Turkish style Bell pepper and potato soup

Ingredients

6 potatoes
2 red bell pepper
1 onion of your choice 
Rape seed oil
2 tea spoons Saltcha/strong red bell pepper paste
2 vegetable bullion dices
2-3 cloves of garlic
Pinch of pul Biber
A squeeze of imat oatly (instead of cream or cream fraiche etc)
Ruccola

Neatly chop onion, bell pepper, garlic and bullion dices fry them with oil, pul biber and saltcha until soften. Add potatoes (you can fry them a bit too). Add water to cover everything. Add a squeeze of imat. Let boil until potatoes are soft. Let cool and mix the soup until smooth. Serve with ruccola on top for a nice look. If the soup is too concentrated or strong  just add water when reheating.

Swedish home made "kanelbullar"/"bullar" recipe

Ingredients

38-40 bullar, 200 C 8-10 min

Dough
5 dl milk or almond drink
          - you can switch this to 3 dl almond drink + 2 dl oatly imat. imat is used instead of cream for a great taste, but is not necessarily.
150 g of butter or margarine
50 g of yeast (1 package)

Wheat flour
          - original amout is 13 dl flour, i always mesure by feeling and consistency.
1 dl sugar
1 ml mesuring spoon of clove/dianthus caryophy or cardamom
1 ml mesuring spoon of salt
          - I don't like to use much salt, you can use a little bit more if you like.

Filling: 
liquid butter and rape seed oil
          - I use this one from Arla because we always have it at home and it is easy to apply without
          having to melt butter, but regular butter or margarine is fine too.
sugar
cinnamon
cardemom
clove/dianthus caryophy

Topping:
1 egg
pearl sugar

Mix all dry ingredients in a bowl exept for wheat flour. In a pan melt butter and add the cold liquid (milk). Dip your finger it should be 37 C, if not, heat it up just a bit. Dissolve the yeast in the lukewarm liquid. Pour it over the dry ingredients. Start adding flour while you stir with a wooden spatula/scoop. To get really fluffy bullar the secret is you must not add too much flour. The flour is enough when the dough loosens from the edges of the bowl and feels like a soft belly :-)

Let prove under a baking cloth for 30 min.
work the dough a little bit with a small amout of flour. Split in 4 equal pieces. Flatten each piece in a rectangle or somewhat square shape with a rolling pin. Thickness around 3-4 mm is enough. Brush with the liquid butter then sprinkle the spices over so it covers the surface. Roll the dough like a rolled/stuffed away carpet. Cut the roll in somewhat 2,5 cm wide pieces. Put each piece in little paper molds (the ones used for muffins/cupcakes/bullar etc). You can now turn on the oven. Add baking cloth again and let prove for another 30 min.

Once they have rised properly brush them with egg and add pearl sugar. Put in oven for 8-10 min. The surface should be a tad golden brown when ready.

Turkish filled vine leaves/swiss chard "Sarma" recipe

 

What can I say, my husbands sister teaches me all these Turkish yummy food! Sarma is a very special type of food with a very exotic taste. Especiallt with the peppermint + leaves it is kind of sweet-fresh-bitter taste expreience. They can be eaten warm or cold. I prefer cold togheter with a salad buffet and grilled food.

Ingredients

½ yellow onion

1 oblong green bell pepper (strong is optional)

2 pcs of pressed garlic

2 pinches of salt

2 large tomatoes

pinch of pepper mint spice

2 1 mil mesuring spoon of Saltca (red bell pepper paste, Sera)

1 lemon

Olive oil

2 dl of Parsley

1 package of vine leaves or swiss chards

rice

Wash, chop and peel neatly onion, bell pepper, parsley and add garlic + salt in a bowl. Split the tomatoes in halves and rive them with a shredder, leave out the tomatoe skin. Wash rice properly with a sieve and put in the bowl. Add spices, a little oil and add ½  of the lemon. Mix everything togheter. 

Wash and cut the stem off the leaves. pour boiling water over them so they soften a bit, careful not to ruin them. Fold out the leaves flat on a flat surface, the underside of the leaves should be up and the "smooth" side down. Add a little rice mixture to each leave. The filling should be in the middle with the sides free.

Roll the leave 1,5 rotation so you have folded over the rice filling. Fold in the right and left side then continue rolling and then your roll is ready. This way it prevents them from opening. Put all the leave rolls in the bottom of your pot. Press the rest of the ½ of the lemon. 

