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

Ingredients:

• 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

Ingredients:

• 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.

April 26: Walnut Cookie (Cevizli Kurabiye)

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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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!

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.

Ingredients:

• 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.

 

Ingredients:

• 1 tbsp. yeast
• 1 tbsp. sugar
• 1 cup warm water
• 1 egg
• 1 tsp. salt 
• 3 tbsp. plain yogurt
• 2 1/2 cups flour

Syrup:

• 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

Ingredients:

• 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!

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...

Ingredients:

• 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

Directions:

• 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

Ingredients:

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

Directions:

• 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

Ingredients:

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

Directions

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!

Sultan's Delight (Sultan Lokumu)

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

Ingredients:

• 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

Ingredients:

• 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.

Cacik - Yoghurt Sauce with Cucumbers (Turkish Tzatziki)

Ingredients:

·       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. 

Turkish Meat Braising (or, pot roasting, or Turkish Meat Casserole)

Prep. Time: 5 min.
Cook Time: 2 hr.

Ingredients:

• 4 lbs beef or lamb cubes (about 1/2 sq3)
• 1 lbs lamb fat, diced
• 1 tsp sugar
• Salt

• In a deep pot or casserole, spread half of the lamb fat evenly.
• Place the meat cubes on top of the first layer of fat.
• Put the other half of the fat as the third layer on top.
• Sprinkle the sugar.
• Simmer at low heat on stove top until the meat is tender (about two hours).
• Add the salt before turning of the heat.
• Serve hot.

Red Lentil Soup (Easy & Quick Style)

Prep. Time: 15 min.
Servings: 4

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1 teaspoon dried mint
1 teaspoon ground black pepper
1 teaspoon salt (to taste)

Directions:

1 Place the red lentils in a colander and rinse.
2 Sift through to remove and debris or damaged beans.
3 Place the washed and cleaned lentils into a medium pot with the stock.
4 Bring the pot to a boil and reduce to a simmer.
5 Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
6 Cook for 20-30 minutes until the lentils are tender.
7 Pour 1 tablespoon flour in a dry skillet, stir stir constantly until evenly browned and reaches golden brown color.
8 Add browned flour, salt and pepper to the cooked lentil.
9 Place a handheld blender into mixture and blend briefly.
10 Add dried mint.
11 Heat through.
12 Serve.

Baklava

Baklava Recipe

Ingredients:

1 pack phyllo dough

1 cup butter 

2 cups walnuts ( finely chopped)

Syrup:

2 cups sugar

3 cups water

1/2 teaspoon lemon juice

1. Preheat oven to 375 degrees F.
2. Chop nuts in food processor. Unroll phyllo dough. Cut whole stack in half to fit pan.  Put one half in the pan. Spread the walnuts evenly on the dough. Put the other half of the dough on the walnut layer. Cut the dough evenly into small squares.
3. Melt the butter in a stove-top pan until it gets caramelized. 
4. Pour the hot melted butter on the prepared dough.
5. Bake 20-25 min. until it gets brown.
6. Take the pan out of the oven, after it settles down for a couple of minutes, pour over the syrup (syrup should be at room temp.).

Syrup:

Put the ingredients in a pan and let it simmer on a medium heat for about 20 min. Then let it cool, syrup can be made ahead of time.

Chicken Meatballs in Yogurt Sauce

Prep. Time: 20 min.
Cook. Time: 20
6 servings

Ingredients:
Chicken meatballs,

• 1/2 lb. ground chicken
• 1 egg
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tbsp. finely chopped parsley
• 1 tsp. Vegeta (all purpose seasoning)
• 1 package Fant mix (mixed with 1/2 cup of water)
• 2 tbsp. vegetable oil for cooking

And,

• 4 gloves of garlic
• 1 tbsp. flour
• 1 tsp. paprika
• 2 cups of warm water

Yogurt sauce,

• 5 green Anaheim peppers (roasted and peeled)
• 2 cups labneh yogurt (*)
• 2 cups sour cream
• 1 tsp. salt
• vegetable oil for sautéing peppers

Preparation: 

• Mix all ingredients except flour, garlic, paprika, warm water and vegetable oil.
• Make little balls about 1 1/2" in diameter and lightly fry in a pan with vegetable oil until absorbs all its juice.
• Use the oil to in the pan to sauté garlic and flour after removing all meatballs. Add paprika and meatballs. Cook thoroughly.
• Slice roasted and peeled green peppers.
• Lightly sauté in the pan, remove from heat, add labneh yogurt and sour cream, mix well.

Serve meatballs with yogurt sauce.  Bon appetite!


(*) Strained yogurt or labneh is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. (Source: Wikipedia)

Puslica Torta / Bosnian Cake

Bosnia is often used singularly to refer to the country of Bosnia & Herzegovina, a European country bordering Croatia, Serbia and Montenegro. Due to it's close proximity to Croatia there are several dishes which overlapped with Croatian foods. Bosnia & Herzegovina is almost entirely landlocked except for a tiny 20 km of coastline along the Adriatic Sea. Bosnian food is largely Mediterranean but with strong Turkish and Central European influences.

Prep Time: 45 min.
15 Servings

Ingredients:

16 egg whites

0.5 kg sugar
2tbsp vinegar
250gr walnuts
0.5cup of hot milk
5 tbsp sugar

250gr of soft butter
100gr confection sugar 

3cups of heavy cream

3tbsp of confection sugar

Place parchment paper on 10x15'' aluminium jelly roll baking sheet. Butter under and over the paper. Set aside. Turn on oven and set temp. to 300F.

Cake:

8 egg whites

0.5 kg sugar

 

Mix very well. I used stand-up mixer and mixed for 10 minutes at speed 4 or 5.

At the end mix in 2 tbsp vinegar and pour into baking sheet. Bake for 1 hour at 300F.

Nutting Filling:

Step 1.

250gr walnuts w/ 0.5c of hot milk (mix together and set aside)

 

Step 2.

8 egg yolks

5 tbsp sugar

Mix very over boiling water until pale and slightly thickened.

 

Step 3.

250gr of soft butter w/ 100gr confection sugar mix together until smooth and creamy.

Combine all three mixtures together and set it in re-fridge to thicken up for 30min or so.

Whipped Cream Filling:

3cups of heavy cream

3tbsp of confection sugar

Mix until it reaches consistence suitable for spreading (don't overbeat it).

Assemble:

Cut cake into half lengthwise.

Place half of nutty filling over the first cake layer.

Follow by spreading half of whipped cream filling over it.

Place second cake layer over it. Follow by nutty filling. Spread whipped cream all over the cake.

Let it rest overnight.
 

The Secrets of Third Class

1- Add five cloves of crushed garlic, one tsp dried rosemary, one tsp dried oregano, one tsp dried thyme and couple cloves to your olive oil to give a nice fragrant. 

2- Quinea would be a less calorie replacement for bulgur when you make kisir.

3-If you would like to have a buttery taste in carrot balls you could add 1 tbsp unsalted butter while sauteing just before turning off the heat.

4- Baking sigara boregi (Turkish egg rolls) in the oven would be a good option if you would like to avoid from deep frying.