Green Beans with Walnuts

(Malohta, Black Sea region)

200 gr green beans, washed, trimmed
2-3 tbsp lemon juice
1 tbsp extra virgin olive oil
1/3 cup walnuts, ground
1 garlic clove, smashed with salt
1/2 tsp red pepper, ground or crushed
1 pinch coriander
Salt
Pepper

Cut the beans in 2 or 3 pieces depending on how long they are. Boil in salty water until they are softened, then drain. Pour lemon juice and olive oil, and toss.

Meanwhile mix the walnut with garlic, red pepper, coriander, salt and pepper. Toss with green beans. Leave in the fridge for at least 4 hours before serving.

Bulgur Pilaf with Vermicelli and Grilled Sujuk

(Sehriyeli Bulgur Pilavi ve Sucuk Izgara)

1/2 cup bulgur, large grain, washed and drained - I always use Turkish Bulgur which tastes is better:)
1 cup hot water
2 tbsp extra virgin olive oil
1 medium size onion, cut in small size
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
Salt
Pepper
1 tbsp butter
1/4 cup vermicelli noodles

Saute the onion with olive oil until it is softened over medium heat. Add all the ingredients, except butter and vermicelli noodles, then stir. Put the lid on and start to cook pilaf over very low heat.

Meanwhile, place the butter and vermicelli noodles in a small pan. Cook until the colour of vermicelli noodles turns to light brown over just under medium heat. Do not burn them!

Check the Bulgur Pilaf, when you start seeing holes towards the end, add in the lightly browned vermicelli noodles and stir. Close the lid and continue cooking until the bulgur is done, ie. when all the liquid has evaporated. Let the Bulgur Pilaf stand for about 5 minutes.

Meanwhile, remove the skin of Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides.

Place Grilled Sujuk on the Bulgur Pilaf with Vermicelli, serve with Ayran and Tomato Salad.


Sujuk-Bread


Remove the skin of the Sujuk. Cut in half lengthwise. Preheat the barbecue or oven (grill). Place them on the rack and grill the sujuk for about 3-4 minutes on both sides. Place Grilled Sujuk inside a Turkish bread corner along with green pepper. Serve with Ayran.

2 servings.

Turkish Almond Cookies

(Acibadem Kurabiyesi)

1 cup ground almond
1 2/3 cup powder sugar
3 egg whites, lightly whisked

Garnish:
8 almond halves

Place all the ingredients in a medium sized pot. Stir constantly and heat it up with just under medium heat. Do not boil! To measure that the temperature is right is to dip your pinkie in it. It should be warm but shouldn't burn.

Take the pot from the heat and pour it into a heat proof dish. Let it cool down. Meanwhile oil eight 5 cm diameter paper baking cups (I used spray oil). Spoon out the mixture equally into the oiled paper baking cups. Place the almonds on top. Then place the cups on an oven tray.

Preheat the oven to 350 F (175 C). Then turn down the heat to 240 F (120 C) and put the tray in the oven. Bake for about 45 minutes without opening the oven door. If you open the oven door, The Almond Cookies will droop! Let them cool down before serving traditional Turkish Almond Cookies.

Makes 8 Almond Cookies.

Turkish Noodles with Mushrooms

(Mantarli Eriste)

2 servings of large egg noodles
2 tbsp butter
2 tbsp extra virgin olive oil
1 onion, chopped
1-2 garlic cloves, chopped
2 large tomatoes, peeled, diced
3 tbsp tomato paste
8-10 medium size mushrooms, cleaned, sliced
1/2 tsp crushed red pepper
Salt
Pepper
Fresh parsley, chopped
1 tsp lemon zest

Boil the egg noodles and drain. Melt the butter in a cooking pot. Add the noodles, salt, pepper, and toss.

Meanwhile saute the onion with olive oil for a few minutes. Add the garlic when the smell comes out, then add tomatoes, mushrooms, crushed pepper, salt and pepper. Cook for about 8 minutes over medium-low heat.

Place the noddles on a service plate and pour the mushroom sauce on the top. Sprinkle parsley and lemon zest all over. Serve as a light lunch dish with Radish Salad.

2 servings.

