Asparagus Mushroom Stir Fry (Mantarli Kuskonmaz)

1 cup red bell pepper, julienne cut 1 cup mushroom, chopped 1 cup asparagus, cut in 2 inches 1 carrot, cut in round 2-3 Tbsp olive oil 1Tbsp soy sauce (optional) A pinch of salt to taste Peel the carrot and chop in rounds. Clean asparagus and cut into two inches long. Then, boil them in salty water for about 3 minutes. Rinse under cold water and let them drain. Meanwhile, take olive oil in a wide skillet and add peppers. Saute over medium heat until they become soft. And then, stir in mushrooms and cook for 2 more minutes. Add boiled carrots and asparagus. Add salt and soy sauce if desired. Continue cooking over medium heat until they reach your desired softness (for about 3-4 minutes). ENJOY

Bok Choy with Mushroom (Mantarli Cin Lahanasi)

lb bok choy 3 Tbsp olive oil 1 Tbsp soy sauce -1 red pepper, chopped 2-3 cloves garlic, minced 5-6 mushrooms, sliced cup walnuts tsp salt to taste Chop the stalks and leaves of bok choy any size you wish. Take olive oil over a saut pan and saut peppers until they get soft. Then, add stalks of bok choy first, saut for 3-4 minutes and add leaves, garlic, mushrooms, salt and soy sauce. Saut for 2 more minutes. Toss with walnuts and serve. ENJOY

Celery Root with Orange (Portakalli Kereviz)

2 celery roots, chopped 1 medium carrot, chopped 1 medium potato, chopped 1 onion, chopped 1 cup orange juice 2 Tbsp olive oil 1 tsp salt to taste tsp sugar Saute onions with olive oil over medium heat and then, stir in chopped carrots, potatoes and celery root. Cook for about 4-5 minutes. Add salt, sugar and orange juice. Close the lid and cook over low heat for about 15-20 minutes or until the vegetables are cooked. ENJOY

Shelled Fava Beans with Olive Oil (Zeytinyagli Bakla)

1 lb shelled fava beans, chopped 1 medium onion, chopped 1 medium tomato, diced 1 tsp tomato paste 2-3 Tbsp olive oil 1 tsp salt to taste 1/3 cup hot water 1/3 cup fresh dill, chopped Take olive oil and onions into a pot and saut over medium heat until onions get translucent. Stir in shelled fava beans that youve chopped at any size you like. Cook over medium heat stirring occasionally until they change in color. Add tomato paste and tomato. Saute for 3-4 minutes. Then, add salt and hot water. Bring to a boil. Close the lid and simmer over low-medium heat until the shelled fava beans get soft (for about 30 minutes). Add chopped dill and give a stir. Close the lid and let it sit for 10-15 minutes. Serve with either yogurt or garlic yogurt. ENJOY

Garlic Asparagus (Sarimsakli Kuskonmaz)

1 lb asparagus, trimmed 2-3 cloves of garlic, smashed 3 Tbsp extra virgin olive oil tsp paprika tsp salt to taste cup shredded cheese Boil asparagus spears in salty water for about 2-3 minutes. Then, rinse under cold water and drain. Take extra virgin olive oil in a wide skillet and add paprika and garlic. Saute for about 1-2 minutes and stir in asparagus. Over medium heat, cook asparagus stirring gently for about 4-5 minutes. Take over serving plates and sprinkle with shredded cheese. ENJOY

Zucchini and Carrot Stir Fry (Kabak ve Havuclu Sote)

2 zucchinis 2-3 big carrots 1 small onion (optional) 1 tsp salt to taste Dill, chopped (for garnish) If you are using onion, chop it finely and saut with olive oil over medium heat (34 minutes). Then, stir in julienne cut the carrots and saut for about 2-3 minutes. Discard the seeds of the zucchinis and cut them in julienne as well. Add them in the pan and sprinkle with salt. Cook them stirring gently until the vegetables get soft (for about 5-6 minutes). Garnish with dill if desired. ENJOY

Fried Fava Beans (Bakla Kizartmasi)

1 lb fava beans with the shells 1-2 eggs

 cup canola oil for frying Salt to taste Wash the shelled fava beans and boil in salty water for about 6-8 minutes. Drain and let them cool. Heat canola oil in a frying pan. Then, dip the fava beans in beaten eggs and then fry both sides. Garnish with fresh dill and if desired serve with plain or garlic yogurt. ENJOY

Pickled Red Cabbage (Mor Lahana Tursusu)

1 head red cabbage, finely chopped 1 cup vinegar (apple/grape)-optional 3-4 Tbsp salt Purified Water 2 lt (40-50 oz) jar (preferably glass) Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them, squishing with your hands. Fill the glass/plastic container with cabbage tightly. Press from the top to fill as much as you can. Then add vinegar and fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while. Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/ room temperature, then it will be ready to eat in 10-15 days. ENJOY P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

Eggplant & Tofu Topped Pasta (Patlican & Soya Peynirli Makarna)
1 lb any type of pasta, cooked 3 Tbsp canola oil lb firm tofu, drained, cut into cubes 2 garlic cloves, minced

1 lb eggplant, peeled and cut into big cubes 1 red or green bell pepper, chopped 1/3 cup soy sauce 1 Tsp sugar cup fresh basil leaves, chopped 1 tsp salt to taste Heat canola oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. Add garlic to the same pan and cook. Stir in eggplant and bell pepper and cook until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and salt to taste. Cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over pasta or rice if desired. ENJOY

Minestrone Soup (Sebzeli Italyan Corbasi)

1 onion, chopped 2 carrots, roundly sliced 1 zucchini, chopped 3-4 Tbsp olive oil 1 green/banana pepper, chopped 2 cups tomatoes, crushed 1 cup beans (any kind), cooked cup green beans, cut into bite sizes 1 cup small shaped pasta cup celery stalks, chopped 4 cups hot water (chicken broth) 1/3 cup parsley, chopped (optional) tsp dried basil 1 Tbsp salt to taste Black pepper to taste Saute onions and garlic with olive oil for about 3-4 minutes. Stir in carrots, zucchini, celery stalks, peppers and green beans. Cook for 8-10 minutes. Add hot water/chicken broth, beans, tomatoes, pasta, and basil. Add salt and pepper to taste. Bring to a boil.

Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until past is tender. Serve hot. ENJOY

Zucchini and Spinach Soup (Ispanakli Kabak Corbasi)

3 Tbsp olive oil 2 cloves garlic, chopped 1 onion, roughly chopped 1 big potato, cut into cubes 3 zucchinis, chopped 4 cups hot water/vegetable stock 3-4 cups fresh spinach leaves -1 lemons juice 1 Tbsp salt Yogurt, olive oil & mint for top Saute onion and garlic with olive oil over medium heat for about 3-4 minutes. Stir in potatoes and zucchinis. Cook for about 3-4 minutes stirring occasionally. Add salt and hot water/vegetable stock. Simmer for about 15 minutes or until the potatoes get softer. Add spinach and cook for 2-3 minutes. Then, blend it smooth with a hand blender. Add lemon juice and take to the serving plates. Pour a dollop of yogurt, drizzle some olive oil and add a pinch of mint if desired. Serve hot/warm. ENJOY

Quinoa with Artichoke and Chickpeas (Enginar ve Nohutlu Kinoa)

1 cup chick peas, cooked 1 cup quinoa 2 cups hot water/chicken broth cup corn 1 cup artichoke hearts, chopped cup feta cheese, crumbled lemons juice 1-2 green onions, chopped

Fresh basil, chopped 3-4 Tbsp olive oil 1 tsp salt to taste Lettuce leaves for garnish Bring quinoa and hot water to a boil. If not vegetarian use chicken broth. Add salt and simmer over low medium heat with the lid on. Water should be absorbed totally. Then, leave aside to cool. Mix lemon juice and olive oil and drizzle over quinoa. Add chickpeas, corn, artichoke and basil. Give a toss. Cover the serving plate with lettuce and place quinoa toss over. Garnish with green onions and crumbled feta cheese. ENJOY *This is a vegan recipe.

Fried Noodles with Vegetables (Sebzeli Cin Eristesi)

1 lb soba/Chinese/Ramen noodles 2-3 Tbsp canola oil 2-3 cloves garlic, chopped 1 onion, sliced 1-2 red chilies, seeded and shredded (optional) 1-2 carrots, thinly shredded/juvenile cut 1 cup sweet peas 1 cup button mushrooms, sliced 2-3 Tbsp soy sauce 1-2 Tbsp green onion, chopped to garnish 1 tsp salt to taste tsp ground pepper 1 -2 cups hot water Heat oil in a wok or frying pan and stir fry garlic and onion for 1 minute or until opaque. Add chilies (optional) and carrots continue stirring for 2 minutes, and then add sweet peas and mushrooms with salt and pepper. Stir fry for 3-4 more minutes. Add noodles with soy sauce, mix and toss, and then cook for 2-3 minutes. Add hot water and cook covered until the water is absorbed. Garnish with green onions and serve warm/hot. ENJOY

Zucchini Stew (Zeytinyagli Kabak Yemegi)

4 zucchinis, chopped 2 medium carrots, chopped 2 big tomatoes, diced 1 onion, chopped 3-4 cloves garlic, finely chopped 1 Tbsp salt to taste tsp black pepper 1/3 cup olive oil 2/3 cup hot water Yogurt/garlic yogurt for top (optional) Saute onions with olive oil in a pot for 3-4 minutes over medium heat. Stir in garlic and round chopped carrots. Cook about 3-4 minutes or until they change in color. Add zucchini and cook for an additional 3-4 minutes. Then, stir in tomatoes and cook until tomatoes get drier. Finally, stir in salt, pepper and hot water. Bring to a boil. Then, close the lid and simmer until the vegetables get soft, stirring occasionally (for about 20-30 minutes). Take over serving plates and serve topped with yogurt or garlic yogurt if desired. ENJOY *This is a vegan recipe.

Vegetable Soup (Sebze Corbasi)

2/3 cup tomato, petite diced 1 Tbsp tomato paste 1 onion, chopped 3 Tbsp olive oil 1 cup leek, chopped 2 carrots, sliced round 1 green pepper, chopped 1 cup lima beans 1 potato, cubed

2 cloves of garlic, minced cup orzo/small pasta shells 1 Tbsp salt to taste 4 cups hot water Dried mint for top Place chopped onion, garlic and olive oil in a pot. Saute over medium heat and stir in tomato paste. Saute for additional 2 minutes. Then, stir in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 5 minutes, stirring occasionally. Add salt and tomatoes. Then, stir in hot water and bring to a boil. Add orzo/small type pasta and cook for about 20-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired. ENJOY

Patatesli Puf Pogaca (Potato Filled Puff Pogaca)

2 cups lukewarm water 4-5 cups flour 1 Tbsp instant yeast (1 package) 2-3 Tbsp olive oil 1 Tbsp sugar 1 Tbsp salt to taste Potato Filling: 2 large or 3 medium potatoes, boiled and smashed 1 onion, chopped 1 tbsp tomato paste 2 tbsp oil (canola/ sunflower/vegetable/corn/olive) tsp salt tsp cayenne pepper (optional) tsp black pepper tsp cumin (optional) In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and saut for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle with pepper, cumin and cayenne pepper (optional). Glaze:

1 egg yolk, beaten 1 tsp water Sesame seeds for top Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add salt, olive oil and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture). Place dough on the counter and punch to release the air. Cut the dough into 2022 pieces. Flatten each of the pieces with your hands and place 1 Tbsp or more potato filling in the middle and close it up sticking well the ends. Grease a baking dish and place the puff pogacas over, stuck ends being down, leaving some room between each. Cover it with a clean cloth and leave it for -1 hours to rise in a warm place (If you have time let it rest for 2 hours). Mix the beaten egg yolk and water in a small bowl, then brush the surface of the puff pogacas with this glaze. Finally, sprinkle sesame seeds on top. Preheat the oven to 400F (200C). Bake for 30-40 minutes, until it becomes golden brown. Take it out of the oven and cover with a clean cloth or towel to keep them soft and warm. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

Fresh Salsa (Salsa)

6 tomatoes (preferably Roma), finely diced 4 garlic cloves, minced 2 jalapenos, roasted, skinned and chopped (optional) 1 red bell pepper, finely diced red onion, finely chopped 1-2 Tbsp olive oil 1 lime, juiced tsp chili powder tsp salt to taste tsp pepper

1-2 scallions, cup cilantro or parsley, finely chopped

chopped

In a bowl, combine all the ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Then serve with any kind of chips, preferably tortilla chips. ENJOY

Lentil-Rice Salad (Pirincli Yesil Mercimek Salatasi)

1 cup green lentils, cooked and drained cup rice, cooked and cooled 1 large onion, juvenile cut 4 Tbsp olive oil 1 big carrot, grated 2-3 green onions, chopped -1 cup fresh parsley, chopped cup fresh mint, chopped 1 lemons juice 1 tsp salt to taste 1 tsp black pepper cup corn (optional) Cook rice and green lentils separately and let them cool. Meanwhile, take olive oil in a skillet and saut onions for about 5 minutes over medium heat. Stir in grated carrots and saut for additional 6-8 minutes. Let cool for a while. Finally, combine sauted onions and carrots with cooked green lentils and rice. Add all of the remaining ingredients and mix them all. ENJOY

Vegetable Fritters (Sebze Mucveri)

2 zucchinis, grated 2 carrots, grated 2 potatoes, grated 2 eggs, beaten 1 onion, grated

1 -2 cups flour bunch of parsley, chopped bunch fresh spearmint, chopped tsp cumin tsp black pepper 1 tsp salt to taste 1 cup canola oil for frying Let the grated vegetables jui ce drain for a while. Then, add the rest of the ingredients and mix them all. Leave the mixture for 10-15 minutes. Then, heat some oil in a frying pan and take 1-2 spoonfuls of mixture and give a round patty shape using the back of the spoon (try any size you like). Fry either sides and serve hot/warm. If desired serve with yogurt or garlic yogurt sauce. ENJOY

Turkish Breakfast Recipes (Kahvaltilik Tarifleri)

Mushroom Frittata (Mantarli Italyan Omleti)

8-10 mushrooms, sliced 4-5 eggs, whisked 1/3 cup mozzarella cheese, shredded 2-3 Tbsp parmesan cheese, shredded cup milk 1 Tbsp olive oil tsp salt to taste tsp thyme Black pepper to taste Saute mushrooms with olive oil over medium heat for 3-4 minutes. Then, In a bowl, combine whisked egges, milk, salt, thyme and cheese. Mix well. Preheat oven to 400 F (200 C) and grease a round pyrex. Transfer the mushrooms and then add the egg-milk mixture. Gently give a toss for an even frittata. Sprinkle some black pepper on top. Bake for about 5 minutes and then broil for 3-4 minutes or until the eggs settles. Slice and serve hot. ENJOY

Zucchini Frittata (Kabakli Italyan Omleti)

2 zucchinis, shredded 1 small onion, chopped 2 Tbsp olive oil 2 cloves garlic, minced cup mozzarella, shredded 2 Tbsp Parmesan, shredded cup milk 3 eggs 1 tsp salt to taste 1 tsp fresh basil/parsley, finely chopped Saute onions for 3-4 minutes in olive oil and stir in garlic. Add zucchini and salt, and saut for about 5-6 minutes. Whisk eggs with milk. Stir in cheese, basil/parsley and egg-milk mixture. Give a stir. Cook 2-3 minutes. Transfer it to a pyrex or oven tray and bake at 375 F (190 C) until egg settles, if desired broil top to brown for 2-3 minutes. ENJOY

European Cemen (Avrupa Usulu Cemen)

1 cup Lutenitsa 1-2 cloves of garlic, smashed (optional) 1-2 Tbsp Turkish white cheese/feta cheese, crumbled 1-2 Tbsp olive oil 1-2 Tbsp crushed walnut Click for the Lutenitsa recipe. Mix all the ingredients with Lutenitsa. Serve with either warm bread or crackers. Cemen goes very well at breakfasts and brunches. ENJOY

Poached Eggs in Yogurt (Cilbir)

1 cup plain Turkish yogurt at room temperature

1-2 cloves garlic, minced 2 eggs 2-3 cups water 1 Tbsp vinegar 1 tsp salt to taste For top: 1 Tbsp butter 1 tsp paprika/cayenne pepper Add garlic and half of the salt into yogurt and whisk. Take over a serving plate. Meanwhile, take water, vinegar and the remaining salt in a small pot. Bring to a boil. Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes. Take the poached eggs out and place over the yogurt on the serving plate. In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs. Serve hot/warm. ENJOY

Turkish Panini (Sucuklu-Sebzeli Tost)

1 long sandwich bread 4 slices of sujuk cup spinach, washed onion, julienne cut 2-3 slices of Mozzarella/Swiss Cheese (any amount) 2-3 slices of tomato 1-2 Tbps olive oil Salt to taste Cut the sandwich bread in half and brush both inner sides with olive oil. Stuff with Mozzarella/ Swiss cheese, onion, tomatoes, sujuk and spinach. Sprinkle with salt to taste. Heat the gridler/Panini maker up. Then, press gently the Panini until the cheese is melted or 2-3 minutes (do not press hard). Serve hot. ENJOY

Peach Jam (Seftali Receli)

14 medium peaches, peeled 7 cups sugar 1 tsp lemon juice Peel peaches and cut them in cubes or any shape you like (not thin). Place one layer peach one layer sugar into a pot. Then keep in the refrigerator overnight. The next day bring it to a boil over high heat. Then, reduce the heat and cook stirring occasionally until it thickens (for about 35-40 minutes). Stir in lemon juice and cook for 1-2 minutes. Pour into jars or containers with lids. ENJOY

Lutenitsa
Lutenitsa is a sauce-like salad and a special spread for bread and other foo d that is made from tomatoes and peppers, sometimes eggplant pureed together. It looks like a thick ketchup or a thick salsa, but it tastes a little more peppery. It is very commonly used in Balkan countries especially in Bulgaria. My recipe is for Bulgarian Lutenitsa which Ive grown up with and still loving it! 900-1000 gr(~2 lb) roasted red pepper /red pepper paste 6 lb tomato, crushed 1 lb roasted eggplant 1 cup canola oil 1 cup sugar 4 Tbsp salt to taste 4 Tbsp dried summer (balkan) savory Take tomatoes in a big pot and bring to a boil over high heat. Then, turn the heat low and cook for about 15 minutes stirring occasionally. If using roasted red peppers take the skins and seeds out. Puree them in a food processor. Stir in the pot. If using red pepper paste, just stir it in. Cook for 10 minutes stirring constantly. Take the skins of roasted eggplants out and puree them in the food processor as well. Stir them into the pot. Once the mixture gets thicker and boils, add salt and sugar. Cook over low medium heat stirring constantly for about 10 minutes (or you can adjust the

thickness as you like). Finally, add canola oil and summer (Balkan) savory. Cook for an additional 2-3 minutes. Fill either glass jars or glass containers, close the lids and store in the refrigerator. This recipe makes for about 8-9 lb Lutenitsa. ENJOY

Quince Jam (Ayva Receli)

2 lb quince 2 lb sugar 2 cups water 2 Tbsp lemon juice Wash quinces and grate. Take them into a pot and add water. Bring to a boil. Then, cook over medium heat until they are softened (5-10 minutes). Stir in sugar and cook for additional 15-20 minutes or until it gets thick enough. Stir in lemon juice and turn the heat off. ENJOY

Poached Eggs with Mornay Sauce (Morney Soslu Yumurta)

2-3 eggs 2 cups boiling water 1 tbsp vinegar Mornay Sauce 1 tbsp butter tsp paprika A pinch of salt Take water and vinegar in a small saucepan and bring to a boil. Let it simmer over medium heat. Crack one egg making sure getting the egg as close as possible to the saucepan. If you crack the egg too high, it will disperse in water. Simmer over medium heat till the egg white hardens and gets white, for about 45 minutes. Transfer the cooked egg into a bowl of salty lukewarm water (see the picture). Poach the other eggs following the same way. Take all poached eggs into salty lukewarm water. Meanwhile, prepare Mornay Sauce. Click for the Mornay Sauce Recipe. Take poached eggs over a serving plate and pour the Mornay Sauce over. In a small pan melt butter and once it starts spitting stir in paprika and a pinch of

salt. Give a stir and turn the heat off. Drizzle it over the Poached Eggs with Mornay Sauce. ENJOY

Zucchini Breakfast Casserole (Firinda Kahvaltilik Kabak)

2 zucchinis, grated 3-4 eggs 2 slices of bread, torn into pieces 1 tomato, diced 1/4 cup milk 1 cup cheddar/mozzarella cheese, shredded cup parmesan cheese (optional) 1 tbsp fresh basil, chopped 1 tbsp salt to taste Preheat the oven to 400 F (200 C). Take grated zucchini into a Pyrex dish and salt. Place the bread pieces all over. In a bowl, whisk egg and milk then, stir in basil and cheddar/mozzarella. Pour this mixture over zucchini and bread pieces. Mix them all up. Finally, place tomatoes on the surface and sprinkle grated Parmesan all over if desired. Bake for about 30-45 minutes till it gets light brown. Serve warm. ENJOY

Potato Spinach Casserole(Patates ve Ispanakli Kaserol)

2 tbsp butter 1 tbsp olive oil 1 cup fresh/frozen spinach 1 large onion, sliced thin 1 clove of garlic, minced 1 lb potatoes, boiled and peeled 1 egg 1/3 cup milk tsp salt to taste tsp black pepper 1 cup Swiss/Cheddar/Mozzarella Cheese, shredded

Puree boiled potatoes in a wide bowl. Add egg, milk, salt, black pepper and butter. Transfer into a Pyrex Dish. Meanwhile, saut onion with olive oil and stir in garlic. After a while add spinach and cook for 4-5 minutes over medium heat. Spread it over potato puree. Sprinkle cheese all over. Bake at 400 F (200 C) oven, till the top gets lightly brown (for about 20-25 minutes). Serve warm. ENJOY

Spinach and Potato Frittata (Ispanak ve Patatesli Omlet)

2 tbsp olive oil 2 potatoes, chopped 1 cup torn fresh spinach 2 tbsp green onions, sliced 1 tsp garlic, minced 4 eggs 1/3 cup milk cup Cheddar cheese, shredded salt and pepper to taste Heat olive oil in a medium size skillet over medium heat and place potatoes, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Sprinkle with salt and pepper. Cook for 2 minutes, until spinach is wilted. Beat together eggs and milk in a bowl. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Lower the heat, cover, and cook 5 to 7 minutes, or until eggs are firm. Serve Spinach and Potato Frittata warm. ENJOY ***This is a vegetarian dish.

Breakfast Casserole (Kahvaltilik Kaserol)

3 slices of bread, cut into cubes 1 tomato, chopped 1 green onion, chopped

4 eggs, beaten 1 cup cheddar cheese, grated 1 cup milk cup red/green/yellow pepper, cut in stripes 1 tsp salt to taste tsp thyme/mint (optional) Preheat oven to 350F (180 C). Beat the eggs in a large bowl. Then, mix in the milk and cheese. Add the bread cubes and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add all the remaining ingredients. Grease a 13 x 9 inch casserole dish. Pour mix into casserole dish. Bake in oven for 40-45 minutes, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving. ENJOY

Cheese Omelet (Peynirli Omlet)

3-4 eggs cup milk 1 cup feta cheese/crumbling cheese/mozzarella, shredded 2 tbsp butter tsp salt to taste Black pepper (optional) In a bowl beat eggs and stir in the rest of the ingredients, but the butter. Then, melt butter in a skillet over medium heat and pour the egg mixture. Cook both sides of the cheese omelet till the eggs are cooked (4-5 minutes). Serve warm with bologna slices. ENJOY

Scrambled Eggs with Tomato ( Yumurtali Domates)

1 cup crushed tomato 3 eggs, beaten 1 tsp flour cup milk tsp salt to taste

1-2 pairs of beef franks, sliced (optional) 2 tbsp butter 1/2 cup cheese, shredded (preferably mozzarella) In a pan, melt the butter and stir in flour. Cook 1-2 minutes over low heat. Then stir in beef frank slices and cook for a while. Add tomatoes and cook 2-3 minutes over low heat. Stir in milk and salt. When it comes to a boil, add eggs and cheese. Cook on low heat stirring constantly, till the eggs are cooked. Serve warm with some shredded cheese on top. ENJOY

Spicy Potatoes with Egg (Yumurtali&Baharatli Patates)

4 medium potatoes, peeled and sliced in wedges 2 eggs tsp dried mint tsp paprika tsp paprika tsp cumin tsp salt to taste 2 tbsp olive oil Place all the ingredients, but the eggs in a bowl and mix them all. For the microwave, place them in a microwaveable tray and bake till they become soft and tender (8-10 minutes).For baking in the oven, preheat oven to 425 F (220 C) and bake for about 20-30 minutes till potatoes become soft and tender. Then when the potatoes are cooked. Arrange them in a round 6-8 inch, greased Pyrex dish. Then crack the eggs all over the potatoes. I separated the yolks and after spreading the whites all over, place the yolks in the middle. So it was like a sunflower. Broil till the eggs are cooked, for about 2-3 minutes.Serve warm. ENJOY

Devilled Eggs ( Yumurta Dolmasi)

2 eggs 1-2 tbsp mayonnaise 1 tbsp mustard (optional) 1 tbsp green onion, chopped finely (only the green part) A pinch of salt

A pinch of paprika A pinch of black pepper (optional) First hard boil the eggs. Fill up a small saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and over low heat boil at least for 5-6 minutes. Drain hot water from pan and run cold water over the eggs or add some ice. Let them sit in the cool water a few minutes, changing the water if necessary to keep it cool. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving plate. Using a fork, mash up the yolks and add mustard, mayonnaise, onion and a sprinkling of salt and pepper. With a spoon fill the egg yolk mixture into the egg white halves. Sprinkle with paprika and serve. ENJOY

Eggs with Sujuk (Sucuklu Yumurta)

2-3 eggs 8-10 slices of sujuk/summer beef sausage, skin removed A pinch of salt to taste A pinch of paprika In a skillet or frying pan cook sujuk/summer beef sausage slices over low heat, till they release the fat and turn a little golden brown. Turn each side with a fork, do not overcook (2-3 minutes is sufficient). Make some room for the eggs and then crack the eggs. Sprinkle some salt and paprika. Cook till the whites are cooked. Serve warm. Eggs with Sujuk is good to go at breakfast and brunch. ENJOY

Vegetable Cheese Canape (Sebzeli Peynirli Kanape)

6-8 slices of white/wheat bread, sliced crosswise cup milk 1 cup feta/Mexican crumbling cheese, crumbled cup mozzarella/parmesan/cheddar cheese, shredded 2 eggs, beaten

 cup tomato, diced finely cup green peppers, chopped finely A pinch of salt to taste Any kind of spice you like Mix all the ingredients, except bread, in a bowl. Then spread the mixture evenly on the surface of crosswise cut bread slices.Preheat the oven to 350-400 F (180200 C) and bake until the cheese melts and turns a little golden brown.Serve warm. Canapes are good to go at breakfasts and brunches. ENJOY

Potato Cake (Patatesli Kek)

2 eggs 1 cup yogurt 3 potatoes, finely diced 8 tbsp (125 gr) butter/margarine, melted 2 cups flour 1/3 cup dill/parsley, finely chopped 1 tsp salt tsp baking powder tsp black pepper 1/3 tbsp paprika 1 tsp sesame seeds for top In a bowl beat the eggs with a mixer for 2-3 minutes. Then add yogurt, butter/margarine, salt and spices. Combine baking powder and flour, then add them to the mixture. Mix them all evenly. Stir in parsley/dill and potatoes with a wooden spoon. Transfer the cake mixture in a greased rectangular or square Pyrex dish and sprinkle sesame seeds on top. Preheat the oven to 350 F(180 C) and bake for 40-50 minutes, till it turns golden brown. Potato Cake is good to go at breakfasts and brunches. ENJOY

Veggie Omelet (Sebzeli Omlet)

3 eggs, beaten 3-4 tbsp milk 3 tbsp butter 2/3 cup broccoli florets, cut into bite sizes tomato, diced 2-3 button mushrooms, sliced 1 small onion, chopped finely 1 tsp salt to taste tsp black pepper

Place half of the butter and onions in a skillet and saut over medium heat. Then stir in mushrooms and broccoli. Saut till they become soft, then stir in tomatoes, half of the salt and cook for 1 minute. Transfer cooked vegetables in a bowl. Meanwhile, beat the eggs and milk adding the rest of the salt. Melt the remaining butter in the skillet and pour the beaten egg-milk mixture. Over medium heat cook till the eggs are cooked. Then turn the omelet upside down and cook the other side. Transfer the omelet in a serving plate and place the vegetables over. Sprinkle some black pepper. You can serve this way or you can fold the omelet over vegetables. ENJOY

Eggs with Ground Meat (Kiymali Yumurta)

3 eggs, beaten lb (~100gr) ground meat 1 tomato, diced 1-2 banana/green peppers, chopped 1 small onion, chopped 1-2 tbsp oil tsp salt to taste A pinch of black pepper In a large skillet, saut ground meat with oil and stir in onion and peppers. Saute them over medium heat till they are tender and their color change. Then add tomatoes and salt, cook for 1-2 minutes. Stir in eggs and cook over low heat till eggs are cooked. Sprinkle black pepper on top and serve warm. ENJOY

Cheesy Mushroom Egg Casserole (Mantar ve Peynirli Yumurta)

lb mushrooms, brushed and sliced 2 tbsp butter/olive oil 1-2 pairs of green onions, chopped (optional) 3 eggs, beaten 1 cup milk tbsp starch cup crumbled feta/ Mexican cheese tsp any kind of seasoning tsp salt to taste In a skillet, saut mushrooms with butter over medium heat, till all the water evaporates. Then stir in green onions and saut over low medium for 1-2 minutes. Meanwhile dissolve starch in milk and add salt, eggs and seasoning. Mix them all. Preheat the oven to 350-375F (180-190 C) and place mushrooms in a Pyrex or baking dish and sprinkle feta/Mexican Cheese over them. Finally pour egg-milk mixture and stir gently with a fork to distribute mushrooms and cheese evenly in egg mixture. Bake for 25-30 minutes, till the surface turns light brown. Serve Cheesy Mushroom Egg Casserole warm. ENJOY

Honey-Butter Dip (Balli Tereyag)

3 tbsp butter, soft at room temperature 3 tbsp honey In a small bowl whisk honey and butter till the mixture becomes smooth and creamy. Honey butter dip is good to go with warm bread. ENJOY

Mushroom Omelet (Mantarli Omlet)

4-5 mushrooms, brushed and sliced evenly 3 eggs, beaten 3 tbsp crushed tomato tsp salt to taste A pinch of basil (optional) 2 tbsp butter In a skillet, melt the butter and saut mushrooms till they become soft. Then stir in tomatoes, salt and saut for a couple of minutes. Pour the eggs evenly and sprinkle basil (optional). Cook both sides over medium heat, till eggs are cooked. Serve warm. ENJOY

Strawberry Jam (Cilek Receli)

2 lb (~1 kg) strawberry (preferably small) 75-800 gr sugar 2 tbsp lemon juice Wash the strawberries, drain and clean stems and leaves. In a large pot, place one layer of strawberry and spread some sugar on them. Then repeat this process till all strawberries are placed. Cover the lid and leave over the night. The next day, place the pot over low heat and cook until you see bubbles. Then turn the heat to medium and simmer for 15-20 minutes, stirring occasionally. To check whether your jam is ready take some jam with a wooden spoon and drop it on a plate. If the drop is dense and it keeps its shape when it cools, add the lemon juice and stir. Otherwise, simmer for a few minutes and repeat the drop test. Some of the fruits form foam on the surface. If it is the case, remove the foam from the surface with a spoon. The jam will go sour, if foam mix into the jam.Turn the heat off and transfer the jam to clean and dry glass jars. Close the lids tightly. To keep the temperature, cover the jars with a thick cloth like a blanket and leave them for 2-3 hours. Then keep the strawberry jams in a cool and dark place. ENJOY!

