Grilled Eggplant with Garlic Vinaigrette and Feta

(Sirke Soslu Peynirli Patlıcan)

1 Medium-sized eggplant- peel the skin in strips lengthwise, slice and soak in 2 cups of water with salt for about 15 minutes, dry with paper towel

Garlic-Cumin Vinaigrette:
1/4 cup extra virgin olive oil
1-2 tbs vinegar of grapes
1-2 garlic cloves, mashed with salt
Pinch of cumin
Sal
Pepper

Garnish:
Feta cheese, crumbled
Fresh mint leaves, chopped
Parsley, chopped
Dill, chopped

Place the slices of eggplant on an oven tray and grill in the oven or place the eggplant on the hot preheated grill. Grill for 15 to 20 minutes, turning once.

Whisk the vinaigrette ingredients in a bowl and drizzle over the eggplants. Garnish with feta and herbs, then serve.

Garlic Mushrooms

(Sarımsaklı Mantar)

~1 1/2 cups medium size mushrooms, cleaned, cut in 4 pieces
4-5 tbsp extra virgin olive oil
1 tsp butter
Salt
Pepper
~
1-2 garlic cloves, minced
~
Parsley, chopped

Saute the mushrooms with olive oil and butter at high heat until their colour starts to turn while stirring occasionally. Add the garlic and when the smell of the garlic comes out, turn the heat off. Season with salt and pepper.

Garnish with parsley. Serve immediately or at room temperature.

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.

Chard-Yogurt Dip

(Pazı Cacığı - Malatya - East Anatolia Region)

Half a bunch of fresh Swiss chard; washed, drained, cut in medium-sized pieces

Garlic-Yogurt Sauce:
1 or 1 1/2 cups yogurt, plain
1-2 garlic cloves, mashed with salt
1-2 tbsp fresh dill, chopped

Garnish:
1 tbsp fresh dill, chopped
1/2 tsp Cayenne pepper
Extra virgin olive oil

Place the chopped Swiss chard in a pot, cover tightly and cook in its own juice at medium-low heat until the chard is tender. Let it cool down.

Mix the Swiss chard with the Garlic Yogurt Sauce. Drizzle it with olive oil and garnish with dill and paprika. Serve chilled.

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.

Chickpeas Fritter

(Nohut Köftesi / Nohut Mücveri)

Ingredients:
Chickpeas (540 ml), canned, rinsed
1 egg
1 small onion, chopped
1 garlic clove, chopped
A handful parsley, chopped
3-4 tbsp extra virgin olive oil
1⁄2 tsp cumin
1⁄2 tsp paprika
1⁄2 tsp mint
1⁄2 tsp coriander, ground
Salt
Pepper

For frying:
5-6 tbsp extra virgin olive oil

Directions:

Blend all the ingredients in a food processor until very smooth. Heat the olive oil in a large Teflon pan.Make balls of walnut-sized pieces, then flatten a little bit. Fry both sides at medium heat.

Serve with Radish-Yogurt Dip and Tomato Salad with Onion on the side.

Radish-Yogurt Dip

(Turp Cacığı)

Ingredients
3⁄4 cup radish, washed, grated
1 cup plain yogurt
1 garlic clove, mashed with salt
Salt
~
Extra virgin olive oil

Directions
Mix radish, yogurt, garlic and salt in a bowl. Drizzle with extra virgin olive oil and serve.

Spicy Spread with Walnuts

(Aydın Çemeni - Aegean Region)

2/3 cup walnuts, pounded
1-2 garlic cloves
5-6 tbsp tomato paste
2 tbsp red pepper paste
1 tsp red pepper paste, hot
1/4 cup extra virgin olive oil
3/4 tsp cumin
1 tsp paprika
Salt
Pepper

Mix all the ingredients in a bowl. Serve with dried yufka or pide or a slice of Turkish rustic bread or rye bread...

Cucumber-Yogurt Dip

(Salatalık Ezme)

1 cup plain Turkish yogurt
1 cup grated cucumber
2-3 tbsp dill
1-2 mint leaves, julienne cut
1-2 cloves garlic, mashed with salt
Salt

Garnish:
Extra virgin olive oil
Cayenne pepper

Mix all the ingredients in a bowl. Drizzle some extra virgin olive oil and sprinkle some cayenne pepper over the top.

