GROUND LAMB STUFFED ZUCCHINI SQUASH

SERVING : 6

INGREDIENTS
6 zucchini squash
1 large size tomatoes
1 soupspoon butter
1 and 1/2 glasses water
1/2 soupspoon salt

Meat Filling
500 grams ground lamb
150 grams rice
6 onions, finely chopped
1/2 soupspoon salt
A little pepper
1/2 bunch dill, chopped
1/2 bunch parsley, chopped
1/2 bunch mint, chopped

PROCESSING METHOD

* Place the onion on a soup plate, sprinkle with salt. Knead until the onion becomes transparent.
* Add water and drain.
* Repeat this procedure twice.
* Place the prepared onion and all the other ingredients in a bowl, and mix very well.
* Cut off the ends of the zucchini squash, scrape the skin with a knife. If they are very large, cut them in half.
* Hollow out the large end of the squash, being careful not to pierce the other end.
* Fill them with the above preparation and use a tomato piece as a stopper on their tops.
* Place the stuffed zucchini in a saucepan.
* Add 1 and 1/2 glasses water, 1/2 soupspoon salt and a soupspoon of butter.
* Cover and cook on a low heat for 30-40 minutes.

ARTICHOKE IN OLIVE OIL

SERVING : 6

INGREDIENTS
6 artichokes
2 and 1/2 coffee cups olive oil
2 lemons
1 carrot
2 potatoes
20 pearl onions or shallots
1 coffee spoon salt
1/2 coffee spoon sugar
2 soup spoons green peas
5 glasses water

PROCESSING METHOD

* Cut 2 lemons into halves.
* The artichokes must be cut so as to leave only the heart and some of the stem. First tear out the leaves by pulling them opposite to the direction in which
they grow.
* Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black.
* Remove the stem from its hard base. Trim around the heart with a knife scraping to the bottom of the heart, not forgetting to rub immediately with lemon.
* Let the artichokes sit in water with lemon juice before being used.
* Peel the potatoes and carrot and cut into small pieces. Peel the small onions.
* Place the artichokes side by side in a saucepan.
* In a separate bowl, mix the flour, salt, sugar and water and pour this over the artichokes.
* Add potatoes, carrot, small onions and green peas.
* Boil and cook on a low heat for 1 and a quarter hours.
* Let cool.
* Place the artichokes on a serving dish.
* Add garnishings on artichokes equally.
* Sprinkle with chopped dill.

CELERY ROOT IN WHITE SAUCE

SERVING : 5

INGREDIENTS
2 medium size celery roots
2 coffee spoons olive oil
8 small size onions
1 medium size carrot
1/2 coffee spoon salt
1/2 coffee spoon sugar
1/2 coffee spoon flour
1/2 lemon juice
1 and 1/2 glasses water
2 soup spoons green peas

PROCESSING METHOD

* Peel and cut the celery roots into 1 cm wide slices. Wash.
* Fry the diced carrots in oil for 2 minutes.
* Add the celery and fry it for 2 to 3 minutes with the carrots.
* Add the small onions and the flour which has been mixed with a little water. Mix.
* Add the salt, sugar, green peas and water. Cover and let cook slowly for 45 minutes.
* Let cool.
* When cool, place the celery rings on a dish and top with onions, carrots and peas.
* Pour the cooking sauce over and garnish with chopped dill.

STEWED LAMB WITH VEGETABLES

SERVINGS : 4

INGREDIENTS
1 kg lamb leg slices
50 gr butter or margarine
2 medium size carrots
6 fresh potatoes
2 onions, peeled, sliced
2 laurel leaves
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
* Melt the butter in a saucepan and add meat slices, together with the onions.
* Add salt and pepper. Pour over enough water.
* Cover them and cook over medium heat during 40 minutes.
* Scrape the carrots and cut them in slices.
* Peel the potatoes and cut them in medium size pieces.
* Add them to the meat. Let simmer on low heat during half an hour.
* Arrange them in a dish.
* Spinkle with thyme before serving.

 

FRIED LAMB LIVER

SERVING : 4

INGREDIENTS
1 lamb liver
1/2 soupspoon salt
1 coffee cup flour
1/2 glass oil
1 bunch parsley
1 teaspoon salt
2 onions, sliced

PROCESSING METHOD
– Cut the onion in half and then each half into very fine slices and put into a bowl or soup dish.
– Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it.
– Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two or more times.
– Chop the parsley very fine, add to the onion and mix together.
– Cut the liver into cubes the size of a large hazelnut and coat with flour.
– Fry the liver in oil, first on a low heat and finally on a high heat.
– Put the liver on a serving dish and sprinkle salt.
– Cover with the previously prepared garnish.

