A Warm Wind is Blowing (So stock your freezer!) 

Yay! Sunshine! 

So dlst ended yesterday in the states, or started, or whatever… All I know is: sunshine! All the sunshine! 

But it has been raining here… 

Rain and warmth, it must be spring! 

Almost, anyway. 

So while the students prep for their exams, I start prepping my favorite winter veggies for the freezer! Since Turkey is keen on selling products according to season, some things are nearly impossible to find when the weather changes. 

 And if there are rows and rows of frozen veggies, I haven’t seen them at bim or şok or migros! So I guess it’s up to me… 

Over the last two weeks, I have prepped and frozen spinach (Stems separately), Brussel sprouts, cauliflower, and celery root. Yeah, I know most people prepare food for the winter, but sometimes you crave something different. 

If you’re curious how I prepped these, scroll down! I took the advice I found on the web and combined it with my own knowledge of food science to, hopefully, succeed in a prep method that will keep my veg intact for summer use! 

 Celery root and cauliflower

1. Chop up roots/cauliflower to create a uniform size (I usually do around thumb size).  

2. Rinse it.  

3. Bring a pot of water (enough to submerge) to a hard boil with a pinch of citric acid. Throw it in. 

4. Boil for about three minutes or until all pieces are slightly soft, but not mush. 

5. Strain out veg from the hot water and plunge into ice water until cool. 

6. Strain and pat dry with a paper towel. 

7. Spread veg out evenly on a tray (celery pictured below) and put in the freezer for about two or three hours, or until hard. 

8. Scrape veg off the tray (they should mostly pop off) and put in a freezer bag (air tight is better, but I don’t have a vacuum sealer). 

Brussel sprouts/spinach

0. For spinach, chop leaves and stems separately. Both should be washed very well to remove all grit (I use the submerging method). Leaves and stems should be processed separately. 

0. Quarter or halve Brussel sprouts to create a uniform size.  Rinse the sprouts. 

1. Bring a pot of water to a hard boil (enough to cover the bottom third of the veg). Throw it in. 

4. Stir occasionally to pull the bottom bits to the top and visa versa. Boil for about three minutes or until all sprouts are bright green and slightly soft. Spinach will be wilted but not slimy.  

5. Strain out sprout1. Quarter or halve Brussel sprouts to create a uniform size. 

2. Rinse the sprouts. 

3. Bring a pot of water to a hard boil (enough to cover the bottom third of the sprouts). Throw sprouts in. 

4. Stir occasionally to pull the bottom sprouts to the top and visa versa. Boil for about three minutes or until all sprouts are bright green and slightly soft. 

5. Strain out sprouts or spinach from the hot water and plunge into ice water until cool. 

6. Strain and pat dry with a paper towel (let the spinach wait in the strainer and press it with a paper towel)

7. Spread veg out evenly on a tray and put in the freezer for about two or three hours, or until hard. 

8. Scrape veg off the tray and put in a freezer bag. 

Bereketli olsun! 

Happy New Year! (plus a Güveç recipe) 

Today we rung in the new year with one of my all time favorites! Enjoy!


Ingredients
 

1 kg cubed beef

2 small onions, diced

4 Charleston peppers, diced

3 sweet sıvı peppers, diced 

5 tablespoons crushed tomato

2 tablespoons tomato /pepper paste

Sunflower (or canola) oil

Butter, margarine, or tereyağ 

Salt to taste

Cumin to taste

Black pepper to taste

Crushed red pepper flakes to taste

**note: you should use a stoneware pot (it’s not 100% necessary but does make a big difference**

Preparation

1. Cube the beef to the size of your thumb.  Stew beef can be used for this recipe, as can a lean cut.  I prefer stew beef. 

2. Put oil and butter in a 3:1 ration (oil:butter), enough to cover the bottom of your pot with about 1cm standing. Add the meat and close the lid, cooking on high.  Stir occasionally until the meat is nearly browned (it’s OK to have some raw spots). 

3. Add the tomato or pepper paste (or a blend) and stir, letting the paste melt into the simmering oil/butter/grease. Prepare your arteries mentally.  

4. Add the diced onions and peppers.  Also add your spices and salt (personally, I like 2tsp black pepper, 1tsp cumin, 2tsp crushed red pepper, and 2/3 tablespoons of salt.  The salt is determined by if there is salt in your paste or not.)  Cover and let cook, stirring occasionally, until the veggies are soft. Around 8 minutes. 

