TURKEY GARDEN CASSEROLE - Hindi Bahce Yahnisi
1 soup spoon butter
1 soup spoon flour
1/2 soup spoon salt
5 glasses of water
a half turkey (1 kilo)
spice bag (see Tas Kebab)

The Vegetables:
1 bunch chopped parsley
1 celery root
1 glass green peas
1 small carrot
1 soup spoon butter
1/2 glass oil
20 very small onions or shallots
 
Cut the turkey into pieces. Melt the butter in a casserole, and in it brown the turkey pieces for 8 to 10 minutes. Add the flour and mix. then the spice bag. salt and water. Cook 45 minutes on a low heat.

To Prepare the Vegetables:

In a saucepan, brown the diced potatoes in butter. Dice the carrots... Put all the vegetables (except the green peas and parsley) over the turkey pieces and cook for 45 minutes more on a low heat. When cooked, remove the spice bag. add the peas and parsley and serve.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 
 

TURKEY AND CHESTNUT CASSEROLE - Kestaneli Hindi Guveci
1 green pepper
1 kilo chestnuts
1 soup spoon thyme
1/2 coffee spoon red pepper
2 glasses meat broth
2 soup spoons butter
20 very small onions or shallots
4 seeded, chopped tomatoes
a half turkey (1 kilo approximately)
 
To Prepare the Chestnuts:

Peel the chestnuts. To remove the inside skin, first boil them in water for 5 minutes. Now cook them in a spoonful of butter and a glass of broth for 25 to 30 minutes in a tightly covered saucepan.

To Prepare the Turkey:

Cut the turkey into pieces. Rub the bottom of a terrine (or Pyrex casserole) with a clove of garlic. Put the turkey pieces into it. Now add all the ingredients, except the chestnuts. Cover tightly. Place in the oven and cook for 1 and 1/2 hours, first at a high heat, then at a low heat. Serve with the chestnuts.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

DUCK WITH MUSHROOMS - Mantarli Ordek
1/2 soup spoon flour
1/2 soup spoon salt
2 chopped tomatoes
2 slices of bread 1/2 cm. thick
20 pitted green olives
20 very small onions or shallots
250 grams mushrooms (fresh or preserved)
3 soup spoons butter
6 glasses water
a 1 and 1/4 kilo duck
a bag of spices (see Tas Kebab)  
Cut the duck into pieces. Brown the pieces for 8 to 10 minutes in butter. Add the tomato, flour and salt, then the water and the bag of spices. Cook for 1 hour and 15 minutes.

Add the onions and mushrooms, and let cook another 30 minutes. Pour the contents of the saucepan onto a heated serving platter and keep warm.

Cut the bread into long, thin strips - the shape of over-sized matches - and fry them in butter. Remove the spice bag from the serving platter, garnish with the olives and bread pieces. Serve.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

CHICKEN WITH RICE - Pirincli Pilic
1 bunch of dill
1 chicken (about 1 kilo)
1 finely chopped onion
1 peeled, finely chopped tomato
1 small soup spoon salt
2 glasses rice
2 soup spoons butter
2 soup spoons currants (kus uzumu)
2 soup spoons pine nuts
4 glasses meat broth
a diced chicken liver  
Soak the rice for 1/2 hour in warm water, then drain. Do the same with the currants. Wash the pine nuts.

Melt a soup spoon of butter in a saucepan and brown the chicken on all sides. Then brown the onion. Add the liver, tomato, currants, salt and broth. Boil for 10 minutes.

In another saucepan melt the rest of the butter and brown the rice and pine nuts. Transfer this to the saucepan containing the chicken. Cover and cook over a low heat or in the oven for 20 minutes.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

CHICKEN WITH EGGPLANT - Patlicanli Pilic
1 and 1/2 glasses meat broth
1 chicken (about 1 kilo)
1 small soup spoon salt
1 soup spoon butter
2 green peppers
2 onions
3 eggplants
3 peeled, seeded and chopped tomatoes
3 soup spoons oil
 
To Prepare the Eggplants:

Remove the stem and peel the eggplant. Cut in half lengthwise, then each half in four the other way. Sprinkle with salt and let stand 30 minutes. Wash them and slightly squeeze them by hand. Fry the slices in oil on both sides, and put a side.

