Turkish Food Cookbook 100 Most Loved and Popular Turkish Food Recipes

Table of contents :
Introduction
Chapter 1: Soups
Ezogelin Soup - Ezogelin Corbasi
Green Pea Soup With Artichokes - Enginarli Bezelye Corbasi
Mahluta Soup - Mahluta Corbasi
Okra Soup - Bamya Corbasi
Red Lentil Soup - Mercimek Corbasi
Red Lentil Soup With Liaison – Cesmi Nigar Corbasi
Sour Bulgur Meatballs - Eksili Kofte
Turkish Lebeniye Soup - Lebeniye Corbasi
Turkish Ravioli Soup - Manti Corbasi
Turkish Yogurt Soup - Yayla Corbasi
Chapter 2: Meat, Chicken & Fish Meals
Ankara Casserole - Ankara Tava
Beef Tantuni- Tantuni
Beyti Kebab – Beyti Kebabi
Forest Kebab - Orman Kebabi
Ground Beef Kebab – Kiymali Tirit
Homemade Chicken Doner – Ev Yapimi Tavuk Doner
Islim Kebab – Islim Kebabi
Meat & Frit Kebab - Cokertme Kebabi
Meat Stew Over Roasted Eggplant Puree – Alinazik Kebabi
Sultan Kebab With Chicken - Tavuklu Sultan Kebabi
Sultan's Delight (Meat Stew on Eggplant Mash) - Hunkar Begendi
Turkish Braised Meat - Kavurma
Turkish Iskender Kebab – Iskender Kebabi
Turkish Kilis Kebab - Kilis Tava
Turkish Meat Doner - Et Doner
Chapter 3. Vegetables & Legumes:
Borlotti Beans With Olive Oil - Zeytinyagli Barbunya
Cauliflower With Bechamel Sauce - Besamel Soslu Karnabahar
Eggplant Moussaka With Ground Beef In The Oven – Firinda Patlican Musakka
Green Beans Meal With Olive Oil – Zeytinyagli Taze Fasulye
Joy On a Boat - Eggplants Filled With Chicken – Tavuklu Sandal Sefasi
Okra Stew With Meat – Etli Bamya
Red Lentil Balls - Mercimekli Kofte
Split Eggplants (Aubergines) With Meat Filling - Karniyarik
Stuffed Cabbage Leaves - Lahana Sarmasi
Stuffed Dried Eggplants - Kuru Patlican Dolmasi
Stuffed Grape Leaves (Hot Meal) - Etli Yaprak Sarma
Stuffed Grape Leaves With Olive Oil - Zeytinyagli Yaprak Sarma
Turkish Stuffed Eggplant - Imambayildi
Vegan Stuffed Artichokes - Enginar Dolmasi
White Bean Stew with Meat - Etli Kuru Fasulye
Chapter 4: Pilaf, Pasta, Rice & Bulgur Meals
Bulgur Buttons With Sour Sauce - Fellah Koftesi
Bulgur Pilaf - Bulgur Pilavi
Bulgur Pilaf With Green Lentils – Yesil Mercimekli Bulgur Pilavi
High Society Ravioli - Sosyete Mantisi
Kibbeh (boiled) - Haslama Icli Kofte
Orzo Pilaf - Arpa Sehriye Pilavi
Pilaf With Anchovies - Hamsili Pilav
Rice Meatball - Kadinbudu Kofte
Rice Pilaf Pie – Turkish Perde Pilavi
Rice Pilaf With Risi - Sehriyeli Pirinc Pilavi
Turkish Ravioli - Manti
Chapter 5: Savory Pastry, Pide & Breads, Breakfast
Bollos Pastry - Izmir Boyozu
Borek With Cheese In a Pan - Tavada Peynirli Borek
Borek With Four Fillings In a Pan
Fried Thin Dough With Ground Beef Filling - Ciborek
Gozleme With Spinach - Ispanakli Gozleme
Ground Beef Kombe – Kiymali Kombe
Kandil Sesame Rings - Kandil Simidi
Kuymak A.K.A. Mihlama
Lahmacun in a Pan – Tavada Lahmacun
Layered Ground Meat Pie - Kayseri Yaglamasi (Sebit)
Menemen – Eggs Cooked With Tomato Sauce
Pide With Ground Meat - Kiymali Pide
Rumalian Borek - Rumeli Boregi
Stale Bread Turkish Ravioli - Bayat Ekmek Mantisi
Sweet Tahini Flat Breads - Tahinli Pide
Turkish Easy Cheese Buns - Peynirli Kolay Pogaca
Turkish Meaty Flatbread – Etli Ekmek
Turkish Pide Bread - Tirnak Pide
Chapter 6: Salads, Appetizers & Meze
Babagannus - Baba Ghanouj
Bulgur Salad - Kisir
Circassian Chicken - Cerkez Tavugu
Cucumber Tomato Salad – Turkish Ezme Salata
Hummus - Turkish Humus
Muhammara - Tomato & Pepper Paste Dip
Orzo Salad – Arpa Sehriye Salatasi
Rice Salad – Turkish Pirinc Salatasi
Shakshuka - Saksuka
Turkish Nutty Tomato Salad - Gavurdagi Salatasi
Turkish Yogurt Dip - Haydari
Chapter 7: Desserts
Baklava - Original Turkish Baklava From Scratch
Caramelized Milk Pudding - Kazandibi
Cold Baklava – Soguk Baklava
Dry Turkish Switheet - Sekerpare
False Chicken Breast Pudding - Yalanci Tavuk Gogsu
Knafeh - Turkish Kunefe
Loukoumades - Turkish Lokma
Milk Pudding With Kataifi – Muhallebili Kadayif
Original Chicken Breast Pudding - Orijinal Tavuk Gogsu
Pumpkin Dessert – Balkabagi Tatlisi
Quince Dessert - Ayva Tatlisi
Semolina Halva With Ice Cream - Dondurmali Irmik Helvasi
Shredded Phyllo Dough Dessert with Pistachio - Fistikli Tel Kadayif
Sweet Semolina Cake with Syrup - Revani
Turkish Baked Rice Pudding - Firinda Sutlac
Turkish Delight – Limonlu
Turkish Shortbread - Un Kurabiyesi
Turkish Tulumba Tatlisi - Syrupy Semolina Dessert
Wet Cushion Cake - Padisah Yastigi Tatlisi
Zerde Dessert - Zerde Tatlisi
Outro:

Citation preview

TABLE OF CONTENTS Introduction: ........................................................................................................ 5 Chapter 1: Soups ................................................................................................. 7 Ezogelin Soup – Ezogelin Corbasi..................................................................... 9 Green Pea Soup With Artichokes - Enginarli Bezelye Corbasi....................... 12 Mahluta Soup – Mahluta Corbasi .................................................................... 15 Okra Soup – Bamya Corbasi ............................................................................ 18 Red Lentil Soup - Mercimek Corbasi .............................................................. 21 Red Lentil Soup With Liaison – Cesmi Nigar Corbasi.................................... 24 Sour Bulgur Meatballs - Eksili Kofte .............................................................. 27 Turkish Lebeniye Soup - Lebeniye Corbasi .................................................... 30 Turkish Ravioli Soup - Manti Corbasi ............................................................. 33 Turkish Yogurt Soup - Yayla Corbasi ............................................................. 36 Chapter 2: Meat, Chicken & Fish Meals ........................................................ 38 Ankara Casserole - Ankara Tava ..................................................................... 40 Beef Tantuni- Tantuni ...................................................................................... 43 Beyti Kebab – Beyti Kebabi ............................................................................ 46 Forest Kebab - Orman Kebabi ......................................................................... 49 Ground Beef Kebab – Kiymali Tirit ................................................................ 52 Homemade Chicken Doner – Ev Yapimi Tavuk Doner .................................. 55 Islim Kebab – Islim Kebabi ............................................................................. 58 Meat & Frit Kebab - Cokertme Kebabi ........................................................... 61 Meat Stew Over Roasted Eggplant Puree – Alinazik Kebabi ......................... 64 Sultan Kebab With Chicken - Tavuklu Sultan Kebabi .................................... 67 Sultan's Delight (Meat Stew on Eggplant Mash) - Hunkar Begendi ............... 70 Turkish Braised Meat - Kavurma..................................................................... 73 Turkish Iskender Kebab – Iskender Kebabi ..................................................... 75 Turkish Kilis Kebab - Kilis Tava ..................................................................... 79 Turkish Meat Doner - Et Doner ....................................................................... 82 Chapter 3. Vegetables & Legumes: ................................................................. 83

Borlotti Beans With Olive Oil - Zeytinyagli Barbunya ................................... 85 Cauliflower With Bechamel Sauce - Besamel Soslu Karnabahar ................... 88 Eggplant Moussaka With Ground Beef In The Oven – Firinda Patlican Musakka ........................................................................................................... 91 Green Beans Meal With Olive Oil – Zeytinyagli Taze Fasulye ...................... 94 Joy On a Boat - Eggplants Filled With Chicken – Tavuklu Sandal Sefasi...... 96 Okra Stew With Meat – Etli Bamya ................................................................ 99 Red Lentil Balls - Mercimekli Kofte ............................................................. 102 Split Eggplants (Aubergines) With Meat Filling - Karniyarik ...................... 105 Stuffed Cabbage Leaves - Lahana Sarmasi.................................................... 108 Stuffed Dried Eggplants - Kuru Patlican Dolmasi ......................................... 112 Stuffed Grape Leaves (Hot Meal) - Etli Yaprak Sarma ................................. 115 Stuffed Grape Leaves With Olive Oil - Zeytinyagli Yaprak Sarma .............. 118 Turkish Stuffed Eggplant - Imambayildi ....................................................... 121 Vegan Stuffed Artichokes - Enginar Dolmasi ............................................... 125 White Bean Stew with Meat - Etli Kuru Fasulye .......................................... 128 Chapter 4 Pilaf, Pasta, Rice & Bulgur Meals ............................................... 130 Bulgur Buttons With Sour Sauce - Fellah Koftesi ......................................... 132 Bulgur Pilaf - Bulgur Pilavi ........................................................................... 135 Bulgur Pilaf With Green Lentils – Yesil Mercimekli Bulgur Pilavi ............. 137 High Society Ravioli - Sosyete Mantisi ......................................................... 140 Kibbeh (boiled) - Haslama Icli Kofte ............................................................ 143 Orzo Pilaf - Arpa Sehriye Pilavi .................................................................... 146 Pilaf With Anchovies - Hamsili Pilav ............................................................ 148 Rice Meatball - Kadinbudu Kofte .................................................................. 151 Rice Pilaf Pie – Turkish Perde Pilavi ............................................................. 154 Rice Pilaf With Risi - Sehriyeli Pirinc Pilavi ................................................. 157 Turkish Ravioli - Manti .................................................................................. 160 Chapter 5. Savory Pastry, Pide & Breads, Breakfast .................................. 162 Bollos Pastry - Izmir Boyozu ......................................................................... 164 Borek With Cheese In a Pan - Tavada Peynirli Borek................................... 167

Borek With Four Fillings In a Pan ................................................................. 170 Fried Thin Dough With Ground Beef Filling - Ciborek ................................ 173 Gozleme With Spinach - Ispanakli Gozleme ................................................. 176 Ground Beef Kombe – Kiymali Kombe ........................................................ 179 Kandil Sesame Rings - Kandil Simidi ........................................................... 182 Kuymak A.K.A. Mihlama .............................................................................. 185 Lahmacun in a Pan – Tavada Lahmacun ....................................................... 187 Layered Ground Meat Pie - Kayseri Yaglamasi (Sebit) ................................ 190 Menemen – Eggs Cooked With Tomato Sauce ............................................. 194 Pide With Ground Meat - Kiymali Pide......................................................... 196 Rumalian Borek - Rumeli Boregi .................................................................. 199 Stale Bread Turkish Ravioli - Bayat Ekmek Mantisi..................................... 202 Sweet Tahini Flat Breads - Tahinli Pide ........................................................ 205 Turkish Easy Cheese Buns - Peynirli Kolay Pogaca ..................................... 208 Turkish Meaty Flatbread – Etli Ekmek .......................................................... 211 Turkish Pide Bread - Tirnak Pide .................................................................. 214 Chapter 6: Salads, Appetizers & Meze ......................................................... 216 Babagannus - Baba Ghanouj .......................................................................... 218 Bulgur Salad - Kisir ....................................................................................... 220 Circassian Chicken - Cerkez Tavugu ............................................................. 223 Cucumber Tomato Salad – Turkish Ezme Salata .......................................... 226 Hummus - Turkish Humus ............................................................................. 229 Muhammara - Tomato & Pepper Paste Dip ................................................... 231 Orzo Salad – Arpa Sehriye Salatasi ............................................................... 233 Rice Salad – Turkish Pirinc Salatasi .............................................................. 236 Shakshuka - Saksuka ...................................................................................... 239 Turkish Nutty Tomato Salad - Gavurdagi Salatasi ........................................ 242 Turkish Yogurt Dip - Haydari ........................................................................ 244 Chapter 7 Desserts: ......................................................................................... 245 Baklava - Original Turkish Baklava From Scratch........................................ 247 Caramelized Milk Pudding - Kazandibi......................................................... 251

Cold Baklava – Soguk Baklava ..................................................................... 254 Dry Turkish Switheet - Sekerpare .................................................................. 258 False Chicken Breast Pudding - Yalanci Tavuk Gogsu ................................. 261 Knafeh - Turkish Kunefe ............................................................................... 264 Loukoumades - Turkish Lokma ..................................................................... 267 Milk Pudding With Kataifi – Muhallebili Kadayif ........................................ 270 Original Chicken Breast Pudding - Orijinal Tavuk Gogsu ............................ 273 Pumpkin Dessert – Balkabagi Tatlisi ............................................................. 276 Quince Dessert - Ayva Tatlisi ........................................................................ 279 Semolina Halva With Ice Cream - Dondurmali Irmik Helvasi ..................... 282 Shredded Phyllo Dough Dessert with Pistachio - Fistikli Tel Kadayif ......... 285 Sweet Semolina Cake with Syrup - Revani ................................................... 288 Turkish Baked Rice Pudding - Firinda Sutlac ............................................... 291 Turkish Delight – Limonlu Lokum ................................................................ 294 Turkish Shortbread - Un Kurabiyesi .............................................................. 297 Turkish Tulumba Tatlisi - Syrupy Semolina Dessert .................................... 300 Wet Cushion Cake - Padisah Yastigi Tatlisi .................................................. 303 Zerde Dessert - Zerde Tatlisi.......................................................................... 306 Outro: ............................................................................................................... 307

Introduction: Copyright© By Behna Yalcin All Rights Reserved

This book is copyright protected. It is only for personal use. You cannot amend, distribute, sell, use quote, or paraphrase any part of the content within this book, without the consent of the author or publisher. Under no circumstances will any blame or legal responsibility be held against the publisher or author for any damages, reparation, or monetary loss due to the information contained within this book, either directly or indirectly.

Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaged in the rendering of legal, financial, medical, or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book. By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, that are incurred because of the use of the information contained within this document, including, but not limited to, errors, omissions, or inaccuracies.

If you loved this book, do not forget to visit www.turkishfoodchef.com to find more delicious recipes. And do not forget to subscribe to be updated about the recipes and more.

Are you ready to cook your own Turkish food you cannot get enough of when you visit Turkey or visit your Turkish friends? Are you tired of typing "Turkish Food Near Me" in search engines?

Then you are reading the right book. Now, you will be able to cook the most famous and delicious 100 Turkish food in the comfort of your own kitchen. Roll up your sleeves, get into the kitchen, and be ready to cook.

Chapter 1: Soups

Ezogelin Soup – Ezogelin Corbasi PREP TIME 5 mins COOK TIME 35 mins SERVINGS 4 people

INGREDIENTS 1 cup (200 ml.) red lentil 1/3 cup fine bulgur 3 full tbsp. rice 1 medium onion, finely chopped 1 tbsp. all purpose flour 2 tbsp. tomato paste 2 tbsp. butter 3 tbsp. vegetable oil 2 cloves garlic, finely chopped Dry mint Ground red pepper Black pepper Salt 1 meat bouillon or meat stock optional

INSTRUCTIONS 1.

Add your 2 tbsp. butter and 1 tbsp. vegetable oil in a medium pot.

2. Add your 1 finely chopped medium onion, 2 finely chopped cloves of garlic in your pot and sautée until it changes its colour. 3. Wash and drain your 1 cup red lentil, 1/3 cup fine bulgur, 3 full tbsp. rice, add to your pot and sautée for about 5 minutes.

4. Pour 5 cups of water (1 liter), 1 meat bouillon or meat stock (optional) to your pot, cover the lid and let it cook for about 20-30 minutes. Take your pot from the heat when the legumes soften. 5. Take a saucepan. Heat your leftover 2 tbsp. vegetable oil, add your 1 tbsp. all purpose flour and sautée until it changes it’s colour. 6. Add 2 tbsp. tomato paste to your saucepan and sautée a little more. Pour 1 cup (200 ml.) water to your saucepan and wait until the sauce boils. 7. Add your dry mint, ground red pepper, black pepper to your sauce and pour your sauce into your legumes pot. 8. Stir constantly for about 5 minutes while boiling the mixture, add your salt and your Ezogelin Soup is ready to serve. 9.

You can serve your Ezogelin Soup with some lemons.

Green Pea Soup With Artichokes - Enginarli Bezelye Corbasi PREP TIME 10 mins COOK TIME 40 mins SERVINGS 4 people

INGREDIENTS 3 cups boiled peas 6 bowls of artichokes 1 onion 3 cloves of garlic Juice of half a lemon Half a bunch of dill 4 tablespoons of olive oil 1 tablespoon of butter 2 teaspoons of salt Black pepper to taste 5 or 6 glasses of water

INSTRUCTIONS 1.

Chop the onion and finely chop the garlic.

2.

Chop the artichokes into cubes and add the juice of half a lemon and mix.

3. Take the olive oil and butter in the pan, fry a little with the onion and garlic. 4.

Add the artichokes and fry a little more.

5. Pour 5 cups of hot water over it and cook until soft. You can also use vegetable stock instead of water, provided that you use the same amount of water.

6. If the water is insufficient, add a couple more glasses of hot water. Adjust the consistency according to your taste. 7. Grind the softened artichoke with a hand blender. Add the boiled peas, add salt and black pepper according to your taste and cook for another five minutes. 8.

Take off the heat, pour the chopped dill over it and mix.

Mahluta Soup – Mahluta Corbasi PREP TIME 5 mins COOK TIME 35 mins SERVINGS 6 people

INGREDIENTS 1 cup of red lentils 1 tablespoon of bulgur 1 tablespoon of rice 1 onion 1 carrot 1 teaspoon salt 8 glasses of water For The Liaison: 2 tablespoons of yogurt 1 egg yolk For the Sour Sauce: 4 tablespoons of oil 2 tablespoons tomato paste 2 tablespoons of pomegranate syrup 1/2 teaspoon of mint 1/2 teaspoon of chili pepper 1/2 teaspoon of cumin

INSTRUCTIONS 1. Thoroughly wash the lentils, bulgur, and rice in a strainer, strain, and put in the pressure cooker. Grate carrots and chop onions. 2.

Add the salt, add the water, cover, and cook for 15 minutes.

3. Whisk the liaison ingredients in a bowl. Carefully open your pressure cooker and blend it with the blender to remain lightly grained. 4. With a ladle, take some of the soup, put it on the liaison ingredients several times, and whisk and add this mixture to the soup and mix well. 5.

Optionally, you can boil a little on the stove.

6.

For the sour sauce, put tomato paste and oil in a small saucepan and heat.

7.

Add pomegranate syrup and spices and mix.

8.

Add your sour sauce to your soup and mix it well.

Okra Soup – Bamya Corbasi PREP TIME 30 mins COOK TIME 45 mins SERVINGS 6 people

INGREDIENTS To boil the okra: 100 grams of dried okra Water hot enough to pass over 1 teaspoon of lemon salt For Okra Soup: 300 grams of lamb cubed meat 2 large onions 2 tablespoons tomato paste 1 tablespoon of sweet pepper paste 1 teaspoon salt 3 tablespoons of butter Water hot enough to pass over

INSTRUCTIONS 1. First of all, rub your dry okra with your hands to remove the small hairs and clean the fringes on the sides. 2. Boil the cleaned okra in boiling water for 10 minutes. When boiling, add a teaspoon of lemon salt in it so that your okra does not creep. 3.

Filter the water of your softened okra and shock it by adding cold water.

4.

Remove the threads of your okra.

5. First, roast your meat until it releases its water and absorbs, add the butter, and roast the finely chopped onions until they turn pink.

6. After your onions are roasted, add your tomato paste and continue frying until the smell of tomato paste disappears. 7. Add your water and add your okra. When your water boils, add your salt and turn down your stove. Cook on low heat for 30 minutes. 8. Add the lemon salt to your thick soup, boil it for 10 more minutes, and then turn off the stove. 9. You can serve it after the first temperature of your soup has passed. Consume your soup hot.

Red Lentil Soup - Mercimek Corbasi PREP TIME 20 mins COOK TIME 30 mins SERVINGS 4 people

INGREDIENTS 1 cup red lentil 1 onion, finely chopped 2 tbsp. butter 1 potato, finely chopped 1 carrot, finely chopped 1/2 tbsp. tomato paste 4 cup water (1 liter) 1 tsp. black pepper 1 tsp. ground red pepper 1/2 tsp. ground cumin Salt Butter sauce (optional): 2 tbsp. butter 1 tsp. ground red pepper

INSTRUCTIONS 1. Heat 2 tbsp. butter on your medium pot, add your one chopped onion and saute until tender. 2.

Add 1/2 tbsp. tomato paste to the onions and saute a little more

3. Add 1 cup of red lentil, 1 chopped potato, 1 chopped carrot to your pot. Pour 4 cups of water on, cover a lid on your pot and cook your soup until the vegetables soften 30-40 minutes.

4. When the soup is cooked, turn off your heat and stir your soup with your hand blender until it gets very smooth. 5. Add your 1 tsp. black pepper, 1 tsp. ground red pepper, 1/2 tsp. ground cumin, salt and stir until combined. At this point you can add some more water (about 1/2 - 1 cup) of water if you want the consistency of your soup thinner. 6. Make your butter sauce in another sauce pan and pour onto your red lentil soup.

Red Lentil Soup With Liaison – Cesmi Nigar Corbasi PREP TIME 10 mins COOK TIME 40 mins SERVINGS 4 people

INGREDIENTS 1 large onion 1/4 cup oil 4 tablespoons of flour 1 cup of red lentils 2 liters / 10 cups of water Enough salt For liaison: 1 glass of milk Juice of 1 lemon 2 egg yolks To serve: Butter Dried mints Red pepper flakes

INSTRUCTIONS 1. For the Red Lentil Soup with Liaison, first, finely chop the onion and sauté it with oil until it turns pink. 2.

