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Ingredients;

1 cup red lentils

1 medium size onion

1 carrot

1 tablespoon tomato or pepper paste

1 teaspoon salt

6 cups of water

2 tablespoons oil

Recipe;

Put everything for the soup in a mediumpot and cook on medium heat until the lentils are soft, for about 25-30 minutes. Smoothen it with a blender. If you don’t have a hand blender or if you want to have a chunky soup, chop the onion finely and grate the carrot before you cook them.

Ayça Özpay

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Ingredients;

For the outer crust;

°2 cups wheat bulgur,

°250 g ground beef/lamb,

°2 tablespoon semolina,

°1 tablespoon flour,

°2,5 cups water,

°1 tablespoon tomato paste,

°1 tablespoon pepper paste,

°1 egg,

°Salt.

For the filling;

°500 g ground beef/lamb,

°2 oinions,

°2/3 cup olive oil,

°1 cup ground walnuts,

°Salt,

°Black pepper.

Preparation;

°1)Finely mince the onion,

°2)Heat the olive oil in a pan,

°3)Sauté the onion until soft,

°4)Add the ground meat and cook until it turns brown,

°5)Add the ground walnuts, salt and black pepper, stir and remove from heat,

°6)In a seperate pan, add the bulgur, semolina and water,

°7)cook on low heat until all the water is absorbed,

°8)on a large tray, mix the bulgur mixture with all the other outer crust ingredients and knead well for a few minutes with ur hands or until evrything is well combined,

°9)Grease your hands with oil and pull clementine size pieces from the mixture, then from the into smooth balls,

°10)From an indent in the centre of each ball ensuring that the crust is as thin as possible,

°11)Fill the indent with the meat mixture and mold the crust around the filling,

°12)In addep frying pan, heat the vegetable oil,

°13)drop the koftes in and deep-fry until golden brown on all sides.

Bon appétite

Nurefşan Taş

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- Ingredients:

- 4 large eggplants

- 500 g ground beef or lamb

- 1 large onion, finely chopped

- 3 tomatoes, diced

- 3 green peppers, finely chopped

- 2 cloves of garlic, minced

- Fresh parsley, chopped

- Salt, black pepper, cumin, paprika, and tomato paste

- Vegetable oil to fry the eggplants

- Directions:

- Cut off the stem ends of the eggplants and peel them in a zebra pattern. Soak them in salty water for 20 minutes and then dry them with paper towels.

- Heat the vegetable oil in a large skillet and fry the whole eggplants on all sides until golden and soft. Transfer them to a baking dish and let them cool slightly.

- In another skillet, sauté the onion, pepper, and garlic in some oil until soft. Add the ground meat and cook until browned, breaking it up with a spatula. Season with salt, black pepper, cumin, and paprika. Stir in the tomato paste and the diced tomatoes and cook for a few minutes. Add some chopped parsley and remove from the heat.

- Preheat the oven to 180°C (356°F). Cut a slit along each eggplant and open them up gently with a spoon. Spoon the meat mixture into the eggplants, filling them generously. Top each eggplant with a slice of tomato and a slice of green pepper. Mix some tomato paste, paprika, and water in a small bowl and pour it over the eggplants. Bake for 25 to 30 minutes or until the sauce is bubbly and the eggplants are tender.

- Serve hot with rice, salad, and yogurt. Emjoy your meal❤️

HAYRUNISA ALPASLAN

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Ingredients

2 cups fine brown bulgur

2 cups boiling water

1 large size onion

2 cloves of garlic

Half a tea glass of isot

1 tablespoon red pepper

1 teaspoon of black pepper

1 teaspoon of ground red pepper

1 tablespoon pomegranate syrup

1 teaspoon salt

1 teacup of oil

3 tablespoons of tomato paste

Half a lemon

1. Take 2 cups of fine brown bulgur into the mixing bowl, soak it with 2 cups of hot water and let it sit for 5 minutes.

2. Then, add 1 grated and drained onion and 2 grated cloves of garlic.

Add 3.1 tablespoons of pomegranate syrup, 1 tea glass of oil, 3 tablespoons of tomato paste, half a lemon juice, half a tea glass of isot(dark red pepper) or a little more if you like it spicy, 1 tablespoon of red pepper flakes, 1 teaspoon of black pepper, 1 teaspoon of powdered red pepper. Then mix it up.

4.Then, let's mix it well by pressing from top to bottom with the blender.

5.Then knead it.

6. Finally, shape it and put it on a serving plate.

Enjoy.

Elif Ebrar Taş

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Ingredients of Seasoned Chicken

Soup Recipe

2 boiled chicken legs

3 tablespoons of small shaped pastas (orecchiette maybe)

2 tablespoons of olive oil

2 tablespoons of yoghurt.

1.5 tablespoons of flour.

1 egg yolk.

2 cloves grated garlic

1/2 lemon

1 teaspoon black pepper

1 teaspoon salt

8-9 glasses of water (we also use the chicken's own water).

