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!

December 13 - Pilav - Turkish Style Rice

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


  • 2 cups rice,
  • 3 cups boiling water,
  • 1 tbsp vermicelli 
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • Salt

  1. Saute the vermicelli with vegetable oil while stirring until it gets golden brown.
  2. Add rice and continue to saute for about 5 more minutes.
  3. Add boiling water, butter, salt and rice.
  4. Cover, turn the heat to low and cook until the rice absorbs all water.
  5. Turn off the heat
  6. Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and cover. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve and enjoy!

* Don't stir Pilaf while it's cooking.
* Don't use a spoon to fluff Pilaf. Use a wooden or regular fork for it.

Decemper 13 - Imambayildi - All Vegetarian Stuffed Eggplant

Prep. Time: 15 min.
Cooking Time: 20 min
4 Servings


  • 2 large (and slim, if possible) eggplants/aubergines
  • 1 large onion, halved and finely sliced
  • 3 tomatoes, finely chopped
  • 3-4 garlic cloves, finely chopped
  • 1 bunch of flat leaf parsley, finely chopped
  • 4 tbsp olive oil
  • Juice of ½ lemon
  • 2 tsp sugar
  • 1 tsp dried mint
  • Salt and black ground pepper to taste
  • Olive oil (or canola oil) for light frying
  • Extra wedges of lemon to serve

  1. Peel the eggplants/ aubergines length ways in zebra stripes, then cut the eggplants / aubergines in half length ways
  2. Cut a split length ways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end. 
  3. Heat about 1cm/1/2in light olive oil or canola oil in a deep sided pan. Place the eggplants in the oil and shallow fry quickly on both sides until they are softened and have a light brown color, for about 3-5 minutes. Place paper towel on a tray and transfer these eggplants there; the paper towel will absorb the excess olive oil.
  4. Now let’s prepare the filling. Stir in the sliced onions and garlic in a bowl, add 2 tablespoons of olive oil, dried mint, salt and ground black pepper to taste. Knead this mixture with your hands for the dried mint and seasoning to blend well (this will also help the onions to soften). Stir in the tomatoes and parsley to the mixture and combine well.
  5. Lift the eggplants to a chopping board and open up the split in the middle to create pockets. Spoon the mixture into these eggplant pockets, packing it in tightly so that all of the filling is used up (if you have any left over filling, I would simply cook them in the same pan next to these eggplant pockets).
  6. Place the stuffed eggplants side by side in a wide, heavy pan. Mix the remaining olive oil with ½ cup water, lemon juice and sugar and pour it over the eggplants.
  7. Cover the pan with a lid and place over a medium heat to get the oil hot and create some steam. Once the cooking liquid is hot, cook the eggplants for about 45-50 minutes. Once cooked, they should be soft and tender, with a little of cooking liquid left in the bottom of the pan.
  8. Leave the eggplants to cool and rest in the pan for the flavors to settle, then carefully transfer them to a serving dish and spoon the oil from the pan over the eggplants. Serve at room temperature or cold, with a wedge of lemon aside and extra garnish of parsley over them.

December 13- Smoked Eggplant Salad

Prep. Time: 20 min
8-10 Servings


  • 3-4 American eggplants (grilled, skinned and chopped into small pieces)
  • 2 medium red peppers (grilled, skinned and chopped into small pieces)
  • 2 medium onions
  • 2 medium tomatoes
  • 1 lemon (for the juice)
  • 1-2 tablespoons of olive oil
  • 3 cloves of garlic
  • Salt

