1 1/2 cup grated mozzarella cheese
1 1/2 cup old cheddar cheese
1 tablespoon parmesan cheese
2 tablespoons corn flour
2 tablespoons butter
1 cup water
The corn flour first in a skillet in half the butter. Add the mozzarella cheese and the cheddar. Add a cup of water to the mixture and continue stirring. Then add the rest of the cheese and butter. When the cheese mixture has reached the consistency of a paste, pour it over the melted butter in the skillet. Serve piping hot. For garnish corn bread or any pizzas.
Pumpkin with Dry Fruits
1 whole pumpkin (about 4 pounds)
3 sticks of cinnamon
100 gr dried apricots
100 gr dried figs
50 gr shelled hazelnuts
50 gr white almonds
50 gr seedless raisins
50 gr pistachios (whole)
50 gr shelled walnut
1 pomegranate seeds
500 gr granulated sugar
100 gr water
Wash and clean the pumpkin well. Cut off the top one finger-width below the stem to form a lid. Clean out the inside, mix all the ingredients together and stuff them inside the pumpkin. Replace the lid and wrap the pumpkin completely in aluminum foil and place on a baking sheet. Pour the cold water around it. Cook for about 4-5 hours at 180-200 degrees C. When cool, sprinkle with the pomegranate seeds and serve whole; for garnish whipped cream.
3 sticks of cinnamon
100 gr dried apricots
100 gr dried figs
50 gr shelled hazelnuts
50 gr white almonds
50 gr seedless raisins
50 gr pistachios (whole)
50 gr shelled walnut
1 pomegranate seeds
500 gr granulated sugar
100 gr water
Wash and clean the pumpkin well. Cut off the top one finger-width below the stem to form a lid. Clean out the inside, mix all the ingredients together and stuff them inside the pumpkin. Replace the lid and wrap the pumpkin completely in aluminum foil and place on a baking sheet. Pour the cold water around it. Cook for about 4-5 hours at 180-200 degrees C. When cool, sprinkle with the pomegranate seeds and serve whole; for garnish whipped cream.
Pumpkin with Olive Oil
200 gr pumpkin
1 medium onion, finely chopped
4 tablespoons rice, rinsed
1/2 cup olive oil
juice of half a lemon
1 tablespoon salt
1/4 tablespoon ground white pepper
1/2 bunch dill chopped
Water as needed
Cut the pumpkin in slices the thickness of a finger. Heat the oil in a skillet and saute the onions until they begin to color. Then add the pumpkin slices and cook together for 3-4 minutes. Add the lemon, salt and white pepper and cover with water. Bring to a boil, then add the rice. Cook all together for 20 minutes. When almost cooked, garnish with dill and let cool. Serve cold.
1 medium onion, finely chopped
4 tablespoons rice, rinsed
1/2 cup olive oil
juice of half a lemon
1 tablespoon salt
1/4 tablespoon ground white pepper
1/2 bunch dill chopped
Water as needed
Cut the pumpkin in slices the thickness of a finger. Heat the oil in a skillet and saute the onions until they begin to color. Then add the pumpkin slices and cook together for 3-4 minutes. Add the lemon, salt and white pepper and cover with water. Bring to a boil, then add the rice. Cook all together for 20 minutes. When almost cooked, garnish with dill and let cool. Serve cold.
Pumpkin Soup
250 gr pumpkin
1 onion
4 tablespoon butter
2 tablespoons flour
2 tablespoons cream
1/4 bunch dill
2 tablespoons salt
1/4 tsp ground white pepper
2 cups meat stock
Grate half the pumpkin and cut the other half in small cubes. Melt the butter in a skillet and add the onion. Stir for 2-3 minutes, then add the pumpkin. Saute all together for 4-5 minutes, then add the flour. Mix the cold milk with the meat stock and add to the pumpkin mixture along with the cream, salt and white pepper. Bring to a boil and skim off the foam. Boil over high heat for 5-6 minutes. Sprinkle with dill and serve hot
1 onion
4 tablespoon butter
2 tablespoons flour
2 tablespoons cream
1/4 bunch dill
2 tablespoons salt
1/4 tsp ground white pepper
2 cups meat stock
Grate half the pumpkin and cut the other half in small cubes. Melt the butter in a skillet and add the onion. Stir for 2-3 minutes, then add the pumpkin. Saute all together for 4-5 minutes, then add the flour. Mix the cold milk with the meat stock and add to the pumpkin mixture along with the cream, salt and white pepper. Bring to a boil and skim off the foam. Boil over high heat for 5-6 minutes. Sprinkle with dill and serve hot
Semolina helva with orange
500 gr semolina
500 gr granulated sugar
1 kg milk
100 gr pine nuts
1 grated peel of orange
200 gr butter
Boil the milk with the sugar. Melt the butter
in a pot and brown the semolina and the pine nuts. When they begin to color, add to the milk. Stir well and cover the pot. Let steep for 15 minutes on a low fire. Add the grated orange peel. Mix well and serve when cool. For garnish vanilla ice cream.