Italian Rice Omelet (Pirincli Italyan Omleti)

3 eggs, beaten 1/2 1 cup cooked long grain rice

1-2 scallions, finely chopped 1/3 cup salami, cut in cubes (optional) 1/3 cup mozzarella/cheddar cheese, cut in cubes 1 tbsp butter/oil tsp salt tsp basil tsp paprika In a large skillet place oil/butter and scallions, salamis. Saute them for a couple of minutes over medium heat. Then add the cooked rice (Pasta&Pilafs) and spread evenly on the bottom. Mix in salt and spices to the beaten eggs and pour into the skillet. Place the cheese cubes evenly on the surface. Over medium heat, fold and cook The Italian Rice Omelet till the eggs are cooked. ENJOY

French Toast (Yumurtali Ekmek)

3 eggs cup milk tsp salt 6-7 slices of bread (any kind) 3 tbsp oil In a wide plate place all the ingredients, except bread, and beat them. Sizzle the oil, in a skillet. Then dip both sides of bread slices in the mixture and shallow fry them over medium heat, till they turn to light golden brown. Serve warm with jam, molasses, marmelade, honey, cream cheese and etc... French Toasts are good to go at breakfasts. ENJOY

Cigarette Borek (Sigara Boregi)

lb (200-250 gr) Phyllo Pastry 1-1 1/2 cup feta cheese 1/3 cup fresh parsley/ dill, finely chopped cup oil for frying

Mix feta cheese and dill/parsley in a small bowl. Place Phyllo Pastry sheets on top of each other and cut them in half. Then again cut the 2 pieces crosswise from the corners and form 4 pieces (see the picture). Place 1 tsp of filling on the wide sides (see the picture) and fold the corners inside (see the picture). Then, roll them up (see the picture) and soak the end to water and close it up. Roll all the sheets up in the same way (you can use 2 pieces of sheets together since the sheets are very thin, but it is up to you). Sizzle the oil in a large skillet and fry the both sides of Cigarette Boreks over medium heat till their color turn into a light golden brown color. After that, place them on a paper towel to soak the excess oil up. Place them to a serving plate and serve warm. ENJOY P.S: If you are using Turkish-style pastry sheets, cut them in 16 triangular-like pieces and then follow the intructions described above to roll up and fry. P.S: The Phyllo Pastry dries quickly, so roll them up quickly or cover the ones you arent using with a clean cloth.

Spicy Potatoes (Baharatli Patates)

1-2 medium potatoes, peeled and sliced tsp dried mint tsp paprika tsp salt 1 tbsp olive oil Place all the ingredients in a bowl and mix them all. For the microwave, place them in a microwaveable tray and bake till they become soft and tender (8-10 minutes). For baking in the oven, preheat oven to 425 F (220 C) and bake for about 20-30 minutes till potatoes become soft and tender. Serve the Spicy Potatoes warm. ENJOY

Yarimca (Fried Dough With Filling)

3 cups flour cup yogurt 1/3 cup olive oil 1 egg

1 tsp salt tsp baking powder cup water (maximum) 2 cups oil for frying Filling Ingredients: 200 gr (1/2 lb) feta cheese 1/3 cup fresh parsley /dill, finely chopped OR 5-6 potatoes, boiled and smashed 1 tsp dried mint tsp salt tsp black pepper Mix all the main ingredients by adding the water slowly. Knead, till the dough is set (the right consistency when it doesnt stick anymore). Place the dough on a floured surface and cut it into two pieces. Roll each piece in the thickness of your wrist. Then cut the rolls in 1 inch wide pieces. On the floured surface, flatten the dough with your hands or a roller (for about inch thickness). See the picture. In the center of the flattened dough, place 1 tsp of filling, spread it and close in the shape of half moon. Compress the edges tightly. Prepare all the dough in the same way and place them on a paper towel, making some room for not to stick each other. Sizzle the oil in a pan and fry both sides of the dough pieces till they turn to golden brown. Serve the Yarimcas warm. ENJOY

Plum Jam (Erik Receli)

2 lb (~1 kg) Plum 700 gr sugar 2 tbsp lemon juice Wash the plums and slice them in bite sizes or any size you like. In a large pot, place one layer of sliced plums and spread some sugar on them. Then repeat this process till all the plums are placed. Cover the lid and leave for the night. The next day, place the pot over low heat and cook until you see bubbles. Then turn the heat to medium and simmer for 15-20 minutes, stirring occasionally. To

check whether your jam is ready take some jam with a wooden spoon and drop it on a plate. If the drop is dense and it keeps its shape when it cools, add the lemon juice and stir. Otherwise, simmer for a few minutes and repeat the drop test. Some of the fruits form foam on the surface. If it is the case, remove the foam from the surface with a spoon. The jam will go sour, if foam mix into the jam. Turn the heat off and transfer the jam to clean and dry glass jars. Close the lids tightly. To keep the temperature, cover the jars with a thick cloth like a blanket and leave them for 2-3 hours. Then keep the plum jams in a cool and dark place. ENJOY!

Eggs With Tomato (Domatesli Yumurta)

2 tomatoes, finely diced / 1 cup crushed tomato 3 eggs, beaten tsp salt tsp sugar 2 tbsp butter A pinch of basil on top (optional) Place butter in a pan and melt. Then add the tomatoes and cook them over lowmedium heat till their water evaporates (4-5 minutes). Add salt and sugar. Then add the beaten eggs and cook until the eggs are done. You can sprinkle dried basil on top. Serve warm. ENJOY!

Cheese Stuffed Canape (Peynirli Kanape)

5 slices of white/wheat bread 1/3 cup milk cup shredded mozzarella/parmesan/cheddar cheese cup crumbled feta cheese (optional) 1 egg, beaten 2 tbsp oil tsp paprika 1/4 tsp basil A pinch of salt Mix all the ingredients, except bread, in a bowl. Cut the bread slices in four

pieces. Then spread the mixture evenly on the surface of small bread slices. Preheat the oven to 390-400 F (190-200 C) and bake until the cheese melts and turns a little golden brown. Serve warm. Canapes are good to go at breakfasts and brunches. ENJOY

Menemen (Scrambled Eggs with Vegetables)

2 cups green pepper, chopped 1 cup diced tomato 1 small onion, finely chopped 2 eggs, beaten 3 tbsp oil tsp salt 1 pinch of black pepper (optional) Place the oil and onions in a pan and saut the onions for 2-3 minutes over lowmedium heat. Then, add peppers and salt. Close the lid and cook until the peppers become soft by stirring occasionally. Add the tomatoes, stir and cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and stir. Its done when the eggs are cooked. You can sprinkle some black pepper on top if you like. Menemen is a very good and famous dish for breakfasts. Serve it with bread while still warm. ENJOY

Ricotta Pie (Firinda Omlet)

3 eggs, beaten 1 tsp corn starch 1 tomato, cut into slices cup ricotta cheese cup mozzarella or cheddar cheese, shredded 1 cup milk 3 tbsp oil tsp salt tsp dried basil In a bowl beat the eggs. Add ricotta cheese and shredded mozzarella/cheddar

cheese, oil, salt and half of the milk. With the other half of the milk mix the starch in a mug, stir well in order to solve the starch completely in the milk. Then add the starch-milk mixture in the bowl. Place the mixture in a 8 inches round or a rectangular Pyrex. Place the tomato slices evenly on the surface and sprinkle the basil on top. Preheat the oven to 395-400F (200 C) and bake until the surface color is red, for about 12-15 minutes. Serve warm. Ricotta pie is good to go at breakfasts. ENJOY

Pastry with Vinegar (Sirkeli Pogaca)

1 egg (its yolk will be used for eggwash) 2/3 cup oil 60-75 gr butter, melted 3 tbsp yogurt 1 tbsp vinegar 1 tsp salt 1 cup crumbled feta cheese or grated mozzarella cheese 1 tbsp baking powder 2 cups flour (white, all purpose, sifted) 1 tsp sesame seeds Put all the ingredients, except egg yolk and cheese, in a deep bowl and mix well with your hands. Add the crumbled feta or grated mozzarella cheese. Knead the dough for 3-5 minutes. Take a piece of dough about the size of a shelled walnut and give it the shape of a ball by using the palm of your hands (you can adjust the size as you like). Place the pieces on a greased baking tray. You can use baking paper if you want. Then brush each piece with beaten egg yolk for glazing. Spread the sesame seeds on the tops. Pre-heat the oven to 400 F (200 C). Bake for 18-20 minutes. This recipe will make about 20-22 pieces. Serve warm. ENJOY!

Spinach with Eggs (Yumurtali Ispanak)

2-3 eggs 1 lb (500 gr) spinach or 1 can spinach

1 medium onion, sliced 1 tbsp olive oil 2 tbsp smashed tomato in a can or 1 tbsp tomato paste tsp salt A pinch of red pepper and black pepper ( optional) Put the oil in a large skillet. Saut the onion with oil and smashed tomatoes/ tomato paste for 2-3 minutes at low-medium heat. Then, add the spinach and salt, cook for 5-6 minutes by stirring occasionally. Finally, make holes for eggs in the middle of the spinach mixture. Break the eggs into these holes, sprinkle some salt. If you wish, you could sprinkle some red and black pepper on top. Close the lid of the skillet and cook until the egg whites are cooked. ENJOY!

Turkish Pancakes (Krep)

1 cup all purpose flour 2 cups milk 2-3 eggs 1 tbsp salt tsp baking soda 1 cup oil (for cooking) In a bowl mix all the ingredients (except oil) with a mixer until the mixture becomes smooth and even. Leave the mixture in the fridge for 2 hours for a better taste. Use a large Tefal pan to cook the pancakes. Put the pan on a highmedium heat and let it become hot for 2-3 minutes. Then put approximately 1tsp of oil (shallow fry) and pour the mixture with a ladle. You can adjust the amount as you like (see the picture). When you see the bubbles on the sides you can turn the pancake upside down. You will see it will change to golden brown color. Then, when you cook both sides, its done. Continue adding 1 tsp oil and cooking all the pancakes. You can use cream cheese, jams or jellies, tomato paste, olive paste, honey or whatever you like to spread on the pancakes. Then roll them up and serve warm (see the picture). Turkish pancakes are good to go at breakfasts. P.S: Contains Gluten, Milk

ENJOY!

Italian Omelette (Italyan Omleti)

3 eggs, beaten 1 small onion, thinly chopped 2 tbsp butter 1/3 cup mozzarella/parmesan/cheddar, shredded tsp salt A pinch of red pepper A pinch of black pepper A pinch of dried basil In a Tefal pan place the butter and let it melt, then add the chopped onions and saut for 2-3 minutes over low-medium heat. Meanwhile beat the eggs with tsp salt and add to the pan. Sprinkle the red pepper, black pepper and basil on top. Finally spread the shredded mozzarella/cheddar/parmesan evenly on the surface. With a wooden spatula, lift from the sides and turn upside down when it is golden brown. Let the other side cook for 1-2 minutes. Serve it warm to enjoy the melted mozzarella/cheddar/parmesan inside! ENJOY!

Potatoes With Eggs (Patatesli Yumurta)

3 potatoes, peeled 2-3 eggs, beaten 3 tbsp oil tsp salt tsp paprika A pinch of dried mint (optional) Cut the potatoes in small cube shapes. In a large skillet place the oil and let it heat. Then fry the potatoes. After they are done add the salt and stir. Add the beaten eggs and over low heat let the eggs cook well. Finally sprinkle the paprika and dried mint (optional) Serve warm. ENJOY!

Spinach Omelet (Ispanakli Omlet)

2 eggs, beaten cup spinach in a can/ cooked spinach 1 small onion, chopped finely 2 tbsp butter 1/4 tsp black pepper tsp salt In a skillet, melt the butter and add the onions. Saute until their color change over medium heat. Then add the spinach, salt and saut for 3 minutes. Spread the spinach evenly on the bottom of the skillet and add beaten eggs. Sprinkle black pepper and cook both sides of the Spinach Omelet, till the eggs are cooked. Serve warm. ENJOY!

Fried Eggs (Tavada Yumurta)

2 eggs 1-2 tbsp butter A pinch of salt A pinch of paprika (optional) Warm the butter in a skillet over medium heat and crack the eggs separately. You can spread the yolk for well done eggs or just leave it. Sprinkle salt and paprika. Cook until the egg whites are solid for about 4-5 minutes. For eggs over easy, carefully flip the egg over onto the yolk side and cook for another minute or two. ENJOY

European Style Scrambled Eggs (Avrupa Usulu Sutlu Cirpilmis Yumurta)

3 eggs, beaten 1 tbsp flour, heaping 2 tbsp butter 1 tbsp butter for top

1 or 1 cup milk tsp salt tsp paprika In a skillet, saut 2 tbsp butter and flour over low-medium heat for about 2-3 minutes. Then add milk and salt. By stirring continuously, make sure that flour particles dissolve in milk. Then stir in beaten eggs and cook until the mixture becomes thick (4-5 minutes over low-heat) In a small pan, sizzle 1 tbsp butter and stir in paprika. Before serving, pour it on the scrambled eggs and serve warm. ENJOY

Turkish Appetizer Recipes (Meze Tarifleri)

Ezme
2 tomatoes 1 red pepper 1 small onion 2 cloves garlic 1-2 Tbsp parsley, chopped finely lemons juice 1 tsp tomato paste 1 tsp red pepper paste tsp or more chili pepper (optional) 1 tsp fresh mint (optional), chopped finely 1-2 Tbsp olive oil Salt to taste Mix lemon juice, olive oil, tomato and red pepper paste in a small bowl. Chop all the other ingredients very finely or use a chopper. Add salt to the olive oil and tomato paste mixture. Mix all the ingredients all together. Serve fresh. ENJOY

Red Pepper with Ricotta (Lor Peynirli Kirmizi Biber)

2 large red peppers, cut in chunks 1-1 cup ricotta cheese 2 Tbsp olive oil Salt and pepper to taste Fresh parsley to garnish Take olive oil and peppers in a wide saut pan and saut peppers over medium heat until they get soft. Add salt, pepper and ricotta cheese. Mix them all and transfer to a serving plate. If desired garnish with fresh parsley. ENJOY

Garlic Asparagus (Sarimsakli Kuskonmaz)

1 lb asparagus, trimmed 2-3 cloves of garlic, smashed 3 Tbsp extra virgin olive oil tsp paprika tsp salt to taste cup shredded cheese Boil asparagus spears in salty water for about 2-3 minutes. Then, rinse under cold water and drain. Take extra virgin olive oil in a wide skillet and add paprika and garlic. Saute for about 1-2 minutes and stir in asparagus. Over medium heat, cook asparagus stirring gently for about 4-5 minutes. Take over serving plates and sprinkle with shredded cheese. ENJOY

Cig Kofte
3-4 big onions cup lemon juice 1 lb lean ground beef 2 tomatoes 5-6 cloves garlic cup canola oil 2 lb fine bulgur (cracked wheat)

2-3 Tbsp salt 5-6 Tbsp isot (crushed hot pepper) 1-2 Tbsp cumin 750 gr red hot pepper paste/ tomato and pepper paste mix Process the onions in food processor. Then, take it along with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste, salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough. Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture. Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture. Serve with lemon wedges and lettuce leaves. This recipe yields to 120-130 pieces of cig kofte. Serving size: 6-8 pieces ENJOY

Garlic Mashed Potatoes (Sarimsakli Patates Puresi)

2 lb potatoes, peeled 5-6 cloves of garlic, minced 1- cup milk cup parmesan cheese, grated 2 tbsp butter 1 tsp salt to taste tsp black pepper to taste Broil potatoes in salty water and drain. Puree them in a food processor or with a blender. Then add the rest of the ingredients and mix them all. Serve garlic mashed potatoes with a sprinkle of black pepper or parsley. ENJOY

Pickled Cabbage (Lahana Tursusu)

 -1 head white cabbage, chopped in chunks cup vinegar (apple/grape)-optional 2-3 tbsp salt 3-4 cloves of garlic, peeled/1 onion, sliced tsp coriander tsp red pepper flakes/1 jalapeno (optional) Purified Water 1-1 lt (20-30 oz) jar (preferably glass) Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them. Cover and leave overnight. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander in between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about inch vinegar on the bottom (optional). Fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while.Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/at room temperature, then it will be ready to eat in 10-15 days. ENJOY P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

Zucchini-Potato Fritters (Kabak-Patates Mucveri)

1 zucchini, grated 2 potatoes, grated 1 large onion, grated/finely chopped 2 eggs cup flour tsp black pepper 1 tsp salt to taste cup canola oil for frying Ripe tomato slices and basil for top Combine all the ingredients in a bowl, but eggs and oil. Then stir in beaten eggs and get ready for frying (eggs make the mixture juicy). If your mixture gets juicy, drain the excess water.In a wide skillet, sizzle oil and drop 2 table spoon of mixture into it. Then press gently to flatten and give a pate shape. Fry both sides

till they get golden brown over high medium heat. Place fried Zucchini-Potato Fritters over a paper towel to get rid of the excess oil.Serve Zucchini-Potato Fritters cold or warm with tomato and basil on top. ENJOY ***This is a vegetarian recipe.

Roasted Eggplant with Yogurt (Yogurtlu Kozlenmis Patlican)

1 lb eggplant 1-1 cup yogurt 2-3 tbsp olive oil 2-3 gloves of garlic, mashed/grated tsp salt to taste Pick some parts of eggplants with a knife and roast them over a grill or in the oven till they get soft. Then, remove the skins and cut them into small pieces. Place olive oil and roasted eggplants in a pan. Cook them for about 4-5 minutes stirring occasionally, over medium heat. Then, stir in salt and garlic. Cook for 2 minutes and turn the heat off. Let it cool. Add the yogurt and mix them all. Transfer to a serving plate and garnish with parsley, black olives or tomatoes. ENJOY

Spinach with Yogurt (Ispanakli Yogurt)

1 lb spinach, frozen or fresh 2-3 cups yogurt 2-3 cloves of garlic, minced/finely chopped 2 tbsp olive oil tsp salt to taste If the spinach is fresh, wash and drain it. Then chop (if it is frozen use it directly). Cook the spinach in a wide pot or saucepan, till all its water evaporates. Then stir in olive oil and salt. Cook for 2-3 minutes and let it cool. Finally, add garlic and yogurt. Mix them all and transfer to a serving plate. You may drizzle some olive oil on top. Serve Spinach with Yogurt with any kind of meat and vegetable dishes. ENJOY

Fava
1 lb fresh/frozen/dry fava beans, peeled 1 onion, chopped 1 carrot, chopped tsp sugar 2 tbsp olive oil 1 tsp salt to taste Garnish: 3-4 tbsp extra virgin olive oil lemons juice 1/3 cup fresh dill, chopped If you are using dry fava beans soak them in water and leave overnight. Place all the ingredients in a pot and bring to a boil. Then simmer until fava beans get soft (15-20 minutes for frozen/fresh fava beans and 60-80 minutes for dry fava beans). Drain and mix with a blender until forming a smooth paste like mixture. Adjust the salt amount as you like. Transfer to a 1-2 inch deep serving dish or bowl. Flatten the surface. Then cover and leave it in the fridge for 1 hour to cool. Then cut into square or diamond shapes. Drizzle with olive oil and lemon juice and put the dill all over. ENJOY ***This is a vegetarian dish.

Potato Salad with Yogurt (Yogurtlu Patates Salatasi)

4-6 potatoes, boiled 2-3 carrots, shredded 5 tbsp olive oil/melted butter 1 cups yogurt 2 cloves of garlic, minced 4-5 pairs of fresh parsley/dill, chopped lemons juice 1 tbsp salt to taste Peel the boiled potatoes and mash with a fork or blender. Stir in lemon juice, half

of the salt and 3 tbsp olive oil/butter. Spread the mashed potatoes on the bottom of a medium size Pyrex dish. Meanwhile, in a skillet saut carrots with tsp salt and the rest of the olive oil/butter over medium heat (5-6 minutes). And then, place the carrots over potatoes evenly (see the picture). In a bowl; mix yogurt, minced garlic and the remaining salt. Spread it all over the carrots and garnish with chopped parsley/dill. Also you can place the potato salad to serving plates and then pour the yogurt sauce. ENJOY ***This is a vegetarian recipe.

Pepper with Yogurt (Biberli Yogurt)

2 green/red peppers, chopped (preferably cut in strips) 2 tbsp olive oil tsp salt to taste -1 cup yogurt 1-2 gloves of garlic, minced (optional) In a skillet, saut peppers with olive oil over medium heat till they get soft (for about 6-8 minutes). Then, add salt and cook over low heat, till peppers are cooked. Turn the heat off and let peppers cool for a while. Meanwhile mix garlic (optional) and yogurt. And then, pour over the peppers. Pepper with Yogurt is a very easy side item which is good to go with all kinds of dishes. ENJOY

Croutons (Kizarmis Ekmek)

10 slices of bread 2-3 tbsp olive oil/melted butter Any kind of spices you like (optional) tsp garlic powder (optional) tsp salt to taste Preheat oven to 350 F (175 C). Brush bread slices on both sides with olive oil/melted butter. Cut bread slices up into small cubes. Sprinkle with garlic

powder, salt and spices (if desired). I like using paprika, thyme, summer savory or mint. Arrange cubes on an ungreased baking sheet. Bake at 350 F (175 C) for 10-15 minutes or until browned. Let cool. You can store croutons in a covered container or plastic bag. Serve croutons in soups or salads. ENJOY

Fried Onions (Sogan Kizartmasi)

2 medium onions, sliced in 1/10 inch thick round shapes 1/3 cup canola oil tsp salt to taste A pinch of black pepper (optional) Fresh parsley to garnish Sprinkle salt over onion slices. Sizzle oil in frying pan and add onion slices. Fry both sides of onions till they become caramelized. Then place them over a papel towel to soak the excess oil. Then transfer them to a serving plate, sprinkle some black pepper (optional) and garnish with parsley. ENJOY

Mercimek Koftesi (Lentil Pate)

cup red lentil, washed and drained 1 cup fine bulgur 2 cups water 1 onion, chopped finely 2 tbsp tomato paste cup olive oil tsp black pepper 1/3 tsp cumin 1 tsp salt to taste cup hot water bunch fresh parsley, chopped finely tsp dried mint/3-4 pairs of fresh mint, chopped finely 2 green onions, only green parts chopped finely Lettuce leaves or arugula Lemon wedges

Boil red lentil with 2 cup of water. Make sure the lentils are soft but there is still some water in the bottom. Turn the heat of and stir in fine bulgur, close the lid. Leave for at least 10 minutes to make bulgur absorb all the water and expand. Meanwhile, saut onions with olive oil over medium heat. And then stir in tomato paste. Saute for 1-2 minutes and add salt and hot water. Transfer to the pot with bulgur and red lentils. Stir in spices, green onions and parsley. Mix them all. If it is cooled enough mix all with your hands and make pates like on the picture above. If the mixture sticks, wet your hands with water occasionally. Serve Lentil Pates with lettuce leaves or arugula and lemon wedges. Also keep them in the fridge. ENJOY

European Style Sauerkraut (Avrupa Usulu Lahana Tursusu)

1/3-1/2 head white cabbage, shredded finely ~1/2 cup vinegar (apple/grape)-optional 1-2 tbsp salt 3-4 cloves of garlic, peeled/1 onion, sliced tsp coriander tsp red pepper flakes (optional) Water 1-1 lt (20-30 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the shredded cabbage in a large bowl, sprinkle salt and mix them. Leave for a night. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about inch vinegar on the bottom (optional). Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake it for a while. Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/room temperature, then it will be ready to eat in 10-15 days. ENJOY P.S: Once you open the lid of Sauerkraut keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

Vegetable Cheese Canape (Sebzeli Peynirli Kanape)

6-8 slices of white/wheat bread, sliced crosswise cup milk 1 cup feta/Mexican crumbling cheese, crumbled cup mozzarella/parmesan/cheddar cheese, shredded 2 eggs, beaten cup tomato, diced finely cup green peppers, chopped finely A pinch of salt to taste Any kind of spice you like Mix all the ingredients, except bread, in a bowl. Then spread the mixture evenly on the surface of crosswise cut bread slices.Preheat the oven to 350-400 F (180200 C) and bake until the cheese melts and turns a little golden brown.Serve warm. Canapes are good to go at breakfasts and brunches. ENJOY

Asparagus with Walnuts (Cevizli Kuskonmaz)

lb asparagus, washed and cut into 1 inch pieces cup crushed walnuts 2 tbsp butter tsp salt 1 tbsp lemon juice A pinch of black pepper Boil asparagus for 2-3 minutes, then wash under cold water and drain. In a skillet, melt the butter and roast walnuts for about 2-3 minutes over medium heat. Then stir in broiled asparagus and add salt. Stir fry asparagus for about 3-4 minutes. Let asparagus cool, then sprinkle black pepper and drizzle lemon juice all over. Asparagus with walnuts is ready to serve. ENJOY

Shallow Fried Spicy Potatoes (Baharatli Patates Dilimleri)

3 potatoes, boiled and peeled 2-3 tbsp olive oil

 tsp salt to taste tsp paprika tsp dried mint/basil Let the boiled potatoes cool and then slice them 1/5 inch thick in circular shapes. Sizzle the oil in a skillet and place potato slices. Sprinkle salt, paprika and mint/basil. Shallow fry both sides till they turn to a light golden brown color over medium heat. You can serve Shallow Fried Spicy Potatoes at breakfast or as a side dish. ENJOY

Carrots with Yogurt (Yogurtlu Havuc Salatasi)

3 medium carrots, grated 2 tbsp olive oil tsp salt -1 cup yogurt 1 tbsp mayonnaise (optional) 1-2 clove garlic, grated (optional) 1 tbsp fresh dill, finely chopped (optional) Place the olive oil, grated carrots and salt in a medium skillet. Saut till carrots change their color. Then place them in a serving plate. Add the yogurt, garlic, dill and mayonnaise (optional) and then mix. You can serve Carrots with Yogurt with both meat and vegetable dishes. ENJOY

Stuffed Mushrooms (Mantar Dolmasi)

1 lb (~450 gr) button mushrooms cup mozzarella/cheddar, shredded 2-3 tbsp cream cheese (optional) tsp salt to taste A pinch of black pepper A pinch of basil (optional) 1 tbsp olive oil Clean mushrooms with a damp paper towel or brush. If mushrooms contact with water so long, they will absorb water like a sponge.

