Spinach with Garlic-Tomato Sauce

(Salladirma - Sakarya-Marmara Region)

1 bunch baby spinach, washed

Garlic-Tomato Sauce:
1 small onion, sliced
1-2 garlic cloves, chopped
1 large tomato, peeled, diced
1 tbsp crushed tomato, canned
4-5 tbsp extra virgin olive oil
Salt
Pepper

Boil the spinach for about 2-3 minutes, drain.

Meanwhile saute the onion with olive oil for about 2-3 minutes. Add the garlic. When the smell of garlic comes out, add the rest of the sauce ingredients. Cover and cook until the tomatoes are soft at low heat.

Place the spinach on a serving dish. Spoon out the sauce all over it. Keep it in the fridge. Serve the dish at room temperature or chilled.

Green Tomatoes Stuffed with Beef

(Etli Yesil Domates Dolmasi)

4 large size green tomato
1 small tomato, peeled, diced
2 tbsp crushed tomato, canned
1/2 cup warm water or beef broth
2 tbsp butter, cut in cubes

Filling:
200 gr medium ground beef
2 green onion, thinly sliced
2 tbsp extra virgin olive oil
2 tbsp rice, washed, drained
2 tbsp bulgur, large grain, washed, drained
3 tbsp crushed tomato, canned
1 tbsp red pepper paste
2 inside of juice of green tomato's
Salt
Pepper

Garlic-Mint Sauce:
1/2 lemon juice
1 tsp dried mint
1 garlic, smashed with salt

Mix all the filling ingredients in a small bowl with a tablespoon.

In the meantime, cut off the tops of the tomatoes 3/4 of the way horizontally, leave the rest attached. Discard the inside of the tomatoes with a teaspoon.

Fill the tomatoes with the filling using a spoon and close the tops over. Place the filled tomatoes in a medium size pot. Sprinkle the crushed tomatoes and butter over the tops. Pour the water or beef broth in the pot from the edges.

Cover the lid, cook over medium-low heat until the tomatoes are done which takes about 15 minutes. Mix all the Garlic-Mint Sauce ingredients and pour all over the dolma. Cook one more minute then turn heat the off.

Place the Stuffed Green Tomatoes on a service plate, pour the juice all over and serve immediately.

2 servings.

Bulgur Pilaf with Zucchini

(Gabak Basti - Erzincan)

2 small zucchinis, cut in bite size
1 small onion, sliced
4-5 tbsp extra virgin olive oil or 2 tbsp butter
1 small cubanalle pepper, cut in bite size
1 large tomato, peeled, diced
1/2 cup Turkish bulgur, large grain, washed and drained
3/4 cup water, warm
1 tbsp dill, chopped
3 tbsp parsley, chopped
1 tbsp basil, chopped
1 tbsp tomato paste
Salt
Pepper

Saute the onion with olive oil for 2-3 minutes. Add the zucchini, cubanelle pepper and tomato into the pot, continue to saute for 2-3 more minutes. Then add the rest of the ingredients, stir. Cover, turn the heat down to low. Cook until all the water evaporates. Let the dish stand for about 5 minutes. Serve the Bulgur Pilaf with Zucchini with Ayran by the side:)

Roasted Asparagus with Garlic Yogurt

(Yogurtlu Kuskonmaz Salatasi)

1 bunch of asparagus, washed and trimmed

Garlic Yogurt Sauce:
1/2 cup Turkish plain yogurt
1-2 garlic cloves, mashed with salt

Tomato Sauce:
3 tbsp extra virgin olive oil
1-2 tbsp crushed tomato, canned
1 tsp red pepper paste

Place asparagus on an oven tray. Preheat the oven to 400 F (200 C). Place the oven in a middle rack. Roast for 15-20 minutes or until tender. Alternatively, you can barbecue them until softened.

Arrange the asparagus on a service plate. Let it cool down. Just before serving, pour the Garlic Yogurt Sauce over the asparagus. Then heat up the olive oil in a small pan and add in the crushed tomato and red pepper paste. Stir with a spoon. When it starts bubbling, pour over the yogurt sauce.

