Black-eyed Peas with Swiss Chard

(Lolazli Pazi)

1 bunch Swiss Chard, washed, drained, chopped
1 medium sized onion, sliced
2 tbsp extra virgin olive oil
2 tbsp butter
1/3 cup Black-eyed Peas, boiled until tender, drained
1 1/4 cup warm water
1/3 cup chickpeas, in can, rinsed and drained
2 tbsp crushed tomato, canned
1 tbsp red pepper paste
1 tbsp red pepper paste, hot
Salt
Pepper

Garlic Yogurt Sauce:
3/4 cup Yogurt, room temperature
1-2 garlic clove, mashed with salt

Bring to boil the water with salt, soak in the Swiss chard and boil for about 2-3 minutes, then drain.

Soften the onion with olive oil, butter, crushed tomato and pepper pastes for about 3-4 minutes in a pot. Add the Black-eyed Peas, salt, pepper and 2 cups warm water and cook on low-medium heat until they are tender. Than add the chickpeas, cook for about 5 more minutes. Then add the Swiss Chard, cover and cook for about 5-6 more minutes and turn the heat off.

Place the dish in a serving dish and put a couple of spoons of Garlic Yogurt Sauce over the top.

2 servings.

Ozbek Pilaf

(Ozbek Pilavi)

1 cup long-grain rice, rinsed
350 gr beef, cut in cubes
2 tbsp butter
1 onion, chopped
1-2 garlic cloves, minced
1/2 cup carrot, cut in small pieces
1+2/3 cup hot beef broth
1 tsp salt
Pepper

Saute the beef with butter in a medium pot for about 10 minutes, stir occasionally. Take out the beefs with perforated spoon. Put them on a plate. Toss the onion into the pot and saute for about 3-4 for minutes. Add the rice, garlic, carrot and salt, continue to saute for about 3-4 more minutes. Add the beef and beef broth in it. Cover, turn the heat down to the low. Cook until all the water evaporated. Season with black pepper, toss.

Let the Ozbek Pilaf stand for about 5 minutes before serving.

2 servings.

Mushroom Borek

(Mantarli Börek)

4 sheets Phyllo Pastry

Filling:
8 large mushrooms, brushed, sliced
1 small onion, sliced
1 garlic clove, minced
4 tbsp tbsp extra virgin olive oil
1 tbsp butter
1/2 tsp allspice
1/2 tsp oregano
Salt
2 tbsp mozzarella cheese, grated

Glaze:
1 egg yolk
1 tsp Nigella seeds

Saute the mushrooms and onions with olive oil and butter until the colour of mushrooms turn to light brown at low-medium heat. Last minute add the garlic, stir. Turn the heat off. Season with salt, oregano and allspice. Let it cool down. Sprinkle the cheese, toss.

Place two sheets on top of each other on the counter and position them vertically. Cut them in four strips from top to bottom. Put some filling on the bottom side of each sheet. Leave some space around all ends.

Then roll up each one, do not squeeze! Brush with the egg white the open end and close it up.

Place parchment paper on an oven tray and arrange the Börek with the folded side facing down. Brush the tops with egg yolk and sprinkle some Nigella seeds over the tops.

Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.

Serve as an appetizer or as a supper treat with Turkish Tea.

8 Mushroom Börek.

Antep Ezme

2 medium tomatoes, discard the seeds, finely chopped
1 small onion, finely chopped
1 cove garlic, finely chopped
2/3 cup parsley, finely chopped
1/2 Cubanelle pepper, finely chopped
1 tsp lemon juice
2 small pickled cucumbers (cornichons),
1 tsp dry mint
3/4 tsp Cayenne pepper, crushed
1 tsp sumac
1 tsp pomegranate paste or Grenadine syrup
Salt
Pepper

Toss all the ingredients in a medium sized bowl. Place in a service plate and serve with any kind of Kebab or Barbecued meat.

I would recommend that it is eaten by a spoon:)