Discard the stalks of mushrooms and chop them finely. Saute them with olive oil over low heat, for about 2-3 minutes. Then stir in black pepper, salt and basil. Mix with cream cheese (optional) and shredded cheese. With a teaspoon, put this mixture into the mushrooms and press firmly ( see the picture). Preheat the oven to 350F (180C) and bake the stuffed mushrooms for about 18-20 minutes. ENJOY

Peppers with Tomato Sauce (Domates Soslu Biber)

2-3 green peppers, cut into bite sizes 2 tbsp olive oil 2 tomatoes, crushed/6-7 tbsp crushed tomato in a can 2-3 cloves of garlic, minced tsp salt to taste In a skillet shallow fry peppers with olive oil. Sprinkle half of the salt. When peppers become soft and light brown, place them in a plate. Then place crushed tomatoes, minced garlic and remaining salt in same skillet. The remaining oil in the skillet will be enough for tomatoes. Cook tomatoes over low heat for 3-4 minutes. Finally pour the tomato sauce on shallow fried peppers. You can garnish with sweet corn pieces. You can serve Peppers with Tomato Sauce cold or warm with any kind of meat and poultry dishes. ENJOY

Garlic Shrimp (Sarimsakli Karides)

lb (200-250 gr) peeled and boiled shrimp 2 cloves of garlic, minced 2 tbsp lemon juice 2 tbsp butter tsp salt or more to taste A pinch of basil Melt the butter in a skillet and add boiled shrimp, salt and garlic. Over medium heat saut them for about 5-7 minutes. Sprinkle some basil and drizzle lemon juice on top.

Serve warm. ENJOY

Eggplant Salad/Babaghanush (Patlican Salatasi/Babaganus)

2 eggplant, roasted 2 cloves garlic, grated or smashed 4 tbsp yogurt Juice of lemon/lime 3 tbsp extra virgin olive oil 1 tsp salt cup crushed walnut or almonds Fresh mint/parsley/dill for garnish Roast eggplants in the oven (at 400F) or over the grill till they are soft, turning upside down occasionally. Remove the skins of roasted eggplants and mash them in a food processor. In a skillet, saut them with extra virgin olive oil and garlic over medium heat (4-5 minutes). Let it cool for a couple of minutes. Then stir in yogurt, lemon juice and salt. Place to a salad plate and sprinkle crushed walnuts/almonds on top. You can garnish with fresh mint/dill/parsley. You can serve Eggplant Salad/Babaghanush with pita bread and any kind of meat dish. ENJOY

Kisir (Taboule-Turkish Bulgur Wheat Salad)

1 cups cracked wheat (fine bulgur) 1 onion, chopped 2 tbsp tomato paste 1/3 cup olive oil 1 cups boiling water 1 tomato, chopped finely 1 cucumber, chopped finely (optional) bunch of fresh parsley/dill, chopped finely 2-3 leaves of lettuce, chopped finely 1-2 green onions, chopped 1/3 cup lemon juice tsp cumin

1 tsp dried mint 1 tbsp salt to taste In a large bowl place fine bulgur and add boiling water. Stir and leave bulgur for 5-10 minutes to absorb all the water. Make sure that bulgur is not wet. The size of bulgur should be doubled. Meanwhile, place olive oil and onions in a skillet and saut over medium heat. Then add tomato paste and salt, saut for 1-2 minutes. Add this mixture to puffed up bulgur and combine them using your hands. Then add lemon juice, cumin and dried mint. Mix them all and let them cool. Finally, add tomato, cucumber, green onions, lettuce, parsley /dill and mix them all. You can serve Kisir with lettuce leaves. Kisir is also good to go with pickles or pickled chili peppers and Ayran. ENJOY

Roasted Nuts (Kavrulmus Kuruyemis)

1 lb unshelled nuts (walnut, almond, hazelnut, pecan etc.) tsp salt Wash the unshelled nuts and drain. Then, sprinkle the salt and mix. Place them on a baking tray with baking paper (see the picture). Preheat the oven to 350-375 F (180-190 C) and roast the nuts till they change to light brown color (8-10 minutes). Also when they are ready, you can hear them cracking. Cool the roasted nuts and rub them with your hands to remove their thin skins. ENJOY

Stuffed Baked Potato (Kumpir)

1 big sweet or yellow potato 1 tbsp butter 2-3 tbsp mozzarella/ cheddar /parmesan, shredded A pinch of salt Filling options: Grated carrots Sliced pickles

Green olives /pepper stuffed green olives, sliced Black olives, sliced Sweet corn Coleslaw Sweet peas Red cabbage, sliced finely (squeezed with salt, washed and drained) Chopped dill Ketchup Mayonnaise Mustard For microwave: Pierce the potato with a knife in several places and bake in the microwave till it is soft and tender. The time depends on the size of the potato, generally it takes about 10-15 minutes. For oven: Pierce the potato with a knife in several places and bake in the oven at 425 F (220 C), till it is soft and tender. The time depends on the size, generally it takes about 40-50 minutes. When it is ready, cut the baked potato lengthwise in half and add salt, shredded cheese and butter inside. With a spoon smash the potato and mix them all. Then you can pick any fillings you like and add into the baked potato. ENJOY!

Radish With Yogurt (Turplu Yogurt)

1 white radish, grated 1 cup yogurt tsp salt 2 tbsp olive oil Black olives and small red radish slices for garnish Wash and peel the radish. Then grate it. Place the yogurt, grated radish and salt in a plate, mix them all. Add the olive oil on top and garnish with black olives and small red radish slices. ENJOY!

Cacik (Seasoned and Diluted Yogurt)

1 cucumber, shredded 1-2 cloves of garlic, smashed or grated

 tsp salt 1tbsp extra virgin olive oil (optional) 1 cup yogurt cup purified water (optional) tsp dried mint (optional) In a bowl place the grated cucumber( You can peel the skin before shredding , I have shredded without peeling, because it is healthier that way), smashed garlic, salt and yogurt. Stir them well until the yogurt becomes smooth and even. Then add the water and continue stirring till the yogurt completely dissolves in the water. If you like it thick, skip adding the water. Before serving you can add some dried mint and olive oil on top (optional) You can serve cacik both with the meat and vegetable dishes. You can also make cacik without garlic. ENJOY

European Style Mashed Potatoes (Patates Puresi)

1 lb (450-500 gr) potatoes, peeled 2/3 cup milk 1 egg stick (35-40 gr) butter 1 tsp salt Black pepper (optional) Fresh parsley for garnish Peel the potatoes and cut them in half. Put them in a pot and cover up the potatoes with water. Add salt and boil till they are cooked. Put the boiled potatoes in a bowl immediately when they are hot. Mash the potatoes with a blender and meanwhile add the milk and the egg. Mash them until the mixture is smooth. Then, in a pot, put the butter and mashed potatoes. Cook by stirring continuously on a low-medium heat for about 4-5 minutes. You can adjust the salt as you like. Before serving you can sprinkle some black pepper and garnish with fresh parsley. It is a nice side item to go with meat and fish dishes. ENJOY!

Coleslaw (Mayonezli Beyaz Lahana Salatasi)

2 cups of white cabbage ( head of cabbage),finely shredded 1 carrot, peeled and shredded 3 tbsp mayonnaise 1 tbsp extra virgin olive oil 1 tsp vinegar /1 tbsp lemon juice tsp celery seed tsp salt Place the finely shredded white cabbage and carrot in a plate. Except the mayonnaise, mix all the ingredients then add the mayonnaise and mix well. You can adjust the amount of mayonnaise as you like. Leave the coleslaw in the fridge for 1 hour. ENJOY!

Cheese Patties (Kasar Pane)

150-200 gr any kind of hard cheese (parmesan/ cheddar/ mozzarella) cup flour, all purpose 2 eggs, beaten cup milk 1/3 cup oil Slice the cheese in at least in thickness. Heat the oil until it "crackles" when you throw a pinch of flour in. In a bowl combine the eggs and milk. Soak the cheese in the mixture. Roll the wet cheese in a bowl of flour. You may have to use your hands and pack it on! It may help to put it back into the mixture then back into the flour. Cover as much as you can as thick as you can. Place 2-3 sticks (floured) in the oil and fry until they're golden brown all over. Move quickly (turning every 20-30 seconds) or they'll melt. Serve warm. ENJOY

Fried Potatoes (Patates Kizartmasi)

3 potatoes, peeled, thinly sliced 1 cup oil for frying tsp salt

Place the potato slices in a bowl filled with water and leave them for 5 minutes. Then wash and drain. Leaving the potatoes in water will take the excess starch from the potatoes and they will be crispier. Over high heat, heat the oil and place the potatoes in the sizzling oil. Fry them till they turn golden brown and place them on a paper towel and sprinkle salt on top. Place them on a serving plate and serve warm. ENJOY!

Grape Leaves Stuffed With Rice (Zeytinyagli Yaprak Sarmasi)

2 cups rice 1 tomato, diced 1 tbsp tomato paste 2 onions, shredded 200 gr (1/2 lb) grape leaves, fresh/ preserved 2/3 cup olive oil 3 cups water lemon, sliced 2 tbsp dried mint tsp black pepper tsp cinnamon tsp allspice 1 tsp salt tsp sugar In warm water, leave the rice for 30 minutes, then wash and drain. If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer) Place 3 tbsp olive oil in a pan and let the onions saut until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all. Place each leaf on a plate. Put tablespoon of filling on the larger end of it (see), fold the two sides in (see) and roll it on (see)like a cigarette (see). Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let

cool. Arrange on a serving dish and serve with lemon slices and yogurt. ENJOY

Haydari with Dill (Dereotlu Haydari)

1 cup yogurt 2 tbsp dill, finely chopped 1-2 cloves garlic, smashed/ grated tsp salt 1 tbsp extra virgin olive oil For garnish: Radish / black olives Mix the salt, garlic, yogurt and chopped dill in a bowl. Place on a serving plate and add the olive oil on top. You can garnish with radish slices and black olives. ENJOY!

Pickle (Tursu)
1lt glass jar or plastic container 1/3 cup distilled white vinegar or apple cider vinegar (%5 acidity) 10-12 baby carrots or 2 carrots, sliced in bite sizes or larger (as you like) bunch of cauliflower, separated in small pieces (as you like) cabbage, cut into bite sizes or larger (as you like) 1-2 green tomatoes, sliced (cut a tomato in 6-8 slices) 2 cloves garlic 1 tbsp salt 6-8 coriander to taste 8-10 ungrounded whole black pepper to taste 1-2 slice celery heart for taste and to be firm 1lt purified water Put all the vegetables including the garlic and celery, in the glass jar or container. Try to fill as much as you can by pushing from the top. Add the salt, coriander and black pepper and vinegar. Finally add the water till it covers the vegetables. Close the cap tightly and turn the jar or container upside down for a while to let the salt dissolve and mix the water and vinegar. You can use the same procedure for pickled gherkins and pickled chili peppers. You can make it less spicy by adding 1-2 tsp sugar.

Place them in a dark and cool place. Leave for fermentation for about 2-3 weeks. When its done, the vegetables will change in color, they will be crispy. Tursu goes well with the meat dishes and especially kidney beans (kuru fasulye). ENJOY

FRIDAY, NOVEMBER 14, 2008

Turkish Soup Recipes (Corba Tarifleri) Rustic Broccoli Soup (Koy Usulu Brokoli Corbasi)
3 cups broccoli, cut in chunks 1 potato, cut in cubes 2 carrots, chopped 1 cup celery, chopped 3-4 Tbsp butter 2 Tbsp floor 2 cups milk tsp black pepper to taste 1 Tbsp salt to taste 1 chicken bouillon (optional) First place all the vegetables in a pot and cover with hot water (about 2-3 cups). Bring to a boil; add salt and boil for 8-10 minutes or until the vegetables are soft. Meanwhile, melt the butter in a saucepan and stir in flour. Saute until the flour turns yellow. Slowly add milk, stirring constantly. Once thickens, stir it into the vegetable pot. If desired add chicken bouillon. Cook on low heat for about 5-7 minutes. Add black pepper. Serve either warm or hot. ENJOY

Cauliflower Soup (Karnibahar Corbasi)

1 lb cauliflower, divided into florets 1 onion, chopped 1 potato, chopped 1 Tbsp flour 2 Tbsp olive oil

 tsp cumin tsp paprika 1 cup milk 3 cups water Salt and pepper to taste Saut onions in olive oil for about 4-5 minutes. Stir in flour and saut until flour turns yellow. Add potatoes and cauliflower. Cook for an additional 3-4 minutes. Add salt and spices and water. Bring to a boil. Finally, add milk and cook for about 15-20 minutes or until the potatoes get soft. Use blender to smoothen the soup. Then, cook for an additional 5 minutes. Adjust the consistency with adding either water or milk. Serve hot with fresh or dried mint on top. ENJOY

Creamy Mushroom&Tofu Soup (Kremali Mantarli Tofu Corbasi)

cup small type pasta lb mushroom, sliced lb firm tofu, cut in cubes cup red bell pepper, chopped 2 cups milk 2-3 cups water 2 Tbsp flour 3 Tbsp canola oil 1 Tbsp soy sauce 1 tsp salt to taste Take canola oil and flour in a large pot and saute over medium heat until the flour changes color. Add water and stir well to dissolve flour particles inside. Bring to a boil and stir in the pasta. Cook for about 5-6 minutes. And then, stir in mushrooms, tofu, soy sauce, peppers, milk and salt to taste. When it starts boiling, turn the heat low and simmer for about 10-15 minutes. If desired serve with chives or parsley on top. ENJOY

Tomato Soup with Meatballs (Kofteli Domates Corbasi)

1 cup tomatoes, crushed 2 Tbsp tomato paste 3 Tbsp canola oil 3 Tbsp flour 6 cups (1 L) water For the meatballs: lb ground beef tsp black pepper small onion, finely chopped tsp salt to taste Take meatball ingredients in a bowl and mix them all using your hands. Make hazelnut size or walnut size meatballs. Keep them in the refrigerator for about 15-30 minutes. Meanwhile, take canola oil in a pot and stir in flour. Over medium heat saut for about 3 minutes or until the flour turns yellow. Stir in tomato paste and tomatoes. Cook for about 3-4 minutes stirring occasionally. Add 6 cups of water and bring to a boil. Add the meatballs and cook over lowmedium heat until the meatballs are cooked (for about 15-20 minutes). Sprinkle with pepper. Serve hot/warm. ENJOY

Chicken Spinach Soup (Tavuklu Ispanak Corbasi)

1 onion, chopped 3 Tbsp olive oil 1 Tbsp flour, heaping 1 lb spinach, washed and chopped 1 chicken breast 1 tomato, diced 1 carrot, shredded cup rice, washed and drained 2 cloves of garlic, finely chopped 1 lemons juice 1 Tbsp salt to taste 5 cups chicken broth

Boil chicken breast and let it cool. Then, cut into small cubes and set aside. Keep the chicken broth for the soup. Take olive oil into a pot and saut onions over medium heat (for about 3 minutes). Stir in flour and saut for additional 3 minutes. Add garlic and carrot, cook for a while. Finally, stir in spinach and tomato. Cook for about 5-6 minutes, stirring occasionally. Add chicken and 5 cups of chicken broth. Bring to a boil. Stir in rice and salt to taste. Simmer over low-medium heat for about 10-12 minutes or until rice cooks. Stir in the lemon juice before serving and serve hot or warm. ENJOY

Chicken Broccoli Soup (Tavuklu Brokoli Corbasi)

1 onion, finely chopped 2-3 tbsp canola oil 3 tbsp flour 1 lb broccoli 4 cups chicken broth lb boneless chicken, cooked and cut into cubes 1 cup milk 1 tbsp salt to taste tsp black pepper 1 cup cheddar cheese Saute onions with canola oil over medium heat for 2 minutes. Stir in flour and cook stirring constantly for 2-3 minutes. Then, add chicken broth and milk. Bring to a boil. Meanwhile wash broccoli and cut into small florets. Add into the chicken broth. Simmer for about 3 minutes. Add salt and pepper to taste. Stir in chicken and simmer for 2-3 additional minutes. Stir in cheddar cheese and serve hot. ENJOY

Creamy Vegetable Soup (Terbiyeli Sebze Corbasi)

1 onion, chopped 1 carrot, chopped round 1 large potato, cut into cubes 1 cup sweet peas 1 egg 3 tbsp yogurt

2 tbsp flour cup canola oil 5-6 cups chicken stock 1 tbsp salt to taste tsp black pepper In a pot, saut onions in canola oil for about 3 minutes over medium heat and add flour and saut till the flour turns yellow. Stir in potato cubes, carrots and peas. Saute for 2-3 more minutes and add chicken stock and salt. Bring to a boil and then, cover the lid halfway and simmer over low heat till the vegetables get soft (for about 6-8 minutes). Meanwhile, beat the egg and yogurt in a bowl. Stir the yogurt sauce into the soup slowly and turn the heat off. Sprinkle with black pepper and serve Creamy Vegetable Soup hot. ENJOY

Creamy Sweet Potato Soup (Kremali Tatli Patates Corbasi)

2-3 sweet potatoes, peeled and cubed 2 tbsp canola oil 1 large onion, chopped 2 tsp ground cumin 3-5 cup chicken broth 1 cup yogurt 2 tbsp parsley/cilantro, chopped cup toasted pumpkin seeds (optional) Saute onions with canola oil and cumin over medium heat for about 3-4 minutes. Add cubed potatoes and chicken broth. Simmer for about 20-25 minutes. Puree soup and add one cup yogurt and parsley/cilantro. Serve soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds or parsley if desired. ENJOY

Carrot Soup with Milk (Sutlu Havuc Corbasi)

2 medium carrots, shredded 3 tbsp vegetable oil 3 tbsp flour

2 cups milk 1 tsp paprika 3 cups water 1 tbsp salt to taste For garnish fresh parsley/dill, chopped Place vegetable oil and shredded carrot in a pot. Saute over medium heat for about 4-5 minutes. Stir in flour and paprika. Saute for additional 2-3 minutes. Add water first and then milk. Stir well to dissolve flour particles. Bring to a boil. Then reduce heat to low, close the lid and simmer for about 15 minutes. Mix the soup with a blender till it gets smooth. Then stir in salt and cook for an additional 5 minutes. Garnish with parsley/dill before serving. ENJOY

Sweet Pea Soup (Bezelye Corbasi)

2-3 cups sweet peas, frozen/fresh 1 onion, chopped 3-4 cloves garlic, chopped 2 tbsp butter 3 cups water/chicken broth 1 Tbsp parsley 1 Tbsp lemon juice 1 tsp mint 1 cup milk 1 tsp salt to taste lemon wedges Take butter into a pot and stir in onion and garlic. Saute over medium heat and stir in sweet peas. Cook for about 2-3 minutes and add chicken stock/water (hot). Also, add parsley, mint and salt. Cook for about 20 minutes till sweet peas are soft. Blend the soup throughly with a blender. Then, add the milk, lemon juice and cook for an additional 5 minutes. Drizzle lemon juice and serve Sweet Pea Soup warm/hot. ENJOY

Tomato Soup with Potatoes (Patatesli Domates Corbasi)

1 onion, chopped 2 medium/1 cup tomatoes, petite diced 2 medium potatoes, petite diced 2/3 cup vermicelli/orzo 2 tbsp canola/olive oil 1 tbsp salt to taste 8 cups hot water 1 chicken bouillon (optional) 2 tbsp yogurt 1 egg Black pepper Saute onions with canola/olive oil in a pot for 2-3 minutes. Stir in tomatoes and continue sauting over medium heat for a while. Add hot water, salt and chicken bouillon (if using). Once it starts bubbling, stir in potatoes and simmer over lowmedium heat for about 10-15 minutes. Stir in vermicelli/orzo. Cook for about 8-10 more minutes till the vermicelli/orzo and potatoes are cooked. Turn the heat off. For the sauce, beat the egg and yogurt in a bowl. Take a ladle of soup and slowly stir in the sauce to reduce the heat difference between the soup and sauce. Then, slowly stir the sauce into soup. Sprinkle black pepper and serve warm. ENJOY

Tarhana Soup (Tarhana Corbasi)

3 tbsp tarhana 2 tbsp crushed/grated tomatoes 2 tbsp butter 3-4 cups chicken broth/water+bouillon 1 tsp salt to taste Croutons/feta cheese for garnish Place the tarhana and 1/2 cup of water in a bowl. Leave it alone for 1-2 hours for tarhana to dissolve a bit stirring occasionally. In a pot, take butter and tomatoes. Saute over medium heat. Then, add in the rest of the ingredients. Cook over lowmedium heat stirring constantly. Adjust consistency of the soup as you like by adding more water if you prefer.You can serve Tarhana Soup with crumbled feta

cheese or croutons on top. ENJOY

Green Lentil Soup (Yesil Mercimek Corbasi)

1 cup green (French) lentil 1 large onion, chopped 2 tbsp olive oil 2 carrots, sliced round 2 cloves garlic, sliced thin 1 cup tomatoes, diced 3-4 cups hot water+ meat bouillon (meat stock) 1 tbsp salt to taste tsp black pepper 1 tsp summer savory (optional) Soak green (French) lentils in water for 4-5 hours. Then drain. In a pot, take olive oil and onions. Saute over medium heat and stir in carrots and garlic. Saute for 8-10 minutes. And then, stir in green lentils and cook for a while. Add hot water+bouillon (meat stock), tomatoes and salt. Simmer over low-medium heat with the lid closed, till the lentils get soft (for about 30-40 minutes). Turn the heat off and add black pepper and summer savory. Serve Green Lentil Soup warm or hot. ENJOY

Carrot Soup (Havuc Corbasi)

2 big carrots, finely grated 1-2 cloves of garlic, grated 3 tbsp canola oil 1 tsp flour 2/3 cup orzo/vermicelli 6-7 cup water 2 tbsp yogurt 1 egg 1 tbsp salt to taste Saute carrot in canola oil over medium heat for 2-3 minutes. Then, stir in garlic and flour. Saute for a while and then add water and stir well to dissolve flour

inside. Once it gets bubbling stir in orzo/vermicelli and salt. Lower the heat. Close the lid half way and simmer till the orzo/vermicelli is cooked. Meanwhile, in a small bowl beat the egg and yogurt. Laddle the soup into the yogurt mixture slowly and stir. Then, pour the yogurt mixture into the soup slowly and stir well to make it even. Serve Carrot Soup warm or hot. ENJOY

Ezogelin Soup (Ezogelin Corbasi)

2/3 cup red lentil, washed and drained 1/3 cup rice, washed and drained 1/3 cup extra fine bulgur, washed and drained 1 onion, chopped finely 3 tbsp flour 2 tbsp tomato paste 2 tbsp butter 4-5 tbsp canola oil 1 tbsp dried mint 1 tsp red pepper flakes 2 cups cold+6-7 cups warm water 1 tbsp salt to taste Lemon wedges or lemon juice Place red lentil, rice and bulgur in a large pot. Add 6-7 cups warm water. Bring to a boil over high heat. Then close the lid and cook over low heat, till all the grains are cooked (for about 20-30 minutes). Meanwhile, put butter, canola oil and onions in a saucepan. Saute them over medium heat. Then add flour and saut till it turns yellow. Stir in tomato paste, mint and red pepper flakes. Cook for 2 minutes and add 2 cups cold water. Stir well to dissolve the flour particles inside. And then, pour this mixture inside the pot and add salt. You can add more water to adjust the thickness as you desire. Once the soup boils, close the lid halfway and simmer over low heat for about 10 minutes. Laddle Ezogelin Soup to serving plates and serve with lemon juice or lemon wedges. ENJOY

Plateau Soup (Yayla Corbasi)

2 tbsp flour 1 egg cup rice, washed and drained 1 cup yogurt 5 cups cold water + 1 chicken bouillon 1 cup hot water 3+2 tbsp butter 1 tbsp dried mint 1 tsp salt to taste Cook the rice in 1 cup hot water and set aside. Melt 3 tbsp of butter in a pot and stir in flour. Cook stirring continuously over medium heat till the mixture gets yellow. Meanwhile whisk egg and yogurt in a bowl. Add the cold water and bouillon into the pot and stir continuously to dissolve the flour mixture. Then, stir in the yogurt egg mixture and continue stirring over medium heat. Once it starts boiling, reduce heat add salt and cooked rice. Simmer for 3-5 minutes with the lid half closed. In a small frying pan melt 2 tbsp of butter and once it starts spitting stir in dried mint and turn the heat off. Ladle the Plateau Soup into the serving bowls and drizzle some butter-mint mixture over. Serve warm. ENJOY

Tortilla Soup (Tortilla Corbasi)-Mexican

3-4 piece 6 inch corn tortillas cup canola oil 1 onion, chopped 2 gloves of garlic, finely chopped 1 medium pepper, chopped (mix chili and pepper if desired) 4 cups chicken broth/stock 1 cups tomato, diced 1 cups cooked chicken, shredded cup mild melting cheese (Monterey jack/cheddar), shredded 1 cup corn kernels (optional) 1 ripe avocado Chopped cilantro/parsley/dill

1 lime/lemon, cut into wedges tsp cumin (optional) tsp sugar 1 tsp salt to taste Cut the tortillas into 2 inch long finger strips and fry them in a large skillet with the canola oil. Both sides should be lightly browned. Leave them aside. In a pot, saut onions over medium heat with the remaining oil. Then, stir in garlic and pepper. Cook for 2-3 minutes and add tomatoes, salt and sugar. Bring to a boil and reduce the heat. Simmer for 10 minutes and stir in chicken and cook for 5 more minutes. Then turn the heat off and add cumin and corn kernels (optional). To serve, cut the avocado into 1 inch slices. Divide tortilla strips into bowls, ladle in soup. And then, top with avocado, cheese and cilantro/parsley/dill. Serve warm with lime/lemon wedges. ENJOY

Broccoli Cheese Soup (Peynirli Brokoli Corbasi)

2 cups chicken stock 2 cups milk cup flour 1 head broccoli (5-6 cups), chopped 3-4 tbsp butter tsp black pepper 2/3 tbsp salt to taste 300 gr processed cheese/mozzarella, shredded 2 cups cheddar cheese, in cubes or shredded Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes. In another pot broil broccoli florets in lightly salted water. Cook 3-4 minutes, or until just tender. Remove from heat, drain, and set aside. Gradually mix the processed cheese/mozzarella and cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes. Serve Broccoli Cheese Soup warm. ENJOY

Creamy Mushroom Soup (Kremali Mantar Corbasi)

lb (125 gr) mushroom (any kind), brushed and sliced thinly 3 tbsp butter 3 tbsp flour 4 cups of chicken stock/water and chicken bouillon 1 -2 cups milk 1 tbsp salt to taste Fresh dill or black pepper In a skillet, melt 1 tbsp of butter and saut mushrooms over medium heat for about 5-7 minutes. In a pot, melt 2 tbsp of butter and stir in flour. If the flour does not wet enough to be creamy, add some oil. Saute till flour turns to a light golden brown color. And then, add chicken stock/water and chicken bouillon. Stir well to dissolve flour in water. To obtain a smooth creamy soup, use a blender. Stir in mushrooms and salt. When it starts boiling stir in milk and simmer over low heat for about 15-20 minutes (stir occasionally). Sprinkle some fresh dill or black pepper on top of Creamy Mushroom Soup and serve warm. ENJOY

Yogurt Soup (Yogurt Corbasi)

2/3 cup yogurt, whisked 3 tbsp flour, heaping 6-7 cups chicken stock/water and chicken bouillon 3 tbsp oil/butter 1 tbsp salt to taste Mint/paprika/black pepper In a pot, saut flour and oil/butter over medium heat, till the mixture turns to a light brown color. Then add chicken stock or water and chicken bouillon. Stir continuously and before it boils, stir in yogurt and salt. Simmer over low heat for 5-8 minutes. For the garnish in a small frying pan, melt butter or place oil over low-medium heat. When it starts spitting, stir in the paprika and turn the heat off. Pour over the soup. Also another alternative is to sprinkle dried mint or black pepper on top.

