Turkish Cuisine

For those who travel engaged in culinary pursuits, the Turkish Cuisine is a very, curious one. The variety of dishes that make up the Cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft offer enough material for life-long study and enjoyment. It is not easy to discern a basic element or a single dominant feature, like the Italian "pasta" or the French "sauce". Whether in a humble home, at a famous restaurant, or at a dinner in a Bey's mansion, familiar patterns of this rich and diverse Cuisine are always present. It is a rare art, which satisfies your senses while reconfirming the higher order of society; community and culture.

A practical-minded child watching Mother cook "cabbage dolma" on a lazy; gray winter day is bound to wonder : "Who on earth discovered this peculiar combination of sautéed rice, pine-nuts, currants, spices, herbs and all tightly wrapped in translucent leaves of cabbage all exactly half an inch thick and stacked up on an oval serving plate decorated with lemon wedges? How was it possible to transform this humble vegetable to such heights of fashion and delicacy with so few additional ingredients? And, how can such a yummy dish possibly also be good for one"

The modern mind, in a moment of contemplation, has similar thoughts upon entering a modest sweets shop in Turkey where "baklava" is the generic cousin of a dozen or so sophisticated sweet pastries with names like : twisted turban, sultan, saray (palace), lady's navel, nightingale's nest... The same experience awaits you at a "muhallebi" (pudding shop) with a dozen different types of milk puddings.

One can only conclude that the evolution of this glorious Cuisine was not an accident. Similar to other grand Cuisine of the world, it is a result of the combination of three key elements. A nurturing environment is irreplaceable. Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation. And the legacy of an Imperial Kitchen is inescapable. Hundreds of cooks specializing in different types of dishes, all eager to please the royal palate, no doubt had their influence in perfecting the Cuisine as we known it today The Palace Kitchen, supported by a complex social organization, a vibrant urban life, specialization of labor, trade, and total control of the Spice Road, reflected the culmination of wealth and the flourishing of culture in the capital of a mighty Empire. And the influence of the longevity of social organization should not be taken lightly either. The Turkish State of Anatolia is a millenium old and so, naturally, is the Cuisine. Time is of the essence; as Ibn'i Haldun wrote, "The religion of the King, in time, becomes that of the People", which also holds for the King's food. This, the reign of the Ottoman Dynasty during 600 years, and a seamless cultural transition into the present day of modern Turkey led to the evolution of a grand Cuisine through differentiation, refinement and perfection of dishes, as well as their sequence and combination of the meals.

It is quite rare when all three of the above conditions are met, as they are in the French, the Chinese and the Turkish Cuisine.The Turkish Cuisine has the extra privilege of being at the cross-roads of the Far-East and the Mediterranean, which mirrors a long and complex history of Turkish migration from the steppes of Central Asia (where they mingled with the Chinese) to Europe (where they exerted influence all the way to Vienna). All these unique characteristics and history have bestowed upon the Turkish Cuisine a rich and varied n umber of dishes, which can be prepared and combined with other dishes in meals of almost infinite variety, but always in a non-arbitrary way This led to a Cuisine that is open to improvisation through development of regional styles, while retaining its deep structure, as all great works of art do. The Cuisine is also an integral aspect of culture. It is a part of the rituals of everyday life events. It reflects spirituality, in for ms that are specific to it, through symbolism and practice.

Anyone who visits Turkey or has a meal in a Turkish home, regardless of the success of the particular cook, is sure to notice how unique the Cuisine is. Our intention here is to help the uninitiated to enjoy Turkish food by achieving a higher level of understanding of the repertoire of dishes, related cultural practices and their spiritual meaning.

Vegetables
"Dolma" is the generic term for stuffed vegetables , begin a derivative of the verb "doldurmak" ( to fill ). There are two categories of dolmas : those filled with a meat mix and those whit a rice mix . The latter are cooked in olive oil and eaten at room - temperature . The meat dolma is a main - course dish eaten with a yogurt sauce , and a very frequent one in the average household. 

