Turkish Cooking: A Simple Guide to Turkish Cooking with Easy Turkish Recipes [3 ed.]

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Turkish Cooking: A Simple Guide to Turkish Cooking with Easy Turkish Recipes [3 ed.]

Table of contents :
Table of Contents
Ricy Chicken Pie
Creamy Beef Stew Casseroles
Shakshouka (Breakfast Eggs and Tomato Skillet)
Minty Bulgur Soups
Vegan Lentil Meatball
Nutty Turkish Sweets
Turkish Yogurt Bread
Garlicky Cream Dip
Wedding Lentils Soup
Nutty Chicken Stews
Eggplant Boats
Flaming Hot Turkish Ceviche
Bulgur Salad
Bulgur Salad II
Baklava
Tava Chicken(Roasted Pepperoncini Chicken Pan)
How to Make Turkish KebabsII
Muhammara (Aleppo Walnuts Dip)
DolmasII
Rosy Borscht
Walnut Egg Noodles Salad
Feta Fritters with Creamy Cucumber Sauce
Warm Veggies and Butter Beans StewII
Turkish Vanilla Cake
Ajvar Chicken StewII
Spicy Chicken Kabobs with Pomegranate
Double Stuffed Eggplants
Saffron Rice Kebab
Hot Molasses Dip
Tofu Dessert Salad
Sultan's Delight Stew
Turkish Lavash - Crackers
Bass Casserole
Ruby Delight
Lamb Stew with Avgolemono Sauce
Meaty Mushroom Meatballs
Sauerkraut Stuffed Leaves
Mediterranean Poultry Pudding
Golden Shrimp Bites
Cherry Saucy Lamb Kabobs with Cucumber Salad
Chicken Flavored Leeks Stew
Sesame Bread Wheels
Creamy Nectarine Chocolate Parfait
Bell Marinated Lamb Kebab
Mediterranean Kofta
Cheesy Dill Patties
Hot Yogurt Chicken Thighs
Mediterranean Meatloaf
Creamy Yogurt Marinade
Easy Peasy Chickpea Falafels

Citation preview

Turkish Cooking A Simple Guide to Turkish Cooking with Simple Turkish Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Ricy Chicken Pie 7 Creamy Beef Stew Casseroles 10 Shakshouka (Breakfast Eggs and Tomato Skillet) 11 Minty Bulgur Soups 12 Vegan Lentil Meatball 13 Nutty Turkish Sweets 16 Turkish Yogurt Bread 17 Garlicky Cream Dip 18 Wedding Lentils Soup 19 Nutty Chicken Stews 22 Eggplant Boats 24 Flaming Hot Turkish Ceviche 25 Bulgur Salad 26 Bulgur Salad II 27 Baklava 28 Tava Chicken(Roasted Pepperoncini Chicken Pan) 32 How to Make Turkish KebabsII 33 Muhammara (Aleppo Walnuts Dip) 34 DolmasII 35

Rosy Borscht 36 Walnut Egg Noodles Salad 37 Feta Fritters with Creamy Cucumber Sauce 38 Warm Veggies and Butter Beans StewII 39 Turkish Vanilla Cake 42 Ajvar Chicken StewII 43 Spicy Chicken Kabobs with Pomegranate 44 Double Stuffed Eggplants 45 Saffron Rice Kebab 46 Hot Molasses Dip 47 Tofu Dessert Salad 48 Sultan's Delight Stew 49 Turkish Lavash - Crackers 53 Bass Casserole 54 Ruby Delight 55 Lamb Stew with Avgolemono Sauce 56 Meaty Mushroom Meatballs 57 Sauerkraut Stuffed Leaves 58 Mediterranean Poultry Pudding 62 Golden Shrimp Bites 63 Cherry Saucy Lamb Kabobs with Cucumber Salad 64

Chicken Flavored Leeks Stew 65 Sesame Bread Wheels 66 Creamy Nectarine Chocolate Parfait 67 Bell Marinated Lamb Kebab 68 Mediterranean Kofta 69 Cheesy Dill Patties 72 Hot Yogurt Chicken Thighs 73 Mediterranean Meatloaf 74 Creamy Yogurt Marinade 76 Easy Peasy Chickpea Falafels 77

Ricy

Chicken Pie

Prep Time: Total Time: Servings per Recipe: 10 Calories 735 kcal Fat 28 g Carbohydrates 86.2 g Protein 31 g Cholesterol 110 mg Sodium 685 mg

Ingredients 3 C all-purpose flour 1/2 tsp salt 1 C warm water 1 (2 to 3 lb) whole chicken Water to cover 1 tsp salt 1 onion, peeled

2 tbsp butter 3 C uncooked white rice 1/2 tsp salt 6 C water Freshly ground black pepper 1 egg, beaten 1 (10 inch) unbaked pie crust

Directions 1. Mix the flour, 1/2 tsp salt and 1 C water in a mixing bowl until they become smooth. Cut the dough into 2 portions and place them in a greased bowl. 2. Place a wet towel on top and place them aside. 3. Bring a salted pot of water to a boil. Stir in it the 1 tsp salt and a whole peeled onion with chicken. Bring it to a rolling boil until the chicken is done. 4. Drain the chicken discard the bones then place it aside. 5. Before you do anything else preheat the oven to 350 f. 6. Place a large saucepan over medium heat and heat in it 2 tbsp of butter. Stir in the rice and cook it for 3 min. 7. Stir in 1/2 tsp salt and 6 C water then put on the lid and cook them until they start boiling. lower the heat and keep cooking the rice for 12 min. 8. Roll each portion of dough on a floured surface into a round shape that fits in you pie dish. 9. Grease a pie baking dish and place in the bottom of it a round of dough. spoon to it the cooked rice followed by the chicken then lay the second round of dough on top. 10. Cut off the excess dough hanging on the side and brush the pie with a beaten egg. Place the pie in the oven and cook it for 32 min. 11. Once the time is up, serve your pie warm with your favorite toppings. 12. Enjoy.  Ricy Chicken Pie

7

CREAMY

Beef Stew Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 728 kcal Fat 49.4 g Carbohydrates 44.3g Protein 27.8 g Cholesterol 145 mg Sodium 961 mg

Ingredients 5 tbsp olive oil 1 lb ground beef 1 tsp ground paprika 1 tsp ground cumin 1 tsp salt 1 tsp ground black pepper 4 potatoes, peeled and cut into 1/2-

inch cubes 1 (6.5 oz) can tomato sauce 1 tbsp chopped summer savory (chubritsa) 1 egg, lightly beaten 2/3 C yogurt

Directions 1. Before you do anything preheat the oven to 325 f. 2. Place a large pan over medium heat and heat the oil in it. Add the beef and brown it for 6 to 7 min. stir in the paprika, cumin, salt, and pepper with potato. Cook them for 4 min. 3. Add the tomato sauce, summer savory and some water to cover them. Lower the heat and let them cook for 16 min. 4. Grease a glass baking dish and pour the beef mix into it. Whisk the yogurt with egg in a mixing bowl. Pour the mix all over the beef mix and spread it gently. 5. Place the beef casserole in the oven for 38 min then serve it warm. 6. Enjoy.

10

Creamy Beef Stew Casseroles

Shakshouka

(Breakfast Eggs and Tomato Skillet)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 209 kcal Fat 15 g Carbohydrates 12.9g Protein 7.8 g Cholesterol 164 mg Sodium 654 mg

Ingredients 3 tbsp olive oil 1 1/3 C chopped onion 1 C thinly sliced bell peppers, any color 2 cloves garlic, minced, or to taste 2 1/2 C chopped tomatoes 1 tsp ground cumin 1 tsp paprika

1 tsp salt 1 hot chile pepper, seeded and finely chopped, or to taste 4 eggs

Directions 1. Place a large pan over medium heat and heat the oil in it. Sauté in it the onion, bell peppers, and garlic for 6 min. 2. Toss the tomatoes, cumin, paprika, salt, and chile pepper in a large mixing bowl. Add it to the pan and cook them for 12 min over low heat. 3. Use the back of the spoon to make small spaces in the tomato mix for the eggs then crack the eggs in them. Keep the heat on low and cook them for 6 min. 4. Once the time is up, serve you breakfast skillet warm. 5. Enjoy.

