Spicy cheese dip ~ Tirokafteri (τυροκαφτερή)

November 16th, 2018 § Comments Off on Spicy cheese dip ~ Tirokafteri (τυροκαφτερή) § permalink

Tirokafteri (τυροκαφτερη) or htipiti (χτυπητη) is a cheese spread that is commonly eaten as a meze platter or a party snack.

A very rustic, extra simple and great for every occasion!

  • 100 gr white cheese
  • 60 gr mizitra cheese
  • 150 gr strained yogurt
  • 2 T. cup extra virgin olive oil
  • 1 T. wine vinegar
  • 1 fresh red hot chili pepper (seeded and finely chopped)
  • red hot pepper flakes
  • Remove the stem and seeds of red chili pepper, and chop it finely.

    Mash the white cheese. Add mitzitra and strained yogurt and mix them until the dip is smooth. It will be a bit grainy.

    Combine finely chopped hot chili pepper and red hot pepper flakes. A pinch of pepper adds a nice reddish colour to the dip. It is all in spice!

    The feta and mitzitra cheese require a lot of chillies to turn spicy as the strained yogurt neutralises the spiciness, so don’t be afraid to add more hot chili peppers if you want to.

    Make a creamy dip by adding olive oil and vinegar. Garnish with black olive.

    Serve as meze with toasted bread, toasted pita or toasted flatbread.

    Horse bean pie

    May 17th, 2010 § 1 comment § permalink

    Horse bean pie

    Being one of the oldest flavours of Aegean eating diet,  the horse bean was grown by our ancasters also by the old Greeks and Romans. They were used to make bread or cake with the beans.

    Just to refresh our minds, here is a pie with horse bean, among our forgotten treasures.

  • 300 gr fresh shelled horse beans
  • 1 medium onion (chopped)
  • 1 fresh leek (minced)
  • 1 T. hazelnut oil
  • 1 t soda
  • 1/2 lemon juice
  • 2 eggs
  • 1/2 cup white hard cheese (grated)
  • 1 T flour
  • 1 T bread crumbs
  • 1 t. sugar
  • salt, pepper flakes
  • chopped dill
  • sesame seeds
  • 50 gr. kaşar cheese (??????) (grated)
  • Wash the horse beans and take the beans out. These days the horse beans are mature enough to be shelled.

    Saute the chopped onion with hazelnut oil in the pressure cooker. Place the shelled horse beans,1/2 cup water, sugar and salt. Cook 20 minutes until tender. Put boiled horse beans in a food processor, add lemon juice and mix until smooth.

    Beat the eggs in a bowl. Add white cheese, bread crumble, flour, soda, pepper, chopped dill and leek.  Mix until the consistency is like a bit batter.

    Put the mixture into a greased fluted pie tin. Sprinkle sesame seeds and grated kaşar cheese on top. Bake in a preheated oven at 18o°C until done for 45 minutes.

    Horse bean pie

    Potato pies with filo pastry

    March 16th, 2010 § Comments Off on Potato pies with filo pastry § permalink

    If your husband or your partner loves pastry in addition prefers it with potato, then it is a necessity to reinvent varieties of pastry with potato (patatesli börek). Börek means pastry in Turkish, literally the root for börek is from the verb “burmak” (twist). My sister’s this börek recipe, never failed!

  • 1 sheet filo pastry
  • 2 medium potatoes
  • 1/2 cup kaşar cheese
  • milk
  • 1 egg white
  • Wash and boil the potatoes in a pressure cooker. Peel and mash them. Add cheese to the  potato mix.

    Beat egg white and mix with milk.

    Flap the pastry and sprinkle it with egg white milk mix.                                                                                                           

    Place a line of cheese potato mixture to the edge of the pastry and roll up once. Put the potato mixture and roll up again. Repeat it until you finish rolling like a German wurst(?????????). Cut it in 4 cm thickness pieces.           

