Cranberry Marmalade

(Turna Yemişi Marmeladı)

350 gr cranberry*
1/2 cup water
2 1/2 cup sugar
1 peach (or apple), peeled, removed the seed, cut in bite size
1 tbsp lemon juice

Place the cranberry and 1/2 cup water in a medium sized pot. Cook for about few minutes. Pour the mixture and peach into the blender and blend until smooth.

Place the mixture into the pot and cook for about 10 minutes at medium-low heat. Lower the heat to a little bit more, continue to cook 10 more minutes or until the mixture reaches jam consistency**.

Add the lemon juice, cook for another 1-2 minutes and turn the heat off. Place into a clean jar and close the lid tightly. Store in a dark and cool place.

You can have Cranberry Marmalade poured on top of the Turkish Yogurt or Goat Cheese or Ricotta cheese with fresh Walnuts. You can also serve Cranberry Marmalade as an ice cream topping with almond slices or crumbled walnuts:)

*Fresh cranberries are available between October and December. I usually do it with frozen fruit. They both have the same taste:)

**Take one spoon from jam on a cold plate, if it is not runny and stays, then it's done.

Antep-Style Tomato Salad

(Antep Usulu Domates Salatasi)

2 medium size tomato, peeled, diced
1 small onion, cut into slices, broken into rings
1 handful parsley, washed
Turkish black olive
Turkish green olive

Dressing:
1 tbsp lemon juice
5 tbsp extra virgin olive oil
Salt
Pepper

Place the tomatoes on a service plate. Arrange the onions, parsley and olives on them. Whisk all dressing ingredients and pour all over it.

Turkish Milk Custard Dessert

(Laz Boregi - Black Sea Region)

~225 gr (half lb) Phyllo Pastry (11 sheets)
1/2 cup (8 tbsp) unsalted butter, melted

Syrup:
150 ml water
2/3 cup sugar
1 tbsp lemon juice
1 small piece of lemon peel

Milk Custard:
1/4 cup semolina (I used Turkish semolina)
1/3 cup sugar
1 1/4 cup whole milk
1/4 cup cream 35% (half&half)
1 tsp vanilla extract
2 eggs
Pinch of salt
Pinch of black pepper
1 handful hazelnuts, blanched and ground

Garnish:
12 halved hazelnuts
Powdered sugar

3L (13x9x2") Pyrex casserole dish

To prepare the syrup: place the water, sugar and lemon peel in a medium sized pot. First bring to a boil. Then simmer for 5 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly. Then remove the lemon peel and discard.

To prepare custard:
Saute the semolina for few minutes, The colour of semolina shouldn't turn to brown or light brown! Then slowly add the milk, cream, sugar and vanilla extract in it while stirring constantly with egg beater. The mixture thickens naturally. Now add the salt and black pepper in it, stir. Let it cool down. Add the eggs, whisk. Stir time to time to prevent to be formed skin on the surface.

Place the Phyllo sheets on the counter. Cut the sheets in half. Now there are 22 sheets. After cutting in half, the size of the sheets should the same as the size of the Pyrex dish.

Brush the inside of the Pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top and then place two more sheets on top and butter again. Continue until you finish the first 14 of the phyllo sheets. Then spread the custard evenly with the spoon. Sprinkle the ground hazelnuts all over the top.

Then finish rest of the sheets (8 sheets) the same way. Don't forget to brush the very top with butter.

Dip a big, sharp knife into hot water to cut it in 12 rectangles. However, don't cut all the way down, cut only first 2 or 3 sheets. Do not reach the custard! This will ensure only the top parts will rise when you bake it.

Preheat the oven to 375 F (190 C). Place the Pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F (165 C) while the dish is still in the oven. Bake for 10 more minutes and take the casserole out. Immediately pour the lukewarm syrup all over it with the spoon.

Let the Turkish Milk Custard Dessert cool down completely then finish the cutting all the way down. Sprinkle some powdered sugar and some crushed hazelnuts. You can keep the leftover in the refrigerator.

12 portion of Turkish Milk Custard Dessert.