Shakshouka (Breakfast Eggs and Tomato Skillet)

11

MINTY

Bulgur Soup

Prep Time: 10 mins Total Time: 56 mins Servings per Recipe: 4 Calories 283 kcal Fat 7.8 g Carbohydrates 42.7g Protein 12.2 g Cholesterol 0 mg Sodium 94 mg

Ingredients 2 tbsp olive oil, or more to taste 1 onion, finely chopped Salt to taste 1 tsp ground cayenne pepper 1 tbsp tomato paste 8 C water 3/4 C red lentils

1/4 C white rice 1/4 C fine bulgur 1 clove garlic, minced (optional) 2 tsp crushed dried mint

Directions 1. Place a large pot on medium heat. Add the oil and heat. Stir in it the salt with onion and cook them for 6 min. 2. Lower the heat and stir in the cayenne pepper then cook them for 40 sec. 3. Add the tomato pasta with water and stir them well. Turn the heat up to high then add the lentils, rice, bulgur, garlic, and mint. 4. Cook them until they start boiling then low heat. Put on a partial cover and let them cook for 40 while stirring from time to time. Serve your soup warm. 5. Enjoy.

12

Minty Bulgur Soups

Vegan

Lentil Meatball

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 7 Calories 208 kcal Fat 6.8 g Carbohydrates 29.2 g Protein 9.6 g Cholesterol 0 mg Sodium 372 mg

Ingredients 1 3/4 C water 1 C red lentil 3/4 C fine bulgur (cracked wheat) 3 tbsp olive oil 7 spring onions, finely chopped, or more to taste 1 1/2 tbsp tomato paste

1/2 bunch parsley, minced 1/2 lemon, juiced 1 1/2 tsp red pepper flakes 1 tsp ground cumin 1 tsp salt

Directions 1. Stir the lentils with water in a large saucepan. Place it over medium heat and cook it until it starts boiling. Low the heat and cook it for 12 min. 2. Add the bulgur and turn off the heat right away. Put on the lid and let them sit for 6 min. 3. Place a large pan over medium heat. Heat the oil in it. Add the onion and cook it for 4 min. mix in the tomato paste and cook them for another 4 min. 4. Stir in the lentils and bulgur mix then transfer them to a large mixing bowl. Add the parsley, lemon juice, red pepper flakes, cumin, and salt. 5. Mix them with your hands well then shape the mix into small bite size pieces. Serve them with your favorite toppings. 6. Enjoy..

Vegan Lentil Meatball

13

NUTTY

Turkish Sweets

Prep Time: 20 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 302 kcal Fat 3.5 g Carbohydrates 66.1 g Protein 3.2 g Cholesterol 0 mg Sodium 42 mg

Ingredients 1 1/2 C water 3 C granulated sugars 3 tbsp light corn syrup 1/2 C orange juice 3 tbsp orange zest 3 (.25 oz) envelopes unflavored gelatin 3/4 C cornstarch

1/2 C cold water 1 tbsp vanilla extract 3/4 C chopped pistachio nuts Confectioners' sugar for dusting

Directions 1. Stir 1 1/2 C water, sugar, and corn syrup in a medium saucepan then place over medium heat. Cook them until they start boiling while stirring all the time until the mix reaches 240 f. 2. Mix in the orange juice, orange zest, and gelatin in a mixing bowl. Place it aside. 3. Stir cornstarch with 1/2 C cold water in a mixing bowl then add it to the hot syrup mix. Turn on the heat to medium low and cook them while stirring gently until the mix thickens. 4. Turn off the heat and add the orange juice mix with pistachios, and vanilla. Sprinkle some confectioner sugar in the bottom of an 8inches baking pan. 5. Pour the syrup mix into it and place it in dark and cold area to lose heat and sit for 3 h 30 min. 6. Top the sweets pan with some confectioner sugar to cover its top then slice it into dices and dust them again with some confectioner sugar then serve them or store them. 7. Enjoy.

16

Nutty Turkish Sweets

Turkish

Yogurt Bread

Prep Time: 30 mins Total Time: 4 hrs Servings per Recipe: 4 Calories 505 kcal Fat 3.8 g Carbohydrates 100.2g Protein 15.1 g Cholesterol 6 mg Sodium 1766 mg

Ingredients 1 (.25 oz) package active dry yeast 1 tbsp white sugar 1 tbsp salt 1 1/2 C warm water (110 degrees F/45 degrees C) 1/2 C Greek-style yogurt 4 C all-purpose flour

Directions 1. Stir the warm water with yeast, sugar, and salt in a small bowl. 2. Combine the water mix with yogurt and flour in a large mixing bowl then knead the mix until you get soft dough. 3. Sprinkle some flour on a working surface and shape the dough on it into a ball. Place a wet towel on it and let it rest for 3 h 10 min. 4. Shape the dough into 4 pieces and flatten each one of them in a round shape. Place them on lined up baking sheet and cover them with a wet towel then let them rise for 16 min. 5. Place a large griddle pan over medium heat and heat it. Place a piece of round dough in the griddle and cook it for 1 to 2 min on each side or until is done. 6. Repeat the process with the rest of the dough loaves. Serve your bread loaves warm. 7. Enjoy.

Turkish Yogurt Bread

17

GARLICKY

Cream Dip

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 92 kcal Fat 5.9 g Carbohydrates 5.7 g Protein 4.5 g Cholesterol 19 mg Sodium 88 mg

Ingredients 1 (16 oz) container plain yogurt 5 cloves garlic 1 pinch salt 1 bunch fresh dill, chopped 1 bunch fresh parsley, chopped 1 (4 oz) package cream cheese, softened (optional)

2 mint leaves, for garnish

Directions 1. Get a mixing bowl: place a colander or sieve on top of it then cover it with piece of cheesecloth making two layers of them. 2. Pour the yogurt into the colander and cover it with a piece of plastic. Let it sit for 9 h. 3. Once the time is up, pour the strained yogurt into a medium mixing bowl. 4. Combine the salt with garlic in a mortar and press them until you get a smooth paste. Add it to the strained yogurt with the dill, parsley, and cream cheese. 5. Scoop the yogurt dip into a serving plate or bowl then serve it with a swirl of olive oil. 6. Enjoy.

18

Garlicky Cream Dip

Wedding

Lentils Soup

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 442 kcal Fat 14 g Carbohydrates 64.2g Protein 18.7 g Cholesterol 31 mg Sodium 1080 mg

Ingredients 1/4 C butter 2 onions, finely chopped 1 tsp paprika 1 C red lentil 1/2 C fine bulgur 2 tbsp tomato paste 8 C vegetable stocks

1/8 tsp cayenne pepper 1 tbsp dried mint leaves 4 slices lemon 1/2 tsp chopped fresh mint

Directions 1. Place a large a large pot over low heat. Heat the butter in it. Add the onion and cook it for 16 min. 2. Add the paprika, lentils, and bulgur, tomato paste, vegetable stock, and cayenne pepper. Cook them until they start boiling. Lower the heat and put on the lid. 3. Keep cooking the soup for 1 h. crush the mint leaves and add them to the soup with then turn off the heat. Serve your soup warm. 4. Enjoy.

Wedding Lentils Soup

19

NUTTY

Chicken Stew

Prep Time: 30 mins Total Time: 1 hr 30 min Servings per Recipe: 10 Calories 728 kcal Fat 49.4 g Carbohydrates 44.3 g Protein 27.8 g Cholesterol 145 mg Sodium 961 mg

Ingredients 1 (4 lb) chicken, cut into pieces 1 medium whole potato, peeled 1 small whole onion, peeled 1 small whole carrot, peeled 4 C water 1 1/2 tsp salt 2 (1 inch thick) slices stale French bread,

crusts removed 14 oz walnuts, ground 2 cloves garlic, crushed 2 tsp ground red pepper 1 tsp salt

Directions 1. Place a pot over medium heat. Stir in it the chicken, potato, onion and carrot then cover them with the water. Cook them until they start boiling while removing the foam that rises on top. 2. Add 1 1/2 tsp salt then lower the heat and cook them for 1 h with the lid on. Once the time is up, drain the chicken and veggies mix then place the broth aside for later use. 3. Allow the chicken to lose heat slightly then remove the bones with skin and discard them. Cut the chicken into small bite size pieces. 4. Place the bread slices in a mixing bowl and cover them with some of the reserved both. Let them sit for 3 to 5 min then squeeze them dry. 5. Transfer the squeezed bread to a large mixing bowl with the ground walnuts, garlic, red pepper, and 1 tsp salt then combine them well. 6. Spoon the mix into a piece of cheesecloth and tie it then press it with your hands to remove the walnut oil from it into a large bowl. 7. Transfer the squeezed walnut mix to a large mixing bowl then adds to it 1 C of the reserved broth gradually while whisking all the time. 8. Toss the chicken pieces with 3 tbsp of the walnuts mix then place it on a serving deep dish. 22

Nutty Chicken Stews

9. Pour the rest of the walnuts mix on top to cover the chicken then drizzle the walnut oil on top. 10. Serve it warm with your favorite toppings and some flat bread. 11. Enjoy.

