TURKISH CULINARY ART

CHICKEN BREAST PUDDING WITH MILK AU GRATIN

2009-11-29T09:08:00.000-08:00

INGREDIENTS
1/2 chicken breast
7 glasses milk
1 and 1/2 glasses sugar
3/4 cup potato starch
1 and 1/4 cup rice flour
1 and 1/2 glasses water
1/2 teaspoon salt
1/2 teaspoon cinnamon

PROCESSING METHOD

* Boil a very fresh chicken breast until it is tender.
* Cut it crosswise in 5 cm long pieces. Rub them between the palms of your hands and tear into very thin fibres.
* Wash the fibres 3-4 times in warm water, changing the water each time and squeezing them tightly to extract excess water.
* Put the milk, sugar and salt in a saucepan. Melt the sugar and let simmer.
* Put the potato starch and rice flour in a bowl. Slowly add from the boiling milk, stirring constantly, to have a smooth paste.
* Add it to the milk and and cook until it starts thickening, stirring all the time.
* Take 4-5 spoonfuls of the pudding and add to the chicken fibres. Mix well with a fork and add them to the pudding.
* Cook on low heat, stirring constantly, until it thickens. (To check the thickness; pour 1 tablespoonful of it in a plate. Let cool and turn it upside down. It should come out without sticking to the plate.)
* Pour it into a 2-3 cm deep pan. Put it on gas flame and burnt the bottom, turning the pan whenever necessary.
* Let cool for 3-4 hours.
* Cut it into 10 cm square pieces. Take them out with the help of a spatula.
* Fold them to make thick rolls, with the burnt side upwards.
* Sprinkle with cinnamon before serving.

EGGPLANT STUFFED WITH MINCED MEAT

2009-11-29T07:53:00.000-08:00

SERVING : 6

INGREDIENTS
6 eggplants
1 glass olive oil
6 green pepper, sliced
1 tomatoes, sliced

FILLING
500 grams ground meat (a mixture of beef and lamb)
1 soupspoon butter
3 onions, finely diced
3 tomatoes, grated
1 bunch parsley, chopped
1/2 soupspoon salt
1/2 soupspoon pepper

PROCESSING METHOD

* Dice the onions very finely and brown them in the butter.
* Add the ground meat and brown for a few minutes while mashing it with a fork.
* Add the salt, pepper and grated tomatoes. Mix and let cook.
* This filling should not be too loose when it is used to stuff the eggplants.
* Remove all but 2 cm of the stem, then peel them, leaving 2 cm wide bands lengthwise (to prevent the eggplants from crumbling).
* Place the eggplants in a covered baking dish. Split the eggplants lengthwise, removing some of the sides of the cut.
* Fill the split eggplants, opening them lightly. They can be decorated with a slice of tomato and green pepper.
* Pour a glass of olive oil and 1/2 glass of water into the baking dish.
* Cover and cook on the stove for 3/4 hour on a low heat.

FRIED POTATO CROQUETTES

2009-11-29T07:41:00.000-08:00

SERVING : 6

INGREDIENTS
1 kg potato
200 gr cheese, grated
2 tablespoons flour
3 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 glasses oil
1/2 bundle parsley, chopped

PROCESSING METHOD

* Boil unpeeled potatoes for 25-30 minutes.
* Drain, peel and mash them.
* While they are not, add cheese, flour, eggs, parsley, salt and pepper. Mix well and knead to make a consistent paste.
* Take big walnut size pieces of this paste and in the palms of your hands roll them into finger shapes.
* Arrange them on a tray sprinkled with flour.
* Heat the oil in a frying pan. Fry them until golden brown.
* Serve hot.

GRILLED MEATBALL

2009-11-29T07:30:00.000-08:00

SERVINGS : 5

INGREDIENTS
750 grams minced meat, from shoulder, minced twice
4 slices dry bread, without crust
1 large size onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1 teaspoon köfte spice
2 tablespoons olive oil

PROCESSING METHOD

* Soak the bread slices in a bowl of water.
* Take them out and squeeze by hand to extract excess water. Crumble them.
* Add grated onion and spices. Mix well.
* Add the meat, which should be minced twice. Knead until the mixture is smooth.
* Take walnut size pieces and roll each one in the palms of your hands into a ball, then press them into a flat and oval shape.
* Brush with olive oil and broil on barbecue fire for 5-6 minutes (or in a non-stick frying pan, brushed with a few drops of oil.
* Serve with fried green peppers and sliced onions.

FRIED LAMB LIVER

2009-10-30T03:50:00.000-07:00

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

2009-10-30T03:35:00.000-07:00

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)

2009-10-30T03:26:00.000-07:00

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

2009-09-22T13:23:00.000-07:00

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

2009-09-22T12:39:00.000-07:00

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

2009-09-22T09:51:00.000-07:00

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

2009-09-16T06:16:00.000-07:00

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.

LEEK IN OLIVE OIL

2009-09-16T06:07:00.000-07:00

SERVING : 6

INGREDIENTS
1 kg leeks
1 medium size carrot
1/2 glass olive oil
2 tablespoons rice
2 teaspoons salt
4 teaspoons sugar
1/2 bunch parsley
1 lemon juice

PROCESSING METHOD

* Clean the leeks, remove the green ends and cut them into 3-4 cm long pieces. Wash and drain.
* Scrape the carrot and cut it into slices.
* Heat the olive oil. Add the leeks and carrots. Cook on medium heat for 15-20 minutes, stirring from time to time.
* Add washed rice, salt, sugar and 2 glasses of water. Mix well. Cover and cook on low heat for 40 minutes, until the leeks are tender.
* Let cool.
* Put in a serving dish. Decorate with chopped parsley.
* Serve with slices of lemon.

STUFFED CELERY ROOTS

2009-09-16T05:59:00.000-07:00

SERVING : 6

INGREDIENTS
1 and 1/4 lb celery root (celeriac)
1/4 cup butter
8 shallots
16 oz petite peas
2 tomatoes
1 teaspoon celery salt
Salt to taste
Freshly-ground black pepper to taste

PROCESSING METHOD

* Boil celery root in large pot of boiling salted water until just tender, about 5 minutes.
* Drain. Make hool on each top.
* Melt butter in heavy large pot over medium heat.
* Add shallot and saute until just tender, about 3 minutes.
* Add celery root, peas, tomatoes and celery salt; saute until vegetables are heated through, about 8 minutes.
* Poor over onto celery roots.
* Season to taste with salt and pepper.

TURKISH CACIK

2009-09-15T15:46:00.000-07:00

Turkish Cacik Recipe - The funniest videos are a click away

EGGPLANT ROLLS

2009-09-15T15:41:00.000-07:00

EGGPLANT MUSAKKA

2009-07-28T07:18:00.001-07:00

SERVING : 6

INGREDIENTS
6 medium size (1 kg / 2 pounds) eggplant
3 1/2 tablespoons (50 g) olive oil (absorbed during frying)
1 1/4 cups (250 g) ground meat
2 small size (100 g) onions
2 medium size (250 g) tomatoes
2 teaspoons (10 g) tomato paste
2 teaspoons (12 g) sea salt
1/4 teaspoon (0.5 g) freshly ground black pepper
1/2 cup (120 g) water
2-3 sprigs (6 g) parsley

PROCESSING METHOD

* Pare eggplants in strips and cut into 1 cm (1/2 inch) thick slices.
* Brown lightly in oil in a non-stick pan until lightly browned on both sides.
* Remove from pan, reserving oil.
* Layer eggplants in a shallow pan.
* Add ground meat and finely chopped onions to oil left in pan; stir.
* Brown for 8-10 minutes or until meat is crumbly; drain.
* Stir in 1 diced tomato, tomato paste, salt and pepper. Cover and simmer for 4-5 minutes.
* Add water, mixing well. Bring to boil.
* Pour mixture over eggplants and spread. Top with sliced tomato. Cover and simmer for 15-20 minutes (or bake in a moderate oven for 15 minutes) until tender.
* Remove from heat.
* Garnish with parsley leaves before serving.
* Serve hot.

BEAUTY'S LIPS IN SYRUP

2009-07-28T07:03:00.001-07:00

INGREDIENTS
450 gr flour
8 eggs
1/2 litre olive oil
150 gr butter
A pinch of salt
1 glass fresh cream
100 gr pistachio nuts, crushed

SYRUP
2 and 1/2 glasses water
1 and 1/4 kg sugar
2 soupspoons lemon juice

PROCESSING METHOD

* Prepare the syrup by boiling 2 and 1/2 glasses of water, the sugar and lemon juice for 2 minutes. Put aside.
* Melt the butter in a saucepan. Add 3 glasses of water and bring to a boil.
* Add a pinch of salt and the flour and keep stirring over a low heat for 10 minutes.
* Remove from the heat and let it become cool.
* Stir the eggs in one by one.
* Oil your hands and take portions the size of walnuts from the mixture and fashion them into oval shapes. Make a slit down the center with your finger giving them the appearance of lips.
* Place the little pastries into the warm oil, cook them on a medium heat.
* Let them soak for 15 minutes in the cooked syrup.
* Place them on a serving plate and top with fresh cream and crushed pistachio nuts.

CIGARETTE PASTY WITH CHEESE

2009-07-28T06:54:00.000-07:00

SERVING : 4

INGREDIENTS
3 sheets philo dough (yufka)
1 glass oil

FILLING
200 gr skim cheese
1 whole egg or 1 egg white
1/2 bunch parsley, chopped
1 bunch dill, chopped

PROCESSING METHOD
* Mash the cheese with a fork.
* Add the egg and chopped parsley and dill. Mix well.
* Put the philo dough sheets one on top of the other. Fold them in half and cut along the diameter.
* Cut these semi-circular layers into four equal parts. Thus you will have 24 equal triangular sheets.
* On the shorter end of each triangle put a small amount of the filling.
* Fold the two sides over and roll it on like a cigarette.
* Dip the sharp end in a glass of water and stick it on.
* Heat the oil in a frying pan.
* Fry them on medium heat, until they are golden brown on both sides.
* Drain well.
* Serve hot.

SEMOLINA CAKE IN SYRUP

2009-07-28T06:44:00.000-07:00

INGREDIENTS
250 gr fine semolina
50 gr flour
250 gr sugar
60 gr butter
9 eggs
1 lemon, grated peel
100 gr almonds
A pinch salt
1/2 tablespoon butter
1 tablespoon flour

SYRUP
4 glasses sugar
3 and 1/2 glasses water
1/2 lemon juice

PROCESSING METHOD

* Butter a high-sided cake pan of 25 cm. in diameter and sprinkle with flour.
* Boil the almonds in 1 glass of water.
* Drain and peel them. Chop with a knife.
* Separate the egg yolks and the whites. Beat the whites stiff with a pinch of salt.
* Beat the yolks with sugar and grated lemon peel for 7-8 minutes until it is creamy.
* Add mixed semolina and flour to the egg yolks. Mix well.
* Add the egg whites and chopped almonds. Mix with a wooden spoon.
* Add melted but cool butter. Mix well and pour it into the cake pan.
* Bake in medium hot oven for 1 hour, until it is golden brown.
* Boil the syrup and let simmer for 10 minutes.
* Take the pan out of the oven and pour the boiling syrup over. Let cool.
* Put is upside down in a serving plate.
* It tastes better the next day.

PASTA WITH MUSHROOMS

2009-06-12T13:08:00.000-07:00

SERVING : 6

INGREDIENTS
750 gr pasta
18 glasses water

SAUCE
60 gr butter
1 small onion, finely chopped
1 teaspoon salt
1 coffeespoon black pepper
500 gr mushrooms, sliced
250 gr cream
2 soupspoons parsley, finely chopped
60 gr cheese, grated

PROCESSING METHOD

* Boil the pasta in salted water for 7-8 minutes.
* Drain, cover with cold water and let stand 15 minutes.
* In a large saucepan heat butter.
* Add onion and cook 5-6 minutes, stirring constantly until soft and golden.
* Add salt, pepper and mushrooms, stir and cook 5 minutes more until mushrooms begin to turn light brown.
* Add cream and parsley. Stir.
* Lower heat, cook 4-5 minutes more, stirring continuously.
* Serve hot over freshly-cooked pasta with grated cheese if desired.

