Turkish Cousine

Menemen (Turkish Scrambled Eggs with Tomatoes and Peppers)

Ingredients:

4 large eggs

2 medium tomatoes, diced

2 green peppers, sliced

1 onion, finely chopped

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, for garnish

Instructions:

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.

Add the sliced green peppers and cook until they start to soften.

Stir in the diced tomatoes and cook until they start to break down and become saucy.

Crack the eggs into the skillet and stir gently to combine with the tomato mixture. Cook until the eggs are just set.

Season with salt and pepper to taste.

Garnish with fresh parsley and serve hot with bread.

           Lahmacun (Turkish Pizza)

Ingredients:

500g ground lamb or beef

1 large onion, finely chopped

2 tomatoes, finely chopped

2 green peppers, finely chopped

1/4 cup parsley, finely chopped

2 tablespoons tomato paste

1 tablespoon red pepper paste

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

Ready-made pizza dough or flatbread

Instructions:

Preheat the oven to 220°C (428°F).

In a large bowl, combine ground meat, onion, tomatoes, green peppers, parsley, tomato paste, red pepper paste, garlic, cumin, paprika, salt, and pepper. Mix well.

Roll out the pizza dough or use flatbread as a base. Spread a thin layer of the meat mixture over the dough.

Place the lahmacun on a baking sheet and bake for about 10-15 minutes or until the dough is crisp and the meat is cooked.

Serve hot with a squeeze of lemon juice and fresh parsley on top.

Köfte (Turkish Meatballs)

Ingredients:

500g ground beef or lamb

1 onion, grated

2 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup fresh parsley, finely chopped

1 egg

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

Olive oil for frying

Instructions:

In a large bowl, combine ground meat, grated onion, garlic, breadcrumbs, parsley, egg, cumin, paprika, salt, and pepper. Mix well until all ingredients are fully incorporated.

Shape the mixture into small, oval-shaped meatballs.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned and cooked through, turning occasionally.

Serve hot with rice or bread and a side of salad.

  Dolma (Stuffed Grape Leaves)

Ingredients:

1 jar of grape leaves, rinsed and drained

1 cup rice, rinsed

1 onion, finely chopped

2 tomatoes, diced

1/4 cup pine nuts

1/4 cup currants

1/4 cup fresh mint, chopped

1/4 cup fresh parsley, chopped

1/4 cup olive oil

1 lemon, juiced

Salt and pepper to taste

Instructions:

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and cook until softened.

Add the rice and cook, stirring frequently, until the rice is lightly toasted.

Stir in the tomatoes, pine nuts, currants, mint, parsley, salt, and pepper. Cook for another 5 minutes.

Remove from heat and let the mixture cool slightly.

Place a grape leaf on a flat surface, shiny side down. Put a spoonful of the rice mixture in the center and fold the sides over the filling, then roll up tightly.

Place the stuffed grape leaves seam side down in a pot. Repeat with the remaining leaves and filling.

Drizzle the remaining olive oil and lemon juice over the stuffed leaves. Add enough water to cover them.

Place a plate on top to keep them submerged. Cover and simmer over low heat for about 40 minutes, or until the leaves are tender and the rice is cooked.

Serve cold or at room temperature.