Chestnut Flower

(Kestane Cicegi)

6 pieces of Meringue
Chestnut Puree ~200 gr, in can
1 tsp vanilla extract
4 tbsp powder sugar

Mix chestnuts puree, vanilla and powder sugar in a medium sized bowl. Fill in your Pastry Bag with the mixture. Squeeze out the chestnut mixture equally over the meringues. Garnish the tops with whipped cream and chocolate pieces.

New Year's Menu:
- Chicken Soup with Vermicelli, Mushroom Pilaf in the Oven, Mahmudiye and Russian Salad.

Mahmudiye

2 pieces chicken breast, skinless, boneless, cut in cubes
2+1 tbsp butter
16-18 pearl onions, peeled
6 dry apricots
1 bunch seedless grapes, small size or 3 tbsp Sultana or Golden raisins, stems cut off - soak into the hot water for 20 minutes and drain
1 tsp honey
2 tbsp lemon juice
1 cup hot water or chicken broth
1/2 tsp cinnamon
4 tbsp blanched almonds, sliced
Salt
Pepper

Saute the chicken with 2 tbsp butter for a few minutes in a medium sized pot. Add the pearl onions, saute for about 2-3 more minutes while stirring occasionally. Add the apricot, half of the grapes or Sultana raisins, honey, lemon juice, hot chicken broth, salt and pepper. Put the lid on and cook for about 30 minutes on medium-low heat. Turn the heat off. Sprinkle the cinnamon all over the dish, stir.

Roast the almonds and the rest of the grape or Sultana raisins with 1 tbsp butter for about 2-3 minutes. Place the dish on a service plate, throw the almonds and grapes all over it.

2 servings.

Mushroom Pilaf in the Oven

(Guvecte Mantarli Pilav)

1/2 cup rice, washed, drained
1 tbsp butter
1 medium sized onion, chopped
7-8 medium sized mushrooms, cleaned, sliced
1 tbsp sweet peas, frozen
1/2 tsp allspice
1/2 tsp pepper
Salt
1 cup hot water
2 tbsp dill, chopped

Cover:
1 medium sized yellow potato, boiled, peeled, grated
1 large egg yolk
1 tbsp milk
Salt
Pepper

Saute the onion and mushrooms with the butter in a medium sized pot for about 4-5 minutes until all the water evaporates. Add the rice, sweet peas, allspice, salt and pepper, then toss. Add the hot water, stir. Cover the lid. Turn the heat down to low and cook until the rice absorbs all the water. Then add chopped dill, and toss.

Divide into 2 individual ovenproof bowls. Put aside.

To make the cover; mix the grated potato, egg yolk, milk, salt and pepper. Cover the pilaf with this mixture in the bowls. Place the bowls on the oven tray. Set the oven to broil (grill). Place the oven tray on the top rack and cook until the tops take a golden colour for about 10 minutes.

2 servings.

Chicken Soup with Vermicelli

(Tavuklu Sehriye Corbasi)

1 chicken breast, skinless, boneless, cut in small cubes
1 tbsp butter
1 onion, finely chopped
3 cups chicken broth
1/3 cup vermicelli
Salt
Pepper
Lemon wedges

Saute the onion with butter for about 5 minutes in a medium sized pot. Add the chicken cubes and fry until the colour turns while stirring. Add the chicken broth, vermicelli, salt and pepper. Turn the heat to medium-high. When it starts boiling, turn the heat down to low. Cook until the chicken and vermicelli are tender. Serve with lemon wedges.

2 servings.

Turkish Chickpea Dip

(Nohut Ezmesi)

1 can chickpeas (540 ml), rinsed, peeled*
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
3/4 tsp cinnamon
1/2 tsp salt
3 tbsp pine nuts, lightly roasted
2 tbsp currants, soak into the hot water for 20 minutes, drain

Mix the chickpeas, olive oil, lemon juice, cinnamon and salt using a food processor until it is smooth. Add the pine nuts and currants, toss them all together with the spoon. Arrange on a service plate and shape with a fork.

Serve Turkish Chickpea Dip as an appetizer with small, toasted pide slices.

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

Carrot Pate with Black Olives

(Havuclu Zeytinli Mucver)

1 medium zucchini, grated
1 medium carrot, peeled, grated
2 fresh green onions, chopped
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped
3 tbsp flour
1-2 garlic cloves, chopped
1 pinch salt
Black pepper
1 egg
8-10 Turkish black olives, seedless

1/2 cup sunflower oil, for frying

Squeeze the grated zucchini and carrot with your hands to get the water out. Then add all the ingredients above except black olives, with the egg going in last (as it makes the mixture watery quickly). Mix with a wooden spoon.

Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture (a large spoons' worth) in your palm. Put one olive in the middle and give a ball shape. Put in the skillet, lightly press on it. Fry each side until the colour turns to golden brown at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.

Serve while still warm with Garlic-Yogurt on top of each one. Carrot Patties with Black Olives can also be a great sandwich for lunch:) I highly recommend it.

Spinach Dip

(Ispanak Ezme)

100 gr spinach, washed, drained, pureed in a food processor
1/4 cup walnuts, coarsely ground
1-2 garlic clove, smashed with salt
2/3 cup plain yogurt
1/2 tsp crushed red pepper
Salt
Pepper

Garnish:
1 medium sized onion, sliced, caramelized with 1 tbsp olive oil in a pan

Mix all the ingredients in a bowl with the spoon. Place in a service bowl. Sprinkle the caramelized onion over the top. Serve with toasted pide or bread slices.

Quince Dessert with Nuts in the Oven

(Firinda Kuru Yemisli Ayva Tatlisi)

1 quince, peeled, core removed, sliced
1 tbsp butter
1/4 cup Turkish Sultana or Golden raisins, soaked in hot water for 15 minutes
1/2 cup dried Turkish apricots, cover with water, cook for 2 minutes, drain
1/4 cup walnuts, crumbled
1/4 cup almonds, silvered
2 tbsp butter, cut in cubes
1/3 cup grape molasses

Fry the quince with butter until the colour turns light pink. Place in an oven dish. Add the raisins, apricots, walnuts and almonds. Sprinkle the butter pieces over the top. Pour the molasses all over.

Preheat the oven to 325 F (165 C) and bake for about 50 minutes. Then serve this dessert with a dollop of Thick Turkish Cream over the top.

4 servings.

Bairam Menu:
- Sultan's Soup, Fried Eggplant with Cheese, Lamb Stew with Vegetable and Turkish Rice Pilaf.