Pickled Flat Green Beans

(Fasulye Tursusu - Black Sea Region)

500 gr flat green beans, trimmed, cut in medium sized chunks
1/4 cup red Bell peppers, cut in strips
1 cayenne pepper, optional
6-7 garlic cloves, peeled

2 cups water
1/2 cup vinegar
2 tbsp salt
1 tbsp oil
1 tbsp lemon juice

Layer the flat beans into the large clean glass jar. Arrange the red peppers, garlic cloves between the layers.

Bring to boil water, vinegar, salt, oil and lemon juice for about 2-3 minutes in the medium size pot. Turn the heat off. Pour into the jar, cover the beans.

Place heavy object over them. Tightly cover the jar. If you don't have any heavy object. Keep the jar up side down. Keep it cool and humid place for about 15 to 20 days.

See, How to Make Pickled Green Bean Stir-Fry:)

Bulgur Pilaf with Watercress

(Tere Aşı)

~250 gr watercress, washed, drained, cut in medium size
3/4 cup Turkish bulgur, large grain, rinsed, drained
4-5 tbsp extra virgin olive oil
1 small onion, sliced
1 medium size tomato, peeled, diced
1 tsp red pepper paste, hot
1/2 tsp cumin
1 tsp lemon juice
1 cup hot water
Salt
Pepper

Saute the onion with olive oil until it is softened at medium heat. Add all the ingredients except the watercress, stir. Cook it over low heat with the lid on. When you start seeing holes on the surface of the bulgur add the watercress and stir slowly. Cook for about 5 more minutes. Turn the heat off.

Let the Bulgur Pilaf with Watercress stand for about 5 minutes. Serve with Turkish Yogurt or Ayran by the side. It is a great dish, especially for lunch:)

Makes 2-3 servings.

Benefits of Watercress:
This water-loving herb contains a volatile mustard oil and has pungent tasting leaves. Tiny white flowers are produced. The leaves and shoots are used. It is a pungent bitter herb, which helps to remove toxins, boosts digestion...

Fresh Fava Beans in Yogurt Sauce

(Yogurtlu Bakla - Gazianatep - Southeast Anatolia Region)

~200g lamb, cut in cubes
1 cup hot water
~500g fresh fava beans, cleaned, trimmed, cut in bite size, soak into the 1/2 cup lemon juice, drain
2-3 green garlic, or 1-2 garlic cloves, chopped
2-3 green onions, chopped
1/2 cup canned chickpeas, rinsed
~2 1/2 cup hot water
Salt
Pepper

Yogurt Sauce:
1/2 cup Creamy Turkish yogurt
1 egg yolk
1 tsp flour

Garnish:
Pinch of saffron
1 tbsp butter

Cook the lamb cubes in their own juice in a medium-sized pot. Add 1 cup of hot water. Cover and cook at low-heat until the lamb pieces are tender. Then add the rest of the ingredients. Cover and cook at medium-low heat until the fava beans are softened. If needed, you can add more hot water.

Meanwhile, whisk the creamy yogurt, egg yolk and flour in a small bowl. Take a few spoons of juice of the dish and blend well with the sauce. Slowly pour this mixture into the pot while stirring. Simmer for 2-3 minutes.

Meanwhile, melt the butter in a small pan and add the saffron. When it starts to bubble, turn the heat off. Drizzle over the dish. Serve immediately.

2 servings.

Flat Green Beans With Tomatoes and Butter

(Tereyagli Uzun Pakla - Safranbolu - Black Sea Region)

~300g flat green beans, washed, trimmed both ends
1 small onion, sliced
2 medium size tomatoes, peeled, sliced
1/3 cup water
1 garlic clove, sliced
1/2 tsp sugar
Salt
Pepper
2 tbsp butter

Arrange the beans in a medium-sized shallow pan. Place the onion and tomatoes slices over them. Season with sugar, salt and pepper. Pour the water. Cover and cook at very low heat. Do not open the lid and do not stir!

When the flat beans are cooked heat up the butter in a small pan and pour over the dish. Serve immediately.

Orange Artichokes and Fennel in Olive Oil

(Zeytinyagli Rezeneli Enginar - Istanbul)

3 artichokes, fresh or frozen (thawed), sliced
1 fennel, sliced
2 green onions, cut in 4 or 5
~20 ml extra virgin olive oil (half for cooking, half for after cooking)
Juice from one orange
4-5 slice of orange
1 tbsp juice of lemon
1/4 cup water
Salt
Pepper

Garnish:
Fronds of fennel
2 tbsp pine nuts, lightly toasted

Place the artichoke and fennel in a shallow pot. Arrange the orange slices and green onions over the top. Add the orange juice, olive oil, water, juice of lemon, salt and pepper. Cover and cook until the vegetables are tender at low heat. Let it cool down first.

Arrange the Orange Artichokes and Fennel in Olive Oil on a service plate. Pour the remaining half of the olive oil over. Sprinkle the fronds and pine nuts over the top. Serve at room temperature or chilled.

