Eggplant Purée

Ingredient serves 4

2 Egg Plants
2 Serving Spoons of Olive Oil
1 Serving Spoon of Lemon Juice

Grill the whole eggplant until very soft and remove the skin.Place in a mixing bowl with the rest of the ingredients and mash together until you acheive a mayonaise type texture. Allow to cool and serve with a sprinkle of parsley.

Zucchini Pancakes (Mucver)

    2 1/2 Cups Chopped and squeezed Zucchini (grating is easier)
    1/2 lb. Feta Cheese chopped or crumbled with a fork
    1 Cup Dill and Parsley leaves chopped
    1/2 Cup Flour
    5 Eggs, large
    1/2 t. Sp. Black Pepper
    1 Cup Vegetable oil to fry
    3 Green Onions and half  Red Bell Pepper chopped

    Mix every thing except eggs thoroughly with a wooden spoon.  Add eggs and stir well. Don't beat.
    Heat oil in a frying pan.  Put heaping table spoonfuls of mixture in hot oil and flatten to 1/3 " thickness.  Fry 4 or 5 at a time.  When one side is golden brown turn to fry the other side.  Drain excess oil on paper towel.
    Arrange on a flat serving plate.  Serve with garlic yogurt or red onions and lettuce .(optional)


    Serve warm or cool.                                         

    3-5 Servings

Eggplant in Olive Oil

(Imam Bayildi)

    2 Large Eggplants (3 lb.) peeled in strips and cut into 2"x1" pieces
    2 Spanish Onions (1 1/4 lb.) divided into 4 and sliced
    12 Cloves of Garlic peeled and cut in half
    1/2  Green Bell Pepper sliced
    1 lb. very ripe Tomatoes cubed
    2 t. Sp. salt
    1/4 t. Sp. sugar
    1/2 bunch flat Parsley, leaves only
    10 Tb. Sp. olive oil

    Mix everything except eggplants and olive oil by hand

   or pressing by spoon.

    Starting with onion mixture, layer eggplants and onion mixture alternately in a large
    enough pot.  Finish with onions.

    Pour olive oil over.  Cook over low heat covered.  About an hour.  If vegetables
    gives off too much juice, they usually do, after they are cooked take them to a bowl.
    Reduce the juice by boiling gently and pour over vegetables.

    Serve cold or at room temperature.                            About 8 servings.


1 egg
1 tbsp. rice
1 tbsp. flour
1 c. plain yogurt
3 c. water or broth (beef or chicken)

Mix the first four ingredients very well. Add a little COLD water or broth (hot water or broth spoils the yogurt; it turns into little curds), cook over low heat, stirring constantly until it starts boiling. Add the rest of the broth or water (if you want you can add more than 3 cups). Cook it over high heat again until it boils. When it starts boiling you lower the heat to low, stir occasionally until all rice is cooked, about 15 to 20 minutes. You can garnish it with cayenne pepper and dried mint leaves sauteed lightly in 2 tbsp. butter. Yum!


Turkish Peasant Soup (Ezo Gelin)

    6 Tb. Sp. Red Lentils
    2 Tb. Sp. Cracked Wheat (Bulgur)
    2 Tb. Sp. Rice (plump kind)
    3/4 lb. Onion (one med. two large)
    3/4 lb. Tomato  "      "      "     "
    1 1/2 Tb. Sp. Dry Mint
    Salt and Red Hot Pepper to taste
    3 Tb. Sp. Butter

    Pick and wash red lentils.

    Put red lentils, Cracked wheat and rice in a pot. Cover with water at least 4" above them. Gently boil covered until red lentils melt.  About 2 hours.  Add hot water if needed. It should be like almost a creamed soup.
    In the mean time, grate onion and tomato. Melt butter and fry onions and tomatoes on a medium heat until onions are very light brown and well mixed with tomatoes. Add salt and red pepper.

    When the soup is cooked ,  add onion mixture, stir well and continue cooking another 30 minutes on a low heat covered. Stir occasionally.

    Turn off the heat.  Mix dry mint. 