Oven Shrimp

(Firinda Karides)

250 gr shrimp, cooked, de-veined and peeled
1 tbsp butter
1 medium onion, sliced
1 cubanelle pepper, cut in small cubes
2 garlic cloves, chopped
1 large tomato, diced
Crushed pepper
Salt
Pepper
1 tbsp extra virgin olive oil

Saute the onion with butter and salt for about 3-4 minutes in a medium sized pan. Add in the cubanelle peppers and cook for about 3-4 minutes over medium heat. Add the garlic and cook until the smell of garlic comes out. Add diced tomatoes and shrimp. Cook until the tomatoes are softened over a little bit over medium heat.

Place the dish in a flat earthenware pot. Season it with pepper and crushed pepper, drizzle olive oil all over it.

Set the oven to grill. Place the pot on the top rack and cook for about 5-6 minutes. Serve this classic Turkish hot appetizer in its own pot.

Yogurtlu Kebab

Shish Kofte ingredients:
500 gr lean ground lamb or beef
1 small onion, grated
1 egg
1 garlic clove, mashed with salt
2 day old slice of Turkish (French, Italian bread) without the crust; soak into water and squeeze
1/2 bunch of parsley, finely chopped
1 tsp red pepper
1/2 tsp cumin
1/2 tsp crushed pepper
Salt
Pepper

Tomato Sauce:
1 cup crushed tomato, in can
1 tbsp extra virgin olive oil
Salt
Pepper

Yogurt Sauce:
1 cup yogurt, plain, room temperature
1-2 garlic cloves, smashed with salt

Garnish:
1 tbsp butter
Red pepper
Cayenne pepper

4 pides, cut in bite size

Mix all the kofte ingredients together with your hands. Take a fist-sized ball and skewer it, starting from the tip of the skewer. Squeeze and flatten it on the skewer going back slowly, so that it is thin and flat to acquire the shape shown in the picture.

Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers so that all sides of the meat cooks equally.

Cook the tomato sauce for a few minutes, put aside. Whisk the yogurt sauce ingredients, put aside.

Place pide pieces on service plates and arrange the kebabs on them. Pour tomato and yogurt sauce all over. Melt the butter in a small pan and add in the pepper. When the the butter starts bubbling, pour over the Yogurtlu Kebab.

4 servings.

Meal Ideas:
- Roasted Eggplant Salad with Walnuts, Gavurdagi Salad and Cherry Jello Dessert.

Meatballs in Tomato Sauce

(Sulu Kofte)

Kofte ingredients:
400 gr regular ground beef
1/4 cup short grain rice, washed, drained
1 egg
Salt
Pepper

1/2 cup flour

1 onion, grated
4-5 tbsp crushed tomatoes, in a can
3 tbsp extra virgin olive oil
1 tbsp butter
2 cups water
Salt
Pepper

Place flour on a large plate. Knead all the kofte ingredients in a bowl. Break off small pieces and give a small ball shape with your palms. Place them in the flour.

Meanwhile, saute the onion with olive oil and butter for a couple minutes in a medium sized pot. Add crushed tomatoes, water, salt and pepper, then bring to boil over medium heat. Flour all the little Kofte, gently drop into the pot and stir slowly. Cook for about 20 minutes over a little bit under medium heat. Sprinkle some chopped parsley on top. Serve this dish with a spoon and Turkish Bread on the side.

3-4 servings.

Meal Ideas:
- Carrot Salad, Eggplant with Veggie Filling and Creamy Pudding.

Stuffed Artichokes with Olive Oil

(Zeytinyagli Enginar)

6-8 artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
1/4 cup sweet peas, frozen
1 small carrot, peeled, cut in cubes
1 small potato, peeled, cut in cubes
50 ml + 25 ml extra virgin olive oil
1 tsp sugar
1 tbsp lemon juice
1 cup water
Salt

Garnish:
Fresh parsley or fresh dill, chopped

Place artichokes in a large shallow pan. Arrange the vegetables between the artichokes. Add 50 ml olive oil, lemon juice, sugar and salt. Cover the lid and cook for about 15-20 minutes over medium heat until all the vegetables and artichokes are cooked.

Let the dish cool down first. Then place artichokes on a large service plate. Place some of the vegetables on top of the artichokes. Drizzle 25 ml olive oil and garnish with parsley or dill. Serve Stuffed Artichokes in Olive Oil at room temperature with lemon wedges.


