Abu Gannush Kebab

(Abu Ganus Soslu Kebap)

Meatball Ingredients:
500 gr medium ground beef
Salt
Pepper

Abu Ganush Ingredients:
2 large eggplants, roasted, peeled
2 large tomato, cut in half, roasted, peeled
3-4 cubanelle pepper, roasted, peeled
6 garlic cloves, roasted, peeled

Mix all the Kofte (meatball) ingredients together with your hand. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture.

Preheat your barbecue or oven (grill). Place the skewers on the rack along with the eggplants, peppers, tomato halves (inside up) and garlic cloves. Make sure to turn the skewers so that all sides of the meat is cooked equally.

Mash the roasted eggplant, tomato, peppers, garlic, salt and pepper using a fork. Place the mixture on a oven proof plate. Heat it in the oven for about 2-3 minutes. Place the Shish Koftes on Abu Gannush. Place some Turkish plain yogurt around it. Serve immediately with Pide.

4 servings.

Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Then peel it, remove any hard seeds and place 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 Green or Red Peppers:
Cut off the tops of the peppers. Cut each pepper in half. Discard the seeds. 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. Alternatively, you can barbecue it until softened. Just place the peppers out side facing down on the barbecue.

Okra Casserole

(Firinda Bamya)

300 gr okra, frozen
1 small onion, sliced
1 large tomato, peeled, sliced
~1/4 cup extra virgin olive oil
1 tbsp lemon juice
Salt
Pepper

Garnish:
Mozzarella cheese, grated
Paprika, powder

Place the onion slices bottom of the medium sized casserole. Arrange the okra on the onions. Cover the okra with tomato slices. Drizzle the olive oil and lemon. Season with salt and pepper. Cover the top with the grated cheese. Sprinkle some red pepper.

Preheat the oven to 375 F (190 C). Place the dish on the middle rack. Cook until the top turns to golden colour.

Serve the Okra Casserole as a main dish or as a side dish.

2 servings.

Purslane Salad with Yogurt Dressing

(Yogurtlu Semizotu Salatasi)

250 gr Purslane, washed and drained or 100 gr rosettes
1 large tomato, peeled, cut in cubes
4-5 tbsp extra virgin olive oil
Salt
Pepper
1 handful walnuts, crumbled, lightly toasted

Garlic Yogurt Dressing:
1/2 cup Turkish yogurt, plain
1-2 garlic cloves, mashed with salt

Place all the salad ingredients in a salad bowl. Just before serving the salad, pour the Garlic Yogurt Dressing all over them.

This is a great Turkish salad for hot Summer days:)

Fish Cooked in Milk

(Sutlu Balik)

~250 gr Haddock (or Sole etc.) fillets, cut in medium size
3-4 tbsp extra virgin olive oil
8-10 slices red onion
1/2 cubanalle pepper, sliced
1 green onion, chopped
Pinch of cayenne pepper, optional
Salt
Pepper

1/3 cup half&half cream 10%
1 egg yolk

Mozzarella cheese, grated
Paprika

Oiled ovenproof bowl

First place the sliced red onions bottom of the bowl. Season the fish with salt and pepper, arrange them over the onions. Then place the cubanalle pepper and green onions. Drizzle the olive oil all over the top. Whisk the egg and cream and pour all over it. Cover them with the handful mozzarella. Sprinkle some red pepper all over the cheese.

Preheat the oven to 400F (200 C) and bake until the top is golden colour. Serve while still warm.

1 serving.

Black-Eyed Peas Wraps

(Loglazli Durum - Urfa)

2 Lavash Bread or Original Tortillas, small size

Filling:
1/2 cup black-eyed peas, boil in 2 cups of water until softened (about 20 minutes), then rinse and drain
1 tsp lemon juice
5-6 tbsp extra virgin olive oil
1 tbsp red pepper paste
1 tsp red pepper, hot (If you like)
2-3 tbsp walnuts, crumbled
Salt
Pepper

Fresh Vegetables:
Green onions, chopped
Parsley, chopped
Tomato, cut in small cubes...

Mix all the filling ingredients. Put it aside for about 15-20 before you serve it.

Place the filling on the flat bread. Sprinkle the fresh vegetables all over the top. Wrap and serve with Ayran:)

Bulgur Pilaf with Milk

(Lepe/Sutlu Pilav - Kirsehir - Central Anatolia Region)

1 cup milk*
1/2 cup Turkish bulgur, large grain, washed and drained
Cumin
Salt
Cayenne Pepper

Pour the milk into the medium size pot. When it heats up add the bulgur, cumin and salt. Simmer until all the milk evaporates without the lid. Stir time to time. Sprinkle the cayenne pepper all over the pilaf and serve.