(You can play around with the amount of each to suit your taste – this is just a rough guide of what we use, but it really depends how much we have left in our fridge!)
Once the BBQ is lit and ready to grill on, put the eggplants and peppers directly into the hot coals. Turn them occasionally with a pair of tongs so that they cook evenly. They need to remain in there for around 15 minutes until they are soft and the skins are blackened. This is important, as this is what gives them the real smoky barbequed taste. Once they get to this point and look similar to mine below, take them out and set them aside until cool enough to handle.
While they are cooling down, you can prepare the other ingredients…
You can either cook the onions and tomatoes by putting them into the coals for 10-15 minutes until they become soft, or if you’d prefer, leave them raw and slice up into the salad as they are. It’s down to personal preference and it’s delicious both ways.
Peel the cloves of garlic and chop into small thin pieces.
Once the eggplant and peppers have cooled down a little (and the onion and tomatoes if you chose to cook them too..) you need to peel the skins off (or just the outside few layers of the onion). If they have been sat in the coals long enough, the skins should peel off really easily. It’s a messy job and be careful not to burn yourself as they will still be very hot inside. (Yes, I’ve learnt the hard way on more than one occasion- oops!)
Cut off the top/stalk end of the eggplants and peppers (some people like to remove the seeds too but we always leave them in) then chop up everything into smaller pieces – the eggplants, peppers, onions and tomatoes – and add them all into the same bowl.
Add the garlic into the bowl along with the olive oil and salt. All the Turkish people I know are obsessed with oil and salt so they add a lot of both, but you can adapt it to your own taste.
Finally, cut the lemon in half and squeeze the juice of one half into the salad – mix it all together and that’s it!

Monday, November 24, 2014

November 22: Cemen - Acuka - Muhammara - Chemen

Prep. Time: 15 min
15-20 servings


  • 2 cups walnuts - finely chopped
  • 2 tbsp red pepper paste(optional)
  • 4 tbsp tomato paste
  • 1/2 cup olive oil
  • 1/2 cup bread crumbs (optional)
  • 1/2 cup Feta cheese (optional)
  • 3-4 garlic gloves - finely crushed
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp dried mind
  • Salt

- Mix all the ingredients and use as a spread or dip. Enjoy!

November 22: Gozleme - Folded and Filled Turkish Flat Bread (Quesadilla)

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


  • 4 cups flour
  • 1 cup water (room temperature)
  • 1 cup water (warm)
  • 1 pack dry yeast
  • 1 tbsp sugar
  • Salt
Cheese Filling:

  • 2 cups spinach, dill or flat leaf parsley (washed, drained and chopped)
  • 1 cup feta cheese

Meat Filling:

  • 1 lbs ground beef
  • 1 onion (chopped)
  • 1/2 cup bell pepper (chopped) -optional
  • 1/2 cup flat leaf parsley (chopped) -optional
  • 1/2 cup tomatoes (chopped) -optional

November 22: Sucuklu Yumurta - Turkish Beef Sausage and Eggs

Prep Time: 15 min.
6-8 servings


  • 1 Sucuk (Turkish Beef Sausage )
  • 6-8 eggs
  • Salt (optional)
  • Black pepper (optional)

  1.  Slice sucuk into about 1cm wide pieces diagonally.
  2.  Heat a frying pan over medium–high heat.
  3. Add sucuk to the pan and brown for 1 minute each side. 
  4. Make 6-8 indentations in mixture and crack in eggs. 
  5.  Cover, place over low–medium heat and cook for 5 minutes or until the egg whites are cooked but the yolks are still runny. 
  6. Season.

Friday, October 24, 2014

October 25: Milky Semolina Dessert - Sutlu Irmik Tatlisi

Cook Time: 20 min
8-12 servings


  • 6 cups whole milk
  • 2 cups sugar
  • 1 cup semolina flour
  • 1 pack vanilla sugar
  • 1 lemon peel (zest of one lemon)
  • 1 cup walnut (finely chopped) 
  • 1-2 tbsp orange blossom water

  1. In a pot, place milk, sugar, semolina, vanilla and lemon peel stir occasionally over medium heat. 
  2. Boil till it becomes thick. (3-5 minutes).
  3. Wet a Pyrex dish, small bowls or cups with couple drops of orange blossom water. 
  4. Pour half of the milky semolina dessert into glasses / bowls cups / or a large let's say Pyrex dish half way through.
  5. Sprinkle walnuts and slowly pour rest of the dessert on top of it.
  6. Let them cool down at room temperature and then refrigerate.
  7. Garnish with walnut pieces, cinnamon or coconut flakes.
  8. Serve them cold, with a scoop of ice cream on top if you wish.
  9. ENJOY!

