Fried Green Beans with Eggs

(Yumurtalı Fasulye Kızartması - Black Sea Region)

250g flat green beans, trimmed, cut in medium-sized chunks
4-5 tbsp extra virgin olive oil
Salt
3-4 tbsp yellow corn meal
2 eggs, lightly beaten

Garnish:
1 tsp crushed red pepper (red pepper flakes)

Boil the green beans for about 20 minutes, drain. Sauté them with olive oil and salt for about 10 minutes at medium heat. Stir occasionally, don't let them burn. Sprinkle the corn meal over the beans, stir. Add the beaten eggs. Flip the omelette over when the first side is done.

Season with some crushed pepper. Serve as a light lunch with Turkish bread and your choice of salad.

Zucchinis with Pomegranate Paste

(Nar Ekşili Kabak - Antakya - Mediterranean Region)

2-3 small zucchinis, peel alternating strips of skin lengthwise, chop as you like
5-6 tbsp extra virgin olive oil
1 small onion, sliced
1 medium-sized tomato, peeled, diced
1 tsp mint
2-3 tbsp pomegranate paste
Salt
Pepper

Place all the ingredients in a medium-sized pot. Cover and cook at low-heat until the zucchinis are tender. Do not overcook! Serve warm or at room temperature.

2 servings.

Yogurt with Wheat & Yogurt with Sun-Dried Peppers

(Buğdaylı Yoğurt ve Kurutulmuş Biberli Yoğurt)

Yogurt with Wheat
Ingredients:
Creamy Yogurt
Pearl wheat, boiled, drained
Extra virgin olive oil

Directions:
Spread the creamy yogurt on a serving platter. Sprinkle with some wheat and drizzle some olive oil over the top. Serve with sliced baton bread on the side.

Yogurt with Sun-Dried Peppers
Ingredients:
Creamy yogurt
~
Sun-dried peppers, boiled or soaked in hot water until soft, drained, finely chopped
Red pepper paste, sweet or hot
Extra virgin olive oil
Garlic mashed with salt (optional)

Directions:
Spread the creamy yogurt on a serving platter. Mix the chopped peppers, red pepper paste and a little bit of olive oil and place the mixture on the yogurt. Drizzle with more olive oil. Serve with sliced baton bread on the side.

Long Green Bean Salad with Yogurt

(Yoğurtlu Taze Börülce Salatası)

Ingredients:
Bunch of long beans or Chinese beans, wash, trim both ends

Yogurt Sauce:
1/2 cup yogurt, room temperature
1 garlic clove, mashed with salt

Red Pepper Sauce:
2-3 tbsp extra virgin olive oil
1 tsp paprika
1/2 tsp cayenne pepper

Directions:
Bring the water to a boil. Add the beans and boil for about 15 minutes, drain. Pour a little bit of extra virgin olive oil over them while they are still warm. Let them cool down.

Pour the Yogurt Sauce on top. Heat up the olive oil in a small pan and add the cayenne pepper. Then, pour it over the yogurt sauce and serve.

Cheese Flan

(Labneli Tart – İstanbul)

Ingredients:
Ready-to-use soft sponge base
1 tsp Nescafe
3 tsp sugar

Milk Pudding:
1 cup milk 3%
1⁄2 cup cream 35%
1⁄2 cup sugar
2 egg yolks
5 tbsp all purpose flour or cornstarch
1 tsp vanilla extract
~
250g (1⁄2 lb) Labne cheese*
1 tsp butter, unsalted

Garnish:
Cocoa powder

Directions:
First mix the Nescafe and sugar in a small bowl. Dust the base of flan with a mixture of Nescafe and sugar.

To prepare the milk pudding;
Place all the ingredients except Labne cheese and butter in a medium-sized cooking pot. Stir constantly to make it thick. Then add the butter, while stirring, continue to cook for about one more minute. Take it off the stove, let it cool down a little bit. Beat in Labne cheese at low speed.

Pour into the tart base, spread. Sprinkle with some cocoa powder. Cover and refrigerate. It is essential to chill it overnight.

*Labne cheese: a soft, cream cheese made from strained yogurt. Labne is easy to make and low in calories, making it the perfect alternative to traditional cream cheese. Labne can be used just as you would normally use cream cheese; as a spread on bagels or a dip for your favorite fruit and vegetables.