Any vegetable which can be filled with or wrapped around these mixes can be used as a Dolma , including zucchini , eggplant , tomatoes , cabbage , and grape leaves . however , the green pepper dolma with the rice stuffing , has to be the qoeen of all dolmas . A royal feast to the eye and the palate ... In addition to these general categories , there are numerous meat and vegetable dishes which feature unique recipes . When talking vegetables , it is important to know that the eggplant (or aubergine) has a special place in Turkish cuisine . this handsome vegetables with its brown-green cap , velvety purple skin , firm and slim body , has a richer flavor than that of its relatives found elsewhere . At a party , a frustrating question would be "how do you usually cook your aggplant ?" A proper answer to this question would require hours ! Here , too , it will have to suffice to mention just two eggplant dishes that are a must taste . In one , the eggplant is split lengthwise and filled with a meat mix . this is a common summer dish , eaten with white rice pilaf . The other one is "Her Majesty's Favourite ," a delicate formal dish that is not easy to make but well worth trying . The name refers to Empress Eugenie , the wife of Napoleon III, who fell in love with it on her visit to Sultan Abdülaziz . 

Grills, Meat

"Kebab" is another category of food which is typically Turkish dating back to the time when the nomadic Turks learned to grill and roast meat over camp fires. Given the numerous types of kebaps , it helps to reslize that they are categorized by the way the meat is cooked. The western world knows the "shish kebab"and the "döner" introduced to them mostly by Greek entrepreneurs , who have a good nose for what will sell ! shish kebab is grilled cubes of skewered mead . Döner kebap is made by stacking alternating layers of graund meat and sliced leg of lamb on a large upright skewer, which is slowly rotated in front of a vertical grill. As the outher layer of the meat is roasted, thin slices are shaved off and served. 

MEZE ; Dishes to Accompany The Spirits

In Turkey , despite the Islamic prohibition against wine and anything alcoholic, there is a rich tradition associated with liquor. Dirinking alcoholic beverages in the company of family and friends, both at home as well as  in taverns and restaurants, is a part of special occasions. Similar to the spanish tapas, "meze" is the general category of dishes that are brought in small quantities to start the meal off. These are eaten , along with wine or more likely with "rakı", the anise -flavoured national drink of Turks sometimes referred to as "lion's milk" , until the main course is served . The bare minimum meze for rakı are slices of honeydew melon and creamy feta cheese with freshly baked bread . Beyond this , a typical meze menu inludes dried and marinated mackerel , fresh salad greens in thick yogurt sauce and garlic , plates of cold vegetable dishes cooked or fried in olive oil , fried crispy savoury pastry , deep-fried mussels and calamari served in a sauce , tomato and cucumber salad , and  eggs in a sauce. The main course that fallows such a meze spread will be fish or grilled meat . When the main course is kebap , then the meze spread is different . In this case , several plates of different types of minced salad salad greens and tomatoes in spicy olive oil , mixed with yogurt or cheese , "humus"(chick peas mashed in tahini) , bulgur and red lentil balls , "raw köfte ," marinated stuffed eggplant , peppers with spices and nuts , and pickles are likely to be served . 

Seafood 

"Hamsi" is the prince of all fish known to Turks: the Black Sea people know forty- one ways of making hamsi including hamsi börek , hamsi pilav and hamsi dessert ! Another common seafood is the mussel dolma, eaten deep-fried poached , or as a mussel dolma and mussel pilaf . Along the Aegean , octopus and calamari are added to the meze spread . The places to taste fish are fish restaurants and taverns. Not all taverns are fish restaurants , but most fish restaurants are taverns and these are usualy found on the harbors overlooking the sea . 

The Real Story of Sweets: Beyond Baklava 

The most well-known sweets associated with Turkish Cuisine are Turkish Delight , and "baklava", giving the impression that these may be the typical desserts eaten after meals . This , of course , is not true . First of all , the family of desserts is much richer than just these two. Secondly , these are not typical desserts served as part of main meal. For example, baklava and its relatives are usually eaten with coffee , as a snack or after a kebab  dish. So, to further our education in Turkish cuisine we will survey the various types of sweets . 

