ISPANAKLI BÖREK

SPINACH BOREK

Ingredients:

• 4 Turkish pastry sheets

Filling:

• 1 large size of onion(chopped)
• 2 lb of spinach
• 1 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 1/2 cup of feta cheese
• 3 tbsp of olive oil
• 1/2 tsp of ground black pepper
• salt

Sauce:

• 1 egg+1 egg white
• 1 cup of milk
• 1/2 cup of vegetable oil

Glaze:

• 1 egg yolk
• sesame seeds and nigella seeds

Soak spinach in cold water and add 2 tbsp of vinegar. Leave spinach in the water for 20 minutes. Wash and drain it one more time.
In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add tomato paste and red pepper paste stir for 2-3 minutes.
Chop spinach and add it to the pot. Stir until it loses its volume. Add ground black pepper and salt. Turn the heat off when the spinach absorbs all of its juice 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.

FINDIKLI VİŞNE SOSLU KEK

HAZELNUT CAKE WITH SOUR CHERRY SAUCE

Ingredients:

• 2 eggs
• 1 cup of sugar
• 1+1/4 cups of milk
• 3/4 cup of vegetable oil
• 1+1/2 cup of all purpose flour
• 1/2 cup of finely chopped hazelnut
• 1/2 cup of cocoa powder
• 1/2 tsp of vanilla sugar
• 1 tsp of baking powder
• 1 cup of sour cherry juice ( or 1 cup of cranberry juice )

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. Add  hazelnut to the bowl and stir.
Pour this mixture to a 10" non-stick round cake pan and bake it for 45 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done. Remove the pan from oven and pour the sour cherry juice all over. Let it cool on the counter top and keep it in the refrigerator. Decorate it with chocolate sauce when you serve.

FIRINDA TILAPİA BALIĞI

OVEN BAKED SPICY TILAPIA

 Ingredients:

• 6 tilapia fillets
• 1/2 tsp of ground cumin
• 1/2 tsp ground black pepper
• 1/2 tsp of garlic powder
• 1/2 tsp of chili pepper
• 4 tbsp of olive oil
• salt 

Preheat the oven 400F. Drizzle 2 tbs of olive oil on the bottom of baking dish and place the tilapia fillets side by side. Sprinkle all the spices evenly on top of the fillets. Drizzle 2 tbsp of olive oil on top. Bake it until nicely brown.

BULGURLU YEŞİL MERCİMEK SALATASI

 GREEN LENTIL & BULGUR SALAD


Ingredients:

• 1 cup of uncooked green lentil
• 1/2 cup of uncooked course bulgur
• 1 large size of onion
• 1 bunch of green onion ( chopped )
• 1 carrot ( grated )
• 1/4 bunch of parsley ( chopped )
• 3-4 tbsp of chopped fresh mint ( optional )
• 1/2 tbsp of sumac
• 4 tbsp of olive oil
• juice of 1 lemon
• 1/2 tsp of black pepper
• salt

Take green lentil in a medium pot and add enough cool water to cover. Cook over medium heat.
Drain excess water and set aside.
Take bulgur in a mixing bowl and add 1/2 cup of boiling water on it. Mix and cover  the lid. Let the bulgur soak the water for 15 minutes. Take green lentil and bulgur into the mixing bowl and mix.
Meanwhile, cut onion into halves and slice them thinly. Take olive oil and sliced onion into a medium size of skillet and saute it for 10 minutes over medium heat. Then add grated carrot to the skillet and saute it for another 10 minutes. Take sauteed onion and carrot to the mixing bowl.
Add chopped green onion, chopped parsley, chopped mint, sumac, lemon juice, black pepper and salt to the mixing bowl and mix.

KURU İNCİR REÇELİ

DRIED FIG JAM

Ingredients:

• 12 dried figs
• 3/4 cup of granulated sugar
• 3 cups of water
• 1 tbsp of lemon juice

Wash the figs. Soak them in cold water over night.Take them with the juice   in a large pot and add sugar on top and stir. Turn the heat on to high and bring it to the boil. Turn the heat down to medium. Stirring occasionally, cook it for 25 minutes. Add lemon juice and stir. Boil for another 5 minutes over medium heat. Turn the heat off and let it cool for ten minutes. Keep it in the refrigerator.  

