Potato Borek-by mommy cook for me
Hello everyone! Today I want to share my recipe which is delicious Homemade Potato Borek. This borek is simple and easy and it does not take long time. Also, You can make it with the remaining boiled potato.
I used Turkish Phyllo Pastry which is made traditional way and you can keep it in your refrigerator about two or three weeks. I hope, you like the borek, enjoy it!
In summer days, there are easy and simple ways to make some vegetables great taste without going to much effort. My homemade Aubergine salad (Eggplant salad) with cream cheese is perfect example of how to turn a boring vegetable into flavoured food. Also you can eat it like a dip or you can eat it like a side dish with meat or fish, chicken. if you want to add your favourite fresh herbs , you should chose any fresh herbs because any fresh herb goes well! For instance, dill, oregano, basil, coriander, fresh green onion, all possibilities work great and give the salad a try share the recipe with your family and your friends. Enjoy it!
150gr cream cheese.
2 cloves garlic, crushed
Salt and black pepper to taste
3 medium aubergines (eggplants), grilled and the skin removed, chopped in small size or you can use a food processor for chopping.( Also, you can use Canned aubergine(eggplant), if you use canned aubergine you must strain it.)
1 tbsp olive oil.
1 tsp lemon juice.
A tbsp chopped fresh dill and a tbsp fresh chopped mint.
1-Put the cream cheese in a large bowl and add the crushed garlic, the olive oil and whip them until combine well.
2-Add the chopped aubergine(eggplant) into the cheese and compound them well, then sprinkle sea salt, grounded black pepper and red pepper to taste.
3- Transfer the salad to a serve bowl.
4- Sprinkle chopped dill and mint onto the salad then serve it.
1-Grilled and Peeled the eggplant
2-Chopped the eggplant
Combine eggplant, lemon juice,cream cheese, garlic olive oil, salt, pepper.
Transferred to a serve bowl.
Potato Rosti with cheese-mommy cook for me
Total time: 1 hour
Serve: 4 to 6
Rosti is a Swiss dish and it is made from potato also it can be described like a potato pancake. When I went to Switzerland I tried potato rosti and it was super delicious, therefore recently, I have made Swiss Potato Rosti for my family and my friends, I tried a different technique which made the rosti crisper on the outside, but did gentle interior and it was topped with cooked egg and served with salad, they were happy for trying Swiss potato rosti and it was very tasty. Therefore, I want to share my Rosti recipe with you. Enjoy it!
Serves 8 to 12
Preparing time: 1 hour
Today I want to share Traditional homemade Couscous with you because recently my Sister- in- law has sent me homemade Couscous, and Her mother had made it for me, therefore I cooked it and tested it for you it was extremely delicious. I want to say both of them, so much thanks for making Turkish traditional homemade Couscous.
I know, making your own couscous gives you a difficult, but home made Turkish couscous super taste and it is very cheerfully process because of a sense of wonder at the magic of it all. I remembered when my mom was making our own couscous, how much fun it was and how astonishing the results and making couscous is an expression of love, generosity and hospitality. The process feels celebratory and communal. I want to share couscous making with you, I like to think that there are chefs across the country who are ‘rolling their own couscous ingredients’ –couscous, that is.
There are so many different couscous recipes, which vary from one country to another, but I would like to introduce traditional home made Turkish couscous which is making in Sivas region in Turkey. Sivas has a special place for Turkish Cuisine, with fresh foods unique to the City itself as well as to its districts and villages . In my country , Traditional Turkish couscous is made with hard wheat (Its called Bulgur). Turkish couscous hand-rolled tiny pasta pearls are about 2 mm in diameter and they are made out of a mixture of whole wheat(Bulgur) and eggs, all purpose flour, rolled around a center of bulgur which gives it a elegant that is slight yellow color and unique, special and delicious.
Eating Home-made Turkish Couscous with those tiny balls rolling wonderfully on your tongue, really lift up the eating experience, even a simple serve. It is also very easy to cook, Turkish Couscous unlike the other couscous which can turn mushy if soaked for too long or in too much liquid, Traditional Turkish Couscous can be boiled in salted water, like pasta, until tender.
This salsa recipe is really tasty, fresh, healthy, and made one step. There is no fat or sugar in it and the salsa has the advantage of being a tomato salad.You just need chopped up tomatoes, chiles, fresh green pepper,onions, some lemon juice,parsley and some seasoning. It is very easy to make. Enjoy it!
These Cauliflower puree with potato came out excellent!!! The puree is fluffy and light, take 30 minutes to make . Cauliflower puree with potato do not taste like simple cauliflower, it tastes pretty amazing! If you don’t like simple cauliflower taste, try this Cauliflower puree with potato, which is a delicious and healthy substitute for traditional cooked cauliflower. The cauliflower goes really well with meat or chicken.Forget the mashed potatoes, tray this very healthy alternative.
Cauliflower is an excellent source of vitamin C, vitamin K and manganese, dietary fiber, omega-3 fatty acids as well as carotenoids. Cauliflower is extremely low calories, which is good news for our waistline.
Kaburga Dolma-Stuffed the Rib Eye Steak with Rice.
Tavaci Recep Usta restaurant is a great traditional meat restaurant in Ankara city the heart of Turkey. The restaurant is a ethnic Turkish cuisine. It is the favourite lunch and dinner place for local community.
When you went the place you are welcomed with so friendly and smiling face by the waiters. They are dressed neatly.You can see the luxuries of modernity in the restaurant and also the restaurant is very large. For those who don’t book a table and are waiting. There is a cosy atmosphere in the restaurant and pictures of famous people displayed on the walls.
The menu offers a wide variety of tasty starters. We had the Icli Kofte ( stuffed ground meat in bulgur ball) and the Coban Salad served with pomegranate sauce. The main course consisted in the RIB EYE STEAK DOLMA (Rib eye steaks stuffed with rice- The dish is definitely Turkish most traditional recipe but cooking at home kitchen is very hard because the rib eye steak dolma cooks in the traditional big stone oven. The rice is mixed with aromatic spices and roasted nuts, herbs and then the mixed rice is filled in the lamb rib eye steaks then the rib eye steak is sewed up , it is cooked in stone oven) ,Sac Kavurma (Fried meat in iron plate) , which really pleasured us. It all was followed by a delicious Semolina halva with a scoop of vanilla ice cream for dessert and The dessert served with traditional Turkish cafe.
All the dishes were fresh and the chefs takes great care in selection the best quality meat and vegetables. Thankfully the owner and hostess, is always around willing to conversation some kind words with all their clients. The service is extremely good can have profound influence.
That the service does not accompany any kind of booze, because of the restaurant serve for family and children. Tea and Turkish coffee is free in the restaurant.
Despite the a bit much high price of the food, I had a pleasant and all meze was free, thrilled dinner experience with food of the most delicious flavours. For this reoason I highly recommended going to the Recep Usta restaurant.
Kaburga Dolma-Stuffed Rib Eye with Rice
Sac Kavurma-Fried meat in iron plate
Adress for the Recep Usta restaurant:
A. Taner Kislali Mh. Alacaatli Cd.Barlas City J Blok No:1 / Ümitköy/ Ankara-Turkey.