5. Add boiling water until the meat is just sticking out of the water.  Cover the exposed meat with the crushed tomatoes.  DO NOT STIR . Simply press the tomato lightly into the water. 

6. Cover the mouth of your pot with tinfoil, putting the lid over the tinfoil to create a seal. You should see the foil poof up from the steam.  Move your pot to the smallest eye of your stove, and turn it on low. It should barely be seeping out steam from the lightness of the boiling inside (this is crucial!). Let cook for about 1.5 –  2 hours on low until meat is tender. 

Serve with warm bread or rice. Maybe some pickles too! 

You can’t go wrong with Güveç! 

Afiyet olsun! 

 

Season of Salad

While summer is usually when you’re looking for something cool and refreshing like salad, most greens flourish in the winter months. 

 I’m a huge lover of salad.  All salad. Beet salad, bean salad, potato salad, cease salad, dinner salad, chicken salad…  Come at me bro.  One thing I had never tried before coming to Turkey, however, was boiled celery salad. 

And was I missing out! 

What is actually found in Turkey is celeriac, a type of celery grown for it’s root rather than the stalks (the latter being the one we know and love in the US).  There is a slight taste difference (in that the celeriac has a stronger flavor) and I think I like celeriac better. 

Much more interesting! Because: salad! 


Ingredients

1 celery root/stalks, chopped 

1 carrot, chopped

4 cloves garlic, grated 

Salt to taste

Olive oil to taste

Lemon juice to taste 

Preparation

1. Boil the chopped celery root and stalks (or just the leftover stalks if you need the root for something else) and chopped carrot together.  Boil until soft. 

2. Drain the water (which can be reserved for soup if you like). Let the celery and carrot cool in a bowl/on a plate. 

3. Grate your garlic onto the boiled veggies.  Don’t limit yourself.  The only thing better than 4 cloves of garlic is 5 cloves of garlic. Add olive oil, lemon juice (from a lemon! That preserved stuff is gross), and salt. 

4. Mix well and serve luke warm or cold. 

Afiyet olsun! 

My Mouth-Watering, Indulgence-Worthy, Im-Going-To-Gain-20lb Turkish Food Favorites

Wow, that title was a mouthful.

… Get it?

One of the questions I get asked most often when people find out I’m foreign is “what’s your favorite Turkish food?”.  I never know what to say, because I can’t really chose a stand-alone favorite.  I do have a few dishes ready that I list off when this inevitable query is mentioned.  Some days I prefer one over the other, but it’s all just on a whim.  Honestly, whenever I see one of these dishes on the table, I immediately have a smile on my face!

These are my top ten favorite foods, broken down into their respective categories.  I didn’t include things that we also eat in the US (like kumpir/baked potato and the like).

Main Dish

1. DOLMA: If you don’t like dolma, we can’t be friends.  A variety of vegetables fall under the category “dolma”, but they all have one thing in common: they are stuffed with rice, herbs, spices, and sometimes meat (depending on your recipe).  Boiled/steamed,  the rice is cooked and the flavors of the vessel veggie are trapped inside.  You can find pepper, onion, tomato, eggplant, dried eggplant, grape leaf (aka sarma), and cabbage dolmas, among others.  My favorites are sweet red pepper, dried eggplant, and sarma!

Oh,  the remaining water after boiling makes an excellent soup with a few additions!
2. ISKENDER: A shaved meat dish similar to döner, these meat is laid on a bed of soft pita bread and drowned in tomato sauce, chhhsssss melted butter,  and a side of plain yogurt.  Unfortunately this meal tends to be a bit pricey compared to its sandwich counter part.  For us it is a special indulgence… A delicious, fattening indulgence.
3. KARNIYARIK: Lightly fried eggplant halves filled with a ground beef mixture then baked.  There is something about fried eggplant (without breading)  that is just… Amazing. So soft, so velvety, somewhat sweet…mhm.  Whenever we eat something fried, we usually serve it with yogurt and a salad. The spices, herbs, onion, and other additions to the meat mixture make it flavorful without being overwhelming and losing the flavor of the eggplant.
4. KÖZLEME PATLICAN: Speaking of eggplant… Fire roasted eggplant.  Oh. My. Gosh. You can’t jar the flavor of eggplants actually cooked over an open flame.  We roasted a few kilos of eggplant from our garden last summer and froze it for the winter.  I prefer mine drowned in garlic yogurt, mixed with olive oil, parsley, mint, cumin, red pepper flakes, and black pepper.  I mean,  dang. Hubby likes it without the yogurt and adding tomato. But… But… Garlic yogurt!
5. BEZELYE YEMEĞİ :We all remember pushing peas around our plates as kids… But no one will be turning up their nose at this! A classic sulu (with water) food, bezelye yemeği consists of chopped and sautéed onions, carrots, and potatoes, swimming in a tomatoe-y broth with the peas happily joining in the fray. This is my favorite of the “standard” (I call sulu foods standard because everything can be made like this lol) Turkish meals. You can also add ground beef!