QUINCES IN SYRUP WITH CLOTTED CREAM

2009-06-12T13:00:00.000-07:00

INGREDIENTS
4 big size quinces
1 and 1/2 glasses sugar
3 cloves
1 glass clotted cream

PROCESSING METHOD

* Wash and peel the quinces. Cut them into four and remove the cores.
* Arrange the slices side by side in a flat pan sprinkled with 1/2 glass of sugar.
* Add cloves and 2-3 quince seeds.
* Spread the remaining sugar over them.
* Cover and cook on very low heat for 2 - 2 and 1/2 hours, until they take a dark reddish colour and get slightly caramelized.
* Let cool.
* Arrange them in a serving dish.
* Pour the syrup over.
* Put small pieces of clotted cream on each one.

TOMATO SOUP WITH SAUCE

2009-06-12T12:50:00.000-07:00

SERVINGS : 4

INGREDIENTS
3 ripe tomatoes or 110 gr tomato paste
1 lt White Veal Stock
100 gr vermicelli
2 tablespoons butter

SAUCE
1 tablepoon butter
A pinch red pepper
A pinch salt
1/2 bunch parsley

PROCESSING METHOD
- Boil the meat stock.
- Add the vermicelli and the tomatoes peeled and cut into small pieces or tomato paste.
- Let simmer for 10 minutes, until the vermicelli are soft.
- To make the sauce, heat the butter. Remove from heat, add the red pepper and chopped parsley. - Pour the soup sauce over the soup.
- Serve at once.

CAULIFLOWER WITH GROUND LAMB

2009-05-13T05:29:00.000-07:00

SERVING : 6

INGREDIENTS
1 cauliflower
250 gr ground lamb
2 onions, finely chopped
3 soupspoons butter
2 soupspoons tomato paste
1/2 soupspoon salt
2 tea cups White Beef Stock

PROCESSING METHOD

* Melt the butter in a saucepan. Brown the onion for 3 minutes and partially cook the ground meat.
* Add the tomato paste, salt and stir. Add the meat stock and cook 15 minutes.
* Detach the cauliflower springs and boil them for 10 minutes in salted water.
* Drain and add the meat and its juice over the cauliflower.
* Cover and cook on a very low heat for 30 minutes.

LAMB CASSEROLE WITH VEGETABLES

2009-05-13T05:21:00.000-07:00

SERVINGS : 5

INGREDIENTS
1 kg lamb, cut into small pieces
4 onions
6 potatoes
1 zucchini
1 eggplant
2 red bellpeppers
1 and 1/2 litres meat stock (or water)
1/2 soupspoon salt
A little pepper

PROCESSING METHOD
* Boil the meat in a large quantity of water.
* When bubles begin to form strain the contents of the saucepan and put the meat under cold running water.
* Put the meat back into the saucepan, add the meat broth and boil for 45 minutes.
* Pour the meat and broth into a casserole.
* On top of the meat put the potatoes, zucchini, eggplant, red bellpepper and onions which have been peeled and cut into a large slices, salt and pepper.
* Cover and cook 30 minutes more in the oven.

CABBAGE LEAVES STUFFED WITH MINCED BEEF

2009-05-13T05:13:00.000-07:00

SERVING : 6

INGREDIENTS
1 and 1/2 - 2 kg cabbage
1 tablespoon olive oil
1 tablespoon lemon juice
3 tablespoons salt

Meet Filling
250 grams minced beef
1 glass oil
2 glasses water
2 small green peppers
1 soupspoon butter
1 onion, chopped
2 tomatoes, chopped
2 tomatoes, whole
1/2 soupspoon salt
1 bunch parsley

PROCESSING METHOD
* Brown the onion in butter for 3 minutes.
* Add the ground meat. Stir and cook for 5 minutes.
* Add the chopped tomatoes, salt and water. Cook for 15 minutes longer.
* Strain this mixture and keep the excess liquid in a separate bowl.
* Stir the chopped parsley into the meat mixture.
* Cut the cabbage lengthwise into two, remove the hearts.
* Put them in a saucepan with 5 cups of water. Sprinkle with salt. Cover and cook at high temperature for 5 minutes.
* Turn them over and cook for another 5 minutes until they are tender enough to be stuffed and rolled, but not fully cooked, otherwise they will tear apart.
* Take them out of the water, drain and let cool.
* Take the leaves apart, remove the large veins and cut them into hand size pieces. Place the thick pieces at the bottom of the saucepan.
* Place each piece on a plate. Put one tablespoonful of rice filling on the larger end. Fold the two sides over the filling and roll it on like a cigar.
* Place them neatly side by side in the saucepan. Add lemon juice, olive oil and 1 glass of water. Sprinkle with some salt.
* Cover and cook on low heat for 45-60 minutes, until the whole water is absorbed and the leaves are tender.
* Serve cold with lemon slices.

ALMOND CAKE

2009-05-06T05:36:00.000-07:00

SERVINGS : 8 - 10

INGREDIENTS
1 and 1/2 cup unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, lightly beaten
1/4 cup anisette liqueur
3 and 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sliced almonds

PROCESSING METHOD

* Preheat oven to 190° C - 375° F.
* Lightly grease baking pan with 1/2 tsp of butter.
* Cream together the butter and sugars.
* Add the eggs and anisette.
* Sift together the flour, baking powder, and baking soda into a separate, large bowl.
* Mix together the butter and flour mixtures until well mixed and a dough forms.
* Fold in the almonds.
* Divide the dough into 2 equal parts and form each into an oval-shaped mound about 2 inches high.
* Place the dough mounds on a baking sheet.
* Bake for 20 minutes.
* Slice the mounds lengthwise into 2-inch-thick pieces. Return to the oven and bake for 5 minutes.
* Remove from the oven and let cool slightly.
* Store in an air-tight container.

RICE STUFFED GREEN PEPPERS IN OLIVE OIL

2009-05-06T05:23:00.000-07:00

SERVING : 6

INGREDIENTS
800 Gr. Green Peppers (Suitable For Stuffing)
1/4 Glass Olive Oil
1 Glass Of Water

Filling
1 Glass Rice
7 Meduim 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
1 Teaspoon Sugar
1 Teaspoon Salt
1/2 Glass Water
1 Teaspoon Black Pepper

PROCESSING METHOD

* 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 saute until the color of the onions change.
* Add rice and saute 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.

BARBUNYA PILAKI IN OLIVE OIL

2009-05-06T05:09:00.000-07:00

SERVINGS : 4 Persons

INGREDIENTS
2 Cup Cranberry Or Pinto Beans
6 Cup Water
2 Medium Size Onion
6 Clove Garlic
2 Large Size Carrot
1 Large SizePotato
1 Tablespoon Tomato Paste
3-4 Sprigs Parsley
2 Teaspoon Salt
8 Tablespoon Olive Oil
1 Teaspoon Sugar
1 Medium Size Lemon

PROCESSING METHOD

* Soak beans overnight with 2 cups of water.
* Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside.
* Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally.
* Add tomato paste; mix well. Season with salt and sugar.
* Stir in beans, pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly.
* Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool.
* Place in a serving plate. Garnish with parsley.
* Serve cold with lemon wedges.

BAKED POTATO WITH CREAM SAUCE

2009-04-30T04:48:00.000-07:00

SERVING : 2

INGREDIENTS
2 big size potatoes

Sauce
40 gr goat milk cheese, crumbled
4 soupspoons cream
2 dessertspoons tomato paste
2 teaspoon black pepper
100 gr butter, melted
1 teaspoon red pepper

PROCESSING METHOD

* Cut a lenghtwise part for 1,5 cm thickness of potatoes.
* Carve the inside with a spoon.
* Mix all ingredients in a bowl together.
* Add leftovers potatoes. Mix well.
* Fill the potatoes with the sauce.
* Bake the sauced potato in the oven for 30 minutes.

CARAMELIZED FRESH QUINCE DESSERT

2009-04-30T04:42:00.000-07:00

INGREDIENTS
4 quinces, big size
1 and 1/2 glasses sugar
2-3 cloves
250 grams coltted cream

PROCESSING METHOD

* Wash and peel the quinces. Cut them into four and remove the cores.
* Arrange the slices side by side in a flat pan sprinkled with 1/2 glass of sugar.
* Put cloves and 2-3 quince seeds.
* Spread the remaining sugar over them.
* Cover and cook on very low heat for 2 - 2 and 1/2 hours until they take a dark reddish colour and get slightly caramelized.
* Let cool.
* Hollow the quinces with a knife.
* Arrange them in a serving dish.
* Pour the syrup over.
* Put small pieces of clotted cream on each one.

GARNISHED RICE WITH ROAST CHICKEN

2009-04-30T03:42:00.000-07:00

SERVING : 4

INGREDIENTS
1 chicken
1 coffee cup yoghurt
1 tablespoon tomato paste
1 tablespoon margarine
2 teaspoons salt

Garnished Rice
2 glasses rice
3 glasses White Veal Stock or 3 glasses Chicken Stock
4 tablespoons margarine
1 medium size onion
1 medium size tomato
1/4 sheep liver or 2 chicken livers
1 tablespoon pine nuts
2 tablespoons currants
1 bunch dill
2 teaspoons salt
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon pepper

PROCESSING METHOD

* Put the chicken into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart.
* Put the chicken 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.

Garnished Rice
* Cover the rice with salted lukewarm water. Leave for 20 minutes.
* Wash 3-4 times and drain well.
* Melt the margarine in a saucepan. Add cleaned and diced liver and saute lightly. Take them out.
* In the same saucepan, put chopped onion and pine nuts. Brown them lightly. Add the rice. Brown on high heat for 10 minutes.
* Add salt, pepper, sugar, currants, peeled and chopped tomato and meat or chicken stock or water. Mix well.
* Cover and cook first on medium heat, later on low heat for 15 minutes, until the water is absorbed.
* Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
* Turn the heat off and let stand for 20 minutes more.
* Mix well with a wooden spoon and serve with roasted chicken.

NOTE : You can use the sauce of yoghurt, tomato paste and melted margarine with roasted chicken.

SEA BASS IN OLIVE OIL WITH VEGETABLE

2009-04-21T10:25:00.000-07:00

SERVINGS : 4

INGREDIENTS
1 kg sea bass
1 carrot
3 fresh potatoes
1 small size celery root
2 medium size onions
5 cloves garlic
1 lemon
1/2 bunch parsley, chopped
2 teaspoons salt
2 teaspoons sugar
1/2 glass olive oil

PROCESSING METHOD

* Cut the onions lengthwise in thin slices, brown them lightly in half of the olive oil.
* Add potatoes and celery root cut in medium size pieces, carrots in slices, garlic, 1 and 1/2 teaspoons salt and 3 cups of water.
* Cover and cook on medium heat for 20 minutes.
* Add the fish, cleaned, washed and cut crosswise into thick slices.
* Add 1/2 teaspoon of salt and rest of the olive oil. Cover and cook for 15 minutes more.
* Turn the heat off. Add lemon juice and chopped parsley.
* Let cool before serving.

BROADBEAN IN OLIVE OIL

2009-04-21T10:05:00.001-07:00

SERVING : 8

INGREDIENTS
1 kg fresh broad bean
3 medium size onions
2 and 1/2 coffee cups olive oil
1/2 lemon juice
1/2 coffeespoon sugar
1/4 coffeespoon salt
1/2 bunch dill, chopped
2 tea cups boiling water
250 gr yoghurt

PROCESSING METHOD

* Remove the strings from the beans by cutting around them with a knife.
* Wash the beans.
* Chop the onions.
* Place the onions and beans in a saucepan. Then pour in the oil, lemon juice, salt and sugar. Cover and cook on a low heat for 20-25 minutes.
* When the beans begin to turn yellow, add the boiling water and cook about 1 and 1/2 hours longer.
* Let cool.
* Place on a serving dish.
* Garnish with chopped dill and yoghurt.

RED PEPPERS STUFFED WITH GROUND MEAT

2009-04-21T09:47:00.000-07:00

SERVING : 4

INGREDIENTS
500 gr red peppers (suitable for stuffing)
2 tablespoons margarine
1 or 1/2 glass water

Filling
400 gr ground meat (without any fat)
2 tablespoons margarine
2 medium onions
1/3 glass rice
2 large tomatoes
3/4 glass water
1 bunch chopped dill
3 teaspoons salt
1/2 teaspoon black pepper

PROCESSING METHOD

* Cut of the stalks and tops of approximately 12 peppers to form a lid and remove all seeds.
* Clean and wash the insides of the peppers and leave aside.
* Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes.
* Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes.
* Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes.
* Pell the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together.
* Stuff the peppers with this mixture, replace the lids of peppers and place in a pan.
* Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water.
* Close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat.
* Put into a serving dish and serve.

