Chef Burcu

Directions

Chef Burcu Mutfağa dair her şey

10/10/2026

🥖 One Dough, Two Delicious Turkish Pides! 🇹🇷

Crispy Bafra Pide & Cheesy Sucuk Pide! 🧀😍

Two irresistible Turkish classics made with one simple homemade dough! Thin, crispy Bafra pide stuffed with flavorful ground beef and buttery goodness, plus delicious Turkish sausage (sucuk) pide loaded with melted cheese! ❤️

👩‍🍳 Ingredients

For the Dough:

* 500 g all-purpose flour
* 300 ml warm water
* 5 g instant yeast
* 10 g salt

For Bafra Pide:

* 250 g ground beef
* 1 medium onion, finely chopped
* Salt and black pepper
* Butter for brushing

For Sucuk & Cheese Pide:

* 150 g Turkish beef sausage (sucuk)
* 150 g shredded Kashar cheese (or mozzarella)

👩‍🍳 Instructions:

1. Combine the dough ingredients and knead until smooth. Cover and let rise for 1–1.5 hours.
2. Cook the ground beef until browned. Let it cool, then mix with finely chopped onion, salt, and pepper.
3. Divide the dough into 4 pieces and roll each into a long, thin oval.
4. For Bafra pide, spread the beef filling down the center and seal the edges completely.
5. For sucuk pide, fold the edges into a boat shape and fill with cheese and sliced sucuk.
6. Bake in a preheated oven at 465–480°F (240–250°C) for 12–16 minutes, until golden and crispy.
7. Brush the hot Bafra pide generously with butter and serve immediately! Enjoy!

10/09/2026

The Ultimate Custard-Filled Carrot Cake! 🥕🍰

A deliciously moist and fluffy carrot cake infused with warm cinnamon, crunchy walnuts, and filled and topped with a smooth homemade vanilla custard.

Every bite is a perfect combination of warm spices, creamy filling, and delicious flavors.

Ingredients

For the Carrot Cake

* 3 large eggs
* 1 cup granulated sugar
* 1 cup milk
* 1 cup vegetable oil
* 3 medium carrots, finely grated
* 2½ cups all-purpose flour
* 1 dessert spoon (10 mL) baking powder
* 1 dessert spoon (10 mL) vanilla
* 1 dessert spoon (10 mL) ground cinnamon
* ½ cup chopped walnuts

For the Vanilla Pudding

* 3½ cups milk
* 2 tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 5 tablespoons granulated sugar
* 1 dessert spoon (10 mL) vanilla

For Garnish

* Chopped walnuts

Measurements: 1 cup = 200 mL
Instructions

Instructions

Prepare the Carrot Cake

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer for 4–5 minutes until pale, light, and fluffy.
3. Add the milk and vegetable oil. Mix until well combined.
4. Sift in the flour, baking powder, vanilla, and cinnamon. Gently fold until just combined.
5. Add the grated carrots and chopped walnuts. Stir gently to distribute them evenly throughout the batter.
6. Pour the batter into a greased baking dish and spread evenly.
7. Bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow the cake to cool completely.

Prepare the Vanilla Pudding

1. In a medium saucepan, combine the milk, flour, cornstarch, and sugar.
2. Whisk thoroughly until smooth and free of lumps.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. Remove from the heat and stir in the vanilla.
5. Beat with a hand mixer for 2–3 minutes to achieve a silky, creamy texture.
Assemble the Cake
Cut the cooled cake horizontally in half. Spread vanilla custard between the layers and over the top. Garnish with chopped walnuts and refrigerate for 2–3 hours before serving. Enjoy!

08/23/2026

Tangy Turkish Cabbage Rolls 🥬

Ingredients

* 1 large white cabbage
* 500 g ground beef
* 2 cups rice
* 2 large onions, finely chopped
* Black pepper, to taste
* Red pepper flakes, optional

For the Tangy Sauce

* 2 tbsp tomato paste
* 2 tbsp pomegranate molasses
* 1 tsp sumac
* 1 tsp dried mint
* 1 tsp salt
* Enough water to make a pourable sauce

Instructions

Carefully separate the cabbage leaves and boil them for a few minutes, just until soft enough to roll. Let them cool, then trim off the thick stems.

For the filling, combine the ground beef, washed rice, and finely chopped onions. Season with black pepper and red pepper flakes if desired.

Cut the cabbage leaves into manageable pieces. Add some filling and roll them up, but don’t roll them too tightly since the rice will expand while cooking.

Line the bottom of a large pot with a few cabbage leaves, then arrange the rolls tightly next to each other.

For the tangy sauce, mix the tomato paste, pomegranate molasses, sumac, dried mint, salt, and enough water until smooth and pourable.

Pour the sauce evenly over the cabbage rolls. Place a heatproof plate on top to keep them in place.

