Leek with Lamb

(Etli Pirasa)

1 bunch of leeks (3 sticks), cut in chunks, washed several times
1 small carrot, peeled, sliced
150 gr lamb, cut in cubes
1 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp flour
1 + 1 1/4 cup hot water
Salt
Pepper

Sauce:
1 egg yolk
4 tbsp lemon juice

Cook the lamb cubes in their own juice at medium-low heat. Then add 1 cup of hot water, cook at medium-low heat until most of the water evaporates and the lamb pieces soften. Add the leek, carrot, butter, olive oil, 1 1/4 cup hot water, salt and pepper. Sprinkle the flour all over, stir.

Cover the lid halfway and cook for about 20 minutes over medium heat. In a small bowl, whisk the egg yolk with lemon juice. Take a few spoon of juice of the dish and blend well with the sauce. Slowly pour this mixture into the pot while stirring. Cover the lid and simmer for about 3-4 minutes. Serve it while still hot with the bread.

2 servings.

Meal Ideas:
- Red Lentil and Mint Soup, Potato Borek and Tahini & Grape Molasses.

Sujuk Sandwich

(Yengen)

2 slices of toast bread
Sucuk (Turkish pepperoni), remove the skin, slice it up
Butter
Tomato, washed, sliced
Kashar or Mozzarella cheese, sliced

Spread some butter on the bread. Place the cheese slices on the slice of bread, then arrange sucuk and tomato slices on top (picture). Cover with the second slice of bread. Preheat a Pannini Grill, place the sandwich on it, toast for a few minutes until the bread takes a golden colour.

Serve Yengen with Turkish Tea, cucumber slices and cubanelle peppers on the side as a light lunch, breakfast or afternoon snack.

Quince Tava

(Ayva Tavasi)

1 lamb shank
1 quince, peeled, remove the core, cut in bite sizes
1 red apple, peeled, remove the core, cut in bite sizes
1 white potato, peeled, cut in bite sizes
10 pearl onions, peeled
2 tbsp butter
1 tbsp extra virgin olive oil
1 tsp tomato paste
1 tsp Turkish red pepper paste, medium
1 cup beef broth
Salt
1 pinch black pepper
1 tbsp pomegranate paste or Grenadine syrup

Cook the lamb shank with water until tender. Leave 1 cup of juice in it. Discard the bone.

Saute the quince and potatoes with butter and olive oil until their colour turns light pink. Add the apple, onion, lamb, tomato and red pepper paste, then 1 cup beef broth, salt and pepper. Cover and cook for about 15 minutes until the potatoes are tender over medium heat. Drizzle pomegranate paste, stir. Serve Quince Tava with Turkish Bread while still hot.

1 serving.

Meal Ideas:
- Toyga Soup, Leek and Feta Cheese Borek and Sultan's Jello.

Rustic Red Lentil Soup

(Mahluta Corbasi)

1 cup red lentils, washed, drained
1 medium-sized onion, finely chopped
1-2 garlic cloves, finely chopped
3 tbsp butter or extra virgin olive oil
1 cup water, warm
2 cups chicken broth
3 tbsp tomato past
1 tsp cumin
1/2 tsp crushed red pepper (red pepper flakes)
Salt
Pepper
2 tsp oregano

Saute the onion with the butter for 1-2 minutes, but do not burn the onion! Add the garlic and saute until the smells come out. Then add lentils and 1 cup water, stir. Put the lid on half way and cook for 5 minutes with a little bit under medium heat. The lentils will absorb the water quickly, so check often. Add the chicken broth, tomato paste, cumin, crushed red pepper, salt and pepper. Cook for about 10 more minutes with the lid half way on over medium heat. Season with oregano, stir. Serve this soup with lemon wedges while still warm.

4 servings.

Meal Ideas:
- Chicken with Cabbage, Carrot Salad and Prune Dessert with Walnuts.

Mevlana Pilaf

(Mevlana (Tekke) Pilavi - Konya)

1/2 cup rice, washed, drained
200 g lamb, diced
1 + 1 cup hot water
1 small onion, chopped
2 tbsp butter
7-8 roasted chestnuts, peeled
1 small carrot, cut in julienne style
1/4 cup chickpeas, canned, rinsed, drained
1 tbsp pine nuts
1 tbsp currants, washed
2 tbsp almond, blanched, sliced
1/2 tsp sugar
1/2 tsp cinnamon
Salt
Pepper

Cook the lamb cubes with their own juice. Then add 1 cup of hot water. Cook at medium-low heat until a little bit of water is left and the lambs are softened.

Add the carrot, pine nuts and currants, and stir for 2 minutes. Add the chestnuts, chickpeas, rice, sugar, cinnamon, salt, pepper and 1 cup of hot water, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes, then serve.

2 servings.

Meal Ideas:
- Mushroom Soup, Quince Compote and Turkish Coffee.

Quince Marmalade

(Ayva Marmeladi)

1 k quince, peeled, cores removed, grated
1 k sugar
3 cups water
Juice of one lemon

Bring to boil the water, sugar, 4-5 slice rinds of quince and 6-7 seeds. Boil for about 10 minutes at medium heat. Remove the rinds and seeds with the tip of a spoon from the sherbet, discard. Add in the grated quince. Cook for about 25 minutes at medium-low heat. Add the lemon juice into the marmalade a few minutes before you turn off the heat and stir.

Wait until it cools down, then place into a clean jar and close the lid tightly. Store in a dark and cool place.

Spread some Ricotta or goat cheese or butter on a slice of freshly baked Turkish Bread then place some Quince Marmalade on it. Have for breakfast or supper with Turkish Tea:)

Toyga Soup

(Toyga Corbasi)

1 cup chickpeas, canned, washed and drained
1 cup water
1/4 cup spinach, frozen
1 garlic clove, mashed with salt
1 tbsp lemon juice
Salt
Pepper

Sauce:
1 cup yogurt, plain
1 cup water
1 egg yolk
2 tbsp flour, all purpose

Garnish:
2 tbsp butter
1 tbsp dry mint

Cook the chickpeas with water in a medium-size pot for about 5 minutes. Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes atlow heat. Then add the spinach, lemon juice, garlic, salt and pepper, then stir and turn the heat off.

Heat up the butter in a small pan. When it begins spitting, stir in the mint and pour all over the dish. Serve immediately.

4 servings.