Instructions
Saute finely chopped onion in margarine for 3-4 minutes stirring
occasionally. Add tomato paste, washed and drained lentils,
water, and salt; stir. Simmer for 15-20 minutes or until lentils
are tender. Stir in vegetables cut into 1 cm (1/2 inch) cubes.
Cover and simmer for 5 minutes. Sift flour and salt in a small
bowl, reserving 1/2 tablespoon. Add 1 1/2 tablespoons of water,
blending well. Make a soft dough. Roll out into a 0.5 cm (1/4
inch) thick circle, sprinkling with flour. Cut into 1 cm (1/2
inch) cubes. Stir in simmering vegetables. Simmer for 15 minutes
or until noodles are tender. Add finely chopped parsley; mix.
Simmer for 1-2 minutes more. Remove from heat. Serve hot.
6 servings.
Regional characteristics
The recipe is taken from Bolu province. It may be served with
lemon juice if desired.
Instructions
Cut meat into 2 cm (3/4 inch) cubes. Place in a saucepan with
chopped onions. Cover and saute over low heat for 1 hour,
stirring occasionally; drain. Cut pared and peeled vegetables
into 2 cm (3/4 inch) cubes. Combine with green peas. Stir in
meat. Season with salt and pepper. Add water. Cover and simmer
for 40 minutes. Sprinkle with thyme before serving. Serve hot.
8 servings.
Regional characteristics This is a well-known dish all over the country. It is served as a main course. 2 tablespoons of diluted tomato paste can be used instead of fresh tomatoes.
Instructions
Simmer chicken breast in salted water for 35 minutes or until
tender. Remove from liquid; drain. Cut into shreds. Set aside.
Complete volume of broth to 3 1/3 cups; reserve. Cut chicken
liver into 1 cm (1/2 inch) cubes. Saute with almonds in a
margarine until light brown. Stir in rice; mix well. Saute for a
few minutes. Add hot broth, salt and saffron; mix well. Cover and
simmer for 15 minutes. Add chicken meat and peas. Cover and
simmer for 5 minutes or until rice is tender; drain. Remove from
heat. Let stand covered for 20 minutes before serving. Sprinkle
with pistachio nuts. Toss slightly. Serve hot.
6 servings.
Regional characteristics
1 medium size eggplant, cut into cubes and browned until light
golden in oil may be stirred in rice pilaf. Safflower is
substituted for saffron.
Instructions
Wash vegetables. Remove stems and seeds of peppers. Cut all
vegetables into 1 cm (1/2 inch) cubes and combine together. Beat
olive oil, lemon juice and salt blending well. Sprinkle over
vegetables. Chill and serve.
6 servings.
Regional characteristics
It is prepared everywhere in the summer and served for lunch or
supper as an appetizer or a side dish with kofte or pilaf.
Instructions
Combine sugar and water in a saucepan. Stir over low heat until
sugar is dissolved. Boil gently for 5 minutes. Add lemon juice;
stir. Boil for 1 minute. Set aside. Sift flour in a large bowl.
Make a hole in center. Add eggs, oil, salt, lemon juice, and
water. Blend well. Make a medium stiff dough. Knead for 5 minutes
or until smooth. Let stand covered for 5 minutes. Roll and cut
dough into 20 pieces. Shape into balls. Cover balls with napkin.
Roll each ball out as thin as tissue paper with rolling pin (or a
smooth long stick 1 1/2 cm [3/4 inch] in diameter if available).
Sprinkle with starch each time while rolling. Pack first 10
rolled sheets on top of another sprinkling with starch between
sheets. Set aside. Repeat the same with the remaining balls.
Place first pack in an ungreased round baking pan 38-40 cm (16
inch) in diameter, 5 cm (2 inch) deep, one by one. Brush off
starch while spreading sheets (if same size baking pan is not
available use any other, but trim pastry layers to fit into your
pan). Spread crushed pistachio nuts over pastries. Place other
half in the same manner. Trim overhanging edges with a knife to
fit layers into baking pan. Use trimmed layers evenly. Cut
layered pastries into 4-5 cm (1 1/2-2 inch) squares or diamonds
(or oblongs or triangles) with a French knife. Pour heated butter
over pastry. Bake in a moderate oven for 50 minutes or until
golden brown. Remove from oven. Pour cold syrup over hot
pastries. Cover and cool. Serve.
10 servings.
Regional characteristics
Baklava is a national dessert well-known throughout the country.
However, best baklava is produced in Gaziantep in every bakery
shop. They also make "Dry Balkava" using less syrup. This type
can be preserved for a long time. For filling, walnuts or clotted
cream nay be used instead of pistachio nuts.