Monday, February 28, 2011




  • 3 potatoes
  • 1 cup of extra fine bulgur
  • 1 small size of onion (finely chopped )
  • 3 cloves of garlic (finely chopped )
  • 1/3 bunch of parsley (finely chopped )
  • 10 green onion (finely chopped )
  • 1/3 cup of olive oil
  • 1 tsp of black pepper
  • 2 tbsp of hot red pepper paste
  • 2 tbsp of tomato paste
  • 3  tbsp of ground red pepper
  • salt
Wash potatoes. Take them in a medium pot and cover them with just enough cool water to cook. Turn the heat on high and bring it to the boil then turn the heat down to low. Turn the heat off when potatoes are soft.  Peel potatoes while they are still hot. Take them in a large mixing bowl and mush them.  Add bulgur to the same mixing bowl and stir. Cover the lid and let it sit for 20 minutes.

Take the potato-bulgur mixture into a large mixing bowl. Add chopped onion, chopped garlic, tomato paste, red pepper paste, black pepper, ground red pepper and salt to the bowl and knead it until well combined ( about 15 minutes). Add olive oil and knead again.Then add chopped green onion, chopped parsley, and knead again.
Place some lettuce leaves on a serving dish. Take a small piece of mixture ( about the size of a walnut ) and give it a shape of football with your palm and put it on the lettuce leaves.
Serve it with ayran and pickles.

Monday, February 21, 2011



Makes 26 cookies.

  • 1 cup of honey
  • 1 stick of butter ( melted )
  • 1 cup of finely chopped walnut
  • 3 cups of all purpose flour
  • 1 tsp of vanilla sugar
  • 1/2 tsp of baking soda
 Take melted butter in a large mixing bowl. Add honey and stir. Add walnut, baking soda and vanilla sugar and stir. Start to knead by adding flour slowly and stop adding flour until the dough reaches a soft consistency. Take small parts ( about the size of whole walnut ) from the dough and give them the shape of small balls. Place them on a greased baking tray. Preheat the oven 350 F. Bake the cookies for 15 to 20 minutes.

Monday, February 14, 2011



Makes 21 pogacas.

  • 1+1/3 cups of whole wheat flour
  • 1 egg white
  • 2 tbsp of butter (softened )
  • 1/4 cup of extra virgin olive oil
  • 1/2 cup of plain yogurt
  • 1 tsp of salt
  • 1 tsp of vinegar
  • 1 tsp of baking powder
  • cream cheese
  • 1 egg yolk 
  • sesame seeds

In a big mixing bowl, take egg white and whisk. Add olive oil ,butter, yogurt, baking powder, vinegar,salt, and mix. Add flour slowly and knead. Continue adding flour until the dough reaches soft consistency.
Take a small piece of dough ( about the size of whole walnut ) and make it flat with your palms. Place 1 black olive in the middle of the dough and close and round it up. Place a parchment paper on a baking tray an put the pogacas on the tray. Brush all of the pogacas with egg yolk and sprinkle sesame seeds on top.
Preheat the oven 350F and bake until pogacas are light brown.

Tuesday, February 8, 2011



  • 1 pound frozen strawberry
  • 1 cup of granulated sugar
  • 1 tbsp of lemon juice
Thaw the strawberries out of the freezer. 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.