Tasting Turkish Culture

Ingredients 5-6 slices bread 3 eggs 1/2 t. red pepper 1/2 t. black pepper 1/2 c. oil Direction, 1-Beat eggs and spices in a bowl.  2-Heat oil in a frying pan.  3-Soak each slice of bread in the egg mixture.  4-Fry the bread on both sides until golden brown.  5-Place fried toast on a paper towel to soak up excess oil.  Serve warm or hot. Afiyet olsun!

Carrot-Cinnamon Cake ( Havuclu-Tarcinli Kek) This is one of my favorite cakes because there is a story behind it. Years ago, when I was middle school,I had tried to cook this cake. I prepared everything with utmost care. Yet  I got upset when I saw it didn't swell. Guess what!? I forgot to add baking powder in it. Still my relatives tasted it and it was very delicious. Now,I know this was a lie but at that day it saved my cooking life. Ever since that time it had been one of my favorite cakes... Ingredients  3 eggs 1 c. sugar 1 c. plain yogurt 1/2 c. oil 1 T. baking powder 1 T. vanilla 2 c. flour 1 c. shredded carrot 2 T. ground  cinnamon 1/2 c. walnut Direction   1-Whisk sugar with egg for 2-3 minutes. 2- Add yogurt and oil, and mix well.  3-Then add baking powder, vanilla, and flour and blend the mixture completely. 4- Combine with carrot, cinnamon, and nuts.  5-Grease a tray or cake mold, and pour...

I ngredients 4-5 large chicken thighs 2 large tomatoes, diced 1 large onion, chopped 1 T. tomato paste 1 T. pepper paste 1 t. paprika 1 t. black pepper 2 t. dried mint 2 t.flake parsley  1 t. cumin 2 T. salt 2 T. corn oil Directions 1-Cut the chicken into large chunks. 2- Place in a bowl, and add all the other ingredients and mix well by hand.  3-Lay in a tray or oven-safe dish. The tray does not need to be oiled. 4- Cook 25 minutes at 400ºF.  Serve warm with rice, pasta, or salad. Afiyet olsun!

Ingredients  1 c. semolina flour 1 stick butter 1/4 c. walnuts or pinenuts, crushed 1 c. sugar 1 c. water Cinnamon to taste, forgarnish Direction 1-In a pot over mediumheat, melt the butter and stir in semolina, sugar, and nuts. 2- Continue to cookover medium heat until the mixture turns golden brown. Stir constantly. 3- Overlow heat, stir in water continue stirring until liquid is absorbed. 4-Removefrom heat. 5- Form the helva into a shape.  Serve cold with tea or coffee. Afiyet olsun!

Ingredients 1cup lentils 1 large onion 1 tbsp tomato paste 1 tbsp red pepper paste 1 tbsp lemon juice 1 tbsp dry parsley 1 tsp salt 1/2tsp black pepper 1/2tsp red pepper 2 tbsp oil 6 cups water Direction 1- Chop the onion into small pieces. 2- In a large pot, add oil, tomato paste, pepper paste, and onion and saute together over medium heat, stirring often. 3-Stir in red lentils with 4 cups of water , and cook 10 minutes. 4- Pour mixture into blender or use a hand mixer to blend it thoroughly. 5-Add salt, spices, parsley, lemon juice, and remaining 2 cups of water, and cook for 10 more minutes. Serve it hot or warm, with fresh bread. Afiyet olsu n

Elmali Turta ( Apple Tart ) Ingredients 4-5 medium apples 4 sticks butter 2 eggs 1 cup sugar 1 cup powdered sugar 1 tbsp baking powder 1 tbsp vanilla cinnamon , walnuts flour Preparation 1-Cook grated apples with sugar until water is gone. 2-Take off heat, add walnuts and cinnamon and all other ingredients. 3-Knead the dough, take a piece (as large as an orange and put in the refrigerator and let there for 30 minutes) 4-The rest of the dough, spread an oven tray, pour cooled apple mix, grate the refrigerated dough on top of it. 5-Cook at 350 F until golden on top let cool and put powdered sugar for serving. Serve cold with tea, coffee or juice. Afiyet Olsun

Ingredients 1lb. fresh strawberries 5 cups sugar 1 tsp lemon juice Preparation 1- Wash strawberries well, and cut in half or small pieces. 2- Place strawberries and sugar in a large covered pot, and wait 24 hours.( There will be liquid in the pot next day.) 3-Cook over medium, stirring constantly, until it boils. 4-Add the lemon juice and boil 5 more minutes.   5- Remove from heat. 6- When the jam cools completely, pour into glass jars with airtight lids. 7-Refrigerate. Afiyet Olsun.