Muratbey Rewarded Recipes

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ZUCCHINI GONDOL


INGREDIENTS
3 zucchini
1 tbsp Muratbey butter
1 onion
300 gr meat cubes
4 banana peppers
2 tomatoes
Salt
Black pepper
Muratbey fresh kashkavel cheese

DIRECTIONS
Boil 3 zucchini in a boiler full with water until they get softened. Melt the butter in a pot. Chop the onion up into small pieces and roast in butter. Add meat cubes and continue to roast by stirring occasionally. After taking out the seeds of the pepper, chop up into small pieces and add into the pot along with grated tomatoes. Add salt and black pepper. Cut zucchini into two lengthwise and carve the core out and fill with the mixture that you prepared. Put thin sliced Muratbey fresh kashkavel cheese to cover. Bake in pre-heated oven for a few minutes to get the cheese melt. Serve hot. Bon appétit.

Thanks to Meryem Doğan for this recipe.

VILLAGE BREAD WITH CHEESE


INGREDIENTS
1/2 cup grated Muratbey fresh kashkavel cheese
1 tbsp Muratbey Butter
2 eggs
1/2 cup milk
1/2 cup yoghurt
1/2 cup vegetable oil
1/2 cup grated carrot
1 pack of baking powder
Dill (8-10 stems)
Parsley (8-10 stems)
Black olive (fine-cut)
Flour as it gets
Salt

DIRECTIONS
Chop up the dill and the parsley. Mix grated Muratbey fresh kashkavel cheese and all other prepared ingredients well in a deep bowl and pour in an oven tray that is greased with Muratbey butter. Bake in a pre-heated oven until the top gets roasted. Serve your regional Sungurlu Village Breads hot.

Thanks to Ms. Selda Bolat for this handy and regional recipe.

EGGPLANT ROLL WITH CHEESE SEASONING


INGREDIENTS
12 slices of eggplants
2 coffee cups Muratbey curd cheese
100 gr. cube sliced Muratbey string cheese
2 tbsp. grated Muratbey kashkavel cheese
1 tbsp. garlic sauce
4 tbsp tomato paste
12 large leaves of parsley
3 tbsp olive oil
1 tbsp water
Salt
Black peppercorn
Oil paper
Aluminum foil

DIRECTIONS
Preheat the oven to 180 degrees Celsius. Put eggplant slices onto oil paper that is laid on an oven tray. Scatter salt and spread the olive oil. Cover with oily paper and drizzle some water and bake in oven for 20 minutes. Mix string, curd and kashkavel, garlic sauce and a pinch of black pepper in a bowl. Lay baked eggplant slices on a flat surface and leave to cool. Put the mixture over the slices. Roll and tie with parsley stem. Put in a greased mold and spread some tomato paste. Cover with aluminum foil and bake for 10 minutes in an oven that is pre heated to 180 Celsius. Pull off the oily paper and bake for another 5 minutes in order to get the top roasted. Serve hot. Bon appétit.

Thanks to Ms. Ayşenur Erek for this recipe.

CANAPÉ WITH SUDO


INGREDIENTS
Muratbey Naturena Sudo Stick Cheese (with sujuk spice and tomatoes)
Toast bread
Muratbey butter
Green pepper (fine-cut)
Mushroom (fine-cut)
Sweet corn (boiled, canned)
Red pepper
Thyme
Olive oil (1 coffee spoon)

DIRECTIONS
Spread Muratbey butter over toast breads. Put sliced Naturena Sudo stick cheese alongside enough to cover the bread. Put red pepper, fine-cut green pepper, thyme, (if you wish) mushroom and corn. Put them in oven tray inline. Brush on the olive oil. Bake in oven pre-heated up to 150 degrees Celsius until cheese is melted.
You may try this recipe with Muratbey Çerkes or string cheese.

Thanks to Basri Süzen for this recipe

RING BAGELISH PASTRY WITH KASHKAVEL


INGREDIENTS
400 gr. Muratbey fresh kashkavel
6 phyllos
2 cups milk
1 teacup vegetable oil (amount of oil is subject to request)
Egg yolk
Muratbey butter
Sesame seeds

DIRECTIONS
Grate the Muratbey fresh kashkavel . Mix milk and vegetable oil in a bowl. Soak the 3 of 6 phyllos with oil and milk mixture, scatter grated kashkavel abundantly over 3rd one. Reserve some grated kashkavel for top. Do the same for the other 3 left. Brush the yolk and put a few pieces of Muratbey butter on top layer then bake in oven. Prior to taking out, scatter the remaining grated kashkavel and sesame and bake until the kashkavel roasted.