Then add flour and cook until the smell of flour disappears.

3.

Wash the red lentils well in a strainer and drain the water.

4. Add 2 liters/ 10 cups of water and the red lentils you have washed and boil until the red lentils are cooked.

5.

At this stage, whisk all the ingredients for the liaison in a different bowl.

6. Take your cooked soup from the stove and mix it with a hand blender. On the other hand, slowly add the liaison you have prepared for the soup. 7. Put the soup on the stove again, adjust the salt, and cook by mixing until it boils. 8. To prepare the sauce you will pour over while serving, melt the butter, pour the dried mints, and red pepper flakes into the melted butter.

NOTES Do not close the lid of the pot after you have covered the bottom of the soup. If you close the lid, your liaison can break.

Sour Bulgur Meatballs - Eksili Kofte PREP TIME 1 hr COOK TIME 30 mins SERVINGS 6 people

INGREDIENTS For the bulgur meatball: 2 cup fine bulgur 3 tbsp. Semolina 300 gr. (0,67 lb.) ground beef 1 egg 1 full tsp. Tomato paste 2 full tbsp. All purpose flour Red pepper flakes Black Pepper Salt 1 cup hot water For the soup: 200 gr. (0,45 lb.) veal meat, sliced in cubes 1 cup boiled chickpeas 1 onion, finely chopped 1 tbsp. Butter 1 tbsp. Tomato paste Hot water 1 fresh lemon juice

INSTRUCTIONS 1. Add your 200 gr. (0,45 lb.) sliced in cubes veal meat, 1 cup boiled chickpeas in a medium pan, top it with water and boil until your meat cooks. 2.

Start making your bulgur meatballs while your meat is cooking.

3. Add your 2 cup fine bulgur, 3 tbsp. Semolina in a large container, pour 1 cup hot water on it, stir until combines, cover your container and rest it for about 10 minutes so your bulgur will expand. 4. After 10 minutes, add your 300 gr. (0,67 lb.) ground beef, 1 egg, 1 full tsp. Tomato paste, 2 full tbsp. All purpose flour, Red pepper flakes, Black Pepper, Salt and start kneading. 5.

Knead your meatball until it gets consistent.

6.

Take nut size of pieces from your meatball and roll little balls.

7. Spread some all purpose flour in a large tray. Align your meatballs on the tray but don’t put them on top of each other otherwise they will stick. 8. Heat your 1 tbsp. Butter in a medium pan. Add your 1 tbsp. Tomato paste and sauté a little and then add your 1 finely chopped onion and sauté a little more until your onion gets soft and change its colour. 9. Add hot water to your soup. Start with about 1 lt. (5 cup) water and add more lately if you want a lighter consistency. 10.

Add your boiled meat and chickpeas to your soup and stir a little.

11. Finally add your meatballs, pour 1 fresh lemon juice, season it with salt, stir a little and boil your Sour Bulgur Meatballs for about 10 minutes. 12. You can also add a little pomegranate sour sauce to your Sour Bulgur Meatballs if you like it sourer.

Turkish Lebeniye Soup - Lebeniye Corbasi PREP TIME 30 mins COOK TIME 20 mins SERVINGS 4 people

INGREDIENTS 2 tablespoons of rice 1 cup boiled chickpeas Salt 5 +1/2 glasses of water For liaison: 1 + 1/2 glasses of yogurt 2 tablespoons of flour The juice of half a lemon For the patties: 200 gr. Mince 1 onion Salt Black pepper For serving: 2 tablespoons of butter 1 teaspoon of mint

INSTRUCTIONS 1.

Wash the rice and cook it with 1 glass of water.

2.

Add the remaining 4,5 glasses of water to the cooked rice and boil it.

3.

When it boils, add the chickpeas.

4.

Mix yogurt, flour, lemon juice in a bowl.

5. Take 1 ladle of boiling soup into the bowl and mix it and slowly pour the mixture into the soup and mix. 6. For the meatballs, knead the ground beef, onion, salt, and pepper, and make chickpea-sized balls. 7.

Fry the meatballs in butter, add mint, and pour over the cooked soup.

Turkish Ravioli Soup - Manti Corbasi PREP TIME 5 mins COOK TIME 25 mins SERVINGS 6 people

INGREDIENTS 1 1/2 cup Turkish ravioli 1 cup boiled chickpeas 2 tbsp. flour 1 tbsp. olive oil 2 tbsp. butter 1 tbsp. tomato paste 3 tsp. dried mint 1 tsp. ground red pepper 1 tsp. red pepper flakes 1 tsp. garlic powder 6 1/4 cup 1,5 lt. hot water 1 chicken bouillon cube Salt Black pepper For the dressing: 1 egg yolk 1 fresh lemon juice 2 tsp. vinegar

INSTRUCTIONS 1. Sauté your 2 tbsp. flour, 1 tbsp. olive oil and 2 tbsp. butter in a medium pot until its colour starts to turn and loose its scent.

2.

Add your 1 tbsp. tomato paste and sauté a little more at very low heat.

3. Add your 3 tsp. dried mint, 1 tsp. ground red pepper, 1 tsp. red pepper flakes, 1 tsp. garlic powder and stir a couple of time. 4. Pour your 6 1/4 cup of hot water to the pot, stir until all the materials combined and boil for 5-10 minutes at high heat. 5. Add your 1 1/2 cup Turkish ravioli, 1 cup boiled chickpeas to the water, stir well and boil for 15 minutes again. 6. Start to prepare your dressing in another soup bowl. Whisk 1 egg yolk, 1 fresh lemon juice and 2 tsp. vinegar very well. Add 2 ladles of your watery part of soup and continue to whisk until it gets thinner. Add your dressing immediately to your boiling soup. Stir continuously your soup until it boils again to prevent your dressing breaking. 7. Add your chicken bouillon cube and stir until dissolved. Taste your Turkish ravioli soup at this point. Add your salt and pepper according to your palate and more spices if you want and stir a little.

Turkish Yogurt Soup - Yayla Corbasi PREP TIME 5 mins COOK TIME 25 mins SERVINGS 4 people

INGREDIENTS 1 full tbsp. all purpose flour 2 tbsp. Butter 1 1/2 cup yogurt 1/2 cup baldo rice 1 egg yolk 1 tbsp. dried mints Salt 5 cup water (you can also use chicken or meat broth)

INSTRUCTIONS 1. First of all wash your 1/2 cup baldo rice and boil it with 3 cup water in a medium pot until it softens. 2. When rice is cooked take it from stove, add 2 more cup of water and leave it a little to cool down. 3. We will give consistency to our soup with liaison technique. Add your 1 egg yolk, 1 1/2 cup yogurt, 1 full tbsp. All purpose flour in a medium bowl and stir until it combines for the liaison. 4. Add 8-10 tbsp. from your warm Turkish yogurt soup one tbsp. At a time to your liaison and stir it to adjust the liaison to the soup. If you skip this step your liaison can be broke. 5. Pour your liaison into your pot slowly and boil your soup for about 5-10 minutes. 6.

Season your soup with salt.

7. Melt your 2 tbsp. Butter in a pan, add your 1 tbsp. Dried mints and stir until the dried mints gives its scent. 8.

Pour your butter mixture into your Turkish yogurt soup and stir.

9.

Your soup is ready.

NOTES Your Turkish yogurt soup can get very thick while waiting. You can add water to adjust the consistency while serving.

Chapter 2: Meat, Chicken & Fish Meals

Ankara Casserole - Ankara Tava PREP TIME 10 mins COOK TIME 40 mins SERVINGS 4 people

INGREDIENTS 150 gr. (0,33 lb.) meat cubes 2 cup orzo 1/2 cup vegetable oil 1-2 sweet green chili peppers, chopped 2 little tomato, grated 1 onion, finely chopped 1 tbsp. Tomato paste 1 clove garlic 3 cup water Cumin Black pepper Salt

INSTRUCTIONS The meat: 1.

Take your 150 gr. (0,33 lb.) meat cubes in a medium pan.

2.

Pour water to your meat until it comes to the top of the meat cubes.

3.

Cook your meat cubes until the water drains and add some salt.

The tomato sauce: 1.

Add 2 tbsp. vegetable oil to a saucepan and heat it.

2. Add your 1 finely chopped onion, 1-2 chopped sweet green chili peppers, cumin, black pepper to the saucepan and sauté until it changes its colour. 3.

Add 1 tbsp. Tomato paste, 1 clove garlic and sauté a little more.

4. Pour your 2 grated little tomato and cook your sauce about 10 minutes after it boils.

The orzo pilaf: 1.

Pour leftover vegetable oil from 1/2 cup vegetable oil in a pot and heat it.

2. Add your 2 cup orzo and sauté stirring constantly until it changes its colour. 3.

Pour your tomato sauce in your pilaf pot and stir a little.

4. Add 3 cup water, some salt if necessary stir 5-6 times, cover the lid of your pot, take your stove to the low heat and cook your pilaf until it drains its water. 5.

Combine your cooked meat and pilaf and your Ankara Casserole is ready.

Beef Tantuni- Tantuni PREP TIME 20 mins COOK TIME 30 mins SERVINGS 2 people

INGREDIENTS For Tantuni: 300 grams of beef entrecote 1 medium onion 2 small tomatoes 2 medium green peppers 2 tablespoons of olive oil 1/4 teaspoon of salt 1/4 teaspoon sumac 1/4 bunch of parsley 1 teaspoon of ground red pepper 1.5 glasses of water For service: 1 white bread or two lavashes 1/2 medium lemon 10 small pickled peppers

INSTRUCTIONS 1. Clean the excess fat parts of 300 grams of beef entrecote and cut into small cubes. 2.

Add enough cold water to cover it and boil it until it absorbs the water.

3.

Heat the wok or iron plate on the stove.

4. Pour 2 tablespoons of cotton oil (or olive oil) into the pan and add the boiled meats. 5. Pour 1 cup of water mixed with 1 teaspoon of red pepper powder over the meats from time to time. 6.

Wait until the meats are drained.

7. Take the 2 green peppers, which you cut in half and remove the seeds, into the pan and start roasting. 8. After the peppers are roasted, take the lavash or sandwich bread you will serve, and soak them by pressing on the meats. 9. After adding the 2 tomatoes, chopped and peeled, continue the cooking process for a short time, stirring occasionally. 10. Place the cooked tantuni in sandwich bread or lavash, add the onion with sumac and consume it by squeezing lemon if you wish.

Beyti Kebab – Beyti Kebabi PREP TIME 30 mins COOK TIME 30 mins SERVINGS 2-3 people

INGREDIENTS For the meatball: 1 small egg 400 gr. 0,89 lb. ground beef 3 tbsp. breadcrumbs 1 small onion (grated) 1-2 pcs. garlic (grated) 1/2 bunch parsley (optional) Black pepper Red pepper flakes Cumin 1/2 tsp. salt For the roll: 5-6 pastry leaves 5-6 tbsp. butter For the sauce: 2 tbsp. butter 1 full tbsp. tomato paste 2 cup hot water 1/2 tbsp. salt For serving: Yogurt

INSTRUCTIONS 1. Take your 1 small egg, 400 gr. (0,89 lb.) ground beef, 3 tbsp. breadcrumbs, 1 small onion (grated), 1-2 pcs. garlic (grated), 1/2 bunch parsley (optional), Black pepper, Red pepper flakes, Cumin, 1/2 tsp. salt in a container, knead about 10 minutes and put in the fridge to rest for about an hour. 2.

Heat your oven to 175 °C (347 °F)

3. Make approximately 15 cm. (6 inches) long flat and thick kebabs from your mixture as you can see in below video. 4. Put a wax paper on your baking tray, align your kebabs in your tray and cook in your oven for about 10-12 minutes. 5. While waiting for the kebabs, put your 5-6 tbsp. butter in a saucepan and melt it. Add your 1 full tbsp. tomato paste into melted butter and sauté for about 3-4 minutes as stirring constantly. Add your 2 cup hot water and stir your sauce until your sauce get a liquid consistency. 6. Lay your pastry leaves on your counter, cut into two pieces from the middle and spread melter butter on them with a brush. 7. Align your kebabs through the wide side of the pastry leave and roll the pastry leave firmly. 8.

Cut your beyti kebab as three finger thicknes slantwise.

9.

Align your kebabs in your tray again and cook until the top fries.

10. Take your beyti kebab in your serving plate and pour you tomato sauce through. 11.

Serve your meal with yogurt.

Forest Kebab - Orman Kebabi PREP TIME 15 mins COOK TIME 30 mins SERVINGS 4 PEOPLE

INGREDIENTS 150 gr. (0,33 lb.) veal or lamb meat, sliced in cubes 1 big onion, sliced in cubes 1 medium carrot, sliced in cubes 1 medium potato, sliced in cubes 1 tsp. Tomato paste Salt Dried thyme 2 tbsp. Butter 2 tbsp. Olive oil 1 tbsp. All purpose flour Water 1 cup frozen or canned peas

INSTRUCTIONS 1. Add 1 tbsp. Olive oil, 1 tbsp. All purpose flour to your 150 gr. (0,33 lb.) sliced in cubes veal or lamb meat and blend. 2. Heat 1 tbsp. Olive oil in a medium pot, add your meat and cook until its water drains. Take the meat from the pot when it’s ready. 3. Add 1 tbsp. Butter, 1 sliced in cubes big onion to the same medium pot and sauté until it softens. 4. Add your 1 sliced in cubes medium carrot sauté a little more and then add your 1 sliced in cubes medium potato and sauté a little more.

5. Add your meat, 1 tsp. Tomato paste, 1 tsp. butter and sauté for about 3-5 minutes. 6. Pour water until it tops your meal. Season with salt, cover the lid and cook about 20-30 minutes until the meat softens. 7. When forest kebab is cooked add 1 cup frozen or canned peas and stir until it combines. 8. Heat 1 tsp. Butter in a saucepan, add about 1 tbsp. Dried thyme and stir until it gives its scent. 9.

Your forest kebab is ready. You can serve it with pilaf and yogurt.

Ground Beef Kebab – Kiymali Tirit PREP TIME 30 mins COOK TIME 25 mins SERVINGS 6 people

INGREDIENTS 400 grams of ground beef 1 onion 2-3 tablespoons of oil 1 tablespoon tomato paste 2 whole stale bread or croutons 1 pinch of parsley Salt Black pepper Ground red pepper 1 cup of yoghurt 3-4 cloves of garlic optional 1-1 1/2 cup broth or hot water Bone broth

INSTRUCTIONS 1.

Put the oil in the pan on the stove and then add the finely chopped onions.

2. Then add the ground beef, press it with a wooden spoon and fry it until the color starts to turn. 3.

Then add the tomato paste and continue frying.

4.

Finally, add the spices, add the broth and cook for 15-20 minutes.

5. Meanwhile, cut the stale breads into cubes, put them on the baking tray on which you laid baking paper, and fry them in the oven at 180-190 ° C until the breads are hot and crispy. If you do not want to deal with this stage, you can also use croutons directly. 6.

Pour the toasted bread into the serving tray.

7.

Boil the bone broth and pour it over the hot toasted bread.

8.

Next, whisk the yogurt well with salt and pour over the breads.

9.

Finally, pour the ground beef over the yogurt and sprinkle with parsley.

Homemade Chicken Doner – Ev Yapimi Tavuk Doner PREP TIME 20 mins COOK TIME 15 mins SERVINGS 2 people

INGREDIENTS 400 gr. 14 oz. chicken breast 1/2 tbsp. tomato paste 1/2 tbsp. pepper paste 1 full tbsp. yogurt 4-5 tbsp. vegetable oil 2 tsp. garlic powder 2 tsp. thyme 1 tsp. red pepper flakes 1/2 tsp. ground red pepper 1/2 tsp. black pepper 1/2 tsp. ground cumin Salt

INSTRUCTIONS 1. Take your chicken breast in a cutting board. First of all dice them and then cut very thin lines from your chicken. 2. Add 1/2 tbsp. tomato paste, 1/2 tbsp. pepper paste, 1 full tbsp. yogurt, 4-5 tbsp. vegetable oil, salt, 2 tsp. garlic powder in a large bowl and whisk until combined. 3. Add 2 tsp. thyme, 1 tsp. red pepper flakes, 1/2 tsp. ground red pepper, 1/2 tsp. ground red pepper, 1/2 tsp. black pepper, 1/2 tsp. ground cumin to the bowl and stir well.

4. Put your chicken breasts in the mixture, mix well until fully covered, put a stretch film on the bowl and let it rest about 2-3 hours in your fridge. 5.

Heat your teflon or ceramic pan in a medium heat.

6.

Cook your chicken doner until fully fried while stirring occasionally.

Islim Kebab – Islim Kebabi PREP TIME 30 mins COOK TIME 1 hr SERVINGS 4 people

INGREDIENTS 4 tall eggplant (aubergine) 400 gr. 14 oz. ground beef 1 onion grated 3-4 slices bread crumbs 1 tsp. garlic powder or 2 cloves grated garlic 1 egg Vegetable oil 2 green chili pepper, diced Cherry tomatoes Salt Black Pepper Red pepper flakes Ground cumin Allspice 2 tbsp. parsley 1 full tbsp. tomato paste 1 1/2 cup hot water Toothpicks

INSTRUCTIONS

1. Peel your 4 eggplants as striped. Slice them as thin lengthwise pieces. Put your sliced eggplants in salty water and let it rest for about 15- 20 minutes. 2.

Start doing your meatballs while waiting.

3. Take your 400 gr. (14 oz.) ground beef in a medium bowl. Add 1 grated onion, 1 tsp. garlic powder or 2 cloves grated garlic, 3-4 slices bread crumbs, 1 egg, salt, black pepper, red pepper flakes, ground cumin, allspice, 2 tbsp. parsley and knead your meatballs for about 5-8 minutes. Make walnut size of balls from your meatball. 4. Heat your vegetable oil in a pan. Strain and dry your eggplants. Fry your eggplants until tender. Put fried eggplants on a paper towel to take oil excess. 5.

Fry your meatball in the same oil until cooked.

6.

Heat your oven to 185°C (365°F)

7. Take to slices of your eggplants and make a cross shape. Put one of your meatballs in the middle of the cross. Fold the sides to the top. Put a slice of green chili pepper, one cherry tomato and insert a toothpick to bond your kebab. (as you can see in below video) 8. Align all your islim kebab in a glass bakeware dish. Dissolve your 1 full tbsp. tomato paste in 1 1/2 cup of hot water and pour around all your islim kebabs. 9. Put your islim kebab in the oven and bake for about 20-25 minutes (until the tomatoes fries.)

Meat & Frit Kebab - Cokertme Kebabi PREP TIME 15 mins COOK TIME 40 mins SERVINGS 6 people

INGREDIENTS 600 grams of lean beef steak chopped in julien 5 medium potatoes To roast the meat: 1 tablespoon of butter To fry the potato: Enough oil For the sauce of the meat: Grated 1 small onion 2 tablespoons of yogurt 2 tablespoons of olive oil Half a teaspoon of black pepper, chili pepper, cumin, soudjouk spice (soudjouk spice is obtained by mixing the following spices: cilantro, salt, cumin, hot pepper, sweet pepper, black pepper, ginger, garlic, thyme, allspice. If you do not want to use soudjouk spice or cannot find it, you can add other spices according to your palate or you can use meat spice mixes.) 1 teaspoon of thyme 1 teaspoon of red sweet pepper For the tomato paste sauce: 1 grated tomato or 1 cup of tomato puree 1 teaspoon tomato paste 1 tablespoon of butter

For the yogurt sauce: 1 soup bowl of plain yogurt 2 cloves of grated garlic

INSTRUCTIONS 1. Mix the meat with the sauce ingredients, stretch it and rest for a few hours in the fridge. 2. Peel the potatoes and cut them like a match, take them in a strainer and pour water over them. (This way your potatoes will be more crispy.) 3. Take it in hot oil and fry. Then, drain the excess oil by placing it on a plate with a napkin. 4.

Sprinkle salt on it.

5. Put the marinated meats in the cooking pot, mix them on low heat and cook until the water is drained. 6. Add 1 glass of water and close the lid of the pot and cook in a controlled manner over low heat. (If you are going to cook the meat in a pressure cooker, it will be sufficient to add half a glass of water and cook it for 10 minutes.) 7.

Add the butter to the pan and fry the meat for a few minutes.

8.

Mix the yogurt and garlic.

9. After roasting the tomato paste and oil lightly, add 1 grated tomato or 1 glass of tomato puree and cook until the sour taste of the tomato disappears. 10. Place potatoes, yogurt and meat on the serving plate in turn. Pour the tomato sauce, fry the butter and pulp pepper in a pan and serve.

NOTES Beside the original recipe, you can also try your Cokertme Kebabi with chicken breasts or meatloaf.

Meat Stew Over Roasted Eggplant Puree – Alinazik Kebabi PREP TIME 20 mins COOK TIME 30 mins SERVINGS 4 people

INGREDIENTS For the eggplant puree: 400 grams of Greek yogurt 3-4 eggplants Salt 2-3 cloves of garlic For Meat stew: 500 grams of beef cubed 1 tablespoon of butter Salt pepper, chili, thyme 1/2 cup of water 1 tablespoon tomato paste

INSTRUCTIONS 1.

Roast the eggplants and clean the skin.

2.

Finely chop.

3.

After it cools down, mix it well with the crushed garlic and Greek yogurt.

4.

Add the salt.

5.

On the other hand, wash the meat and drain the water.

6. Take it into the pan and wait for it to absorb the water left by the meats on low heat with the lid of the pan closed.

7.

Then add the butter.

8.

Add the spices and tomato paste, except salt.

9. Make sure to add hot water. It won't be too watery, we'll just have a thick sauce. 10. If the cooking time of the meats is prolonged, you can check frequently and add a little bit of hot water if necessary so that the pan does not hold the bottom. 11.

Finally, add salt to cooked meats and remove from heat.

12.

First, put the eggplant puree and then the meat on the serving plate.

