Monday, January 31, 2011



  • 2 eggs
  • 1/2 cup of plain yogurt
  • 1/2 cup of milk
  • 1/2 cup of extra virgin olive oil
  • 1+1/2 cups of all purpose flour
  • 1 cup of pitted Turkish black olive
  • 1/3 cup of sesame seeds
  • 1/2 bunch of parsley ( chopped )
  • 1 tbsp of fresh thyme
  • 1 tsp of chili pepper
  • 1 tsp of mahalab
  • 1 tsp of salt
  • 1 tsp of baking powder
  • sesame seeds and nigella seeds
Preheat the oven to 350F.
Sift flour, salt, mahalab, chili pepper, and baking powder together in a bowl.
Whisk eggs and yogurt in another large mixing bowl until it gets creamy. Gradually add milk and olive oil whisking consistently.
Add sifted flour, salt, mahalab, chili pepper, and baking powder to the bowl and mix thoroughly. Add parsley, black olive, sesame seeds and thyme and stir.
Pour into 12 41/2 by 3-inch loaf pan. Sprinkle sesame seeds and nigella seeds on top. 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.

Monday, January 24, 2011




  • 2 lb of spinach
  • 1/3 cup of uncooked course bulgur
  • 1 medium size of onion ( chopped )
  • 10 cloves of garlic ( chopped )
  • 1 tbsp of tomato paste
  • 1 tbsp of red pepper paste
  • 2 tbsp of olive oil
  • 3/4 cup of boiling water
  • a pinch of black pepper
  • salt
Soak spinach in cold water and add 2 tbsp of vinegar. Leave spinach in the water for 20 minutes. Wash and drain it.
In a large pot, take olive oli, chopped onion, and chopped garlic. 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 3/4 cup of boiling water, bulgur and black pepper to the pot and stir. Turn the heat down to low. Cover the lid. Simmer until the bulgur is cooked. Add salt.
Serve it warm with plain yogurt.

Monday, January 17, 2011



  • 8 carrots
  • 3 tbsp of olive oil
  • 1+1/2 cup of thick plain yogurt
  • 3 large cloves of garlic
  • salt
 Wash and peel the carrots. Grate and  take them in a medium pot with olive oil over medium heat. Cook them until it absorbs its own juice, stirring occasionally. Set a side until it is completely cool.
Peel and mince the garlic cloves and take them in a large mixing bowl. Add yogurt and salt to the bowl and whisk until smooth.Add carrot the the bowl. Stir and take it in a salad bowl.

Monday, January 10, 2011



Makes 35 cookies.

  • 2 stick of butter
  • 1 cup of powdered sugar
  • 2 cups of all purpose flour
  • 1 tsp of vanilla sugar
  • 1 tsp of baking powder
  • 1/2 cup of dark chocolate chips 
  • 3 tbsp of milk
Take melted butter and powdered sugar in a large mixing bowl an stir. Gradually add flour, vanilla sugar and baking powder. Knead it until the dough reaches a soft consistency. Take small parts ( about the size of whole pecan ) from the dough and give them the shape of small balls. Press an indentation into each ball with your finger. Place them on a greased baking tray. Preheat the oven 350 F. Bake the cookies for 15 to 20 minutes. 
Meanwhile, take chocolate chips and milk in a sauce pan  over medium heat. Stir until it is smooth.
When the cookies are done, fill the indentations with chocolate sauce.

Monday, January 3, 2011



Firik is grilled wheat. We use it just like bulgur to make this special pilaf in my hometown. Wheat is harvested and burnt just before it is completely mature so it leaves a smoky flavor. You can easily get it from Middle Eastern store.

  • 3 pieceses of chicken leg quarter
  • 4 cups of water
  • 1 cup of coarse bulgur
  • 1 cup of firik
  • 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 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 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 firik, bulgur, chicken pieces, chickpeas and salt in it and stir. Turn the heat down th low. Cover the lid. Simmer for 30 minutes. Turn the heat off. Let it rest for 30 minute before serve.