“Geleneksel Yemek Tarifleri” Traditional Turkish dishes Prepared by Nehir Baykur & Bahar Irmak Ekici 6 / B

Ingredients: 12 Lamb’s trotters 8 cup water 2 lemons 2 cloves garlic Salt Lamb Trotter Soup (Paça Çorbası)

Preperation: The trotters should be well cleaned, singed, and the bit of hair in the fork removed. Place in a pressure cooker, cover with water, and add garlic and salt and cook for 2 hours. When done, remove bones and serve with the broth and a piece of lemon.

Ingredients: ½ kg lamb, cut small 10 small (walnut size) onions 1 tablespoon butter 2 medium tomatoes 3 green peppers 1 cup water Chopped parsley Salt Meat Stew in Terra Cotta Pot (Etli Güveç)

Preperation: Arrange the meat on the bottom of a medium size clay güveç, or casserole, interspersed with the 10 onions. Cut the tomatoes into round slices and arrange on top, along with halved peppers.

Ingredients: 1 kg. fish of desired variet 2 potatoes 1 carrot 2 onion 1 leek ½ cup olive oil 1 bunch parsley 1 tablespoon tomato paste Bay Leave 2 lemon Salt, black pepper Fish Pilaki (Balık Pilaki)

Preperation: Clean fish and slice. Rub with salt and pepper and arrange in an oiled pan. Cut the onions in half lengthwise and then into half moon shaped slices. Cube potatoes, carrots and celeriac and saute in oil with bayleaf for several minutes, add minced garlic and chopped parsley. Add tomato paste, salt and pepper. Pour this mixture over the fish, add the juice of 1-2 lemons and bake at low heat until fish is tender. Alternatively, the lemons may be sliced and arranged over the top; in another variation, sour green grapes may be added to the sauce.

Ingredients: 300 gr beans 500 gr coarsely chopped meat 4-5 tablespoon vegetable oil 2 tablespoon pepper and tomato paste 2 onions 2-3 tomatoes 2-3 green peppers Salt Beans with Meat (Etli Kuru Fasulye)

Preperation: Soak the beans overnight and boil till done, drain. Mince onion and saute with the meat in the oil until the meat is tender. Mince the peppers and saute with the onions. Add the tomato and pepper pastes. You may add 1 tablespoon flour at this point to make the finished dish thicker. Add the cubed tomatoes and salt, add to the beans and enough water to just cover, and simmer.

Preperation: Mix the flour with the egg, salt and enough water to make a very stiff dough. Cover with a damp towel and allow to rest for half an hour. Sprinkle flour on a board and roll out to 2-3 mm thick. Cut the dough into 3-4cm squares. Mix ground meat, onion, salt and black pepper to make filling. Place a bit of this filling on each square, then bring the four corners together and press shut. These may either be cooked in the oven with meat brogh poured over, or boiled like ravioli in either water or meat broth. Serve with some yogurt flavored with garlic, and top with dry mint and red pepper if desired, heated briefly in melted butter.

Rice Pilaf with Chestnuts (Kestaneli Pilav) Ingredients: 2 c rice 300 gr chestnuts 4-5 tablespoon oil Salt, sugar 3 cup chicken broth

Preperation: First boil the chestnuts and cut into small pieces without mashing. Prepare rice as for plain rice pilaf above, but after the pilaf is finished cooking, add the chestnuts and allow to heat with the resting pilaf. Just before serving, fluff and stir to mix the chestnuts evenly.

Quince Dessert (Ayva Tatlısı)) Ingredients: 3 medium height mature quince 6 coffee cup of sugar 100 gr cream

Preperation: Quinces well washed and peeled after cleaning,divided in half seeds removed.Quince, the center of each is poured into a cup of sugar and placed in water to cover.Cook on low heat for an hour or so.After cooling,the mixture is served with quinces on the source.

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