Artichokes contain minerals like calcium, magnesium and iron. They also contain several B vitamins. Children should especially eat this healthy and delicious vegetable. You can add sweet kernel corn on it as well so your kids like it better:)

Meal Ideas:
- Stuffed Peppers & Tomatoes and Mastic Pudding.

Sebit

1 package small size Whole Wheat Tortillas (Flat Bread, 8 pieces)

Filling:
500 gr medium ground beef
2 tbsp extra virgin olive oil
1 medium onion, cut in small pieces
1/2 cubanelle pepper, cut in small pieces
4-5 tbsp crushed tomatoes, in a can
1 tsp red pepper paste, hot
1/4 cup hot water
Salt
Pepper

Sauce:
1 cup plain yogurt, room temperature
1-2 garlic cloves, mashed with salt

Saute the onion with olive oil for 2-3 minutes in a large pan. Add the ground beef and cook until the colour turns to light brown while stirring occasionally. Add the cubanelle pepper, crushed tomatoes, red pepper paste, water, salt and pepper, stir. Cook until all the water evaporates over medium-low heat. Turn the heat off and keep it warm.

Heat both sides of the Tortillas in a pan. Place one Tortilla on a service plate. Spread couple of spoons filling all over it. Finish the first 4 Tortillas in the same way. Then prepare a second serving in the same way. If you like you may sprinkle chopped parsley over the filling.

Divide the yogurt sauce in two small bowls. Cut the Tortillas in 4 pieces with a knife. Put some yogurt sauce on the every small triangle, fold and have it while they are still warm:)

2 servings.

Red Pepper Dish

(Kirmizi Biber Yemegi)

1 red bell pepper, diced
1 small onion, chopped
3 tbsp extra virgin olive oil
2 tbsp rice, rinsed, drained
2 large tomato, peeled, diced
1/2 tsp crushed red pepper
Salt
Pepper
1 tsp pomegranate paste or Grenadine syrup

Saute the onion with olive oil until it's softened. Add the red pepper, rice, tomatoes, crushed pepper, salt and pepper. Put the lid on. Do not open while its cooking. Cook for 20 minutes under medium heat. Turn the heat off, add pomegranate paste, stir.

Sprinkle some chopped parsley all over. Serve warm or at room temperature with Turkish Bread.

You can have this vegetarian dish as a main course or as a side dish.

* You can use lemon juice instead of pomegranate paste.

Sour Kebab

(Eksili Kebap)

Kofte:
500 gr lean ground beef
1 onion, grated
Salt
Pepper

3 tbsp butter
13-14 pearl onions, peeled
1 medium eggplant, peel alternating strips of skin lengthwise, cut in medium sized chunks, soak in salty water for 15 minutes, squeeze
2 medium white potatoes, peeled, cut in medium sizes
1 tbsp tomato paste
1/2 cup crushed tomato, in a can
1 or 1 1/2 cup warm water
3 tbsp pomegranate paste or Grenadine syrup
Salt
Pepper

Knead all the Kofte ingredients. Create balls a bit larger than hazelnuts. Place them on the oven tray. Grill for about 4-5 minutes, stirring a few times. Do not burn!

Meanwhile saute the onion with butter for 2-3 minutes over medium heat. Add the eggplant and potatoes, then cook for about 8-10 minutes. Shake the pot to stir, don't mash with a spoon. Add the rest of the ingredients into the pot. Close the lid, cook until the potatoes are tender over medium-low heat. Make sure not to use a spoon to stir while cooking. Sprinkle chopped parsley all over before serving.

2-3 servings.

* You may add a few unripe grapes or sour cherries while it's cooking:)

Meal Ideas:
- Turkish Ramadan Pide, Hummus, Stuffed Peppers with Olive Oil and Almond Pudding.

