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.)