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December 5th, 2017 § 0

Pan fried turbot fillet

April 1st, 2016 § 0

An expensive refined flavour, a premium choice for this season.

This flat fish is a good source of protein and vitamine B as well as it contains minerals selenium, magnesium and phosphorous.

For easy elegance and for its nutrition it is a perfect choice.

The small turbot is to be avoided as it has very thin fillets.

Middle sized turbot more than 1½kg are the most desirable.

Your fishmonk will be able to help you to choose for a bright turbot with unsunken eyes.

Get the turbot to cut off the head and ready as fillet pieces.

  • turbot fillets
  • extra virgin olive oil for frying
  • 10 gr butter for each fillet
  • a bowl of flour
  • Rinse the fish with cold water and then dry it off.

    Place a non-stick frying pan over a medium heat and add olive oil.

    For each fillet add 10gr butter.

    Dip each fillet in a bowl of flour and shake off any excess flour.

    When the butter is melted and foaming, put the fillet one by one and cook both sides until golden.

    Season with salt and pepper.

    Serve immediately.

    Keep cooking in winter!

    December 1st, 2015 § 0

    Fried stuffed zucchini blossoms with cheese

    May 14th, 2015 § 0

  • 100 gr Parmesan cheese (grated)
  • 4 T. extra virgin olive oil
  • 1 T. fresh dill(chopped)
  • 1/4 t. fleshly ground black pepper
  • 1 egg white
    Wash the zucchini flowers tenderly.Remove the pistils and check whether it has unwanted guests in it! Let them dry gently.Mash curd or ricotta with  grated Parmesan cheese.

    Add chopped dill and freshly ground black pepper. 

    Gently open the flower and spoon the mixture in each blossom with a small spoon.

    Gently pinch the end of the flower and twist. Repeat for the rest.

    Beat the egg white with a fork until frothy.

    Dip the flowers first in the egg  and lightly coat all sides.

    Fry them in olive oil until golden.

    Serve with sorted salad.

  • Fried sun dried chili (cayenne) peppers

    March 19th, 2015 § 0

    Chili peppers – in Turkey Urfa peppers or isot (Turkish chili pepper) – are dried to preserve them for long periods of time.

    Dried chilies are often used to make hot sauce or liquid condiment.

    Fried sun dried chili peppers can be a perfect meze.

    • 15 – 20 sun dried chili peppers

    Wash and clean dried chili peppers. Cut the stems or stalk carefully.

    Heat a non-stick pan and cover the bottom with extra virgin olive oil. Do not put plenty of oil.

    Put the dried peppers into the pan and fry them. Be careful not to overdo!

    The peppers change color and get crispy and crunchy.

    Strain excess oil with a paper towel.

    Dressing: (optional)

    • 1 cup strained yogurt
    • 1 cloves  of garlic, mashed
    • extra virgin olive oil

    Mix mashed garlic with strained yogurt well.

    Serve the fried peppers topped with yogurt dressing.

    Sprinkle with one drop fried oil from the pan to top of the dressing for decoration.

    Best with pan fried veal or lamb liver (Albanian style- Arnavut ciğeri).