Haydari

is a very easy to prepare and very popular side dish, mostly

preferredwhile drinking raki.
Ingredients
1 cup of Strained Yoghurt
3 tablespoons grated White cheese
3 cloves of garlic
Dried mint or Fresh finely chopped mint (optional)
1 coffee cup of oil
Cumin, red pepper to sprinkle on, salt
Italian pepper (optional)
Directions / How to make Haydari ?
* Peel and smash the garlics
* Mix together, smashed garlics, grated White cheese, yoghurt,
mint,oil,cumin and salt
* According to your wish you can add chopped Italian peppers.
* Haydari is ready!
* Sprinkle red pepper flaxes or put dills onthe Haydari before
serving.

YAPRA K SAR MA
STUFFED VINE LEAVES

Ingredients
10 grape leaves to line the bottom of pan
30-40 grape large grape leaves
Half lemon
Filling:
1 cup rice
1 large onion
1/3 cup olive oil
1 tomato
25 grams pine nuts
1/4 bunch fresh mint or 1/2 Tbsp. dried mint
1/2 bunch fresh dill
1/4 tsp. pepper
1 tsp. salt
3 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. all spice
Directions:
Filling In a pot add the rice and cover with lukewarm water and
let cool. Once cooled, pour out the water, wash the rice well and
then drain.
Finely chop the onion and add the pine nuts, 1/2 tsp. of salt, and
the olive oil. On medium heat bro wn the mixture by stirring
constantly for about 20 minutes.

Add the drained rice and toast for approximately 10 minutes. Cut
the tomato in small pieces and add to the mix. Also add the
remainder of the salt, the pepper, the sugar and 1/2 cup of water.
Mix well and cover with a lid. W hen it comes to a boil reduce the
heat and simmer for 10 -15 minutes until all of the water has been
absorbed.
Remove from the heat and mix in the spices and chopped herbs.
Cover the rice with a cloth underneath the lid and let steam for
about 30 minutes. Mix well before using.
Put the grape leaves in boiling water f or 5 minutes. Drain and
remove the stems. Line the bottom of a saucepan with leaves for
base.

Place each leaf on a plate. Put half a tablespoon of rice mixture

onto the leaf and fold in the edges then roll the leaf like a
cigarette. Place the roll into the saucepan and repeat tightly
arranging the rolls together.
Once all the rolls are complete, put juice f rom the half lemon over
everything and add 3/4 cup of wat er. Cover and cook the stuffed
grape leaves for approximately one hour on low heat.
Remove f rom the oven and let cool. Arrange on a serving dish and
serve with f resh lemon slices.
THOUGHTS:
This is one of our favorite Turkish me zes and ours turned out
really tasty. They make a wonderful appetizer or side for a meal.
The only difficult thing was f inding the right balance of stuffing and
leaf. Some of our rolls did not have enough filling and the taste of
the vine leaf overpowered.

Knefe
INGREDIENTS
300 g of kadayif
21/2 cups of sugar
1/3 cups of melted margarine
2 cups of grated salt-free ,fresh white cheese
1/2 a tablespoon of lemon juice
grated peel of 1 lemon

DIRECTIONS
1- heat 21/2 cups of sugar with 2 1/2 cups of water in a pot and stir until the
sugar disolves.bring to a boil then add in lemon juice and lemon juice and lemon
peels let boil for 5 minutes then remove from heat
2- grease a tray (25 cm in diameter) with half of the margarine.
3- put half of the kadayif into the tray.sprinkle grated cheese over and press
gently.
4- put the remaining kadayif on top and press gently
5- pour the remaining melted margarine on top with a spoon.cook in an oven
until it turns pink.remove from the oven and pour sugar-water on top
6- slice and serve while hot.

Turkish Salad
INGREDIENTS

11 2cups diced tomatoes

1cup diced green bell pepper

1cup diced peeled cucumber

2cup minced fresh parsley

3cup green onion

4cup fresh lemon juice

2tablespoons water

1tablespoon olive oil

4teaspoon salt

8teaspoon fresh ground pepper

DIRECTIONS
1. Combine all ingredients in a bowl and chill for at least 1 hour
before serving.

Borek (Turkish Meat Rolls)

INGREDIENTS
3

4lb ground lamb (I used beef and pork mix)

3

4lb sheep's milk cheese (I used feta crumbled)

1garlic clove, minced
1

4cup parsley, chopped

1teaspoon thyme
pepper
8sheets phyllo dough
1egg
2tablespoons water
1

4cup olive oil (for frying)

DIRECTIONS
1. Brown meat in pan at medium-hi heat.
2. Drain and transfer browned meat to a medium bowl to cool.
3. When the meat has cooled crumble cheese and add to the meat.
4. Add the parsley, garlic thyme and pepper and mix well.
5. Let this sit for 30 minutes.
6. In a small bowl beat the egg with water to make an egg wash.
7. Working quickly now, so the phyllo does not dry out.
8. Take 1 sheet phyllo dough brush or spray with olive oil, place another
sheet on top and brush or spray again.
9. Cut the two sheets into six rectangles.
10. Take a good tablespoon of meat mix and place it about an 1 to 2
inches up from one of the corners of the rectangle.
11. Lift the corner of the pastry and fold over the meat mixture, then lift and
fold the corner on the right and then left to make and envelope about 3- 4
inches wide, then roll up to top.
12. Repeat for the next five pieces.
13. Brush with egg wash.
14. Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to
brown on all sides, lightly flatten them with spatula while frying.
15. Repeat the dough and rolling with the rest of the dough sheets.
16. These are also very nice cold.
17. I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

Adana Kebab
INGREDIENTS

1lb ground lamb

1lb ground veal
4teaspoons olive oil, for brushing on pita's
4teaspoons salted butter, small cubes
1red bell pepper, minced
1medium yellow onion, minced
3garlic cloves, minced
1cup yogurt
2medium red onions, sliced very thin
1teaspoon sumac
1teaspoon lemon juice
8pieces pita bread or 8 pieces naan bread
2teaspoons red pepper flakes
2teaspoons ground coriander
2teaspoons cumin
2teaspoons black pepper
2teaspoons kosher salt

2teaspoons sumac, can be found in any middle eastern store.or you can
omit this step
DIRECTIONS
1. In a large mixing bowl add lamb and veal.
2. Then add minced bell peppers and onions.
3. Add all spices and mix well.
4. Cover and put in fridge overnight.
5. Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
6. Using your hands shape mixture into 6 inch long kebabs and about 2
inches wide.
7. Place on a hot grill and cook for 3-4 minutes on each side.
8. Kebabs will be done when they feel spongy.
9. When done place kebab inside of pita.
10. top with yogurt sauce and sliced red onion mixture.
11. This can also be served with a side of Turkish Pilaf

Kofte - Turkish Meatballs

INGREDIENTS
1 1 2lbs lean ground lamb (or beef)
1medium onion, grated
1cup white breadcrumb
1tablespoon water
2eggs
1 4cup fresh parsley, finely chopped
1 4cup of fresh mint, finely chopped (or 1 1/2 tablespoons of
dried mint)
1 2teaspoon salt (or to taste)

1 2teaspoon

white pepper

DIRECTIONS
1. In a bowl add all the ingredients and lightly combine mixture.
Set aside in the fridge for the flavors to meld at least 2 to 4
hours.
2. Form the mixture into balls then roll between your palms into
sausage shapes.
3. Add a little olive oil on a cookie sheet covered with foil and
bake for 35 to 45 minutes at 350 degrees or until Kofte is
cooked through.
4. Serve with pita bread and a salad.