Serve Yogurt Soup warm. ENJOY

Milk Soup (Sut Corbasi)

Milk Soup is my dear sisters favorite soup; I dedicate this recipe to her. 1 cup vermicelli 2 cups water 3 cups milk 1 tbsp salt to taste 1 tbsp butter 1 tsp paprika Boil 2 cups of water in a pot and add vermicelli. Cook for 8-10 minutes over medium heat till vermicelli is soft. Then add salt and milk. When it boils, simmer for 6-8 minutes, stirring occasionally. For garnish, place the butter in a small frying pan and melt over low-medium heat. When spitting starts, stir in paprika and a pinch of salt. Then pour on the soup and serve warm. ENJOY

Spinach Soup (Ispanak Corbasi)

Spinach Soup is a healthy and nutritious recipe from my mum. 350-400 gr spinach 1 small onion, chopped 3 tbsp oil/butter 1 tbsp flour, heaping 4-5 cups water/chicken stock 1 cup yogurt 1 egg, beaten 1 tbsp salt to taste In a pot, place onions and oil/butter. Saute them for 2-3 minutes and then add spinach. Saute over medium heat until the water in spinach evaporates. Then add water/chicken stock and salt. When it boils, simmer for about 10-15 minutes over low-medium heat. After that you can blend it with a blender for a smoother

soup. I like the spinach pieces in the soup so I did not blend it. Leave Spinach Soup to cool for 10-15 minutes. Then whisk the yogurt with egg and stir in slowly. If you stir in the mixture to hot soup, the texture of yogurt will spoil and this will affect the soup. ENJOY

Red Lentil Soup (Kirmizi Mercimek Corbasi)

1 medium onion, chopped 1 large potato, chopped 1 carrot, chopped 2 tbsp oil 1 tbsp tomato paste 1 cup red lentil, washed and drained 6-7 cups hot water ( you can add 1 cube of beef bouillon) 1 tbsp salt A pinch of dry mint(optional) Garnish: 2 tbsp butter 1 tbsp red pepper A pinch of salt You can use hot red pepper if you like. In a medium sized pot place the oil and chopped onion. At medium heat, saut them and add the tomato paste, chopped carrots and potatoes and saut them for about extra 2-3 minutes. Add the washed and drained red lentils, salt and hot water. Stir well. Cook until the carrots and potatoes are soft. (Approximately 10-15 minutes in medium-low heat) With a blender mix the soup thoroughly (see the picture). If it is too thick, you can add some more water and adjust according to your sense of taste. For the garnish in a small frying pan, place the butter and melt over low-medium heat. When it starts spitting, stir in the red pepper and salt. Then, pour the melted butter and pepper mixture over the soup. You can add some dry mint on top if you like mint. Serve the red lentil soup while still hot, and also add a few drops of lemon juice for a better taste. ENJOY

Mushroom Soup with Chicken (Tavuklu Mantar Corbasi)

chicken breast 2 cups milk 1 carrot, chopped lb ( 4-5 ) button mushroom, sliced stick butter (50-65 gr) 2 tbsp flour, heaping 1 tbsp salt (for soup) 1 tsp salt (for boiling chicken) bunch of fresh dill, thinly chopped or 1 tsp of dried dill 2 tbsp oil Boil the chicken breast with the chopped carrots until they are both soft and tender with adding 1 tsp salt. When its done, pour the remained water in a bowl for using it as the chicken stock in the soup. After the cooked chicken breast cools a little, cut it into small pieces. Besides, in a skillet place the butter and sliced mushrooms. You can sprinkle a pinch of salt on them. Cook them on a low-medium heat, till they get soft and tender, for about 8-10 minutes. Meanwhile, in a large pot put the oil and flour and stir continuously while cooking on low- medium heat, for about 2-3 minutes. When the flour and oil mixture starts to change in color add milk, salt and the chicken stock when you set apart before. Stir well in order to obtain a smooth creamy soup. Finally add the chicken pieces, carrots and cooked mushrooms into the soup. Then cook for about 8- 10 minutes stirring occasionally. When its done put the dill on top before serving. Serve it while still hot or warm. ENJOY

Turkish Sauces and Dips (Soslar)

Ezme
2 tomatoes 1 red pepper 1 small onion 2 cloves garlic

1-2 Tbsp parsley, chopped finely lemons juice 1 tsp tomato paste 1 tsp red pepper paste tsp or more chili pepper (optional) 1 tsp fresh mint (optional), chopped finely 1-2 Tbsp olive oil Salt to taste Mix lemon juice, olive oil, tomato and red pepper paste in a small bowl. Chop all the other ingredients very finely or use a chopper. Add salt to the olive oil and tomato paste mixture. Mix all the ingredients all together. Serve fresh. ENJOY

Lutenitsa
Lutenitsa is a sauce-like salad and a special spread for bread and other food that is made from tomatoes and peppers, sometimes eggplant pureed together. It looks like a thick ketchup or a thick salsa, but it tastes a little more peppery. It is very commonly used in Balkan countries especially in Bulgaria. My recipe is for Bulgarian Lutenitsa which Ive grown up with and still loving it! 900-1000 gr(~2 lb) roasted red pepper /red pepper paste 6 lb tomato, crushed 1 lb roasted eggplant 1 cup canola oil 1 cup sugar 4 Tbsp salt to taste 4 Tbsp dried summer (balkan) savory Take tomatoes in a big pot and bring to a boil over high heat. Then, turn the heat low and cook for about 15 minutes stirring occasionally. If using roasted red peppers take the skins and seeds out. Puree them in a food processor. Stir in the pot. If using red pepper paste, just stir it in. Cook for 10 minutes stirring constantly. Take the skins of roasted eggplants out and puree them in the food processor as well. Stir them into the pot. Once the mixture gets thicker and boils, add salt and sugar. Cook over low medium heat stirring constantly for about 10 minutes (or you can adjust the

thickness as you like). Finally, add canola oil and summer (Balkan) savory. Cook for an additional 2-3 minutes. Fill either glass jars or glass containers, close the lids and store in the refrigerator. This recipe makes for about 8-9 lb Lutenitsa. ENJOY

Mornay Sauce (Morney Sosu)

1 tbsp butter 1 tbsp flour 1 cup milk 3 tbsp Swiss or Gruyere cheese, grated 1 tbsp Parmesan cheese, grated tsp salt to taste In a saucepan melt the butter and stir in the flour. Cook stirring constantly till it gets pinkish over medium heat. Stir in milk slowly. Then, add grated cheese and salt to taste. Cook over low heat for about 5-6 minutes stirring constantly. ENJOY Mornay Sauce can substitute for Bechamel Sauce.

Tartar Sauce (Tartar Sosu)

cup light mayonnaise cup dill pickle, chopped finely cup onion, minced 1-2 tbsp lemon juice (optional) A pinch of salt and pepper Mix all the ingredients in a bowl and leave in the fridge for 1-2 hours. Serve Tartar Sauce with any kind of fried or roasted recipes. ENJOY

Shrimp Alfredo (Karidesli Alfredo Sosu)

lb shrimp, cooked, peeled and deveined cup parmesan cheese, shredded

8 oz Cream Cheese, cut into cubes 1 cup milk 1 tsp starch cup butter/margarine 5-6 cloves of garlic, minced tsp dried basil tsp salt to taste In a skillet, melt the butter/margarine and cook garlic over low heat for 2 minutes. And then stir in cooked shrimp and saut for about 5 minutes till shrimp get pink. In a small bowl, mix milk and starch. Add this mixture to the skillet and bring to a boil. Add the salt and simmer over low heat for 5-7 minutes. Then, stir in the Parmesan and Cream Cheese. Let them melt and turn the heat off after 2-3 minutes. Sprinkle basil and serve Shrimp Alfredo Over cooked pasta (any kind you like). ENJOY

French Onion Dip (Soganli Fransiz Sosu)

1 cup non fat sour cream (optional) cup fat-free mayonnaise cup yogurt cup green onion, finely chopped 1 tbsp onion, minced (optional) tsp dried minced onion tsp black pepper tsp dried mint tsp salt to taste Combine all the ingredients in a bowl and chill in the fridge for 1-2 hours. Serve with any kind of chips. ENJOY

Basil Pesto (Feslegenli Pesto Sosu)

2-3 cloves of garlic, minced 2 cups fresh basil/1 tbsp dried basil cup parmesan cheese, grated 1/3 cup pine nuts/walnuts (optional)

 tsp black pepper 4-5 tbsp extra virgin olive oil 1 tbsp lemon juice (optional) A pinch of salt Combine all the ingredients in a food processor. Form a puree like mixture. Then you can add some more olive oil if you like. Basil Pesto is a very yummy Italian sauce which is good to go with any kind of pasta and macaroni. You can store Basil Pesto sealed in the fridge for 3-4 days and also in the freezer up to 2-3 months. ENJOY

Green Onion Yogurt Dip (Yesil Soganli Yogurt)

2-3 green onions, chopped 2 tbsp olive oil tsp paprika 1 cup yogurt Salt to taste In a small skillet, saut green onions with olive oil over low heat for 1-2 minutes. Then stir in paprika, salt and combine with yogurt. ENJOY

Haydari with Dill (Dereotlu Haydari)

1 cup yogurt 2 tbsp dill, finely chopped 1-2 cloves garlic, smashed/ grated tsp salt 1 tbsp extra virgin olive oil For garnish: Radish / black olives Mix the salt, garlic, yogurt and chopped dill in a bowl. Place on a serving plate and add the olive oil on top. You can garnish with radish slices and black olives. ENJOY!

Garlic Yogurt Sauce (Sarimsakli Yogurt)

1 cup yogurt 2 cloves of garlic, minced tsp salt to taste 1 tsp olive oil Black olives and green onion/leek pieces for garnish Mix yogurt, salt and garlic. Drizzle olive oil on top and garnish with black olives, leek or green onions. Garlic Yogurt Sauce is good to go over fried vegetables and meats, pastas, with patties and meat dishes. ENJOY

Bechamel Sauce (Besamel Sos)

2 cups milk 2 tbsp flour 5-6 tbsp butter/margarine 1-2 eggs, beaten tsp salt to taste A pinch of black pepper (optional) Place the butter in a pot and melt. Add the flour and saut over low heat till its color change to yellow. Then, add milk and stir continuously to make Bchamel sauce smooth and even. If flour particles do not dissolve use a blender. Add salt and cook for 3 minutes. Finally stir in the egg and sprinkle some black pepper if you like. You can adjust the amount of bchamel sauce according to the recipe you cook. ENJOY

Tomato Sauce/Dip (Domates Sosu)

2 medium tomatoes, grated/3 tbsp tomato paste 2 tbsp extra virgin olive oil -1/3 cup water (if using tomato paste) tsp salt

 tsp mint tsp basil In a skillet, mix all the ingredients but mint and basil. Over low heat, cook 3-4 minutes for tomato paste, 10 minutes for grated tomatoes. Then stir in mint and basil. You can use Tomato Dip for chips, over fried vegetables or pasta. ENJOY

Chick Pea Dip (Humus)

1 cup of cooked chick peas/ in a can 4 tbsp extra virgin olive oil Juice of lemon/lime 1-2 cloves of garlic, minced (optional) 1/4 cup water (optional) 1 tsp salt tsp cumin tsp black pepper tsp paprika Place boiled or canned chick peas into a food processor or use a blender to form a puree. Then add the rest of the ingredients and mix them all. Serve Humus (chick pea dip) with warm pita bread or tortilla. ENJOY

Spicy Olive Oil Dip (Baharatli Zeytinyagi)

cup extra virgin olive oil tsp dried mint tsp thyme tsp paprika tsp cumin tsp chili pepper (optional) tsp salt In a bowl mix all the ingredients and leave for 15-30 minutes to have the flavor of the spices. You can increase or decrease the types of spices as you like.

Spicy Olive Oil Dip goes well with hot bread, especially at breakfast. ENJOY

Turkish Salad Recipes (Salata Tarifleri)

Celery Root Salad (Mayonezli Kereviz Salatasi)

2 medium celery roots 2-3 Tbsp yogurt 2-3 Tbsp mayonnaise 2 cloves garlic, minced/grated 2 Tbsp lemon juice cup walnuts coarsely crushed A few sprigs of celery or parsley for garnish Salt to taste Peel the celery roots and shred them. Add lemon juice to prevent them from browning. Mix well. Then, stir in grated garlic, mayonnaise and yogurt. Finally add salt and mix them all. Take over a serving plate and cover with walnuts. Garnish with celery or parsley leaves. ENJOY

Fava Beans with Yogurt (Yogurtlu Bakla)

1 lb fava beans, shelled 1 Tbsp olive oil 2-3 cloves of garlic, smashed/grated 1 cup plain yogurt 1 tsp salt to taste Fresh dill for top (optional) Wash the shelled fava beans. Boil them in salty water for 10-15 minutes. Drain and chop them finely. Take over a pan with olive oil. Saute over medium heat for about 4-5 minutes. Then turn the heat off and set aside to cool for a while. Finally, stir in smashed garlic and yogurt. Take over a serving plate and top with fresh dill if desired. ENJOY

Artichoke Salad (Enginar Salatasi)

4 artichokes ( lb) 3 Tbsp lemon juice 4 Tbsp extra virgin olive oil 4 cloves garlic, minced salt to taste 1 tomato, sliced 2 tbsp fresh dill, finely chopped Boil artichokes in salted water until they get tender. Drain and let them cool. Chop them in bite sizes. In a small bowl, mix olive oil, lemon juice, garlic and dill. Mix this sauce with artichokes and take them over a serving plate. Garnish with tomato slices and dill. ENJOY

Fava Beans with Feta (Beyaz Peynirli Bakla)

1 lb fava beans 4 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tbsp fresh dill, chopped 50 gr (2 oz) feta cheese, diced in cubes Salt and pepper Boil fava beans for about 2-3 minutes and drain. Get them cooled and remove the outer skins. Combine olive oil and lemon juice, salt and pepper. Pour over the beans and then, add dill and stir gently. If serving hot; add feta, toss gently and sprinkle with extra dill. Serve immediately. To serve cold, remove from refrigerator 10 minutes before serving to bring to room temperature. ENJOY

Red Cabbage with Yogurt (Yogurtlu Mor Lahana Salatasi)

3 cups red cabbage, finely shredded -1 cup yogurt 1 tbsp mayonnaise (optional) 1-2 cloves of garlic, minced tsp salt to taste Parsley for garnish Mix yogurt, garlic and mayonnaise in a small bowl. Then, salt the red cabbage and pour the yogurt mixture over. Mix them all up. Take over a serving plate and garnish with parsley. ENJOY

Zucchini Salad with Yogurt (Yogurtlu Kabak Salatasi)

1 lb zucchini 1-1 cup plain yogurt 2-3 gloves garlic, minced or grated 1/3-1/2 cup crushed walnuts (optional) 1-2 tbsp olive oil tsp salt to taste Wash zucchini and grate without peeling. Then, take olive oil into a skillet and add in grated zucchini. Saute over medium heat till they get soft (for about 8-10 minutes). Turn the heat off and set aside for cooling. Meanwhile, take yogurt, garlic and salt into a bowl. Mix and add zucchini. Mix them all and transfer to a serving plate. Strew walnuts all over or if desired mix walnuts inside. Zucchini Salad with Yogurt is good to go with any type of meat, chicken orvegetable dish. ENJOY

Cucumber Salad with Yogurt (Yogurtlu Salatalik)

2 big cucumbers (~1/2 lb), sliced diagonally thin 1 cup plain yogurt tsp dried mint/1 tsp fresh dill

2 green onions, chopped (optional) 1/3 cup walnut 1 tbsp lemon juice 1-2 cloves of garlic, pressed tsp salt to taste In a bowl; mix yogurt, salt, green onions, mint/dill and garlic. Take cucumber slices in a salad plate and drizzle with lemon juice. Then, pour the yogurt mixture over and garnish with walnuts. Serve Cucumber Salad with Yogurt beside any kind of meat, chicken and vegetable dish. ENJOY

Spinach and Mushroom Salad (Mantarli Ispanak Salatasi)

lb baby spinach, washed and drained 4-5 mini portabella/button mushrooms, sliced 1 small yellow onion, sliced diagonally/in strips cup canned corn 3 tbsp olive oil lemons juice tsp salt to taste Use spinach leaves whole or tear into pieces with your hands. In a wide salad bowl, place spinach, mushroom, corn and onion. Sprinkle lemon juice, olive oil and salt. Toss them all Serve immediately. ENJOY

Roasted Eggplant-Pepper Salad with Tomatoes (Domatesli Kozlenmis Patlican-Biber Salatasi)

This recipe is from my dear cousin, I want to thank to her for this mouth watering salad. 1lb roasted eggplant 1-2 cloves of garlic, minced 2 tomatoes, diced 2-3 green peppers, chopped 2 roasted red peppers (optional)

 cup olive oil A pinch of red pepper flakes (optional) 1 tsp salt to taste Sauce: 2/3 cup yogurt 1 clove of garlic, minced A pinch of salt to taste 1 tbsp butter tsp paprika 2 tbsp fresh parsley, chopped Take olive oil and peppers in a pan and cook them over medium heat. Stir in garlic and cook for additional 1-2 minutes. Add tomatoes and cook over low heat till it absorbs its own juice. Roast eggplants and red pepper over the grill or in the oven. Skin them and cut into bite sizes. Stir them in tomatoes. Add salt and red paper flakes, cook for 1015 minutes over low heat, stirring occasionally. Once its cooked let it cool. Transfer it to a serving plate and serve it either plain or with yogurt sauce on top. For the sauce, mix yogurt, garlic and salt in a bowl. Meanwhile, in a small frying pan sizzle the butter and stir in paprika and turn the heat off. Let it cool for a while. Pour the yogurt sauce all over the salad and drizzle butter mixture on top. Garnish with parsley and serve. ENJOY

Spinach Salad (Ispanak Salatasi)

lb baby spinach, washed and drained cup canned corn 1/3 cup raisins 10 black olives, pitted (optional) cup cracked nuts (preferably walnuts) cup cheddar cheese, shredded lemons juice 3 tbsp olive oil 1 tsp sumac 2 green onions, chopped (optional) 1 tsp salt to taste Use spinach leaves whole or tear into pieces with your hands. Place into a wide

salad bowl. Then, add raisins, corn, black olives and green onions. Sprinkle lemon juice, olive oil, sumac and salt. Toss them all. Finally, add shredded cheddar and cracked nuts on top. Serve immediately. ENJOY

Roasted Eggplant with Yogurt (Yogurtlu Kozlenmis Patlican)

1 lb eggplant 1-1 cup yogurt 2-3 tbsp olive oil 2-3 gloves of garlic, mashed/grated tsp salt to taste Pick some parts of eggplants with a knife and roast them over a grill or in the oven till they get soft. Then, remove the skins and cut them into small pieces. Place olive oil and roasted eggplants in a pan. Cook them for about 4-5 minutes stirring occasionally, over medium heat. Then, stir in salt and garlic. Cook for 2 minutes and turn the heat off. Let it cool. Add the yogurt and mix them all. Transfer to a serving plate and garnish with parsley, black olives or tomatoes. ENJOY

Artichoke-Mushroom Salad (Mantarli Enginar Salatasi)

4 artichokes ( lb) lb button mushroom, brushed 3-4 tbsp lemon juice 4-5 tbsp extra virgin olive oil 4-5 cloves garlic, minced/grated + tsp salt to taste 2 tbsp fresh dill, chopped finely (optional) Chop artichokes in bite sizes and cut mushrooms in two or four pieces. Then, boil them with tsp salt till they become tender. Drain and let them cool. In a small bowl, mix olive oil, lemon juice, garlic, dill (optional) and remaining salt. Pour this sauce all over the mushrooms and artichokes. Mix them all. Transfer Artichoke-Mushroom Salad into a serving plate and garnish with fresh dill. ENJOY

Roasted Pepper Salad (Kozlenmis Biber Salatasi)

1 lb banana/green/red pepper,washed and drained 2-3 tbsp vinegar 5-6 tbsp olive oil/canola oil 1 tsp salt to taste cup fresh parsley, chopped (optional) Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown (see the picture). You can also roast peppers over a grill/barbecue. Take out and let them cool down. Then peel and make a cut in the middle lengthwise with a knife (see the picture). In a bowl, combine vinegar, olive oil/canola oil and salt. Stir in roasted peppers, parsley (optional) and mix them all. Cover and leave in the fridge for about 2-3 hours. Then, place the peppers over a serving plate and serve Roasted Pepper Salad with any kind of dish. ENJOY

Potato Salad with Yogurt (Yogurtlu Patates Salatasi)

4-6 potatoes, boiled 2-3 carrots, shredded 5 tbsp olive oil/melted butter 1 cups yogurt 2 cloves of garlic, minced 4-5 pairs of fresh parsley/dill, chopped lemons juice 1 tbsp salt to taste Peel the boiled potatoes and mash with a fork or blender. Stir in lemon juice, half of the salt and 3 tbsp olive oil/butter. Spread the mashed potatoes on the bottom of a medium size Pyrex dish. Meanwhile, in a skillet saut carrots with tsp salt and the rest of the olive oil/butter over medium heat (5-6 minutes). And then, place the carrots over potatoes evenly (see the picture). In a bowl; mix yogurt, minced garlic and the remaining salt. Spread it all over the carrots and garnish with chopped parsley/dill. Also you can place the potato salad to serving plates and then pour the yogurt

sauce. ENJOY

Greek Salad (Yunan Salatasi)

2 ripe tomatoes, chopped bite sizes 1 cucumber, chopped in bite sizes 1 onion, sliced circularly (preferably red) 1banana/green pepper, sliced 2-3 pairs of fresh parsley, chopped (optional) cup feta cheese, crumbled or diced 6-8 black olives/kalamata olives 3 tbsp extra virgin olive oil 1 tbsp vinegar 1 tsp salt to taste Place the tomatoes, cucumber, parsley, pepper and onions in a salad plate. Drizzle vinegar and extra virgin olive oil and sprinkle salt. Then, toss with black/kalamata olives and feta cheese. Greek Salad is good to go with any kind of meat and vegetable dish. ENJOY

Asparagus&Potato Salad (Kuskonmaz&Patates Salatasi)

4-5 small potatoes, cut in halves or fours lb asparagus, cut 1 inch 1 cup peas 1 red bell pepper, cut into strips cup onion, minced 1-2 cloves of garlic, minced lemons juice 2-3 pairs of fresh dill/parsley cup mayonnaise tsp black pepper cup yogurt tsp salt to taste Lettuce leaves In boiling salted water, cook potatoes for 15 minutes or just until tender; drain.

Place in large bowl. In boiling water, cook asparagus, peas, and peppers 4 minutes, or until just tender; drain. Add to bowl containing potatoes and cover. In a medium saucepan, combine mayonnaise, onion, lemon juice, garlic, salt, and freshly ground pepper. Cook, stirring until it begins to boil. Stir in parsley/dill. Let it cool and stir in yogurt. Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter, and top with potato salad. Serve warm or at room temperature. ENJOY

Broccoli Cauliflower Salad (Brokoli Karnibahar Salatasi)

1 bunch of broccoli, separated into florets head of cauliflower, separated into florets 1 carrot, chopped in bite sizes 3 pairs of fresh parsley, chopped (optional) tsp dry basil 2 tbsp extra virgin olive oil 1 tbsp yogurt 1 tbsp lemon juice 1 tsp salt Boil the vegetables for about 4-5 minutes in salty water. Then wash under cold water and drain. Stir in parsley and transfer the vegetables in a salad plate. In a small bowl, mix lemon juice, yogurt, olive oil and basil. And then, pour it all over the salad. Mix and serve. ENJOY

Eggplant Salad/Babaghanush (Patlican Salatasi/Babaganus)

2 eggplant, roasted 2 cloves garlic, grated or smashed 4 tbsp yogurt Juice of lemon/lime 3 tbsp extra virgin olive oil 1 tsp salt cup crushed walnut or almonds Fresh mint/parsley/dill for garnish Roast eggplants in the oven (at 400F) or over the grill till they are soft, turning

upside down occasionally. Remove the skins of roasted eggplants and mash them in a food processor. In a skillet, saut them with extra virgin olive oil and garlic over medium heat (4-5 minutes). Let it cool for a couple of minutes. Then stir in yogurt, lemon juice and salt. Place to a salad plate and sprinkle crushed walnuts/almonds on top. You can garnish with fresh mint/dill/parsley. You can serve Eggplant Salad/Babaghanush with pita bread and any kind of meat dish. ENJOY

Russian Salad (Rus Salatasi)

2 potatoes, boiled 1-2 medium carrot, boiled -1 cup sweet peas, boiled or steamed cup sweet corn in a can (optional) 1/3 cup finely sliced pickles (optional) tsp salt 4 tbsp mayonnaise 3-4 tbsp yogurt Lemon juice/ vinegar to taste Green olive pickles,red radish and dill for garnish Chop boiled potatoes and carrots finely. Then in a bowl, mix the mayonnaise and yogurt. Place all the ingredients in a plate and mix. You can adjust the amount of lemon juice or vinegar to your taste. You can garnish Russian Salad with green olive pickle slices and dill on top. Russian Salad goes well with any kind of meat dish. ENJOY

Kidney Bean Salad (Piyaz)

1 can kidney beans or 1 cup cooked kidney beans 1 tomato, diced red/ white onion, chopped 1 green onion, chopped 1 carrot, peeled, grated Sauce: 4 tbsp extra virgin olive oil

3 tbsp lemon juice tsp vinegar (optional) tsp salt Garnish: Black olives Fresh parsley 1 egg, boiled, sliced Wash the kidney beans and drain. Then mix all the main ingredients in a plate. In a small bowl mix all the sauce ingredients and pour the sauce on the piyaz. Garnish with the boiled egg, fresh parsley and black olives. Piyaz goes well with meatballs, beef, lamb and chicken dishes. ENJOY!

Tomato Salad (Domates Salatasi)

2 medium red ripe tomatoes or 10 cherry tomatoes, cut in bite sizes medium red or white onion, chopped 2 tbsp olive oil 1 tsp vinegar or 1 tbsp lemon juice 1/3 cup feta cheese, crumbled tsp basil (optional) 1 small green pepper, diagonally sliced (optional) bunch of fresh parsley for garnish tsp salt Place tomatoes, onions and pepper (optional) in a salad plate. In a small bowl mix the olive oil, salt, vinegar/lemon juice and basil (optional). Pour this mixture on the salad and mix. Then add the crumbled feta cheese on top. Garnish with the parsley. You can also chop the parsley and mix with the salad. Tomato salad is good to go with any dishes. Tomato is a very good source of lycopene, a very powerful antioxidant. ENJOY

Broccoli Salad with Yogurt (Yogurtlu Brokoli Salatasi)

A bunch of broccoli 1 cup of yogurt 1 tbsp olive oil (optional)

1 tsp salt 1 clove garlic Place the broccoli in a large pot and fill with water till the broccoli is covered. (you can add 2 tbsp of lemon juice to get rid of the smell of broccoli.) Add tsp salt and boil the broccoli for 3-4 minutes. Do not over boil, because the broccoli would fall apart. Meanwhile , smash or grate the garlic. Put the yogurt, garlic and tsp of salt in a bowl and mix. If you like you can add 1 tbsp of olive oil. When the broccoli is done, drain and let it cool. If the pieces of broccoli are large, you can cut them in smaller pieces. Place them in a serving plate and cover it with the yogurt mixture. Enjoy!