PILAF WITH LAMB MEAT

2009-04-16T09:46:00.000-07:00

SERVINGS : 4

INGREDIENTS
1/2 kg (1 pound) Boneless Lamb Shoulder Or Leg
2 Medium Size Onion
6 Tablespoon Margarine
2 Small Size Tomatoe
1/4 Cup Chickpeas
3 1/2 Cup Hot Water
2 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
2 Cup Rice

PROCESSING METHOD
* Cut meat into 2-2 1/2 cm (1 inch) cubes.
* Combine with finely chopped onions.
* Saute in margarine for a few
* Cover and braise for 40 minutes in a covered saucepan.
* Add minced tomatoes, hot water, chickpeas, salt and black pepper; stir well.
* Cover and simmer until meat is tender.
* Stir in rice; mix well.
* Cover and simmer for 15-20 minutes or until rice is tender; drain.
* Remove from heat.
* Let stand covered for 20 minutes before serving.
* Serve hot.

EGGPLANT SLICES FRY IN OLIVE OIL

2009-04-16T08:30:00.000-07:00

SERVING : 4

INGREDIENTS
2 medium sized eggplants
1 soup spoon salt
250 grams olive oil

Tomato Sauce
3 tomatoes
1/2 teaspoon salt
1/2 bunch parsley, chopped
1 clove garlic, sliced

Yogurt Sauce
200 grams yoghurt
1 clove garlic, crushed

PROCESSING METHOD
* Peel the eggplants and cut them lengthwise into slices, 1/2 cm thick.
* Place the pieces on a plate and salt them. Wait 30 minutes.
* Wash and squeeze them to remove the bitter juice. If the eggplant is not cleansed in the salt, it will absorb a large quantity of oil and will turn black
while cooking.
* Fry the slices in oil.
* Serve cold topped with the tomato sauce, parsley and sliced garlic or a sauce made with beaten yoghurt and crushed garlic.

BAKED ARTICHOKE STUFFED WITH MINCED LAMB

2009-04-16T08:10:00.000-07:00

SERVING : 6

INGREDIENTS
6 artichokes, boiled with salt and lemon juice
300 gr minced lamb
2 large onions, finely chopped
4 soupspoons butter
1/3 glass rice
4 soupspoons parsley, chopped
4 soupspoons dill, chopped
1 coffespoon black pepper
2 egg yolks
3 glasses White Beef Stock
1/4 glass water

PROCESSING METHOD
* Cut the artichokes around the top. With a dessertspoon, remove the yellow heart from the artichokes. Spread lemon juice the carved center.
* Melt the butter in a medium saucepan over medium heat. Add the onions and cook about 5 minutes, until soft and golden.
* Add the ground meat, rice, black pepper, parsley and dill. Brown the meat for 10 minutes while mashing it with a fork.
* Add the water and cook for 5 minutes until liquid absorbed by rice.
* Remove from the heat. Add egg yolks and stir well.
* Stuff each artichoke with the filling.
* Put them on to an oven dish or a high-sided skillet.
* Add white beef stock.
* Cover and heat on the stove or in the oven for 15 minutes.
* Serve with spinkled chopped dill.

STUFFED GRAPE LEAVES

2009-04-10T04:13:00.000-07:00

How To Make Stuffed Grape Leaves

BAKLAVA

2009-04-10T04:04:00.000-07:00

INGREDIENTS
1 cup melted butter
phyllo dough
2 cups chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
You will also need a baking pan and a pastry brush.

Syrup
1 cup honey
1 cup water
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon

PROCESSING METHOD

Prepare the Baking Pan
* Thaw out the phyllo dough ahead of time according to the manufacturer's directions.
* Brush some melted butter along the bottom and the sides of the pan so that nothing sticks.

Add the Phyllo Dough to the Baking Pan
* Now, we will add the phyllo dough to the pan, one sheet at a time, and brush each one with butter before adding the next.
* Keep the unused sheets covered with a clean, damp towel to prevent them from drying out. The phyllo dough is very delicate, so try not to tear it as you are moving it into the pan.
* Keep laying down the dough until you have about 10 sheets in the bottom of the pan.

Make the Baklava Filling
* In a small bowl, mix together the nuts, sugar, and cinnamon.
* Spread about one-third of the nut mixture out over the phyllo dough.
* Now, we will cover this with two more sheets of dough, brushing each one with butter.
* Add another third of the nut and sugar mixture, and cover it again with two sheets of dough. Now add the remaining nut mixture.

Cut the Baklava Into Diamonds
* We will cover this with another 10 sheet of phyllo dough. Be sure to brush each one with butter before adding the next.
* Brush butter over the top sheet of dough, and then cut the baklava into diamonds. If you have any remaining butter, you can pour this over the baklava now.

Baking
* Bake the dish at 350 degrees for about 30-35 minutes until it turns golden brown.

Make the Honey Syrup
* While the baklava is baking, we will make a honey syrup that we will pour over it afterward.
* In a small saucepan, mix together the honey, water, sugar, vanilla, lemon juice, and cinnamon. Bring these ingredients to a simmer on the stove, and let them cook until they form a syrupy consistency.
* Remove the syrup from the heat and let it cool.

Serve the Baklava
* When the baklava comes out of the oven, pour the syrup over the dish. Let everything cool before serving.

TOMATO SOUP WITH SAUCE

2009-04-06T05:16:00.001-07:00

SERVINGS : 6

INGREDIENTS
4 large size tomatoes or 150 gr tomato paste
8 glasses White Veal Stock
1 tablespoon flour
2 tablespoons margarine
65 gr rice
2 teaspoons salt

Sauce
2 tablepoons butter
1/2 teaspoon ground red pepper
1/2 teaspoon mint

PROCESSING METHOD

* Boil the rice in 2 glasses of water. Drain.
* Peel the tomatoes and cut them into small pieces.
* Melt the margarine. Add the tomatoes or tomato paste dissolved in 1/2 cup of water.
* Cook for 15 minutes, stirring from time to time.
* Add the flour and salt. Cook for 2 minutes more, stirring constantly.
* Slowly add the meat stock. Cover and let simmer on low heat for 20 minutes.
* Add the rice. Let simmer for 5 minutes more.
* To make the sauce, heat the butter.
* Remove from heat, add the red pepper and mint.
* Pour the soup sauce over the soup.
* Serve at once.

WILD FIG JAM

2009-04-06T05:09:00.000-07:00

INGREDIENTS
1 kg sugar
1 tablespoon of lemon juice
10 cloves
100 wild figs for jam

PROCESSING METHOD
* Skin the green figs using gloves in order to avoid your hands from getting dark.
* Cook them in plenty of water for some time.
* Rinse in cold water. Squeeze each fig gently.
* Boil sugar with about three glasses of water to a thick syrup.
* When ready add figs and cook on medium heat until figs let go water and absorb it again.
* Add 1 tablespoon of lemon juice, boil for one minute and take off fire.
* You may add cloves or vanilla to give more flavour.

BANANA CREAM PIE

2009-04-06T05:02:00.000-07:00

SERVINGS : 8

INGREDIENTS
Baked Pastry Shell
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
1/2 cup all-purpose flour
3 cups fat-free milk
1/2 cup frozen egg product, thawed
2 teaspoons vanilla
2 medium bananas
1 tablespoon lemon juice
Reduced-fat frozen whipped dessert topping, thawed
1 medium banana, sliced
1/4 cup apricot or strawberry spreadable fruit, warmed
Fresh mint leaves

PROCESSING METHOD

* Prepared Baked Pastry Shell as directed, except add 2 tablespoons sugar and cocoa powder with the flour when making the dough.
* Cool on a wire rack.
* For filling, in a heavy saucepan combine 1/2 cup sugar and flour. Gradually stir in milk.
* Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat.
* Gradually stir about 1 cup of the hot mixture into the egg product.
* Return all of the egg mixture to the saucepan. Bring almost to a boil. Cook and stir 2 minutes more.
* Remove from heat. Stir in vanilla.
* Thinly slice the 2 bananas and arrange slices over bottom of crust.
* Pour the hot filling into crust. Cover and cool on wire rack until set.
* Cover and chill to store.
* To serve, garnish pie around edge with dessert topping and 1 sliced banana. (Dip banana slices in lemon juice to prevent browning.).
* Drizzle with apricot spreadable fruit. Garnish with mint leaves.

GRILLED BLUEFISH

2009-04-06T04:56:00.000-07:00

SERVINGS : 4

INGREDIENTS
4 medium size bluefishes
1/2 cup olive oil
1 lemon juice
1 onion
1/2 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD

* Clean, wash and drain the fish. Sprinkle with salt and let stand for an hour.
* Lightly brush them with olive oil, put them on the grill about 5-6 cm over the fire.
* Grill for about 8 to 18 minutes depending on the size of the fish.
* Arrange them in a dish.
* Pour over lemon juice mixed with some olive oil.
* Cut the onion in slices, rub them with some salt, wash and drain, mix them with chopped parsley.
* Serve together with onion slices, rice pilaf, lemon slices and slad greens.

GRILLED MUTTON MEATBALL

2009-04-02T03:20:00.000-07:00

SERVINGS : 5

INGREDIENTS
750 grams minced mutton, from shoulder, minced twice
4 slices dry bread, without crust
1 large size onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1 teaspoon köfte spice
2 tablespoons olive oil

PROCESSING METHOD

* Soak the bread slices in a bowl of water. Take them out and squeeze by hand to extract excess water. Crumble them.
* Add grated onion and spices. Mix well.
* Add the meat, which should be minced twice. Knead until the mixture is smooth.
* Take walnut size pieces and roll each one in the palms of your hands into a ball, then press them into a flat and oval shape.
* Brush with olive oil and broil on barbecue fire for 5-6 minutes (or in a non-stick frying pan, brushed with a few drops of oil.
* Serve with fried green peppers and sliced onions.

GREY MULLET WITH VEGETABLES

2009-04-02T03:16:00.001-07:00

SERVINGS : 4

INGREDIENTS
1 carrot
1 kg grey mullet (or any other deep water fish)
1 lemon
2 onions
2 potatoes
2 tomatoes
8 cloves of garlic
Half a glass of olive oil
Salt

PROCESSING METHOD

* Brown fine chopped onions in half of the olive oil.
* Add about 3 glasses of water and cook for a while. Press through a strainer using a wooden spoon.
* Place potatoes and carrots cut into pieces, tomatoes and onion puree in a large pan.
* When the vegetable is tender add pieces of grey mullets (or any other deep water fish) cut crosswise into pieces.
* Cover and cook for about 20 minutes.
* Pour lemon juice after taken off the fire and leave for cooling.
* Decorate with slices of lemon and parsley.

GARDENER'S KEBAB

2009-04-02T03:11:00.000-07:00

SERVINGS : 4

INGREDIENTS
1 kg mutton
3 tablespoons margarine
20 pearl onions
150 gr green peas
1 zucchini squash
150 gr green beans
2 bell peppers
2 medium size tomatoes
1 bunch dill
2 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD

* Melt the margarine in a saucepan. Add the meat cut into cubes and cook them, stirring from time to time, until the juice is absorbed.
* Add peeled onions. Cover and cook on low heat, stirring occasionally, for 15 minutes.
* Add peeled and chopped tomatoes, green beans cut into halves, bell peppers cut into rings, salt, pepper and one glass of water. Cover and cook on low heat for 45 minutes, until the meat is half cooked.
* Add scraped squash cut into pieces and green peas. Cook for half an hour more.
* Add chopped dill and remove from heat.

SWORDFISH ON SKEWERS

2009-03-22T11:13:00.000-07:00

SERVING : 10

INGREDIENTS
1800 gr. fillet of sword fish
4 tomatoes, medium
2 sliced lemons
5 green sweet peppers
30 small bay leaves

Marinade
1 onion grated
5 bay leaves
2 cloves garlic crushed teaspoon black pepper
1 teaspoon salt
2 tablespoons lemon juice
1 cup olive oil
1 tablespoon tomato paste

PROCESSING METHOD
* Take out the bones and skins of the fish. Cut the fish into large cubes of 3 cm.
* Slice tomatoes and remove the seeds. Slice the peppers.
* Put the fish in a bowl, add the marinade ingredients and mix with your hand leave for 20 minutes.
* Thread 4 cubes of fish per person onto metal barbecue skewers with slices of tomato, pepper, lemon and bay leaves.
* Take what is left of the marinade and brush generously over the prepared skewers.
* Pour any remaining marinade over the top and leave for 5 minutes to improve the taste.
* Grill over charcoal or under a hot electric grill, turning frequently, and basting with the marinade.
* Garnish with lemon slices, boiled potatoes and serve with salad.