    Stir well and serve.   6 -8 servings



1 glass red lentils
4 glasses of broth
1 glass water
1 tablespoon flour
1 onion
1 tablespoon margarine
4 slices of white bread
3 tablespoons margarine
2 egg yolks
1 glass of milk
salt to taste

Chop the onion, put into a saucepan with 1 tablespoon of margarine and saute. When onion is semi-sauteed add the flour and mix well. Wash the lentils, chop the carrot and put them in the saucepan. Pour the broth and water into the saucepan, add salt as desired and cook the soup for 30 minutes until the lentils are pasty. Strain the soup and pour it back into the same saucepan. Bring to the boil. Meanwhile blend egg yolks with milk well in a bowl and mix this into the soup. Remove saucepan from heat after 2 minutes. The soup is now ready to be served.
Cut 4 slices of white bread into cubes. Fry bread in a pan with 2 tablespoons of margarine. Drain off the margarine and put the bread cubes (croutons) on the soup.


8 glasses of meat broth
250 gr. mutton
500 gr. mutton bones
2 tablespoons of margarine
2 tablespoons flour
1 carrot
1 onion salt


 2 egg yolks
1/2 lemon (the juice only)

2 tablespoons margarine
1 tablespoon red pepper


Preparation :
Cut the meat into small pieces. Scrape the carrot and peel the onion. Put the meat, the bones, the carrot and the onion into a saucepan with the meat broth and let it cook for 3 hours. The meat will get tender and split into pieces while cooking. Remove the bubbles occasionally with a skimmer. When the meat is cooked, strain the broth and strain into another saucepan. Cut the meat into very small pieces and put it in the broth.
Put the flour and margarine in a saucepan and saute. Stir the flour and margarine with a wooden spoon until they blend well. Pour the meat broth into this saucepan graduallly, add the salt, stir it, and bring to the boil.

Sauce :
Whip the egg yolks and lemon juice together in a chine bowl. Take some soup from the saucepan, mix it with the egg yolk and lemon juice, stir rapidly and pour it back into the saucepan.

Dressing :
Saute the red pepper with margarine in a pan. Pour soup into a serving bowl, put the dressing on top of and serve.


6 glasses of meat broth
1/3 glass of rice
1/2 kg. tomates
salt to taste
1 tablespoon margarine


Preparation :
Wash the rice and put it into a saucepan with the margarine, salt and the meat broth. Place the saucepan on heat. Put one of the tomatoes aside and grate the rest. Add the grated tomatoes to the saucepan. Peel the remaining tomato and cube. Put the tomato in a saucepan and let the soup cook for 15 more minutes until the rice softens. Remove saucepan from heat and serve the soup after topping it with chopped parsley.


10 quail
salt to taste
pepper to taste

Preparation :
Open the quail by cutting along the backbone. Remove the spine and ribs. Flatten the meat and season. Prepare a moderately hot barbecue coal fire and place gril 4-6 inches above the barbecue. Put the birds on the grill and grill both sides. Grilled quail is served with potatoes anjd/or carrots for garnish.





1 chicken
4 eggs
2 glasses of fine white or all purpose flour
2 glasses of olive oil
2 tablespoons of margarine
2 tablespoons of flour
1 pinch of ground coconut
2 glasses of broth of chicken
salt and black pepper to taste

Preparation :
Clean the chicken and boil it until cooked. Take off the legs and flake the rest. Season with salt and black pepper and put aside. Saute flour with margarine in a saucepan. Pour chicken stock into the saucepan gradually and cook until pasty. Add the flaked chicken meat and ground coconut to the saucepan. Stir a few times over heat, remove from heat allow to cool. When it cools down, take egg-size pieces of the paste and make them into oval shapes. Put them on a floured tray and sprinkle flour over them. Beat the eggs well in a bowl. Heat the olive oil in a pan, then take the balls, dip them in beaten egg and put them into the pan one by one. Let them fry until golden. Drain the meatballs, put t
hem in a serving bowl and garnish with parsley.



1 kg. lamb meat (from thigh or shoulder)
    cut into small pieces
4 tomatoes
2 green peppers


Preparation :
Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.


