IZGARA KÖFTE (GRILLED KÖFTE)

10 portions

1,5 Kg. minced mutton
1 slice white bread, stale
2 cloves garlic
½ tea spoon red pepper
1 tea spoon pepper (black)
1 tea spoon cumin
2 onions, grated
3 table spoons water
1 tea spoon salt



PREPARATION

remove the crust and soak the stale bread in water for 10 minutes, squeeze well and crumble. Finely chop the parsley. Mix all the ingredients together and knead well. Roll the mixture into ovals. Brush a little oil on both sides. Grill both sides, 2 minutes each, and serve with charcoaled tomatoes and green peppers.

PATLICAN SALATASI (EGGPLANT SALAD)

For 10 persons

2 Kg. medium sized eggplants
2 medium sized lemons
1 cup olive oil
Salt
2 cloves garlic, crushed
2 cups yoghurt

To Garnish:
1 tomato
1 green bell pepper
½ cup Paisley, chopped
6 black olives


PREPARATION

Pierce the eggplants with a fork, place in a pan over an open flame or on a high gas flame or on charcoal and cook for half an hour, turning often until the skin blisters on all sides and the eggplants become soft. Once the eggplant is cooled down, cut lengthways into two. Scoop out the pulp, squeeze out all the moister and mash with a fork on a wooden board. Place the eggplant pulp into a bowl and add the lemon juice, olive oil, salt, garlic and yoghurt. Mash until it becomes a puree. Place on a serving bowl and garnish with tomato, bell pepper, parsley and black olives. Chill for half an hour before serving.

PEYNIRLI KUNEFE (Sweet Shredded Pastry With Cheese)

Ingredients (12 servings)
Sugar 2 1/4 cups 450 g
Water 1 1/2 cups 350 g
Lemon 2 teaspoons 10 g
Kadayif (shredded pastry) 500 g
Butter or margarine 1 cup 200 g
White cheese (un-salted) 1 2/3 cups 375 g

Directions
Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved.

Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan.

Break kadaylf shreds in butter blending well with tips of fingers. Divide into half.

Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly.

Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time.

Bake in a moderate oven for 30 minutes or until golden brown.

Remove from oven. Let stand for 2 minutes.

Pour warm syrup over. Cover and let stand until syrup is absorbed.

Cut into 5-6 cm (2-2 1/2 inch) pieces.

Arrange on a serving plate. Serve warm.

Tips: This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.

KAPAMA (Lamb with onions and cos lettuce)

Ingredients
1000 gr. fatty lamb meat
15 fresh onion petioles
1 onion
2 bunches dill
1 glass water
2 heads cos lettuce

Directions
Cut the meat into 8 pieces.
Peel, wash and cut onion petioles into 1 inch slices.
Wash the lettuce and cut into 2.5 inch pieces.
Peel and slice the onion into rigns.
Chop the dill.
Wash the meat and put into a saucepan.
Add the lettuce, fresh onion petioles, onion, dill, some salt and water.
Cover and cook for 90 minutes.
Place in a serving bowl when cooking time is over.
Put the cubed lamb meat in big casserola, top with 1/3 of the tomatoes, green besns, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes.
Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water.
Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender.
Remove from oven, place on a plate and serve hot.

DUGUN CORBASI (Wedding Soup)

Ingredients
6 Tablespoons butter
1/2 Tablespoon paprika
1 lb. lamb or beef, diced fine or ground
cayenne pepper
1 carrot, chopped fine
Garnish: dusting of cinnamon.
1 onion, chopped fine
5 cups beef stock
2 egg yolks
juice of 1/2 lemon
1 Tablespoon butter

Directions
Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes.

Stir in flour and cook until blended.

Gradually stir in stock, scraping up any bits stuck on the bottom of the pan.

Bring to a boil, then lower heat and simmer for an hour.

When ready to serve, remove soup from heat.

Beat the egg yolks, then beat the lemon juice into them--and slowly stir into the soup.

Ladle into bowls--then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings.

Lightly dust the top of each bowl with cinnamon.