Bairam Menu:
-Carrot Soup, Alined Eggplant Kebab, Almond Pilaf, Shepperd's Salad, Stuffed Eggplants in Olive Oil, Pleated Borek, Sesame Seed Chicken, Turkish Pastrami Borek, Mushroom on the Clay Tile, Halloumi Cheese and Turkish Milk Custard Dessert:)

Alined Eggplant Kebab

(Dizme Patlican Kebabi)

3 long eggplants
1 cubanelle pepper, discard the seeds and chop
3 fresh onion, cut in 1 inch
2 clove garlic, sliced
1 cup diced tomato, canned
2 tbsp olive oil
2 tbsp butter, cut in cube
1 tsp red pepper, crushed
Salt
Pepper

1 1/2 cup hot water
3-4 tbsp crushed tomatoes, canned
1 tsp red pepper paste, hot

Meatball Ingredients:
200 gr medium ground beef
1/4 cup parsley, chopped
Salt
Pepper

Peel the eggplants alternating strips of skin lengthwise. Sprinkle some salt all over them, put aside for 20 minutes. Meanwhile, mix all meatball ingredients and knead. Divide the mixture into small round balls.

Squeeze the eggplants, dry them with paper towel, then slice about 1 inch thick. Don't mix the order:) Arrange the meatballs between the eggplant's slices in a oven proof dish (picture). Place the rest of the ingredients all over them. Mix crushed tomatoes and red pepper paste with 1 1/2 cup hot water and into the casserole dish.

Preheat the oven to 375 F (180 C). Place the dish on the middle rack and bake for 30-35 minutes. If necessary, add a little more hot water. Serve with any kind of Pilaf on the side.

4 servings.

Bairam Menu:
-Lamb Soup, Almond Pilaf, Antep Ezme, Potato Twister, Artichokes Stuffed with Shrimp, Fried Cauliflowers and Carrots, Tarator and Apricot Dessert.

Stuffed Eggplants in Olive Oil

(Zeytinyagli Patlican Dolma)

8 small eggplants
3/4 cup water
1 tomato, sliced

Filling:
3/4 cup rice, washed and drained
3 medium sized onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 tbsp dry mint or fresh mint
1 tbsp parsley, chopped
1 tbsp dill, chopped
1/3 cup extra virgin olive oil
2 tbsp sugar
1/4 tsp salt
3/4 cup water

Saute the onions with the oil for about 10 minutes in a medium-sized pot. Then add the rice, sugar and salt, stir. Cover the lid. Cook on very low heat until the rice looks see through. Add the nuts, currants, mint, parsley, dill and 3/4 cup water. Stir occasionally on low heat. Cook until all the water evaporates and put aside.

Cut off the tops of the eggplants. Discard the insides of the eggplants using a small spoon. (Don't throw them out though, put them aside to cook Eggplant Dish with Chickpeas. Stuff the eggplants with the filling you prepared. Don't over fill them, leave some space at the top. Cut the tomato in a small pieces and put one over each eggplant. Place in a medium sized pot along with 3/4 cup of water poured over the eggplants. Cover and cook until most of the water evaporates on medium-low heat.

Serve Stuffed Eggplants in Olive Oil chilled or at room temperature with lemon wedges.

Bairam Menu:
-Spicy Potato Soup, Spinach Tenderloin, Gavurdagi Salad, Mushroom Pilaf Casserole, Feta Cheese Pie, Green Beans with Walnuts, Fava and Kunefe.

Pleated Borek

(Kirma Borek)

12 sheets Phyllo Pastry

Filling:
250-300 gr feta cheese, crumbled
1/2 cup parsley, chopped

Sauce:
2 eggs
3/4 cup milk
1/4 cup %35 cream or 2 tbsp milk or yogurt butterfat*
4 tbsp yogurt
1/2 tsp baking powder

3 L Pyrex dish (or oven dish)

Oil the oven tray or large size Pyrex dish with the butter. Take 3 sheets of Phyllo Pastry, lay it down on the counter. Pleat the middle portion of it.

Sprinkle the 1/4 of filling all over it (picture). Cover this part of pasties with the flat parts from each of two sides (picture). Push the short edges to purse and flatten the pastry upside down. Cut it into 4 pieces (picture) and arrange them in an oven dish side by side.

Repeat it for the rest of the Phyllo Pastry sheets. Arrange them all in an oven proof dish. Whisk and pour the sauce ingredients all over it (picture). Let stand for half an hour in the refrigerator.

Preheat the oven to 375 F (190). Bake until the top gets nice golden colour. Cut in square pieces with a knife. Serve the Pleated Borek with Ayran or Compote.