Put an upside down plate over the rolls, and put a bowl on top of the plate filled with water. Cover the rolls with water. Boil on low heat with lid for 20-30 min. 

  

Turkish tzatsiki & Turkish rice "Pilav/pirinç/pirinc"

 

This is also a recipe from my husbands sister, in Turkey it is very common not to do plain rice instead they do with many diffrent flavours such as vegetables for example. It is an easy way to add a little more veggies to your diet.

Ingredients pilav

3 dl basmati rice

5-5,5 dl water

carrot

green peas

bullion dice

oil

wash the rice properly in a sieve and let flow off. peel and chop the potatoes and carrot, add green peas. let everything fry with oil for a bit including the rice and bullion dice, then add water. let boil on low heat with lid until water has dissapeared from the rice. check the bottom of pot with a wooden skimmer or similar. if there is no water in the bottom the rice is ready. never add too much or little water to the rice or it will be ruined. follow the rice instructions on the package if you are unsertain.

Ingredients Tzatsiki

1 cucumber or 3 small ones

Turkish yoghurt

2 pcs of garlic

pinch of spearmint (optional)

cold water and ice (optional for summer)

rive the cucumber with an shredder. press down garlic. mix with yoghurt. add a little water, crushed ice and spearmint spice for an extra cool finish for keeping it cold once served in a hot summer day.

Yeters Turkish potatoes "patates yapmak" recipe

This is a recipe from my husbands sister that she tought me in Turkey, she makes the best traditional turkish food! This is very nice as an extra dish for chicken or use as a base for stew.

1/2 yellow onion

2-3 large potatoes

1 pcs of garlic

1 big tomato

2 teaspoons of red bell pepper paste by Sera (or salça)

1 oblong green bell pepper

1 oblong red bell pepper

fry the yellow onion in oil, press down the garlic, peel and roughly chop the potatoes in half approximatley 1-2 cm thick pcs. Peel the tomatoe, chop in half and then make smaller clefts. Add the bell pepper paste/salça. Slice the red bell peppers neatly, then slice the green bell pepper in 4 pcs. boil on low heat with lid until the potatoes are ready.

My Turkish filled Bread

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I made this recipe up today for lunch, wanted to try the taste with a bread that is crispy on the outside and soft on the inside instead of the other recipe I have when the dough becomes very hard after baking in the oven. The filling is kind of the same as the previous one since we love it so much. This is a dish perfect for lunch or to take with you as beach snack or when you are going to the park.

Ingredients

Oven 250 C for 15-17 min

Dough

4 dl whey flour

2 1 ml mesuring spoon salt

50 g melted sugar

2 dl of almond drink or milk

1/2 a package of yeast (I used the one in bags with long durability)

Add salt and flour in a bowl. Melt the butter, add the liquid. The temperature should be warm enough (37 C for regular yeast and 40 C for long durability yeast) for you to dissolve the yeast. Check temperature before just in case. Mix liquid and dry ingredients togheter, work the dough and add a little flour. Let the dough prove under a baking cloth while you prepare the filling.

Tips! Make two regular breads just for a tasty bite, knead them and make them pretty and round. Once they are finished from the oven eat them warm with full cream-cheese and honey. Too delicious!

Potato filling

3 large potatoes peeled and chopped thinly

2 1 ml mesuring spoon salt

pinch of pul biber

rape seed oil

2 teaspoons of red bell pepper paste by Sera (or use salça)

Peel and cut the potato thinly. Fry the potatoes in a pan with rape seed oil and add the spices. it is ready when it is golden brown.

Minced meat filling

250 g of minced meat

2 1 ml mesuring spoon salt

2 pcs of pressed garlic

1/2 red small chilli

2 caber pcs of neatly chopped scallion

pinch of köfte spice

Fry the minced meat until almost ready, then add the garlic and rest of the spices until the onions softens but don't get burned and the meat is golden brown.

When your filling is ready the dough have proved long enough. divide the dough in around 15 pcs. Knead them a little, add flour so they do not stick and flatten them with a baking roller. Add filling to the middle, fold in towards the middle from right and left side. Fold towards the middle from bottom and top. This will make the bread look like small packages. You can use any filling you like. Shove in to the oven until golden brown, then they are ready! Remeber to use oven paper to prevent bread from sticking to the baking-plate.