23

EGGPLANT

Boats

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 2 Calories 314 kcal Fat 20.8 g Carbohydrates 28.7g Protein 5.3 g Cholesterol 0 mg Sodium 391 mg

Ingredients 1 eggplant 1 (14.5 oz) can diced tomatoes, drained 1 tbsp tomato paste 1 medium onion, chopped 1 tbsp minced garlic, or to taste 1 tsp ground cinnamon, or to taste 3 tbsp olive oil

Salt and pepper to taste

Directions 1. Before you do anything preheat the oven to 350 f. 2. Cut each eggplant into half lengthwise then scoop out the flesh from the middle gently leaving the eggplant shell intact. 3. Finely chop the eggplant flesh and place it aside. 4. place the eggplant shell boats on a lined up baking sheet and drizzle some olive oil on them then cook them in the oven for 32 min. 5. Place a large pan over medium heat. Heat 2 tbsp of olive oil in it. Sauté in it the garlic with onion for 3 min. stirs in the eggplant flesh and cook them for another 3 min. 6. Add the tomato paste with tomato then low heat and let them cook until the eggplant shells in the oven are done. 7. Once the time is up, get the eggplant shell boats from the oven and place them aside to lose heat slightly. Spoon the tomato mix into them. 8. Place the stuffed eggplant shell boats in the oven and coo them for 32 min then serve them warm. 9. Enjoy..

24

Eggplant Boats

Flaming

Hot Turkish Ceviche

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 207 kcal Fat 13 g Carbohydrates 9.9g Protein 16.2 g Cholesterol 129 mg Sodium 882 mg

Ingredients 1 lemon, halved and seeded 1 head garlic, halved 3 Turkish bay leaves 8 whole black peppercorns 1 tbsp kosher salt, or to taste 1 1/2 lbs peeled and deveined large shrimp (21 to 25 per lb)

2 C coconut milk 1/2 C lime juice 2 Serrano Chile peppers, thinly sliced 1/2 bunch cilantro, chopped 1 red onion, thinly sliced 8 sprigs cilantro, for garnish 1 lime, cut into 8 wedges

Directions 1. Press the lemon halves to squeeze the juice from them into a large pot then add them it as well with the garlic, bay leaves, peppercorns, and salt. 2. Add enough water to fill half of the pot then cook over high heat until it starts boiling. 3. Add the shrimp to the mix and turn off the heat. let them sit for 6 min. remove the shrimp the water mix and place it in a colander the dry it. 4. Spread the shrimp on a lined up baking sheet and place it in the fridge for 32 min. 5. Once the time is up, stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion in a mixing bowl with a pinch of salt. 6. Slice the shrimp in half lengthwise then stir it into the mix. Put on the lid and lid and place it in the fridge for 32 min. once the time is up, serve your shrimp Ceviche. 7. Enjoy.

Flaming Hot Turkish Ceviche

25

BULGUR

Salad

Prep Time:15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 323 kcal Fat 8.1 g Carbohydrates 53.1g Protein 12.8 g Cholesterol 0 mg Sodium 511 mg

Ingredients 3 tbsp olive oil 1 onion, minced 1 ripe tomato, cut into small cubes 3 C beef broth 2 C bulgur, rinsed Salt and ground black pepper, or to taste

1/2 C cooked green lentils 1/3 C cooked chickpeas 1 bunch fresh mint, chopped

Directions 1. Place a large pan over medium heat. Heat the oil in it the sauté in it the onion for 4 min. add the tomato and cook them for 3 min. 2. Stir in the beef broth then cook them until they start boiling. Add the bulgur with a pinch of salt and pepper. Lower the heat and let them cook for 6 min. 3. Stir in the lentils with the chickpeas and cook them for an extra 6 min. 4. Place the mix aside to lose heat for 35 min. once the time is up, stir the mint into it then serve it with your favorite toppings. 5. Enjoy.

26

Bulgur Salad

Bulgur

Salad II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 216 kcal Fat 9.8 g Carbohydrates 30.4g Protein 5.3 g Cholesterol 0 mg Sodium 19 mg

Ingredients 1 C fine bulgur 1 C boiling water 2 tbsp olive oil 1 onion, finely chopped 2 large tomatoes, finely chopped 1 cucumber, diced 2 green bell peppers, finely chopped 1 red bell pepper, finely chopped

7 green onions, finely chopped 1/2 C minced fresh parsley 1/2 C minced fresh mint leaves 1 tsp red pepper flakes, or to taste 2 tbsp olive oil Juice of 1 fresh lemon 2 tbsp pomegranate molasses

Directions 1. Get a large bowl: combine in it the bulgur with the boiling water. Put on the lid and let sit for 22 min. 2. Place a large pan over medium heat and heat 2 tbsp of olive oil in it. Sauté in it the onion for 6 min. 3. Pour the bulgur into a piece of cheesecloth and press it to remove the excess water. 4. Combine it in another large mixing bowl with the onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes, 2 tbsp olive oil, the lemon juice, and the pomegranate molasses. 5. Stir them well and adjust their seasoning then serve it. 6. Enjoy.

Bulgur Salad II

27

BAKLAVA

Prep Time:30 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 434 kcal Fat 27 g Carbohydrates 45.1 g Protein 7.5 g Cholesterol 31 mg Sodium 93 mg

Ingredients 2 C white sugars 2 C water 1 C honey 1 cinnamon stick 1/4 lemon 1 tsp vanilla extract 1 1/2 lbs chopped almonds

2 tbsp white sugar 1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C unsalted butter, melted 1 (16 oz) package frozen phyllo pastry, thawed

Directions 1. Before you do anything preheat the oven to 350 f. 2. Place a large saucepan over medium heat. Stir in 2 C sugar, water, honey, cinnamon stick, lemon and vanilla. Cook them until they start boiling. 3. Lower the heat and let them cook for 16 min while discarding any foam that rise on top to make the syrup. 4. Mix the chopped almonds, 2 tbsp sugar, ground cinnamon and cloves in a small mixing bowl. Place it aside. 5. Grease a 9 inches baking dish with some butter. Cut each phyllo sheet into half. Place a phyllo sheet in the bottom of the dish then coated with melted butter on top. 6. Do the same thing with another 7 phyllo sheets to make a layer with 8 sheets in total. Top it with 1/4 C of almonds mix. 7. Cover the nuts layer with 4 phyllo sheets while brushing each one with melted butter after placing it then top them with 1/4 to 1/3 C of the almonds mix. 8. Repeat the process to make more layers until you are left with 8 sheets. 9. Place the 8 sheets on top the same as the other while brushing them with butter then tuck their edges down. Drizzle the rest of the melted butter on top. 28

Baklava

10. Use a sharp knife to make 5 slashes in the phyllo layers diagonally then cut the same way from the other side to make them look like diamonds. 11. Place the pan in the oven and cook it for 1 h until it becomes golden brown. Pour the hot syrup on top of the hot baklava right away then go over the diamond shapes with a knife to cut. 12. Place the baklava pan aside to lose heat then serve it with some ice cream. 13. Enjoy.

29

TAVA

Chicken (Roasted Pepperoncini Chicken Pan)

Prep Time:20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 316 kcal Fat 13.7 g Carbohydrates 29 g Protein 20.4 g Cholesterol 59 mg Sodium 823 mg

Ingredients 2 tbsp olive oil, divided 8 boneless chicken thighs, with skin 1 (6 oz) can tomato paste 1/4 C water 8 cloves garlic, halved Salt and pepper to taste 4 medium potatoes, sliced

4 tomatoes, sliced 1 large onion, sliced 1 C fresh mushrooms, sliced 8 Pepperoncini peppers (optional)

Directions 1. Before you do anything preheat the oven to 325 f. 2. Whisk the tomato paste water in a small bowl. 3. Brush a roasting pan with 1 tbsp of olive oil. Lay in it the chicken thighs. Pour the tomato paste mix all over it then top it with garlic halves, a pinch of salt and pepper. 4. Surround it with the veggies then drizzle the rest of the oil on top. Roast the chicken veggies pan in the oven for 1 h 32 min then serve it warm. 5. Enjoy.

