Börekli Çorba / Soup with Dumplings / Суп с Пельменями

Börek is a Turkmen version of dumplings. Dough is filled with ground meat and boiled in water. This version gives out more flavor because of the soup base. Its a perfect first course for a fancy holiday feast.

Borekli Chorba

Ingredients:

Filling:

  • 1 lb ground beef
  • 1 medium onion
  • ½ green bell pepper
  • ¾ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne

Dough:

  • 3 cups of flour
  • 1 ½ teaspoon of salt
  • 1 ¼ cup of warm water
  • 1 egg yolk

Soup:

  • 2 tablespoon of oil
  • ½ onion –finely diced
  • ½ green bell pepper – finely diced
  • ½ carrot – chopped
  • ½ can of chopped tomatoes
  • 3 cups of low sodium chicken stock
  • 4 cups of water
  • 1 bay leaf
  • ¾ tsp salt

 

Directions:

For the filling: In the food processor, chop the onion and bell peppers. Mix this with ground meat, salt, pepper, and cayenne pepper; set aside.

Dough: In the standing mixer, make the dough using the hook attachment at ‘stir’ speed. When the dough is done, cover with plastic bag and set aside.

Soup: In a pot heat the oil, sauté onions and bell peppers for couple of minutes. Add the tomatoes and carrots; sauté for few more minutes. Add the stock, water and salt, bring to boil. Lower the heat let the soup simmer while you make the dumplings.

Dumplings: Divide the dough into six small parts. Roll out 2 pieces at a time. The dough should be slightly larger than the mold. Put the first layer over the mold, fill each piece with meat mixture. Cover with the second rolled dough and roll over with rolling pin. Remove excess dough, and pull out the pieces. The dough and the meat should make 3 mold pans. After all the dumplings are made, bring the soup to a steady boil over medium high heat. Add the dumplings and bay leaf to the soup, do not adjust the heat. Let the soup come to a boil, and cook for about 20 minutes. Serve hot with yogurt and dill and parsley for garnish.

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Салат Цезарь по Ашхабадски/ Salat Sezar / Caesar Salad Ashgabat Version

My family visited Turkmenistan recently, and gave me the recipe for this very popular salad in restaurants and parties in Ashgabat. We made it several times now, and it is really delicious. Original recipe requires “щавель” (sorrel in English); this is a green that is common in Turkmenistan. It’s a little bitter and very tender. Since I couldn’t find “щавель”, I used green leaf lettuce. Also the recipe is made with mayonnaise, I’ve tried with mayo and store bought Caesar salad dressing, they are both equally good, the choice is yours.

Caesar Salad Turkmen 1

Ingredients:
• 1 head of green leaf lettuce
• 1 cup of Caesar salad croutons
• ½ can of corn – drained
• ½ cup of Mozzarella cheese
• 1 cup of cooked chicken – shredded
• 3 tablespoons of mayonnaise or store bought Caesar dressing

Directions:
Mixed chopped lettuce and all the ingredients and serve.

Caesar Salad Turkmen

Fried Potato Börek

Thanksgiving is upon us. Our family has lived in the US for many years, and we cook a traditional, American Thanksgiving dinner with all the fixings.  But, we always add a ‘Turkmen’ element to the dinner and this fried Börek is a great appetizer, while people wait for the turkey to cook.  Börek is traditionally boiled and has meat filling, I changed it a bit to make it an appetizer.

Fried Borek

Ingredients:

Dough:

  • 2 cups of flour
  • ¾ teaspoon of salt
  • 2/3 of cup of hot water from the tap
  • 1 tablespoon of olive oil

Filling:

  • 2 potatoes
  • ½ onion
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Canola oil for frying

Directions:

In the standing mixer, using the hook attachment make the dough. If it is too runny, add some flour. Cover with plastic wrap and set aside.

Remove potato skin, quarter the potatoes and put in a pot of cold water with enough water to cover the potatoes, cook over medium high heat for about 20 minutes or until potatoes are fork tender.  In another pot, sauté finely diced onions until translucent. Set aside. When the potatoes are cooked, drain the potatoes and mash it with the sautéed onions adding salt and pepper to taste, cool.

