2 small size of golden potatoes (peeled and cubed )
1/2 cup of peas
1 tbsp of red pepper paste
2 tbsp of vegetable oil
1/4 cups of water
1/2 tsp of ground thyme
salt and pepper to taste
Preheat the oven 400F.Take vegetable oil and ground beef in a large skillet.Cook until it absorbs its juice add chopped onion into the skillet. Stir and saute it for another 5 minutes. Turn the heat off and let it coolTake carrots, potatoes, peas, cooked beef&onion, red pepper paste, ground thyme, water, salt and pepper in a large mixing bowl. Mix it with your hands. Take the mixing 13 17-inch rectangular baking dish. Cover the dish first parchment paper then aluminum folio. Bake it for 50 minutes or until vegetables are tender. Serve it with rice and yogurt.
For the syrup; take 2 cups of sugar, and 2+ 1/2 cups of water in a medium pot. Bring it to the boil over medium heat. Boil for ten minutes. Add juice of 1/2 lemon into the pot and boil for another 3 minutes. Turn the heat off. Set a side. Preheat the oven 350 F. Sift flour, semolina flour, vanilla sugar, and baking soda together in a bowl. Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil,and lemon zest whisking consistently.
Add sifted flour, semolina flour, vanilla sugar, and baking soda to the bowl and mix thoroughly. Pour into 13 17-inch rectangular pyrex and bake until it is golden brown, approximately 50 minutes. Take the cake from oven. Let it cool for 5 minutes and spoon cold syrup over the cake. Serve it when it is cool.
For the filling; take olive oil and chopped onion in a large skillet and saute it over medium heat. Add tomato paste and red pepper paste to the skillet and stir.Turn the heat down to low. Cook it for 5 minutes. Add cooked lentils, black pepper, and salt to the skillet and stir it.Turn the heat off and let it cool. For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk. Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Layer the first sheet, spoon 1/3 of the sauce over entire surface. Layer the second sheet and spoon 1/3 of sauce over and spread the filling all over covering the whole surface. Layer the third sheet on top of the filling and spoon the remaining sauce all over and layer the last sheet.
Whisk egg yolk for the glaze and brush the last sheet with egg yolk. Sprinkle some sesame and nigella seeds.
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into squares.
Take 1 stick salted butter and 1 cup of cool water into medium size of saucepan. Bring it to the boil over high heat. Once it starts to boil, turn the heat down to low. Add 1 cup of all purpose flour into the pan. Cook it until well combined, stirring constantly. Remove the sauce pan from the heat and let it cool.
Preheat the oven 350F.Once it is cool, add eggs one at a time and knead it. The dough should became very sticky.Place a parchment paper on a baking sheet.Take 1 tbsp of dough on the paper at a time.You can use pastry bag if you want to have perfectly shaped puffs. Make sure to leave 2-inch between puffs.
Bake on middle oven rack for about 50 minutesor until they are light brown. Do not open oven door until it is completely cool for about 1-2 hours.
Meanwhile; take milk, flour, sugar, and vanilla sugar into medium saucepan for the filling. Turn the heat high and bring it to boil stirring constantly with a whisk.Turn the heat off when the pudding is smooth. Remove it from heat and let it cool.When both puffs and pudding are cool, put the pudding into decorating bag. Fill into puffs with pudding.Place them on a large serving dish.Take chocolate chips and milk in a small pan. Melt the chocolate stirring constantly over medium heat. Let it coll for 5 minutes.Drizzle chocolate sauce over the puffs.
This picture was taken last week during the breakfast with my Turkish friends and it makes me smile when I look at it. We enjoyed a lot as always...
Ingredients:
2 eggs
zest and juice of 2 lemon
1/2 cup of plain yogurt
1/2 cup of vegetable oil
1+1/2 cup all purpose flour
1 cups of granulated sugar
1/2 tsp of baking soda
1/2 tsp of vanilla sugar
Preheat the oven to 350F. Sift flour, vanilla sugar, and baking soda together in a bowl. Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil, lemon zest, and lemon juice whisking consistently.
Add sifted flour, vanilla sugar, and baking soda to the bowl and mix thoroughly. Pour into 12 41/2 by 3-inch loaf pan and bake approximately 50 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.
PROFITEROLE
Take 1 stick salted butter and 1 cup of cool water into medium size of saucepan. Bring it to the boil over high heat. Once it starts to boil, turn the heat down to low. Add 1 cup of all purpose flour into the pan. Cook it until well combined, stirring constantly. Remove the sauce pan from the heat and let it cool. 
Preheat the oven 350F.Once it is cool, add eggs one at a time and knead it. The dough should became very sticky.Place a parchment paper on a baking sheet.Take 1 tbsp of dough on the paper at a time.You can use pastry bag if you want to have perfectly shaped puffs. Make sure to leave 2-inch between puffs.
Bake on middle oven rack for about 50 minutes or until they are light brown. Do not open oven door until it is completely cool for about 1-2 hours.
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