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    Turkish Tea and Turkish breakfast:


    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.
    Baklava (The easy way)


    • 1 fillo dough package
    • 1 1/2 sticks of unsalted butter, melted
    • 1 lb crushed walnuts


    • 1 1/2 cup sugar
    • 1 1/2 cup of water
    • 1 teaspoon lemon juice



    • In a medium saucepan, combine water and sugar.
    • Bring to boiling, reduce heat, and let it simmer for 10 minutes.
    • Add lemon juice just a few minutes before removing from heat.
    • Let it cool to room temperature


    • Divide dough into two.
    • Butter a 9×13 pan.
    • Place one half of the dough at the bottom of the pan
    • Layer with crushed walnuts.
    • Top with the remaining half of the dough.
    • Cut fillo dough into the shape of diamonds.
    • Pour melted butter over the fillo dough making sure that it is completely soaked.
    • Cook in preheated 350-degree oven for 35-45 min or until golden brown.
    • Let it cool for a few minutes
    • Pour the syrup over it.
    • Cool and serve.
    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.
    Noah’s Pudding (Asure)



    • 1 1/2 cups of wheat kernels
    • 1/3 cup rice
    • 1 cup great northern beans
    • 1 cup dried chick peas
    • 1/2 cup golden raisins
    • 1/2 cup currants – optional
    • 5-6 pieces of dried figs, cubed
    • 7-8 pieces of dried apricots, cubed
    • Pinch of salt
    • 3-4 pieces of cloves
    • 2 1/2 cups of sugar
    • Orange peel


    • Pomegranate
    • Walnut pieces
    • Almond pieces
    • Currants
    • Cinnamon


    • Place wheat kernels, beans and chick peas in separate medium bowls soak in water overnight.
    • In the morning, place beans and chick peas in separate pots, cover with water, bring to a boil and simmer until done. Let it cool and peel chick peas.
    • Cook rice separately with 1 1/2 cup water until it is overdone. Place the rice mixture in a blender and puree for 2 minutes.
    • Place soaked wheat kernels in a large pan, add water to cover the wheat, bring to a boil, reduce heat and simmer until done (alternative quicker cooking method is to utilize a pressure cooker and cook for 25 minutes).
    • Once wheat kernels are fully cooked, add pureed rice mixture and pinch of salt and simmer for 15 minutes.
    • Combine beans and peeled chick peas. Continue to simmer.
    • Add sugar and stir, make sure the ingredients do not stick to the bottom of the pan. Add pieces of cloves.
    • In a small pan combine some water with golden raisins, bring to a boil and then add the raisins with juice to the mixture. Repeat the same with currants. Bring all to a boil.
    • Add cubed dried figs and cubed dried apricots (you may combine them with water and bring them to a boil before adding to pot). Continue to simmer.
    • Add orange peel; simmer for 4-5 more minutes.
    • Remove from heat. Remove 3-4 pieces of cloves from the mixture. Pour into small individual cups or bowls, dress with pomegranate, walnut and almond pieces, currants and cinnamon.

    Asure from Delicious Dishes by Nur

    Homemade Yogurt


    • 6 cups milk
    • 3 tablespoons yogurt for culture
    • Pinch of salt


    • In a medium pot, place milk and bring to a boil over medium heat.
    • Pour hot milk into a 3 qt. deep glassware dish, add salt and let it cool to 135F.
    • Combine yogurt culture with 3-4 tablespoons of milk in a small bowl and then add this mixture from one side spoon by spoon preferably using a wooden spoon.
    • Preheat oven to 135F.
    • Place the glassware dish in the oven; let it stand there overnight or at least for 8 hours.
    • At that point milk should have turned into a solid yogurt.
    • Remove from oven and place it in the refrigerator.
    • Serve as needed.