28 Kasım 2008 Cuma

Eggplant Puree With Yogurt And Ground Meat

Alinazik (Eggplant Puree With Yogurt And Ground Meat)

Black pepper 1/2 teaspoon
• Salt 2 teaspoons
• Oil 2 tablespoons
• Margarine 2 tablespoons
• Green peppers 2
• Ground meat 1 4/5 cups
• Red pepper 1/2 teaspoon
• Eggplants 6 medium size
• Garlic 3 cloves
• Yogurt 4 ½ cups

Servings: 6

Place the ground meat and margarine in a saucepan and simmer on low heat with lid
closed for 20-25 minutes until all the juice is reduced. Add 1 teaspoon salt and the other spices, stir. Wash and dry the eggplants, barbecue on the burner, turning frequently. Peel off the skin, cut off the stems and chop finely.

Sautè the chopped eggplants in 2 tablespoons of oil for 2-3 minutes. Peel the garlic, wash and mince. Add the garlic, yogurt and the remaining salt to the eggplants and mix them throughly.

Remove it to a serving plate and spread evenly. Pour the hot minced meat over the eggplants. Wash the green peppers, remove the stems and chop them 2-3 millimeters thick and sprinkle over the dish.


Ravioli Alla Turca (Manti)

FILLING: 1/2 lb (225 gr) minced beef, 1 large onion, grated, salt and pepper to taste, 1/4 cup (15 gr) parsley, finely chopped.

DOUGH: 2 cups (200 gr) flour, 1 teespoon salt,
1/2 cup (125 gr) water, 1 egg,, 1 1/2 cups 150 gr) flour for rolling out the pastry.

FOR BOILING: 6 cups (1 1/2 liters) water or chicken broth,
1 teaspoon salt.

YOGHURT SAUCE: 4 cups (1 kg) yoghurt, 3 cloves garlic, (optional).

DRESSING: 2 tablespoons butter, melted, 1/2 teaspoon paprika


Mix meat, onion, salt, pepper and parsley in a bowl. Set aside. Mix flour and 1 teaspoon salt in a mixing bowl. Make a hollow in the middle.Pour in 1/2 cup water and the egg. Mix with fingertips and knead the dough with your hands. Place the dough preferably on a wooden floured work surface, knead well and shape each piece into a round ball. Cover one ball with a napkin and roll out the other with a long thin rolling pin. Wrap one edge of the pastry around the rolling pin. Roll forward pressing gently towards the ends of the pin. Flip the pastry open. Repeat this process from different edges until the pastry is 1/16 inch (1/6 cm) thick.

Cut with a knife into 2x2 -inch (5x5cm) squares. Place a teaspoon of meat filling in the center. Pick up four corners, pinching firmly and making sure all sides are sealed. The squares can also be sealed by pinching opposite corners together and
pressing the two sides forming "mantı" (little pastries) in triangular shapes. Roll out the second ball of dough and repeat the same process. Put chicken broth or water into a very large saucepan.

Bring to a boil. Place pastries carefully in the boiling water. Do not put them too close together.Lower the heat. Occasionally stir with a wooden spoon. The pastries rise to the surface when they are cooked (about 15 minutes).

Remove with a perforated kitchen spoon and place on a heated serving plate. Pour 1/2 cups of liquid from the saucepan over them. Keep warm. Combine yogurt and crushed garlic, mix well. Spread the sauce over the pastries. Melt butter in a small pan, add paprika and stir for a few minutes. Trickle dressing over yogurt sauce.
Serve hot as a main dish.


Kazandibi (Browned milk pudding)


• 175 gr. sugar
• 300 ml cream
• 900 ml milk
• 1 chicken breast, without the skin and bones
• 5 Tbs starch flour


Place the chicken in a deep skillet filled with water and allow it to boil. Reduce the fire and let it simmer until the chicken is cooked. Remove the chicken from the skillet, dry it very well and grind it down to thin threads. Mix the corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.

Once the mixture reaches its boiling point, add a few s of it to the corn starch and then slowly empty the corn starch in the pot. Cream the mixture while it simmers using a wooden ladle or a whisk. As soon as it starts to set, add the chicken threads and continue stirring until it has completely set. Pour the mixture in a heavy skillet and heat it up for 5-10 minutes, until it singes.

Allow the Kazandibi to cool in the skillet and serve from there.


Etli Biber Dolmasi (Stuff Green Peppers With Ground Meat)


•Filling:400 gr.ground meat(withoutany fat),2 tablespoons margarine,2 medium onions,
1/3 glass rice, 2 large tomatoes, ¾ glass water, 1 bunch chopped dill,
3teaspoons salt and ½ teaspoon black pepper
• 500 gr. green peppers (suitable for stuffing)
• 2 tablespoons margarine
• 1 or ½ glass water

Cut off the stalks and tops of appoximately 12 peppers to form a lid and remove all seeds.Clean and wash the insides of the peppers and leave aside. Put margarine and thinlysliced onions in a pan and saute until the colour of the onions changes. Add ¾ glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes.

Remove the pan from heat, add the ground meat, chopped dill, black pepper,1 teaspoon salt and knead for about 5 minutes. Peel the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together. Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or ½ glasses of water, close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat, put into a serving dish and serve.

27 Kasım 2008 Perşembe


Icli Kofte (Stuffed Meatballs)

700 grams minced meat
300 grams fine bulgur (cracked wheat)
1 egg 50 grams crushed walnuts
1 teaspoon cummin
20 grams pine nuts
1 teaspoon cayenne pepper
20 grams currants
1 bunch parsle
3 onions
20 grams margarine
220 grams vegetable oil

Recipe Info


Boil bulgur in plenty of water until soft. Drain and set aside. Melt margarine and lightly brown chopped onions and pine nuts. Add 350 grams of meat and saute until juices evaporate. Remove from heat. Add pepper, salt, cummin, crushed walnuts, currants and choped parsley. Mix. In a large bowl, combine the remainder of meat with the bulgur. Add cayenne pepper and egg. Mix and knead well. Take a large walnut sized piece of mixture and roll into a ball. With index finger, make a hole and push the inside, making a large cavity. Stuff the cavity with the meat mixture,press hole with fingers to close. Lightly press meatball in palm of hand to shape like an egg. Repeat procedure, making as many meatballs as possible. Add meatballs to salted boiling water and boil for 5 minutes. Remove and drain on absorbent paper. Heat oil in frypan and lightly fry meatballs until golden brown. Drain and serve.

Mucver -- Zucchini Fritters


1 lb. small zucchini (courgettes), coarsely grated.
1 cup all purpose flour
Sea salt.
Freshly ground black pepper (Malabar Black Peppercorns are recommended)
1/2 lb. equal parts of crumbled feta and grated casseri cheeses
Oil for frying
6 scallions, minced
1/2 cup chopped fresh dill
1/4 cup fresh chopped mint
1/4 cup fresh Italian (flat leaf) parsley
3 eggs, lightly beaten


Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter.

In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.


Olive oil is the only oil that can be consumed as it is obtained from the fruit without having to suffer the trials. Extra Virgin Olive Oil is the best quality olive oil. In fact Turkey is the world's largest exporter of Extra Virgin Olive Oil. All those involved in the production and marketing of olive oil know the superior quality and excellent organoleptic properties of Turkish olive oil, which exported in bulk, quietly sneaks into bottles and cans to silently grant its unparalleled taste and aroma to olive oil packaged and sold elsewhere. So a regular olive oil consumer has tasted Turkish Olive Oil at least once. The incidence of coronary disease in Mediterranean is very low due to the extensive consumption of olive oil. Its fatty acid composition has a beneficial impact on controlling cholesterol levels. Vitamin E, K and polyphenols found in olive oil provide a defence machanism that delays aging and prevent cancer, arthritis, liver disorders and heart disease.


Traditional Turkish drinks


When one thinks of Turkey or Turks, one is reminded of Raki. Although it is not known where or when this drink was invented, it is certain that the history of raki does not go as far back as wine or beer. There are many proverbs on raki which is the traditional Turkish drink. Raki is made from different fruits in different regions, but grapes, figs and plums are the main ones.