Bring to a boil, then reduce the heat and cook gently for about 45–60 minutes, or until the cabbage and rice are completely tender.

Let them rest for a few minutes before serving.

Juicy, savory, and perfectly tangy — that pomegranate and sumac sauce makes all the difference. 🤤

08/20/2026

🍞 Easy Sourdough Bread

Ingredients

* 150 g active sourdough starter
* 350 g ice-cold water
* 500 g high-protein bread flour
* 10 g salt

Instructions

1. Mix the sourdough starter with the ice-cold water.
2. Add the flour and mix until no dry flour remains. Add the salt and work it into the dough.
3. Cover and let the dough rest.
4. Perform a stretch & fold every 45 minutes, for about 3–4 rounds.
5. After the final fold, let the dough relax, then gently shape it.
6. Place it seam-side up in a floured proofing basket (banneton).
7. Cover and refrigerate for 12–18 hours for a slow cold fermentation.
8. Preheat the oven to 450°F / 230°C. Create plenty of steam in the oven.
9. Score the cold dough and bake for approximately 45 minutes, until deeply golden and crisp.
10. Remove from the oven and let it cool for at least 1 hour, covered loosely with a clean kitchen towel.

Don’t slice it too early! That 1-hour rest helps the inside finish setting. 🍞🥖

08/19/2026

🍓 Homemade Strawberry Jam
This is your sign to stop buying strawberry jam. 🍓
Ingredients

* 1 kg strawberries
* 750 g sugar
* 1 tsp vanilla extract or vanilla sugar

Instructions

1. Soak the strawberries in water with a little vinegar for about 10–15 minutes, then rinse them thoroughly.
2. Remove the stems and cut the strawberries into halves or quarters.
3. Place them in a pot and cover with 750 g sugar.
4. Cover and leave them to rest for 24 hours. The strawberries will naturally release their juice.
5. The next day, cook over medium heat until it starts boiling.
6. Reduce the heat and simmer, stirring occasionally and removing any foam from the top.
7. Cook until the jam reaches your desired consistency.
8. Add the vanilla during the last few minutes of cooking.
9. Transfer the hot jam into a clean jar and let it cool.

08/15/2026

✨Creamy Ground Beef & Cauliflower Gratin✨

This isn’t the usual gratin where everything is layered separately. The key is to mix the creamy béchamel and ground beef mixture directly with the boiled cauliflower and potatoes before baking. Every bite turns out creamy, savory, and full of flavor.

Ingredients

* 1 medium cauliflower, cut into florets
* 1 medium onion, finely chopped
* 2 potatoes, peeled and diced
* 250 g ground beef
* Mozzarella or grated kaşar cheese, for topping

For the Béchamel Sauce

* 3 tbsp flour
* 300 ml water
* Salt, to taste
* Black pepper, to taste
* 1 tsp turmeric

Instructions

1. Boil the cauliflower florets and diced potatoes until just tender. Be careful not to overcook them. Drain well and set aside.
2. In a large pan, cook the ground beef until it starts to brown. Add the chopped onion and continue cooking until the onion is soft and the beef is fully cooked. Season lightly with salt and black pepper.
3. In a separate saucepan, prepare the béchamel sauce. Whisk together the flour and water until smooth, then cook over medium heat, stirring constantly, until thick and creamy.
4. Season the béchamel with salt, black pepper, and 1 teaspoon turmeric.
5. Now for the special part: pour the béchamel sauce directly into the ground beef and onion mixture and stir until completely combined.
6. Add the boiled cauliflower and potatoes to the creamy beef mixture and gently toss everything together so every piece is coated with the sauce.
7. Transfer the mixture to a baking dish.
8. Cover generously with shredded mozzarella or kaşar cheese.
9. Bake at 400°F / 200°C until the cheese is melted, bubbly, and beautifully golden on top, about 20–25 minutes.
10. Serve hot and enjoy!

Not your ordinary cauliflower gratin! 🥦✨

Instead of layering everything separately, I mix the creamy béchamel and savory ground beef mixture right into the boiled cauliflower and potatoes. This little trick makes every bite extra creamy and flavorful.

Top it with plenty of cheese, bake until golden and bubbly… and dinner is ready! Enjoy!🤤

08/13/2026

You won’t believe what these chickpeas can turn into overnight… 🤯

🥛 NO YOGURT? NO STARTER? THAN MAKE YOUR OWN STARTER FROM SCRATCH!

Did you know you can make a homemade yogurt starter using just chickpeas and milk? 🤯

No store-bought yogurt.
No packaged starter.
Just 2 simple ingredients!

🌱 Homemade Chickpea Yogurt Starter

Ingredients
• 20–25 dried chickpeas
• 1 Turkish tea glass (about 100 ml) milk

How to make it

1️⃣ Place 20–25 dried chickpeas in a clean glass jar.