Sultan Kebab With Chicken - Tavuklu Sultan Kebabi PREP TIME 45 mins COOK TIME 35 mins SERVINGS 4 people

INGREDIENTS 2 pcs. pastry leaves For the filling: 4 chicken breast, diced 1 onion, finely chopped 2 tbsp. tomato paste 1 jar of garniture 1 eggplant (aubergine) Red pepper flakes Thyme Black pepper Salt For Bechamel Sauce: 1 1/2 tbsp. all purpose flour 1 cup milk 2 tbsp. butter Salt For the top: Kashkaval Cheese, grated

INSTRUCTIONS

1. Peel your 1 eggplant striped, dice it and fry with a little oil until tender. Strain the oil. 2. Start cooking your chicken filling. Take your 4 diced chicken breasts in a medium saucepan and saute until its colour starts to change and it releases its water while stirring frequently. Add your 1 finely chopped onion and continue to cook until the onions get tender. Add your 2 tbsp. tomato paste, stir until combined, cover with a lid your saucepan and cook about 4-5 minutes until its water vaporize. Take off the lid, add your 1 jar of garniture, fried eggplant, red pepper flakes, thyme, black pepper, salt and cook 3-4 more minutes while stirring frequently. Your chicken should be cooked by now. 3. Start making your bechamel sauce. (You can also buy it from store) Melt your butter and saute your flour until it loses its scent. Add 1 or 2 tbsp. from your milk to your flour and stir constantly to get a smooth texture. This step will prevent your bechamel sauce to be lumpy. Add the rest of your milk and cook your sauce until it thickens while stirring constantly. Take your sauce from the heat and add your salt. 4.

Heat your oven to 190 °C (374 °F)

5.

Cut each of your pastry leaves into four equal pieces.

6. Take 1 quarter of your pastry leave, place it in a soup bowl as the sides will be outside. Trim the sides a little bit (just a little bit not all of it) and put also these pieces into your bowl. (you can see it in below video) 7. Fill your bowl with your chicken filling and cover the top of the filling with the sides hanging from the bowl. (you can see in below video) 8. Prepare all your pastry leaves in the same way and align them in an oiled baking tray. 9.

Share your bechamel sauce on your sultan kebabs.

10. Put your baking tray in the oven and bake your sultan kebab until the pastry leaves fry and gets pinky. 11. Open the cover of your oven and pour your grated kashkaval cheese on every sultan kebab with chicken. 12.

Bake until the cheese melts and fries a little bit.

Sultan's Delight (Meat Stew on Eggplant Mash) - Hunkar Begendi PREP TIME 30 mins COOK TIME 45 mins SERVINGS 4 people

INGREDIENTS For the meat stew: 350 gr. 12,35 oz. veal, diced 1 onion, finely chopped 3 green chili peppers, finely chopped (optional) 1 sweet paprika pepper, finely chopped (optional) 3 tomatoes grated 1 tbsp. pepper paste 1 tbsp. butter 2 tbsp. olive oil 2 tsp. thyme 1 tsp. red pepper flakes Salt 1 cup hot water (200 ml.) For mashed eggplants: 1 cup milk (200 ml.) 1 tbsp. all purpose flour 2 tsp. butter 1/2 cup kashkaval cheese, grated 2 eggplants

INSTRUCTIONS Meat stew: 1. Heat your dutch oven and start to sauté your 350 gr. diced (12,35 oz.) veal until the meat change its colour, release its water and evaporates. 2. Add your 1 tbsp. butter, 2 tbsp. olive oil, 1 finely chopped onion, 3 green chili peppers, 1 sweet paprika pepper and keep to sauté until your vegetables get soft. 3. Add your 3 grated tomatoes, 1 tbsp. pepper paste and stir very well until combined. 4. Add your 1 cup (200 ml.) hot water. Bring your stove to a slow heat and cook your meat until it gets soft for about 25-30 minutes. Keep an eye on water level while cooking and add more if necessary. 5. Add your 2 tsp. thyme, 1 tsp. red pepper flakes and salt when it’s nearly ready and stir a little. 6. The consistency of the stew shouldn’t be very watery. Take your stew from the heat when it’s done. Mashed eggplants: 1. If you will use fresh eggplants, wash them and roast on your stove until they are completely cooked. Make a cut in the middle and separate the roasted eggplant from the peel. Mash them with your knife. Or you can use instant ones. 2. Take a medium saucepan and sauté your 2 tbsp. butter and 1 tbsp. all purpose flour until the flour starts to change its colour and loose its scent. 3. Put a couple tablespoon of your milk to your flour and stir until it gets smooth and then add the rest of your milk and stir quickly to prevent lumps. 4. When your béchamel sauce is ready add your 1/2 cup grated kashkaval cheese, roasted eggplants and stir as mashing. Season it with salt when all is mashed and combined. 5. Take some of your mashed eggplant in a plate and put some of your meat stew on it. There you go your Sultan’s Delight is ready!

Turkish Braised Meat - Kavurma PREP TIME 10 mins COOK TIME 1 hr 30 mins SERVINGS 5-10 portions

INGREDIENTS 1 kg. (2,3 lb.) red meat (lamb or veal) 250 gr. (0,6 lb.) tail fat Salt (you can multiply the ingredients in this proportion)

INSTRUCTIONS 1.

Rest your meat in the fridge for a nigt.

2.

Hash (slice in cubes) your meat and put them in a large pot.

3.

Put your 250 gr. (0,6 lb.) tail fat for one kg. of meat in a separate pot.

4. Close the lid of your meat pot and cook at low heat until it runs out of its water. Check your pot occasionally and take the scum with a spoon. 5. While cooking your red meat start to sauté your tail fat. After it boils down strain the gristle from it with a sieve. 6. When the meat runs out water take the dark water at the bottom with a laddle. 7. Add your strained tail fat to the meat, add a little more salt than the normal amount and sauté 5 more minutes. 8. Take your turkish braised meat from the heat and pour them in large and wide glass containers while they are hot. (don’t use plastic because it won’t be healty with the heat.) 9. Wait for the fat cools down, slice your turkish braised meat in portions, put them in the fridge if you will consume in a month or put in the freeze if you will use them later.

Turkish Iskender Kebab – Iskender Kebabi PREP TIME 35 mins COOK TIME 15 mins SERVINGS 4 people

INGREDIENTS For The Doner: Half a kilo of ground beef 1 medium onion 2 tablespoons of plain yogurt 1 teaspoon of salt Ground red pepper black pepper, cumin For 2 Pide Breads: 2 1/2 cups warm water not hot Half a pack of fresh yeast or 1 pack of dry yeast about 1 tablespoon 1 1/2 teaspoons granulated sugar 1 teaspoon of salt 5 - 5 1/2 cups flour 200ml classic water glass For Tomato Sauce: 1 tablespoon of oil 1 tablespoon of butter 1 tablespoon tomato paste 1 cup of grated tomatoes 1 cup of hot water 3 tablespoons of ketchup Salt

To Plate: Butter Plain yogurt Rice Pilaf (optional)

INSTRUCTIONS Doner: 1.

Clean the onion and cut it very finely in a food processor.

2. Add ground beef, plain yogurt, spices, and salt and continue to grind in a food processor. 3.

Continue mixing in the food processor for about 5 minutes.

4.

Take it on stretch film and roll it up well.

5.

Freeze in the freezer for 1 night.

6. The next day, take it out of the freezer and let it sit for half an hour until it has the consistency to cut. 7.

Thinly slice your still frozen doner.

8. Throw it directly into the hot pan that you have greased lightly and fry both sides. Pide Bread: 1. Put water, yeast, and sugar in a suitable bowl and mix until the yeast dissolves. 2.

Add salt and flour.

3.

Knead a dough that sticks slightly to the hand.

4. At the last stage, you can gather the dough together by lubricating your hand with oil. 5. Add 5 cups of flour and make a flexible dough as you can see in the video below. (The amount of dough may vary depending on the quality of your flour. If your flour is insufficient, try adding half a glass of flour gradually to achieve the desired consistency.) 6.

Cover the dough and ferment for 45 minutes.

7.

Divide the fermented dough in half.

8.

Open in an oval/round shape on a floured counter.

9.

Place it in a tray covered with greaseproof paper.

10.

Cover and ferment again for 20 minutes.

11.

Meanwhile, heat your oven at 200 °C/392 °F.

12. Spread yogurt and molasses mixture or scrambled whole eggs on the rising dough. 13. Shape the edges and center with your fingertips as you can see in the video below. (Shape the pide dough after it rises in the tray, otherwise, the shapes will be distorted while rising.) 14. Sprinkle black cumin and sesame seeds on it and bake in a preheated 200 °C/392 °F oven until golden brown. Tomato Sauce: 1.

Add the oils and sauté the tomato paste until its smell come along.

2.

Put the grated tomato and hot water on top and boil.

3.

Add ketchup and salt when it is close to taking it off the heat.

Plating: 1. Chop your pide bread into small pieces and sauté them in a pan with three tablespoons of butter until the butter is absorbed. 2.

Spread your sautéed pide bread on your plate.

3.

Put your doner on your pide bread.

4.

Pour your tomato sauce.

5.

Put some plain yogurt on the side.

6.

You can pour some more melted butter on it to flavor your food.

7.

Your Iskender Kebab is ready to be served.

NOTES You can serve your meal with rice pilaf, roasted tomatoes, and roasted green chili peppers.

Turkish Kilis Kebab - Kilis Tava PREP TIME 40 mins COOK TIME 30 mins SERVINGS 8 people

INGREDIENTS 500 grams of medium-fat ground beef 2 eggplants or 2 potatoes 5 green peppers 2 red peppers 2 tomatoes 1/2 bunch of parsley 2 cloves of garlic 1 onion 1 full dessert spoon tomato paste 1 full teaspoon of pepper paste 1/2 tea glass of black pepper 1 teaspoon of salt 1 teaspoon of cumin 1 tablespoon of olive oil

INSTRUCTIONS 1.

Cut 1 red pepper and 3 green peppers into very tiny pieces.

2.

Finely chop the onion, finely chop the parsley, crush the garlic.

3.

Throw away the seeded part of the tomato and chop only the flesh.

4. Put the minced meat in a deep bowl. First, just add the spices and knead for 5-6 minutes.

5. Then add all the vegetables you chopped and tomato paste and knead for another 5 minutes. 6. Stretch the kneaded ground beef and let it rest in the refrigerator for 1 hour. 7.

Preheat oven to 180 °C/356 °F.

8. Meanwhile, peel the eggplants (or potatoes) and slice them into thin and long slices. Grease the bottom of a tray and line the sliced eggplants on it. Sprinkle light salt on the eggplants. 9.

Spread the rested ground beef evenly over the eggplants.

10.

Garnish with peppers and tomatoes over the ground beef.

11. Finally, pour 1 teaspoon of tomato paste and 1/2 cup of hot water over the dish and cook for 30 minutes in the preheated oven.

Turkish Meat Doner - Et Doner PREP TIME 15 mins COOK TIME 15 mins RESTING TIME 1 d SERVINGS 4-5 portions

INGREDIENTS Half a kilo of ground beef 1 medium onion 2 tablespoons of plain yogurt 1 teaspoon of salt Ground red pepper black pepper, cumin

INSTRUCTIONS 1.

Clean the onion and cut it very finely in a food processor.

2. Add ground beef, plain yogurt, spices, and salt and continue to grind in a food processor. 3.

Continue mixing in the food processor for about 5 minutes.

4.

Take it on stretch film and roll it up well.

5.

Freeze in the freezer for 1 night.

6. The next day, take it out of the freezer and let it sit for half an hour until it has the consistency to cut. 7.

Thinly slice your still frozen doner.

8. Throw it directly into the hot pan that you have greased lightly and fry both sides. 9.

Your meat doner is ready to be served.

Chapter 3. Vegetables & Legumes:

Borlotti Beans With Olive Oil - Zeytinyagli Barbunya PREP TIME 20 mins COOK TIME 45 mins SERVINGS 4 people

INGREDIENTS 500 gr. 17,64 oz. borlotti (cranberry) beans 1/2 cup olive oil 1 onion, finely chopped 1 potato, diced 1 carrot, diced 2 large tomatoes, grated 1/2 tbsp. tomato paste 1 tsp. sugar 4-5 cloves garlic

INSTRUCTIONS 1. Leave your 500 gr. (17,64 oz.) borlotti (cranberry) beans to rest in salt water overnight or approximately 8-10 hours. 2. We will cook our 500 gr. (17,64 oz.) borlotti (cranberry) beans a little before starting to our dish. Cover your borlotti beans with water and boil them around 10 minutes and then strain. (they should be cooked but don't let them fall apart.) 3. Start cooking your finely chopped onion with 1/4 cup of water until it gets soft in your dutch oven. 4. Add your 1/2 cup olive oil, 1/2 tbsp tomato paste, 2 grated tomatoes, 1 diced potato, 1 diced carrot in that order and stir about 2 minutes. 5. Add your 1 tsp. sugar, salt, 1 cup of hot water and cook for about 5 minutes until your vegetables gets soft.

6. Add 500 gr. (17,64 oz.) borlotti (cranberry) beans to the dutch oven. Control your water level. It should exceed the beans a little bit. If it's to low, add some more hot water. 7.

Put your 4-5 garlic cloves to the sides of your dutch pan as a whole.

8. Cover your dutch pan with a lid, cook at a slow heat until it's done. Don't forget to check its water so you won't burn your pan. 9. The consistency should be watery but not soupy. If you don't want your dish so watery, you can cook borlotti beans with olive oil until the water drains.

Cauliflower With Bechamel Sauce - Besamel Soslu Karnabahar PREP TIME 10 mins COOK TIME 30 mins SERVINGS 8 people

INGREDIENTS 1 cauliflower 1/2 cup milk For béchamel sauce: 2 tbsp. butter 2 tbsp. all purpose flour 1 1/4 cup milk Salt Black Pepper Nutmeg For the Top: Kashkaval cheese (or any melting cheese)

INSTRUCTIONS 1.

Core and wash your cauliflower.

2. Take your cauliflower in a medium pot, pour around 1/2 cup milk on it then cover it with water and boil around 20- 25 minutes. Your cauliflower doesn’t need to be very soft at this point because you will also bake it later. 3. Make your béchamel sauce while boiling your cauliflower. (or you can buy it from the store) Take a medium saucepan and sauté your 2 tbsp. butter and 2 tbsp. all purpose flour until the flour starts to change its colour and loose its scent. Put a couple tablespoon of your milk to your flour and stir until it gets

smooth and then add the rest of your milk and stir quickly to prevent lumps. Take it from the heat, add salt, black pepper, nutmeg and stir. 4.

Heat your oven to 180°C (356°F)

5. Oil a glass baking dish. Align your strained cauliflower into your baking dish. Pour your béchamel sauce all around the cauliflowers. 6. Cover the top with grated kashkaval cheese and bake your cauliflower with béchamel sauce until cheese fries.

Eggplant Moussaka With Ground Beef In The Oven – Firinda Patlican Musakka PREP TIME 25 mins COOK TIME 25 mins SERVINGS 2-4 people

INGREDIENTS 3 tablespoons of oil 4 eggplants 1/2 kg. Ground beef 2 tomatoes 1 onion 2 cloves of garlic 1 tablespoon tomato paste 1 1/2 cups hot water to dissolve tomato paste Parsley Black pepper, red chili pepper

INSTRUCTIONS 1. Peel the eggplants into strips and cut them one finger thick. Then fry your eggplants in hot oil. 2. In a separate saucepan, fry the onions that you have cut into small pieces in light oil. 3.

Add the diced tomatoes to the roasted onion and fry for three minutes.

4.

Add the spices and ground beef and saute well.

5.

Finally, add the parsley.

6.

Place the fried eggplants on a round glass tray or a small baking tray.

7.

Spread the ground beef mixture evenly over the eggplants.

8. When this is done, add tomato paste and water into a bowl, mix and pour over your meal. Make sure it is not too watery. 1 1/2 cups is enough. 9.

Keep in a preheated 180 ° C / 356 ° F oven until baked.

Green Beans Meal With Olive Oil – Zeytinyagli Taze Fasulye PREP TIME 20 mins COOK TIME 1 hr 30 mins SERVINGS 4 people

INGREDIENTS 1/2 cup of olive oil 2 onions 500 gr. green beans 3 tomatoes 1 sugar cube Salt

INSTRUCTIONS 1.

Take a quarter cup of olive oil into a pot.

2.

Roast the chopped onions.

3.

Clean and add the fresh beans that you cut to the size you want.

4.

Cover the lid of the pot and cook for 6-7 minutes.

5.

Then add 3 peeled and chopped tomatoes.

6.

Add 1 cup of hot water.

7.

Add 1 sugar cube

8.

Cook with the lid of the pan closed until the beans are cooked.

9.

Add the salt before taking it off the stove.

10.

Add the olive oil and take it into the serving bowls.

Joy On a Boat - Eggplants Filled With Chicken – Tavuklu Sandal Sefasi PREP TIME 15 mins COOK TIME 45 mins SERVINGS 2-4 people

INGREDIENTS 4 eggplants (aubergines) For the Sauce: 1 tbsp. tomato paste 1 cup water Salt For the stuffing: 400 gr. 14 oz. chicken breasts, diced 1 green chili pepper, diced 1 medium onion, finely chopped 2 medium tomatoes, diced 1 tbsp. tomato paste 2 tbsp. olive oil 1 tbsp. butter 4 tbsp. water Salt Black pepper Ground cumin Ground red pepper For the Top: Kashkaval cheese

INSTRUCTIONS 1. Wash your 4 eggplants and roast them until soft and cooked on your stove or oven. 2. Heat your 2 tbsp. olive oil in a pan. Add your 400 gr. (14 oz.) diced chicken breasts and sauté it until it releases its water and water evaporates. 3. Add your 1 tbsp. of butter, 1 diced green chili pepper, 1 diced medium onion to your pan and sauté a little more. Then add your 1 tbsp. tomato paste, 2 medium diced tomatoes and continue to sauté some more. 4. Add 4 tbsp. of water, salt, black pepper, ground cumin, ground red pepper to your pan, cover your pan with a lid and cook your chicken at low heat for about 30 minutes. 5. Take your roasted eggplants in a baking pan. Make a cut at the middle of the eggplants lengthwise and separate the sides. Season them with some salt. 6.

Heat your oven to 200°C (392°F)

7. Share your chicken sauté into your eggplants and cover the top with kashkaval cheese. 8. Boil your 1 tbsp. tomato paste, 1 cup water, salt and pour along your baking pan. 9.

Bake it until the kashkaval cheese fries.

Okra Stew With Meat – Etli Bamya PREP TIME 10 mins COOK TIME 45 mins SERVINGS 2 people

INGREDIENTS 300 g okra 250 g cubed meat 2 tablespoons of oil 2 green peppers 1 onion Juice of 1/2 lemon 2 tomatoes 1 tablespoon tomato paste Salt, red pepper flakes, black pepper

INSTRUCTIONS 1.

Take the oil into the pot and add the finely chopped onions.

2. After the onions turn pink, add the diced meat and saute for 4-5 minutes until it turns color. 3.

Then add the peppers and sauté a little while stirring.

4. Add the peeled and chopped tomato and mix again. Cook for 1-2 minutes more. 5. Finally, add the tomato paste, red pepper flakes and black pepper, mix and add hot water over the dish and let your dish boil for 4-5 minutes. (You can also use vegetable stock or meat stock instead of hot water.) 6.

Add lemon juice to your boiling meal.

7. Take the okra into a pot, add the salt and mix. Close the lid of the pan halfway and cook your food on low heat until the meats and okra are soft.

Red Lentil Balls - Mercimekli Kofte PREP TIME 35 mins COOK TIME 15 mins SERVINGS 6 people

INGREDIENTS 2 cups red lentils 4-5 cups of water 1 cup fine bulgur 3 medium onions, finely chopped 5 tbsp. olive oil 1 tbsp. pepper paste 1 tbsp. tomato paste 1/2 cup green onions, finely chopped 1/2 cup parsley, finely chopped Juice of 1 fresh lemon Salt Black pepper Red pepper Cumin Dried mint Dried Basil

INSTRUCTIONS 1. Wash and place your 2 cups of red lentils in a small saucepan. Add 4-5 cups of water (the water should exceed the red lentils height about three fingers) and then bring it to a boil. Take it off from the heat when all the water drawn

and add your 1 cup of fine bulgur. Stir lentils and bulgur very well, put a lid on your saucepan and let the mixture rest for about 20 minutes. 2. While resting your mixture, warm your 5 tbsp. of olive oil in a pan, add your finely chopped onions and stir frequently until the onions get soft. Add your 1 tbsp. pepper paste and 1 tbsp. tomato paste to your pan and keep frequently stirring for about 5 minutes. Add your seasoning (salt, black pepper, red pepper, cumin, dried mint, dried basil) according to you palate and take it off from the heat. Let it cool for about 15 minutes. 3. Bring all the mixtures together in a big bowl and knead them with your hands (like kneading a dough) for about 10 minutes. Finally add your limon juice, green onions and parsley to your mixture and knead 3-5 more minutes. 4. Take wallnut size of pieces from your red lentil balls and squeeze them in your and to make your serving plate.

Split Eggplants (Aubergines) With Meat Filling Karniyarik PREP TIME 1 hr COOK TIME 1 hr SERVINGS 3-6 people

INGREDIENTS 6 small size eggplants (aubergines) 200 gr. 7 oz. ground beef 2 onions 1 tomato, diced 1 tomato cutted in circles 2 green chili peppers, chopped 3 green chili peppers, for the top of your eggplants, cutted in half and cleaned from their seeds 1 tsp. garlic powder 1 tbsp. tomato paste Salt Black pepper Ground red pepper Vegetable oil to fry the eggplants (aubergines) Water

INSTRUCTIONS 1.

Peel the eggplants as striped.

2. Rest eggplannts in salted water for about 15 minutes. It will prevent them absorbing the oil while frying. 3. Dry your eggplants and fry with a little vegetable oil (2-3 tbsp.) in a pan. Align your fried eggplants in a baking tray.

4. Start doing your stuffing in the same pan. First of all, cook your 2 onions until tender while stirring constantly. Add your 200 gr. (7 oz.) ground beef, salt, black pepper, ground red pepper and stir until the ground beef turns brown. Add 2 chopped green chili peppers,1 diced tomato, 1 tsp. garlic powder and stir until combined. Lastly, add 1/2 cup water and boil your stuffing for 5 minutes. 5.

Heat your oven to 170°C (338°F)

6. Make a cut on the middle of your eggplants from top to bottom. Separate the sides and make a room for your stuffing as pressing in the middle. 7.

Stuff your eggplants with the ground beef filling.

8.

Put one of your tomato circle and green chili pepper on each eggplant.

9. Dissolve your 1 tbsp. of tomato paste in 1 cup hot water. Pour this sauce equally on your baking tray. Don't pour it on the eggplants, pour it between eggplants so your meat filling won't fall apart while baking. 10. Bake your Split Eggplant (Aubergine) With Meat Filling for 20-25 minutes.