Breakfast

6. BİBERLİ LOR :Nom. Nom. Nom. This is a great way to give in to my cheese addiction. Lor is basically ricotta cheese, and biberli lor is ricotta cheese mixed in with sautéed peppers. Heat it all up together and make sure there is plenty of olive oil! I hope you aren’t worried about gaining a few pounds…
7. ÇILBUR :This mix sounds weird but I swear it is delicious. Pan cooked eggs (no milk, not beaten, and not quite fried… Just oil and eggs cooked until it’s not runny) smothered in plain yogurt (and if you have caught on to my preferences… Garlic is an option for a lunch time meal). I like to drizzle a sauce made from butter and salça (like manti) on top.

Dessert

8. MUHALLEBI : Basically a very light, plain pudding that I just love.  It’s almost fluffy because it’s made with rice starch instead of corn or wheat.  Add a little sakiz, and I’m in heaven!
9. AYVA TATLISI : Poached quince with cinnamon and whipped cream.  Hello, delcious!
10. BAKLAVA : No list of delicious Turkish foods is complete without baklava. I’m pretty picky about it, though! I like mine to be crunchy, flaky, and not drown in sugar syrup!  And while you’re at it, make it with walnuts.  I know for some it is sacrilege, but I really like walnuts…

Anyway, when you get the chance give these a try! I hope you didn’t gain a few kg just reading!

Honorable mentions (you’ll have to look up for yourself!): Cig kofte, mercimek kofte, patlican yemegi, kisir, bamya yemegi, yayla corbasi…ok I need to stop or I’ll list everything!

Salsa for days

Following up my Turkish taco post with the recipes for my salsas only seemed fair. 

And I needed another thing to post about.  

While I can never make as good of a salsa as the Chipotle salsa at Trader Joe’s, these are pretty damn good. Especially when you’re limited to Turkish ingredients! 

Roasted pepper salsa (right) 

3 tomatoes, grated

1 small onion, grated

4 roasted peppers (green or brown), skinned and diced

1 clove garlic, grated

2 tsp olive oil

2 tsp tomato paste

2 tsp lemon juice

Sprinkle of sugar 

Salt

Cumin

Black pepper

Crushed red pepper

2 tbsp chopped parsley 

Preparation

1. Roast the peppers in the oven on highest broiler setting for about 10 minutes or until the skins begin to blacken. Remove from the heat and let cool.  Peel the skin and cut the peppers finely. 

2. Mix all of the ingredients well, spicing as you prefer. Let wait in the refrigerator for at least an hour before serving. 

Peach chutney salsa (left) 

Ingredients

2 tomatoes, grated

1/2 large peach, grated 

1/2 small onion, grated

1 green pepper, juliened

1 small garlic clove, grated

1 tsp lemon juice

Dash of sugar

Salt

1/2 tsp turmeric and ginger powder, mixed together 1:1

1/2 tbsp chopped parsley

1 tbsp chopped fresh mint

Preparation 

1. Mix everything together and let rest in the refrigerator for half an hour before serving.

Afiyet olsun! 

A Very Turkish Taco

I love Mexican food. 

But not just Mexican, that tex-mex/ ‘Murica style Mexican that you get at chain Mexican restaurants (Tijuana Flats, anyone?). 

Turkey, being on the other side of the world from both America and Mexico, doesn’t really have the comfort foods I’m looking for, by way of taco and salsa.  So, I’ve endeavored to make the ultimate mash-up: Turkish/Mexican/American hybrid! And so the Taco Böreği was born.  This may already be a thing, but the way I do it is likely not.  Basically, fill a kol böreği with taco meat+seasoning and grated cheese.  