        October 25: Pogaca - Turkish Bisquit with Cheese / Olive / Ground Beef, etc Filling

        'Poğaça' has the tender texture of a biscuit, and is often stuffed with delectable fillings like black olives, olive paste, Feta, spiced ground beef, Turkish pastrami, a spicy Turkish sausage or mashed potato.

        Prep. Time: 20 min
        Cook Time: 20 min
        Total Time: 40 min
        20-25 servings


        • 1 cup whole milk
        • 1/2 cup vegetable oil
        • 1 tsp salt
        • 2 tbsp sugar
        • 1 tbsp yeast
        • 2 1/2 cup all purpose flour

        1. First, prepare the filling. Crumble the Feta or goat cheese with a fork. Add about 1 tablespoon of finely chopped parsley. 
        2. In a large mixing bowl mix milk, sugar and yeast, set it aside for about 5-10 minutes. Add all the ingredients and work them together with your hands. Keep kneading the mixture and adding flour gradually until you have a smooth, firm dough about as firm as an earlobe. 
        3. Take a ball of dough about the size of an apricot and press it down on your palm to flatten it. 
        4. Put a small amount of your chosen filling in the center. Fold the circle in half over the filling so the edges come together and pinch them closed very gently. 
        5. On a baking tray lined with grease-proof baking paper, place the 'poğaça' seam side down and tuck the ends under gently as you go. Your roll should be an oval that is wider and rounder in the center and narrower at the ends. Repeat this with all the dough balls, leaving about one inch between each roll.
        6. With a pastry brush, coat the top of each roll with egg yolk. Sprinkle the sesame, poppy or black cumin seeds on top of each roll. Let it aside for about 15-30Bake in a 400°F/ 200°C oven until the rolls puff up and the tops turn a golden brown.
        7. Serve the 'poğaça' while still warm with fresh fruit preserves and honey.

        October 25: Leeks with Olive Oil - Zeytinyagli Pirasa

        Almost all “Zeytinyagli”(vegetables cooked in olive oil) recipes are wonderfully refreshing and comforting for any type of meak. Traditionally, we try to cook olive oil dishes ahead of time, and allow the dish to cool and rest in its pan for the flavors to blend well.

        The recipe is very easy to make, delicious and healthy. You may serve it as a side dish or lunch, If you add ground beef it could even turn into a zesty main dish!

        Cook Time: 20 min
        4-5 servings


        • 1 lbs leek (washed well and chopped in 1/3 inch rounds)
        • 1 medium carrot (chopped in rounds or half moons)
        • 1/4 cup olive oil
        • 2 tbsp rice (washed and drained)
        • 1 tbsp tomato paste (optional)
        • 1 tsp sugar
        • Salt

        1. Gently mix all the ingredients in a large pan. 
        2. Cover and cook on low heat until rice is cooked. 
        3. Leek is best when it’s served cold with a little lemon juice on top.

        October 25: Yogurt Soup - Yayla Corbasi - Yogurt Soup

        Yayla Çorbası or Yogurt Corbasi is a classic comfort dish in Turkey. The soup is smooth, creamy, and tangy with a wonderful taste of mint and dried red pepper. A must try for all those who love yogurt and creamy soups...

        Cook Time: 20 min
        4-5 servings


        • 1/2 cup rice
        • 1 cup yogurt
        • 1 egg yolk
        • 2 tbsp flour
        • 1 tbsp butter
        • 1 tbsp olive oil
        • 5 cups water
        • Dried mint
        • Salt
        • Crushed dried red pepper

        1. Place rice, salt and water in a medium sized saucepan. Bring to a boil and cook until rice is very soft.
        2. Beat egg yolk and flour together until well blended. Whisk in yogurt and add 1-2 tablespoons additional water if needed.
        3. Slowly pour yogurt mix into rice and bring to a boil, stirring constantly. Turn heat down and cook for 10 minutes.
        4. Melt butter with olive oil over medium heat. Once it starts to sizzle add mint and dried red pepper and sauté lightly for about 25 seconds. Stir into soup and serve.

