TURKISH FOOD

RECPE

APPERATVES

cli Kofte (Stuffed Meatballs) Recipe Ingredients 700 grams minced meat salt 300 grams fine bulgur (cracked wheat) pepper 1 egg 50 grams crushed walnuts 1 teaspoon cummin 20 grams pine nuts 1 teaspoon cayenne pepper 20 grams currants 1 bunch parsle 3 onions 20 grams margarine 220 grams vegetable oil Directions Boil bulgur in plenty of water until soft. Drain and set aside. Melt margarine and lightly brown chopped onions and pine nuts. Add 350 grams of meat and saute until juices evaporate. Remove from heat. Add pepper, salt, cummin, crushed walnuts, currants and choped parsley. Mix. In a large bowl, combine the remainder of meat with the bulgur. Add cayenne pepper and egg. Mix and knead well. Take a large walnut sized piece of mixture and roll into a ball. With index finger, make a hole and push the inside, making a large cavity. Stuff the cavity with the meat mixture,press hole with fingers to close. Lightly press meatball in palm of hand to shape like an egg. Repeat procedure, making as many meatballs as possible. Add meatballs to salted boiling water and boil for 5 minutes. Remove and drain on absorbent paper. Heat oil in frypan and lightly fry meatballs until golden brown. Drain and serve.

Yalanci Dolma (Stuffed Vine Leaves) Recipe

Ingredients 25 vine leaves quarter cup of fresh mint, finely chopped one and a half cups of onions, finely chopped one cup of spring onions, finely chopped 1 cup of olive oil 1 cup of rice Salt and pepper Juice of 2 lemons Half a cup of dill, finely chopped Directions Blanch the vine leaves, drain and allow to cool. Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes. Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another.Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls.Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon.

Mucver -- Zucchini Fritters Recipe

Ingredients 1 lb. small zucchini (courgettes), coarsely grated. 1 cup all purpose flour Sea salt. Freshly ground black pepper 1/2 lb. equal parts of crumbled feta and grated casseri cheeses Oil for frying 6 scallions, minced 1/2 cup chopped fresh dill 1/4 cup fresh chopped mint 1/4 cup fresh Italian (flat leaf) parsley 3 eggs, lightly beaten Directions Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter. In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.

Mercimek Koftesi (Lentil Cakes) Recipe

Ingredients 2 oz/50 g lentils 1 pint/600 ml water salt 4 oz/100 g bulgur (cracked wheat) 1 large onion 1 tsp. paprika 1 tsp. ground cumin a few sprigs of parsley, chopped Directions Wash and rinse the lentils. Boil them in water and a little salt until they are soft. Add the bulgur and soak for 1 hour. The water should be completely absorbed, forming a moist dough. Meanwhile , fry the finely sliced onion in a non-stick skillet until transparent; stir in 1 tbsp. water, paprika, cumin and finely chopped parsley. Mix the lentil dough in a bowl with the onion and spices; knead for 2-3 minutes. Form into little cakes about 2'' in diameter and arrange on a dish. Serve with hot peppers or salad.

Cig Kofte (Raw meatballs) Recipe

Ingredients 500 gr leg of mutton (without fat) ground 3 times 1/4 teaspoon allspice 250 gr. fine bulgur ( 1 1/5 glass) (see preceding recipe for bulgur) 1/2 teasponn cumin 2 firm tomatoes 500 gr. onion petioles 1 bunch parsley 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1/2 teaspoon hot red pepper Directions Wash and drain the bulgar. Grate the onions, chop the parsley and mix them together. Skin and dice the tomatoes and add to the onions and parsley. Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. Put the meat and bulgur on a large tray and make into a apste by kneading. Moisten hands with cold water occasionally while kneading. Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste. Take small pieces of the mixture and press with the palm to flatten i, and put on a serving plate. Decorate with lettuce and parsley before serving. It is recommended that you prepare raw meatballs just before serving, because if they are allowed to stand for a long time, the taste is spoiled.

Muhammara - Hot Pepper Dip Recipe

Ingredients 2 large red bell peppers 2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.) 1 clove garlic, minced 3/4 cup bread crumbs, toasted 1 small onion, finely chopped 3/4 cup walnuts, ground 3 tablespoons lemon juice 2 teaspoons pomegranate syrup 1 tablespoon yogurt Turkish flat bread, or pide 1-2 teaspoons cumin seeds, coarsely ground Salt to taste 1/4 cup olive oil Directions Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, breadcrumbs and walnuts. When well mixed, add the lemon juice and pomegranate syrup. Add the yogurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps well for up to 2 days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread, pide, or plain crackers.

Hummus (Chick Peas Mashed In Tahini) Recipe

Ingredients 3 cups dried chick peas, soak in water overnight 4-5 cloves of garlic 8 tbs of tahini All that garlic, fresh lemon, tahini and chick peas is about to make you an international chef! It is delicious, it is easy! Hummus is served as an appetizer with fresh cut vegetables or pita bread as a dip. Also, hummus is a side dish with grille 2 fresh lemon, squeezed 1/2 cup of olive oil 2 tbs margarine 1/2 tsp Cumin and 1/2 tsp paprika to garnish Directions Cook chick peas until soft. You may use canned chick peas Put all ingredients in a blender and use "puree" function. You could split all ingredients in two and repeat the above, unless you have a powerful blender. Sautee some cumin and paprika in 2 tbs margarine and pour over the mix. Served in room temperature. All that garlic, fresh lemon, tahini and chick peas is about to make you an international chef! It is delicious, it is easy! Hummus is served as an appetizer with fresh cut vegetables or pita bread as a dip. Also, hummus is a side dish with grilled zucchini, eggplant, red or yellow pepper, as well as with chicken or meat kebabs.

BEVERAGES

Boza (a beverage made of fermented millet) Recipe Ingredients 2 kg. bulgur (boiled and pounded wheat) 250 gr. bread yeast 1/2 kg. granulated sugar Directions Boza is the favourite drink of particularly cold winter nights, and is sold by the boza sellers as they walk around the streets. Boza sellers who frighten the children with their deep voices are traditional characters of old Istanbul. Clean the stalks and stones from the bulgur, wash several times and cook in plenty of water until it becomes a mush. Remove from heat, cover with a piece of cloth to keep warm and let it stand overnight. Strain the mush which is almost solidified through the strainer. In another bowl dissolve the bread yeast in warm water, strain and add to the bulgur. Add the sugar and put in a glass jar or glazed pan, close to lid tightly. Once in a while stir with a scoop. After 3-4 days a not too sour boza will be obtained. Put the boza in glasses, sprinkle cinnamon over and serve along with roasted yellow chick peas (leblebi).

Turkish coffee - Turk Kahvesi Recipe

Ingredients 1 tbsp Sugar 3/4 cup Water 1 tbsp Pulverized Coffee 1 Cardamon Pod Directions 1 Combine water and sugar in an ibrik or small saucepan. 2 Bring to a boil; then remove from heat and add coffee and cardamon. 3 Stir well and return to heat. 4 When coffee foams up, remove form heat and let grounds settle. 5 Repeat twice more. 6 Pour into cups; let grounds settle before drinking

Ayran (Turkish Buttermilk) Recipe Ingredients Yogurt 3 cups Milk 2 cups Water 3 cups Salt 1 1/2 teaspoon Directions Place yogurt in a bowl. Beat with a fork or hand mixer until well blended. Add milk gradually, mixing well. Stir in iced cold water. Add salt; mix well. Serve cold.

Gl Surubu (Rose Syrup) Recipe Ingredients Rose petals 15-20 petals Poppy petals (red) 5-6 petals Citric acid (powdered) 2 teaspoons Water 4 cups Sugar 1 1/2 cups Water 6 cups Directions For extract : Rinse and drain petals.Remove white parts of rose, and dark parts of poppy petals. Place in a jar. Add citric acid and water. Cover and let stand for 1-1 1/2 month. This will be basic extract. Keep it in refigerator. For syrup (cold drink) : Dissolve sugar in water stirring occasionally. Add desired amount of extract to taste. Stir in crushed ice. Serve in glasses with crushed ice.

Vine Kompostosu - Cherry Compote Recipe Ingredients 4 cups water 2 cups caster sugar A handful of cherries Directions 1. Bring the water and sugar to the boil in a fireproof dish. Remove the stalks and wash the fruit. 2. When the sugar has dissolved completely, add the cherries to the syrup and boil briefly until the skins break. 3. Cool and taste. If the compote is too sweet, dilute with water. Serve chilled.

Elma Kompostosu - Apple Compote Recipe

Ingredients 6 golden delicious apples 2 large grapefruits, squeezed 1/2 cup sugar Directions Peel and cut very thin slices off the apples (paper thin), place them in a glass serving bowl and layer them with the sugar. Pour the juice of the two large grapefruits over and chill overnight before serving.

Elma ay- Apple Tea Recipe

Ingredients 8 oz Dried apple slices 2 x Cinnamon sticks 4 whl cloves 1 1/2 qt Cold water Honey or sugar to taste Directions Place the apple slices, cinnamon, cloves and water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid. This recipe yields 4 to 6 servings.

Sahlep (Powdered Root Of Orchis Mascula) Recipe Ingredients 4 cups milk 1 cup sugar 1 Tsp. sahlep powder Directions Mix sugar and sahlep powder in a pan. Add the cold milk stirring constantly. Heat the mixture until it boils again stirring constantly. Let it boil for 2-3 minutes and remove from heat. Serve it warm and garnished with cinnamon. Tips: The thicker the sahlep is, the better. Sometimes addition of a little bit of starch might help to get the desired consistency. It is also a remedy for sore throats and colds.

Limonata (Lemonade) Recipe

Ingredients 6 medium size Lemon 1 1/2 cups + 2 tablespoons Sugar 6 cups Water 2 teaspoons Lemon rind 10-15 sprigs Mint leaves (fresh) Directions Dissolve sugar in water completely stirring occasionally. Reserve 1 tablespoon rub lemon rind and 6-8 mint leaves with reserved sugar until all flavor is extracted (or pound lemon rind, mint leaves and sugar in a porcelain mortar). Stir in sugar solution; strain. Squeeze lemons to get juice. Chill and serve in long glasses garnished with mint leaves.

