Mayali Poğaça / Leavened Pogaca

Dough:
1 package dry yeast, instant, 7 gr
3/4 cup yogurt, room temperature
1/2 cup (125 ml) unsalted butter, melted
1/2 cup olive oil
1 egg white
1/2 tsp salt
~2 1/2 cup flour

Filling:
1/3 cup feta cheese, crumbled or goat cheese etc.
1/4 cup dill, chopped
1/4 cup fresh parsley, chopped

Glaze:
1 egg yolk + 1 tbsp water (egg wash)
Nigella seeds

Mix the yeast and yogurt in a large plastic bowl. Stir well until the yeast dissolves. Add the butter, olive oil and egg white, stir. Then add flour and salt slowly, knead. The dough shouldn't be sticky but should be soft. Divide the dough into 14 pieces. Make a little hole in it and then put 1 tbsp of the filling inside. Close it up, giving it a half moon shape.

Place parchment paper on an oven tray and arrange them on it. Put in a warm spot for about 30 minutes. Then, egg wash on top of each pogaca.

Preheat the oven to 375 F (190 C). Place the tray on the middle rack. Bake until the top is a light golden colour. Place the Mayali Pogaca on the wire rack so it cools down a little bit. Serve it with tea as an afternoon snack or as breakfast.

14 pieces

Strawberry Jam

(Cilek Receli)

600 g fresh strawberries, hulled and halved
2 1/2 cup sugar
1 lemon zest
Juice of one large lemon

Layer strawberries and sugar in a saucepan overnight. The following morning, start cooking on medium heat until the sugar dissolves.

Remove the strawberries with a perforated spoon and place in a plate. Cook the sherbet for about 25-30 minutes at medium-low heat. Then, add the strawberries, lemon zest and lemon juice; continue to cook at low heat for about 10 minutes. Pour carefully into canning jars and seal. Store in a dark and cool place.

Pilaf with Eggplant

(Patlıcanlı Pilav)

1 Japanese eggplant, washed
1 cup water with 1 tbsp salt
1/4 cup sunflower oil
1 small onion, chopped
3 tbsp extra virgin olive oil
1/2 cup grated tomato
3/4 cup long grain rice, washed and drained
1 cup water, hot
1 pinch sugar
Salt
Pepper
1/4 cup dill, washed, drain and chopped

Peel the eggplant skin in strips lengthwise. Cut into bite sizes. Soak in water with a tablespoon of salt for about 20 minutes. Squeeze the eggplants with your hand and dry them with a paper towel.

Pour the sunflower oil in a large skillet. When the oil heats up, fry both sides of the eggplants until the colour turns golden brown. After frying, place the eggplants on a plate with paper towel to soak up extra oil.

Meanwhile, saute the onion with olive oil in a medium size pot. Add the grated tomato, sugar, salt and pepper. Add rice and saute for about 2-3 minutes while stirring. Pour in the hot water, stir. Turn the heat to very low and cook until the rice absorbs all the water. Let it cool down for 5 minutes. Toss the eggplant and dill, then stir with a fork. Serve Pilaf with Eggplant when it reaches room temperature with any kind of main dish.

*If you like yo can add pinch of cinnamon:)

3-4 servings.

Stuffed Tomatoes with Eggplant

(Patlıcanlı Domates Dolması)

4 large tomatoes

Filling:
1 onion, finely sliced
1 garlic clove, finely chopped
2 tbsp extra virgin olive oil
1 Chinese or Japanese eggplant, peel, cut in cubes, soak into salty water for about 15 minutes, drain, squeeze the excess water
2 tbsp parsley, chopped
1 tbsp basil, chopped
1/3 cup feta cheese, cut in cubes
1 slice day old Turkish bread (or French or Italian), without crust, crumbled
1 egg, beaten
1/2 tsp oregano
1/2 tsp crushed pepper
Salt
Pepper

Cut off the tops of the tomatoes using a small knife. Then spoon out the inside of the tomatoes and cut them in small pieces, put aside.

Saute the onion with olive oil in a medium sized pan. Add the garlic. When the smell comes out, add the tomato pieces and eggplant. Saute for about 10 minutes on medium low heat. Then turn the heat off. Add the rest of the filling ingredients and stir. Fill the tomatoes using a teaspoon.

Preheat the oven to 400 F (200 C). Place the stuffed tomatoes in a greased casserole dish and bake for about 30 minutes.

This is a great entree dish for dinner parties, especially during Summer nights:)

Halloumi Cheese

(Hellim Peyniri)

Halloumi Cheese
1 tsp extra virgin olive oil

Slice it up in 1 cm thick pieces. Soak into the spring water for about 5 minutes. Then drain and dry them with a paper towel. Heat up the frying pan. Pour the extra virgin olive oil and place the cheese slices in it. Fry on both sides until golden brown. Place them on a serving dish. Drizzle some olive oil and sprinkle some oregano and crushed pepper.

You can serve this dish as an appetizer or for breakfast with sliced tomatoes and Turkish black olives.

Chicken Saute with Mozzarella Cheese

(Kasarli Tavuk)

3 pieces chicken breast, cut in cubes
2 tsp extra virgin olive oil
1 tbsp butter
1 medium onion, chopped
1-2 garlic cloves, minced
4-5 mushrooms, brushed, cut in 2 or 4
1 cubanelle pepper, cut in cubes
1 large + 1 medium tomato, peeled, cut in cubes
Salt
Pepper
1 tsp oregano

Garnish:
1/4 cup kashar cheese or Mozzarella
1/2 tsp Turkish red pepper powder

In a medium sized pan, saute the onion with butter and olive oil. Add the garlic and when the smell of the garlic comes out, add the chicken. Cook the chicken until the colour changes. Add the mushrooms, tomatoes, cubanelle pepper, salt and pepper. Simmer for about 15 minutes with the lid covered. Turn the heat off and sprinkle some oregano all over.

Transfer to the oven proof dish. Sprinkle the shredded cheese and red pepper on top. Preheat the oven to 400 F (200 C) and bake until the cheese melts. Serve with Turkish Pilaf.

2 servings.

Ground Beef Pasta Casserole

(Firinda Kiymali Makarna)

200 g large bead pasta

Ground Beef Ingredients:
200 g medium ground beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 medium carrot, peeled, finely grated
1/2 cup crushed tomato, canned
1/2 tsp paprika
1 tsp oregano
Salt
Pepper
1/2 cup parsley, chopped

Cover:
2/3 cup mozzarella or Halloumi Cheese*, grated
1 egg, lightly beaten

Boil the pasta with salty water following the instructions on the package, drain. Place in the oven proof dish.

Meanwhile, cook the ground beef with onion. Add all the ingredients except parsley. Cook on low heat for about 10 minutes. Add the parsley, toss it with the pasta. Place the mixture into the casserole dish. Mix the egg with mozzarella and spread all over the pasta equally.

Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Serve it with Ayran and Tomato Salad.

Makes 4 servings.

*First soak Halloumi Cheese into the spring water for about 5 minutes, drain and dry with paper towel.