1000 gr. lamb
4 potatoes
3 carrots
1 celeric
2 medium onions
10 glasses water
1 teaspoon salt
2 tablespoons margarine
1 tablespoon flour
2 lemons(juice)
3 egg yolks

Preparation :
Cut the lamb into large apple-sized pieces, scrape and slice the carrots, cut and slice the celeriac into crescent-like slices, divide the onions into 8 pieces and put all above into a saucepan with water and salt. Place saucepan on heat, remove the bubbles on boiling water with skimmer. Cover and allow to cook for 1.5 hours. Cut and slice the potatoes into half moon-loke slices, add to the saucepan, and allow to cook for 1/2 hour till the meat becomes tender.

Sauce : Put margarine and flour into a saucepan and saute very gently for 2 minutes. Put 3 ladles of the broth into the flour and margarine and blend well. In a bowl, whip the juice of lemons, 2 glasses of cold water and egg yolks, put into the sauce and blend well. Add the sauce to the meat, place on serving dish and serve while hot.



1/2 liter milk
1 cup of flour
50 gr. margarine
1 bunch parsley
1 kg. sea bass or tuna
1 carrot
1 bay leaf
1 celery
3 eggs
1 lemon juice
100 gr. breadcrumbs
1 pinch ground black pepper
1/2 glass olive oil
1 pinch allspice

Preparation :
Melt the margarine in a pan, add 1/2 glass flour and saute for 2 minutes while stirring. Add a pinch of salt to the milk and add this milk gradually to the pan while stirring very rapidly at the same time so that flour and margarine absorb the milk. Cook until the mixture becomes like a pudding. Scrape off the scales do the fish and gut. Cut off the heads and fins, wash well then drain. Place in cold water to cover and add the scraped and washed carrot, bay leaf, celery leaves, lemon juice, egg whites, salt and black pepper. Place the pan on heat, blanch for 10 minutes, remove from heat and leave to cool. After removing the skins and small bones of the fish, flake the flesh. Sprinkle chopped parsley over flaked fish and mix well together, pour the prepared sauce over. Add 2 egg yolks and place the pan over moderate heat warm for 2 minutes while stirring with a wooden spoon. Brush flat surface with oil and pour the mixture over, spreading it over so that it will be half inch thick, then let it cool, afterwards from the desired shapes with a glass. Break the third egg into a procelain bowl, add a pinch of salt and beat. Flour the fishballs, using the rest of the flour, brush with the egg mixture and then roll in breadcrumbs, and put in a frying pan filled with olive oil. Fry on high temperature until brown. Place the fish balls on a plate, decorate with lemon slices and serve.


15 large shrimps
8 tablespoons butter
2 bay leaves
1/2 glass vinegar
15 cloves of garlic
12 slices bread
1/2 teaspoon red pepper
2 teaspoons salt
Preparation :
Remove the heads,shells and black veins of the shrimps, make a 3cm, cut diagonally into the top section. Boil 4 glasses of water, bay leaves, vinegar and salt in a pan. One by one put the shrimps into the pan, boil for 4 minutes and take them out.
Melt the butter with chopped garlic and 1 teaspoon salt in a pan. Put the shrimps in the pan, pour in a glass of water in which the shrimps were boiled and cook for 15 minutes.
Sprinkle shrimps with red pepper and serve along with toasted bread slices and garlic sauce.

Boiled - Baked Sea Bass

Ingredient serves 4-5

1Kg Sea Bass
4 Medium Tomatoes
4 Green Peppers
100 Grams Mushrooms
1 Finger Size Shalot
5 Pinches of Chopped Parsley
50 Grams Butter
100 Grams Creme Fraiche
100 Grams Kasarli Cheese (Mild Cheddar)
1 Glass of White Wine
1 Glass of Water

Place all the ingredients in a medium size pan accept for the fish, water, creme fraiche and the cheese. Bring to boil and simmer for 5 minutes. Add the fish and water then simmer for a further 6-7 minutes. Mix the the cheese and creme fraiche together, liberally sprinkle over the top of the dish and place in a medium hot oven for 20 minutes until the cheese turns brown.

