absorbed, add the milk, sugar

and crushed mastic and simmer for 10 minutes.

• Blend the corn starch and egg yolks with 90 ml of water,

then with some of the hot milk. Gradually stir into the

saucepan and cook for a further 2 minutes. Remove from

the heat and add the vanilla.

• Pour into individual heat-proof oven dishes or one large

serving dish and set aside until a skin forms.

• Set in a dish or an oven tray containing hot water and bake

in a hot oven until the skin is brown. Serve chilled.

(Zeytinyagli Pilaki)

Pilaki is a type of dish make with fish or vegetables stewed with

herbs, onions and tomatoes. The main ingredient in this case

is white beans, a classic of Turkish cuisine. In some regions

of the country, it is served at room temperature.

Preparation time: 20 mins

Serves 4

400g (25 cups) white beans 2 onions

1/2 cup olive oil 2 tomatoes

2 green chilli peppers 1 head garlic

Salt

A Classic of Turkish Cuisine, rich in protein and an ideal addition

to summer meals.

• Pick over and wash the beans, and soak in 6 cups of water

overnight. Boil in the same water for 30 minutes until

just tender.

• Chop the onion in the food processor and then fry in the

olive oil.

• Peel the tomatoes and dice. Peel the garlic and add together

with the tomatoes and the onion.

• Cook the mixture until the excess juice has evaporated,

then add the beans and 1 cup of the cooking liquid.

Cut the chilli peppers in two, and add. Season and cook over

a low heat for 20 minutes.