Keßkül (Almond Cream)

Preparation time: 10 minutes (plus 1 hour chilling time)
Cooking time: 40 minutes
Serves 4

Ingredients:

• ½ cup blanched almonds
• 2 cups  milk
• 1/8 cup  rice flour
• ½ cup  sugar
• 1 tbsp. coconut
• 1 tbsp. finely chopped pistachios

Direction:

1. In a food processor or blender, grind almonds until fine. 
2. Add 2 tablespoons of milk and blend to a smooth paste. 
3. In a small bowl, combine rice flour with 1 tablespoon of milk and stir to a pastelike consistency. 
4. Pour remaining milk and sugar into a saucepan and bring to a boil, stirring constantly. 
5. Turn heat down to a simmer. 
6. Add 2 to 3 tablespoons of hot milk to rice flour mixture and mix well. 
7. Scrape all of the rice flour mixture into the milk in saucepan, stirring to combine. 
8. Add almond paste to saucepan and stir constantly. 
9. Simmer for about 30 minutes, stirring occasionally, until mixture thickens. 
10. Divide into individual dessert dishes, garnish with coconut and pistachios, and chill for at least 1 hour before serving.

Sütlâç (Burnt Rice Pudding)

Preparation time: 10 minutes
Cooking time: 1 to 1¼ hour
Serves 4

Ingredients:

• 13/4 cup water
• ½ cup uncooked short-grain rice
• 4 cups  milk
• 1 cup  sugar
• 1/8 cup  rice flour
• 2 tsp. vanilla extract
• 1 tsp. cinnamon

Direction:

1. In a small saucepan, bring water to a boil. 
2. Stir in rice, cover pan, and lower heat to a simmer. 
3. Cook for 20 to 30 minutes, or until almost all water is absorbed. 
4. Meanwhile, combine milk and sugar in a medium saucepan. 
5. Cook over low heat and stir until sugar dissolves. 
6. In a small bowl, combine rice flour with 2 or 3 tablespoons of the warm milk, stirring to make a thick paste. 
7. Add cooked rice to warmed milk and bring to a boil over medium heat. 
8. Add rice flour paste to rice and milk mixture, stirring constantly. 
9. Lower heat to a simmer and cook for 20 minutes, stirring often. 
10. Turn off heat and stir in vanilla. 
11. Divide pudding into four ovenproof serving bowls and sprinkle with cinnamon. 
12. Preheat broiler for 5 minutes. 
13. Broil bowls of pudding for 5 to 10 minutes, or until browned on top. 
14. Serve warm.

Ïmam Bayıldı (Eggplant with Onion and Tomatoes)

Preparation time: 15 minutes
Cooking time: 1½ hours
Serves 4

Ingredients:

• 2 medium eggplants
• 1 tsp. salt
• 1 large onion, finely chopped
• 4 medium tomatoes, peeled and chopped 
• 6 cloves garlic, minced
• ½ cup fresh parsley, chopped
• ¼ cup  fresh dill, chopped
• ¼ cup  fresh basil, chopped
• ½ cup  olive oil
• ¼ cup  water
• 1 tbsp. sugar
• 1 lemon, cut into wedges

Direction:

1. Preheat oven to 350ºF. 
2. Wash each eggplant, cut off tops, and slice in half lengthwise. 
3. Arrange halves in a medium-sized roasting pan, flesh side up. 
4. In a large bowl, combine salt with onion, tomatoes, garlic, parsley, dill, and basil. 
5. Stir in 2 tablespoons of oil. 
6. Spoon mixture over eggplant halves, piling as much on top of them as possible. 
7. Combine remaining olive oil with water and sugar in same bowl. Pour over eggplant halves. 
8. Bake in oven for 1½ hours, pressing tomato mixture into eggplant flesh once or twice as eggplant halves bake. 
9. Eggplant is ready when it is very soft. 
10. Remove from oven and transfer eggplant halves to a serving dish. 
11. Pour oil mixture from bottom of pan over eggplant halves. 
12. Serve with lemon slices.

