The Mandarin & Mango Meze Recipe Collection

Sitting around a table together and sharing a selection of mezes (small dishes similar to tapas in Spain) is an integral part of Turkish gastronomy, so for an authentic Turkish dining experience, we always serve four different mezes as the first course during dinner at Mandarin & Mango Boutique Hotels. A while ago, we started including a couple of recipes with each edition of our email-newsletter, to enable our guests to recreate some of their favourites back home. These have become such a popular feature that we have decided to collect them on this page. Why not invite some friends round, pick between 6 and 12 dishes to try out, and serve with warmed flat bread. We have also included a couple of desserts at the end of the page for those with a sweet tooth.

Cevizli Bulgur Salatasi - Bulgur salad with walnuts

1 cup bulgur wheat
1/2 cup walnuts, chopped
1 tomato
5 small cucumbers
1 tbsp finely chopped fresh mint
1/2 bunch fresh parsley, finely chopped
3 tbsp olive oil
Juice of 1 lemon
salt to taste

Place the bulgur wheat in a bowl, cover with boiling water and leave to soak until the water has been absorbed. Drain off any excess water.
With a pointed knife, make a small cross-cut through the tomato skin. Blanch the tomato in boiling water for a few seconds, then dry it and peel off the skin. Finely chop the tomato.
Add the chopped tomato, walnuts and herbs to the bulgur wheat.
Combine the oil, lemon juice and salt to make a dressing and stir into the bulgur mixture.
Wash and dry the cucumbers and cut them in half lengthways. Using the tip of a teaspoon remove all the seeds.
Fill the cucumber boats with the bulgur mixture and serve.

Pirincli İmam Bayildi – "The Imam Fainted" with Rice

8 aubergines
3 cups of olive oil
1 cup of boiled rice
4 cloves of garlic
1 bunch of dill, finely chopped
3 tbsp lemon juice
3 tsp vinegar
8 tbsp plain yoghurt
A pinch each of salt, black pepper and sugar

With a sharp knife, partially peel the skin of 5 aubergines to achieve a stripy pattern, immerse them in salted water for approx 15-20 min, then rinse, dry and cut in half lengthways.
Retaining half a cup of olive oil, heat the remainder and fry the halved aubergines until cooked. Drain and remove excess oil with paper towels.
Cook the remaining 3 aubergines under the grill, allowing the skins to char. Remove the charred skin, and chop the flesh into cubes. Blend these with the remaining ingredients and spoon the mixture onto the cooled aubergine halves.

Muhammara

2 slices of stale bread, crusts removed
1 cup of chopped walnuts
1 tbsp of red pepper flakes or 1 tsp of crushed chillies
1 tbsp of red pepper paste
2 cloves of garlic
1 tsp of salt and black pepper
3 tbsp of olive oil
Flat leaf parsley to garnish

Briefly soak the stale bread in water to soften, then squeeze to remove any excess moisture.
Mix all the ingredients in a blender and serve on a small plate decorated with flat leaf parsley.
If you are unable to find red pepper paste, substitute with two roasted red peppers, skins removed.

Nuraniye - Courgette Rice

4 medium courgettes
1 cup long-grain rice
1/2 cup olive oil
1 bunch spring onions
1/2 bunch parsley
1/2 bunch dill
1 cup plain yoghurt
4-5 cloves of garlic
Salt to taste
2 tbsp butter
1 tsp paprika

Wash and grate the courgettes, sprinkle with salt and leave to drain in a colander. In the meantime, finely chop the spring onions, parsley and dill.
Heat the oil in a frying pan and gently fry the spring onions. After a minute, add the courgettes and fry until they begin to soften. Add the rice and just enough water to cover and simmer gently.
Just before the rice is cooked and the water is absorbed, add the herbs. Once all the water has been absorbed, leave to cool.
Crush the garlic and blend with the yoghurt. Stir into the cooled courgette mixture and season with salt.
Just before serving, pour over melted butter and sprinkle with paprika.

Patatesli Bulgur Koftesi - Potato and bulgur wheat balls

6 boiled potatoes (peeled)
2 cups of bulgur wheat
2 cups of boiling water
1 tbsp butter
1 bunch of flat-leaf parsley
1 bunch of spring onions
1 green garlic
Juice of 1 lemon
1 tsp red chili flakes
1 tsp ground black pepper
1 tsp ground cumin
2 tbsp olive oil
salt to taste

In a large bowl, cover the bulgur wheat with the boiling water, cover with a lid and leave to soak for 30 minutes until all the liquid has been absorbed.
Mash the potatoes to a smooth puree, and stir in the bulgur wheat, soft butter, chopped parsley and spring onions, lemon juice and spices.
Dip your hands into water and using your palms, form the mixture into oblong, walnut size balls. Arrange on a plate and drizzle with olive oil to serve.

Bakla Ezmesi - Broad Bean Puree

100 gr. (4 oz) dried broad beans
5 tsp olive oil
1 tsp cider vinegar
1 clove of garlic
salt and pepper to taste

Place the broad beans in a saucepan of water and leave to soak overnight. Drain and rinse, then cover with fresh water and bring to the boil. Simmer for 1 hour and 15 minutes, or until soft and tender. Drain the beans, keeping the cooking water to one side.
Place the beans in a food processor/blender, add the olive oil, vinegar, finely chopped garlic, seasoning and 4 tbsp of the cooking water. Blend in short bursts until the right colour and consistency are achieved, being careful not to over-blend (over-blending causes the mixture to harden and darken; if this happens, add more water and blend in gently).
Adjust the seasoning if necessary and serve in a bowl, garnished with chopped dill.

