YOGURT SOUP (Yoğurt
Ingredients (serves 4)
Çorbası)
• 6 glasses water • ½
glass
rice
drained • 2 glasses yogurt • 1 egg yolk • ½ glass flour • 1tbps butter • 1tbps dry mint • Salt
washed,
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Preparation: 1. In a large pot boil the water, rice, salt. Cook on medium high, until the rice is done. 2. Meanwhile in a bowl mix yogurt, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix it into the bowl. 3. Then, slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat. Place the butter in a frying pan. 4. When it begins spitting, stir in the mint and pour into your soup. Serve immediately.
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GAVURDAGI SALAD (Gavurdağı Salatası)
Ingredients
•
2 medium tomatoes, the seeds, chopped
discard
•
¼ red or white onion chopped.
•
2/3 cup parsley
•
2 spoon extra virgin olive oil
• •
1 tsp pomegranate paste 2 or 3 tbsp lemon juice
•
1 tsp ground black pepper taste
•
1 tsp sumac
•
1 clove garlic
•
2 peppers
•
½ cup mint leaves
• •
¼ cup walnut Salt to taste
, finely
finely chopped
to
finely chopped finely chopped
, crushed
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Preparation: 1. Crushed the onion with sallt and sumac. 2. Toss all the ingredients in medium sized bowl. 3. Place in a service plate and sprinkle the walnuts all over. (Tip: put it aside for a few minutes before you serve it, then
it
delicious.)
will
be
more
STUFFED EGGPLANTS Ingredients (serves 4) •
Eggplant lengthwise
•
½ ground meat
•
2 onions
•
½ bunch of parsley chopped
• •
1 tomato (for the stuffing ) 1 tomato, sliced in half moons (for the top)
•
Green peppers eggplant Ground pepper Salt 2 tbs olive oil 1 cup hot water
• • • •
, peeled in stripes
, cubed , finely
, as many as
(Karnıyarık)
Preparation: 1. Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot with oil. Once they are fried, first soak the excessive oil place eggplants on an oven dish and stir for 3-4 minutes.Add ground meat. Cook until ground meat soaks all the juice it lets out. 2. Add chopped tomato. Stir until cooked. Turn it off. Add chopped parsley, salt and pepper. Mix well. 3. With the help of two spoons, cut eggplants into two. But leave the tops and bottoms attached.Stuffed eggplants with ground meat mixture. 4. Place a slice of half moon shaped tomato and a green pepper on top of each eggplant. Pour 1 cup of hot water on top and bake them in preheated oven until green peppers are nicely baked.
RICE (Pilav) Ingredients (serves 4)
• 3 glasses of rice • 3 tablespoons butter (real butter gives the flavour, margarine is not a substitute) • • 3 glasses of water or stock (chicken stock Works particularly
well)
• 2 teaspoons salt
Preparation: 1. Wash the rice several times with warm water. Place the rice in a bowl and cover with hot salted water. Let this stand until cool. Wash again thoroughly in cold water (the water should run clear) and drain well. 2. Melt the butter in a cooking pot before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously. 3. Pour the stock or water into the pot, bring to the boil, turn the heat to low and cook until the rice absorbs all the water 4. Take the pot off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “brew” for 5-10 minutes. Then serve. If you like your rice extra fluffed, you can use a wooden spoon or fork to stir it up a little before serving. Pilav can be added to and embellished in so many different ways. You can add in chickpeas.
SEMOLİNA
CAKE
Ingredients (serves 4)
•
2/3 cup semolina
•
1/3 cup flour (white)
•
5 eggs, separated
• •
2/3 cup sugar 2 tbsp or lest orange zest (juice)
(optional) For the syrup • 1/2 cup water • 1/2 cup sugar • • For •
2tbsp lemon juice 1tbsp lemon zest the top Coconout flakes or ground pistachio.
(Revani)
Preparation: 1. Beat egg yolk with sugar until creamy. Add orange zest, semolina and flour gradually. In a separate bowl ,beat egg whites and add them into cake. Grease a deep cake pan. Pour the mixture and bake it in preheated oven at 180 degrees for approximately 40 minutes. (Check it with a knife to make sure the cake is done.It should come out clean) 2. Meanwhile ,mix sugar, water and lemon juice (zest) in a pot and bring to a boil. Set aside to cool. 3. When the cake is warm cut it into diamond shapes. 4. Pour
the syrup on
top slowly. And serve diamond
coconout flakes or ground pistachio on top.
with