Turkish Ricotta Dessert

(Lor Tatlisi - Aegean Region)

1 pkg 475 gr Ricotta Cheese, unsalted
1/3 cup flour, all purpose

Syrup:
1 3/4 cup water
1 1/2 cup sugar
1 tbsp lemon juice

Mix the cheese with flour in a bowl using tablespoon. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.

Preheat the oven to 325 F (165 C) and bake for about 50-55 minutes until the colour of the top turns golden.

To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add the lemon juice, stir.

Immediately pour the warm syrup all over them. Let cool down first. Serve Ricotta Dessert with Thick Turkish Cream (Kaymak) on the top. If you like you may also use fresh&thick Double Cream 40% instead of Kaymak

20 Turkish Ricotta Fritters

Bairam Menu:
-Almond Soup, Mutancana, Tahini Spinach Salad and Potato Pate.

Mutancana

350 g lamb, cut in cubes
2 tbsp butter
12 pearl onion, peeled
1 1/2 tbsp flour, all purpose
2 cup hot water
1/2 cup fresh grape, small size, washed
1 tbsp honey
1/2 tsp salt
Pepper
1 tbsp butter
1/4 cup almond, blanched, sliced
2-3 pieces Turkish dried figs, cut in julienne

Cook the lamb cubes with their own juice. Add the butter and sprinkle the flour all over the lamb, stir. Coat the lamb with flour. Add 2 cups hot water and cook on low-heat until the lamb pieces are tender. When leaves for about 1/2 cup juice in the pot, add the pearl onion, salt and pepper. Cook for about 15 minutes on medium-low heat. Now add the grapes and honey, stir. After 5 minutes, turn the heat off.

Meanwhile melt 1 tbsp butter in a small pan. Saute the fig and almonds for 2-3 minutes. Pour all over the dish. Serve the Mutancana on Turkish Rice Pilaf .

2 servings.

Tahini Spinach Salad

(Tahinli Ispanak Salatasi)

~250-300g spinach, washed, drained, cut in bite size
~
1 avocado, cut in cube
8-10 sliced red onion
1-2 tbsp almond, sliced

Dressing:
1-2 tbsp tahini
1/3 cup yogurt
1-2 garlic clove, mashed with salt
2 tbsp lemon juice
1 lime juice
1 pinch ginger, grated
1/2 tsp lemon zest
Salt
Pepper

Place the spinach on a serving platter. Whisk all the dressing ingredients and pour all over them. Sprinkle the avocado, red onion and almond over the top. Serve immediately.

Almond Soup

(Badem Çorbası)

3/4 cup almond, blanched, ground
2 tbsp butter
1/3 cup flour, all purpose
1 cup whole milk, warm
2 1/2 or 3 cups beef or vegetable broth
a pinch of nutmeg
Salt
Pepper

Sauce:
1 tsp butter
1/4 cup beef or vegetable broth
2-3 tbsp parsley, chopped

Garnish:
Handful pomegranate seeds

Melt the butter in medium-size pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Then add the almond, beef broth, nutmeg, salt and pepper. Cook for about 20-25 more minutes at low heat. Do not cover the pot!

Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup.

Place the soup into the bowls, sprinkle some pomegranate seeds over the tops. Serve immediately while still warm.

4 servings.

One of the sources tells it was made for the Ottoman Sultan at Edirne Palace at 1539.

Oregano Chicken Saute

(Kekikli Tavuk Sote)

350g chicken breast, boneless, cut in medium sized cubes.

Marinade:
3-4 tbsp extra virgin olive oil
1 tsp organo
Salt
Pepper

Marinate the chicken for an hour in the fridge in a container with a lid.

In a medium-sized pan, saute the chicken until the colour turns golden while stirring constantly at medium-low heat. Don't let the chicken dry up!

It is one of the easiest chicken recipes. Enjoy it!

Menu Ideas:
-Pilaf with Tomato, Arugula Salad with Walnuts and Chocolate Pudding.

Pan Fried Potato Salad

(Tavada Patates Salatasi)

2 medium size yellow potatoes, boiled, peeled, cut in medium size
3-4 tbsp extra virgin olive oil
1 tbsp butter
1 medium size onion, sliced
1-2 garlic cloves, minced
Salt
Pepper

1 tbsp lemon juice
1-2 tbsp parsley, chopped

In a medium-sized pan, saute the onion with butter and olive oil for 2-3 minutes. Add the potato, salt and pepper. Fry the potatoes until the colour changes at medium-low heat. Stir occasionally. Add the garlic and when the smell of the garlic comes out, turn the heat off and sprinkle some parsley and pour lemon juice all over. Serve with any kind of beef or chicken or fish dish while still warm.

2 servings.