Patates Cig Köfte - Raw Potato Kofte

6 medium potatoes, peeled and boiled
2 cups of bulgur wheat
2 cups boiling water
1 tbsp butter
1 bunch parsley
1 bunch spring onions
2 cloves fresh garlic
1 cup lemon juice
1 tsp ground black pepper
1 tsp paprika
1 tsp cumin
Salt to taste

In a large pan, soak the bulgur wheat in the boiling water until all the liquid has been absorbed.
Chop the parsley and spring onion, setting some aside for decoration. Crush the garlic.
Mix all the ingredients together and blend to a puree.
Take tablespoon-size amounts of the mixture, squeeze in your hands to remove any excess moisture and shape into kofte. Place on a tray or serving dish and sprinkle with the remaining herbs. Serve cold.

Yufkali Pilav - Pilav Rice Filo Pies

4 carrots
2 medium potatoes
2 cups of garden peas
4 cups of rice
5 cups of water
5 tbsp butter
2 packs of filo pastry
1 egg yolk
1/2 cup of milk
Salt and pepper to taste

Finely chop the carrots and potatoes and boil together with the peas until softened. Soak the rice in lukewarm water. Drain both the rice and the vegetables.
Heat the butter frying pan and gently fry the vegetables and rice for 5 minutes.
Add the 5 cups of water, salt and pepper and simmer gently until the rice has absorbed all the water.
Divide the filo pastry into four; use each portion to line the base of a soup bowl. Mix the egg yolk with the milk and brush the filo pastry with the mixture. Divide the vegetable rice between the four bowls, and use fold over the edges of the pastry to close the pies.
Turn the bowls upside down onto a greased baking tray and bake in a hot oven for 10 minutes or until the pastry is golden and crispy.

Besamel Soslu Sebzeli Krep - Vegetable Crepe with Sauce Bechamel

2 medium aubergines
2 medium courgettes
1 large onion
1 boiled carrot
3 tbsp garden peas, boiled
2 tbsp olive oil
Salt, pepper, fresh basil or oregano

For the crepe
1 cup of milk
2 eggs
1/2 cup flour

For the sauce
2 cups of milk
2 tbsp flour
1 tbsp butter
1 cup of grated cheese

Cut the aubergines and courgettes into chunks, chop the onion and fry together in the olive oil. Add the chopped onion, peas and seasoning and heat for another 3 minutes.
Beat all the crepe ingredients to a smooth batter and fry a little of the mixture at a time in a non-stick pan on both sides (each pancakes should be very thin).
Melt the butter in a saucepan, stir in the flour to make a roux. Gradually add the milk and simmer gently until thickened, stirring constantly.
Divide the vegetable mix evenly between the pancakes, roll them up and place in an oven-proof dish. Pour over the sauce and sprinkle on the grated cheese. Bake in the oven until the cheese starts to brown. Serve hot!

Tahinli Patlican - Aubergines with Tahini

2 medium-sized aubergines
2 tbsp tahini paste
1/2 bunch of parsley
1-2 cloves of garlic, crushed
Salt and pepper to taste

Cook the aubergines on a gas flame or under the grill until the skin is charred and the flesh softened. Remove the skin.
Mix the aubergines together with the tahini paste and crushed garlic in a food processor, or mash with a fork until blended to a puree.
Stir in the parsley and season with salt and pepper.

Yogurt Soslu Kizarmis Mantar - Fried mushrooms in yoghurt sauce

200 g mushrooms
2 eggs
4 tbsp breadcrumbs
Oil for frying
1 clove of garlic
5 tbsp plain yoghurt
1 tsp mayonnaise
A few sprigs of dill

Clean the mushrooms and slice them thinly.
In a bowl, beat the eggs, mix in the breadcrumbs and season with salt.
Add the mushrooms and gently mix until coated.
Fry the mushrooms in very hot oil until cooked, then leave to cool.
In another bowl, mix the yoghurt with the mayonnaise, crushed garlic and finely chopped dill. Once the mushrooms have cooled, mix them with the sauce and serve.

Portakalli sulu kereviz - Celeriac braised in orange juice

1 kg celeriac (celery roots), ideally with leaves
2 onions
2 carrots
1/2 cup of olive oil
2 large oranges
1 tsp sugar
salt to taste
1/2 bunch of dill

Peel and chop the onions.
Peel and slice the carrots.
Peel the celery roots and slice into circles or cut into chunks, depending on their size.
Wash and chop the celeriac leaves.
Squeeze the oranges and stir the sugar into the juice.
Place the celery root, onions and carrots in a saucepan and pour over the olive oil, orange juice and half a cup of water
Gently bring to the boil and simmer until tender (check with a fork). Once cooked, turn off the heat, add the celery leaves and dill and cover, allowing the leaves to wilt. Serve lukewarm.