 

WHITE BEAN IN OLIVE OIL (PİLAKİ)

SERVINGS : 6

INGREDIENTS
1 and 1/2 coffee spoons salt
1 and 1/2 coffee spoons sugar
1 carrot
1 celery
1 potato
1 tomato
1 clove of garlic
1 coffee cup water
1 finely chopped onion
2 and 1/2 cups olive oil
250 grams dry beans

PROCESSING METHOD
* Soak the beans in water overnight.
* Place them in a saucepan of water, heat on low flame for 45 minutes and then drain.
* Peel and dice the vegetables, and cut the garlic into thin slices.
* Heat the oil in a saucepan, add the onion and garlic and brown for 2 minutes.
* Then add the carrot and brown for 2 minutes.
* Then add the celery and potato and brown them for 2 minutes as well.
* Finally add the beans, the grated tomato, water, salt and sugar and cook on a very low heat for 1 hour.
* Serve when cool.

 

RICE PILAF GARNISHED WITH EGGPLANTS

SERVING : 6

INGREDIENTS
2 glasses rice
4 medium size onions
2 medium size tomatoes
1 glass olive oil
1/2 kg eggplants
1 tablespoon pine nuts
1 tablespoon currant
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons salt
4 teaspoons sugar
1/2 teaspoon pepper
1 bunch dill

PROCESSING METHOD
* Cover the rice with salted lukewarm water. Leave for 20 minutes.
* Wash 3-4 times and drain well.
* Peel the eggplants leaving lengthwise stripes. Cut them lengthwise into four, then each one into 3-4 cm pieces.
* Leave them in salted water for 15-20 minutes.
* Heat the olive oil in a saucepan. Drain and dry the eggplant pieces. Lightly brown them in olive oil and take them out.
* In the same saucepan, put chopped onions and pine nuts. Brown them on medium heat.
* Add the rice and brown for 10 minutes, stirring constantly.
* Add peeled and chopped tomato, salt, pepper, sugar, currants, fried eggplants and 3 glasses of water. Cover and cook on medium heat for 10 minutes.
* Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
* Let cool.
* Mix well a wooden spoon before serving.
* Serve at once.

 

BAKED PASTY WITH CHEESE

SERVING : 6

INGREDIENTS
3 sheets philo dough (yufka)
3/4 glass milk
6 tablespoons margarine
2 eggs

FILLING
200 gr white skim cheese
1 whole egg or 1 egg white
1/2 bunch parsley, chopped
1 bunch dill, chopped

PROCESSING METHOD
– To make filling; mash the white cheese with a fork. Add the egg and chopped parsley and dill. Mix well.
– Brush an oven pan of 24-30 cm in diameter with melted margarine.
– Add the eggs and milk to the rest of the melted margarine and beat them well.
– Lay one sheet of philo dough into the pan, allowing the edges to go 8-10 cm beyond the rims. Tear the excess parts away.
– Spread 3-4 tablespoonful of the milk mixture over the philo fough.
– Lay two more layers of philo dough, cut the same size as the pan, spreading milk mixture on each layer.
– Spread the filling. Lay the rest of the philo dough in 2-3 layers, always moistening them with the milk mixture. Fold the edges of the first philo dough over.
– Spread the remaining milk mixture all over it.
– Bake in medium hot oven for 25-30 minutes until it is golden brown.

MUTTON SHANKS KEBAB WITH VEGETABLES

SERVINGS : 4

INGREDIENTS
800 gr. mutton shanks on the bone
1 tablespoon margarine
1 carrot
1 onion
1 garlic clove
1 tablespoon tomato paste
1 celery
4 tablespoons olive oil
5 tablespoons floor
salt
black pepper

* Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar.
* Put the margarine and olive oil in a pot and place on heat.
* Put the flour in a bowl and coat the shanks with it.
* When the oil is heated, put shanks in the pot and fry well until golden brown.
* Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot.
* Saute the vegetables slightly, constantly stirring.
* Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring.
* Rinse and strain the peas and add them to the kebab 20 minutes later.
* Allow to cook for 45 minutes, before seasoning kebab with thyme.
* Check for water while the kebab is cooking and add water if necessary.

STEAMED SEA BRASS WITH VEGETABLES

SERVINGS : 4 Persons

INGREDIENTS
1 kg sea brass fillets
2 tomato, halved
2 potato, ring sliced
1 onion, ring sliced
1 coffee cup olive oil
1/2 glass water
1 lemon, sliced
1 bunch dill, chopped
1 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD
* Clean the fish and wash them. Place sea brass fillets side by side in a flat pan.
* Add the olive oil, water and salt.
* Add first potato slices on fishes, then onion slices, lemon slices, tomato slices.
* Cover and cook on medium heat for 7-9 minutes.
* Let cool before serving.
* Garnish with chopped dill and parsley.