500 gr granulated sugar
1 kg milk
100 gr pine nuts
1 grated peel of orange
200 gr butter
Boil the milk with the sugar. Melt the butter
in a pot and brown the semolina and the pine nuts. When they begin to color, add to the milk. Stir well and cover the pot. Let steep for 15 minutes on a low fire. Add the grated orange peel. Mix well and serve when cool. For garnish vanilla ice cream.
Neck Lamb Soup with Ground Coriander (Düğün Çorbası)
1 neck of lamb
2 tbsp salt
1 tsp white pepper
1 tbsp ground coriander
2 tbsp butter
Bouquet garni (chopped carrot, courgette, onion, bay leaf, black peppercorns)
For the sauce:
5 tbsp flour
4 tbsp yoghurt
4 eggs
juice of half a lemon
First clean the neck of lamb well. Place the neck, bouquet garni and water in a pot and cook until the meat separates from the bone. Strain the stock and pick off the meat fiber by fiber. Place the meat stock on a burner. Add the meat, and then mix the sauce. Pour 2 or 3 ladlefuls of the hot stock into the ‘terbiye’ mixture and then add to the hot stock. Cook over low heat until the sauce reaches the right consistency and bring to a boil. Melt the butter in a skillet and sprinkle in the ground coriander; mix well add to the soup. Salt and pepper to taste and then serve
2 tbsp salt
1 tsp white pepper
1 tbsp ground coriander
2 tbsp butter
Bouquet garni (chopped carrot, courgette, onion, bay leaf, black peppercorns)
For the sauce:
5 tbsp flour
4 tbsp yoghurt
4 eggs
juice of half a lemon
First clean the neck of lamb well. Place the neck, bouquet garni and water in a pot and cook until the meat separates from the bone. Strain the stock and pick off the meat fiber by fiber. Place the meat stock on a burner. Add the meat, and then mix the sauce. Pour 2 or 3 ladlefuls of the hot stock into the ‘terbiye’ mixture and then add to the hot stock. Cook over low heat until the sauce reaches the right consistency and bring to a boil. Melt the butter in a skillet and sprinkle in the ground coriander; mix well add to the soup. Salt and pepper to taste and then serve
Adana Kebabs
500 gr ground lamb meat
2 tablespoons paprika
1 tablespoon cayenne
sea salt
turkish flat bread (flat pita, lavash or flour tortilla)
For garnish
1 red onion, sliced
1 tablespoon sumac
1 cup fresh italian parsley finely chopped
sea salt
Combine the ground lamb, paprika, cayenne and sea salt in a large bowl and knead for a 6 minutes, all the ingredients are mixed very well. Let stand at room temperature for 1 hour to bring out the flavors. Then soak the flat wooden skewers for 20 minutes prior to cooking the Adana kebab. Make a long patty to put on the flat wooden skewers or ( divide the minced meat into four equal sized, rectangle shaped kebabs.)
Three ways the cook the meats,
1-) over a grill ( 6-8 minutes cooking times on the grill, turning meat over every 2-3 minutes)
2-) sautee in a pan ( bring large (12"-14") sautee pan to high heat and add a touch of cooking oil before placing meat. same cooking time the grill)
3-) in a broiler ( put into the metal pan and same cooking time the grill)
For garnish, red onion, sumac, parsley and salt put in the large bowl, mix it up nicely.
And serve them on the lavash or flat pita or flour tortilla . The idea is for everyone to garnish their own kebabs with an onion, sumac and parsley (soğanlı sumak salatası) salad.
Köfte with cumin (meatball)
500 gr minced meat
2 tablespoons brade crumps
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 tablespoon cumin
1/2 tablespoon paprika
1 tablespoon extra virgin olive oil
sea salt
black pepper
Combine the meat, crumps, garlic, onion, cumin, paprika, olive oil, salt and pepper in a large bowl. Knead well at least 5-6 minutes. Take pieces the size of a walnut. Roll between palms to round it off and press lightly. Grill over charcoal fire balls (or oven) If you want, you can serve with pasta.