Havuclu Patates Kavurmasi - Fried potatoes with carrots

5 medium potatoes
2 medium carrots
1/2 bunch dill
3 tbsp olive oil
Salt
Black pepper
Red pepper
Chilli flakes
Cornichons to garnish

Peel the potatoes and boil until just cooked.
Grate the carrots.
Crush the potatoes whilst adding the salt, pepper and chilli flakes.
Heat the oil in a pan and saute the crushed potatoes.
Take the potatoes off the heat and stir in the grated carrot and finely chopped dill.
Put the mixture in a cake tin and refrigerate for 1 hour.
Place the chilled potato cake onto a serving dish and garnish with finely sliced cornichons

Semizotlu Bulgur Koftesi - Vegetarian "meatballs" with purslane

1.5 cups of bulgur wheat
1 egg
1 tbsp tomato puree
1 tsp ground cumin
2 tbsp plain flour
Salt and pepper to taste
4 cloves fresh garlic
Vegetable oil for frying
1 bunch of purslane
1 pot of plain yoghurt
2 tbsp mayonnaise

In a bowl, cover the bulgur wheat with boiling water and leave to soak for 30 minutes before draining off any excess liquid.
Add the beaten egg, tomato puree, cumin, 2 cloves of garlic (crushed), flour, salt and pepper and mix well. If necessary, adjust the consistency by carefully adding a little hot water if too firm, or flour if too runny.
Roll the mixture into bite-size balls and fry them in hot oil, turning frequently.
Finely chop the purslane and mix with the yoghurt, mayonnaise and the remaining two crushed cloves of garlic. Serve as a dip for your bulgur wheat balls.

Zeytinli Omlet - Omelette with Olives

2 medium-size potatoes (boiled)
1 aubergine
1/2 red pepper
80 g green olives, stones removed
8 eggs
50 g grated cheese (cheddar or similar)
5 tbsp olive oil
salt and ground black pepper to taste

Chop the potatoes, aubergine and red pepper into small cubes.
Heat 4 tbsp of olive oil in a frying pan and gently fry the potatoes, aubergines and red pepper until cooked.
In the meantime, thoroughly beat the eggs, and blend in the grated cheese, remaining olive oil and seasoning. Pour over the vegetable mix, add the olives, and cook on a low heat until set.
Sprinkle with fresh parsley and serve.

Kekikli Patates - Potatoes with Oregano

4 large potatoes
2 tbsp oregano
Salt
Black pepper

Thoroughly scrub the potatoes under running water and dry.
Prick the potatoes all over with a fork to pierce the skin.
Mix the salt, oregano and black pepper, and rub the mixture into the potatoes using the palms of your hands.
Wrap the potatoes in tin foil and steam in a pressure cooker for 30 minutes (or until cooked). Alternatively, bake in the oven until cooked.
Serve as an accompaniment to grilled meats.

Kisir - Bulgur Wheat Salad

2 cups of bulgur wheat
2 medium onions
5 spring onions
1 small cucumber (or 1/2 large one)
A cos lettuce
1/2 bunch parsley
1/2 bunch dill
1/2 bunch fresh mint
1/2 glass cracked walnuts
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp chilli flakes
Juice of 1 lemon
1 tbsp balsamic vinegar
1/2 cup of olive oil
1 tbsp tomato puree
1/2 tbsp red pepper sauce

In a bowl, cover the bulgur wheat with boiling water and leave to soak until softened. Drain off any excess liquid.
Finely chop the onions and sauté gently with olive oil until softened. Add the tomato puree and red pepper sauce and stir in well. Remove from the heat, mix in the bulgur wheat, and leave to cool.
Put aside the larger leaves of the cos lettuce, and finely chop the remainder, together with the cucumber, walnuts and herbs. Mix with the bulgur wheat mixture.
Blend the lemon juice with the balsamic vinegar and the spices and stir into the the mixture.
Arrange the large cos lettuce leaves on a serving plate and spoon the mixture into the leaves.

Mercimek Salatasi - Lentil salad

1 cup of cooked green lentils
1 large green pepper, preferably Charliston
1 red pepper
1 medium-size onion
1/2 bunch parsley
1/2 bunch dill
2 cloves of garlic
1 carrot
Juice of 1 lemon
1 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper to taste

If using dried lentils, boil in hot water until soft and drain.
Slice the onion into half-moon shapes and cut the peppers into bite-size pieces.
Grate the carrot.
Finely chop the herbs and garlic.
Mix all the above together.
Blend the lemon juice, vinegar and olive oil and add the the mix. Season if desired

Kuskus Salatasi - Couscous Salad

1 cup of couscous
½ bunch of parsley
1 bunch of dill
2 bunches of fresh mint
1 cucumber
2 medium size tomatoes
2 tbsp of balsamic vinegar
2 tbsp of olive oil
Juice of 1 lemon
salt

Boil water with salt, add the couscous and boil it al dente.
Strain the couscous.
Cut the cucumber and tomatoes into cubes, and finely chop the herbs.
Mix all ingredients and add the balsamic vinegar, lemon juice and olive oil.
Arrange on a plate and decorate with slices of cucumber. Add sliced carrots and pomegranate kernels for a more colourful display.

Mushrooms stuffed with Potato

500 g large mushrooms
4 potatoes
1 cup of grated cheese
1 tbsp butter
1 cup of milk
Salt and pepper to taste

Boil the potatoes in their skins until cooked, leave to cool, then take of the skins.
Mash the potatoes with the milk, butter, salt and pepper.
Wash the mushrooms and remove the stalks.
Fill each mushroom with the mashed potato, and sprinkle with grated cheese.
Place in an oiled baking tray and bake at 190C for 20 minutes or until the mushrooms are cooked and the cheese has browned.

