The document provides recipes for several Turkish and Mediterranean dishes and salads including: - Turkish rice pudding with sour cherries (sütlaç) - Pumpkin dessert - Cabbage salad - Salad marouli - Turkish shepherd's salad - Cucumber and tomato salad in garlic yogurt dressing - Radish salad with carrot - Eggplant salad - Yoghurt and cucumber salad - Vanilla pudding with fruit slices

1. ULU ONDER SECONDARY SCHOOL

2. Turkish Rice Pudding with Sour Cherries (Sütlaç)))
Sütlaç is a light dessert originated in Ottoman cuisine.
INGREDIENTS
1 lt (32 oz.) milk
1/2 cup white rice
1 cup white sugar
1/4 cup corn flour or corn starch
1 tsp vanilla extract
Pine nuts
Cinnamon
Sour Cherries
Directions:
1. Wash the rice and boil it with 2 cups of water until water is soaked
2. Put rice, milk, sugar, and vanilla extract in a pot and stir on low. Keep stirring
for 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 and
cinnamon (if you wish) and serve cold.

3. Pumpkin Dessert
Pumpkin dessert is a very easy-to-make and traditional recipe.
INGREDIENTS
pumpkin or butternut squash
sugar
4-5 cloves,
crushed walnuts
Directions:
1.The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2
cups of sugar.
2.Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let
it sit over night. It will release water, so you don't need to add water when you're
cooking it.
3.The next day, add 4-5 cloves into the pot and cook on medium until the
pumpkin is soft, approximately 30 minutes.
4.Let it cool and garnish with walnuts or grated coconut.

4. Cabbage Salad
INGREDIENTS
1 head cabbage
3 carrots, shredded
olive oil
vinegar or lemon juice
salt
pepper
Directions:
1.Cut the cabbage in half and discard the outer tough leaves and the
inner 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 sharp
knife.
4.Place cabbage and carrots in a bowl and dress it with salt, pepper, oil
and vinegar or lemon to taste.
5. Toss well with enough dressing to suit your taste and serve.

5. Salata Marouli
INGREDIENTS
1 head lettuce
3 -4 scallions, chopped
2 -3 tablespoons fresh chopped dill
olive oil
vinegar
salt
Directions:
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).

6. Turkish Choban (Shepherd's) Salad
INGREDIENTS
2 large tomatoes, peeled,seeded & diced
2 cucumbers, peeled,seeded & diced
3 small green peppers or 3 small wax peppers
6 radishes, thinly sliced (optional)
3 green onions (white part only sliced) or 1 white onion, sliced into rings
1/2 cup flat-leaf Italian parsley, finely chopped
Dressing
6 tablespoons lemon juice
1/4 cup olive oil
salt
pepper
Directions:
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 to
taste.

7. Cucumber and Tomato Salad in Garlic Yogurt Dressing
INGREDIENTS
1 lb cucumber, peeled and chopped
1/2 lb tomato, chopped
4 green onions, minced
1/2 cup fresh mint, chopped fine
1/2 cup fresh parsley, chopped fine
3 tablespoons lemon juice
2 cloves garlic, crushed
1 cup plain low-fat yogurt
black pepper
Directions:
1.Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
2.Pour over cucumber and tomato mixture and stir
3.Serve within an hour for best taste.

8. Radish Salad With Carrot
1 carrot, washed and peeled
5-6 radishes, stems cut and washed
¼ tsp salt
2 tbsp olive oil
2 tbsp lemon juice
½ tsp sumac (optional)
Black olives and fresh parsley for garnish
1.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, salt
and lemon juice.
5.Then pour it on the salad and stir the salad. You can sprinkle sumac on
top (optional).
6.Garnish with the parsley and black olives.

9. EGGPLANT SALAD
Ingredients
1kg. eggplants ( 4 large
eggplants )
1/2 glass of olive oil
2 tablespoons vinegar
1 lemon
salt
Garnish
2 medium tomatoes
1 onion
6 green peppers
15 olives
Preparation :
1.Grill the eggplants (preferrably fat ones) under a hot grill until their
skins are grilled.
2.Peel the eggplants and place them in a bowl containing 3/4 galss
olive oil.
3.Pour a mixture of salt and the juice of 1/2 lemon into the bowl. Mix
well and set aside for a while.
4.Pour vinegar into the bowl containing eggplants and pound well with a
fork.
5.When the eggplants become pasty place the mixture onto a plate.
6.Garnish the salad with slice tomatoes and onions and green peppers
after scooping out their seeds, and then cut like fingers.
7.Place olives decoratively on top.
8.And your salad is now ready to serve.

10. YOGHURT AND CUCUMBER
SALAD
Ingredients
1 kg. natural yoghurt
(unsweetened and unflavoured)
4 large cucumbers
1/2 glass water
1/2 bunch fresh mint or 1
tablespoon dried mint
6 cloves of garlic
3 tablespoons vinegar
4 tablespoons olive oil
6 small ice cubes
1 teaspoon salt
Preparation :
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 of
water 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.

11. Vanilla Pudding With Fruit Slices
Ingredients:
4 cups whole milk
½ stick butter
2 and ½ tbsp all-purpose flour
2 and ½ tbsp corn starch
¾ cup granulated sugar
Vanilla
Strawberry slices
Banana slices
Chopped walnut
Coconut flakes
Chopped almond
Preparation:
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 tbsp
pudding, 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.