*The milk would be boiled to pasteurize it; then let cool for 24 hours, which would bring the butterfat to the surface.

If you like to use Turkish Yufka, here is the recipe:
One of my grandma's favorite Boreks is the Pleated Borek. The recipe given with the Turkish yufka belongs to her:)

3 Turkish yufka

Filling:
250-300 gr feta cheese, crumbled
1/2 cup parsley, chopped

Sauce:
2 cups milk
3 eggs
3 tbsp Turkish plain yogurt
2 tbsp milk or yogurt butterfat*
1/2 tsp baking powder

Bairam Menu:
-Tomato Soup with Flat Green Beans, Tenderloin in Parchment Paper, Aegean Style Vegetable Pilaf, Turkish-Style Potato Salad, Stuffed Peppers in Olive Oil, Shakshuka, Shrimp Cocktail in a Basket and Cherry-Milk Pudding.

Carrot Soup

(Havuc Corbasi)

~450 gr carrot, peeled, grated
1 medium onion, chopped
1 small red Bell pepper, cut in cubes
1 tbsp butter
1 chicken bouillon cube
3 cup water
1/4 tsp black pepper

Topping:
4 tbsp Turkish plain yogurt

Saute the onion and red pepper with butter for about 2-3 minutes in a medium sized pot. Add the carrots saute for about 5-6 more minutes in medium-low heat, stir. Add the bouillon cube and water. Cook for about 20 minutes on medium-low heat. Then mix thoroughly using an immersion blender.

Pour into soup bowls using a ladle. Put dollop of plain Turkish yogurt (I love it with strained yogurt) on the top.

4 servings.

Bairam Menu:
-Pistachio Kebab, Bulgur Pilaf with Roasted Vegetables, Turkish Style Tomato Dip, Celery Root in Olive oil, Zucchini Pate, Feta Cheese Spread, Cigarette Borek and Turkish Baklava.

Vegetable Pie

(Sebzeli Tart)

1 Tenderflake deep dish pie shell - frozen

Sauce:
1 tbsp butter
1 onion, sliced
2 tbsp flour
3/4 cup milk

Filling:
3/4 cup Cauliflower, stems leaves (peeled off), florets (separated, cut the flowers as small as possible), boiled for about 2-3 minutes, drained
2 small-size potatoes, sliced, boiled for about 4-5 minutes, drained
1 small-size carrot, sliced, boiled for about 3-4 minutes, drained
1/3 cup sweet peas (frozen), rinsed with hot water
1/2 tsp paprika
Salt
Pepper

On top:
1/3 cup mozzarella cheese, shredded

In a medium-size pot, melt the butter, add the onion slices, stir. Add the flour, stir and slowly pour the milk while stirring constantly. The milk and flour should blend well. You can use an egg beater. Turn the heat off. Toss all the filling ingredients in it.

Place the mixture on the shell. Spread mozzarella cheese all over it.

Preheat the oven to 375 F (190 C) and bake until the top is golden colour for about 35-40 minutes.

4 servings.

Meal Ideas:
-Rustic Red Lentil Soup, Grilled Meatballs, Kidney Bean Salad, Turkish Lemonade, Stuffed Peppers in Olive Oil, Red Cabbage Salad, Lentil Borek and Tahni Helva Casserole.

Artichokes with Lamb

(Etli Enginar)

4 artichokes, see Artichokes with Rice in Olive Oil
1/4 cup water
1 tbsp extra virgin olive oil
1 tbsp olive oil
Salt

Filling:
150 gr lamb, cut in cubes
1 cup + 3/4 cup warm water
8-10 pearl onion, peeled
1 medium size white potato, peeled, cut in bite size
1 medium size carrot, peeled, cut in bite size
2-3 tbsp sweet pea, frozen
1-2 clove garlic, peeled, chopped
2 + 1 tbsp extra virgin olive oil
1 tsp flour
Salt
Pepper

Sauce:
1 egg yolk
1 tbsp lemon juice

Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt, close the lid. Cook on low heat until the artichokes are tender. Turn up side down the artichokes 1 time while they are cooking.

