Flour Halvah

125 gram butter
2 cups flour
1 cup milk
1 cup water
1 ½ cup sugar
4 Tbsps pine nuts (optional)

Let the butter melt in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 10-15 minutes.
Meanwhile, heat the milk and water. Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes.
Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.
ENJOY

Adana Kebab

1 lb lean ground mutton
50 gr fat from lamb tail, finely chopped
1 tsp crushed red pepper
½ tsp black pepper
½ tsp cumin
1 tsp salt to taste
Skewers or chop sticks

Leave the crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.
Mix all the ingredients with your hands. Grab a fist size mixture and skewer it. Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture. Cook on a grill or oven. You can grill some vegetables as well on the side. Refrigerate the skewered Adana Kebab overnight to get a better flavor.

Serve with warm pita bread and Side Salad for Kebabs
ENJOY

Stuffed Kadaifi

1 lb kadaifi
150 grams butter
1 cup walnuts/pecans, in chunks

For the Syrup:
3 cups water
2 ½ -3 cups sugar
1 tsp lemon juice

First mix sugar and water in a pot and boil the syrup for about 5 minutes. Stir in lemon juice and let it cool.
Melt butter and drizzle all over the kadaifi. Using your hands, try to mix the butter with kadaifi evenly. If the kadaifi pieces are too long, break them into smaller pieces with your hands. After tossing the kadaifi, take a small Turkish coffee cup and fill half of it with kadaifi and make a hole in the middle. Place about 1 tsp walnuts/pecans inside and fill the rest of the cup with more kadaifi. Gently press on top of the cup. Grease an oven tray and flip the cup upside down on the tray. Make sure to press on top of the kadaifi before flipping, otherwise the shape won’t come out well. Use the same procedure for all the kadaifi left.

Sekerpare

250 grams butter (at room temperatue)
2 eggs
½ cup semolina
½ cup sugar
1 tsp baking powder
1 tsp vanilla extract/powder
3 ½ -4 cups flour
Walnut quarters or almond/hazelnut for top

Syrup:
3 cups sugar
4 cups water
1 Tbsp lemon juice
First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.
Meanwhile, mix softened butter, sugar, eggs and semolina. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non sticky as cookie dough. Take walnut size pieces and make round ball shapes using your palms. Arrange them over a greased baking tray and press gently over each one sticking a piece of walnut/almond/hazelnut. Bake them in a preheated 350F (180C) oven until they turn light brown for about 30-40 minutes.

Cheese Omelet
3-4 eggs
½ cup milk
1 cup feta cheese/crumbling cheese/mozzarella, shredded
2 tbsp butter
¼ tsp salt to taste
Black pepper (optional)

In a bowl beat eggs and stir in the rest of the ingredients, but the butter.
Then, melt butter in a skillet over medium heat and pour the egg mixture. Cook both sides of the cheese omelet till the eggs are cooked (4-5 minutes).
Serve warm with bologna slices.
ENJOY

Breakfast Casserole
This fabulous recipe is made by my skillful husband for a Sunday Breakfast. It is a really unique and wonderful flavor. You should try it!

3 slices of bread, cut into cubes
1 tomato, chopped
1 green onion, chopped
4 eggs, beaten
1 cup cheddar cheese, grated
1 cup milk
½ cup red/green/yellow pepper, cut in stripes
1 tsp salt to taste
¼ tsp thyme/mint (optional)

Preheat oven to 350°F (180 C). Beat the eggs in a large bowl. Then, mix in the milk and cheese. Add the bread cubes and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add all the remaining ingredients. Grease a 13 x 9 inch casserole dish. Pour mix into casserole dish.
Bake in oven for 40-45 minutes, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
ENJOY

Potato Spinach Casserole
2 tbsp butter
1 tbsp olive oil
1 cup fresh/frozen spinach
1 large onion, sliced thin
1 clove of garlic, minced
1 lb potatoes, boiled and peeled
1 egg
1/3 cup milk
½ tsp salt to taste
½ tsp black pepper
1 cup Swiss/Cheddar/Mozzarella Cheese, shredded

Puree boiled potatoes in a wide bowl. Add egg, milk, salt, black pepper and butter. Transfer into a Pyrex Dish.
Meanwhile, sauté onion with olive oil and stir in garlic. After a while add spinach and cook for 4-5 minutes over medium heat. Spread it over potato puree. Sprinkle cheese all over.
Bake at 400 F (200 C) oven, till the top gets lightly brown (for about 20-25 minutes). Serve warm.
ENJOY

Spinach and Potato Frittata
2 tbsp olive oil
2 potatoes, chopped
1 cup torn fresh spinach
2 tbsp green onions, sliced
1 tsp garlic, minced
4 eggs
1/3 cup milk
½ cup Cheddar cheese, shredded
salt and pepper to taste

Heat olive oil in a medium size skillet over medium heat and place potatoes, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Sprinkle with salt and pepper. Cook for 2 minutes, until spinach is wilted.
Beat together eggs and milk in a bowl. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Lower the heat, cover, and cook 5 to 7 minutes, or until eggs are firm.
Serve Spinach and Potato Frittata warm.
ENJOY
***This is a vegetarian dish.

