Job Discussion Forums

[dmb]

I know there are quite a few talented chefs out there so lets share the knowledge.
I'll get the ball rolling with this one(I made deep fried broccoli last night)
When you make a batter for deep frying always add a splash of beer to the batter mix- it makes it crispier.(ok soda water works just as well, but when you have added the beer you have a good excuse to drink the rest of the can/bottle-it's open )

[FGT]

Another beery recipe!

Efes dark is good in a beef casserole : cubed beef, onions, carrots, mushrooms or whatever, bouquet garni, beef stock cube, a can of Efes dark. Cover and cook slowly, the longer the better. Serve with baked spuds. Yummy!

[El Duqu�]

I love Turkish food and it has been one of my favorite foods since my first time here in Turkey 4 years ago. But the lack of variety gets a bit redundant (and I reckon the overpriced fare in burger joints and mexican restaurants aren't worth your time.) Of course cooking has been a good way to compensate for this. Mediterranean dishes are easier to pull off(esp Italian), as is Stir Fry (although sesame oil is expensive, but not completely necessary) and Mexican is very doable as sour cream (labne), refried beans(barbunya), jalapenos, and non-flavored tortilla chips (doritios "dippas", pitch the optional mix.) Cheddar is extremely expensive and can substituted decently with kasar cheese. And don't buy expensive imported salsa, as its all $hite. Make your own salsa with cheap market ingredients (and a blender.)

The otherday my girlfriend cooked Jumbalaya, subsituting dana sucuk for andouille sausage, and it tastes as genuine as my cajun aunt's cooking (a difficult accomplishment, as cajun food is extremely hit or miss outside of Louisiana.) I'm sure you could also pull off a decent paella with the same substitution (I heard you can get the needed saffron at the Egyptian market.) If anyone is interested in a specific recipies, I can provide.

Anybody have any other cooking tips and/or ideas for good substitutions?

[tararu]

Yufka pastry can be used for a million things. Yufka pastry is very close to what strudel pastry is. I've made strudel with it a couple of times. Very good

[kestane]

For those of you who miss real peanut butter and not the jar full of sugary c.rap you can get at Dia:

Go to the nearest herb and dried thing shop (malatya pazari) and buy some roasted, unsalted peanuts. Put them in a food processor with about a teaspoon of vege oil. It takes about 5 minutes, but be patient. Don't burn the motor out on your cheap Turkish blender. Stop and start as needed.
Presto! a pinch of salt (and sugar if you like)....one last blend...Peanut Butter like it was straight from the grinder!

I usually make thai inspired peanut sauces with my peanut butter. Fresh ginger is getting easier to find these days and I am growing cilantro in the little garden.

[Sheikh Inal Ovar]

[lovelace]

Some Spanish cooking can be fairly simple to replicate - chicken and chorizo = chicken and sucuk, lamb in Rioja = lamb in whatever red wine I can afford that day...
By the way, does anyone know how I can grow my own herbs? I want fresh basil and coriander; can you get seeds or plants anywhere? Why doesn't Turkish cooking use basil in the same way parsley is used in everything, cos surely it must grow really well down south?
Had the most delicious Armenian food the other day, called topik. I looked at it on the table with the other mezes and thought it was boring fava, but for those who don't know, it's chickpea puree with caramelised onions, those sweet little dried things they put in dolma biber and other tasty stuff hiding inside. Absolutely delicious!

[tekirdag]

Here's a tip: YEŞIL MERCIMEK IS CHEAP AND YUMMY. EVEN MY KID WILL EAT IT. AND A MILLION TURKISH SOLDIERS CAN'T BE WRONG...

1 cup of green lentils
1 medium size onion, chopped
2 tbsp olive oil
6 cups water
1/2 tsp black pepper
1 tsp salt
1 or 2 tsp tomato paste
1/2 cup şehriye(whatever that is in English)

Sautee the onion with olive oil for 4-5 minutes in a medium-sized pot. Add the lentils, water, salt and pepper. Cook for about 30 minutes on medium heat. Stir occasionally.

Add tomato paste, and şehriye, more salt/pepper if you wish. Cook for another 15 minutes or until lentils soft and liquid is gravy-like.

Toss a portion in a bowl, add a bit of dried mint. Enjoy with fresh bread, (me likes me bread buttered). Some Turks have some raw onion on the side. Green mercimek is even better the next day and, my god, even my kid will eat it. It is also great when you are broke, waiting for pay day...which I am! I is cooking it right now.

[dmb]

[tekirdag]

[tekirdag]

http://www.turkishcookbook.com/