Lemon Cookies

(Limonlu Kurabiye)

1 1/2 cup flour, sifted
125 gr unsalted butter, room temperature
1/2 cup powdered sugar
1 egg
2 tbsp lemon juice
1 lemon zest
1 tsp vanilla
1 tsp baking powder

10 hazelnuts

Put flour in a large bowl. Make hole at the middle, place butter, powdered sugar, egg, lemon juice, lemon zest, vanilla and baking powder, kneed. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it. Place the hazelnuts on top.

Preheat the oven to 375 F and bake for about 25 minutes. Serve Lemon Cookies with afternoon tea.

Makes 10 cookies.

Zucchini-Potato Casserole

(Fırında Kabak-Patates Ezmesi)

2 medium size zucchinis, rinsed, grated
2 medium size yellow potatoes, boiled, peeled, grated
1 tbsp fresh dill, chopped
Salt
Pepper

1/4 cup mozzarella or Asiago cheese ( the closest one is Asiago to Turkish Kashar cheese)

Mix the grated potato, grated zucchini, dill, salt and pepper with the spoon in a bowl. Then place the mixture in a medium size oven proof dish. Cover the top with the grated cheese.

Preheat the oven to 400 F (200 C) and cook until the top is a light golden. Serve the Zucchini-Potato in the Oven while still warm as a side dish.

3-4 servings.

Grilled Meatballs

(Izgara Kofte)

400 g ground lamb
350 g ground veal
2 slices of Turkish bread without the crust (1 cm thick), soak the
bread into milk, then squeeze the milk out
2 tbsp milk
1 onion, grated
1 egg
1/4 cup parsley, finely chopped
1 tsp cumin
1 tsp red pepper, powdered
1 tsp salt
Pepper

Knead all the kofte ingredients for about 5 minutes. Give them a cylinder shape. Press them on the top with two fingers.

Set the oven to grill. Arrange the meatballs on a wire, place aluminum foil under the wire on the oven tray. When the one side is cooked, remove the aluminum foil, put the parchment paper on a tray. Arrange a few slices of Turkish bread on it. Place the wire back over the tray. Cook the other side of the meatballs. While they are cooking, all the juice will drop over the bread slices that you have arranged on the tray.

Serve Grilled Meatballs with Kidney Bean Salad, roasted peppers and tomatoes.

My mother used to cook “Izgara Kofte” in a small electric grill with the bread slices under the kofte. I hope you like it:)

~18-19 Grilled Meatballs.

Crispy Pastry

(Katmer)

1 sheet Phyllo Pastry
2-3 tbsp butter, melted
1/4 cup sunflower oil

To prepare this easy to do Katmer, place the sheet on the counter and place it vertically. Brush the butter all over it. Fold it so that it will be tree layers.

Cut the 3 layered phyllo sheet with 7.5 cm (3 inch) wide cookie cutter to make 4 round. Brush the tops with butter.

Heat up the sunflower oil on the stove in a large skillet. Place the Katmers in it. Fry both sides equally at medium heat until they take a light golden color. Don't leave the stove as they fry quickly! Place ones that are done on a paper towel to soak up extra oil.

Put one on top of the other, sprinkle granulated sugar on each top.

My grandmother used to make Katmer as a supper treat:)

4 Crispy Pastry.

Spinach with Lamb

(Etli Ispanak)

500 gr fresh baby spinach, washed, drained
150 gr lamb, cut in cubes
1 + 1/4 cup warm water
1 medium sized onion, chopped
4 tbsp extra virgin olive oil
1 tbsp butter
1-2 garlic cloves, chopped
1 pinch crushed pepper
Salt
Pepper

Sauce:
1 tbsp flour, all purpose
1 or 2 tbsp lemon juice (I used 2 tbsp lemon juice)

Cook the lamb cubes with their own juice. Then add 1 cup hot water and cook over low heat until the lamb pieces are tender.

Meanwhile saute the onion with butter and olive oil for about 5 minutes. Add the garlic and saute until the smell of garlic comes out. Then add the cooked lamb, spinach, 1/4 cup water, crushed pepper, salt and pepper. Cover and cook for about 5-6 minutes at medium heat.