In the Near and Middle East countries the drink is known by different names such as Araka, Araki, Ariki which obviously come from the same origin. Some claim that it is called Iraqi (from Iraq) because it was first made in this country and spread to other regions. Others say it got its name from the razaki grapes used in producing it. Both theories are acceptable. Another theory is that arak in Arabic means "sweat" and araki " that which makes one sweat." If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat, so the name could have come from Arabic. In neighboring countries different kinds of raki have different names. In Greece gum is added to it and the drink is called "Mastika". Duziko which comes from the slavic word "Duz" means raki with aniseed. In Turkey, raki made from grape residue used to be called Düz Raki or Hay Raki. Zahle raki has taken this name because it is made in the city of Zahle in Lebanon. Raki is not a fermentation drink like wine and beer but a distillation drink, so more technical knowledge and equipment are necessary for its production. Encyclopedias write that in "Eastern India a drink produced by distilling fermented sugar cane juice is called "arak" and the same name is given Ceylon and Malesia to an alcoholic drink made by the distillation of the juice of the palm tree. It is also noted that in Iran the drink made in the same way from grapes and dates is also called arak.

The history is going back 300 years. The art of distillation which started in the Arab world and spread to the neighboring countries was implemented when people thought of making use of the sugar in the residue of wine processing. With the addition of aniseed, raki took on its Turkish characteristic. The famous Turkish traveler Evliya Celebi listed the artisans of Istanbul in the first volume of his book on his voyages which he wrote in 1630. Among the artisans he also mentioned the arak makers. While writing that arak was made from all kinds of plants, he also mentioned the word raki and said that drinking even one drop of this intoxicating drink was sinful. It is known that at that time in Istanbul 300 people in 100 workshop were occupied in the production and sale of this drink. Evliya Celebi spoke of tavern-keepers as "accursed, ill omened, blame worthy" and said there were taverns all over Istanbul but especially in Samatya, Kumkapi, Balikpazari, Unkapani, Fener, Balat (last three are on the Golden Horn)and the two shores of the Bosphorus and added "Galata means Taverns". Evliya Celebi recorded the small wine shops and the kinds of wine they sold and also mentioned the taverns that sold raki, all kinds of raki, like raki wine, banana raki, mustard raki, linden raki, cinnamon raki, clove raki, pomegranate raki, hay raki, aniseed raki, etc.

Raki was first produced from the residue of grapes left over from wine making. When a shortage of residue started, spirits from abroad were imported and processed with aniseed. This went on till the First World War when, for want of raw materials raisins were used in the production of raki and sometimes even dried figs and mulberries. For good quality raki, seedless raisins and aniseed in Cesme (Izmir) were preferred. As the raki industry developed, aniseed agriculture grew and developed with it. When alcoholic beverages were prohibited at one time, underhand producers lost no time in taking steps. The administrative authorities, especially in small towns, turned a blind eye to the illegal production of raki so long as it was made in accordance with the technical rules. In many houses meat grinders were used for mincing the raisin, large basins formerly used for daily washing were now used for fermenting the grapes and oil cans were converted into distilling apparatus. The raki which was usually without aniseed and which often contained materials harmful to health were distributed to by children, in the evenings, when the streets were no longer crowded.

Today in Istanbul, drinking raki has its own traditional rituals. Most important is what it is to be partaken with. White cheese is the main and unchangeable "meze" of raki. Raki is usually drunk with cold dishes like tomatoes, cucumber, lettuce and seafood. Fish is also a favorite, especially mullet and mackerel. Due to the aniseed it contains, raki changes color and becomes a milky white when water is added and a glass of pure water to go with it gives a distinct pleasant taste.

Istanbul used to have many tiny taverns but nowadays if you want to drink raki and eat dishes that go well with it the best places are Kumkapi, the Bosphorus and the flower market in Galatasaray at Beyoglu district. The favorite mezes of raki drinkers, roasted chickpeas and freshly salted almonds, can be found in almost all taverns.

Those who have been drinkers of raki for years and years, point out that this drink affects one according to his/hers mood. Sometimes one is tipsy after a glass or two; while sometimes even a huge bottle gives only a feeling of well being and enjoyment.


Boza (Fermented Bulgur Refreshment)

Ingredients Measure Amount

Bulgur 2 1/6 cups 325 grams
Water 20 2/3 cups 4150 grams
Flour 2 tablespoons 12 grams
Sugar 2 ½ tablespoons 450 grams
Yogurt ½ cup 50 grams
Dry yeast ¾ teaspoon 5 grams
Vanilla 2 ½ teaspoon 25 grams
Cinnamon 4 ½ teaspoon 45 grams
Servings: 12

Wash the bulgur, drain and place in a large pot, add 12 cups water, cover and let stand overnight at room temperature. Cook over low heat for about 2 hours. Place in blender and process and then pass through a strainer and refrigerate. Return the bulgur which is left in the strainer to the pot, add 7 ¾ cups of water and cook for another hour over low heat. Pass through the strainer and place in the refrigerate.

Place the flour in a small saucepan and add 2/3 cups of water and cook over low heat until thick, stirring constantly. Remove from heat, add 2 tablespoons sugar and blend until the sugar melts. When cooled, add the yogurt. Melt the yeast in a cup of water, let stand for 5 minutes and add to the yogurt mixture. Let stand in warm environment for 30 minutes. Add the mixture with yeast to the creamy bulgur and let stand at room temperature for 1-2 days, stirring occasionally. Add the vanilla and the remaining sugar and stir well until they are wholly dissolved. Serve, sprinkled with cinnamon. This refreshment can be kept in the refrigerator for 2-3 days.

Nutritional Value (in approximately one serving) :
Energy 242 cal, Protein 3.5 g, Fat 0.5 g, Carbohydrates 57.5 g, Calcium 29 mg, Iron 1.3 mg, Phosphorus 97 mg, Zinc 1 mg, Sodium 1 mg, Vitamin A 6.9 iu, Thiamine 0.09 mg, Riboflavin 0.05 mg,
Niacin 1.16 mg, Vitamin C - mg, Cholesterol 1 mg.

Notes :
Instead of bulgur, it can be prepared with millet or barley or a millet and bulgur combination. A traditional refreshment, with a history which goes back to very early times. Boza is mainly consumed during winter months. Best place to buy and drink Boza in Istanbul is "Vefa Bozacisi".



4 cups milk
1 cup sugar
1 Teaspoon sahlep powder (also sold in supermarkets)


Mix sugar and sahlep powder (dried powdered roots of a mountain orchid - Orchis Latifolia or Orchis Anatolica in Latin) in a pan. Add the cold milk and some sugar stirring constantly. Heat the mixture until it boils again stirring constantly. Let it boil for 2-3 minutes and remove from heat. Serve it warm and garnished with powdered cinnamon.


The thicker the sahlep is, the better it gets, it's a hot and creamy drink. Sometimes addition of a little bit of starch might help to get the desired consistency. It is a remedy for sore throats and colds, therefore it's mainly consumed in the winter months for cold climate. Because the real sahlep powder is expensive, on the streets they make it with more cornstarch than the real thing, that's why it would be better to do it at home or go to reputable pudding shops in Beyoglu district or along the Bosphorus for example.

Usually the mountain orchids have tuberous roots rich of starch-like substance. These tubers are gathered while the plant is in flower, then washed, boiled in water or milk and then dried. These dry tubers are grinded. This grinded powder is called sahlep.

Sahlep can also be added to ice-creams in the city of Kahramanmaras, it's the famous Maras Ice-Cream. In Maras ice-creams, sahlep gives its great taste and strong mixture with goat milk being the first and the most important element of Maras ice-cream, and the second one is real goat milk.



Ayran (yoghurt drink) has been one of the most popular drinks of the Turks since the discovery of Yogurt among the Turkish tribes in Central Asia. It is simply made by diluting yogurt with water. Some salt is added to taste. Best served chilled.

It not only accompanies any meal but is drunk as a refreshing drink by itself especially during summer months. It is common among all regions of the country only the slight variation being its thickness. Especially in the south, for example, thicker ayran is preferred. But the best of this unusual but simple drink is made in Susurluk, near Balikesir, who are so proud of their bubbled ayran that they have a local festival for it in the beginning of September.



Ingredients: Water, violet carrot, turnip, salt, pounded wheat or bulgur flour.

A traditional Turkish drink (pronounced shal-gum) made from dark turnips and violet carrots and sira. It's served cold with pickles and available in Hot and Mild formulas. It's a very traditional drink in Adana province and in the GAP and South Eastern Anatolia, especially served with Kebab dishes. Some people drink it with Raki saying that it removes or softens the effects of alcohol. It has a dark red or purple color and a very strong soar taste.

