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    Apple Sauce Filled Pastries




    2 sticks butter, soft

    ½ teaspoon salt

    ½ cup sugar

    ½ cup vegetable or olive oil

    ½ cup yogurt

    1 Teaspoon baking soda

    1 Teaspoon vanilla

    3 cups flour



    3 medium size sour apples

    ½ cup sugar

    ½ teaspoon cinnamon

    ½ cup chopped walnuts

    1 egg yolk

    ¼ cups milk



    October beans in olive oil (Barbunya)




    1 lb. shelled fresh October beans

    1/4 cup olive oil

    1 chopped onion

    1 medium tomato, cubed

    2 chopped sweet banana peppers

    ½ to ¾ cup water

    Salt to taste

    1 ½ teaspoon sugar


    Tomato Soup


    1 can crushed tomatoes or 2 medium fresh tomatoes, mashed
    1 medium onion peeled
    1 stick butter or margarine
    1 tablespoon flour
    1 cup of milk
    3 cups of water
    Salt and pepper to taste


    Spinach Borek (Ispanakli Borek)



    • 1 fillo dough package, defrosted
    • 1 sticks of butter, melted
    • 1 pound spinach, chopped
    • 1 medium onion, chopped
    • 1/2 pound feta cheese, crumbled
    • 2 tablespoons olive oil
    • 4 eggs
    • Salt & pepper, to taste



    • Saute the onions in the olive oil.
    • Add spinach, and cook for 10 minutes at medium heat.
    • Add salt, and turn the heat off. Add pepper, and mix.
    • Let this cool off to the side
    • In a separate bowl, combine feta cheese with 2 eggs.
    • When the spinach cools down, combine with the feta cheese and eggs.


    • Brush a layer of filo dough with melted butter.
    • Add a second layer of filo dough over top, and brush that layer with melted butter as well.
    • Spread a tablespoon of the spinach mixture across the short edge of the filo dough. Fold in the ends and roll from short edge to short edge to create a roll.
    • If you want to freeze them for use later, freeze at this point, stacking them with a layer of greaseproof paper between each roll.

    Cooking the borek

    • Once you are ready to cook the borek, brush with egg and place in a baking tray.
    • Bake at 350*F for about 40 minutes or until golden brown.
    • If you are cooking from frozen, there is no need to defrost first.
    Stuffed Eggplants (Karniyarik)


    • 8 medium Japanese eggplants
    • 1 lb. ground beef
    • 1 medium onion, thinly sliced
    • 1 medium tomato, sliced
    • 1 medium tomato, grated
    • 1 banana pepper cut in long pieces
    • 2 banana peppers, thinly sliced
    • 3 tablespoons of olive oil
    • 1/2 cup of water
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 cup of chopped parsley
    • Vegetable oil for frying



      • Combine olive oil and chopped onions in a large saucepan and brown onions.
      • Add sliced banana peppers.
      • Combine ground beef and brown, make sure it is juicy.
      • Add grated tomatoes and salt.
      • Cook for 5-6 minutes at medium to low heat.
      • Remove from heat, add black pepper and chopped parsley, stir well and set aside.

    Prepare the eggplants

    • Cut the stems off of eggplants, wash and peel leaving alternating strips of skin on.
    • Dry them thoroughly with a paper towel.
    • Place the vegetable oil in a frying pan, warm the oil and fry the eggplants as whole pieces on all sides, if the pieces are too long, it should be cut into two or more pieces.
    • Place fried eggplants in a large cooking pan.
    • With a wooden spoon, open a slit in the middle of eggplants
    • Stuff them with the ground beef stuffing, place one piece of sliced tomato and one piece of sliced banana pepper to top the stuffing.
    • Add water, cover the pan with its lid, bring to boiling, reduce heat and simmer until all is cooked.
    • Remove from heat; let it stand for 10 minutes before serving.

    Serve with traditional white rice and Cacik.

    Eggplant braised in olive oil with onions & garlic (Imam Bayildi)


    • 4 medium Japanese eggplants
    • 1 medium onion, thinly sliced
    • 6-8 cloves of garlic
    • 2 medium tomatoes, cubed
    • 2 banana peppers, sliced
    • 1/2 cup of olive oil
    • 1/2 cup of water
    • Salt to taste
    • 1 teaspoon sugar
    • 1/4 cup of chopped parsley
    • Vegetable oil for frying


    • Wash and peel eggplants.
    • Leave strips of skin on at an alternating style.
    • Dry them thoroughly.
    • Fry them in vegetable oil as whole pieces on all sides, place them in a pan, and set aside.
    • In a medium sauce pan warm the olive oil.
    • Add onions and garlic; cook, stirring occasionally until it is soft.
    • Add banana peppers to the pan. Stir fry peppers; add cubed tomatoes, salt and sugar. Cook all for 5 minutes.
    • Remove from heat. Combine with chopped parsley. Set aside.
    • With a wooden spoon, open a slit in the middle parts of the eggplants and
      stuff eggplants with onion and garlic mixture.
    • Add water to the pan, bring to boiling, reduce heat and simmer for 20-30 minutes.
    • Let it cool.
    • Transfer to a serving platter. Serve cold.
    Red Lentil Soup (Mercimek Corbasi)


    • 1 cup red lentils
    • 1 can chicken broth
    • 4 cans of water
    • 1 medium onion peeled and washed
    • 1 tablespoon tomato paste
    • ½ tablespoon pepper paste
    • 1 sticks of margarine or butter
    • Salt and pepper to taste


    • In a pressure cooker, combine red lentils, chicken broth, water, peeled whole onion, tomato paste, pepper paste, salt and pepper.
    • Cover, bring to boiling, and simmer for 7-8 minutes.
    • Remove from heat, strain into a 2.5-quart pan
    • Add margarine or butter
    • Bring to boiling again
    • Reduce heat, simmer for few minutes
    • Remove from heat and serve.
    Chicken Soup (Tavuk Corbasi)


    • 3 cups of chicken broth
    • 2 cups of water
    • 1 medium onion, whole
    • ½ cup noodles
    • Salt to taste
    • ½ cup butter or margarine


    • In a medium sauce pan, combine chicken broth, water, onion, butter and salt, and bring to a boil.
    • Add noodles, reduce heat and simmer until noodles are completely done.
    • Serve with lemon juice.