Chef Burcu

Chef Burcu Mutfağa dair her şey

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! ☕🍎

07/28/2026

✨This Easy Plum Cobbler Will Be Your New Favorite Summer Dessert! 🥧💜

Sweet, juicy plums baked under a soft cinnamon cake topping… this easy Plum Cobbler is the perfect summer dessert you’ll want to make again and again!

Ingredients

🍑 For the Plum Filling

* 8 plums, sliced and pitted
* 3 tbsp brown sugar
* 2 tbsp cornstarch
* Juice of ½ lemon
* Pinch of salt

🥣 For the Batter

* 1 cup granulated sugar
* 1 egg
* 1 tsp ground cinnamon
* 1 cup all-purpose flour
* 100 g (7 tbsp) warm butter

Directions

1. Preheat your oven to 350°F (180°C).
2. Slice the plums and place them in a mixing bowl.
3. Add the brown sugar, cornstarch, lemon juice, cinnamon, and salt. Toss until evenly coated.
4. Transfer the plum mixture to a greased baking dish.
5. In another bowl, whisk together the sugar and egg until smooth.
6. Add the melted butter and cinnamon, then mix well.
7. Stir in the flour until a smooth batter forms.
8. Spoon the batter evenly over the plum filling. Don’t worry if a few plums are still visible.
9. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
10. Let it cool for 10–15 minutes and serve warm. It’s even better with a scoop of vanilla ice cream!

07/25/2026

The Easiest Traditional Albanian Burek (Byrek) You’ll Ever Make! 🥧

Ingredients

For the dough

* About 1 kg (8 cups) all-purpose flour
* 2 cups warm water
* 1 teaspoon instant yeast
* 1 teaspoon salt

For the filling

* 5 large onions
* Tomato paste (to taste)
* Salt
* Black pepper
* Vegetable oil

For layering

* Olive oil

Directions

1. Mix the flour, warm water, yeast, and salt until a soft dough forms. Cover and let it rest for 30 minutes.
2. Divide the dough into 12 equal balls.
3. Roll each dough ball into a small circle about the size of a dessert plate.
4. Brush each layer lightly with oil and stack them. Do not oil the very top layer.
5. Stack 7 layers, then roll them out together until slightly larger than your baking tray so the edges can fold over.
6. Spread the onion filling evenly over the dough.
7. Prepare the remaining 5 dough layers the same way, stacking and oiling between each one (except the top layer), then roll them out to fit the tray.
8. Place the top dough over the filling and fold the edges to seal.
9. Brush generously with oil.
10. Bake in a preheated 450°F (230°C) oven until beautifully golden brown and crispy.
11. Let it cool for a few minutes before slicing and serving.

💡 Tip: The secret to flaky layers is brushing oil between every sheet and rolling the stacked dough gently.
Enjoy !

Address

Virginia Beach, VA

Website

Alerts

Be the first to know and let us send you an email when Chef Burcu posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category