Kuru Kayisi Hosafi (Apricot Hoshaf) Recipe

Ingredients Dried apricots 24 medium size 150 g Sugar 3/4 cup+ 2 1/2 tablespoons 180 g Water 6 cups 1 1/2 lt Directions Soak apricots in water overnight. Simmer insame liquid for 30 minutes in a saucepan. Add sugar. stir slowly until sugar is dissolved. Simmer for 5 minutes. Remove from heat. Cool. Serve chilled in individual bowls or cups.

Salgam Recipe

Ingredients Water violet carrot turnip salt pounded wheat or bulgur flour Directions it's made of the essence of violet carrots. First, bulgur rice flour is left for lactic acid fermentation for a week until it gets very soar, than put in wooden barrels made of mulberry tree. After well cleaning and boiling violet carrots, it's put in these barrels together with dark turnips (Brassica Napus in Latin). After another week in these barrels salt is added. When Salgam gets mature in these barrels like a wine does, at the end the fermentation period it's filtered and ready to drink. For people who prefer it hot and spicy, hot sauce obtained from red paprika is added in as well. The total processing time to prepare it is between 2-4 weeks.

DESERT

Asure (Fruit and Nut Soup) Recipe

Ingredients 1 cup white beans 1/2 cup filberts, toasted 1 cup garbanzos 1/2 cup walnut pieces 1 cup barley ground walnuts for topping 1 cup dried apricots, cut up 1 cup raisins, cut up 1/2 cup figs, cut up 1 cup sugar, or to taste water to make about four quarts Directions The night before, rinse and soak the beans (garbanzo and white together) and the barley in 2 different bowls. In the morning, drain and cook until tender, again in 2 pans. In a large pot, combine beans, barley, fruit, sugar, and water. Cook over medium heat, stirring occasionally, until fruit is very soft and barley starch is released. Correct for sweetness; stir in filberts and walnuts. Allow to cool or refrigerate, if desired. Serve as snack or dessert with walnuts sprinkled on top.

Kazandibi (Browned milk pudding) Recipe Ingredients 175 gr. sugar 300 ml cream 900 ml milk 1 chicken breast, without the skin and bones 5 Tbs starch flour Directions Place the chicken in a deep skillet filled with water and allow it to boil. Reduce the fire and let it simmer until the chicken is cooked. Remove the chicken from the skillet, dry it very well and grind it down to thin threads. Mix the corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil. Once the mixture reaches its boiling point, add a few s of it to the corn starch and then slowly empty the corn starch in the pot. Cream the mixture while it simmers using a wooden ladle or a whisk. As soon as it starts to set, add the chicken threads and continue stirring until it has completely set. Pour the mixture in a heavy skillet and heat it up for 5-10 minutes, until it singes.

Allow the Kazandipi to cool in the skillet and serve from there. Lokum (Turkish Delight) Recipe

Ingredients 4 cups sugar 4 1/2 cups water 2 teaspoons lemon juice 1 1/4 cups cornstarch 1 teaspoon cream of tartar 1 1/2 tablespoons rosewater 1 cup confectioners sugar Directions Makes 80 pieces. Total time: 2 hours. Step 1: Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap. Step 2: In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240F on a candy thermometer). Remove the pan from the heat. Step 3: In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste. Step 4: Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color. Step 5: Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set. Step 6: Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

rmikli Hurma Tatlisi (date-shaped semolina dessert cookies) Recipe

Ingredients Sugar syrup: 2-2/3 cup sugar, 2-1/3 cups water, 1 tablespoon lemon juice, freshly squeezed Dough: 2/3 cup margarine, 2/3 cup milk, 2/3 cup sugar, 1/3 cup semolina, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla extract, 2-2/3 cups unbleached flour, 2/3 cups walnuts, very finely chopped, grated coconut or finely chopped pistachios for decoration Directions Preheat oven to 325 degrees F. Prepare syrup first. Boil sugar and water 10 minutes. Remove from burner and add lemon juice. Bring to boil again and let cool. To prepare dough, melt margarine in saucepan and remove from heat. Add milk, sugar, baking soda and vanilla. Mix well. Stir in semolina. Slowly add flour and mix well. To make cookies, form an oval from 1 tablespoon dough. Make a lengthwise groove and fill it with ground walnuts. Pinch dough together around the nuts. Bake on lightly oiled cookie sheet about 30 minutes, or until light brown. Remove cookies from oven and pour cool syrup over them. When the syrup is absorbed, remove cookies from pan and decorate with coconut or pistachios.

Kabak Tatlisi (Pumpkin Dessert) Recipe

Ingredients 1 glass of water glass of granulated sugar 500 grams of pumpkin 1 glass of sugar 1 glass of crushed walnut Directions Peel the pumpkin and cut it up into pieces. Wash it. On a tray, put a layer of pumpkin and a layer of sugar. Pour the water and close the lid. Cook it on light fire. Sprinkle the crushed walnut on

Tulumba Tatlisi (Fried Pastry With Syrup) Recipe Ingredients 2 tablespoons melted margarine 1 glass flour 3 tablespoons water 4 eggs 1/2 teaspoon salt 1 1/4 glasses olive oil Syrup : 2 glasses sugar, 1 3/4 glasses water, 1 teaspoon lemon juice Directions Syrup : Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool. Pastry : Heat the margarine in a saucepan, add the water and salt and bring to the boil. Reduce heat and add the flour at once. Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball. This should take 6 minutes, then remove pan from heat and set aside to cool. When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. Remove fried pastry with a perforated spoon, draining away the oil, the put into the syrup. Strain off the syrup, place tulumba on serving plate and serve cool.

Kuru Incir Tatlisi (Poached Stuffed Figs) Recipe

Ingredients 8 - 12 dried figs, stems removed 1/2 - 3/4 cup (125 - 180 ml) finely chopped walnuts 1/4 cup (60 ml) sugar 1 tsp (5 ml) lemon juice Directions Poach the figs in enough simmering water to cover for 30 minutes. Remove the figs, reserving the cooking liquid. Cut a slit in the figs and stuff with the chopped walnuts. Meanwhile, dissolve the sugar in the cooking liquid and boil for 2 minutes. Remove from the heat and stir in the lemon juice. Pour the syrup over the figs and serve warm, chilled, or at room temperature.

Ayva Tatlisi (Quince Dessert) Recipe

Ingredients 4 quinces 11/2 cups sugar 1/2 teaspoon cinnamon 1 teaspoon grated clove whipped cream Directions Wash, peel and cut quinces in half. Carve quinces out. Save 4 or 5 seeds. Place them in a pan. Mix sugar, cinnamon, clove and then sprinkle them over quince halves. Put seeds into the pan. Seeds give to this dessert a nice color. Cover the pan and bake them at 300F about 45 minutes. Let it cool and serve it with whipped cream. It is for four servings.

Yogurt Tatlisi (Yoghurt Syrup Cake) Recipe Ingredients 250g/9oz Plain Yoghurt 200g/7oz Sugar 175g/6oz Semolina 75g/3oz Plain Flour 1 Egg 1 teasp Bicarbonate of Soda 1 teasp Ground Cinnamon For the Syrup: 550g/1-1/4lb Sugar, 480ml/16fl.oz. Water Directions 1. Preheat the oven to 180C,350F, Gas mark 4 and lightly grease a 30cm/12-inch square ovenproof dish. 2. In a large mixing bowl, blend together yoghurt and sugar thoroughly. 3. Add the egg and mix well. 4. Add the semolina, flour, bicarbonate soda and cinnamon and beat until well mixed. 5. Pour the mixture into the prepared dish and bake for about 45 minutes or until golden brown. 6. 10 minutes before the end of the cooking time, make the syrup by placing the ingredients in saucepan, bring to the boil then cook for 5 minutes. 7. Remove the cake from the oven and spike all over with a skewer. Pour the hot syrup over the warm cake. Allow the cake to cool and absorb most of the syrup. Serve cold cut into squares.

Hosmerim Recipe Ingredients 500 grams of insipid cheese or goat milk curd 2 table spoons of flour 1 water glass of sugar Directions Melt the mashed cheese on a slow fire. On the seperate fire scorch the flour. Then add the scorched flour and sugar on the melted cheese and cook until the oil gets out of it. Then let the mixture cool down for 15 minutes, with its lid closed. Serve Hosmerim in slicies.

Keskul (Almond Custard) Recipe

Ingredients Milk 3 cups Egg yolk 2 sugar 1 cup Rice Flouru cup flaked almonds desiccated coconut gronulated vanilla Granulated pistachio Directions Beat milk and egg yolks. Add sugar, simmer, stirring. n another bowl, mix rice flour and water until thickens slightly, when milk boils, add rice flour mixture. After 2-3 minutes boiling, add coconut, almonds and vanilla, put heat off. Pour into four individual bowls, sprinkle pistachio, serve cold. Good Apetite.

Firinda Sutlac (Baked Rice Pudding) Recipe Ingredients Whole milk (with red cab) 2/3 gallon Rice 1 cup Starch (rice, corn or wheat) 4 table spoons Vanilla 2 egg yolk sugar 1 cup or more as you wish Directions Boil the milk and add rice in it and stir them and boil again. Cook the rice until they become very soft. Stir continuously. Have some cold milk and add starch in it and dissolve the starch. Add cold milk and starch into the boiling rice in milk. Stir. Add sugar and mix them. If you like sweet add more sugar. Have some mixture from the pan and add 2 egg yolk to it. Make a good egg yolk combination and add this mixture to the pan back. Mix them very well. Use aliminum container for baking. I prefer using baby cake aliminum containers. You can use smaller kind. For this measurement 10 container will be good. Aliquot all of the mixture to them. Broiled them from the top in the oven. During broiling use a tray with some water for keeping the oven humid. Watch them until just the top layer become fried. Serve them cold.

