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Ingredients:

8 water glass flour,

5 eggs,

1 tea spoons salt,

some warm water,

half a pound of cheese,

half a bunch parsley,

Oil

HOW TO MAKE WATER PATTY:

Flour, eggs, salt and with warm water kneaded a bit stiff dough. Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. The remaining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the latest up 4 folding put aside. In the meantime big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. On each sheet of dough sprinkled with a little oil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way uppermost allocated sheet of dough boiled laid. on the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner.

Good appetite..

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Ingredients

3 medium height mature quince

6 coffee cup of sugar

100 gr cream

How to make?

Quinces well washed and peeled after cleaning, divided in half seeds removed. Quince, the center of each is poured into a cup of sugar and placed in water to cover. Cook on low heat for an hour or so. After cooling, the mixture is served with quinces on the source.

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Materials:

-4 tablespoon butter

-1 glass of water Milk

-1.5 water glass of water

- Corn flour (3 tablespoons)

-200 grams of cheese (you can have a variety of cheese, wire cheese or tongue cheese)

Fabrication:

First, melt the butter in a skillet and bring the foamy consistency. Add the corn flour while the butter is hot and roast the corn flour in medium heat. At this time mix the water and milk mixture in a separate saucepan and heat it. Slowly add the mixture onto the corn flour and butter and continue stirring. When it starts to thicken, add it on the wire cheese and cut the bottom of the oven. Mix all the ingredients in the pan after the cheese has melted. When the butter starts to move upwards, you are ready to mash

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300 gr ground beef (mixed sheep and beef)

1,5 water glass rice,

1 large onion,

salt,

black pepper,

parsley,

dill,

enough butter,

2 tomato or tomato paste (1 tablespoon),

fresh or brine grape leaves

Onion, tomato (peeled) or (tomato paste) ,dill,parsley in small pieces. Into the ground beef, rice, salt, black pepper and 1/2 tea glass oil is put, mixed. The mixture was wrapped in grape leaves (thin and small). The saucepan placed under leafs rolls is spent water and butter is put, cook over medium heat for. Under garlic yoghurt, deep fried sauce (tomato paste, red pepper) is poured and is served hot.

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2 cups red lentils

Salt

1 cup fine bulgur

½ cup olive oil

1 medium onion, finely chopped

1 tablespoon tomato paste

2 tablespoons Biber Salcasi, Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers

1 teaspoon cumin

½ teaspoon crushed red pepper (optional)

Black pepper to taste

½ cup scallions, finely chopped

1 cup finely chopped fresh parsley

Romaine or other small cupped lettuce leaves

PREPARATION

1. In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.

2. In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and bulacak pepper. Season with salt to taste.

3. Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.

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Ingredients

270 gr x 2 packs of filo pastry sheets (12 filo sheets in total; each sheet 480 mm x 255 mm each)

200 gr/4 oz. /a little less than 1 cup unsalted butter, melted

340 gr/ 12 oz. chopped/crushed hazelnuts

For the syrup:

16 fl. oz. / 2 cups water

12 fl oz. / 1 ½ cup whole milk

270 gr/ 1⅓ cup sugar

Instructions

1. Take out the fresh filo pastry sheets from the fridge and bring to room temperature 20 minutes prior using. To thaw frozen filo sheets, it is best to place them in the fridge the night before or bring it to room temperature 2 hours before using.

2. Grease the baking dish with the melted butter.

3. Place two filo pastry sheets to the baking dish (trim the sheets at the edges if necessary to fit into your baking dish) and brush with the melted butter.

4. Place 2 more filo pastry sheets and brush with the melted butter. Place another two sheets over them and brush with melted butter.

5. Crush the hazelnuts in a food processor, carefully pulsing a just few times or chop by hand (take care for the hazelnuts not go too small pieces or fine).

6. Spread the chopped hazelnuts evenly on the 6th sheet of buttered filo pastry.

7. Lay two more sheets of filo pastry and brush with melted butter. Repeat this 2 more times, buttering every two sheets, until you reach 12th sheet.

8. Brush the 12th sheet of filo pastry with butter and ease the sheets into the corners and trim the edges if necessary.

9. Then using a sharp knife, cut right through all the layers to form small square pieces. It should make about 30 pieces in total.