For a less basic explanation,  scroll right on down. 

Taco Böreği (for 4 large portions) 

Ingredients:

2 yufka

1/4 kg ground beef

1 large onion, chopped 

4 Charleston peppers (long green peppers), choppee

2 tomatoes, chopped

Approx 1c water

2tbsp tomato paste

2 cloves garlic, chopped 

Grated cheese, as much as you like (I like Bergama tulum, 2.5c)

Dollop of olive oil for cooking

Cumin

Salt

Black pepper

Crushed pepper flakes

1/2c milk

1 small egg

1/3c oil for brushing

Preparation

1. Cook onions and pepper with a dash of salt in a dollop of olive oil.  The meat will also produce oil, so don’t put too much! 

2. Once the veggies are nearly translucent, add the meat and break it up in the pan. Add the water and chopped tomatoes and mix well, bringing to a simmer for 6 or 7 minutes or until the beef is browned. Add the spices as you like, the tomato paste, and garlic. Let cook for another two minutes or until the paste has soaked up the water and oil. 

3. Grease a round dish (approximately 9in diameter) and whisk the oil, milk, and egg into a wash in a separate dish.  Open the yufka on the table and spread the wash over it (you can be conservative, as the meat mix is already oily). Cut the yufka down the middle, forming 2 equal sized half moons.  Fold the rounded, uncut side of the yufka toward the cut end, 1/3 of the way in.  Now you have an, approx 2 inch double layer of yufka and 3 inches single layer.  Take a spoon full of meat and strew it along the double layer, end to end.  Sprinkle cheese across the top of the meat.  Now roll the yufka into a tube, holding the meat inside. 

4. Twist the yufka into a pinwheel shape in the dish, adding to the tail end with the remaining 3 yufka halves (filling them as described in step 3).it’s OK if it doesn’t fill the dish.

5. Dab the egg wash on top of the yufka so that it will brown.  Pop in the oven at 200c for approximately 30 minutes or until the bottom and top is brown. 

Serve with salsa, yogurt, lettuce, guacamole… Or any taco toppings you love! 

Afiyet olsun! 

Check back next week for the recipes to my roasted pepper salsa and peach chutney salsa! 

Turkey 402: Tips from a Turkish Kitchen 

It’s been a while since I’ve done one of these Turkey lessons posts… So I thought I’d bring yall some tips and tricks that I’ve picked up since I’ve gotten here that you can use in the kitchen.  The kitchen is my second home, and often where I feel most comfortable.  Making the transition from the US to Turkey was actually really hard for me when it came to cooking, as you probably saw in past posts.  The salt wasn’t as salty.  Propane heats differently than electric.  Spices here taste a bit different.

But with the struggles came little “hacks” that can be used internationally!

I wish I knew these when I was still in the US…

Olive oil as an air-tight lid

Did you know that a thin layer of olive oil can make your pastes and cheeses (like ricotta) stretch for very near eternity? Since oil seals out air, it can keep mold and spoilage bacteria from growing at refrigerator temperatures.  However, that doesn’t mean you can leave a layer on and let it sit in your fridge untouched for a millenia.  Anaerobic (not needing air) organisms can still grow, meaning it’s important to still use your product and break that seal every now and again.

For example, I buy huge cans of tomato paste (that’s just how they come here… And they also have no salt here either!!) and it’ll grow mold in a few weeks.  Yeah,  I use it every two or three days, but there’s like 5 cups in that can and I use max 1tbsp at a time.  Using oil as a seal is great in this case.  Lor is another place I use this trick (check out my Turkish cheese post for details).

Putting spices and garlic last

Whenever I look at recipes I usually see people sautéing onion and garlic together at the beginning of a recipe.  But did you know if you throw in that garlic last, you get a much stronger flavor? The punch of garlic can cook out of your food, so what I’ve seen (and do) is to grate your garlic (or mash in a mortar) directly into the pan, turn off the heat,  and cover.  The residual heat will make the garlic cook to softness without losing the flavor.  Also add your spices towards the end so they keep their strength!