ROASTED EGGPLANT PUREE (HÜNKAR BEĞENDİ)

2009-03-22T11:07:00.001-07:00

INGREDIENTS
4 small size Eggplant; (about 1/2 lb. or 2 medium size. (about 1 lb. ea.)
1 tbs Butter
1 tbs Flour
1/3 cup Milk
1/4 cup Kasher/kasseri; freshly grated or use Romano cheese
1/2 ts Salt
Black pepper; freshly grated

PROCESSING METHOD
First, roast the eggplants in the following fashion : Prick each one in 3 or 4 places with the tines of a long handled fork.
Then impale them, one at a time,on the tines of the fork and turn them over a gas flame until the skin chars and begins to crack. (If you have an electric stove, pierce the eggplants, place them on a large baking sheet and broil them 4 inches from the heat.
Then,cut the eggplants in half lengthwise and chop them finely.
Then mash the pulp to a smooth puree with the back of a spoon or with a mortar and pestle.
* In a heavy 3 to 4 quart saucepan, heat the tablespoon of butter over moderate heat. When the foam begins to subside, stir in the flour.
* When it is completely absorbed pour in the milk all at once.
* Stirring vigorously with a whisk, cook over high heat until the mixture comes to a boil and thickens heavily.
* Beat in the pureed eggplant, reduce the heat to low, and, stirring occasionally, simmer for 5 minutes.
* Off the heat add the cheese, salt and a few grindings of pepper.
* Beat vigorously until the mixture is thick enough to hold its shape almost solidly in the spoon.
* Taste for seasoning and serve at once.
* Hünkar Beğendi traditionally accompanies roast or lamb.

BULGUR PILAF GARNISHED WITH TOMATOES

2009-03-22T10:38:00.000-07:00

SERVING : 6

INGREDIENTS
2 glasses bulgur (boiled and pounded wheat)
4 tablespoons margarine
3 medium size onions
3 large size tomatoes, cubed
3 glasses white veal stock White Veal Stock
1/2 teaspoon salt

PROCESSING METHOD
* Melt the margarine in a saucepan.
* Chop the onions finely, brown them in margarine.
* Add washed and drained bulgur. Brown them stirring constantly for 15 minutes.
* Add salt, peeled and cubed tomatoes and meat stock or water. Mix well.
* Cover and let boil on medium heat for 10 minutes.
* Then lower the heat and cook until the stock is absorbed.
* Leave on very low heat for 20 minutes.
* Mix well with a wooden spoon.
* Serve at once.

WHITE BEAN WITH CHUNKED MEAT

2009-02-27T14:54:00.000-08:00

SERVINGS : 4

INGREDIENTS
1 and 1/2 glasses white bean
250 gr meat, chunked
2 large size onions, finely chopped
2 tomatoes, or 1 tablespoon of tomato paste
2 tablespoons margarine
1 teaspoon salt
1 teaspoon red pepper

PROCESSING METHOD
- Soak the white beans in cold water overnight. Drain well.
- Cook beans for about half an hour in water so they slightly change colours.
- Brown veal chunks with fine chopped onions in 2 tablespoons margarine until the meat absorbes its juice.
- Add chopped tomatoes or tomato paste and continue browning.
- Add some water and cook until tender.
- Then add drained beans and red pepper. Cook on medium heat.
- Add salt when almost done.
- Serve with rice.

BELL PEPPER STUFFED WITH MINCED VEAL

2009-02-27T14:42:00.000-08:00

SERVING : 6

INGREDIENTS
12 medium size bell peppers
3 tablespoons margarine
1/2 tablespoon salt

MEAT FILLING
500 gr minced veal
2 medium size onions
3/4 cup rice
1 soupspoon dill, chopped
2 medium size tomatoes, peeled, cut into small pieces
1 teaspoon salt
1/2 teaspoon black pepper

PROCESSING METHOD
- Chop the onions and brown them lightly in margarine.
- Add washed rice and 3/4 glass water. Cover and cook on medium heat for 10 minutes, until the water is absorbed.
- Remove from heat. Add minced meat, chopped dill, tomatoes,salt and pepper. Mix them well, kneading for about 5 minutes.
- Cut around the stems of the peppers and open the lids up. Remove the seeds and wash them well.
- Stuff the peppers with the meat filling and put the lids on.
- Arrange them side by side in a saucepan, with the caps upwards. Add 2 1/2 glasses of water, margarine and salt.
- Cover and cook on medium heat for 40-60 minutes, until they are tender.
- Serve warm.

COURGETTE TART

2009-02-27T14:34:00.001-08:00

SERVING : 4

INGREDIENTS
1 savoury pastry case
2 courgettes
2 eggs
1 pot low-fat cream
20 g semolina
30 g Parmesan cheese
1/2 teaspoon nutmeg
Salt & pepper

PROCESSING METHOD
* Preheat oven to 200°C (400°F), dice courgettes.
* Bring 250 ml water to the boil, add salt, pepper and nutmeg.
* Add courgettes and boil for 2 minutes.
* Add semolina, leave to cook for a minute, stirring constantly. Remove from heat.
* Beat eggs, cream and Parmesan together in a separate bowl. Season.
* Pour mixture into pastry case, add courgettes and bake for half an hour.
* Serve hot or cold.

AMULET PASTY

2009-02-17T02:38:00.000-08:00

AMULET PASTY WITH CHEESE

SERVING : 4

INGREDIENTS
3 sheets philo dough (yufka)
1 glass oil

Filling
200 gr white skim cheese
1 whole egg or 1 egg white
1/2 bunch parsley, chopped
1 bunch dill, chopped

PROCESSING METHOD

* Mash the white cheese with a fork. Add the egg and chopped parsley and dill. Mix well.
* Put the philo dough sheets one on top of the other. Fold them in half and cut along the diameter.
* Cut these semi-circular layers into strips of 7-8 cm wide and 22-24 cm long.
* On one end of each strip, put a small amount of the filling. Take the right corner of the strip and fold it diagonally over the filling to form a triangle. Take the left corner and fold it on. Continue until the end of the strip, thus forming a small amulet parsel. Stick the end with water.
* Heat the oil in a frying pan. Fry them on medium heat, until they are golden brown on both sides.
* Drain well.
* Serve hot.

* * *

AMULET PASTY WITH MEAT

SERVING : 4

INGREDIENTS
3 sheets philo dough (yufka)
1 glass oil

Filling
150 gr minced mutton
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1/2 bunch parsley
1/2 teaspoon salt
1/2 coffespoon pepper

PROCESSING METHOD

* Brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
* Add pepper and chopped parsley. Mix well.
* Put the philo dough sheets one on top of the other. Fold them in half and cut along the diameter.
* Cut these semi-circular layers into strips of 7-8 cm wide and 22-24 cm long.
* On one end of each strip, put a small amount of the filling. Take the right corner of the strip and fold it diagonally over the filling to form a triangle. Take the left corner and fold it on. Continue until the end of the strip, thus forming a small amulet parsel. Stick the end with water.
* Heat the oil in a frying pan. Fry them on medium heat, until they are golden brown on both sides.
* Drain well.
* Serve hot.

* * *

AMULET PASTY WITH CHEESE

SERVING : 4

INGREDIENTS
1 sheet philo dough (yufka)
1/2 glass oil

Filling
200 gr cheese
1/2 bunch parsley, chopped
1/2 bunch dill, chopped

PROCESSING METHOD

* Mash the cheese with a fork. Add the chopped dill and parsley. Blend well.
* Fold the philo dough sheet in two and cut along the diameter to obtain the 2 half-circles, one over the other.
* Cut each dough sheet with a knife in 10 cm wide lengths perpendicular to the diameter, giving you long strips of dough.
* Place a little mixture at the base of the triangle.
* Roll toward the point while folding in the 2 sides to prevent the filling from leaking out.
* To make the point stick to the dough, dip it in a saucer of water before finishing the last roll.
* Fry them in oil until golden brown in color.

POTATO AND CAULIFLOWER MASH

2009-02-13T05:12:00.000-08:00

PROCESSING METHOD

Slice and Boil the Potatoes
* Take three russet potatoes and cut them in half lengthwise instead of in small pieces. They will cook much more evenly.
* This is one of the chef secrets to great mashed potatoes. In some salted water, we're going to boil those until tender.

Cut the Cauliflower Into Pieces
* Now as far as breaking down the head of cauliflower, this is so easy. Turn it upside down, and take your knife and go around the center core and cut through all those branches.
* And all the florets will come right off. I can't believe people buy those bags of already cut ones for double the price. And there's your center piece, which you can discard. Any large pieces, cut in half.

Braise the Cauliflower
* You're going to put all these in a saucepan, add half of a stick of butter and a teaspoon of salt. Over medium heat, we're going to cover it, and we're going to braise the cauliflower in the butter.
* So, we're not going to boil it. We're going to braise it, and it's going to get sweet and delicious.
* Every once and a while give it a stir. Keep doing that every 5 minutes or so, until it's tender. Now how will you know when it's done? Easy. We're going to poke it with a knife.

Season the Cauliflower
* When it is tender, turn up the heat uncovered. You're basically going to reduce the water in there, so we are just left with cauliflower and butter.
* When most of the water is gone, turn it off, and we're going to add some seasoning: some white pepper, 1/4 teaspoon, and salt to taste.

Mash the Potatoes and Cauliflower
* And then give that a mash. You can mash as much as you like. I like very fine, but you can leave it chunky.
* Add your potatoes to the cauliflower, and go ahead and give that another mash. Now that butter seemed like a lot when we put it in at the beginning, but that's for everything. We aren't going to add any more butter.
* We're going to add 1/2 cup of milk. We're going to give it one last mash, and believe it or not, that's the recipe.

Serve the Potato and Cauliflower Mash
* So simple, so easy, half the calories, more fiber, less carbohydrates… what's not to like?
* You notice I made up the difference and added some butter on top, of course.
* And some fresh chives are really nice on this.

GRILLED PEACHES AND YOGURT

2009-02-13T05:09:00.000-08:00

It's such a great thing to serve for anyone that you would like to impress, for any kind of dinner party, or at lunch.

INGREDIENTS
one peach
2 tablespoons extra virgin olive oil
7 ounces yogurt (2% fat)
a pinch of cinnamon

PROCESSING METHOD

Cut the Peach Into Slices
* First, start off by cutting the peach in half and open up the peach. It's going to be a little bit tricky.
* Take the pit out of the peach, then turn it around and cut it into thin slices. You do want to have some thickness to it because you don't want to have the peach fall apart when placing it on the grill.

Prepare the Grill
* Next, you are going to use about two tablespoons of extra virgin olive oil and slightly cover the grill. A great thing about the grilled peaches is that you can do this on any grill, even on the barbecue.
* Before you place the peaches on the grill, you do want to test the grill if it's hot enough by adding a few drops of water on it. This was ready to go.

Place the Peach Slices on the Grill
* So now let's place the peaches on it. You can use your fingers or a utensil you are most comfortable with to place the peaches on the grill.
* Leave it on the grill for about two minutes. Then, when the peaches are golden brown like this, turn it around. You will smell it when it's ready to be turned over.

Add the Peaches to the Yogurt
* Once you have turned the peach around, turn down the heat and let it sit for another minute.
* Then, just place the hot grilled peaches over the yogurt.
* And as a decoration, the final tip is just a little bit of cinnamon. For decoration purposes, just put a little bit on the side, and voila. The hot grilled peaches over yogurt are ready.

MEATBALLS

2009-02-13T05:07:00.000-08:00

Meatballs are delicious. They're a tasty treat that's been around for centuries and enjoyed across the globe.

INGREDIENTS
2 pounds ground meat
2 cloves minced garlic
2 eggs
1 cup freshly grated Parmesan or Romano cheese
1 1/2 tablespoons fresh basil
salt
ground pepper
2 cups crumbled, stale, whole-grain bread
1/2 cup milk

PROCESSING METHOD
Make Healthier Meatballs
* A quick note about the ingredients: some recipes will call for beef, pork, or veal. But, be warned, these will likely make your meatballs very high in cholesterol and fat.
* To cut back on the bad stuff, stick to extra-lean, RBST-free ground sirloin or ground turkey.

Use Fresh Ingredients
* And as for the flavor, if you use good quality, hand-grated cheese, fresh herbs and garlic, and actual bread instead of pre-packaged crumbs, your meatballs will have your crowd begging for seconds.

Combine the Meatball Ingredients
* For this recipe, preheat your oven to 350 while you combine your ingredients in a bowl.
* Start with the meat, garlic, eggs, cheese, herbs, salt, and pepper, and mix together by hand with a big spoon.
* Next, blend in the bread crumbs and slowly add in the milk, about 1/4 cup at a time. You want the consistency to be moist, but don't forget you've still got to roll them into meatballs.