Because it's a juice full of minerals and vitamin C, it's one of the most preferred drinks in the winter time for colder climates. It also contains Thiamin (B1) and Riboflavin (B2) vitamins, and is rich in Calcium, Potassium and iron.

it's made of the essence of violet carrots. First, bulgur rice flour is left for lactic acid fermentation for a week until it gets very soar, than put in wooden barrels made of mulberry tree. After well cleaning and boiling violet carrots, it's put in these barrels together with dark turnips (Brassica Napus in Latin). After another week in these barrels salt is added. When Salgam gets mature in these barrels like a wine does, at the end the fermentation period it's filtered and ready to drink. For people who prefer it hot and spicy, hot sauce obtained from red paprika is added in as well. The total processing time to prepare it is between 2-4 weeks.


WEDDING SOUP - Dugun Corbasi
WEDDING SOUP Dugun Corbasi
6 to 8 servings
1 carrot
1 onion
1/2 coffee spoon of red pepper
2 litres water
4 soup spoons of flour
500 grams of lamb meat cut in pieces
For the sauce: 4 soup spoons of butter
Cook the meat, the carrot and the whole onion in 2 litres of water. Add salt and cook for about 1 and 1/2 hours. When the meat is cooked, drain and save the cooking water in another sauce pan. Remove the onion and the carrot. Cut the meat into very small pieces and replace it into the cooking water. In the sauce pan where the meat was cooked, melt the butter and add the flour. Mix for 2 or 3 minutes and then slowly add the broth with the meat while stirring constantly. Boil for about ten minutes.

To make the sauce, simply melt the butter and add the red pepper. This is served separately and added according to taste by each person.

Second Way


Ingredients: (6 servings)
· 4 glasses of meat broth
· 250 gr. mutton
· 1 carrot
· 2 tablespoons of margarine
· 2 tablespoons flour
· 1 onion

· ½ tablespoon salt
· 4 egg yolks
· 1 lemon (the juice only)
· 2 tablespoons margarine
· 1 teaspoon ground red pepper

Put the meat, peeled whole onion and carrot in 3 litres of water. Cover and cook on low heat for 2 hours until the meat is well tender. Take the meat out and tear it into very small pieces. Put them back into the stock.
Put the flour and margarine in a saucepan and sauté. Stir the flour and margarine with a wooden spoon -for 2-3 minutes- until they blend well. Pour the meat broth into this saucepan gradually, add the salt, stir it, and bring to the boil.
Whip the egg yolks and lemon juice together in a chine bowl. Take some soup from the saucepan, mix it with the egg yolk and lemon juice, stir rapidly and pour it back into the saucepan.
Sauté the red pepper with margarine in a pan. Pour soup into a serving bowl, put the dressing on top of and serve.

Posted Sep 06 2006, 01:12 AM by TurkishFood with no comments
Filed under: Turkish Soup

PEA SOUP - Bezelye Corbasi
PEA SOUP Bezelye Corbasi
8 Servings
1 and 1/2 litres of meat broth or water
1 Kilo of green peas
1/2 soup spoon of salt
Some chopped parsley
Boil the peas in water for 15 minutes, drain and blend them with a mixer or put through a food mill.

Put the pea puree in a saucepan, add the broth, the salt, the butter. Cook over a medium heat, stirring constantly with a spoon. When cooked, add the chopped parsley, mix and serve.

YOGHURT SOUP Yogurt Corbasi

8 Servings
1 soup spoon mint
1 tea cup rice
150 grams butter
2 litres meat broth
3/4 glass flour
500 grams yoghurt
salt, red pepper
Cook the rice in the broth. Add salt and red pepper. Prepare a mixture of the flour mixed with 100 grams of melted butter and add it to the soup. Stir. Place the yoghurt in a large serving bowl, beat vigorously with a fork and. Little by little, while stirring constantly, add the contents of the saucepan to the beaten yoghurt. The soup is ready to serve.

Make a sauce with 50 grams of butter and 1/2 coffee spoon of red pepper and let each person take some to season his soup.

Second Recipe


Ingredients: (6 servings)
· 8 glasses meat or chicken stock or water
· 80 gr. flour
· 80 gr. rice
· 3 glasses yoghurt
· 2 egg yolks
· 3 tablespoons butter
· 2 tablespoons dried mint

Boil the rice in 8 glasses of meat or chicken broth, on low heat. Beat the yoghurt with the egg yolks and flour. Stirring constantly, slowly add 2 glasses of boiling stock. Add it to the meat stock with rice. Let simmer for 10 minutes. Heat the butter. Add dried mint. Leave on low heat for 1 minute. Pour it over the soup and serve.

TRIPE SOUP Iskembe Corbasi

5 Servings
1 soup spoon of salt
1 tea cup of vinegar
1/2 coffee spoon of red pepper
1/2 glass of flour
2 soup spoons of butter
3 cloves of garlic
500 grams of tripe (veal or lamb)

Clean the tripe well, then boil them in a large quantity of water (3 litres), on a high heat with a spoon of salt. Cook for 4 hours, removing the scum periodically. After cooking, remove the meat from the broth and cut it in fine strips or in cubes, the size of a thimble. Then, in a bowl, mix a few soup spoons of the broth with the flour and then add this mixture to the broth while stirring with a spoon. Boil for a quarter hour, then add the small pieces of tripe.

This soup is served accompanied by a small bowl of vinegar to which crushed garlic has been added, and another bowl of melted butter seasoned with red pepper. These can be added to each individual bowl and mixed to taste.

Second Way


Ingredients: (6 servings)
· 1 veal (600 gr.) tripe
· 1 tablespoon salt

· 2 tablespoons margarine

· 1 tablespoon flour
· 2-3 meat stock cubes

. 2 egg yolks

. Juice of 1 lemon

To serve with

. 1 cup vinegar

. 3 cloves of crushed garlic

. 3 tablespoons margarine

. 1 tablespoon ground red pepper

Clean the tripe well. Wash it throughly. Remove the membrane. Boil it in 3 litres of salted water on low heat, for 4 hours, until it becomes tender. (Take the scum off when it starts boiling) Take it out of the water and cut into thin strips.

Put them back into the soup. Let simmer. In a small saucepan, melt the margarine. Add the flour and lightly brown. Stirring constantly, slowly add 6-7 ladles of boiling soup.

Add this smooth mixture into the soup, together with 2-3 meat stock cubes. Let simmer for 15 minutes. In a small bowl, beat the egg yolks with the lemon juice. Slowly add some boiling soup to it. Add this sauce to the soup. When it starts boiling again, turn the heat off. Serve accompanied with a bowl of vinegar mixed with crushed garlic. Pour over each individiual serving, heated margarine mixed with red pepper.

delicious and easy turkish soups


Ingredients: (4 servings)
· 1 lt. meat stock
· 2 tablespoons butter
· 50 gr. flour

· Salt and pepper
· 125 gr. green lentiles
· 4-5 slices of stale bread

· Oil for frying

Pick over and wash lentiles, add water to cover and bring to boil. Cover and simmer until the liquid is absorbed. Gradually add the hot meat stock and sieve or put through an electric blender. Melt the butter, add the flour and stir over medium heat for 1-2 minutes, gradually add the soup. Cover and let simmer for 10 minutes. Garnish the soup with croutons fried in some oil.


Ingredients: (4 servings)
· 1 lt. meatstock or chicken broth
· 100 gr. vermicelli
· 1 egg yolk

· ½ lemon
· 1 tablespoon butter

. Salt and paprika

Add the vermicelli to the boiling stock. Add salt and let simmer until the vermicelli are soft. Beat the egg yolk with lemon juice. After diluting it with a little of the hot soup, stir it into the pan, stirring all the time. Garnish the soup with melted butter mixed with some paprika.


· 4 glasses of meat broth
· 1 glass tarhana
· 250 gr. yoghurt
· 2 tablespoons margarine
· 1 tablespoon unsalted tomato paste
· Salt to taste
· Red pepper

· Peppermint
Put the margarine and the ground meat in a saucepan and fry the meat well. Add the tomato paste and salt and mix until the tomato paste blends in well. Pour in 4 glasses of meat broth and bring to the boil. In the meantime, put 1 glass of meat broth into a bowl with the tarhana and melt tarhana by mixing. After that add yoghurt by mixing. Pour this mixture into the saucepan slowly and stir constantly. After 10 minutes of stirring, the soup will get thicker.

Fry small bread cubes in a knob of butter, sprinkle with red pepper (optional), pour a pinch of peppermint over the soup as a last and serve with the soup (also add the butter).


Willow - Söğüt

This large tree with its deeply fissured bark and hanging branches are a well-known site in river and wetland areas. The bark is normally used, although the leaves can also be used. It is a bitter, astringent herb with cooling properties, which relieves pain, lowers fever and reduces inflammation.

