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2012 - 2014
Contents of the book:
4 - 8 Bulgarian recipes
9 - 15 Czech recipes
16 - 22 Hungarian recipes
23 - 31 Icelandic recipes
32 - 38 Slovak recipes
39 - 44 Turkish recipes

Tarator Milk soup (cold summer soup)
300 g peeled cucumbers (greenhouse cucumbers, summer
cucumbers, autumn cucumber)
320 g lettuces
516g yogurt
20 g sunflower oil
15 g walnuts
-33 g walnuts
15 g dill (parsley)
7 g garlic
2 g salt
220 g water
Yogurt is broken and then diluted with cold water. Add the
peeled cucumber, cut into small cubes or grated, chopped walnuts,
sunflower oil, chopped dill (parsley), chopped garlic and salt.
When tarator preparing lettuce, it is cleared, washed and
cut into small pieces. Thus prepared, lettuce replaces the cucumbers.
Note: The proposed recipe is from Bulgarian national cuisine.

Bulgarian asks
300 g cow cheese
125 g butter
500 g milk
250 g eggs (5 pcs.)
42 g bread yeast - 1 cube
20 g oil sunflower for greasing the pan
Kneaded dough with milk, eggs, flour and yeast for bread (yeast bread
advance is stirred with salt and sugar). The dough is left to rise - increase
twice the volume in a deep pot. After 20 minutes and still kneads dough
until ready. There are also 3 balls - each ball is rolled in sequence. The first
ball, while boring, is put butter and cheese. This action is repeated with
the second and third ball. All three layers are placed one upon another.
Prepared in a circle which is cut into triangles. Each triangle is rolled up
and placed in the greased pan. The finished cake (crude) stand 20 minutes
to increase their volume and to take the form of a tray. Spread top of cake
with egg and sprinkle with sesame seeds. Loaf bake 40 minutes in the
oven, which is heated to 180 degrees.
Note: The proposed recipe is from Bulgarian national cuisine.

Wine kebab
764 g veal cuts
968 g veal
821 g lamb meat on the
729 g pork cuts
796 g pork ham with
796 g pork
Garnish - steamed rice
320 g rice
50 g onions
50 g butter
2 g salt

Ingredients for the sauce
40g oil sunflower
190 g onions old
220 g onions fresh
30g flour
220 g fresh tomatoes
230 g tomatoes sterilized
230 g tomatoes frozen
40 g tomato paste
2 g paprika
10 g parsley
40 g red wine
0,05 g bay leaf
2 g salt
300 g garnish - steamed rice

The meat is boned, washed and cut into small pieces 10-12 g, then with finely
chopped onion stew in sunflower oil and a little water until the onion is tender. Pour
with smashed red tomatoes, wine and some hot broth (water), sprinkle with paprika,
salt and stew almost ready. Add flour mixed into cold water, and bay leaf. Pour into
the pan and stew in the oven at moderate temperature. Serve sprinkled with finely
chopped parsley and with a garnish of steamed rice (or other appropriate garnish).
Shopp salad of fresh vegetables
(roasted peppers)

320 g fresh tomatoes - 310 g greenhouse tomatoes
250 g fresh cucumbers - 250 g cucumbers greenhouse
240 g peppers (sivria, peppers) - 210 g peppers greenhouse
- 380 g peppers (sivria, peppers) roasted
80 g onions old - 90 g onions fresh
210 g cheese cow
30 g oil sunflower
60 g lemon (juice) - 20 g lemon juice ready
20 g parsley
30 g vinegar
Raw peppers are cleared from the stems and seeds and cut into small squares
or baked, peel, cleaned of stems and seeds, and then cut. Tomatoes and
cucumbers cut into cubes. Onion and parsley finely chopped. Chopped
vegetable mix. In presenting the salad is formed like a pyramid (heap),
watered with lemon juice and sunflower oil and sprinkled with grated cheese.
The salad can be decorated with a circle of tomato.
Note: The proposed recipe is from Bulgarian national cuisine.