2 tablespoons brade crumps
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 tablespoon cumin
1/2 tablespoon paprika
1 tablespoon extra virgin olive oil
sea salt
black pepper
Combine the meat, crumps, garlic, onion, cumin, paprika, olive oil, salt and pepper in a large bowl. Knead well at least 5-6 minutes. Take pieces the size of a walnut. Roll between palms to round it off and press lightly. Grill over charcoal fire balls (or oven) If you want, you can serve with pasta.
White beans salad (piyaz)
White beans salad is very popular salad dish in Turkey, and is often served with köfte.
540 ml canned white kidney beans, washed and rinsed
1 red onion, thinly sliced
2 long green peppers, seeded and thinly sliced
1 tomato, seeded and finely diced
1/4 cup fresh italian parsley finely chopped
1/4 cup extra virgin olive oil
red wine vinegar or lemon
sea salt
black pepper
4 pepper pickles or goat feta cheese for garnish
Put the beans and other ingredients in a large bowl, then add the extra virgin olive oil, red wine vinegar, salt and black pepper, mix gently. Serve garnished with pepper pickles or goat feta cheese.
540 ml canned white kidney beans, washed and rinsed
1 red onion, thinly sliced
2 long green peppers, seeded and thinly sliced
1 tomato, seeded and finely diced
1/4 cup fresh italian parsley finely chopped
1/4 cup extra virgin olive oil
red wine vinegar or lemon
sea salt
black pepper
4 pepper pickles or goat feta cheese for garnish
Put the beans and other ingredients in a large bowl, then add the extra virgin olive oil, red wine vinegar, salt and black pepper, mix gently. Serve garnished with pepper pickles or goat feta cheese.
Sheppard's roll with feta cheese (SIKMA)
Easy and quick to prepare, serve these as a light meal.
180 gr macedonien feta cheese, at room temperature
2 tablespoons chopped italian parsley
2 tablespoons chopped green onions
1 teaspoon chopped mint
2 tablespoons seeded and diced tomatoes (optional)
homemade flat bread (basic non yeast dough)
unsalted butter
Mix the feta cheese, parsley, green onions, mint and tomatoes (tomatoes optional) together. Season with salt. Spread the homemade flatbread that is cooked on stove top, with butter and cheese mixture. Roll up each flatbread as tightly as possible. Cut each wrap diagonally into 6 or 7 pieces and serve. Enjoy!
180 gr macedonien feta cheese, at room temperature
2 tablespoons chopped italian parsley
2 tablespoons chopped green onions
1 teaspoon chopped mint
2 tablespoons seeded and diced tomatoes (optional)
homemade flat bread (basic non yeast dough)
unsalted butter
Mix the feta cheese, parsley, green onions, mint and tomatoes (tomatoes optional) together. Season with salt. Spread the homemade flatbread that is cooked on stove top, with butter and cheese mixture. Roll up each flatbread as tightly as possible. Cut each wrap diagonally into 6 or 7 pieces and serve. Enjoy!
Turkish spoon salad, ezme salad
Very favorite Turkish salad. Serve it with T bone, ribs, steak, chops and kebabs.
3 tomatoes skinned and finely diced
1 red pepper seeded and finely diced
1/2 english cucumber or 1 lebanese cucumber finely diced
1medium red onion peeled and finely diced
3 tablespoons italian parsley finely chopped
1 teaspoon tomato paste (my prefer is hot Turkish red pepper paste)
1 teaspoon red - wine vinegar
1/4 cup extra virgin olive oil
sea salt
black pepper
lemon slice for garnish (optional)
Place the finely diced tomatoes, red pepper, cucumber, onion and chopped parsley on a large chopping board. Then use sharp, large knife to chop them all together to fine dice. Scrape into a large bowl, then add the wine vinegar, olive oil, paste, salt and black pepper. Stir throughly and leave for 30 minutes to macerate.
3 tomatoes skinned and finely diced
1 red pepper seeded and finely diced
1/2 english cucumber or 1 lebanese cucumber finely diced
1medium red onion peeled and finely diced
3 tablespoons italian parsley finely chopped
1 teaspoon tomato paste (my prefer is hot Turkish red pepper paste)
1 teaspoon red - wine vinegar
1/4 cup extra virgin olive oil
sea salt
black pepper
lemon slice for garnish (optional)
Place the finely diced tomatoes, red pepper, cucumber, onion and chopped parsley on a large chopping board. Then use sharp, large knife to chop them all together to fine dice. Scrape into a large bowl, then add the wine vinegar, olive oil, paste, salt and black pepper. Stir throughly and leave for 30 minutes to macerate.