Stuffed Cabbage Leaves - Lahana Sarmasi PREP TIME 1 hr 30 mins COOK TIME 1 hr SERVINGS 6 people

INGREDIENTS For the stuffing: 350 gr. 0,8 lb. ground beef 1 onion, finely chopped 1 clove garlic 1/3 cup rice 1/3 cup fine bulgur 5-6 spring parsley, finely chopped 1 tbsp. Tomato paste 1 full tsp. Sweet pepper paste 2 tbsp. Margarine 1 full tsp. Salt 1 tsp. Black pepper 1/2 cup water For the sauce: 1 tbsp. Tomato paste 3-4 cup water (according to stuffed cabbage leaves amount) 2 cloves garlic 2 tbsp. Fresh lemon juice Dried mint For the top: 3-4 tsp. Margarine

1 tbsp. Vegetable oil Salt (if necessary) 1 tsp. Black pepper 1 tsp. Sugar

INSTRUCTIONS Boiling leaves: 1. Tear the leaves of your cabbage, put them in vinegar water, wait about 5 minutes and wash them. 2.

Boil about 3-4 lt. (12-16 cup) water.

3. Add 3-4 leaves of cabbage to your pot at a time. Dip your leaves into the water with a ladle. Cook your leaves until it will be half transparent. Take your boiled leaves with a ladle wash them with cold water and put aside. 4.

Repeat this procedure for all cabbage leaves.

Stuffing: 1. Add all your 350 gr. (0,8 lb.) ground beef, 1 finely chopped onion, 1 clove garlic, 1/3 cup rice, 1/3 cup fine bulgur, 5-6 finely chopped spring parsley, 1 tbsp. Tomato paste, 1 full tsp. Sweet pepper paste, 2 tbsp. Margarine, 1 full tsp. Salt, 1 tsp. Black pepper in a container and knead about 5 minutes. 2. Pour 1/2 cup water to your stuffing and knead five minutes more to make it more homogeneous. Preparation: 1.

Cut your boiled into 3 or 4 according to their sizes.

2. Put 1 tbsp. of stuffing on your cabbage leave. First fold the sides and then roll it over. 3.

Repeat the same for all your stuffed cabbage leaves.

4.

Align some unusable cabbage leaves on a large pot.

5.

Put your stuffed cabbage leaves firmly to the pot.

6. Pour over your 1 tbsp. Vegetable oil, Salt (if necessary), 1 tsp. Black pepper, 1 tsp. Sugar on your pot and put 3-4 tbsp. Margarine around.

7. Take a medium bowl to make your sauce. Add 1 tbsp. Tomato paste, 2 cloves garlic, 2 tbsp. Fresh lemon juice, Dried mint to your bowl and stir it with 3-4 cup water (according to stuffed cabbage leaves amount) until it combines very well. 8. The sauce level should be 2 fingers longer than your stuffed cabbage leaves level. 9. Pour your sauce over your pot and turn your pot around a couple of times so the sauce covers everywhere. 10. Put a plate on your pot, cover the lid and cook your stuffed cabbage leaves for about 45-60 minutes. 11.

Check the water level occasionally.

Stuffed Dried Eggplants - Kuru Patlican Dolmasi PREP TIME 45 mins COOK TIME 1 hr SERVINGS 5-8 people

INGREDIENTS 14 – 15 pcs. dried eggplants For the filling: 1 1/3 cup baldo rice 3 onion finely chopped 2 tbsp. tomato paste 1 tbsp. pepper paste 1 tbsp. sumac 2 tbsp. red pepper flakes 1 1/2 tsp. ground cumin 1 1/2 tsp. black pepper 3 tsp. lemon salt 1 tbsp. dried mint 1 tsp. salt 3/4 cup vegetable oil 4 tbsp. dill finely chopped 1 tbsp. parsley finely chopped For the sauce: 1/2 cup vegetable oil 4-5 clove garlic crushed 2 tbsp. dried mint 1 tbsp. red pepper flakes 1 tbsp. lemon salt

1 tbsp. sumac 2 1/2 cup water 1 tbsp. tomato paste

INSTRUCTIONS 1. First of all boil your dried eggplants until they get softer. Strain and wash them. 2.

Wash your 1 1/3 cup baldo rice and strain.

3. Take your 1 1/3 cup baldo rice, 3 finely chopped onion, 2 tbsp. tomato paste, 1 tbsp. pepper paste, 1 tbsp. sumac, 2 tbsp. red pepper flakes, 1 1/2 tsp. ground cumin, 1 1/2 tsp. black pepper, 3 tsp. lemon salt, 1 tbsp. dried mint, 1 tsp. salt, 3/4 cup vegetable oil, 4 tbsp. finely chopped dill, 1 tbsp. finely chopped parsley in a medium bowl and knead with your hands until fully combined. 4. Stuff your eggplants with the filling. You might want to leave a half inch gap at the end of the eggplants because the rice will bloat when cooked. 5. Align your stuffed eggplants in your dutch oven vertically without leaving any gaps. 6. Start making your sauce. Add 1/2 cup vegetable oil, 4-5 clove crushed garlic, 2 tbsp. dried mint, 1 tbsp. red pepper flakes, 1 tbsp. lemon salt, 1 tbsp. sumac, 1 tbsp. tomato paste in a little saucepan and sauté for 2-3 minutes. Pour your 2 1/2 cup water and stir well until combined. 7. Pour your sauce around your stuffed eggplants, add a little more water in your dutch oven (water level won’t pass the eggplants), start to cook in a medium heat. Add some more water if necessary while cooking.

Stuffed Grape Leaves (Hot Meal) - Etli Yaprak Sarma PREP TIME 2 hrs COOK TIME 1 hr SERVINGS 6 people

INGREDIENTS 1 jar grape leaves 1 cup baldo rice 250 gr. (0,55 lb.) ground beef 2 grated tomatoes 3 onions, finely chopped 1/2 cup parsley, finely chopped 1/2 tbsp. pepper paste 1/2 tbsp. tomato paste 1/4 cup vegetable oil Salt Black pepper 1 tsp. beef bouillon For the sauce: 1 tbsp. tomato paste 2 tbsp. vegetable oil 1 tbsp. dried mints 1 cup water 1 fresh lemon juice

INSTRUCTIONS

1. Leave your grape leaves in cold water for couple of hours otherwise it will be too salty. 2.

Leave your rice in warm water (almost hot) for 20 minutes then strain.

3. Take your 250 gr. ground beef, 1 cup of washed rice, 2 grated tomatoes, 3 finely chopped onions, 1/2 cup finely chopped parsley, 1/2 tbsp. pepper paste, 1/2 tbsp. tomato paste, 1/4 cup vegetable oil some salt and some black pepper in a large bowl. Knead it with your hands until all the ingredients combine very well. Your mixture is ready : ) 4.

Grab your dutch oven, cover the bottom with grape leaves.

5. Take on of your grape leaves, put 1 tbsp. of your mixture at the bottom of it, fold the edges and roll. You can see a detailled introduction on our below video. Align the rolls to your dutch oven one by one without leaving any space. If you leave spaces it will bloat and fall apart while cooking. 6. Take your dutch oven to a medium heat. Melt 1 tbsp. beef bouillon in 2 cups of water and add it to your stuffed grape leaves. Cover the lid and cook about 35-45 minutes. 7. While cooking the stuffed grape leaves, prepare your sauce. Heat your 2 tbsp. vegetable oil in a pan. Add 1 tbsp. tomato paste and 1 tbsp. dried mints, saute about 1-2 minutes. Take it off from the heat, add 1 cup of water and 1 fresh lemon juice, stir until dissolved. 8. Take your stuffed grape leaves off from the heat after they are cooked. Hover your sauce over your stuffed grape leaves, cover the lid and rest it for about 1 hour.

Stuffed Grape Leaves With Olive Oil - Zeytinyagli Yaprak Sarma PREP TIME 1 hr COOK TIME 1 hr SERVINGS 6 people

INGREDIENTS 2 onion, (finely chopped) 1 cup baldo rice 1 full tsp. cinnamon 1 full tsp. black pepper 1 full tsp. sugar Salt Half a bunch parsley, finely chopped 3-4 spring fresh mint, finely chopped 1 full tsp. dried mint 2 full tbsp. blackcurrant 2 full tbsp. pine nut 1 large tomato, grated 1/2 cup olive oil

INSTRUCTIONS 1. Add your 2 finely chopped onions, 1/4 cup olive oil in a medium pan and sauté your onion until it become soft and changes its colour. 2.

Add your 1 grated large tomato to sautéd onion and stir a little.

3. Wash and drain your 1 cup baldo rice. Add it to your pan and sauté for about 5 minutes.

4. Add your 1 full tsp. cinnamon, 1 full tsp. black pepper, 1 full tsp. sugar, salt, 1 full tsp. dried mint, 2 full tbsp. blackcurrant, 2 full tbsp. pine nut in your mixture, stir until the mixture combines and take your pan from the heat. 5. Add your finely chopped half a bunch parsley, finely chopped fresh mint to your stuffing and stir a little until it combines. 6. Put 1 full tsp. stuffing in the middle of your grape leave. First fold the sides inside and then roll it. You may see the foilding at below video. 7. Cover the base of a medium pot with unused grape leaves and align your folded leaves in it. 8. When all the grape leaves are over cover the top of the pot with unused grape leaves and pour 1/4 cup of olive oil around. 9. Add water until the level of the water passes grape leaves place a plate on your grape leaves and start cooking at low heat. 10. It takes about 45-60 minutes until stuffed grape leaves with olive oil to cook. Check it occasionally and add some water if it’s run out. 11. Serve your stuffed grape leaves with olive oil cold. You can serve it with yogurt and some lemons.

Turkish Stuffed Eggplant - Imambayildi PREP TIME 25 mins COOK TIME 30 mins SERVINGS 5-8 people

INGREDIENTS To fry: 9-10 eggplants Vegetable Oil Granulated sugar The Filling: 1/4 cup of olive oil (1 cup is 200 ml.) 4-5 onions 2 heads of garlic 4 large tomatoes 4-5 sweet green chili peppers 1 teaspoon tomato paste 10 sprigs of parsley 1 tablespoon of granulated sugar 1 teaspoon salt 1 teaspoon of black pepper

INSTRUCTIONS 1. Wash the eggplants and peel them variegated. Soak in saltwater (without splitting the middle) for a while. 2.

Start preparing your filling.

3.

Chop the onions in a half-moon shape and chop the garlic.

4. Chop the peppers into rings, remove the seeds from the tomatoes and dice them. 5.

Chop the parsley thoroughly.

6.

Put the onions and garlic in a deep pan and add the oil.

7.

Roast it together for 2-3 minutes and add sugar and fry for a little more.

8. Add the green peppers. Fry all together until the onions become transparent like glass and settle down. 9. Add the peeled diced tomatoes, salt, pepper, and a teaspoon of tomato paste. Stir and cook until the tomato juice is absorbed from the pan. 10. They should all be cooked and mixed. The filling should not remain too watery, and when you take it with a spoon, it should not leak and have a solid consistency. 11. Turn off the heat, add the parsley, mix everything, and set aside the pan to cool. 12.

Take the eggplants in the water and dry them well with a kitchen towel.

13. Put your vegetable oil on your pan, heat it. Fry the eggplants in hot oil until they are soft. 14.

Take the fried eggplants on a paper towel and let them drain.

15. If you are going to cook the food in the oven, take your oven tray, put the fried eggplants in the tray, cut the middle of the eggplants in a vertical line with a knife, and gently mash the inside of the eggplants with a fork. 16. Sprinkle 2-3 pinches of granulated sugar into each of the crushed eggplants, depending on their size. 17.

Fill the eggplants generously with a spoon with your cooled filling.

18. If you are going to cook your food on the stove, do the same with the eggplants in the pan. (take into the pan, open the eggplants halfway, mash, sprinkle sugar, and fill them.) 19. We will add the cooking water to the dish. Put some (2-3 cups) hot water into the pan where you cook the filling and stir the pan. (why did we put water in this pan, probably there must be nice water with greasy tomatoes at the bottom of the pan so that we don't waste it and get its flavor for the meal)

20. Pour this water into the tray or pan with eggplants with a ladle from the sides. Do not add too much water to the food on the tray or pan, so the food does not float in the water. 21. The food will be cooked in a short time. Food does not absorb too much water and too much water spoils the taste of the food. 22. Take the pan or tray in your hand and tilt it slightly to the right and left to let water enter all over. If you are going to cook in the oven now, cover the opening of the tray with foil or oiled paper soaked in water and put the tray in the heated oven. 23.

If you are going to cook on the stove, cover the pan with a lid.

24.

First, boil then lower the heat. Cook your food on the stove over low heat.

25.

Either way, your food will be cooked in 25-35 minutes.

26.

After your food is cooked, let it cool on the tray or pan.

27. After it cools, pour it into a glass tray, cover it well with stretch, and put it in the refrigerator. 28. If you have time, let your food rest in the refrigerator for at least 24 hours. The colder the food is served, the more delicious it will be.

Vegan Stuffed Artichokes - Enginar Dolmasi PREP TIME 10 mins COOK TIME 45 mins SERVINGS 3-6 people

INGREDIENTS 6 artichokes 1 carrot 1 potato 1 cup boiled peas 1 onion 1/2 cup of olive oil 1 lemon 1 teaspoon of sugar Salt 1 glass of water (200 ml.)

INSTRUCTIONS 1.

Chop the potatoes into tiny cubes.

2.

Chop the carrots into small cubes.

3.

Add enough water to cover the carrots and leave to boil.

4. 5 minutes after boiling, add the potatoes you cut into small cubes and boil until the vegetables are slightly soft. (It mustn't be fully cooked.) 5.

Finely chop your onions.

6.

Saute the onions in 1/2 cup olive oil until they turn slightly pink.

7.

Add potatoes and carrots to it.

8.

Add 1 cup of boiled peas and mix, and remove from heat.

9.

Rub the artichokes with lemon and place in a pot.

10.

Fill the artichokes with the vegetables you have prepared.

11.

Pour sugar, salt, and 1/4 cup olive oil over your artichokes.

12.

Add 1 cup of hot water and cover the pot.

13.

Cook the artichokes until they are soft.

14.

You can serve the stuffed artichoke after it cools down.

White Bean Stew with Meat - Etli Kuru Fasulye PREP TIME 20 mins COOK TIME 20 mins SERVINGS 4-6 people

INGREDIENTS 3 cup dermason white beans 250 gr. 0,6 lb. beef/lamb meat, chopped in cubes 4 tbsp. vegetable oil 1 onion, finely chopped 1 full tbsp. tomato paste 1 tsp. salt 3 cup water

INSTRUCTIONS 1. Put your white beans to water a night before to let it rest about 12 hours or more. (If you add 1-2 pinches of baking soda to washing water your beans will be more delicious.) 2. Heat your 4 tbsp. of vegetable oil in pressure cooker. Add 1 finely chopped onion and stir it until tender. 3. Add 250 gr. (0,6 lb.) meat to your onion, cook about 3-4 minutes stirring occasionaly. 4.

Put your 1 full tbsp. tomato paste, stir a few couple times.

5.

Add your 3 cup rested white beans, stir a couple time more.

6.

Add your 3 cups of water to pressure cooker.

7.

Add your 1 tsp. of salt and wait until it boils.

8. Cover your pressure cooker when it boils. It will take about 15-20 minutes after the cooker starts to whistle and your

White Bean Stew with Meat will be ready.

NOTES You can pre-boil your white beans and keep them in freezer or you can buy boiled white beans. This way you won't need a pressure cooker and you can cook your beans in a normal pot (or in a dutch oven as I suggest). If you will cook your beans in a pot, pre-cook also your meats than follow above steps. It will take aproxximately 1 hour to cook your White Bean Stew with Meat.

Chapter 4 Pilaf, Pasta, Rice & Bulgur Meals

Bulgur Buttons With Sour Sauce - Fellah Koftesi PREP TIME 2 hrs COOK TIME 20 mins SERVINGS 4 people

INGREDIENTS 2 cup fine bulgur 1 cup semolina 1 tbsp. all purpose flour 1 egg 1 tbsp. tomato paste 1/2 tbsp. pepper paste Salt Ground cumin For the sauce: 1/2 cup vegetable oil 5 cloves garlic crushed 2 tbsp. pepper paste 4 tomatoes grated 2 tbsp. sour pomegranate sauce 4 tbsp. parsley, finely chopped

INSTRUCTIONS 1. Take your 2 cup fine bulgur, 1 cup semolina, 1 tbsp. all-purpose flour, 1 egg, 1 tbsp. tomato paste, 1/2 tbsp. pepper paste, Salt, Ground cumin in a deep large bowl and knead until the consistency be like paste. You can add some water if it gets too thick or some flour if it gets too thin. You may also do it in your stand mixer with a dough hook.

2. Take nut sizes of pieces from your bulgur mix. Roll it and push in the middle with your finger. Shape them like a button. It’s important to make small buttons to prevent to come very hard when boiled and push them very well with your finger to provide the sauce hold on to them. Align your bulgur button to a floured sheet. 3. Start making your sauce in a large saucepan. Heat your 1/2 cup vegetable oil. Add 5 cloves crushed garlic and sauté a little. Add your 2 tbsp. pepper paste and sauté a little more. Finally add your 4 grated tomatoes and cook your sauce in a low heat until the tomatoes cooks well and the sauce gets thicker. Take your sauce from the heat when it’s done, add your 2 tbsp. sour pomegranate sauce, 4 tbsp. finely chopped parsley and stir until combined. Leave your sauce in the saucepan. 4. Boil approximately 8 cups of water in a deep large pot. Add some citric acid (lemon salt) to your water. Pour your bulgur buttons to your boiling water little by little and boil it for about 5 minutes. 5. Add your boiled bulgur buttons to your saucepan with the sauce. Bring your stove to a very low heat and combine your bulgur buttons with your sauce as stirring for about 3-4 minutes very gently.

Bulgur Pilaf - Bulgur Pilavi PREP TIME 5 mins COOK TIME 25 mins SERVINGS 4 people

INGREDIENTS 1 cup coarse bulgur 2 cup hot water 1 chicken bouillon cube 50 gr. 2 oz. butter Salt

INSTRUCTIONS 1.

Heat your 50 gr. (2 oz) butter in your dutch oven or a medium pot.

2.

Add your 1 cup coarse bulgur and sauté for about 2-3 minutes.

3.

Dissolve your 1 chicken bouillon cube in your 2 cup hot water.

4. Add your hot water to the pot. The trick in here is the water should be approximately 2 fingers higher than the rice. If you will watch for it, your pilaf won't be raw or mushy. The bouillon has some salt in it but if you need more salt to your palate, add in this point. 5. Stir 2 or 3 turns, cover a lid to your pot and cook your pilaf at low heat until the water evaporates and it will be al dente. 6. Turn the heat off, place a napkin on your pot, cover the lid and rest your bulgur pilaf for 20 minutes.

Bulgur Pilaf With Green Lentils – Yesil Mercimekli Bulgur Pilavi PREP TIME 5 mins COOK TIME 20 mins SERVINGS 6 people

INGREDIENTS 1 1/2 cups bulgur 1 cup of green lentils 3 cups of water to boil the lentils 1 large onion 2 spoonful butter 2 tablespoons of vegetable oil Salt Hot water just one finger over the bulgur

INSTRUCTIONS 1.

Boil the green lentils with 3 glasses of water until it boils.

2. When it starts to boil, reduce the heat and boil the lentils for 5 more minutes. Turn off the heat and let the lentils stand for the next step without straining. 3. In a separate pan, mix the butter and vegetable oil, add the finely chopped onion and sauté until it turns a little pink. 4.

Add the bulgur and salt and mix.

5.

Add the boiled lentils with their water and mix.

6.

Flatten your lentil bulgur mixture in the pan.

7. Add hot water (just one finger over the bulgur), turn the stove to the lowest heat, and cover the pot.

8. Cook your pilaf over low heat until the water is absorbed. (about 15-20 minutes) 9. Turn off the heat after your meal is cooked, stir the pilaf only once, close the lid of the pan and let the rice rest for half an hour.

High Society Ravioli - Sosyete Mantisi PREP TIME 35 mins COOK TIME 25 mins SERVINGS 12 pieces

INGREDIENTS 3 pcs. pastry leaves For the stuffing: 300 gr. (0,67 lb.) ground beef 1 onion, finely chopped 1 tbsp. tomato paste 1/4 cup (50 ml.) vegetable oil Black pepper Red pepper flakes Salt Parsley, finely chopped To wet the pastry leaves: 1/2 cup water 4 tbsp. vegetable oil For the sauce: 2 tbsp. butter Dried mint Red pepper flakes For the top: Yogurt

INSTRUCTIONS

The stuffing: 1. Add your 1/4 cup (50 ml.) vegetable oil, one finely chopped onion to your pan and sauté until it gets pink. 2. Add your 300 gr. (0,67 lb.) ground beef to the onions and continue to sauté until it changes its colour. 3. Add your 1 tbsp. tomato paste, black pepper, red pepper flakes, salt and stir until it combines. 4. Take your pan from the stove when your stuffing is cooked and add some finely chopped parsley. The ravioli: 1.

Heat your oven to 170°C (338 °F)

2.

Cut your pastry leave to 4 equal pieces.

3. Combine 1/2 cup water and 4 tbsp. vegetable oil together and wet all the pastry leaves with a brush. 4.

Sprinkle from your stuffing to one of your pastry leave.

5. First roll it tightly from outside to inside. Then curl inwards and use your water vegetable oil mixture to glue the end. (you can see it in the video) 6. Put all your raviolis on your baking tray, wet the tops with you oil mixture and bake about 20-25 minutes until it gets rose gold. 7.

Your high society ravioli is ready!

To serve: 1.

Heat your 2 tbsp. butter, dried mint, red pepper flakes in a saucepan.

2.

Put some yogurt on your high society ravioli and pour your sauce on it.

NOTES You can also keep your high society ravioli in the freezer and use it whenever you want.

Kibbeh (boiled) - Haslama Icli Kofte PREP TIME 2 hrs COOK TIME 30 mins SERVINGS 4-6 people

INGREDIENTS For the dough: 1 cup fine bulgur 1 cup semolina 1 medium egg 1 tbsp. pepper paste 1 dash salt Hot water, warm water For the filling: 300 gr. 0,67 lb. ground beef 3 onions, finely chopped 3 tbsp. olive oil 1/2 cup parsley 1 tbsp. pepper paste Black pepper Red pepper flakes Salt

INSTRUCTIONS The filling: 1. Please note that you need to keep your filling in the refrigerator until the oil in it gets hard. Otherwise it can be very hard to form your stuffed balls.

2.

Heat your 3 tbsp. olive oil in a pan and saute until tender.

3.

Add your 1 tbsp. pepper paste and stir about 2-3 minutes.

4. Add your 300 gr. (0,67 lb.) ground beef, black pepper, red pepper flakes, salt, stir until combined and cook it about 30 minutes at low heat while stirring occasionally. 5. Take it from the heat, stir your 1/2 cup parsley in it and put it in your refrigerator until the filling gets hard. The dough: 1. Stir your 1 cup fine bulgur and 1 cup semolina in a small bowl. Cover it with hot water, put a towel on your bowl and wait about half and hour until your mixture gets soft. Wait until your mixture gets cold. 2. Add your cooled mixture, 1 medium egg, 1 tbsp. pepper paste and salt to your stand mixer. Stir it with your dough hook. The dough should be as thick as an earlobe and not sticky. If too hard, add some hot water in it. Preparation: 1.

