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  • BUTTERED CELERY ROOTS - Tereyagli Kereviz

    BUTTERED CELERY ROOTS - Tereyagli Kereviz 12 glasses of water 2 kilos celery root 2 level soup spoons salt 6 soup spoons butter the juice of 1/2 lemon Add the salt and lemon juice to the water and bring to a boil. Peel the celery, cut in half and each half into half-moon slices. Boll the celery slices...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • CAULIFLOWER GRATIN - Karnabahar Graten

    CAULIFLOWER GRATIN - Karnabahar Graten 5 Servings 1 and 1/2 glasses milk 100 grams grated gruyere 16 glasses of water 3 soup spoons salt 3/4 coffee cup flour 5 soup spoons butter a medium cauliflower Remove the hard base and leaves from the cauliflower. Boil for 15 minutes until it becomes a bit tender...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • SPINACH PUREE - Ispanak Puresi

    SPINACH PUREE - Ispanak Puresi 6 Servings 1 and 1/2 glasses milk 1 coffee cup flour 1 coffee spoon bicarbonate of soda 1 coffee spoon sugar 15 glasses water 2 kilos spinach 2 onions 6 soup spoons butter salt Remove the roots and cut the spinach into 3 or 4 pieces. Wash the leaves and then boil them in...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • EGGPLANT KOFTE - Patlican Koftesi

    EGGPLANT KOFTE Patlican Koftesi 5 Servings 1 bunch parsley 1 coffee cup flour 1 glass oil 1 kilo eggplants 2 coffee cups grated cheese (kashar or gruyere) 3 eggs the juice of 1 lemon For the Sauce: 1 and 1/2 soup spoons salt 1 coffee cup flour 2 soup spoons butter 3/4 glass milk the juice of 1 lemon...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • FRIED CARROTS WITH YOGHURT - Yogurtlu Havuc Kizartmasi

    FRIED CARROTS WITH YOGHURT - Yogurtlu Havuc Kizartmasi 6 Servings 1 and 1/2 glasses of oil 1 and 1/2 kilos carrots 10 glasses water 300 grams flour 5 coffee cups water 500 grams yoghurt salt Boil the water in a saucepan, add the peeled, thinly sliced carrots. When they begin to get soft, drain them and...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • EGGPLANTS WITH LEMON - Eksilli Patlican

    EGGPLANTS WITH LEMON - Eksilli Patlican 6 Servings 1 and 1/4 kilos eggplant 1 bunch parsley 1 glass olive oil 1/2 soup spoon sugar 2 and 1/2 glasses water 3 tomatoes 4 onions 5 cloves of garlic salt the juice of one lemon Peel a 2 cm. strip lengthwise from the eggplant, leave an equally wide strip of...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • EGGPLANT MUJVER - Patlican Mucver

    EGGPLANT MUJVER - Patlican Mucver 6 Servings 1 bunch chopped parsley 1 finely chopped clove of garlic 1 green pepper 1 tea cup salt 1 tomato 1/2 glass oil 100 grams grated white cheese 2 eggplants 2 grated onions 2 soup spoons butter 3/4 tea cup flour 4 eggs Peel and dice the eggplants. Sprinkle with...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • FRIED SQUASH WITH YOGHURT - Yogurtlu Kabak Kizartmasi

    FRIED SQUASH WITH YOGHURT - Yogurtlu Kabak Kizartmasi 6 Servings 1 and 1/2 kilos squash 1 glass oil 5 coffee cups flour 5 coffee cups water 500 grams yoghurt salt Scrape the skins of the squash, then cut them into thin slices, lengthwise. Sprinkle with salt and let stand for 1 hour. Wash and drain them...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006

  • BUTTERED SQUASH - Tereyagli Kabak Basti

    BUTTERED SQUASH - Tereyagli Kabak Basti 4 Servings 1 kilo zucchini squash 1/2 soup spoon salt 2 small onions 2 soup spoons butter 3 tomatoes a few sprigs of fresh mint (or a soup spoon of dried mint) Scrape the skins of the squash. Cut them in four, lengthwise, then in four the other way. Wash and drain...
    Posted to Vegetables without Meat (Weblog) by TurkishFood on 09-09-2006
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