Session # 1 Recipes

Turkish Cooking Class January 9th Menu

KAPAMA (ROASTED CHICKEN WITH RICE)

Ingredients
7 chicken thighs
3 cups rice
2 tablespoons butter
Salt
3,5 cups chicken broth

Boil chicken thighs.
Soak the rice with salt and water for 15 minutes, then wash the rice and drain. Spread the rice on a tray. Heat the oven to 400°F. Sprinkle salt to cooked chicken thighs and place on the rice. Place small butter cubes on the rice. Pour the remaining chicken broth over the rice carefully and cover the tray with aluminum foil. Bake the rice in the oven until the water drains. Remove the foil and let the chicken cook more. Cover the chicken and rice with another tray after removing from the oven.

HERSE (EGGPLANT SALAD)

Ingredients
2 large eggplants
2 green bell peppers
2 red bell peppers
2 tomatoes
1-2 cloves of garlic
lemon juice
Olive oil
½ cup finely chopped parsley

Poke the eggplants and bell peppers with a fork. Lay aluminum foil on the oven rack and bake the eggplants and bell peppers with low broil by occasional turning until the skin color turns crimson. Peel the skin of the roasted vegetables; remove seeds of the bell peppers. Cube the tomatoes and roasted vegetables; add finely chopped parsley, crushed garlic, salt, lemon juice and olive oil. Mix everything by slight mashing.
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AYRAN (YOGURT DRINK)

Ingredients
1 package of plain yoghurt
1 1/3 cups cold water
salt

Mix yogurt and water in blender, until well blended. Add salt if desired. Start off with a small amount of salt and work your way up.

GUL TATLISI (ROSE DESSERT)

Ingredients
4 cups flour
1 teaspoon baking powder
1 egg
2 tablespoons yoghurt
½ cup melted butter
1 small bottle sparkling water
1 egg white to stick the dough

Syrup
2 cups water
2,5 cups suger
2-3 dried cloves
Few drops of lemon juice

Mix sugar and water to make the syrup and boil for 5-10 minutes, add lemon juice and cloves before turning the heat off. Let the syrup cool down at room temperature.
Mix the flour and baking powder, make a well in the middle and add all the other ingredients in the well and make a soft dough. Divide the dough into two pieces and open the dough with rolling pin. Cut three sizes of circles with water glass, small tea glass and with a coke cap. For each rose we need three sizes of these circles. Make cuts to four sides of the circle and brush egg white in the center of the largest circle and place the medium circle in the middle by placing the cuts in opposite direction. Brush egg white to center of the middle circle and place the smallest one again on it by avoiding cuts of the middle. Suppress in the middle to stick all the circles. Deep fry them in oil and transfer into cold syrup after frying. After the roses soak into the syrup, place them into service plate. Sprinkle coconuts or walnuts for service.