Tuesday, September 15, 2015

August 29: Sucuklu Menemen - Sauteed Vegetables with Egg and Turkish Souguk

Prep. Time: 20 min.
Cooking Time: 10-15 min
2 Servings


  • 8-10 slices of Turkish soujouk (skin removed)
  •  2 eggs
  •  1 Anaheim pepper or your choice of fresh pepper (cut in bite size)
  •  2 medium sized tomato, diced
  •  2 tbsp extra virgin olive oil
  •  1/4 tsp cumin
  •  Salt
  •  Pepper
  • 3 tbsp water

  1.  Fry the soujouk slices in the pan at low heat with water. Then turn each slice over quickly with a fork. Remove and place them in a plate.
  2.  Saute the cubanelle peppers with olive oil at medium-high heat in the same pan. Then add the tomatoes, cumin, salt and pepper. Cook for another 7-8 minutes stirring occasionally at medium heat.
  3.  Beat the eggs in a bowl, and pour into the pan. Then add the fried sujuks. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread as breakfast or lunch.

August 29: Narli Roka Salatasi - Baby Aragula Salad with Pomegranate

Prep. Time: 30 min.
Cooking Time: 30-45 min
10-12 Servings


  • 6 cups lightly packed baby arugula
  • 1 cup pomegranate seeds
  • 1/4 cup goat cheese
  • 1/4 cup toasted walnuts
  • 2-3 green onion (chopped)
  • 1/2 cup olive -optional
  • 5-6 cherry tomatoes -optional 
  • 5-6 fresh mint leaves -optional


  • 1/4 cup pomegranate molasses
  • 1/2 lemon, juiced
  • 1 tbsp honey
  • 2 tbsp apple or cherry vinegar
  • 3/4 cup olive oil
  • 1 tsp salt

  1. Combine molasses, lemon juice, honey, salt, olive oil and vinegar in a mixing bowl and whisk to combine.
  2. Gently mix baby arugula leaves with green onion and place the mixture on a salad plate, dress them with the vinaigrette,
  3. Sprinkle walnuts, goat cheese, pomegranate seeds and serve cold.
Afiyet olsun...

August 29: Dereotlu Peynirli Kolay Gozleme (Easy Gozleme) - Turkish Quesadilla with Dill and Cheese

Prep. Time: 15 min.
Cooking Time: 20-30 min
8 Servings

(If you are looking for traditional Turkish Gozleme please check out here: TRADITIONAL GOZLEME


  • 8 quesadilla size tortilla
  • 1/2 cup dill (chopped)
  • 1 cup feta cheese
  • 1/2 cup shredded kasar cheese (or, mozzarella cheese)
  • 1 stick butter
  • 1/2 cup olive oil

  1. Mix dill and cheese in a bowl.
  2. Place one-eighth of filling over half of each tortilla.  
  3. Fold tortilla over to enclose filling. Press edges together to seal.
  4. Turn on the heat and place a saucepan on medium heat.
  5. Sprinkle 1 teaspoon oil on the pan and cook for 2 to 3 minutes or until base is golden. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Brush the both sides of the gozleme with butter. 
  6. Serve with sliced tomatoes and cucumbers.
Afiyet olsun...

June 20: Yaprak Dolmasi (Yaprak Sarmasi) - Dolma (Stuffed Grape Leaves)

Prep. Time: 30 min.
Cooking Time: 20-30 min
10 Servings


  • 2 cups Calrose rice or your favorite type of rice
  • 2 big onions
  • 1/2 cup olive oil
  • 1/2 cup pine nut
  • 1/2 cup dried currant
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/2 tsp cumin powder
  • 2 tsp Italian parsley (finely chopped)
  • 2 tsp dried mint or fresh mint leaves (finely chopped)
  • 2 tsp salt
  • 1 tsp sugar
  • 3 cups hot water
  • 250 gr grape leaves
  • 1/2 lemon juice and/or 1/2 lemon slices

  1. In 1/4 cup olive oil in 12-inch skillet, saute onion, stirring until golden - 5 minutes.When they turn translucent, add the pine nuts and sauté for 5 more minutes.
  2. Add rice and stir constantly for 5-10 minutes until the rice is translucent.
  3. Add the spices (mint, cinnamon, salt, black pepper, cumin, dried currants, sugar and allspice) and chopped parsley.
  4. After another quick stir, add 1 cup of boiling water and simmer on low medium heat for 10-15 minutes until all the liquid is absorbed by the rice mixture.
  5. Take off heat and let cool.
  6. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
  7. Lay leaves, shiny side down, on flat surface.Put 1 tablespoon mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
  8. Lay all your dolmas side by side and tuck very tightly.
  9. Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water) and bring to a boil.
  10. Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
  11. Transfer to your serving dish and let cool.
Afiyet olsun! 
(Have a great meal!)