        Tuesday, April 1, 2014

        April 26: Walnut Cookie (Cevizli Kurabiye)

        Prep. Time: 15 min 
        Cook Time: 30 min.
        Total Time: 45 min.
        20-25 servings


        • 2 sticks unsalted butter
        • 1 cup powder sugar
        • 1 egg
        • 1 tsp baking powder
        • 4 cups flour
        • 1 cup walnuts (finely chopped)
        • Vanilla powder

        1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
        2. In a medium bowl, stir together the flour, powder sugar, and baking powder. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. 
        3. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
        4. Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. 
        5. Sprinkle 3 tbsp powder sugar over them.
        6. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

        April 26: Celery Root with Orange

        Prep. Time: 20 min 
        Cook Time: -
        Total Time: 20 min.
        8-10 servings


        • 2 lbs plain yogurt
        • 2 lbs garlic (finely crushed)
        • 1/2 cup walnuts (coarsely crushed)
        • 2 tbsp mayonnaise
        • 1 celery root (peeled and shredded)
        • Salt & black pepper
        • 8-10 orange skin 

        1. Mix all ingredients in a large service bowl.
        2. Cut the oranges in half. Scoop the inside of the oranges and fill them with the mixture.
        3. Serve cold, enjoy.

        April 26: Vegetarian Bulgur Pilav

        Prep. Time: 15 min 
        Cook Time: 25 min.
        Total Time: 40 min.
        8 servings


        • 1 cup medium coarse bulgur
        • 4  medium tomatoes 
        • 5-6 mini bell peppers
        • 1 medium onion
        • 1 garlic clove
        • 4 green onions (chopped in 1 inch long)
        • 1 tbsp. vegetable oil
        • 1 tbsp. butter
        • 1 cup boiled water
        • Salt

        1. Saute onions with vegetable oil a few minutes in a deep skillet.
        2. In the mean time place tomatoes, mini bell paper and garlic in a food processor and finely chopped.
        3. Pour chopped vegetables in skillet, cook until tomatoes fully cooked.
        4. Add bulgur, butter, salt and boiled oil, cook until bulgur is tender.
        5. Add chopped green onions, cover the skillet, et it stay 5 min and enjoy!

        April 26: Basic Turkish Stew

        Prep. Time: 15 min 
        Cook Time: 3 to 4 hr.
        Total Time: 3 hr.
        10-12 servings


        • 3 lbs. beef chunk cut into 1 inch cubes
        • 1 lbs. frozen baby peas or green peas
        • 1 lbs. potatoes (chopped into no larger than 1 inch cubes)
        • 1 lbs.carrot (chopped into no larger than 1 inch cubes)
        • 1 medium size onion (chopped)
        • 2-3 garlic cloves (crushed)
        • 1 lbs. tomatoes (chopped)
        • 2 tbsp. tomato paste
        • 1 tbsp. red pepper paste (optional)
        • 2 tbsp. vegetable oil
        • 1/2 tsp black peppercorns
        • 1/2 tsp ground cumin
        • 1 1/2 tsp various steak seasoning
        • Salt
        1. Place meat in a large heavy pot, add oil, peppercorns and garlic. In a small bowl mix together the salt, pepper, cumin and steak seasoning; pour over meat, and stir to coat meat with spice mixture and oil. 
        2. Cover, and cook on low heat for about 2-3 hours until meat is tender and you can split a meat cube with a fork.
        3. Add chopped onions on top of already cooked meat, stir occasionally and sauté  until onions are tender.
        4. Add tomato and pepper paste, sauté all together. Add vegetables and cook 20 more minutes. Bon appetite!

