Jason Stark

World
Week 5

Menu:

Kabak kizartmasi – Zuchini fritters and patican kizartmasi – eggplant

fritters

Midye Dolmasi – stuffed mussels

Balik Koftesi – Fish balls

Domates Salatasi – Tomato Salad

Sis Kebap – skewered lamb and veggies

Havuc Plakisi – Braised carrots

Beyaz Pilav

Incir Compostu – Figs in syrup

 Turkey

Turkey is a deep and flavorful nation. In history the Turks have

been known as a nomadic people which has created there food culture.

The Turks help create yogurt, the fermenting process to yogurt was

said to have originated with the nomadic tribes. The Turks also

cultivated wheat and used it to create breads that are well known in

the region. Breads such as pita, lavash, and simit. These breads very

in cooking method (leavened, unleavened, grilled, or baked.) and have

different uses in the cuisine. Lamb has been the staple meat in Turkey

since the nomadic tribes and sis kebabs have been a favored style of

cooking. Soups have become a staple as well in Turkish cuisine, soup

is generally eaten before every meal including breakfast. Turkish

people seem to lean more towards the savory side of the culinary

spectrum and use fruits as their “sweets”. Their core seasonings are

lemon, garlic, yogurt, sage, oregano, cumin, mint, and dill.

Kabak kizartmasi – Zuchini fritters and patican kizartmasi –
eggplant fritters

• 2 cups eggplant long slice

• 2 cups zuchinni long slice
• Oil as needed
• 1 cup ap flour
• 1 tsp salt
• ¾ cups beer
• 2 garlic
• ½ tsp salt
• 1 cup yogurt
• As needed tarator

Procedure:

1. Slice eggplant, salt it and let sit on paper towels, wash

off
2. Cover eggplant in oil and broil (or brown any way) on
both sides
3. For batter sift salt and flour then add beer until smooth
and doughy
4. Dip eggplant and zucchini into batter and pan fry, serve
with yogurt sauce

Chef Critique:

They looked good, good shape and size. The flavor was a bit
bland but good with the tzaziki.
 Midye Dolmasi – stuffed mussels

• ¼ cup olive oil

• 1 cup onions med dice
• 1 tbl pine nuts
• ½ cup long grain rice
• 1 tbl parsley chopped
• ½ tsp allspice ground
• ½ cup tomatoes peeled seeded diced
• ½ cup fish stock or water
• Salt and pepp TT
• 20 large mussels
• ½ cup fish stock or water
• 4 lemon wedges
• tarator

Procedure:

1. sweat onions add pine nuts and let cook for a few mins,
then stir in rice, parsley, allspice, tomatoes, and ½ cup
stock. Season and let cook till liquid is absorbed.
2. Open mussels leave shell together (scrub clean!)
3. Stuff the mussels and some how shut them with stuffing
inside. Add stock to pan and simmer the mussels until
cooked.
4. Mussel shells can be then opened (rub them with oil for a
nice shiny appearance), best served chilled or at room
temp, serve with tarator and lemon wedges.

Chef critique:

The mussleswhere just about perfect. They where a tad

bit late but flavor wise they where great.
 Balik Koftesi – Fish balls

• White fish fillets

• ¼ cup green onions white only
• 1 tbl parsley chopped
• 1 tsp dill chopped
• Pinch hot red pepper
• ¾ cup bread crumb
• 1 egg
• Salt pepp TT
• Ap flour as needed
• Oil for deep frying as needed
• 4 lemon wedges

Procedure:

1. Puree first 5 ingridentsin food processor. When done add

to bowl and add bread crumbs and egg and work till it
can be formed.
2. With MOIST hands for into walnut sized balls and chill
3. Coat with flour and deep fry
4. Drain and serve with lemon

Chef Critique:

Fish balls came out great! Good shape and color flavor a
bit bland but with dip it was good. They need to be heavily
seasoned
 Domates Salatasi – Tomato Salad

• 2 tomatoes firm
• 1 English cucumber
• 2 tbl lemon juice
• 1 tbl white vinegar
• 2 tbl olive oil
• 1 tsp mint chopped
• 2 tsp parsley chopped
• Salt pepp TT
• ¾ cups black pitted olives

Procedure:

1. Peel tomato and slice into thick circles

2. Peel and slice cucumber in same fashion
3. Combine rest of ingredients and make vin.
4. Pour over tom and cuc let chill and garnish with olives

Chef Critique:

It was a bit small and really needed cheese but other

than that it was up to par.
 Sis Kebap – skewered lamb and veggies

• Lamb cubed
• 2 tbl lemon juice
• ¼ cup olive oil
• ¾ cup onion thinly sliced
• Black pepp TT
• 1 bay leaf
• ½ tsp dried thyme
• 8 skewers (wet)
• GARNISH:
• Pearl onions
• Red peppers cubed
• Green peppers cubbed

Procedure:

1. Combine lamb, lemon juice, olive oil, onions, black pepp, bay
leaf, & thyme. No salt it draws juice from lamb, marinate for 1
hour (2 hours in frige)
2. Blanch peppers and pearl onions
3. Skewer alternating veggies and meat (raw) and move to grill,
bring marinade if needed to brush on meat. Sear meat and
move to a lower heat as not to burn veggies.
4. Serve on a bed of beyaz pilav, braised carrots

Chef Critique:

EXCILENT! We made pork kebaps too! Marinated in yogurt and

others marinated in the vinaigrette.
 Havuc Plakisi – Braised carrots

• ¼ cup olive oil

• 1 cup onions halved and cut into thin semi circles
• 1 pound carrots, biased sliced
• ¾ cups water
• 2 tbl parsley
• 1 tsp sugar
• Salt pepp TT
• 1 tsp lemon juice

Procedure:

1. Heat oil and sauté onions till transparent, add carrots

and cook for 5 mins, stir frequently
2. Add water half parsley and sugar and season. Simmer
until carrots are tender then add lemon juice and season.
3. Garnish with parsley

Chef Critique:

Just a component but it came out very good.

 Beyaz Pilav

• 1 cup long grain rice

• 2 tbl olive oil
• ¼ tsp turmeric
• 1 ¾ chicken stock
• Salt TT

Procedure:

1. Wash rice
2. Heat oil and add tumric (med heat)
3. Add rice and sauté till browning
4. Add stock and salt, stir occasionally, reduce and simmer
20 mins or until firm to bite but evenly tender
5. Remove from heat and let stand and cover for 5
6. Fluff with fork

Chef critique:

Very good as well

 Incir Compostu – Figs in syrup

• Figs
• 3 cup water
• Blanched almonds
• ½ cup sugar
• Thin strip lemon rind
• 2 tbl lemon juice
• 3 tbl honey
• ¼ cup pstachios (or other nut) chpped
• ½ cup yogurt

Procedure:

1. Insert almonds in base of fig

2. Make simple syrup add rinds, L juice, honey bring to boil
3. Poach figs until tender and make sauce from liquid
4. Garnish with nuts and serve with yogurt

Chef critique:

We made a phyllo bowl with a scoop of ice cream in it with a

fig sauce and poached figs! It was very good.