1. THE MOST POPULAR RECIPES FROM TURKEY HOCA AHMET YESEVİ PRIMARY SCHOOL

2. Etli Güveç Meat Stew in Terra Cotta Pot Etli Güveç Meat Stew in Terra Cotta Pot Ingredients: Ingredients: ½ kg lamb, cut small 10 small (walnut size) onions 1 T butter 2 medium tomatoes 3 “sivri” peppers, or 1 green bell pepper 1 c water Chopped parsley Salt to taste ½ kg lamb, cut small 10 small (walnut size) onions 1 T butter 2 medium tomatoes 3 “sivri” peppers, or 1 green bell pepper 1 c water Chopped parsley Salt to taste Arrange the meat on the bottom of a medium size clay güveç, or casserole, interspersed with the 10 onions. Cut the tomatoes into round slices and arrange on top, along with halved peppers (if using bell peppers cut into strips). Add salt and 1 cup water. Cover and cook at medium heat till meat is tender.

3. Fırında Kağıt Kebabı Fırında Kağıt Kebabı Oven-baked kebab in paper Ingredients: ½ kg small-cubed lamb (preferably leg or shoulder meat) 200 gr peas 1 tomato, finely chopped 2 “sivri” peppers, finely chopped 1 onion, cut into rings 8 pieces of parchment or 4 small oven bags Chopped parsley and/or dill 2 T olive oil Salt, black pepper, thymE Mix all the ingredients and allow to rest for ½ hour. Distribute the mixture among 4 oven bags or four doubled piece of parchment paper, add 1 T water. Close bags (if using parchment, bring two ends together and fold over, rolling and folding, until you have come to the meat, then fold the ends into the center to make a square packet) and invert onto a baking dish. Bake in a medium oven until meat is tender.

4. İslim Kebabı Steamed Kebab Ingredients: İslim Kebabı Steamed Kebab Ingredients: ½ kg lamb shoulder meat, cut into small pieces 4 cloves garlic 2 onions, peeled and quartered 4 tomatoes (2 grated, two sliced into rounds) 4 “sivri” peppers (2 chopped, 2 cut into strips) 2 eggplants (thin type) 4 T vegetable oil Salt, pepper to taste ½ kg lamb shoulder meat, cut into small pieces 4 cloves garlic 2 onions, peeled and quartered 4 tomatoes (2 grated, two sliced into rounds) 4 “sivri” peppers (2 chopped, 2 cut into strips) 2 eggplants (thin type) 4 T vegetable oil Salt, pepper to taste Simmer meat, grated tomatoes tomatoes, two of the peppers, crushed garlic, onions, salt, pepper in water just to cover and a little oil. As these are cooking, peel eggplant, then cut lengthwise into five strips each. Salt and leave for 15 minutes, then wash, pat dry and fry in hot oil. When done, remove and drain. Take two strips of eggplant and arrange one over the other in a cross shape. In the center, put two spoons of the cooked meat, and fold in ends of the eggplant over the top to close. Top with one slice of tomato and a strip of pepper, and put a toothpick through the middle to hold it closed. Continue with the rest of the eggplant and meat, and arrange in a baking dish. Drizzle the cooking liquid from the meat and bake at 180 C until the tomatoes and peppers begin to brown. Serve hot.. Simmer meat, grated tomatoes tomatoes, two of the peppers, crushed garlic, onions, salt, pepper in water just to cover and a little oil. As these are cooking, peel eggplant, then cut lengthwise into five strips each. Salt and leave for 15 minutes, then wash, pat dry and fry in hot oil. When done, remove and drain. Take two strips of eggplant and arrange one over the other in a cross shape. In the center, put two spoons of the cooked meat, and fold in ends of the eggplant over the top to close. Top with one slice of tomato and a strip of pepper, and put a toothpick through the middle to hold it closed. Continue with the rest of the eggplant and meat, and arrange in a baking dish. Drizzle the cooking liquid from the meat and bake at 180 C until the tomatoes and peppers begin to brown. Serve hot..

5. Kaburga Dolması Stuffed Ribs Kaburga Dolması Stuffed Ribs Ingredients: Ingredients: 1 set of lamb ribs (one side), with a pocket opened between the meat and the bone 1 onion, grated Salt, black pepper 1 set of lamb ribs (one side), with a pocket opened between the meat and the bone 1 onion, grated Salt, black pepper Filling: 2 T vegetable oil 1 onion 1/3 c almonds 2 c coarse bulgur 2 c water 1 c finely chopped purple plums 1 T pepper paste Salt, black pepper, mint Toothpicks Filling: 2 T vegetable oil 1 onion 1/3 c almonds 2 c coarse bulgur 2 c water 1 c finely chopped purple plums 1 T pepper paste Salt, black pepper, mint Toothpicks Rub inner and outer surface of ribs with salt, pepper and grated onion. Put oil in a pan, and sauté onion and almonds. Add washed bulgur and water, bring to a boil, add plums, salt, black pepper and mint. Cook, covered, until the bulgur has absorbed the water. Fill the pocked in the ribs with the pilaf, and close the open end with toothpicks. Wrap in foil, put in pressure cooker and add water to cover, then cook for ½ hour. Remove from pressure cooker, remove foil, place in a baking dish. Rub with pepper paste, and brown in a hot oven. Rub inner and outer surface of ribs with salt, pepper and grated onion. Put oil in a pan, and sauté onion and almonds. Add washed bulgur and water, bring to a boil, add plums, salt, black pepper and mint. Cook, covered, until the bulgur has absorbed the water. Fill the pocked in the ribs with the pilaf, and close the open end with toothpicks. Wrap in foil, put in pressure cooker and add water to cover, then cook for ½ hour. Remove from pressure cooker, remove foil, place in a baking dish. Rub with pepper paste, and brown in a hot oven.