32

Tava Chicken(Roasted Pepperoncini Chicken Pan)

How

to Make Turkish Kebabs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 667 kcal Fat 36.2 g Carbohydrates 48.6g Protein 37.3 g Cholesterol 144 mg Sodium 886 mg

Ingredients 4 pita bread rounds 1 tbsp olive oil 4 skinless, boneless chicken breast halves - chopped 2 medium onion, chopped 1 clove garlic, minced 1 (10.75 oz) can tomato puree

Ground cumin to taste Salt to taste Ground black pepper to taste 1/2 C butter, melted 1 C Greek yogurt 1/4 C chopped fresh parsley

Directions 1. Before you do anything preheat the oven to 350 f. 2. Lay the pita bread round on a lined p baking pan. Cook them in the oven for 3 min. slice them into small pieces and place them aside. 3. Place a large pan over medium heat. Heat the oil in it. Add the onion with garlic and chicken then cook them for 6 min. 4. Add the tomato purée with cumin, a pinch of salt and pepper. Le they cook for 12 min. 5. Once the time is up, lay the pita pieces on a serving plate then top them with the melted butter, chicken and yogurt. Serve it right away. 6. Enjoy.

How to Make Turkish KebabsII

33

MUHAMMARA

(Aleppo Walnuts Dip)

Prep Time:20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 236 kcal Fat 21.6 g Carbohydrates 9.3g Protein 3.7 g Cholesterol 0 mg Sodium 53 mg

Ingredients 2 sweet bell peppers, seeded and quartered 3 slices whole wheat bread, crusts removed 3/4 C toasted walnuts, chopped 2 tbsp lemon juice 2 tbsp Aleppo pepper

2 tsp pomegranate molasses 1 clove garlic, minced 1 tsp cumin seeds, coarsely ground Salt to taste 1/2 C olive oil 1 pinch sumac powder

Directions 1. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the heat. 2. Lay the bell peppers on a foil lined up baking sheet with the cut up sides facing down. Cook them in the oven for 7 min until they are well roasted. 3. Place the bread in a toaster and toast them. Place the bread slices aside to lose heat completely then process them in a food processor until they become crumbled. 4. Wrap the peppers in a piece of plastic bag and let them lose heat and soften for a while. Discard the skin of the peppers and clean them well. 5. Place them in a mixing bowl and use a fork to mash them. 6. Get a food processor: combine in it the mashed roasted peppers with bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt. 7. Process them several times until they are well combined. Add the olive oil gradually while processing all the time until you use all the oil and get a smooth mix. 8. Pour the dip into a serving bowl and top it with a pinch of sumac then serve it. 9. Enjoy.

34

Muhammara (Aleppo Walnuts Dip)

Dolmas

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 207 kcal Fat 3.8 g Carbohydrates 39.1 g Protein 5.3 g Cholesterol 0 mg Sodium 847 mg

Ingredients 1 tbsp olive oil 2 onions, minced 1 1/2 C uncooked white rice 2 tbsp tomato paste 2 tbsp dried currants 2 tbsp pine nuts 1 tbsp ground cinnamon

1 tbsp dried mint 1 tbsp dried dill weed 1 tsp ground allspice 1 tsp ground cumin 1 (8 oz) jar grape leaves, drained and rinsed

Directions 1. Place a saucepan over medium heat. Heat the oil in it. Add the onion and cook it for 3 min. combine in the rice then cover them with hot water. 2. Put on the lid and cook them over low medium heat for 12 min. turn off the heat then add the tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. 3. Stir them well then place the mix aside to lose heat. Run the grape leaves under some cool water then drain them and discard their stems. 4. Lay a grape leaf on a working surface and place in the center of it 1 tsp of the nutty rice mix. 5. Roll the sides of the leaf to the middle then roll it to the front to keep the stuffing inside. Repeat the process with the rest of the ingredients. 6. Place a large pan over medium low heat then lay in it the stuffed grapes leaves in the pot and cover them warm water. Put on the lid and cook them for 40 min while adding more water if needed. 7. Once the time is up, drain your grape finger then serve them. 8. Enjoy. DolmasII

35

ROSY

Borscht

Prep Time:20 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 128 kcal Fat 5g Carbohydrates 19.8 g Protein 3g Cholesterol 11 mg Sodium 908 mg

Ingredients 1 1/2 C thinly sliced potatoes 1 C thinly sliced beets 4 C vegetable stock or water 2 tbsp butter 1 1/2 C chopped onions 1 tsp caraway seed (optional) 2 tsp salt 1 celery stalk, chopped 1 large carrot, sliced

3 C coarsely chopped red cabbage Black pepper to taste 1/4 tsp fresh dill weed 1 tbsp cider vinegar 1 tbsp honey 1 C tomato puree Sour cream, for topping Chopped tomatoes, for garnish

Directions 1. Place a large saucepan over medium heat. Stir in it the potato slices with beets and stock. Cook them until they start boiling. Lower the heat and cook them until they soften. 2. Drain the cooked veggies and place the stock aside. 3. Place a large pan over medium heat and heat the butter in it. Add the onions, caraway seeds, and salt then sauté them for 3 min. 4. Add the celery, carrots, and cabbage with the stock. Put on the lid and let them for 12 min until the veggies become soft. 5. Stir in the cooked potato with beets, a pinch of salt and pepper, cider vinegar, honey, and tomato puree. Put on the lid and lower the heat. Cook them for 32 min. 6. Once the time is up, serve your borscht warm as it is with some yogurt or purée it. 7. Enjoy.

36

Rosy Borscht

Walnut

Egg Noodles Salad

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 397.4 kcal Fat 18.9 g Cholesterol 124.2 mg Sodium 381.9 mg Carbohydrates 45.5 g Protein 12.1 g

Ingredients 2 C. wide egg noodles 1 bunch arugula, washed, drained, ripped 2 tbsp butter salt fresh crack black pepper GARNISH 1/2 C. toasted walnuts, coarsely chopped

thick yogurt fresh parsley, minced EGG NOODLES 1 1/4 C. flour 1/2 tsp salt 2 eggs, lightly beaten

Directions 1. Cook the noodles according to the directions on the package. 2. Place a large saucepan over medium heat. Heat the butter in it. Sauté in it the egg noodles with a pinch of salt and pepper for 3 to 5 min. 3. Stir in the arugula and cook them for 1 min while stirring all the time. Turn off the heat. 4. Spoon the noodles into a serving plate then top it with yogurt and walnuts. 5. To prepare homemade egg noodles: 6. Combine the salt with flour in a large mixing bowl. Make a well in the middle of it. Place in it the eggs and mix them with a fork gradually until they are combined. 7. Transfer the dough to a floured working surface and knead the dough with your hands until it becomes soft. Shape it into a bowl and cover it with a wet cloth. 8. Allow the dough to rest for 32 min. cut it into 3 portions. Place them on a floured surface and roll them until in the shape of a rectangular until they become thin. 9. Cut the dough rectangular into 1 cm wide strips with a sharp knife or pizza cutter. 10. Bring a large pot of water to a boil. Add the noodles to it and put on the lid. Cook it until it start boiling again. 11. Let the noodles cook for another 4 to 6 min. drain it and prepare it the way you desire. 12. Enjoy. Walnut Egg Noodles Salad

37

FETA

Fritters with Creamy Cucumber Sauce

Prep Time:35 mins Total Time: 50 mins Servings per Recipe: 3 Calories 199.9 kcal Fat 12.6 g Cholesterol 161.4 mg Sodium 818.7 mg Carbohydrates 9.8 g Protein 12.8 g

Ingredients YOGURT SAUCE 1 C. plain yogurt 1/4 C. cucumber, finely diced 2 tbsp fresh dill, chopped 1 tbsp lime juice 1 garlic clove, grated (optional) salt pepper ZUCCHINI FRITTERS 2 1/2 C. zucchini 4 tbsp green onions, chopped

2 tbsp fresh dill, chopped 2 eggs 4 tbsp gluten-free flour or 4 tbsp rice flour 1/2 tsp salt 3 oz feta cheese, crumbled oil 1 C tomato puree Sour cream, for topping Chopped tomatoes, for garnish

Directions 1. Grate the zucchini and press it with your hands to remove the excess water from it. 2. Get a small mixing bowl: stir in it the yogurt, cucumber, dill, lime juice, garlic, salt and pepper to make the sauce. Place it in the fridge. 3. Get a large mixing bowl: combine in it the shredded zucchini with green onions, dill, eggs, flour and salt. Stir in the cheese. 4. Place a large skillet over medium heat. Heat a splash of oil in it. Spoon 1/6 of the zucchini mix with a large tbsp and drop it in the hot oil in a round shape. 5. Repeat the process with the rest of the mix to make several patties. Cook them for 3 to 5 min on each side until they become golden brown on each side. 6. Serve your zucchini patties with the cucumber sauce.

