Chop Shish with Ali Nazik

(Çöp Şişli Ali Nazik - Gazianatep - Southeast Anatolia Region)

6 skewers of Chop Shish (See, How to Make Chop Shish)
2-3 cubanelle peppers, roasted, peeled
2-3 tomatoes, cut in half, roasted, peeled

Ali Nazik:
1 large eggplant, roasted
1 cubanelle pepper, roasted, peeled, finely chopped
2 tbsp creamy yogurt (See-How to Make Creamy (Strained) Yogurt)
Salt
Pepper

Sauce:
2 tbsp butter

Mix the roasted eggplant, cubanelle pepper, strained yogurt, salt and pepper all together. Place in an oven proof dish and keep it warm in the oven for about 2-3 minutes. Arrange the Chop Shish on top of Ali Nazik. Melt the butter in a small sauce pan. As soon as it starts bubbling, pour all over the kebab.

Serve with roasted peppers and tomatoes along with Ayran and Pide by the side.

Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes. After draining, cut into small pieces with a knife. Alternatively, you can barbecue it until softened.

Roasted Cubanelle Peppers:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.

Alternatively, you can barbecue it until softened. Just place the peppers outside facing down on the barbecue.

2 servings.

Tomato Cheese Wraps

(Yaz Dürümü)

Lavash Bread or Original Tortillas, small size

Filling:
Feta cheese, crumbled
Tomato, sliced
Cubanelle pepper, sliced
Parsley, chopped
Turkish black olive, pitted
Extra virgin olive oil
Red pepper, crushed
Salt
Pepper

Heat up the medium sized Teflon pan just under medium heat. Place the Lavash bread on a teflon pan. Mix all the filling ingredients and place half of Lavash Bread (picture), fold. Lightly toast the both sides and serve with Ayran:)

Cherry-Arugula Salad with Almonds

(Kirazli Roka Salatasi - Istanbul)

One bunch of Arugula, washed and drained
Handful cherries, pitted, sliced
Few slices of red or white onion
Tulum cheese* or feta cheese or goat or ricotta cheese, crumbled
4-5 almonds, bleached, slivered, lightly toasted

Dressing:
Extra virgin olive oil
Lemon juice
Salt

Discard the Arugula stems, break off the leaves into smaller pieces with your hand. Season with salt and lemon juice. Place on a service plate. Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.

*It is a Turkish cheese made from sheep's or mixed milk, harder and saltier than white cheese.

Meatballs with Artichokes in Egg Sauce

(Enginarli Sulu Kofte)

Kofte ingredients:
400 gr regular ground beef
1/4 cup short grain rice, rinsed
Salt
Pepper

1/3 cup flour

6 medium sized artichokes, cleaned, cut in medium size both hearth and bottom
1 cup water + half of lemon juice

1 small onion, grated
4-5 tbsp extra virgin olive oil
1 tbsp butter
Salt
Pepper
1 cup chicken broth

Egg Sauce:
2 egg yolks
Dill, chopped

Place the flour on a large plate. Knead all the kofte ingredients in a bowl. Break off some pieces and give a medium ball shape with your palms. Place them in the flour.

Meanwhile clean the artichokes. Leave in the water & lemon juice mixture to prevent discoloration.

Saute the grated onion, salt and pepper with olive oil for about 2-3 minutes in a medium pot. Add the chicken broth. Then add the artichokes and the water with lemon juice in it. Cook the artichokes for about 7-8 minutes at medium heat. Then gently add the floured meatballs in it, stir. Cook until the rice is softened at low heat. Turn the heat off.

Place the egg yolks in a small bowl. Take a ladle of juice from the pot and blend well with the yolks. Slowly pour this mixture into the pot while stirring. Let stand for about 2 minutes.

Before serving sprinkle chopped fresh dill on top.

3-4 servings.

Roasted Red Pepper and Feta Cheese on Bread Slices

(Kirmizi Biber ve Beyaz Peynirli Ekmek Dilimleri)

Fresh loaf of Turkish Bread, sliced
Red Bell pepper,roasted
Feta cheese, sliced
Red or white onion, sliced

Garnish:
Extra virgin olive oil
Oregano
Crushed red pepper

Layer the sliced feta cheese, roasted red pepper strips and sliced onions on bread slices. Drizzle some olive oil, season with oregano and crushed red pepper. Serve as breakfast or as an * with Turkish black olives and cucumber by the side.

*If you like to serve as an appetizer, use French Baton bread:)

Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers outside facing down on the barbecue.