PATATESLİ & ZEYTİNLİ BÖREK

BOREK WITH POTATO & BLACK OLIVE FILLING

Ingredients:

• 4 Turkish pastry sheets
• 1 small size onion (chopped )
  
• 2 tbsp of tomato paste
• 3 large size of potatoes
• 1 cup of pitted black olive
• 3 tbsp vegetable oil
• 1/2 tsp of ground black pepper
• salt

Sauce:

• 1 egg+1 egg white
• 1 cup of milk
  
• 1/2 cup of vegetable oil

Topping:

• 1 egg yolk
• sesame and baraka seeds

Take washed potatoes in a large pot and cover with cold water. Boil it until soft over medium heat. Peel and mash potatoes. Saute chopped onion with 3 tbsp of vegetable oil over medium heat. Add tomato paste and stir for 5 minutes. Add mashed potatoes, black pepper, and salt and stir. Turn the heat down to low and continue to cook for ten minutes. Turn the heat off and add black olive. 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 baraka 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.

EKŞİLİ YAHNİ

MEAT STEW WITH BULGUR BALLS

Ingredients:

• 1/3 cup of uncooked chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 1/2 cup of uncooked rice
• 1 large onion
• 2 tbsp of tomato paste
• 1 tsp of red pepper paste
• juice of 2 lemons
• 3 cups of water 
• 2 tbsp of dried ground mint
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.Cut the onion into two halves and slice the both halves thinly. Add  onion slices into the broth and turn the heat up to high. Add tomato paste and pepper paste and stir. When the onion is cooked add rice into the pressure cooker and turn the heat down to low. Add cooked lamb cubes and chickpeas in it when rice is done. Stir gently. Add lemon juice and dried mint and stir.Cook it for another 5 minutes over medium heat and turn the heat off.When you are ready to eat first place some bulgur balls in a serving plate then add stew on top.
 Enjoy...

SÜTLAÇ

RICE PUDDING

Serves 6.

Ingredients:

• 2+1/2 cup of milk
• 1/3 cup of uncooked rice
• 1+1/2 cup of boiling water
• 3/4 cup of granulated sugar
• 1 tbsp of rice flour
• 1 tsp of corn starch
• 1/2 tsp of vanilla sugar

Take boiling water in a medium pot and add  the rice. Stir and cover the lid. Turn the heat down to low and simmer until the rice is mushy. When the rice is done add milk to the pot and turn the heat up to the medium. Stir occasionally until it is boiling. Add sugar and stir. Take rice flour and corn starch in a bowl and add 1/3 cup of cold water and whisk it until smooth. Add this to the pot slowly while whisking the pudding constantly. Cook it for another 5 minutes and turn the heat off. Add vanilla sugar and stir. Apportion the pudding into bowls and let them sit on the counter top until they are cool enough. Sprinkle ground cinnamon and chopped walnut on top. Chill them in the refrigerator.

TAVUKLU PİLAV

RICE WITH CHICKEN

Ingredients:

• 3 pieces of chicken leg quarter
• 4 cups of water
• 2 cups of jasmine rice
• 1/2 cup of uncooked chickpeas
• 1/3 tsp of ground black pepper
• salt

Soak chickpeas with two cups of water overnight. Next day,wash and drain chicken and chickpeas. Take it in a pressure cooker and add 6 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard.Add black pepper. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken and chickpeas out in a plate leaving meat broth in the pressure cooker. Take the bones of chicken and cut them into coarse pieces. 
Take chicken broth in a large pot and bring it to the boil. Add rice, chicken pieces, chickpeas and salt in it and stir. Turn the heat down the low. Cover the lid. Simmer for 30 minutes. Turn the heat off. Let it rest for 30 minute before serve.

KURU KAYISI REÇELİ

DRIED APRICOT JAM

Ingredients:

• 30 dried apricots
• 1+1/2 cup of sugar
• 1 stick of cinnamon
• 3 cloves
• 1 tbs of fresh lemon juice
• 3 cups of cold water

Wash the apricots. Soak them in a large pot over night. Next day move the pot over high heat and add sugar, cinnamon and cloves on top and stir. Bring it to the boil. Turn the heat down to medium. Stirring occasionally, cook it for 25 minutes. Add lemon juice and stir. Boil for another 5 minutes over medium heat. Turn the heat off and let it cool for ten minutes.

