Roasted Vegetable Salad with Walnuts

(Cevizli Kozlenmis Sebze Salatasi)

Cauliflower; peel off the stem leaves, separate the florets
Brussels sprout; stem sides cut off, remove few outer leaves, cut in 4
Asparagus; rinsed (break and discard bottom stems), cut in bite size
Extra virgin olive oil
Salt
Pepper
~
A little bit pomegranate paste
Extra virgin olive oil

Garnish:
Green olives-filled with red pepper in jar; sliced
Walnuts; crumbled, lightly roasted
Boiled egg; sliced, seasoned with salt and pepper

Place the vegetables on an oven tray, season with salt. Drizzle some olive oil, mix. Set the oven to broil (grill). Place the tray on middle rack. Roast until the vegetables are tender. Stir occasionally.

Transfer the roasted vegetables onto a servings platter. Immediately drizzle some pomegranate paste and olive oil and while still hot, toss. Garnish with some walnuts and green olives. Arrange the sliced eggs around the platter and serve.

Molasses-Apricot Rice Pudding

(Pekmezli Kayısılı Sütlaç)

1/3 cup short grain rice, washed and drained
1 1/2 cups water
~
3 cups whole milk
1 cup of half&half cream 35%
3/4 cup sugar
1 tsp vanilla extract
Pinch of salt
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)

Molasses-Apricot Sauce:
8 dried apricots
2 tbsp Sultana or Golden raisins
6 tbsp grape molasses
2 tbsp dried mulberries

Garnish:
2- 3 walnuts, crumbled or sliced almonds

To cook Rice Pudding; Bring 1 1/2 cups of water to boil, then add the rice and lower the heat. Cover and simmer for about 25 minutes (until a little water is left) in a medium size pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute or so. Pour into 6 small glass bowls with a ladle.

Meanwhile to prepare the molasses apricot sauce; Cover the apricots and raisins with water and cook for 2-3 minutes, drain. Then mix with the mulberries and grape molasses. Equally pour the sauce over the Rice Pudding.

Garnish with walnuts. Serve warm or chilled.

6 servings.

Sea Bass with Fennel

(Rezeneli Levrek)

Sea Bass Fillet (or any white meat fish)
2 tbsp extra virgin olive oil
Salt
Pepper
Lemon juice
~
1 small-size fennel bulb, cored, sliced
1 small onion, sliced
2-3 tbsp extra virgin olive oil
Salt
Pepper
~
1 tsp sesame seeds, roasted
1 tbsp black olives, finely chopped

Saute the fennel, onion, salt and pepper with olive oil at low heat in a pan until they are tender, then mix with the sesame seeds and black olives.

In the meantime, spread some olive oil on each side of the fish and season with salt and pepper. Cook the fish either in the oven or by frying each side in a Teflon pan. Squeeze on it some lemon juice. Transfer the fish on a serving platter topped with the sauteed vegetables.

Serve with any kind of green salad or Arugula Salad on the side.

Spicy Ground Veal Noodle Soup

(Cılbır Çorbası - Amasya - Black Sea Region)

~150 g ground veal
1 tbsp butter
1 egg
1 large tomato, grated
2 tbsp canned crushed tomatoes
1/2 tsp hot red pepper paste or red pepper flakes
2 cups beef or bone broth
~1 cup water, warm
1/2 cup eriste (Turkish noodles)
Salt
Pepper

Garnish:
Parsley, chopped

Saute the ground veal with butter until the colour turns to light brown. Do not overcook! Break the egg, cook until it’s done while stirring. Add the grated tomato, crushed tomatoes, red pepper paste, salt and pepper. Cover and cook for 2-3 minutes at medium heat. Add in the water. When it starts to boil, add the noodles, stir. Cook until the noodles are softened at medium-low heat.

Garnish with some parsley and serve while still warm.

2 servings.

Stuffed Dried Eggplants and Peppers in Olive Oil

(Zeytinyağlı Kuru Dolma)

10-12 dried eggplants
10-12 dried peppers
2 1/2 cups water

Stuffing:
1 cup rice, rinsed
2 medium-size onions, chopped
1/4 cup extra virgin olive oil
2 tbsp tomato paste
2 tbsp red pepper paste
1 tsp allspice
1 tbsp mint
1/2 tsp paprika
4 tbsp pomegranate syrup
Salt
Pepper
1 cup water

Soak the dried eggplants and peppers in hot water for half an hour and drain.

Meanwhile, to prepare the stuffing; Saute the onion with olive oil for about 5 minutes. Add the rice and salt, stir and cover. Cook at very low heat until the rice looks almost see-through. Then, add the remaining ingredients. Cook until all the water evaporates, stirring occasionally at low heat. Put it aside and let it cool down.

Stuff the vegetables with the filling using a teaspoon. Leave some space at the top. Squeeze or flatten the tops to close them up.

Arrange them in a medium-size pot along with 2 cups of water. Place a small plate upside down over the Dolmas - this is to prevent the tops from opening during cooking. Cover and cook at medium-low heat.

*You can find the dried eggplant, dried pepper or dried okra at the local Turkish Grocery Stores.

Dietician Turgay Köse: Dried fruits and vegetables have high nutrient levels
"When foods are dried properly, their nutritional value is actually high compared with their fresh counterparts. With no water, these fruits and vegetables harbor no bacteria either. The only real loss is that after being dried, their vitamin C levels go down. If fruits and vegetables are exposed to sulfur while in the drying process, or if they are kept in the shade, or if, before drying, they are heated briefly in steam, the loss of vitamins is decreased. Storing them in dark and cool places can really protect vitamin levels. When buying fruits and vegetables, make sure you choose the freshest ones, the ones which are most plentiful that season. So really, dried fruits and vegetables can be quite healthy. But of course, due to the decrease in water levels, their calories are four times that of their fresh versions. So, it's really better not to consume them in undue quantities.”

Green Lentil Stew with Ground Beef

(Sengeser - East Anatolia Region)

3/4 cup lentils, soaked in water overnight, rinsed
~150 g ground beef
1 small onion, thinly sliced
2 cups warm water
2-3 tbsp extra virgin olive oil
1 tbsp butter
1 small tomato, peeled, diced
1 small cubanelle pepper, discard the seeds, chopped
3 tbsp canned crushed tomatoes
1/2 tsp cumin
Salt
Pepper
~
Plain Turkish yogurt, at room temperature

Cook the ground beef and onion in a medium size pot by stirring frequently. Add in the remaining ingredients. Place the lid open on half way. Cook for 20-25 minutes at medium-low heat until the lentils are softened, stir occasionally.

Serve it with a dollop of Turkish Yogurt in each serving.

Makes 2-3 servings.

Bulgur Pilaf with Chestnuts and Quince

(Kestaneli Ayvali Bulgur Pilavi)

3/4 cup Turkish bulgur, large grain, washed and drained
Half quince, peeled, cut in bite size
1 tbsp grape molasses
2 tbsp butter
6 roasted chestnuts, peeled
1 small onion, sliced
3-4 medium size mushrooms, cleaned, cut into 4 pieces
3/4 tsp red pepper paste, hot
1 tbsp red pepper paste
1 cup hot water
Salt
Pepper

Garnish:
Pomegranate seeds

Saute the quince and onion with butter and grape molasses for 2-3 minutes at medium heat. Add the remaining ingredients, stir. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes.

Garnish with the pomegranate seeds and serve.

2 servings.