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.
 

EGGPLANT SLICES FRY IN OLIVE OIL

SERVING : 6

INGREDIENTS
1 kg medium size eggplants
3 small size tomatoes
1 potato
1 tablespoon salt
1 and 1/2 glasses oil

Tomato Sauce
3 large size tomatoes
2 cloves garlic
2 tablespoons vinegar
1 teaspoon pepper
1 teaspoon salt

Yogurt Sauce
500 gr yoghurt
2 cloves garlic
1 teaspoon salt

PROCESSING METHOD
* Remove the stems of the eggplants. Without peeling, cut them lengthwise into 1/2 cm thick slices, or peel them leaving lengthwise stripes and cut them diagonally into 1 cm thick slices.
* Sprinkle with salt and let stand for 20 minutes.
* After peeling, cut potato lengthwise into 1/2 cm thick slices.
* Heat the oil in a frying pan.
* Dry the eggplant slices pressing lightly.
* Fry eggplant and potato until golden brown on both sides.
* Drain well and arrange on a serving dish.
* Serve cool, either with tomato sauce or yoghurt sauce.
* Tomato Sauce : Reduce the oil in the pan. Add peeled and chopped tomatoes and crushed garlic. Cook on medium heat for 7-8 minutes, stirring from time to time.
* Add salt, pepper and vinegar. Mix well.
* Pour over the fried eggplant slices.
* Yoghurt Sauce : Put the yoghurt, crushed garlic and salt into a bowl. Beat well.
* Pour over the fried eggplant slices.

SWORDFISH ON SKEWERS

SERVING : 10

INGREDIENTS
1800 gr. fillet of sword fish
4 tomatoes, medium
2 sliced lemons
5 green sweet peppers
30 small bay leaves

Marinade
1 onion grated
5 bay leaves
2 cloves garlic crushed teaspoon black pepper
1 teaspoon salt
2 tablespoons lemon juice
1 cup olive oil
1 tablespoon tomato paste

PROCESSING METHOD
* Take out the bones and skins of the fish. Cut the fish into large cubes of 3 cm.
* Slice tomatoes and remove the seeds. Slice the peppers.
* Put the fish in a bowl, add the marinade ingredients and mix with your hand leave for 20 minutes.
* Thread 4 cubes of fish per person onto metal barbecue skewers with slices of tomato, pepper, lemon and bay leaves.
* Take what is left of the marinade and brush generously over the prepared skewers.
* Pour any remaining marinade over the top and leave for 5 minutes to improve the taste.
* Grill over charcoal or under a hot electric grill, turning frequently, and basting with the marinade.
* Garnish with lemon slices, boiled potatoes and serve with salad.

GREEN BEANS IN OLIVE OIL

SERVING : 6

INGREDIENTS
2 lb. Green Beans, washed
1/2 lb. Onion
1/2 lb. Tomatoes
9 Tablespoons Olive Oil
2 Cloves Garlic
3/4 Tablespoons Salt
1/2 Teaspoon Sugar
3/4 Cup Water

PROCESSING METHOD
* Cut both ends of beans. If beans are too long cut in half. If need trim it well.
* Cube onions.
* Thickly slice tomatoes.
* Peel garlic cloves and cut into four.
* Saute onions and tomatoes in olive oil for 3-4 minutes.
* Add beans, salt, garlic and sugar.
* Saute all until beans turn bright green.
* Add water, bring to boil and cook over medium to low heat until beans are soft, about an hour or a little more.
* Serve cold.