Lamb with Vegetable Stew

(Sebzeli Kuzu Yahni)

500 gr lamb, cut in cubes
1 tbsp butter
2 tbsp extra virgin olive oil
1 tbsp all purpose flour
1 1/2 + 1/2 cup hot water
1-2 garlic cloves, mashed with salt
3-4 medium sized white potatoes, peeled, cut in medium sized chunks
12-14 pearl onions
14-15 baby carrots
3 tbsp tomato paste
1/2 tsp oregano
1 Bay leaf
Salt
Pepper
2 tbsp parsley, chopped

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1 1/2 cups hot water, garlic, oregano, Bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat.

Add the potatoes, onions, carrots, tomato paste and 1/2 cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

2 servings.

Sultan's Soup

(Sultan Corbasi)

~150 g chicken breast, cut in cubes, cooked in water
2 tbsp butter
3 tbsp all purpose flour
1 cup milk, warm
2 cups chicken broth, hot
1/4 cup blanched almonds, sliced
1 egg yolk
1/4 cup white vine or, 1 1/2 tbsp lemon juice
Salt
Pepper
50 ml cream 35%

Melt the butter, add the flour, stir and cook for about 3-4 minutes in a medium-sized pot. Slowly pour the warm milk and hot chicken broth in it while stirring constantly. They should blend very well. You can use an egg beater. Add the chicken, almond, salt and pepper. Cook until it gets enough thickness, stir occasionally.

In a small bowl, whisk the egg yolks with white wine or lemon juice. Take a ladle of soup and blend well with the mixture. Slowly pour this mixture into the pot while stirring. Cook for about 5-6 more minutes. Add the cream, stir and turn the heat off. Serve while still warm.

2-3 servings.

Saffron-Rice Pudding

(Zerdeli Sutlac)

Rice Pudding:
4 tbsp short grain rice, washed and drained
1 cup water
1/2 cup whole milk
1/2 cup half half cream
1/2 tsp vanilla extract
1 1/2 tsp corn starch, melted in 2 tbsp water

Cook the rice in a cup of water for about 15 minutes until softened over low heat. Add milk, cream, vanilla and corn starch. Stir constantly with a wooden spoon until it gets enough thickness. Pour into small glass bowls and let it cool down. Now, you can start to cook the Saffron Pudding:)

Saffron Pudding (Zerde):
1/4 cup short grain rice, washed, drained
3 cups water, to boil rice with
3 cups water, to cook Zerde with
1 cup sugar
1/2 tsp saffron, soaked in 2 tbsp warm water
3 tbsp corn starch, dissolve with 3 tbsp water
2 tbsp Rose Water

Garnish:
4 tbsp pistachios, ground
2 tbsp currants, soaked in 1/4 cup hot water
4 tbsp pine nuts, lightly roasted

Boil the rice with 3 cups of water, drain. Bring to boil the sugar with 3 cups of water. Then turn the heat down to medium-low. Add the cooked rice, saffron with water and the dissolved corn starch in it. Stir constantly and cook until it gets enough thickness. Add the Rose Water, but don't stop stirring. Turn the heat off.

Pour equally over the rice pudding. Let it cool down. Sprinkle some pine nuts, currants and pistachios on top. If you can find, put some pomegranate as well. Let it cool down and place in the fridge before serving.



4-6 servings.

Fish with Carrots Enveloped in Paper

(Kagitta Havuclu Balik Dolmasi)

1 Gilt-Gead Bream, Whiting, Silver Hake or any kind of white meat fish*, gutted, washed with cold water
1 Romaine leaf, parsley and dill stems
3 tbsp extra virgin olive oil
Salt
Pepper
5-6 lemon slices

Filling:
1 medium size onion, sliced
1 medium size carrot, peeled, grated
3-5 garlic cloves, peeled, sliced
1 tsp lemon zest
1 tsp oregano
2 Bay leaves
Salt
1 tsp Peppercorn

Preheat the oven to 450 F (230 C).

Season the inside and outside of the fish with salt and pepper. Spread the olive oil all over the fish. Place the Romain leaf on a piece of parchment paper. Arrange the parsley and dill stems on it. Place the fish on top. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices and Bay leaves on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.

Place the tray on the middle rack of the oven and cook for about 30 minutes. Then remove the tray, wait for 2-3 minutes and open up the parchment paper. Discard the Bay leaves. Serve while still warm with the lemon wedges.

* If you can't find whole fish, buy two fillets and fill in between them.

Meal Ideas:
- Turkish-Style Fried Calamari, Arugula Salad, Fava and Tahini Helva Casserole.

Tahini Helva Casserole

(Guvecte Tahin Helvasi)

400 g plain Tahini Helva (crushed sesame seeds) - Turkish Tahini Helva is sold in blocks. They come plain or with chocolate, or with nuts like pistachio. You can purchase some at Amazon, or at tulumba.com which is an online Turkish store.
1/3 cup milk
1 tsp butter, room temperature

Slice the helva with a knife. Then mash it with a fork while slowly adding the milk and butter.

Butter the inside of the earthenware pot (Guvec/Terra Cotta). Pour the mixture in it.

Preheat the oven to 400 F (200 C) and bake until the top is golden.