Roll the Mixture Into Balls
* And now for the fun part! Grab a small amount of the mixture in your hands.
* Think back to when you were in kindergarten and given a chunk of playdough and first learned how to roll it into a ball. That's what we're going for.
* The meatballs should be somewhere in the neighborhood of an inch to an inch and a half in diameter, and as Pellegrino Artusi suggested in 1892, you should "flatten [them] at the ends like a terrestrial globe."

Bake the Meatballs
* Now, place the meatballs in a baking pan or cookie sheet, leaving a small amount of room between each. Once your pan is full, pop them in and let the oven do its work.
* This is the hard part: let your meatballs bake for about 30 minutes, a little less if they're on the small side, a little longer if you're going for Italian polpette grandi.

Cool the Meatballs and Serve
* After you take your meatballs out of the oven, remove them from the pan and be sure to let them cool. Now, this recipe should make about 30 good-sized meatballs.
* While you can enjoy your meatballs with spaghetti or your favorite sauce, this is the way I like to eat them best.

STUFFED TOMATOES

2009-02-04T02:46:00.000-08:00

INGREDIENTS
4 medium to large firm tomatoes
1/2 cup chopped onion
2 cups cooked rice
1/3 teaspoon allspice
2 tablespoons olive oil
salt and pepper

PROCESSING METHOD
Preheat oven to 350 degrees.

Core the Tomatoes
* First, using a small paring knife core the tomatoes and be sure to leave a nice round open top where we will put the stuffing later.
* Next, with a spoon or melon baller, scoop out insides of the tomato, including the seeds. Be sure not to scoop out the bottom too much, we want that to stay sturdy to hold the stuffing while it is in the oven.

Drain the Tomatoes
* Then, rinse each tomato with water and the place them upside down to drain on a paper towel.

Make the Tomato Stuffing
* In a small saute pan, pour the olive oil. Then add the onions. Cook the onions until they are tender and light brown.
* Next, mix the onions to the rice. Add allspice and some salt, and then some pepper. Mix well.

Stuff the Tomatoes
* With a small spoon, scoop the rice mixture and stuff each tomato. Gently pack in the rice, so the whole tomato is full. You can leave a little mound of rice right on top.

Bake the Stuffed Tomatoes
* Next, rub the outside of tomatoes with some olive oil and place them casserole dish. I'm putting a ramekin dish in the center of my baking dish, to help provide some structure for the tomatoes to stay standing.
* Bake for 25 minutes, or until tomatoes are tender. You can see that some of the skin has broken while cooking, that helps you know that it is done.

BREAKFAST CREPES

2009-02-04T02:43:00.000-08:00

SERVING : 4

INGREDIENTS
3 large eggs
1 cup and a 1/4 of flour
1 cup and a 1/2 of milk
a dash of salt
about 2 to 3 tablespoons of melted butter or margarine

PROCESSING METHOD

Mix the Dry Crepe Ingredients
* Begin by measuring the flour and placing it in a bowl. Add the salt.

Mix the Wet Crepe Ingredients
* Next, pour the milk and set it aside. I prefer 1% milk.
* Now crack the eggs and whisk them thoroughly.
* Pour the eggs and the milk into the blender and put the lid on the blender tightly. Use the mix setting for about one minute.
* While the blender is still running, carefully remove the lid and add the flour mixture one spoon at a time.

Melt and Add the Butter
* Turn off the blender, and measure the butter or margarine into a small bowl. Cover and melt. So I crumble up the wax paper because it fits over the bowl a lot easier that way. So you move it over to the bowl, and kind of wrap it around it. When you crumble the wax paper, it always helps to hold the wax paper onto the bowl, and then you can put it into the microwave and it won't splatter all over the inside of the microwave.
* Cook the margarine for about thirty seconds on high.
* Then, with the lid on, re-start the blender, carefully remove the lid, and pour the melted butter or margarine into the mixture, mixing for about a minute.

Heat the Crepe Skillet
* On the stove, turn a burner to medium low heat. I prefer a cast iron skillet because it distributes the heat evenly. When it's hot, rub a little margarine on the surface.

Cook the Batter
* Now, carefully pour about 1/4 cup of the mix onto the skillet, making sure that it spreads thinly and evenly. Rotating the skillet from side to side will help even out the batter.
* Bubbles will begin to form as it cooks. And, when the edges brown slightly, it's time to flip the crepe. Do so using a spatula.
* The heat may need to be adjusted if the crepe browns too quickly.
* When done, place the completed crepe on a plate and repeat the process. Each crepe takes three to four minutes to cook, that's about two minutes per side.

Serve the Breakfast Crepes
* Serve with your favorite fresh fruit, and top with whipped cream, or simply with maple syrup and butter. Your flavor options here are endless.

RAISIN BISCUITS

2009-02-02T12:11:00.000-08:00

How To Make Raisin Biscuits

Fruity biscuits best served hot with either sweet jams or ham and cheese. An alternative to scones.

Preparation Time : 40 minutes
Cooking Time : 15 minutes

SERVINGS : 8

INGREDIENTS
500 g flour
10 g salt
30 g sugar
30 g baking powder
70 g raisins
1 and 1/2 tbsp rosemary chopped
200 g butter cubed very cold
340 g milk

1 bowl
1 rolling pin
1 ring cutter or glass
some wax paper
1 baking tray

PROCESSING METHOD

* Preheat the oven to 220° C
* Set the oven to 220° Celsius before beginning the biscuits
* Mix the flour, salt, sugar, baking powder, raisins and rosemary
* Into a large bowl, introduce the flour, salt, sugar, baking powder, rosemary, and the raisins. Combine well, either with a spoon or by hand.
Add the butter
* Introduce cold butter and with your hands and combine it well with all the ingredients until the mix resembles the consistency of wet sand.
Add the milk and mix together
* Pour 2/3 of the milk into the mixture and continue to mix with your hands until the dough becomes uniform. Be careful not to over-mix or the biscuits will be come tough and stringy instead of light and flaky.
* Dough should be slightly tacky to touch but not too dry. If too dry, add a bit more of the milk.
Roll out and cut
* Sprinkle a little flour on the working surface. Lay out dough, sprinkle a little more flour on top and with a rolling pin, roll it out to about a one centimetre thickness. Be sure not to work the dough too much.
* Now, using a small drinking glass or cookie cutter, cut circles of dough until no more circles can be cut.
* Videojug Tip : The remaining dough from in-between the circles can be re-worked and moulded into additional biscuits. Now wet a baking tray with a sprinkle of water and layer with wax paper. Put the biscuits on the pan and place in the oven. (You might have to cook them in two batches.)
* Bake for 10-15 minutes, remove from heat, and serve
* After ten to fifteen minutes, take the biscuits from the oven. They should have a golden brown complexion.
* The biscuits are best served hot and go well with butter, marmalade, or jam.
* If you want a taste of the savoury, serve with ham or cheese.

STUFFED GRAPE LEAVES

2009-02-02T11:52:00.000-08:00

How To Make Stuffed Grape Leaves

GREEN BEANS IN OLIVE OIL

2009-02-02T11:38:00.000-08:00

SERVING : 6

INGREDIENTS
2 lb. Green Beans, washed
1/2 lb. Onion
1/2 lb. Tomatoes
9 Tablespoons Olive Oil
2 Cloves Garlic
3/4 Tablespoons Salt
1/2 Teaspoon Sugar
3/4 Cup Water

PROCESSING METHOD
* Cut both ends of beans. If beans are too long cut in half. If need trim it well.
* Cube onions.
* Thickly slice tomatoes.
* Peel garlic cloves and cut into four.
* Saute onions and tomatoes in olive oil for 3-4 minutes.
* Add beans, salt, garlic and sugar.
* Saute all until beans turn bright green.
* Add water, bring to boil and cook over medium to low heat until beans are soft, about an hour or a little more.
* Serve cold.

WHITE BEANS WITH PASTRAMI

2008-04-04T13:08:00.000-07:00

SERVING : 4

INGREDIENTS
500 gr. dried beans
200 gr. pastrami (or ham)
3 tablespoons margarine
2 onions
1 tablespoon tomato paste
1 green pepper (suitable for stuffing)
2 medium tomatoes
1 teaspoon salt
5 glasses meat broth

PROCESSING METHOD
* Soak the beans overnight in cold water, then remove from water and put in a saucepan.
* Add enough water to cover about 1 inch above the surface. Boil for half an hour.
* Drain the beans and leave to cool.
* Slice the onions in crescent shapes, scoop out the seeds of the pepper and slice thinly.
* Melt the margarine over moderate heat, add pastrami and saute for half a minute.
* Add the onions, cook for 2 minutes while stirring, add the tomato paste, tomatoes, pepper, salt and meat broth.
* Boil until bubbles rise to lower than moderate until the beans are tender.
* Put on a serving plate and serve.

MUTTON SHANKS KEBAB WITH VEGETABLES

2008-04-04T13:06:00.000-07:00

SERVINGS : 4

INGREDIENTS
800 gr. mutton shanks on the bone
1 tablespoon margarine
1 carrot
1 onion
1 garlic clove
1 tablespoon tomato paste
1 celery
4 tablespoons olive oil
5 tablespoons floor
salt
black pepper

PROCESSING METHOD
* Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar.
* Put the margarine and olive oil in a pot and place on heat.
* Put the flour in a bowl and coat the shanks with it.
* When the oil is heated, put shanks in the pot and fry well until golden brown.
* Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot.
* Saute the vegetables slightly, constantly stirring.
* Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring.
* Rinse and strain the peas and add them to the kebab 20 minutes later.
* Allow to cook for 45 minutes, before seasoning kebab with thyme.
* Check for water while the kebab is cooking and add water if necessary.

STUFFED SQUID BAKE

2008-04-04T13:01:00.000-07:00

SERVING : 4

INGREDIENTS
4 large calamari, well cleaned, skinned

FILLING
3/4 glass olive oil
1 tomato, peeled, cut into small pieces
1 tablespoon pinenuts, crushed
1 tablespoon currant, crushed
1 and 1/2 tablespoons salt
3 tablespoons sugar
1 tablespoon cinnamon
1 tablespoon allspice
1/2 tablespoon pepper

PROCESSING METHOD
- Cover the rice with lukewarm water and let cool. Pour the water out, wash well and drain.
- Put the olive oil in a large saucepan and heat. Add the onions, nuts and salt. Brown them on medium heat, stirring constantly for about 20 minutes.
- Add the drained rice and toast them for 10 minutes.
- Add tomatoes, rest of the salt, pepper, sugar and 1/4 glass of warm water. Mix them well and cover.
- Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.
- Add the spices and herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour.
- Mix well with a wooden spoon before using for filling.
- Stuff the calamaries with the filling. Don't push much filling. Stitch each stuffed calamaries.
- Put stuffed calamaries onto an oven dish or a high-sided skillet.
- Bake for 20 minutes in a medium oven.

SPAGHETTI WITH VEGETABLES

2008-04-04T12:57:00.000-07:00

SERVING : 8

INGREDIENTS
1 pound penne or spaghetti
1 pound green and golden zucchini, 5 to 6 inches in length
1 pound sugar snap peas
2 ounces butter
5 tablespoons and 1 teaspoon olive oil
Salt
Freshly ground pepper
2 tablespoons and 2 teaspoons chopped parsley
2 ounces fresh basil leaves, chopped
4 ounces freshly grated Parmesan cheese
A few zucchini blossoms if available

PROCESSING METHOD
* Top and tail the zucchini and cut into 1/2-inch thick slices at an angle. String the sugar snap peas if necessary.
* Bring 12 pints of water to the boil in a large deep saucepan, add 2 tablespoons salt, add the pasta, and cook.
* Meanwhile shoot the sugar snap peas into 2 pints of boiling water with 1/2 teaspoon of salt and cook uncovered for 3 to 4 minutes or until crisp and al dente. Drain.
* If you're adept at juggling and have enough stove space you can also cook the zucchini while the pasta and sugar snaps are cooking.
* Pop a pasta bowl into the oven to heat or better still put it sitting on top of the pasta saucepan.
* Heat the butter and olive oil in a saute pan, toss in the zucchini, increase the heat, and continue to toss for 3 or 4 minutes.
* Season with salt and freshly ground pepper, cover, and reduce heat to medium for another few minutes by which time the zucchini should be tender but still al dente. Draw off the heat.
* By now, if your timing is good, the pasta should be al dente, so drain it quickly.
* Add the sugar snap peas, chopped parsley, and torn basil to the zucchini.
* Pour in the steaming hot pasta, sprinkle on the freshly grated Parmesan and toss well.
* Turn into the hot pasta bowl. Sprinkle a few zucchini blossoms and basil leaves over the top if available.
* Rush to the table. Serve on hot plates with extra Parmesan and freshly ground pepper.