38

Feta Fritters with Creamy Cucumber Sauce

Warm

Veggies and Butter Beans Stew

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 356.7 kcal Fat 14.9 g Cholesterol 1.8 mg Sodium 645.7 mg Carbohydrates 45.5 g Protein 11.8 g

Ingredients 1/4 C. olive oil 1 onion, chopped 2 cloves garlic, minced 1 large tomatoes, chopped (optional) 1 medium carrot, peeled and diced 1 medium potato, peeled and diced 1 stalk celery, thinly sliced 1 C. chicken stock

2 (15 oz) cans butter beans, drained 2 tbsp lemon juice 1 tbsp fresh parsley salt and pepper, to taste

Directions 1. Place a large heavy saucepan over medium heat. Heat the oil in it. Sauté in it the garlic with onion for 4 min. 2. Stir in the carrot with celery, tomato and potato. Cook them for 5 min. stir in the stock and cook them for 12 min. 3. Once the time is up, combine in the beans, lemon juice, a pinch of salt and pepper. Cook the stew for an extra 12 min over low heat. 4. Fold in the parsley. Serve your stew warm with some rice. 5. Enjoy..

Warm Veggies and Butter Beans StewII

39

TURKISH

Vanilla Cake

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 157.4 kcal Fat 7.4 g Cholesterol 23.2 mg Sodium 59.6 mg Carbohydrates 20.9 g Protein 2.0 g

Ingredients 150 -200 g spinach 3/4 C. extra virgin olive oil 2 tbsp lemon juice 1 tsp vanilla essence 3 eggs 1 1/2 C. sugar 2 C. flour

3 tsp baking powder

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a blender: combine in it the spinach, olive oil, vanilla and lemon juice. Process them until they become smooth. 3. Combine in the sugar with eggs and process them again. 4. Mix the flour with baking powder in a large mixing bowl. Pour in the vanilla and spinach mix. Stir them until no lumps are found. 5. Grease a 9 inches cake pan with some butter and flour it. Pour the cake batter into it and bake it for 32 min. 6. Allow the cake to cool down completely then serve it with your favorite toppings. 7. Enjoy.

42

Turkish Vanilla Cake

Ajvar

Chicken Stew

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 196.4 kcal Fat 7.6 g Cholesterol 72.6 mg Sodium 232.1 mg Carbohydrates 5.8 g Protein 25.8 g

Ingredients 2 tbsp olive oil, divided 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes or 1 1/2 lbs chicken legs with thigh 0.5 (12 oz) Ajvar 1 (14 1/2 oz) cans diced tomatoes with juice 1 (6 oz) jars mushrooms, drained

1 onion, diced 1 tbsp garlic, minced salt and pepper, to taste

Directions 1. Place a large pot over medium heat. Heat 1 tbsp of oil in it. Brown in it the chicken for 8 min. 2. Stir in the chicken, ajvar, tomatoes, mushrooms, onion, and garlic, a pinch of salt and pepper. Add the rest of the oil to them. 3. Cook them until they start boiling. Put on the lid and cook them for 1 h 35 min over low heat. 4. Once the time is up, serve your chicken stew warm. 5. Enjoy.

Ajvar Chicken StewII

43

SPICY

Chicken Kabobs with Pomegranate

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 530.9 kcal Fat 35.5 g Cholesterol 75.5 mg Sodium 154.1 mg Carbohydrates 23.8 g Protein 33.3 g

Ingredients

Directions

TAHINI YOGURT 3 1/2 tbsp fresh lemon juice 1 tbsp baharat seasoning 1 large garlic clove, pressed 1/2 C. plain whole-milk Greek yogurt 1/4 C. tahini POMEGRANATE RELISH 1 1/4 C. pomegranate seeds 2/3 C. pistachios, coarsely chopped, shelled unsalted natural 1/3 C. fresh Italian parsley, coarsely chopped 2 1/2 tbsp olive oil 2 1/2 tsp fresh lemon juice CHICKEN 1/2 C. coarsely grated onion 2 tbsp fresh lemon juice 2 tbsp olive oil 2 tsp baharat seasoning 4 boneless skinless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces SERVE WITH warm pita bread

1. To make the yogurt sauce: 2. Get a mixing bowl: pour in it the lemon juice, Baharat seasoning, and garlic. Mix them with a fork and stir in the tahini with a pinch of salt. Place it aside. 3. To make the relish: 4. Get a mixing bowl: stir in it the pomegranate seeds with parsley, lemon juice, olive oil and pistachios with a pinch of salt. Place it aside to sit for 2 h. 5. To make the chicken kabobs: 6. Get a large mixing bowl: mix in it the onion with oil, Baharat seasoning and lemon juice. 7. Add the chicken and place it aside to sit for 2 h. 8. Before you do anything else preheat the oven broiler. 9. Thread the chicken pieces into skewers and then season them with some salt and pepper. 10. Place them on a greased baking sheet and cook them in the oven for 7 min on each side. Serve them warm with the pomegranate relish and yogurt sauce. 11. Enjoy.

44

Spicy Chicken Kabobs with Pomegranate

Double

Stuffed Eggplants

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 253.8 Fat 10.8g Cholesterol 0.0mg Sodium 564.4mg Carbohydrates 36.0g Protein 6.4g

Ingredients 2 medium eggplants (about 1-1/4 lbs. each) 4 tbsp olive oil 2 medium onions, chopped (about 2 C.) 4 garlic cloves, minced 4 large tomatoes, seeded and chopped (about 6 C.) 1 1/4 C. Italian-style dry breadcrumbs,

divided 1 tsp salt 1 1/2 tsp pepper 3/4 C. water

Directions 1. Before you do anything preheat the oven to 350 F. 2. Slice the eggplants in half. Spoon out the flesh of the eggplant while reserving the shell intact. 3. Place the eggplant shells in a greased casserole dish and drizzle some olive oil on them. Place them aside. 4. Slice the eggplant flesh into dices. Place a large saucepan over medium heat. Heat the oil in it. Cook in it the onion for 6 min. 5. Stir in the garlic and cook them for 2 min. add the tomato and let them cook for an extra 9 min. 6. Stir in 1 C. of breadcrumbs with a pinch of salt and pepper to make the filling. Spoon the mix into the eggplant shells and sprinkle on them the remaining breadcrumbs. 7. Add the water to the casserole dish then cook it in the oven for 55 min. once the time is up, serve it warm. 8. Enjoy.

Double Stuffed Eggplants

45

SAFFRON

Rice Kebab

Prep Time: 1 hr 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 784.0 kcal Fat 27.6 g Cholesterol 144.0 mg Sodium 111.0 mg Carbohydrates 84.0 g Protein 45.2 g

Ingredients 600 g fatter mutton, diced 1 lemon, juice of 2 onions 200 g rice salt and pepper 1 tsp saffron

Directions 1. Stir the meat with onion and lemon juice in a large mixing bowl. Place it aside to sit for 60 min. 2. Place a large saucepan over medium heat and heat the oil in it. Add the rice and coo kit for 2 min. stir in the water with saffron in a mixing bowl then add them to the rice. 3. Lower the heat and cook them until the rice is done. 4. Preheat the grill and grease its grates. Thread the lamb dices into skewers then drizzle on them some oil. Cook them for 5 to 7 min on each side. Serve them warm. 5. Enjoy.

46

Saffron Rice Kebab

Hot

Molasses Dip

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 1107.5 kcal Fat 38.6 g Cholesterol 0.0 mg Sodium 142.3 mg Carbohydrates 188.8 g Protein 14.2 g

Ingredients 1/2 C. grape molasses 1/4 C. tahini

Directions 1. Stir in the all the ingredients in a small mixing bowl. 2. Serve it with some bread. 3. Enjoy.

Hot Molasses Dip

47

TOFU

Dessert Salad

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 4 Calories 340.9 kcal Fat 8.9 g Cholesterol 0.0 mg Sodium 1234.5 mg Carbohydrates 54.3g Protein 15.8 g

Ingredients 12 oz. firm tofu 15 oz. canned chick-peas 1/2 C. apricot 1/2 C. grapes 1/4 C. prune 1 medium onion 1/4 C. slivered almonds

3 figs 1/2 tsp saffron thread 1 1/2 tbsp flour 1 1/2 tsp salt 1/4 C. sugar-free syrup 1 tsp poppy seed

Directions 1. Place a large heavy saucepan over medium heat. Stir in it the fruits with tofu and onion and syrup. Cook them for 10 min. 2. Drain the cooked tofu, fruit and veggies mix and place it aside. Add the flour to remaining syrup in the pan and stir it well. Cook until it thickens. 3. Stir the tofu mix back into the saucepan with a pinch of salt and pepper then cook them for another 10 min over low heat. Serve it with warm with poppy seeds on top. 4. Enjoy.