Tel Kadayif Recipe

Ingredients 750 gr. tel kadayif (pastry made into thin long thread-like strips; available at Turkish stores) 1 1/2 glasses of margarine 2 glasses of walnuts Syrup: 4 1/2 glasses granulated sugar, 3 3/4 glasses water, 1 teaspoons lemon juice Directions Flake kadayif and place on a shallow cake pan, sprinkle crushed walnuts over evenly and spread the other half of the kadayif on top. Sprinkle melted margarine over and place in moderate oven to bake for 40 minutes. SYRUP: Meanwhile, put the granulated sugar, the water and lemon juice into a saucepan and boil until moderately thick. When golden brown, take kadayif out of oven and sprinkle boiling syrup over immediately. Cover and allow to cool. When cool, place a plate large enough over the top of the pan and transfer kadayif onto the plate by turningit upside down.

Fistikli Kunefe (Knefe with Pistachionuts) Recipe Ingredients Sugar 2 1/2 cup Water 1 3/4 cup Lemon juice 2 teaspoonMargarine 1 Spoon Kadayif (Shredded pastry) - - 500 gr Directions Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadayif shreds and melted butter in a pan. Break. kadayif shreds in butter blending well with tips of finger. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with finger slightly. Sprinkle with crushed or ground nuts. Press again using a spoon. Repeat same with remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) squares. Arrange on a serving plate.

Baklava Recipe

Ingredients Sugar 3 cups Starch 2 cups Water 2 cups Butter or margarine 1 cups Lemon juice 1 teaspoon Pistachio nuts (uncrushed) 2 cups Flour 4 cups Salt teaspoon Olive oil 1 tablespoons Eggs 2 Directions Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup.

Tavuk Gogsu (Chicken Breast Pudding) Recipe

Ingredients Chicken breast 1/2 medium size 100 g(cooked) Cracked rice 3/4 cu Water 1/4 cup Milk 4 cups Sugar 1 1/5 cups Cinnamon 1 teaspoon Directions Cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes or until barely tender. Drain and bone tear breast into very thin hair like fibers. Set aside; chill. Cover rice with warm water for 2 hours. Drain and place into a food processor container. Process until well ground. Mix ground rice with milk in a saucepan blending well. Cook over low heat for 5 minutes or until thickened, stirring constantly. Stir in chicken breast-torn into fibers-mixing thoroughly. Cook for 5 minutes stirring gently and constantly. Reduce heat. Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved. Remove from heat. Pour into individual dessert bowls. Cool and sprinkle with cinnamon. Serve

chilled. Semolina Halva (Irmik Helvasi) Recipe

Ingredients 2 1/2 cups (625 ml) milk, 2 1/2 cups, (625 ml) water, 2 cups (360 gr) sugar, 1 cup (200 gr) butter or margarine 3 cups (480 gr), semolina 3 tablespoons pine nuts or blanched almonds 1 cup (180 gr) sugar 3 tablespoons Directions Put milk, water and sugar in a saucepan. Bring to a boil. Set aside. Keep steaming hot. Melt butter, and then put semolina and pine nuts or almonds in a heavy saucepan and stir constantly under low heat with a wooden spoon for about half an hour until pine nuts or almonds turn light brown. Make sure not to burn the semolina. Pour steaming hot milk and sugar syrup over hot semolina mixture. Stir once. Cover and let simmer, occasionally stirring until all the syrup is absorbed. Remove from heat, stir in 1 cup of sugar. Cover with a napkin and place lid on pan. Let stand for an hour before serving. Before transferring to a serving platter or individual serving dishes, stir until semolina appears fluffy. Sprinkle with cinnamon and powdered sugar. Serve at room temperature.

Kemalpasa Cheese Dessert (Kemalpasa Tatlisi) Recipe Ingredients 100g semolina 2 glasses of water 400g sugar 1 teaspoon baking powder 2 eggs 50g butter 150g cheese curd Directions Boil water and sugar to obtain a syrup and leave it. Grate the cheese and knead with the other ingredients to obtain a dough. Take small pieces of the dough, flatten them slightly and place on an oiled tray. Bake in a 180 degree oven for 20-30 minutes until they turn slightly golden. Boil the cookies in the syrup for 15 minutes. Then serve cold and top with cream, if desired.

Blbl Yuvas - Nightingale's Nest Recipe

Ingredients FILLING: 2 cups (200 gr) walnuts, finely chopped, 1 tablespoon sugar teaspoon ground cinnamon PASTRY: 12 frozen filo pastry (strudel) sheets, 1 cup (200 gr) unsalted butter, melted SYRUP: 1 cups (270 gr) sugar, 1 cups (312 ml) water, juice of lemon GARNISH: cup (25 gr) ground pistachio nuts or ground walnuts Directions Make the walnut filling by mixing all ingredients in a bowl. Set aside. Place one sheet of filo pastry on a clean surface. Brush with butter. Sprinkle 1 tablespoon walnut filling evenly over the sheet. Place a thin 1-inch (2.5 cm) rolling pin at the narrow end of the sheet and roll up the pastry on the pin. Gently push the rolled-up pastry from both ends towards the center to compress. Pull out the rolling pin. Form into a spiral shape and place on a buttered baking tray. Repeat with the remaining pastry sheets. Bake in moderate oven for about 30 minutes, until golden brown. While nightingale nests are baking boil sugar and water for 15 minutes. Add lemon juice 2 minutes before removing from heat. Pour lukewarm syrup over hot nests, allow time to absorb syrup and cool. Transfer to a serving platter. Garnish with ground pistachio nuts or walnuts. Serve with whipped cream.

Un Helvas (Flour Helva) Recipe Ingredients 2 glasses flour 3 glasses water 2.5 glasses of sugar 1 T. spoon pine nuts 125 gr. Margarine un Directions Stir the flour and the pine nuts with a wooden spoon until the color of the nuts turns into a light brown at a very low heat.. Slowly pour the water, sugar and melted margarine mixture 25-35 minutes later. Stir this heavy mixture 5-10 more minutes and then turn off the stove. When warm take portions with a table spoon which you dip into water from time to time to avoid sticking and lay them to a dish after giving shape. The characteristic of Un helvasi is its spoon like shape.

Kalburabasti (Sugar Delight) Recipe Ingredients 1/2 Ib butter or margarine (melted) 1 1/2 cup sugar 1/3 cup oil 1 cup water 1 tsp cooking soda 1 tsp lemon juice 1 tsp baking powder 1 tsp salt 1/2 cup milk 4 cups flour For syrup Directions Put all the flour in a bowl and make a well for the butter and oil, sprinkle baking soda, baking powder and salt and begin to mix with either your hand or in a mixer adding the milk as you go along until you have a nice soft dough. It should be the consistency of your earlobe. Let it rest in the refrigerator for at least four or five hours or overnight. Take the chilled dough out of the refrigerator and pinch some to make ball the size of a golf ball or slightly larger. Using the side with the smallest holes of your grater roll each ball over it making a larger ball with partially hollow inside. There will be the pattern of the grater on top. Place each ball on a cookie sheet and bake at 350 for about 35 minutes or until golden. Syrup Earlier in the day boil 1 1/2 cup sugar with 1 cup water and one teaspoon lemon juice for about 25 minutes. Cool the syrup well before yo drop a few baked balls while they are still very hot. Take them out of the syrup after about ten minutes and drop the ones you have kept warm in the oven. When all the balls have been in the syrup for a while place them in a platter and pour the syrup all over them. This is a rich dessert and the only flavoring is from the butter so be sure to use butter and no substitute please.

Sekerpare (Dumplings In Sugar Syrup) Recipe Ingredients For the dough: 500 grams of flour, 150 grams of powdered sugar, 1 teaspoon baking soda, 2 eggs, 125 grams of margarine, 125 grams of butter, 100 grams of wheat flour, 1/2 cup of pine nuts For the syrup: 1 litre of water,1 kilo of sugar, Juice of half a lemon Directions Preheat the oven to 160 C. Put the flour in a large bowl and make a small hole in the middle. Fill the hole up with sieved powdered sugar and add the wheat flour and baking soda. Add the two eggs as well as the thinly sliced butter and margarine. Knead everything until you have homogeneous dough. Form small dough balls, the size of a walnut, and place the balls on a greased baking tin (instead of greasing the baking tin you can also use baking paper). Press a pine pit in the centre of each dumpling and bake the dumplings for 50 minutes or until golden brown. Now you can start to prepare the syrup. To make the syrup, put the water, sugar and lemon juice in a pan and bring to the boil. Skim any foam with a skimmer. Leave the syrup to boil for another 5 minutes. Remove the dumplings from the oven when they are ready and pour the syrup with a spoon over the dumplings. Make sure the syrup and the dumplings have the same temperature in order for the dumplings to absorb the syrup better. Serve cold.

Revani (Sweet made with semolina) Recipe

Ingredients 10 eggs For the syrup: 1 kg sugar, 4 cups water, Juice of 1/2 lemon 1/2 cup sugar (100 g) 5 tablespoons fine semolina 1.75 cups flour (200 g) 1/2 teaspoons vanilla 150 g butter 250 g kaymak (clotted cream) Ground pistachio nuts Directions Place the ingridients of the syrup in a saucepan and bring to the boil. Simmer for 2 minutes then remove from the heat and leave to cool. Sieve the flour into a bowl and mix in the semolina. Melt the butter and use a little to grease a large 30 cm baking tin (or two small tins). Flour the baking tin lightly. Warm up the remaining butter again. Place the sugar, egges and vanilla in a bowl, and stand the bowl in a larger basin of boiling water. Beat with an electric hand mixer for 10 minutes, moving the beaters all around the bowl. When the mixture becomes frothy remove the bowl from the hot water and continue to beat (this produces the delicious smooth finished texture). Sprinkle in the flour and semolina mixture a little at a time, stirring in by hand thoroughly after each addition. Add the warm melted butter (but not the sediment) and stir in. Pour the mixture into the baking tin and spread evenly. Bake in a pre-heated oven at 225 degrees Centigrade for approximately 25 minutes. If you need to open the oven door while cooking, open the oven door as little as possible and close slowly, otherwise the revani will fail to raise. If a cocktail stick comes out clean when picked into the cake it is ready. Continue to bake until the top is golden brown and remove from the oven. Pour 3 ladlefuls of hot water over, then all the cold syrup. Replace in the oven (which should be off but still hot) for half a minute. When cool cut into squares and garnish with clotted cream and ground pistachio nuts.