        Saturday, March 29, 2014

        March 22: Stuffed Collard Greens w/ ground beef (Kara Lahana Dolmasi)

        "Black Sea Turkey (Karadeniz Bolgesi) in Northern Turkey, is a humid and verdant region renowned for its natural beauty thanks to the high precipitation levels distributed evenly throughout the year. The region is very mountainous and is heavily forested, while the highest parts of the mountains are covered with alpine meadows, glacier lakes, and glaciers. "

        Collard greens is an indispensable component of the Black Sea kitchen in Turkey, and it is difficult to find them outside that region. Despite the fact that unlike broccoli and kale and cabbage, there are not many research studies devoted to the specific health benefits of collard greens. However, these delicious leaves are invaluable sources of phytonutrients with potent anti-cancer properties, and rich in vitamin K, A, C, manganese, fiber and iron.


        • One bunch Collard Green Leaves
        • 1 onion
        • 1/2 cup rice
        • 1 pound or more ground beef
        • 4 tbsp. tomato paste
        • 1/2 cup hot water
        • Salt
        • Black pepper
        • 1-1,5 tbsp. vegetable oil
        1. Separate the leaves one by one from the bunch. In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 3-4 minutes. Drain and rinse with cold water. Cut leaves in half or four depends on the size of the each leaf.
        2. Sauté all tomato paste in oil in a saucepan over medium-high heat, about 5 minutes. Separate about 3 tbsp. of the sautéed tomato paste aside for the sauce. Add ground beef, onion, rice, and season with salt and pepper, to taste to the rest of the sautéed tomato paste. Stir well.
        3. Lay a collard leaf out on a flat surface and add 1/4 cup of the filling into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
        4. Mix the sautéed tomato paste you put aside with hot water. Pour a thin layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve!
        5. OPTIONAL: If you would like to not to cook your collard greens long, you may cook the meat filling before you fill your greens. In that case you may turn off the oven as soon as you see bubbling around the dolmas.
        6. Bon appetite!

        March 22: Lokma (Turkish style donuts dipped in syrup) Turkish Loukoumades

        Lokma is a Turkish name for bite-sized, fried balls of dough that is dipped in a simple syrup. Lokma is Turkish and means 'morsel'. Similar types of treats are popular in numerous Mediterranean countries, though each country has its own variation on how the dish is made and served. The Greeks, who also enjoy the dish, call each cake a loukoumades, and the dessert is related to the Italian sfinge or zeppola as well as the Mediterranean Jewish dish, zvingoi.
        There are some differences in recipes for lokma. One principal difference between the Turkish and Greek version, and the sfinge or zeppola made in Italy, is that the dough made for this dish tends to use yeast. Zeppole don’t use yeast, and are usually filled with sweetened ricotta cheese, jam, or custard.
        In Turkey, lokma are sold by street vendors or in stores, where making them may be a somewhat automated process, or they’re made at home. In some parts of the country it is traditional to serve lokma at funerals, especially to the poor. Other areas make them and serve them to neighbors if they have something to celebrate. They’re a common food at festivals, too.



        • 1 tbsp. yeast
        • 1 tbsp. sugar
        • 1 cup warm water
        • 1 egg
        • 1 tsp. salt 
        • 3 tbsp. plain yogurt
        • 2 1/2 cups flour
        • 3 cups sugar
        • 2 cups water
        • 1 tbsp. lemon juice
        Make syrup in advance:

        Bring water and sugar to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, boil about 30 minutes. Remove from heat, add lemon juice and stir. Let it cooled.
        1. Sprinkle the yeast and sugar over the warm water in a large bowl. The water should be no more than 100 F (40 C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Add flour, yogurt, salt, egg and stir to combine.
        2. Beat the mixture until it forms a smooth, soft dough. Stir the dough well, cover with stretch film and let it rise 4-5 hours.
        3. Heat oil in a deep-fryer or large saucepan to 350 F (175 C). Oil should be at least 2 inches deep.
        4. Place a tea spoon in a glass of water near the batter. Scoop up about 1 teaspoon of dough per puff with the wet spoon, drop the dough balls into the hot oil in batches, wetting the spoon each time. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the lokmas aside to drain on paper towels.
        5. Place the lokmas on a baking sheet, drizzle them with already cooled syrup, and sprinkle with powdered sugar, shredded coconut or cinnamon. Serve warm.
        6. Isn't it lots of fun! Enjoy!....