10. Bake the pastry in the preheated oven (180 C/ 350 F) for 25 minutes, until golden at top.

11. While the pastry is baking, prepare your syrup.

12. Put the sugar into a heavy pan, pour in water and bring to the boil, stirring all the time. Once the sugar is dissolved, lower the heat and simmer for 10 minutes.

13. Pour in the milk to the pan, give a good stir to the syrup and turn the heat off. Leave the pan aside to cool down; the syrup needs to be luke warm to pour over cooked filo pastry.

14. Once the filo pastry is cooked and golden at top, take out of the oven and leave it aside to cool down for 15 minutes.

15. Slowly pour in the luke warm milky syrup over cooled cooked filo pastry and let the pastry to soak the milky syrup for 35- 40 minutes.

16. Once milky syrup is absorbed by the pastry, take out the Sutlu Nuriye squares and serve at room temperature.

17. You can prepare Sutlu Nuriye a day ahead of time and keep in a cool place, covered.

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Ingredients

1½ cups, plus 2 Tablespoons sugar

6 cups water

2 teaspoons lemon rind

1 cup (6 to 8) fresh mint leaves

6 lemons

Procedure

1. In a large bowl, dissolve the 1½ cups sugar in the water, stirring well.

2. Using a wooden spoon, rub the lemon rind and mint leaves with the 2 Tablespoons sugar in a small bowl until the sugar absorbs the flavors. (Alternatively, pound the lemon rind, mint leaves, and sugar with a mortar and pestle.)

3. Stir in the sugar-water solution, mixing well. Strain this mixture through a sieve.

4. Squeeze the lemons to extract their juice.

5. Combine the lemon juice with the strained sugar solution, mixing well. Cover and chill.

6. Serve over ice (if desired), garnished with mint leaves.

Serves 8.

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Ingredients

Pitas

1 pound ground beef

1 pound white onion

1 or 2 tomatoes (or 2 Tablespoons tomato puree)

Salt and black pepper, to taste

Procedure

1. Preheat oven to 400°F.

2. Peel and quarter onions with the tomatoes in a food processor or blender and process (blend) until smooth.

3. Add the salt, black pepper, and meat, and ground for 30 seconds more.

4. With a spoon, spread the mixture over the pitas. Place them in the oven and bake for 20 to 30 minutes.

5. Make certain meat is fully cooked (not pink inside). Serve hot.

Makes 6 to 8 pizzas, serving 12 to 16.

Read more: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Turkey.html#ixzz588TWkNdV

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Ingredients

1 cup farina (Cream of Wheat)

⅓ cup pine nuts

½ cup (1 stick) butter

2 cups water

1 cup sugar

½ teaspoon cinnamon, ground

Sesame seeds

Procedure
1.Mix the water, sugar, and cinnamon together in a saucepan and boil for 3 minutes. Remove from heat and let cool.
2.Using about ⅓ of the stick of butter, brown the pine nuts.
3.Add the remaining butter and farina and stir until the farina is a light brown color.
4.Very carefully add the cinnamon syrup to the farina mixture.
5.Stir until most of the water is absorbed and forms a sticky mixture.
6.Remove from the heat and leave uncovered for 1 hour, until it dries to a crumbly consistency.
7.Shape in individual molds or spoon into dishes.
8.Serve at room temperature topped with ground cinnamon and sesame seeds.

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Ingredients
1 pound minced lamb (or beef)

2 slices stale bread, crusts removed, briefly soaked in water

1 onion, grated

1 Tablespoon dried mint

1 Tablespoon fresh parsley, chopped

1 clove garlic, crushed

1 egg

Salt and black pepper

Flour

Vegetable oil for frying

Procedure
1. Squeeze out the excess water from the soaked bread.
2.Combine all the ingredients in a bowl and mix well.
3.Make walnut-shaped balls and keep them covered until they are to be eaten.
4.Place flour in a shallow dish, and roll the meatballs lightly in flour to coat.
5.Read moreHeat oil in a shallow frying pan. Carefully add meatballs and fry in hot oil for 6 to 8 minutes, turning frequently, until browned and cooked through.
6.They may be shallow- or deep-fried.