Ispanakli Omlet - Spinach Omelette

500g fresh spinach, chopped
1 medium onion, finely chopped
4 eggs
1 tbsp butter
1 tsp salt
1 tsp ground black pepper
1 tsp red pepper flakes

Bring 1.5 cups of water to the boil, add the spinach leaves and simmer until the leaves have wilted and all the water has evaporated.
Add the butter, chopped onion, salt, pepper and red pepper flakes and sauté for 3 or 4 minutes, stirring constantly.
Thoroughly beat the eggs, pour onto the spinach mixture and cook on a low heat until set.

Kabak Turtasi - Courgette (Zucchini) Loaf

1 Kg courgettes (zucchinis)
1 large onion
3 slices wholemeal bread
200g curd cheese
1 cup grated cheese
A few sprigs of parsley
2 eggs
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

Finely chop the courgettes and onions and fry gently with 1 tbsp of olive oil for 5-6 minutes until softened.
Finely chop the bread and the parsley in a blender.
Combine all the ingredients, mashing with the back of the spoon to achieve a thick puree.
Line a loaf tin with greaseproof paper, pour in the mixture and bake in a preheated oven at 180 degrees centigrade for 45 minutes.
Leave to cool slightly before slicing and serving.

Sarimsakli Patates Püresi - Potato puree with garlic

1 Kg potatoes
6 cloves of garlic
80 g butter or margarine
100 ml chicken or vegetable stock
200 ml fresh cream
salt and pepper to taste

Wash and peel the potatoes and cut into halves or quarters, depending on size.
Place in a saucepan with salted water, bring to the boil and simmer for 20 minutes until cooked. Drain and leave to cool.
Peel the garlic and crush through a garlic press.
Mix the stock with the cream, butter and crushed garlic in a saucepan, and gently simmer for a few minutes to infuse the flavour. Leave to cool.
Mash the potatoes season with salt and pepper. Gradually add the garlic cream and whisk until light and fluffy. Serve cold.
Optional: For extra spice, sprinkle with chilli flakes or drizzle with chilli oil.

Taratorlu Patlican - Eggplant Tarator

6 round aubergines (eggplants)
1/2 cup of sunflower oil
250g pack of cream cheese
1 tsp black pepper
2 crushed garlic cloves
1 tsp chilli flakes
1 cup grated cheese (Kashkaval or Cheddar)
1 cup of walnuts, crushed
Juice of 2 lemons
Salt to taste
Pomegranate balsamic vinegar

Wash the aubergines, pierce skin with a fork and bake in the oven at 200C for 30-35 minutes.
When cooked, leave to cool and scoop out the flesh with a spoon, discarding the skin. Mix the flesh first with the black pepper, then the cream cheese, then the grated cheese, then the garlic, and then gradually add the oil, stirring constantly.
Add the walnuts, chilli flakes, salt and lemon juice.
Finally, drizzle with pomegranate balsamic vinegar and serve.

Kabak Sinkonta - Courgette al forno

1 Kg courgettes
1 tbsp olive oil
2 large onions
3 tbsp tomato puree
4 garlic cloves
1 tbsp plain flour
1 bunch of fresh mint

Chop the courgettes into small cubes and spread over a baking tray.
Drizzle the olive oil over the courgettes and mix in using your fingers.
Dilute the tomato puree with water until smooth and pour over the courgettes
Add finely chopped onion and garlic, mix in the salt and the flour.
Sprinkle with the mint and bake in the oven at 175C for 20 minutes or until tender.

Haricot Beans

500 gr dried haricot beans
4 medium size onions
1 bunch of parsley
4 pointed green Mediterranean peppers
3 eggs, hard-boiled
2 tomatoes
2 tbsp olives, pitted
2 lemons
1/4 cup of olive oil
1 tbsp vinegar

Soak the haricot beans in water overnight. Drain and rinse.
Cover the beans with fresh water, bring to the boil and simmer gently until soft.
Finely chop the onions, peppers, parsley, tomatoes and eggs (saving one of the yolks), and mix thoroughly with the beans.
Mash the retained hard-boiled yolk with the olive oil, vinegar and lemon juice, season with black pepper, and stir into the beans.

Humus

500 gr chickpeas
1/2 cup tahini
2 tbsp ground cumin
3 tbsp lemon juice
4 cloves of garlic, crushed
salt

Soak chickpeas overnight in water.
Replace the water and bring to the boil. Simmer until softened and the skins are easily removed, occasionally skimming off any white scum that may float to the top.
Leave to cool, remove the skins, and place in a bowl. Mash with approx. 1/2 cup of lukewarm water, then blend in a food processor until pureed, carefully adding more water if required to achieve the desired consistency.
Add the tahini, ground cumin, lemon juice, garlic and salt and blend.
Serve on a plate garnished with a dusting of cumin, red chilli flakes, finely chopped parsley and a drizzle of olive oil.

Pea Puree

100g fresh garden peas
100g chickpeas
1 tbsp tahini paste
1 tsp ground cumin
1 tbsp olive oil
A few sprigs of dill
Salt & pepper to taste

Boil the garden peas and chick peas in lightly salted water until tender.
Drain and leave to cool, then mix with the remaining ingredients in a blender.
Serve in small meze dishes drizzled with olive oil, together with warmed flatbread.

Carrots with Yoghurt

3 medium-sized carrots
10 black olives (stones removed)
1/3 bunch of dill
2 tbsp plain yoghurt
1 tsp salt
A splash of olive oil

Wash, peel and grate the carrots.
Heat a small splash of olive oil in a non-stick pan and gently stir-fry the carrots until just soft. Leave to cool.
Finely chop the olives and dill.
Combine all the ingredients.

