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IngredientsFilling: 400 gr. ground meat (no fat), 2 tablespoons margarine, 2 medium onions, 1/3 glass rice, 2 large tomatoes, ¾ glass water, 1 bunch chopped dill, 3 teaspoons salt and ½ teaspoon black pepper500 gr. green peppers (suitable for stuffing)2 tablespoons margarine1 or ½ glass water

Recipe(6 servings)

Cut off the stalks and tops of peppers to form a lid and remove all seeds. Clean and wash the insides of the peppers. Put margarine and thinly sliced onions in a pan and saute until the colour of the onions changes. Add ¾ glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes. Peel the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together. Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or ½ glasses of water, close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat, put into a serving dish and serve.

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ngredients1 clove of garlic1 kilo lamb cut into pieces1 small soup spoon salt1 soup spoon thyme2 green peppers, sliced2 soup spoons butter20 small onions or shallots4 tomatoes cut into pieces

DirectionsRub the bottom of a terrine (or Pyrex casserole) with a clove of garlic, then butter thoroughly.

Add all the ingredients, except the butter. Melt the butter and pour Into the terrine. Mix. Cover the terrine and bake in the oven for 2 and 1/2 hours on a medium heat.

Güveç: a kind pan made from soil.

Guvec Kebabi (Kebab Casserole) Recipe

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Asure (Fruit and Nut Soup) Recipe

Ingredients1 cup white beans1/2 cup filberts, toasted1 cup garbanzos1/2 cup walnut pieces1 cup barleyground walnuts for topping1 cup dried apricots, cut up1 cup raisins, cut up1/2 cup figs, cut up1 cup sugar, or to tastewater to make about four quarts

DirectionsThe night before, rinse and soak the beans (garbanzo and white together) and the barley in 2 different bowls. In the morning, drain and cook until tender, again in 2 pans. In a large pot, combine beans, barley, fruit, sugar, and water. Cook over medium heat, stirring occasionally, until fruit is very soft and barley starch is released. Correct for sweetness; stir in filberts and walnuts. Allow to cool or refrigerate, if desired. Serve as snack or dessert with walnuts sprinkled

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Eggplant with Ground Beef (Patlican Musakka/Oturtma2 eggplants, peeled and cut into ½ inch thick slices1 big onion, chopped½ lb (200 gr) ground beef2 tomatoes, diced / 1 cup tomato in a can/ 1 tbsp tomato paste1 cup oil for frying the eggplant1 green pepper, chopped1 tsp salt½ tsp cumin½ tsp black pepper2 cloves of garlic, sliced thin (optional)½ cup hot or warm water

Peel the whole eggplant or you can peel striped. Slice them in ½ inch wide and then place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain the eggplants and wipe with a piece of cloth. In a large skillet place the oil and fry the eggplants until they change in color. Do not over fry for not to damage the pieces. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them.You can use the same skillet or a smaller one. Place the ground beef and 1 tbsp oil and cook until the meat changes in color. Then add the chopped onions and sauté for 1-2 minutes. Add the chopped peppers, garlic (optional) tomatoes or tomato paste and ½ tbsp salt. Sauté for 5 minutes. Finally add the cumin and black pepper. Spread this mixture evenly on the fried eggplants and add the hot water.Preheat the oven to 375 F (190 C) and cook for about 30 minutes.You can serve this dish with pilaf and yogurt.ENJOY

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Potato Mousaka (Patates Musakka) 6 potatoes, cut into round slices½ lb ground beef2 onions, chopped2 tbsp canola oil2 tomatoes, sliced round1 tomato, diced3 green peppers, chopped or whole1 tsp salt to taste½ tsp black pepper¼ tsp cumin

Sauce:1 cup hot water1 tbsp tomato paste1 tbsp canola oil½ tsp salt to taste

Lightly fry the potato slices and take them into a large Pyrex dish. Cover the bottom with potatoes and sprinkle some salt. Then set aside the rest of the fried potatoes.Meanwhile, cook ground beef over medium heat in a skillet. Once it absorbs its own juice stir in oil and onions. Saute for 3-4 minutes. Add 1 diced tomato and salt. Cook for a couple of minutes, add the spices and turn the heat off.Spread half of the ground beef mixture over the potatoes and place the remaining potato slices over (see the picture). Spread the rest of the mixture all over evenly. Place the tomato slices and peppers on top.Mix the sauce ingredients in a small bowl and pour all over the Mousaka. Bake it in a preheated 350F (180C) oven for about 35-40 minutes.Serve Potato Mousaka warm.ENJOY

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Menemen (Scrambled Eggs with Vegetables) 2 cups green pepper, chopped1 cup diced tomato1 small onion, finely chopped2 eggs, beaten3 tbsp oil½ tsp salt1 pinch of black pepper (optional)

Place the oil and onions in a pan and sauté the onions for 2-3 minutes over low-medium heat. Then, add peppers and salt. Close the lid and cook until the peppers become soft by stirring occasionally. Add the tomatoes, stir and cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and stir. It’s done when the eggs are cooked. You can sprinkle some black pepper on top if you like.Menemen is a very good and famous dish for breakfasts.Serve it with bread while still warm.ENJOY

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Cacik (Seasoned and Diluted Yogurt) 1 cucumber, shredded1-2 cloves of garlic, smashed or grated½ tsp salt1tbsp extra virgin olive oil (optional)1 cup yogurt½ cup purified water (optional)½ tsp dried mint (optional)

In a bowl place the grated cucumber( You can peel the skin before shredding , I have shredded without peeling, because it is healthier that way), smashed garlic, salt and yogurt. Stir them well until the yogurt becomes smooth and even.Then add the water and continue stirring till the yogurt completely dissolves in the water. If you like it thick, skip adding the water. Before serving you can add some dried mint and olive oil on top (optional)You can serve cacik both with the meat and vegetable dishes.You can also make cacik without garlic.ENJOY

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Rice with Tomatoes (Domatesli Pirinc) 1 medium onion, finely chopped3-4 Tbsp olive oil3 big ripe tomatoes, finely chopped/crushed (2 cups)3 banana peppers, chopped (optional)1 cup rice, washed and drained1 tsp salt to taste½ tsp sugar3 cups hot waterFresh basil or dill for top

Take olive oil and onion in a pot. Saute over medium heat for about 2-3 minutes. Stir in peppers and saute for additional 2-3 minutes. Add tomatoes and cook over medium heat until they get soft, stirring occasionally.Stir in hot water and bring to a boil. And then, add rice, salt and sugar. Cover and simmer over low heat until the rice is cooked.Let it rest for 10-15 minutes before serving. Garnish either with fresh basil leaves or dill.ENJOY