Full recipe for WILD PURSLANE & CHICKPEA SALAD Ingredients 350 g fresh wild purslane 1 medium cucumber For the Yogurt Sauce: 500 g plain yogurt 3-4 g...
FULL RECIPE FOR MANTI Ingredients (For 10-12 portions) For the Filling: 700 g ground beef 2 (~400 g) onions 2 tsp ground black pepper 1 tsp salt For ...
Full recipe for COLD YOGURT SOUP Ingredients: 1 cup wheat 1 kg yogurt 4-5 (~400 g) small beets 1-1.5 L water (for boiling the beets) * 1 tbsp salt 2-...
Full recipe for PILAV WITH ORZO Ingredients: 2 cups Baldo (or Calrouse) rice cup orzo ("arpa ehriye" in Turkish) 1/3 cup olive oil 50 g butter 1.25 c...
FULL RECIPE FOR PARCHMENT BAKED SALMON Ingredients: 1 kg Atlantic Salmon 50 g fresh ginger root cup soy sauce 4-5 green spring onions 6-8 sprigs of p...
Full recipe for the SPLIT PEA SOUP Ingredients 1 cup dry split peas 3 squashes (skin only) * 1 onion cup olive oil 5 cups chicken broth tbsp salt t...
FULL RECIPE for The LEEK & SQUASH CASSEROLE Ingredients: For the vegetable mixture: 1 kg leeks 1 kg squash 1/4 +1/4 cup olive oil 1/2 +1/2 tsp salt ...
Full recipe for the OCTOPUS MEZE Ingredients 250 gr octopus (softened and boiled) red or yellow bell pepper lemon 7-8 fresh dill sprigs 3-4 garlic c...
Full recipe and directions for The Spicy Tomato Dip (Acl Ezme) Ingredients The Spicy Sauce : tbsp salt tbsp ground isot (Urfa) pepper tbsp ground...
Full recipe for PLAIN BULGUR PILAV Ingredients 2 cups large grain bulgur (parboiled wheat groat) 3 cups water (or chicken broth or beef broth) 1/3 cup...
