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Practical Recipes
Copyright © 2014 Blue Dome Press
Preface
Measurement Table
SOUPS
Red Lentil and Mint Soup (Ezogelin Çorbası)
Yogurt and Mint Soup (Yayla Çorbası)
Cold Wheat Soup (Soğuk Buğday Çorbası)
Creamy Chicken Broth Soup (Terbiyeli Tavuk Suyu Çorbası)
SALADS AND APPETIZERS
Spicy Red Pepper Dip (Muhammara)
Splendid Hummus (Humus-u Ala)
Aegean Dipping Sauce (Ege Ezmesi)
Shakshouka (Şakşuka)
Fine Bulgur Salad (Kısır)
Shepherd’s Salad (Çoban Salata)
Tomato Salad with Walnuts and Cumin (Gavurdağı Salatası)
Spicy Dipping Sauce (Acılı Ezme)
Yogurt with Cucumber (Cacık)
Potato Salad (Patates Salatası)
Roasted Pepper Rolls with Cheese(Peynirli Közlenmiş Biber Dolması)
VEGETARIAN DISHES (MADE WITH OLIVE OIL)
Turkish Green Beans(Taze Fasulye)
Kidney Beans in Olive Oil (Zeytinyağlı Barbunya)
Boiled Artichokes(Enginar)
Sour Okra with Chickpeas (Ekşili Zeytinyağlı Bamya)
Arugula with Beets (Pancarlı Zeytinyağlı Roka)
MAIN DISHES
Zucchini Fritters (Mücver)
Chickpeas with Sausage (Sucuklu Nohut)
Noodles with Walnuts (Cevizli Erişte)
Pilaf (Pilav)
Pilaf with Tomatoes (Domatesli Pilav)
Bulgur Pilaf with Vegetables (Sebzeli Bulgur Pilavı)
Pan-Fried Calf’s Liver (Ciğer Tava)
Roasted Eggplant Purée with Yogurt and Meat (Ali Nazik)
Kebabs with Pita (Pideli Kebap)
Pastry with Spinach (Ispanaklı Börek)
Pizza with Spicy Meat Filling (Kolay Lahmacun)
Oven Baked Kebabs (Tava Kebabı)
White Beans with Pastrami (Pastırmalı Kuru Fasulye)
Meatballs with Vegetables (Sebzeli Köfte)
Chicken Stew (Tavuk Haşlama)
Shepherd’s Fried Meat (Çoban Kavurma)
DESSERTS
Rice Pudding (Sütlaç)
Paradise Mud (Cennet Çamuru)
Curd Cheese Dessert with Jam (Reçelli Lor Tatlısı)
Butternut Squash Dessert (Kabak Tatlısı)
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