Abu Gannush Kebab

(Abu Ganus Soslu Kebap)

Meatball Ingredients:
500 g medium ground beef
Salt
Pepper

Abu Ganush Ingredients:
2 large eggplants, roasted, peeled
2 large tomato, cut in half, roasted, peeled
3-4 cubanelle pepper, roasted, peeled
6 garlic cloves, roasted, peeled

Mix all the Kofte (meatball) ingredients together with your hand. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture.

Preheat your barbecue or oven (grill). Place the skewers on the rack along with the eggplants, peppers, tomato halves (inside up) and garlic cloves. Make sure to turn the skewers so that all sides of the meat is cooked equally.

Mash the roasted eggplant, tomato, peppers, garlic, salt and pepper using a fork. Place the mixture on a oven proof plate. Heat it in the oven for about 2-3 minutes. Place the Shish Koftes on Abu Gannush. Place some Turkish plain yogurt around it. Serve immediately with Pide.

4 servings.

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 on an oven tray and roast for about 35 minutes on broil. Then peel it, remove any hard seeds and place in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes. After draining, cut into small pieces with a knife. Alternatively, you can barbecue it until softened.

Roasted Green or Red Peppers:
Cut off the tops of the peppers. Cut each pepper in half. Discard the seeds. 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. Alternatively, you can barbecue it until softened. Just place the peppers out side facing down on the barbecue.

Okra Casserole

(Firinda Bamya)

300 g okras, frozen
1 small onion, sliced
1 large tomato, peeled, sliced
~1/4 cup extra virgin olive oil
1 tbsp lemon juice
Salt
Pepper

Garnish:
Mozzarella cheese, grated
Paprika

Preheat the oven to 375 F (190 C).

Place the onion slices at the bottom of the medium-size casserole. Arrange the okras on the onions. Cover the okras with the tomato slices. Drizzle the olive oil and lemon juice. Season with salt and pepper. Cover the top with the grated cheese. Sprinkle some red pepper.

Place the dish on the middle rack of the oven. Cook until the top turns to golden colour.

Serve the Okra Casserole as a main dish or as side dish.

2 servings.

Purslane Salad with Yogurt Dressing

(Yogurtlu Semizotu Salatasi)

250 gr Purslane, washed and drained or 100 gr rosettes
1 large tomato, peeled, cut in cubes
4-5 tbsp extra virgin olive oil
Salt
Pepper
1 handful walnuts, crumbled, lightly toasted

Garlic Yogurt Dressing:
1/2 cup Turkish yogurt, plain
1-2 garlic cloves, mashed with salt

Place all the salad ingredients in a salad bowl. Just before serving the salad, pour the Garlic Yogurt Dressing all over them.

This is a great Turkish salad for hot Summer days:)

Fish Cooked in Milk

(Sutlu Balik)

~250 gr Haddock (or Sole etc.) fillets, cut in medium size
3-4 tbsp extra virgin olive oil
8-10 slices red onion
1/2 cubanalle pepper, sliced
1 green onion, chopped
Pinch of cayenne pepper, optional
Salt
Pepper

1/3 cup half&half cream 10%
1 egg yolk

Mozzarella cheese, grated
Paprika

Oiled ovenproof bowl

First place the sliced red onions bottom of the bowl. Season the fish with salt and pepper, arrange them over the onions. Then place the cubanalle pepper and green onions. Drizzle the olive oil all over the top. Whisk the egg and cream and pour all over it. Cover them with the handful mozzarella. Sprinkle some red pepper all over the cheese.

Preheat the oven to 400F (200 C) and bake until the top is golden colour. Serve while still warm.

1 serving.

Black-Eyed Pea Wraps

(Loglazli Durum - Urfa)

2 Lavash Bread or Original Tortillas, small size

Filling:
1/2 cup black-eyed pea, boil in 2 cups of water until softened (about 20 minutes), then rinse and drain
1 tsp lemon juice
5-6 tbsp extra virgin olive oil
1 tbsp red pepper paste
1 tsp red pepper, hot (If you like)
2-3 tbsp walnuts, crumbled
Salt
Pepper

Fresh Vegetables:
Green onions, chopped
Parsley, chopped
Tomato, cut in small cubes...