Roasted red peppers with feta cheese
Very famous meze in Turkish Cuisine. Serve with warm flat bread (Turkish pide).
5 large red peppers
6 tablespoons extra virgin olive oil
2 garlic cloves
1/2 cup feta cheese
sea salt
black pepper
Preheat the oven. Roast the peppers, until blistered and charred all over, 15 to 20 minutes. Remove from the oven, then put them in a large bowl and cover with plastic wrap and leave to cool.
After, when cool enough to handle, peel skin away from the peppers and pull away the seeds. Cut the peppers into 1/2 inch wide strips. Cut 2 garlic cloves into thin slivers. In a 10 inch saute pan add 6 tablespoons olive oil and garlic. Over medium heat, stir garlic until it starts to turn golden, add red peppers and continue stirring for 2 more minutes, after remove from the heat and add feta cheese, salt and black pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.
5 large red peppers
6 tablespoons extra virgin olive oil
2 garlic cloves
1/2 cup feta cheese
sea salt
black pepper
Preheat the oven. Roast the peppers, until blistered and charred all over, 15 to 20 minutes. Remove from the oven, then put them in a large bowl and cover with plastic wrap and leave to cool.
After, when cool enough to handle, peel skin away from the peppers and pull away the seeds. Cut the peppers into 1/2 inch wide strips. Cut 2 garlic cloves into thin slivers. In a 10 inch saute pan add 6 tablespoons olive oil and garlic. Over medium heat, stir garlic until it starts to turn golden, add red peppers and continue stirring for 2 more minutes, after remove from the heat and add feta cheese, salt and black pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.
Tomato salad with goat feta cheese
A favorite healthy salad using vegetables and cheese, make it wonderfully crunchy.
1 pound cherry or pear tomatoes or vine - ripened tomatoes
5 fresh green onions
5 ounces goat feta cheese
2 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
sea salt
black pepper
if use cherry or pear tomatoes, make halved or use vine - ripened tomatoes skinned and thickly sliced. Fresh green onions, peeled and sliced into wafer thin rings. Put the tomatoes in a serving bowl and add green onions, vinegar, salt, olive oil and black pepper, and let marinate for 8 minutes, tossing occasionally. Then combine the goat feta cheese.
1 pound cherry or pear tomatoes or vine - ripened tomatoes
5 fresh green onions
5 ounces goat feta cheese
2 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
sea salt
black pepper
if use cherry or pear tomatoes, make halved or use vine - ripened tomatoes skinned and thickly sliced. Fresh green onions, peeled and sliced into wafer thin rings. Put the tomatoes in a serving bowl and add green onions, vinegar, salt, olive oil and black pepper, and let marinate for 8 minutes, tossing occasionally. Then combine the goat feta cheese.
Olive Salad
Very popular salad in southeast Turkey. Very successful combineation of taste.
1/2 cup green olives
1/2 cup black olives
1/2 cup cracked green olives
1/2 cup calamata olives
1/4 cup walnuts
1/2 cup pomegranate seeds
5 tablespoons chopped fresh oregano
6 tablespoons chopped fresh parsley leaves
5 tablespoons chopped green onions
5 tablespoon chopped tomatoes
2 tablespoon olive oils
1/2 juice of lemon
sea salt
black pepper
In a bowl, combine all the ingredients. Add the lemon juice and olive oil and toss again. Leave to stand for 6 minutes before serving for flavors to meld.
1/2 cup green olives
1/2 cup black olives
1/2 cup cracked green olives
1/2 cup calamata olives
1/4 cup walnuts
1/2 cup pomegranate seeds
5 tablespoons chopped fresh oregano
6 tablespoons chopped fresh parsley leaves
5 tablespoons chopped green onions
5 tablespoon chopped tomatoes
2 tablespoon olive oils
1/2 juice of lemon
sea salt
black pepper
In a bowl, combine all the ingredients. Add the lemon juice and olive oil and toss again. Leave to stand for 6 minutes before serving for flavors to meld.
Cacık
Cacık is a very popular meze dish in Turkey. It's served as an accompaniment to pastries, meat, rice and bulgur dishes.
1 pound plain yogurt
1 english cucumber or 2 lebanese cucumbers
1 clove garlic
1 teaspoon dried mint
1/3 cup finely chopped dill
2 taplespoons extra virgin olive oil
sea salt
Crush the garlic with 1 teaspoon salt. Beat with the yogurt, grated cucumber and herbs in a large bowl and olive oil to taste.
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