Cabbage rolls with meat

420 g veal cuts
- 530 g veal
- 400 g ready mince - a mixture
- 530 g pork
- 420 g pork cuts
- 460 g ham with bone
40 g oil sunflower
600 g fresh cabbage
- 720 g sour cabbage heads
80 g rice
95 g onions
- 100 g leek

250 g fresh tomatoes
- 260 g tomatoes sterilized
- 260 g frozen tomatoes
50 g tomato paste
60 g parsley
2 g paprika
2 g salt (for fresh cabbage)

Ingredients for the sauce:
50 g eggs (1 pc.)
20 g flour
160 g yogurt

The meat is boned, washed and ground in a meat grinder. Onion, chopped, stew part
of sunflower oil and a little water (1:1) until soft. Add minced meat, previously diluted
with a little water, and stew, until a crumb. Add chopped tomatoes (tomato paste,
away with water), red pepper and salt (salt is not added when mincemeat is ready).
When the water evaporated, add the rice, clean and washed, add hot broth or water
and sprinkle with some of the chopped parsley. Mix and stew until the rice swell.

Czech cakes

1 cup all-purpose flour
cup finely ground walnuts or almonds
1/3 cup powdered sugar
cup and 2 tablespoons butter
1 egg
1 teaspoon vanilla
1 cup powdered sugar to coat

Leave butter out at room temperature for two hours or until soft, then cut into
small pieces. Grind walnuts in food processor until very fine. Mix butter sugar,
egg and vanilla, then add ground nuts, and flour. Prepare a smooth dough, cover
and let rest for two hours in the fridge.
Roll the dough between the palms of your hands to make a long snake, the size
of a thick pencil. Cut the dough with a glass or cookie cutter to assure
uniformity. Shape into crescents, put on a greased sheet pan or on a sheet pan
lined with baking paper and bake in preheated oven at 350 F for about 10
minutes until slightly golden around the edges. While they are still warm, toss in
powder sugar. Let Vanilla Crescents cool then hide them in a sealed container in
a cold room until Christmas.
Knedlo,Vepo, Zelo

You will need:
2 lbs. of pork roast
2-3 cloves garlic
caraway seeds
For dumplings:
1 and a half to 2 cups flour
(Wondra or all-purpose flour mixed with farina)
a pinch salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes
1 tsp baking powder
For stewed cabbage:
1 head of cabbage (red or white; red is healthier)
2 (or more) tbsp lard or butter
1 onion
1 tsp caraway seeds
Rub the meat with crushed garlic and salt; sprinkle with caraway seeds, and roast.
Pour a bit of water under the meat if its lean. It should release enough fat to keep it
from sticking. Roast covered, later uncovered, until tender.

For the dumplings, mix all ingredients until combined, add the bread cubes last. The
dough should be of medium consistency. Shape it into 2-3 longish loaves (approx. 8),
resembling very short baguettes. Dump them in a big pot of boiling water and
simmer for 20-25 minutes. Fish them out and slice about 3/4 inch thick (its easily
done with a nylon thread, but you can use a very sharp knife too). The dumplings are
supposed to be very soft and have a neutral, bready taste - you use them to sop up
the meat juices on the plate.

Cut the cabbage into thin strips and quickly blanch in boiling water; strain. On a bit
of lard, sautee one chopped onion, add the cabbage strips and a teaspoon of caraway
seeds (or more if you wish). Cook until the cabbage strips are translucent and tender
(if the cabbage is too dry and sticks to the bottom, pour in a bit of water). Season
with sugar, salt and vinegar. The cabbage should have a gentle sweet-and-sour taste
that complements the heady flavor of the pork.

