2 cans of "Great Northern Beans" (in the canned beans aisle most likely next to black beans.)
1/4 cup parsley chopped (cilantro is better eventhough it's not used in traditional Turkish cooking),
3 medium tomatoes, cubed
1 medium red onion, finely chopped
3 tablespoons olive oil
1/2 teaspoon salt
1/4 cup apple cider vinegar
2 hard boiled eggs, quatered
seeded black olives (as many as desired)
pinch of salt
Drain beans well.
Toss all remaining ingredients in a bowl with beans.
Garnish with parsley.
Note:for low-fat or fat-free salad, reduce or omit olive oil and the eggs.
1 pt. low-fat or non-fat yogurt (if you are in Southern California try using "Trader Joe's non-fat yogurt" found at Trader Joe's speacialty food stores.)
1 cup cold water,
Salt to taste,
1 cup ice cubes.
Mix the yogurt with the
water,ice and salt in an electric blender, or beat well together using a wooden spoon. Serve well chilled.
Mixture whould be thick.
2 cups of rice, pre-soaked and drained,
5 cups of water, or beef stock,
1/2 lb Lamb leg meat, cubed,
1/3 cups of canola oil,
2 Onions, finely diced,
3 medium Carrots, julienned
5 Garlic heads
2 tsp salt,
1 tsp cumin,
1 tsp red pepper.
Saute onions and carrots, over medium heat until lightly browned.Add meat and stir until browned. Add 2 cups water, and cook over medium-high heat about 6-7 minutes until meat is tender.Add rice, and heads of garlic into stew.Add rest of the water, do not disturb layering of rice and stew, and boil uncovered until rice absorbs water, for about 45 minutes.
When rice is soft reduce heat to minimum, cover pot and let the rice steam 25 more minutes.
About 5 servings.
5 carrots,
Olive oil,
1 cup plain yogurt,
garlic cloves
salt,
Wash the carrots, peel them with vegetable peeler.
Then cut the carrots vertically quarter of an inch thick circles.
Ground three or four cloves of garlic.
Mix the garlic and salt with one cup of plain yogurt.
Heat olive oil in the frying pan for few minutes.
Fry the carrots in the hot olive oil for ten minutes or until brown.Lay the fried carrots on paper towels to drain excess oil. Place the carrots on a plate and dress
them with the yogurt, garlic, and salt mixture.
This meze could be enjoyed warm or cold.
Serves 4-6
2 tbs butter,
1 onion, sliced finely,
1/2 cup vermicelli,
2 cups bulghur (cracked wheat),
4 cups chicken stock or water,
Salt and pepper
Saute the onion until transparent,
break vermicelli into 1/2 inch pieces and add to onions.
Continue to saute with onions for 4-5 minutes until they are lightly browned.
Wash bulgur and drain well, add it to the saucepan. Add the chicken stock and the seasonings.
Cover the pan and simmer on low heat until cooked.
let it stand for 10 minutes.
If you would like serve it with garbanzo beans and plain yogurt.
6 cups of milk,
1 cup of sugar,
1/2 cup rice,
1 tablespoon of rice flour or corn starch,
3 - 4 teaspoons of vanilla extract,
Wash the rice.Bring 3 cups of water to boil and add rice to water, when rice is cooked, drain it.
Place rice and milk on heat when mixture begins to boil add sugar
and stir slightly turn the heat down. Simmer for about 10 minutes.
Make a paste of the rice flour with a little amount of water and stir into
milk mixture and continue stirring.Simmer some more.Turn off heat and add vanilla extract. Pour pudding in individual bowls and let cool. Sprinkle with cinamon serve cold.
4 tomatoes,quartered,
1 small onion, sliced very fine,
1 green bell pepper,seeded and cut into thin rings
1 cucumber, peeled and sliced,
10 black or green olives,
small cube of feta cheese
some parsley, chopped,
2 hard boiled eggs, quartered,
1/2 lemon juice,
olive oil,
Salt.
Toss all the ingredients gently in a bowl. Add eggs at the end on top of the other ingredients.
Serve fresh French baguette type white bread with it, to dip the juices.
6 eggs,
1/2 green bell pepper,
3 small or medium tomatoes,
Salt and black pepper,
2 tbs butter
Melt the butter in a large pan. Add the seeded and cut bell pepper rings and cook them a few minutes. Then add the
skinned and chopped tomatoes and cook until the juice is reduced to half. Mix in the lightly beaten eggs and salt and freshly ground black pepper. Cook the eggs stirring constantly.
Serves 4. Approximately 1.5 eggs and 1/2 tbs butter per portion.