Sea Bass Poached in Parchment Paper

(Kagitta Levrek Bugulama)

1 Sea Bass fillet (~225 gr) -in one or two pieces

1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, cut in bite sizes
5-6 pearl onions, sliced
4-5 mushrooms, brushed, sliced (optional)
2-3 lemon slices
1 Bay leaf
1 tbsp butter, cut in small pieces
1 pinch crushed pepper
1 tbsp crushed tomato mixed with 2 tbsp water*
Salt
Pepper

Season the fish with salt and pepper. Cut some parchment paper. Place the fish in the middle of it. Spread olive oil all over with your hands. Arrange tomato slices, cubanelle pepper, onion and mushrooms on top. Place the Bay leaf and lemon slices on top as well. Sprinkle butter and crushed pepper and drizzle the crushed tomato all over. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place the pocket on the oven tray.

Preheat the oven to 400 F (200 C). Cook for about 25 minutes on the middle rack. Then remove the tray and open up the paper (picture below), discard the Bay leaf. Gently slide the Sea Bass onto the service plate. Serve with lemon wedges.



2 servings.

* You may use white wine or Raki instead of 2 tbsp water.

Meal Ideas:
- Black Olive Pate on Bread, Shrimp in an Orange Basket, Arugula Salad and Tulumba Dessert.

What is Raki?

Raki is the traditional alcoholic Turkish drink. It's mixed with water and/or ice cubes and the colour turns to milky white. Because of its color Turks call it lion's milk (Aslan Sutu). Raki is liquorish, anise-flavored and is made from grapes, raisins and/or figs. Raki has its own special glass which is slim, tall and clear called Kadeh. A Raki table should be full of mezes (appetizers). This is the traditional way to make a lovely conversation. Feta cheese (white cheese) and sweet melon are indispensable mezes for Raki.... then Kebabs, or fish come as a main dishes. The best and traditional way to finish a meal with Raki is to have dessert with Turkish Coffee:)

Afiyet olsun!

Sujuk Pide

(Sucuklu Pide)

Dough Ingredients:
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
~2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Topping:
28-30 slices sujuk
3/4 cup kasar or mozzarella cheese, grated
1 tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, sliced in 8

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down so the olive oil is absorbed all around. Then cover with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 equal pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten the dough first, then use a roller give each a long oval shape. Sprinkle the grated cheese on top. Place sujuk and tomato slices. Then arrange 2 slices of pepper on top (picture). Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).

Place parchment paper on an oven tray, then arrange the dough pieces on it. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Take it out of the oven and immediately brush butter or olive oil on the edges.

Serve with Ayran or Turkish Tea, parsley, red or white onion on the side.

4 Sujuk Pide.

Kumpir

1 baked potato
1 tbsp butter
2 tbsp kasar cheese (mozzarella), grated
Salt
Pepper

Sweet corn
Sweet peas, frozen, rinse with hot water, drain
Turkish Black olives, pitted, sliced
Green olives, pitted, sliced
Pickled cucumber, cut in cubes
Pickled beet, cut in cubes
Green onions, sliced
Red cabbage, julienne cut, squeeze with salt, rinse and drain
Carrot, grated
Tomato, cut in cubes
Mushroom, sliced
Fish, in can
White cheesse (Feta), cut in cubes

Preheat the oven to 425ºF (220 C). Pierce the potato with a fork in several places. Place it on oven tray. Bake for 45 - 55 minutes or until tender when pierced with tip of the knife. If you have an Au Gratin Dish, put the baked potato in it. Cut the potato lengthwise in half. Put the butter, cheese, salt and pepper in, mix them with the potato with the knife until it is smooth and creamy (picture). Put some of the ingredients that you liked over the top. Serve as a light lunch or branch.

* Do not use aluminum foil to wrap potatoes to bake, the taste will be steamed texture.

Antalya Style Kidney Bean Salad

(Antalya Piyazi)

1 can kidney beans, 540 ml, drained
1-2 fresh green onions, chopped
1/4 cup parsley, chopped
1 hard boiled egg, cut in 4

Dressing:
2-3 garlic cloves, smashed with salt
3 tbsp lemon juice
2 tbsp vinegar
2 tbsp extra virgin olive oil
1 tsp cumin
2 tbsp tahini
1/2 tsp crushed pepper
Salt

Whisk dressing ingredients in a small bowl. Toss it with the kidney beans, fresh onion and parsley. Place on a service plate and garnish with egg slices.

Meal Ideas:
- Turkish Hamburger and Turkish Rice Pudding