Marinated Beef
3 lbs Sirloin Roast
2 Cups Water
1 Cup Vinegar
2 Carrots, Chopped
2 Ribs of Celery, Chopped
2 Parsnips, Chopped
1 onion, Chopped
5 pieces of Allspice
6 Peppercorns
2 Bay Leaves
4 Tbls All Purpose Flour
1 16oz container Sour Cream
1 Cup Beef Broth
1/2 Tsp Thyme


1. Combine water, vinegar, vegetables, all spice, peppercorns, and bay leaves into a
saucepan and bring to a boil. Reduce heat and simmer for ten minutes.
2. Cool marinade to room temperature.
3. Pour marinade onto roast in baking dish and cover.
4. Refrigerate marinated meat for at least twenty four hours. (I recommend you
marinate for at least 48 hours). Flip roast over every 12-24 hours to both sides
adequately absorb marinade.
5. When ready to roast, season meat with salt, pepper and thyme. Place roast into
roasting pan and cover with marinade and vegetables. Place roasting pan in preheated
350 degree oven. Roast for about 1 hour and 45 minutes.
6. Remove roast from oven and place on cutting board. Reserve remaining juices
from roast and discard vegetables.
7. Begin sauce by combining flour and sour cream in saute pan over low heat.
8. Slowly add reserved marinade and beef broth to heated sour cream and flour
9. Stir sauce for seven minutes over low heat. Flour should be dissolved and mixture
should be adequately thickened.
10. Serve sauce over thinly sliced beef.
11. Serve over dumplings.

2 cups of flour
2 cubes of cream cheese
1 cube of grease
(jam or curd)

Mix ingredients together,create cupcakes and
put it in the oven.
Put the filling on the baked cupcakes.Then put
it in a preheated oven at 180C for 20minutes.
Then its done.You can dust them in sugar if
you want.
Dumplings from cups
1 cup of coarse flour
1 teaspoon of salt
1 cup of milk
2 roll
2 eggs
1:We need two egg yolks (eggwhite save for later) then add 1
cup of coarse flour and then cup of milk.
Then 1 spoon of salt.

2:Stir everything together
3:Slice 2 rolls to the small pieces and then add them to the paste
4:WHisk eggwhites till it looks like "snow" and then add "snow" to the
5:You can add herbs if you want (parsley or chive)
6:Cups for dumplings wipe with grease (lard) then add paste and make cup
from 3/4 full.
7:Lay cups with paste to the pot with water (Water should be touching ear
of the cup)
8:Let it cook for 33 minutes
9: give it some rest and then it's done
Fish soup
You need several types of fish if you want to make a real good fish soup. Buy 250-300
g fish per person. The ideal types include carp, catfish and sturgeon. If you have only
one type offish, buy smaller ones too. Allow 1 onion per 1 kg of fish, slice them and
cook for 30 minutes with the tiny fish and ground paprika in enough water to cover,
them mash. This serves as the broth for the salted fish fillets. Add 1-2 green peppers
and perhaps some tomatoes and simmer for 30-40 minutes at a very low
temperature. Do not stir, only shake then pan if needed. Use a spazula to remove the
fish fillets upon serving. Sprinkle the top with pepper slices. For the Szeged style fish
soup, make a stew from the tiny fish, with fried onion and ground paprika, mash, thin
with water and cook the fish fillets in this liquid. An excellent, but quick fish soup can
made with the help of fish stock cubes: dissolve 2 cubes in 800 ml water and when its
boiling add 6-8 fresh or frozen fish fillets. Simmer for 20minutes on a low heat. To
create a sour fish soup, add less ground paprika but season your soup with
peppercorns and 2 bay leaves. Just before serving, add a couple of lemon slices, a dash
of lemon juice and some crme fraiche.
Hungarian Beef Goulash
Maraha Gulyas
Hungarian Beef Goulash Maraha Gulyas is another one-pot meal that
comes together quickly if the ingredients are prepped the night before. Its
ideal for a slow cooker, freezes well and tastes better the next day. Serve with
noodles or dumplings of chouce like csipetke.