TAVUKLU ŞEHRİYE ÇORBASI

CHICKEN & VERMICELLI SOUP

Ingredients:

• 1 chicken leg quarter
• 4 cups of water
• 1/2 cup of vermicelli pasta
• 1 tbsp of tomato paste
• 1/2 tbsp of red pepper paste
• 1/3 tsp of ground black pepper
• salt

Wash chicken. Take it in a pressure cooker and add 4 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Add black pepper. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken out in a plate leaving meat broth in the pressure cooker. Take the bones of chicken and cut them into small pieces.
Add tomato and pepper paste into the pressure cooker. Stir and cook for 5 minutes. Add vermicelli and chicken in to the pot and bring it to the boil. Turn the heat down to low. Cover the lid and simmer it for 25 minutes and turn the heat off. Add salt. Let it rest for 10 minutes before serving. 
Serve it with lemon juice. 

YUMUŞAK POĞAÇA

SOFT POGOCAS

Makes 16 pogacas.

Ingredients:

• 2+3/4 cups of all purpose flour
• 3/4 cup of warm milk
• 1/4 cup of vegetable oil
• 1 egg white
• 3 tbsp of granulated sugar
• 1 tbsp of salt
• 1 tsp of yeast

Filling:

• 1/2 cup of feta cheese

Topping:

• 1 egg yolk
• nigella and sesame seeds

 Mix all of the dry ingredients in a large mixing bowl. Add milk, vegetable oil and egg white. Knead them all together with your hands until becoming dough. The dough should be sticky. Cover the bowl with plastic wrap and let it rest until the dough rises to double its size. It takes one to two hours.

In a small bowl, put some vegetable oil. Damp your hands with this vegetable oil before touching the dough. That way, the dough will not stick to your hands. It also give them a nice taste too. 
Take the bowl and knead the dough again until it is bubble free. Take a small piece of dough ( about the size of an egg) and make it flat with your hands.Place 1 tbs of feta cheese in the middle of the dough and close it up.  Place them on a baking tray and let them rise for half an hour.

Preheat the oven to 350F. Brush all of the pogacas with egg yolk and sprinkle nigella and sesame seeds on top. Bake them until the color of egg yolk turns to brown.

ETLİ SARI KABAK DOLMASI

STUFFED YELLOW SQUASH

Ingredients:

• 20 yellow squash
• 20 slices of tomatoes
  

Filling:

• 20 tbsp of uncooked rice
• 1/2 lb of ground beef
• 2 large size of tomato
• 1 large size of onion
• 4 cloves of garlic
• 1 green pepper
• 3 tbsp of olive oil
• 1 tsp of black pepper
• 1 tbsp pomegranate paste
•  juice of 2 lemon
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• salt 

Take onion, green pepper,tomatoes and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, beef, tomato paste, red pepper paste, lemon juice, black pepper,pomegranate paste and salt) into the mixing bowl and mix it until well combined.
Wash and cut off the squash's tops. Scoop out inside of the squash with a spoon or vegetable peeler.
Fill them halfway with the fillings. Close each squash with a slice of tomato. Place them horizontally in a large pot, leaving no space between them. Fill the pot halfway with boiling water. Take the pot over medium heat and wait until it starts to boil. Turn the heat down to low as soon as it starts bubbling. Simmer for one our or until squashes are tender.

ÇİKOLATALI MUHALLEBİ

CHOCOLATE PUDDING

Serves 5.

Ingredients:

• 2 tbsp of all rice flour
• 1 tbsp of corn starch
• 1/2 cup of chocolate chips
• 4 tbsp of granulated sugar
• 2 cups of milk
• 2 tbsp of  cocoa
• 1/3 tsp of vanilla sugar

In a medium pot; take milk, rice flour, corn starch, cocoa, and chocolate chips over high heat. Whisk it consistently until it is smooth. Keep mixing until it starts to bubble and becomes ticker. Add vanilla sugar and granulated sugar. Stir and turn the heat off. Apportion the pudding into five bowls. Let it cool on the counter top first then take them in the refrigerator to chill.

ETLİ BAMYA

OKRA WITH BEEF CUBES

Ingredients:

• 2 lbs of fresh okra
• 1 lb of beef cubes
• 1 medium size onion ( chopped )
• 1 fresh green pepper ( chopped )
• 3 large tomatoes
• 2 cups of boiling water
• 1 tbsp of tomato paste
• 2 tbsp of vegetable oil
• 1/2 tsp of citric acid
• 1/2 tsp of black pepper
• salt

Cut off the okra's ends, wash and drain them. Take beef cubes, black pepper and vegetable oil in a large pot over medium heat. Cook it until the beef absorb all of its juice, stirring occasionally . Add chopped onion, chopped pepper into the pot. Saute them over medium heat for 10 minutes then add tomato paste and continue to cook for 5 minutes. Take okra and citric acid into the pot. Add salt. Stir them all together. Peel the tomatoes and cut them into cubes. Place tomatoes on top of everything. Turn the heat down to low. Put the lid on and simmer it until okras are soft.