The most wonderful contribution of Turkish cuisine to the family of desserts, that can easily be missed by casual explorers, are the milk-desserts - the muhallebi family. These are among the rare types of guilt-free puddings made with starch and rice flour, and, originally without any eggs or butter. When the occasion calls for even a lighter dessert, the milk can also be omitted; instead, the pudding may be flavoured with citrus fruits, such as lemons or oranges. The milk desserts include a veriety of puddings, ranging from the very light and subtle rose-water variety to the milk pudding laced with strands of chicken breast. 

Grain-based desserts include pastries, fried yeast-dough pastries and the pan-sauteed desserts. The baked pastries can also be reffered as the baklava family. these paper-thin pastry sheets that are brushed with butter and folded, layered, or rolled after being filled with ground pistachios, walnuts or heavy cream, and than baked, after which a syrup is poured over them. The various types, such as the sultan, the nightingale's nest, or the twisted turban differ according to the amount and placement of nuts, size and shape of the individual pieces, and the dryness of the final product.

Beverages:   Beyond the Turkish Coffee and "Ayran" 

Volumes have been written about the Turkish coffee ; its history, its significance in social life , and the ambiance of the ubiquitous coffee houses . Without some understanding of this background, it is easy to be disappointed by the tiny brew with the annoying grounds, which an uninitiated traveler (like Mark Twain) may accidentally end up chewing . A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed , so sip the coffee gingerly . secondly , don't expect a caffeine surge with one shot of Turkish coffee; it is not strong , just thick. Third, remember that it is the setting and the company that matter - the coffee is just an excuse for the occasion ... Tea, on the other hand, is the main source of caffeine for the Turks . It is prepared in a special way, by brewing it over boiling water and served in delicate , small , clear glasses to show the deep red color and to transmit the heat to the hand . Drinking tea is such an essential part of a working day , that any disruption of the constant supply of fresh tea is a sure way to sacrifice productivity . Once upon a time , so the story goes , a lion escaped from the Ankara Zoo and took up residence in the basement of an office building . It began devouring public servants and executies . It even ate up a few ministers of state and nobody took notice . It is said , however , that a posse was immediately formed when the lion caught and ate the "tea -man," the person responsible for the supply of fresh tea !

Kebab with yoghurt

Ingredients: 600 cal (6 servings)

900 gr. mutton meat

• 3 Pides (Pide is slightly leavened bread, for this dish you may obtain the pides from a Turkish Restaurant)
• 5 tablespoons butter or margarine
• 2 medium tomatoes(very ripe)

Sauce:

• 500 gr. unflavored natural yoghurt
• 1 large tomato
• 6 green peppers
• 1/2 tablespoon red pepper

Place pides on a grill and heat both sides gently. After cubing the pides, put them on a preheated plate and top of with 2 1/2 tablespoons of melted butter or margarine. Mix well and set aside. Marinate the cubed meat in onion juice and olive oil. Skewer the meat cubes, leaving 1/2 inch between each meat cube, place skewers 2 inches above moderate coal fire and grill all sides until golden brown for 4-5 minutes. While the kebaps are being grilled, peel and dice the medium tomatoes, put in a pan and cook gently for 2 minutes. Spread the cooked tomato sauce on the pides, beat the yoghurt with a fork and add on top of the tomato sauce. Place the kebab again evenly and decoratively on each plate, top with red pepper and melted butter or margarine.

Slice the tomato and grill very gently while grilling the green peppers well. Top with the grilled tomato and green pepper slices and serve hot.

Mutton shanks kebab with vegetables

Ingredients: 460 cal (6 servings)

• 800 gr. mutton shnks on the bone
• 1 tablespoon margarine
• 1 carrot
• 1 onion
• 1 garlic clove
• 1 tablespoon tomato paste
• 1 celery
• 1 small can of peas
• 4 tablespoons olive oil
• 5 tablespoons floor
• thyme
• salt
• black pepper

PREPARATION: Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic ina mortar.