Cook the lamb cubes with their own juice. Then add 1 cup of hot water, cook over medium-low heat until most of the water evaporates and the lamb pieces soften. Add the pearl onion, potato, carrot, sweet pea, olive oil, 3/4 cup water, salt and pepper. Sprinkle the flour, stir and close the lid. Cook until the carrots are softened on medium low heat.

In a small bowl, whisk the egg yolks with lemon juice. Take a few spoon of the juice and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 1 minute.

Place the cooked artichokes in a service plate, arrange the filling over the tops, drizzle 1 tbsp olive oil, sprinkle some dill all over them. Serve while still hot.

4 servings.

Meal Ideas:
-Vegetable Soup, Pilaf with Almond, Swiss Chard Log Borek, Potato Pate, Eggplant Dip with Pine Nuts, Romano Beans in Olive Oil and Semolina Helva with Cheese.

Sheikh Mualla

(Şeyh Mualla - Antakya - Mediterranean Region)

2 Chinese or Japanese eggplants,
1/2 cup sunflower oil

Filling Ingredients:
3 small sized tomato, peeled, diced
1 cup chickpeas*, canned, rinsed
2 garlic cloves, sliced
1 medium sized onion, sliced
1 small red bell pepper, discard seeds, cut in medium sized
2 tbsp crushed tomato, canned
1 tbsp red pepper paste, sweet
2 tbsp pomegranate paste
Salt
Pepper

Garnish:
1 tsp mint

Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically about 0.5 cm thick. Cut in 4 each slice. Sprinkle some salt all over the slices, wait for 15 minutes. Then dry with a paper towel.

Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns light medium brown. Do not over fry!

Mix all the " filling ingredients" in a medium sized bowl with the spoon.Place the half of eggplants in a medium sized shallow cooking pot. Spread the half of the filling ingredients all over them. Arrange the rest of the fried egg plants on them. Spread and cover the eggplants with the remaining filling ingredients.

Cover the lid halfway and cook for about 20-25 minutes on medium-low heat. Let it cool down the dish in the pot. Then place Sheikh Mualla on a serving dish. Serve it at room temperature.

*If you like you can use green lentil instead of chickpeas.

Meal Ideas:
-Spinach Soup with Cream, Grape Leaf Rolls, Carrot Salad, Ayran,Turkish-style Breakfast Buns, Roasted Red Peppers with Garlic, Hummus and Saffron Pudding.

Sham Borek

(Şam Böreği - Southeastern Anatolia)

Pizza dough, divided in egg size balls
Sun flower oil for frying

Filling:
Ground beef
Onion, sliced
Salt
Pepper
Parsley, chopped

To prepare the filling; cook ground beef, onion, salt and pepper over medium heat. Stir constantly. Add the parsley, stir. Let it cool down.

Meanwhile, flatten the dough pieces using your hand or roller. Place some filling in it (picture). Close it up, giving it a half-moon shape.

Heat up the oil in a pan over medium-low heat. Heat up the oil and fry the doughs until both sides take a light golden colour. Afterwards, place on a paper towel to soak up any extra oil. Serve while they are still warm.

Meal Ideas:
-Chicken Soup with Rice, Chicken with Potatoes, Sweet Peas in Olive Oil, Stuffed Tomato with Eggplant and Chocolate Pudding.

Meat Tava

(Et Tava - Adana)

250 gr lamb, cut in medium sized chunks
2 tbsp extra virgin olive oil
1 cubanalle pepper, cut in medium sized chunks
2 large tomatoes, peeled, sliced
6-7 garlic cloves, peeled
3 tbsp red pepper paste, mixed with 1/4 water
2 tbsp butter, cut in small size
1/2 tsp crushed pepper
1/2 tsp red pepper, powder
Salt
Pepper

Pour the olive oil in a medium sized pot. Spread the lamb cubes to the bottom. Place the cubanalle peppers over the lambs. Arrange the tomato slices over the top side by side, don't leave empty spaces. Sprinkle crushed pepper, red pepper, salt and pepper. Place the garlic cloves on top and pour red pepper paste all over tomatoes. Put the butter pieces over the tomatoes. Cover and turn the heat to high first. When the dish starts to boil, turn the heat down to medium-low heat. Cook for about 1 hr and 30 minutes.

Serve the Meat Tava with Turkish Rice Pilaf.

2 servings.