Mantı (Dumplings with Yogurt)

Preparation time: 30 minutes
Cooking time: 1½ hours
Serves 6 to 8

Ingredients:

• 7 oz. ground lamb or beef
• 3 medium onions, chopped
• ½ tsp. salt
• ½ tsp. pepper
• 1 package wonton wrappers*
• 6 cups  water or vegetable stock
• ¼ cup butter
• 1 tsp. paprika
• 13/4 cup  plain yogurt

Direction:

1. Preheat oven to 350ºF. 
2. In a large bowl, combine meat, onion, salt, and pepper. 
3. Arrange wonton wrappers on a clean surface. 
4. Place ½ teaspoon of filling in the center of each wonton wrapper.
5.  Pull the corners of each square toward the center to cover meat. 
6. Pinch corners together to form a bundle. 
7. Transfer dumplings to a lightly buttered 11 7-inch baking dish. 
8. Bake for 25 minutes, or until golden brown. 
9. Meanwhile, boil water or stock. 
10. Carefully take baking dish from oven and pour liquid over dumplings. 
11. Cover dish with foil. Bake for about 1 hour, or until most of water has been absorbed and dumplings are soft. 
12. Drain remaining water. 
13. Melt butter and pour half over top of dumplings. 
14. Add paprika to remaining butter. 
15. Set aside. 
16. In a small bowl, beat yogurt with a fork until it is thin and creamy and pour it over dumplings. 
17. Just before serving, pour melted butter with paprika over top. 
18. Serve warm.

Domatesli Pirinçli Piliç (Chicken with Rice, Tomatoes, Peppers, and Tarragon)

Preparation time: 15 minutes
Cooking time: 1 hour
Serves 4 to 6

Ingredients:

• 3 tbsp. olive oil
• 2 large onions, chopped fine
• 1 whole chicken, in pieces*
• 2 red or green bell peppers, seeded and chopped
• 1 or 2 jalapeño peppers, chopped fine
• 3 tbsp. fresh tarragon, chopped
• 2 medium tomatoes, peeled and chopped 
• ½ tsp. salt
• ½ tsp. black pepper
• 3 8-oz. cans low-fat chicken stock
• 2 c. short-grain rice, rinsed and drained

Direction:

1. Heat olive oil in a large skillet and sauté onions for about 10 minutes, or until lightly browned. 
2. Using a slotted spoon, transfer onions to a small bowl and set aside. 
3. Add chicken pieces to skillet and cook over medium heat, turning until golden brown on all sides. 
4. Push chicken to one side of pan and add bell peppers, jalapeños, and tarragon.
5. Sauté for 1 minute. 
6. Add tomatoes, browned onions, salt, and pepper. 
7. Stir to combine sauce with chicken pieces. 
8. Cover and simmer for 20 minutes. 
9. Meanwhile, in a separate saucepan, heat chicken stock. 
10. Transfer chicken to a clean plate and set aside. (Leave tomato mixture in skillet.) 
11. Add rice to tomato mixture and stir until thoroughly combined. 
12. Add warmed chicken stock to tomato and rice mixture. 
13. Raise heat to high and boil for 1 minute. 
14. Add remaining chicken pieces to pan. 
15. Cover, reduce heat, and simmer for 15 minutes, or until all of liquid is absorbed. 
16. Remove pan from heat, cover and let sit for 10 minutes. 
17. Stir and serve hot.

Etli Taze Fasulye (Green Beans with Minced Meat)

Preparation time: 10 minutes
Cooking time: 1 hour
Serves 4

Ingredients:

• 1½ tbsp. olive oil
• 2 onions, chopped
• 8 oz. (½ lb.) cubed lamb*
• 2 tomatoes, peeled and chopped, or
• 1 tbsp. tomato paste
• 3 cups plus 2 cups hot water
• 4 lb. fresh green beans, ends removed and sliced in half
• ½ green bell pepper, seeded and chopped
• ½ tsp. salt

Direction:

1. In a medium skillet, heat olive oil over medium heat. 
2. Sauté onions until slightly brown on edges. 
3. Add cubed meat and cook for 7 to 10 minutes longer. 
4. Add tomatoes or tomato paste and 3 cups hot water. 
5. Lower heat to a simmer. 
6. Cook until meat is tender, or about 30 minutes. 
7. Stir in beans and green pepper and cook for 10 minutes over medium heat. 
8. Add 2 cups of hot water and simmer until vegetables are tender, or about 5 minutes. 
9. Add salt to taste. Serve with rice.