3 tablespoons vegetable or canola oil
1 1/2 pounds boneless chuck steak,
trimmed of fat and cut into 1-inch cubes
1 large onion, cut in half and sliced 1/4-inch thick
1 clove garlic, finely chopped
1 tablespoon sweet or hot Hungarian paprika
1 cup water, or enough to cover ingredients
1 large green pepper, seeded and quartered
1 large tomato, peeled, seeded and quartered
1/4 teaspoon caraway seeds
4 medium red potatoes, peeled and cut into 1-inch cubes
Salt and black pepper

1. In a Dutch oven or deep pan with a lid, heat oil and add beef,
browning well on all sides. Remove meat, and add onion and garlic.
Saute 3 minutes and return beef to pan.
2. Add paprika, stirring to evenly coat the meat. Add water, green
pepper, tomato and caraway. Season to taste with salt and pepper. Bring
to a boil. Cover, reduce heat to very low and cook 1 1/2 hours or until
meat is almost fork tender.
3. Add potatoes and cook another 30 minutes or until potatoes test
done when pierced with the tip of a knife. Serve
with "csipetke" or other dumplings or noodles

Papriks Csirke
This one-pot classic dish combines five key Hungarian ingredients -- onions, green
peppers, tomatoes, paprika and sour cream. The recipe can be pulled together
quickly, especially if the vegetables are prepped the night before.
For a lower fat version, use canola oil instead of butter, low fat sour cream and
6 boneless, skinless chicken breasts or
8 boneless, skinless chicken thighs, or a combination. If using breasts
only, reduce the simmering time to 20 minutes.
Serve with nokedli, which are similar to German spaetzle, rice or other
noodles, and a cucumber or green salad.

4 tablespoons (1/2 stick) butter
1 medium onion, finely chopped
1 (3 1/2-pound) chicken, cut up
1 green pepper, seeded and chopped
1 large tomato, peeled, seeded and chopped or 1
(14.5-ounce) can chopped tomatoes undrained

1 clove garlic, finely chopped
1 tablespoon sweet or hot Hungarian paprika
Salt and black pepper
3/4 cup water
1 cup sour cream
2 tablespoons all-purpose flour


1. Heat butter in a Dutch oven or large skillet with a lid. Add onion and saute over
low heat until translucent.
2. Add chicken pieces and brown lightly on both sides. Add green peppers,
tomatoes, garlic and paprika. Season to taste with salt and pepper and stir in
water. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until
chicken is tender (about 20 minutes if using only chicken breasts).
3. Remove chicken to a heated platter and keep warm. In a small bowl, mix sour
cream with flour. Temper mixture with some of the pan juices. Return tempered
sour cream mixture to pan and simmer until juices are thickened. Return chicken
to pan to rewarm.

Portion into heated bowls or plates, and serve with boiled rice, nokedli, which
are similar to German spaetzle. Or arrange on a platter of noodles for a family-
style presentation.
Hungarian Stuffed Peppers
4 multicolored bell peppers
1 small onion, finely chopped
1 pound ground chuck 1/2 pound ground pork
1/2 cup uncooked rice, rinsed
1 large egg, beaten
1 teaspoon Hungarian paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely chopped
2 (8-ounce) cans tomato sauce
1 teaspoon sugar
Sour cream for garnish (optional)
Gipsy steak

Serves 4

800g lean pork chop
200g smoked bacon
4 cloves garlic
100 ml vegetable oil
ground pepper
ground paprika
chips for 4

Cut the pork chop into 4 equal slices and mash with a meat mallet, then
season whit salt, ground pepper and paprika. Rub both sides with garlic, then
set aside. In the meantime, prepare your potatoes. Fry the smoked bacon until
it becomes nice and crispy. Coat the pork slices with flour then fry both sides
until nice and brown. Before serving, put the chips on the plate first, then pile
the steak on top and crown the whole lot with the bacon. Decorate your plate
with home-made pickles (pickled pepper and gherkins, or mixed pickles).
Traditional Icelandic Lamb