First we boil the chicken.

We prepare the dressing by whisking the flour, yoghurt and eggs in a bowl. Add half a glass of water and whisk until it is smooth.

Add three ladlefuls of hot boiled chicken broth, add it to the seasoning and mix well.

In the pot where we will prepare the soup, we add oil and fry the noodles before they change color.

We grate the garlic and add it and add its juice.

We add the shredded chickens and boil them all.

We add seasonings to the soup and bring it to a boil.

We add half squeezed lemon juice and salt and boil soup one more time.

When it thickens, we turn off the stove.

We fry butter and red pepper on it and serve it.

I hope you enjoy it.

Selin Taner

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Ingredients:

•1 liter milk

•1 cup granulated sugar

•Half a glass of rice

•2 glasses of water (400 ml)

•1 packet of vanilla

•3 tablespoons of starch

•Half a glass of milk (100 ml) (to open the starch)

Preparation:

1) Let's take the washed rice into a suitable pot and add water to it.

2) Put the pot on the stove and cook over medium heat, stirring occasionally, until the rice becomes soft.

3) After the rice softens and absorbs its water, add milk and vanilla and mix.

Let it boil for about 15 minutes.

4) Take the starch in a suitable bowl, add the milk and mix it so that there are no lumps left.

5) Let's add sugar and starch milk to the boiling rice. Let it cook for about 10 minutes, stirring occasionally, until the mixture thickens.

6) Let's take our thickened rice pudding from the stove, divide it among our ovenware and place it on the baking tray.

7) Let's fill the tray with water until it reaches half of the oven containers.

8) Then, let's leave our rice pudding to cook on the top shelf in the preheated 180°C oven.

9) After our rice pudding is browned, take it out of the oven and let it wait for 10 minutes to come to room temperature.

10) Let's transfer our rice pudding to a separate tray and put it in the refrigerator to rest.

11) Let's take our baked rice puddings from the fridge, which have been resting in the fridge for about 2-3 hours, and serve them by decorating them as we wish. Enjoy your meal!✨🤍

ADİLE NUR AYGÜN

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Ingredients

For the dough;

3 cups all purpose flour,

1 teaspoon salt,

1 cup water, slightly warm.

For the topping;

150 g ground beef,

100 g ground lamb,

1 onion, finely chopped,

1 green pepper, finely chopped,

1 tomato, finely chopped,

1 clove of garlic, mashed,

1 tsp tomato paste,

1 tsp pepper paste,

1/2 bunch parsley,chopped,

1 tbsp isot pepper or red pepper flakes,

1 teaspoon salt.

Preparation

1. Mix flour and salt for dough,

2. Add water slowly and knead until you get a soft dough,

3. Cover it and rest for half an hour,

4. Take all other ingredients on a large cutting board and mix with a knife as if you are chopping them,

5. Heat in the oven at 240 degrees,

6. Take a small piece of dough and roll in the size of a plate,

7. Put the dough leaf into the oven tray,

8. Take 2 tbsps from the filling and spread over the dough,

9. Bake until the edges are slightly brown,

10. Prepare the remaining dough and filling in the same way,

11. You can serve and eat with persley, fresh lemon, and ayran.

Our lahmacun is ready 😋

Enjoy your meal 💕😊

LEYLA BOULAD

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Hi guys! Now i'll give you Turkish Coffee recipe.

our materials;

Coffee pot: a wide-mouthed, long-handled vessel used for boiling coffee,

2 teaspoons of coffee,

1 teaspoon sugar.

Preparation;

1-Put a cup of water for each cup of coffee in the coffee pot and add 1 teaspoon of coffee and 1 teaspoon of sugar for each cup of coffee.

2-Stir well and place the coffee pot on a low heat.

3-Once in place, never stir and slowly bring to the boil.

4-When it starts to boil, scoop the foam from the top into the cups.

5-Bring to the boil again and pour the rest into the cups.

Finish enjoy your meal.

Sultan Hamo

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Ingredients

7 dried sweet peppers

7 dried hot peppers

7 dried eggplants

10-15 vine leaves

10-15 cabbage leaves

For Internal Mortar

2 cups of rice

2,5 tea glasses of olive oil

1 medium onion

1 dried garlic

1 tablespoon tomato paste

1 tablespoon red peppers powder

1 teaspoon black pepper

Juice of 1 lemon or 1 teaspoon lemon salt

1 tea glass of water

Preparation

First, boil all the dried vegetables in hot water until they become soft. Then leave it to rest. Finely chop the onion and garlic. Add water, oil, tomato paste, ground pepper, chopped onion and garlic, salt and pepper to the rice. Mix for 5 minutes. Then, fill the eggplants and peppers with rice. Arrange the eggplants on the bottom of pot and the peppers on top in a circle. Place a stuffed stone on top of the stuffed vegetables, close the lid of the pot, and add salt, water and stuffed sour to the stuffed vegetables. When it starts to boil, reduce the heat and wait for 45-50 minutes. Bon Appetit!