Etli Taze Fasulye (Green Beans with Minced Meat)

Preparation time: 10 minutes
Cooking time: 1 hour
Serves 4

Ingredients:

• 1½ tbsp. olive oil
• 2 onions, chopped
• 8 oz. (½ lb.) cubed lamb*
• 2 tomatoes, peeled and chopped, or
• 1 tbsp. tomato paste
• 3 cups plus 2 cups hot water
• 4 lb. fresh green beans, ends removed and sliced in half
• ½ green bell pepper, seeded and chopped
• ½ tsp. salt

Direction:

1. In a medium skillet, heat olive oil over medium heat. 
2. Sauté onions until slightly brown on edges. 
3. Add cubed meat and cook for 7 to 10 minutes longer. 
4. Add tomatoes or tomato paste and 3 cups hot water. 
5. Lower heat to a simmer. 
6. Cook until meat is tender, or about 30 minutes. 
7. Stir in beans and green pepper and cook for 10 minutes over medium heat. 
8. Add 2 cups of hot water and simmer until vegetables are tender, or about 5 minutes. 
9. Add salt to taste. Serve with rice.

Domateslı Tel Íerhrıye Çorbası (Shredded Wheat Soup with Tomatoes)

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:

• 3 ripe tomatoes, peeled and coarsely chopped
• 1 cup water
• 4 to 5 cups canned vegetable stock
• ½ cup vermicelli pasta, broken into ½-inch pieces
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 tbsp. butter, melted
• 1 handful fresh parsley, chopped

Direction:

1. In a large saucepan, combine tomatoes and water. 
2. Bring to a boil over high heat. 
3. Boil for 10 minutes longer. 
4. Over a medium bowl, pour tomatoes and water through a strainer, using a spoon to press as much of tomato mixture through as possible. 
5. Discard pulp and set aside juice. 
6. In a Dutch oven, bring stock to a boil and add vermicelli. 
7. Add reserved tomato juice to Dutch oven, add salt and pepper, and simmer for about 8 minutes, or until vermicelli is tender. 
8. Combine melted butter and parsley. 
9. Add to soup and serve.

Kırmızı Mercimek Çorbası (Red Lentil Soup)

Preparation time: 5 minutes
Cooking time: 1 hour

Serves 4

Ingredients:

• 1 tbsp. butter or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 2 tbsp. tomato paste
• 8 cups low-fat vegetable or beef stock
• 1 cup red lentils
• ¼ cup short-grain rice
• 1 dried red pepper (optional)
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. dried mint
• 1 lemon, cut into wedges

Direction:

1. In a Dutch oven, warm butter or olive oil over medium heat. 
2. Add onion and sauté for 5 to 10 minutes, or until onion is translucent. 
3. Stir in garlic, cumin, and coriander, and cook for 1 to 2 minutes. 
4. Add tomato paste, stock, lentils, rice, and red pepper (if desired). 
5. Stir to combine. 
6. Bring soup to a boil, cover pan, and reduce heat to a simmer. 
7. Cook for about 30 to 40 minutes, stirring occasionally. 
8. When lentils and rice are tender and soup has thickened, add salt, pepper, and dried mint. 
9. Serve hot with lemon wedges.

Ispanaklı Gözleme (Spinach-Filled Anatolian Flat Bread)

Preparation time: 45 minutes
Cooking time: 25 minutes
Serves 4

Ingredients:

Dough:

• ½ cup unbleached flour
• ½ tsp. salt
• 1 tbsp. olive oil
• ¼ cup  lukewarm water

Filling:

• 1 tbsp. olive oil, plus extra for coating
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup  fresh spinach, washed and patted dry
• 1 pinch nutmeg
• ¼ tsp. pepper
• 1 tbsp. feta cheese
• 3 tbsp. grated Parmesan cheese
• 1 tbsp. flour
• ½ cup  milk

Direction:

