Turkish food

1. Recipe: Lentil and Mint Soup – Ezogelin Çorbası
INGREDIENTS
 1 red lentils, soaked in water for one hour and drained
 1 onion, grated
 ¼ rice or bulgur
 2 tomato paste, diluted in 1/4 cup cold water.
 ¼ tablespoon butter
 salt to taste
 1 teaspoon paprika, 1 spoon dried mint
Place lentils, onion, rice or bulgur, tomato paste, butter, and salt into a sauce pan. Cook
stirring occasionally on very low heat until lentils are tender and soup is creamy. –
(about one hour or less). Add paprika and mint, and let soup simmer for 5 minutes
before serving. Dried mint, not fresh is used for the topping.

2. Chick peas ( Nohut Yemegi)
1 onion, chopped
1+1 tbsp olive oil
2 cups chick peas, cooked
3-4 cups water
1 tbsp salt to taste
1 ½ tbsp tomato paste
Soak the chick peas in water at least for 5-6 hours. Drain and cook with 3-4 cups of water till they get soft.
Drain and leave aside. Meanwhile, sauté onions with 1 tbsp olive oil and stir in tomato paste. Cook for a few
minutes.
Add sautéed onions and cooked chick peas to the pot. Cook them all for an additional 5-7 minutes.

3. Bulgur Pilaf (Bulgur Pilavi)
1 cup bulgur wheat, whole grain large, washed and drained
1 chopped onion
1 diced tomato,
1 teaspoon tomato paste (optional)
1 banana/green pepper, chopped
2 tablespoon butter/oil
2 cups hot water
1 teaspoon salt
In a medium saucepan, sauté butter/olive oil and onions for about 2-3 minutes
over medium heat. Then stir in tomato paste and tomatoes, sauté for about 2
minutes. And then stir in peppers. After a while add bulgur and sauté for 2-3
minutes.
Add hot water and salt.Stir well and turn heat low when it boils. Close the lid
and simmer till the bulgur absorbs all the water. Do not stir while cooking.

4. Shepherd’s Salad – Çoban Salatası
Recipe:
A classic Turkish salad, very refreshing. Have all the vegetables cut into similar sized
dice. For cucumbers , remove seeds from the larger ones. Combine all ingredients in a
bowl. Mix dressing and gently toss just before serving.
 The Salad
 2 large tomatoes, peeled, seeded and diced
 2 cucumbers, peeled, seeded and diced
 3 small green peppers.
 6 radishes thinly sliced
 1 white onion., sliced into rings.
 3 green onions, white part only, sliced
 ½ flat Italian parsley, finely chopped.
 The Dressing
 6 tbsp. lemon juice
 ¼cup olive oil
 salt and pepper to taste

5. Semolina Halva (Irmik Helvasi)
Ingredients Measure
Amount
Margarine 2 cups 150 grams
Pine nuts 2 tablespoons 20 grams
Semolina 2 cups 300 grams
Water 2 cups 500 grams
Sugar 1 1/3 cups 240 grams
Servings: 6 Preparation :
Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until
the ingredients change color slightly, stirring all the time. Boil the water in a separate
saucepan, add and melt the sugar. Add the syrup to the semolina, stir and simmer for 10
minutes. Cover with a napkin and let rest for 20 minutes. Toss before serving.

6. Shepherd’s Salad – Çoban Salatası
Recipe:
A classic Turkish salad, very refreshing. Have all the
vegetables cut into similar sized dice. For cucumbers ,
remove seeds from the larger ones. Combine all ingredients
in a bowl. Mix dressing and gently toss just before serving.
• The Salad
• 2 large tomatoes, peeled, seeded and diced
• 2 cucumbers, peeled, seeded and diced
• 3 small green peppers.
• 6 radishes thinly sliced
• 1 white onion., sliced into rings.
• 3 green onions, white part only, sliced
• The Dressing
• 6 tbsp. lemon juice
• ¼cup olive oil
• salt and pepper to taste

7. Shepherd’s Salad – Çoban
Salatası

8. Shepherd’s Salad – Çoban Salatası

9. Recipe: Lentil and Mint Soup – Ezogelin Çorbası
INGREDIENTS
• 1 red lentils, soaked in water for one hour and
drained
• 1 onion, grated
• ¼ rice or bulgur
• 2 tomato paste, diluted in 1/4 cup cold water.
• ¼ tablespoon butter
• salt to taste
• 1 teaspoon paprika, 1 spoon dried mint
Place lentils, onion, rice or bulgur, tomato paste, butter,
and salt into a sauce pan. Cook stirring occasionally on very
low heat until lentils are tender and soup is creamy. –
(about one hour or less). Add paprika and mint, and let
soup simmer for 5 minutes before serving. Dried mint, not
fresh is used for the topping.

10. Recipe: Lentil and Mint Soup – Ezogelin
Çorbası

11. Recipe: Lentil and Mint Soup – Ezogelin
Çorbası

13. Recipe: Lentil and Mint Soup – Ezogelin Çorbası

14. * AFİYET OLSUN!
ENJOY!