Turkish Coleslaw (Beyaz Lahana Salatasi)

2 cups of white cabbage ( head of cabbage), shredded finely 1 carrot, peeled and shredded 2 tbsp extra virgin olive oil 1 tsp vinegar tsp salt tsp celery seeds (optional) Radish slices for garnish Place the finely shredded white cabbage, carrot and all the other ingredients in a plate. Mix them all and you can garnish with radish slices. ENJOY!

Shepherd Salad (Coban Salatasi)

2 tomatoes, diced 1 cucumber, chopped 1 small onion, chopped 1 green pepper, chopped (optional) Fresh parsley (optional) Fresh dill (optional) cup crumbled feta cheese (optional)

2 tbsp extra virgin olive oil 1 tbsp vinegar tsp salt Mix the olive oil, vinegar and salt in a bowl. Then place the other ingredients in a salad plate and mix them all. (You can chop the cucumbers or onions, in any size you like). Then add the oil-vinegar mixture and mix them all. You can garnish the shepherd salad with black olives. ENJOY!

Onion Salad (Sogan Salatasi)

1 onion, sliced finely in half moon shapes tsp salt tsp sumac For garnish: Fresh parsley/dill Lemon wedges Rub the finely sliced onions with salt and wash under cold water. Then drain and place to a salad plate. Spread sumac on top and mix. Garnish with parsley/dill and lemon wedges. Onion Salad is good to go with kebabs, lahmacun and meet dishes. ENJOY

Turkish Chicken & Turkey Recipes (Tavuk ve Hindi Yemek Tarifleri)

Stir Fried Chicken Cubes (Kizarmis Kusbasi Tavuk)

1 lb boneless chicken breast 1/2 cup flour tsp paprika tsp cumin (optional) 1 tsp salt to taste cup canola oil Cut chicken breasts into cubes. Take them over a tray or a wide, flat plate. Sprinkle with salt and paprika. Mix them all. Meanwhile, take canola oil in a skillet and turn the heat on. Dip chicken cubes in

flour, making sure they are all covered with flour. Then, shake the excess flour and fry in hot canola oil. Stir fry completely until they turn light brown. Take stir fried chicken cubes over a paper towel. Do the same procedure for the remaining chicken cubes. Place them all over a serving plate and serve warm/hot. ENJOY

Turkey with White-Sour Sauce (Eksili-Beyaz Soslu Hindi)

2 turkey thighs 4 small potatoes 2 carrots, chopped round 1 egg lemons juice 2-3 cloves of garlic, finely chopped 1 tbsp salt to taste tsp black pepper to taste

4-5 cups water

Take water and turkey thighs in a big pot and bring to a boil over high heat. Then, close the lid halfway and simmer over low heat till turkey gets tender (about 20 minutes). Take the cooked turkey thighs over a plate and let them cool for a while. Peel the potatoes and cut them in 4 or 6 lengthwise like apple slices. Add potatoes, carrots and garlic into the pot where you cooked turkey. Also add salt and cook for about 10 minutes. Turn the heat off. Chop turkey thighs into small pieces and add into the pot. Cook for another 5 minutes and turn the heat off. In a small bowl, beat the egg and lemon juice. Then, take a ladle from the pot and slowly stir into the sauce. Add the sauce slowly into the pot and stir well. Sprinkle the black pepper and serve hot. ENJOY

Chicken Patties (Tavuk Koftesi)

1 lb ground chicken 1 cup bread crumbs 1 onion, grated 1 egg 1/3 cup parsley, chopped tsp black pepper

 tsp paprika 1 tsp curry 1 tsp salt to taste 1/3 cup canola oil for frying Mix all the ingredients but the canola oil in a big bowl. Then continue mixing with your hands for 3-4 minutes to make sure all the ingredients get together. Grab egg size or any size you like pieces, and using your palms round them to make patties. Sizzle canola oil in a frying pan and fry both sides of Chicken Patties over medium heat. Serve Chicken Patties warm. ENJOY

Chicken Liver Saute (Tavuk Cigeri Sote)

1lb chicken liver, washed and drained 1 small onion, chopped 1 green pepper, chopped 1 tomato, diced 2 tbsp canola oil tsp black pepper tsp salt to taste Cut chicken liver into bite sizes and take into a pan. Over medium heat, cook them till they absorb their own juice. Then add salt and canola oil. Cook for a couple of minutes stirring occasionally. Stir in onion and saut till onions get translucent. After that, stir in pepper and cook for 1-2 minutes. Add tomato and cook for 5-6 minutes stirring occasionally. Sprinkle some black pepper and turn the heat off. ENJOY

Baked Tomato Chicken (Firinda Domatesli Tavuk)

2 lb chicken, cut into pieces 2-3 potatoes, sliced round 1-2 carrots, sliced round 1-2 pepper, cut into rings 2 tomatoes, sliced round 1 tsp tomato paste

 cup oil 1 tsp salt to taste tsp cumin, black pepper Take potatoes and carrots into a Pyrex or oven tray. Sprinkle the half of the salt and drizzle half of the oil. Combine them all and cover the base of the tray with them. Mix tomato paste with the remaining salt and oil. Cover the chicken pieces with this mixture, sprinkle some cumin or black pepper if you like. Then, arrange them over potatoes, place the pepper and tomato slices over. Preheat the oven to 400F (200C) and bake until chicken is cooked, for about 5060 minutes. Serve Baked Tomato Chicken warm. ENJOY

Crispy Fried Chicken (Kizarmis Citir Tavuk)

1 lb chicken thighs/breasts/wings 5-6 tbsp flour 4-5 tbsp dry bread crumbs (optional) 1 tsp salt to taste 1/2 tsp curry powder tsp black pepper tsp paprika tsp thyme tsp cumin 1 cup milk/yogurt 1 cup canola oil for frying You can take out the skin and bones. Also cut them into small pieces or fry them whole. Ive take out the skin and bones, th en fried the thighs whole. Salt the chicken pieces all over rubbing with your hands. Dip the chicken pieces into flour and season the flour with paprika, pepper and any other spices you like. Then, dip the chicken pieces into milk/yogurt. Mix the dry bread crumbs and the remaining flour. Dip all the chicken pieces into it. Place the coated chicken pieces on a cookie sheet or tray and cover with a clean dish towel or waxed paper. Let sit until the flour is of a paste-like consistency. This is crucial! Fill a large skillet with oil and heat until very hot. Place as many chicken pieces as the skillet can hold. Brown the chicken over high heat on both sides. Then, reduce the heat and cover the skillet. Let cook for 20-30 minutes till the chicken get tender. Remove cover and raise heat again and continue to fry until crispy. You can skip the last step if you dont want the chicken to be crispy.

Place the fried chicken on paper towel. You can serve Crispy Fried Chicken with tartar sauce or tomato sauce. ENJOY

Kebab with Bay Leaves (Defneli Kebap)

1 lb boneless chicken/turkey or beef, chopped lb mushroom, washed and sliced in half cup olive oil 5-6 bay leaves 1 tbsp soy sauce -1 cup hot water 1 tbsp salt to taste tsp paprika tsp black pepper tsp cumin In a pot, cook the meat/chicken/turkey chunks over medium heat till the juice is gone. Ive used turkey, but you can use any kind of meat for this recipe. Then add bay leaves and spices. Wash or brush gently the mushrooms, make sure not to soak them in water. Cut them in half and add into the pot. Saut for 2-3 minutes. Add olive oil, soy sauce, salt and hot water. Close the lid and simmer over lowmedium heat till the meat is soft (for about 15-20 minutes). Serve Kebab with Bay Leaves warm. ENJOY

Shallow Fried Chicken Liver (Tavuk Cigeri Kavurmasi)

1 lb chicken liver, washed and drained 1 onion, chopped (optional) 2-3 tbsp canola oil tsp cumin tsp paprika tsp black pepper tsp salt to taste 1/3 cup fresh parsley, chopped (optional) Chop the livers in bite sizes (preferably in 3 pieces). In a wide skillet, saut

onions with oil (optional). Then, stir in chicken livers and shallow fry them over medium heat stirring occasionally. When the livers give their juice out, turn the heat low and cook till all the juice evaporates (for about 6-8 minutes). Add salt and cook for a few minutes, then add the rest of the spices and turn the heat off. Transfer them into a serving plate and sprinkle with chopped parsley, if desired. ENJOY

Spinach Turkey/Chicken (Ispanakli Hindi/Tavuk)

2 turkey/chicken breasts 1 lb spinach (also canned/frozen can be used) 1 onion, chopped 2 tbsp olive oil 1 cup mozzarella/cheddar cheese, shredded 1 tsp salt to taste tsp black pepper tsp red pepper flakes Bechamel Sauce: 2 cups milk 2 tbsp flour 4-5 tbsp butter 1 egg, beaten tsp salt to taste Boil turkey/chicken breasts in salty water. Let it cool and then cut it into small pieces. Grease a Pyrex or oven dish and place turkey/chicken over the bottom. Meanwhile wash spinach, drain and chop (Ive used canned spinach). In a skillet, saut onions and spinach with olive oil. Add salt, black pepper and red pepper flakes. After that, spread it over the turkey. In a pot, prepare the bechamel sauce (click for the bchamel sauce recipe). Stir in half of the shredded cheese. And then, pour it over the spinach. Sprinkle the remaining cheese on top and cook in a 400F (200 C) oven, till the surface turns to a light brown color (30-40 minutes). Serve Spinach Turkey/Chicken warm. ENJOY

Chicken with Tomato Sauce (Domates Soslu Tavuk)

This is a special dish, which my husband cooked for me on this Valentine's Day. 4 chicken thighs/drumsticks 4 potatoes, peeled and sliced circularly 1 cup tomato, crushed cup water 1 tsp tomato paste 1 tbsp salt to taste tsp basil tsp black pepper 1 tbsp oil Boil the chicken thighs in salty water, till they become soft. Then let them cool and place potatoes over a greased Pyrex or baking tray. Sprinkle 1 tsp salt and mix them. Preheat the oven to 400 F (200 C) and bake potatoes for 20-25 minutes till they are soft. Meanwhile in a small saucepan, saut tomato paste with oil. And then stir in crushed tomatoes, remaining salt and water. Simmer for 2-3 minutes over low heat. Sprinkle the spices and turn the heat off. Take the potatoes from the oven and arrange the boiled chicken over them. Then pour the tomato sauce all over. Place them back to oven and bake for 15 minutes. Serve Chicken with Tomato Sauce warm. ENJOY

Leeks with Chicken Liver (Tavuk Cigerli Pirasa)

2 pairs of leek (~1 lb), washed 1- lb chicken liver, washed, drained and chopped 1 tomato, diced/ cup crushed tomato 3 tbsp oil (preferably canola) cup hot water 1 tsp salt to taste tsp paprika A pinch of black pepper (optional) Place chicken livers in a pot and cook them over medium heat, till all the water evaporates. Meanwhile cut leaks in 4 lengthwise and chop. Add oil to livers and saut for 2-3 minutes. Then stir in leeks and saut for 3 minutes, stirring occasionally. Stir in tomatoes, salt, paprika and hot water. Close the lid and cook over low heat

till the leeks are cooked (for about 10 minutes). You can sprinkle some black pepper on top before serving. Leeks with Chicken Liver is good to go with yogurt, cacik and pickles. ENJOY

Roasted Turkey (Firinda Kizarmis Hindi)

turkey (6-7lb) 3 tbsp oil/melted butter 1 tsp tomato paste (optional) 1/3 cup lemon juice 1 tbsp salt 1 tsp paprika 1 tsp thyme Instead of cooking the whole turkey (if it is too big to eat soon) you can cut the turkey in half or small pieces and then follow the directions below. The night or a day before you cook the turkey, sprinkle salt and lemon juice to all over the turkey and then rub with your hands. Then mix the rest of the ingredients in a bowl and use them to brush all over the turkey. Leave the turkey in the fridge for at least 10-12 hours. This method will make turkey to absorb the flavor of spices and salt and result in a more delicious turkey. Before placing the turkey in the oven, brush its surface with some oil to have a golden brown color. Preheat the oven to 400F (200 C) and bake for 30 minutes. Then turn the heat down to 350 F (180 C) and bake for about 2 hours. 30 minutes before taking it out, you can turn it over (Cooking time may vary according to the size of your turkey and turkey pieces). When its surface turns to golden brown, insert a knife to make sure that it is fully cooked. ENJOY

Maklube (Pilaf with Layered Chicken/Meat and Potatoes)

2 cups rice 2 lbs chicken breast 5 large potatoes, peeled and sliced in thick circular shapes 1-2 carrots, peeled and sliced cup oil for frying

2 onions, sliced in circular shapes 1 tbsp salt 1 tbsp oil 3 cups chicken stock A pinch of black pepper Garnish: Yogurt and any kind of finely chopped green salad In a pot, place the chicken and add some salt. Boil, till the chicken is cooked. Then remove the bones (if any) and cut the chicken in bite sizes. Leave the chicken stock for later use. In a large skillet, fry the potatoes and carrots until they turn to light golden brown. Do not over fry. Sprinkle some salt on them. In a bowl, wash the rice and cover with warm water. Leave for 15-20 minutes and drain. In a large pot, spread the oil and place the onion slices evenly, without leaving any space at the bottom. Then place some of the chicken on them to make a layer. Then form a thin layer of the rice on them. Repeat forming layers with potatoes, chicken, carrots and rice in between till you use all the ingredients. Add 1 tbsp salt into the chicken stock that you have. Take 3 cups of chicken stock and add to the pot. If you dont have enough chicken stock you can use hot water instead. Close the lid and cook over low-medium heat until the rice is soft and the water evaporates (about 30-45 minutes). When the Maklube is cooked, reverse the pot in the middle of a large circular tray. Hit the sides and top of the pot with a wooden spoon. Remove the pot slowly. Then place yogurt and salad in sequence around the Maklube. Generally shepherd salad is used but you can also use any other salad you wish. You can also add fried eggplant, peas and or any other vegetables you like. You can sprinkle some black pepper on top before serving. ENJOY!

Shallow Fried Chicken Gizzards (Kavrulmus Tavuk Tasligi)

1 lb (450-500 gr) chicken gizzards 1 tsp salt tsp paprika black pepper 2 tbsp oil/ butter Wash the gizzards under cold water and drain. Place them in a saucepan or pot

with enough water to cover by 1 inch. Add the salt and bring to a boil over medium heat, cover the lid and cook for 20-30 minutes until they become soft. Drain and let them cool. Then chop into bite size pieces. Place the oil/ butter in a large skillet over medium heat. Shallow fry gizzards in butter/ oil for about 10- 12 minutes. Add the paprika and black pepper. You can adjust the amount of salt. ENJOY!

Chicken/Meat Casserole (Balkan Guveci)

1 big onion, chopped 1 cup rice, washed 2 chicken legs with the thighs or lb (250 gr) beef/lamp cut in cubes 3 tbsp oil 1 tbsp salt to taste 3-4 bay leaves 2 cups hot water tsp black pepper 2/3 tsp paprika You can cut the drumsticks off and make two pieces from one leg. Also you can use it as a whole leg. Place the chicken legs or meat cubes and oil in a large skillet and stir occasionally for 2-3 minutes, until the meat changes in color. Add the chopped onions and saut. Then stir in washed rice and continue stirring for 2-3 minutes. Add salt, black pepper and paprika. Finally place this mixture to a casserole or Pyrex dish and add hot water. Stir the mixture well and place the bay leaves evenly in the mixture. Preheat the oven to 400 F (200 C) Cook for about 30-40 min. until the surface turns brownish and rice is cooked. ENJOY

Mushroom Kebab with Chicken (Tavuklu Mantar Kebabi)

2 chicken tights, chopped 1 onion, chopped 1 tbsp oil lb (200-250 gr) mushroom, sliced cup tomatoes, diced

 cup green pepper, chopped cup mozzarella/cheddar/parmesan, shredded tsp oregano tsp basil tsp ginger paprika 1 tbsp salt In a pot, place the oil, onion and green peppers and saut for 2-3 minutes. Then add the chopped chicken, cook for 5 minutes on medium heat, stirring occasionally. Then, add the mushrooms and cook for 3 minutes until they become soft. Add the tomatoes and salt. Over medium heat, cook until the chicken and mushrooms are cooked. Add the spices, mix and transfer to a Pyrex dish. Finally, spread the shredded mozzarella/cheddar/parmesan on the surface and cook for 5-6 minutes in a preheated 350 F (175 C) oven. ENJOY!

Baked Whole Chicken (Firinda Kizarmis Butun Tavuk)

1 whole chicken 4 potatoes, chopped or sliced 1 carrot, sliced or 6 baby carrots tsp salt (for potatoes and carrots) 1 tsp salt (for chicken) lemon juice 2 tbsp yoghurt 1 tsp paprika tsp cumin tsp thyme 1 tbsp oil Place the chopped or sliced potatoes and carrots in a Pyrex dish, spread the salt and mix them. You might take the chickens skin off if you wish. I have taken the skin out. Then, spread salt all over the chicken with your hands. Then, mix the lemon juice, yoghurt, paprika, cumin, thyme and oil. Apply it all over the chicken with a brush. Preheat the oven to 400 F (200C) and cook for about 60 minutes until it is golden brown. ENJOY

Stuffed Collard Greens (Kiymali Kara Lahana Sarmasi)

2 bunch collard green 2 onions, chopped 1 cup rice, washed and drained lb ground beef 1 tsp tomato paste 1 tsp dried mint cup fresh parsley, finely chopped tsp pepper 1/3 cup canola oil 1 tsp salt to taste Hot water Wash the leaves several times to make sure they are all clean. Remove the center stalks from the leaves and cut the large leaves into three triangular pieces. Cut the smaller leaves into two pieces. Take the collard greens in a pot and boil for 2 minutes in salty water. Then, drain and let them cool for a while. Combine all the other ingredients, but the water in a big bowl. Take one piece of leave and place one Tbsp of filling on the larger side. Then, fold the sides inside and roll it as seen in the picture. Repeat the same procedure for all off the pieces. Place all the rolls side-by-side in a large pot. Add hot water just to cover the rolls. Bring to a boil over medium heat. Then, turn the heat down and cover the lid. Simmer for about 40 minutes or until the rolls are tender. Serve it warm preferably with yogurt or cacik. ENJOY

Adana Kebab (Adana Kebabi)

1 lb lean ground mutton 50 gr fat from lamb tail, finely chopped 1 tsp crushed red pepper tsp black pepper tsp cumin

1 tsp salt to taste Skewers or chop sticks Leave the crushed red pepper in cup of water for about 2-3 hours, to get them softened. Then drain. Mix all the ingredients with your hands. Grab a fist size mixture and skewer it. Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture. Cook on a grill or oven. You can grill some vegetables as well on the side. Refrigerate the skewered Adana Kebab overnight to get a better flavor. Serve with warm pita bread and Side Salad for Kebabs ENJOY

Stuffed Bell Peppers with Ground Beef (Kiymali Biber Dolmasi)

2 lb (~1kg) bell peppers 1 cup rice, washed and drained lb ground beef 1 onion, finely chopped 1 tomato, petite diced 1 tsp tomato paste cup olive oil 1-2 cups hot water 1 Tbsp salt tsp black pepper 1- tomato, sliced in pieces for tops (optional) Wash the bell peppers, cut the tops off, and remove seeds. In a bowl, place all the stuffing ingredients, but water. Mix them all and with a spoon fill the peppers up to 2/3 with the mixture. If desired, place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the stuffed bell peppers and add hot water, enough to almost cover half height of the peppers. Close the lid and cook on low-medium heat, until the peppers get soft and rice is cooked, for about 20-30 minutes. Serve hot or warm. ENJOY

Eggplant Mousaka (Patlican Musakka)

lb ground beef 1 lb eggplant 3 medium potatoes 2 tomatoes, diced 1 big onion, chopped 2 Tbsp canola oil 2 green peppers, chopped 1 Tbsp tomato paste 2-3 cloves of garlic, chopped cup hot water tsp black pepper tsp cumin 1 tsp salt to taste 1 cup canola oil for frying Peel eggplants and slice in inch wheels. Leave them in salty water for about 15-20 minutes. Peel potatoes and slice them in 1/3 inch thick wheels as well. Take canola oil in a frying pan and fry both sides of potatoes lightly. Place them over a Pyrex or oven tray. Sprinkle with salt. Dry eggplants with paper towel and fry them as well. Place fried eggplants over potatoes and sprinkle with salt. Take 2 Tbsp of canola oil and ground beef in another pan and cook for about 2-3 minutes over medium heat. Stir in onion and cook for 3 minutes. Add tomato paste and tomatoes. Cook for about 5 minutes over low-medium heat. Add pepper, garlic, salt and spices. Cook for 1-2 minutes and add hot water. Transfer this mixture all over the Pyrex/oven tray evenly. Make sure the eggplants and potatoes are covered with the mixture. Preheat the oven to 400 F (200 C) and bake for about 35-45 minutes. Serve hot/warm. ENJOY

Roasted Lamb (Firinda Kizarmis Kuzu)

2 lbs lamb leg 2 Tbsp canola oil 1 tsp paprika 1 tsp salt to taste tsp thyme

3-4 potatoes, cut into wedges Cut the lamb leg into pieces or use the whole leg (it will take longer to cook). Salt the lamb rubbing with your hands. Mix canola oil, thyme and paprika in a small bowl. Then, cover all the lamb with this mixture. Preheat the oven to 400 F (200 C) and grease an oven tray. Place all the potatoes and lamb. Bake for about 45-60 minutes or until the lamb is cooked. ENJOY

Baked Meatballs and Potatoes (Izmir Kofte)

1 lb ground beef 4 potatoes 2 cups tomato, petite diced 1 tsp tomato paste cup + 1-2 tbsp canola oil tsp sugar cup bread crumbs 2 tbsp parsley, finely chopped 1 onion, finely chopped cup hot water 1+1 tsp salt to taste tsp black pepper Mix ground meat, onion, 1 tsp salt, black pepper, bread crumbs and parsley in a bowl (feel free to use your hands for better mixing). Grab egg size pieces and make finger shaped meatballs. If have time, leave the meatballs in the fridge for about 1-2 hours. Meanwhile, peel the potatoes and cut them like apple slices. Fry them lightly in cup of canola oil and place over a round oven tray. Sprinkle 1 tsp salt over. Leave the middle of the tray for the meatballs. In a saucepan, place canola oil, tomatoes and tomato paste. Saute for a couple of minutes then, add hot water. Cook for about 5-6 minutes. Stir in the remaining salt and sugar. Preheat the oven to 400 F (200 C). Place the meatballs in the middle of the tray and pour the tomato sauce all over the tray. Bake till potatoes and meatballs are cooked (for about 30-45 minutes). ENJOY

Chimichurri Steak (Cimicuri Biftek)

1-2 lb Ribeye Steak Salt and pepper to taste 2-3 tbsp canola oil Chimichurri Sauce: 1 cup parsley, finely chopped 4-5 cloves of garlic, minced 3 tbsp fresh oregano leaves, chopped (optional) 3 tbsp red/white vinegar cup olive oil tsp salt to taste tsp red pepper flakes tsp ground black pepper Place all the sauce ingredients in a bowl and mix them all. Set 2/3 of the sauce for serving with steak. Marinade the steaks with the remaining sauce in the refrigerator for 5-6 hours. Remove from the refrigerator 1 hour before cooking. So, it gets close to the room temperature before cooking. Wipe off marinade from the steaks and sprinkle salt and pepper. In a pan, sizzle canola oil and cook the steaks over medium heat till they get tender. Check with a cooking thermometer to make sure they are safely cooked. For rare; 120 F, Medium Rare; 130 F, Medium; 140-145 F When its cooked cover the steaks with aluminum foil for about 5-10 minutes to keep them juicy and tender. Serve with the remaining Chimichurri Sauce on top. ENJOY

Meatloaf Roll (Dalyan/Rulo Kofte)

1 lb ground beef 1 onion, grated/processed 1 egg cup bread crumbs 1 carrot, boiled 3 tbsp sweet pea, boiled 1 tsp salt to taste tsp black pepper

 tsp cumin Tomato Sauce: 1 cup tomato, crushed 1 tbsp tomato paste 2 cloves of garlic, mashed 1 tbsp vegetable oil 1 tsp thyme/basil -1 cup water A pinch of salt to taste For mashed potatoes you can use either of these recipes: http://www.turkishfoodandrecipes.com/2008/12/european-style-mashedpotatoes-patates.html http://www.turkishfoodandrecipes.com/2010/01/garlic-mashed-potatoessarimsakli.html Take ground beef in a big mixing bowl. Add egg, bread crumbs, salt, black pepper and cumin. Knead using your hands for 3-4 minutes. Wet your hands and flatten the ground beef with your hands on the counter. Then place the boiled carrot lengthwise and place sweet peas along with the carrot. Close up the edges to make a roll making sure not to damage the vegetables inside. Stick the ends of the ground beef and then turn the stuck side down and place over a greased oven tray/Pyrex. Wet your hands again and shape the ground beef roll and wet all over the surface. Bake at 350 F (180 C) for about 35-40 minutes or till the meatloaf is cooked. Meanwhile for the tomato sauce, take vegetable oil and garlic in a saucepan. Saute for 2 minutes and stir in crushed tomatoes and tomato paste. Cook over low medium heat for about 4-6 minutes. Add salt and water. Adjust the thickness as you like, with adding some more water. Bring to a boil and simmer at low heat for about 2-3 minutes and add basil/thyme. Give a stir and turn the heat off. Cut the Meatloaf into inch thick pieces and serve with tomato sauce and mashed potatoes. ENJOY

Ali Nazik

2 medium eggplants 1-2 green pepper (optional) 150 gr ground beef 1+1 tbsp canola oil cup garlic yogurt tsp black pepper 1-2 tbsp fresh parsley, chopped (optional) 1 tsp salt to taste Make holes in the eggplants with a fork to make them roast better. Roast them and peppers in the oven or over the grill till they get soft. Let them cool. Remove the skins of both eggplants and peppers. Chop them finely; add half of the salt (1/2 tsp) and saut with one tbsp of canola oil for about 3-4 minutes. Transfer to a serving plate. If desired, mix the eggplants with half of the garlic yogurt. Cook ground beef with one tbsp of canola oil and stir in black pepper and the remaining salt. Place cooked ground meat over the eggplants and the garlic yogurt on top. You can garnish with parsley. Also if desired place 2 tbsp of butter in a small frying pan and melt over low-medium heat. Once it starts spitting turn the heat off and stir in tsp paprika. Pour all over the dish. ENJOY

Wedding Stew (Dugun Yahnisi)

1 lb lamb/beef, cut into bite sizes 2 onions, chopped 1 tomato, skinned and diced 1 tbsp tomato paste 4-5 tbsp canola oil 4-5 cups boiling +1 cup cool water tsp black pepper tsp paprika tsp summer savory/thyme 1 -2 tbsp flour 1 tbsp salt to taste Cook meat in a pot adding the oil, over medium heat till it absorbs its own juice. Stir occasionally. Add 4-5 cups of boiling water and simmer for about 30-40 minutes over low heat. Stir in onion, tomato, salt and tomato paste (dilute tomato paste in a 1/3 cup water). Cook for about 10 minutes. Meanwhile, cook flour in a pan stirring continuously till it turns to a light yellow

color. Add 1 cup of cold water and stir well to obtain a thick and smooth mixture. Add this mixture into the pot stirring continuously. Then, stir in paprika, black pepper and summer savory/thyme. Cook the Wedding Stew over low heat, till the meat gets soft. ENJOY

Turkish Meatballs (Kofte)

2 lb ground beef/ beef and lamb mix 1 big onion, grated 1 egg cup dry bread crumbs 1/3 cup fresh parsley, finely chopped (optional) 1 tsp summer savory tsp cumin tsp black pepper 1 tbsp salt to taste Mix all the ingredients in a large bowl using your hands. Then knead it like dough to bring all the ingredients together. Grab egg size pieces and round them in your hands like a hamburger or make finger shape meatballs as seen in the picture. Grill or fry them in a pan with some canola oil till both sides turn golden brown. Serve Turkish Meatballs with fried potatoes, shepherd salad or kidney bean salad. This recipe makes about 20 meatballs. ENJOY