*Originally, goat's milk is used in this ancient recipe. Back in the old days, Lepe was preferred for breakfast:)

100 g bulgur contains; 73 g carbohydrates, 11 grams of protein and it includes plenty of fiber

Proteins - essential to growth and repair of muscle and other body tissues
Carbohydrates - our main source of energy.

Pounded Meat-Wheat Dish

(Keskek)

1/4 cup wheat or barley, soak in water overnight, washed and drained
Quarter chicken, boneless, cut in small pieces or 200 gr lamb neck, boneless, cut in small pieces
1/4 cup chickpeas or kidney beans, in can, rinsed
1 small onion, cut in big chunks
1 tsp butter
4 cup warm water
1/2 tsp cumin
Salt
Pepper

Garnish:
8-10 slices onion
2 tbsp flour, all purpose
3-4 tbsp olive oil for frying

Red Pepper Sauce:
2 tbsp butter or 5 tbsp extra virgin olive oil
1 tsp red pepper, powder
1/2 tsp crushed (flake) red pepper

Place the wheat, chickpeas (or kidney beans), lamb (or chicken), butter, onion and 4 cups warm water into the medium size pot. First bring to boil, then turn the heat down to the low heat. Cook for about 2, 2 1/2 hours. If necessary, add a little bit more hot water. Then season with the cumin, salt and pepper. Using a hand blender, puree until its smooth.

To prepare the garnish; dip the onion slices into the flour mixture until they are all coated. Fry the slices for about 2-3 minutes, or until golden brown. Place the dish on the service plate. Place the fried onions over the tops.

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

2 servings.

*The kitchen of Seljuk Turks during the 13th century.
Seljuk Dynasty; A Sunni Muslim dynasty that ruled parts of Central Asia and the Middle East from the 11th to 14th centuries.

**Keskek entered the UNESCO protection. Representation of the intangible cultural heritage protected by UNESCO, the number is now 232:)

Antakya-Style Meat-Wheat Dish (Etli Asur)


When made Antakya style, Keskek is served with raisins, lightly roasted almonds and walnuts over the top.

Semolina Helva with Ice Cream

(Dondurmali Irmik Helvasi)

1 cup Turkish semolina flour
2 tbsp pine nuts
2 tbsp unsalted butter
1 1/4 cup sugar
2 cups water

Garnish:
Cinnamon
Pistachio, crushed

Saute the semolina and pine nuts with butter at medium-low heat until golden brown in a medium sized pot, constantly stirring.

Add the sugar, stir. Pour the water into the pot while stirring with a wooden spoon. Stir occasionally until the mixture of the right consistency. Turn the heat off. Put the lid on. Let the Helva stand for 1 minute.

Place the helva in a service plate. Make a hole middle of it. Spoon out the ice ream in it. Sprinkle some pistachio and cinnamon on the top. Serve immediately while still warm.

You may also serve the Semolina Helva with Ice Cream in this way, too: Divide the helva into the small bowls or tea cups. Leave a space for the ice cream in the middle of the cups. Place the ice cream in the middle part. Turn the bowl upside down. Sprinkle some cinnamon and pistachio over the tops. Serve immediately as the ice cream will dissolve rapidly due to the high temperature of the helva.

Asparagus with Eggs

(Kuskonmaz Kavurmasi)

Half bunch of asparagus, clean (break and discard bottom stems), cut in 3-4 pieces
1 small onion, finely diced
4-5 tbsp extra virgin olive oil
2 eggs
Salt
Pepper

Garnish:
2 tbsp Asiago Cheese (old Turkish kashar), grated
Paprika

Saute the onion with olive oil for about 2-3 minutes over medium heat in small skillet. Add the asparagus, salt and pepper, cook at medium-low heat for about 2-3 minutes.

Don't make the hole for the eggs between the asparagus. Break the eggs over the them instead and put the lid on. Turn the heat to low. Cook until the white part of the eggs is done. Don't overcook the egg!

Sprinkle the cheese, season with paprika and salt, then serve with freshly baked Turkish bread:)

Zucchini-Walnuts Dip

(Cevizli Kabak - Aegean Region)

2 medium zucchini, washed, grated
5-6 tbsp extra virgin olive oil
2 tbsp flour
4 walnuts, finely chopped
1/2 cup creamy yogurt
1-2 garlic cloves, mashed with salt
Salt
Pepper

Garnish:
Extra virgin olive oil
1/2 tsp red pepper flaks
Dill, chopped

Saute the zucchinis with olive oil in a pan for about 5 minutes over medium heat. Add the flour. Continue to saute 2-3 more minutes, stir occasionally. Turn the heat off. Let it cool down.