KİMYONLU & SARIMSAKLI TAZE FASULYE

GREEN BEANS WITH GARLIC & CUMIN

Ingredients:

• 3 lb. of green beans
• 1 large size of onions
• 1 fresh green pepper
• 1 tbsp of tomato paste
  
• 3 large size of tomatoes
• 3 tbsp of olive oil
• 5 cloves of garlic ( minced ) 
• 1/3 tsp of ground cumin
• salt

Chop onion and green pepper. Wash, drain and, trim the beans and cut them diagonally into 2-inch pieces.
Take olive oil in a large pot over medium heat. Add chopped onion, chopped pepper into the pot. Saute them o for 10 minutes. Take green beans into the pot. Stir them all together. Simmer it until green beans are soft. Peel the tomatoes and cut them into cubes.Add tomato paste, garlic, cumin and salt into the pot and stir.  Place tomatoes on top of beans. Cover the lid on and cook for 20 minutes.

İZMİR KÖFTE

IZMIR MEATBALLS

Izmir is one of the largest cities in Turkey. They name this meatballs after the name of the city. It is a very easy and delicious dish.

Ingredients:

• 1 lb. ground beef
• 1/3 cup of bread crumbs
• 1 large onion ( finely chopped )
• 1/2 tsp of ground black pepper
• 1/3 tsp of baking soda
• salt
• 5 medium size potatoes
• 2 tbsp of vegetable oil

Sauce:

• 3 tbsp of vegetable oil
• 2 tbsp of tomato paste
• 1 cup boiling water

Take ground lamb, chopped onion, black pepper, baking soda, and salt in a large mixing bowl and knead it until well combined. Cover with stretch film and let it rest for 4-5 hours in the refrigerator. At the end of resting time, take the mixture out and knead it one more time. Take small parts (about 2 tbsp )  make small meatballs. Turn the broiler on high and lightly broil the meatballs.
Wash and peel potatoes. Cut them into large slices ( like apple slices ) . Take potatoes in a big mixing bowl. Add salt and vegetable oil mix. Preheat broiler to medium heat. Take potatoes in a baking tray. Broil potatoes for 10 minutes. 
Take vegetable oil and tomato paste in a large skillet over medium heat. Stir and saute it for 5 minutes. Add boiling water and stir. Cover the lid and simmer for 15 minutes over low heat. Add meatballs and potatoes into the skillet and gently stir. Cover lid and simmer for 15 minutes. 
Serve with rice. 

LOR TATLISI

RICOTTA  CHEESE DESSERT

Makes 26 cookies.

Ingredients:

• 1 lb ricotta cheese
• 1/2 cup of powdered sugar
• 2 eggs
• 1 cup semolina flour
• 1 cup of all purpose flour
• 1/2 tsp of vanilla sugar
• 1/3 tsp of baking powder

Syrup:

• 3 cup of sugar
• 2+1/2 cup of water
• 1 tbsp of fresh lemon juice

Take the ricotta cheese in a strainer and cover it with plastic wrap over night. Place a deep cup under the strainer to let the liquid out and let it sit in the refrigerator.

Next day, mix all of the syrup ingredients in a medium pot and boil them for 15 minutes on a medium heat. Let the syrup cool completely.

Take ricotta cheese from the refrigerator and place it in a large bowl. Add the eggs, semolina flour, powdered sugar, flour, baking soda and vanilla sugar in the same bowl and knead until well combined.

Take small parts ( about the size of walnut ) from the dough and give them the shape of small balls. Place them on a greased baking tray. Decorate with whole hazelnut. Preheat the oven 350 F. Bake the cookies for 20 to 25 minutes.

Take the tray out of the oven and pour the syrup slowly on top of cookies and let the cookies absorb the syrup for 6-7 hours.
 