Bulgur Pilavi - Bulgur Pilaf

2 cups of bulgur wheat
½ cup of orzo pasta
3 tbsp of butter
1 tsp salt
1 tsp black pepper
1 tsp ground cumin

Melt the butter in a pan, add the orzo and gently toast until it becomes golden.
Wash and drain the bulgur wheat, add to the orzo and toast it for further 2-3 minutes, contantly stirring with a wooden spoon.
Add the spices and salt.
Add 3 cups of hot water and bring to the boil. Once the water boils, reduce heat to the lowest setting and cover the pot with a lid.
As soon as all the water has been absorbed, turn off the heat, remove the lid and cover with a paper kitchen towel to remove excess steam. Remove the towel, stir through and serve, sprinkled with finely chopped dill if desired.

Roasted Beetroot

2 - 3 fresh beetroot, including the leaves
1 large onion
1 cup plain yoghurt
2 garlic cloves
Salt to taste
3 tbsp olive oil

Remove the beetroot leaves, wash and put to one side.
Wash and peel the beetroot, boil until softened, then coarsely grate.
Finely chop the onion and washed beetroot leaves, and gently fry in a little olive oil. When softened, add a little salt and the grated beetroot to warm through.
Crush the garlic cloves and stir into the yoghurt.
Pour the garlic yoghurt over the beetroot and serve.

Fava (broad beans)

200g fresh broad beans, cleaned & shelled
2 onions
1 carrot
2 cloves garlic
2 tbsp olive oil
Bunch of fresh dill
A few strands of saffron
Juice of one lemon
Salt & pepper to taste

Boil the cleaned broad beans in lightly salted water for 15 minutes or until soft.
Finely chop the onion, carrot and garlic and fry gently in the olive oil until tender.
Add the drained beans and the remaining ingredients, keeping back half the dill, and process in a blender to a creamy consistency.
Chill, then serve in small meze dishes, garnished with the remaining dill and drizzled with olive oil.

"Sultan Liked It" - Pureed aubergine with meat

2 aubergines
4 cups of milk
1 cup grated cheddar cheese
2 tbsp flour
100 g butter
1 lemon
2 tbsp coconut to taste
1 onion, finely chopped
400 g cubed beef
3 tbsp tomato puree
1 tsp red pepper sauce/chilli sauce
salt to taste

Char the aubergines under a hot grill, peel and soak in salted water for 10 minutes. Drain well, squeeze out any excess moisture and chop finely. Heat half the butter in a pan, add the aubergine and 1 tbsp of flour and fry until lightly browned. Add the milk, grated cheese, desiccated coconut and salt to taste and simmer for 10 minutes, stirring regularly.
Meanwhile, heat the remaining butter in another pan and gently fry the onion together with the cubed beef and the remaining flour. Once browned, add the tomato puree, pepper sauce, salt to taste and some water, and simmer gently for 30 minutes or until the meat is tender.
Serve the aubergine dip in a shallow dish, with the cubed meat still hot scattered on top.

Lamb Cooked in Earthen Pot

600 g diced lamb
1 carrot
1 potato
1 onion
1/2 cup of peas
2 green peppers
1 tomato
100 g butter
4 cups of water
sprig of fresh thyme
salt to taste

Chop the onion and sauté in the butter until golden. Add the lamb and cook for 20 minutes before adding water and salt.
Once the water comes to the boil, add sliced carrot and cook for 30 minutes, before adding cubed potato, tomato, green peppers and peas. Continue to boil for another 10 minutes.
Divide the stew into 4 individual earthenware dishes, sprinkle with thyme and bake in the oven for 15 - 20 minutes. Serve hot.

Keskek - Keshkek

1 cup of bulgur wheat
200 g chicken breast without skin
1.5 cups chicken stock
1.5 cups water
1 tsp lemon juice
25 g butter
Pinch of chilli flakes
Salt and black pepper to taste

Poach the chicken breast in the stock and water, adding the lemon juice, salt and black pepper once the liquid has come to the boil.
Remove the chicken and boil the bulgur wheat in the stock and water, until the liquid has been absorbed.
Coarsely chop the bulgur wheat in a food processor to crack the grains.
Finely shred the chicken and blend with the cracked wheat. Season with salt and pepper.
Melt the butter and add the chilli flakes, pour over the chicken-wheat mixture and serve.

Baked Leeks with Minced Meat

1 Kg leeks
2 onions
300 g minced beef or lamb
25 g butter or margarine
4 eggs
1/2 cup of milk
2 cups grated cheese
1 dessert spoon red pepper sauce
Salt and ground black pepper to taste

Finely chop the onions and leeks.
Heat the butter/margarine in a frying pan and gently fry the onions until golden. Add the minced meat and fry until browned, then add the red pepper sauce, salt and pepper. Finally add the chopped leaks, reduce the heat and continue frying until the leaks are softened.
In a separate bowl, beat the eggs with the milk and some salt to taste.
Place the leak/meat mixture in an oiled baking tray, evenly pour over the egg mixture and sprinkle with the grated cheese. Bake in the oven at 200C or until the mixture has set and the cheese has browned.