Add the creamy yogurt, garlic, walnuts, salt and pepper, mix. Place in a bowl, Drizzle extra virgin olive oil all over it. Sprinkle some crushed red pepper and dill.

Serve Zucchini-Walnuts Dip as an appetizer with toasted pide slices or crackers.

Purslane with Ground Beef

(Kiymali Semizotu)

250 gr Purslane, washed and drained or 100 gr rosettes
2 tbsp lean ground beef
1 small onion, finely chopped
1 tbsp butter
2 tbsp extra virgin olive oil
2 tbsp rice, washed, drained
1 large tomato, peeled, cut in small pieces
2 tbsp crushed tomatoes, in can
Salt
Pepper
~1 tbsp lemon juice - if you cook rosettes you should add it!

Garlic Yogurt Sauce:
1/2 cup plain yogurt
1-2 garlic cloves, mashed with salt

Saute the onion with butter for 2-3 minutes over medium heat in medium size pot. Add the ground beef, salt and pepper, cook on medium-low heat until all the water evaporates while stirring.

Add the rest of the ingredients. Close the lid and cook until the rice is done at low-medium heat. Turn the heat off and let it rest for 5 minutes.

Place the dish on a service plate, put a couple of spoons of Garlic Yogurt Sauce over the top.

2 servings.

* Purslane is one of my favorite vegetables and not well known in Canada. The plant has thick, small, round shaped moist leaves. The stems are especially juicy and delicious. It grows like a weed everywhere in here. Recently my friend told me that she found something that looks like purslane at a Loblaws or Longos in Toronto. It was very easy to find it on the shelf with the name of Rosettes:) They smell like roses when you chew it:D

I used Rosettes instead of Purslane to cook this dish and make salads with it. Rosettes doesn't have a sour taste like Purslane does. That's why I added 1 tbsp lemon juice while I cook Purslane Dish to give the right taste.

Shrimp Salad with Roasted Red Pepper

(Kozlenmis Biberli Karides Salatasi)

1 red Bell pepper*
~20 medium sized shrimp, frozen, peeled and de-veined, thawed

Dressing:
1 1/2 tbsp vine vinegar with raspberry
3-4 tbsp extra virgin olive oil
1-2 garlic cloves, mashed with salt
1/2 tsp crushed red pepper

Cut the roasted red peppers in small squares and place in a service plate. Cut the shrimps in a small size then arrange them on the peppers. Mix and pour all the dressing ingredients all over them. Cover it with plastic wrap, leave in the fridge for about 2-3 hours. Sprinkle some chopped parsley all over the top and serve.

*Roasted Red Pepper:
Cut the pepper in half. Discard the seeds. Set the oven to broil (grill), and heat it up. Place the red pepper halves 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 out side facing down on the barbecue.

Carrot in Olive Oil

(Zeytinyagli Havuc)

3 medium size carrots, peeled, sliced
1 small onion, sliced
1-2 garlic cloves, sliced
50 ml extra virgin olive oil (half for cooking, half for after cooking)
2-3 tbsp rice, rinsed
1 tsp lemon juice
Juice from half an orange
3/4 cup water
Salt
Pepper

Saute the onion with olive oil in a medium size pot. Add the garlic. When smell of garlic comes out, add the carrot, salt and pepper. Saute for about 1-2 more minutes. Then add the rest of the ingredients into the pot. Put the lid on. Cook until the rice is tehnder at low-medium heat.

First let the dish cool down. Then, place the Carrot in Olive Oil on a service plate. Pour the remaining half of the olive oil over and sprinkle some chopped parsley all over the top. Serve at room temperature or chilled.

Lamb Pilaf with Chickpeas-Raisin and Almonds

(Divriği Pilavi - Sivas)

~250 gr lamb, cut in cubes
1 cup hot water (for lamb)
1 small onion, chopped

3/4 cup long-grain rice, rinsed
1 1/2 cup hot water or chicken stock (for pilaf)
2 tbsp butter
1/3 cup chickpeas, in can, rinsed
1/4 cup Sultana or Golden raisins, stems cut off
1/4 cup almonds, bleached, slivered
1/2 tsp all spice
1 tsp salt
Pepper

Cook the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook over medium-low heat until the lamb pieces are tender and all the water evaporates. Then add the rest of the ingredients. Cover the lid and turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5-6 minutes. We call this brewing time.

Serve the Divrigi Pilavi with Ayran by the side:)

Eggs on Tandoori Bread

(Yumurta Borani)

Tandoori Bread
Yogurt, plain on with garlic, at room temperature
Egg, boiled
Paprika
Salt
Pepper

Cut the Tandoori Bread in a bite size. Pour the plain yogurt over the top. Place the sliced ​​eggs. Season with red pepper, salt and pepper and serve.