Health and Willow (Söğüt)

The bark and leaves are very effective to break and bring down minor fevers and colic. The bark is most helpful to treat rheumatism, arthritis and gout, as well as diarrhea and dysentery, headache and neuralgia. The pain relieving action as analgesic is due to the inhibition of prostaglandin synthesis by the salicin derivatives, which cause sensitization of peripheral pain receptors, and "natural aspirin" from the willow (söğüt) bark seems to have far less side effects than the synthetic aspirin made by pharmaceutical companies.

Willow (söğüt) bark extract has shown excellent results when dealing with acne and problem skin. This also works as a beta-hydroxy acid, and is included in various cosmetic products for this purpose.


No parts of the willow (söğüt) should be used by people who are sensitive to aspirin although the natural aspirin contained in willow (söğüt) is deemed to be less irritating than synthetic aspirin.

Watercress - Su Teresi

This water-loving herb contains a volatile mustard oil and has pungent tasting leaves. Tiny white flowers are produced. The leaves and shoots are used. It is a pungent bitter herb, which helps to remove toxins, boosts digestion and has both diuretic and expectorant properties.

Health and Watercress (Su teresi)

It is used to reduce water retention, for wet coughs, bronchitis, skin eruptions, anemia, gall bladder complaints, as well as rheumatism. In very alternative health it is used to fight cancers brought on by cigarette smoking - such as lung, throat and mouth cancer, and although clinical trials may not have been done to validate this use, it may be an alternative to consider, as there are no side effects. This herb is great to add to salads or to sandwiches.

Watercress (su teresi) is sometimes used as a solution for ulcers and in dental fluxions. The raw leaves are excellent strengtheners of the gums and relievers of toothache. The juice of the plant is used in dermatitis and acne.

Watercress (su teresi) extract has invigorating and epithelisant properties and may be used in products for greasy skin. It also has great regulatory power over cutaneous moisture and so is incorporated in products for the bath as well as facial preparations. Apart from this, it is a great strengthener of the skin and is used in hair treatments to prevent hair loss.


Eating or using watercress (su teresi) from the wild is not recommended, due to uncontrolled pollution and the pathogenic organisms found in nature these days. The volatile element in the fresh herbs may irritate the eyes and mucus membranes if touched after handling the plant.

Valerian - Kediotu

It is a perennial herb with short rhizomes and aromatic, feathery leaves, with small pink or white flowers. The rhizomes, roots, and essential oil are used, but it is mostly the dried root that is used for internal applications. Valerian (kediotu) is a warming and sedative herb with bitter principles and is used to calm the nerves, help with pain relief, stimulate the appetite, lower blood pressure, relax spasms and improve digestion.

Health and Valerian (Kediotu)

Valerian (kediotu) is used internally for restlessness and anxiety, insomnia and to promote sleep naturally, muscular cramps, tension and spasm, migraine, indigestion of nervous origin, hypertension and painful menstruation.

It is useful to treat premenstrual syndrome, as well as irritation and anxiety in menopause. It is a popular ingredient of relaxant herb tea blends as it offers a non-addictive alternative to synthetic tranquilizers.

Externally it can be used for skin complaints, such as ulcers, eczema and minor sores and wounds.


The internal use of valerian (kediotu) can cause drowsiness and should not be used in conjunction with other sedative drugs or anti-depressants. The safety during pregnancy has not been clearly established. When used internally it increase the effect of other sedative drugs.

Turmeric - Zerdeçal

This is a perennial herb with a large rhizome and large leaves with yellow flowers and is a close relative to the ginger plant. The rhizomes are used. It is a bitter herb with a pungent smell with astringent, anti-biotic, anti-inflammatory and anticoagulant properties. It is used to stimulate the uterus, digestive, respiratory and circulatory systems, normalizes energy flow and lowers cholesterol levels.

It has anti-inflammatory, antioxidative, antimicrobial and cytotoxic properties.

Health and Turmeric (Zerdeçal)

This herb can be used internally to assist with digestive problems and skin complaints, circulatory disorders as well as tumors in the uterus and menstrual problems. It is also indicated to help with painful menstruation. Furthermore it is used to treat liver disease and jaundice, as well as colon cancer. Also used as an anti-inflammatory for asthma and eczema, and to reduce the risk of stroke and heart attacks.

It has good antioxidant and anti-cancer properties, protecting DNA, and also helps to protect against cigarette smoke condensation, which could be valuable to smokers. This herb is also widely used in cooking since it imparts a bright yellow color and is an essential ingredient of curry. It is used externally for injuries and minor wound management, sores, ringworm, as well as athletes' foot.

Thyme - Kekik

Thyme (kekik) is a variable shrub with white to purple flowers. Some plants have variegated leaves and grow to about 25 cm in height. The leaves, flowering tops and essential oil are used. It is a warming herb that is astringent, aromatic, anti-septic, and anti-fungal. It helps to improve digestion, relax spasms and controls coughing.

Health and Thyme (Kekik)

The herb is used internally for respiratory problems and is successful in treating dry and whooping cough, bronchitis, excess bronchial mucus, asthma and laryngitis. It can also be used for indigestion, gastritis, and diarrhea.

Thyme (kekik) can be used externally for tonsillitis, gum disease, rheumatism, arthritis and fungal infections. It is often used to invigorate and stimulate hair growth. It is used as a tonic for hair and to help treat dandruff and hair loss.

This essential oil will bolster the nerves and help with concentration. Thyme (kekik) essential oil will boost the immune system and help fight colds, flu, coughs and sore throat, including laryngitis, bronchitis, tonsillitis and asthma.

Since it helps remove uric acid, it is good to use in gout, arthritis and rheumatism, while further stimulating the digestion and urinary tract. Thyme (kekik) essential oil is not really used in skin care, but is sometimes used to treat dandruff and hair-loss.

It has anti-rheumatic, antiseptic, antispasmodic, bactericide, cardiac, carminative, cicatrisant, diuretic, emmenagogue, expectorant, hypertensive, insecticide, stimulant, tonic and vermifuge properties.


The fresh herb should not be used in pregnancy. The essential oil must be used in low concentrations and can easily irritate the skin and mucus membranes - so do not use in a bath. Not to be used when suffering from high blood pressure.

Soy - Soya

Soybeans are harvested from this erect bushy annual with small white or mauve flowers, followed by dark to nearly black pods, containing the seeds. The seeds and oil are used.

Soybean is a sweet, cooling and slightly bitter herb used in Chinese medicine for a variety of ailments. It has sedative, anti-spasmodic, diaphoretic (causes sweating) and anti-pyretic properties, with hormonal balancing effects and has great benefit to the liver and circulation.

Health and Soy (Soya)

Soybean is used internally in Chinese medicine for fever, headache, insomnia, restlessness, and chest discomfort associated with colds and measles. Some studies also indicate that it can be useful in the treatment of menopause and post-menopausal conditions, cancer, hypertension, aging, and benign prostatic hyperplasia.

Soy (soya) lecithin lowers serum cholesterol levels, and the soy (soya) phospholipids are useful in combating chronic liver disease as well as chronic hepatitis. Unripe soybeans are cooked and can be eaten like peas, while the dried beans can be cooked in soups, stews and casseroles, roasted as a coffee substitute, liquefied with water to make soy (soya) milk, tofu (bean curd), sprouted for salads, or ground and fermented to make soy (soya) sauce and other sauces and pastes.

The oil expressed from the seeds has a multitude of benefits for the skin. Soybean oil is 61% polyunsaturated fat and 24% monounsaturated fat. Soybean oil is also rich in polyunsaturated fatty acids, including the two essential fatty acids, linoleic and linolenic, that are not produced in the body. The oil has a regenerative effect on the cutaneous tissues due to the presence of unsaturated fatty acids, and therefore enhances local circulation in the area treated to bring about revitalization of the dermis.

The combined properties of soybean oil makes it a valued emollient for cosmetic use.

Not only is it a superb moisturizer, but its intrinsic phytoestrogen content is valuable in promoting good skin care. The protease inhibitor effect that it also has can play a role in fighting unwanted changes in the cell, which gives the oil anti-tumor properties.

The oil contains a high proportion of phytosterols. These components have been attributed with the improvement of certain disorders of the conjunctive tissue and cutaneous injuries, because they cause an increase in the collagen biosynthesis of the fibroblasts and enhance the reduction of reticular collagen. Phytosterols contained in the oil may therefore be used in specific treatments for aged skin, thanks to their revitalizing and emollient properties.

