Bulghur Balls

Ingredients

1 gl of Bulghur; fine grind (200gr)

1 gl of flour

1 egg

1 tb spoon tomato paste

1 tb spoon red pepper paste

1 gl of hot water

salt

cumin

black pepper

For sauce:

3 tomatoes

3 garlic cloves

1 tb spoon tomato paste

1 tb spoon red pepper paste

salt

black pepper

red pepper

Place the bulgur in a large shallow bowl. Pour the hot water and mix to make sure all the bulgur is soaked. Cover with a plate or plastic wrap and let sit for 20 minutes until the bulgur is soft.

Add all the other ingredients to make the bulgur balls. Knead for 10 minutes. Shape the small balls; boil them in water for 10-15 min, on the other hand cook for few min grated tomatoes and garlic add the other ingrediebts for sauce and mix them well ; cook for 10 min. Drain bulghur balls and pour tomato sauce on it. Serve warm.This girl is the best cook. She is from Turkey, and has a few vegetarian recipes to offer Meet Yesim Caglar. Pay her a visit at Yesim Style Kitchen

AUSHAK - AFGHAN RAVIOLI

• 1 cup plain yogurt
• 1 clove garlic, crushed
• 1 Tablespoon fresh mint
• 1/4 teaspoon salt
• 3 tablespoon Oil
• 1 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 Tablespoon ginger, peeled, grated
• 1 Tablespoon cumin seeds
• 1 28-oz can crushed tomatoes
• 4 Cardamom pods
• 1 teaspoon cinnamon
• 1 Tablespoon ground coriander
• ½ teaspoon sumac
• ½ teaspoon cayenne
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 ½ cups water
• 1 cup yellow split peas, cooked
• 3 leeks (about 4 cups chopped)
• 1 teaspoon kosher salt
• ½ cup finely chopped cilantro
• 48 pieces square wonton wrappers
• Some mint, chiffonade

Directions

1. To make the yogurt sauce: Mix all the ingredients together. Set aside.
2. To make the tomato sauce: Heat oil in a pan set over medium heat. Add chopped onions, and sauté until translucent about 3 minutes. Add minced garlic, ginger and cumin and sauté, 2 minutes, stirring frequently, until seeds are browned and oil is fragrant.
3. Add tomatoes, cardamom, cinnamon, coriander, sumac, cayenne, salt, pepper and water.
4. Simmer gently over low heat until sauce is redued by half and is thick. Stir in cooked split peas. Keep warm until aushaks are ready to serve.
5. To make the aushak filling: Cut off the dark green hard leaves from the leek. Keeping the roots to hold the leeks together, halve lengthwise. Fan out the leeks and rinse under the faucet to remove sand. Slice finely cross, wise, discard the root.
6. Microwave leeks until soft, about 4-5 minutes, stirring occasionally.
7. Combine leeks with salt, cilantro and let it cool.
8. Folding the dumplings: On a clean surface lightly dusted with cornstarch, brush edges of the wonton wrapper with a little water (just slightly damp). Mound about 1 Tablespoon of the filling in the center of each wrapper. Bring opposite corners together to make a triangle and press to seal, making sure to remove any air from the filling. Make sure seams are well-sealed. Next bring the two corners along the long edge of the triangle to meet together and overlap them. Press the two corners together to fuse them. Place on a tray dusted with cornstarch.
9. Cooking the dumplings: Bring a pot of water to boil. Drop in about 12 dumplings in at a time, give it a stir so that the dumplings do not stick to the bottom. Wait 2-3 minutes or until the dumplings floats up. Remove with a slotted spoon.
10. Serving: Place dumplings in a plate, ladle over tomato sauce and drizzle with yogurt sauce. Garnish with mint

Fatayer

For the dough

500 g of flour (white or a mix a half white and half whole wheat flour`)
1tbsp salt
1 teasp yeast
For the stuffing
1 kg of spinach
2 onions, chopped fine
2 tbsp sumac
1 tomato, diced fine
salt and pepper

Knead the flour with enough water to form a dough, add the salt and the yeast (dissolved in tepid water). Leave to rest for and hour.
To prepare the filling, chop finely the spinach, rub the onion with sumac, and add to the spinach and tomato.
Season to taste with salt.
Roll the dough thin, cut in circles (less than 10 cm), and put a tbsp of stuffing in the center of a circle (try to have the stuffing with the least juice possible).
Close from 3 sides, to form a triangle, and put each pie in a baking tray.
Cook in a hot oven, at 180 C for ten minutes or until golden, leave to cool and serve cold.

