Yasemin's Kitchen

Mediterranean Recipes with a Turkish Flair

  • Home
  • About
  • Recipes
  • Classes
  • Links
  • Contact

Creamy Vegetable Soup – Kremalı Sebze Çorbası

November 5, 2012 by Yasemin Ari Leave a Comment

Creamy Vegetable Soup – Kremalı Sebze  Çorbası

Ingredients:

  • 2 stalks of leeks, chopped
  • 2 medium carrots, chopped
  • 2 zucchini, chopped
  • 1 cup cauliflower florets
  • 1 bunch Swiss Chards, chopped
  • 1 medium to large potato, peeled and cut to pieces
  • 1 medium onion, coarsely chopped
  • 4 cups water or chicken stock
  • Salt and pepper to taste

Sauce:

  • 2 table spoons butter
  • 1 table spoon all purpose flour
  • 1 cup milk
  • 1-2 tablespoons heavy cream (optional)
  • Salt to taste

Wash, coarsely chop all vegetables. Combine water (or chicken stock) and vegetables in a large pot. Bring to a boil over high heat, reduce heat, let it simmer over medium heat until all vegetables are cooked. Using a hand blender, puree vegetables in the pot until the mixture is smooth. Add salt to taste. Set aside. (If you don’t have a hand blender, you can also use a regular blender to puree the vegetables. You may need to do it in 2 batches, but it works just fine).

For the creamy sauce, melt butter (or oil) in large pot over medium heat. Stir in the flour, whisking constantly over medium heat about 4-5 minutes. Slowly add the milk and cream (optional) and salt to taste. Whisk constantly until the mixture thickens, about 4 minutes. Slowly add the vegetable puree to the pot, stirring constantly to avoid lumping. If the soup is too thick, add more water (or chicken stock) to it. Bring it to a boil over medium to slow heat . Add pepper to taste. Serve hot.

Afiyet Olsun! Bon Appetit!

Creamy Vegetable Soup – Kremalı Sebze  Çorbası

Filed Under: Soups, Vegetarian Tagged With: Carrots, Cauliflower, Leeks, Soups, Swiss Chard, Zucchini

Swiss Chard Rolls with Bulgur Stuffing – Bulgurlu Pazi Dolmasi

May 20, 2012 by Yasemin Ari 1 Comment

Swiss Chard Rolls with Bulgur Stuffing
Ingredients:
  • 2 bunches of Swiss Chards (about 12 leaves)
  • 3 cups boiling water
  • 1 ½ cup No1(fine) or No 2 bulgur
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 1 heaping table spoon tomato paste
  • 1 cup boiling water
  • ½ cup fresh flat leaf parsley, chopped
  • 1/3 cup fresh dill, chopped
  • 1/3 cup fresh mint, chopped
  • Salt and pepper to taste
For the sauce:
  • ½ cup boiling water
  • 1 teaspoon tomato paste
  • Dash of salt
Directions:
Wash the Swiss chard leaves. Cut out the ribs from the leaves. In a large pot, bring 3 cups of water to a boil, remove from heat. Place leaves in hot water for 10 minutes to soften for rolling. Remove leaves, drain in a colander, set aside.
Place bulgur in a strainer, rinse and let it drain.
Swiss chard
Swiss chard leaves with ribs removed
In a pot, sauté onions in olive oil until golden brown. Add garlic and bulgur, sauté for another 3-4 minutes, stirring occasionally.
In a small bowl, combine tomato paste and 1 cup of boiling water, gently stir until smooth. Add tomato sauce, salt and pepper to taste to the pot. Stir for a minute, remove from heat, set aside with lid closed, letting bulgur absorb the sauce. Add chopped parsley, dill and mint to the pot, stir with a spoon. The filling is ready.
Bulgur filling with fresh herbs
Drizzle some olive oil to the bottom of a pot. Now you’ll roll the leaves and will put the rolls into this pot and cook.
Take each half leaf, put it on a flat surface with rough side up. Place a teaspoonful of the filling to the bottom portion of the leaf. First fold the bottom over the filling, then fold the sides and start rolling it up like a burrito. Place the roll in the pot with the seam at the bottom. Repeat this for each half leaf until all of the leaves are rolled.
Wrapping the leaves
For the sauce, mix the tomato paste and the boiling water, add a pinch of salt. Pour the sauce over the rolls. Place a small, flat plate over the rolls. Cover the pot with the lid. Bring to a boil over medium heat, then lower the heat to low, let it simmer until leaves are tender, about 30 minutes. Remove from heat, let it cool to room temperature. Transfer to a serving plate, garnish with slices of lemon.
Stuffed Swiss chard cooked, ready to serve
Swiss chard rolls
 Afiyet Olsun! Bon Appetit!

Filed Under: Appetizers/Starters, Main Courses, Side dishes, Vegan, Vegetarian Tagged With: Bulgur, Dolma, Sarma, Swiss Chard, Vegan, Vegetarian

Swiss Chards with Bulgur in Olive Oil – Zeytinyagli Bulgurlu Pazi

May 5, 2012 by Yasemin Ari Leave a Comment

Swiss Chards with Bulgur in Olive Oil

This dish is a sort of “West meets East” version of the traditional Swiss Chard dish from Turkey. Swiss chard in olive oil is usually cooked with rice in it. I changed the rice with bulgur (mostly used in Eastern Turkish cuisine) to enhance the taste and to make it healthier. Hope you like this version.

Ingredients:
  • ¼ cup olive oil
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 2 bunches of Swiss Chards (about 6 large leaves)
  • 2 table spoons No 2 or No 3 bulgur
  • pinch of crushed red peppers (optional)
  • salt and pepper to taste
For the garlicky yogurt sauce:
  • 1 cup yogurt
  • 1-2 cloves garlic, minced
Directions:

Wash Swiss chards. Remove the toughest parts of the stalk, discard. Cut the rest into pieces about ½ “ thick. It will make about 4 cups of cut chards.

Place bulgur in a strainer and wash it, set aside. It will absorb some water and will cook easily.

Heat olive oil in a pot over medium heat. Add onions, garlic, and crushed red pepper (optional) and sauté for about 5 minutes. Add Swiss chards, bulgur, and black pepper. Cover the lid and let it simmer over low heat. The idea of cooking it over low heat is to let the chard release its juices so that you won’t have to add any water to cook it. It will take about 15 minutes to cook. Add salt and remove from heat. Serve hot or at room temperature with plain yogurt or with garlicky yogurt.

Swiss Chards
Sliced onions and garlic with rinsed bulgur
Swiss chards cooked, ready to be served
Swiss chards with bulgur in olive oil

 

Afiyet Olsun! Bon Appetit!

Filed Under: Main Courses, Vegan, Vegetarian Tagged With: Bulgur, Swiss Chard

Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss My Recipes

Categories

Recent Posts

Stuffed Dates

Cauliflower Rice with Lentils

Artichokes Stuffed with Avocados

Rainbow Fruit Tower

Kataifi Balls with Pistachio Filling

Archives

Recent Comments

  • Marla Nathan on Artichokes Stuffed with Avocados
  • Yasemin Ari on Artichokes Stuffed with Avocados
  • Marla Nathan on Artichokes Stuffed with Avocados
  • Yasemin Ari on Artichokes Stuffed with Avocados
  • Vikki Akdag on Artichokes Stuffed with Avocados

Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Yasemin Ari

I love cooking, especially cooking with friends and family.

I believe that some of the best conversations take place around the kitchen counter... [Read More]

Copyright © 2021 · YaseminsKitchen.com · All Rights Reserved | Designed by Meltem Technology, Inc.