Poached Eggs in Yogurt

1 cup plain Turkish yogurt at room temperature
1-2 cloves garlic, minced
2 eggs
2-3 cups water
1 Tbsp vinegar
1 tsp salt to taste
For top:
1 Tbsp butter
1 tsp paprika/cayenne pepper

Add garlic and half of the salt into yogurt and whisk. Take over a serving plate.
Meanwhile, take water, vinegar and the remaining salt in a small pot. Bring to a boil. Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes. Take the poached eggs out and place over the yogurt on the serving plate.
In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs.
Serve hot/warm.
ENJOY

European Cemen

1 cup Lutenitsa
1-2 cloves of garlic, smashed (optional)
1-2 Tbsp Turkish white cheese/feta cheese, crumbled
1-2 Tbsp olive oil
1-2 Tbsp crushed walnut

. Mix all the ingredients with Lutenitsa. Serve with either warm bread or crackers. Cemen goes very well at breakfasts and brunches.
ENJOY

Zucchini Frittata

2 zucchinis, shredded
1 small onion, chopped
2 Tbsp olive oil
2 cloves garlic, minced
½ cup mozzarella, shredded
2 Tbsp Parmesan, shredded
½ cup milk
3 eggs
1 tsp salt to taste
1 tsp fresh basil/parsley, finely chopped

Saute onions for 3-4 minutes in olive oil and stir in garlic. Add zucchini and salt, and sauté for about 5-6 minutes. Whisk eggs with milk. Stir in cheese, basil/parsley and egg-milk mixture. Give a stir. Cook 2-3 minutes. Transfer it to a pyrex or oven tray and bake at 375 F (190 C) until egg settles, if desired broil top to brown for 2-3 minutes.
ENJOY

Vegetable Frittata

1 red bell pepper, chopped
½ onion, chopped
½ lb spinach, chopped
4-5 eggs, whisked
½ cup mozzarella cheese, shredded
¼ cup milk
1 Tbsp olive oil
½ tsp salt
½ tsp dried mint
Black pepper

Saute onions with olive oil over medium heat for 3-4 minutes. Add bell pepper and spinach. Saute for 3-4 more minutes. Then, in a bowl, combine whisked eggs, milk, salt, mint and cheese.
Preheat oven to 400 F (200 C) and grease a round pyrex. Transfer the cooked vegetables and then add the egg-milk mixture. Gently give a toss for an even frittata. Sprinkle some black pepper on top. Bake for about 5 minutes and then broil for 3-4 minutes or until the eggs settle.
Slice and serve hot.
ENJOY

Mushroom Frittata

8-10 mushrooms, sliced
4-5 eggs, whisked
1/3 cup mozzarella cheese, shredded
2-3 Tbsp parmesan cheese, shredded
¼ cup milk
1 Tbsp olive oil
½ tsp salt to taste
½ tsp thyme
Black pepper to taste

Saute mushrooms with olive oil over medium heat for 3-4 minutes. Then, in a bowl, combine whisked eggs, milk, salt, thyme and cheese. Mix well.
Preheat oven to 400 F (200 C) and grease a round pyrex. Transfer the mushrooms and then add the egg-milk mixture. Gently give a toss for an even frittata. Sprinkle some black pepper on top. Bake for about 5 minutes and then broil for 3-4 minutes or until the egg settles.
Slice and serve hot.
ENJOY

Muhammara (Red Pepper Walnut Dip)

1-1 ½ cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste

Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. May be refrigerated for up to 24 hours.
Serve at room temperature.
Muhammara is also very good at breakfasts.
ENJOY

Eggs with Pastrami

3-4 eggs
½ cup pastrami, torn into pieces
1-2 Tbsp butter (optional)
A pinch of salt
A pinch if paprika

Take the butter over the skillet and melt over medium heat. Then, tear the pastrami into small pieces and sauté in butter for 2 minutes. Crack the eggs carefully and sprinkle with salt and paprika. You may either close the lid and cook over low heat without disturbing the eggs, or give a gentle stir folding the eggs and cook until eggs are done.
Serve hot.
ENJOY