Mix all the filling ingredients. Put it aside for about 15-20 before you serve it.

Place the filling on the flat bread. Sprinkle the fresh vegetables all over the top. Wrap and serve with Ayran:)

Bulgur Pilaf with Milk

(Lepe/Sutlu Pilav - Kirsehir - Central Anatolia Region)

1 cup milk*
1/2 cup Turkish bulgur, large grain, washed and drained
Cumin
Salt
Cayenne Pepper

Pour the milk into the medium size pot. When it heats up add the bulgur, cumin and salt. Simmer until all the milk evaporates without the lid. Stir time to time. Sprinkle the cayenne pepper all over the pilaf and serve.

*Originally, goat's milk is used in this ancient recipe. Back in the old days, Lepe was preferred for breakfast:)

100 g bulgur contains; 73 g carbohydrates, 11 grams of protein and it includes plenty of fiber

Proteins - essential to growth and repair of muscle and other body tissues
Carbohydrates - our main source of energy.

Pounded Meat-Wheat Dish

(Keşkek)

1/4 cup wheat or barley, soak in water overnight, washed and drained
Quarter chicken, boneless or ~200 g lamb neck, boneless, cut in small pieces
1/4 cup chickpeas or kidney beans, canned, rinsed
1 small onion, cut in big chunks
1 tsp butter
4 cups warm water
1/2 tsp cumin
Salt
Pepper

Garnish:
8-10 onion slices
2 tbsp flour, all purpose
3-4 tbsp olive oil for frying

Red Pepper Sauce:
2 tbsp butter or 5 tbsp extra virgin olive oil
1 tsp red pepper, powder
1/2 tsp crushed (flake) red pepper

Place the wheat, chickpeas (or kidney beans), lamb (or chicken), butter, onion and 4 cups warm water into a medium size pot. First bring to boil, then turn the heat down to low. Cook for 2 - 2 1/2 hours. If necessary, add a little more hot water. Then, season with the cumin, salt and pepper. Using a hand blender, puree until it is smooth.

To prepare the garnish; dip the onion slices into the flour mixture until they are all coated. Fry the slices for 2-3 minutes, or until golden brown. Place the dish on a serving platter. Arrange the fried onions over the top.

Meanwhile, melt the butter in a small pan and add the peppers. When it starts bubbling, drizzle all over the dish. Serve while still hot.

2 servings.

*The kitchen of Seljuk Turks during the 13th century.
Seljuk Dynasty; A Sunni Muslim dynasty that ruled parts of Central Asia and the Middle East from 11th to 14th centuries.

**Keşkek entered the UNESCO protection. Representation of the intangible cultural heritage protected by UNESCO, the number is now 232:)

Antakya-Style Meat-Wheat Dish (Etli Aşur)


When made Antakya style, Keşkek is served with raisins, lightly roasted almonds and walnuts over the top.

Semolina Helva with Ice Cream

(Dondurmali Irmik Helvasi)

1 cup Turkish semolina flour
2 tbsp pine nuts
2 tbsp unsalted butter
1 1/4 cup sugar
2 cups water

Garnish:
Cinnamon
Pistachio, crushed

Saute the semolina and pine nuts 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. Cover and let the Helva stand for 1 minute.

Place the helva in a serving dish. Make a hole middle of it. Spoon out the ice ream in it. Sprinkle some pistachio and cinnamon on the top. Serve immediately while still warm.

You may also serve the Semolina Helva with Ice Cream in this way, too: Divide the helva into the small bowls or tea cups. Leave a space for the ice cream in the middle of the cups. Place the ice cream in the middle part. Turn the bowl upside down. Sprinkle some cinnamon and pistachio over the tops. Serve immediately as the ice cream will dissolve rapidly due to the high temperature of the helva.