Wednesday, February 11, 2015



This delicious cake recipe is one of Nigar's recipes. 
I visited her last weekend. She was very welcoming and kind as always.Thank you my dear friend.


  • 2 eggs
  • 1/2 cup of granulated sugar
  • 1/2 cup of regular milk
  • 1/2 cup of vegetable oil
  • 2 tbsp. of cocoa powder
  • 1 packet vanilla sugar
  • 1 tsp of baking powder
  • 1 cup of flour
  • 1 cup of regular milk
  • 2 tbsp of all purpose flour
  • 2 tbsp. of granulated sugar
  • 2 tbsp of butter
  • 8 oz. cool whip

 Preheat the oven to 350F.
Sift flour, cocoa powder, vanilla sugar, and baking powder together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add milk, vegetable oil whisking consistently.
Add sifted flour,
cocoa powder,vanilla sugar, and baking powder to the bowl and whisk  thoroughly.
Pour this mixture to a 11" non-stick tart pan and bake it for 25-35 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.

In a large sauce pan, take flour, milk and for the pudding and whisk. Add 1 cup of milk and turn the heat on high. Stir constantly until it starts to bubble. Turn the heat off. Add butter and sugar and whisk it. Set aside until it is in room temperature. Add cool whip to the pudding and whisk it until it is smooth.

Spread the pudding on to the cooled cake and flatten the surface. Decorate it with some cocoa powder and pistachio.
Take it in the refrigerator at least for an hour before serving.

Thursday, February 5, 2015



  • 6 medium boiled potatoes
  • 1+1/2 cup of crumbled feta cheese
  • 2/3 cup of whole milk
  • 1/3 cup of olive oil
  • 2 eggs
  • 1/2 bunch of fresh dill (chopped ) or 1 tbsp. of dried dill
  • salt to taste
Preheat the oven to 375 F.
Grate the boiled potatoes.
Take eggs, milk and olive oil in a mixing bowl and whisk it. Add  grated potatoes, feta cheese,chopped dill and salt. Stir with a spatula.
Grease 12" baking dish with butter.
Take the mixture into the baking dish and flatten the surface of the mixture.
Bake it around 45 minutes or it is golden.

Thursday, January 29, 2015



  • 1 cup of coarse bulgur
  • 1 large beet root
  • 2 cups of boiling water
  • 1 bunch of parsley (chopped )
  • 1bunch of green onion (chopped )
  • 4 tbsp. of extra virgin olive oil
  • 1 tbsp. of sumac
  • 1 tbsp. of pomegranate molasses
  • juice of a lemon
  • salt to taste

Wash, peel and grate the beet root. Take it in a sauce pan. Add boiling water and bulgur. Bring it to a boil. Put the lid on. Simmer it until the bulgur is cooked. Set aside until it is cool. Take the cooked bulgur in a large mixing bowl. Add chopped parsley, green onion, olive oil, sumac, pomegranate molasses, lemon juice and salt. Toss it and take it in a serving bowl. 

Monday, May 20, 2013




For the crust:
20 chocolate graham cookies ( finely crushed )
2 tbsp of salted butter ( melted )

For the filling:
16 oz cream cheese
3/4 cup of granulated sugar
Zest and juice of a lemon
2 eggs
1/2 cup of thick plain yogurt
2 tbsp of wheat starch

For the topping:
Juice of two lemon 1/2 cup of granulated sugar
2 tbsp of wheat starch

Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat cream cheese, 1/2 cup yogurt, lemon zest, lemon juice, 1 cup sugar and 2 tbsp of wheat starch with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 1 hour minutes or until center is almost set.
Bring lemon juice, 1/2 cup of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Sunday, March 24, 2013




3 Turkish pastry sheets

1 small size of onion
2 lb of whole mushroom
1 tbsp of tomato paste
1/3 tsp of black pepper

 2 eggs
1/2 cup of milk
1/2 cup of vegetable oil
1/2 cup of water
Wash and drain mushrooms and chop finely.
In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add chopped mushroom and tomato paste. Stir and cook until it loses its volume. Add ground black pepper and salt. Turn the heat off when the mushroom absorbs all of its juice and let it cool.
For the sauce; take eggs, milk, water and vegetable oil in large mixing bowl and whisk.
 Take one of the fillo sheets and cut it half. Spoon 1/3 of the sauce over entire surface.
Place 1/3 of filling on top, fold the edges and roll.
Swirl this long roll in the middle of a round tray. Repeat this step for the other five pastries. Pour the sauce all over evenly and sprinkle sesame seeds.
Bake it in pre oven for 35 minutes or until it is golden brown.