ZEYTİNLİ MİLFÖY BÖREK

PUFFED PASTRY BOREK WITH BLACK OLIVE FILLING

Ingredients:

• 2 sheets of puffed pastry 
• 1 cup of pitted black olive

Topping:

• 1 egg yolk
• nigella ans sesame seeds 

Preheat the oven 400F. 
Cut each pastry sheet into 9 squares. Put 1 tsp of pitted black olive on the center of the square and close it up. Press gently to seal.Repeat this step for all the squares. Take them on a cookie sheet. Brush with egg yolk and sprinkle some nigella and sesame seeds on top. Bake it for 15 minutes or the egg yolk turns golden brown in color.

İRMİKLİ MUHALLEBİ

 

SEMOLINA PUDDING

Ingredients:

• 4 cups of milk
• 1 cup of sugar
• 30 square of chocolate crackers
• 3/4 cup of semolina flour
• 1/3 cup finely shredded coconut
• 2 tbsp of salted butter
• 1/2 tsp of vanilla sugar
• finely chopped walnut to decorate

Take milk in a large pot and bring it to the boil over high heat. Add sugar and stir. Turn the heat down to medium. Then add semolina and stir constantly until it gets thicker, for about 8-10 minutes. Turn the heat off. Add butter,  coconut and vanilla sugar. Stir until the butter melts completely.

In a rectangular pyrex, layer 15 chocolate crackers side by side covering the bottom all over. Spoon the first half of pudding over. Repeat these for the other half of crackers and the pudding.Sprinkle walnut all over. Let it cool on the counter top then take it into the refrigerator.

YOĞURTLU KÖFTE

MEAT & YOGURT STEW WITH BULGUR BALLS

This dish is a feast itself that you don't need anything else to go with it.
It has many healthy ingredients and it is very tasty too which will make you ask for the second serving:)

Ingredients:

• 1/3 cup of chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 2 cups of thick plain yogurt
• 1/2 cup of uncooked rice
• 1 egg
• 1 tbsp of all purpose flour
• 3 cups of water
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt 

Sause:

• 2 tbsp of vegetable oil
• 2 tbsp of dried ground mint

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.

Wash and drain rice. Take it into the broth. Bring it to the boil over medium heat. Cook the rice until it is soft. Turn the heat off and set a side until it is completely cool. Then add yogurt, egg, and flour. Stir well. Turn the heat on high and stir consistently until it starts to boil. Add cooked lamb cubes and chickpeas in it. Turn the heat down to low and continue to stir for 5 minutes then turn the heat off. Add salt.
Take vegetable oil in a small sauce pan over medium heat. Add dried mint to the pan. Stir until mint gives its color to the oil ( around 30 seconds). Add the sauce to the stew.
Enjoy.

ŞEFTALİ MARMELATI

PEACH MARMALADE

It is a perfect season to make jam, jelly or marmalade out of peaches. The smell and color of marmalade was just perfect.

Ingredients:

• 8 peaches
• 1+1/2 cup of granulated sugar
• 1 tbsp of lemon juice

Wash and peel the peaches. Take them in a bowl of food processor and process it until it is smooth. Transfer it in a large pot and add sugar on top and stir. Turn the heat on to high and bring it to the boil. Turn the heat down to medium. Stirring occasionally, cook it for 15 minutes. Add lemon juice and stir. Boil for another 5 minutes over medium heat. Turn the heat off and let it cool for ten minutes. Keep it in the refrigerator.

NOHUT SALATASI

CHICKPEAS SALAD

Serves 2.

Ingredients:

• 1 cup cooked chickpeas
• 1/3 cup of corn
• 2 tbsp of chopped black olives
• 1/2 red bell pepper
• 1/4 bunch of parsley
• 2 green onions
• 1/3 tsp of chilli pepper
• juice of a half lemon
• 2 tbsp of olive oil
• salt

Wash and chop green onion, red bell pepper and parsley. Take them in a large mixing bowl. Add chickpeas, corns, black olives and mix .Add lemon juice, olive oil, chilli pepper and salt. Mix it and take it in a serving bowl.

TATLI PATATES TATLISI

SWEET POTATO DESSERT

Ingredients:

• 4 sweet potatoes
• 3/4 cup of granulated sugar
• 3/4 cup of water

Topping:

• walnut and tahini

Wash, and peel the potatoes. Cut them into 1 inch slices. Place them into a large skillet. Add sugar and water over and bring it to the boil. Turn the heat down to low and and cook it until potatoes are soft and syrup gets thicker. Remove it from the heat and let it cool for 20 minutes. Take 2 pieces ta a plate and add 2 tbsp of syrup on top. Decorate it with tahini and walnut or whatever topping you like.