1. In a large bowl, combine flour and salt. 
2. Create a well in the center and add 1 tablespoon oil and water. 
3. Use your hands to work liquid ingredients into flour and salt. 
4. Knead in bowl for 10 minutes. 
5. Divide dough into four balls and place them on a floured surface. 
6. Cover with a damp cloth and let rest for 25 minutes. 
7. Meanwhile, prepare filling. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. 
8. Add onion and garlic and sauté until soft and translucent (clear), about 5 to 10 minutes. 
9. Add spinach, nutmeg, pepper, feta cheese, and Parmesan cheese and cover with a lid. 
10. Cook for about 3 minutes. 
11. Mix flour and milk in a small bowl. 
12. Add to spinach mixture, stirring constantly to create a thick sauce. 
13. Remove pan from heat. 
14. Use a rolling pin to roll balls, one by one, into circles between 5 and 6 inches in diameter and ¼-inch thick. 
15. Divide spinach mixture into four even parts. 
16. Spread mixture over the middle of each circle of dough, leaving about 1 inch of space between the spinach mixture and the edge of the dough. 
17. Fold edges of dough inward so that the edges meet in the center and cover the filling. 
18. Warm a large nonstick skillet over medium heat and place one of the folded circles of dough in pan.
19.  Carefully use a spatula to push dough around in pan, making sure that it browns evenly on the bottom and doesn’t stick. 
20. Cook for about 2 minutes. 
21. Use a pastry brush to apply a thin coat of olive oil to the uncooked side of the dough. 
22. Flip flat bread with a spatula and cook for another 2 minutes. 
23. Move finished bread to a dish and cover to keep warm. 
24. Repeat with remaining dough.

Mücver (Zucchini Fritters)

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 6

Ingredients:

• ¼ cup flour
• 1 egg, beaten
• 3 tbsp. grated Parmesan cheese
• 1 tbsp. fresh dill, chopped
• 1 tbsp. fresh parsley, chopped
• ½ tsp. salt
• ø tsp. pepper
• 1 cup zucchini, grated
• 1 small onion, grated
• ¼ cup olive oil for frying

Direction:

1. In a large bowl, combine flour, egg, cheese, dill, parsley, salt, and pepper. 
2. Mix in grated zucchini and onion. 
3. In a large skillet, heat oil until very hot, but not smoking.
4. Drop mixture into hot oil one tablespoonful at a time. 
5. Fry each fritter for about 5 minutes on each side, or until it is golden brown. 
6. Use a spatula to transfer fritters to a plate lined with paper towels and allow to drain. 
7. Serve hot.

Lahmacun (Meat Pizza)

Preparation time: 2 hours
Cooking time: 10 minutes
Serves 6

Ingredients:
Dough

• ½ envelope (1 tsp.) active dry yeast
• 1 tsp. sugar
• 2 tbsp. milk
• 5 c. flour
• 4 tbsp. butter at room temperature
• 2 eggs, lightly beaten
• 1 tsp. salt

Topping:

• 2 tbsp. olive oil
• 1 onion, chopped
• 8 oz. ground lamb
• 1 handful fresh parsley, chopped
• 1 egg yolk, separated (the white can be thrown away)
• 1 tbsp. butter, melted

Direction:

1. In a small bowl, combine yeast and sugar with milk. 
2. Allow to sit for 10 minutes. 
3. Pour flour into a large bowl and create a well in center. 
4. Pour yeast mixture into well, and add butter and eggs. 
5. Stir to combine, and then turn dough out onto a clean floured surface. 
6. Use your hands to knead mixture for about 10 minutes, or until a soft dough mixture. 
7. Put in a lightly oiled bowl and cover with a damp towel. 
8. Set aside and let rise in a warm place for 1 hour. 
9. Preheat oven to 450ºF. Divide dough into golf ball-sized pieces. 
10. On a floured cookie sheet, use your hands to flatten each piece into a circle about ¼-inch thick. 
11. In a medium skillet, heat olive oil over medium heat. 
12. Add onion and sauté for 5 minutes. 
13. Add meat and cook for 5 minutes more, stirring often. 
14. Mix in parsley. 
15. Spread a layer of topping about 1/8 -inch thick in the middle of each piece of dough. 
16. Along the outside edge of each pizza, fold ø inch of dough toward center to create a border of crust.
17. Leave pizzas in a warm place to rise for another 30 minutes. 
18. Use a pastry brush to coat outer crusts with egg yolk (discard egg white). 
19. Bake for 5 to 10 minutes, or until golden brown. 
20. When cooked, brush lightly with melted butter and stack in a covered saucepan for 5 minutes before serving. (This step is to soften the pastry. If you want a crisp crust, serve straight from the oven.)