Their incorporation is also advisable in sun screen products due to their anti-oxidizing and anti-inflammatory action, in attenuating erythemas and peeling at the same time. The antioxidant effect of the oil also plays a role in preventing premature aging.

The presence of sugars and amino acids cooperate in moisturizing the moisture of the horny layer of the skin and give it back the elasticity and flexibility that are characteristic of normal skin.

The oil is extracted from the beans and is a good source of vitamin E as well as lecithin and unsaturated fatty acids. It can used as a massage carrier oil in aromatherapy.


Excessive intake of soy (soya) phospholipids may cause loose stools and minor diarrhea.

Senna - Sinameki

Senna (sinameki) is a shrubby herb with feathery, lance-like leaflets with yellow to tawny-yellow flowers, followed by straight pods. The leaves, as well as the pods are used. This tea-like smelling herb has stimulant and irritating laxative properties, as well as cooling and anti-bacterial properties.

Health and Senna (Sinameki)

It is used to treat acute constipation and is useful after anal-rectal surgery, or with very painful hemorrhoids, as it ensures soft stools and easy bowel movements.


The leaves may cause contact dermatitis and the internal use is contra-indicated in pregnancy, colitis, as well as spastic constipation. It should also not be used for chronic constipation.

The excessive and continuous use of senna (sinameki) can cause laxative dependency and may also cause nausea, vomiting, abdominal pain and may also lead to inflammation of the gastrointestinal tract.

Sandalwood - Sandalağacı

It is a small, graceful shrub/tree with part parasitic feeding habits with yellow to maroon flowers. It has fragrant wood. The heartwood is used, as well as the essential oil extracted from it. It is considered a cooling and calming aromatic herb, with astringent, antispasmodic, digestive, diuretic, analgesic and antiseptic properties.

Health and Sandalwood (Sandalağacı)

Internally, sandalwood (sandalağacı) can be used for disorders of the genital and urinary tract, stomach and digestive problems, as well as for fever and sunstroke. It is also used to treat dizziness as well as general chest complaints. In traditional medicine it is used for infections of the lower urinary tract, including cystitis and gonorrhea. Sandalwood (sandalağacı) is most useful in skin disorders.

It is wonderfully relaxing, reducing confusion and balancing the mind. In the body it acts on the genito-urinary tract and eases chronic infections. It helps to clear up catarrh, as well as a dry cough and boosts the digestive system, especially helpful in diarrhea. On the skin, sandalwood (sandalağacı) essential oil helps to moisturize and hydrate ageing, dry or flaky skin, relieving itching and inflammation and its astringent action balances oily skin conditions. It has antiphlogistic, antiseptic, anti-spasmodic, carminative, astringent, diuretic, emollient, expectorant, sedative and tonic properties.


Take note that sandalwood (sandalağacı) essential oil has a very persistent fragrance and should be used sparingly for that reason.

Sage - Adaçayı

Sage (adaçayı) is a shrubby, evergreen perennial shrub with pale green leaves. Flowers are borne in summer. The leaves and essential oil are used. Sage (adaçayı) is an astringent, antiseptic, tonic herb, with a camphor-like aroma. Sage (adaçayı) relaxes spasms, suppresses perspiration and lactation, improves liver function and digestion and has anti-inflammatory, anti-depressant and estrogenic effects.

Health and Sage (Adaçayı)

Sage (adaçayı) is used internally to treat indigestion and flatulence. It is also used to reduce excessive lactation in nursing mothers and night sweats (especially in menopause), excessive salivation, profuse perspiration, anxiety, depression, female sterility and menopausal problems. It also has supportive properties for the liver and is used to boost the functionality of the liver.

Externally, it can be used for insect bites, throat, mouth, gum and skin infections, as well as vaginal discharge. It contains rosmarinic acid that has good antioxidant properties, which are reinforced by the picrosalvin also found in sage (adaçayı).

Furthermore it has antimicrobial and antiviral effects and is often used in hair care to combat greasy and oily hair by regulating the sebum production of the scalp. It is used to treat various skin problems, such as acne.

Using small amounts, it lightens a tired mind and fights depression and grief. It must be used with great care, since high amounts can cause problems. It is useful to the digestive system, increasing appetitive, balancing the female hormone estrogen and easing dull aches and pains.

Very useful for regulating the menstrual cycle, as well as reducing night sweats during menopause.

On the skin, it is useful to refine the texture, for wound healing, as well as to clear up sores, ulcers and dermatitis.

It has anti-inflammatory, antibacterial, antiseptic, antispasmodic, astringent, digestive, diuretic, emmenagogue, febrifuge, Hypertensive, laxative, stomachic and tonic properties.


The herb should not be used at high dosage or for long periods, as toxicity can occur. It should not be used by pregnant women. The essential oil of sage (adaçayı) contains high amounts of thujone, which can work as an abortifacient and is therefore best avoided in pregnancy.

People suffering from epilepsy and high blood pressure should also not use this oil

Rosewood- Gül Ağacı

It is an aromatic, evergreen tree with leathery leaves and trivial, dull red flowers. The essential oil is extracted from the wood. The plant is used for its volatile oil.

Health and Rosewood (Gül ağacı)

Rosewood (gül ağacı) is mostly used in aromatherapy and not really as a herb as such.When over-burdened with problems, rosewood (gül ağacı) will enliven the spirit and mind, while at the same time helping to relieve headaches. It has good antibacterial properties and boosts the immune system, while others claim that it increases libido and fights impotence.

On the skin, it acts as a cell stimulant and tissue rejuvenator, making it ideal for mature skin, but it is also well suited for dry, sensitive and inflamed skin. It has analgesic, anti-depressant, antiseptic, aphrodisiac, bactericide, cephalic, deodorant, insecticide, stimulant and tonic properties.

Rosemary - Biberiye

Rosemary (biberiye) is a hardy bushy perennial shrub with aromatic, evergreen leaves and pale-blue flowers around the stem. The leaves and flowers as well as the essential oil are used. Rosemary (biberiye) is a tonic, astringent, restorative herb that relaxes spasm and increases the rate of perspiration, while stimulating the liver and gall bladder. It improves digestion and circulation and controls pathogenic organisms.

It has antibacterial, antifungal, antiviral, spasmolytic, antioxidant, smooth muscle modulating, analgesic, venotonic, as well as anti-inflammatory properties.

Health and Rosemary (Biberiye)

It is used with great success for dyspeptic complaints, flatulence and to stimulate appetite and the secretion of gastric juices. It is also used as supportive therapy for rheumatism and circulatory problems. In herbal preparations it can be included to ensure proper circulation to the penis. Furthermore it is used for headaches, as well as for nervous complaints.

Rosemary (biberiye) is used widely in Mediterranean cooking and the fresh or dried leaves are used to flavor meat (especially lamb and kid), sausages, stuffing, soups, stews and to make tea. The flowers can also be added to salads.

Externally, rosemary (biberiye) helps to increase circulation and is very often used in hair care products and lotions as it stimulates the hair follicles to renewed activity and prevent premature baldness. It has two important properties - it is an outstanding free radical scavenger and therefore has amazing antioxidant properties, and secondly has an remarkable stimulating effect on the skin.

Apart from this, it has good antiseptic properties and is traditionally used for hair and scalp stimulation, as well as anti-aging products. It has rubefacient properties and therefore is most useful when an increase of blood flow is required or when below-par circulation needs to be rectified. Rosemary (biberiye) is an effective treatment against scurf and dandruff. It can also be used in mouth rinses and gargles; and is applied topically to stimulate circulation. It has analgesic as well as antibacterial, antifungal and anti-parasitic properties.

This essential oil helps to clear the mind, sharpen the memory and boost the central nervous system. In the body it helps to clear respiratory congestion, including sinuses and relieving catarrh and asthma.

Its analgesic properties are useful for treating rheumatism, arthritis and sore stiff muscles.

Furthermore, it stimulates the liver and gall bladder and helps to lower high blood sugar.

On the skin, it has a tightening effect and reduces bloating and puffiness. In hair care, it stimulates hair growth and fights scalp problems. It has analgesic, antidepressant, astringent, carminative, cephalic, cholagogue, cordial, digestive, diuretic, emmenagogue, hepatic, hypertensive, nervine, rubefacient, stimulant, sudorific and tonic properties.


Rosemary (biberiye) essential oil has a highly stimulating action and may not be suitable for people with epilepsy or high blood pressure. The essential oil should also not be used during pregnancy.