Saturday, July 4, 2015

June 20: Ispanakli Pasta- Spinach Cake

Prep. Time: 20 min.
Cooking Time: 35-55 min
10 Servings


  • 5 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 package of Dr Oetker vanilla powder (8 gr) or 1 tsp vanilla extract
  • 1 package of Dr. Oetker baking powder (16 gr) or 1 tsp baking powder
  • 1 lemon peel
  • 1 cup finely chopped spinach
  • 1 cup chopped walnut
  • 2-3 kiwis (sliced, like 1/16" thick) or fruit of your choice
  • 3 cups milk
  • 6 tbsp flour,
  • 7 tbsp sugar,
  • 1/4 tsp vanilla extract or 1/4 package of Dr. Oetker vanilla powder
  • 2 tbsp unsalted butter
  • 1 cup cool whip
  1. Turn oven to 350 F and place your cake pan in the oven,
  2. In a large bowl mix eggs, sugar and lemon peel,
  3. Add flour, vanilla, baking powder and continue to mix,
  4. Add spinach and walnut, beat well, take out your heated cake pan from the oven, coat with cooking spray, pour the batter and sharply tap pan once on counter to remove air bubbles,
  5. Bake at 350° for 20-35 minutes or until wooden pick inserted in center comes out clean.
  1. Combine the sugar and flour in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle the milk until smooth.
  2. Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, about 3 to 5 minutes.
  3. Remove from the heat and stir in the butter and vanilla until the butter is melted and completely incorporated.
  4. Continue to beat if the pudding has flour knots.
  5. Cut the edges of the cake and crumble.
  6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Place kiwis, spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Decorate with the crumbles. Store cake loosely covered in the refrigerator.

June 20: Fasulye Salatasi- Six Beans Salad

Prep. Time: 25 min.
8 Servings


  •  1 (15 ounce) can kidney beans, drained
  •  1 (14.5 ounce) can wax beans, drained
  •  1 (15 ounce) can lima beans, drained
  •  1 (15 ounce) can green beans, drained
  •  1 (15 ounce) can garbanzo beans, drained
  •  1 (15 ounce) can black-eyed beans
  •  1 sweet onion, chopped
  •  1 green bell pepper, chopped
  •  1 red bell pepper, chopped
  •  1 tomatoes, chopped
  •  1 cucumber, chopped
  •  2/3 cup balsamic vinegar
  •  1/2 cup olive oil
  •  1 tbsp fresh parsley, chopped
  •  Salt and black pepper

  1. Mix all the ingredients in large bowl, marinate for at least 15 minutes in the refrigerator before serving. Enjoy!

June 20: Fava Beans With Dill- Zeytintagli Bakla

Prep. Time: 10 min.
Cooking Time: 1 hour
4-6 Servings


  • 1 lb. dried fava beans, soaked overnight (or, canned fava beans, or, fresh ones if it the season)
  • 1⁄4 cup olive oil
  • 2 tbsp olive oil
  • 3 tbsp. minced fresh dill
  • 1 small onion (sliced in half-moon shape)
  • Juice of 1 lemon (optional)
  • Salt and pepper

  1. Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes. 
  2. If you use fresh ones you do not need to soak overnight, but probably you need to cook them about 50 minutes. 
  3. Put olive oil in another saucepan and saute until they are tender. 
  4. Drain beans, and transfer on tho the sauteed onion; add dill, and salt and pepper; let sit for 30 minutes to meld flavors before serving. Bon appetitte! 

Saturday, May 30, 2015

May 30: Kolay Patates Puresi ( Easy Potato Puree)

Prep. Time: 10 min.
Cooking Time: 15-20 min
8 Servings


  • 2 large potatoes (peeled and divided in 4-5 pieces) 
  • 4 cups boiling water
  • 1 cup hot milk
  • 1 1/2 stick butter
  • Salt
  • You may also add any of you favorite spices or herbs like black pepper, cayenne pepper, garlic salt, thyme, mint,oregano, etc. (optional)

  1. Put potatoes,add water, salt, 1 stick butter and cook until potatoes are tender about 15-20 minutes.
  2. Turn off the heat, add milk and 1/2 stick butter.
  3. Put all the ingredients through a food mill set and beat them fine. Enjoy!