Put the margarine and olive oil in a pot and place on heat. Put the flour in a bowl and coat the shanks with it. When the oil is heated, put shanks in the pot and fry well until golden brown. Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot. Saute the vegetables slightly, constantly stirring. Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow to cook for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water if necessary.

Sultan's delight

Ingredients: 500 cal (6 servings)

• 1000 gr. mutton
• 2 tablespoons margarine
• 2 onions
• 2 medium tomatoes or 2 tablespoons of unsalted tomato paste
• 1/2 tablespoon black pepper
• salt
• 2 1/2 glasses of water

Eggplant puree:

• 750 gr. eggplant
• 2 1/2 tablespoon flour
• 3 tablespoons butter
• 1 1/5 glasses of milk
• 1/4 glass of grated Kashar cheese

PREPARATION: Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice.

KEBAB: Put the margarine and grated onions in a saucepan and saute over moderate heat. Add the meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary.

EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with the hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dens paste. Add the grated kashar stir well and remove from heat.

When both the kebab and the puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.

Kashar is a sheep sheese similar to Cheddar or Kashkavale available in Jewish stores.

Urfa kebab

Ingredients: 950 cal (6 servings)

• 1500 gr. lean ground lamb
• 6 pides of approximately 250 gr. each(pide is slightly leavened flat bread)
• 5 tablespoons of butter
• 1 glass of meat broth
• 2 onions
• 1 tablespoon of olive oil
• 2 tomatoes
• 2 bunches of parsley
• black pepper
• red pepper salt

PREPARATION: Mince the meat twice. After washing and peeling the tomatoes, remove the seeds and mince. Grate the onions. Wash and chop the parsley.

Place ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley, olive oil, red papper, black pepper and salt. Knead for an half an hour blending well. Make into sausage shaped meatballs and skewer. Place skewers 5 cm. above moderate coal fire, and grill until they are golden brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and coat with melted butter before toasting on a grill. When the pides are toasted, place on plates, dice and pour hot broth on top. Place the meatballs on pides fter the meat broth has been absorbed. Top with chopped parsley and serve hot.

Shish Kebap

Ingredients: (5 servings)

• 1 kg. lamb meat (from thigh or shoulder) cut into small pieces
• 4 tomatoes
• 2 green peppers

Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.

Doner Kebap

Ingredients:

• 1 1/2 kg.'s leg of lamb
• 50 gr. black pepper
• 2 kg's lamb fat, ground
• 1 egg,
• 1 50 gr. salt
• 1 litre onion juice
• 1 cup of olive oil

Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-olil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the "Doner Kebab" broiler, made specially for the purpose.

Kebab with cream sauce

Ingredients:

• 1000 gr. mutton
• 2 large onions
• 2 tablespoon margarine
• 2 medium tomatoes o2 2 tablespoons of unsalted tomato paste
• salt

Cream:

• 1 tablespoon margarine
• 2 1/2 tablespoons flour
• 250 gr. milk (1 glass)
• 1/2 tablespoon salt
• 1/2 tablespoon salt

PREPARATION: Grate the onions and the tomatoes.

Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add the grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add the alt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked.

CREAM SAUCE: Put the margarine in a deep pan and melt it. Add the flour and saute very gently for 2 minutes while stirring with a ahisk or spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put the sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.

Meatballs with egg and lemon sauce

Ingredients: 130 cal (6 servings)

• 250 gr ground meat
• 1/5 glass rice
• 1 tablespoon margarine
• 1 bunch parsley
• 2 1/2 glasses water
• 1/2 tablespoon black peper
• 2 tablespoons salt
• 1 large onion

Sauce:

• 2 egg yolks or 1 egg
• 1/3 glass of water
• 1 lemon (the juice) PREPARATION: Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley.

Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes. Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes. When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently. Add the sauce to the pan, stir a couple of times to blend and serve.

Lamb with onions and cos lettuce

[kapama]

Ingredients: 520 cal (6 servings)

• 1000 gr. fatty lamb meat
• 15 fresh onion petioles
• 1 onion
• 2 bunches dill
• 1 glass water
• 2 heads cos lettyuce

PREPARATION: Cut the meat into 8 pieces. Peel, wash and cut onion petioles into 1 inch slices. Wash the lettuce and cut into 2.5 inch pieces. Peel and slice the onion into rigns. Chop the dill.

Wash the meat and put into a saucepan. Add the lettuce, fresh onion petioles, onion, dill, some salt and water. Cover and cook for 90 minutes. Place in a serving bowl when cooking time is over.

Put the cubed lamb meat in big casserola, top with 1/3 of the tomatoes, green besns, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from oven, place on a plate and serve hot.

Lamb and vegetables in casserole

[Sebzeli Kuzu Guvec]

Ingredients: 480 cal (6 servings)

• 1000 gr. lamb meat
• 4 tablespoons margarine
• 15 gibson onions
• 150 gr. green beans
• 1 large eggplant
• 2 medium patatoes
• 2 medium carrots
• 2 large tomatoes
• 50 gr. okra
• 2 green peppers fit for filling
• 1/2 tablespoon granulated sugar
• 3/4 glasses of water
• 5 fresh garlic petioles or garlic cloves
• salt

PREPARATION: Slice the tomatoes into circles. Head, tail and string the beans and cut them into two. Scrape and cut the carrots lengthwise and cube them. Afetr cutting the eggplants lengthwise in two, divide from the middle and cube. Peel the gibson onions. Remove the seeds of green peppers and cut into four. Peel and cibe them potatoes. Scrape the fibres on top of the okras. If the garlic to be used is the fresh petioles, dice them. If cloves are used, peel them.

Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from the oven, place pot on a plate and serve hot.

Shepherd's meatballs

[Coban Koftesi]

Ingredients: 210 cal (6 servings)

• 600 gr ground meat
• 2 medium onions
• 3 slices of bread
• 3 large tometoes or 21/2 tablespoons unsalted tomato paste
• 8 garlic cloves
• 2 tablespoons margarine
• 1 egg
• 1/2 bunch parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Add the grated onions, the soaked and minced slices of bread, the egg, black pepper, garlic, parsley and 1/2 tablespoon salt to finely ground meat and knead for 10 minutes to blend well. Moisten hands, take walnut-sized pieces of the meat and form into flat round shapes by pressing and rolling with palms. Place meatballs in pot containing heated margarine. Add minec tomatoes or tomato paste mixed with 1 glass of water ans 1/2 teaspoon salt, cover and allow to cook for approximately 30 minutes over modrate heat. serve hot.

Raw meatballs

[Cig Kofte]

Ingredients: 355 cal (6 servings)

• 500 gr leg of mutton (without fat) ground 3 times
• 250 gr. fine bulgur ( 1 1/5 glass) (see preceding recipe for bulgur)
• 2 firm tomatoes
• 500 gr. onion petioles
• 1 bunch parsley
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon hot red pepper
• 1/4 teaspoon allspice
• 1/2 teasponn cumin

Wash and drain the bulgar. Grate the onions, chop the parsley and mix them together. Skin and dice the tomatoes and add to the onions and parsley. Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. Put the meat and bulgur on a large tray and make into a apste by kneading.

Moisten hands with cold water occasionally while kneading. Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste. Take small pieces of the mixture and press with the palm to flatten i, and put on a serving plate. Decorate with lettuce and parsley before serving. It is recommended that you prepare raw meatballs just before serving, because if they are allowed to stand for a long time, the taste is spoiled.