Salmon Steak with Molasses Sauce

(Pekmezli Somon Tava - Istanbul)

1 Salmon steak
2 tbsp extra virgin olive oil

Grape Molasses Sauce:
1 tbsp butter
2 tbsp grape molasses
1 tbsp lemon juice
Pinch of cayenne

Heat up the olive oil in the frying pan and cook skin side down until the skin is crisp. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Place on a serving platter.

Prepare the sauce; wipe up the pan with paper towel. Melt the butter and add the grape molasses, pepper flakes and lemon juice, stir. Pour the Grape Molasses Sauce over the salmon, serve with Avocado Salad by the side.

Ricotta Stuffed Peppers

(Çökelekli Biber Dolması - Antalya - Mediterranean Region)

Mini size peppers*
Eextra virgin olive oil
Water

Filling Ingredients:
1 small onion, sliced
2 tbsp extra virgin olive oil
1 medium tomato, peeled, diced
1/3 cup ricotta cheese
2-3 stems parsley, washed, drained, chopped
1/2 tsp cumin
1/2 tsp red pepper flakes
Salt
Pepper

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you put in the filling. Clean out the seeds inside the peppers.

To prepare the filling:, saute the onion with olive oil until the color of onions turn to light brown. Add the tomatoes cook until they are tender. Turn the heat off. Then add the cheese, parsley, cumin, pepper flakes, salt and pepper, mix. Fill the peppers with the filling using a teaspoon. Close the tops with the tops of the peppers as seen in the picture above. Place the filled peppers in an oven-proof dish. Pour a little bit water in it.

Preheat the oven to 450 F (230 C). Place the tray on the middle rack and bake for about 20-25 minutes. Drizzle some extra virgin oil all over the tops. These are perfect served room temperature or warm.

*I used extra sweet bite size peppers great for grilling, snacking or stuffing:)

Antep Style Mashed Potatoes

(Patates Yağlama - Gaziantep - South Eastern Anatolia)

3 medium sized yellow potatos, cooked, mashed
1 medium onion, sliced
2 tbsp butter
1 tbsp red pepper paste
1 tbsp tomato paste
Salt
Pepper
Crushed (flaked) pepper, adjust the amount as you wish
1/4 cup parsley, chopped

Caramelize the onion with butter. Add the red pepper paste, tomato paste, salt and pepper. Continue to saute for about 2-3 more minutes. Then add the mashed potato, mix. Turn the heat off. Add the red pepper flakes and parsley.

Serve while still warm as a side dish.

Stuffed Zucchini with Lamb Pistachios and Almonds

(Damat Dolması - Gazianatep - Southeast Anatolia Region)

8 small zucchinis, washed
1/4 cup sun flower oil to fry
1/3 cup water

Lamb Filling:
~200g medium ground lamb
1 tbsp butter
1/4 cup boiled rice
3 tbsp Antep pistachio, peeled
3 tbsp almond, blanched, sliced
1/2 tsp allspice
1/2 tsp cinnamon
Pinch of saffron
Salt
Pepper

Wash the zucchinis and cut off a thin slice of the bottom of each one, so that they can stand up straight. Cut off the tops (as in the picture) and carve out the insides. Lightly fry the zucchinis in the oil. Put them aside.

To prepare the filling; saute the ground lamb with butter until the colour turns to light brown. Add the remaining the ingredients, continue to saute for 1-2 more minutes. Turn the heat off. Stuff the zucchinis with a teaspoon. Place them in a medium-sized pot, add the 1/3 cup water. Cover and cook at medium-low heat for 15-20 minutes. Let it stand for about 5 minutes, then serve.

4 servings.

*"Damat" means "groom" in Turkish. The dish is cooked particularly for the groom during the wedding ceremony:)

Fried Mini Peppers

(Mini Biber Kizartmasi)

Mini size peppers (sweet bite size peppers*)
Sunflower oil for frying

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

Place sunflower oil in a medium sized skillet. When the oil heats up, fry the peppers on both sides until golden brown. While you're frying the pepper, cover it with a paper towel since the oil will spit.

Serve the Fried Mini Peppers at room temperature or chilled as an appetizer. Try serving this dish with Garlic Yogurt Sauce and Mixed Salad with Brine Dressing:)

*Extra sweet bite size peppers great for grilling, snacking or stuffing:)

Coconut Cookies

(Hindistan Cevizli Kurabiye)

250 gr butter, unsalted, at room temperature
1 1/2 cup powdered sugar
2 large size egg yolks
1 tsp vanilla extract
1/2 cup sweetened shredded coconut, grind the coconut in a mixer by pulsing
2 1/4 cup flour, all purpose, sifted
1 tsp baking powder

for top:
Egg white
1/2 cup walnut, crushed

Cream the powdered sugar, vanilla and butter, then add the egg yolks, vanilla extract and coconut, mix. Slowly add the flour and baking powder, knead. Take walnut-size pieces of dough and form into balls. First dip (only one side) in the egg white then in the crumbled walnut. Place parchment paper on an oven tray and arrange them on it.

Preheat the oven to 375 F (190 C) bake for about 25 minutes or until the tops take a golden colour. Transfer to wire rack, let cool completely.

17-18 Coconut Cookies.