6. Mantarli Et Sote Meat Sauté with Mushrooms Mantarli Et Sote Meat Sauté with Mushrooms Ingredients: Ingredients: 1 onion, finely chopped 500 gr small-cubed meat 2 tomatoes, grated 1 T pepper paste 2 “sivri” peppers 300 gr mushrooms, halved 1 c water Butter or margarine Salt, black pepper, thyme, mint, red flake pepper 1 onion, finely chopped 500 gr small-cubed meat 2 tomatoes, grated 1 T pepper paste 2 “sivri” peppers 300 gr mushrooms, halved 1 c water Butter or margarine Salt, black pepper, thyme, mint, red flake pepper Sauté onions till transparent, add meat and cook until the water it gives off is gone. Add grated tomato and pepper paste. Add mushrooms to the meat, add water, butter, water, salt and spices, and simmer, covered, on medium heat until the water is nearly gone Sauté onions till transparent, add meat and cook until the water it gives off is gone. Add grated tomato and pepper paste. Add mushrooms to the meat, add water, butter, water, salt and spices, and simmer, covered, on medium heat until the water is nearly gone

7. Mercimek Çorbası Red Lentil Soup Mercimek Çorbası Red Lentil Soup Ingredients: Ingredients: 2 c red lentils 1 potato 1 onion 1 T flour Salt, dry mint, red pepper 4-5 T oil 2 c red lentils 1 potato 1 onion 1 T flour Salt, dry mint, red pepper 4-5 T oil Go through lentils to remove stones etc. and wash. Grate potato, and dice onion finely. Saute onion in a pot in 2T oil until transparent, then add the flour. Once the flour has browned a bit, add 9-10 c water. Add lentils, salt and potato and cook till the lentils are soft and falling apart, then either pass through a large strainer or puree with a blender. Heat 3 T oil or butter in a small frying pan, add mint and red pepper, sauté a minute or so and add to soup. Serve hot. Go through lentils to remove stones etc. and wash. Grate potato, and dice onion finely. Saute onion in a pot in 2T oil until transparent, then add the flour. Once the flour has browned a bit, add 9-10 c water. Add lentils, salt and potato and cook till the lentils are soft and falling apart, then either pass through a large strainer or puree with a blender. Heat 3 T oil or butter in a small frying pan, add mint and red pepper, sauté a minute or so and add to soup. Serve hot.

8. Patates Salatası Turkish Potato Salad Patates Salatası Turkish Potato Salad Ingredients Ingredients 1 kg potatoes 1 bunch parsley 5-6 scallions Salt, pepper to taste 2 t cumin 1 T tomato Juice of one lemon 3 T olive oil 1 kg potatoes 1 bunch parsley 5-6 scallions Salt, pepper to taste 2 t cumin 1 T tomato Juice of one lemon 3 T olive oil Boil potatoes, remove skins, cool and cut into 2-cm cubes. Put into a deep bowl and add finely chopped green onion and parsley. In a separate bowl combine lemon juice, tomato paste, salt, pepper, cumin and olive oil, and mix with the potatoes. Red flake pepper (Maraş or Aleppo pepper) may also be added. Boil potatoes, remove skins, cool and cut into 2-cm cubes. Put into a deep bowl and add finely chopped green onion and parsley. In a separate bowl combine lemon juice, tomato paste, salt, pepper, cumin and olive oil, and mix with the potatoes. Red flake pepper (Maraş or Aleppo pepper) may also be added.

9. Sade Köfte Plain Köfte Sade Köfte Plain Köfte Ingredients: Ingredients: 500 gr medium fatty ground beef 1 large onion, grated 2 slices of stale bread, crusts removed 1 egg Salt and pepper to taste Oil for frying. 500 gr medium fatty ground beef 1 large onion, grated 2 slices of stale bread, crusts removed 1 egg Salt and pepper to taste Oil for frying. Mix all ingredients except the oil, shape into small flat ovals and fry in hot oil, serve with fried potatoes. Mix all ingredients except the oil, shape into small flat ovals and fry in hot oil, serve with fried potatoes.