Gullac With Cream Topping Recipe Ingredients 4 cups milk (1 litter) 10 gullac wafers 2 cups sugar 1 cup rose water 100 gr. walnuts For the topping: 2 cups milk, cup sugar, 2 tablespoons flour, 1 and cups whipped cream, 4 teaspoons vanilla sugar To decorate: You may use ground pistachios and strawberries, pomegranates, cherries or similar fruits depending on the season. Directions Boil up 4 cups of milk with 2 cups of sugar. Place one of the Gullac wafers in a ver large round tray to fit (if this is not among your kitchen equipment, use any large dish and break the wafers into pieces) and pour a ladleful of boiling milk over. Repeat for three of the wafers, then spinkle half the coarsely chopped walnuts over. Continue with the remaining chopped walnuts over. Continue with the remaining three wafers. Pouring ladleful of sweetened milk over each. Pour over remaining milk and rose water. Mix 2 cups and cup of sugar, and gradually stir in 2 cups of milk. Place over a low heat, and stirring constantly bring to the boil . Remove from the heat and allow to cool, stirring occasionally. Mix in the whipped cream (a packet of whipped cream mix can be substituted) and vanilla sugar, then heat with an electric mixer until frothy. Pour over the Gullac and smooth over. Decorate with strawberry halves of pomegranates (if in season) and ground pistachio nuts. Leave to cool in the refrigerator for at least 4-5 hours before cutting into squares then serve. Note: If preferred plain the Gullac may be prepared without the cream topping.

Lokma (Yeast Fritters With Syrup) Recipe Ingredients Sugar 5 cups Salt 1/3 teaspoon Water 2 1/2 cups Oil (absorbed during frying) 1/2 cup Lemon juice 1 teaspoon Dry yeast 2 teaspoons Sugar 1 teaspoon Water 1/4 cup All-purpose flour 2 1/4 cups Egg 1 medium size Directions Prepare syrup and set aside. Dissolve yeast and sugar in a bowl with warm water. Add 1/4 cup of flour. Mix until smooth. Cover and let stand for 20 minutes. Add rest of flour, egg and salt blending well. Beat for 7-8 minutes forming a thick sticky batter. Cover and let rise in a warm place about 30 minutes or until doubled. Heat oil in a frying kettle or deep fat fryer. Dip teaspoon into oil. Using oiled teaspoon drop 1 teaspoonful of thick batter into beated oil. Drop as many at a time as they can be turned easily while frying. Stir and turn lokmas constantly as they rise to surface. Brown until golden. Use a slotted spoon to remove as many at a time as possible; drain. Drop into cold syrup immediately. Let stand until lokmas absorb syrup. Remove from syrup and serve.

Peynirli Kunefe (Sweet Shredded Pastry With Cheese) Recipe Ingredients Sugar 2 1/4 cups 450 g Water 1 1/2 cups 350 g Lemon 2 teaspoons 10 g Kadayif (shredded pastry) 500 g Butter or margarine 1 cup 200 g White cheese (un-salted) 1 2/3 cups 375 g Directions Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm. 12 servings This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.

Kadayif Dolmasi Recipe Ingredients 500 g tel kadayif (thin strands of pastry cooked on a griddle) 1 kg granulated sugar 100g walnuts and hazelnuts 10 eggs 1 kg sunflower oil to fry Directions Servings: 6 Spread a handful of the tel kadayif over the palm of the hand and place a spoonful of chopped nuts in the centre. Roll up neatly. Dip the roll into a bowl of beaten eggs and then deep fry in a pan of hot oil. When golden brown remove and set aside. When all the rolls are fried, prepare a syrup with 1 kg of sugar and 1.5 liters of water boiled for about 10 minutes until the consistency of thin honey becomes heavier. Pour the syrup over the rolls. Serve when cool.

Ekmek Kadayifi Recipe

Ingredients 1 Ekmek Kadayf 6 cups of water 5 cups of sugar 500 gr Cottage Chese 1 tablespoon of rese-water Almonds and/or walnuts Directions In a large pot, combine the water, sugar and rose-water and stir the mixture to the boil until it reaches syrup consistency. Seperate the two layers of the Ekmek kadayf and pour some of this syrup on each layer enough to soften them. Top the lower layer with crumbled cottage cheese, finely chopped almonds/walnuts, a pinch of sugar and cinnamon and cover it with the upper layer of the Ekmek Kadayf. Cook the prepared kadayf in low heat while periodically pouring the rest of the syrup on it with a tablespon until all the syrup is absorbed. Let it cool in the refrigerator before serving.

Dolma - Sarma

Etli Yaprak Dolmasi - Stuffed Grape Leaves Recipe Ingredients 2 cups chicken stock or water 1-2 large onions,finely chopped juice of 1 to 2 lemons liberal pinch of salt 1 pound of ground meat (turkey,beef or lamb) 1 cup long grain rice 3 Tbs of olive oil A jar of Grape Leaves 2 cloves of garlic,crushed butter 2 Tbs finely chopped parsley pinch of ground allspice pinch of ground black pepper Directions Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 minutes and rinse with cold water. Soak the rice in salted hot water for 25 minutes. Meanwhile saute the chopped onions,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well. Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly. Repeat this process untill all the leaves are stuffed. Line the bottom of a large,heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between. Pour in the stock or the water, add dabs of butter on the top. Place a heat proof dish on the top to keep the rolls pressed down. Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender. Serve the "dolma" lukewarm,sprinkled with lemon juice. Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing. Garnish with halved lemon slices.

Zeytinyagli Biber Dolma (Stuffed Green Peppers In Olive Oil) Recipe Ingredients 800 Gr. Green Peppers (Suitable For Stuffing) 1/4 Glass Olive Oil 1 Glass Of Water For The Filling: 1 Glass Rice, 7 Medium Onions, 2 Small Tomatoes, 3/4 Glass Olive Oil, 2 Tablespoons Currants, 1 Tablespoon Pine Nuts, 1/2 Bunch Mint, 1 Bunch Dill, 1 Teaspoon Spices, Sugar, Salt, 1/2 Glass Water, 1 Teaspoon Black Pepper Directions Allow the rice to stand in hot water until the water-cools. Then drain the rice and wash several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saut until the color of the onions change. Add rice and saut for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of peppers to from lids and remove all seeds. Stuff the peppers (but not too stiff); replace the lids and line in a pan, the lids facing up. Add water, olive oil and salt and cook for about 50 minutes. Remove from heat, and serve when cold.

Etli Lahana Dolmasi - Stuffed Cabbage Recipe Ingredients 2 medium tomatoes, cubed 1/2 cup olive oil 1/ 2 pound ground beef or lamb 2 cups of rice 1 medium cabbage, leaves boiled in water 6 cloves of garlic, chopped 2 long green pepper, chopped 1/3 cup chopped parsley 1 tsp red pepper paste Directions Boil the cabbage leaves in water for 20-25 minutes. Mix all other ingredients. Take one cabbage leaf, put about 1-2 tbs of rice mix in the middle fold 1/2 inch of two longer side edges towards the middle than roll the cabbage up. In a shallow large saucepan place the stuffed cabbages, folding the loose edge under. Pour hot water with salt and pepper, enough to cover all stuffed cabbages. Serve it hot with fresh lemon juice.

Z.Yagli Enginar Dolma (Stuffed Artichokes In Olive Oil) Recipe Ingredients For the filling: 1 glass olive oil, 6 medium onions, 1 tablespoon pistachio nuts (suitable for stuffing), 1/2 glass rice, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon allspice, 1 teaspoon black pepper, 3 glasses of water, 1/2 bunch parsley, 1/2 bunch dil 1 large tomato 8 medium artichokes 4 glasses of water 1 tablespoon flour 1 teaspoon salt 1 lemon (juice) Directions Cut off the stalk and the leaves of the artichokes. Slice the tomatoes in circles. Put flour, lemon juice and salt into a pan and bring to the boil, place the artichokes in boiling water and blanch for 5 minutes. Remove from water and line up on a tray. Pout the boiling water into a bowl and put aside. For the filling: Let the rice stand in warm water for half an hour. Wash well and drain. Slice the onions thinly. Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put the onions and pistachio nuts in, stir frequently until the onions are sauted and pistachio nuts turn golden. Add the rice, salt, allspice and black pepper and saut for 5 minutes while stirring. Add water and cook until the rice absorbs the water. Remove the pan from heat, add parsley, dill and mint, mix them all together. Stuff the artichokes with the prepared filling and pour the artichoke water over. Place tomato slices in between the artichokes. Put the tray on the oven and cook for 20 minutes at high temperature. Remove from the oven and allow cooling. After cooling, place in the refrigerator and leave to stand there for a few hours. After this, the dish will be ready to serve.

Domates Dolmasi (Stuffed Tomatoes) Recipe Ingredients 1/4 cup uncooked rice 1 onion, chopped 1 lb. ground meat 12 tomatoes 1 tsp. chopped mint 1 tsp. chopped fresh dill Salt and pepper Directions Prepare these a day ahead and allow flavors to mellow. They are equally good for brunch, lunch or supper.Remove a slice from the top of medium-sized firm tomatoes. Do not peel but remove pulp and seeds carefully. Stuff three-quarters full of the following mixture: Saute all ingredients lightly together in one-quarter cup of butter. Stuff tomatoes and replace tops. Place carefully in layers in saucepan. Add several tablespoons of butter and a cup of water. Cover closely and simmer on low fire for half an hour, or until tomatoes are tender.