Rosehip - Kuşburnu

It is a deciduous scrub with pale to pink flowers followed by scarlet round to ovoid hips (the fruit). The ripe fruits (rose hips) are used and a superior oil is extracted from the Rosa rubiginosa fruit. The Rosa canina fruit (rose hips) have irritant hairs that must be removed before use. The ripe fruits are astringent and acidic and contain flavonoids, tannins, carotenoids and volatile oil.

Health and Rosehip (Kuşburnu)

The fruits of Rosa canina are used for colds, influenza, scurvy, gastritis and to control diarrhea, while the fruits from Rosa laevigata are used to treat urinary dysfunction, infertility, chronic diarrhea and to regulate kidney function.

The oil extracted from Rosa rubiginosa has excellent tissue regeneration properties and helps to reduce scars (trauma and surgical), as well as reducing wrinkles. Rosehip (kuşburnu) oil brings about skin regeneration and wound healing. It contains trans-retinoic acid, which is responsible for skin rejuvenation and quickens healing. It repairs skin subjected to excessive sunlight and resultant photo aging. The linoleic and linolenic acids in rosehip (kuşburnu) has also been shown to reduce pigmentation of the skin and when used regularly it has been shown to reduce fine lines and wrinkles.

Although rose hip oil is not strictly an essential or volatile oil, it is normally classified as an essential oil, as it is far more than just a vegetable carrier oil into which essential oils are normally mixed. Rosehip (kuşburnu) oil does not need to be diluted before use on the skin as most essential oils need to be, and has some very positive effects on the health of the skin. It has some great rejuvenating properties and is helpful with fighting sun damage to the skin. It helps the skin heal and regenerate, preventing the formation of ugly keloid scar tissue (thickening of the skin when forming scar tissue) and is helpful in healing burns, scars and stretch marks.

Rose Geranium - Itır

This is a strong growing shrub with jagged triangular leaves that has a distinct lemon-rose smell, with pale-pink flowers with purple spots. The leaves and oil are used. This aromatic herb has relaxant, anti-depressant, anti-inflammatory and antiseptic properties. It is also used to control bleeding

Health and Rose Geranium (Itır)

Rose geranium (ıtır) is often used for premenstrual and menopausal problems, as well as nausea, tonsillitis and to improve circulation. The fresh leaves are brewed for tea and are added to fruit drinks, punches, jellies, desserts, creams, custards, candies, pastries and baked fruits.

Its antiseptic and anti-inflammatory properties are useful in treating bruising, acne, eczema, hemorrhoids as well as ringworm and lice.

The essential oil made from the rose geranium (ıtır) plant oil has the same qualities as normal geranium oil and it can be said to have anti-inflammatory, antiseptic, anti-depressant and relaxant properties.


Rose geranium (ıtır) essential oil is well tolerated by most individuals, but since it helps in balancing the hormonal system, care must be taken during pregnancy

Rose - Gül

All roses (gül) are deciduous scrubs with fragrant flowers ranging from white to deep red in color.

The flower petals are used. It is an astringent, toning and aromatic herb which helps to control bacterial infections and promotes healing.

Health and Rose (Gül)

Rose (gül) is used for colds, bronchial infections, diarrhea, depression and lethargy and for circulatory congestion and menstrual complaints. It is used for stimulating the liver, menstrual complaints, poor appetite and improving circulation.

Rose (gül) is used for sore throats, eye irritations, minor injuries and skin problems. The sugars contained have important skin hydration action and help to tone the skin. It furthermore has astringent properties which helps with reducing puffiness, edema and has a slight tightening effect.

The essential oil is extracted from Rosa damascena and has a very wide range of effects and uses. Damask rose (gül) oil soothes and harmonizes the mind and helps with depression, anger, grief, fear, nervous tension and stress and at the same time addresses sexuality, self-nurturing, self esteem and dealing with emotional problems.

It is most helpful for poor circulation and heart problems, which would include heart palpitations, arrhythmia, as well as high blood pressure and is also used to boost the liver and gall bladder.

For the respiratory system, Damask rose (gül) oil assists in cases of asthma, coughs and hay fever, and in the digestive system for liver congestion and nausea.

Rose (gül) oil has a clearing, cleansing, regulating and purifying effect on the female sex organs and can be used for regulating and balancing hormones, irregular menstruation, functional infertility, leucorrhoea, menorrhagia, uterine bleeding and other uterine disorders, while having a general toning effect on the uterus.

On the skin, it is most effective for moisturizing and hydrating the skin while having a general stimulant and antiseptic action which is good for all skin types, but especially so for dry, mature and irritated skin. It is used to repair broken capillaries, inflammation, as well as skin redness and is useful in eczema and herpes. Rose (gül) water can be used for conjunctivitis.

The therapeutic properties of damask rose (gül) oil are antidepressant, antiphlogistic, antiseptic, antispasmodic, antiviral, aphrodisiac, astringent, bactericidal, choleretic, cicatrisant, depurative, emmenagogue, haemostatic, hepatic, laxative, nervous system sedative, stomachic and a tonic for the heart, liver, stomach and uterus.

Rooibos - Rooibos

It is an erect shrub with reddish brown stems and dark green needle like leaves with a small yellow flower. The leaves and twigs are used, after being cut and bruised to allow enzymatic oxidation and then dried. It is an aromatic, pleasant tasting and mildly astringent herb, that benefits the digestion and relaxes spasms, while giving some relief in allergic and skin conditions.

Health and Rooibos (Rooibos)

It contains no stimulants and has a low tannin content and is often given to babies with colic. It makes a good non-stimulant health drink. It forms the base of a range of health teas, since it improves the color and taste. It is used in some allergic skin conditions and is also used as a cosmetic ingredient

a sexy named turkish dessert


150 grams butter
450 grams flour
2 soup spoons lemon juice
8 eggs
a pinch of salt
1/2 litre olive oil
5 and 1/2 glasses water
1 and 1/4 kilos sugar

Prepare the syrup by boiling 2 and 1/2 glasses of water, the sugar and lemon juice for 2 minutes. Put aside. Melt the butter in a saucepan. Add 3 glasses of water and bring to a boil. Add a pinch of salt and the flour and keep stirring over a low heat for 10 minutes.

Remove from the heat and let it become warm, then stir the eggs in one by one. Oil your hands and take portions the size of walnuts from the mixture and fashion them into oval shapes. Make a slit down the center with your finger giving them the appearance of lips. Place the little pastries into the warm oil, cook them on a medium heat, then let them soak for 15 minutes in the cooked syrup.

Place them on a serving plate and top with fresh cream or crushed pistachio nuts.



Ingredients Measure Amount

Sugar 2 1/4 cups 450 g
Water 1 1/2 cups 350 g
Lemon 2 teaspoons 10 g
Kadayif (shredded pastry) 500 g
Butter 1 cup 200 g
White cheese 1 2/3 cups 375 gInstructions: Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm.
12 servings

Nutritive Value (Approx. per serving):

Energy ........: 516 cal Sodium ..........: 72 mg
Protein .......: 10.0 g Vitamin A .......: 334 iu
Fat ...........: 22.4 g Thiamin (Bl) ....: 0.04 mg
Carbohydrate ..: 68.8 g Riboflavin (B2)..: 0.03 mg
Calcium .......: 117 mg Niacin ..........: 0.71 mg
Iron ..........: 0.58 mg Vitamin C .......: - mg
Phosphorus ....: 158 mg
Zinc ..........: 1 mg Cholesterol .....: 7 mg
Regional characteristics:
This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.