Meat Balls with White Sauce (Beyaz Soslu Kofte)

2/3 lb ground beef 1 small onion, grated/finely chopped 3-4 tbsp oil 4 tbsp flour cup rice, washed and drained +1 tsp salt to taste tsp black pepper tsp cumin tsp red pepper flakes

6 cups water (1 cold+5 hot) cup yogurt (for the sauce) In a bowl mix ground beef, rice, half of the onion, tsp salt and the spices. And then, grab egg size pieces and round them in your palms (see the picture). Leave them aside. In a pot, saut the remaining onion with oil. Then stir in flour and cook over medium heat, till the mixture turns yellow (for about 2-3 minutes). Add 1 cup cold water, stir and add the remaining hot water while stirring. Bring to a boil, add 1 tsp salt and the meat balls in. Simmer over low-heat for about 10 minutes. And then, whisk the yogurt in a small bowl and laddle some mixture from the pot and pour slowly into the yogurt bowl stirring continuously. Then, stir the mixture in the pot while stirring. Simmer over low-heat till the meat balls are cooked (about 10 minutes). Serve warm with black pepper on top. ENJOY

Grilled T-Bone Steak (T-Kemikli Biftek Izgara)

2 lb T-bone steak 3-4 tbsp yogurt tsp cumin 1 tbsp salt 2 tbsp lemon juice tsp thyme tsp black pepper Combine all the ingredients, but the steak. Then, rub the steak with this marinade sauce. Place the steak into the remaining sauce and leave at least 2 hours, preferably one night in the fridge. Then, you can cook the steak over grill or electric grill over medium heat, till the both sides are golden brown and its tender inside. ENJOY

Grilled Turkish Meat Balls (Izgara Kofte)

2 lb lean ground beef 1 big onion, grated or minced 1 tsp black pepper

1 tsp baking soda tsp cumin (optional) 1 egg 1 tbsp salt to taste Mix all the ingredients in a large bowl. Knead with your hands for about 5-10 minutes. Leave it in the fridge at least for 2-3 hours. Grab egg size pieces and make round shaped thin meat balls. Repeat this until you use all the mixture. Then cook them over a barbecue or electric grill, till both sides get lightly brown. Serve them while still hot. ENJOY

Lady's Thigh Kofte (Kadinbudu Kofte)

1 lb ground beef 1big onion, chopped -1 bunch of fresh parsley, chopped cup rice, washed and drained 1 cup hot water 1 tsp+ tsp salt to taste tsp cumin tsp black pepper For Frying: cup canola oil 2 eggs, beaten cup flour Boil rice in a cup of hot water and add tsp salt. Leave it to cool. Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat. Then, stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4 minutes). Finally, stir in the parsley and the spices and turn the heat off. In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef. You can knead with your hands if you like. Cover the mixture and leave in the fridge for about 30 minutes. Take egg size pieces and make egg shapes and flatten with your hands (the shape in the picture). In a frying pan, sizzle oil. Place flour in a wide plate. In another plate beat the eggs. First dip the koftes in flour, make sure the koftes to be covered evenly with flour. Then dip into egg and fry both sides until they get

lightly golden brown. For a thicker coating; after dipping into egg, again dip into the flour and then fry. This recipe makes about 10-14 Ladys Thigh Kofte. ENJOY

Shallow Fried Beef Liver ( Dana Cigeri Kavurmasi)

1 lb (450-500 gr) beef liver, cut into bite size/sliced into strips 1 tsp salt to taste tsp paprika tsp cumin cup flour 1/3 cup oil for frying Sprinkle salt, paprika and cumin over the liver and then mix. In a wide plate place the flour and dip the livers into the flour. Shake the excess flour. Over high heat, sizzle the oil in a skillet and fry the livers for 4-5 minutes, till they are cooked. Place the cooked liver on a paper towel to get rid of the excess oil. Finally, place the shallow fried beef liver in a serving plate and serve warm. Pilaf and fried potatoes are good to go with Shallow Fried Beef Liver. ENJOY

Stuffed Cabbage Rolls with Ground Beef (Etli Lahana Sarmasi)

1 head white cabbage lb ground meat 1 big onion, chopped finely 1 cup rice, washed and drained 1 tomato, diced/1 cup crashed or diced tomato in a can 1 tsp tomato paste (optional) 1 tbsp salt to taste tsp cumin tsp black pepper 1-2 tbsp canola oil 1 cup hot water 1-2 tbsp butter lemons juice Take out the outer leaves of cabbage. In a large pot place the cabbage and cover it with lightly salted water. Bring it to boil and turn the heat down to medium

high. Boil it till the outer leaves start to loosen and get softer (2-3 minutes). Remove the soft leaves from the core and place them on a big plate or tray. Return the cabbage to the pot and repeat the first step until all leaves get soft and removed. Let the leaves cool for 8-10 minutes.Remove the center stalks from the leaves with a knife. Then cut the large leaves into three triangular parts and the smaller leaves into two equal parts (see the picture).If you like small rolls you can obtain about 50 pieces, but if you like bigger ones then there would be 30-35 pieces. I prefer making bigger rolls, so I cut the bigger leaves into 2 and use the small leaves without cutting. Meanwhile, in a pot place 1 cup hot water, rice and half of the salt. Once it boils, turn the heat low and simmer till the rice absorbs all the water. In a wide skillet first cook the meat with canola oil till its color turns to brown. And then, stir in onions and saut for 2-3 minutes. Stir in tomatoes, tomato paste (optional) and the rest of the salt. Cook for 3 minutes and sprinkle the spices. Transfer the cooked rice over the cooked ground meat mixture and combine them all. Now its time to roll the stuffed cabbages. Take one piece of cabbage leaf and place 1-2 tbsp of filling (according to the size of the leaf) on the wider side (see the picture) and fold the sides inside and roll (see the picture). Repeat this for the remaining leaves. Arrange cabbage rolls in a large pot (see the picture), chop butter in small pieces and scatter it on top. Pour lemon juice and cover half of it with boiling water. Once it starts to boil, turn the heat low and cover the lid. Simmer for 20-30 minutes, until the rice cooks thoroughly. Let it rest for 15-20 minutes. Serve Stuffed Cabbage Rolls with Ground Beef warm, with yogurt or yogurt sauce. ENJOY P.S: My favorite stuffed cabbage rolls are the ones, made with pickled cabbage. Its a traditional recipe of Bulgaria. I just pickle whole or cut in half white cabbage and use it for this recipe. And when making this recipe from pickled cabbage you do not need to boil the cabbage. Just cut it into pieces and fill with the filling. Also do not use lemon juice while cooking the stuffed cabbage rolls, because they have already the sour taste from pickling. I prefer this pickling cabbage taste for this recipe. For the pickled cabbage recipe you can use both of these recipes: http://www.turkishfoodandrecipes.com/2009/03/european-style-sauerkrautavrupa-usulu.html http://www.turkishfoodandrecipes.com/2008/12/pickle-tursu.html

Use whole head or cut the head in half and pickle that way, instead of cutting into pieces.

White Beans with Meat (Etli Kuru Fasulye)

White Beans with Meat is a very traditional and common dish in Turkey, especially when it is served with pilaf and pickles. Turkish people just love this dish. 2 cups white/butter beans lb beef/lamb meat, chopped 2 onions, chopped 2 tbsp oil 1 tbsp tomato paste 1 dried red pepper/green pepper, chopped tsp baking soda (optional) tsp chili red pepper flakes (optional) 1 tbsp salt to taste 1 cup hot water Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add tbsp of salt. In another pot, saut chopped meat with oil till they are brown. Then add onions and saut for 2-3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat. Serve White Beans with Meat, with pilaf or over pilaf. Also cacik and pickled vegetables are good to go with this recipe. ENJOY P.S: You can also use 2 cans of white beans and skip the instructions given in the first paragraph, but it may not be as delicious as the one with dried beans.

Skillet Beef&Potatoes (Etli Patates Tava)

3 potatoes, peeled and chopped 1/3 cup water 1 lb beef strips 2 gloves of garlic, minced 1 onion, chopped 2 tbsp olive oil 1 tsp rosemary tsp black pepper 1 tsp salt to taste Place potatoes, tsp salt and water in a wide bowl and cook in microwave covered for 10 minutes. Then drain. You can also boil the potatoes, instead of using microwave. But it will take much longer. In a skillet, stir fry beef strips over low-medium heat till their juice evaporates. And then stir in onions and 1 tbsp of olive oil. Add the remaining salt, black pepper and cook till the onions and meat become soft. In another skillet, stir fry the potatoes with the remaining olive oil. Finally, transfer the potatoes into other skillet and sprinkle rosemary. Combine all and serve warm. ENJOY

Roasted Beef Tail (Firinda Dana Kuyrugu)

1 lb (~450 gr) beef or ox tail 1 cup rice, washed and drained 1-2 potatoes, peeled and sliced circularly 2 cups hot water 1 tbsp salt to taste tsp black pepper Boil beef/ox tails in a pot with tbsp of salt till they become soft and tender. Place rice and potato slices in a Pyrex dish and sprinkle the rest of salt evenly. Arrange the boiled ox/beef tails on rice and add 2 cups of hot water or the water you boil the tails. Preheat the oven to 400 F (200 C) and cook till the rice absorbs all the water and tails turn to golden brown (40-50 minutes). Sprinkle some black pepper on top and serve warm. ENJOY

Shish Kebab (Sis Kebap)

1 lb boneless beef or lamb 1 tsp salt 1-2 cloves of garlic, minced 2 tbsp olive oil tsp cumin tsp paprika 1tbsp lemon juice Green/yellow/red pepper, cut in big chunks 2-3 medium onions, cut into 4 Any kind of vegetables you like Wooden/ metal skewers In a bowl, combine salt, garlic, olive oil, cumin, paprika and lemon juice. Cut the meat uniformly sized 1 to 2 inch cubes for quick and even cooking. Then add the meat into marinade sauce and mix them all. Leave for marinating at least 1 hour, preferably one night in the fridge. Drain the meat and discard the marinade sauce, do not use it again. Put the meat and vegetables on skewers. If you are using wooden skewers, leave them in water for 30 minutes, to prevent them catching fire over the grill. Cook Shish Kebabs on the grill, electric grill or you can bake them in the oven at 400F (200C) till all sides are golden brown and tender. ENJOY

Texas Steak (Teksas Usulu Biftek)

1 lb steak (preferably sirloin or rib) 2 tbsp yogurt 2 tbsp olive oil tsp cumin 1 tsp salt 1 tbsp lemon juice -1 tsp thyme tsp paprika 1 tbsp soy sauce (optional) Combine all the ingredients, but the steak. Then, rub the steak with this marinade

sauce. Place the steak into the remaining sauce and leave at least 1 hour, preferably one night in the fridge. Then, you can cook the steak over grill, electric grill or in a skillet over medium heat, till the both sides are golden brown. You can serve steak with mashed potatoes, pilaf, fried potatoes or vegetables. ENJOY

Stuffed Eggplants With Ground Beef (Karniyarik)

1 lb (450-500 gr) eggplant 1 cup oil for frying 1 onion, chopped 200 gr (~1/2 lb) ground beef, medium 1 green pepper, chopped 1 tomato, diced / 5 tbsp crushed or diced tomato tsp salt tsp cumin tsp black pepper Sauce: 3 tbsp crashed tomato / 1 tbsp tomato paste tsp sugar tsp salt cup warm water Wash and peel the eggplants. If they are slim, cut them in half in length. If they are chubby ,cut them into four slices lengthwise. Then place them in a bowl and add water to cover the slices. Leave them in water for 15-20 minutes for better taste. Then take the slices and dry with a cloth. Place the oil in a skillet and turn heat to high. Fry both sides of eggplants till they become soft. Do not over fry. Place the fried eggplants into a Pyrex dish and sprinkle some salt on them. With a spatula or spoon, smash them lightly to make them softer. Place ground beef to a skillet and without adding oil cook until it changes its color. Add the chopped onions and saut them for 2-3 minutes over low-medium heat. Then add the chopped pepper, tomatoes and salt. Saute for 3-4 minutes and add spices. Spread this mixture on the fried eggplants. For the sauce, place the warm water, sugar, salt and tomato paste/ crushed tomatoes in a bowl. Mix them and pour onto the eggplants in Pyrex dish. Preheat the oven to 375 -400 F (190-200 C) and bake for 18-20 minutes.

Serve Stuffed Eggplants with Ground Beef warm. Also you can serve it with yogurt, ayran , cacik and pilaf. ENJOY!

Albanian Style Fried Liver (Arnavut Cigeri)

1 lb (450-500 gr) lamb liver, cut into bite size 1 tsp salt 1 tsp paprika tsp chili pepper (optional) 2/3 cup flour 1/3 cup oil for frying Sprinkle salt, paprika and chili pepper (optional) on the liver and then mix. In a wide plate place the flour and dip the livers into the flour. Over high heat, sizzle the oil in a skillet and fry the livers for 4-5 minutes, till they are cooked. Place the cooked liver on a paper towel to get rid of the excess oil. Finally, place the Albanian style fried liver in a serving plate and serve warm. Pilaf is good to go with Albanian style fried liver. ENJOY!

Inegols Traditional Meatball (Inegol Kofte)

1 lb lean ground beef cup bread crumbs 1 big onion, shredded tsp cumin tsp black pepper 1 tsp baking soda 1 clove garlic, minced (optional) 2-3 stems parsley, finely chopped (optional) 1 tsp salt Mix all the ingredients in a bowl. And knead for 3-4 minutes to form a stiff mixture. Cover it and leave in the fridge for the night. Then, the next day make finger shape meatballs. Shallow fry them in a skillet or grill. Make sure that all sides turn to a golden brown color. You can serve Inegols Traditional Meatball with; pilaf, roasted peppers, French

fries, kidney bean salad, tomato salad or onion salad and ayran. ENJOY

Baked Red Snapper with Garlic (Firinda Sarimsakli Levrek)

1 lb red snapper fillets 3 Tbsp butter 2 cloves garlic, smashed 1 tsp parsley, chopped 1/8 tsp black pepper 3-4 Tbsp bread crumbs 2 Tbsp parmesan cheese, grated tsp salt to taste Remove the skin of the fillets. Rub them with salt and pepper. Arrange the fillets over a greased Pyrex/oven tray. Meanwhile, melt the butter and then take it to a small bowl. Mix parsley, garlic and parmesan. Apply this sauce generously all over the fillets with a brush. Finally, cover the fillets with the bread crumbs. Preheat the oven to 400F (200C) and bake the red snapper until its flaky and soft (for about 20 -30 minutes, depending on the thickness). Serve with lemon wedges and onion if desired. ENJOY

Turkish Seafood Recipes (Deniz Urunleri Tarifleri)

Baked Salmon with Lemon and Onions (Firinda Limonlu-Soganli Somon)

1lb salmon fillets 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice 2 green onions, chopped tsp fresh ground black pepper Salt to taste Pre-heat the oven to 350 F (180 C). Season the salmon with salt and pepper and set aside.

Combine olive oil, lemon juice and green onions. Arrange the salmon in a single layer in a baking pan. Pour the olive oil mixture over it. Bake 20-25 minutes or until its tender, basting once or twice with pan juices. Serve hot. ENJOY

Minted Salmon (Naneli Somon Baligi)

1 lb salmon fillets 1 bunch fresh mint, chopped 1/3 cup lemon juice 4 cloves garlic, minced 2 Tbsp olive oil 1 Tbsp salt to taste 1 tsp black pepper 1 Tbsp butter for serving Rinse Salmon fillets under cold water and dry with paper towels. Mix all the other ingredients but the butter in a small bowl. Dip the Salmon in the sauce and marinade for 45-60 minutes in the refrigerator. Then, drain the excess sauce, bake at 350 F (180 C) preheated oven until the fillets became flaky (for about 45 minutes). Spread the butter over the fillets and serve preferably over rice pilaf. ENJOY

Seasoned Crab Legs (Soslu Yengec Bacagi)

1 lb snow crab/Alaskan king crab legs 1 tsp paprika tsp cumin 4 cloves garlic, minced tsp ground black pepper 1 tsp salt to taste 2-3 Tbsp lemon juice cup butter 1-2 cup hot water

Butter Sauce: cup butter, melted 1 Tbsp lemon juice Salt and pepper to taste If desired cut a slit, length-wise, into the shell of each piece of crab. Otherwise, place all the crab clusters into a pot and add the other ingredients. Make sure the water half covers the crab clusters. Bring to a boil and close the lid. Steam for about 6-7 minutes over low-medium heat. Serve hot with the butter dipping sauce. ENJOY

Ginger Glazed Mahi Mahi (Zencefilli Lambuka Baligi)

1 lb Mahi Mahi 3 Tbsp soy sauce 3 Tbsp balsamic vinegar 1 tsp ginger 1 clove of garlic, smashed 2 Tbsp olive oil 1 tsp salt to taste Pepper to taste Rinse Mahi Mahi under cold water and dry with paper towels. Mix all the other ingredients but the olive oil in a small bowl. Dip the Mahi Mahi in the sauce and marinade for 20-30 minutes in the refrigerator. Then, drain the excess sauce, heat the olive oil in a frying pan and fry the Mahi Mahi in both sides. ENJOY

Pan Seared Smelt (Gumus Baligi Tava)

1 package (454gr- 1lb) frozen/fresh smelt, defrosted 1/3 cup flour 1tsp salt tsp black pepper cup sunflower oil/ canola oil

Cut the heads off (optional, heads absorb too much oil). Gut the smelts and wash under cold water, drain. Put them in a bowl, sprinkle with salt and pepper. Heat the oil in a large skillet over high-medium heat. Place the flour in a plate and dip the smelts. To remove the excess flour, shake the fish off. Fry until they turn to a red fried color, approximately for 3-4 minutes. Turn halfway through. When they are done, place on a plate with paper towel to absorb the excess oil. Serve with lemon and Turkish Coleslaw. Also arugula, lemon, onion and radish go well with all kinds of fried fish. ENJOY PS: While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Also, you can thaw in cold water. Make sure that you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.

Pan Seared Mahi Mahi (Tavada Lambuka Baligi)

1 lb mahi mahi fillets, skinned and boned 2-3 Tbsp butter 2 Tbsp Balsamic vinegar 2 gloves of garlic, finely diced tsp salt to taste tsp black pepper 1 lb spinach, washed and chopped medium onion, chopped Take one Tbsp of butter and onions. Saute over medium heat and stir in spinach. Saute them for about 3-5 minutes. Wash Mahi Mahi fillets under cold water and dry with paper towel. Sprinkle with salt and pepper. Rub with your hands. Sizzle the remaining butter in the frying pan and fry Mahi fillets pouring balsamic vinegar over. Once they are fried, turn upside down and sprinkle with garlic. Fry both sides. Take sauted spinach over the serving plates and place the fried Mahi Mahi on top. Serve hot/warm. ENJOY

Pan Seared Salmon with Mushrooms (Mantarli Somon Tava)

lb mushroom, divided into 4 1 lb salmon fillets 1 glove of garlic, mashed 1-2 green onions, chopped 1 tbsp vinegar 2 tbsp olive oil 1 tbsp lemon juice 1 tsp salt to taste A pinch of black pepper Saute mushrooms with olive oil for 2-3 minutes. Stir in garlic, onions and vinegar. Cook for 1-2 minutes and turn the heat off. Take them over a plate. Rub salmon with salt and drizzle with lemon juice. Sprinkle with black pepper. Cook in the same pan you sauted mushrooms for about 6-8 minutes or till they are easily flakes with fork. Take over the serving plates and serve with the mushrooms. ENJOY

Lemon Garlic Tilapia (Limon ve Sarimsakli Tilapi)

4 tilapia fillets 3 tbsp lemon juice 1 tbsp butter, melted 1 clove garlic, finely chopped 1 tsp dried parsley flakes 1 tsp salt to taste Black pepper Rinse Tilapia fillets under cold water and pat dry with paper towels. Rub the fillets with salt and pepper. Grease a baking dish and place fillets in. Pour lemon juice all over, then drizzle butter on top. Sprinkle with garlic and parsley. Preheat the oven to 375 F (190 C) and bake until the fillets get white and gets flaky when pulled apart with a fork (about 30 minutes). ENJOY

Shrimp Scampi (Karides Sote)

1 lb shrimp, cooked and deveined 2 tbsp lemon juice 2 tbsp olive oil 3-4 cloves of garlic, minced 1/3 cup fresh parsley, chopped finely tsp salt to taste Black pepper Take cooked and deveined shrimp over a pan and add olive oil and garlic. Cook stirring occasionally over medium heat till shrimp get pink and tender (for about 2-3 minutes). Then, add lemon juice, salt and pepper to taste. Finally stir in parsley, give a stir and turn the heat off. Serve Shrimp Scampi warm. ENJOY

Broiled Sardines (Firinda Kizarmis Sardalya)

1 lb (~450gr) sardines 1 tbsp salt 3 tbsp olive oil tsp paprika tsp thyme Juice of lemon 1 clove garlic, minced Cut the heads off and gut the sardines. Wash them under cold water and drain. If you like you can take the bones out and form sardine fillets. Then, mix all the ingredients with sardines in a bowl and leave them for marinating in the fridge at least 1 hour. Preheat the oven at 400F (200C) and place sardines on a baking tray. I like the grill stripes on fish, so I placed a cooling rack on a tray and broiled sardines on it(Fats of sarnines will drop on the tray). Bake for 10 minutes and then switch to broil. Broil both sides for 5-7 minutes until they are golden brown. Broiled sardines are good to go with arugula, radish, Turkish coleslaw, onion salad and lemon. ENJOY

Fried Green Tomatoes (Kizarmis Yesil Domates)

4-5 medium green tomatoes cup flour cup corn meal 1/3 cup milk 1 egg tsp salt to taste -1 cup canola oil for frying Whisk egg and milk. Slice tomatoes inch thick and salt them. Heat the frying oil. Dip each tomato slice in flour to coat and dip in milk-egg mixture. Finally, coat with corn meal and fry each side until they browned. Drain the excess oil on paper towels and serve hot/warm. ENJOY

Fried Eggplants (Patlican Kizartmasi)

2 big eggplants -1 cup canola oil for frying -1 tsp salt to taste Garlic yogurt Basil sprigs for garnish Peel eggplants totally or in strips. Cut them in 4 lengthwise and then cut into one inch wide pieces. If the eggplants are thin, just cut in half lengthwise or cut round. Sprinkle salt all over and leave them aside for 15 minutes. Salt will take out the bitter taste of eggplant and it will also prevent eggplants absorbing too much oil while frying. Tap dry them with a paper towel. Sizzle canola oil in a frying pan and fry both sides of eggplants evenly. Take them over a paper towel. Serve Fried Eggplants plain or with garlic yogurt on top. Garnish with basil sprigs if desired. ENJOY

The Imam Fainted-Turkish Ratatouille (Imam Bayildi)

This French dish called byaldi, a version of Ratatouille, has actually its origin in a Turkish dish: Imam Bayld, the imam fainted. It is a traditional Ottoman Dish with olive oil.

2 lb eggplant 1 big onion, sliced round/chopped 2-3 tomatoes, diced/grated or 1 cup crushed tomato 2-3 green peppers/bell peppers 4-5 cloves of garlic, sliced 1/3 bunch of parsley, chopped 1-2 cup canola oil for frying 2 tbsp olive oil 1tsp+1 tsp salt to taste 1/2 tsp sugar tsp black pepper 1/3 cup hot water 1 lemons juice Wash eggplants and peel them striped. Take the green parts without damaging the tops. If eggplants are small and thin; fry them over high heat (Frying whole eggplants over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over. If eggplants are large (like the ones in USA); cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over. Chop half of the peppers. In a skillet, saut onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off. Fill eggplants with the mixture evenly. Slice the remaining peppers in strips and arrange over the eggplants. Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes. Serve Turkish Ratatouille warm or cold as you like. ENJOY

Potato Patties (Patates Koftesi)

1 lb (1/2 kg) potato, boiled without peeling 1 big onion, shredded/chopped finely 1 tsp salt to taste 1 tsp paprika

1 egg bunch fresh parsley, chopped finely (optional) 1 tsp basil cup any kind of cheese, shredded (istege bagli) cup flour cup oil for frying Peel the potatoes and then mash. Mix all the ingredients, but oil in a large bowl using your hands. Leave the mixture for cooling in the fridge at least 30 minutes. Then take plum size pieces and make slightly flat, long patties. Place the oil in a skillet and sizzle. Place the flour in a plate and dip the Potato Patties. Make sure all sides are covered with flour. Then shallow fry them over medium heat, till both sides are golden brown. Potato Patties are good to with meat and poultry dishes and yogurt or cacik. ENJOY

Balkan Style Green Onion Casserole (Balkan Usulu Yesil Sogan Guveci)
3-4 green onions, washed and chopped 1 cup rice/ bulgur/ half and half 1 cup hot water 1 cup milk 2 eggs 1 cup crumbled feta cheese/ Mexican crumbling cheese 3 tbsp oil 1 tbsp salt tsp baking soda tsp paprika Wash the rice or bulgur and leave it in a bowl covered with water for about 30 minutes. Then drain. In a pot, saut the onions with oil and stir in rice/bulgur. Then saute for 3-4 minutes over low heat. Add salt and hot water, close the lid and cook over low heat till the rice/bulgur absorbs all the water. Beat eggs and milk in a bowl and stir in crumbled feta cheese/Mexican crumbling cheese and baking soda. Add this mixture to cooked rice/bulgur and mix them all. Transfer this mixture to a medium size Pyrex dish and sprinkle paprika on top. Preheat the oven to 400F (200C) and bake till the surface turns to golden brown,

for about 20 minutes. ENJOY

Turkish Dessert Recipes (Tatli Tarifleri)

Rose Desert (Gul Tatlisi)

2 cups flour 1 cup semolina cup yogurt 125 gram margarine, at room temperature cup canola oil 1 tsp baking powder 1 tsp vanilla A pinch of salt For garnish almond, hazelnut or walnut Syrup: 3 cups sugar 3 cups water 1 tsp lemon juice Prepare the syrup first by mixing the water and sugar. Bring to a boil and after boiling for a couple of minutes stir in lemon juice and set aside to cool. For the dough, mix the yogurt, oil, margarine and semolina. Then, slowly add flour and the remaining ingredients and form a soft dough. Use a rolling pin to flatten to dough for about 1/8-1/9 inch thickness. Use circle cutter about 1 -2 inch in diameter to cut circles. Place 3 circles on top of each other as in picture. Then place almonds, hazelnuts or walnuts in the middle of the edges as in picture. Then roll it and cut in half to form a rose shape. Or, you may first cut the circles in two and then place the nuts and then roll it up as in the picture. Place the rose shapes over a greased oven tray and bake in a preheated oven at 350 F (180 C) for about 20-25 minutes or until they turn light brown. Pour the cooled syrup all over the desert evenly. You may turn the roses upside down gradually to let them absorb the syrup evenly. Let them sit in the syrup overnight and then serve the next day. ENJOY

European Revani (Avrupa Usulu Revani)

6 eggs 1 cup sugar 2 cups flour 1 tsp baking powder For the syrup: 5-6 cups water 2-3 cups sugar 1 Tbsp vanilla Place water and sugar into a pot to prepare the syrup. Bring to a boil. Then simmer for about 3-5 minutes and stir in lemon juice. Turn the heat off and let it cool. You will pour the cooled syrup over the baked hot revani. In a bowl, mix eggs and sugar with a mixer until it becomes foamy (3-4 minutes). Then, add flour and baking powder in. Stir continuously until the mixture gets smooth and even. Grease a 9x13 inch or 12 inch diameter Pyrex dish and pour the cake mixture inside. Preheat the oven to 400 F (200 C) and bake until the surface turns light golden brown (for about 25-35 minutes). Once the cake is ready take it out of the oven and immediately pour the cooled syrup all over evenly. Cut the cake into square pieces and garnish with coconut flakes. ENJOY P.S: You may substitute water with milk in the syrup (4 cups milk, 1 cup water, 1 cup sugar, 1 Tbsp vanilla)

Apple Tart (Elmali Tart)

150 gram butter/margarine, room temperature 2 Tbsp yogurt 1 egg cup sugar cup canola oil 1 tsp baking powder 2 cups flour

2-3 apples, shredded, 4 Tbsp sugar 1 tsp cinnamon cup crushed walnuts Powdered sugar for garnish Take shredded apples and 4 Tbsp sugar into a pot and cook until the water is absorbed and the mixture gets viscous. Stir in cinnamon and walnuts. Turn the heat off. Let it cool. Meanwhile, in a kneading bowl start mixing sugar and butter/margarine with your hands. Add yogurt, canola oil and other ingredients, respectively. Knead the dough until it turns out as soft as cookie dough. Take the half of it and place over a greased oven pan. Fit the dough into the pan by flattening it. Pour the apple mixture over. Then, take the other half of the dough and grab grape size random pieces and throw randomly over the tart. Try to use all the dough evenly on all over the tart. Preheat the oven to 350 F (180 C) and bake until the top gets pink (for about 30-40 minutes). Take the apple tart out of the oven and let it cool. Garnish with powdered sugar with a swifter. Slice in squares and serve. ENJOY P.S: I substituded 1 cup of the flour with whole wheat flour.