Take your filling from the refrigerator.

2. Take egg sized pieces from your dough to your hand. Roll it. Push in the center with your finger and form a small bowl. (Please see below video for the picture.) 3. Take 1 full tbsp. of your filling. Put it in your dough, close the sides and your it as a circle. 4.

Prepare all "icli kofte" like this and lign in a floured tray.

5. Boil a pot of water, add some salt in it and boil your kibbeh (boiled) for about 20 minutes.

Orzo Pilaf - Arpa Sehriye Pilavi PREP TIME 5 mins COOK TIME 15 mins SERVINGS 4 people

INGREDIENTS 2 cup orzo 4 cup hot water 1 chicken bouillon cube 2 tbsp. olive oil 3 tbsp. butter 2 sugar cube Salt

INSTRUCTIONS 1. Heat your 2 tbsp. olive oil and 3 tbsp. butter in your dutch oven or in a medium pot. 2. Add your 2 cup orzo and sauté for about 4-5 minutes until orzo changes its colour. 3. Dissolve your 1 chicken bouillon cube and 2 sugar cubes in your 4 cup hot water. 4. Add your hot water to the pot. The trick in here is the water should be approximately 2 fingers higher than the orzo. If you will watch for it, your pilaf won’t be raw or mushy. The bouillon has some salt in it but if you need more salt to your palate, add in this point. 5. Stir 2 or 3 turns, cover a lid to your pot and cook your pilaf at medium heat until the water evaporates. 6. Turn the heat off, place a napkin on your pot, cover the lid and rest your pilaf for 20 minutes.

Pilaf With Anchovies - Hamsili Pilav PREP TIME 1 hr COOK TIME 1 hr SERVINGS 6-8 people

INGREDIENTS 1,2 kg. 2,65 lb. anchovies, fillet Corn flour Salt For the seasoned rice: 1 1/2 cup baldo rice 1 1/2 cup hot water 1/4 cup vegetable oil 1/2 tbsp. butter 1 onion, finely chopped 2 tbsp. pine nut 2 tbsp. black currant 1/4 tsp. cinnamon 1/2 tsp. black pepper 1/2 tbsp. allspice 1 tsp. sugar Salt 1/4 cup parsley 1 tbsp. dill

INSTRUCTIONS 1. If you are using fresh anchovies clean out the heads and fishbones. Wash and drain your anchovies. If you are using instant fillets, just wash and drain. Start with the seasoned rice:

1.

Rest your 1 1/2 cup baldo rice in hot water for 30 minutes and strain.

2. Heat your 1/4 cup of vegetable oil and in a heavy bottom pan or dutch oven. Add your finely chopped onion, 2 tbsp. pine nuts and saute until your pine nuts turn pink. 3.

Add your 1 1/2 cup of baldo rice and saute 3-4 minutes more.

4. Add 2 tbsp. black currant, 1/4 tsp. cinnamon, 1/2 tsp. black pepper, 1/2 tbsp. allspice, 1 tsp. sugar, salt. Pour your 1 1/2 cup of hot water, stir gently until combined and cover your pot with a lit. 5. When your pilaf starts to boil, turn the heat to slow and cook your pilaf until the water vaporize. 6. Turn the heat of, add your 1/4 cup of parsley, 1 tbsp. dill and stir gently until combined. 7.

Rest your pilav while you are preparing the anchoives.

Preparation: 1.

Butter a medium size round baking dish.

2.

Season your anchovies with salt and coat them with corn flour.

3. Now we will cover our baking dish with anchovies including the sides. Start by making a flower shape in the middle of your baking dish with your anchovies. Continue to aligning outwards withour leaving any space between anchovies. Put also anchovies on the sides. The anchovies on the sides should hang outside. (you can see this step in below video) 4.

Heat your oven to 180 °C (356 °F)

5.

Pour your seasoned rice to your baking dish.

6. Fold the hanging anchovies on to pilaf and cover the top also with anchovies without leaving any space between. (as you can see in below video) 7. Put butter pieces on your pilaf with anchoives and bake for about 25-30 minutes (until the top fries.) 8. Take your cooked pilaf with anchovies from the oven. Cover it with a large plate. Rest it for 5-10 minutes.

Rice Meatball - Kadinbudu Kofte PREP TIME 10 mins COOK TIME 30 mins SERVINGS 6-8 people

INGREDIENTS 500 gr. 18 oz. / 1.1 lb. ground beef 1 big onion, finely choped 1/2 tsp. black pepper 1/2 tsp. ground red pepper 1/2 tsp. red pepper flakes 1/2 tsp. ground cumin 1 tsp. salt 4 tbsp. parsley finely chopped 5 tbsp. baldo rice 3 tbsp. vegetable oil For the coating: 2 egg Breadcrumbs or flour

INSTRUCTIONS 1.

Wash your 5 tbsp. baldo rice and boil it in half cup of water.

2. Heat your 3 tbsp. vegetable oil in a pan. Add half of your 500 gr. (18 oz. / 1.1 lb.) ground beef meaning 250 gr. (9 oz.) in the pan and sauté for about 5 minutes. 3. When your ground beef starts to change its colour, add your finely chopped onion and sauté about 10 minutes more.

4. Put your boiled rice and sautéed ground beef in a medium bowl and let it cool for a while. 5. When it’s cooled, add your remaining 250 gr. (9 oz.) uncooked ground beef, 1/2 tsp. black pepper, 1/2 tsp. ground red pepper, 1/2 tsp. red pepper flakes, 1/2 tsp. ground cumin, 1 tsp. salt, 4 tbsp. finely chopped parsley in the bowl and knead for about 5-6 minutes. 6. Shape your meatballs in palm sizes, cover them with a plastic wrap and let it rest in your fridge for about 30 minutes. 7. Heat some oil to fry your rice meatballs. Dip your meatballs first in breadcrumbs (or flour) and then in eggs. Fry your meatballs in hot oil for about 5-6 minutes until golden.

Rice Pilaf Pie – Turkish Perde Pilavi PREP TIME 45 mins COOK TIME 1 hr SERVINGS 6-8 people

INGREDIENTS For the pilaf: 3 cups of rice 2 spoonful butter 4 1/2 cups water and chicken stock mixture 2 chicken legs 1 tablespoon of currants 200 gr. raw almonds 2 tablespoons of pine nuts Black pepper salt For dough: 2 eggs 4 tablespoons of yogurt 1/2 cup of olive oil Salt as much flour as it takes

INSTRUCTIONS 1.

Start the making of Rice pilaf pie by boiling the chicken drumsticks.

2.

After boiling the chickens, you can start making rice with chicken broth.

3. Melt the margarine in the rice pot and sauté the rice in oil for 3-4 minutes, which you have washed and drained well.

4.

Add 2 bowls of boiled chicken stock over the rice.

5.

Add half a tablespoon of salt and close the lid.

6. Remove from the heat before the rice is fully cooked, while it is still slightly hard. 7.

Mix the pulled chicken, currants, and black pepper with the pilaf.

8.

Making the dough:

9. First of all, grease your mold well with butter. Place the almonds in the greased mold as you wish and put the mold in the refrigerator. 10.

Knead your dough by mixing all the dough ingredients.

11.

Divide the dough into two pieces, one small and one big.

12. Open the larger one 3mm thick and place it nicely on the bottom of the container, covering the edges. 13.

Pour the rice into it.

14.

Preheat your oven to 200 oC.

15.

Open the small piece of dough in the same way and cover it on the rice.

16. Cook the rice pilaf pie in the oven preheated to 200 degrees until it is golden brown. Turn it over and serve.

Rice Pilaf With Risi - Sehriyeli Pirinc Pilavi PREP TIME 20 mins COOK TIME 20 mins SERVINGS 4 people

INGREDIENTS 2 cup baldo rice 3 tbsp. risi 1 tbsp. chicken bouillon 2 tbsp. olive oil 2 tbsp. butter Salt 3-4 cup hot water

INSTRUCTIONS 1. Cover your 2 cups of baldo rice with water in a bowl. Add 1 tsp. of salt on it and let it rest for 30 minutes. (Don't pass 1 hour of resting.) 2.

Strain your rice.

3. Heat your 2 tbsp. of olive oil in a medium pot. Add your 3 tbsp. of risi and cook until golden brown while stirring constantly. 4. Add your strained rice and 2 tbsp. of butter to your pot. Stir it until your butter melts down about 3-5 minutes. 5.

Dissolve your chicken bouillon into your 3-4 cups of hot water.

6. Add your hot water to the pot. The trick in here is the water should be approximately 2 fingers higher than the rice. If you will watch for it, your pilaf won't be raw or mushy. The bouillon has some salt in it but if you need more salt to your palate, add in this point. 7. Stir 2 or 3 turns, cover a lid to your pot and wait 20 minutes at very low heat until the rice drains all the water.

8. Turn off your heat. Stir your rice pilaf with risi 2 or 3 turns again, cover the lid and wait 30 minutes without touching to rest your pilaf.

Turkish Ravioli - Manti PREP TIME 3 hrs COOK TIME 20 mins SERVINGS 10-12 portions

INGREDIENTS For the dough: 3 cup all purpose flour 1 cup warm water 1 tsp. salt 1 egg For the filling: 250 gr. (0,6 lb.) ground beef 1 medium onion, grated Black pepper Red pepper flakes Salt To serve: Plain yogurt (you can add some garlic to it if you like) For the butter sauce: Butter Tomato paste Red pepper Dried mints

INSTRUCTIONS The dough: 1. Take your 3 cup all purpose flour to a large container. Add your egg, 1 tsp. of salt and start kneading while you are adding the warm water little little. Your dough should be neither hard nor soft. It should have earlobe consistency. 2. You can also make your dough in your stand mixer with a dough hook. Just add the water by little little and don't let the dough would be to hard or soft.

3. Divide your dough in three, cover them with some towel and let it rest for 20 minutes. The filling: 1. Take your 250 gr. (0,6 lb.) ground beef, 1 grated onion, black pepper, red pepper flakes and salt in a small bowl and knead a little until combined. Preparation: (please see below video to visualize it better) 1. Roll each dough pieces separately until their thickness will be 1/13 inch. (2 mm.) 2.

Cut 3/4 inch. (2 cm.) squares from your dough.

3.

Put one pinch of your filling to all squares.

4. Seal all the squares from their corners. You need to do it before the dough gets dry otherwise it won't stick. Cooking: 1. You don't need to cook all turkish ravioli right away. You can keep them in your freezer for about a year. 2. When you will cook, boil some water on your pot, add some salt to your water and boil your "manti" for about 20 minutes. Butter sauce: 1. Make your sauce while boiling your "mantı". Heat your butter in your pan. Add your tomato paste, red pepper, dried mints and fry it a little. Don't forget to observe it because it can burn very quickly. Serving: 1. Strain your turkish ravioli in a plate. Put some plain youghurt (or youghurt with garlic) on it, pour your sauce and voila! It's ready!

Chapter 5. Savory Pastry, Pide & Breads, Breakfast

Bollos Pastry - Izmir Boyozu PREP TIME 3 hrs COOK TIME 25 mins SERVINGS 10-12 pieces

INGREDIENTS 4 glasses of flour 1 and a half glasses of warm water 1 full teaspoon of salt 1 full teaspoon of granulated sugar To spread in between: 6 full tablespoons of butter or margarine

INSTRUCTIONS 1.

Mix flour, salt and sugar into your bowl.

2. Get a soft dough that does not stick to your hand by adding water little by little. 3.

Divide the dough into 6 equal parts and roll them.

4.

Put them on a plate and grease them with melted butter or oil.

5. Cover the dough lumps you have prepared with a plastic bag and rest for 20 minutes in this way. 6. Take the resting 3 pieces of dough on the counter and open them with your hand in the size of a small cake plate. Rub 2 full tablespoons of soft butter in the middle of each, taking care not to reach the edges. 7. Roll out the remaining 3 pieces of dough. This time, without applying oil, cover them and stick the edges by pressing with your fingertips. 8.

Put a plastic bag on them again and let them rest for 50 minutes this time.

9. At the end of the time, take one piece of dough on the counter and pull it out with your hands as much as you can. The thinner you open it, the better. There may be tears, but it doesn't matter. When folded, they will not be visible anyway. 10. Then fold the ends together in the middle in an envelope shape and roll them into a roll. 11. After doing the same process on the remaining 2 pieces of dough, put a plastic bag on them again and leave it for 30 minutes. 12. Then, divide it into 4 pieces in your hand and bring each piece to an upright position and press one end inwards to shape it and put it in your oiled baking tray. 13. Afterwards, press lightly on them with your hand and flatten them a little without crushing, put the plastic bag on them again and leave to rest for 50-60 minutes. 14. Bake in the preheated oven set at 200 °C (392 °F) for 20-25 minutes until the top is browned.

Borek With Cheese In a Pan - Tavada Peynirli Borek PREP TIME 15 mins COOK TIME 30 mins SERVINGS 4-6 people

INGREDIENTS 3 pcs. pastry leaves For the filling: -

1 cup feta cheese, crumbled

-

1 cup cheddar cheese, grated

-

1/2 cup parsley

For the oil mixture: -

1 cup plain yogurt

-

1/3 cup vegetable oil

-

1/3 cup mineral water

INSTRUCTIONS 1. Prepare your filling by mixing 1 cup crumbled feta cheese, 1 cup grated cheddar cheese and 1/2 cup parsley. 2. Prepare your oil mixture by stirring 1 cup plain yogurt, 1/3 cup vegetable oil and 1/3 cup mineral water very well. 3.

Cut your all your pastry leaves to half.

4.

Oil your pan

5. Take one half of pastry leave to your pan loosely. The corners of this leave should be hanging from your pan. 6.

Moist the leave with your oil mixture with an aid of pastry brush.

7. Put another leave loosely in your pan and also moist it with your oil mixture.

8.

Pour the half of your filling, moist it with your oil mixture.

9.

Take the same steps until you left only one half of leave.

10. Fold the hanging corners inside of your pan, moist it with your oil mixture. 11. Put your last half leave loosely and moist it with the rest of your oil mixture. 12. Take your pan to a medium low heat. Cook your borek until the bottom gets golden brown and crispy. 13. Turn your borek with cheese in a pan upside down with an aid of pan lid and cook also the other side.

Borek With Four Fillings In a Pan PREP TIME 40 mins COOK TIME 10 mins SERVINGS 6-8 people

INGREDIENTS For the dough: 1 glass of water Milk 1 cup of yoghurt (better on the watery side) 1 teaspoon salt Flour as it takes until you get a soft dough that sticks slightly to the hand For the First Filling: Half a kilogram of spinach 1 medium onion 2 tablespoons of olive oil or vegetable oil 1 wipe teaspoon salt desired amount 1/2 teaspoon of black pepper 1/2 teaspoon of cumin 1/2 teaspoon of chili pepper For the Second Filling: 300 grams of ground beef 1 small onion 2 long green peppers 1 tomato 1/2 teaspoon of black pepper 1/4 teaspoon of cumin 1/4 teaspoon ground pepper

1/4 teaspoon of thyme Salt For the Third Filling: 2 medium boiled potatoes 1 tablespoon of olive oil or vegetable oil 1/2 teaspoon of black pepper 1/4 teaspoon ground pepper 1/4 teaspoon ground red pepper Salt For the Fourth Filling: Any type of feta cheese

INSTRUCTIONS 1.

Take milk, yogurt and salt into your yogurt bowl and mix it with a spoon.

2. Then sift the flour and knead it until the dough is gathered. It should have a soft, light consistency that sticks to your hand. Since you will use flour while opening the pieces, be careful not to use the flour too much while kneading. 3. Cover the dough you kneaded with a clean cloth and set aside for 45 minutes. 4. I do not give the preparation of the inner filling in detail. But I must say this; I definitely recommend preparing the spinach raw, it becomes tastier. Add onion, oil and spices, mix and prepare. 5. Cut tiny tangerine-sized pieces from your dough, which has rested for 45 minutes, and roll it out on the lightly floured counter with the help of a roller. 6.

Add the filling inside and press the edges with your fingertips.

7. Put a large pan on the stove. Bake your boreks until the top and bottom is browned. 8.

Never add oil while cooking.

9. Then, if you wish, when the boreks are cooked, you can lightly grease them with butter.

Fried Thin Dough With Ground Beef Filling - Ciborek PREP TIME 1 hr COOK TIME 15 mins SERVINGS 16-18 pieces

INGREDIENTS For the dough: 4 1/2 cup all purpose flour 3 tsp. salt 1 – 1 1/2 cup warm water For the ground beef filling: 350 gr. 12,35 oz. ground beef 1/2 onion, grated 1/2 tsp. black pepper 1 tsp. salt 1/5 cup water

INSTRUCTIONS The dough: 1. Take your 4 1/2 cup all purpose flour in a medium container and add your 3 tsp. salt 2. Start to add your warm water little by little and knead until your form your dough. 3. The tip for making a good dough for “ciborek” is its consistency should be hard. 4. Divide your dough in walnut size equal pieces (approximately 20-22 pcs.) cover them with a moist towel and rest your dough for about 30 minutes.

5.

You can also make your dough in your stand mixer with a dough hook.

The ground beef filling: 1. Mix your 350 gr. (12,35 oz.) ground beef, 1/2 grated onion, 1/2 tsp. black pepper, 1 tsp. salt and 1/5 cup water together until combined. Preparation: 1.

Flour your preparation surface

2. Take your dough pieces and roll them into 8 inches diameter circles with your rolling pin. 3. Take your circles one by one, spread a thin line of your ground beef filling along the half of your dough. (as you can see in below video) 4. Close the other half on another and trim the side with your pastry wheel so your dough stick together. 5. Heat vegetable oil in a large saucepan and fry your “ciborek”s until they turn gold. 6. If you pour from the hot oil with a spoon on your fried thin dough with ground beef filling while frying they will puff up as in the pictures.

Gozleme With Spinach - Ispanakli Gozleme PREP TIME 45 mins COOK TIME 20 mins SERVINGS 8-10 pieces

INGREDIENTS For the dough: 1 1/2 cups of warm water 1 tablespoon of dry yeast 4-5 cups flour gradually add to the dough, increase if necessary Salt For the filling: 1/2 kg. spinach 1 onion 1 teaspoon tomato paste 1 tablespoon of oil Salt and spices

INSTRUCTIONS 1. Melt the yeast in warm water. Then add flour and salt to this mixture and knead a soft dough. 2.

Cover the dough and wait for the yeast to rise.

3.

Meanwhile, prepare the filling of the gozleme.

4.

Put the oil in a pan and fry the chopped onions until they turn pink.

5.

Add tomato paste, salt, and spices and mix.

6.

Finally, add the pre-boiled spinach and fry for 5-10 minutes.

7.

Tear egg-sized pieces from the dough and roll them in your hands.

8.

Roll out the pieces in a thin circle using a rolling pin.

9. Put the filling material you prepared on one side of the dough you opened and close it in a D shape. 10.

In a large pan, turn the gozleme to cook (do not add oil to the pan).

11. After it is cooked, if you wish, grease it with butter. In this way, your pancake will be soft. 12.

Do the same for all dough pieces.

Ground Beef Kombe – Kiymali Kombe PREP TIME 30 mins COOK TIME 30 mins SERVINGS 8 people

INGREDIENTS For the dough: 1 cup warm water 1 cup warm milk 1 cup vegetable oil 1 package instant yeast 1 package baking powder 1 full tsp. Sugar 2 tsp. Salt 1 egg, separate the yolk and white 3-4 cup all purpose flour For the stuffing: 250 gr. (0,5 lb.) ground beef 1 big onion, finely chopped 1 tbsp. Vegetable oil 1 big potato, grated 2 tbsp. Tomato paste 1 tsp. Salt Black pepper Ground red pepper

INSTRUCTIONS

The dough: 1. Add your 1 cup warm water, 1 cup warm milk, 1 package instant yeast, 1 package baking powder, 1 full tsp. Sugar in a container and mix them well together. 2.

Add your 1 cup vegetable oil, 1 egg white and mix it again.

3. Start adding your flour slowly and start kneading. Add flour until you get a soft sticky dough. 4. Cover your dough and let it rest for about 20-25 minutes until you prepare your stuffing. The stuffing: 1.

Heat your 1 tbsp. Vegetable oil in a pan.

2.

Add your 2 tbsp. Tomato paste and sauté a little.

3.

Add you 1 big finely chopped onion and sauté until it gets soft.

4. Add your 250 gr. (0,5 lb.) ground beef, 1 big grated potato and sauté until it changes its colour. 5. Season your stuffing with black pepper, salt, ground red pepper, cumin as you wish. Preparation: 1.

Cut your dough into two equal pieces.

2.

Butter your big size glass baking dish.

3.

Heat your oven to 150°C (302°F)

4.

Spread your first piece of dough to your baking dish.

5.

Spread your ground beef stuffing on your dough.

6. Roll out your second piece of dough on your counter and put the second piece on your stuffing. 7. Spread your egg yolk with a brush on your ground beef kombe, and season it with sesame seeds, black sesame seeds or poppy seeds if you want. 8. Bake your ground beef kombe for about 25-35 minutes until your dough cooks.

Kandil Sesame Rings - Kandil Simidi PREP TIME 15 mins COOK TIME 15 mins REST FOR RISING 1 hr SERVINGS 6-8 people

INGREDIENTS 300 gr. 11 oz. margarine, dehydrated (melt and freeze the margarine and throw away the liquid) 2 eggs 1 pack 1 tbsp. instant dry yeast 25 gr. 1 oz. granulated sugar 12 gr. 1/2 oz. salt 12 gr. 1/2 oz. mahaleb 17 gr. 2/3 oz. vegetable oil 450 gr. 16 oz. all purpose flour For the coating: 1 tbsp. pekmez (grape molasses) 2 cup water Sesame

INSTRUCTIONS 1. You can easily make your dough on your stand mixer with your dough hook by adding all the ingredients in above order. Just make sure that instant dry yeast doesn’t touch the salt and sugar directly because it will prevent fermenting. You can also knead with your hands in a medium bowl the same way. 2. When the dough is firm and intact cover your bowl with a plastic wrap and let it rise for 1 hour. (if you made your dough in bread machine you won’t need to wait to rise.)

3.

Knead a little your dough after one hour to let the excess air gone.

4.

Make palm size ring of your dough.

5.

Heat your oven to 175 °C (347 °F)

6. Mix 1 tbsp. pekmez and 2 cups of water together for the coating. Put your rings into the water mix first and then cover them all with sesame. 7.