COLOURED POTATOES

2008-04-04T12:52:00.000-07:00

SERVING : 4

INGREDIENTS
4 potatoes
4 little summer squashes (zucchini or courgettes)
4 little carrots
8 tablespoons olive oil
salt
balsamic vinegar - optional
dried herbs (chives, thyme) - optional

PROCESSING METHOD
* This recipe can have some difficulties in its realization but the results are surprising.
* Choose 4 potatoes, big enough to contain inside a little summer squash and a little carrot.
* Peel potatoes and carrots with a vegetable peeler; wash and dry them.
* Trim the ends of summer squashes; wash and dry them.
* Using a sharp knife, dig a cylinder in the central portion of every potato.
* Make the same thing with summer squashes.
* At this point insert in the hollow of every potato a summer squash and in the hollow of the summer squash a carrot.
* Steam potatoes for about 30 minutes. Cooking time depends on their size.
* Be careful not to cook too much. Instead of water you can use vegetable or chicken stock or alternatively you can add to the cooking water some drops of balsamic vinegar or a tablespoon of dried herbs (chives or thyme).
* Let them chill and then cut them into thick slices.
* Dress them with olive oil, salt, chives and balsamic vinegar.

MINCED MEAT STUFFED CABBAGE LEAVES

2007-05-27T11:17:00.000-07:00

SERVING : 6

INGREDIENTS
1,5 kg cabbage, 2 tablespoons margarine, 1 tablespoon tomato paste, 2 tablespoons salt

MEAT FILLING
500 gr minced lamb meat, 2 tablespoons margarine, 2 medium size onions, 3/4 cup rice, 2 medium size tomatoes (peeled and cut into small pieces), 1 soupspoon dill (chopped), 1 teaspoon salt, 1/2 teaspoon black pepper

PROCESSING METHOD
- Chop the onions and brown them lightly in margarine. Add washed rice and 3/4 glass water. Cover and cook on medium heat for 10 minutes, until the water is
absorbed.
- Remove from heat. Add the minced meat, dill, tomatoes, salt and pepper. Mix them well, kneading for about 5 minutes.
- Boil some water. Put the leaves in and cook them for about 5 minutes. Drain and let cool.
- Cut the cabbage lengthwise into 2, remove the hearts. Put them in a large saucepan with 3 glasses water. Sprinkle with salt. Cover and cook at high heat for
5 minutes.
- Turn them over and cook for 5 minutes more. (Leaves should be soft enough to be handled, but not fully cooked, otherwise they will tear apart while being
rolled.)
- Take them out, drain and let cool. Take the leaves apart, remove the largest veins and cut them in large enough pieces to be suitable to roll.
- Place the thick pieces at the bottom of the saucepan. Place each piece on a plate, put a walnut size piece of filling on one end, fold the two sides over
and roll it on like a cigar.
- Arrange them side by side in the saucepan, taking care that they don't open up. Add margarine and tomato paste melted in 2 glasses water.
- Place a small lid or plate on top of them. Cover and cook on low heat for 40-45 minutes.
- Serve warm with slices of lemon.

CAULIFLOWER FRY WITH EGG SAUCE

2007-05-27T11:15:00.000-07:00

SERVING : 6

INGREDIENTS
1 medium sized cauliflower, 1 glass olive oil, 100 grams cheese (grated), 1/2 lemon, 3 soupspoons flour, 3 eggs, 1 teaspoon salt

TARATOR SAUCE
2 pieces white bread (without the crust), 2 cloves garlic (crushed), 1 coffee cup hazelnuts (crushed), 1 coffee cup pinenuts (crushed), 1 lemon juice, 1 teaspoon salt

PROCESSING METHOD
- Soak the bread in water, then squeeze between the palms of the hands.
- Carefully mix the crushed nuts, lemon juice, a little salt and the crushed garlic with the bread.
- The mixture should be very smooth and well blended.
- Cook the cauliflower in boiling water.
- Drain and soak in cold water to which salt, the juice of half a lemon and a piece of bread have been added.
- Drain again.
- Mix the eggs with the grated cheese.
- Detach the springs of cauliflower. Dip the cauliflower springs into this mixture and fry in oil.
- Place on a serving dish and cover with the Tarator Sauce.

BOILED ARTICHOKE WITH HERB SAUCE

2007-05-27T11:06:00.000-07:00

SERVING : 6

INGREDIENTS
12 artichokes
2 lemons juice
1 coffee spoon salt
1/2 coffee spoon sugar
5 glasses water

HERB SAUCE
4 tablespoons natural yoghurt
4 tablespoons mayonnaise
2 teaspoons fresh parsley, chopped
2 teaspoons fresh tarragon, chopped
2 teaspoons fresh chervil, chopped
2 teaspoons fresh chives, chopped
A pinch salt
A pinch pepper

PROCESSING METHOD
- Put the lemon juice in a bowl and add 5 glasses water.
- 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.
- Place the artichokes side by side in a saucepan. Add salt and sugar.
- Boil and cook on a low heat for 1 hour.
- Mix all the ingredients together in a bowl, until smooth.
- Serve hot over boiled artichokes.

RICE PILAF WITH WINE SAUCE

2007-04-16T11:36:00.000-07:00

SERVING : 4

INGREDIENTS
2 glasses rice
3 tablespoons butter
3 glasses white veal stock or water
2 teaspoons salt
1/2 teaspoon sugar

SAUCE
125 ml dry white wine
180 gr tomato paste
3 tomatoes, skinned and chopped
1 teaspoon fresh red chilli, finely chopped, seeded
2 cloves garlic
1 medium green pepper, cored, seeded, finely chopped
2 medium onions, chopped
125 ml vegetable oil
1 teaspoon salt
A pinch pepper

PROCESSING METHOD
- Place the rice in a bowl, cover it with hot salted water. Let stand until it gets cool.
- Wash thoroughly and drain well.
- Melt the butter in a saucepan. Add the meat stock or water, the rice, salt and sugar. Mix well, cover and let simmer for 15 minutes.
- Remove from heat and let stand for another 15 minutes.
- Mix well with a wooden spoon before serving.
- To make sauce; in a heavy-based saucepan, heat oil over medium heat. Add onions, green pepper, garlic and chilli. Saute until the peppers are soft.
- Add salt and pepper and tomatoes. Cook about 10 minutes over low heat, stirring occasionally.
- Add tomato paste, and wine. Simmer, stiring occasionally.
- Pour sauce over the cooked rice.

RICE PILAF WITH SOY SAUCE

2007-04-16T11:33:00.000-07:00

SERVING : 4

INGREDIENTS
2 glasses rice
3 tablespoons butter
3 glasses white veal stock or water
2 teaspoons salt
1/2 teaspoon sugar

SAUCE
1 tablespoon soy sauce
1 teaspoon cornflour
2 large onions
2 teaspoons water
6 tablespoons water
1 tablespoon canned black beans
2 small garlic cloves, crushed
1 teaspoon sugar
2 tablespoons vegetable oil

PROCESSING METHOD
- Place the rice in a bowl, cover it with hot salted water. Let stand until it gets cool.
- Wash thoroughly and drain well.
- Melt the butter in a saucepan. Add the meat stock or water, the rice, salt and sugar. Mix well, cover and let simmer for 15 minutes.
- Remove from heat and let stand for another 15 minutes.
- Mix well with a wooden spoon before serving.
- To make sauce; wash black beans in cold water, then strain. Place beans on flat surface, add garlic and sprinkle over sugar. Mash with a fork to blend thoroughly.
- Heat 1 tablespoon oil in large frying pan over medium heat and stir-fry bean mixture for 1 minute, stir in water and soy sauce.
- Bring to the boil, then lower heat and simmer 2 minutes.
- Meanwhile, mix cornflour with 2 teaspoons water. Stir into bean mixture, bring to the boil and cook for 1 minute.
- Remove from frying pan and keep warm.
- Heat remaining 1 tablespoon oil. Add onions and cook about 5 minutes, until soft and golden.
- Return bean mixture and stir-fry until heated through.
- Pour sauce over the cooked rice.

SOULTAN RESHAT RICE PILAF

2007-04-16T11:30:00.000-07:00

SERVING : 6

INGREDIENTS
2 glasses rice
3 glasses water
6 tablespoons butter
1 small onion
1 slice dried bread, without crust
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
200 gr minced lamb meat
1 and 1/2 tablespoons margarine
2 medium size tomatoes or 2 tablespoons tomato paste

PROCESSING METHOD
- Wash the rice. Cover with warm water and let cool.
- Wash 3-4 times and drain well.
- Melt the butter in a saucepan. Add the rice and brown for 10 minutes. Add water, salt and sugar. Cover and cook on medium heat until the water evaporates.
- Let stand on very low heat.
- Soak the bread in water. Squeeze the excess water out. Crumble and add to the minced meat, together with grated onion, salt and pepper. Knead for 5 minutes.
- Roll in the palms of your hands into tiny balls.
- To make the sauce; melt the margarine in a saucepan. Lightly brown the meatballs. Add peeled and chopped tomatoes or tomato paste. Cook for 5 minutes.
- Add 1/3 glass of water. Cook for 15-20 minutes.
- Mix the rice with a wooden spoon. Heap it onto a round serving dish. Make a hollow in the middle. Fill it up with the meatballs.
- Serve at once.

PHILO DOUGH

2007-04-16T11:28:00.000-07:00

INGREDIENTS
2 glasses flour
6 and 1/2 soupspoons butter or margarine
1/2 glass water
2 eggs
A few salt

PROCESSING METHOD
- Sift the flour, keeping back 2 soupspoons. Pour the flour into a large salad bowl and make a hollow place in the center. Put an egg, 1/2 glass water, ahlaf spoonful of melted butter and salt into the hollow.
- Make the dough by mixing and kneading these ingredients.
- Sprinkle the dough with flour and let stand 15 minutes, covered with a damp cloth.
- With a rolling pin roll the dough to a thickness of 2 cm.
- Spread on 3 soupspoons of softened butter. Cut the dough into 3 pieces, placing one on top of the other.
- Roll the 3 pieces.
- Spread on the remaining butter. Cut again into 3 pieces and place one on the other. Knead a few minutes and shape into a ball.
- Divide the dough into a little bigger than the size of a tennis ball and roll out each of these balls to obtain the yufka thin discs of dough approximately 55-60 cm in diameter.
- Let dry a little before using.

TATARE PASTY DOUGH

2007-04-16T11:26:00.000-07:00

SERVINGS: 4

INGREDIENTS
DOUGH
400 gr flour
1 coffe cup water
2 eggs
1/2 soupspoon salt

FILLING
200 gr minced meat
1 and 1/2 tablespoons butter
3 medium size onions
1 teaspoon salt

PROCESSING METHOD
- Make hollow places in 350 grams of flour. In the center put 2 eggs, 1/2 soupspoon of salt, and a coffe cup of water. Make a dough, knead, and let stand an hour covered with a damp cloth.
- Sprinkle the dough and rolling pin with 50 gr of flour. Roll the dough to the thickness of a knife blade.
- Brown the onions in the butter. Add the ground meat and continue to stir for about 10 minutes while the meat cooks.
- One side of the dough, put small mounds of filling 5 cm from the edge and about 10 cm one from the other. Fold the edge of the dough over mounds, then cut half-circles around the base of each mound and press around the circumference to prevent air from entering.
- Continue the same procedure for the remaining portion of the dough, placing the small mounds of filling a few cm from the edge. Keep rolling the remaining dough in order to use up all of the filling.
- Boil 12 glasses of salted water, put the pasty in it and boil 10 minutes.
- Remove from the water with a draining spoon and put on a plate.

