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1. Cut pumpkin into equal sized chunks as far as possible and place them in a large based pan with a lid in a single layer if possible.

2. Add the sugar with a pinch of salt. Place lid on and cook over medium heat for 5 minutes, then over low heat for another 20-25 minutes.  NOTE:I prefer to cook my pumpkin dessert without adding any water. Sometimes I even take the lid off during the last 5-10 minutes of cooking time to help reduce the liquid amount. If you prefer to obtain a more syrupy consistency you can add about 50 ml of water along with the sugar and not open the lid at all.

3. Once cooked, leave the pumpkin to cool in the pan. Meanwhile prepare tahini sauce.

4. Put tahini and sugar in a bowl and mix. Then gradually add the milk and mix well with a small whisk or a fork. Don’t panick if the tahini becomes clotted. Dilute by adding some water in small amounts until you obtain a smooth creamy consistency. If you have lumps in the mixture just pass it through a sieve. You can keep this sauce in the refrigerator in a covered container and take it out a few minutes in advance to let it soften up at room temperature.

5. To serve, you can either pour some tahini sauce on the plate and place the pumpkin on top of it or place the pumpkin chunks in a serving plate and drizzle some sauce on top. Whichever way you choose to serve make sure to serve your dessert with a generous sprinkling of chooped walnuts.

Bon Appétit!

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It is a traditional dish of the thracion culture

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Baklava is famous in gaziantep

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A pictuere of old tradesmen

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Posters of our friends

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Old utensils

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Old tableware

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We are eating güveç

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Preheat oven to 350° F (180° C). Sauté onions and garlic in butter in a large pot. Add meat, sauté for 15 minutes. Add water and bay leaves. cover, simmer until the meat is tender. Transfer the meat mix into a casserole. Arrange potatoes in a layer on top of the meat then, place remaining vegetables in layers over the potatoes. Add salt and pepper, dot with butter, cover and bake in a medium 350° F (180° C) oven until vegetables are tender. Add hot water if necessary. Serve hot as a man course with pilaf and salad.
Bon appetit!

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Cut off the eggplants, stalk and tip that you washed.
2. Fry the eggplants you scratched in the middle with a knife in a deep frying pan in sunflower oil. Hold the eggplants you get a tray of paper towels to let go of the excess oil.
3. To prepare for the proprietary expenditure; chop dry onion into small pieces. Cut the garlic finely.
4. Cut the crust of tomatoes into cubes, slice the peppers thinly.
5. Put the olive oil in the pan. roast onions and garlic.
6. Add the meat into the pan.
7. Add the parsley and mix. Take the eggplants to the oven tray. Open the middle part with the help of a spoon and add the meat you prepared.
8. Cook for 30 minutes in a 170 degree preheated oven.

Bon appetit!

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Start off with the filling. Stir fry onions for a couple of minutes, then add the ground beef and mix them well. When the meat is more or less cooked, add the remaining ingrediends, and mix it well. Set it aside to cool off.

Put bulgur and farina in a deep bowl, add boiling water and cover it with a lid or plastic wrap. After about ten minues, stir in flour, egg, paste and spices. Knead the dough well.

Take large pieces off the dough and place them (one by one) on a plastic wrap. Largen it, and cut a lirge circle using a bowl or something of the sort. Put some of the filling inside, make it into a D-shape, and roll. Do the same for the remaining ingredients.

When you are done with preparations, fry them in a deep pan. Bon appetit!

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She is Preparing gözleme

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Mother hand👌

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gözleme is ready

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Sarma is famous in elazığ