There is a recipe for this soup in almost every Icelandic home. No two are the
same, and most are not really recipes, but more like general guidelines. It is very
hard to put down a measured recipe, since the ingredients available will vary, and so
will the taste, mood and inclination of the cook! The following is one variation. The
measurements are not meant to be taken too seriously, and should be varied
according to taste and availability of ingredients. I have marked the absolutely
necessary ingredients with an asterisk (*). These are only necessary for authenticity -
you can make the soup any way you please....
Cooking time: ca. 60 minutes, 10-15 minutes preparation. Serves 4-6.
1 1/2 litre Water (less if you want a stew)
500 g Lamb or Mutton
1/2 medium Onion
100 g white cabbage
2 medium Carrots
1/2 dl rice
1/2 small Rutabaga
cauliflower, divided into florets
sliced leeks
cubed potatoes


Bring the water to boil. Rinse the meat with cold water and drop in the boiling water.
Lower temperature to medium. Allow meat to cook for about 2-3 minutes. Skim and
add salt. Cook for 30 minutes. Add rice. Cook over low temperature for 10 minutes.
Add carrots, onion and cabbage, cauliflower, rutabaga, potatoes and leeks (if using).
Cook for 20 minutes. Season to taste with salt and pepper. Skim off fat before serving.
Serve the meat on a platter with some potatoes (if you cooked them in the soup,
don't bother to remove them). Some people will eat the meat and potatoes first,
others will cut them up and add to the soup. Some people also add milk just before
serving. Save some soup for the next meal. Like its Italian cousin, the Minestrone, this
tastes even better the next day.
Twisted doughnuts
Twisted doughnuts are not a specifically Icelandic phenomenon, but neither are they as common in
other countries. Making these delicacies is no small undertaking. It is time consuming and hard work,
and therefore the batches are usually large to save time and effort.

This is not a good recipe if you have never deep-fried anything before, as the frying fat must to be very
hot, and certain precautions must be taken to avoid accidents. They include not letting the hot oil get
into contact with water, never leaving the frying pot or deep-fryer unattended, and, in case of accidents,
having a fire-blanket and/or fire extinguisher at hand. An experienced doughnut maker can make this
look as easy as A-B-C, but don't be fooled, and don't try this unless you are used to deep-frying and
know the rules!

Ready to fry dough and fried kleinur:

500 g flour
40 g margarine/butter, soft
2 tsp baker's ammonia/hartshorn salt
(ammonium carbonate)
2 medium eggs
1 tsp baking powder
150 ml milk, sour milk or buttermilk
150 g sugar
2 tsp essence of cardamom

Mix together dry ingredients. Mix in the margarine/butter and then eggs
and milk/cream, followed by the essence of cardamom or vanilla
essence. Knead into a fairly soft dough. Avoid over-kneading, as this
will make the doughnuts tough.

Making the twist.Roll out the dough until fairly thin (2-3 millimeters
thick), cut into strips (these should be anything from 5-10 centimeters
wide, depending on weather you want small or big doughnuts) and
then cut diagonally across the previous cuts to make diamond shapes.
Cut a small slit in the centre of each diamond and gently pull one end
through the slit, to make the twist in the doughnuts.

Heat the frying fat. It must be very hot, and will have reached the right
temperature when a doughnut browns and cooks through in about 1-1
1/2 minutes.

Genuine Icelandic twisted doughnuts are fried in sheep tallow, which
leaves a special taste, but this is now considered unhealthy because of
all the saturated fat. Use instead about a litre of vegetable cooking fat
that can be heated to a high temperature, for example canola or
coconut oil. The doughnuts will not have that special tallowy taste, but
neither will they clog up your arteries quite as much.

Most deep-fryers can not get the oil hot enough for frying kleinur - but
they are safer than using a pot on the stovetop. If you do use a fryer,
heat the oil to the maximum temperature, and allow the oil a short time
to heat up again after each round of doughnuts.