Serve with dried yufka or pide or a slice of Turkish rustic bread or rye bread...

Fresh Flat Beans Fritter

(Taze Fasulye Mücveri - Ottoman Kitchen)

~200 g green flat beans, trimmed, cut in very thin slices
2-3 spring onions, finely chopped
1/3 cup feta cheese, crumbled
1/4 cup parsley, chopped
1 tbsp dill, chopped
1 garlic clove, minced
4 tbsp all purpose flour
1 tsp baking powder
Salt
Pepper
2 eggs
~
Liquid oil for frying

Garnish:
Spring onion, sliced
Dill, chopped

First, boil the green beans for 3-4 minutes, drain. Let it cool down. Add all the remaining ingredients, with the eggs going in last (as it quickly makes the mixture watery) in a bowl using a spoon.

Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture (a couple large spoons' worth) and place it in the skillet. Fry each side approximately 3 minutes at medium-high heat. Then, place the pieces on a plate with a paper towel to soak up extra oil.

Garnish with spring onion and dill. Serve with a bit of yogurt on top of each piece - yogurt with garlic especially goes well. Flat Green Beans Mucver can also be a great sandwich for lunch:) I highly recommend it.

9-10 Fresh Flat Beans Fritter.

Fried Zucchini with Yogurt and Walnuts

(Cevizli Kabak Kizartması)

2 small size zucchinis, peeled and cut in round slices
3-4 tbsp extra virgin olive oil
Salt
Pepper

Garlic Yogurt:
1/2 cup plain yogurt
1-2 garlic cloves, mashed with salt
~
Fresh walnuts
Dill, chopped
Extra virgin olive oil
Toasted bread slices

Season the zucchinis with salt and pepper. Heat up the olive oil and lightly fry the zucchini slices until they turn into a light golden colour. Arrange on a serving platter with garlic yogurt sauce. Garnish with walnuts and dill.

Generously pour the extra virgin olive oil all over the toasted bread slices and season with the black pepper and serve.

Yogurt Dip with Artichokes

(Enginar Cacık - Istanbul)

Bottom of Artichokes, grated
Fresh mint leaves, cut in julienne
Extra virgin olive oil

Garlic Yogurt:
1/2 cup yogurt, plain
1 garlic clove, mashed with salt

Prepare the garlic yogurt. Add the grated artichokes and fresh mint, mix.

Drizzle some extra virgin olive oil over the top. Serve with the toasted pide slices.

Grilled Peppers with Feta Cheese

(Şile Paprike - Thrace Region)

Cubanelle peppers (or sweet twister peppers)
Salt
Pepper
Feta cheese, crumbled
Extra virgin olive oil

Roast the peppers and peel off the skin. Season with salt and pepper. Arrange in a skillet and sprinkle some feta cheese and drizzle the olive oil all over the top. Cover and heat at low fire until the cheese is melted. If you like sprinkle some red pepper flakes over the top.

Serve immediately as breakfast or hot appetizer.

Roasted Pepper and Black Olive-Feta Cheese

(Közlenmiş Biber ve Zeytin-Peynir)

Bell peppers (red or green or yellow or orange)
1-2 garlic cloves*, mashed with salt
Lemon juice or vinegar
Feta cheese, cut in cubes
Turkish black olives
Oregano
Parsley, chopped
Plenty of extra virgin olive oil
Salt

Arrange all the ingredients on a serving platter as seen in the picture. Season the roasted peppers with salt. Serve as breakfast or appetizer.

*If you serve it as a breakfast, you can skip the garlic:)

Labne Cheese with Tomato Paste

(Labneli Domates Salçası)

Fresh tomato paste
Labne cheese
Oregano
Paprika
Salt
Extra virgin olive oil
Walnuts, crumbled, lightly roasted
Pine nuts, lightly roasted

Place the Labne cheese and tomato paste on the serving platter. Season with the oregano, paprika and a little salt. Sprinkle the nuts and drizzle extra virgin olive oil all over them. Serve with bread, pide or lavash bread on the side.

