Kama is a traditional Estonian finely milled flour mixture. The kama or talkkuna
powder is a mixture of roasted barley, rye, oat and pea flour. The oat flour may
be completely replaced by wheatflour, or kibbled black beans may be added to
the mixture.

Kama flour can be bought as a souvenir in Estonia. It is one of the most
distinctive national foods of Estonia.


Take a packet of kama flour and mix it with kefir, buttermilk or yoghurt. The
ratio of the flour to the quantity of the liquid is up to your taste. You can also add
some jam or honey to make it sweeter. Serve cold!

Potato salad

6 boiled potatoes
ham or sausage
2 hard boiled eggs
2 pickles
100g of green peas

1 cup of mayonnaise
1 cup of sour cream
1/2 tbsp of salt
chopped chives or spring onion


Slice the potatoes, meat and pickles into small cubes. Chop the eggs finely. Mix
the chopped ingredients together and add green peas (without liquid). Mix
together mayonnaise, sour cream, mustard, salt and pepper. Pour the dressing
over the chopped ingredients and stir well.

Porridge from four grain flakes

For 2 persons:
• 5 dl water or milk
• 2,5 dl (HELEN) four grain flakes


Add four grain flakes into the boiling water or milk. Cook for 2-3 minutes by
stirring once in a while. Then stew under the lid for 2 minutes. Season with salt.
Serve with milk, jam or berries. Four grain flakes are also suitable for baking or
naturally, for example, with yoghurt.

Turkish coffee

Turkish coffee is famous for the way it is made. It is prepared in an ibrik, a small
coffee pot that is heated. Sugar is added during the brewing process, not after, so
the need for a serving spoon is eliminated. Cream or milk is never added to
Turkish coffee, and sugar is optional. It is always served in demitasse cups.

In some regions, your fortune is told by the placement of the coffee grinds left in
the cup!

1 cup water
1 tablespoon of extra finely ground coffee (powder consistency)
1/8 teaspoon ground cardamom, or 1 cardamom pod
sugar (optional)

Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small
saucepan will work. Remove from heat and add coffee and cardamom.
Return saucepan to heat and allow to come to a boil. Remove from heat
when coffee foams. Again, return to heat, allowing to foam and remove
from heat. Pour into cup, and allow to sit for a few minutes for the
grounds to settle to the bottom of the cup.[nt][nt]Cardamom pod may be
served in cup for added flavor.

Iskender kebab

2 brown onions, coarsely grated
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
800g lamb eye of loin (backstrap), cut into 3cm pieces
260g (1 cup) Greek-style natural yoghurt
2 garlic cloves, crushed
2 teaspoons sweet paprika
1/4 teaspoon chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
125ml (1/2 cup) water
1 x 400g loaf Turkish bread
2 tomatoes, halved
4 long fresh green chillies
Shredded iceberg lettuce, to serve
Bought tabouli, to serve

Preparation: Combine the onion, lemon juice and 2 tablespoons of oil in a bowl.
Add lamb and toss to coat. Cover with plastic wrap. Place in the fridge for 2 hours
to marinate. Combine the yoghurt and half the garlic in a small bowl. Cover and
place in the fridge. Heat the remaining oil in a medium saucepan over low heat.
Add the remaining garlic and cook, stirring, for 1 minute or until soft. Add the
paprika and chilli and cook for 30 seconds or until aromatic. Add the passata and
water and simmer, stirring occasionally, for 20 minutes or until the sauce
thickens. Remove the lamb from the marinade and season with salt and pepper.
Thread the lamb onto 4 metal skewers. Preheat a barbecue or large chargrill on
high. Add the lamb and cook, turning occasionally, for 10 minutes or until golden
and cooked through. Transfer to a plate and cover with foil to keep warm. Cut the
bread crossways into 5 pieces then cut each piece in half horizontally. Add the
bread, tomato, and chillies to the barbecue and cook for 2 minutes each side or
until charred. Cut the bread into 2cm pieces. Divide the bread, tomato, chillies,
lettuce and tabouli among serving plates. Top with the lamb skewers and drizzle
over the passata mixture. Serve with the yoghurt sauce.


Ingredients (for 2 people):
1 onion (chopped)
1 tomato (peeled and chopped)
1 pepper (chopped)
2 eggs
1 table spoon of olive oil
Black pepper

Preparation: Put the chopped onion, chopped pepper and the olive oil
into a pan and cook them for about 6-7 minutes using medium heat level.
Mix it every few minutes. Add the tomatoes, black pepper and salt, then
close the lid and cook the mixture for about 5 more minutes. Add the eggs,
and close the lid again. Cook it for a few more minutes. Eggs should be
soft boiled so no need to over cook.Your menemen is ready if there is not
any liquid egg whites in the pan.