I have this special mold to make Börek that I bought on Amazon, but you can fill the dough by making it like squares also. Divide the dough into 4 pieces; roll each piece out to be as big as the mold.  Put the first layer over the mold, fill it with cooled potato mixture, and cover with the second rolled out dough. Roll over the mold with a rolling pin, the sides should separate. Turn it upside down, and remove each börek.

Heat the oil over medium high heat to temperature of 300F. Fry the potato filled böreks in batches, until golden brown.

Peach Galette

Super easy, impressive dessert that takes no time to make and looks and tastes yummy!

Peach Galette

Ingredients:

  • 1 Pie crust
  • 4 peaches
  • 3 tablespoons of sugar + ½ tablespoon for sprinkling
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of corn starch
  • 1 egg
  • Powdered sugar for dusting (optional)

Directions:

Thaw or bring to room temperature pie crust. Preheat oven to 425F. Peel the peaches; I used the vegetable peeler, remove the pit and slice them. In a bowl mix 3 tablespoons of sugar and peaches. Line a cookie sheet with parchment paper,  unroll the pie crust on parchment paper. Sprinkle the cornstarch on pie crust, leaving about 2 inches from the edge. Place the peaches in any order or just pile them in the middle. Place dabs of butter in between the peaches. Fold the edge of the pie crust, brush with egg wash and sprinkle ½ tablespoon of sugar. Bake in the oven for 40 minutes, making sure that the juices from the peaches come to a boil and pie crust browns. Take the galette out of the oven and cool for 20 minutes on a cookie rack. Dust with powdered sugar.

Gowrulan Balyk

Meň ýoldaşym balyk tutmagy we iýmegi gaty gowy görýär. Ynha onuň balyk bişirmek usuly.

Fried Fish

Taýýarlamak üçin:

  • 4-5 sany balyk
  • 2 ýumurtga
  • 3 nahar çemçe un
  • Duz
  • 5 litr ösümlik ýagy

Bişirilşi:

Balygy doly arassalamaly. Daşyny ýuwup, soňra guratmaly. Ulurak, ýagny balygyň doly sygjak we çala çuňňur bolan jama ýumurtgany çakyp un bilen bulamak ýaly garmaly. Her bir balygy doly bulamaga garmaly. Ýagy  takmynan 350F derejä çenli gyzdyrmaly. Ýumurtga bulamagyna garylan balyklary bir birden doly gyzarýança gowurmaly. Balygy ýagdan çykaran badyňyza duzlamaly.

Beet and Cabbage Salad

A friend of mine served this salad over Memorial Day weekend and this is my re-creation, since I loved it so much. This recipe yielded a lot of salad, but I saved the leftovers for lunch for the next day. If you like saltiness, you could also add pickles.

Beet and Cabbage Salad

Ingredients:

  • 2 small beets – cooked
  • ½ small cabbage
  • 1 can of green peas – drained and rinsed
  • ¾ teaspoon of salt
  • ½ tablespoon red wine vinegar
  • ½ tablespoon olive oil
  • Chopped dill for garnish
  • Freshly ground pepper to taste

Directions:

Cook the beets in boiling water for 20 minutes or until tender. Cool and peel.  Shred using the mandolin slicer. Thinly slice the cabbage; I used mandolin slicer for this as well.  Mix all the remaining ingredients and serve. This salad is best chilled.

Red Bean Salad

I tried this salad on our trip to California last year. It is a wonderful easy to make and filling salad. I took a shortcut and used store bought dressing.

Red Bean Salad

Ingredients:

  • 1 can of red beans – rinsed and drained
  • 1 can of garbanzo beans – rinsed and drained
  • 4 stalks of green onions (scallions) – chopped
  • 1 clove of garlic – pressed
  • 1 ½ tablespoon of Italian dressing – I used Kraft Zesty Italian Dressing

Directions:

Mix all the ingredients and serve.