Kurabiye

125 gr (1 stick), unsalted butter, room temperature
1/2 cup sugar
2 small size eggs*, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder

Glaze:
1 egg yolk whisked with 1 tsp water

Cream the sugar and vanilla with butter, break the eggs in it, mix. Then slowly add the flour and baking powder. Make sure everything is well mixed. Dough should be soft. Dived the dough in 16-18 pieces. First give long stick shape with your hands. Traditionally they should be given figure eight or braid shape. Put parchment paper on an oven tray and arrange them on it. Egg wash the tops, then sprinkle some sesame seeds on the tops.

Preheat the oven to 375 F (180 C) and bake for about 25 minutes or until the tops take a golden colour. Place Kurabiye on the wire rack to cool down.

Kurabiye is a traditional Turkish cookie. I love to have it dunked in milk. Every time I bake, the smells come out and I remember my mother for baking Kurabiye for us, when we were little:)

*Add 2 1/4 cups flour instead of 2 cups if the eggs are large size.

Makes 16-18 Kurabiye

Smelt in Tomato Sauce

(Domates Soslu Gumus Baligi)

1 pkg (454 gr) frozen Smelt, thawed
1/3 cup all purpose flour
Salt

1/2 cup sunflower oil

Tomato Sauce:
1 cup tomato, peeled, cut in cubes
2 tbsp extra virgin olive oil
1 garlic clove, chopped
1/2 tsp oregano
Salt
Pepper

Cooke all the sauce ingredients until the tomatoes are softened.

Gut the Smelt, wash them with cold water and drain. Sprinkle some salt all over. Pour the sunflower oil into a large skillet and heat it up over medium heat. Place the flour on a large plate, hold each Smelt at its tail and dip in the flour. Fry as much as will fit in the skillet for 4-5 minutes. Turn over halfway through. You probably won't need to turn over the very small ones:) When done, place the fried Smelt on a plate with paper towel on it to soak up the extra oil.

Place cooked tomato sauce on a service plate. Arrange the fried smelts on the sauce. Serve with Arugula Salad.

Roasted Red Peppers with Garlic

(Sarimsakli Kozlenmis Kirmizi Biber)

2-3 red Bell peppers

Vinaigrette Sauce:
2 - 3 garlic cloves, mashed with salt
1 tbsp Apple cider vinegar (or any vinegar)
4 tbsp extra virgin olive oil

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.

Slice them in a big chunks. Arrange the roasted red peppers on a serving dish. Whisk the sauce ingredients and pour all over them. Sprinkle some finely chopped parsley on top.

Serve it with any kind of fish, meat, chicken or pasta as an appetizer or salad.

Almond Muhallebi

(Bademli Muhallebi)

4 1/2 cup milk, 3.25%
3/4 cup almond, blanched, ground
1/2 tsp almond extract
3/4 cup sugar
2 tbsp rice flour
2 tbsp corn starch

Mix the ground almond and 1 cup milk in a blender until smooth, put aside.

Whisk the rice flour, corn starch and 1 cup milk, put aside.

Put the sugar, 2 1/2 cup milk and almond extract in a large pot. Bring to boil. Slowly add almond-milk mixture in it, stir. Then slowly add rice flour mixture in it and stir constantly.

When it gets thicker, cook for 1 more minute while stirring. Turn the heat off. Immediately pour into individual bowls. Let them cool down for an hour. Keep them in the refrigerator.

You can serve Almond Muhallebi with ice cream on top.

Makes 6 servings.

Feta Cheese Bread

(Peynirli Ekmek)

1 cup yogurt, plain
125 gr unsalted butter, melted
125 ml (1/2 cup) extra virgin olive oil
1 1/2 cup feta cheese, crumbled
1/2 cup parsley, chopped
1/4 cup dill, chopped
2-3 green (spring) onion, only white parts, chopped
1 tsp oregano
3 eggs, room temperature
2 3/4 cup flour
1 tsp baking powder

8x8x2 (2L) Pyrex or oven safe dish, oiled

Mix all the ingredients except flour and baking powder in a large bowl. Mix the flour and baking powder and add into the feta cheese mixture. Mix them all with the spoon. Spread the mixture into the oiled oven dish.

Preheat the oven to 375 F (180 C) and bake until the colour of the top turns golden or toothpick comes out clean. Let it cool down first. Then slice it up and serve with Turkish Tea.

Fried Vegetables in Tomato Sauce

(Çığırtma)

1 medium eggplant, sliced
1 tsp salt + 2 cups water
1/2 cup sunflower oil

2 tbsp extra virgin olive oil
1 green bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6
1 red bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6
1 large onion, sliced in round shape, separate the rings
4-5 large size mushrooms, sliced

Sauce:
2 large tomato, peeled, diced
2 clove garlic, sliced
2 tbsp extra virgin olive oil
1 tsp vinegar
1 pinch sugar
Salt
Pepper

Soak the eggplants into the salty water for about 20 minutes. Squeeze the eggplants with your hand and dry them with paper towel.

Saute the onion, green pepper and red pepper with olive oil for about 10 minutes in a large pan. Add the mushrooms and cook for another 5 more minutes. Don't overcook! Turn the heat off.

In the meantime, cook all the sauce ingredients in a small pot for about 15 minutes. Put it aside.

Fry the eggplants on both sides until golden brown in sunflower oil. Afterwards, place on a paper towel to absorb any extra oil. Place them on the cooked vegetables in the pan. Pour the cooked tomato sauce all over the vegetables. Cook for about 10 minutes under medium heat. Turn the heat off and let it cool down first.

Then place it in a serving dish carefully. Sprinkle some chopped parsley on it. Serve the dish at room temperature or chilled.

4 servings.

Chop Shish

(Çöp Şiş)

Lamb, as required, cut in small pieces
Cubanelle pepper
Red Bell pepper
Tomato
Onion, cut in 6 pieces
Salt
Pepper

Season the lamb cubes with salt & pepper and arrange them on the skewers.

Preheat your barbecue or oven (grill/broil). Place the skewers on the rack and cook each side for 4-5 minutes. Flip them 2-3 times while they cook.

Serve Chop Shish with grilled pepper, tomatoes and onion. You can also serve Chop Shish inside the Turkish bread or pide.

* Dip the wood skewers in water first to prevent burning.