Tavuk Salatasi (Turkish chicken salad)

1 chicken breast, skinless
1/2 cup of chick peas (cooked) or 1 small tin.
4 spring onions
1/3 bunch of parsley
1/3 bunch of dill
Juice of 1/2 lemon
1/4 cup of olive oil
1 tsp salt
1/2 tsp black pepper

Poach the chicken breast, leave to cool and cut into bite-size cubes.
Finely chop the spring onions, dill and parsley. Mix together with the chicken and the drained chick peas.
Blend the olive oil, lemon, salt and pepper and stir the dressing into the chicken mixture.

Tavuk Sote - Chicken sautée

1 kg of chicken breasts
1 egg
1 packet of bicarbonate of soda
3 sprigs of rosemary
2 tbsp roasted sesame seeds
1 tbsp of cornflour
2 tomatoes
2 green peppers
1 onion
2 medium size apples or pears or quinces
1 table spoon of tomatoe puree
2 gloves of garlic
½ bunch of parsley
1 tbsp chopped oregano
1 cup of olive oil

Dice the chicken and mix it with the egg, bicarbonate of soda, rosemary, cornflour and sesame seeds. Leave to marinade for approx. 15 minutes.
Heat the olive oil in a pan, add the chicken and gently fry until it turns golden.
Once fried, drain the chicken on kitchen paper.
Transfer the oil into another pot and fry the onion, pepper, tomatoes and lastly the coarsely chopped fruit (apple, quince or pear).
Add the tomato puree and the chicken and simmer gently for further 8-10 minutes.
Turn off the heat, add finely chopped garlic, parsley and oregano, cover with a lid and leave to infuse for few minutes before serving.

Dereotlu Patates - Potatoes with Dill

1 Kg potatoes
50 g salami
2 onions
1/2 bunch of dill
1 clove of garlic
100 g plain yoghurt
Juice of 1 lemon
2 tbsp olive oil
1 tsp salt

Boil the potatoes in their skin and take off the skins whilst still warm. Slice and leave to cool.
Mix the lemon juice, olive oil and salt and dress the potatoes.
Finely chop the onions, dill and garlic, and cut the salami into thin ribbons. Stir the chopped ingredients into the yoghurt and gently mix in the potatoes.

Cevizli Kabak Salatası - Courgette & Walnut Dip

1 kg courgettes (zucchini)
3 tbsp butter
2 tbsp plain flour
1/2 bunch dill
3 cloves of garlic
3 tbsp olive oil
1 tbsp red pepper flakes
salt and pepper to taste
1 cup walnuts

Wash and grate the courgettes and drain any excess liquid in a colander. Finely chop the dill and garlic.
In a pan, melt the butter. Add the flour and cook gently, stirring constantly, until you have a smooth roux.
Add the grated courgette and fry for another 5 to 10 minutes until thoroughly softened.
Add and mix in the chopped garlic and dill. Place the mixture in a serving dish.
In a small pan, heat the olive oil with the pepper flakes until infused and drizzle over the courgette mixture.

Mandarin Stili Kirmizi Biber Ezmesi - Mandarin-style red pepper puree

10 red peppers (bell peppers)
1 tbsp red pepper paste
1/2 cup of walnuts, roughly chopped
5 cloves of garlic
1 tsp ground cumin
1/2 tsp ground black pepper
1 tsp sweet pepper flakes
1/2 cup of olive oil

Wash the peppers, place on a lightly greased oven tray and roast in the oven until softened and the skins begin to char.
Leave to cool, then peel off the skins and discard the stalks and seeds.
Place the flesh of the roasted peppers in a blender with all the other ingredients and mix until you have a course puree.

Zeytinyagli Enginar Dolmasi - Stuffed artichokes with olive oil

6 globe artichokes, cleaned
1 large onion
1 carrot
1 cup of peas
1 large potato
2 tsp sugar
2 lemons
1 orange
1/2 bunch of dill
1 cup of olive oil
salt to taste

Squeeze the juice of 1 lemon into 1 litre of water, bring to the boil and add the artichokes. Simmer until cooked but still firm.
Peel and chop athe potato, carrot and onion. Boil the potato, carrot and peas in a little salted water until just cooked then drain. Gentle fry the chopped onion in a little olive oil, then add the cooked vegetables.
Combine the juice of the orange and the remaining lemon with the sugar and salt.
Arrange the artichokes in a pan with a small amount of water, place the chopped vegetables on top and pour over the juice. Steam until the water has evaporated.
Arrange on a serving dish, sprinkle with chopped dill and drizzle with olive oil.

Ispanakli Muffin - Spinach muffins

450 gr spinach leaves
100 gr kashkaval cheese (can replace with cheddar or other yellow cheese)
4 eggs
1/2 cup milk
4 tbsp butter
2 cups self-raising flour (or plain flour and baking powder)
1 tsp ground black pepper
Salt to taste

Roughly chop the spinach leaves and gently wilt in a little butter until softened and any excess moisture has evaporated. Leave to cool.
Grate the cheese, and separate the eggs into yolks and whites.
Mix the flour with the baking powder (if using plain flour) and sift into a bowl. Make a well in the centre and add the egg yolks, spinach, grated cheese, milk, salt and pepper and mix well.
Beat the egg whites until stiff and gently fold into the mixture.
Place lightly greased muffin cases in a muffin tin or on a baking sheet and pour in the mixture, taking care not to overfill as they will rise when cooking.
Bake in a pre-heated oven at 190C for 20 minutes or until cooked through and golden. Serve warm.