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Tofu Dessert Salad

Sultan's

Delight Stew

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 1107.5 kcal Fat 38.6 g Cholesterol 0.0 mg Sodium 142.3 mg Carbohydrates 188.8 g Protein 14.2 g

Ingredients STEW 1 large onion, sliced 1 tbsp vegetable oil 1 1/2 lbs lamb, cut into 3/4 inch cubes 2 garlic cloves, chopped 1 lb tomatoes, peeled and chopped 1 tsp sugar EGGPLANT CREAM SAUCE

1 lb eggplant 2 tbsp lemon juice 4 tbsp butter 2 tbsp all-purpose flour 2 C. hot milk 1/4 tsp grated nutmeg 1/2 C. kasseri cheese, grated

Directions 1. Place a large pot over medium heat. Heat the oil in it. Add the onion and cook it for 3 min. stir in the meat and cook them for 6 min. stir in the garlic and cook them for 40 sec. 2. Stir in the sugar with tomato, a pinch of salt and pepper. Pour in the water then put on the lid and let them cook for 1 h 25 min while adding water if needed. 3. To make the eggplant: 4. Before you do anything preheat the oven to 500 F. 5. Pierce the eggplants with a fork several times. Place them on a lined up baking sheet and cook them for 32 min. 6. Place the eggplants aside to lose heat for a while then peel them. 7. Fill a bowl with water and stir into it some lemon juice then place in it the eggplants. 8. Place a large saucepan over medium heat. Heat the butter in it. Add the flour and stir it while cooking for 2 min. 9. Turn off the heat and combine the milk gradually while whisking all the time. Stir in the nutmeg powder with a pinch of salt and pepper. 10. Let them cook for 16 min over low heat while stirring from time to time until you get a thick sauce. Sultan's Delight Stew

49

11. Remove the eggplants from the water and pat them dry then transfer them to a mixing bowl. Mash them with a potato masher. 12. Transfer the eggplant to the saucepan with the milk mix then mix them well. Heat them over medium heat then stir in the cheese until it melts. 13. Adjust the seasoning of the sauce then serve it over the lamb stew warm. 14. Enjoy.

52

Turkish

Lavash - Crackers

Prep Time: 25 mins Total Time: 1 hr 1 min Servings per Recipe: 8 Calories 234.2 kcal Fat 6.8 g Cholesterol 41.7 mg Sodium 447.2 mg Carbohydrates 36.7 g Protein 5.7 g

Ingredients 1 large egg 3/4 C. water 3 C. all-purpose flour 4 tbsp unsalted butter, at room temperature (1/2 stick) 2 tsp kosher salt 1 tsp granulated sugar 2 1/4 tsp fresh coarse ground black

pepper

Directions 1. Mix the water with egg in a mixing bowl. Combine the flour with salt, sugar and butter in a large mixing bowl then beat them until they become crumbly. 2. Pour in the water mix and combine them until you get smooth dough. Shape the dough into 3 round pieces and wrap each one in a piece of plastic wrap. 3. Before you do anything preheat the oven to 400 F. 4. Place them in the fridge for 35 min. place a dough piece on a floured surface and spread it until it becomes thin like a paper. 5. Transfer it to a greased baking sheet and cut it into it if it too large for it. Repeat the process with the rest of the dough. 6. Sprinkle some salt and pepper on the dough sheets then bake them for 20 min or until they become golden brown. Serve them with your favorite dips. 7. Enjoy.

Turkish Lavash - Crackers

53

BASS

Casserole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 257.9 kcal Fat 14.4 g Cholesterol 61.9 mg Sodium 881.0 mg Carbohydrates 2.7 g Protein 28.3 g

Ingredients 4 garlic cloves 1 C. olive 1 tsp dried oregano 1 tsp dried basil 2 tbsp parsley 1 1/2 tsp salt 2 tsp fresh ground pepper

1/4 C. olive oil 2 lbs sea bass 1/2 C. vegetable stock

Directions 1. Mix the garlic, olives, oregano, basil and parsley in a mixing bowl. 2. Before you do anything preheat the oven to 400 F. 3. Pour the oil into a casserole dish and place it in the oven for 3 min to heat it. Place in it the sea bass pieces with the skin facing the bottom of the dish. 4. Pour the stock on top followed by the herbs mix, a pinch of salt and pepper. Place the dish in the oven and cook it until the dish is done for 15 to 20 min. 5. Enjoy.

54

Bass Casserole

Ruby

Delight

Prep Time: 30 mins Total Time: 24 hrs 30 mins Servings per Recipe: 1 Calories 70.2 kcal Fat 0.0 g Cholesterol 0.0 mg Sodium 0.3 mg Carbohydrates 17.9 g Protein 0.0 g

Ingredients 5 tbsp cornstarch 1/2 C. cold water 1/2 C. hot water 2 C. sugar 1/2 C. orange juice 1 tsp rose water 2 C. pistachios Powdered sugar

Flavoring (lemon, orange, strawberry) Food coloring

Directions 1. Grease a shallow dish with some butter and place it aside. 2. Whisk the cornstarch with cold water in a small bowl and place it aside. 3. Stir the orange juice with sugar and hot water in a large saucepan. Cook them over medium heat until they start boiling. 4. Lower the heat and let them cook for 16 min until they thicken. 5. Turn off the heat then add lemon juice or rose water followed by the nuts and food coloring. 6. Pour the mix in the greased dish and place it aside to lose heat until it thickens. Slice it into dices then serve it. 7. Enjoy.

Ruby Delight

55

LAMB

Stew with Avgolemono Sauce

Prep Time: 5 mins Total Time: 1 hr 50 mins Servings per Recipe: 7 Calories 360.8 kcal Fat 19.4 g Cholesterol 147.2 mg Sodium 153.8 mg Carbohydrates 17.8 g Protein 30.8 g

Ingredients 2 lbs leg of lamb, cut into pieces 3 lbs green onions, chopped 2 -3 heads lettuce, chopped 1/2 scoop butter Salt and pepper AVGOLEMONO SAUCE 2 eggs

1 lemon, juice of Flour

Directions 1. Place a large saucepan over medium heat. Heat 1 tbsp of butter in it. Brown in it lamb pieces for 8 min. place them aside. 2. Stir in the remaining butter with lettuce, onion, browned lamb, a pinch of salt and pepper. 3. Put on the lid and let them cook for 60 min while stirring them from time to time and adding water if needed. 4. To make the sauce: 5. Combine the lemon juice with eggs and flour. Beat them in a mixing bowl until they become smooth and place it aside. 6. When the stew is done, pour the sauce into a heavy saucepan and bring it to a simmer then serve it right away with the stew. 7. Enjoy.

56

Lamb Stew with Avgolemono Sauce

Meaty

Mushroom Meatballs

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 258.3 kcal Fat 9.6 g Cholesterol 80.1 mg Sodium 493.2 mg Carbohydrates 23.3 g Protein 20.2 g

Ingredients 1/2 medium onion 3 garlic cloves 1 red bell pepper 1 stalk celery 4 large white mushrooms 1/4 C. finely chopped coriander 1 lb lean ground beef or 1 lb ground chicken or 1 lb ground turkey 1 egg 1 C. quick oats

6 oz. tomato paste 2 tbsp molasses 1/2 tbsp oregano 1/2 tbsp cumin 1/2 tbsp thyme 1/8 tsp cayenne 1/2 tsp salt 1/2 tsp black pepper

Directions 1. Before you do anything preheat the oven to 375 F. 2. Combine all the ingredients in a large mixing bowl. Mix them well with your hands. Shape the mix into bite size meatballs. 3. Lay the meatballs on a greased baking sheet then cook them in the oven for 22 min. serve your meatballs warm. 4. Enjoy.