PIROUHI PASTY DOUGH

2007-04-16T11:23:00.000-07:00

SERVINGS: 4

INGREDIENTS
DOUGH
400 gr flour
1 coffe cup water
2 eggs
1/2 soupspoon salt

FILLING
200 gr white cheese
2 tablespoons parsley, chopped
1 teaspoon salt

PROCESSING METHOD
- Make hollow places in 350 grams of flour. In the center put 2 eggs, 1/2 soupspoon of salt, and a coffe cup of water. Make a dough, knead, and let stand an hour covered with a damp cloth.
- Sprinkle the dough and rolling pin with 50 gr of flour. Roll the dough to the thickness of a knife blade.
- Mash white cheese with fork and add chopped parsley. Mix well.
- One side of the dough, put small mounds of filling 5 cm from the edge and about 10 cm one from the other. Fold the edge of the dough over mounds, then cut half-circles around the base of each mound and press around the circumference to prevent air from entering.
- Continue the same procedure for the remaining portion of the dough, placing the small mounds of filling a few cm from the edge. Keep rolling the remaining dough in order to use up all of the filling.
- Boil 12 glasses of salted water, put the pasty in it and boil 10 minutes. Remove from the water with a draining spoon and put on a plate.

RICE WAFFERS WITH MILK

2007-04-16T11:21:00.000-07:00

INGREDIENTS
10 rice flour waffers
1 and 1/2 liters milk
400 gr sugar
100 gr walnuts, crushed
100 gr almonds, blanched, crushed
1 tablespoon rose-water
50 gr ground pistachio nuts

PROCESSING METHOD
- Boil the milk. Remove from heat and add the sugar. Mix well until the sugar is dissolved.
- Pour the milk into a large circuler oven tray and one by one dip the rice flour wafers into it.
- When it softens a little, remove, place on the kitchen board. Fold from four edges into the centre. Place a spoonful of walnuts and almons in the centre and fold like a bundle.
- Prepare each wafer similarly and arrange them in a serving dish.
- Pour over the rest of the milk. Let stand until the milk is completely absorbed.
- Sprinkle with rose-water.
- Decorate with ground pistachio nuts.

CHICKEN BREAST PUDDING WITH MILK

2007-04-16T11:16:00.000-07:00

INGREDIENTS
1/2 chicken breast
2 lt water
3 lt milk
600 gr sugar
300 gr rice flour
A pinch salt salt
1/2 teaspoon cinnamon

PROCESSING METHOD
- Boil a very fresh chicken breast until it is tender.
- Cut it crosswise in 5 cm long pieces. Rub them between the palms of your hands and tear into very thin fibres.
- Wash the fibres 3-4 times in warm water, changing the water each time and squeezing them tightly to extract excess water.
- Put the rice flour and sugar in a saucepan. Slowly stir in the cold milk. Keep stirring constantly while you boil this mixture for 10 minutes until it thickens.
- Take 4-5 spoonfuls of the pudding and add to the chicken fibres. Mix well with a fork and add them to the pudding. Cook on low heat, stirring constantly, until it thickens. (To check the thickness; pour 1 tablespoonful of it in a plate. Let cool and turn it upside down. It should come out without sticking to the plate.)
- Pour it out 2 cm thick in a dry dish.
- Let cool and cut out in 10 cm square portions.
- Roll each one and sprinkle with cinnamon before serving.

SWEET RICE WITH SAFFRON

2007-04-16T11:14:00.000-07:00

INGREDIENTS
125 gr rice
6 glasses water
1 and 1/4 glasses sugar
1 tablespoon arrowroot starch
2 pinches saffron
1/2 cup currants
1/2 cup pine nuts
1 pomegranate seeds

PROCESSING METHOD
- Wash the rice. Cook in water with sugar for 20-25 minutes.
- Leave the saffron in 1 cup of water. Add it to the rice.
- Dissolve the arrowroot starch in 1/2 cup of water. Add it to the rice. Mix well and cook on medium heat for 20-30 minutes, until it thickens.
- Share it out in individual bowls. Let cool.
- Decorate with pine nuts, currants and pomegranate seeds.

FRIED EGG ( 1 )

2007-03-31T08:55:00.000-07:00

SERVINGS: 4

INGREDIENTS
12 eggs
120 gr butter
500 gr yoghurt
5 cloves garlic, crushed
1/2 teaspoon red pepper
A few salt
A few black pepper

* Melt 4 soupspoons of butter in a frying-pan. Break 12 eggs into it, add salt, cover and cook 3 minutes on a medium heat.
* During this time, melt 2 soupspoons of butter and add the red pepper.
* In another bowl beat the yoghurt well and add the crushed garlic.
* When the eggs are cooked, place them on a serving plate.
* Cover with the garnished yoghurt and then the spiced butter.

EGG WITH SPINACH ( 1 )

2007-03-31T08:52:00.000-07:00

SERVING : 4

INGREDIENTS
8 eggs
1 kg spinach
200 gr butter
1/2 lt milk
1 onion, chopped
50 gr flour
50 gr cheese
2 soupsppns bread crums
1 soupspoon salt
1 teaspoon pepper

* Wash the spinach and boil in a large quantity of water for 25 to 30 minutes.
* Drain and squeeze to remove the excess water, then chop on a breadboard.
* Brown the onion in 100 gr of butter. Add the salt, pepper and the chopped spinach. Cook 2 minutes more.
* Pour into a round, high-sided cake mold. Spread it evenly, then make 8 hollow places with the back of a spoon. Break an egg into each hollow.
* Prepare a cream sauce with 50 gr of butter, 50 gr of flour, the milk and a little salt. Add the grated cheese and stir.
* Pour this sauce over the eggs, sprinkle with bread crumbs and melted butter and place in the oven until the eggs are cooked.
* Serve at once.

GRILLED MEATBALL - 2

2007-03-31T08:47:00.000-07:00

SERVINGS : 5

INGREDIENTS
750 grams ground lamb
3 pieces of bread, without crust, 1 cm thick
1/2 soupspoon salt
1/2 coffeespoon powdered cumin
1 large onion, grated
1 coffeee cup water
1/2 bunch parsley, chopped

PROCESSING METHOD
- Soak the bread slices in a bowl of water.
- When they are thoroughly soaked, remove them from the water and squeeze them by hand.
- In a bowl, mix all the ingredients and knead for a long time.
- Divide into 20 pieces and roll each one in the palm of your hand to make them round, then press them into a flattened, oval shape.
- You can either broil them or fry them in a little butter.

MEATBALL IN EGG SAUCE

2007-03-31T08:44:00.000-07:00

SERVINGS : 5

INGREDIENTS
750 gr minced mutton
1 large onion
2 tablespoons rice
1 tablespoon butter or margarine
1 bunch parsley
2 teaspoons salt
1/2 teaspoon pepper

SAUCE
2 egg yolks or 1 whole egg
1 lemon juice
1/2 glass meat stock, boiling

PROCESSING METHOD
- Wash the rice and boil for 15 minutes in 2 glasses of water. Drain.
- Add the rice to the minced meat, together with grated onion, salt and pepper. Knead for 5 minutes.
- In the palms of your hands, roll small walnut size balls and put them in a tray containing finely chopped parsley. Shake the tray so that the parsley sticks onto the meatballs.
- Boil 2 and 1/2 glasses of salted water with butter. Drop the meatballs into it. Cover and cook on medium heat for 20 minutes.
- In a small bowl beat 2 egg yolks or 1 whole egg with lemon juice. Beating vigorously, slowly add 1/2 glass of the boiling meat stock. Add it to the saucepan. Turn the heat off. Mix well.
- Serve at once.

FRIED MEATBALL FINGER

2007-03-31T08:38:00.000-07:00

SERVINGS : 6

INGREDIENTS
750 gr minced mutton or beef, minced twice
2 thick slices dry bread, without crust
1 large size onion
1 bunch parsley, chopped
1 whole egg
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1 teaspoon meatball spice
1 glass oil

PROCESSING METHOD
- Soak the bread in water. Squeeze by hand to extract excess water. Crumble.
- Add all the ingredients except the oil. Knead it well for 10 minutes.
- Take egg size pieces of this mixture and roll each one in the palms of your hands to shape them into fingers.
- Heat the oil in a frying pan. Fry the meat fingers on medium heat.
- Serve them hot, together with fried potatoes.

NOTE : They may also be served cool the next day.

RAW MUTTON MEATBALL

2007-03-31T08:31:00.000-07:00

SERVINGS : 6

INGREDIENTS
1 kg minced lean mutton (not very fresh, specially cut and minced 4-5 times)
1 kg bulgur (boiled and pounded wheat)
2 large onions, grated
1 dozen cloves garlic, crushed
1 tablespoon cummin
1 tablespoon pepper
1 cup hot red pepper paste
1/2 cup tomato paste
1 tablespoon olive oil

GARNISH
1 bunch green onions, chopped
1 bunch parsley, chopped
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 lemon juice
2 tablespoon butter
Cos lettuce leaves

PROCESSING METHOD
- Pour 1 glass of hot water over the "bulgur" and let stand (you may replace the hot water with 1 glass of grated tomatoes).
- Mix the meat with the other ingredients and leave for 1 hour.
- Mix the meat with the bulgur and vigorously knead for 20 minutes, rubbing it against the side of your hand.
- Take small walnut size pieces of it and squeezing each one in the palm of your hand give it an irregular shape.
- Arrange them on a servings dish.
- Serve with cos lettuce leaves and a mixture of chopped green onions and parsley with salt, red pepper, lemon juice and olive oil.

GRILLED LAMB MEATBALL

2007-03-31T08:28:00.000-07:00

BAKED PASTY WITH LEEK

2007-03-31T08:25:00.000-07:00

SERVING : 4

INGREDIENTS
3 sheets philo dough (yufka)
4 kg leeks
8 eggs
50 gr bread crumbs
150 gr olive oil
150 gr cheese, grated
1 teaspoon salt
1 teaspoon pepper

PROCESSING METHOD
- Place one philo dough sheet over the other, spreading softened butter over, the first and second layers. Spread the yoghurt on the third.
- Following the diameters cut the stacked dough sheets into 4ths, then 8ths and finally 16 equal triangular pieces.
- Wash the leeks and cut them into pieces.
- Boil in water.
- Blend in a food mill.
- Add 7 eggs, grated cheese, a little salt and pepper and olive oil to the puree. Mix well.
- Butter a baking dish and sprinkle with bread crumbs.
- Spread in the mixture.
- Place the pasty on a buttered baking dish.
- Beat the remaining egg and spread over the pasty.
- Bake until the surface of the pasty becomes golden brown.

BAKED PASTY WITH SPINACH - 2

2007-03-31T08:21:00.000-07:00

SERVING : 6

INGREDIENTS
5 sheets philo dough (yufka)
100 gr butter

FILLING
1.250 gr spinach
3 medium size onions, chopped
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
- Cook the cleaned spinach in boiling water. Drain and squeeze in a strainer to remove as much water as possible. Chop it with a knife.
- Melt the butter in a saucepan. Add the finely chopped onions and brown for 5 minutes.
- Add the spinach, salt and pepper and cook for 15 minutes, stirring from time to time.
- Liberally butter a baking dish. Spread a philo dough over the dish, allowing the edges to go beyond the rim of the baking dish.
- In a salad bowl, mix the eggs, yoghurt and milk. With a spoon spread some of this mixture over the philo dough sheet.
- Take a second sheet and divide it in half with your hands and place the two pieces over the dish, on top of the first sheet, pleating it so that it is the same size as the dish.
- Spread on more of the yoghurt preparation.
- Add a third sheet as you did the second. But now do not use the liqued, but rather spread the filling over the dough.
- Place a fourth and fifth dough sheet as explained for the second. When the fifth dough sheet is in place, fold the border of the first dough sheet over the fifth. Generously butter the surface of the last dough sheet.
- Place in a medium heated oven for about 30 minutes until the top turns a pretty golden color.

BAKED PASTY WITH SPINACH

2007-03-31T08:19:00.000-07:00

SERVING : 6

INGREDIENTS
3 sheets philo dough (yufka)
3/4 glass milk
6 tablespoons margarine
2 eggs

FILLING
1.250 gr spinach
3 medium size onions, chopped
6 tablespoons margarine
1 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
- To make filling; remove the roots of the spinach, wash them well and drain.
- Put them in a saucepan, cover with water, boil at high heat for 5 minutes.
- Drain and squeeze by hand to extract excess water. Chop them with a knife.
- Melt the margarine in a saucepan. Add chopped onions and salt. Brown them lightly.
- Add the chopped spinach and cook for 10 minutes stirring constantly. Add some pepper.
- Brush an oven pan of 24-30 cm in diameter with melted margarine.
- Add the eggs and milk to the rest of the melted margarine and beat them well.
- Lay one sheet of philo dough into the pan, allowing the edges to go 8-10 cm beyond the rims. Tear the excess parts away.
- Spread 3-4 tablespoonful of the milk mixture over the philo fough.
- Lay two more layers of philo dough, cut the same size as the pan, spreading milk mixture on each layer.
- Spread the filling. Lay the rest of the philo dough in 2-3 layers, always moistening them with the milk mixture. Fold the edges of the first philo dough over.
- Spread the remaining milk mixture all over it.
- Bake in medium hot oven for 25-30 minutes until it is golden brown.