Stuffed Kadaifi (Kadayif Dolmasi)

1 lb kadaifi 150 grams butter 1 cup walnuts/pecans, in chunks For the Syrup: 3 cups water 2 -3 cups sugar 1 tsp lemon juice First mix sugar and water in a pot and boil the syrup for about 5 minutes. Stir in lemon juice and let it cool. Melt butter and drizzle all over the kadaifi. Using your hands, try to mix the butter with kadaifi evenly. If the kadaifi pieces are too long, break them into smaller pieces with your hands. After tossing the kadaifi, take a small Turkish coffee cup and fill half of it with kadaifi and make a hole in the middle. Place about 1 tsp

walnuts/pecans inside and fill the rest of the cup with more kadaifi. Gently press on top of the cup. Grease an oven tray and flip the cup upside down on the tray. Make sure to press on top of the kadaifi before flipping, otherwise the shape wont come out well. Use the same procedure for all the kadaifi left. Bake it at 350 F (180 C) preheated oven until they get light brown. Pour the cold syrup over the hot stuffed kadaifi right after taking out of oven. Let it absorb the syrup for at least 3-5 hours. ENJOY

Raspberry Roll Cake (Frambuazli Rulo Pasta)

3 eggs 1 cup granulated sugar 1/4 cup cold water 3/4 cup all purpose flour 2 tsp baking powder 1 pinch salt 1 tsp vanilla 1 Tbsp powdered sugar 1 cup raspberry jelly or preserves (more if desired or needed) Prepare roll cake pan with non-stick spray or grease. Line pan with wax paper which has been greased and lightly floured. In a medium bowl, beat the eggs with electric mixer approximately 3-4 minutes. Slowly add the sugar while mixing. Beat in water and vanilla. Add flour, baking powder and salt. Beat until the mixture gets smooth. Preheat oven to 400 F (200 C). Pour evenly into prepared pan and bake 12-15 minutes. Loosen edges of cake with a knife. Immediately after removing pan from oven, place a towel that has been dusted with powdered sugar over the top of the roll. Turn the pan upside down on the towel. Carefully remove wax paper. While still hot, roll cake tightly. Cool thoroughly. Then, unroll cake and remove towel. Spread raspberry preserve/jelly over entire cake. Roll it up and frost with any kind of frosting you like (OR dust with powdered sugar). Cover and chill overnight. Slice and garnish if desired. ENJOY

Flour Halvah (Un Helvasi)

125 gram butter 2 cups flour 1 cup milk 1 cup water 1 cup sugar 4 Tbsps pine nuts (optional) Let the butter melt in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 1015 minutes. Meanwhile, heat the milk and water. Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes. Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired. ENJOY

Kunefe
500 gr (~1lb) shredded dough 4 Tbsp butter 300 gr unsalted cecil cheese (mozzarella works too) 3 cups sugar 3 cups water Ground pistachio for garnish In a pot, prepare the syrup mixing 3 cups of sugar and 3 cups of water. Bring to a boil. Then turn the heat off and let it cool. Melt the butter and pour all over the shredded dough. Mix it using your hands and make sure they get mixed up well. Meanwhile, split the shredded dough into small pieces by pulling them apart with your fingers. Grease a middle size oven tray or Pyrex. Then, spread half of the shredded dough and press down using your hands. Slice unsalted cecil cheese or Mozzarella (about inch thick). Place sliced cheese over the shredded dough evenly and then, cover with the

remaining half of the shredded dough. Again press down to compress using your hands. Preheat the oven to 400 F (200 C) and bake Kunefe until the top turns light brown. Then, take it out of the oven and turn upside down with the help of a flat tray. Again bake until the other side turns light brown. Pour the cooled syrup all over the hot Kunefe and set aside for 5-7 minutes before serving. After the syrup is absorbed slice the Kunefe as you like and garnish with ground pistachio. ENJOY

Peach Tart (Seftalili Tart)

This recipe is from my dear sister. 3 eggs cup+1 Tbsp sugar 2 cups flour 1 tsp vanilla 1 tsp baking powder cup canola oil 50-60 gr margarine/butter, softened 3 peaches, peeled and sliced Sprinkle 1 Tbsp sugar over the peach slices and leave aside. Take remaining sugar and eggs in a bowl. Mix them well and add margarine/butter. After mixing them all, start adding flour slowly. Stir in baking powder and vanilla. Knead until the dough gets soft as the cookie dough. Grease a large Pyrex or tart tray and arrange the dough over evenly (make sure to make ~1/3 inch thick). Arrange the peach slices on top. Bake at 400 F (200 C) preheated oven until the top gets lightly brown (for about 30-45 minutes). Let it cool, slice and serve. ENJOY

Semolina Halvah with Ice-Cream (Dondurmali Irmik Helvasi)

1 cup semolina 2 Tbsp butter

1 cup sugar 1 cup water cup milk 2 Tbsp pine nuts (optional) 1 lb ice cream Cinnamon (optional) Take butter and pine nuts (optional) in a pot and saut over medium heat until the pine nuts turn pinkish. Stir in semolina and saut until it goes yellow. Then, stir in sugar, water and milk. Bring to a boil and close the lid. Simmer over low-medium heat until the water is absorbed. Let it cool for a while. While the semolina halvah is still warm, fill a small bowls bottom and sides with semolina halvah. And then, fill it up with ice-cream. Cover the top of the bowl with semolina halvah. Immediately turn the bowl upside down over a serving plate. Serve with cinnamon on top. ENJOY

Apple Filled Sweet Buns (Elmali Top Pare)

2 eggs 250 gr butter/margarine (2 sticks) at room temperature 2 tbsp yogurt 5 cups all purpose flour cup sugar 1 tsp/1 package baking powder 2 tsp/2 package vanilla cup coconut, finely shredded For Filling: 3-4 apple, peeled and shredded cup sugar cup hazelnuts/walnuts, crushed (optional) 1 tbsp cinnamon Syrup: 1 cup water 1 -2 cups sugar 1 tsp lemon juice

First prepare the syrup, because you will use pour cooled syrup over the hot cookies. In a saucepan, place sugar and water. Bring to a boil and simmer for 3-4 minutes. Stir in lemon juice and turn the heat off. Let it cool. Place all the filling ingredients, but the nuts and cinnamon a saucepan/pot. Cook over low-medium heat, till the mixture gets brownish and thickens (for about 1012 minutes). Then, stir in nuts and cinnamon. Set aside to cool. In a large bowl, mix sugar, melted margarine/butter, eggs and yogurt using a mixer. Slowly add flour, baking powder and vanilla and knead with your hands till the dough gets soft and non sticky as cookie dough. Cover and leave the dough aside for 15 minutes. Grab walnut size dough pieces and flatten them with a rolling pin or just use your palms for flattening. Place -1 tbsp filling in the middle and close it up, giving a ball shape. Then, place it on a greased oven tray upside down (closing side will be touching the tray). Bake them in a preheated 375 F (190 C) oven till they get lightly pink. Do not over bake. Immediately pour the cooled syrup all over the cookies. Or dip them in syrup. Do not leave them in syrup more than 10 minutes, otherwise they will be crumbly. Finally dip and roll the sweet buns in shredded coconut, making sure the tops are covered with coconut. Then place them a serving plate. You can store them in fridge as long as they are sealed well. This recipe makes approximately 20 pieces. ENJOY

Samsa Dessert (Samsa Milfoy Tatlisi)

lb puff phyllo pastry sheets 200 gr hazelnut/walnut, crushed 3 tbsp sugar 2 tsp cinnamon 1 egg Syrup: 2 cups sugar 2- 2 cup water 1 tsp lemon juice First, place the syrup ingredients in a pot and bring to a boil. Then, boil for 5-8 minutes. Let it cool thoroughly. In a bowl; mix egg white, sugar, hazelnuts and cinnamon. Flatten puff pastry sheets with a roller. Then, place some hazelnut mixture in the middle and close

up the ends on top of each other. Flip inversely and cut into square pieces (see the picture). Arrange them over a greased oven tray and glaze with egg yolk. Then, make strips over each one with a fork. Bake in the preheated 400 F (200 C) oven till they get lightly brown. Pour the cooled syrup all over the hot Samsa Dessert after taking out of the oven. Wait at least 30 minutes for the dessert to absorb the syrup. ENJOY

Tulumba Dessert (Tulumba Tatlisi)

Dough:1 cup flour 1 cup water 2 tbsp margarine/butter 2 tbsp starch 1 tbsp semolina 3 eggs tsp sugar tsp salt Syrup:2 cup sugar 2 cup water 1 tsp lemon juice Canola oil for frying To prepare the syrup, place sugar and water in a pot. Bring to a boil and stir in lemon juice. Boil for about 5 minutes and let it cool. In a pot, put water, sugar, salt and margarine/butter. Let the margarine/butter melt over medium heat. Stir in flour and stir continuously to form thick dough. Cook for 5-6 minutes over low heat such as cooking halvah. Transfer the dough in a wide bowl and let it cool down. And then, add semolina and starch. Knead with your hands. Add the eggs one by one and knead until forming a lump of sticky and creamy dough. Fill the dough into a pastry bag with a inch diameter star tip. Fill a frying pan with canola oil and make one inch dough pieces, cut the ends with scissors and place them in the oil. Let them double in size over medium heat by shaking the pan lightly (make sure oil is not that hot, otherwise the tulumba will be raw inside). Once they rise, increase the heat and fry all sides of tulumba pieces. Place the fried tulumba over a paper towel and then place them into the cooled syrup immediately.

Take the out and place over a serving plate. Serve Tulumba Dessert plain or with thickened cream. ENJOY

Turkish Baklava (Baklava)

Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests. 1 lb Phyllo Dough, thawed 250 gr butter, melted 1 cup walnuts/pistachios (coarsely ground) Syrup: 1 -1 1/3 cup water 1 -1 cup sugar 1 tsp lemon juice For the syrup; boil the sugar and water until the sugar is melted. Then stir in lemon juice. Simmer for about 2-3 minutes and let it cool. Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9x14 inch Pyrex dish/tray. Unroll Phyllo dough. Cover Phyllo Dough Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the Pyrex dish/tray and butter their top thoroughly. Repeat this process until you have 14 layered sheets. Then sprinkle and spread evenly half of the walnuts/pistachios on top. Continue to add two sheets of dough and butter brushing as you go for another 14 sheets. Then spread the remaining nuts and layer the last 12 sheets with 2 sheets of dough at a time and buttering as you did before. At the end, butter the top. Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 25 minutes at 375 F (190 C), then turn down to 325 F (165 C) and bake for additional 30 minutes until baklava is golden and crisp. Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving. Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as

it gets soggy if it is wrapped up. ENJOY

Creamy Biscuit Cake (Kremali Biskuvi Pastasi)

This delicious and easy cake recipe is from my mother and sister. 1 lb Petit Beurre or Social thin tea biscuits 16 oz (~460 gr) Whipped Topping, thawed -1 cup any kind of sauce (syrup) you like (preferably strawberry or chocolate) Crushed or ground pistachios/hazelnuts/almonds or any other nuts Crumble the biscuits into the whipped cream and mix them to obtain an even mixture. You can use any shape of Pyrex dish or tray (square, rectangle or circular,) you like. Place plastic wrap over the bottom of the tray and put the cake mixture in. Gently press over the mixture to fit the tray. Leave it in the fridge at least 3-4 hours, preferably 12 hours. Take the cake out of fridge and turn it upside down over a serving plate. Pour the sauce (syrup) all over (Ive used blackberry sauce). Then garnish the surface with any kind of nuts. ENJOY

Mosaic Cake (Mozaik Pasta)

1 lb Petit Beurre or Social thin tea biscuits 10 tbsp brown/white sugar 7-8 tbsp butter/margarine, melted cup milk cup walnuts/pecans/hazelnuts, crumbled 1/3 cup raisins (optional) 1 tsp vanilla extract/ 1 package vanilla 3-4 tbsp cocoa, heaping 1 egg, beaten (optional) Coconut flakes/white chocolate chips for garnish

In a bowl, mix all the ingredients but the biscuits. Then crumble the biscuits and mix with the other ingredients evenly. You can use aluminum foil, plastic wrap or cake pans to give it a shape you like. Ive used a cake pan. Place plastic wrap over the bottom of pan and put the cake mixture inside (plastic wrap will help to get the cake out of the pan). Then press down on the cake mixture to fit the pan. If you are using aluminum foil or plastic wrap, wrap the mixture and give the shape you like (e.g. a log, square or triangle). Finally, leave it in the fridge for 2 hours. Sprinkle some coconut flakes/white chocolate chip on top and slice. You can serve it with whipped cream or ice cream on top. ENJOY P.S: Keep the Mosaic Cake in the fridge to be safe, because it contains raw eggs.

Yogurt Dessert (Yogurt Tatlisi)

3 eggs cup sugar 1 cup yogurt 2 tbsp butter, melted 1 cup flour 1 cup semolina / flour tsp baking powder tsp vanilla extract Syrup 2-3 cup sugar 3-4 cup water 1 tsp lemon juice Garnish: nut/coconut pieces In a pot place the water and sugar. Leave it to simmer for 4-5 minutes, make sure the sugar dissolves. Add the lemon juice in it and leave it to cool. In a bowl mix all the main ingredients with a mixer for 3-4 minutes. Grease the Pyrex dish and pour the mixture in it. Preheat the oven to 360-370 F (170-180 C) and bake for 35-40 minutes, until it turns golden brown. When you take the cake out of the oven pour the cooled syrup immediately on it. Make sure the cake should be hot, and the syrup should be cool. Then let the

cake absorb the syrup. When the yogurt dessert cools, you can serve it. ENJOY

Creme Caramel (Krem Karamel)

2 cups milk 4 eggs 1 cup+1/2 cup sugar 3-4 tbsp water 2-3 tbsp hot water 1 tsp vanilla extract/1 package vanilla powder In a bowl beat the eggs and sugar with a mixer until it gets foamy (2-3 minutes). Heat the milk till gets lukewarm. And then, add in the mixture slowly while mixing. Finally stir in the vanilla and mix them all. Meanwhile in a small pan, caramelize sugar and 3-4 tbsp water over medium heat. After a while, the mixture will turn brown and sticky. You can smell the caramelized sugar. Turn the heat off and add the hot water. Be careful doing that, it splashes. Distribute it to small Pyrex or porcelain oven safe bowls (4-6). Preheat the oven to 335 F (170 C). Pour the mixture over the caramel sauce into the bowls. Fill half of a deep tray with hot water and place the bowls into the tray. Bake for about 3540 minutes. Cooked Crme Caramel should be thick like pudding or Jello. Check it by shaking the bowls gently. Leave the Crme Caramel in the fridge for about 4-6 hours. Then with a knife scrape the sides of the bowl to let the Crme Caramel out easily. Turn it upside down to a serving plate and serve. ENJOY

Baked Turkish Rice Pudding (Firinda Sutlac)

1/2 cup rice (short or whole grained), washed, drained 1 cup water 2 cups whole milk 8-10 tbsp sugar 1 egg yolk, whisked 1 tbsp corn starch, heaping tsp vanilla extract

In a pot place the water and drained rice. Put them over high-medium heat. After the bubbles come out, close the lid and turn on low-medium heat. Stir occasionally with a wooden spoon. Simmer till the rice is cooked and small amount of water remains.Add the milk and sugar, stir. Meanwhile, dissolve the starch in 3-4 tbsp of milk and add it to the rice pudding. Stir constantly. When you see the bubbles on the surface, add the vanilla extract and cook for 2-3 minutes over low heat. Then take a ladle of rice pudding to a bowl and mix it with the egg yolk. This recipe makes 4 bowls of Turkish rice pudding. But you can make it 6 servings by using smaller bowls.With a ladle, pour the Turkish rice pudding into small glass or porcelain broiler and oven safe bowls. And spread the egg yolk mixture over them. Broil about 2-3 minutes till they turn to golden brown. Then, take out and let them cool in the fridge for 1-2 hours. ENJOY

Turkish Milk Pudding (Muhallebi)

1 lt milk (5 cups) 1-1 cup sugar 4-5 tbsp flour 125 gr butter/margarine (1 stick) 1 tsp vanilla extract/1 package ground vanilla or mastic/mastic gum Crushed nuts or cinnamon for garnish In a pot, sautee margarine/butter and flour over medium heat for about 2-3 minutes. Then stir in milk and sugar and stir continuously. If youll use mastic gum, add it. Then stir till the pudding becomes thick, turn heat low and cook for 3-4 minutes. If youll use vanilla instead of mastic gum, then add vanilla, stir and turn the heat off. Transfer the Milk Pudding into glass or porcelain cups and let it cool. Garnish with any kinds of crushed nuts or cinnamon. ENJOY P.S: Do not sprinkle the cinnamon right after you pour the pudding into bowls. This would let the microorganisms grow fast contacting the cinnamon with the hot surface of the pudding and this may lead to food borne diseases. Make sure you sprinkle the cinnamon just before serving the cooled pudding.

Coconut Cookies (Hindistan Cevizli Kurabiye)

250 gr (2 sticks) butter/margarine, at room temperature 1 cup powdered sugar 2 egg yolks (whites for top) 1 tsp baking powder 3 cups flour 6 Tbsp shredded coconut 1 tsp vanilla Take butter/margarine and powdered sugar in a mixing bowl. Mix them to homogenize and then, add egg yolks, vanilla and 3 Tbsp coconut shreds. Start adding flour and baking powder. Knead until the dough gets soft. Prepare walnut size balls and gently press on tops. Take the coconut flakes (preferably shreds) over a flat plate. Beat the egg whites and first dip the top of the cookies in egg whites and then in the remaining coconut shreds. Place them over a greased oven/cookie tray. Bake in 350F (180C) preheated oven for about 15-20 minutes or until they get lightly browned. ENJOY

Coconut Topped Cookies (Hindistan Cevizli Kurabiye)

250 gr butter/margarine (~2 sticks), at room temperature 2 eggs 1 cup sugar 1 tsp baking powder 3-4 cups flour cup coconut flakes/ shreds, for top Take the white of one egg and keep for using later. Then, take butter/margarine and sugar in a mixing bowl. Mix them to homogenize and then, add eggs. Start adding flour and baking powder. Knead until getting a soft cookie dough. Sprinkle some flour over the clean counter and place the dough. Flatten the dough with a roller pin about inches thick. Then, cut pressing with a cups brim or a smaller cup. Beat the egg white you kept before and brush the cookies with beaten egg white. Take the coconut flakes (preferably shreds) over a flat plate.

Then, dip either sides or just tops in coconut. Place them over a greased oven/cookie tray. Bake in 350F (180C) preheated oven for about 20-25 minutes or until they get lightly browned. ENJOY

Turkish Shortbread (Un Kurabiyesi)

400 gr butter/margarine, at room temperature 9-10 Tbsp powdered sugar 1 Tbsp vanilla 3 cups corn starch 2 cups all purpose flour, cup powdered sugar for top (optional) Take powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead until the dough becomes smooth and soft. If you use excess flour, it will be difficult the give stable shapes. So, you do not need to use all the flour mentioned, if you think the dough is already soft and smooth (I used 2 cups of flour, though). Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, thick as your thumb. Using a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between. Bake in a preheated 325F (160 C) oven for about 20-30 minutes or until their bottoms get pinkish. Make sure the tops remain white. Make sure they do not turn pinkish. Let them cool for a while and if you desire sprinkle with powdered sugar on tops with a strainer. ENJOY

Double Coloured Cookies (Iki Renkli Kurabiye)

250 gr butter/margarine, softened at room temperature cup canola oil 1 cup powdered sugar

1 tsp vanilla powder/extract 1 cup starch (any kind) 1 cup all purpose flour 3-4 tbsp cocoa Combine margarine/butter with powdered sugar and knead with your hands. Stir in canola oil, vanilla and starch. Continue kneading and add flour. Youll get a soft cookie dough. You do not have to use all the flour if you already got the softness in dough. Separate the dough in two pieces. Then, add the cocoa in one piece and knead the dough well enough to dissolve cocoa evenly. Flatten both of the dough pieces with roller. Make two pieces of flat and long dough. Then, place them on top of each other and roll them up, so youll get a long roll. Cut walnut size pieces from the roll and make ball shapes with your palms. Place them over a greased oven tray leaving some room in between. Store them in the refrigerator for 5-10 minutes. Bake them in a preheated 325-340F (160-170C) oven for about 25 minutes. Take them out before getting pink. Let them cool over a cooling rack and serve. ENJOY

Tahini Cake with Sesame Coating (Susam Mantolu Tahinli Kek)

3 eggs 1 cup sugar 1 cup canola oil cup tahini cup cold milk 1 tsp/1 package baking powder 2 cups flour For the coating: 1 tsp soft margarine cup sesame 2 tbsp walnut pieces In a large bowl, mix the eggs and sugar with a mixer till it gets foamy (for about 5 minutes). Add canola oil and cold milk. Stir with a wooden spoon. Then, stir in flour and baking powder. Finally add tahini and stir well to dissolve all ingredients.

Meanwhile, apply soft margarine all over the cake pan with a brush or your fingers. Pour the sesame inside and try to coat inside the cake pan evenly (see the picture). And then, pour the cake mixture inside and sprinkle with walnuts on top. Preheat the oven to 350 F (180 C) and bake for about 40-50 minutes till the cake turns golden brown. ENJOY

Flower Cookies (Cicek Kurabiye)

1 cup sugar 250 gr (~2 sticks) margarine/butter, at room temperature 2 tbsp cocoa 1 egg tsp baking powder 1 package vanilla/1 tsp vanilla extract 1 cup starch 1 -2 cups flour In a large bowl combine sugar and soft margarine/butter. Then crack the egg in. Start kneading and add starch, baking powder and vanilla. Then add flour slowly while kneading. Form a soft lump of cookie dough. Divide of the dough and add cocoa in it. Knead until the cocoa dissolves and the dough becomes even. Garb hazelnut size pieces and round them in your palms. Continue till both the plain and cocoa dough are used up. Then, place one cacao in the center and 5-6 plain balls around it. Then press gently them to stick together and form a flower. Preheat the oven to 350 F (180 C) and arrange the cookies over an oven tray with parchment paper, making some room between each other. Cook for 15-18 minutes. Make sure they do not get pink. They should remain white. Take them out and cool over a cooling rack. This recipe makes 25-30 Flower Cookies. ENJOY

Cookies With Walnut (Cevizli Kurabiye)

110-120 gr / lb butter (soft, at room temperatue) 1 egg cup yogurt

1 cup sugar 3-4 cups flour 1/3 cup raisins 1/3 cup walnuts tsp baking soda In a large container, place the soft butter and sugar. Mix them evenly with your hands to dissolve the sugar. Then add egg, yogurt, baking soda and half of flour, kneading slowly. Add the remaining flour slowly and knead till the dough does not stick to your hands. After that, add the raisins in the dough and mix evenly. Then take walnut size pieces from the dough and round them into your palms. Insert a few pieces of walnuts on their tops. Place them on a greased tray or tray with baking paper making some room between them. Preheat the oven to 350-360 F (180 C) and bake until they turn to light golden brown (approximately 25-30 minutes). This recipe makes about 35 cookies with walnut. ENJOY!

Turkish Pastry Recipes (Hamur Isi Tarifleri)

Ground Beef Roll (Kiymali Rulo)

cup luke warm water 1 tsp yeast tsp sugar cup milk 2-2 cups flour cup canola oil 1 Tbsp salt to taste 1 egg yolk for glazing Sesame/nigella seeds for top Filling: 3 Tbsp canola oil 1 onion, finely chopped 2 medium tomatoes, finely chopped lb ground beef cups walnuts, finely chopped

 tsp black pepper tsp cumin tsp salt to taste Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.Then, add the salt, egg white, oil and flour, knead for about 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture). Meanwhile, prepare the filling. Take ground beef and canola oil over a skillet and cook until the beef changes in color. Stir in onions and saut for about 3-4 minutes over medium heat. Add tomatoes and salt. Cook over medium heat until the juice is absorbed (3-4 minutes). Add the spices, give a stir and let it cool. Place the dough on the counter and punch to release air. Then sprinkle some flour on the counter and divide the dough in 2-3 pieces. Then, try to flatten the each dough piece in a rectangular shape with a dough roller, in 1/10 inch thickness. Brush the surface of dough with 2 Tbsp butter/oil. Add the crushed walnuts into the filling mixture. Spread the filling mixture over dough evenly. Then roll it up tightly and do the same with the remaining dough. Then, place them into the baking tray with baking paper. Leave it for 1-2 hours to rise. Preheat the oven to 375F (185C). Whisk the egg yolk and brush the surface of the rolls. Sprinkle with sesame/nigella seeds on top if desired. Bake for 25-30 minutes or until the tops get brownish. Take out of the oven and cover them with a clean cloth or towel in order to keep them soft. Serve warm. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

Turkish Ground Beef Pide (Kiymali Pide)

5 cups all purpose flour 2 cups lukewarm milk cup lukewarm water 1 Tbsp active yeast tsp sugar 1 tsp salt

For the filling: 2 lbs 1 big onion, finely chopped 1-2 banana peppers, finely chopped 2 cups of tomatoes, finely diced bunch parsley, finely chopped 1 Tbsp pepper/tomato paste cup water 1 tsp salt to taste tsp cumin

ground

beef

Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use. Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Then mix in the other ingredients and flour. Knead until the dough becomes elastic and a little sticky, about 8-10 minutes. Put dough in a clean bowl and cover with a towel or cloth ( (see the picture). Let rise for 2 hours in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes (see the picture). Cut it into 18-20 pieces and roll them in ball shape. Cover them to prevent drying out. Meanwhile take one piece and over the lightly floured counter roll it out with a roller. Make a boat shape for about the shape of a loaf of bread (or any size you like). Place 2-3 Tbsp of ground beef filling and spread it all over. Then, flip the sides inch over the pide and to make a boat shape squeeze the ends and make sure to stick together (see the picture). If desired brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown. Bake all pides the same way. Serve warm with lemon wedges and kebab salad if desired. This recipe makes about 17-20 pieces. P.S: If desired pour some beaten eggs over the pides prior baking in the oven. ENJOY

Water Borek (Su Boregi)

5 eggs 2 Tbsp yogurt 1 Tbsp salt to taste

4 Tbsp water Flour For boiling: 1 Tbsp salt to taste cup olive oil 1 pot cold water 1 pot boiling water For filling and top: lb ricotta/ feta cheese 1 egg 150 gr butter, melted 1 Tbsp yogurt 1 Tbsp olive oil

Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go. Fill up the 2/3 of a big pot and add 1 Tbsp salt and cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly. Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well. Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When its baked take it out and let it cool for a few hours. Serve it either warm or cool. ENJOY

Turkish Savory Cookies (Tuzlu Kuru Pasta)

2 eggs (1 yolk for top) 125 gr margarine/butter, at room temperature cup yogurt cup canola oil 1 tsp salt 1 tsp sugar 1 tsp baking powder 1 tsp mahaleb (optional) 3 cups flour lemons juice Sesame and/or nigella seeds for top Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead until the dough gets elastic, non sticky and smooth. Grab walnut size dough pieces and give any kind of shape you like or the shapes as seen in the picture. Mix the egg yolk and 1 Tbsp of canola oil. Place the savory pastries over a greased oven tray and glaze with egg yolk-oil mixture. Sprinkle with sesame/nigella seeds and bake at preheated 350 F (180 C) oven until they get light brown. ENJOY

Olive Pogaca (Zeytinli Pogaca)

Special thanks to my dear sister for this nice recipe! 3 Tbsp butter/margarine 9 Tbsp plain yogurt 6 Tbsp canola oil 1 tsp baking soda 1 tsp salt 1 egg white (yolk goes for top) 2-3 cups flour Nigella/poppy seeds for top Filling:

1 cup sliced black olives Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead with your hands till the dough gets elastic, non sticky and smooth. Grab egg size pieces of dough and flatten with your palms. Place one tea spoonful of black olives in the middle. Give it an oval shape close it up on top as you see in the picture. Stick the edges pressing with your fingers. Place the pogacas over a greased oven tray and glaze with egg yolk. Sprinkle with nigella/poppy seeds and bake at preheated 350 F (180 C) oven till they get light brown. ENJOY

Sesame Sticks (Susamli Cubuk)

cup canola oil 125 gr butter/margarine, softened 1 Tbsp vinegar cup water 1 egg white (yolk is for the glaze) 1 tsp baking powder tsp sugar tsp salt to taste 3 -4 cups flour cup sesame and nigella seeds Mix the dough ingredients in a big bowl. Then, knead the dough until becomes soft and consistent. Cover the dough and let it rest for about 10-15 minutes. Grab walnut size pieces and shape them into long sticks thick as pencil. Cut the sticks in 4-5 inch long. Brush each stick with the egg yolk you set aside before. Place sesame and nigella seeds (or only sesame) over a flat plate and dip one side of the sticks into it for covering with sesame and nigella (or only sesame) seeds. Take the sticks over a greased oven tray. Preheat the oven to 350 F (180 C) and bake them for about 30-35 minutes or until they get light brown. ENJOY

Soft Turkish Bagel (Acma Pogaca)

1 cup lukewarm milk 1 cup lukewarm water 1 cup oil 1 egg (yolk for egg wash, white for dough) 2 tsp salt 2-3 tbsp sugar 5-6 cups all purpose flour Instant yeast (7 gr)/1 cube fresh yeast 2 tbsp butter, softened For glaze: beaten egg yolk nigella/sesame seeds (optional) Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.Then, add the salt, egg white, oil and flour, knead for about 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture). Grab egg sized pieces from the dough and flatten it into a rectangular shape. Elongate and spread tsp butter all over. Then, roll it lengthwise and get a stick like long dough piece. Hold the ends and twist from the ends towards opposite directions, till getting some nice twists. Stick the ends making a wheel shape (see the picture). Place them on a greased baking tray, leaving some room. Cover the pogacas with a plastic wrap or cloth and leave them to rise for an hour. Then, brush them with whisked egg yolk and sprinkle with some sesame seeds/nigella (optional). Preheat the oven to 400 F (200 C) and bake for 10 minutes. Turn the heat to 375 F (190 C) and bake for 15 more minutes till they turn golden brown.Serve warm. ENJOY P.S: For softer pogacas, after taking them from the oven, cover their surface with a clean cloth and make it air proof. You can also refrigerate the leftovers for up to one week and just microwave before eating.