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Ingredients

8 ounces flour

½ teaspoon salt

4 Tablespoons (½ stick) margarine, melted

1 Tablespoon olive oil

1 Tablespoon milk, plus extra

1 Tablespoon water

1 egg, beaten

Sesame seeds

Procedure

1) Preheat the oven to 400°F.

2)Place the flour and salt in a large bowl and make a hole in the middle.

3)Into this hole pour the margarine, olive oil, milk, water, and beaten egg.

4)Stirring from the outside into the middle, gradually mix all the liquids into the flour until you have a dough. It will feel a bit oily.

5)With floured hands, shape the dough into rings about the diameter of a saucer, and arrange them on a baking sheet.

6)Brush them over with milk and sprinkle the sesame seeds on top.

7)Bake them for about 30 minutes, or until they are nicely browned.

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Ingredients

1 cup long-grain rice

1 cup sugar

10 cups whole milk

1 teaspoon vanilla extract

Cinnamon

Procedure

1. In a large saucepan, mix the rice, sugar, milk, and vanilla extract together.

2. Bring to a boil on medium to high heat, stirring occasionally.

3. Immediately reduce heat.

4. Continue boiling for 1½ to 2 hours, or until a pudding consistency is reached.

5. If not boiled long enough, the rice gains remain too hard.

6. Put in individual cups or shallow serving dishes, cover the top, and chill before serving. To serve, sprinkle with cinnamon.

7. If desired, orange zest, cinnamon, cloves, or rose water can be used instead of, or in addition to, vanilla.

Read more: http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Turkey.html#ixzz57rajbrhT

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Water Patty                 Ingredients:                                  8 water glass flour,5 eggs,1 tea spoons salt,some warm water,half a pound of cheese,half a bunch parsley,Oil                          How To Make Water Patty:Flour, eggs, salt and with warm water kneaded a bit stiff dough. Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. The remaining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the latest up 4 folding put aside. In the meantime big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. On each sheet of dough sprinkled with a little oil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way uppermost allocated sheet of dough boiled laid. on the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner.Good appetite..

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Water Patty                 Ingredients:                                  8 water glass flour,5 eggs,1 tea spoons salt,some warm water,half a pound of cheese,half a bunch parsley,Oil                          How To Make Water Patty:Flour, eggs, salt and with warm water kneaded a bit stiff dough. Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. The remaining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the latest up 4 folding put aside. In the meantime big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. On each sheet of dough sprinkled with a little oil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way uppermost allocated sheet of dough boiled laid. on the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner.Good appetite..

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Ingredients

Pitas

1 pound ground beef

1 pound white onion

1 or 2 tomatoes (or 2 Tablespoons tomato puree)

Salt and black pepper, to taste

Procedure

1. Preheat oven to 400°F.

2. Peel and quarter onions with the tomatoes in a food processor or blender and process (blend) until smooth.

3. Add the salt, black pepper, and meat, and ground for 30 seconds more.

4. With a spoon, spread the mixture over the pitas. Place them in the oven and bake for 20 to 30 minutes.

5. Make certain meat is fully cooked (not pink inside). Serve hot.

Makes 6 to 8 pizzas, serving 12 to 16.

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Pasta with Yogurt-Mint Sauce(Turkish name is Mantı)Ingredients1 pound penne or rigatoni pasta3 cups yogurt, room temperature2 to 3 teaspoons garlic, crushed2 teaspoons fresh mint leaves, minced, or 1 teaspoon dried mint, crushedSaltProcedureCook pasta according to directions and drain.Mix the yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.Pour the warm sauce over the prepared pasta and toss.Makes 4 servings.Enjoy your meal

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Pasta with Yogurt-Mint Sauce(Turkish name is Mantı)Ingredients1 pound penne or rigatoni pasta3 cups yogurt, room temperature2 to 3 teaspoons garlic, crushed2 teaspoons fresh mint leaves, minced, or 1 teaspoon dried mint, crushedSaltProcedureCook pasta according to directions and drain.Mix the yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.Pour the warm sauce over the prepared pasta and toss.Makes 4 servings.Enjoy your meal