To Prepare the Chicken:

Melt a soup spoon of butter in a large saucepan, and brown the chicken on all sides. Over the chicken, put the green peppers cut in 4, and the fried eggplant. Add the broth, onions cut in half, the tomato pieces and salt. Cover and cook on a low heat for 45 minutes.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

ROASTED CHICKEN - Firinda Pilic Kizartmasi
4 Servings
1 small coffee cup of yoghurt
1 tablespoon margarine
1 tablespoon tomato paste
2 chickens
Salt
 
Put the chickens into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart.

Put the chickens into a large pan. Cover with a sauce of well beaten yoghurt, tomato paste and melted margarine. Put the pan into the oven to roast until brown.

Meanwhile make a delicious "ic pilav" described in this series with the chicken broth to serve with the meal. You can use the sauce of yoghurt, tomato paste and melted margarine with roasted meat, poultry and game. It's always a success.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

CREAM CHICKEN Kaymakli Pilic
1 onion
1 soup spoon butter
1 soup spoon flour
1/2 soup spoon salt
2 glasses chicken broth
250 grams fresh cream
3 egg yolks
a 1 kilo chicken (cut into pieces)
 
Melt the butter in a saucepan, and brown the onion and chicken pieces in it. Add the flour and salt. Mix. Add the chicken broth and cook on a low heat for 40 minutes.

In a bowl, beat the cream and egg yolks together, and add some of the broth. Mix well. Pour this mixture into the saucepan. Stir with a spoon and serve at once, before the liquid comes to a boil.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

CURRY CHICKEN - Hint Biberli Pilic
1 coffee cup cream
1 coffee cup white wine
1 finely chopped onion
1 soup spoon finely chopped apple
1 soup spoon finely chopped celery
1 soup spoon flour
1 soup spoon tomato sauce
1/2 soup spoon curry
1/2 soup spoon salt
2 and 1/2 glasses meat broth
2 soup spoons butter
a 1 kilo chicken (in pieces)
 
Brown all sides of the meat in butter. Add the onion, celery and apple and brown for 2 minutes. Add the flour and stir. Stir in the tomato sauce, white wine and curry. Finally add the broth and salt and cook 25 minutes on a low heat. When ready to serve, pour the cream over the chicken and mix.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

VEGETABLE CHICKEN - Sebzeli Pilic
1 bunch chopped parsley
1 carrot
1 celery root
1 soup spoon salt
2 potatoes
2 soup spoons vermicelli noodles
6 glasses chicken broth
a 1 kilo chicken
the white part of a leek
 
Peel the vegetables. Cut the carrot and leek in half, the celery root anil potato into eight pieces each. Put the chicken in a saucepan, cover with water, and place on a high heat. Just before the water boils, remove the saucepan from the heat. Pour out me water, and rinse the chicken with cold water. Put the chicken back into the saucepan.

Add salt, the vegetables and the chicken broth. Cover and cook 40 minutes. Slightly crush the vermicelli, add it to the broth and boil for 5 minutes more.

Remove from the heat and sprinkle with parsley. Cut the chicken into large pieces, place on a serving platter and cover with the sauce.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey. 

CHICKEN WITH RED PEPPER - Kirmizi Biberli Pilic
1 bay leaf
1 coffee cup white wine
1 finely chopped onion
1 soup spoon butter
1 soup spoon flour
1/2 soup spoon red pepper
1/2 soup spoon salt
1/2 soup spoon tomato sauce
2 and 1/2 glasses meat broth
2 cloves
a 1 kilo chicken
a few grains of pepper
 
Cut the chicken into pieces and brown in butter in a saucepan. Add and brown the, onion. Add the tomato sauce and flour and stir. Add the wine, let it boil a little, then add all the other ingredients. Stir again. Cover and let cook for 30 minutes on a low heat.

Thanks To "The Famous Turkish Cookery," published by Galeri Minyatur in Istanbul, Turkey.