THE MOST POPULAR RECIPES FROM TURKEY HOCA AHMET YESEVİ PRIMARY SCHOOL

1. THE MOST POPULAR RECIPES FROM TURKEYHOCA AHMET YESEVİ PRIMARY SCHOOL

2. Etli GüveçMeat Stew in Terra Cotta Pot • Ingredients: ½ kg lamb, cut small10 small (walnut size) onions1 T butter2 medium tomatoes3 “sivri” peppers, or 1 green bell pepper1 c waterChopped parsleySalt to taste Arrange the meat on the bottom of a medium size clay güveç, or casserole, interspersed with the 10 onions. Cut the tomatoes into round slices and arrange on top, along with halved peppers (if using bell peppers cut into strips). Add salt and 1 cup water. Cover and cook at medium heat till meat is tender.

3. Fırında Kağıt KebabıOven-baked kebab in paper • Ingredients: ½ kg small-cubed lamb (preferably leg or shoulder meat)200 gr peas1 tomato, finely chopped2 “sivri” peppers, finely chopped1 onion, cut into rings8 pieces of parchment or 4 small oven bagsChopped parsley and/or dill2 T olive oilSalt, black pepper, thymE Mix all the ingredients and allow to rest for ½ hour. Distribute the mixture among 4 oven bags or four doubled piece of parchment paper, add 1 T water. Close bags (if using parchment, bring two ends together and fold over, rolling and folding, until you have come to the meat, then fold the ends into the center to make a square packet) and invert onto a baking dish. Bake in a medium oven until meat is tender.

4. İslim KebabıSteamed KebabIngredients: • ½ kg lamb shoulder meat, cut into small pieces4 cloves garlic2 onions, peeled and quartered4 tomatoes (2 grated, two sliced into rounds)4 “sivri” peppers (2 chopped, 2 cut into strips)2 eggplants (thin type)4 T vegetable oilSalt, pepper to taste • Simmer meat, grated tomatoes tomatoes, two of the peppers, crushed garlic, onions, salt, pepper in water just to cover and a little oil. As these are cooking, peel eggplant, then cut lengthwise into five strips each. Salt and leave for 15 minutes, then wash, pat dry and fry in hot oil. When done, remove and drain. Take two strips of eggplant and arrange one over the other in a cross shape. In the center, put two spoons of the cooked meat, and fold in ends of the eggplant over the top to close. Top with one slice of tomato and a strip of pepper, and put a toothpick through the middle to hold it closed. Continue with the rest of the eggplant and meat, and arrange in a baking dish. Drizzle the cooking liquid from the meat and bake at 180 C until the tomatoes and peppers begin to brown. Serve hot..

5. Kaburga DolmasıStuffed Ribs • Ingredients: 1 set of lamb ribs (one side), with a pocket opened between the meat and the bone1 onion, gratedSalt, black pepper Filling:2 T vegetable oil1 onion1/3 c almonds2 c coarse bulgur2 c water1 c finely chopped purple plums1 T pepper pasteSalt, black pepper, mintToothpicks • Rub inner and outer surface of ribs with salt, pepper and grated onion. Put oil in a pan, and sauté onion and almonds. Add washed bulgur and water, bring to a boil, add plums, salt, black pepper and mint. Cook, covered, until the bulgur has absorbed the water. Fill the pocked in the ribs with the pilaf, and close the open end with toothpicks. Wrap in foil, put in pressure cooker and add water to cover, then cook for ½ hour. Remove from pressure cooker, remove foil, place in a baking dish. Rub with pepper paste, and brown in a hot oven.