Vine Leave Wraps with Olive Oil (Zeytinyagli Yaprak Sarmasi) Recipe Ingredients Pine nuts 2 tablespoon Black pepper teaspoon Cinnamon teaspoon Olive oil cup Fresh mint 10-15 leaves Onion 6 big Dill 1 small size bunch Salt 3 teaspoons Parsley 1 small size bunch Water 2 2/3 cups Currants 2 tablespoons Vine leaves - 150 grams Rice 1 1/3 cup All spice teaspoon Sugar 2 teaspoons Lemon juice 2 tablespoons, Lemon 1 medium size Directions Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and saut for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them. Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.

Stuffed Zucchini (Etli Kabak Dolmasi) Recipe Ingredients 1 Tbsp butter, 1 quantity stuffing 1 tsp tomato paste 4 zucchini 1 tomato, sliced horizontally garlic yogurt, to serve Directions 1 Wash the zucchini then cut them in half lengthwise. With a teaspoon, scoop the flesh out from inside without tearing the skin. 2 Fill each zucchini half quite tightly with the stuffing. Place a tomato ring on each one and pack them firmly in a suitable sized saucepan to prevent them moving while cooking. 3 Add enough water to cover the vegetables, stir in the tomato paste and butter, cover, and cook for 25 minutes over medium heat. Serve hot with garlic yogurt.

Stuffed Eggplants (Patlican Dolmasi) Recipe Ingredients 3 long (Italian) eggplants or 6 small ones 1/4 cup pigniola nuts 1 1/2 cups medium grain rice 1/2 cup currants, washed and stems removed 1 1/2 cups water 1 teaspoon cinnamon 3 large onions, finely chopped 1 teaspoon black pepper 3 medium tomatoes, peeled and chopped, 1 extra tomato to top the stuffed eggplants 1 teaspoons salt (or salt to taste) 1/2 cup chopped fresh dill (or 2 teaspoons dried dill weed) 2 teaspoons sugar 1/2 cup chopped fresh mint (or 2 teaspoons dried spearmint) 1/2 cup olive oil. 1/2 cup chopped fresh parsley Directions Cut the tops and if the eggplants are long enough cut them into halves. Core each cup carefully without tearing the edges. Puts olive oil in a pot, add chopped onions and nuts. When the onions are transparent and nuts golden, add the two chopped tomatoes. Stir gently until the tomatoes wilt. Add rice and all the rest of the ingredients Stir five minutes. Add 1 cup of water. Lower heat and simmer for ten minutes. Remove rice mixture to a bowl and let cool.Spoon this mixture in the eggplant until they are filled, but not packed tight. Cut the fourth tomato into six wedges and place firmly one wedge on top of each eggplant. Replace the eggplants in the pot. Add the remaining two cups of water. Cover and simmer for twenty-five minutes.

Kofte Recipes

Kadin Budu Koftesi (Lady's Thigh Meatballs) Recipe Ingredients 3/4 cup olive oil 1/4 bunch parsley 1 lbs. semi-fat ground meat 1 tsp. salt 1/2 tsp. black pepper 2 onions 3 Tbls. flour 5 eggs 3-4 Tbls. margarine 2 Tbls. uncooked rice Directions Saute the chopped onions and 1/2 of the ground meat with 1 Tbls. margarine. Boil the rice in lots of water till soft, drain and allow to cool. Remove meat from heat, add the rest of the ground meat, the rice, chopped parsley, salt, black pepper, and 3 eggs and knead well. Take egg-sized pieces of the mixture and form into oval shapes. Put half of the flour on a tray. Place meatballs on the tray and sprinkle the rest of the flour over them. Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal and fry them in a pan containing 3/4 glass of heated olive oil, till golden. Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate. Serve with french fries as an accompaniment!

Potato Balls - Patates Koftesi Recipe Ingredients 2 egg yolks and 3 beaten eggs 1 glass dried bread crumbs 1 coffee spoon salt, pepper 3 soup spoons flour 6 medium potatoes Directions 4 Servings Cook the peeled potatoes in boiling water. Puree the potatoes in a vegetable mill, and then add salt, pepper and the 2 egg yolks to the mixture. With the puree, make balls the size of walnuts, and roll them in flour. Dip the balls into the beaten eggs and into the flour again. Brown them in oil until they become golden brown.

Havu Kftesi (Carrot Rolls with Apricots & Pine Nuts) Recipe Ingredients 10 med carrots, sliced Parsley, mint, dill finely chopped 2 slices bread, crumbed Flour for coating 6 dried apricots, finely chopped Sauce: 3 tbsp yogurt, juice 1/2 lemon, 2 cloves garlic, crushed, salt & pepper 1/2 onion, finely sliced 2 tbsp pine nuts (optional) 23 cloves garlic, crushed with salt Pinch chilli 1 egg Directions 1. Steam carrots until soft; drain; mash with fork; add rest of ingredients and knead well. 2. Mould into oblongs; dip into flour; fry until brown on all sides; drain on kitchen paper. 3. For the sauce: beat ingredients together; season well.

Coban Koftesi (Shepherd's meatballs) Recipe Ingredients 600 gr ground meat 1 teaspoon salt 2 medium onions 1/2 teaspoon black pepper 3 slices of bread 3 large tometoes or 21/2 tablespoons unsalted tomato paste 8 garlic cloves 2 tablespoons margarine 1 egg 1/2 bunch parsley Directions Add the grated onions, the soaked and minced slices of bread, the egg, black pepper, garlic, parsley and 1/2 tablespoon salt to finely ground meat and knead for 10 minutes to blend well. Moisten hands, take walnut-sized pieces of the meat and form into flat round shapes by pressing and rolling with palms. Place meatballs in pot containing heated margarine. Add minec tomatoes or tomato paste mixed with 1 glass of water ans 1/2 teaspoon salt, cover and allow to cook for approximately 30 minutes over modrate heat. serve hot.

Pirasa Koftesi (Leek Meat Balls) Recipe Ingredients 2 lbs Leek Black pepper 1 lbs Ground Beef 1 lbs Heart of the bread 2 eggs Cinnemon Pine nuts Currants Salt Directions Boil leek and drain it. Saute the ground beef. Wet the bread and squiz the water off. Combine and run them thru grinder. Add rest of the ingridients, shape them in to meatballs and deep fry.

i Kfte (Kofte On A Skewer) Recipe Ingredients 1 lb Minced lamb (uncooked) 2 Eggs 1/4 tsp Thyme, finely chopped 1 tsp Garlic salt Juice of 1 large onion 1/4 tspWhite pepper 2 TBS Olive oil Directions 1. Mix together first six ingredients and knead the mixture thoroughly. 2. Grease the palms of your hands with the olive oil, and shape the meat mixture into small sausages. 3. Grease the skewer well before skewering the kofte. Brush the kofte with olive oil, and grill them for six minutes, turning continuously. 4. Serve garnished with chopped chives.(optional)

Tekirdag Koftesi (Kofte of Tekirdag) Recipe Ingredients 2 pounds lean ground beef (no more than 8% fat) 1/2 packet sugar 1 large egg salt & black pepper to taste 1 large onion (or equivalent) virgin olive oil (lubricant while forming the Kofte) 1 cup fresh minced parseley 1 cup plain bread crumbs 2 oz (by volume) sweet leaf basil 1 teaspoon mint 1 teaspoon oregano Directions Put the breadcrumbs into a food processor and run until the texture is nearly like flour. Chop the onion and parsely. Add the onion, parseley, basil, mint, oregano, and sugar into the food processor and run until the mixture is well mixed and has a consistent texure. Stop before making a homogenous paste; the various ingredients should still be visible as particles in the mixture. On an approriate surface or in a large bowl, hand mix (knead) the uncooked ground beef, the whole contents of the egg, and the mixture from the food processor. Add salt and black pepper at this time... it shouldn't need much. Actually, if you've got a large enough food processor, you could try using that to mix everything: it might give a finer texture that would be even more like the real thing. To form the Kofte, place a little olive oil in a small bowl so that you can wet your fingers easily. Roll small amounts of the mixture between your hands to form Kofte about 3"-4" long and 3/4" diameter. Once each Kofte is formed, dip your fingers in the oil and lightly coat the outside of the Kofte with oil to keep them from sticking to each other before cooking. Cooking is best done using high heat on a grill. Kofte cook very quickly and taste best hot from the grill, so make only as much as you need and refridgerate the rest -- it is quick to make more as you need it. Refridgerated Kofte should not be kept for more than a day or so, but they also can be frozen for extended storage.

Izgara Kofte (Grilled Burger) Recipe Ingredients 1 Large Size Onion 4 Thin Slices Bread (Stale) 4 1/3 Cup Lamb Ground Meat (Low Fat) 1 Piece Egg 2 1/2 Teaspoon Salt 1 Teaspoon Black Pepper 2 Tablespoon Oil Directions Combine ground meat, soaked and squeezed bread, grated onion, egg, and salt . Blend thoroughly. Knead for 10 minutes. Divide into egg sized pieces. Shape into oval patties firmly. Smooth surface of patties. Place on oiled grill. Brush with oil. Grill over charcoal or broil in oven until golden brown on both sides. Serve immediately, while hot. To prepare filling : Saute ground meat and finely chopped onions in margarine for 20-25 minutes until meat is light brown ; drain and cool. Add rest of ingredients, stirring thoroughly. Chill and set aside. To prepare shells : Combine ground meat, bulgur, minced onions, precooked and mashed potato, and rest of ingredients except water and butter blending thoroughly. Knead for 25-30 minutes while adding l/4 cup of water gradually to form a medium stiff, smooth and slightly elastic mixture (or place combined mixture into a blender or a food processor container. Add water. Process until well blended. Mixture must be smooth and slightly elastic to roll and form easily) Add very little water if' necessary. Shape into a large ball, Place in a bowl. Cover with a slightly dampened cheesecloth to prevent drying. Keep covered while shaping kftes. Shape into egg sized balls. Hold one ball in left hand. Make a hole in center of ball with lightly wetted index finger of right hand while tuning ball around finger and pressing slightly to form a 2 mm thick shell. Fill each shell with 1 tablespoon of filling. Bring edges together sealing well. Smooth surface, tapering slightly both ends. Shells must be firm, and unbroken. Arrange in a steamer or a colander. Place over gently; boiling water. Cover and steam for 20-25 minutes. Remove from heat. Cool slightly. Melt butter in a large skillet. Place steamed kftes into skillet. Saute over low heat shaking slightly and occasionally. Serve hot.