10. Rice Pudding Sütlaç Rice Pudding Sütlaç Ingredients Ingredients 1 lt milk 300 gr sugar 70 gr rice 15 gr rice flour 15 gr wheat starch 1 ½ c water (for the rice) ¾ c water (for rice flour and starch) ½ t salt 1 lt milk 300 gr sugar 70 gr rice 15 gr rice flour 15 gr wheat starch 1 ½ c water (for the rice) ¾ c water (for rice flour and starch) ½ t salt Place rice in a small saucepan with 1 ½ c water and bring to a boil, simmer till rice is soft. Allow to cool. Put the milk, salt and rice in a large pot, and bring to a boil. Reduce to a simmer. Mix wheat starch and rice flour with ¾ c water in a bowl, and pour into the hot milk, whisking constantly to prevent lumps. Continue simmering, stirring constantly, until the mixture thickens. Pour into serving bowls and chill. Place rice in a small saucepan with 1 ½ c water and bring to a boil, simmer till rice is soft. Allow to cool. Put the milk, salt and rice in a large pot, and bring to a boil. Reduce to a simmer. Mix wheat starch and rice flour with ¾ c water in a bowl, and pour into the hot milk, whisking constantly to prevent lumps. Continue simmering, stirring constantly, until the mixture thickens. Pour into serving bowls and chill.

11. Tel Kadayıfı Shredded Wheat Pastry Tel Kadayıfı Shredded Wheat Pastry Ingredients Ingredients 750 gr kadayıf dough (available at middle eastern grocery stores) 350 gr clarified butter (1 ½ c) 200 gr shelled pistachios or chopped walnuts 750 gr kadayıf dough (available at middle eastern grocery stores) 350 gr clarified butter (1 ½ c) 200 gr shelled pistachios or chopped walnuts Syrup: 1150 gr sugar (1 ¾ c) 925 gr water (3 ¾ c) 1 T lemon juice Syrup: 1150 gr sugar (1 ¾ c) 925 gr water (3 ¾ c) 1 T lemon juice First make the syrup: Combine sugar, water and lemon juice in a saucepan and boil together for 5 minutes. Remove from heat and set aside. Divide the kadayıf dough into two parts, and fluff so that no lumps or heavy/light places exist. Spread half of the dough evenly on the bottom of a round baking pan. Spread the nuts over this, and top with the other half of the kadayıf dough. Melt the butter and drizzle evenly over the surface of the kadayıf, then bake for 40 minutes in a medium oven until the top has browned evenly. When it is done, remove from the oven and immediately pour the prepared syrup over the top. Allow to cool and serve. First make the syrup: Combine sugar, water and lemon juice in a saucepan and boil together for 5 minutes. Remove from heat and set aside. Divide the kadayıf dough into two parts, and fluff so that no lumps or heavy/light places exist. Spread half of the dough evenly on the bottom of a round baking pan. Spread the nuts over this, and top with the other half of the kadayıf dough. Melt the butter and drizzle evenly over the surface of the kadayıf, then bake for 40 minutes in a medium oven until the top has browned evenly. When it is done, remove from the oven and immediately pour the prepared syrup over the top. Allow to cool and serve.

12. Tencere Kebabı Pot Roast Tencere Kebabı Pot Roast Ingredients: Ingredients: 1 kg leg of lamb, cut into small pieces 2-3 onions, chopped 2 tomatoes, peeled and cut small 3-4 potatoes, cubed 2-3 T butter 1 T tomato paste 1-2 T chopped parsley Salt, pepper 1 kg leg of lamb, cut into small pieces 2-3 onions, chopped 2 tomatoes, peeled and cut small 3-4 potatoes, cubed 2-3 T butter 1 T tomato paste 1-2 T chopped parsley Salt, pepper Put meat, onion and butter into a pan, and sauté stirring until the meat’s juices have evaporated. Add the tomato paste and stir a few times more. Add the tomatoes, and add enough water just to cover meat and allow to simmer. Meanwhile fry the potatoes lightly, and about 15 minutes before the meat is fully tender, add the potatoes. Remove from heat, add the parsley and serve. Put meat, onion and butter into a pan, and sauté stirring until the meat’s juices have evaporated. Add the tomato paste and stir a few times more. Add the tomatoes, and add enough water just to cover meat and allow to simmer. Meanwhile fry the potatoes lightly, and about 15 minutes before the meat is fully tender, add the potatoes. Remove from heat, add the parsley and serve.

13. Yayla Çorbası Rice and Yogurt Soup Yayla Çorbası Rice and Yogurt Soup Ingredients: Ingredients: ½ c rice 2 T flour 1 egg 1 ½ c yogurt 3-4 T vegetable oil Salt, dry mint ½ c rice 2 T flour 1 egg 1 ½ c yogurt 3-4 T vegetable oil Salt, dry mint Wash rice and simmer in 10 c of water. Whisk together yogurt, egg and flour and cook in another saucepan on low heat, stirring constantly. Add, beating with a whisk, to the boiling rice. Add salt and allow to simmer together a few minutes. Sauté the mint in the oil for a minute and use as a garnish when serving. Wash rice and simmer in 10 c of water. Whisk together yogurt, egg and flour and cook in another saucepan on low heat, stirring constantly. Add, beating with a whisk, to the boiling rice. Add salt and allow to simmer together a few minutes. Sauté the mint in the oil for a minute and use as a garnish when serving.