May 30: Patlican Kapama (Eggplant Kebab with Beef)

Prep. Time: 30 min.
Cooking Time: 15-20 min
8-10 Servings


  • 4 adet eggplant (preferably Chinese eggplant) (sliced diagonally)
  • 2 medium tomatoes (sliced vertical)
  • 2 medium potatoes (sliced vertical)
  • 2 lb beef (cubed about 3/4")
  • 1 medium onion (diced)
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 2 tbsp. tomato paste
  •  1/2 cup olive oil


    May 30: Easy Coffee Cake with Pecan and Berries -

    Prep. Time: 15 min.
    Cooking Time: 35-45 min
    12 Servings


    • 5 eggs
    • 2 cups sugar
    • 1/3 cup olive oil or canola oil
    • 1 pack vanilla powder
    • 1 pack baking powder
    • 1 lemon peel
    • 1 cup pecan or walnut (optional: chopped)

    Wednesday, May 13, 2015

    April 18 - Incir Uyutmasi / Sleeping fig (dessert)

    Prep. Time: 15 min.
    Cooking Time: 20 min - 3 hours
    8 Servings


    April 18 - Easy Bulgur (Cracked Wheat) Pilav - Sebzeli Bulgur Pilavi

    Prep. Time: 15 min.
    Cooking Time: 15-20 min
    6 Servings


    • 1 cup Turkish bulgur, large grain, washed and drained
    • 2 cups hot water
    • 1 medium onion, chopped
    • 1 medium tomato, diced (optional)
    • 1 green pepper, chunk
    • 2 green onions, chopped
    • 1 tbsp butter
    • 1 tbsp vegetable oil
    • 1 tsp salt 

    1. Saute the onion with the vegetable oil in a medium-sized pot. 
    2. Add the tomato (optional), green pepper, green onion, salt and warm chicken broth. 
    3. When the water stars bubbling, pour in the bulgur add butter and stir. 
    4. Cook on low heat with the lid half covered. 
    5. Stir occasionally until the water evaporates.
    Bon appetitte! 

    April 18 - Piyaz / Kidney Bean Salad

    Prep. Time: 15 min.
    (Cooking Time: 20-40 min)
    4 Servings


    • 1 can white kidney beans (540 ml)
    • 2 fresh tomatoes, diced
    • 1/4 red onion, sliced or 4 fresh onions, chopped
    • 1 small pepper, chopped
    • 1/4 red onion, sliced

    • 3 tbsp extra virgin olive oil
    • 1/2 lemon
    • Salt
    • Pepper

    • 3 boiled eggs, cut in four pieces
    • Black olives

    1. Wash and drain the kidney beans. Mix with all the main ingredients and place on a service plate.
    2. Pour the dressing ingredients on top and then garnish with eggs and black olives.

    April 18 - Kabak Kavurmasi (Sauteed Squash) 2 styles

    Prep. Time: 15 min.
    Cooking Time: 15-20 min
    12 Servings

    1st Style, without tomato paste:


    • 1 lbs Mexican squash (chopped in 1"cubes)
    • 1 medium onion (chopped in 1/18" cubes)
    • 1 large onion, sliced
    • 2 garlic cloves, sliced
    • 2 tbsp extra virgin olive oil, half for cooking, the other half for after
    • 1 1/2 tbsp tomato paste (optional)
    • 1/2 tbsp red pepper paste (optional) 
    • 1 tbsp sugar
    • 1/2 tsp salt

     1/4 cup fresh dill or mint, chopped

    1. Saute the onion with olive oil and salt for a few minutes. Add the garlic and cook for about 5 minutes on medium heat.
    2. Cut off both ends of the squashes. Peel and cut in four pieces lengthwise. Then cut horizontally in pieces 2 inches tall. Throw them in the pot, add sugar.. Cover and cook for about 15 minutes.
    3. Place on a serving dish. Pour the rest of olive oil on top and sprinkle chopped dill. Serve the dish at room temperature or chilled.
    2nd Style, with tomato paste, just add and saute tomato paste and red pepper paste with onion and garlic, the rest is the same.

    March 21 - Kremali Kadayif / (Shredded Dough with Pudding)

    Prep. Time: 15 min.
    Cooking Time: 15-20 min
    12 Servings


    • 1/2 Package Shredded Dough ~225 gr (1 package = 454 gr)
    •  1 stick unsalted butter (125 gr = 8 tbsp = 1/2 cup), melted
    •  3/4 cup pistachios, ground
    • 1 1/2 cups sugar

    1. Prepare the syrup first; place the water and sugar in a medium sized pot. Bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and put aside.
    2. Put half the package of Shredded Dough in the food processor and pulse a few times. 
    3. Melt the butter in a large skillet. Add shredded dough, sugar and pistachios.  
    4. Saute stirring until dough is light golden brown.
    5. Turn off the heat.
    6. ..
    7. ..