Borek with Seltzer (Maden Suyu/Sodali Borek)

1 lb (454 gr) Phyllo Pastry / 3-4 yufka 3 L (13*9*2) Pyrex casserole dish 1 egg

 tsp salt cup milk 1/3 cup oil 1 cup Seltzer (mineral water) 1 tsp sesame seeds (optional) 1 tsp nigella seeds (optional) Filling for Borek with cheese : 100-150 gr crumbled feta cheese or Mexican crumbling cheese cup parsley or dill chopped (optional) 2-3 tbsp yogurt (optional) Take the ingredients in a bowl or plate and mix them. Click for using different types of fillings In a bowl; place the egg, oil, Seltzer and milk. Mix them with a whisk. You will use this mixture between each layer of the pastry and for the top of the borek.After greasing the Pyrex dish, place two or three layers of pastry/1 yufka on the bottom and let it go out over the sides of the dish. Spread 3 tbsp of the mixture all over and place some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry/1 yufka and wrinkle them up in order to fit to the dish (see the picture). Continue layering in the same way; first the liquid mixture and then the filling.When you place the last pastry sheets/yufka, fold the sides of the bottom sheet over the borek. Cut the borek into desired size squares. Sprinkle with nigella and sesame seeds. Pour the remaining liquid mixture on top of the borek evenly.Preheat the oven to 350 F(180 C) and bake for about 30-45 minutes, until it turns lightly brown. Serve warm. ENJOY

Gul Borek (Rose Borek)

1 lb (454 gr) Phyllo Pastry / 4-5 yufka 3 L (13*9*2) Pyrex casserole dish 2 eggs 2/3 cup milk 1/3 or cup oil Salt to taste 1 tsp sesame seeds

1 tsp nigella seeds (optional) Click for the filling ingredients you can use. In a bowl, place the eggs, oil and milk. Mix them with a whisk. Take 1 cup of this mixture and set aside to use later for the top. If using Turkish yufka, place all the yufka sheets on top of each other. Cut them in four by obtaining equal triangle like pieces. Then, put 2 tbsp of milk mixture on every piece and spread with the back of spoon or use a brush to spread all over. Place 2 tbsp of the filling on the wide edge and spread evenly through the edge. Flap the wide edge inside and roll it up till the end (make sure not to roll too tight). Then, again roll this long piece forming a spiral shape (see the picture). Repeat the same procedure for each of the yufka piece. If using Phyllo Pastry, use two piece of pastry sheets at the same time to form a rose borek (two sheets aproximately have the same thickness as one yufka sheet). Place the filling on the wide edge of the rectangle sheet and then roll it up till the other end. Give the spiral shape and use the same procedure as youve used for the yufka. Place the rose shape boreks side by side in a greased Pyrex dish (do not leave any room in between). Pour the remaining liquid mixture on top of the borek evenly and sprinkle with nigella and sesame seeds.Preheat the oven to 350 F(180 C) and bake for about 30-45 minutes, until it turns golden brown. Serve warm. ENJOY

Easy Pogaca (Kolay Pogaca)

1 egg (yolk separated) 100 gr butter/margarine, softened cup canola oil cup yogurt -1 tsp baking powder 1 tsp salt to taste 2 -3 cups flour 1 tbsp nigella seeds for top Filling: cup ricotta/Mexican crumbling/feta cheese, crumbled 2 tbsp fresh parsley/dill, chopped finely (optional)

Place all of the dough ingredients in a wide and deep bowl. Mix them all and knead with your hands till the dough gets elastic, non sticky and smooth. In a small plate, mix the filling ingredients. Grab egg size or bigger dough pieces and flatten with your palms. Place one tea spoonful of filling in the middle and close it up like a half moon shape. Stick the edges pressing with your fingers. Place the pogacas over a greased oven tray and glaze with egg yolk. Sprinkle with nigella seeds and bake at preheated 350 F (180 C) oven till they get light brown. ENJOY

Pan Cooked Borek (Tava Boregi)

1 yufka (Turkish Phyllo Dough) cup+1 tbsp canola oil cup milk 1-2 egg 1/3 cup feta cheese/Mexican crumbling cheese, crumbled cup parsley/dill, finely chopped (optional) Grease a 6-8 inch diameter pan with 1 tbsp oil. Place yufka (Turkish Phyllo Dough) inside the pan leaving the 4-5 inches of the edges outside (see the picture). In a bowl, mix milk, egg and cup canola oil. Apply crumbled cheese and parsley/dill (optional) over the yufka evenly. Then, pour the liquid mixture and fold the edges inside to close up (see the picture). Turn the heat to medium and cook the borek till it gets golden brown. Then, cook the other side as well. Once both sides are cooked take the Pan Cooked Borek to a serving plate and cut it into slices like pizza. Serve warm. Pan Cooked Borek is a very delicious alternative for breakfasts and brunches. ENJOY

Bulgarian Easter Bread (Kozunak-Paskalya Coregi)

Kozunak is the traditional bread made for Easter in Bulgaria. Usually two loaves are made, one is left at the Church for the priest and the other is eaten by the family after the Easter service. This bread is lightly sweet that can be served for breakfast or as snack. 4 eggs

1 cup oil 2 cups lukewarm milk 2 cups sugar 2 lemons zest 25-30 gr fresh active yeast/7 gr instant yeast 2 tsp salt 12-13 cups flour For garnish: 1 egg yolk, beaten cup sugar cup cracked hazelnut/almond (optional) Start making Kozunak dough the night before you bake it. Then, set aside for a rest for all night long. The next day knead it occasionally for 1-2 times and bake in the afternoon. Start making the dough in the evening: First dissolve yeast in the lukewarm milk. Place all the main ingredients but flour in a large bowl and stir in dissolved yeast. Start adding flour slowly and knead. Form elastic and non-sticking dough and knead for about 10 minutes (see the picture). Then cover it with a plastic wrap or a towel and leave aside for the night. The next morning youll see that the dough will be about 3 times larger (see the picture). Punch it and knead for 2-3 minutes and cover again. Leave for about 4-5 hours. After that, knead again, cover and leave for more 4-5 hours. Once the dough rises again, it is ready to shape. Divide the dough into 3 equal pieces. And again divide all the pieces into 3 equal parts. With your hands give a 12 inch long stick shape to every piece. Then, place 3 sticks side by side on the counter and make braid shape. Make sure to braid a little loose and stick the ends gently (see the picture). Braid the remaining dough and obtain 3 Kozunak breads. Place them over an oven tray with baking paper. You can fit 3 of them in a rectangular oven tray. Cover them and leave aside for -1 hour. Brush the surface with egg yolk and sprinkle some sugar on tops. Also, sprinkle some hazelnut/almonds if desired. Preheat the oven to 350 F (180 C) and bake them till they turn golden brown (for about 40-50 minutes). Cover them with a towel after taking out of the oven, to keep them soft. ENJOY P.S: This recipe makes 3 Kozunak-Bulgarian Easter Bread, you can decrease or increase the ingredients as you like.

Kandil Sesame Rings (Kandil Simidi)

Kandil Simidi is a traditional Turkish pastry, which is eaten on Kandils. Kandil is one of the five Islamic holy nights when the minarets are illuminated and special prayers are made: Mevlit, Regaip, Mira, Berat, Kadir. During the Kandils, this savory ring shaped biscuit is distributed to neighbors and other relatives for Allahs sake. Today is Regaip Kandil and Id like to bake Kandil Simits and share them with you. I wish an auspicious Kandil for you all. 2 sticks butter/margarine (250 gr), melted cup canola oil cup sugar cup vinegar 1 egg yolk 1 tbsp mahaleb 1 tsp salt 1 tsp baking powder 4 cups flour Topping: 1 egg white 1 cup sesame seeds

Place the main ingredients but the flour and baking powder in a large bowl. Mix them all and then add flour and baking powder slowly. Knead until the dough becomes soft. Preheat the oven to 350 F (180 C). Grab pecan size dough pieces and make 2-2 inch (5-6 cm) long pencil like pieces and stick the ends to form a ring. And then, in a bowl whisk the egg white and place sesame seeds in a flat plate. First dip all the rings in the egg white and then dip into the sesame seeds. Arrange them over a baking paper or greased oven tray. Bake until they all turn a light brown color (for about 20-25 minutes). Make sure not to leave them in the oven once they are baked. Otherwise they would become drier. Kandil Sesame Rings are good to go with tea or coffee at brunches. ENJOY P.S: This recipe makes 40-45 Kandil sesame rings.

Fried Dough (Hamur Kizartmasi)

2 cups lukewarm water 4-5 cups flour 1 tsp salt to taste 1 package fresh yeast/ 2 tsp active dry yeast 1 -2 cups oil for frying Place the lukewarm water and the yeast into a bowl. Stir well to dissolve the yeast. Add the salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your dough will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place or till it rises up to double its volume (see the picture).Place dough on the counter and punch to release air. Cut the dough into walnut or egg size pieces (as you like). Place them on the counter and leave for 5-10 minutes. Meanwhile heat the oil in a saucepan or pot. Flatten dough pieces using your fingers (for about 1/3 inch thick). Fry both sides lightly. Dough will turn yellow. Then, place the fried dough pieces over a paper towel. Serve Fried Dough warm or hot with cheese, cream cheese, jam/jelly or fruit preserves. It is good to go at breakfasts or brunches. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

Turkish Dumpling (Manti)

Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but its really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work. 3-3 cups flour 1 egg 2/3 cup lukewarm water 1 tsp salt to taste Filling: lb ground beef 1 onion, finely chopped/shredded

 tsp salt to taste tsp black pepper For cooking: 8 cups water 1 tsp salt Sauce:2 cups yogurt 3-4 cloves of garlic, minced tsp salt to taste 3-4 tbsp butter/oil 1 tbsp tomato paste/2/3 tsp paprika 2-3 tbsp water Dried mint Sumac In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes). Meanwhile in a plate mix all the filling ingredients and set aside. Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into inch (1 -2 cm) square pieces (see the picture). Then place tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough. For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes). Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika. Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.

This recipe makes 6-7 servings. ENJOY

Savory Pastries with Herbs (Otlu Kuru Pasta)

100 gr (6-7 tbsp) margarine/butter, melted 1/3 cup yogurt 1/3 cup canola oil 2 eggs (one of the yolk is for egg wash) 1 tbsp sugar 1 tsp baking powder/1 package baking powder 1 tsp salt to taste 4-5 cups flour 2 pairs of green onions, chopped finely 1/3 bunch parsley, chopped finely 1/3 bunch dill, chopped finely Leave one of the egg yolk for the glaze. Then combine all the ingredients, but the flour and the greens in a big bowl. Then add the flour slowly and knead till a soft and elastic dough is obtained (for about 8-10 minutes). Cover it with a clean cloth and leave for 15 minutes. Add the greens and knead again till they are even. Place a baking paper over or grease the baking tray. Then grab walnut size dough pieces and give them any kind of shape you like. You can also flatten the dough with a roller and use cookie molds or just cut with a knife. Preheat the oven to 350F (180 C) and beat the egg yolk for the egg wash. Brush the tops of the cookies with egg wash and bake for about 18-20 minutes, till they turn light golden brown. Savory Pastries with Herbs are good to go with tea, coffee and at breakfast and brunch. ENJOY

Yarimca (Fried Dough With Filling)

3 cups flour cup yogurt 1/3 cup olive oil 1 egg 1 tsp salt

 tsp baking powder cup water (maximum) 2 cups oil for frying Filling Ingredients: 200 gr (1/2 lb) feta cheese 1/3 cup fresh parsley /dill, finely chopped OR 5-6 potatoes, boiled and smashed 1 tsp dried mint tsp salt tsp black pepper Mix all the main ingredients by adding the water slowly. Knead, till the dough is set (the right consistency when it doesnt stick anymore). Place the dough on a floured surface and cut it into two pieces. Roll each piece in the thickness of your wrist. Then cut the rolls in 1 inch wide pieces. On the floured surface, flatten the dough with your hands or a roller (for about inch thickness). See the picture. In the center of the flattened dough, place 1 tsp of filling, spread it and close in the shape of half moon. Compress the edges tightly. Prepare all the dough in the same way and place them on a paper towel, making some room for not to stick each other. Sizzle the oil in a pan and fry both sides of the dough pieces till they turn to golden brown. Serve the Yarimcas warm. ENJOY

Turkish Pancakes (Krep)

1 cup all purpose flour 2 cups milk 2-3 eggs 1 tbsp salt tsp baking soda 1 cup oil (for cooking) In a bowl mix all the ingredients (except oil) with a mixer until the mixture becomes smooth and even. Leave the mixture in the fridge for 2 hours for a better taste. Use a large Tefal pan to cook the pancakes. Put the pan on a high-

medium heat and let it become hot for 2-3 minutes. Then put approximately 1tsp of oil (shallow fry) and pour the mixture with a ladle. You can adjust the amount as you like (see the picture). When you see the bubbles on the sides you can turn the pancake upside down. You will see it will change to golden brown color. Then, when you cook both sides, its done. Continue adding 1 tsp oil and cooking all the pancakes. You can use cream cheese, jams or jellies, tomato paste, olive paste, honey or whatever you like to spread on the pancakes. Then roll them up and serve warm (see the picture). Turkish pancakes are good to go at breakfasts. P.S: Contains Gluten, Milk ENJOY!

Turkish Borek
MAIN 1 lb (454 gr) Phyllo Pastry / 4-5 yufka 3 L (13*9*2) Pyrex casserole dish 2 eggs tsp salt 2/3 cup milk 1/3 or cup oil 1 tsp sesame seeds 1 tsp nigella seeds (optional) For this recipe you can use one of these fillings. Filling for Borek with Feta cheese 200 gr crumbled feta cheese or Mexican crumbling cheese bunch of parsley or dill chopped (optional) 4 tbsp yogurt (optional) Put the ingredients in a bowl or plate and mix them. Filling for Borek with Ground Beef 200 gr ground beef (% 75 or %80) 1 onion, chopped 1 tomato, diced or 3 tbsp tomatoes, in a can or tbsp tomato paste tsp salt tsp black pepper

 tsp cumin 1 tbsp oil (canola/sunflower/vegetable/corn) Place the oil and ground beef in a pan and cook until the meat changes in color. Then add the onions and saut for 2-3 minutes over low-medium heat. Add the tomatoes or tomato paste and salt. Cook for 6-8 minutes over low heat and stir occasionally. Finally add black pepper and cumin. Filling for Borek with Spinach 1 pkg (300 gr) frozen chopped spinach or spinach in a can 1 onion, chopped 2 tbsp oil (canola/ sunflower/vegetable/corn/olive) tsp salt tsp black pepper (optional) If you are using frozen spinach do not thaw. On the other hand, if you are using canned spinach, drain it. For the fresh spinach, wash, drain and chop. Place the oil and chopped onions in a pan and saut for 2-3 minutes on lowmedium heat. Add the spinach, salt and cook for 8-10 minutes with the lid closed but stirring occasionally. When its done, sprinkle black pepper (optional). Filling for Borek with Potato 2 large or 3 medium potatoes, boiled and smashed 1 onion, chopped 1 tbsp tomato paste 2 tbsp oil (canola/ sunflower/vegetable/corn/olive) tsp salt tsp black pepper (optional) tsp cumin (optional) In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and saut for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle the black pepper and cumin (optional) Filling for Borek with Leek 1 bunch of leek, washed and drained 1/2 cup crumbled feta cheese/ricotta cheese (optional) 3 tbsp oil 1 tsp salt 1/3 cup parsley, finely chopped (optional) Cut the leeks lengthwise and chop thinly. Then place them in a skillet with oil and salt. Cook over medium heat till leek absorb all its juice. Add parsley (optional) and feta/ricotta cheese (optional) and mix them all.

Filling for Borek with Eggplant 2 eggplants, washed and peeled 1 onion, chopped 1/2 cup ground beef (optional) 3 tbsp oil 1/2 tsp salt 1/2 tsp paprika In a skillet, saute onions, oil and ground beef (optional) over low heat. Chop eggplants finely and stir into the skillet. Add paprika and salt, then cook till eggplants are soft and tender (10-12 minutes). Main Procedure In a bowl place the eggs, oil and milk. Mix them with a whisk. You will use this mixture between every two or three layers of the pastry and on top of the borek. After greasing the Pyrex dish, place two or three layers of pastry/ 1 yufka on the bottom and let it go over the sides of the dish. Spread 3 tbsp of the mixture on it and put some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry and wrinkle them up in order to fit to the dish (see the picture). Continue layering in the same way; first the liquid mixture and then the filling. When you place the last pastry sheets, fold the sides of the bottom sheets over. Pour the remaining liquid mixture on top of the borek and sprinkle nigella and sesame seeds. Preheat the oven to 350 F(180 C) and cook for about 45 minutes, until it turns golden brown. Serve warm. ENJOY

Turkish Breads (Ekmekler)

100% Whole Wheat Bread (100% Tam Bugday Unlu Ekmek)

3 cups whole wheat flour 1 package dry yeast 1/3 cup lukewarm milk cup honey 1 cup lukewarm water cup canola oil 1 tsp salt to taste

For glaze: 1 Tbsp yogurt 1 Tbsp water Place the lukewarm water, honey and the yeast into a bowl. Stir well to dissolve the honey and the yeast. Add milk, canola oil, salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will come out. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture). Place dough on the counter and punch to release air. Cut the dough into two pieces then make a loaf shape. Grease two loaf pans and place both of the dough pieces. Cover it with a clean cloth and leave it for -1 hours to rise in a warm place (If you have time let it rest for 2 hours). Mix 1 Tbsp yogurt and 1 Tbsp water in a small bowl, then brush the surface of the bread with this glaze. Preheat the oven to 400F (200C). Place the bread on the middle rack. Bake for 25-30 minutes or until becomes golden brown. Take out of the oven and cover with a clean cloth or towel to keep the bread soft. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough. P.S 2 : Whole wheat bread does not rise as much as usual breads.

Victorian Milk Bread (Sutlu Ekmek)

2 tsp dry/instant yeast 1 tsp sugar 1 cups luke warm milk 3 cups bread flour 1 tsp salt to taste Glaze: 1 egg 1 tbsp milk Sesame seeds Add yeast and sugar into 1/2 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Mix flour and salt in large a bowl. Make a well in center and pour in dissolved yeast. Mix in flour. Stir in reserved milk to form a sticky dough. Turn

dough out onto lightly floured surface. Knead dough until smooth and elastic, about 8-10 minutes. Put dough in a clean bowl and cover with a towel or cloth. Let rise for 45-60 minutes in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes. Grease an 8 x 4 x 2 1/2 inch loaf pan. Shape dough into a long loaf (see the picture). Place shaped dough in greased loaf pan. Cover with towel/cloth. Leave for a rest until dough is 1 inch above the top of pan, about 1 hour. Brush top of loaf with egg glaze and sprinkle sesame seeds. Bake in preheated 400F (200 C) oven for 40-45 minutes until golden. After taking the bread out of the oven cover it with a towel/cloth to keep it soft and warm. Serve warm and enjoy Victorian Milk Bread with butter or cream cheese. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

Turkish Bread (Turk Ekmegi)

1 cups lukewarm water 2 tsp dry yeast/17 gr fresh yeast 3 cups bread flour/all purpose flour 1 tsp salt 1 tsp sugar Glaze:1 tbsp yogurt 1 tbsp water Nigella seeds or sesame seeds Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add the salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture).Place dough on the counter and punch to release air. Cut the dough into two pieces, then make a loaf shape with each of them. Grease a square Pyrex or baking dish and place both of the dough pieces. Or you can use a loaf pan to bake two loaves of bread. Cover it with a clean cloth and leave it for -1 hours to rise in a warm place (If you have time let it rest for 2 hours). Mix 1 tbsp yogurt and 1 tbsp water in a small bowl, then brush the surface of the

bread with this glaze. Make a scratch lengthwise through the middle. Finally, sprinkle nigella seeds or sesame seeds on top. Preheat the oven to 425F (220C). Place the bread on the middle rack. Bake for 25-30 minutes, till it becomes golden brown. After taking it out of the oven cover with a clean cloth or towel to keep the bread soft. Turkish Bread is good to go with butter, honey-butter dip or spicy olive oil dip when warm. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough. P.S 2 : If you want the top to be lighter brown, then beat 1 egg yolk and 1 tbsp milk for glaze, instead of yogurt and water.

Flower Bread (Cicek Ekmek)

2 cups lukewarm water 4-5 cups bread flour 1 cube fresh yeast (17 gr) 3 tbsp olive oil 2 tbsp sugar 1 tbsp salt Glaze: 1 tbsp yogurt 1 tbsp water Nigella seeds or sesame seeds Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add the salt, olive oil and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture). Place dough on the counter and punch to release air. Cut the dough into two pieces, then each piece into 8. Make 8 balls using your palms. Grease a round Pyrex or baking dish (20-30 cm) and place one ball in the middle and the other 7 around it leaving some room. And do the same with the other half of the dough, so you will bake 2 flower breads. Cover it with a clean cloth and leave it for -1 hours to rise in a warm place (If you have time let it rest for 2 hours). Mix 1 tbsp yogurt and 1 tbsp water in a small bowl, then brush the surface of the bread with this glaze. Finally, sprinkle nigella seeds or sesame seeds on top. Preheat the oven to 425F (220C). Place the bread on the middle rack. Bake for

25-30 minutes, till it becomes golden brown. After taking it out of the oven cover with a clean cloth or towel to keep the bread soft. Flower bread is good to go with butter, honey-butter dip or spicy olive oil dip when warm. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough. P.S2 : If you want the top to be lighter brown, then beat 1 egg yolk and 1 tbsp milk for glaze, instead of yogurt and water.

Turkish Pide Bread (Ramazan Pidesi)

banana bread 2 tsp dry yeast/25-30 gr active fresh yeast tsp sugar 1 lukewarm water 3 cups bread flour/all purpose flour 1 tsp salt 2 tbsp olive oil For glaze: 1 egg and 1 tbsp water, beaten 1 tsp nigella seeds or sesame seeds Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add the salt, olive oil and flour; knead for 10 minutes, till dough becomes elastic. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture). Place dough on the counter and punch to release air. Then try to flatten the dough with your hands to fit to the tray (Use a 8-12 inch round tray or Pyrex). Then place it into the baking tray with baking paper and flatten it to fit the tray. Brush surface of the Turkish Pide Bread with egg wash and press all over it with your finger tips. Then sprinkle nigella seeds or sesame seeds on top (see the picture). Cover it with a clean cloth and leave it for -1 hours to rise in a warm place (If you have time let it rest for 2 hours). Preheat the oven to 425F (220C). Put some water in an oven-safe bowl and place it on the bottom of the oven. Place the bread on the middle rack. Bake for 10-15 minutes, till it becomes golden brown.After taking it out of the oven cover

with a clean cloth or towel to keep them soft. It is good to go with butter, honey-butter dip or spicy olive oil dip when warm. ENJOY P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

Ayran
2 cups of plain yogurt or 1 cup purified water 1 tsp salt (optional) Place the yogurt in a bowl and whisk it by hand or with mixer until it is smooth. Then add water and salt (optional). If you see the bubbles after whisking, that means you have done your best to make the ayran. Then pour the ayran to the glasses. Drink ayran as quick as possible after you prepare since after a while yogurt would descend at the bottom. Ayran goes well with chicken, meat or vegetable dishes. ENJOY

Cocoa Milk (Kakaolu Sut)

1 cup milk, hot 1 tsp cocoa and 1 tbsp sugar / 2 tbsp hot chocolate Heat the milk and in a mug or glass place the cocoa and sugar and mix them well. If you are using hot chocolate mix, just put it in the mug/glass. Then add the hot milk and stir well in order to make a homogeny drink. ENJOY! Cocoa milk is a very easy and fun way to make your kids drink milk.

Turkish Coffee With Milk (Sutlu Turk Kahvesi)

1 tsp Turkish Coffee 1 tsp sugar 1 Turkish coffee cup of milk (see the picture)

Put the coffee and sugar in the coffeepot (cezve: see the picture) and stir. Fill the Turkish coffee cup with milk, leaving some room at the top and add the milk to the cezve. Put it on high heat and stir with a spoon to let the sugar dissolve and coffee to mix with the water. When it starts being foamy on the surface, take some of the foam with a spoon and put into the coffee cup. (It is for a foamy Turkish coffee) When bubbles form on top and starts rising, take the cezve off the stove and pour the coffee into the cup. There would be grinds at the bottom of the cup, do not drink this part. You can serve the Turkish coffee with a glass of water and a piece of chocolate. ENJOY!

Turkish Style Lemonade (Limonata)

2-3 lemon 1 cup sugar 2 lt (8-10 cup) water Wash the lemons and slice them finely with the skins. Place one layer lemon slices on the bottom of a wide bowl (see the picture). Then spread half of the sugar on them (see the picture). Then put another layer of sliced lemons (see the picture) and spread the remained sugar on top (see the picture). Cover the bowl with plastic wraps; make sure it is air and sun light tight. Leave it all night long (10-12 hours). In the morning, you will see that the sugar is dissolved in the lemon juice. Then with a food processor smash the lemon slices with their skins. Add 8-10 cups of water and mix. Strain the mixture to remove the skins. You can also adjust the sugar amount at the end. Serve lemonade cool with some ice. ENJOY! P.S: To prevent the loss of Vitamin C, keep your lemonade covered and cool. Do not leave it under sun light. Do not use metal spoon to mix. Consume in 30 minutes after serving.