BAKED PASTY WITH MINCED MUTTON

2007-03-31T08:17:00.000-07:00

SERVING : 6

INGREDIENTS
3 sheets philo dough (yufka)
3/4 glass milk
6 tablespoons margarine
2 eggs

FILLING
150 gr minced mutton
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1/2 bunch parsley
1/2 teaspoon salt
1/2 coffespoon pepper

PROCESSING METHOD
- To make filling; brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
- Add pepper and chopped parsley. Mix well.
- Brush an oven pan of 24-30 cm in diameter with melted margarine.
- Add the eggs and milk to the rest of the melted margarine and beat them well.
- Lay one sheet of philo dough into the pan, allowing the edges to go 8-10 cm beyond the rims. Tear the excess parts away.
- Spread 3-4 tablespoonful of the milk mixture over the philo dough.
- Lay two more layers of philo dough, cut the same size as the pan, spreading milk mixture on each layer.
- Spread the filling. Lay the rest of the philo dough in 2-3 layers, always moistening them with the milk mixture. Fold the edges of the first philo dough over.
- Spread the remaining milk mixture all over it.
- Bake in medium hot oven for 25-30 minutes until it is golden brown.

APPLE PIE WITH YOGHURT

2007-03-03T05:34:00.000-08:00

INGREDIENTS
1 package of plain cakeflour
250 gr soft margarine
5 eggs
1.5 glasses of sugar
1 glass of yoghurt
1 package of sugared vanillin
4 apples
1 teaspoon cinnamon

PROCESSING METHOD
- Divide eggs as white and yolk. Beat margarine and sugar with mixer to creamy texture.
- Add 1 package of Plain Cakeflour with egg yolk, yoghurt and sugared vanillin to continue to mix.
- Beat egg white thoroughly and add it to mix slowly while mixing.
- Grease oven mould, sprinkle flour over it and pour mix into mould.
- Peel and slice apples. Arrange them in row over dough by pressing gently and sprinkle cinnamon.
- Bake in an oven that is preheated to 170-175 C for 25-30 min.
- After cooling serve as cold.

FLAKY PUFF PASTRY

2007-03-03T05:31:00.000-08:00

INGREDIENTS
1 package plain cakeflour
2 eggs
1 glass yoghurt
1 glass oil
1 tablespoon vinegar
Oil for frying
Salt
250 gr grated white cheese

PROCESSING METHOD
- Take yoghurt, egg, oil, vinegar and salt into a deep bowl.
- By adding 1 package plain cakeflour knead until smooth dough will form.
- Wait dough for 5-10 min. by covering a cloth.
- Cut dill into small pieces and add grated white cheese.
- Take pieces from dough and flatten into round shape by means of rolling pin.
- Put cheese mixes into half of round pieces and wrap the dough.
- Pour oil into frypan and fry the pastry doughs until pinkish color will form.
- Take fried pastries into paper napkin for draining oil.
- Serve as hot.

WATER PUDDING

2007-03-03T05:29:00.000-08:00

INGREDIENTS
400 gr wheat starch
10 glasses of milk.
1/2 glass of sugar.
1/2 glass of water.
8 tablespoon rose water.
6 tablespoon powdered sugar.
1 teaspoon salt.

PROCESSING METHOD
- Take milk on a saucepan, add sugar and salt, begin to boil.
- While boiling, pour the wheat starch gradually and at the same time stir with hand mixer. Continue to boil and stir until smooth and thicker consistency.
- After dampening a deep and square glassy tray, pour prepared pudding over it.
- Wait in refrigerator for about 1 hour.
- Sprinkle rose water and powdered sugar and serve.

ROLL CREAM-CAKE WITH BANANA

2007-03-03T05:25:00.000-08:00

INGREDIENTS
1 / 2 package Sponge Cake flour
2 eggs
50 ml. of water.
1 package Cream Powder with Banana Flavour
300 ml. of cold milk
50 gr. ( 2 spoonful ) of margarine
1 banana
1 spoonful powdered sugar
Small amount of pistachio nut

PROCESSING METHOD
- Prepare sponge cake dough by mixing sponge cake flour, eggs and water.Place a greasy paper into the tray of 28 x 32 cm. and pour the prepared dough over the
tray.
- Cook in an oven that is pre-heated to 180 °C about 10-12 min.
- Sprinkle powdered sugar over another greasy paper and roll the paper after placing cooked sponge cake reversely on it.
- Prepare cream with Cream Powder by using milk and margarine
- Open the rolled paper after it is cooled and put banana as a whole in the middle of sponge cake and spread half of the prepared cream over the cake.
- After rolling the sponge cake, cover it with remaining cream. After cooling in refrigerator, decorate with pistachio nut.

FRIED MUSSEL - 1

2007-03-03T05:22:00.000-08:00

SERVINGS : 4

INGREDIENTS
20 mussels
125 ml olive oil
2 egg yolks
2 teaspoons lemon juice or tarragon vinegar
6 medium garlic cloves
A few salt
A few pepper

PROCESSING METHOD
- Press the garlic cloves through a garlic press into a bowl. Beat to a paste with the salt. Add egg yolks, one at a time, and beat until well combined.
- Slowly drip in oil, as for mayonnaise, whisking constantly. When sauce begins to thicken, stir in lemon juice or tarragon vinegar, and continue to add oil,
gradually increasing to a steady trickle.
- Enough oil has been added when sauce becomes really thick. Add pepper, stir well.
- Open the 20 mussels by inserting a knife along the flat side and running it along to the other side. Remove them from their shells.
- Wash and dry mussels and flour each one separately.
- Dip them first into beer, then into the beaten egg. Fry in hot oil until golden brown on all sides.
- Spinkle with salt and serve immediately with a bowl of tarator sauce.

HINT: Do not refrigerate any leftover Aioli, place in a screw-top jar and leave in a cool place, such as a larder.

FRIED TURBOT SLICE

2007-03-03T05:20:00.000-08:00

SERVINGS : 4

INGREDIENTS
2 kg turbot, male, sliced
1 cup flour
1 lemon, sliced
1 glass oil

MARINADE
1 lemon juice
1/2 soupspoon salt
1 teaspoon black pepper

PROCESSING METHOD
- Wash and drain the turbot, cut into thick slices.
- Leave them for 2 hours in a marinade of lemon juice with salt and pepper.
- Put each piece of fish dry with a paper towel and coat with flour.
- Fry two or three pieces at a time in the heated olive oil.
- Serve hot and garnish with sliced cucumber.
- Decorate with slices of lemon.

GARNISHED RICE STUFFED MUSSEL - 2

2007-03-03T05:17:00.000-08:00

SERVING : 4

INGREDIENTS
20 large mussels

FILLING
150 gr rice
4 medium size onions, finely chopped
1 glass olive oil
1/2 glass water, kept hot
1 large tomato, finely chopped
1/3 coffeecup tomato paste, diluted with a little water
1/2 soupspoon granulated sugar
1 coffespoon salt
1 coffespoon black pepper
1/2 coffee cup currants
1/2 coffee cup pine nuts

PROCESSING METHOD
- Scrub the mussel shells thoroughly. Open them and remove any dirt, wash well and lay them side to side.
- Heat the olive oil in a medium size saucepan over moderate heat. Add onions and roast for few minutes until soft and brown, stirring constantly with a spoon.
- Add the boiled water, tomato, currants, pine nuts, sugar, salt and pepper. Lower the heat to low and cover. Cook about 20 minutes until the liqued has been absorbed.
- Remove from heat and let cool.
- Fill each mussel shell in which the mussel is found with the filling. Cover with the other shell.
- Place the mussels side by side, and then on top of each other in a medium size saucepan. Add 3/4 glass water.
- Cover and cook on a high heat about 30 minutes. Remove from heat and let cool.

GARNISHED RICE STUFFED MUSSEL - 1

2007-03-03T05:12:00.000-08:00

SERVINGS : 4

INGREDIENTS
24 large size mussels

FILLING
24 mussel meat, halved
6 large onion, finely chopped
200 gr rice, soaked in lukewarm water, washed, drained
1 glass oil
1 and 1/2 glass water
1 soupspoon tomato paste
1 soupspoon pine nuts
1 soupspoon currant
1 coffeespoon black pepper
1 dessertspoon granulated sugar
1 dessertspoon salt
2 soupspoons fresh dill, finely chopped

PROCESSING METHOD
- Scrub the mussel shells thoroughly. Open them and remove any dirt, wash well and lay them side to side.
- In a medium saucepan heat olive oil on medium heat. Add onion and toast 5 minutes, stirring constantly until golden.
- Add rice and pine nuts. Stir well. Cover lid and cook 20-25 minutes.
- Add 1 glass water, tomato paste, currant, salt, pepper, mussel meat and dill. Stir with slotted spoon.
- Cook 15-20 minutes lid covered, until rice
evaporates the liquid.
- Spinkle granulated sugar. Remove saucepan from heat. Let aside the cool.
- Fill each mussel shell in which the mussel is found with the filling.
- Cover with the other shell.
- Place the mussels side by side, and then on top of each other in a medium size saucepan. Add 3/4 glass water.
- Cover and cook on a high heat about 30 minutes.
- Remove from heat and let cool.

STUFFED SQUID BAKE

2007-03-03T05:09:00.000-08:00

SERVING : 4

INGREDIENTS
4 large squids, well cleaned, skinned

FILLING
3/4 glass olive oil
1 tomato, peeled, cut into small pieces
1 tablespoon pinenuts, crushed
1 tablespoon currant, crushed
1 and 1/2 tablespoons salt
3 tablespoons sugar
1 tablespoon cinnamon
1 tablespoon allspice
1/2 tablespoon pepper

PROCESSING METHOD
- Cover the rice with lukewarm water and let cool. Pour the water out, wash well and drain.
- Put the olive oil in a large saucepan and heat. Add the onions, nuts and salt. Brown them on medium heat, stirring constantly for about 20 minutes.
- Add the drained rice and toast them for 10 minutes.
- Add tomatoes, rest of the salt, pepper, sugar and 1/4 glass of warm water. Mix them well and cover.
- Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.
- Add the spices and herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour.
- Mix well with a wooden spoon before using for filling.
- Stuff the squids with the filling. Don't push much filling. Stitch each stuffed squids.
- Put stuffed squids onto an oven dish or a high-sided skillet.
- Bake for 20 minutes in a medium oven.

BAKED COD FISH FILLET STUFFING

2007-03-03T05:05:00.000-08:00

SERVING : 4

INGREDIENTS
4 codfish fillets, skinned
1 soupspoon lemon juice
15 gr butter
1 shallot, finely chopped
250 gr shellfish meat, chopped
4 soupspoons cornseeds, boiled
1 teaspoon dill, finely chopped
1 teaspoon salt
1 teaspoon black pepper
4 soupspoons cream

PROCESSING METHOD
- Spinkle the lemon juice onto the cod fillets and set aside.
- Melt the butter in a medium size saucepan over medium heat. Add shallots, roast for 3-4 minutes, stirring continually, until soft and golden.
- Add shellfish meats, cornseeds, dill, salt, pepper and cream. Cook, stirring continually.
- Remove from the heat. Divide the mixture to 4 pieces.
- Pour each mixture onto each fillet. Roll and wrap up.
- Bake in hot oven for 15-20 minutes.

CASSEROLE KEBAB WITH VEGETABLES

2007-02-10T03:46:00.000-08:00

SERVINGS : 6

INGREDIENTS
1 kg mutton
4 tablespoons margarine
1 dozen pearl onions
150 gr green beans
1 large eggplant
2 medium size fresh potatoes
2 medium size carrots
2 large tomatoes
50 gr okras
2 bell peppers
2 teaspoons salt
2 teaspoons salt
1/2 teaspoon pepper
1/2 bunch dill

PROCESSING METHOD
- In a large earthenware casserole, place the meat cut into cubes.
- Then arrange in layers; 1/3 of tomatoes cut into slices, green beans cut in halves, scrapped carrots cut into short sticks, eggplant cut lengthwise into four and then into pieces, peeled onions, 1/3 of tomatoes in slices, seeded bell peppers cut into four, peeled potatoes cut into large cubes, okras without caps and the rest of the tomatoes cut into slices.
- Spinkle with salt, pepper and chopped dill. Add margarine and 1/2 glass of water.
- Cover and cook on very low heat for 2 hours until the meat is tender.