September 2006 - Posts

• Yumurta firinda

  BAKED EGGS - Yumurta firinda 6 Servings 12 eggs 12 large tomatoes 2 soup spoons butter  Cut off a slice of each tomato 1 cm. below the stem and remove the seeds with a coffee spoon. In each tomato add a little butter, break an egg into it and add a pinch of salt. Close the opening with the piece you cut off. Place the tomatoes in a buttered baking dish. Put into a hot oven for about 20 minutes until the eggs are cooked, then place on a serving dish. Posted Sep 07 2006, 06:45 PM by TurkishFood with no comments Filed under: Eggs, Yumurta

• Yogurtlu Yumurta

  EGGS WITH YOGHURT - Yogurtlu Yumurta 6 Servings 1 coffee spoon red pepper 12 eggs 120 grams butter 5 cloves of crushed garlic 500 grams yoghurt salt, pepper    Melt 4 soup spoons of butter in a frying pan. Break your 12 eggs into it, add salt, cover and cook 3 minutes on a medium heat. During this time, melt 2 soup spoons of butter and add the red pepper. In another bowl beat the yoghurt well and add the crushed garlic. When the eggs are cooked, place them on a serving plate and cover with the yoghurt and then the spiced butter. Posted Sep 07 2006, 06:45 PM by TurkishFood with no comments Filed under: Eggs, Yumurta

• Sucuklu Yumurta

  EGS WITH SAUSAGE - Sucuklu Yumurta 4 Servings 1 coffee spoon butter 250 grams finely sliced sausage 8 eggs  Melt the butter in a frying pan. Place the sausage slices side by side, covering the bottom of the frying pan. Partly cook the sausage on both sides. Break the eggs over the sausage, cover and cook 3 to 4 minutes and serve. Posted Sep 07 2006, 06:44 PM by TurkishFood with no comments Filed under: Eggs, Yumurta

• CILBIR - Cilbir

  CILBIR - Cilbir 4 Servings 1 clove crushed garlic 1 coffee cup vinegar 1/2 coffee spoon red pepper 2 glasses of yoghurt 2 soup spoons butter 8 eggs  Mix the crushed garlic and the yoghurt. Spoon the mixture into the guests' plates. Melt the butter with the red pepper in a small frying pan. Put aside. Fill a large saucepan 3/4 full with water to which the vinegar has been added. Boil, and carefully break the eight eggs over the surface of the water. Cook 3 minutes, then retrieve the eggs with a draining spoon and place 2 in each plate of yoghurt, and over them pour a fine stream of the melted butter and pepper. Serve at once. Posted Sep 07 2006, 06:43 PM by TurkishFood with no comments Filed under: Eggs

• MENEMEN

  MENEMEN  4 Servings 1 soup spoon butter 1/2 soup spoon salt 2 green peppers (or if you prefer, the long pointed type called "sivri biber" in Turkey) 3 tomatoes 8 eggs   Melt the butter in a frying pan. Remove the seeds from the green peppers and cut into rings or blades. Peel and remove the seeds from the tomatoes and cut them into small pieces. Add the peppers and tomatoes to the butter and cook 7 or 8 minutes until the tomato juice has slightly evaporated. Beat the eggs in a bowl, add salt and pour into the frying pan. Mix. When the eggs become firm, serve at once. NOTE: One can simply break the eggs over the pepper-tomato mixture and let them cook until the yolk is covered by a thin white membrane. This is not authentic menemen, but it is equally delicious.   Second Recipe SCRAMBLED EGGS WITH VEGETABLES (MENEMEN)   Ingredients: (4 servings) · 8 eggs · 2 green peppers · 3 tomatoes · 1 teaspoon salt · ½ teaspoon pepper · 1 tablespoon margarine   Melt the margarine in a flat pan. Cut seeded peppers into thin rings. Lightly brown them. Add peeled tomatoes cut into small pieces. Cook for 7-8 minutes, stirring from time to time, until the juice half way evaporates. Beat the eggs in a bowl. Add salt and pepper. Pour into the pan and cook stirring constantly, taking care that it does not get too dry. Serve at once.   Posted Sep 07 2006, 06:43 PM by TurkishFood with no comments Filed under: Eggs, Yumurta

• Peynirli Yumurta

  EGGS WITH WHITE CHEESE - Peynirli Yumurta 2 Servings 4 eggs 100 grams white cheese 1/2 soup spoon butter  Cut the cheese into small pieces. Melt the butter in a frying pan. When it is very hot put in the cheese and break the eggs over it. When the eggs are cooked serve at once. NOTE: You may proceed the same with another cheese, like Kacher cheese ("kasar peynir") or the equivalent of cantal cheese. Posted Sep 07 2006, 06:42 PM by TurkishFood with no comments Filed under: Eggs

• Ispanakli Yumurta

  EGGS WITH SPINACH IN CREAM SAUCE - Kremali Ispanakli Yumurta 4 Servings 1 kilo spinach 1/2 litre milk 2 soup spoons bread crumbs 50 grams flour 50 grams Kashar cheese (or gruyere) 200 grams butter grated salt, pepper   Wash the spinach and boil in a large quantity of water for 25 to 30 minutes. Drain and squeeze to remove the excess water, then chop on a bread board. Brown the onion in 100 grams of butter. Add the salt, pepper and the chopped spinach. Cook 2 minutes more, then pour into a round, high-sided cake mold. Spread it evenly, then make 8 hollow places with the back of a spoon. Break an egg into each hollow. Prepare a cream sauce with 50 grams of butter, 50 grams of flour, the milk and a little salt. Add the grated cheese and stir. Pour this sauce over the eggs, sprinkle with bread crumbs and melted butter and place in the oven until the eggs are cooked. Serve. Second Recipe EGGS ON SPINACH SAUCE (ISPANAKLI OMLET)   Ingredients: (6 servings) · 12 eggs · 1 kg. spinach · 2 medium size onions · 1 teaspoon salt · ½ teaspoon pepper · 6 tablespoons margarine   Remove the roots of the spinach. Cut each stem into two. Wash them well. Boil 2 lt. of water with some salt. Add the spinach and cook them for 10 minutes. Drain and chop them. Melt the margarine. Brown chopped onions. Add the spinach and saute for 10 minutes. Sprinkle with salt and pepper. Arrange them in a flat pan. Make 12 hollows and break the eggs into each one. Sprinkle with salt. Cover and cook on medium heat for 3-4 minutes, until the egg whites are cooked. Serve at once.   Posted Sep 07 2006, 06:40 PM by TurkishFood with no comments Filed under: Eggs

• Kiymali Yumurta

  SCRAMBLED EGGS WITH GROUND MEAT (KIYMALI YUMURTA)   Ingredients: (4 servings) · 8 eggs · 2 onions · 150 gr. ground meat · 1 teaspoon salt, water · 1 teaspoon black pepper · 1 tablespoon butter   Fry the ground meat and onions on melted butter. Add salt and balck pepper. Add 1 teacup of water and boil until it boils down. Make 6 hollows and break the eggs into each one. (You may use tomato juice instead of water and optionally you may add chopped parsley.) Cover and cook on medium heat for 3-4 minutes, until the egg whites are cooked. Serve at once. Posted Sep 07 2006, 06:36 PM by TurkishFood with no comments Filed under: Eggs