in summer tomatoes are desiccated under sun light and cut up small pieces .......and first cut onions into small pices and put it into a frying-pan and add enough olive oil.....fry onions till they become yellow or fry enough.....and add the desiccated-tomato and go on frying just 1 or 2 minutes....and serve....it has a great taste....its particular to çukurova kitchen......


good apetite......im sure u never tasted dis.....ouuuh...im hungry now...desire .....

Do you add salt, pepper..? Or is it just onions and tomatoes? Sounds simple but good though.

I have friends over on Saturday, I think I'm gonna make karniyarik patlican, I'm addicted to that (better than cigarettes huh )
Does anyone have an idea for a nice salad to go with it? Chef Ramayan?

Yes, I know that's not for breakfast

I lovvvee those!!! Especially those with cheese! Can you make them? Or do you buy them ready-made? Or does your mum make them for you

Sigara boreği are great for breakfast. They are very easy to make
you can buy them ready made but they are not the same as the ones you make yourself
If you buy the yufka ready cut ınto trıangles ıts even easıer. I make them wıth penynır and parsley (no salt the cheese ıs already salty). I also have my own version which I make for dinners and parties which contain smoked salmon and cheese mmmmmmmmmmmmmmmmmmmmm

İ love turkısh breakfast and have it everyday. Cheese, tomatoes, little cucumbers, olives etc etc and tea of course I'm going to try the tomato thing from Rayaman in a minute.

does it have something common with "suboregi"? i had it for breakfast it was as piece of pie.Lyndie may be you know how it is cooked?

Yufka is really just exactly like sheets of filo pastry except its easier to handle, but you must keep it moist when you are using it.I keep it covered with wet kitchen paper, otherwise it dries out so quickly.
You can find it in the chiller cabinet of your favourite Turkish/European food shop. I'm lucky I have the most brilliant one.

Its tricky to handle though. Too much moisture and it will go soggy, not enough and it will dry out so quickly you wont be able to roll it.
So no tips for this just practise makes perfect. My first attempts were pretty bad!
I suppose there could be a grand debate about what type of cheese to use, but i think its a matter of taste. It must be a white soft cheese though - not a hard yellow cheese. mash up your cheese and parsley and black pepper. spread a little along the length of the wide part of the triangle. dampen the sides of the pastry with your fingers and roll up tightly. I make them all first, keeping them covered with a damp t towel as I make them. Then fry them for just a couple of minutes in hot sunflower (NOT olive) oil until they are golden brown. Delicious hot or cold and for any occasion.
You can put tiny pieces of chopped salami in with the cheese for a different flavour, or as i said for parties with smoked salmon, cream cheese and parsley mmmmmmmmmm yum!

The best place to eat them actually, is in a small turkish cafe (where only turks go), outside looking at the sea, with a bottomless tea glass. Well that's one of my favourite ways.

In England, we get 'Sun dried Tomatoes' you can buy them in jars already in olive oil so you don't have to use more to cook them. I made Ramayan's domates kulu this morning and it was wonderful. I put quite a lot of garlic in as well though, because I firmly believe in the health (and beauty) giving properties of garlic. (not that it matters how beautiful you are because if you eat enough garlic no one will come near you OO)
Aferin Ramayan - Sorry you miss your mum's cooking. I'll cook for you if you come to London!

Lyndie,

I think you mentioned Sigara Böreği-Cigarette Börek.

Canım da çekti şimdi!.. Ehi!..

Well, according to my dictionary, "canı çekmek" means "long for something."

lol nice advice ramayan..at least i will be happy elephant

ramayan...
u r a good chef,i think