Roasted Red Pepper-Cheese Wraps

(Közlenmiş Biber ve Peynirli Dürüm)

Ingredients:
Lavash Bread or Original Tortillas-small size or pide or dried Turkish yufka

Filling:
Long red sweet red peppers, roasted, peeled
Fresh Ricotta cheese or Goat cheese, or Tulum cheese* or Feta cheese
Red or white onion, sliced
Garlic
Salt
Pepper

Directions:
Wrap all the ingredients in a Turkish yufka and serve with Ayran and Parsley Salad on the side.

*Tulum cheese: sharp and salty cheese wrapped in goatskin

Anchovies - Ricotta Cheese Casserole

(Lor Peynirli Hamsi)

Ingredients:
350-400g European anchovy fillets (Hamsi*)
Extra virgin olive oil
Salt
Pepper

Filling:
~150g ricotta cheese
2-3 green onions, cleaned, chopped
Zest of half lemon
1 handful parsley, chopped
Salt
Pepper

Directions:
Preheat the oven to 400° F (200° C).

Sauté the filling ingredients in a small pan at medium-high heat. Evaporate the water of the cheese.

Arrange the fish in a small round oven-proof dish, side by side with the skins of the fish facing down. Spread the filling over them (picture). Cover the filling with the remaining fish, skins side up. Drizzle with extra virgin olive oil and season with salt and pepper. Place a slice of lemon on top.

Cook for about 30 minutes. Serve with green salad on the side.

Makes 2 servings.

* Hamsi, known in English as the European anchovy. Hamsi are small anchovy fish caught in the Black sea and eaten throughout Türkiye. Don’t be afraid to bite right into them, the bones are crunchy and perfectly safe to eat. They also add calcium to your diet.

Potato-Lamb Stew in Yogurt Sauce

(Yogurtlu Patates - Gaziantep)

Ingredients:
150g diced lamb
1 cup hot water
~
1 small onion, sliced
1 tbsp butter
1⁄4 cup canned chickpeas, rinsed
3 medium-sized potatoes, peeled, cut in bite size
1 1⁄2 cups hot water
Salt
Pepper

Yogurt Sauce:
2 tbsp creamy yogurt
1 egg yolk
1 tsp flour

Garnish:
1 tbsp butter
1 tsp mint

Directions:
Cok the lamb cubes in their own juice in a medium-sized pot. Then add 1 cup of hot water. Cook at medium-low heat until the lamb pieces are tender. Add the onion and butter, stir. Sauté for 2-3 minutes. Then add the remaining ingredients, stir. Leave the lid halfway open and cook at medium heat until the potatoes are tender. Turn the heat to low.

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. While stirring, slowly pour this mixture into the pot. Simmer for 2-3 minutes.

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

Makes 2 servings.

Borani Potatoes

(Borani Patates - Erzurum - Eastern Anatolia Region)

Ingredients:
2 medium-sized yellow potatoes
Salt

Garlic Yogurt Sauce:
3⁄4 cup plain yogurt, at room temperature
1 garlic clove, mashed with salt

Peppery Butter Sauce:
2 tbsp butter
1 tbsp paprika
1⁄2 tsp cayenne pepper
~
Mint

Directions:
Boil the potatoes in their skins until soft. Let them cool off a little bit and then peel off the skins and slice. Season with salt while they are still warm.

Mix well the yogurt with garlic and spread it over the potatoes. Heat up the butter in a small pan and add the peppers. When it starts to ́bubble, turn the heat off. Drizzle over the potatoes. Serve after sprinkling with mint, if desired.

Makes 2 servings.

Leek Bulgur Pilaf

(Pırasa Aşı)

Ingredients:
3⁄4 cup bulgur, large grain, washed and drained - I always use Turkish Bulgur which tastes better:)
1 cup hot water
1 leek, washed, thinly sliced
1⁄3 cup canned chickpeas, rinsed
5-6 tbsp extra virgin olive oil
1 tbsp tomato paste
1⁄2 tsp red pepper paste, hot
Salt
Pepper

Directions:
Sauté the leek, tomato and red pepper- and tomato pastes with olive oil for 2-3 minutes at medium heat. Then add the remaining ingredients, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes.

Serve with home-made yoğurt or Ayran or Cacık on the side.

2 servings.