Bake your kandil sesame rings for 15 minutes.

Kuymak A.K.A. Mihlama PREP TIME 5 mins COOK TIME 25 mins SERVINGS 3-4 people

INGREDIENTS 2 full tbsp. butter 2 full tbsp. corn flour 1 cup (200 ml.) hot water 1/2 cup (100 ml.) milk 200 gr. 7 oz. cheddar or any good melting cheese (sliced in cubes) Salt

INSTRUCTIONS 1. Kuymak a.k.a. Mihlama is normally cooked with copper pan with a low heat but if you don’t own one you can also use a normal pan. 2. Melt your 2 full tbsp. butter in your pan. Heat your butter well but try not to burn it. 3. Add your 2 full tbsp. corn flour to your pan and sauté for about 5-8 minutes at medium heat until it changes its colour and starts to make bubbles. 4. Pour your 1 cup (200 ml.) hot water, 1/2 cup (100 ml.) milk to your pan and stir the mixture about 3-5 minutes until it gets a thick consistency. 5. Finally add your sliced in cubes 200 gr. (7 oz.) cheddar or any good melting cheese and stir until it melts completely. 6.

Take your stove to low heat and wait until the butter comes to the surface.

7.

Your Kuymak a.k.a. Mihlama is ready. Serve and consume it hot.

Lahmacun in a Pan – Tavada Lahmacun PREP TIME 1 hr 15 mins COOK TIME 30 mins SERVINGS 15-18 pieces

INGREDIENTS For the dough: 1 1/2 cup milk 1 cup warm water 2 tbsp. olive oil 1 tbsp. salt 1 package baking powder 5 – 5 1/2 cup flour For the filling: 400 gr. (0,89 lb.) ground beef 2 onions 3 green chiles 1 tomato 5 tsp parsley 1 tbsp. tomato paste 1 tbsp. pepper paste 2 tbsp. olive oil 1 tsp. salt

INSTRUCTIONS The dough: 1. Put your warm milk in a mixing bowl. Add olive oil and salt then start adding the flour slowly. After that start adding warm water until the dough

consistency will be sticky such as you can give shapes with your hand.(Or you can also make your dough in your stand mixer with a dough hook. All you need to do is put all the materials in the bowl and knead.) 2. After the dough gets to the right consistency pour some flour to your counter and cut equal small pieces from your dough. (approx. 20-25 pcs.) Put your little pieces of doughs to the floured counter and cover them with a moisty towel. Let it rest for about 30 minutes. The filling: 1. Put all the ingredients for the filling except ground beef in your food processor and chop very well. Mix your ground beef and chopped ingredients together. Cooking: 1.

Preheat your pan with a lid.

2. Place your dough on your floured counter and roll into a circle about your pan size with your rolling pin. Do it for all pieces of doughs. 3. Take one piece of round dough to the preheated pan. Cover it with a thin layer of your filling and put the lid on. It takes about 2-4 minutes until each lahmacun cooks. Do not take the lid off from your pan in this process because lahmacuns will be cook with the steam in the pan. Take your lahmacun off from the pan when the bottom is fried. 4. Take your cooked lahmacun in a pan in an empty pot and cover its lid immediately. Cook all your lahmacuns and put them to the pot as one normally and one upside down. This will prevent to lahmacuns get to dry.

Layered Ground Meat Pie - Kayseri Yaglamasi (Sebit) PREP TIME 50 mins COOK TIME 45 mins SERVINGS 4-6 people

INGREDIENTS For the dough: 4 cups of flour (1 cup is 200 ml.) Dry yeast 10 g 1 teaspoon salt 1/2 teaspoon of sugar 2 cups of warm water For the ground meat mixture: 300 g 0,66 lb. ground beef 4 onions 3 green chili peppers 4 tomatoes 1 tablespoon of red pepper paste 1/4 cup vegetable oil 2 tablespoon butter Salt Black pepper Red pepper flakes 1 cup of hot water For the top: 1 bowl of Greek yogurt 1 clove of garlic Salt

To roll the dough: A bowl of flour For Tomato Sauce: 1 tablespoon of butter 1 tablespoon tomato paste 2 tablespoons of hot water

INSTRUCTIONS 1.

First, you need to prepare your dough.

2.

Put milk, water, oil, sugar, yeast, and salt in a large bowl and mix.

3. Gradually add the flour and knead until you get a dough with a consistency of an earlobe. 4.

Cover the dough you kneaded and let it rise for half an hour.

5.

While the dough is fermenting, start preparing the filling.

6. Put the ground meat in the pan and cook until the ground meat is absorbed. 7.

Add vegetable oil and sauté the ground meat until it changes color.

8. Chop your onions thoroughly with your food processor. Squeeze the juice of the chopped onions and add it to your ground meat. 9.

Finely chop the green chili peppers and add them to the pan.

10.

When it is well sautéed, add the tomato paste and spices.

11.

Grate the tomatoes and add them to the pan.

12.

Finally, add the hot water and cook your filling for 10 minutes.

13. You can adjust the salt and spice according to your taste. Using plenty of spices other than salt will make your meal more delicious. 14.

Divide the fermented dough into 12 equal parts.

15.

Flour each one and roll it as much as your serving plate.

16. Cook the Turkish flatbread in the pan. Put your first cooked flatbread on your serving plate. 17. After that, pour the filling on each baked flatbed and start layering the flatbread on top. 18.

Do this until 12 flatbreads are finished.

19.

Do not forget to put filling on top of your las flatbread.

20.

To serve your finished product, cut it into 4 parts.

21. Serve by putting a spoonful of garlic yogurt and tomato paste sauce on each piece.

Menemen – Eggs Cooked With Tomato Sauce PREP TIME 10 mins COOK TIME 15 mins SERVINGS 4 people

INGREDIENTS 2 tablespoons of butter 3 green peppers after removing the stem and seeds, finely chopped 3 medium tomatoes 1/2 teaspoon of salt 3 eggs Optional: cheddar cheese, onion

INSTRUCTIONS 1. Put the butter and peppers in the pan and fry until the peppers turn color. (If you want to add onions to your menemen, first sauté the onions with butter until they are soft and then add your peppers.) 2.

Add the peeled and chopped tomatoes on it.

3. Wait until the tomatoes are cooked thoroughly by closing the lid of the pan over low heat. 4. If the tomatoes are not very juicy and stick to the pan, you can add a little boiling water. Usually, this will not be necessary. 5. After the tomatoes are cooked, you can break the eggs into the pan. You can whisk the eggs in a separate bowl and add them, or you can break them into the pan and mix them in the pan. 6.

Add salt and any spices and wait until the eggs are cooked.

7. If you want to add cheddar cheese, you can add the cheeses at this stage. Serve your menemen hot.

Pide With Ground Meat - Kiymali Pide PREP TIME 1 hr COOK TIME 30 mins FERMENTATION TIME 1 hr SERVINGS 4-6 pieces

INGREDIENTS For the dough: 3/4 cup warm water 1 full tsp. instant yeast 2 pinch sugar 1 tsp. salt 2-3 cup all purpose flour For the topping: 200 gr. 7 oz. ground beef 2 tomatoes, peeled and diced 2 onions, finely chopped 1-2 green chili peppers, finely chopped 1 tsp. salt Black pepper Ground red pepper Cumin For the top: Kashkaval Cheese, grated Butter

INSTRUCTIONS The dough:

1. Add your 2 cups of flour and 1 full tsp. instant yeast to a large container. Make a gap in the middle of your container by pushing your flour and yeast mixture to the sides. Pour your 3/4 cup warm water in this gap. Add your 2 pinch sugar, 1 tsp. salt on the water and start kneading. The consistensy of the dough should be a little sticky so don't knead too much. (as you can see in below video) Add some more flour while kneading if you need. Cover your dough with a moist towel and let it leaven for one hour. Your dough will be twice as big after one hour. 2.

You can also make your dough in your stand mixer with a dough hook.

The topping: 1. Start preparing your topping while waiting for the dough to be leaven. Add your, peeled and diced tomatoes, finely chopped onions, finely chopped green chili peppers, 1 tsp. salt, black pepper, ground red pepper and cumin to your 200 gr. (7 oz.) ground pepper and stir until combined very well. Preparation: 1.

Pour some flour on your surface.

2. Take your leaven dough and knead it very well. Divide in 8 equal pieces. Pour some flour on them, cover with a towel and let it rest for about 5 minutes. 3.

Pour some flour on your baking tray.

4. Roll all the dough pieces with your rolling piece in a long oval shape. Align them in your floured baking tray. 5. Share your ground meat topping to the doughs and top it with your grated kashkaval cheese. Fold the long two sides inward and shape it like a boat. (as you can see in the video) Cover your baking tray with a towel and let it rest for 15 minutes. 6.

Heat your oven to 200 °C (392 °F) while waiting.

7. Put your baking tray into the bottom shelf of your oven and bake your "pide" until the meat cooks and the sides turn golden brown. 8. Take your pide with ground beef from the oven. Butter the sides. Cover the top with another tray and rest for 5 minutes.

Rumalian Borek - Rumeli Boregi PREP TIME 20 mins COOK TIME 30 mins SERVINGS 8-10 pieces

INGREDIENTS 1 pastry leave 2 tbsp. Butter 1 cup boiled and pulled apart chicken breast Salt 1 cup chicken broth For the sauce: 1 tbsp. Butter 1 tbsp. all purpose flour. 2 tbsp. yogurt 1 clove garlic, crushed 1 egg yolk 1 tbsp. Vinegar 1 1/2 cup chicken broth For the top: 2 tbsp. Butter 1 tsp. Red pepper flakes 1 tsp. Ground red pepper

INSTRUCTIONS 1.

Cut your 1 pastry leave in four equal pieces.

2.

Melt your 2 tbsp. butter and spread it to your pastry leave with a brush.

3.

Heat your oven to 200°C (392 °F)

4.

Put 1-2 tbsp. of chicken to the wide side of your pastry leave piece.

5. First roll it tightly from outside to inside. Then curl inwards and use water to glue the end. (you can see it in the video) 6.

Butter your baking tray and align all your boreks on it.

7. Put your tray in the oven and cook your Rumalian borek until it gets pinkish. 8. Take your baking tray from the oven. Pour around you 1 cup chicken broth, put your baking tray in the oven back again and bake about 15- 20 minutes more until the chicken broth drains. The sauce: 1. Melt your 1 tbsp. butter, add your 1 tbsp. all purpose flour and sauté for about 3-4 minutes. 2. Add your 2 tbsp. Yogurt, 1 clove crushed garlic, 1 egg yolk, 1 tbsp. Vinegar, 1 1/2 cup chicken broth 3.

by whipping it constantly.

4.

Turn off the heat when your sauce boiled and consistent.

For the top: 1.

Melt your 2 tbsp. Butter.

2. Add your 1 tsp. Red pepper flakes, 1 tsp. Ground red pepper and stir a little. Serving: 1. Put your Rumalian borek on your dish, pour your sauce on it and top it with your melted butter mixture.

Stale Bread Turkish Ravioli - Bayat Ekmek Mantisi PREP TIME 30 mins COOK TIME 10 mins REST FOR RISING 1 hr SERVINGS 4 people

INGREDIENTS For bread balls: 250 gr. / 9 oz. stale bread 2 medium onion, minced 3 cloves garlic, minced 1 medium egg 1/2 cup parsley 1/2 tsp. salt 1/2 cup water Black pepper Cumin Red pepper flakes Red pepper Dried mint leaves Thyme Basil For yogurt sauce: 5 tbsp. plain yogurt Salt 3 clove garlic optional For dressing: 1 tbsp. tomato paste

2 tbsp. olive oil Dried mint leaves Red pepper

INSTRUCTIONS 1. Ground your 1 (250 gr. / 9 oz.) stale bread in your food processor and take it to a medium bowl. 2. Add your 2 minced medium onion, 2-3 cloves minced garlic, 1 medium egg, 1/2 cup parsley, 1/2 tsp. salt, 1/2 cup water, black pepper, cumin, red pepper flakes, red pepper, dried mint leaves, thyme, basil and start to knead. 3. Continue to knead your bread balls by adding water little by little until its consistency would be like meatball. 4. Pour some flour to a large tray. Make walnut size of balls from your bread mixture and align it to your floured tray. After finishing all the bread balls, shake your tray a little to cover all your bread balls with flour. 5.

Heat some oil on your stove, fry your bread balls and take it on a plate

6.

Pour your garlicky or not garlicky yogurt sauce on your fried bread balls

7. For the dressing, heat your 2 tbsp. olive oil on a little pan, add 1 tbsp. tomato paste, dried mint leaves, red pepper, stir a little without burning the sauce and pour it on your meal.

Sweet Tahini Flat Breads - Tahinli Pide PREP TIME 10 mins COOK TIME 30 mins REST FOR RISING 1 hr SERVINGS 6-8 pieces

INGREDIENTS 1 cup (200 ml.) water 1 cup 200 ml. whole fat milk 1/2 cup 100 ml. vegetable oil 2 egg separate one egg yolk for later 3 tbsp. granulated sugar 3 tsp. salt 1 pack instant yeast 6-7 cup 840 – 980 gr. / 30 - 35 oz. all purpose flour For the filling: 2 1/2 tbsp. tahini for every dough piece 3 tbsp. granulated sugar for every dough piece For the top: 1 egg yolk separated from before 1/2 tsp. pekmez (grape molasses) 1 tsp. vegetable oil Sesame

INSTRUCTIONS 1. Put 5 cups (700 gr. / 25 oz.) of all purpose flour in a large container. Add your 1 pack instant yeast, stir and make a hole in the middle.

2. Add 1 cup (200 ml.) warm water, 1 cup (200 ml.) whole fat milk, 1/2 cup (100 ml.) vegetable oil, 1 whole egg, 1 egg white, 3 tbsp. granulated sugar, 3 tsp. salt and start to stir ingredients. Knead your dough until you get a soft sticky consistency. Add more flour if necessary. Please note that your dough should not be a hard consistency. You can also make your dough in your stand mixer with a dough hook or in your bread machine if you have one. 3. Knead 5 minutes your dough when it is at right consistency, put a plastic wrap on your container and wait for about 1 hour until your dough rises. 4. Take your leavened dough on a floury surface. Roll it gently and cut them in equal pieces. (You can make 150 gr. / 1 cup pieces) 5. Roll out every dough pieces with your rolling pin. It shouldn’t be too thin. (you can see at below video.) 6. First spread 2 1/2 tbsp. tahini on every dough piece and then 3 tbsp. granulated sugar on every dough piece. Roll in every single dough and leave it to rest 20 minutes. 7.

Heat your oven to 175 °C (347 °F)

8.

Put a baking paper to your baking sheet

9. Oil your hands, your surface and your rolls. Take one of your roll and start to stretch it out. You will have long unbreakable rolls if you pay attention. Take your roll in your baking sheet and roll in in a round shape. (you can see at below video.) Repeat this step for all your rolls. 10. Let it rest 15 more minutes in your baking sheet. Spread egg your egg yolk on each dough, pour lots of sesame and bake it for about 30 minutes until golden.

Turkish Easy Cheese Buns - Peynirli Kolay Pogaca PREP TIME 25 mins COOK TIME 20 mins SERVINGS 20-25 pieces

INGREDIENTS For the dough: 1 package (250 gr. / 0,5 lb.) butter (room temperature) 100 ml. (10 cl / 1/2 cup) vegetable oil 1/2 cup yogurt 2 eggs 1 package (5 gr. / 1 tbsp. baking powder) 1 tsp. Salt 1 tsp. Sugar All purpose flour (approx. 3-4 cups) For cheese filling: 250 gr. (0,5 lb.) feta cheese 4-5 spring parsley, finely chopped 1 egg yolk For the top: Sesame seeds Black sesame seeds

INSTRUCTIONS The dough: 1. Take your 2 eggs, 1 tsp. Sugar, 1 tsp. Salt in a large container and beat it well with a whisk or fork.

2. Add your 1 package (250 gr. / 0,5 lb.) at room temperature butter, 100 ml. (10 cl / 1/2 cup) vegetable oil, 1/2 cup yogurt to the egg mixture and knead until the butter combines. 3. Add 2-3 cup all purpose flour, 1 package (5 gr. / 1 tbsp.) baking powder to your container and start to knead. 4. Your dough should not stick to your hand but it also should be a soft dough. Knead your dough until that consistency by adding more flour if necessary. 5.

Rest your dough for about 20 minutes.

The cheese filling: 1.

Prepare your cheese filling while resting your dough.

2.

Crush your 250 gr. (0,5 lb.) feta cheese in a bowl.

3. Add your 4-5 spring finely chopped parsley, 1 egg yolk and stir very well until it combines. Preparation: 1.

Heat your oven to 200°C (392°F)

2.

Take big walnut size of a piece from your dough.

3. First roll it like a ball, then push with your hand a make a circle at the size of your palm. 4. Put 1 / 1,5 tbsp. Cheese filling in the middle, fold one side to another and push the sides very well until it combines. (you can see the details in below video) 5.

Align all your Turkish cheese buns to your baking tray.

6. Spread egg yolk on top of your buns, garnish them with sesame seeds and black sesame seeds. 7. Bake your Turkish cheese buns until it turns golden brown about 20-25 minutes.

NOTES You can also use potato, ground beef, soudjouk as a filling.

Turkish Meaty Flatbread – Etli Ekmek PREP TIME 1 hr COOK TIME 15 mins SERVINGS 10 people

INGREDIENTS For Meaty Flatbread Dough: 500 g flour Warm water Salt 1 pack of fresh yeast 42 g Meaty Flatbread Stuffing: 250 g ground beef 3 tomatoes 3 onions 3-4 green peppers Liquid oil Salt pepper, red pepper

INSTRUCTIONS 1. Dissolve the fresh yeast in a little warm water and add the flour. Add water according to its consistency. 2.

The dough will be like a bread dough (neither hard nor soft)

3.

Leave the dough to rest for 30-40 minutes.

4. Add the small sliced onion, tomato and pepper to the minced meat and knead. 5.

Pour 1/4 cup oil (the mixture will be soft, not like meatballs).

6.

Add the spices and mix.

7. Roll the dough into small circles and roll out as thin as a whole tray or as a lasagna if you wish. 8.

Spread the inner filling you prepared on it.

9.

Bake until golden brown at 220 °C degrees.

10.

Serve by decorating with parsley.

Turkish Pide Bread - Tirnak Pide PREP TIME 1 hr 30 mins COOK TIME 30 mins SERVINGS 2 pieces

INGREDIENTS Ingredients for 2 pide breads: 2 1/2 cups warm water (not hot) Half a pack of fresh yeast or 1 pack of dry yeast (about 1 tablespoon) 1 1/2 teaspoons granulated sugar 1 teaspoon of salt 5 - 5 1/2 cups flour (200ml classic water glass) For the top: 1 scrambled egg or a mixture of 1 tablespoon of yogurt and 1 tablespoon of molasses Black sesame

INSTRUCTIONS 1. Put water, yeast, and sugar in a suitable bowl and mix until the yeast dissolves. 2.

Add salt and flour.

3.

Knead a dough that sticks slightly to the hand.

4. At the last stage, you can gather the dough together by lubricating your hand with oil. 5. Add 5 cups of flour and make a flexible dough as you can see in the video below. (The amount of dough may vary depending on the quality of your flour. If your flour is insufficient, try adding half a glass of flour gradually to achieve the desired consistency.)

6.

Cover the dough and ferment for 45 minutes.

7.

Divide the fermented dough in half.

8.

Open in an oval/round shape on a floured counter.

9.

Place it in a tray covered with grease-proof paper.

10.

Cover and ferment again for 20 minutes.

11.

Meanwhile, heat your oven at 200 °C/392 °F.

12. Spread yogurt and molasses mixture or scrambled whole eggs on the rising dough. 13. Shape the edges and center with your fingertips as you can see in the video below. (Shape the pide dough after it rises in the tray, otherwise the shapes will be distorted while rising.) 14. Sprinkle black cumin and sesame seeds on it and bake in a preheated 200 °C/392 °F oven until golden brown.

Chapter 6: Salads, Appetizers & Meze

Babagannus - Baba Ghanouj PREP TIME 1 hr 30 mins SERVINGS Appetizer, Salad, Side Dish, Turkish Meze

INGREDIENTS 5 eggplants 2 red peppers 3 green peppers 1 medium onion 2-3 cloves of garlic 2 tomatoes 1 tablespoon of pepper paste 4-5 tablespoons of olive oil 1 tablespoon of oil Black pepper Red pepper Salt Lemon juice

INSTRUCTIONS 1.

Roast 2 red peppers and 5 eggplants, peel and crush them.

2.

Finely chop you medium onion and fry in a pan where you add a little oil.

3. Add 1 tablespoon of pepper paste and black pepper, red pepper, salt spices. 4. Mix onions and crushed eggplants, finely chopped tomatoes and parsley in a deep bowl. 5.

Add lemon juice, olive oil, salt and crushed garlic, mix.

Bulgur Salad - Kisir PREP TIME 15 mins RESTING BULGUR IN HOT WATER 30 mins SERVINGS 8 people

INGREDIENTS 4 cups fine bulgur 4 cups hot water 1 full tbsp. pepper paste 1 tbsp. tomato paste 1/2 cup cherry tomatoes, finely chopped 1/2 cup parsley 1/2 cup green onions 1/2 cup fresh mints 8-9 leaves lettuce 1/2 tsp. black pepper 1/2 tsp. salt 1/2 tsp. ground cumin 1 fresh lemon juice 1/3 cup pomegranate sour sauce 1/3 cup olive oil

INSTRUCTIONS 1.

Wash and strain your bulgur.

2. Take your bulgur in a large bowl. Add your 1 full tbsp. of pepper paste, stir very well until all combined. Then add your 1 tbsp. of tomato paste and again stir very well until combined.

3. Add 4 cups of hot water to your bulgur, cover a lid and wait about 20 minutes until bulgur drains the water and softens. 4. Finely chop your 1/2 cup parsley, 1/2 cup green onions,1/2 cup fresh mints and 8-9 leaves lettuce while waiting for your bulgur. 5. After your bulgur is ready, add your finely chopped 1/2 cup cherry tomatoes, finely chopped green vegetables, 1/2 tsp. black pepper, 1/2 tsp. salt, 1/2 tsp. ground cumin, 1 fresh lemon juice, 1/3 cup pomegranate sour sauce, 1/3 cup olive oil and stir your bulgur salad very well until the mixture is combined.