Ayvali Pilav - Quince Pilav

2 cups of rice
2 quinces
2 tbsp butter
2 cups of water
2 tbsp of almonds, blanched
2 tbsp of raisins
1 tsp sugar
1 tsp turmeric
salt and white pepper to taste

Wash the quinces and chop into small cubes.
Melt the butter in a saucepan, and stir in the chopped quince and the sugar.
Add the rice, almonds, raisins, turmeric, salt and pepper and stir well.
Add the water and bring to the boil, then turn down the heat and simmer gently until the rice has absorbed the water. If the water has been absorbed before the rice is cooked, gradually add more water and continue cooking until the desired consistency has een achieved.

Fellah Koftesi - Bulgur gnocchi in garlic and tomato sauce

For the gnocchi:
4 cups of fine bulgur wheat
1.5 tbsp red pepper sauce
1 tbsp tomato puree
2 tsp ground cumin
2 tsp salt and black pepper
1.5 cups of plain flour
1 egg yolk
For the sauce:
3/4 of a cup of olive oil
2 tbsp red pepper puree
750 ml tomato passata
20 cloves of garlic
1 bunch of parsley
2 tsp salt

Place the bulgar wheat in a bowl, cover with boiling water, stir with a fork and leave to stand. When the bulgur has absorbed all the water, add the pepper sauce, tomato puree and spices and mix well. Add the flour and egg yolk and mix until everything is combined.
Using your hand, roll small amounts of the mixture into bite-size oblongs, slightly smaller than a walnut.
Meanwhile, bring salted water to the boil in a large pan. Once the water is boiling, add the bulgur gnocchi in batches and simmer until they rise to the top. Drain in a colander and repeat with the remaining gnocchi.
In another saucepan, heat the oil with the pepper sauce and tomato passata. Add the finely chopped garlic and simmer. Just before removing from the heat, add the salt and half the parsley, finely chopped.
Mix half of the sauce with the cooked gnocchi in a large serving bowl, then pour over the remainder of the sauce and sprinkle with the other half of the chopped parsley.

Yesil Pasta - Green Cake

Ingredients for the cake:
500 g of spinach
1 and ½ cups of sugar
3 eggs
2 and ½ cups of flour
1 cup of olive oil
1 cup of milk
2 packets of baking powder
2 packets of vanilla

Ingredients for the filling:
1 cup of milk
2 packets of crème chantilly
250 g of labne cheese

Ingredients for the sauce:
1 packet of banana pudding mix
1 packet of chocolate pudding mix
1.5 litre of milk;

Chop the spinach, boil, drain and leave to cool. Once cold, place in a food processor and grind to a puree.
Beat the eggs and the sugar together.
Add oil, milk, sieved flour and baking powder, vanilla and beat all together with the eggs, sugar and spinach.
Pour the mixture into a baking tray lined with greased paper.
Bake in a preheated oven at 200 degrees C for 20 minutes then 175 degrees C for a further 20 minutes. Remove from the oven and leave to cool.
Once the cake is cold, trim approximately 1cm from the edges and cut the remaining cake in half.
Heat both pudding mixes with the milk according to the instructions on the packet. Pour half of the pudding onto the serving dish, and place one half of the cake on top.
Mix the crème chantilly with the milk and the labne cheese. Spread on top of the cake, then cover with the second half of the cake. Pour the remaining pudding sauce all over, and crumble the trimmed edges over the top.

Sutlu Irmik Tatlisi - Milky semolina desert

1 litre milk
8 tbsp semolina
6 tbsp sugar
1 tbsp butter
1 cinnamon stick
Zest of a lemon or orange
1 tsp vanilla essence
1 tsp ground cinnamon
2 cups of chopped walnuts or hazelnuts

Place the milk in a saucepan, add the semolina, butter, sugar, cinnamon stick and lemon zest.
Gradually bring to the boil, stirring constantly, then simmer gently until the mixture reaches a creamy consistency.
Remove the cinnamon stick and stir in the vanilla essence.
Pour the mixture into a large, shallow bowl, allow to cool and sprinkle with chopped nuts and ground cinnamon before serving.

Lycian Sweet

Ingredients for the cake:
4 eggs
1 cup desiccated coconut
1 cup crushed walnuts
1 cup breadcrumbs
1 cup sugar
1 tsp baking powder

Ingredients for the syrup:
2.5 cups sugar
2.5 cups water
1 tbsp lemon juice

Ingredients for the custard:
1 litre milk
5 tbsp sugar
2 tbsp plain flour
2 tbsp cornflour

Lightly beat the eggs, then stir in the coconut, walnuts, breadcrumbs and sugar. Sieve the baking powder and blend in.
Pour the mixture in a shallow cake tin and bake at 180 C until firm and the top is browned. Leave to cool.
Mix all the syrup ingredients in a saucepan, bring to the boil stirring constantly, and simmer until you achieve the desired consistency.
Mix all the custard ingredients, bring to the boil and simmer until the mixture starts to thicken.
Place the cake on a serving dish, pour on the syrup and the hot custard. Sprinkle with cinnamon and serve.

Dereotlu Biberli Bisküvi - Dill & Rosemary Biscuits

245 gr whole wheat flour
140 gr strained yoghurt
50 gr unsalted butter
1 cup grated goats cheese
1 tsp sea salt
1/2 tsp ground black pepper
1/4 cup finely chopped dill

Using a food processor or hand-held mixer, combine the flour, yoghurt, butter, salt and pepper into a dough.
Add the dill, rosemary and grated goats cheese and keep mixing until evenly combined.
Sprinkle some flour on your worktop and kneed the dough into a ball. Chill for 30 minutes.
On a floured surface, roll out dough to approx. 4 mm (1/6 inch) thickness.
Cut out biscuits using a round cookie cutter (approx. 7 cm / 3" diameter) and place on a baking tray lined with greaseproof paper.
Bake in a pre-heated oven at 180C for 15 minutes or until cooked through and golden.