Meal Ideas:
- Toyga Soup, Muhammara, Mixed Daikon Radish Salad, Split Borek with Feta Cheese, Stuffed Artichokes in Olive Oil and Ricotta Baklava.

Couscous with Zucchini

(Kabakli Kuskus)

1/2 cup Acini di Pepe
1 cup hot water
1 tbsp butter
2 tbsp extra virgin olive oil
1 small onion, chopped
1 zucchini, peeled, cut in bite size
1 pinch saffron
Salt
Pepper

1/2 cup parsley, coarsely chopped
1/4 cup dill, coarsely chopped
1/2 tsp crushed pepper
1 tbsp sesame seeds, roasted

Place the hot water, saffron, butter, salt and pepper in a medium size pot on medium heat. Bring to boil, then add the couscous in it, stir. Turn the heat off, cover the lid. Leave for about 20 minutes, until the couscous absorbs all the water.

Meanwhile saute the onion and zucchini with olive oil until zucchinis are fork tender. Toss the zucchini, parsley, dill, crushed pepper and sesame seeds into the cooked couscous, stir with a fork. Serve it while it is still warm or at room temperature as a side dish.

Meal Ideas:
-Tomato Soup with Cream, Turkish Meatloaf, Eggplant Pie, Chickpea Salad, Shakshuka, Flat Beans in Olive Oil, Potato Borek and Turkish Ricotta Dessert.

Eggplant Boat with Cheese

(Peynirli Patlıcan Kayığı - Aegean Region)

2 medium-sized eggplants

Filling:
2-3 garlic cloves, do not peel
1/2 cup feta cheese, crumbled (Turkish Kashar or mozzarella cheese can also be used)
2-3 tbsp parsley, chopped
4-5 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp crushed red pepper (red pepper flakes)
Salt
Pepper

Before placing the eggplants in the oven, make holes on the eggplants with a fork so that they will soften and roast better. Then, place them on an oven tray with the garlic cloves and roast for about 25 minutes on broil (alternatively, you can barbecue them until softened). Remove the garlic cloves from the oven a bit earlier and peel them, then they will be roasted quickly.

Mix all the filling ingredients. Split and open the eggplants lengthwise with the tip of the knife. If there is any, remove the hard seeds. Then, fill them equally with the filling.

Serve while it is still warm.

2 servings.

Meal Ideas:
-Chicken Shish Kebab, Turkish Rice Pilaf, Ayran, Arugula Salad with Walnuts, Asparagus with Mushrooms in Olive Oil, Tahini Bread and Turkish Rice Pudding.

Islim Kebap

(Islim Kebabi)

2 Chinese or Japanese eggplants, peel the skin in strips lengthwise, cut vertically about 0.5 cm thick, sprinkle some salt, wait for 15 minutes, dry with a paper towel.
1/2 cup sunflower oil, for frying

Filling Ingredients:
2 pieces of chicken breast, cut in small cubes or ~250 g lamb cubes
2-3 extra virgin olive oil
1 onion, sliced
1-2 garlic cloves, sliced
1/3 cup red bell pepper, diced
1.3 cup cubanalle or green pepper, diced
1 large tomato, peeled, diced
1 tsp tomato paste
2 tbsp almond, blanched, sliced
1/2 tsp red pepper, powder
Salt
Pepper

Garnish:
2 slice of tomato
2 slice of cubanalle pepper

To prepare the filling; saute the onion and garlic with olive oil for about 2-3 minutes. Add the chicken pieces, red and green peppers in it. Continue to cook until the colour of chickens turn to white colour. Then add the rest of the filling ingredients. Cover and cook until the chickens are tender over low heat. If it is necessary you can add a little bit hot water.

Meanwhile, pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns light brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil.

Place the eggplant slices diagonally in a tea cup. Leave the eggplants hanging over the rim of the cup. Arrange the cooked filling in the middle (picture). Then fold over the sides of the eggplants. Place the parchment paper on an oven tray. Gently turn the tea cup upside down on the paper and pull up. Place slice of tomato and cubanelle pepper on the top.

Preheat the oven 400 F (200 C). Bake for 20 minutes. Serve the Islim Kebab with Turkish Rice Pilaf.

2 servings.

Happy Ramadan!

Meal Ideas:
-Pilaf with Orzo, Mixed Green Salad with Yogurt Dressing, Leek in Olive Oil, Vegetable Borek and Gullac.