Circassian Chicken - Cerkez Tavugu PREP TIME 20 mins COOK TIME 20 mins SERVINGS 6 people

INGREDIENTS 2 chicken breast 1 cup chicken broth, cold 5 slices bread crumbs 3 cloves garlic, grated 1 cup walnut, crushed Salt Black pepper Ground red pepper 1/2 tsp. ground cumin 6 tbsp. olive oil Red pepper flakes

INSTRUCTIONS 1. Boil your 2 chicken breasts with 2 cups of water until cooked. Take it from the water and let it cool down. 2. Normally you should peel your cold chickens string by string but you may as well use your food processor to chop the chickens. 3. Take your 1 cup chicken broth, 5 slices of bread crumbs and 3 cloves of grated garlic in a small saucepan and cook until it thickens. Add your 1 cup crushed walnut to the mixture, stir and take it from the heat. Let your mixture also cool down.

4. Take your chopped chicken and mixture in a bowl. Add your salt, black pepper, ground red pepper, 1/2 tsp. ground cumin and stir very well until fully combined. 5. Make your oil sauce before serving. Heat your 6 tbsp. olive oil in a pan, add your red pepper flakes and stir about 1 minute. Pour your oil mixture on your plated circassian chicken.

Cucumber Tomato Salad – Turkish Ezme Salata PREP TIME 20 mins SERVINGS 8 people

INGREDIENTS 4 tomatoes 1 cucumber 3 capia peppers 2 hot peppers (optional for those who love hot) 1 teaspoon of pepper paste 1/2 teaspoon of paprika 1/2 teaspoon ground red pepper Half a teaspoon of mint 1 teaspoon of vinegar 1/2 teaspoon of pomegranate syrup 1/4 teaspoon sumac Salt

INSTRUCTIONS 1. Wash tomatoes, peppers, and cucumbers and cut them into three or four parts. 2.

Shred in the food processor without too much crush.

3. If you want it to be in larger pieces, you can grate the tomato, cucumber and cut the pepper into small pieces. 4. Put the vegetables you have passed through the food processor in a deep bowl. 5.

Add the spices and pepper paste on it and mix.

6. Put it on a serving plate and add vinegar and pomegranate syrup and mix well.

Hummus - Turkish Humus PREP TIME 20 mins SERVINGS 8 people

INGREDIENTS 2 cup boiled chickpeas 1/2 cup tahini 1 fresh lemon juice 1 tbsp. garlic powder or 3 cloves crushed garlic 4 tbsp. olive oil 2 tsp. salt 2 tsp. ground cumin 1/2 tsp. ground red pepper

INSTRUCTIONS 1. Just add all the ingredients in your food processor and mix for about 10 minutes until very creamy. If your hummus isn’t creamy enough add few tbsp. water while mixing. And consider it will also thicken in your fridge and make a little bit thinner as you would like.

Muhammara - Tomato & Pepper Paste Dip PREP TIME 20 mins SERVINGS 6 people

INGREDIENTS 3 tablespoons of pepper paste 2 tablespoons tomato paste 1/2 cup of olive oil 2 tablespoons of tahini 3 tablespoons of pomegranate molasses The juice of half a lemon 1 teaspoon of cumin - mint - black pepper - chili pepper 1/2 cup of breadcrumbs 1 cup crushed walnuts 4 cloves of garlic

INSTRUCTIONS 1. Take 3 tablespoons of pepper paste, 2 tablespoons of tomato paste, 1/2 glass of olive oil, 2 tablespoons of tahini, 3 tablespoons of pomegranate syrup, and half a lemon juice into a large bowl and mix until well mixed. 2.

Add 1 teaspoon of cumin - mint - black pepper - chili pepper and mix.

3. Finally, add 1 tea glass of breadcrumbs, 1 tea glass of crushed walnuts, and 4 cloves of garlic and mix well. 4.

You can also do these steps in the rondo.

Orzo Salad – Arpa Sehriye Salatasi PREP TIME 15 mins COOK TIME 20 mins SERVINGS 6 people

INGREDIENTS 1 1/2 cups orzo 1/2 cup oil 1/2 tablespoon of salt Half a bunch of dill Half a bunch of scallions Half a bunch of parsley Half a bunch of fresh mint 5-6 roasted red peppers 1 carrot 5 pickled cucumbers 1 bowl of corn 1 tablespoon of pomegranate molasses Juice of half a lemon 1/4 teaspoon salt

INSTRUCTIONS 1. First of all, put the orzo in the pan and fry it with oil until the noodles turn pink. 2.

Add enough warm water and salt to cover the orzo and mix.

3. Close the lid of the pan, cook the orzo like rice over medium heat until the orzo softens and become eye-catching.

4.

Cover the orzo with a paper towel and leave to rest and cool.

5. Then, cut the other ingredients into small pieces and prepare them. Just grate the carrot. 6. Pour the cooled orzo into a deep bowl, chop it and add the ingredients you have prepared. 7. You can serve as you wish by adding 1 teaspoon of pomegranate syrup, half lemon juice and salt and stirring gently.

Rice Salad – Turkish Pirinc Salatasi PREP TIME 30 mins COOK TIME 20 mins SERVINGS 6 people

INGREDIENTS For the pilaf: 2 cups of rice 2 tablespoons butter 1 tablespoon olive oil 3 cups of hot water For the salad: 5 pickles 3 roasted red peppers Half a bunch of dill 2 stalks of green onions 1 small jar of vegetable garnish (if you can't find canned vegetable garnish, you can cook your garnish by boiling 1/2 cup of peas, 1 carrot and 1 small potato.) 1 canned boiled corn 1 cup 1 lemon Salt

INSTRUCTIONS 1.

First, prepare the rice of your rice salad.

2. Drain the water of your rice that you have washed well and soaked in warm water for 15-20 minutes. 3.

Add the butter and oil to your pot and heat the oils.

4. Take the drained rice into a pot and fry it well. You should roast the rice until it is grained. 5.

Mix the roasted rice by adding hot water and salt. Close the lid of the pot.

6.

First of all, cook it on high fire until the rice is soft, then lower the heat.

7. Take the cooked pilaf from the stove, cover it with a clean cloth or towel and close the lid. Let your rice cool. 8. Chop the pickles, peppers, dill, and spring onions. Squeeze the lemon juice. 9.

Take the garnish and corns into the strainer and let the water drain well.

10. In a deep bowl, take the rice and other ingredients, adjust the salt and mix well. 11. Put your rice salad in a suitable mold and press it very lightly with a spoon. Turn it over on your serving plate.

Shakshuka - Saksuka PREP TIME 15 mins COOK TIME 45 mins SERVINGS 6 people

INGREDIENTS 4-5 eggplants 2 potatoes 2-3 green chili peppers 1 onion 4 cloves of garlic 4-5 tomatoes 1 tbsp. tomato paste 1/2 cup water 1 tsp. sugar Salt Desired spices (black pepper, cumin, ground paprika etc.) Frying oil

INSTRUCTIONS 1. Cut your 4-5 eggplants in cube and rest in salt water for about half an hour. 2.

While resting your eggplants cut your 2 potatoes and fry them.

3.

Cut your 4-5 tomatoes into cube.

4.

Finely chop your 2-3 green chili peppers, 4 cloves of garlic and 1 onion.

5.

Fry your rested eggplants and take excess oil with a napkin.

6. Heat 2-3 tbsp. vegetable oil in your saucepan. Add your chopped onion, green chili pepper and garlic and sauté until it changes its colour.

7.

Add your 1 tbsp. tomato paste to your saucepan and sauté a little more.

8.

Add your 4-5 cubed tomatoes, salt, spices and 1 tsp. sugar and stir a little.

9. Finally add your 1/2 cup water and stir occasionally until your sauce gets thicker. 10.

Combine your fried vegetables and sauces when your sauce is ready.

11.

Serve your shakshuka as cold.

NOTES You can make large amounts of shakshuka on eggplant season and make little cans to use whenever you want.

Turkish Nutty Tomato Salad - Gavurdagi Salatasi PREP TIME 10 mins SERVINGS 6 people

INGREDIENTS 3 tomatoes 1 green pepper 1 onion 3-4 sprigs of scallions Parsley 2 handfuls of chopped walnuts Olive oil Pomegranate molasses Sumac Salt

INSTRUCTIONS 1.

Finely chop the tomatoes and green peppers. (brunoise)

2.

Finely chop the green onions and parsley.

3.

Chop the onion as small as possible and rub it with a little salt.

4. Put all the ingredients in a large bowl, add the coarsely crushed walnuts (close to 1 cup), olive oil, and pomegranate syrup. 5.

Add about 1 tablespoon of sumac.

6.

Mix well and put on a serving plate.

7. You can adjust the amount of olive oil and pomegranate syrup according to your own taste. (approximately 2-4 tablespoons.)

Turkish Yogurt Dip - Haydari PREP TIME 15 mins SERVINGS 2 people

INGREDIENTS 6 tbsp. Greek yogurt 1 bunch fresh dill, finely chopped 1 tbsp. Butter 1 full tsp. Dried mint 1/2 tsp. Salt 1 slice feta cheese 1 clove garlic, grated

INSTRUCTIONS 1.

Smash your 1 slice feta cheese with a fork.

2. Melt your 1 tbsp. Butter in a pan. Pour your 1 full tsp. Dried mint in and stir until it gives its scent. 3.

Add your 6 tbsp. Greek yogurt in a bowl.

4. Add your 1 bunch finely chopped fresh dill, 1 slice smashed feta cheese, mint butter mixture, and 1 clove grated garlic, salt and stir very well until it combines. 5. Your Turkish Yogurt Dip Haydari is ready! You can garnish it with some red pepper flakes and olive oil while serving.

Chapter 7 Desserts:

Baklava - Original Turkish Baklava From Scratch PREP TIME 1 hr 30 mins COOK TIME 1 hr 30 mins SERVINGS 1 tray

INGREDIENTS For the sherbet: 1 liter/5 cups water 1 kilogram/2.21 lbs. sugar The juice of half a lemon For the dough: 2 eggs 75 grams margarine or butter melted 1/2 cup vegetable oil 1 cup yogurt 2 1/2 teaspoon baking powder 1 tablespoon of lemon juice 1 tablespoon of vinegar 1 pinch of salt As much flour as it gets (4-5 cups) To roll the dough: Wheat starch up to 500-750gr In Between: 200-250 gr crushed walnuts or pistachios To pour over: 1 package 250gr/0.56 lbs. pure butter (to obtain pure butter, melt the butter and remove the foams formed on it.)

1 cup oil

INSTRUCTIONS 1. Put your sugar and water in a pot and start boiling. Make sure the sugar is dissolved in the water before the water starts to boil. After the water starts to boil, add the lemon juice. 2.

Boil your syrup for about 30 minutes, until you have a thick syrup.

3. For the dough, put the yoghurt, oil, melted margarine and egg in our bowl. Pour the baking powder on it. 4. Put the lemon juice and vinegar on the baking powder to make it foam. After adding a pinch of salt, knead it by adding flour gradually. 5. It does not need to be a very hard dough. Divide the kneaded dough into 4 equal parts. Cover the divided dough with a damp kitchen cloth. 6. Take the first piece and roll it out so that it is not too thin. After opening, pour starch all over so that there is no empty space. (The more starch is abundant, the crisper the dough. If you put less starch, your dough will stick together and there will be no layers.) 7. Begin to fold the dough you starched like an envelope. Every time you fold the dough, don't forget to sprinkle starch on the folded place. You have to fold the dough into an envelope a total of eight times. 8. Put the starched and folded dough under a damp cloth and rest. Do the same for the other three pieces of dough. Put the dough under your damp cloth every time or your dough may start to dry. 9. After the folding process is over, take the first folded dough and roll it out as thin as you can with the roller. Put your oven tray on the dough you roll out and cut the dough into tray sizes. You can use a 12-inch round tray or a 12by16-inch rectangular tray. 10. Roll out your two pieces of dough and place them on the tray and sprinkle your chopped walnuts on the tray. 11. Roll out the remaining two pieces of dough in the same way and put them on the tray. 12.

Slice the baklava as you see in the pictures below or in a square shape.

13. Pour pure butter and vegetable oil on the sliced baklava. It is important to use pure butter so that your baklava does not burn while cooking. 14. Bake your baklava in the oven that you preheated to 160 °C/320 °F until they are browned. The cooking time can take up to 80-90 minutes. 15. In order for the baklava to absorb the sherbet well, both the baklava and the sherbet must be cold. After the baklava is completely cooled, pour cold sherbet on it. 16.

After 5-6 hours, your baklava will be ready for service.

Caramelized Milk Pudding - Kazandibi PREP TIME 5 mins COOK TIME 35 mins RESTING TIME BEFORE SERVING 8 hrs SERVINGS 4 people

INGREDIENTS 4 cup 1 liter milk 1 1/4 cup granulated sugar 2 full tbsp. corn starch 2 full tbsp. rice flour 2 tsp. vanilla extract For the bottom: 1 tbsp. margarine 3 tbsp. powdered sugar

INSTRUCTIONS 1. Take your 4 cup (1 liter) milk, 1 1/4 cup granulated sugar, 2 full tbsp. corn starch, 2 full tbsp. rice flour into a medium saucepan and start cooking at medium heat as whisking with a wire whip to prevent ant lumps. 2.

Cook your milk pudding until it starts to bubble and it thickens.

3. Take your milk pudding off the heat and mix it with your hand mixer about 5-8 minutes to cool it down a little and to make it smooth 4. Take your square glass baking dish and cover it all with your 1 tbsp. margarine 5.

Sprinkle your 3 tbsp. powdered sugar to all of your baking dish.

6.

Pour your milk pudding in the baking dish.

7. Bring your stove to a low-medium heat and start to burn the powdered sugar at the bottom as turning your baking dish on the stove frequently. (as you can see in below video) Please be careful while doing this step so your glass baking dish won’t explode on the stove. If you don’t trust to put a glass on the

stove, you can also use an aluminum or stainless steel baking dish but it’s easier to watch and control the caramelization process with the glass. 8.

Place your “kazandibi” in water until it gets in room temperature.

9. Put your caramelized milk pudding in the fridge and wait for about 6-8 hours before serving.

Cold Baklava – Soguk Baklava PREP TIME 25 mins COOK TIME 1 hr 15 mins SERVINGS 1 tray

INGREDIENTS 1 pack of phyllo dough (800g) 150 gr. butter 1/2 cup oil For the sherbet: 2 cups sugar 1 glass of water 2 glasses of milk For the filling: 1 bowl of coarsely ground pistachios (you can also use hazelnuts or walnuts if you wish) For the top: 2 tablespoons of cocoa 1 tablespoon of powdered milk

INSTRUCTIONS 1. Prepare the syrup of your dessert first. For this, take sugar and water in your pot and leave it to boil. 5 minutes after boiling, remove from heat and let cool. 2. Then take your butter in a small saucepan or a small saucepan and melt it. While your butter is melting, take the foams formed on it with the help of a spoon.

3. After your oil melts, remove it from the heat and add your liquid oil and mix. 4. Take your phyllo dough on the counter, place your baking dish on the edge of your dough and cut it around with a knife. You can use a 27cm small round glass tray. 5. Then you can use the parts on the edges of the circular dough to place them between them. At this stage, you should keep your doughs between a clean and moist cover so that your phyllo doughs do not dry out. 6.

Separate your circular doughs evenly for use on top and bottom.

7. Take 1 spoonful of your oil mixture on the base of your oven tray and brush it all over with a brush. 8. Then place 1 whole dough. Place a few leaves of the pieces on the edges. And drizzle 1 more spoon of oil. 9. Place your round dough again. Place a piece of dough on it and pour a spoonful of oil on it. 10. In this way, arrange the half of the dough on top of your tray (Place all the dough pieces on the last 2 layers.) 11. Then place the filling material for your baklava. You can use coarsely ground pistachios, hazelnuts or walnuts. 12. fan.

At this stage, leave your oven to heat up to 170 ° C at a setting without

13. After placing your peanuts, continue to sort your doughs on top of each other in the same way by pouring oil between them. 14. After the dough is placed, cut with a knife if there are parts that protrude from the edge and apply oil. 15.

Cut your baklava in any size you want.

16. Leave your baklava to cook in a 170 ° C oven until the top and bottom is browned well. It may take about 70 minutes. This time varies depending on the oven, so wait for it to cook well without hurrying. 17. While your baklava is cooking, add the milk of your sherbet and let it sit by stirring. 18. Take your fried baklava from the oven and let it sit for 10 minutes for the first heat to come out.

19. Pour the sherbet all over the cooled baklava. Let it rest for 1 hour to absorb the sherbet. 20. It's time to decorate your baklava. You can get a soft consistency by mixing cocoa with milk powder. Then, with the help of a strainer, cover the baklava with this mixture. Our cold baklava that you rested in the fridge is ready. 21. You can serve it by decorating it with powdered peanuts and grated chocolate.

NOTES We add powdered milk to break the intense taste of cocoa, it may be a little tasteless, but you can use powdered sugar. Alternatively, you can use Nesquik powder or sprinkle a lot of grated chocolate directly on it.

Dry Turkish Switheet - Sekerpare PREP TIME 30 mins COOK TIME 20 mins SERVINGS 10 people

INGREDIENTS For the dough: 250 gr. 9 oz. unsalted butter, at room temperature 1 cup semolina 2 large eggs, (1 egg yolk will be separated for later) 1/2 tsp. baking powder 1/2 tsp. baking soda 3/4 cup powdered sugar 1 tsp. vanilla extract 2-3 cup all purpose flour For the syrup: 4 cup sugar 4 cup water 1/4 fresh lemon juice

INSTRUCTIONS 1. First of all, prepare your syrup. Add you 4 cups of sugar, 4 cups of water and 1/4 lemon juice in a medium saucepan and boil. Wait about 10 minutes while it's boiling and take it from the heat and let it cool. 2.

Heat your oven to 180°C (356°F)

3. Add all your dough ingredients except flour in a medium bowl. Start adding the flour slowly and knead your dough until you have a soft but not

sticky dough. You can also make your dough in a stand mixer with a dough hook. 4. Take walnut size of pieces from your dough and shape them ovally. Align them to your buttered baking tray. 5. After finishing all your dough spread your separated egg yolk on the doughs generously with your pastry brush. 6. Put your tray in your oven and bake your dry turkish switheet until the top gets golden brown (about 30 minutes) 7.

Align your dry turkish switheets into a glass baking dish.

8. Pour your syrup. Please note that it's very important that the syrup should be cold and the dry turkish switheet should be hot at this point. Otherwise your dry turkish switheet won't absorb the syrup. 9. Cover the top of your glass baking dish and wait until your dry turkish switheet absorbs the syrup.

False Chicken Breast Pudding - Yalanci Tavuk Gogsu PREP TIME 10 mins COOK TIME 30 mins SERVINGS 4 people

INGREDIENTS For the false chicken breast pudding: 5 cup (1 lt.) milk 125 gr. 4,5 oz. unsalted butter or margarine 1 cup all purpose flour 1 cup sugar 1 package vanilla powder (or 1 tsp. vanilla extract) 2-3 pcs. mastic gum (optional) For the top: Cinnamon or coconut flakes

INSTRUCTIONS 1.

Melt your 125 gr. (4,5 oz.) unsalted butter or margarine in a medium pot.

2. Put your 1 cup all purpose flour in your pot and sauté until it loses its scent and it gets a little pinky. 3. Add your 5 cup (1 lt.) milk, 1 cup sugar, optional 2-3 pcs. mastic gum and stir constantly until your pudding boils and gets thicker. (Stirring constantly is very important while adding your milk if you don’t want a lumpy mixture.) 4.

When your pudding starts to boil cook for 2 more minutes.

5. Take your false chicken breast pudding from stove add your 1 package vanilla powder (or 1 tsp. vanilla extract) and stir. 6. Stir your pudding with a hand bilender for 5-7 minutes. This step is also important if you want a consistent, thick false chicken breast pudding.

7. it.

Wet your medium glass baking dish with water and pour your pudding in

8. Wait until your false chicken breast pudding comes to room temperature and rest in the fridge for at least 4 hours. 9.

You can serve your pudding by slicing or by rolling into pieces.

NOTES You can garnish your false chicken breast pudding with cinnamon or coconut flakes. You can get very creative with this recipes. You can make a base cake under the pudding, you can make layers of fruits (banana, cooked apples, strawberries) or you can even make a layered cake as you wish.

Knafeh - Turkish Kunefe PREP TIME 40 mins COOK TIME 15 mins SERVINGS 1-2 people

INGREDIENTS For the knafeh: 250 gr. (1/2 lb.) kataifi 150 gr. (5,3 oz.) butter 1 tbsp. Grape molasses 250 gr. (1/2 lb.) mozzarella cheese, grated For the syrup: 2 1/2 cup sugar 3 cup water 4-5 drop fresh lemon juice

INSTRUCTIONS 1. First of all start making your syrup. You need to use cold syrup and hot knafeh so your dessert can absorb the syrup. 2. Add your 2 1/2 cup sugar, 3 cup water in a pot. Dissolve the sugar in water and boil your syrup mixture. 3. Add 4-5 drops of fresh lemon juice when it’s boiled and leave it to cool down. 4. Put aside 50 gr. (1,8 oz.) of your butter, slice them in cubes and wait until it gets to room temperature. 5. Add 1 tbsp. Grape molasses to your room temperature butter and stir very well until it combines.

6. Pull to shreds your 250 gr. (1/2 lb.) kataifi and slice as 1 cm. (1/2 inches) width. 7. Melt your leftover 100 gr. (3,5 oz.) butter pour it on your kataifi and stir very well until it combines. 8. Take a thick glass circle baking dish resistant to fire and spread butter + grape molasses mixture everywhere. 9. Pour half of your kataifi on your baking dish and compress it very well with a bottom of a glass. 10.

Spread your 250 gr. (1/2 lb.) grated mozzarella cheese.

11.

Pour the rest kataifi on your cheese and compress it again.

12.

Take your glass baking dish on a stove with a low heat.

13. Cook bottom side for about 6-7 minutes, turn it over and cook also other side for 6-7 minutes. 14. Turn of your stove, pour cold syrup on your hot dessert and your knafeh is ready. 15.

Serve it hot.

Loukoumades - Turkish Lokma PREP TIME 1 hr 20 mins COOK TIME 30 mins SERVINGS 8 people

INGREDIENTS For the dough: 3 1/2 cup all purpose flour 2 cup (400 ml.) water 1 pack (11 gr.) instant yeast 1 full tsp. sugar 1 tsp. salt For the syrup: 2 cup sugar 1 1/2 cup water 3-4 drops lemon juice

INSTRUCTIONS The syrup: 1.

Start by making your syrup

2. Take your 2 cup sugar, 1 1/2 cup water in a pot and stir constantly at medium heat it until sugar dissolves. 3. Take your stove to high heat and boil your syrup about 10 minutes until it get some consistency. 4. When your syrup is ready turn off the heat, pour your 3-4 drops lemon juice and leave your syrup to cool down. The dough:

1. Add your 3 1/2 cup all purpose flour, 2 cup water (400 ml.), 1 pack (11 gr.) instant yeast, 1 full tsp. sugar, 1 tsp. salt in a container and stir with your mixer until all the ingredients combines. 2.