Ayva Marmelati - Quince marmalade

5 medium-size quince
4 cups (800 gr) of sugar
500 ml water
The juice of 1 lemon
5 cloves
1 cinnamon stick

NB: preferably use fruit with a thin skin and don't peel them. If you do prefer to use them peeled, keep them covered with water and lemon juice to prevent the cut fruit from going brown.
Wash the quince and cut off the top and bottom. Cut into quarters and scoop out the seeds. Keep the cut fruit covered in a little lemon juice to prevent discolouration. Don't discard the seeds but keep to one side and then wrap them in muslin (cheesecloth) and tie with a string.
Dissolve the sugar and water in a large pan, cut the quince into bitesize slices and add. Bring to the boil.
Add the tied cheesechoth with the seeds and boil for approximately 10-12 minutes. Remove the seeds, add the cloves and cinnamon stick and reduce the heat.
Gently simmer until the mixture darkens, remove the cloves and cinnamon and add the lemon juice and simmer for another couple of minutes.
Leave to cool slightly before pouring into sterilised glass jars and sealing.

Sihirli Kek - Magic Cake

4 eggs
1 cup of sugar
125 melted butter
1 tsp vanilla essence
1 tbsp corn flour
1/2 litre milk

Separate the eggs. Whisk the whites until stiff.
In a separate bowl, whisk the yolks with the sugar until they form a pale foam. Keep whisking as you very gradually pour in the melted butter (which should have been allowed to cool), then add the vanilla essence.
Dissolve the corn flour in cold water and whisk this into the egg yolk mixture, then whisl in the milk.
Finally, gently fold in the stiff egg whites using a spatula.
Pour the mixture into a greased cake tin and bake at 160 degrees C for 45-50 minutes.
Once cooked, leave to cool and dust the top with icing sugar.

Cikolata Toplari - Chocolate balls

2 packs of Petit Beurre biscuits
1 bar of dark chocolate (100 gr)
1 bar of milk chocolate (100 gr)
4 tbsp margarine
1 cup of milk
1.5 cups of icing sugar
4 tbsp dark cocoa powder
100 gr desiccated coconut
100 gr pistachios, finely chopped

In a large bowl, break the biscuits into small pieces using your hands.
Carefully melt the dark and milk chocolate in a bain marie, pour over the broken biscuits and mix well.
Melt the margarine in a saucepan, add the milk, icing sugar and cocoa powder and blend well.
Gradually add the liquid to the biscuit-chocolate mixture and mix thoroughly until it forms a smooth paste. Chill in the fridge for half an hour.
When the mixture is set, form small balls using your hands.
Roll half the balls in the desiccated coconut and the other half in the chopped pistachios.
Keep chilled until ready to serve, or eat straight away!

Cevizli tahinli bal kabagi tatlisi - Pumpkin with walnuts and tahini

1 kg pumpkin flesh (net of skin/seeds)
1 cup of sugar
1 cup tahini paste
1 cup chopped walnuts
2 cinnamon sticks

Prepare the pumpkin by scooping out all the seeds, removing the skin, washing and cutting the flesh into chunks.
Place prepared pumpkin chunks in a saucepan, cover with the sugar. Cover the pan with a lid and leave to rest for approximately three hours to allow the sugar to draw the moisture from the pumpkin.
Add the two cinnamon sticks, stir and gradually bring to the boil over a medium heat with the lid ajar. As soon as the juices come to the boil, turn down the heat and simmer gently on the lowest setting until the liquid has reduced to a syruppy consistency and the pumpkin is cooked but still firm.
Remove the cinnamon sticks, arrange the pumpkin pieces in a serving dish and leave to cool.
Pour over the tahini paste, sprinkle with roughly chopped walnuts and serve.

Hindistan cevizli pare tatlisi - Sweet "pare" biscuits with coconut and hazelnuts

1/2 cup of semolina
1 cup of icing sugar
1 cup of desiccated coconut
13 tbsp of flour
1 tsp baking powder
1 tsp vanilla essence
200 g butter
2 tbsp plain yoghurt
3 eggs
1/2 cup of hazelnuts
For the syrup:
4 cups of sugar
4.5 cups of water
Half a lemon (unwaxed)

Mix the semolina, icing sugar, desiccated coconut and baking poweder in a bowl. Add the flour and mix until evenly distributed, then make a well in the centre of the bowl.
Gently melt the butter and mix with the yoghurt and vanilla essence. Add two whole eggs and egg yolk of the third egg and mix well. Pour the wet ingredients into the well in the other bowl and gradually work in the dry ingredients until you have a smooth dough.
Form walnut size pieces from the dough and place them on a greased baking sheet, pressing down slightly. Brush with the remaining egg white, and gently press a hazelnut into the top of each biscuit. Bake in a pre-heated oven at 180 degrees C for approximately 15 minutes until they turn golden.
In the meantime, boil the water, sugar and lemon in a saucepan to make a syrup.
Take the tray from the oven, pour over the syrus and leave to rest until the biscuits have absorbed the syrup.