FIRIN YAPMASI

SPICY BULGUR & MEAT PATTIES

Makes 12 patties.

Ingredients:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb ground beef
• 1/2 cup of olive oil
• 1 small size of onion
• 2 tbsp of pepper paste
• 1 tbsp of tomato paste
• 2 tsp of ground dried mint
• 1 tsp of ground cumin
• 1 tsp of ground chili pepper
• 1/2 tsp of ground black pepper
• 1 tbsp of salt

Take bulgur in a large mixing bowl and pour the boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur and the other ingredients in a bowl of food processor and process it for 15 minutes or until it is well combined.
Take small part ( about the size of a lemon ) of mixing and give them a shape of small ball and make it flat with your palms.Place a baking paper on a baking sheet. Place all the patties on the baking paper. Preheat the oven  450F. Bake them for 25 minutes or until they are golden brown.  
It can be served warm or cold. I prefer to eat mine cold with a cup of Turkish tea.

TAHİNLİ & SUSAMLI EKMEK

TAHINI & SESAME SEEDS BREAD

This bread is one of my made up recipes but it turned out pretty well. It started with the idea of making my bread more nutritious. It is also good if your little ones don't like drinking milk. Sesame seeds ( as well as tahini ) is a good source of calcium. I suggest you to eat this bread when it is fresh; it smells heavenly...

Ingredients:

• 4 cups of flour
• 1+1/2 cups of warm water
• 5 tbsp of tahini
• 1/2 cup of sesame seeds
• 1 tbsp of granulated sugar
• 1 tbsp of salt
• 1 tsp of yeast

In a large mixing bowl, mix all of the dry ingredients. Add tahini and warm water into this mixture and knead. The dough should be soft. Cover the bowl with a plastic wrap and keep it in a warm place for rising. Let the dough rises to double its size. Take the bowl and knead the dough again until it is bubble free. Place a parchment paper on a baking tray. Give the dough a round shape. Then take a sharp knife and give the dough the shapes you desire. Sprinkle some flour on top. Preheat the oven to 450 F.
Let rise the dough for half an hour. Bake it for 30 minutes or the color of bread turns brown. Take the bread out of the oven let it cool for 20 minutes and fold it with a clean kitchen towel to keep it soft. 

YABAN MERSİNLİ & SEFTALİLİ KEK

BLUEBERRY & PEACH MUFFINS

Makes 14 muffins.

Ingredients:

• 2 eggs
• 1/2 cup of vegetable oil
• 2 cups of blueberries (washed and drained )
• 2 peaces (peeled and  mushed )
• zest of 1 lemon
• 1/2  tsp of vanilla sugar
• 1 cup of granulated sugar
• 1 tsp of baking powder
• 2 cups of all purpose flour

Preheat the oven to 350F.
Sift flour, vanilla sugar, and baking powder together in a bowl.
Whisk eggs and sugar in another large mixing bowl until it gets creamy. Gradually add vegetable oil, lemon zest, and peaches whisking consistently.
Add sifted flour, vanilla sugar, and baking powder to the bowl and mix thoroughly.
Add blueberries the bowl and stir.
Pour 2 tbsp of mixture into muffin cups and bake approximately 30 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done.

SUCUKLU PİZZA

SAUSAGE PIZZA

Ingredients:

For the dough:

• 1 cup of all purpose flour ( approx )
  
• 1/4 cup of warm water
• 2 tbsp of milk
• 1 tbsp of olive oil
• 1/2 tsp of sugar
• 1/2 tsp of salt
• 1/2 tsp of yeast

For the topping:

• 1/2 lb of sausage ( thinly sliced )
• 1 cup of shredded mozzarella cheese

For the sauce:

• 1/2 cup of water
• 2 tbsp of tomato paste
• 1 tsp of ground basil
• 1/3 tsp of ground thyme
• 1/2 tsp of garlic powder
• a pinch of black pepper
• salt

In a large mixing bowl, mix all of the dry ingredients for the dough. Add olive oil, milk and warm water into this mixture and knead. The dough should be soft. Cover the bowl with a plastic wrap and keep it in a warm place for rising. Let the dough rises to double its size. Take the bowl and knead the dough again until it is bubble free. Give the dough a shape of ball. Take some all purpose flour in a bowl and dip  the dough ball into the flour. Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto dusted surface and roll the dough as thin as you want it to be with a roller pin. Keep dusting the dough with flour while you are rolling. Place a parchment paper on a baking sheet and put the pizza base on the baking sheet. Pierce the dough with a fork. Let it rise for half an hour.
Take  all the ingredients for the sauce in a large bowl and whisk it well.
Preheat the oven 400F and place the dough in the oven and bake it for ten minutes and take it out.
First spread the sauce on the pizza base then place the sausage slices all over the sauce. Last, spread the cheese on top. Bake it until the cheese takes golden brown color.

