Turkish meals/recipes by şehit millis nuri primary school

1. Ingredients
Filling: 400 gr. ground meat (no fat), 2 tablespoons margarine, 2 medium onions, 1/3 glass rice, 2 large tomatoes,
¾ glass water, 1 bunch chopped dill, 3 teaspoons salt and ½ teaspoon black pepper
500 gr. green peppers (suitable for stuffing)
2 tablespoons margarine
1 or ½ glass water
Recipe
(6 servings)
Cut off the stalks and tops of peppers to form a lid and remove all seeds. Clean and wash the insides of the
peppers. Put margarine and thinly sliced onions in a pan and saute until the colour of the onions changes. Add ¾
glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. Remove the
pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes.
Peel the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients1 together. Stuff the
peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2
teaspoons of salt and 1 or ½ glasses of water, close the lid of the pan and cook for about 40-60 minutes on stove

2. Guvec Kebabi (Kebab Casserole) Recipe
ngredients
1 clove of garlic
1 kilo lamb cut into pieces
1 small soup spoon salt
1 soup spoon thyme
2 green peppers, sliced
2 soup spoons butter Directions
20 small onions or shallots Rub the bottom of a terrine
4 tomatoes cut into pieces (or Pyrex casserole) with a
clove of garlic, then butter
thoroughly.
Add all the ingredients,
except the butter. Melt the
butter and pour Into the
terrine. Mix. Cover the
terrine and bake in the
oven for 2 and 1/2 hours
on a medium heat.
Güveç: a kind pan made
from soil. 2

3. Asure (Fruit and Nut Soup) Recipe
Ingredients
1 cup white beans
1/2 cup filberts, toasted
1 cup garbanzos
1/2 cup walnut pieces
1 cup barley
ground walnuts for topping
1 cup dried apricots, cut
up
1 cup raisins, cut up
1/2 cup figs, cut up
1 cup sugar, or to taste
water to make about four Directions
quarts The night before, rinse and soak the beans (garbanzo
and white together) and the barley in 2 different bowls. In
the morning, drain and cook until tender, again in 2 pans.
In a large pot, combine beans, barley, fruit, sugar, and
water. Cook over medium heat, stirring occasionally, until
fruit is very soft and barley starch is released. Correct for
sweetness; stir in filberts and walnuts. Allow to cool or
refrigerate, if desired. Serve as snack or dessert with
walnuts sprinkled 3

4. Eggplant with Ground Beef (Patlican Musakka/Oturtma
2 eggplants, peeled and cut into ½ inch thick slices
1 big onion, chopped
½ lb (200 gr) ground beef
2 tomatoes, diced / 1 cup tomato in a can/ 1 tbsp tomato paste
1 cup oil for frying the eggplant
1 green pepper, chopped
1 tsp salt
½ tsp cumin
½ tsp black pepper
2 cloves of garlic, sliced thin (optional)
½ cup hot or warm water
Peel the whole eggplant or you can peel striped. Slice them in ½ inch wide and then place them in a
bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain the
eggplants and wipe with a piece of cloth. In a large skillet place the oil and fry the eggplants until they
change in color. Do not over fry for not to damage the pieces. Place the fried eggplant pieces in a
Pyrex dish and sprinkle salt on them.
You can use the same skillet or a smaller one. Place the ground beef and 1 tbsp oil and cook until
the meat changes in color. Then add the chopped onions and sauté for 1-2 minutes. Add the
chopped peppers, garlic (optional) tomatoes or tomato paste and ½ tbsp salt. Sauté for 5 minutes.
Finally add the cumin and black pepper. Spread this mixture evenly on the fried eggplants and add
the hot water.
Preheat the oven to 375 F (190 C) and cook for about 30 minutes.
You can serve this dish with pilaf and yogurt.
ENJOY
4

5. Potato Mousaka (Patates Musakka )
6 potatoes, cut into round slices
½ lb ground beef
2 onions, chopped
2 tbsp canola oil
2 tomatoes, sliced round
1 tomato, diced
3 green peppers, chopped or whole
1 tsp salt to taste
½ tsp black pepper
¼ tsp cumin
Sauce:
1 cup hot water
1 tbsp tomato paste
1 tbsp canola oil
½ tsp salt to taste
Lightly fry the potato slices and take them into a large Pyrex dish. Cover the bottom with potatoes and sprinkle some salt.
Then set aside the rest of the fried potatoes.
Meanwhile, cook ground beef over medium heat in a skillet. Once it absorbs its own juice stir in oil and onions. Saute for
3-4 minutes. Add 1 diced tomato and salt. Cook for a couple of minutes, add the spices and turn the heat off.
Spread half of the ground beef mixture over the potatoes and place the remaining potato slices over (see the picture).
Spread the rest of the mixture all over evenly. Place the tomato slices and peppers on top.
Mix the sauce ingredients in a small bowl and pour all over the Mousaka. Bake it in a preheated 350F (180C) oven for
about 35-40 minutes.
Serve Potato Mousaka warm.
ENJOY
5

6. Menemen (Scrambled Eggs with Vegetables)
2 cups green pepper, chopped
1 cup diced tomato
1 small onion, finely chopped
2 eggs, beaten
3 tbsp oil
½ tsp salt
1 pinch of black pepper (optional)
Place the oil and onions in a pan and sauté the onions for 2-3 minutes over
low-medium heat. Then, add peppers and salt. Close the lid and cook until
the peppers become soft by stirring occasionally. Add the tomatoes, stir and
cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and
stir. It’s done when the eggs are cooked. You can sprinkle some black
pepper on top if you like.
Menemen is a very good and famous dish for breakfasts.
Serve it with bread while still warm.
ENJOY
6

7. Cacik (Seasoned and Diluted Yogurt)
1 cucumber, shredded
1-2 cloves of garlic, smashed or grated
½ tsp salt
1tbsp extra virgin olive oil (optional)
1 cup yogurt
½ cup purified water (optional)
½ tsp dried mint (optional)
In a bowl place the grated cucumber( You can peel the skin before shredding , I have shredded
without peeling, because it is healthier that way), smashed garlic, salt and yogurt. Stir them well until
the yogurt becomes smooth and even.
Then add the water and continue stirring till the yogurt completely dissolves in the water. If you like it
thick, skip adding the water. Before serving you can add some dried mint and olive oil on top
(optional)
You can serve cacik both with the meat and vegetable dishes.
You can also make cacik without garlic.
ENJOY
7

8. Rice with Tomatoes (Domatesli Pirinc)
1 medium onion, finely chopped
3-4 Tbsp olive oil
3 big ripe tomatoes, finely chopped/crushed (2 cups)
3 banana peppers, chopped (optional)
1 cup rice, washed and drained
1 tsp salt to taste
½ tsp sugar
3 cups hot water
Fresh basil or dill for top
Take olive oil and onion in a pot. Saute over medium heat for about 2-3 minutes. Stir in peppers and
saute for additional 2-3 minutes. Add tomatoes and cook over medium heat until they get soft, stirring
occasionally.
Stir in hot water and bring to a boil. And then, add rice, salt and sugar. Cover and simmer over low
heat until the rice is cooked.
Let it rest for 10-15 minutes before serving. Garnish either with fresh basil leaves or dill.
ENJOY
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