Put the flour and lemon juice in a small bowl. Take 4-5 spoon of juice of the dish and pour into the bowl. Whisk them well. Slowly pour this mixture over the spinach, stir. Cover and simmer for about 5 minutes.

2 servings.

Bulgur Pilaf with Shrimp

(Karidesli Bulgur Pilavi)

1/2 cup Turkish bulgur, large grain, washed and drained
1 cup water
1 1/2 tbsp crushed tomato, in can
1 tsp red pepper paste
3 tbsp extra virgin olive oil
150 gr medium sized shrimp, cooked, peeled and de-veined
1-2 green onion, chopped
3-4 Romain leaves, cut in julienne
1 tbsp lemon juice
1 pinch crushed red pepper
Salt
Pepper

Place water, olive oil, crushed tomato, red pepper paste, salt and pepper in a medium sized pot. Bring to boil, add the bulgur in it, stir and turn the heat down to medium-low heat. Cook until all the water evaporates with the lid. Let the Bulgur Pilaf stand for about 5 minutes.

Then, add the shrimp, green onion, Romain leaves, lemon juice and crushed pepper. Serve Bulgur Pilaf with Shrimp as a light lunch with red onion by the side.

2 servings.

Pickled Eggplant

(Patlican Tursusu)

10 small size eggplant, cut off the stems, cut a slit in each eggplant
2 of lemon juice
Stems of dill
1 red Bell pepper, cut in 10 pieces
50 ml sunflower oil

Filling:
2-3 cups white cabbage, thinly sliced
1 bunch of dill, thinly sliced
2 tbsp red pepper, crushed
6-7 garlic cloves, mashed with salt

For the pickling liquid:
8 cup (2Lt) water
4 cup (1Lt) vinegar
2 tbsp salt

Pour some water into the pot. Add the lemon juice. Bring to boil. Put the eggplants in it and boil for about 3 minutes. Remove the eggplants with perforated spoon. Now place and boil the cabbages into the water, drain.

Fill the eggplants with the filling equally. Cover the filling with the red pepper pieces. Tie them using the dill stems. Place the filled eggplants into the large clean glass jar.

Meanwhile bring the water and vinegar to a boil. Boil the water for about 2-3 minutes then, add the oil in it. Put it aside to become tepid. Cover the eggplants with this water. You can pour out the remaining water. Place heavy object over it. Tightly cover the jar. Keep it cool and humid place for about one month.

Turkish Feta Cheese Pide

(Peynirli Karadeniz Pidesi)

Dough Ingredients:
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water or milk
~ 2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Topping:
250 gr Feta Cheese (White Cheese)
2 egg yolks
1/4 cup parsley, chopped
1 tsp crushed pepper

4 eggs

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

Dough Preparation:
In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture and 3/4cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down to spread olive oil all the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. With your hands to flatten and then use a roller give a long oval shape each one. Place cheese topping ingredients and spread all over the tops equally (picture). Break the eggs top of the each one. Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).

Place parchment paper on an oven tray, then arrange the doughs on it. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 12-13 minutes. When the egg white is cooked, take it from the oven. Immediately brush butter or olive oil on the edges.

Serve it parsley, red or white onion and tomato slices.

4 Turkish Feta Cheese Pide.

Eggplant Pie

(Patlicanli Tart)

1 Tenderflake deep dish pie shell - frozen

Filling:
1 large eggplant, *roasted
1 small onion, sliced
1 tbsp butter
2 tbsp olive oil
2 tbsp yellow corn meal
1/2 tsp baking powder
3/4 cup milk
1 egg
1/4 cup feta cheese, crumbled (optional)
4-5 mushrooms, brushed, sliced
Salt
Pepper

On top:
1/3 cup mozzarella cheese, shredded

Saute the onion with butter and olive oil until the colour starts to turn light brown. Add the corn meal, baking powder, salt and pepper, stir. Slowly pour the milk in it while stirring constantly. The milk and corn meal should blend very well. You can use an egg beater. Turn the heat off. Now, add the roasted eggplant, egg, feta cheese and mushrooms, stir and combine them all with a wooden spoon.

Place the mixture on the shell. Spread mozzarella cheese all over it.

Preheat the oven to 375 F (190 C) and bake until the top is golden colour for about 35-40 minutes.