Meaty Mushroom Meatballs

57

SAUERKRAUT

Stuffed Leaves

Prep Time: 20 mins Total Time: 2 hrs 50 mins Servings per Recipe: 6 Calories 321.9 kcal Fat 13.9 g Cholesterol 39.1 mg Sodium 621.6 mg Carbohydrates 35.0 g Protein 16.7 g

Ingredients Kosher salt, to taste 1 large head green cabbage, cored 1/2 C. long-grain rice 2 tbsp extra-virgin olive oil 1/2 white onion, minced 1 garlic clove, minced 4 tbsp fresh dill, chopped 1 1/2 tbsp dried breadcrumbs 1/2 tbsp sweet paprika

1/4 tsp crushed red chili pepper flakes 12 oz. ground beef Fresh ground black pepper, to taste 2 C. sauerkraut, rinsed 8 sprigs fresh thyme 6 slices bacon (optional) 4 bay leaves 1 (28 oz.) canned whole tomatoes, untrained and crushed 1/2 C. chicken stock

Directions 1. Place a large pot over medium heat and fill it with water and a pinch of salt. Cook it until it starts boiling. 2. Lay the cabbage leaves in the hot water and blanch them for 2 min. drain them right away and place them on a line up baking sheet. 3. Place a large saucepan over medium heat. Pour 2 C. of water in it and cook them until they start boiling. Add the rice and keep it boiling for 12 min. place it aside. 4. Place a large pan over medium heat. Heat the oil in it. Add the garlic with onion and cook them for 9 min. place it in a mixing bowl to lose heat. 5. Combine in 1 tbsp dill, bread crumbs, paprika, rice, beef, and chile flakes, a pinch of salt and pepper. Mix them well with your hands. 6. Before you do anything else preheat the oven to 375 F. 7. Place 4 cabbage leaves aside. Discard the stem of a cabbage leaf and slice into 4 pieces. Place 1 tbsp of the beef mix in it then roll it and place it in a large pot. 8. Repeat the process with the rest of the cabbage leaves. Use a sharp knife the cut the 58

Sauerkraut Stuffed Leaves

remaining 4 cabbage leaves into small pieces. 9. Sprinkle the rest of the dill on top of the stuffed cabbage leaves with sauerkraut, thyme, bacon, chopped cabbage, tomato and bay leaves. 10. Pour the stock on top with 1/2 C. of water. Place the 4 cabbage leaves remaining on top then cook them until they start boiling over high heat. 11. Put on the lid and place the pot in the oven. Cook it for 120 min. serve it warm. 12. Enjoy. 

59

MEDITERRANEAN

Poultry Pudding

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 421.9 kcal Fat 8.5 g Cholesterol 35.1 mg Sodium 92.3 mg Carbohydrates 77.2 g Protein 10.0 g

Ingredients 3 1/2 oz. chicken (breast or thigh) 3/4 C. rice 1/4 C. water 4 C. milk 1 1/2 C. sugar 1 tsp cinnamon

Directions 1. Bring a salted pot of water to a boil. Cook in it the chicken for 16 min until it is almost done. 2. Drain the chicken, discard the bones and shred the meat. 3. Place the rice in a large bowl and cover it with warm water. Put on the lid and let it sit for 2 h 20 min. 4. Remove the excess water and transfer the rice to a blender. Pulse it several times until it become finely ground. 5. Transfer the ground rice with milk to a large heavy saucepan then cook them for 6 min while stirring all the time until they become thick. 6. Combine in the shredded chicken and cook them for another 6 min while stirring. 7. Lower the heat then stir in the sugar with a pinch of salt. Let them coo for 2 min. turn off the heat and spoon the pudding into serving bowls or glasses. 8. Place the pudding in the fridge until it cools down completely then serve it. 9. Enjoy..

62

Mediterranean Poultry Pudding

Golden

Shrimp Bites

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 494.9 kcal Fat 40.3 g Cholesterol 166.2 mg Sodium 646.0 mg Carbohydrates 16.5 g Protein 17.0 g

Ingredients 6 oz shrimp, cut in half 2 tbsp butter 3 tbsp flour 1/2 C milk 1/2 C mozzarella cheese, grated 1/2 tsp salt 1/2 tsp pepper 1 tbsp lemon juice

1 egg, lightly beaten, with 1/2 tsp olive oil 1/2 C breadcrumbs FOR FRYING 1/2 C sunflower oil

Directions 1. Place a large saucepan over medium heat then heat the butter in it. Combine in the flour and mix them well. 2. Add the milk gradually while whisking all the time until you get a smooth mix that is free of lumps. 3. Combine in the cheese, shrimp, lemon juice, salt and pepper then cook them for 4 min. 4. Transfer the mix to a mixing bowl and place it in the fridge to lose heat. 5. Spread some flour on a working space on a counter then dump in it the shrimp mix. Shape the mix into small patties. 6. Dip each patty in the beaten egg then roll it in the breadcrumbs. 7. Place a large pan over medium heat and heat the oil in it. Cook in it the shrimp patties until they become golden brown then serve them warm. 8. Enjoy.

Golden Shrimp Bites

63

CHERRY

Saucy Lamb Kabobs with Cucumber Salad

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 8 Calories 371.4 kcal Fat 27.1 g Cholesterol 67.9 mg Sodium 81.3 mg Carbohydrates 13.2 g Protein 19.9 g

Ingredients 2 lbs lamb, cubes about 1 inches each 2 green peppers 2 pints cherry tomatoes 2 onions FOR THE MARINADE 2 tbsp lemon juice 1/2 C olive oil 1 tsp garlic, minced 1/2 tsp cumin 1/4 tsp turmeric (or more if desired,

depending on how spicy you desire) 1 pinch ground red pepper or 1 pinch cayenne FOR THE CACIK 2 cucumbers, peeled and grated 16 ozs cold plain yogurt 2 garlic cloves, minced 1 tbsp of fresh mint Salt Olive oil

Directions 1. Toss the cucumbers and garlic salt in a large mixing bowl. Stir in the yogurt then top it with the mint and some olive oil. 2. Put on the lid then place the salad in the fridge. 3. Grease the skewers with some oil or a cooking spray then thread into them the tomato, onion and lamb dices. Brush them once again with some oil. 4. Before you do anything preheat the grill. 5. Cook the skewers for 6 to 10 min while turning every once in a while. Serve your kabobs warm with the cucumber salad and some pita bread. 6. Enjoy. 

64

Cherry Saucy Lamb Kabobs with Cucumber Salad

Chicken

Flavored Leeks Stew

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 288.9 kcal Fat 11.4 g Cholesterol 0.0 mg Sodium 534.3 mg Carbohydrates 44.3 g Protein 6.2 g

Ingredients 2 lbs leeks, outer leaves and root ends removed 3 tbsp olive oil 3 medium onions, sliced thin 3 tomatoes, peeled & chopped 1/2 tsp salt fresh ground pepper 1 C. chicken broth or 1 C. chicken bouillon

2 tbsp chopped fresh dill or 1 tbsp dried dill

Directions 1. Slice the leeks in half crosswise. 2. Get a pot: heat the oil in it then sauté in it the onion for 4 min. combine in the leeks and cook them for another 4 min. 3. Combine in the broth with tomato then cook them until they start boiling. Lower the heat and cook them for 32 min. 4. Turn off the heat then serve your stew warm. 5. Enjoy..

Chicken Flavored Leeks Stew

65

SESAME

Bread Wheels

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 399.4 kcal Fat 20.2 g Cholesterol 47.0 mg Sodium 736.6 mg Carbohydrates 45.3 g Protein 8.9 g

Ingredients 8 oz. plain white flour (225g) 1 tsp salt 2 oz. margarine (50g) or 2 oz. butter (50g) 1 tbsp oil 1 tbsp milk 1 tbsp water

1 egg, beaten 1 oz. sesame seeds (25g) or 1 oz. poppy seed, approximately (25g)

Directions 1. Before you do anything preheat the oven to 400 F. 2. Get a large mixing bowl: combine in it the flour with salt. Add the oil with butter, milk, egg and water in the middle. 3. Mix them with a whisk until they are well combined then use your hands to knead the dough until it becomes soft. 4. Transfer the dough to a floured surface and roll it with a rolling pin then cut into 4 inches rings. 5. Lay the dough wheels on greased baking sheets then brush them with some milk. Sprinkle the sesame seeds on them. 6. Cook the sesame wheels in the oven for 32 min. serve them warm. 7. Enjoy.

66

Sesame Bread Wheels

Creamy

Nectarine Chocolate Parfait

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 382.3 kcal Fat 24.5 g Cholesterol 90.6 mg Sodium 73.3 mg Carbohydrates 33.6 g Protein 8.8 g

Ingredients 400 g ricotta cheese 165 g caster sugar 300 ml thickened cream 100 g white chocolate Toblerone chocolate bars, chopped finely 100 g Turkish Delight, chopped finely 150 g chopped nectarines

Directions 1. Combine the sugar with ricotta cheese in large mixing bowl. Mix them with an electric mixer until they become light and fluffy. 2. Pour the cream into a mixing bowl. Mix it with an electric mixer until it soft peaks. 3. Fold the chocolate with Turkish delight and nectarines into the mix followed the cream. 4. Line up a casserole dish with a piece of foil then pour the cream mix into it and spread it. Place another piece of foil on top to cover it. 5. Place it in the freeze for 8 to 12 h. once the time is up, remove the frozen cream delight from the casserole dish and let sit for 16 min. 6. Cut with a sharp knife into slices and serve it. 7. Enjoy.

