Chestnut Cookies

(Kestaneli Kurupasta)

250 ml unsalted butter, room temperature
1/2 cup powdered sugar
3 egg yolks
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
250 gr. Chestnuts Candy, break in medium size pieces, drain the syrup

Cream the powdered sugar, egg yolks and vanilla with butter, then slowly add the flour and baking powder. Make sure every thing's well mixed. Add the Chestnuts pieces, knead. Divide it in 22-23 pieces and give ball shape with your hands. Put parchment paper on an oven tray and arrange them on it.

Preheat the oven to 375 F (190 C) and bake for about 25 minutes. Arrange them on the wire rack so they cool down.

Makes 22-23 Chestnuts Cookies.

Pasta with Tomato Sauce

(Domatesli Makarna)

2 servings of mini bowtie pasta
1 1/2 tbsp butter
Salt

Tomato Sauce:
1 large tomato, peeled, cut in cubes
2 tbsp crushed tomato, canned
Salt
Pepper
1-2 garlic cloves, mashed with salt

Red Pepper Sauce:
1 tbsp butter
Red pepper
Cayenne pepper

Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it.

Meanwhile in a small pot, cook diced tomato, crushed tomato, salt and pepper. Do not over cook! Add the garlic two minutes before turn the heat off, stir.

Place pasta on a service plate. Pour the tomato sauce all over the pasta. Melt the butter in a small pan and add in the peppers. When it starts bubbling, pour over the pasta.

I love having Pasta especially served with Turkish Bread. Please give it a try, you will like it:)

*If you like sprinkle some crumbled feta cheese over the top.

Makes 2 servings.

Semolina Helva with Cheese

(Peynirli Irmik Helvasi - Gaziantep)

1 cup Turkish semolina flour
2 tbsp unsalted butter
1 1/2 cup sugar
2 cups water
1 cup shredded mozzarella

Garnish:
Pistachio, almond, cinnamon

Cook the semolina with butter at medium-low heat until golden brown in a medium sized pot, constantly stirring.

Add the sugar, stir. Pour the water into the pot while stirring with a wooden spoon. Stir occasionally until the mixture of the right consistency. Turn the heat off, add the mozzarella cheese, stir. Cover and let the Helva stand for 1 minute.

Place in a serving dish. Sprinkle some pistachio, almond and cinnamon on the top. Serve immediately while still warm.

4-6 servings.

Bairam Menu:
-Jerusalem Artichokes Soup , Sweet Peas with Hallumi Cheese , Potato Twister and Sach Tava .

Saj Tava

(Sac Tava)

~350 g lamb, cut in small pieces
1 tbsp butter
1 medium size onion, cut in small pieces
2 medium size tomatoes, peeled, cut in small pieces
1 cubanelle pepper, cut in small pieces
Salt
Pepper

Garnish:
Parsley, cut in small pieces

Start to cook the lamb and onion with butter. The cooking process is supposed to be in a sheet pan but since I do not have it, I used a Chinese pan (wok). Stir the beef constantly at medium-high heat, when the colours turn to light brown, stop stirring. Continue to cook the lamb cubes with their own juice. When there is no more juice left in the wok, add the rest of the ingredients. Turn the heat off when the peppers and tomatoes are tender.

Sprinkle some parsley all over the top. Serve while still hot with Turkish Pide by the side.

2 servings.

Potato Twister

(Patatesli Gul Boregi)

4 sheets Phyllo Pastry
2 tbsp extra virgin olive oil

Filling:
2 medium sized potatoes, cooked, peeled, mashed
100 gr Ricotta or feta cheese, crumbled
2-3 tbsp parsley or dill, chopped
1/4 tsp paprika, powder
1 pinch crushed pepper

Glaze:
1 egg yolk
1 tsp Nigella seeds

Place the 1st sheet of Phyllo Pastry on the counter and position them vertically, brush some olive oil all over it. Put the 2nd sheet on it. Put half of the filling on the bottom side of the 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. Then twist the strip gently as seen in the picture. Brush the end with egg white to close. Finish all the sheets.

Place parchment paper on an oven tray and arrange the Potato Twisters on it. Brush the tops with egg yolk and sprinkle some Nigella seeds over the tops.

Preheat the oven to 375 F (190 C). Bake for about 25 minutes until the tops take a golden colour.

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

2 Potato Twisters.

Sweet Peas with Hallumi Cheese

(Peynirli Bezelye)

1 cup sweet peas, frozen -rinse with hot water
3-4 pearl onion, sliced
1 garlic clove, chopped
3 tbsp extra virgin olive oil
1 tsp red pepper paste, medium
1/4 cup water
Salt
Pepper
100 gr Hallumi Cheese, soak into the spring water for about 5 minutes,
drain and dry them with a paper towel, cut in cubes
1 tbsp dill, chopped

Saute the onion with olive oil for about 2-3 minutes. Add the garlic and saute until the smell of garlic comes out. Add the sweet peas, red pepper paste, water, salt and pepper. Cover and cook until a little bit water is left at low heat.

Heat up the frying pan. Pour a few drops of extra virgin olive oil and place the cheese cubes in it. Turn them occasionally, fry all sides until golden brown. Throw them and dill into the cooked sweet peas.

You can serve it as a main dish or as a side dish with beef or chicken.

Jerusalem Artichokes Soup

(Yerelmasi Çorbası)

300g Jerusalem Artichokes, peeled, washed and cut in small chunks
1 tbsp butter
1 garlic clove, minced
2 tbsp all purpose flour
2 cups chicken broth
1/2 cup milk
1 pinch nutmeg
Salt
Pepper

Garnish:
Parsley, chopped

In a medium pot, melt the butter. Add the garlic and flour, stir. Slowly pour the chicken broth and milk in it while stirring constantly. The liquid and flour should blend very well. You can use an egg beater. Add the Jerusalem Artichokes, nutmeg, salt and pepper.

Cook until the Jerusalem Artichokes are tender at low heat. It takes for about 20 minutes. Using an immersion blender, puree the soup until smooth.

Sprinkle some parsley on top before serving.

3-4 servings.