Sugar and tomatoes

Where you have tomatoes (particularly konserve or canned tomstoes), you have a bit of sourness.  Add a sprinkle of sugar to cut it down.  Also, as my mother in law says, wherever you see tomatoes and olive oil cooked together (without meat), and some sugar to bring the dish to the next level.

Dry your lemon rind.

Squeezed the hell out of your lemon? Wait,  don’t toss the rind! Leave it in the refrigerator or a cool dry place to let it dry out.  The beauty (and medicinal properties ) of a lemon is in the oil trapped in the rind.  Dried lemon is great to add to tea. If you don’t want to dry it, you can also use the leftover rind to shine your pots and remove those multi colored water stains.

Olive oil+lemon+garlic= God’s dressing

When you’re staring down the barrel of dinner and you have no idea what to do- you can boil/steam (or sometimes fry) ANY VEGETABLE and dress it with this combo and have a successful dish. Cauliflower? Yes.  Broccoli? Yes.  Celery? Yes. Whatever börülce is in English? Yes.  Squash? Fried, but still yes.  Potatoes? Yes.  Accommodate  your resident vegan/vegetarian when they show up for a visit (yes, you. You know who you are! ).  Plus, garlic.  Do you even need a reason?!

When in doubt, stew it out.

You saw this on my last recipe post.  Before I learned the great secret of sulu (stewed) everything, I would struggle to plan for dinner.  What do I need to buy? Oh no I forgot something! I don’t have time for that… Never fear.  Stewing suits all veggies and you have only a few ingredients.  Onions, peppers, oil, tomato paste, your veg and spices of choice.  I like a little tomato and carrot too, but if you’re hurting you don’t even have to do that.  Eggplant? Stew it.  Potatoes? Stew it.  Peas? Stew it.  Green beans? Stew it.  Okra? Do you even have to ask?… And if you are feeling fancy, add a little meat.  Never worry about dinner again.

Don’t dump the water!

Noodle water, dolma water, hell, even whey from making cheese or yogurt can ALL be used to make soup.  Never waste cups of water/juice again! You get the benefits from starch, oil, and/or flavorings (depending on what you’re using) to make a soup that recycles every bit of waste from your kitchen. And it tastes even better than using plain water in your soup recipe! While you are at it, recycle that leftover rice that no one is eating in soup as well!

Do you have any kitchen tips/tricks/hacks that you want to share? Leave them in the comments below!

Traditional Dry Beans and Lamb

 Hubby brought a whole sack of lamb home the other day; apparently someone he knows had a kurban (sacrifice) and some of the meat came to us!

What is this? An alien?!

At first I was pretty intimidated, I had no idea what to do with it!  it was roughly butchered (as in, whole large cuts of meat), and some parts I couldn’t identify. Some of it was very fatty too (as lamb is prone to be). But if I’ve learned anything, it’s :

When in doubt- stew it out!

So I decided to take some good old fashioned dry beans, and make it even more traditional by throwing in some cubed lamb, specifically the super fatty parts!

Between you and me (I would never admit this to anyone), I used to not be able to cook dry beans.  I wanted to be fancy and add too much to it.  But when you add, it just takes away from the flavor!

There’s nothing like a good ol’ dry beans.  Even in the dog days of summer, it’s always welcome on our table! When I make beans, I make A LOT! Plenty enough for five people or more (even though it’s just the two of us right now).

Ingredients

2c dry beans

2 onions (one whole, one diced)

4 peppers (spicy or not, as you like)

3tbsp tomato paste

3 tbsp oil

2c lamb meat, for stew

water

salt to taste

pepper to taste

Preparation

  1. Either soak the beans over night, or boil them hard (salted, I use 2 tsp salt) for an hour (after half an hour some may be floating, add water to the pot to knock them down, at that time add one whole onion).  I typically use 2:1 ration for water to beans.  But it is really up to you and how watery you want your beans to be.  I usually end up having to add more water down the line anyway…so don’t worry too much about it.
  2. Throw the stew lamb meat into the pot of water, beans, and onion.  If you soaked over night, then start cooking at this point, adding the onion and stew meat at the same time. Let the pot boil while you do step 3.
  3. Dice the remaining onion and pepper (I cut them to the size of my pinkie), and sautee in a pan with the olive oil* and a dash of salt. Add tomato paste and cook until everything melds together. Spoon water from the boiling pot into the tomato paste/veggies pan until the contents are a slurry.
  4. Pour the slurry into the boiling pot and mix well.  Cover and let boil on low for up to 6hrs (depending on how tough your lamb is.  Don’t be afraid to go back and check every hour or so!). Add salt and pepper as needed, towards the end.
  5. Turn off the heat and let sit for half an hour.