Serve Eggplant Pie with Doner Kebab. Arrange roasted, green pepper, fresh onion, tomato and pickled green peppers around the pie.

*Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place eggplant an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any hard seeds. After draining, cut into small pieces with a knife.

Spicy Potato Soup

(Acili Patates Corbasi)

2 medium size potatoes, peeled, cut in small cubes
1 medium size onion, sliced
1 tbsp butter
1 1/2 tbsp all purpose flour
1 tbsp red pepper paste, sweet
1 tsp red pepper paste, hot
2 tbsp canned crushed tomatoes
2 1/2 cups chicken stock, hot
Salt
1/2 tsp pepper
1 tbsp lemon juice

Garnish:
2 tbsp parsley, chopped

Saute the onion with butter for 2-3 minutes at medium heat in a medium size pot. Add in the potatoes, continue to saute for 4-5 more minutes. Add in the flour, stir one more minute. Now add in the chicken broth, red pepper pastes, crushed tomatoes, salt and pepper. Cook until the potatoes are tender at medium-low heat. Season with the parsley, lemon juice and lemon zest. Serve while still warm.

2 servings.

Grilled Sardines Wrapped in Grape Leaves

(Asma Yapraginda Sardalya)

1 large Sardine, discard guts, if it has few scales on it, just run the knife over the skin to remove, run your thumb to split, pull out the backbone then wash with cold water and drain
1 or 2 grape leaves, wash and cut of the stems

Marinade:
Olive oil
Lemon juice
Salt
Pepper

Rube the fish with olive oil and lemon juice. Season with salt and pepper. Put it in the refrigerator for about 15 minutes in shallow plate. Place the fish inside the matte (not shiny) side of the grape leaf. Wrap the fish in a leaf. Brush some olive oil all over the grape leaf.

Preheat the barbecue or oven (grill). Place the fish on the rack and grill for about 5 minutes each side.

Serve with lemon wedges, radish, Arugula or Green Salad.

Green Lentil - Ground Beef on Pide

(Galacoş - Bayburt, Black Sea Region)

1/2 cup green lentils, soak in water overnight, washed and drained
5-6 tbsp ground beef
1 onion, sliced
1 small tomato, diced
1 tbsp butter
2 tbsp crushed tomatoes, canned
1 1/2 cups warm water
1/2 tsp cumin, optional
Salt
Pepper

2-3 pieces of Asian Nan Pita bread or plain pita bread (pide)

1/2 cup creamy Turkish yogurt
2 tbsp butter
Red pepper
Cayenne pepper

Saute the onion and ground beef with butter for 3-4 minutes. Add the lentils and saute for another 4-5 minutes. Then add the remaining ingredients. Leave the lid halfway open and cook for 20-25 minutes at medium-low heat until the lentils soften, stir occasionally.

Cut the Home Made Turkish bread or pide in bite size. Arrange them on the plates. Spread the cooked lentils over the pide/bread pieces. Place a few spoons of strained yogurt on top. Meanwhile, melt the butter in a small pan. When it begins spitting, stir in the peppers and pour over the dish.

Makes 2-3 servings.

Pickled Cabbage

(Lahana Tursusu)

1 kg white cabbage, chopped
1 medium sized carrot, sliced

For the pickling liquid:
8 cup (2Lt) water
3/4 cup vinegar
1 tbsp salt
1 tsp red pepper
5 garlic cloves, coarsely mashed with salt

Cook the cabbage for about 3-4 minutes, drain.

Layer the cabbages into the large clean glass jar (or jars). Put a few slices of carrot between the layers.

Bring to boil water, vinegar, salt, red pepper and garlic for about 3-4 minutes into the large pot. Turn the heat off. Put it aside to become tepid. Cover the cabbages with this water. You can pour out the remaining water.

Place heavy object over it. Tightly cover the jar. Keep it cool and humid place for about 8 to 10 days.

Need To Know About Making Pickles :

Make sure the vegetables are small sized. Early vegetables (precocious) are not suitable for pickles.

You should use good quality vinegar. If you think vinegar is not sharp enough to make good pickles, then, boil the vinegar into the aluminum pot for 3-4 minutes,

The yeast of pickles prepared in copper or tinned container causes acid poisoning. For that reason, pickle juice should be prepared in the Teflon, steel or aluminum pots.