Fennel with Eggs

(Yumurtali Rezene)

1 fennel bulb, trimmed and thinly sliced vertically - rinsed the fronds
1 small onion, sliced
4-5 tbsp extra virgin olive oil
1 tbsp red pepper paste
2 tbsp water
4-5 red pepper hot rings
Salt
Pepper
2 eggs

Saute the fennel and onion with olive oil, stirring occasionally. Add the hot pepper rings, the pepper paste and water, stir. Break the eggs over the fennel. Put the lid on the pan. Turn the heat down to low. Cook until the white part of the eggs is fully cooked.

Sprinkle some fronds over the tops, then serve the Fennel with Eggs while still hot with freshly baked Turkish Bread.

Pickled Flat Green Beans

(Fasulye Tursusu - Black Sea Region)

500 gr flat green beans, trimmed, cut in medium sized chunks
1/4 cup red Bell peppers, cut in strips
1 cayenne pepper, optional
6-7 garlic cloves, peeled

2 cups water
1/2 cup vinegar
2 tbsp salt
1 tbsp oil
1 tbsp lemon juice

Layer the flat beans into the large clean glass jar. Arrange the red peppers, garlic cloves between the layers.

Bring to boil water, vinegar, salt, oil and lemon juice for about 2-3 minutes in the medium size pot. Turn the heat off. Pour into the jar, cover the beans.

Place heavy object over them. Tightly cover the jar. If you don't have any heavy object. Keep the jar up side down. Keep it cool and humid place for about 15 to 20 days.

Bulgur Pilaf with Watercress

(Tere Aşı)

~250 gr watercress, washed, drained, cut in medium size
3/4 cup Turkish bulgur, large grain, rinsed, drained
4-5 tbsp extra virgin olive oil
1 small onion, sliced
1 medium size tomato, peeled, diced
1 tsp red pepper paste, hot
1/2 tsp cumin
1 tsp lemon juice
1 cup hot water
Salt
Pepper

Saute the onion with olive oil until it is softened at medium heat. Add all the ingredients except the watercress, stir. Cook it over low heat with the lid on. When you start seeing holes on the surface of the bulgur add the watercress and stir slowly. Cook for about 5 more minutes. Turn the heat off.

Let the Bulgur Pilaf with Watercress stand for about 5 minutes. Serve with Turkish Yogurt or Ayran by the side. It is a great dish, especially for lunch:)

Makes 2-3 servings.

Benefits of Watercress:
This water-loving herb contains a volatile mustard oil and has pungent tasting leaves. Tiny white flowers are produced. The leaves and shoots are used. It is a pungent bitter herb, which helps to remove toxins, boosts digestion...

Fresh Fava Beans in Yogurt Sauce

(Yogurtlu Bakla - Gazianatep - Southeast Anatolia Region)

~200 gr lamb, cut in cubes
1 cup hot water
~500 gr fresh fava beans, cleaned, trimmed, cut in bite size, soak into the 1/2 cup lemon juice, drain
2-3 green garlic, or 1-2 garlic cloves, chopped
2-3 green onions, chopped
1/2 cup chickpeas, in can, rinsed
~2 1/2 cup hot water
Salt
Pepper

Yogurt Sauce:
1/2 cup Creamy Turkish yogurt
1 egg yolk
1 tsp flour

Garnish:
Pinch of saffron
1 tbsp butter

Cook the lamb cubes with their own juice. Then add 1 cup hot water. Cook at medium-low heat until the lamb cubes are tender. Then add the rest of the ingredients. Cover the lid and cook at medium-low heat until the fava beans are softened. If needed, you can add more hot water.

Place the creamy yogurt, egg yolk and flour in a bowl. Take 2 spoons of juice of the dish and pour into the bowl. Whisk them well. Slowly pour this mixture over the dish, stir. Simmer for about 7-8 minutes without the lid.

Meanwhile, melt the butter in a small pan and add in the saffron. When it starts bubbling, pour over the dish. Serve while still hot.

2 servings.

Flat Green Beans With Tomatoes and Butter

(Tereyagli Uzun Pakla (Fasulye) - Safranbolu - Black Sea Region)

~300 gr flat green beans, washed, trimmed both ends
1 small onion, sliced
2 medium size tomatoes, peeled, sliced
1/3 cup water
1 garlic clove, sliced
1/2 tsp sugar
Salt
Pepper
2 tbsp butter

Arrange the beans in a medium size shallow pan. Place the onion and tomatoes slices over them. Season with sugar, salt and pepper. Pour the water. Cook at very low heat with the lid. Do not open the lid and do not stir!

When the flat beans are cooked heat up the butter in a small pan and pour over the dish. Serve immediately.

