1. Remove tops of eggplants. Make a deep lengthwise incision in each
2. Soak them in salted water for about 45 minutes.
3. Drain and pat dry with paper towel. Fry eggplants lightly in oil,
turning constantly. Remove from pan and set aside.
4. Brown onions, minced meat and peppers lightly. Add tomatoes and
continue to saute for several minutes.
5. Remove from heat and add salt and pepper to taste.
6. Place eggplants in deep baking dish, cut sides facing up. Fill each
eggplant with the mince mixture. Top each eggplant with a slice of
tomato and green pepper.
7. Add a small amount of water to dish, cover and cook for 25-30
minutes or until tender, in oven or on stove top.
This dish is then served hot.
2 large tomatoes, peeled, seeded and diced
2 cucumbers, peeled, seeded and diced
3 small green peppers.
6 radishes thinly sliced
1 white onion., sliced into rings.
3 green onions, white part only, sliced
½ flat Italian parsley, finely chopped.
6 tbsp. lemon juice
¼cup olive oil
salt and pepper to taste
A classic Turkish salad, very refreshing.
Have all the vegetables cut into similar sized
dice. English cucumbers work best, remove
seeds from the larger ones. Combine all
ingredients in a bowl. Mix dressing and gently
toss just before serving.
• 1 pound of fresh grean beans or
• 1 pack of frozen green beans (either french style, my favorite, or
• 1 big onion, finely chopped
• 2 cloves of garlic, sliced or chopped
• 2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of
petite diced tomatoes
• 1/4 tsp sugar
• 1/2 cup olive oil
• 1/2 cup hot water
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste
1- If you're using fresh green beans clean and trim them to 1 to 1 1/2
2- Heat the olive oil in a pan and cook the chopped onions and garlic
until lightly brown.
3- If you want tu use tomato paste add it at this point and stir for a min.
4- Add the beans and stir them until they slightly change color (app. 6-8
5- Add the tomatoes and cook for 5 mins and then add sugar (cumin
and pepper), water, and salt. -Cover the pan and cook with low heat
until the beans are soft (30 mins with frozen beans - 45 mins with fresh
If you have a pressure cooker, after adding everything cook it for 15
minutes on mediumm.
This is traditionally served cold, but it's good when it's warm too.
EGGPLANT WITH GROUND BEEF
MOUSSAKA/ Patlıcan Musakka
• 2 large eggplant, thinly sliced
• Olive oil cooking spray
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 800g lamb mince
• 420g can crushed tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/3 cup grated pizza cheese
• Lemon wedges, to serve
• White sauce
• 75g butter
• 1/3 cup plain flour
• 2 cups milk
• 6 large red or green peppers, rinsed
• 1 pound lean ground beef
• 1 medium onion, finely chopped
• 1/2 cup long-grain white rice
• 1 1/4 cups chicken or beef broth
• 3/4 cup diced tomato (fresh or canned)
• 1 or 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• Pepper, to taste
• 3 cups of your favorite tomato sauce
• Slice the top 1/4 inch off each pepper. Finely chop the
flesh on the stem end; set it aside. Remove the seeds
and white pith from inside the peppers. (If the peppers
won't stand up straight, take a small slice off the
bottom with a paring knife to make a flat surface.)
• Put a steamer basket (or a colander) inside a large pot and
add an inch or so of water. Place the peppers in the basket.
Bring the water to a boil and tightly cover the pot. Steam
the peppers for 8 minutes. Remove the peppers with tongs
and set them on a wire rack to cool.
• Combine the reserved chopped pepper, ground beef, onion, and
garlic in a large skillet. Brown the meat over medium heat for 5 to 6
minutes, breaking it up with a wooden spoon.
• Drain any visible fat from the pan, then return it to the heat. Add
the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt,
and pepper. Bring the mixture to a boil, then reduce the heat and
simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is
absorbed. Remove the pan from the heat and let it stand for 15 to
20 minutes. Stir in the egg and the 1/3 cup of Parmesan.
• Heat the oven to 375° F. Lightly oil a large baking or casserole dish
and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop
about 3/4 cup of filling into each pepper. Set the stuffed peppers
into the prepared pan, so they are evenly spaced and surrounded
by sauce. Spread a spoonful of the remaining sauce over the top of
each, to keep the filling moist, and cover the pan with aluminum
• Bake the peppers until they're heated through,
about 35 minutes.
Baklava is the most famous dessert in Turkey.
Baklava is always presented on Turkish
tables on Religious Festivals. We cannot
imagine religious festivals like Ramadan and
sacrifice festivals. Its taste adds sweetness to
the celebration.. and During the festivals a
piece of baklava should be eaten by all.
Turkish grandmothers make baklava before
• Turkish baklava is sweetened with "şerbet"
(share-BET'), a light syrup made from sugar,
water and lemon juice. This makes Turkish
baklava much lighter and crispier
• In every Turkish pastry shop, supermarket and
household, you'll find endless varieties of
baklava made with walnuts,
hazelnuts, pistachios and more, all in shapes
• 1 lb. of chopped nuts (almonds, walnuts, or
pistachios are best, or use a combination of
• 1 lb of phyllo dough
• 1 cup of butter, melted
• 1/3 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/3 teaspoon of ground cloves
For the syrup:
• 1 cup of water
• 1 cup of sugar
• 1/2 cup of honey
• 2 tablespoons of lemon juice
• 1 cinnamon stick
My grandmother made baklava for you to show
how it was made. I helped her.