* 3 glasses of bulghur

* 2 onions

* 3 cloves of garlic

* 1 tablespoon of tomato paste

* 1 tablespoon of pepper paste

* 1 glass of isot (any spice that's spicy will do)

* 3 tomatoes

* 1\4 of a glass of pomegranate syrup

* Half a glass of olive oil

* A bunch of parsley

* 1 tablespoon of black pepper

* 2 glasses of cold water

* 2 tea spoons of salt

How to make a Çiğ Köfte?

1)Firstly, put the shredded tomatoes into the tray and all of the smashed garlic.

2)Secondly, add the chopped onions.

3)And then, knead it all together after adding isot (any spice that’s spicy will do), black pepper, pepper paste, salt and tomato paste.

4)After that; add bulghur, knead when it gets soft and add cold water slowly.

5)Keep kneading after adding pomegranate syrup and olive oil.

6)Finally, we add a bunch of chopped parsley into Çiğ Köfte.

7)If it’s consistency is enough to mould it means it’s ready.

8)After we mould them into small pieces you can serve it with lettuce and lemon.

ENJOY YOUR MEAL…

50 fresh cherry leaves

1 cup fine bulgur

1 small onion (finely chopped)

1 tbsp pepper paste

1 tbsp tomato paste

2 tbsp olive oil or butter

Salt, black pepper, mint, red pepper flakes

1 cup plain yogurt

2 cloves garlic (crushed)

1 tbsp butter for topping

PREPARATION

Blanch the cherry leaves in hot water for about 1 minute, then drain. In a bowl, mix bulgur, onion, tomato and pepper pastes, olive oil, and spices. Place a small spoon of filling on each leaf and roll tightly. Arrange the rolls in a pot, drizzle a little oil, pour in enough hot water to cover them, and cook gently for 35–40 minutes until tender.

For serving, mix yogurt with crushed garlic and pour it over the cooked rolls. Melt butter in a small pan, add red pepper flakes, and drizzle over the yogurt. Serve warm.

6 artichokes

1 teacup olive oil

6 tablespoons rice

1 bunch dill

Half bunch fresh mint

Half bunch green onions

Juice of 1 lemon

1 teaspoon granulated sugar

Salt

Black pepper

Mint

Basil

Preparation

First of all, Scoop out the insides of the artichokes with a spoon, being careful not to tear the leaves.

For the filling, sauté the chopped onion in olive oil until translucent. After that, add the rinsed and drained rice and continue sautéing until the rice is translucent. Then, add the finely chopped dill, mint, green onions, and lemon juice. Finally, season with granulated sugar, salt, and spices, and cook until the rice is slightly tender. After the filling is ready, place the artichokes in a shallow pot and fill them with the rice mixture. At last, add water and cook over low heat until the artichoke leaves and rice are tender. Enjoy your meal!

Filling (Inner Part)

• Ground Beef or Ground Lamb (Minced Meat)

• Onions (finely chopped)

• Walnuts (crushed or chopped) - Often optional, but common

• Parsley (chopped)

• Butter or Olive Oil

• Salt and Black Pepper

• Cumin

• Red Pepper Flakes or Paprika

🍚 Crust/Shell (Outer Part)

• Fine Bulgur (Cracked Wheat)

• Semolina

• Ground Beef or Ground Lamb (a small amount, sometimes omitted)

• Tomato Paste or Pepper Paste

• Flour

• Egg

• Salt and Water

THE STORY OF LAZ PASTRY / Ottoman Cuisine Connection

People in the Black Sea region tell many stories about this dessert. The most popular one is:

In the past, during weddings, the groom’s family wanted the bride to make a dessert to see how well she could cook.
One day, a Laz bride accidentally dropped black pepper into her dessert. She didn’t correct it and said,
“Maybe it will taste good,” and kept going.

At the wedding, everyone who tried it was surprised:
“Sweet but spicy? Soft but crunchy? What is this?”

When the mother-in-law liked it, the whole village started making it.
After that, people started calling it “Laz’s sweet pastry,” and later simply “Laz Pastry.”

ORIGINAL RECIPE OF LAZ PASTRY

 Ingredients

For the phyllo dough (homemade):

• 4 cups flour
• 1 glass water
• 1 egg
• 1 pinch salt
• Starch for rolling

For the pudding:

• 1 liter milk
• 3 tbsp flour
• 2 tbsp cornstarch
• 1 cup sugar
• 3 eggs (2 yolks + 1 whole)
• 1 tbsp butter
• ½ tsp black pepper

For the sherbet:

• 2 glasses water
• 2 cups sugar
• A few drops lemon

For the top:

• Butter

PREPARATION

1) Make the syrup

Boil water and sugar.
After 10 minutes, add lemon and let it cool.

2) Make the pudding

Mix milk, flour, starch, and sugar. Boil it.
In another bowl, beat the egg yolks.
Take a little hot milk, warm the eggs, and add them to the mixture.
When it thickens, turn off the heat and add butter and black pepper.
Let it cool.

3) Roll out the dough

Roll out 12–14 very thin sheets.

4) Layering

Grease the tray with butter.
Place 7 sheets, brushing butter between them.
Pour the pudding.
Cover with the remaining 7 sheets, brushing butter again.

5) Bake

Bake at 180°C for 35–40 minutes until golden.

6) Add the syrup

Let the pastry rest for 10 minutes.
Pour cold syrup over the hot pastry.
(If you do the opposite, it becomes doughy.)

Ingredients (for 12 pieces):

For the dough:

• 500 g flour

• 25 g fresh yeast (or 7 g dry yeast)

• 250 ml warm milk

• 2 eggs

• 100 g sugar

• 80 g melted butter

• a pinch of salt

• grated lemon zest

For the filling:

• 400 g cottage cheese (or fresh cow's cheese)

• 2 eggs

• 100 g sugar

• 1 sachet of vanilla sugar

• grated lemon zest

Preparation:

1. Make the yeast mixture: mix the yeast with a little warm milk, 1 tbsp flour and 1 tbsp sugar. Let it rise for 10 minutes.

2. In a large bowl, mix the flour, eggs, sugar, salt, lemon zest, and the risen yeast. Knead while gradually adding milk and melted butter.

3. Let the dough rise for 1 hour until doubled in volume.

4. In another bowl, mix all filling ingredients.

5. After rising, divide the dough into 12 balls, roll each one into a circle, add the filling in the center and fold the corners over it like an envelope.

6. Place in a baking tray, brush with beaten egg and bake at 180°C for 25–30 minutes until golden.