Roasted Asparagus

(Fırında Kuşkonmaz)

Asparagus, break off the hard ends and discard
Extra virgin olive oil
Salt
Pepper

Creamy Yogurt
Sumac
Salt
Extra virgin olive oil
Green onion, finely chopped
Walnuts, crumbled

Preheat the oven to 400 F (200 C).

Arrange the asparagus on an oven tray in a single layer. Season with olive oil, salt and pepper. Place the oven in a middle rack. Cook for about 15-20 minutes.

Serve it with the creamy yogurt mixed with minced green onions, sumac, chopped walnuts and extra virgin olive oil.

Stuffed Potato Croquette

(Tavuklu Patates Kroketi)

Croquette Ingredients:
2 medium-size white potatoes, boiled, peeled and grated
1 or 2 slices of Turkish bread (insides only), crumbled
1 egg white
1/2 tsp salt
1 pinch black pepper

Chicken Filling:
Cooked chicken breast (as required) or left over chicken or Turkey meat, shredded
1 tbsp olive oil
Small onion, thinly sliced
1 garlic clove, minced
Oregano
Salt
Pepper

For frying:
1/2 cup flour, all purpose
1 egg yolk + 1 egg, lightly beaten
1/2 cup bread crumbs
1/2 cup sunflower oil

Tomato Sauce Ingredients:
1 tbsp butter
1/2 cup canned crushed tomatoes
1 garlic clove, mashed with salt
2 tbsp flour, all purpose
Salt
Pepper
1 Bay leaf

First, cook all the tomato sauce ingredients in a small pot. Then discard the bay leaf.

Saute the onion with salt and pepper in a small pan. Stir garlic until fragrant for about 30 seconds. Add the chicken pieces and oregano. Cook for a few more minutes. Put it aside.

Place all the croquette ingredients in a bowl. Mix them with your hand. Cover and leave in the fridge for 30 minutes.

Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of the croquette mixture, make a hole and stuff the inside with the filling, close. Give it a long shape as seen in the picture. First roll it in the flour, then soak in the egg mixture, then roll it into the bread crumbs. Repeat for the remaining potato mixture and fry all the croquet until golden brown. Place them on the paper towel to soak up the extra oil.

Serve with warm tomato sauce poured over the tops:)

Red Pepper Paste Dip

(Biber Ezmesi - Antakya - Mediterranean Region)

3 tbsp red pepper paste
2 tbsp pomegranate paste
3-4 tbsp extra virgin olive oil

Vegetables:
2 fresh onions, finely chopped
1 large tomato, peeled, finely chopped
2-3 branch parsley, finely chopped

Whisk the red pepper paste, pomegranate paste and olive oil. Add the tomato, fresh onion and parsley, mix. Place the dip on the flat service plate. Drizzle extra olive oil all over the top. Serve the Red Pepper Paste Dip with the toasted pide slices.

Feta Cheese Wrapped with Roasted Red Peppers in Molasses and Olive Oil

(Pekmezli Peynir ve Közlenmiş Biber)

Red Bell peppers
Feta cheese
Walnuts

Dressing:
Extra virgin olive oil
Grape molasses

Cut off the top of the red peppers. Cut it in half and discard the seeds. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray with internal parts facing down and place in the oven. Roast it for about 15 minutes. Then, place them in a paper bag for a few minutes so you can peel off the skins easier.

Slice them in strips. Wrap the pieces of feta cheese with them. Arrange them in a serving platter. Garnish with some walnuts. Drizzle with some molasses and extra virgin olive oil and serve as a breakfast or as an appetizer with bread or pide slices.

Roasted Red Peppers with Anchovies

(Ançüezli Közlenmiş Biber)

Red Bell peppers
Canned anchovies
Parsley, finely chopped

Dressing:
Extra virgin olive oil
Lemon juice

Place the roasted peppers in a serving dish. Arrange the Anchovies on them. Garnish with chopped parsley, drizzle some olive oil and lemon juice, serve.

Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.