3adass bHamod (lentils in lemon)

Ingredients:
2 cups of lentils
2 onions
4 garlic cloves
A few beet leaves
2 medium potatoes
1 teaspoon powdered mint
2 tablespoons peanut oil
2 tablespoons olive oil
1 teaspoon salt
1/2 cup lemon juice

Bring the lentils to a boil in 6 glasses of water and cook them for one hour. Chop the onions roughly and brown them slightly in the peanut oil. Pour them in the pot on the cooked lentils along with the garlic, pounded and mixed to the mint. Dice the potatoes and chop the beet leaves before adding them to the mix. Add 2 tablespoons of olive oil. Stir. Add the lemon juice. Serve as a soup.

Loubieh bzeit (French beans in oil)

Ingredients:
1 kg tender French beans (also called green beans I believe?)
2 onions
10 garlic cloves
1 kg ripe tomatoes
2 tablespoons peanut oil
4 tablespoons olive oil
1 teaspoon salt

Wash the beans then cut them in two. Whiten them 5 mn in boiling water then drain them. Brown the thinly sliced onions and the peeled garlic cloves (whole) in peanut oil. After a few minutes, add the salt and beans. Cover the cooking pot and steam on low heat for 5 mn. Add the diced tomatoes and 1/2 cup boiling water. Allow to stew for half an hour on low heat, covered. Add the olive oil at the end. Serve lukewarm or cold.

Butternut Squash

ingredients

• 1 2-lb. butternut squash
• 3 Tablespoons butter, melted
• 1 tsp. curry powder
• Salt

directions

Preheat oven to 450 degrees F. Cut squash in half lengthwise and remove seeds. Peel squash. Cut squash halves in 1- to 1-1/2-inch pieces. Place in a 3-quart rectangular baking dish. In a small bowl combine butter and curry powder. Drizzle over squash, tossing to coat.

1. Roast squash, uncovered, for 20 to 25 minutes or until tender and lightly browned, stirring once or twice. Serve immediately or let cool to tote. Store in an airtight container in the refrigerator up to 2 days.
2. Serve squash at room temperature threaded on eight 8-inch skewers. Season to taste with salt. Makes 8 servings.
3. Test Kitchen Tip: To reheat kabobs, grill on a gas or charcoal grill directly over medium coals (or preheat gas grill to medium) about 10 minutes or until heated through, turning kabobs occasionally.

Falafel

Ingredients:

•1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

•1 large onion, chopped

•2 cloves of garlic, chopped

•3 tablespoons of fresh parsley, chopped

•1 teaspoon coriander

•1 teaspoon cumin

•2 tablespoons flour

•Salt

•Pepper

•Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Fried Tomatoe with Garlic

4 cloves garlic, crushed

Salt and pepper to taste

1/2 small hot pepper, very finely chopped

2 tablespoons chopped fresh parsley

2 tablespoons oil

2 large, firm tomatoes, thickly sliced

Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately.

Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.

Angie's Veggie Moussaka

Angie's Veggie Moussaka

3 large eggplants

6 small tomatoes

3 small onions - or 1 large onion

2 chili peppers

handful of fresh parsley

2 tbsp olive oil

1 can chickpeas

1 can kidney beans

1 small can of tomato paste

1 tsp cinnamon

1 tsp all spice

salt and pepper to taste

Start by adding the olive oil at the bottom of your stock pot. Then chop up all the veggies and herbs and toss them in the pot as you go. Then add the can of chickpeas, tomato paste, and kidney beans, making sure to rinse the chickpeas and beans before adding to remove any unnecessary sodium and gunk they are canned with. Then I add the spices and stir well. I cooked it on a medium heat stirring occasionally for about 45 minutes until everything looks combined and cooked throughly. When it was done I added the rice. This is a great lunch to reheat throughout the week. I like to serve it with a handful of cheese, but you could leave that out.