6. Mantarli Et SoteMeat Sauté with Mushrooms • Ingredients: 1 onion, finely chopped500 gr small-cubed meat2 tomatoes, grated1 T pepper paste2 “sivri” peppers300 gr mushrooms, halved1 c waterButter or margarineSalt, black pepper, thyme, mint, red flake pepper • Sauté onions till transparent, add meat and cook until the water it gives off is gone. Add grated tomato and pepper paste. Add mushrooms to the meat, add water, butter, water, salt and spices, and simmer, covered, on medium heat until the water is nearly gone

7. Mercimek ÇorbasıRed Lentil Soup • Ingredients: 2 c red lentils1 potato1 onion1 T flourSalt, dry mint, red pepper4-5 T oil • Go through lentils to remove stones etc. and wash. Grate potato, and dice onion finely. Saute onion in a pot in 2T oil until transparent, then add the flour. Once the flour has browned a bit, add 9-10 c water. Add lentils, salt and potato and cook till the lentils are soft and falling apart, then either pass through a large strainer or puree with a blender. Heat 3 T oil or butter in a small frying pan, add mint and red pepper, sauté a minute or so and add to soup. Serve hot.

8. Patates SalatasıTurkish Potato Salad • Ingredients 1 kg potatoes1 bunch parsley5-6 scallionsSalt, pepper to taste2 t cumin1 T tomatoJuice of one lemon3 T olive oil • Boil potatoes, remove skins, cool and cut into 2-cm cubes. Put into a deep bowl and add finely chopped green onion and parsley. In a separate bowl combine lemon juice, tomato paste, salt, pepper, cumin and olive oil, and mix with the potatoes. Red flake pepper (Maraş or Aleppo pepper) may also be added.

9. Sade KöftePlain Köfte • Ingredients: 500 gr medium fatty ground beef1 large onion, grated2 slices of stale bread, crusts removed1 eggSalt and pepper to tasteOil for frying. • Mix all ingredients except the oil, shape into small flat ovals and fry in hot oil, serve with fried potatoes.

10. Rice PuddingSütlaç • Ingredients 1 lt milk300 gr sugar70 gr rice15 gr rice flour15 gr wheat starch1 ½ c water (for the rice)¾ c water (for rice flour and starch)½ t salt • Place rice in a small saucepan with 1 ½ c water and bring to a boil, simmer till rice is soft. Allow to cool. Put the milk, salt and rice in a large pot, and bring to a boil. Reduce to a simmer. Mix wheat starch and rice flour with ¾ c water in a bowl, and pour into the hot milk, whisking constantly to prevent lumps. Continue simmering, stirring constantly, until the mixture thickens. Pour into serving bowls and chill.

11. Tel KadayıfıShredded Wheat Pastry • Ingredients 750 gr kadayıf dough (available at middle eastern grocery stores)350 gr clarified butter (1 ½ c)200 gr shelled pistachios or chopped walnuts • Syrup:1150 gr sugar (1 ¾ c)925 gr water (3 ¾ c)1 T lemon juice • First make the syrup: Combine sugar, water and lemon juice in a saucepan and boil together for 5 minutes. Remove from heat and set aside. Divide the kadayıf dough into two parts, and fluff so that no lumps or heavy/light places exist. Spread half of the dough evenly on the bottom of a round baking pan. Spread the nuts over this, and top with the other half of the kadayıf dough. Melt the butter and drizzle evenly over the surface of the kadayıf, then bake for 40 minutes in a medium oven until the top has browned evenly. When it is done, remove from the oven and immediately pour the prepared syrup over the top. Allow to cool and serve.

12. Tencere KebabıPot Roast • Ingredients: 1 kg leg of lamb, cut into small pieces2-3 onions, chopped2 tomatoes, peeled and cut small3-4 potatoes, cubed2-3 T butter1 T tomato paste1-2 T chopped parsleySalt, pepper • Put meat, onion and butter into a pan, and sauté stirring until the meat’s juices have evaporated. Add the tomato paste and stir a few times more. Add the tomatoes, and add enough water just to cover meat and allow to simmer. Meanwhile fry the potatoes lightly, and about 15 minutes before the meat is fully tender, add the potatoes. Remove from heat, add the parsley and serve.

13. Yayla ÇorbasıRice and Yogurt Soup • Ingredients: ½ c rice2 T flour1 egg1 ½ c yogurt3-4 T vegetable oilSalt, dry mint • Wash rice and simmer in 10 c of water. Whisk together yogurt, egg and flour and cook in another saucepan on low heat, stirring constantly. Add, beating with a whisk, to the boiling rice. Add salt and allow to simmer together a few minutes. Sauté the mint in the oil for a minute and use as a garnish when serving.