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    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.

    Turkish Dumplings (Manti)



    • 1 egg
    • 1 cup of water
    • 1 teaspoon salt
    • 3 cups flour


    • ½ lb ground beef
    • 1 medium onions, minced
    • ¼ cup parsley
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Yogurt Sauce

    • 1 cup yogurt
    • 3-4 cloves of garlic, minced
    • Salt to taste

    Paprika Sauce

    • ¼ stick of margarine or butter
    • 1 teaspoon paprika


    • Place flour, salt and egg in a food processor, mix thoroughly.
    • Add water gradually to create soft, smooth dough.
    • Set aside.
    • Prepare the filling by combining all ingredients.
    • Take walnut size pieces from dough, roll them to create balls.
    • Using a pasta maker or rolling pin, roll these pieces and flatten into 1/8” or ½ cm thickness.
    • Cut 1” square pieces.
    • Place filling in the middle and close the sides to create small triangles.
    • Sprinkle flour on top to prevent dumplings from getting too sticky.
    • Fill a large pot with tap water to rim, bring to boil, add 1 tablespoon salt.
    • Once all dumplings are folded, place them all in the boiling water, reduce heat and simmer for 8-10 minutes or until done.
    • Drain them into a deep dish; combine with ½ stick margarine or butter.
    • Set aside.
    • Combine yogurt with garlic and salt to taste.
    • Combine ¼ stick of margarine with paprika in saucepan to create paprika sauce.
    • Place dumplings in individual dishes, top with yogurt mixture and paprika sauce (dried mint flakes and sumac can also be added as dressing).
    • Serve immediately.
    Kofte (Turkish Meatballs)

    Turkish Meatballs


    • 1 lb lean ground beef
    • 1 medium onion peeled and grated
    • 3 slices of bread to make bread crumbs
    • 1 egg
    • ¼ cup parsley leaves
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon paprika
    • 1 teaspoon of cumin


    • In a medium bowl combine breadcrumbs, grated onions, and ground beef.
    • Chop parsley, add to the mixture.
    • Combine with egg and seasonings.
    • Knead the mixture well, make meatballs
    • Flatten them in an oblong shape.

    Alternative cooking methods:

    • Fry them in cooking oil
    • Bake them in 350* F oven
    • Grill them on both sides until done
    Homemade Pizza



    • 2 Eggs
    • 3/4 cup milk
    • 1/4 cup olive oil
    • 5 cups flour
    • 1 package or 2 tsp yeast
    • 1 cup water
    • 1 tsp sugar


    • 1 can petite cut tomatoes, mashed (fresh tomatoes can be substituted if in season)
    • 2 tbsp olive oil
    • 1/2 tsp salt
    • 1/2 tsp red pepper
    • 3-4 garlic gloves minced
    • 2 tsp oregano


    • Mozzarella, shredded
    • Mushrooms
    • Tomatoes
    • Sujuk


    • In a small container, combine yeast with warm water, 1 teaspoon sugar and 1 tablespoon olive oil, let it stand for 5-10 minutes until it bubbles and rises.
    • In a food processor (or large mixing bowl) add 2 cups of flour, salt, eggs, milk and olive oil. Mix well.
    • Add yeast mixture from before.
    • Add remaining flour to make soft dough. (Add flour as needed.)
    • Place the dough in large round bowl, cover with a kitchen cloth and let it rise to double its size (this usually takes about 2-3 hours)
    • In a medium saucepan add sauce ingredients and cook over medium to low heat for about 20 minutes.
    • Set aside
    • Separate dough into two pieces.
    • Roll with a rolling pin to create two circles.
    • Place them in greased pizza pans.
    • Spread the tomato sauce and top with pizza ingredients as desired.
    • Bake in a 350* F oven for 20-25 minutes.
    Dolma (Stuffed Grape Leaves)

    Stuffed Grape Leaves served with yoghurt


    • 1 4 oz. can of grape leaves
    • 1/2 cup of rice
    • 1 lb ground beef
    • 1 medium tomato
    • 2 large onions
    • 2 tbsp olive oil
    • 1 tbsp pepper or paprika paste
    • 1/4 cup parsley, chopped
    • 1 tbsp tomato paste
    • 1 tsp crushed red pepper
    • 1 tsp salt
    • 1 1/4 stick margarine or butter
    • 1/2 tsp black pepper
    • 1/2 cup water
    • Yogurt to taste


    • Place grape leaves in a pot with lots of water.
    • Bring to a boil, reduce heat and cook for 10 minutes.
    • Drain.
    • Add cold water to the pot, and let it cool.
    • In a medium bowl, combine ground beef with grated/minced onions, finely chopped tomatoes, rice, and tomato and paprika pastes. (You can use a food processor to to puree onions and tomato).
    • Add seasoning, parsley and olive oil.
    • Mix with your hands to create soft mixture of stuffing.
    • Drain the cold water off of the grape leaves.
    • Take one piece at a time, place 1 teaspoon of filling inside each leaf, fold and roll to form small stuffed grape leaves.
    • Place one by one in a large pot.
    • Place the pot over medium heat stove, add margarine cut in pieces and placed all around the pot.
    • Add ½ cup of water. Bring to a boil and reduce heat.
    • Simmer for 45-55 minutes. Check to make sure that it is fully cooked.
    • Remove from heat; let it cool for 10 minutes before serving.
    • Serve in soup bowls with yogurt.
    Biber Dolma (Stuffed Bell Peppers)

    Serves 4-6 people. This dish is prepared in every part of Turkey, especially in the summer when the peppers are in season. It is served for lunch or dinner as a main course.

    Stuffed Bell Peppers


    • 8 medium sized bell peppers
    • 1/2 cup of rice
    • 1 lb ground beef
    • 3 tomatoes
    • 2 medium onions minced
    • 2 tbsp olive oil
    • 1 tbsp paprika paste
    • 1/4 cup of parsley
    • 1 tbsp tomato paste
    • 1/2 tsp red pepper
    • Salt and pepper to taste
    • 1 1/2 stick margarine or butter
    • Optional: Yogurt


    • Remove the stems and the seeds of the peppers and set aside.
    • Cut the top of tomatoes and core the interiors so that tomatoes are ready to be stuffed with the filling. Place those interiors with onions in a food processor and chop them finely to a fine watery mix.
    • Combine ground beef, minced tomatoes and onions, parsley, tomato and paprika paste, salt, pepper and red pepper. Wash the rice and add to the mixture. Add olive oil to the mixture and mix all well.
    • Fill the peppers and tomatoes with the filling.
    • Arrange in a saucepan, side by side with tops up.
    • Add ½ cup water and margarine into the pan.
    • Let it simmer for 50 minutes or until peppers and rice is tender.
    • Remove from heat and serve hot. Optionally serve with yogurt