The dough won’t be too thick, it will be a little thicker than cake butter.

3.

You can also make your dough without mixer.

4. When your dough gets to a medium consistency, cover your container with a plastic wrap and rest your dough for about 1 hour to rise. Preparation: 1. Your loukoumades should be deep fried so fill half of your medium pot with frying oil and heat your oil. 2. Take a spoon and oil it. If you use your right hand, take some dough with your left hand or if you use your left hand, take some dough with your right hand. 3. Squeeze your fist, take the dough spilling with your oiled spoon and pour it to your pot. (you can see the details in below video) 4.

Fry your loukoumades like this while stirring occasionally.

5. When they are fried take your loukoumades in your syrup, wait about 2-3 minutes while stirring and take them to your serving plate. 6.

Repeat the same procedure until you run out your dough.

7. You can pour over the leftover syrup on your loukoumades and you can garnish them with cinnamon.

Milk Pudding With Kataifi – Muhallebili Kadayif PREP TIME 25 mins COOK TIME 30 mins SERVINGS 4 people

INGREDIENTS 300-350 gr. kadayif 3 tablespoons of butter 5 tablespoons of granulated sugar 1 1/2 cups crushed walnuts For the milk pudding: 1 liter of milk 4 tablespoons of flour 3 tablespoons of cornstarch 1 glass of granulated sugar 2 teaspoons of vanilla powder 1 egg yolk 1 pack heavy cream 200ml

INSTRUCTIONS 1. Crush the kataifi finely (you can keep it in the deep freezer for 2 hours to break easily). 2. Melt the butter in a teflon pan or in a large teflon pan, add the sugar and kataifi and fry them until they turn pink. 3. Finally, add the walnuts and roast for a while and remove from the heat. (If you leave the kataifi in the pot after taking it from the heat, it will continue to fry, so either keep stirring it or let it cool down in a bowl)

4. Put all the ingredients except heavy cream and vanilla powder into a pot and cook by mixing. 5. 3 minutes after the milk pudding boils, take it from the heat and let it cool for 10-15 minutes. 6. Then add the vanilla powder and heavy cream and whisk for 4-5 minutes with the help of a mixer until it gets a smooth appearance. 7. Pour half of the kataifi on a tray with a diameter of about 30 cm and spread it well on the bottom of the tray. Pour the milk pudding you have prepared on it and lay the remaining kataifi on top. You can also use a clamp mold for this process. 8.

After the dessert is warmed at room temperature, put it in the fridge.

9.

Let it rest for 3-4 hours in the refrigerator.

Original Chicken Breast Pudding - Orijinal Tavuk Gogsu PREP TIME 45 mins COOK TIME 30 mins SERVINGS 4 people

INGREDIENTS For the emulsion: 1 cup (250 ml.) baldo rice Water For the chicken breast pudding: 5 cup (1 lt.) milk 1 cup sugar Emulsified mixture 2 tsp. vanilla extract 100 gr. (0,25 lb.) chicken breast

INSTRUCTIONS The emulsion: 1.

Pour your 1 cup (250 ml.) baldo rice into a long wide cointainer.

2. Add water in your container until it will be approximately 4 cm. (1,5 inch.) more than the rice and rest your mixture for one night. 3. Next day pour your mixture into a blender and blend it until it gets creamy. Strain the residues with a cheesecloth. 4.

Your final emulsified mixture should be gooey.

Chicken breast pudding: 1.

Boil your 100 gr. (0,25 lb.) chicken breast in a pot.

2. Divide your boiled chicken into several parts and put it in cold water. You should change this cold water frequently until the chicken loses its scent. (approximately 7-8 times.) 3. After your chicken becomes scentless split your chicken string by string. (it should be very thin or it won’t taste good in your dessert.) 4. Pour your 5 cup (1 lt.) milk and stringed chicken into a pot and boil it while stirring occasionally. 5. Pour 50 gr. (2 oz.) of your emulsified mixture to your boiled milk in the first place. Boil to more minutes and add a little more of emulsified mixture if it doesn’t get consistent. Repeat adding until your pudding gets consistent. 6. When your pudding comes to consistency cook it 10-15 minutes more as beating with a wooden spoon. 7. Wet your pyrex container and pour your cooked original chicken breast pudding in it. You can serve your pudding by rolling into pieces or by slicing.

NOTES Serve your original chicken breast pudding with some cinnamon.

Pumpkin Dessert – Balkabagi Tatlisi PREP TIME 50 mins COOK TIME 1 hr SERVINGS 6 people

INGREDIENTS 2 kg. pumpkin 3 cups of granulated sugar (depends on the type of pumpkin, if it is tasteless, more sugar can be added) To serve: Tahini 1 cup crushed walnuts

INSTRUCTIONS 1. For pumpkin dessert, thinly slice the pumpkin, peel it and remove the seeds. 2.

After washing, chop it in 2-3 finger-widths to the desired length.

3.

Lay the pumpkins in a large and flat pan, sprinkling sugar in between.

4. Leave it on for 3-4 hours or overnight with the pot lid closed. There is no need to add water while cooking as the pumpkin will release its juice during this wait. 5. Cook the pumpkin that has been left overnight until it boils, over medium heat, and after boiling, on a low heat until it softens. You can check whether it is cooked with a fork once in a while. 6. After it cools, take the pumpkin dessert on the serving plate, sprinkle tahini on it, and serve it by spreading crushed walnuts. 7. If you wish, you can spread the pumpkin's own sherbet over your dessert. For the pumpkin syrup to thicken, you should cook it with the lid open for a while.

8. Likewise, you can get a delightful taste by baking your pumpkin dessert in the oven.

Quince Dessert - Ayva Tatlisi PREP TIME 20 mins COOK TIME 1 hr 30 mins SERVINGS 6 people

INGREDIENTS 3 quinces 3 tablespoons of granulated sugar for each 1 cinnamon stick 10-12 cloves 1/2 cup water In order not to darken the quinces during the preparation phase: 1 lemon 1 liter of water For serving: Turkish clotted cream Grated Pistachio

INSTRUCTIONS 1. To prepare a quince dessert, first fill a deep bowl with water and squeeze the lemon into it. 2.

Cut the quince in half, remove the part with the seeds and peel the quince.

3. At this stage, collect the quince seeds you extract in a separate place, and you will use them to color your dessert during cooking. 4. Soak the quinces you have prepared in lemon water, this is important so that the quinces do not darken. 5. After doing the same for all quinces, place them in your cooking container so that the middle parts of the quinces remain on top.

6.

Add your cinnamon stick, cloves and all of the quince seeds to the pot.

7.

Pour a quarter cup of granulated sugar over each of the quinces.

8. After adding the water to the pot, close the lid of the pot and cook on medium heat until the water boils, and after boiling, cook for 1-1.5 hours in your small stove on low heat. 9. You can take the quince from the stove after getting its color and softening. 10.

Put the desserts in your serving bowl and let it cool for 3-4 hours.

11. While serving, do not forget to pour the remaining sherbet over the quinces. 12. You can serve it by decorating it with Turkish clotted cream and pistachios.

NOTES Keep the lid of the pot closed until the quince dessert is cooked.

Semolina Halva With Ice Cream - Dondurmali Irmik Helvasi PREP TIME 5 mins COOK TIME 25 mins SERVINGS 8 people

INGREDIENTS 500 gr. 18 oz. semolina 1 pack 250 gr. / 9 oz. margarine or butter For the syrup: 1 3/4 cup 400 ml. whole milk 4/5 cup (200 ml.) water 2 cup granulated sugar For the top: Crushed pistachio coconut flakes or crushed wallnuts (optional) For the filling: Vanilla ice cream

INSTRUCTIONS 1. Take your 1 3/4 cup (400 ml.) whole milk, 4/5 cup (200 ml.) water, 2 cup granulated sugar in a medium saucepan and heat it until combined and sugar dissolves. 2. Melt your 1 pack (250 gr. / 9 oz.) margarine or butter in a medium pot. Add your 500 gr. (18 oz.) semolina to your melted butter and cook it stirring continuously until it turns brown. Browning step is very important for semolina halva because it gives the halva its colour. 3. Add your syrup to your browned semolina very carefully and cover your pot immediately to avoid burning yourself. Wait a little until halva is not splashy

anymore, uncover your pan and then stir your halva for about 6-7 minutes at slow heat until it gets thick and gets its dark color. 4. Turn of your heat, put a paper towel on top of your pot, cover your pot and rest your halva until cool. (Your halva is ready and you can also eat it at this point if you want without any ice cream) 5. Take a soup bowl and put a plastic wrap in it to be able to take off the halva from easier later. Spread a line of halva on your bowl by leaving the middle empty. Fill the empty side with vanilla ice cream and cover all the top of the bowl with halva. (as you can see in below video.) Turn it upside down on your serving plate and remove the bowl carefully.

Shredded Phyllo Dough Dessert with Pistachio - Fistikli Tel Kadayif PREP TIME 30 mins COOK TIME 35 mins REST FOR ABOUT 30 mins SERVINGS 1 tray

INGREDIENTS 500 gr. 18 oz. shredded phyllo dough (kadayif) 250 gr. 9 oz. butter, at room temperature 1 cup pistachio 1 tbsp. grape molasses For the syrup: 2 cup granulated sugar 3 cup water 1 tsp. fresh lemon juice

INSTRUCTIONS 1. Chop your 500 gr. (18 oz.) shredded phyllo dough ( kadayif ) in little pieces. 2.

Spare 2 tbsp. of your 1 cup pistachio and crush the rest of it in big pieces.

3. Your 250 gr. (9 oz.) butter should be very soft. You can melt it a little in your microwave if you want. Combine your butter and 1 tbsp. pekmez in a little bowl. 4. You will need 2 same sized baking dish for this recipe because we will turn our kadayif upside down when it’s baked. Butter on of your 12” baking dish with 1-2 tbsp. of your butter mixture. 5.

Spread your separated full sized pistachios over your baking dish.

6. Pour half of your kadayif into your baking dish. Spread it and push through all over with your hands until it gets very firm. (as you can see in below video.) 7.

Add the rest of pistachios on your baking dish.

8. Add the other half of your kadayif on pistachios and push through again until it gets firm. Put it in your fridge and let it there for 1 hour. 9.

Heat your oven to 180°C (356°F)

10. Bake it about 30-35 minutes (until the top fries). Take it from oven, turn it upside down to your other 12” dish and let it cool. 11. In the meantime start to prepare your syrup. Add you 2 cups of sugar, 3 cups of water and 1 tsp. of lemon juice in a medium saucepan and boil. Wait about 10 minutes while it’s boiling and take it from the heat. 12. Pour your hot syrup over your cold kadayif. Please note that it’s very important that the syrup should be hot and the kadayif should be cold at this point. Otherwise your kadayif won’t absorb the syrup. 13.

Wait about 30 minutes until kadayif absorbs the syrup.

Sweet Semolina Cake with Syrup - Revani PREP TIME 20 mins COOK TIME 45 mins SERVINGS 9 people

INGREDIENTS For the cake: 4 medium egg 1/2 cup granulated sugar 1/2 cup milk 1/2 cup plain yogurt 1 cup vegetable oil 1 cup semolina 2 packages baking powder 1 tsp. vanilla extract 1 1/2 cup all purpose flour For the syrup: 3 1/2 cup granulated sugar 4 cup water 1/4 fresh lemon juice

INSTRUCTIONS 1. First of all, prepare your syrup. Add your 3 1/2 cups of sugar, 4 cups of water in a medium saucepan and boil. Add your 1/4 lemon juice after 2-3 minutes after boiling. Continue to boil about 10 minutes and take it from the heat and let it cool. 2.

Heat your oven to 180°C (356°F)

3. Mix your 4 eggs, 1 tsp. vanilla extract and 1/2 cup granulated sugar in your stand mixer until it changes its colour and the consistency turns creamy. 4. Add 1/2 cup milk, 1/2 cup plain yogurt, 1 cup vegetable oil and continue to mix for about 5 minutes. 5. Add 1 cup semolina, 1 1/2 cup all purpose flour, 2 packages baking powder in that order and mix until combined. 6. Butter your glass square baking dish completely and pour your cake mix in it. 7.

Bake about 30 minutes until the top fries.

8. Pour your syrup. Please note that it’s very important that the syrup should be cold and the cake should be hot at this point. Otherwise your cake won’t absorb the syrup. 9. You can garnish your sweet semolina cake with syrup with coconut flakes and grated pistachios.

Turkish Baked Rice Pudding - Firinda Sutlac PREP TIME 1 min COOK TIME 30 mins SERVINGS 4 people

INGREDIENTS 1- liter 5 cups/34 oz. milk 1 cup sugar 1/2 cup rice 3 tablespoons wheat starch 2 + 1/2 teaspoon vanilla powder 2 cup water 1/2 cup milk to open the starch

INSTRUCTIONS 1. For the baked rice pudding, first boil the rice. After washing the rice well, boil it with 2 glasses of water until it is cooked. It will remain slightly watery. 2. Add other ingredients and cook rice pudding. Add the milk and vanilla over the boiled rice and boil. When the mixture starts to boil, add the sugar and 3 tablespoons of wheat starch that you have melted in half a glass of milk. Boil another 10-15 minutes and turn off the heat. Try not to make the rice pudding too thick as you will cook it in the oven again. 3.

Preheat your oven to 180 °C/356 °F.

4. You only need to open the grill part of your oven. If you turn on the lower level or the fan, your rice pudding will be cooked more than it should. As I said before, Turkish baked rice pudding should not be too thick. You can see the consistency in the pictures. 5. Share your rice puddings in heat-resistant rice pudding bowls suitable for the oven. In Turkey, baked rice pudding usually made in clay containers. If you have a clay pot in your home, be sure to try them.

6. Fill your tray with cold water and place the rice pudding pots on your oven tray. (The water in the tray will come up to half of the rice pudding containers) The reason we put water in our oven tray is again to prevent our rice pudding from overcooking and hardening. 7. Place the tray on the top shelf of your oven. Bake your rice pudding until it is golden brown.

NOTES You can serve your baked rice pudding after it cools down well. When serving, do not forget to decorate it with crushed hazelnuts, almonds, walnuts or peanuts.

Turkish Delight – Limonlu Lokum PREP TIME 5 mins COOK TIME 25 mins SERVINGS 4 people

INGREDIENTS 1 cup of water with 200ml glass 2 glasses of granulated sugar with 200ml glass 1/2 cup freshly squeezed and strained lemon juice 1/2 cup of starch 1/2 teaspoon of turmeric for coloring 1 teaspoon of grated lemon peel Lemon salt with the tip of the teaspoon

INSTRUCTIONS 1. First, take the lemon juice, turmeric, lemon salt and starch in a bowl, mix well and set aside. 2. Add 1 glass of water, sugar and lemon zest to your pot. Stir in the large chamber of the stove until it boils over medium heat. 3. When the water starts to boil scalding, add the starchy mixture that you have prepared on it and continue to mix quickly. 4. When it boils and starts to boil, continue to cook for 20-25 minutes, stirring continuously. 5. You have to cook it for a long time to make the Turkish delight that stretches and grows like ready-made Turkish delight. 6. After 25 minutes, roll out a piece of wax paper on the counter. Sprinkle a few drops of oil on it and pour the delight you have prepared on the oily paper. 7. Close the greaseproof paper to cover all sides of the delight. Let it sit like this until it reaches room temperature and cools down well.

8. Sprinkle 3 tablespoons of starch on the breadboard and leave the cooled Turkish delight on the starch and smear all sides with starch. 9. Slice it with a knife or kitchen scissors as you like and after you have plenty of starch, put it on a serving platter.

Turkish Shortbread - Un Kurabiyesi PREP TIME 35 mins COOK TIME 25 mins SERVINGS 10 people

INGREDIENTS 250 gr. 8,82 oz. unsalted butter, at room temperature 1/2 cup vegetable oil 1 cup powdered sugar 1/2 cup corn starch 2 tsp. vanilla powder 3-4 cup all purpose flower 1 tsp. baking powder (optional)

INSTRUCTIONS 1.

Heat your oven to 180 °C (356 °F)

2. Knead your 250 gr. (8,82 oz.) unsalted butter and 1/2 cup vegetable oil together until it will be creamy in a medium container. 3.

Add your 1 cup powdered sugar and keep kneading.

4. Add your 1/2 cup corn starch, 2 tbsp. vanilla powder and knead a little more. 5. Start sifting your all purpose flour into your dough by little little. Add your 1 tsp. of baking powder if you like on the flour. Baking powder is not necessary. Your turkish shortbread will be just fine without it. 6.

Knead your dough until you have a non sticky, well built consistency.

7.

Cover your baking tray with baking paper.

8. Shape your turkish shortbreads as you like and align them to your baking tray.

9.

Bake for about 20-25 minutes. Your turkish shortbread should stay white.

Turkish Tulumba Tatlisi - Syrupy Semolina Dessert PREP TIME 40 mins COOK TIME 30 mins SERVINGS 10 people

INGREDIENTS For the dough: 2 glasses of water 2 1/2 cups flour 1 tablespoon of butter 1 teaspoon of granulated sugar Half a teaspoon of salt 3 eggs 3 tablespoons of semolina 1 tablespoon of lemon juice For the Syrup: 3 cups of sugar 3 glasses of water 2 tablespoons of lemon juice

INSTRUCTIONS 1. First, you need to prepare the syrup. For the syrup, take the sugar and water in a suitable saucepan. When it starts to boil, boil it on low heat for 30-35 minutes until it has a thick consistency, add the lemon juice, and let it warm. 2. Allow the syrup to cool completely or put it in the fridge. The syrup needs to be very cold; you can prepare the dough after the syrup is completely cooled. 3.

For the dough; add water, butter, sugar, salt to the pot, and bring to a boil.

4. Sift the flour and add it to the boiled water mixture at once, stir immediately with a wooden spoon and with all your strength, and turn down the setting on the stove. Mix without stopping for 4-5 minutes and cook the dough in this way. Make sure that there is no lump in the dough. 5. Set aside for the dough to cool. After the dough has rested for a while, break the eggs into the dough one by one, and mix well with the mixer, feed each egg into the dough for 2 minutes. 6. After eating the eggs, add the lemon juice and semolina, and mix it with a mixer for 5 minutes at a high setting. It turns into a shiny and sticky paste. 7. Place the oil in a large saucepan and heat on a high setting. If you want, you can open the bottom of the oil after squeezing the pumps into the cold oil. If you preheat the oil, there is no need to cool the oil again. 8. Attach a star tip to a large cloth squeeze bag and add the dough halfway to the bag. 9.

Squeeze the dough into the desired size oil and cut it with scissors.

10. Turn down the stove to warm the high-grade oil. Thus, when the outside of your dessert is browned, the inside will also be cooked. 11. Stir occasionally with the help of a sieve and cook until it gets a caramel color. 12. Take the cooked pumps from the oil and immediately put them in cold syrup and let sit for 2-3 minutes. Do this until your dough is finished.

NOTES Most importantly, the syrup should be thick and very cold, take care not to let the syrup get cold, if necessary, place it in an ice- filled container and prevent it from getting cold. Unfortunately, the syrup gets warmer as you add the tulumba desserts. Do not try to fry the Tulumba in a short time, cook it slowly, the slower it is cooked the better.

Wet Cushion Cake - Padisah Yastigi Tatlisi PREP TIME 30 mins COOK TIME 25 mins SERVINGS 8-10 people

INGREDIENTS For the cake: 5 egg (room temperature) 1/2 cup sugar 1 1/2 cup all purpose flour 1 package baking powder 1 tsp. Vanilla extract For the syrup: 2 1/2 cup sugar 2 1/2 cup water 1 tsp. Fresh lemon juice For the filling: 2 packages whipping cream 1 cup cold milk 4 tbsp. Mascarpone cheese

INSTRUCTIONS 1.

Both syrup and cake will be cold for this dessert.

2.

Start by making your syrup.

3. Boil your 2 1/2 cup sugar, 2 1/2 cup water for about 5 minutes. Add your 1 tsp. Fresh lemon juice and let your syrup cool down. 4. Put your 2 package whipping cream, 1 cup cold milk in a container and whip it with your hand mixer until it is ready. Add your 4 tbsp. Mascarpone

cheese and whip a little more. Put your whipping cream to the fridge to cool down. 5.

Put your oven to 180°C (356°F)

6. Add your 5 egg (room temperature), 1/2 cup sugar, 1 tsp. Vanilla extract in a container and whip it with your hand mixer until it gets creamy. 7. Add your 1 1/2 cup all purpose flour, 1 package baking powder to your egg mixture and mix it until it combines. 8. Pour your cake butter in a round clamp cake mold and bake your cake for about 25 minutes. 9. Take your baked cake from the oven. Cover it with a towel when it starts to warm out and wait until it cools down. 10.

When your cake gets cold separate it in two pieces from the middle.

11.

Put bottom piece of your cake into your clamp cake mold.

12.

Pour the half of your syrup to bottom piece of your cake.

13.

Spread your whipping cream onto your cake.

14. Slice the top piece of your cake into 8 pieces and put them carefully onto your cream mixture. (Slicing the cake before will prevent the cream to be scattered while serving your dessert.) 15.

Put your wet cushion cake into fridge and rest for about 8 hours.

16. You can decorate your wet cushion cake with coconut flakes or grounded pistachio.

Zerde Dessert - Zerde Tatlisi PREP TIME 10 mins COOK TIME 40 mins SERVINGS 6 people

INGREDIENTS 1/2 cup rice 6 glasses of water 1 1/2 cups granulated sugar 2 tablespoons starch (arrowroot if available) 1 pinch of saffron 1 teaspoon of turmeric 4 tablespoons of rose water 2 tablespoons of currants 1 tablespoon of pine nuts

INSTRUCTIONS 1.

Leave the saffron to steep in rose water overnight in a lidded bowl.

2.

Wash the rice thoroughly until all the starch has runoff.

3. Take the starch-free rice with water and sugar in a pot and cook it without allowing the rice to overcook and become flaky. 4. Dissolve the starch in 1/2 cup of water, pour over the cooked rice, and mix. 5. Finally, add soaked currants, pine nuts, turmeric and rose watery saffron and mix. 6.

Cook on low heat for 5 minutes. Then take it in serving bowls and cool.

7.

After cooling, garnish with currants and pine nuts.

Outro: Thank you for reading my book. I hope you liked it. And I hope you are as eager to try these recipes as I was when I was preparing them. I want you to know that I continue to create new recipes for you every day. Don't forget to visit the www.turkishfoodchef.com website and subscribe to be informed about all new recipes.

Hope to see you in the next books.