TAM BUĞDAY UNLU & LORLU PİZZA

WHOLE WHEAT PIZZA WITH HERB &RICOTTA CHEESE

Ingredients:

Dough:

• 1 cup of whole wheat flour
• 1/3 cup of warm water 
• 1/3 tbsp of salt
• 1/3 tbsp of granulated sugar
• 1/3 tsp of yeast

Topping:

• 3/4 cup of ricotta cheese
• 2 eggs
• 1/2 bunch of parsley ( chopped )
• 1/3 cup of chopped fresh mint
• 10 green onions ( chopped )
• 1 small size of onion ( chopped )
• 1/3 cup of olive oil
• 1/2 tsp of red pepper flakes
• salt

 In a large mixing bowl, mix all of the dry ingredients. Add olive oil and warm water into this mixture and knead. The dough should be soft. Cover the bowl with a plastic wrap and keep it in a warm place for rising. Let the dough rises to double its size. Take the bowl and knead the dough again until it is bubble free. Give the dough a shape of ball. Take some all purpose flour in a bowl and dip  the dough ball into the flour. Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto dusted surface and roll the dough as thin as you want it to be with a roller pin. Keep dusting the dough with flour while you are rolling. Place a parchment paper on a baking sheet and put the pizza base on the baking sheet. Pierce the dough with a fork. Let it rise for half an hour.
Place a large skillet on the stove top. Take olive oil and chopped onion into the skillet. Turn the heat on medium and cover the lid. Saute it for 5 minutes. Add green onion to the skillet and stir it. Turn the heat off after 5 minutes. Add ricotta cheese, parsley,mint,  red pepper flakes, and salt and stir it until well combined. Set a side.
Preheat the oven 350F and place the dough in the oven and bake it for ten minutes and take it out.
When the topping cools completly, crack two eggs in it and stir.
Spread the topping on the pizza base. Bake it until the it takes golden brown color. 

CEVİZLİ & HAVUÇLU KEK

CARROT & WALNUT CAKE

Ingredients:

• 2 cups of flour
• 2 eggs
• 1/2 cup of milk
• 1/2 cup of vegetable oil
• 1+1/2 cups of granulated sugar
• 1+1/2 cups of finely chopped walnut
• 2 cups of shredded carrot
• 1 tbsp of cinnamon
• 1 tsp of baking powder

Preheat the oven to 350F.
In a large mixing bowl, take the eggs and sugar and mix it for 5 minutes with a mixer. Add milk and vegetable oil gradually and whisk. Add flour and cinnamon to this mixture and mix them for another 5 minutes. Add carrot and walnut to the bowl and stir them with a spoon until they are well combined. Pour this mixture to a 10" non-stick round cake pan and bake it for 45 minutes. Check the cake by inserting a toothpick into the center. The toothpick will come out clean when the cake is done. Remove the pan from oven and allow the cake cool completely.

TAM BUĞDAY UNLU EKMEK

WHOLE WHEAT BREAD

Ingredients:

• 4 cups of whole wheat flour
• 1+1/2 cup of warm water
• 2 tbsp of olive oil
• 1 tbsp of salt 
• 1 tbsp of granulated sugar
• 1 tsp of yeast

In a large mixing bowl, mix all of the dry ingredients. Add olive oil and warm water into this mixture and knead. The dough should be soft. Cover the bowl with a plastic wrap and keep it in a warm place for rising. Let the dough rises to double its size. Take the bowl and knead the dough again until it is bubble free. Place a parchment paper on a 13" 10.5" baking tray. Give the dough a round shape. Then take a sharp knife and give the dough the shapes you desire. Sprinkle some flour on top. Preheat the oven to 450 F.
Let rise the dough for half an hour. Bake it for 30 minutes or the color of bread turns brown. Take the bread out of the oven let it cool for 20 minutes and fold it with a clean kitchen towel to keep it soft.