Shrimp Salad Rkjusalat

Shrimp Salad Rkjusalat" in Icelandic. Salad dips like this have been
very popular in Iceland since the 1960s. They are usually served on
crackers at parties or used as sandwich filling much like in the U.S.

2 eggs (hard-boiled)
250 gr boiled baby shrimp
250 ml. mayonnaise
teaspoon paprika

Cut the eggs in eggcutters. Combine all ingredients & mix well.

Pnnukkur - Pancakes

These pancakes are quick and (fairly) easy to make, and how you serve them depends
on the occasion. Rolled up with sugar, they make an excellent addition to afternoon
tea (or coffee, depending on your preferences). Spread with jam and folded up with
whipped cream, they are a delicacy fit for festive occasions.
200 gr. flour
2 tsp. sugar
tsp. baking powder
tsp. salt
2 eggs
Vanilla essence for taste
liter milk
50 gr. melted
Take skillet or Icelandic pancake pan and melt the butter in it. Allow to cool
slightly. Mix up the dry ingredients and add the milk to make a thin paste. Add
the egg(s). Add the margarine/butter (don't wipe or wash the skillet after
melting the fat). Cooling the fat is important, because if it is too hot, the egg(s)
will curdle and make lumps in the dough. Experiment with the thickness of the
Heat the skillet over high heat and lower to medium. Pour on a portion of the
dough, just enough to cover the pan (this is a skill that will come with practice).
When the underside is golden brown, turn over and fry the other side. The
pancakes should be thin - a proper Icelandic pancake is only about a millimeter
thick! Stack the pancakes on a plate.
Serving suggestions:
Sprinkle with sugar and roll up, eat and enjoy - either warm or cold! Jam and
especially rhubarb, blueberry or strawberry, is also excellent on rolled
"Sunday best" cream pancakes: Cover the centre of each pancake with your
favourite jam or jelly, add a couple of tablespoons of whipped cream (pancakes
must be cold), fold in half, and again in half.

Crumbed fish
2. kg. fish skin and bones removed (Sole,
flounder, cod, haddock or other white fish)
3/4 cup. breadcrumbs (Paxo, but homemade
crumbs are also good.)
2 ea. egg
250 gr. margarine/butter
1.tsp. salt
1.tsp. fish spice mix
dash pepper
1/2 a medium onion sliced

Break the egg and beat to break the yolk and mix well. Mix salt and spice with
breadcrumbs. Cut the fish into pieces, across the fillet. Width of pieces can range
from 2 1/2 to 5 cm (1-2 inches), depending on taste. (Just make the pieces uniform in
Set up your workplace: first, a plate with fish pieces, then a bowl with beaten egg, then
a bowl with breadcrumbs, then the heated frying pan on the stove.

Melt half the margarine/butter (or use equivalent in cooking oil) on a medium hot
frying pan. When the margarine stops frothing, add the onion slices to the pan and
fry until it begins to brown. Remove from the pan, and add the rest of the
Now you can start frying the fish: Coat a piece of fish in egg, roll to cover in
breadcrumbs, and put on the pan to fry. Continue until all the fish is on the pan. Turn
when the underside of the pieces begins to brown, and fry on other side until golden
Arrange the fish pieces on a serving plate, quickly heat the onions through on the pan,
and pour onions and the remainder of the frying fat over the fish. If you want the fish
to be less greasy, you can serve the onions and fat on the side.

Serve with lemon wedges, a fresh salad and cooked potatoes.