Enjoy :)

http://creativehomemaker.blogspot.com/

Potato Spinach Casserole

Ingredients
1/4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese to make it vegan use a vegan cheese, Daiya tofutti etc, http://www.daiyafoods.com/
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream

Directions
For this yummy Turkish breakfast Dish follow these instructions1.Heat oven 400 degrees FGrease a 2 quart casserole dish. 2.Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
3.In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
4.Bake for 15 minutes. Add cheese and bake 5 minutes longer.

Turkish Short Bread

250 gr butter/margarine, at room temperature/9-10 Tbsp powdered sugar/1 Tbsp vanilla
3 cups corn starch/2 cups all purpose flour/½ cup powdered sugar for top

Put powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead till the dough becomes smooth and soft. You do not need to use all the flour mentioned, if you think the dough is already soft and smooth Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, . Use a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between.Bake in a preheated 325F (160 C) oven for about 20-30 minutes or until their bottoms get pinkish. Make sure the tops remain white. Make sure they do not turn pinkish. Let them cool and sprinkle with powdered sugar on tops with a strainer.
ENJOY

Artichokes With Egg

2 Artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
1 tsp butter/1/3 cup hot water/Salt/Pepper/2 small size eggs/Yogurt Sauce/1/2 cup plain Turkish yogurt
1 1/2 tbsp flour, all purpose/Garnish:1 tbsp butter/1 tsp paprika/1/2 tsp cayenne/2 green onion, sliced

Place artichokes, 1 tbsp butter and 1/3 cup hot water in a small sized pot, put the lid on. Cook over a little bit under medium heat until the artichokes are tender. Place the cooked artichokes with their juice in a small oven dish. Whisk the all Yogurt Sauce ingredients in a small bowl, pour all around the artichokes. Preheat the oven to 400 F (200 C). Place the dish on the top rack of the oven. After 10 minutes crack the eggs top of the each artichokes. Change the setting of the oven to broil (grill). Put back on the top rack again and and cook until the eggs white are cooked. Meanwhile, melt the butter in a small sauce pan. Add the cayenne and paprika. Pour all over the dish. Sprinkle the chopped spring onions all over the top. Serve Artichokes with Eggs while still warm with freshly baked Turkish bread.

From Binnurs Turkish cook book

Moroccan Rice Pudding

Ingredients:

• 1 cup short grain white rice,
• 2 cups water
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 1/2 cups milk
• 2/3 cup sugar
• 1 or 2 sticks of cinnamon
• 2 to 3 teaspoons orange flower water
• ground cinnamon or nutmeg for garnishing

Directions

Wash the rice in a large bowl filled with water, drain. Put the rice in a 3-quart (liter) or larger pot. Add water and salt, bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Move the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.

Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.

Mujaddara Arabic Lentil Rice

Ingredients

• 1 cup dry lentils, rinsed
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 3/4 cup white rice, rinsed
• 3/4 cup water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup vegetable oil
• 3 white onions, sliced into 1/4-inch rings

1. Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
2. Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
3. Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

Tofu Kaboobs

What You Need

To Marinate you need

1 teaspoon freshly-ground black pepper
1 1/2 teaspoons dried oregano
2 cloves garlic, mashed

1/2 cup olive oil
3 table spoons of lemon juice
2 teaspoons salt

Then you need

1 package of extra-firm tofu, cut into 1-inch a piece

4 red onions
2 green zucchini, cut into 1-inche a piece
2 summer squash, cut into 1-inche a piece
12 seamed mushrooms
1 red pepper, cut into 1-inch a pieces

Directions

1. In a small bowl mix marinating mix in a small bowl.2.Put vegetables and tofu in a 2 gallon zipper bag. Pour the marinade and coat the tofu and vegetables in a sealed bag refrigerated for 2-3 hours. 3. When cooking put veggies and tofu on the kabob rods, when using rotisserie, or skewers if using grill. Grill on rotisserie until vegetables are golden. 20 minutes.