        March 22: Northern Turkey Style Corn Bread


        • 2 cups corn flour
        • 1 1/2 tbsp. sugar
        • 1/2 tbsp. salt
        • 1 tbsp. baking powder
        • 1/2 cup of milk
        • 1/2 cup vegetable oil
        • 1/2 cup hot water
        • 2 egg whites
        • 2 egg yolks
        • Bread pan, oiled
        Mix the corn flour, baking powder, sugar hot water in a large bowl. Add salt, milk, egg whites, oil and whisk. Add egg yolks, mix a little bit and  the batter into the oiled 10" baking pan.
        Preheat the oven to 380° F, place the pan on the middle rack. Bake for about 10-15 minutes and reduce heat to 360° F, continue to bake until your bread turns into light golden color. Place the cornbread on the wire rack so it cools. Then slice this delicious Turkish Cornbread and serve. Afiyet olsun!

        Friday, March 21, 2014

        February 22; Turkish Meatball Kebab (Izmir Kofte) or Meatballs in Tomato Sauce

        well well well...

        Honestly, I am thrilled to learn about this kofte...I ate it at several occasions but could not figure out the secret..:) Do not underestimate meatballs, you can turn them into a festive dish. Here;

        Cooking Time: Be prepared for at least 45 min. to play with your ground beef...


        • 1lbs 80% lean ground beef
        • 1/2 cup bread crumbs
        • 1 large onion juice (or, finely chopped onion in a food processor)
        • 1/2 tsp. baking soda
        • 1/2 tsp. vinegar
        • 1/2 tsp. ground black paper
        • 1/2 tsp. cumin (optional)
        • 3/4 tsp. salt

        • 1 large potatoes
        • 1lbs tomatoes
        • 1/2lbs small peppers
        • 1 cup frying oil

        • 1 tbsp. tomato paste
        • 1 tbsp. frying oil
        • 1/2 cup water
        • 1 tsp. dried oregano


        • Knead ground beef, bread crumbs, onion juice, baking soda, vinegar and black pepper for about 15-20 minutes and refrigerate at least 2 hours.
        • Peel potatoes, wash and slice about 1/2" thick.
        • Remove the seeds from peppers.
        • Deep fry sliced potatoes, peppers and tomatoes without cooking them fully.
        • Roll the meatloaf in the shape of a flattened ovals about 3" long and 1/2" wide.
        • Deep fry meatballs without cooking fully.
        • Sautee tomato paste with 1tbsp frying oil, add oregano, continue sautéing.
        • Add water, boil and turn off the heat.
        • Lay deep fried meatballs in a deep oven pan (at least 2" deep), add fried potatoes, peppers and tomatoes in order.
        • Spread tomato paste sauce on the top of everything.
        • Cook in the oven 375F for about 1/2 hour. Enjoy!

        February 22; Carrots and Mexican squash in Yogurt Sauce

        Cooking Time: 15 min


        • 2tbsp olive oil
        • 3 Mexican squash (coarsely grated)
        • 3 carrots (coarsely grated)
        • 1lbs yogurt
        • 2 garlic gloves (finely crushed)
        • Fresh chopped dill for garnish


        • Sautee carrots and Mexican squash separately with one tbsp. olive oil in each pan until they get tender.
        • Mix with yogurt and garlic, stir well.
        • Garnish with fresh dill. Bon appetite!