Bereket Kebab House - 187 E Houston St. (Orchard St.) - (212) 475-7700

Istanbul (Efendi) Grill – 310 W 14th St. (Between Eighth & Ninth Ave.) - (212) 463-8626

Mesopotamia - 98 Ave. B (Between 6 & 7th St.) - (212) 358-1166

Turkish Grill - 193-195 Bleecker St. (Between Sixth Ave & McDougal St.) - (212) 674-8883

Turquoise Cafe - 143 First Ave. (Between St.Marx Pl. & 9th St.) - Not sure if still exists

Yatagan Kebab House - 104 McDougal St. - (212) 677-0952


Akdeniz – 19 W 46th St. (Between Fifth & Sixth Ave.) – (212) 575-2307

Al Baraka Mediterranean Cuisine – 154 E 55th St. (Between Lexington & Third Ave.) – (212) 546-9007

Ali Baba Restaurant I - 245 W 38th St. (Between Seventh & Eighth Ave.) - Not sure if still exists
Ali Baba Turkish Cuisine – 212 E 34th St. (Between Second & Third Ave.) - (212) 683-9206

Dervish - 146 W 47th St. (Between Sixth & Seventh Ave.)- (212) 997-0070

Divane – 888 Eighth Ave. (52nd St) - (212) 333-5888

Marti Kebap Salonu - 238 E 24th St. (Between Second & Third Ave.) - (212)-545-0602

Pescatore - 955 Second Ave. (Between 50 & 51st St.) - (212) 752-7151

Sahara Grill – 558 7th Ave. (Corner of 40th St.) – (212) 391-6555

Sahara Classic - 192 Third Ave. (Between 17 & 18th St.) - (212) 677-7106

Sahara’s Turkish Cuisine - 513 Second Ave. (Between 28 & 29th St.) - (212) 532-7589

Turkish Cuisine - 631 Ninth Ave. (Between 44 & 45th St) - (212) 397-9650

Turkish Kitchen - 386 Third Ave (Between 27 & 28th St.) - (212) 679-6633


Beyoglu Restaurant – 1431 Third Ave. (81st St) – (212) 650-0850

Dalga Seafood Grill - 401 E. 62nd St. (First Ave.) - (212) 813-1790

Dalyan Authentic Turkish Restaurant - 1663 First Ave. (Between 86 & 87th St.) - (212) 348-4621

Galata Turkish Cuisine - 1586 First Ave. (Between 82 & 83rd St.) - (212) 452-2752

Istanbul Kebap Restoran - 303 E 80th St. (Between First & Second Ave.) - (212) 517-6880

Little White House Turkish Grill - 401 E 62nd St. (Between First & York Ave.) - (212) 223-1040
Michael's Restaurant (Mehmet'in Yeri) - 1733 First Ave. (90th St.) - (212) 410-3600

Ottoman Cuisine - 413 Amsterdam Ave. (Between 79 & 80th St.) - (212) 799-6363, 1(888)

Pasha Restaurant – 70 W 71st St. (Between CPW & Columbus Ave) - (212) 579-8751

The Sultan - 1435 Second Ave. (Between 74 & 75th St.) - (212) 861-0200

Trattoria Olio - 788 Lexington Ave. (Between 61 & 62nd St.) - (212) 308-3552

Turkuaz Fine Turkish Cuisine - 2637 Broadway (100th St.) - (212) 665-9541

Üsküdar Turkish Restaurant - 1405 Second Ave. (Between 73 & 74th St.) - (212) 988-2641

Brooklyn & Staten Island

Ayder Turkish Cafe Restaurant - 1400 Forest Avenue. (Staten Island) - (718) 368-3587

Café Istanbul - 1715 Emmons Ave. (Sheepshead Bay) - (718) 368-3587

Bay Shish Kebab - 2255 Emmons Ave. (Sheepshead Bay) - (718) 769-5396

Efes Continental Restaurant - 17 Kent Ave. (13th St.) - (718) 384-9194

Kapadokya – 142 Montague St. (Brooklyn Heights) - (718) 875-2211

Masal - 9300 Fifth Ave. (Bay Ridge) - (718) 238-8866

Masal Cafe - 1901 Emmons Ave. (Sheepshead Bay) - (718) 891-7090

Nar – 152 Metropolitan Ave. (Williamsburg) – (718) 599-3027

NY Liman - 2710 Emmons Ave. (Sheepshead Bay) - (718) 369-3322

Sahara Mediterranean Palace - 2337 Coney Island Ave. (Between Ave. U & T) - (718) 376-8594

Saray Turkish Grill - 63 West End Ave. (Sheepshead Bay) – (718) 368-4170

Taci's Beyti Turkish Restaurant - 1955 Coney Island Ave. (Between Ave. P & Quentin Rd.) - (718) 627-5750

Yonca Turkish Kebab House – 262 Kings Highway (W 8th St.) - (718) 265-2266

New Jersey

Alaturka Turkish Cuisine – 838 Main St. Paterson – (973) 523-6060

Alanya Fast Food – 205 Ridge Rd. North Arlington – (201) 246-9787

Authentic Turkish Cuisine - 8011 Centennial Blvd. Voorhees – (856) 489-1212

Beyti Kebab Restaurant - 4105 Park Ave. Union City - (201) 865-6281, fax (201) 865-6283

Café Mavi and Kebap House – 50 Maple St. Summit - (908) 522-1055

Captain G's - 94 Main St. Woodbridge - (732) 634-7711

The Cornucopia Restaurant - 98 Maple Pl. Keyport - (732) 739-6888

Dayi'nin Yeri - 333 Palisade Ave. Cliffside Park - (201) 840 1770

Efes Restaurant - 35 Moonachie Rd. Moonachie - (973) 440-5520

Erol’s Place – 956 Main Ave. Passaic - (973) 777-8060

Garden Restaurant - 7 E. Front St. Red Bank - (732) 530-8681

Gourmet Grille - 45 Atlantic Ave. Long Branch - (732) 229-8229

Istanbul Taverna - 3301 Paterson Plank Rd. North Bergen - (201) 866-2062, fax (201) 866-0197

Kervan Restaurant Kebab House- 360 Lawton Ave. Cliffside Park - (201) 945-7227

Kofte House- 139 Anderson Av . Fairview - (201) 941-0985

Unpretentious, reasonable prices and food, mostly kofte and kebab, morning breakfast

Pasha Restaurant - 166 Getty Ave. Paterson - (973) 886-8816

Samdan Mediterranean Restaurant - 178 Piermont Rd. Cresskill - (201) 816-7343

Saray Mediterranean Restaurant - 520 Anderson Ave. Cliffside Park - (201) 313-9118

Sevan Shish Kebab Restaurant - Cliffside Park - (201) 945-9850

Seven Hills of Istanbul - 441 Raritan Ave. (S 5th Ave) Highland Park – (732) 777-9711

Sölen Restaurant –978 Main St. Paterson - (973) 684-9821

The Sultan's Kebab House - 2020 Central Rd. Fort Lee - (201) 944-0600

Toros Restaurant - 1083 Main St. Paterson - (973) 742-6877

Toros Restaurant – 489 Hazel St. Paterson - (973) 772-8032

Turkish Kitchen - 3506 Park Ave. Weehawken - (201) 863-1011

Urfa Kebab Restaurant - 520 Anderson Ave. Cliffside Park - (201) 943-1095

Washington, DC Area

Arzu Turkish - International Restaurant - 213 Williamson Rd. Roanoke, VA - (540) 982-7160

Atilla’s Turkish Restaurant - 2705 Columbia Pike, Arlington, VA - (703) 920-8100

Bistro Med - 3288 M St. NW, Washington, DC - (202) 333-2333

Café Divan - 1834 Wisconsin Ave. NW (34th St.) Washington, DC - (202) 338-1747

Café Tu-O-Tu - 2816 Pennsylvania Ave. Washington, DC – (202)-298-7777

Kazan Restaurant - 6813 Redmond Dr. McLean, VA - (703) 734-1960

Kuzine Restaurant - 302 King Farm Blvd. Ste 110, Rockville, MD – (301) 963-3400

Levante 19th St- 1320 19th St. Washington, DC - (202) 293-6301

Levantes - 7262 Woodmonth Ave. Bethesda, MD - (301) 657-2441

Meze - 2437 18th St. NW (bet. Belmont & Columbia Rds.) Washington, DC - (202) 797-0017

The Little Cafe - 3288 M St. NW, Georgetown - (202) 333-7677

Nizam's Restaurant - Maple Ave. W (in Village Green Center) Vienna, VA - (703) 938-8948

Rosemary's Thyme - 1801 18th St. NW, Washington, DC - (202) 332-3200

Temel - 3232 Old Pickett Rd. (Old Lee Hwy.) Fairfax, VA - (703) 352-5477

Topkapi Restaurant - 3529 Chain Bridge Rd. Fairfax, VA - (703) 273-4310

Zaytoun Bistro - 8600 LaSalle Road, Suite 501, Towson, MD – (410) 339-6303

New York State

Anatolia Restaurant - 62 Main St. New Paltz - (845) 255-3700

Long Island

Alacali Ahmet's Shish-Kebab Restaurant - 3451 Long Beach Rd. Oceanside - (516) 536-0880, Fax: (516) 536-0859

Ali Baba Restaurant II – 4 Welwyn Rd. Great Neck – (516) 487-1070

Ayhan’s Fish-Kebab Restaurant -286 Main St. Port Washington - (516) 883-1515

Ayhan’s Shish-Kebab Restaurant -283 Main St. Port Washington - (516) 883-9309

Mediterranean Kebab House – 190 Post Ave. Westbury- (516) 333-8715

Professional Kebab House – Main St, Huntington – Telephone and exact address?