    For the top:              

  • 1 egg yolk (beaten with a fork)
  • sesame seeds
  • hazelnut oil
  • Brush the cut pastry pieces to egg yolk and spread susame seeds on it. Place the böreks to a tray covered with parchment paper.                 

    Spread some oil to the pastry. Bake in 200° C pre-heat oven about 30 minutes until golden brown. 

    Pastry filled with potato

    February 28th, 2010 § Comments Off on Pastry filled with potato § permalink

  • 1 sheet shortcrust pastry
  • 2 medium potatoes
  • 1/2 cup white cheese
  • 6 stems of parsley (chopped)
  • red pepper flakes
  • Wash and boil the potatoes in a pressure cooker. Peel and mash them. Smash the white cheese with a fork.

    Add cheese, chopped parsley and red pepper to the  potato mix.

                                                                                                                                                                                                                                                                                                                                         Cut strips of  pastry about 4cm wide to pieces. Place the mixture drop at one end. Roll up like a triangle.          

    for the top:              

  • 1 egg yolk (beaten with a fork)
  • poppy seeds
  • hazelnut oil
  • Brush the pastry to egg yolk and spread poppy seeds on it. Place the böreks to a tray covered with parchment paper.                 

    Spread some oil to the pastry. Bake in 200° C pre-heat oven about 30 minutes until golden brown.     

    Roast meat with smoked aubergines(Hünkar Beğendili Rosto)

    January 20th, 2010 § Comments Off on Roast meat with smoked aubergines(Hünkar Beğendili Rosto) § permalink

    roast meat with hunkar begendi
    roast meat with aubergine

    roast meat with aubergine

    Aubergine(eggplant) has a very special place in Turkish cuisine. If one asks to a Turk ” How do you usually cook your aubergine?”, the answer will be frustrating! Because there is no one answer to it. There are aubergine recipes that should be tasted. Hünkar Beğendi literally “relished by Sultan”, is an aubergine puree and traditionally served with small cubed lamb. This time, just for a change, I served it with a beef roast.

    For the roast:

  • 750 gr beef or veal roast (ready tied)
  • 1 medium size onion
  • 1 clove garlic
  • 3 T. extra virgin olive oil
  • 1 cup water
  • black pepper
  • salt
  • If you buy the roast untied, tie at 5 cm. intervals with a cotton twine. Saute the onion and garlic in olive oil until tender, remove from the pan. Brown the roast in the same pan, adding more oil if necessary. The roast must be heated at a maximum degree for a short time to capture the juice inside. Add sauted onion, garlic and water. Season with salt and pepper. Simmer 1.5 hours. The liquid should be enough always to cover the meat.

    When cooked untie and slice the roast. Put aside the sauted onion and garlic to prepare the sauce.

    For Hünkar beğendi (smoked aubergine):    

  • 3 aubergines
  • 1 T flour
  • 1 cup milk
  • 5 T. kaşar – It is a pale yellow cheese made of sheep’s milk
  • salt, pepper
  • 1 T extra virgin olive oil
  • Pierce the aubergines in several places with a fork and bake in a 200 ° C oven until soft. Peel off skin and mash the pulp fine.

    Meantime, put oil and flour in a pan and stir with a wooden spoon continously. Add mashed aubergines, salt and pepper. In order to be creamy, stir with a hand mixer for a short time.

    Add slowly the milk, keep stirring until you get an aubergine puree.

    For the sauce:

  • 1/2 cup fresh tomato juice (or grated tomato)
  • 1 carrot
  • sauted onion and garlic (finely grated with a food processor)
  • 1 t. sugar
  • 1 t. red pepper paste
  • 1 t. cider vinegar
  • 1 t. tarhana
  • Put all above ingredients into a pan and simmer 15 minutes until it thickens as a sauce.

    Place the sliced roast to a serving plate. Add the pureed aubergine (hünkar beğendi) and pour the sauce on top. Garnish with sun dried tomatoes. Serve hot.

    roast meat with hunkar begendi

    roast beef with hunkar begendi

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