Eggplant Caviar
4 eggplants (each about 1 pound), unpeeled
2 red peppers (version of mild green peppers), sliced into quarters
3 garlic cloves, minced
2 tablespoons minced onions
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste (meaning more!)
black olives for garnish
fresh parsley sprigs for garnish
pita triangles, toasted lightly
Prick each eggplant a few times with a fork and bake the eggplants on a
large foil lined baking sheet in the middle of a 400 degree oven for 30
minutes (put the sliced red peppers in as well). Turn the eggplants and
bake them for 30-40 minutes more, or until they are very tender. Let the
eggplants cool until they can be handled, peel them, and let them drain in
a colander for 1 hour. Remove the stem ends from the eggplants, chop the
eggplant pulp until it is a chunky puree, and in a large mixing bowl,
combine it with the red peppers (chopped), garlic, onion, the mayonnaise,
the lemon juice, and salt and pepper to taste. Stir the salad until it is
combined well and chill it covered, for at least 2 hours and up to 48
hours. Spoon the salad onto a platter or in a shallow bowl, garnish it
with the olives and parsley, and serve it with the pita triangles. Serves
8-10.
Turkish recipes
Paul Basler
Fasulia
2 pounds fresh green beans, cut into nice size pieces
3 tomatoes, chopped
1/2 cup olive oil
1 large onion, chopped
1 to 2 tablespoons sugar
salt and pepper to taste
Place all of the ingredients into a pan. Add a little bit of water (1/3 to1/2 cup should be sufficient). Bring to a boil and then let simmer until the beans are done. Let cool then place in the refrigerator. Serve cold.
Berek (meat and cheese/spinach fillings)
1 pound lean ground round
1 large onion, chopped
2 cinnamon sticks
1 tablespoon tomato paste
2 tablespoons brandy
salt and pepper to taste
one package filo dough
8 ounces butter, melted
Fry the onions in a bit of olive oil, add the ground meat and cook over
medium high heat. Drain the fat and add the cinnamon sticks, tomato paste,
brandy, salt, pepper and a bit of water to cover. Simmer slowly for up to
45 minutes or until the mixture has lost most of its liquid.
8 ounces feta cheese, drained
8 ounces cottage cheese (dry curd)
1 egg beaten
1/4 cup Parmesan cheese
fresh dill chopped, to taste
fresh cilantro chopped, to taste
one package fresh spinach, stems removed and leaves chopped
1 small bunch scallions chopped
salt and pepper to taste
(Turkish recipes, page 2)
Fry the scallions in a bit of butter, add the spinach and cook over medium
high heat until done. Remove, let cool slightly, place on paper towels and
blot the remaining liquid until the spinach mixture is dry. Chop. In a
large bowl, mix the feta cheese, cottage cheese, Parmesan cheese, dill,
parsley, salt, pepper and egg. Add the spinach mixture.
Place one filo leaf on a counter, brush some butter on it. Place two or
three more layers of filo on top, each time lightly buttering the leafs.
Cut the filo into six equal strips (on the longer side). Place a bit of
filling (either type) at the top of the strip and start folding downward as
if you were in the boy scouts again, folding the flag! This should result
in a nice little triangle. Place on a buttered baking sheet and brush the
top with some more butter. Do this until all of the filo is gone.
Caution: the filo tends to dry out quickly, so you must work fast or else
cover the dough with a lightly damp towel. Bake in a 325 degree oven until
done (slightly golden brown and flaky). Let cool. Serves 8-20 (depending
on your appetite)!
Köfte
2 pounds lean ground round
1 1/3 cups fine bread crumbs (the Italian style with cheese added is great)
2 tsp. each of cumin, salt and pepper
one bunch fresh parsley, chopped
3 eggs beaten
1 large can of peeled tomatoes, chopped in quarters
1 tablespoon tomato paste
1 cup red wine
2 to three green peppers, cut into long strips
3 bay leaves
1 tsp. each of basil and oregano
salt and pepper to taste
Mix the meat, bread crumbs, cumin, salt, pepper, parsley and eggs until combined. Form into oblong shapes about two and a half inches long (there
should be about 30 of these). Place on a baking sheet and broil untildone.
Place all of the tomato sauce ingredients into a pan, bring to a boil then et simmer for at least 1 to 2 hours. Place the meat balls in a casserole dish and put the tomato mixture on top. If it looks a bit "dry", add some
water. Bake in a medium oven until hot throughout. Serves a multitude!
Cucumber/Yogurt Salad
3 cucumbers, peeled and sliced thin
16 ounces yogurt
3 to 4 cloves of garlic, chopped
fresh dill to taste
olive oil to taste (around 2 tablespoons)
salt and pepper to taste
Mix everything together and let sit in the frig for at least two hours.Garnish with parsley sprigs.
Baklava
2 1/2 cups sugar 2 cups water
2 cinnamon sticks 4 whole cloves
1/2 lemon rind peeled and cut into four pieces 1 cup honey
2 tablespoons lemon juice 1 tablespoon each of brandy and rum
1 pound walnuts chopped 1/2 cup sugar
2 tsp. cinnamon 1 package filo dough
8 ounces of butter, melted
Cook the sugar, water, cinnamon sticks, cloves and lemon rind over medium heat for about 30 minutes. Remove from heat and add the honey, lemon juice, brandy and rum. Mix and set aside to cool completely (this takes a while!). Eventually you will take out the cinnamon sticks, cloves and lemon rinds when the juice is cool. Combine the nuts, sugar and cinnamon,mix thoroughly.
In a large glass baking pan, butter the bottom lightly and then start adding layers of filo, buttering each with a brush. Do this for approx. 7 layers then spread half of the nut mixture on top. Continue with 7 more layers of filo, buttering each and then another layer of nuts. Place the remaining filo leaves on top (again, buttering each!). Put the pan in the frig for about 10 minutes to allow the butter to become firm then take a sharp knife and cut down the long end 5 to 6 equal strips.
Now, cut "crosswise" all the way down the pan so that you have approx. 40 pieces. Be careful when doing this, the dough will want to stick to your knife and might tear. Bake in a 325 degree oven for approx. 25 to 30 minutes or until done (the top should be lightly brown and flaky). Take out of the oven and pour most of the honey liquid on top (this is a bit tricky as you will have made a little more honey guck than what is really necessary) -the baklava should start to sizzle! Let cool over night. Serves a multitude!
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