Izgara Bulgurlu Kofte (Grilled Kofte With Chiles) Recipe Ingredients 1/2 Cup Bulgur -- fine grained 1/2 Cup Parsley -- finely chopped 1 Pound Ground Beef 1/2 Cup Mint -- finely chopped 1 Large Onion -- finely chopped Salt And Pepper -- to taste 1 Large Jalapeno -- finely chopped 2 Tablespoons Olive Oil 1 Small Red Bell Pepper -- finely chopped 2 Teaspoons Garlic -- finely chopped 1/2 Teaspoon Crushed Red Pepper 2 Teaspoons Cumin Directions Sprinkle bulgur with a generous amount of water and allow to sit for 30 minutes. Add remaining ingredients, season with salt and pepper and knead to blend. Mix to a paste in a food processor if desired. Shape into 1/4 inch thick patties and either grill over a hot fire or saute in a skillet with the olive oil.

Izmir Kfte Recipe Ingredients 350 g mince a tin of chopped tomatoes 1 onion 1 bunch parsley 2 cloves of garlic some stale, baked bread 1 egg some oregano, salt, pepper 3 sweet Pepperoni rections Kfte is the name given to anything made from mince, which resembles rissoles, but is a little different. Kfte themselves should be very small, totally unlike rissoles. However, the principle is still the same: mix the mince with an egg, bread, an onion, the chopped parsley and the spices and then bake (preferably on a grill pan). It is also possible to breadcrumb the small meatballs or to fill them with cheese (normal pan). Other variations are the ladies thigh - larger Kfte with a cheese and rice filling, mostly breadcrumbed. We also prepare a sauce made from the chopped tomatoes, the pressed garlic and the salt, pepper and oregano (or thyme and basil, if you prefer) and then heated (simmer for an hour). On occasions, we cook our Kfte in the oven with a few pepperoni on tin foil (dried) for half an hour at 225 to 250 degrees. Arrange everything on a plate and pour the sauce over it. One final thought: add a garlic/yoghurt sauce and serve with Pide or a baguette

Salcali Kfte (Kofte In Tomato Sauce) Recipe Ingredients 1/2 c cider or white wine salt; to taste 2 sl stale white bread 2 eggs; beaten 1 lb ground lamb 3 -4 Tbsps. butter 1 lg onion; chopped sour cream or yogurt 1 tb chopped parsley Parsley Sauce: 1 clove garlic; crushed, 1 onion; sliced, 3 tb butter, 1 c chopped fresh tomatoes; or, -canned, 1 tb parsley, 1 ts paprika, 1 ts basil, salt and pepper; to taste 1 tb chopped fresh thyme; or 1 -tsp. dried 1 ts lemon rind 2 ts paprika Directions Pour cider or wine over stale bread. Set aside. Put ground lamb in large bowl with onion, chopped parsley, thyme, lemon rind, paprika and salt to taste. Squeeze cider from bread and reserve. Add bread to meat. Mix. Add eggs, gradually. Beat for 7-10 minutes to give light texture. With oiled hands, roll into about 12 balls, 1 T. each. Dust with flour. Melt margarine in frypan. Brown meat. Put in ovenproof dish. Pour on sauce (below). Bake at 350 F. for 30-40 minutes. Serve with sour cream or yogurt on top. Sprinkle with parsley. Sauce: cook garlic clove and sliced onion in 3 T. butter. Add tomatoes, parsley, basil, paprika, salt, pepper and cider from bread. Bring to a boil.

Kuru Kofte - Dry Meatballs Recipe Ingredients 1/2 cup water a little pepper and cumin 2 eggs 100 gr. bread (without crust) 2 grated small onions 750 gr. mixture of ground beef and lamb salt to taste; 4 tablespoons flour; and 1 tablespoon Directions Soak the bread in water, and when thoroughly soaked, remove from water and sponge by hand. Place the bread in a bowl. Add 2 eggs, salt, pepper, cumin, onions, water and the meat mixture. Knead and roll in the palm of your hand until they have the thickness and shape of a finger. Roll the kofte in flour, then fry them in butter for about 5 minutes.

Maydanozlu Kfte (Meatballs with Parsley) Recipe Ingredients 1 bunch of chopped parsley 1 onion 500 gr. lean ground lamb juice of 1 lemon 2 eggs 4 cups water 1/2 cups rice salt and black pepper to taste Directions Divide the parsley into three portions. Combine the meat with one portion of parsley, grated onion, well-washed rice, 2 egg whites, salt and pepper in bowl. Knead well. Wet palms and form walnut - sized meatballs, roll them in the second portion of parsley and place them in a tray. Sprinkle the third portion of parsley over the meatballs and shake until the meatballs are well coated. Bring water to boil, put the meatballs gently into the boiling water one by one and continue cooking over low heat for one hour. Remove from heat. Beat 2 egg yolks with lemon juice and add 1/2 cup cold water. Pour this mixture over the meatballs very slowly. Serve hot.

Samsun Kofte (Samsun Meat Loaf) Recipe Ingredients 750 gr. minced meat 2 medium onions 2 eggs 200 gr. sliced kasar or gruyere cheese 2 slices bread salt, pepper and thyme to taste Directions Soak bread in water and squeeze dry. Combine meat, grated onion, egg yolks, bread, salt and pepper in a bowl. Knead for 10 minutes. Grease Pyrex casserole dish and press meat mixture evenly into bottom. Lay cheese slices over the meat. Beat egg whites and pour over the top. Sprinkle with thyme. Cook 40 minutes in medium heat oven. Serve with fried potatoes.

Anchovy Rissoles (Hamsi Koftesi) Recipe Ingredients 1/2 kg fresh anchovy fillets (finely chopped) 2 tablespoon parsley (finely chopped) 1 tablespoon fresh mint (finely chopped) 4 cloves garlic (crushed) 3 slices stale bread (soaked in water and squeezed) maize flour salt and pepper oil to fry Directions Mix the chopped anchovies, herbs, spices, bread and garlic thoroughly, form into flat oval rissoles, dip in maize flour and fry in hot oil. Notes:It is a typical dish of the Black Sea region of Turkey.

Eksili Kofte - Meatballs in Sour Sauce Recipe Ingredients 500 gr medium ground beef Garnish: 1 tsp butter, 1 tsp red pepper 1/2 cup rice, washed and drained 1 egg 1/2 tsp salt 1 pinch cumin 1 pinch black pepper 6 cups hot water with 1 cube beef boullion Sauce: 2 tbsp flour, 2 egg yolks, 1 lemon juice, 2 tbsp water Directions Place the rice in a bowl and pour 2 cups hot water over it. Wait for 5 minutes and drain. Add in the ground beef, egg, salt, pepper and cumin. Knead with your hands. Make little balls (chest nut size) and put aside. Put 6 cups hot water in a large pot with the bouillion. When it boils, put the Kofte (meatballs) into the water slowly. Remove the foam from the surface with a spoon. Cook for about 20-25 minutes on medium-low heat. Whisk the sauce ingredients in a bowl. Take one ladle of juice from the pot with the Kofte. Mix it with the sauce, then pour it all back slowly into the pot. Cook for 5 more minutes. Pour in service bowls. Melt the butter in a small pan. When you see bubbles, turn the heat off. Then add in the red pepper. Mix with a spoon and pour all over the Eksili Kofte (by the way, Eksi means sour). This dish should be eaten with a spoon as the juice is very tasty. Serve with bread and any kind of salad. This recipe makes 3 servings.

Hasan Pasa Kofte (Hasan Pasha Burgers) Recipe Ingredients 1 lb ground lamb or beef, ground again 1 Tbsp tomato paste 3 eggs 1 Tbsp milk 1/2 cup fresh bread crumbs 1 Tbsp butter salt and ground black pepper 1 onion, chopped fine 3 potatoes Directions 1. Preheat a 375 F. oven. Knead the ground meat in a bowl with the bread crumbs, onion, and tow of the eggs, adding a little water if necessary. 2. When thoroughly mixed, take pieces the size of an egg and roll in your wet hands to give an oval shape. Make shallow indentations in the center of each burger. Place in a large ovenproof dish with half of the butter. Cook in the oven for 25 minutes. When cooked, remove from the oven but leave the oven on. 3. Meanwhile, peel and chop the potatoes and boil in plenty of water. Once cooked, drain and mash. 4. Mix the mashed potato, milk, remaining egg, seasoning, and the remaining butter together and place in a saucepan. Cover and cook for about 5 minutes. 5. Fill the indentations in the burgers with the potato mixture. Mix the tomato paste with a little water and pour over the burgers. Place in the oven again for 25 minutes more.

Meat Poultry

Arnavut Cigeri (Lamb's Liver with Red Peppers) Recipe Ingredients 2 sm Onion, peeled, sliced 1/8 inch thick and separated into rings 3/4 cup Olive oil 1 tbl Salt Black pepper, freshly ground 1/4 tsp Salt 2 x Red Peppers, long, Italian type, cut in half, deribbed seeded, and cut lengthwise into 1/8 inch wide strips 1/4 cup Parsley, finely chopped and preferably flat leaf 1/4 tsp Hot red pepper, crushed 1 lb Lamb's liver, trimmed and cut into 1/2 inch cubes, or 1 lb. calf's liver, trimmed and cubed 1/4 cup Raki, or ouzo or pernod or any other anise flavored aperitif 1/4 cup Flour Directions Place the onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn them about with a spoon to coat them evenly. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry. In a large bowl, toss the onions, parsley and red pepper together until well mixed. Set aside. Drop the liver into a bowl, pour in the raki and stir together for a few seconds. Then pour off the raki. Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned. Stir in the remaining 1/4 teaspoon of salt and a few grindings of pepper. With a slotted spoon, transfer the liver to paper towels to drain. Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red pepper strips around it and serve at once.