        February 22; Tres Leche Cake / Islak Kek / Wet Cake



        • 6 eggs
        • 1 cup sugar
        • 1 cup flour
        • 1 tsp. vanilla powder
        • 1 cinnamon stick (optional)
        • 1 can 12oz evaporated milk
        • 1 can 14oz sweet condensed milk
        • 1 can 14oz regular milk

        Icing & Topping:

        • Cool whip cream
        • Fresh strawberry, blackberry and raspberry


        1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch rectangle or 15 inch round baking pan and lay the cinnamon stick at the bottom of your cooking pan.
        2. Beat eggs and sugar well for about 10 minutes.
        3. Add flour and vanilla, continue to mix.
        4. Pour batter into prepared pan.
        5. Bake at 350 degrees F (175 degrees C) for 30 minutes.
        6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
        7. Spread whip cream over the top of cake and decorate with fruits. Be sure and keep cake refrigerated, enjoy!

        Friday, January 31, 2014

        Sultan's Delight (Sultan Lokumu)

        Prep. Time: 15 min 
        Cook Time: 30 min.
        Total Time: 45 min.
        15-20 servings

        • 1 cup flour
        • 1 cup sugar
        • 1 Lt low fat milk
        • 1/2 stick unsalted butter
        • 1 pack vanilla sugar
        • Whipped cream
        • Shredded coconut and crushed walnuts for decoration
        Mix flour, sugar and milk in a pan, turn on the medium heat and stir constantly until cooked. Turn of the heat, add butter and vanilla mix with a high speed mixer for about 10 minutes, until the mixture become fluffy. Wet a shallow plate but big enough to hold all the mixture with water. Pour the mixture in the plate and make a thin layer. Place in refrigerator for at least 1 hour. Cover the top with whipped cream and cut into 2'x4' rectangles. Fold the rectangles and sprinkle with coconut.

        Stuffed Vegetables with Ground Beef (Etli Dolma)

        Prep. Time: 30 min 
        Cook Time: 30 min.
        Total Time: 1 hr.
        7 servings


        • 2 tbsp olive or canola oil
        • 1 lbs ground beef
        • 1 medium onion, finely chopped
        • 2 gloves of crushed garlic (optional) 
        • 2 tbsp Tomato paste
        • 1 tbsp Pepper paste (optional)
        • 1 tsp Steak Seasoning (optional)
        • ½ lbs medium-grain rice (optional: soaked in hot water with a pinch of salt for about 15-20 min or even boil about 5 min depends on how much you like your vegetables cooked)
        • salt
        • 2 cups tin diced tomatoes
        • 1/2 tsp Black pepper
        • 1/4 tsp Cumin
        • ½ bunch Italian parsley, finely chopped
        • ½ tsp dried mint
        • 2 small tomatoes, sliced
        To stuff
        • 2 small eggplants
        • 2 Mexican squash
        • 1 bell pepper
        • 2 medium to large tomatoes
        Heat all but 2 tablespoons of the olive oil or canola oil in a large saucepan. Add the ground beef some salt and fry over medium heat for 5-8 minutes, stirring occasionally, until the ground beef changes the color into light brown, add onions, stir a little bit. Add the rice and continue to stir for a few minutes. Add tomato and pepper paste, the diced tomato, extra salt, pepper and cumin and turn off the heat. Add herbs, leave to cool a little.

        Cut the stems from the eggplants and hollow out the flesh using a small melon baller or teaspoon, leaving a shell about ¼” thick. Cut the squash in two from the center and scoop out the flesh as for the eggplants. Slice the tops off the bell pepper remove the seeds. Slice the tops off the tomatoes without cutting all the way through if you can, so the tops stay attached like lids and scoop out the flesh.

        Fill the vegetables with the mixture and arrange in the base of a wide saucepan or frying pan. Fit them in snugly so they stay upright. Decorate the tops of the eggplants and zucchini with slices of tomato and sliced tops from bell pepper. Drizzle over the remaining olive oil and enough warm water to come 1–2” up the sides of the vegetables. Cover with a lid and simmer on medium heat for around 20 minutes.