Lady's thigh meatballs

[Kadin Budu Koftesi]

Ingredients: 250 cal (6 servings)

• 500 gr. semi-fat minced meat
• 2 onions
• 3 tablespoons flour
• 3-4 tablespoons margarine
• 5 egges
• 1/4 bunch parsley
• 3/4 glass olive oil
• 2 tablespoons rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Saute the chopped onions and two thirds of minced meat with 1 tablespoon margarine. Boil the rice in lots of water till soft, and drain. Remove meat from heat, add the rest of the minced meat, the rice, chopped parsley, salt, black pepper, and 3 egges and knead well. Take egg-sized peces of meat and form into oval shapes. Put half of the flour on a tray, place meatballs on the tray and sprinkle the resty of the flour over them. Beat 2 eggs in a bowl, coat the meatballs with beated egges 20 minutes before the meal, and fry them in a pan containing 3/4 glass of heated olive oil, till golden. Take meatballs of the pan woth a perforated spoon, draining them well, and place on a serving plate. Serve with french fries as an accompaniment.

Meatballs filled with spices and nuts

[Icli Kofte]

Ingredients: 670 cal (6 servings)

• 500 gr. fine bulgur (bulgur is boiled and pounded wheat, and available at Turkish groceries)
• 250 gr. Fatty ground meat
• 250 gr. minced mutton (not fatty)
• 1/5 tablespoon red pepper
• 1/5 tablespoon cumin
• 1 bunch parsley
• 2 tablespoons margarine
• 2 onions
• 500 gr. pine nuts
• 50 gr. currants
• 100 gr. walnuts (pounded)
• salt
• black pepper

Melt the margarine in a saucepan, add the pine nuts and saute till light golden. Add and saute the diced onions gently as well. Put the minced meat and currants into a saucepan and continue sauteeing till golden brown. Remove from heat and add the chopped parsley, salt, black pepper, pounded walnuts and blend. Allow to stand for a while. In the meantime, put bulgur on a large tray, add the red pepper, cumin, salt and 1 glass of cold water and knead for half an hour to blend well. Sprinkle water while kneading if the bulgur becomes sticky. When the bulgur becomes a light paste, add the twice minced mutton and continue kneading for another 15 minutes.

When the mixture starts to feel like a paste, take small pieces of it and form egg-like balls. Then, by turning the index finger rapidly inside the bulgur balls, make fine holes in them. Fill the holes with saute which was set aside and sequeeze the cover the holes. 30 minutes before serving, put balls in saucepan containing 6-7 glasses of boiling water and some salt, and allow to boil for 15-20 minutes. Strain balls with perforated spoon, and place on serving dish.

P.S.: Although many restaurants and stores prefer to offer fried meatballs, the traditional cooking method is boiling.

Mutton ragout

[Koyun yahnisi]

Ingredients: 452 cal (6 servings)

• 1000 gr. mutton
• 3 tablespoons margarine
• 35 gibson onions
• 3 large tomatoes
• 3 glasses water
• 1 teaspoon salt

PREPARATION: Skin the tomatoes, remove seeds and chop.

Cut the meat into egg-sized pieces but do not bone it. Put the meat and the gibson onions into a saucepan, place over medium heat and allow to cook for 15 minutes, occasionally stirring. Add the tomatoes and salt and allow to cook for 5 minutes. Then add 3 glasses of hot water, cover and allow to simmer on low heat for 2 hours ands serve hot.

Boiled meat with vegetables and sauce

[Haslama]

Ingredients: 460 cal (6 servings)

• 1000 gr. lamb
• 4 potatoes
• 3 carrots
• 1 celeric
• 2 medium onions
• 10 glasses water
• 1 teaspoon salt

SAUCE:

2 tablespoons margarine

• 1 tablespoon flour
• 2 lemons(juice)
• 3 egg yolks

Cut the lamb into large apple-sized pieces, scrape and slice the carrots, cut and slice the celeriac into crescent-like slices, divide the onions into 8 pieces and put all above into a saucepan with water and salt. Place saucepan on heat, remove the bubbles on boiling water with skimmer. Cover and allow to cook for 1.5 hours. Cut and slice the potatoes into half moon-loke slices, add to the saucepan, and allow to cook for 1/2 hour till the meat becomes tender.