Elbasan Tavas (Lamb Casserole With Yogurt) Recipe

Ingredients 750 g lamb, boneless 100 g margarine 2 medium onions 1 tablespoon tomato paste 2 cloves garlic 4 cups water Thyme,Black pepper,Salt Sauce Ingredients: 1 cup flour, 50 g margarine, 100 g cheddar cheese, 1 l milk, 2 eggs, Salt Directions Boil meats in 1 l water and 50 g margarine 1 hour. After cooling, chop well. Heat 50 g margarine in saucepan, add chopped onions and cook well. Add chopped meat, salt, black pepper, thyme, tomato paste, chopped garlic cook stirring 10 minutes. Divide mixture into four and put on tray. Heat 50 g margarine, add flour and salt cook 5 minutes, add cold milk, egg, mix well boil. Pour sauce onto portions, sprinkle granulated cheddar cheese on top, bake in 180 C oven, 15 minutes, serve hot.

Etli Kuru Fasulye (Butter Beans with Meat) Recipe Ingredients 400 grams butter beans (cannellini beans) 15 grams tomato paste 2 onions salt 250 grams diced lamb 40 grams margarine or vegetable oil 2 tomatoes, finely chopped Directions 1- Soak beans in plenty of cold water overnight. Drain and rinse under water. (or you can buy these in a can from your local store, which is what I do) 2- Cook beans in water until tender. 3- Brown meat and onions in margarine or oil. Allow any juices to evaporate. 4- Add tomato paste and stir through. Add chopped tomatoes and cook for three minutes. 5- Place enough water to cover meat, cover and cook meat until tender. 6- Rinse beans again and add to meat. Stir. If water is low add a little more. 7- Add salt to taste and simmer until cooked.

Kuzu Tas Kebabi (Stewed Lamb) Recipe Ingredients

1 Leg of lamb (4 lb)

1 t Paprika

1/4 c Butter

1 t Salt

1 lg White onion, chopped

1/2 t Black pepper

1 cn Whole peeled tomates (14 oz)

4 Potatoes, peeled and cubed

1 Green pepper, diced

1 cn Green peas (8.5 oz)

1 Sweet red pepper, diced

1 cn Sliced carrots (8 oz)

1 Sweet yellow pepper, diced

2 T Chopped parsley Directions Bone leg of lamb, remove all fat and cut into 1-1/2" cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes.

Tas Kebabi (Kebap in an Earthenware Bowl) Recipe Ingredients

5 tablespoons unsalted butter

1 1/2 cups water

2 1/2 pounds boneless lamb stew meat, trimmed of fat and cut into 1-inch cubes

1/2 teaspoon freshly ground allspice berries

2 medium-size onions, finely chopped

1/4 teaspoon ground cinnamon

6 tablespoons seeded and finely chopped green bell pepper

Salt and freshly ground black pepper to taste

1/4 cup tomato paste

1/4 cup finely chopped fresh parsley leaves Directions 1. In a large, heavy casserole, melt 2 1/2 tablespoons of the butter over high heat, then brown the lamb in it on all sides, about 5 minutes. Remove the lamb pieces with a slotted spoon and set aside. 2. Reduce the heat to medium. Add the remaining 2 1/2 tablespoons butter to the casserole, melt, and cook the onions and green pepper until the onions are soft, about 8 minutes, stirring. Add the tomato paste dissolved in the water. Stir well, scraping the bottom of the casserole, then add the allspice, cinnamon, salt and pepper, and 2 tablespoons of parsley. 3. Return the lamb to the casserole, reduce the heat to low, cover, and simmer until the lamb is tender and the sauce thick, about 3 hours. Sprinkle the meat with the remaining 2 tablespoons parsley and serve.

Guvec Kebabi (Kebab Casserole) Recipe Ingredients

1 clove of garlic

1 kilo lamb cut into pieces

1 small soup spoon salt

1 soup spoon thyme

2 green peppers, sliced

2 soup spoons butter

20 small onions or shallots

4 tomatoes cut into piece

Directions Rub the bottom of a terrine (or Pyrex casserole) with a clove of garlic, then butter thoroughly. Add all the ingredients, except the butter. Melt the butter and pour Into the terrine. Mix. Cover the terrine and bake in the oven for 2 and 1/2 hours on a medium heat.

Kavurma - Stewed Meat Recipe Ingredients

400 g (14 oz.) mutton or beef,

1 kg potatoes,

3 onions,

3 carrots,

4 tomatoes,

2 tablespoons tomato paste,

150 g or 5/8 cup vegetable oil,

1/2 bunch or 15 g fresh dill,

1/2 bundle (2 oz.) green onions,

salt and spices to taste.

Directions Cut meat into small pieces, sear in hot oil. Add sliced onions and saute until golden-brown. Then add tomatoes and mix well. Remove from heat and add cubed or sliced potatoes and carrots. Cook another 10-12 min., mix in salt, spices, cover with water and bring to a boil. Stew until potatoes are done. Garnish with chopped onions or fresh greens.

Ankara Tava (Ankara Lamb Roast) Recipe Ingredients

1 Tbsp butter

5 cups water or meat stock

1 onion, chopped fine,

1 cup peas,2 cups plain yogurt

salt and ground black pepper

1 egg,2 lb boned leg of lamb, cut into 4 pieces

1 carrot, peeled and diced,1/2 cup flour,1 tsp paprika Directions 1 Melt the butter in a pan and fry the lamb pieces until evenly browned. Add the water or stock, the onion, carrot, and peas, and bring to a boil. Cover and simmer for 30 minutes. 2 Preheat a 375 F oven. Transfer the lamb and vegetables to an ovenproof dish, reserving the cooking liquid. Mix 2-1/2 cups of the liquid with the yogurt, flour, and seasoning to taste. Pour this sauce over the lamb and vegetables. 3 Beat the egg lightly and pour evenly over the dish. Bake in the oven for 15 minutes. Sprinkle with the paprika and serve.

Dana Etli Tas Kebabi (Casserole Of Veal) Recipe

Ingredients 2 pounds boned leg of veal,

sliced 2 tablespoons chopped onion 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons fresh coconut, or canned flaked coconut 1/4 teaspoon thyme 1/4 teaspoon ground cloves

1/4 cup chicken fat or olive oil 2 tomatoes,

peeled 1 cu

Directions Wipe off the meat and cut into thick chunks, about 2 inches square. Place in a shallow casserole or skillet with the onion, salt, pepper, coconut, thyme and cloves. Mix thoroughly and put aside in a cool place for 2 hours. Heat the fat or olive oil and add it to the meat in the casserole.Saute for 3 minutes, moving the pan continously. Add the tomatoes and wine. Cover tightly. Cook over low heat 3-4 hours till meat is tender. Serve hot with white or saffron rice. Serves 6.

Etli Nohut (Chickpeas in a Meat Sauce) Recipe

Ingredients 400 grams chickpeas 2 medium onions 250 diced lamb 40 grams margarine or vegetable oil 20 grams tomato paste Salt Directions 1-Soak chickpeas in salted water overnight. Drain and wash under cold water. Place in large pan, cover with water and cook chickpeas until soft. Drain. Brown meat and onions in margarine. 2-Add tomato paste and stir through for two minutes. Add enough water to pan to cover meat. 3-Cook meat until tender. Rinse cooked chickpeas and add to meat. Salt to taste and add more water to cover chickpeas. Cook for further fifteen minutes.

Kapama (Lamb with onions and cos lettuce) Recipe

Ingredients 1000 gr. fatty lamb meat 15 fresh onion petioles 1 onion 2 bunches dill 1 glass water 2 heads cos lettuce Directions Cut the meat into 8 pieces. Peel, wash and cut onion petioles into 1 inch slices. Wash the lettuce and cut into 2.5 inch pieces. Peel and slice the onion into rigns. Chop the dill.Wash the meat and put into a saucepan. Add the lettuce, fresh onion petioles, onion, dill, some salt and water. Cover and cook for 90 minutes. Place in a serving bowl when cooking time is over. Put the cubed lamb meat in big casserola, top with 1/3 of the tomatoes, green besns, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from oven, place on a plate and serve hot.

Aubergine Puree (Patlican Pure) Recipe Ingredients For kebap: 1 kg of chopped lamb or veal, 1 onion, 3 tomatoes, 2 table spoons of margarine, 1 table spoons of tomato paste, sufficient salt and blackpepper For aubergine puree: 8 pieces of aubergines at middle size, 2 table spoons of flour, 2 table spoons of margarine, 2 table spoons of cheddor cheese, 1.5 water glass of milk, Pinch of parsley, Adequate salt and blackpepper Directions Roast the shredded onion and the meat. Mix the peeled tomatos and the tomato paste. Then add 3 glasses of water and cook for 30-35 minutes, until the meat softens. Add adequate salt and blackpepper. Grill the aubergines on a coal or on a cooker, then peel the skin out and shred it. Add as much milk as the aubergine and cook while mixing. Add sufficient salt. Arrange the pitta bread (pide) and the kebap as you wish and embellish as desired.

Harput koftesi - Cracked wheat meatballs Recipe

Ingredients 1/2 lb. Tomatoes cubed 1 1/2 Tb. Sp. Margarine or Butter 2/3 Cup Cracked Wheat (smallest size) 1/2 lb. Onion grated (1 medium) 1 1/2 lb. Ground Beef (%85 lean) 1/2 Tb. Sp. plus 1/2 t. Sp. Salt 1/4 t. Sp. plus a pinch Red Pepper 4 Cups Water Directions Mix ground beef, onions, cracked wheat, 1/2 Tb. Sp. salt and a pinch of red pepper well by hand. Shape into flat balls 1 1/2" in diameter and 1/2" thick. Yields about 62 balls. Melt margarine in a pot add cubed tomatoes, 1/2 t. Sp. salt and 1/4 t. Sp. red pepper. Fry on low heat 5-6 minutes. Add 4 cups of water. Bring to boil. Add cracked wheat meat balls. Cook covered about 35-40 minutes on low heat.