Royal Maksim - 3930 Long Beach Rd. Island Park - (516) 432-2121


Anatolian Kitchen - 113-03 Queens Blvd. (Between 75 & 76 St.) Forest Hills - (718) 268-2280

Cappadocia Kebab House - 37-02 Broadway (Corner of 37 St.) Astoria - (718) 728-8293

Kazan Turkish Cuisine - 95-36 Queens Blvd. (bet. 63rd Ave. & 63rd Dr.) Rego Park - (718) 897-1509

Lailla Bar and Restaurant - 42-24 Bell Blvd. Bayside – (718) 225-2904


Brookline Family Restaurant - 305 Washington St, Brookline Village – (617) 277-4466

The Istanbul Cafe - 37 Bowdoin St. - (617) 227-3434

Sultan's Kitchen - 72 Broad St. - (617) 728-2828
Chicago Area

A La Turka -Turkish Kitchen - 3134 N. Lincoln St - (773) 935-6447

Arkadash Café - 5721 North Clark St. - (773) 506-2233

Café Demir - 2964 N. Lincoln St - (773) 755-6721

Cousins – 3038 Irving Park Rd. - (773) 478-6868

Topkapi - 2544 W. Peterson St. - (773) 274-9970 –Excellent food and atmosphere

Ann Arbor, MI

Ayse's Turkish Cafe - 1703 Plymouth Rd. - (734) 662-1711

Philadelphia, PA

Golden Eagle - 300 Bath Rd. & Route 13 - (215) 785-6926

Pittsburgh, PA

Gourmet Avenue-All Natural - 121 6th St. - (412) 471-2869

Café Anatolia Turkish Kitchen - 332 Fifth Ave. Warner Centre – serving lunch weekdays

Los Angeles Area

Avo's Bakery - 6740 Reseda Blvd. Unit #C, Reseda - (818) 774-1032

Bay Front Cafe Restaurant - 3412 Via Oporto #103, Newport Beach - (714) 675-3779

Freddie's New York Deli & Kebab House - 358 North Beverly Dr. # 7, Beverly Hills - (310) 275-2326 / 275-2171

Gülen's Mediterranean Cuisine - 10250 Santa Monica Blvd, Century City - (310) 785-0504

Sunset Grill Restaurant - 200 Main St #105, Huntington Beach - (714) 969-2233

Tosh's Mediterranean Cuisine - 16871 Beach Blvd. Huntington Beach - (714) 842-3315


Nazar Turkish Cuisine - 1253 Post Road, Fairfield – (203)-256-8893

Istanbul Cafe - 245 Crown St, New Haven - (203) 787-3881

Madison, WI

Hüsnüs - 547 State St - (608) 256-0900

Tanyeri Grill - 106 King St - Not sure if still exists


Cafe Istanbul - Inwood Village Shopping Center, 5450 West Lovers Lane, Suite 222 Dallas- (214) 902-0919

Empire Turkish Grill - 12448 Memorial Dr, Houston – (713) 827-7475

Istanbul Grill - 5613 Morningside in Rice Village, Houston – (713) 526-2800


Café Istanbul - 1850 Lawrence Hwy, Decatur - (404) 320-0054

Efes Mediterranean & Vegetarian Restaurant - 113 Northpark Square NE, Marietta - (770) 419-0159


ATR American Turkish Restaurant - 2465 Wilton Drive, Wilton Manors - (954) 929-9911

Aura – 613 Lincoln Rd. Miami Beach – (305) 695-1100

Istanbul Restaurant - 707 N Boardwalk, Hollywood Beach - (954) 921-1263

M & M Barbeque - 591 N Boardwalk, Hollywood Beach - (954) 929-9911

CA Bay Area

Bosphorus - 1025 University Ave. Berkeley - (510) 549-9997

Istanbul Grill - 1686 Shattuck Ave. Berkeley - (510) 549-2316 Not sure if still exists

New Kapadokia - 2399 Broadway St. Redwood City - (650) 368-5500


Cafe Istanbul – 3983 Worth Ave (Easton Town Center) Columbus - (614) 473-9144

Anatolia Café – 1097 Worthington Woods Blvd. Worthington - (614)-781-0700

Wichita, KS

Cafe Istanbul – 120 N. West St. - (316) 944-7330


Anatolia - 48 White Bridge Rd, Nashville - (615) 356-1556

Istanbul Restaurant - 2631 Nolensville Pike, Nashville - (615) 248-6888

La Luna - 600 West Iris Dr, Berry Hill - (615) 463-3707

Mediterranean Cuisine Star Café – 2341 Madison St, Clarksville – (931) 906- 1506

North Carolina

The Kebab House – 329A N. Harrison Ave. Cary – (919) 460-1300

Mediterranean Grill - 3608 Ramsey St. Fayetteville - (910) 482-4433

Talulla's – 456 East Franklin St. Chapel Hill - (919) 933-1177

St. Paul, MN

Black Sea Restaurant - 737 N. Snelling Ave. St. Paul, MN - (651) 917-8832

Indianapolis, IN

The Bosphorus - 935 S. East St. - (317) 974-1770


Cappadocia Turkish Restaurant – 1108 S. College Ave. Newark - (302) 733-0430


Cafe Istanbul – 1 Levee Way, Newport, KY 41071 - (859) 581-1777


Pasha Ottoman Bakery & Café – 1757-b Parkview Dr. (Chesapeake Parkview Shopping Center)

Chesapeake, VA 23320- (757) 361-5221


Turkish Delights – 757 Post Rd / US Route 1 (Littlefield Rd / Route 9B) Wells, ME 04090- (207) 646-3885


Efes Turkish Cuisine 1701 E. Guadalupe Road, Tempe, AZ 85283- (480) 897-3017

SULTAN'S kebap

Ingredients: 500 cal (6 servings)
· 1000 gr. mutton
· 2 tablespoons margarine
· 2 onions
· 2 medium tomatoes or 2 tablespoons of unsalted tomato paste
· 1/2 tablespoon black pepper
· salt
· 2 1/2 glasses of water
Eggplant puree:
· 750 gr. eggplant
· 2 1/2 tablespoon flour
· 3 tablespoons butter
· 1 1/5 glasses of milk
· 1/4 glass of grated Kashar cheese
PREPARATION: Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice.

KEBAB: Put the margarine and grated onions in a saucepan and sauté over moderate heat. Add the meat and sauté with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionally. Season with 1/2-tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary.

EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and sauté for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with the hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dens paste. Add the grated kashar stir well and remove from heat.
When both the kebab and the puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.
Kashar is a sheep cheese similar to Cheddar or Kashkavale available in Jewish stores.


· 1 1/2 kg.'s leg of lamb
· 50 gr. black pepper
· 2 kg's lamb fat, ground
· 1 egg,
· 1 50 gr. salt
· 1 liter onion juice
· 1 cup of olive oil
Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the "Doner Kebab" broiler, made especially for the purpose.

How to Make Turkish Coffee

Centuries ago, when people devoted more time to attend to the demands of their earthly pleasures and less time to the demands of business and corporate life, coffee making developed some rituals that exist in ‘lite' versions in our days. In old times, connoisseurs expected their coffee to be heated slowly over charcoal embers for 15 to 20 minutes, the copper coffee pot being frequently taken away from the fire to prevent overheating.

A connoisseur can easily tell the difference between a properly made Turkish coffee and one prepared the way cheap restaurants would do, basically boiling the coffee quickly, degrading thus the taste and producing little if any froth that needs to cover the cup of coffee.

Although to this day there are still a few people who either do or at least know the days when coffee was heated on charcoal, for all practical purposes modern electric or gas stove tops became the heating equipment of choice. To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot ("cezve"), and Turkish coffee cups ("fincan"), and optionally, if you want to grind the beans, a Turkish coffee grinder ("kahve degirmeni"). Note that Turkish coffee requires extra fine ground coffee which some electrical grinders fail to produce. To make Turkish coffee:

1. Pour in cold water in the coffee pot. You should use one cup of cold water for each cup you are making and then add an extra half cup "for the pot". Add a teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir. The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee. Don't fill the pot too much. If you need to add sugar this is the time to do it.

2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you watch it to prevent overflowing when the water boils.

3. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way. This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups.

Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.


If not, you lost a chance to meet that delicious taste..



2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.