FRIED LAMB LIVER

SERVING : 4

INGREDIENTS
1 lamb liver
1/2 soupspoon salt
1 coffee cup flour
1/2 glass oil
1 bunch parsley
1 teaspoon salt
2 onions, sliced

PROCESSING METHOD

- Cut the onion in half and then each half into very fine slices and put into a bowl or soup dish.
- Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it.
- Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two or more times.
- Chop the parsley very fine, add to the onion and mix together.
- Cut the liver into cubes the size of a large hazelnut and coat with flour.
- Fry the liver in oil, first on a low heat and finally on a high heat.
- Put the liver on a serving dish and sprinkle salt.
- Cover with the previously prepared garnish.

STEWED LAMB WITH VEGETABLES

SERVINGS : 4

INGREDIENTS
1 kg lamb leg slices
50 gr butter or margarine
2 medium size carrots
6 fresh potatoes
2 onions, peeled, sliced
2 laurel leaves
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD

* Melt the butter in a saucepan and add meat slices, together with the onions.
* Add salt and pepper. Pour over enough water.
* Cover them and cook over medium heat during 40 minutes.
* Scrape the carrots and cut them in slices.
* Peel the potatoes and cut them in medium size pieces.
* Add them to the meat. Let simmer on low heat during half an hour.
* Arrange them in a dish.
* Spinkle with thyme before serving.

WHITE BEAN IN OLIVE OIL (PİLAKİ)

SERVINGS : 6

INGREDIENTS
1 and 1/2 coffee spoons salt
1 and 1/2 coffee spoons sugar
1 carrot
1 celery
1 potato
1 tomato
1 clove of garlic
1 coffee cup water
1 finely chopped onion
2 and 1/2 cups olive oil
250 grams dry beans

PROCESSING METHOD

* Soak the beans in water overnight.
* Place them in a saucepan of water, heat on low flame for 45 minutes and then drain.
* Peel and dice the vegetables, and cut the garlic into thin slices.
* Heat the oil in a saucepan, add the onion and garlic and brown for 2 minutes.
* Then add the carrot and brown for 2 minutes.
* Then add the celery and potato and brown them for 2 minutes as well.
* Finally add the beans, the grated tomato, water, salt and sugar and cook on a very low heat for 1 hour.
* Serve when cool.

CELERY ROOT IN WHITE SAUCE

SERVING : 5

INGREDIENTS
2 medium size celery roots
2 coffee spoons olive oil
8 small size onions
1 medium size carrot
1/2 coffee spoon salt
1/2 coffee spoon sugar
1/2 coffee spoon flour
1/2 lemon juice
1 and 1/2 glasses water
2 soup spoons green peas

PROCESSING METHOD

* Peel and cut the celery roots into 1 cm wide slices. Wash.
* Fry the diced carrots in oil for 2 minutes.
* Add the celery and fry it for 2 to 3 minutes with the carrots.
* Add the small onions and the flour which has been mixed with a little water. Mix.
* Add the salt, sugar, green peas and water. Cover and let cook slowly for 45 minutes.
* Let cool.
* When cool, place the celery rings on a dish and top with onions, carrots and peas.
* Pour the cooking sauce over and garnish with chopped dill.

ARTICHOKE IN OLIVE OIL

SERVING : 6

INGREDIENTS
6 artichokes
2 and 1/2 coffee cups olive oil
2 lemons
1 carrot
2 potatoes
20 pearl onions or shallots
1 coffee spoon salt
1/2 coffee spoon sugar
2 soup spoons green peas
5 glasses water

PROCESSING METHOD

* Cut 2 lemons into halves.
* The artichokes must be cut so as to leave only the heart and some of the stem. First tear out the leaves by pulling them opposite to the direction in which
they grow.
* Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black.
* Remove the stem from its hard base. Trim around the heart with a knife scraping to the bottom of the heart, not forgetting to rub immediately with lemon.
* Let the artichokes sit in water with lemon juice before being used.
* Peel the potatoes and carrot and cut into small pieces. Peel the small onions.
* Place the artichokes side by side in a saucepan.
* In a separate bowl, mix the flour, salt, sugar and water and pour this over the artichokes.
* Add potatoes, carrot, small onions and green peas.
* Boil and cook on a low heat for 1 and a quarter hours.
* Let cool.
* Place the artichokes on a serving dish.
* Add garnishings on artichokes equally.
* Sprinkle with chopped dill.

GROUND LAMB STUFFED ZUCCHINI SQUASH

SERVING : 6

INGREDIENTS
6 zucchini squash
1 large size tomatoes
1 soupspoon butter
1 and 1/2 glasses water
1/2 soupspoon salt

Meat Filling
500 grams ground lamb
150 grams rice
6 onions, finely chopped
1/2 soupspoon salt
A little pepper
1/2 bunch dill, chopped
1/2 bunch parsley, chopped
1/2 bunch mint, chopped

PROCESSING METHOD

* Place the onion on a soup plate, sprinkle with salt. Knead until the onion becomes transparent.
* Add water and drain.
* Repeat this procedure twice.
* Place the prepared onion and all the other ingredients in a bowl, and mix very well.
* Cut off the ends of the zucchini squash, scrape the skin with a knife. If they are very large, cut them in half.
* Hollow out the large end of the squash, being careful not to pierce the other end.
* Fill them with the above preparation and use a tomato piece as a stopper on their tops.
* Place the stuffed zucchini in a saucepan.
* Add 1 and 1/2 glasses water, 1/2 soupspoon salt and a soupspoon of butter.
* Cover and cook on a low heat for 30-40 minutes.

EGGPLANT PUREE WITH MUTTON CHOPS

SERVING : 6

INGREDIENTS
1 kg mutton
2 tablespoons margarine
3 medium size onions
2 medium size tomatoes or 40 gr tomato paste
2 teaspoons salt
1/2 teaspoons pepper

EGGPLANT PASTE
1 and 1/2 kg eggplants
2 tablespoons margarine
2 tablespoons flour
1 and 1/2 glasses milk
50 gr cheese, grated
2 teaspoons salt

PROCESSING METHOD

* Chop the onions and brown them lightly in melted margarine.
* Add the meat cut into small pieces. Cook them on medium heat for 10 minutes, stirring from time to time.
* Peel and chop the tomatoes. Add to the meat. Cook until the juice evaporates.
* Add salt, pepper and 2 glasses of warm water. Cover and cook on low heat for 1 and 1/2 hours until the meat is tender.
* Melt the margarine in a saucepan. Add the flour and brown it lightly on medium heat. Leave it aside.
* Grill whole eggplants on gas flame or wood fire until they are burnt outside and very soft inside.
* Hold each eggplant by the stem and hold it 2-3 seconds under running tap water.
* Then peel the skin off with a knife. Put it on a carving wood and mash it with a fork. Add it to the flour.
* Repeat the same with all the eggplants.
* Put the saucepan on medium heat and cook the eggplants for 5-6 minutes, stirring constantly.
* Slowly add warm milk, salt and finally the grated cheese.
* Serve immediately together with the meat.