Mantarli Tavuklu Karniyarik (Aubergines with Mushrooms and Chickens) Recipe Ingredients 1 clove garlic (4cal) 50 gr mushrooms (7 cal) 4 gr salt (2 cal) 1 onion (25cal) 4 green peppers (116 cal) 00 g cubed chicken (500 cal) 1 tomatoe (33 cal) 4 medium aubergines (216 cal) 250 ml cream (750 cal) 250 ml chicken stock (200 cal) 50 gr flour (182 cal) 125 ml olive oil (1157cal) Directions Cooking method : Over stove and in stove Preparation time : 10 minutes artially peel the aubergines by removing three or four strips lengthways, sprinkle with plenty of salt and set aside. Saute the chicken in 25 ml of olive oil, with finely chopped onion and garlic.Add the diced mushrooms and centre of the tomatoe. Sprinkle the flour and stir. Add the chicken stock, salt and cream and cook over a low heat for 10 minutes. Wash the salted aubergines in plenty of water and fry in hot olive until softened. Arrange in an oven dish and with a spoon point make a split down the centres. Fill the chicken mixture into the splits. Cut the remainder of the tomato into crescents and arrange decoratively on top with the peppers. Pour any remaining juice from the chicken mixture over and bake for 10 minutes. Serve hot.

erkez Tavugu - Circassian Chicken Recipe Ingredients 4 lbs. boneless chicken breasts 2 cups shelled walnuts 5 lbs. with bones 3 slices French bread (enough for 1 cup crumbs) 2 medium onions, quartered 1 clove garlic 1carrot, scraped, trimmed and cut into chunks A pinch of cayenne or hot paprika 1/4 cup whole sprigs parsley 2 tsp. paprika 2 bay leaves 3 tbsp. walnut or olive oil 1-1/2 tsp. salt 1/2 tsp. Pepper Directions Although other parts may be used, chicken breasts work best. They cook quickly and evenly; have little fat and no veins; no meat is left clinging to the bone; and the long grain of the white meat makes it ideal for shredding. Put chicken breasts, vegetables and seasonings into a large pot, and cover with 4 cups of cold water. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the chicken is just cooked. Transfer the chicken and stock to a large bowl and let it all cool gradually. Once cool, remove the chicken from the bowl and rinse it off, strain and reserve all of the stock, reserve 1/2 cup of the cooked onions, and discard the rest of the vegetables. By hand, shred the chicken along the grain of the meat into thin strips, 1" to 2" long. Clean out the pot, put the stock back into it and simmer it down to 2 cups. Remove crusts from the bread, then use a blender or food processor to reduce it to 1 cup of crumbs. Set aside the crumbs and put the walnuts into the blender or food processor; grind them finely; then add the garlic, reserved onion, and bread crumbs, and blend them all together. A little at a time, blend in up to 2 cups of stock, until you have a smooth, thick puree. Add salt, pepper, and a pinch of cayenne or hot paprika to taste. If the puree is too thick, add a little milk or water; if too thin, simmer over low heat until it thickens again. In a small pan combine oil and paprika over very low heat until the oil begins to redden. Turn off the heat, let the oil cool, then strain, reserving the oil and discarding the paprika. Mix up the chicken with half of the sauce, then put it into a serving platter. Spread the rest of the sauce over the chicken like frosting on a cake. Drizzle with paprika oil. Serve chilled or at room temperature.

Chicken Burger (Tavuk Kftesi) Recipe Ingredients Chicken 2 piece Black Pepper 1/2 teaspoon Water 1/2 cup,Nutmeg 1/8 teaspoon Bread (stale) 5 thin slices,Fine bread crumbs (dry) - - 30 gr Onion 1 medium size Oil 3 tablespoon Parsley 1/2 bunch Egg 2 piece Salt 1 1/2 teaspoon Allspice 1/2 teaspoon Directions Simmer chicken breasts in 1/3 cup of water for 20-25 minutes or until tender. Remove from liquid; drain and cool. Mince chicken. Soak bread slices in tap water for 1-2 minutes; squeeze dry. Combine. chicken, bread, minced onion and parsley, egg, salt an spices, mixing thoroughly. Shape into egg sized, flat oval patties. Coat well with bread crumbs. Dip in beaten egg. Coat with bread crumbs again. Brown in heated oil on both sides in a non-stick pan until golden brown. Drain.

Tavuk Sarma ( Roast chicken with a tasty rice and dried fruit stuffing) Recipe Ingredients 1 chicken Stuffing: 2tbsp olive oil, 1tbsp pine nuts, 1/2 onion, finely chopped, pinch each of sugar, allspice, salt, pepper, 400g rice, 1tbsp currants, 1tbsp sultanas, 1tsp dried mint, 1tsp dill weed To complete: salt, pepper, allspice, 10g butter, melted Directions 1] Put the olive oil in a pan and fry the pine nuts until brown. Add the onion with a pinch of allspice and sugar, and fry. 2] Cover the rice with boiling water in a bowl and leave for 10 minutes. Drain well. 3] To make the stuffing, add the drained rice to the pine nut mixture and fry well. Mix in the currants, sultanas, mint and dill weed, and season with salt and pepper. Add 500ml water and cook over a low heat. Remove from heat when the water is almost gone - don't overcook. 4] Remove the giblets from the chicken and stuff the bird with the stuffing mixture. Seal the chicken with its skin and fasten with a toothpick. Sprinkle salt, pepper and allspice over the skin of the chicken, then brush with the melted butter. 5] Heat the oven to 180C. Cover the chicken with aluminium foil and roast for 40 minutes. Remove the foil and cook for a further 30 minutes. 6] Serve on a bed of lettuce, tomato slices and lemon slices, garnished with mint sprigs.

Sebzeli Pilic Guveci (Chicken And Mixed Vegetable Casserole) Recipe Ingredients Chicken-1 medium size Water-3/4 cup + 1 1/2 tablespoons Green beans.-1 1/3 cups Salt-1 tablespoon Squash-1 small size Black pepper-1/2 teaspoon Okra-3/4 cup Eggplant-1 small size Green peppers-2 medium size Onion-1 medium size Tomatoes-3 medium size Directions 6 servings Divide chicken into parts. Cut all vegetables, reserving 1 tomato, into 1-1/2 inch cubes. Combine all vegetables and spread on bottom of a casserole. Place chicken parts over. Top with sliced tomato. Add hot water. Sprinkle with salt and pepper; cover. Bake in moderate oven for 1 hour or until chicken and vegetables are tender. Serve hot.

Meatballs with Egg and Lemon Sauce (Terbiyeli Kofte) Recipe Ingredients 450 gr. minced beef 4 diced carrots 1/4 cup rice 4 diced potatoes salt and pepper 1 cup finely chopped parsley 1/2 cup flour 5 cups water 1 whole onion 2 tablespoons butter Directions Place meat into a bowl, then add rice, salt pepper and parsley. Knead well together. Wet palms and form walnut-sized meatballs. Put them into a bowl with flour, and shake until meatballs are coated with the flour. Bring water to a boil, then add onion, butter, carrots and salt. Transfer meatballs gently into the boiling water. Add potatoes when meatballs are half cooked. Simmer for about 1/2 hour on lowest possible heat until the meatballs are cooked. Remove from heat and discard the cooked onion. To prepare the sauce: Ingredients: 2 eggs; and 4 tablespoons lemon juice. Break the eggs into a bowl, then add lemon juice and beat the two together. Gradually add 4 tablespoons of broth from the meatballs. Stir once. The dish should have plenty of gravy.

Grilled Meatballs (Cizbiz Kofte) Recipe Ingredients 900 gr. minced lamb or veal 1 grated large onion 4 slices of day-old crusts removed from white bread (soaked in water and squeezed dry) 1 clove pressed garlic 1 tablespoon olive oil 1/2 tablespoon cumin salt and pepper 1 teaspoon baking soda Directions Place minced meat, onion, bread, garlic, olive oil, cumin, salt, pepper and baking soda into a bowl. Knead well together until all the ingredients blend. Pick up the kneaded meat with two hands, lift it and throw it on the hard surface of the kitchen counter. Repeat this process 10 times. Wet palms with water and shape meat mixture into small ovals and flatten them. Set aside. Brush grill with olive oil and grill the meatballs on both sides. Serve with rice or french fries, grilled tomatoes and green peppers.

Tavuk Izgara (Yogurt Marinated Chicken) Recipe Ingredients 1 whole chicken, cut into parts (or 2 breasts, 2 thighs, 2 drumsticks) favorite fruit chutney 1 cup plain yogurt 1/2 yellow onion, grated 34 cloves of garlic, minced juice of 1/2 lemon 1 TB ground cumin 1 TB paprika salt and ground black pepper, to taste Directions 1. Cut each chicken breast through the bone into two or three smaller pieces. Separate the legs from the thighs. 2. Mix together the yogurt, onion, garlic, lemon juice, cumin, paprika, salt and pepper. 3. Put chicken pieces in a bowl and add marinade. Toss to coat each piece completely. 4. Cover bowl and refrigerate overnight or at least 8-10 hours. 5. Grill over medium to medium-high heat, 710 minutes per side or until chicken is cooked through. Breast will cook faster. 6. Serve with your favorite fruit chutney.

Firinda Pilic Kizartmasi - Roasted Chicken Recipe Ingredients 1 small coffee cup of yoghurt 1 tablespoon margarine 1 tablespoon tomato paste 2 chickens Salt Directions 4 Servings Put the chickens into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart. Put the chickens into a large pan. Cover with a sauce of well beaten yoghurt, tomato paste and melted margarine. Put the pan into the oven to roast until brown. Meanwhile make a delicious "ic pilav" described in this series with the chicken broth to serve with the meal. You can use the sauce of yoghurt, tomato paste and melted margarine with roasted meat, poultry and game. It's always a success.

Pilic Guvec - Chicken Casserole Recipe Ingredients 2 lbs (900 gr) chicken, cut into serving portions salt and pepper to taste 1/4 cup (50 ml) olive oil 2 cups (