BILGE ATAR

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Ingredients:

•Half a kilo of minced meat

•5 eggplants

•1 tablespoon of salt

•half tablespoon

•black pepper olive oil

•5 tomatoes

•5 green peppers

How is it prepared?

1) Add salt and pepper to the minced meat and hit the armor.

2) Then we cut the eggplants into 4 equal pieces.

3) We soak the minced meat and put it in equal grams between the eggplants we cut.

4) We smear some olive oil on the tray and arrange them on the tray, one eggplant and one meat, respectively.

5) We decorate the tray by dividing tomatoes and green peppers into 4 pieces.

6) We take it to the stone oven found in every neighborhood in Turkey and bake it for 30 minutes.

(If you are going to make it at home, you can bake it in your own oven, preheated to 200 degrees, for 30-35 minutes.)

How to eat?

•We peel the eggplant and place it on the bread, one meat and one eggplant. Lastly we add tomatoes and peppers. And we wrap it and eat it with pleasure.

✨Enjoy your meal✨

LAMİA YILDIZ

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Materials

For the dough:

3 cups flour

1 cup warm water

1 egg

1 teaspoon salt

For the mortar:

250 grams of ground beef

1 medium-sized dried onion

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon chili flakes

For the sauce:

2 tablespoons butter

2 tablespoons tomato paste

For the above:

1 bowl of garlic yogurt

1 teaspoon mint

1/2 teaspoon sumac

1 teaspoon chili flakes

how is it done?

1-) pour 3 cups of flour into a kneading bowl, open the middle and add 1 egg, salt and 1 cup warm water and knead.

2-) When you get a flexible dough that does not stick to the hand, leave it to rest by closing it.

3-) For the inner material, grate 1 dried onion. add 250 grams of minced meat to the onion. Then, knead it nicely by adding black pepper, salt and pepper flakes.

4-) Divide the dough into multiple pieces in the shape of a ball.

5-) Open each piece a little thickly from the ready-made yufka with a rolling pin.

6-) Cut the dough you have opened into squares.

7-) Place a small piece of minced mortar in the center of each square.

8-) Close it in the form of a bundle.

9-) Add water to a deep saucepan, bring to a boil and cook the mantı for about 20 minutes.

10-) Melt 2 tablespoons of butter in a bowl for the sauce. Add 2 tablespoons of tomato paste to the melted butter and fry.

11-)Open the tomato paste with the cooked mantı juice and boil for a few minutes.

12-) After taking the manti to a serving plate by draining the water, pour garlic yogurt over it. After pouring the sauce you have prepared on it, you can serve it by adding dried mint, sumac and chili flakes.

The mantı are ready! Enjoy your meal 💞

RUVEYDA ARVASI

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Ingredients:

3 cups flour

Dry yeast

1/2 teaspoon sugar

1 teaspoon salt

Egg yolk

Sesame

Water

We Turks We consume this bread during Ramadan, which is a special month.We fast during Ramadan to understand the situation of poor people.

Preparation:

First of all, we put 3 cups of flour on the counter, add 1/2 teaspoon of sugar, 1 teaspoon of salt and dry yeast to the flour, then add warm water and knead until the dough gets a thick consistency. Then we put the dough in a bowl, cover it with stretch wrap and let the dough rest for 30 minutes. After the dough has rested, we shape the dough into ovals and shape them into squares. Then we apply egg yolk and add sesame Finally, it is baked in the oven at 200 degrees until golden brown.

Our crispy bread is ready, enjoy your meal 💗🫶🏻

AYŞENUR ÇAKIR

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Ingredients:

For the dough:

2 eggs

125 grams of butter

1 teaspoon of semolina

1 teaspoon vanilla

1 teacup of oil

1 teaspoon of powdered sugar

1 teaspoon baking powder

A little more than 3 cups flour

For the syrup:

3 cups of sugar

4 glasses of water

1 tablespoon of lemon juice

Preparation:

For the syrup of the dessert, mix the sugar and water in a saucepan and put it on the stove. When the syrup starts to boil, reduce the heat and add the lemon juice. After mixing well and boiling for another 15 minutes, remove the syrup from the stove and let it rest.

To make the dough, combine 1 egg with butter, oil, powdered sugar, semolina, vanilla and baking powder in a deep bowl and knead well. Then slowly add the flour. Break off pieces from the dough you kneaded and shape them into ovals. Place the shaped pieces on the greased baking tray.

Brush 1 egg yolk on top of the dough you put on the baking tray. Using the back of a fork, make long scratches on the dough. Bake the Şekerpare in a preheated oven at 180 degrees (°C) until the tops are golden brown.

2 minutes after you take your baked desserts out of the oven, pour the syrup immediately. Let your dessert rest for 1-2 hours. You can serve immediately after your Şekerpares have absorbed all the syrup.

Enjoy your meal!💖

HASİBE İREM KAYA