Creamy Nectarine Chocolate Parfait

67

BELL

Marinated Lamb Kebab

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 6 Calories 655.4 kcal Fat 31.2 g Cholesterol 129.4 mg Sodium 1163.2 mg Carbohydrates 54.8 g Protein 37.1 g

Ingredients 1 lb ground lamb 1 lb ground veal 4 tsp olive oil, for brushing on pita's 4 tsp salted butter, small cubes 1 red bell pepper, minced 1 medium yellow onion, minced 3 garlic cloves, minced 1 C. yogurt 2 medium red onions, sliced very thin 1 tsp sumac

1 tsp lemon juice 8 pieces pita bread or 8 pieces naan bread 2 tsp red pepper flakes 2 tsp ground coriander 2 tsp cumin 2 tsp black pepper 2 tsp kosher salt 2 tsp sumac

Directions 1. Stir the bell peppers with onion, veal and lamb, spices, a pinch of salt and pepper. Cover the bowl with a piece of plastic wrap. Place it in the fridge for 8 h. 2. Before you do anything preheat the grill and grease its grates. 3. Whisk the red onion, sumac, and yogurt and lemon juice. Put on the lid and place it in the fridge to make the sauce. 4. Shape the meat mix into medium sized logs and thread them into skewers. Grill them for 4 to 5 min on each side or until they are done. 5. Serve your lamb kebabs with pita bread and yogurt sauce. 6. Enjoy..

68

Bell Marinated Lamb Kebab

Mediterranean

Prep Time: 15 mins

Kofta

Total Time: 35 mins Servings per Recipe: 4 Calories 482.3 kcal Fat 32.8 g Cholesterol 129.6 mg Sodium 576.2 mg Carbohydrates 20.8 g Protein 24.3 g

Ingredients 1 C fine fresh breadcrumb 1 lb lean ground lamb 1/2 tsp salt 1/2 tsp pepper 1 tsp ground cumin 1/2 tsp allspice 1 tsp dried mint 2 cloves garlic

2 tbsp parsley 1 egg 1 tbsp olive oil

Directions 1. Cut to pieces of whole wheat bread that is not all dried out and place them in a blender. 2. Pulse them several times until turn into crumbs. Combine in the garlic with parsley and spices them then process them several times again until they are well combined. 3. Transfer the mix to a mixing bowl and start shaping it into bite size meatballs. 4. Place a large pan over medium heat and heat the oil in it. 5. Add the meatballs gradually in batches then cook them until they become brown. 6. Remove the patties from the hot oil and pan and drain them then serve them warm with your favorite toppings. 7. Enjoy.

Mediterranean Kofta

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CHEESY

Dill Patties

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 144.9 kcal Fat 3.6 g Cholesterol 124.0 mg Sodium 57.4 mg Carbohydrates 20.4 g Protein 7.6 g

Ingredients 1 lb zucchini 1/2 C chopped green onion ( spring) 1 small yellow onion, grated 1/2 C fresh dill, chopped 4 tbsp fresh flat-leaf parsley, chopped 1/2 C kasseri cheese, grated or 1/2 C feta cheese, crumbled

4 eggs, slightly beaten 1 C all-purpose flour fresh ground pepper Olive oil, for frying

Directions 1. Use a grater to grate the zucchini finely then place it in a fine mesh sieve. 2. Season the zucchini with some salt and then place it aside to get rid of the water in it for 32 min. 3. Place some of the grated zucchini in your hands and press it until the water comes out of it then use some kitchen towels to dry it and place it aside. 4. Toss the grated zucchini with green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper in a mixing bowl. 5. Place a large skillet over medium heat and fill ¼ inch of it with oil then heat it until it becomes hot. 6. Use a large tbsp to spoon the mix into the hot oil forming a patty when you drop it in it. 7. Repeat the process with the mix then cook the patties for 2 to 3 min on each side or until they become golden brown then serve them with some yogurt and enjoy.

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Cheesy Dill Patties

Hot

Yogurt Chicken Thighs

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 144.1 kcal Fat 4.3 g Cholesterol 71.7 mg Sodium 405.9 mg Carbohydrates 6.0 g Protein 19.6 g

Ingredients 8 bone-in skinless chicken thighs 1 tbsp lemon juice 1 C plain low-fat yogurt 2 garlic cloves (minced) 1 tbsp fresh ginger (minced) 2 tsp hot paprika 1 1/2 tsp dried mint 1/2 tsp salt

Directions 1. 2. 3. 4. 5. 6.

Stir the chicken thighs with lemon juice in a large mixing bowl. Mix the yogurt, garlic, ginger, paprika, mint, and salt in a small mixing bowl. Spoon the mix to the lemon chicken thighs and combine them well. Cover the bowl and place it in the fridge to marinate for 1 h 30 min to 24 h. Before you do anything preheat the oven broiler. Drain the chicken thighs from the marinade and place them in the oven broiler. Cook them for 17 min. 7. Before you do anything else, lower the heat temperature of the oven to 400 f. 8. Place it in the chicken thighs and cook them for another 17 min. serve them hot. 9. Enjoy..

Hot Yogurt Chicken Thighs

73

MEDITERRANEAN

Meatloaf

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 1 Calories 1983.8 kcal Fat 79.8 g Cholesterol 477.1 mg Sodium 1464.7 mg Carbohydrates 159.6 g Protein 151.0 g

Ingredients FOR MEATLOAF 3 lbs lean hamburger 3/4 C breadcrumbs 2 tsp pepper 1 -2 tsp red cayenne pepper 1 1/2 tsp oregano 3 tsp paprika 2 tsp onion powder 1 tsp garlic powder 1/2 tsp salt

FOR SAUCE 2/3 C canned milk 2/3 C sugar 2 tbsp white vinegar 1/2 tsp garlic powder FOR SANDWICH pita bread chopped onion sliced tomatoes

Directions 1. To make the meatloaf: 2. Mix the burger meat with breadcrumbs, oregano, onion and garlic powder, paprika, and salt in a large mixing bowl. 3. Split the mix into half and shape each half into a loaf. 4. Before you do anything else preheat the oven broiler to 300 f. 5. Place the loaves on a lined up baking sheet then cook them in the oven broiler for 2 h to 35 min. 6. Place the meatloaves aside and let them lose heat until they become cool to the touch. Use a sharp knife to cut the meatloaves into thin slices and place them aside. 7. To make the sauce: 8. Whisk the canned milk, sugar and garlic powder in a small bowl until the sugar melt. 9. Add the vinegar gradually while mixing all the time. Place the sauce in the fridge for 1 h 20 min or more. 74

Mediterranean Meatloaf

10. To make the sandwich: 11. Place a frying pan to heat over medium heat. 12. Drench pita bread in water then heat it in the pan. 13. Place on it some meatloaves slices followed by the onion, tomato then the sauce at last. Serve your pita bread meatloaves. 14. Enjoy.

75

CREAMY

Yogurt Marinade

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 4 Calories 488.3 kcal Fat 35.9 g Cholesterol 100.7 mg Sodium 122.6 mg Carbohydrates 8.2 g Protein 33.1 g

Ingredients 4 -6 chicken breasts 1 C plain yogurt 1 tbsp paprika 1 tsp ground cinnamon or 1 tbsp ground cumin 1/4 tsp cayenne pepper 4 garlic cloves, minced

1 lemon, juice of 6 tbsp olive oil 1/2 tsp fresh ground black pepper 1/2 C grated onion

Directions 1. 2. 3. 4.

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Stir all the ingredients in a large mixing bowl. Add the chicken and put on the lid. Place it in the fridge for 7 h. Cook your chicken the way you desire. Enjoy.

Creamy Yogurt Marinade

Easy

Peasy Chickpea Falafels

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 157.0 kcal Fat 1.3 g Cholesterol 0.0 mg Sodium 611.8 mg Carbohydrates 30.5 g Protein 6.2 g

Ingredients 1 (15 oz) cans chickpeas, drained 1 medium onion, finely chopped 1 tbsp minced garlic 2 tbsp fresh parsley, finely chopped 1 tsp coriander 3/4 tsp cumin 1/2 tsp salt 2 tbsp flour

canola oil (for frying) or vegetable oil (for frying)

Directions 1. Get a mixing bowl: toss in it the chickpeas, garlic, onion, coriander, flour, cumin, salt and pepper. 2. Use a fork or a potato masher to mash them until they are well combined. Shape the mix into medium sized patties and place them on a lined up baking sheet. 3. Place a large skillet over medium heat and fill 2 inches of it with oil then heat it until it start sizzling. 4. Drop in it the chickpea falafels and cook them on both sides until they become golden brown. Serve them with your favorite toppings. 5. Enjoy.

Easy Peasy Chickpea Falafels

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