This salad is also good with crumbed fish:
2 med. Tomatoes
1 tbsp. Mayonnaise
Cut tomatoes and cucumbers into 1/2 cm thick slices, then cut slices into
narrow strips. Put in a bowl with the mayonnaise and stir to coat the
Bean Soup (4 serves)
300g beans,
5 - 6 potato,
2 bay leaves,
2 cloves of garlic,
1.5L of water,
3 whole black peppercorns,
3 slices of smoked bacon,
sour cream,
2dl milk,
1 - 2 table spoon flour,
1 tea spoon salt,
1 - 2 table spoon vinegar,
1 tea spoon sugar
Prep Time: 1.5 hours, plus a day to soak the beans
1. Rinse the beans, place them in a large pot and add 1.5L of water. Let it sit
Some people like to use fresh water, but the traditional way is to use the same water
in which the beans had been soaking. Either way, the soup will turn out good.
2. First, add salt 1 teaspoon, but this is just an estimate. Add 2 cloves of crushed
up garlic, 2 bay leaves, and 3 black peppercorns. I also added 5 -6 potato, cut into half-
inch cubes. This is optional, but I like this soup better with the potato. Add the
ingredients and bring to boil.
3. Take 3 slices of smoked bacon, and cut it into small pieces. Fry the bacon for about
3 minutes. You want it to turn pink, but not crispy brown. Add into the soup.
4. Let the soup cook until the beans and potatoes get soft. This will take about 40
minutes. Then, make a mixture of sour cream, milk and flour. You want to use about 2
or 3 tablespoons of sour cream, maybe little bit more of flour, and enough milk to
make the mixture liquid. Slowly pour it in while stirring. Cook it for another 10
minutes, until the sour cream mixture completely dissolves.
5. Next, add one teaspoon of sugar. Finally, add vinegar 1 teaspoon, which was boiled
separately, add it cold. You want to go slow, and keep trying the soup after each
addition. Its very easy to ruin it by adding too much
And there you have it, Slovak sour bean soup! Enjoy!


2 cups flour
1 egg, slightly beaten
2 tablespoons melted butter
teaspoon salt

Mix egg butter and milk. Add salt. Sift flour on a board and add first mixture,
kneading until smooth. Cut dough into small pieces and wrap evenly around
the fruit ( make sure to pre-pit your fruit!). Seal well all around. Drop dumplings
in a large pan of boiling salted water immediately, sprinkle with melted butter
and keep in a colander over hot water until ready to serve. Arrange on
a platter, sprinkle with some more melted butter and sugar. Crumbled pot
cheese, ground poppy seed or bread crumbs fried in butter can be used for

Fruit Dumplings
Honey Roll with fruit

Ingredients for Dough:
300g plain flour,
50g butter,
130g powdered sugar,
1/2 teaspoon baking powder,
2 eggs,
2 tablespoon honey,
1/2 teaspoon cinnamon,
1/2 teaspoon ginger spice or 4 crashed cloves
1 egg for topping

Prep Time: 2 hours

Ingredients for stuffing:
6 tablespoons plum jam
200g walnuts (chopped)
100g risen (washed)
100g dry plums (chopped)
50g dark Chocolate

1. Sift the flour and add sliced butter, eggs, and powdered sugar, baking powder,
honey, cinnamon, cloves. Turn ingredients into dough. Cut dough into two
halves and let sit for 2 hours in cold place.
2. Roll out one, thick about 0.5cm. Spread plum jam, and add chopped nuts,
washed/dried risen, chopped plums, and grated chocolate. Then roll it up all
3. Roll the second one the same way and add stuffing. Then roll it up all
4. Put scramble egg over the rolls with brush.
5. Transfer to a baking pan, put it on baking paper. Bake it slowly on 180
degrees, until golden brown.
6. Let it cool down and sprinkle it with powdered sugar and cut it on small

Lamb in a potato flat cakes (6

750g lamb buttock
80g oil
100g onion
2 cloves garlic
50g sterilized champignons
150g frankfurters
100g Edam cheese
Potato flat cakes
600g potato
100g fine-ground flour
black pepper, salt
1 egg
40g fat

Chop the washed meat to noodles and fry it on a little oil. On the rest of oil fry the fine-
chopped onion, add the crushed garlic, strained sterilized champignons and the fried meat,
salt and stew.
Clean and grate potatoes, add flour, black pepper, marjoram, an egg, salt, and knead the dough,
from which fry on the fat cakes on both sides. For one portion fall two flat cakes.
The baked flat cakes stuff with the prepared stuffing and garnish them with roast frankfurters
and grated cheese. Serve with cabbage salad.

