Would somebody like to check my translation of the recipe?

Þakþuka tarifi

Malzemeleri

-          1 kilo kemer patlýcan

-          1 kilo olgun domates

-          3 diþ sarýmsak

-          Yarým kilo yoðurt

-          1 tatlý kasýðý þeker

-          1 kahve fincaný zeytin yaðý

-          1 tatlý kaþýðý tuz

Hazýrlanýþý

Patlýcanlarý çizgili soy. Uzunlamasýna dörde böl, iki cm. uzunluðunda doðra, 2 saat bol tuzlu suda tut.

Sosu için domatesleri soy, robotda çek, tavaya yaðý koy, domatesleri ilave et, þekerini koy, suyu çekesiye kadar orta ateþde piþir. Çok da katý yapma.

Patlýcanlarý süz, kurula, nar gibi kýzart. Havlu kaðýdýn üþtüne dök, yaðýný al, sonra kayýk tabaðý koy. Yoðurda sarýmsaklarý döv, ilave et, patlýcanlarýn üþtüne dök. Domates sosunu da yoðurdun üþtüne gezdir.

Ingredients

-          1 kilo kemer eggplant (what kind of eggplant is that?)

-          1 kilo ripe tomatos

-          3 cloves of garlic

-          Half a kilo yogurt

-          1 dessert spoon of sugar

-          1 coffee cup of olive oil

-          1 dessert spoon of salt

Preparation

Peel the eggplant in stripes (I’m not sure this makes sense: shouldn’t all the peel come off?). Divide it lengthwise in four parts and cut it into slices of 2 cm, put it in water with lots of salt for 2 hours.

For the sauce: peel the tomatoes, grind them in the kitchen machine, put oil in a frying pan, add the tomatoes, put the sugar with it, cook till the juice is gone on a medium fire. But don’t make it too solid.

Take the eggplant out of the water (does süzmek mean you have to squeeze the water out?), dry it, fry it (like bread, so may be toast it is better?). Put it on a paper towel to remove the oil (but where does the oil come from? It didn’t say you should have fried it in oil), and put it on a plate. Mix the garlic with the yogurt, make some extra (?? I don’t get this part) and pour it on top of the eggplant. Put the tomato sauce on top of the yogurt.

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I was a bit surprised becauze when i ate this it was all mixed together without yogurt... I like it so much I looked for the recipe but maybe this is not the best recipe...

For 

  1 kilo kemer eggplant (what kind of eggplant is that?)

For ´kemer patlican´ please check my thread called Importance of eggplants and Turks

I knew it would be useful one day woohoo!!!

http://www.turkishclass.com//forumTitle_28474

Take the eggplant out of the water (does süzmek mean you have to squeeze the water out?-( correct- ), dry it, fry it (like bread, so may be toast it is better?) (-fry with oil.. how can you toast little egg plant stripes anway --). Put it on a paper towel to remove the oil (but where does the oil come from? It didn’t say you should have fried it in oil-it said fry can you dry fry?), and put it on a plate. Mix the garlic with the yogurt, make some extra (?? I don’t get this part-it said ilave et..it means ´add into´) and pour it on top of the eggplant. Put the tomato sauce on top of the yogurt.

Afiyet olsun

fry without oil sounds stupid i suppose

I meant something like roasting (dry) but dont know the apropriate word in english.

But anyway... In now know how it should be prepared, thanks!

I liked your story about patlican Its a great plant! I love it, but really need turkish recipes to cook it. Dutch people really don´t know what to do with it

Tomorrow I´ll have a look at the turkish grocery round the corner for this three different types.

You are welcome Izah..

Did I tell you that I have many many patlican recipes and I wont mind sharing..  

I was allready hoping something like that!

Are they somewhere here on TC?

And when they will be in Turkish it´s a good translation excercise

Now I am excited as if I am going to show my stamp collection to a girl for the first time..