Monday, April 25, 2011



If you visit this blog regularly, you have already noticed that I had several "Portakal Agaci" recipes. This one is one of them. I love how healthy this salad is.

  • 2 cups of cooked wheat
  • 1 cup of frozen corn kernel
  • 3 small size of tomatoes ( diced )
  • 1 large sweet red pepper ( diced )
  • 1 small size of potato
  • 1/2 bunch of chopped parsley
  • 1/2 bunch of chopped fresh dill
  • 4 green onions ( chopped )
  • juice of a lemon
  • Olive oil
  • salt
Wash and peel potato. Cut them into small cubes and fry. Set aside. In a large mixing bowl, take wheat, corn tomato, red pepper,parsley, dill, green onion. Add lemon juice and salt.  Stir all the ingredients well. Add fried potato cubes and stir.

Monday, April 18, 2011




  • 1 large size of onion(chopped)
  • 1 lb of spinach
  • 1 tbsp of tomato paste
  • 1 tbsp of red pepper paste
  • 1/3 lb of ground beef
  • 3 tbsp of olive oil
  • 1/2 tsp of ground black pepper
  • salt
  • 12 slice of bread
  • 1 cup of plain yogurt
  • 1/2 cup of vegetable oil
  • 2 eggs

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 beef . Stir and cook until it is cooked. 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 bread in a bowl of food processor and process it until nicely chopped. Take bread in a bowl. Put 2 eggs, 1 cup of yogurt and 1/2 cup of vegetable oil in the bowl of food processor and process it until finely mix.

Stir this liquid in chopped bread.
Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Pour the first half of sauce into baking tray.Spread the filling on top and cover the filling with the second half of sauce
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into squ

Monday, April 11, 2011



  • 3/4 stick melted butter
  • 1/2 cup of plain yogurt
  • 2 cups of all purpose flour
  • 1 tbsp of vinegar
  • 1/2 tsp of salt
  • 1 tsp of dried dill
  • 2 tbsp of shredded cheddar cheese
  • 1/2 tsp of baking powder
  • 1 egg white
  • 1 egg yolk
  • nigella & sesame seeds
Take butter, yogurt, egg yolk, vinegar, cheddar cheese and dill in a large mixing bowl and whisk it well. Add baking powder, salt. Add flour slowly (to make very soft dough ) and start to knead.
Stop adding flour when you reach soft consistency.Make the dough one big ball, cover with plastic wrap. Place it in the refrigerator and let it rest for two hours.
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 flat surface and roll the dough until it reaches 1/5" thickness with a roller pin. Keep dusting the dough with flour while you are rolling.
Preheat the oven 350F. Place a parchment paper on a baking sheet. Cut off the dough with a round cookie cutter.
Take the egg yolk and nigella-sesame seeds in a separate bowls.
Brush them first with egg yolk  and then sprinkle sesame and nigella seeds on top.
Place them on the baking sheet.
Bake them golden brown.

Monday, April 4, 2011


This is one of my son's favorite soups. I must tell you that he is a very picky eater. I am happy when he eats the whole bowl of it so I can make sure that he gets something very nutritional.
  • 1/2 lb of ground beef
  • 1/3 cup of uncooked orzo pasta
  • 2 cups of cooked green lentil
  • 1 small size of onion
  • 2 tbsp of vegetable oil
  • 2 tbsp of tomato paste
  • 1/2 tsp of ground black pepper
  • 5 cups of boiling water
  • salt
Take vegetable oil and beef in a medium pot and turn the heat on medium. Cook it until the beef absorbs all of its juice, stirring occasionally. Add chopped onion. Stir and cook for 10 minutes on low heat, stirring occasionally. Add tomato paste. Stir and cook for 5 minutes. Add boiling water and orzo in to the pot and bring it to the boil. Turn the heat down to low. Cover the lid and simmer it for 15 minutes. Add green lentil. Stir and cover the lid. Let it cook 10 more minutes.Turn the heat down.