Rind Biscuits Pagatche

500 g flour, plus more for work surface
1 sachet (7 g) dried yeast
1 teaspoon salt
1 tablespoon granulated sugar
250 ml milk, lukewarm
100 g pork rinds, ground
1 egg
1 egg for egg wash
coarse salt for sprinkling
Knead all the ingredients for the dough together for about 5 minutes. Leave the dough in the
bowl, flour it lightly, cover with a clean tablecloth and let it rise for 1 hour in a warm place.Take
the dough out onto a lightly floured work surface and using a rolling pin roll out a square shape.
Fold the dough into a third, fold the remainder in half and in half again. Roll the dough out again
and repeat the folding process. Roll out for the last time to a thickness of about 3 cm, use
a sharp knife to make a shallow grid cuts on the surface. Use a round cutter to cup out circles
and transfer them onto a baking tray lined with baking paper. Leave to rise for 15 minutes.
Preheat oven to 120C.
Before placing pagatche in the oven brush the surface with egg wash and sprinkle with coarse
Bake for 15 minutes or until golden brown.
Rice and Yogurt soup


c rice
2 T flour
1 egg
1 c yogurt
3-4 T vegetable oil
Salt, dry mint

Wash rice and simmer in 10C of water. Whisk together yogurt, egg and
flour and cook in another saucepan on low heat, stirring constantly. Add,
beating with a whisk, to the boiling rice. Add salt and allow to simmer
together a few minutes. Saut the mint in the oil for a minute and use as a
garnish when serving. Good Appatite :)
Cigarette brek

3 yufka (Turkish style phyllo)
200 gr white cheese (feta)
bunch parsley

Fold round yufka in half, then in quarters, and once more into eighths and cut
edges to make eight long triangles.Mash cheese with finely chopped parsley,
and place a strip of this filling across a piece of yufka, about one inch from the
wide end, leaving an inch or so on either side. Fold in the edges, then roll up
the entire piece finishing with the point, into a cigar shape. Dip the point in
water to seal. Fry in hot oil till browned, serve hot.

Milk Pudding with Chicken
Breast dessert

1750 gr milk
350 gr sugar
40 gr wheat starch
65 gr rice flour
1 c water
t salt
chicken breast, as fresh as possible
Simmer a chicken in 8 cups water until done. Take half the breast meat, and cut it
into pieces. Let these pieces sit in a cup of water in a large bowl, and with the thumb
and forefinger, rub until they come apart into individual fine fibers. (If the chicken is
not fresh, this will be difficult and the fibers will be thick and stringy.) Set aside.
Combine 1750 gr milk, salt and sugar into a heavy pan, and bring to a boil. Mix 1
c water, wheat starch and rice flour, and whisk into the hot milk, and simmer,
stirring constantly, until this begins to thicken. When the milk has begun thicken, take
two ladles of this and add to the rubbed chicken breast and mix with a fork, then
pour this mixture back into the large pot and continue stirring until well thickened.
Pour the finished tavuk gs into serving dishes with a dry ladle, or pour into a
square pan and when cold, cut into square pieces for serving.
The Imam Fainted-"mam

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

Oven-baked kebab in paper

kg small-cubed lamb
(preferably leg or shoulder meat)
200 gr peas
1 tomato, finely chopped
2 sivri peppers, finely chopped
1 onion, cut into rings
8 pieces of parchment or 4 small oven bags
Chopped parsley and/or dill
2 T olive oil
Salt, black pepper, thyme

Mix all the ingredients and allow to rest for hour. Distribute the mixture among 4
oven bags or four doubled piece of parchment paper, add 1 T water. Close bags (if
using parchment, bring two ends together and fold over, rolling and folding, until you
have come to the meat, then fold the ends into the center to make a square packet)
and invert onto a baking dish. Bake in a medium oven until meat is tender.

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.
bon appetit....