2️⃣ Warm the milk until it is comfortably warm but not hot enough to burn your finger.

3️⃣ Pour the warm milk over the chickpeas.

4️⃣ Close the jar and keep it in a warm place to ferment.
(Approximately 24h–48h)

5️⃣ Once the milk has fermented and thickened, your natural chickpea starter is ready!

And that’s it! ✨

You’ve just created a yogurt starter from scratch — with only chickpeas and milk.

08/11/2026

🥛 🥣 Homemade Yogurt Using Our Chickpea Starter

Our chickpea-fermented yogurt starter is ready — now let’s turn it into creamy homemade yogurt! 🤍

Ingredients

* 2 liters (about 8½ cups) whole milk
* 2 tablespoons chickpea yogurt starter

Directions

1. Prepare the milk.
If using raw milk, bring the milk to a boil. Let it cool, then refrigerate it overnight.
2. Warm the milk.
The next day, gently reheat the milk to 42–45°C (108–113°F).
3. Prepare the starter.
Place 2 tablespoons of your chickpea starter in a small bowl. Add a few tablespoons of the warm milk and gently mix until smooth and well combined.
4. Add the starter to the milk.
Pour the starter mixture into the remaining warm milk and stir gently.
5. Let it ferment.
Cover and keep the yogurt in a warm, undisturbed place for 6–8 hours. Don’t move or shake it while it’s setting.
6. Refrigerate.
Once the yogurt has set, place it in the refrigerator without stirring.
7. Enjoy the next day!
Let it rest in the refrigerator overnight for the best consistency. Your homemade yogurt is now ready! 🥄🤍

✨ Don’t forget to save 1 tablespoon of this yogurt for every liter of milk you want to ferment next time. From now on, you can use your homemade yogurt as your starter — no chickpeas needed for the next batch!

Chickpeas → Yogurt Starter → Homemade Yogurt 🌱🥛
No store-bought starter. Just milk, chickpeas & a little patience. 🤍

08/08/2026

You won’t believe what these chickpeas can turn into overnight… 🤯

🥛 NO YOGURT? NO STARTER? THAN MAKE YOUR OWN STARTER FROM SCRATCH!

Did you know you can make a homemade yogurt starter using just chickpeas and milk? 🤯

No store-bought yogurt.
No packaged starter.
Just 2 simple ingredients!

🌱 Homemade Chickpea Yogurt Starter

Ingredients
• 20–25 dried chickpeas
• 1 Turkish tea glass (about 100 ml) milk

How to make it

1️⃣ Place 20–25 dried chickpeas in a clean glass jar.

2️⃣ Warm the milk until it is comfortably warm but not hot enough to burn your finger.

3️⃣ Pour the warm milk over the chickpeas.

4️⃣ Close the jar and keep it in a warm place to ferment. (Approximately 24h-48h)

5️⃣ Once the milk has fermented and thickened, your natural chickpea starter is ready!

And that’s it! ✨

You’ve just created a yogurt starter from scratch — with only chickpeas and milk.

07/30/2026

Crispy Outside, Melt-in-Your-Mouth Inside – The Perfect Apple Cookies! 🍎🍪

These traditional Turkish Apple Cookies are buttery, tender, and filled with a warm cinnamon-apple filling. Made in two beautiful shapes, they’re perfect with coffee or tea and will fill your kitchen with the most amazing aroma.

Ingredients

For the Dough

* 3 cups all-purpose flour
* 150 g (5.3 oz) unsalted butter, softened
* 100 ml (⅓ cup + 1 tbsp) vegetable oil
* 1 tablespoon plain yogurt
* 1 teaspoon baking powder
* 4 tablespoons powdered sugar

For the Filling

* 3 medium apples, peeled and grated
* 1 teaspoon ground cinnamon
* 70 g (⅓ cup) granulated sugar
* ½ cup chopped walnuts

For Topping

* Powdered sugar

Directions

1. In a bowl, combine the softened butter, vegetable oil, yogurt, and powdered sugar.
2. Add the flour and baking powder, then knead until you have a soft, smooth dough.
3. In a pan, cook the grated apples with the sugar until the moisture evaporates.
4. Stir in the cinnamon and chopped walnuts, then let the filling cool completely.
5. Divide the dough into two equal portions.
6. Roll out the first half into a rectangle. Spread the apple filling evenly, roll it into a log, and slice into cookies.
7. Divide the remaining dough into small pieces. Flatten each piece with your hands, add some filling, then fold and seal into a half-moon shape.
8. Arrange the cookies on a baking tray lined with parchment paper.
9. Bake at 175°C (350°F) for 20–25 minutes, or until lightly golden.
10. Let them cool slightly and dust generously with powdered sugar before serving.

Enjoy with a cup of Turkish tea or coffee! ☕🍎

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Virginia Beach, VA

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