Remove from the oven and serve with a cold white wine


8 eggs

800 gr. spinach
2 medium onions
2 glasses meat broth
3 tablespoons cooking fat
1/4 tablespoons black pepper
1 1/2 teaspoons salt   

Chop the onions into small pieces. Cut the roots off the spinach and wash the spinach well.

Put the spinach and a few glasses of water into a saucepan. After boiling for about 15 minutes, drain away the water by squeezing the spinach in between the hands. Chop into small pieces and put to one side.

Put cooking fat and chopped onions into a saucepan. After frying, add 1 teaspoon of salt and the spinach, continue sauteeing for 20 minutes, stirring contonuously with a spoon. Add the meat broth and cook the spinach on a low heat. Afterthe liquid has been absorbed, season with black pepper and continue stirring. Take the spinach out of the pan, spread evenly in a wider pan. Make 8 holes in the spinach with a fork. Break each egg into these holes and sprinkle 1/2 teaspoon salt over, cover and cook over heat slightly lower than medium, for 4-5 minutes. Your dish is now ready to serve.


8 fresh eggs
7 glasses of water
500 gr. yoghurt
1/2 teaspoon red pepper
1 1/2 teaspoons salt
2 tablespoons vinegar
3-4 cloves of garlic
1 tablespoon fresh butter
1 tablespoon sunflower oil
Preparation :
Add crushed garlic and 1/2 teaspoons salt to the yoghurt and blend well. Put the mixture aside. Melt fresh butter, sunflower oil and red pepper in a small saucepan.
Boil in a pan, 1 tablespoon of vinegar, 1 teaspoon salt and the water. When the water boils, lower the heat so that it will not bubble.Break the eggs into the boiling water. Close the lid of the pan and let the eggs stay in the boiling water for exactly 3 minutes. Take the eggs out of the pan with a perforated spoon, place them on a plate and pour over them the yoghurt with garlic and on top of that, the melted butter mixed with red pepper and serve hot.


Ingredients :
1 1/2 glasses ground wheat
2/5 glass rice
30 glasses water
3 glasses milk
3 glasses granulated sugar
50 gr. dried beans
50 gr. dried broad beans
50 gr. chick peas
100 gr. walnuts
100 gr. dried apricots
150 gr. sultanas
100 gr. figs
25 gr. white pile nuts
25 gr. currants
100 gr. almonds
1/3 glass rose water

Preparation :
Soak wheat and rice overnight in cold water. Pour out that water and add 30 glasses fresh water, cook over heat a little less than moderate for 6-7 hours until the wheat is tender. Pour through a strainer, press with a wooden spoon in order to strain. Stir this wheat essenced water thoroughly and measure it. There should be about 12 glasses, add to this wheat essenced water, sugar and milk, place on heat and stir until the sugar melts. Boil either once or twice until the mixture becomes the consistency of quite a thick soup. Soak the beans; dried broad beans and chick peas overnight in cold water. Boil them the next day and add to the mixture along with the cleaned and washed sultanas, currants, dried apricots cut into small pieces, white pine nuts, boiled almonds after removing their skins, chopped walnuts and rose water. Bring to the boil. Remove from heat and pour immediately into various bowls. After completely cooling, decorate with almonds, walnuts and pomegranates.


 1 glass flour
 1 glass margarine
 1 1/4 glasses granulated sugar
 5 glasses water  

Heat the margarine in a saucepan very gently, and saute the flour until golden brown in the margarine for 40 minutes over low to moderate heat. When the flour turns light golden, put the sugar and water in a seperate saucepan and make a syrup by boiling gently. Add the syrup to the saucepan with flour and simmer for 20 minutes, then take out small pieces of the helva with a wooden spool, form into balls and place on a serving plate. Serve warm.


 1 medium pumpkin skinned
     and cut into slices.
 4 cups of water
 1/2 cup walnutes chopped

Preparation :
Put the pumpkin pieces into a big sauce pan. Cover the pumpkin with as much sugar as possible and let it rest overnight. Boil the pumpkin with the juice and the sugar over medium heat about 45 to 60 minutes. Cool it before serving. Serve with walnuts garnished on top.



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