Orange Artichokes and Fennel in Olive Oil

(Zeytinyagli Rezeneli Enginar - Istanbul)

3 artichokes, fresh or frozen (thawed), sliced
1 fennel, sliced
2 green onions, cut in 4 or 5
~20 ml extra virgin olive oil (half for cooking, half for after cooking)
Juice from one orange
4-5 slice of orange
1 tbsp juice of lemon
1/4 cup water
Salt
Pepper

Garnish:
Fronds of fennel
2 tbsp pine nuts, lightly toasted

Place the artichoke and fennel in a shallow pot. Arrange the orange slices and green onions over the top. Add the orange juice, olive oil, water, juice of lemon, salt and pepper. Put the lid on. Cook until the vegetables are tender at low heat. Let it cool down first.

Arrange the Orange Artichokes and Fennel in Olive Oil on a service plate. Pour the remaining half of the olive oil over. Sprinkle the fronds and pine nuts over the top. Serve at room temperature or chilled.

Salmon Steak with Molasses Sauce

(Pekmezli Somon Tava - Istanbul)

1 Salmon steak
2 tbsp extra virgin olive oil

Grape Molasses Sauce:
1 tbsp butter
2 tbsp grape molasses
1 tbsp lemon juice
Pinch of cayenne

Heat up the olive oil in the frying pan. Fry for both sides in the Teflon pan. Place on a service plate.

Prepare the sauce; wipe up the pan with paper towel. Melt the butter and add the grape molasses, pepper flakes and lemon juice, stir. Pour the Grape Molasses Sauce over the salmon, serve with Avocado Salad by the side.

Ricotta Stuffed Peppers

(Çökelekli Biber Dolması - Antalya - Mediterranean Region)

Mini size peppers*
Eextra virgin olive oil
Water

Filling Ingredients:
1 small onion, sliced
2 tbsp extra virgin olive oil
1 medium tomato, peeled, diced
1/3 cup ricotta cheese
2-3 stems parsley, washed, drained, chopped
1/2 tsp cumin
1/2 tsp red pepper flakes
Salt
Pepper

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you put in the filling. Clean out the seeds inside the peppers.

To prepare the filling:, saute the onion with olive oil until the color of onions turn to light brown. Add the tomatoes cook until they are tender. Turn the heat off. Then add the cheese, parsley, cumin, pepper flakes, salt and pepper, mix. Fill the peppers with the filling using a teaspoon. Close the tops with the tops of the peppers as seen in the picture above. Place the filled peppers in an oven-proof dish. Pour a little bit water in it.

Preheat the oven to 450 F (230 C). Place the tray on the middle rack and bake for about 20-25 minutes. Drizzle some extra virgin oil all over the tops. These are perfect served room temperature or warm.

*I used extra sweet bite size peppers great for grilling, snacking or stuffing:)

Antep Style Mashed Potato

(Patates Yağlama - Gaziantep - South Eastern Anatolia)

3 medium sized yellow potatos, cooked, mashed
1 medium onion, sliced
2 tbsp butter
1 tbsp red pepper paste
1 tbsp tomato paste
Salt
Pepper
Crushed (flaked) pepper, adjust the amount as you wish
1/4 cup parsley, chopped

Caramelized the onion with butter. Add the red pepper paste, tomato paste, salt and pepper. Continue to saute for about 2-3 more minutes. Then add the mashed potato, toss. Turn the heat off. Add the red pepper flakes and parsley.

Serve while still warm as a side dish.

Stuffed Zucchini with Lamb Pistachios and Almonds

(Damat Dolması - Gazianatep - Southeast Anatolia Region)

8 small zucchinis, washed
1/4 cup sun flower oil to fry
1/3 cup water

Lamb Filling:
~200 gr medium ground lamb
1 tbsp butter
1/4 cup boiled rice
3 tbsp Antep pistachio, peeled
3 tbsp almond, bleached, sliced
1/2 tsp allspice
1/2 tsp cinnamon
Pinch of saffron
Salt
Pepper

Wash the zucchinis and cut off a thin slice of the bottom of each one, so that they can stand up straight. Cut off the tops (as in the picture) and carve out the insides. Lightly fry the zucchinis in the oil. Put them aside.

To prepare the filling; saute the ground lamb with butter until the colour turns to light brown. Add the rest of the ingredients, continue to saute for about 1-2 more minutes. Turn the heat off. Stuff the zucchinis with a teaspoon. Place them in a medium pot, pour the 1/3 cup water. Put the lid on. Cook at medium-low heat for about 15-20 minutes. Let it stand for about 5 minutes, then serve.

4 servings.

* "Damat" means "groom" in Turkish. The dish is cooked particularly for the groom during the wedding ceremony:)