    March 21 - Coban Salatasi / Shepherd's Salad

    Prep. Time: 15 min.
    2 Servings


    • 1/2 cup cucumber, diced
    •  2 tomatoes, diced
    •  1 pepper, chopped
    •  1/4 red onion, sliced
    •  1/4 cup fresh mint, chopped

    •  2-3 tbsp extra virgin olive oil
    •  1/2 cup feta cheese, crumbled
    •  Salt
    •  Pepper
               Place all the vegetables in a medium size salad bowl. Season with salt and pepper to liking. Add the feta cheese, lemon juice and olive oil. Don't add any other dressings!

              March 21- Manti / Turkish Ravioli

              Prep. Time: 30 in.
              Cooking Time: 15-20 min
              12 Servings


              • 1 pkg (approx 400 g) wanton wraps, 3.5 x 3.5 inch squares
              • 150 g medium or regular ground beef
              • 1 small onion, ground
              • Salt
              • Pepper


              • Yogurt with minced garlic and salt
              • 2 tbsp butter
              • Powdered red pepper, spicy or non-spicy to taste

              1. Cut the wraps diagonally, ie. two triangles per wrap. 
              2. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. 
              3. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up. manti
              4. Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep it in the freezer at least for a day. Then keep it in room temperature for an hour before cooking.
              5. Boil some water with a tablespoon of salt in a large pot. 
              6. Put all the manti in and stir occasionally. Cook for exactly 5 minutes and then drain. 
              7. Put in plates. 
              8. Fry the butter in a small pan with the red pepper. 
              9. First put some garlic yogurt on top of the manti, then add the fried butter.
              10. Makes 2 servings. You can also try keeping the manti in the freezer for a couple hours before you cook it. 
              *If you like to make the dough from the scratch, you can use Gozleme dough to make yufka. But I give you another recipe to make Yufka and Cig Borek:)
              • 2 cups milk
              • 750 gr all purpose flour
              • Salt
              Mix and knead them all.

              Thursday, February 12, 2015

              February 28 - Kadinbudu Kofte - Lady's Thigh Meatballs

              Prep. Time: 15 min.
              Cooking Time: 20-25 min
              8 Servings


              February 28 - Mercimek Salatasi - Green Lentil Salad

              Prep. Time: 15 min.
              Cooking Time: 15-20 min
              8 Servings


              February 28 - Ispanakli Borek - Pastry Filled with Spinach and Feta Cheese

              Prep. Time: 15 min.
              Cooking Time: 15-20 min
              12 Servings


              January 24 - Kis Salatasi - Winter Salad

              Prep. Time: 10 min


              • 1 cup peeled and shredded turnip,
              • 1 cup peeled and shredded carrot,
              • 1 cup shredded red cabbage,
              • 1/4 cup lemon juice,
              • 2 tbsp olive oil
              • Salt     
              • 1 tbsp finely chopped Italian parsley, (for garnishing)
              • 1 cup tomatoes (thinly sliced length wise) for garnishing,

              Mix all ingredients and garnish with parsley and tomatoes.

                January 24 - Pazi Yemegi - Sauteed Swiss Chard

                January 24 - Peynirli Maydanozlu Makarna - Basic Turkish Pasta with Feta Cheese and Parsley

                Prep. Time: 5 min.
                Cooking Time: 15-20 min
                6 Servings

                This is a great recipe for those who is looking for a pasta recipe without draining:


                • 1 package of pasta of your choice (about 500 mg)
                • 2 1/4 cups boiled water
                • 1 cup feta cheese (crumbled)
                • 1/4 cup Italian parsley or dill (chopped)
                • 3 tbsp butter
                • 1 tbsp vegetable oil
                • salt
                • black pepper

                1. Boil water, add salt, butter, vegetable oil and pasta. 
                2. Cook until all the water is absorbed. If the pasta is still uncooked add 1/4 cup water and continue to boil.
                3. Turn off the heat when all water is gone.
                4. Add black pepper, feta cheese and parsley, let it sit about 10 minutes and enjoy!

                Saturday, December 13, 2014

                December 13- Cacik - Yoghurt Sauce with Cucumbers (Turkish Tzatziki)

                Prep. Time: 10 min


                ·       2 lbs whole milk yoghurt
                ·       1-2 small cucumber, peeled, grated
                ·       1 tbsp olive oil
                ·       1 garlic clove, crushed
                ·       2 tbsp dried or fresh mint
                ·       1 tbsp dried or fresh dill
                ·       ½ cup water
                ·       ½ tsp salt

                Combine all the ingredients with ½ cup water and ½ tsp salt in a bowl. Makes about 4 cups. Cacik will keep in an airtight container in the fridge for up to 2 days. 

                December 13- Karniyarik - Eggplant Stuffed with Ground Beef

                Please see here Karniyarik - Eggplant Stuffed with Ground Beef for the recipe. Bon appetitte!