SAUCEL Put margarine and flour into a saucepan and saute very gently for 2 minutes. Put 3 ladles of the broth into the flour and margarine and blend well. In a bowl, whip the juice of lemons, 2 glasses of cold water and egg yolks, put into the sauce and blend well. Add the sauce to the meat, place on serving dish and serve while hot.

Preserved meat

[Kavurma]

Ingredients: 355 cal (6 servings)

• 1000 gr. mutton
• salt

Cut the meat into egg-sized pieces, put in a saucepan with 1/2 tablespoon of salt and cover. Cook for 5 minutes on medium heat, then reduce heat and allow to simmer for 1-1.5 hours, stirring occasionally till it begins to sizzle. Uncover, add some more salt, as saute for 20 minutes, constantly stirring.

kavurma may be served with yoghurt and crushed garlic sauce. Women in several regions of Turkey prepare 8-10 kilos of kavurma in the summer and can it. They top the cans with heated cooking fat to preserve for winter time. Kavurma, when preserved, can be used in several dishes throughout the year.

Kashkek

[Keskek]

Kashkek is a traditional Turkish dish which is still served, especially at wedding feasts, in many regions in Anatolis, and more recently, in luxurous restaurants which serve Turkish specialities and have included kashkek on their menues.

Ingredients: 355 cal (6 servings)

• 1000 gr. soft, white wheat
• 1000 gr. mutton neck
• 2 large onions
• 1/2 tablespoon cinnamon
• 3 tablespoons margarine
• 1/4 tablespoon salt
• 1 tablespoon sunflower oil

Soak wheat in cold water and allow to stand for 8 hours. Put the wheat, the mutton neck cut into 4-5 pieces, and enough water to cover, into a saucepan, and boil till the wheat and meat become tender. Strain the necks and bone them. After straining the wheat, add the meat and salt and blend well with a wooden spoon. Dice the onions and saute in sunflower oil till golden. Drain the onions and add to the meat and wheat, adn blend with a wooden spoon till the mixture becomes pasty. Top with melted butter and cinnamon before serving.

Cabbage with meat

Ingredients:

• 1 small cabbage (chopped)
• 1/2 lb. stew lean meat
• 1 medium onion (chopped)
• 1 big carrot chopped
• 5 mushrooms chopped
• 1 can 14 1/2 oz. stewed tomatoes
• 1 tablespoon sugar
• 1 tablespoon hot red pepper paste
• 1/4 cup red wine
• 1/4 cup olive oil
• 2 cups water
• 1 teaspoon Salt, and pepper

Cut the meat pieces against the grain into thin slices. Saute chopped onions, carrots, mushrooms with meat. Add wine, red pepper paste, salt pepper, water and boil until meat is tender about 45 minutes on medium heat. Add chopped cabbage and sugar. Cover and cook until cabbage is soft about 20 minutes. Serve with fresh baked bread and red wine.

Easy lahmacun with turkey

Ingredients:

• 3 big pita bread
• 1 egg
• 1/2 of medium size onion
• 1/2 cup cottage cheese
• 1/2 of medium green bell pepper
• 3 slices of cold turkey
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon dry mint flakes
• 1 tablespoon mixed italian seasoning

Cut each pita into little triangles by cutting in half first and then cutting each half into triangles like you slice a pie. Chop 1/2 onion into cressent moon pieces. Cut onion only long ways once, then seperate the layers by hand. Chop 1/2 green bell pepper into small pieces. Cut 3 slices of turkey into small squares. Use a mid size bowl, combine all the ingredients in the bowl and stir gently until egg is mixed evenly. Put a tablespoon of mixture over each pita triangle and put each triangle on an ungreased baking sheet. Sprinkle with the red pepper or paprika. Heat oven to 375F. Bake 30 to 45 minutes until golden brown and pita is crispy. Serve