April 18 - Incir Uyutmasi / Sleeping fig (dessert)

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

Ingredients:

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

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

Ingredients:

• 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

Ingredients:

• 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

Dressing:

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

Garnish:

• 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:

Ingredients:

• 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

Garnish:

 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

Ingredients:

• 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

Pudding:

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

Ingredients:

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

Dressing:

•  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

Ingredients:

• 1 pkg (approx 400 g) wanton wraps, 3.5 x 3.5 inch squares

Filling:

• 150 g medium or regular ground beef
• 1 small onion, ground
• Salt
• Pepper

Garnish:

• 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.

February 28 - Kadinbudu Kofte - Lady's Thigh Meatballs

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

Ingredients:

February 28 - Mercimek Salatasi - Green Lentil Salad

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

Ingredients:

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

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

Ingredients:

January 24 - Kis Salatasi - Winter Salad

Prep. Time: 10 min

Ingredients:

• 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:

Ingredients:

• 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!

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

Prep. Time: 10 min

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. 

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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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!

November 22: Cemen - Acuka - Muhammara - Chemen

Prep. Time: 15 min
15-20 servings

Ingredients:

• 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

Ingredients: 

• 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

Ingredients:

• 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.

October 25: Milky Semolina Dessert - Sutlu Irmik Tatlisi

Cook Time: 20 min
8-12 servings

Ingredients: 

• 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

Ingredients:

• 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

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.