 

Serve with pickles and fresh bread.

Afiyet olsun!

Yayla Corbasi

Sometimes, regardless of the weather, you crave something.

Today, it was yayla corbasi for me!  Despite the hot weather, I was dying for some soup!  This one happens to be a favorite of mine, featuring egg and yogurt (of all things)!  Also, it was a good way to make use of that leftover water I strained out of the pasta I boiled earlier.

Yeah, that’s a thing!

As is true to form, I don’t measure anything…so this is just an approximation 😉

Ingredients

~7c water

1c orzo (arpa sehriye)

1 chicken buillion cube

1 heaping tbsp butter

2 c yogurt

1 egg

2 tbsp flour

Drizzle of olive oil

salt (to taste)

dried mint (to taste)

 Preparation

1. Put approximately 6c water in a pot and bring it to a boil.  Cook orzo noodles in the water with a pinch of salt and a drizzle of olive oil.  If available, use whatever leftover water you have from boiling noodles too, nixing the added salt and oil. Cook until the orzo is soft.

2. Add butter and bullion to the boiling water, making sure it is thoroughly dissolved.

3. Temper flour with 0.5c cold water, or enough to make a slurry. Mix water slowly into the flour, making sure to eliminate clumps.  Once the slurry is prepared, add spoonfuls of the hot soup water slowly to the slurry, bringing up the temperature.  After 2 or 3 spoonfuls/stirs, slowly pour the mixture into the pot, stirring well as you do (this also prevents clumps).  Let it boil for a few minutes.

4. Whisk together yogurt and egg very well.  Add approximately 0.5c of cold water to the yogurt and egg, diluting to a slurry. Again, make sure that everything is homogenous! Add spoonfuls of the hot soup water to the yogurt mixture, stirring well (I use the big mixing spoon for this).  After 3 or 4 (large) spoonfuls, pour the mixture into the pot, stirring well. Let it boil again.  This time, it should produce foam.  Boil for only a few minutes.

5. Turn off the heat, and add salt and dried mint to taste.

Afiyet olsun!

 

Stale Bread is Not The End!

If you’re anything like me, you HATE stale bread.  As in,  please-dont-make-me-put-this-in-my-mouth HATE.  But with summer upon us, bread goes stale in a matter of a day or two.

Sure, you can turn it into croutons or bread crumbs, but that only gets you so far.  If you want to get rid of multiple loaves of bread (or just one), you can go for ekmek kızartması or…

Drum roll

Ekmek köftesi!

image

Basically the regular recipe for fried köfte, but instead of meat use bread!  It may sound weird at first, but it’s so close to a fritter I can’t help but love it :).  Great for breakfast, lunch, dinner, snacks for guests, the sky is the limit! Just be careful with the salt…

Ingredients
1 loaf stale bread, torn to pieces and moistened in water
1 egg
1 tbsp flour
50-100g grated tulum cheese (or any cheese), as you prefer
Cumin to taste
Black pepper to taste
Parsley to taste, chopped
Salt to taste (your cheese may be salty so be light with your salt)
Sunflower oil for frying
(Optionals)
Grated onion
Dill
Mint
Anything you think sounds good, because no one can tell you what to do!

Preparation
1. Tear your bread apart and soak it in water.  Squeeze out the excess and place the bread in a bowl.
2. Add all the other ingredients, kneading it like a dough (as described in the köfte recipe).  This should be really soft and blended!
3. If needed, an extra egg can be added if the bread doesn’t stick together well. Also,  if too wet (like you squeeze it and bubbles come out between your fingers), add flour 1 tsp at a time.
4. Pinch off about a golf ball size piece from the dough and work it in your hand, squeezing and rolling it like a stress ball.  Tap it flat with your fingers, at about 1/4 of an inch thick.
5. Heat a skillet with oil for frying. Place your köfte in the pan and let fry until dark golden brown.  Flip them and fry both sides similarly.  Place on a paper towel to soak up the extra oil.

Serve with tomatoes and cucumbers

Afiyet olsun!