Turkish Rice Pudding with Sour Cherries (Sütlaç)))Sütlaç is a light dessert originated in Ottoman cuisine.INGREDIENTS1 lt (32 oz.) milk1/2 cup white rice1 cup white sugar1/4 cup corn flour or corn starch1 tsp vanilla extract Pine nuts Cinnamon Sour CherriesDirections:1. Wash the rice and boil it with 2 cups of water until water is soaked2. Put rice, milk, sugar, and vanilla extract in a pot and stir on low. Keep stirringfor 20-30 minutes more after it starts boiling.3. Mix corn starch with a little bit of water until the mixture is smooth. Then,add this mixture to the pot. Stir for 4-5 minutes.4. Pour the pudding into bowls, sprinkle with pine nuts , sour cherries andcinnamon (if you wish) and serve cold.
Pumpkin DessertPumpkin dessert is a very easy-to-make and traditional recipe.INGREDIENTSpumpkin or butternut squashsugar4-5 cloves,crushed walnutsDirections:1.The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2cups of sugar.2.Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and letit sit over night. It will release water, so you dont need to add water when yourecooking it.3.The next day, add 4-5 cloves into the pot and cook on medium until thepumpkin is soft, approximately 30 minutes.4.Let it cool and garnish with walnuts or grated coconut.
Cabbage SaladINGREDIENTS1 head cabbage3 carrots, shreddedolive oilvinegar or lemon juicesaltpepperDirections:1.Cut the cabbage in half and discard the outer tough leaves and theinner core.2.Cut each half into quarters and wash under cold water.3.Place each quarter on its side and slice very thin slices with a sharpknife.4.Place cabbage and carrots in a bowl and dress it with salt, pepper, oiland vinegar or lemon to taste.5. Toss well with enough dressing to suit your taste and serve.
Salata MarouliINGREDIENTS1 head lettuce3 -4 scallions, chopped2 -3 tablespoons fresh chopped dillolive oilvinegarsaltDirections:1.Wash the lettuce leaves very well under cold running water.2.Chop the lettuce finely, and put it in a bowl.3.To it, add the scallions and dill.4.Add salt, olive oil, and vinegar to taste.5.Traditionally, this salad has a tart flavor (a little extra vinegar).
Turkish Choban (Shepherds) SaladINGREDIENTS2 large tomatoes, peeled,seeded & diced2 cucumbers, peeled,seeded & diced3 small green peppers or 3 small wax peppers6 radishes, thinly sliced (optional)3 green onions (white part only sliced) or 1 white onion, sliced into rings1/2 cup flat-leaf Italian parsley, finely choppedDressing6 tablespoons lemon juice1/4 cup olive oilsaltpepperDirections:1.Have all the vegetables cut into similar size, diced.2.Remove seeds from larger ones.3.Combine all ingredients in bowl.4.Mix dressing and gently toss just before serving salt and pepper totaste.
Cucumber and Tomato Salad in Garlic Yogurt DressingINGREDIENTS1 lb cucumber, peeled and chopped1/2 lb tomato, chopped4 green onions, minced1/2 cup fresh mint, chopped fine1/2 cup fresh parsley, chopped fine3 tablespoons lemon juice2 cloves garlic, crushed1 cup plain low-fat yogurtblack pepperDirections:1.Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.2.Pour over cucumber and tomato mixture and stir3.Serve within an hour for best taste.
Radish Salad With Carrot1 carrot, washed and peeled5-6 radishes, stems cut and washed¼ tsp salt2 tbsp olive oil2 tbsp lemon juice½ tsp sumac (optional)Black olives and fresh parsley for garnish1.Wash carrot, peel and grate.2.Also cut the stems of the radishes and wash them.3.Cut the radishes in half moon shapes, forming 4-6 slices from a radish.4.Place the carrot and radish to a plate. In a bowl, mix the olive oil, saltand lemon juice.5.Then pour it on the salad and stir the salad. You can sprinkle sumac ontop (optional).6.Garnish with the parsley and black olives.
EGGPLANT SALADIngredients 1kg. eggplants ( 4 largeeggplants ) 1/2 glass of olive oil 2 tablespoons vinegar 1 lemon saltGarnish 2 medium tomatoes 1 onion 6 green peppers 15 olivesPreparation :1.Grill the eggplants (preferrably fat ones) under a hot grill until theirskins are grilled.2.Peel the eggplants and place them in a bowl containing 3/4 galssolive oil.3.Pour a mixture of salt and the juice of 1/2 lemon into the bowl. Mixwell and set aside for a while.4.Pour vinegar into the bowl containing eggplants and pound well with afork.5.When the eggplants become pasty place the mixture onto a plate.6.Garnish the salad with slice tomatoes and onions and green peppersafter scooping out their seeds, and then cut like fingers.7.Place olives decoratively on top.8.And your salad is now ready to serve.
YOGHURT AND CUCUMBERSALADIngredients 1 kg. natural yoghurt(unsweetened and unflavoured) 4 large cucumbers 1/2 glass water 1/2 bunch fresh mint or 1tablespoon dried mint 6 cloves of garlic 3 tablespoons vinegar 4 tablespoons olive oil 6 small ice cubes 1 teaspoon saltPreparation :1.Peel and dice the cucumbers.2.Put the cucumners in a bowl.3.Pound the garlic cloves in a mortar with 1 teaspoon of salt.4.While whipping the yoghurt with a fork or whisk, pour in 1/2 glass ofwater gradually and mix with yoghurt.5.Add the cucumbers and garlic to the yoghurt abd mix again.6.Put the olive oil, vinegar and ice cubes into the bowl.7.Decorate the salad with chopped fresh mint leaves or dried mint.
Vanilla Pudding With Fruit SlicesIngredients:4 cups whole milk½ stick butter2 and ½ tbsp all-purpose flour2 and ½ tbsp corn starch¾ cup granulated sugarVanillaStrawberry slicesBanana slicesChopped walnutCoconut flakesChopped almondPreparation:1.In a non stick pan, roast the flour with butter.2.Gradually add sugar and milk. Stir continuously.3.When it comes to boil and become bubbly, add vanilla and turn the heat off.4.Pour a little pudding in your ice cream cups’ bottom, then place strawberry slices, 1 tbsppudding, banana slices and nuts one by one.5.At the end, put 1 tbsp pudding on top and chill in refrigerator for a few hours.6. Before serving decorate them with chopped walnut, almond or coconut flakes.