Thanks to Ms. Satı Yasan for this recipe.

VEGETABLE ROLL WITH HELLIM CHEESE


INGREDIENTS
250 gr Muratbey hellim cheese
2 zucchini
2 eggplants
3 tomatoes
2 cloves of garlic
Spearmint
Thyme
Cumin
Salt

DIRECTIONS
Slice the zucchini and eggplants in 3 or 4 pieces longwise neither too thick nor too thin after washing and peeling. Roast eggplant and zucchini slices on the grill of the oven or in dry pan or in a toast machine until they are fried and softened. Slice the Muratbey hellim cheese equal to vegetables in width and half the length and fry in dry pan. Wait for vegetables to tepid in order to avoid harm. First take zucchini into an oven pan, fill one side with Muratbey hellim cheese and fold the other side onto it. Wrap zucchini with eggplants and put inline in a heat resistant glass pot. Chop tiny cubes of hellim cheese over and stick toothpicks on. Grate tomatoes, add spices and spearmint pour on rolls. Bake in pre-heated oven until the tomatoes sauce baked and hellim cheese is roasted. Serve warm.

Thanks to Ms Elif Sancar for this delightful recipe.

PASTRY WITH ZUCCHINI AND FESSITA STRING CHEESE


INGREDIENTS
For Stuffing;
1/2 kg zucchini
250 gr Naturena Fessita string cheese
Salt, Black pepper, Olive oil
Wheat or corn flour in order to dredge zucchini.
For dough;
2 cups flour,
1/2 teacup extra-virgin olive oil,
1 egg
1/2 cup yoghurt
1 teaspoon sodium bicarbonate (baking soda), Salt

DIRECTIONS
Mix and knead all stuff for the dough and spread in a greased rectangular tray with your hands. Slice zucchini longwise in 2-3 mm width and cover with flour. Scatter one layer of Naturena Fessita string cheese over the dough and lay zucchini slices along-wise next to each other. Scatter salt and black pepper, drizzle olive oil. Repeat the process as one layer of Naturena Fessita string cheese and one layer of zucchini. Scatter one last layer of Naturena Fessita String cheese and bake for 40-50 minutes in an oven that is heated up to 170 degrees Celsius, tepid and serve. You may make this pastry as triangular shaped phyllo pastry.

Thanks to Ms. Cavidan Ünalan for this yummy recipe.

FESA CHEESE (with basil) CHICKEN IN OVEN


INGREDIENTS
200 gr. Naturena Fesa Triangular Cheese,
Muratbey butter,
8 pcs. chicken shank,
4 potatoes,
Salt,
Black pepper,
One little pack of cream

DIRECTIONS
Mix chicken shanks, peeled and thin sliced potatoes salt, black pepper, raw cream in a deep cup. Spread it in an oven tray. Put over a few pieces of Muratbey butter. Cook in an oven that is heated up to 200 degrees Celsius in advance until it absorbs the water that it released. Scatter grated Muratbey Naturena Fesa Triangular Cheese over the ingredients. Keep in the oven for 10 more minutes and take out of the oven as the cheese with basil is melted and serve hot.

Thanks to Ms. Arzu Tek for this delicious recipe.

SEMOLINA DESSERT WITH STRING CHEESE


INGREDIENTS
150 gr Muratbey dil cheese
125 gr Muratbey butter
2 tbsp. Riviera type olive oil
2 cups semolina
2,5 cups water
1,5 cups sugar
Pine kernel
1 teacup milk
Peach mash for dressing
Pistachio chips

DIRECTIONS
Melt butter with olive oil in a pan and add pine kernels. Roast pine kernels so that they become goldenish yellow. Boil the milk with sugar in another saucepan. Pour it all over semolina and stir so that it absorbs it. Leave it covered for 1-2 minutes in order to steep. In the meantime, pull dil cheese into strings. Put semolina in one or more molds until half, put some cheese and top up with semolina again. After waiting a few minutes in order to melt the cheese, turn the molds upside down and pour peach mash over the ingredients. Scatter pistachio chips on top and serve.

Thanks to Ms. Rukiye Öztaş for this delicious recipe.

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