Arugula Salad with Feta Cheese and Tomatoes

(Beyaz Peynirli-Domatesli Roka Salatası)

Ingredients:
Bunch of baby Arugula, washed and drained, break off the stems and discard
1⁄4 cup feta cheese, crumbled
5-6 cherry tomatoes, washed, cut in half or 10-12 grape tomatoes
2 green onions (scallions), chopped
1⁄4 cup sliced white onion, crushed with salt and sumac with your hand

Dressing:
Extra virgin olive oil
Lemon juice
Flaked red peppers

Directions:
Whisk the dressing ingredients together in a small bowl. Place the arugula on a serving platter.

Sprinkle the feta cheese, tomatoes, green and white onions over the arugula. Drizzle with the dressing and serve.

Artichokes with Ground Beef

(Kıymalı Enginar)

Ingredients:
4 medium-sized Artichokes, peeled, cleaned (see Artichokes with Rice in Olive Oil)
1⁄4 cup water
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp sugar
Salt

Filling:
~150g (5 oz) ground beef, lean
1-2 tbsp onion, finely sliced
1 tbsp canned crushed tomatoes
1⁄4 cup carrots, diced
1⁄3 cup sweet peas, frozen, rinsed with hot water
~1⁄4 cup warm water
Salt
Pepper
~
1⁄4 cup hot water
2-3 tbsp extra virgin olive oil
Parsley, chopped

Directions:
Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt. Cover and cook at medium heat until the artichokes are tender.

Meanwhile, sauté the ground beef and onion with crushed tomatoes. Add the rest of the filling ingredients. Cover and cook at low-medium heat until the vegetables are softened. Turn the heat off.

Fill the artichokes with the ground beef in the same shallow pan. Pour the 1⁄4 cup hot water down the side of the pan. Drizzle with some extra virgin olive oil. Cover and cook for about 5 minutes at medium-low heat. Garnish with parsley and serve.

Makes 2 servings.

Pub-Style Bulgur Pilaf

(Meyhane Pilavı)

Ingredients:
~200g (7oz) lamb cubes
3⁄4 cup Turkish bulgur, large-grain, washed, drained
2 tbsp extra virgin olive oil
1 tbsp butter
1 small onion, sliced
1 cubanelle pepper, discard the seeds, chopped
1 long red pepper, discard the seeds, chopped
1 garlic clove, chopped
2 tbsp tomato paste
1 tsp red pepper paste
1 cup beef broth, hot
Salt
Pepper
~
Garnish:
Dry mint
Red pepper flakes

Directions:
Cook the lamb cubes in a medium-sized pot at medium heat until there is no water left. Add the butter, olive oil, onion, and peppers. Continue to sauté for 2-3 more minutes. Then add the garlic, tomato paste and red pepper paste. While stirring, sauté for about one minute. Add the bulgur and hot beef broth and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. Garnish with dry mint and red pepper flakes. Serve with ayran on the side.

Makes 2 servings.