Chicken Almond Pie

(Tavuklu Bademli Tart)

1 Tenderflake deep dish pie shell - frozen

Filling:
2 pieces of cooked chicken breast or same amount of mixed chicken or turkey pieces, cut in medium sizes
10-12 green beans, cut off ends and cut in bite sizes, boiled in salted water for 10 minutes, drain
7-8 mushrooms, brushed, sliced
2/3 cup almonds, bleached, slivered
1/4 cup parsley, chopped
1/2 tsp paprika
Salt
Pepper
2/3 cup mozzarella cheese, grated

White Sauce:
2 tbsp butter
1 tbsp flour, all purpose
1/2 cup chicken broth, warm
1 tsp lemon juice
2 egg yolks
Salt
Pepper

To prepare the sauce; melt the butter, add the flour, salt and pepper, stir. Slowly pour the chicken broth in it while stirring constantly. They should blend very well. Let it cool down a little bit. Then add the lemon juice and egg yolks one at a time, whisk.

Toss all the filling ingredients into the white sauce except mozzarella cheese. Spread in the pie shell. Sprinkle the mozzarella cheese all over the top.

Preheat the oven 350 F (175 C) and bake for about 35-40 minutes until the colour of the top turns golden. Serve as a light lunch with Tomato or Carrot Salad.

This dish is a great to use the turkey or chicken leftovers from the New Year's eve dinner.

2-3 servings.

Chestnut Flower

(Kestane Cicegi)

6 pieces of Meringue
Chestnut Puree ~200 gr, in can
1 tsp vanilla extract
4 tbsp powder sugar

Mix chestnuts puree, vanilla and powder sugar in a medium sized bowl. Fill in your Pastry Bag with the mixture. Squeeze out the chestnut mixture equally over the meringues. Garnish the tops with whipped cream and chocolate pieces.

New Year's Menu:
- Chicken Soup with Vermicelli, Mushroom Pilaf in the Oven, Mahmudiye and Russian Salad.

Mahmudiye

2 pieces chicken breast, skinless, boneless, cut in cubes
2+1 tbsp butter
16-18 pearl onions, peeled
6 dry apricots
1 bunch seedless grapes, small size or 3 tbsp Sultana or Golden raisins, stems cut off - soak into the hot water for 20 minutes and drain
1 tsp honey
2 tbsp lemon juice
1 cup hot water or chicken broth
1/2 tsp cinnamon
4 tbsp bleached almonds, sliced
Salt
Pepper

Saute the chicken with 2 tbsp butter for a few minutes in a medium sized pot. Add the pearl onions, saute for about 2-3 more minutes while stirring occasionally. Add the apricot, half of the grapes or Sultana raisins, honey, lemon juice, hot chicken broth, salt and pepper. Put the lid on and cook for about 30 minutes over medium-low heat. Turn the heat off. Sprinkle the cinnamon all over the dish, stir.

Roast the almonds and the rest of the grape or Sultana raisins with 1 tbsp butter for about 2-3 minutes. Place the dish on a service plate, throw the almonds and grapes all over it.

2 servings.

Mushroom Pilaf in the Oven

(Guvecte Mantarli Pilav)

1/2 cup rice, washed, drained
1 tbsp butter
1 medium sized onion, chopped
7-8 medium sized mushrooms, cleaned, sliced
1 tbsp sweet peas, frozen
1/2 tsp allspice
1/2 tsp pepper
Salt
1 cup hot water
2 tbsp dill, chopped

Cover:
1 medium sized yellow potato, boiled, peeled, grated
1 large egg yolk
1 tbsp milk
Salt
Pepper

Saute the onion and mushrooms with the butter in a medium sized pot for about 4-5 minutes until all the water evaporates. Add the rice, sweet peas, allspice, salt and pepper, then toss. Add the hot water, stir. Cover the lid. Turn the heat down to low and cook until the rice absorbs all the water. Then add chopped dill, and toss.

Divide into 2 individual ovenproof bowls. Put aside.

To make the cover; mix the grated potato, egg yolk, milk, salt and pepper. Cover the pilaf with this mixture in the bowls. Place the bowls on the oven tray. Set the oven to broil (grill). Place the oven tray on the top rack and cook until the tops take a golden colour for about 10 minutes.

2 servings.

Chicken Soup with Vermicelli

(Tavuklu Sehriye Corbasi)

1 chicken breast, skinless, boneless, cut in small cubes
1 tbsp butter
1 onion, finely chopped
3 cups chicken broth
1/3 cup vermicelli
Salt
Pepper
Lemon wedges

Saute the onion with butter for about 5 minutes in a medium sized pot. Add the chicken cubes and fry until the colour turns while stirring. Add the chicken broth, vermicelli, salt and pepper. Turn the heat to medium-high. When it starts boiling, turn the heat down to low. Cook until the chicken and vermicelli are tender. Serve with lemon wedges.

2 servings.

Turkish Chickpea Dip

(Nohut Ezmesi)

1 can chickpeas (540 ml), rinsed, peeled*
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
3/4 tsp cinnamon
1/2 tsp salt
3 tbsp pine nuts, lightly roasted
2 tbsp currants, soak into the hot water for 20 minutes, drain

Mix the chickpeas, olive oil, lemon juice, cinnamon and salt using a food processor until it is smooth. Add the pine nuts and currants, toss them all together with the spoon. Arrange on a service plate and shape with a fork.

Serve Turkish Chickpea Dip as an appetizer with small, toasted pide slices.

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

Carrot Pate with Black Olives

(Havuclu Zeytinli Mucver)

1 medium zucchini, grated
1 medium carrot, peeled, grated
2 fresh green onions, chopped
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped
3 tbsp flour
1-2 garlic cloves, chopped
1 pinch salt
Black pepper
1 egg
8-10 Turkish black olives, seedless

1/2 cup sunflower oil, for frying

Squeeze the grated zucchini and carrot with your hands to get the water out. Then add all the ingredients above except black olives, with the egg going in last (as it makes the mixture watery quickly). Mix with a wooden spoon.

Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture (a large spoons' worth) in your palm. Put one olive in the middle and give a ball shape. Put in the skillet, lightly press on it. Fry each side until the colour turns to golden brown at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.

Serve while still warm with Garlic-Yogurt on top of each one. Carrot Patties with Black Olives can also be a great sandwich for lunch:) I highly recommend it.

Spinach Dip

(Ispanak Ezme)

100 gr spinach, washed, drained, pureed in a food processor
1/4 cup walnuts, coarsely ground
1-2 garlic clove, smashed with salt
2/3 cup plain yogurt
1/2 tsp crushed red pepper
Salt
Pepper

Garnish:
1 medium sized onion, sliced, caramelized with 1 tbsp olive oil in a pan

Mix all the ingredients in a bowl with the spoon. Place in a service bowl. Sprinkle the caramelized onion over the top. Serve with toasted pide or bread slices.

Quince Dessert with Nuts in the Oven

(Firinda Kuru Yemisli Ayva Tatlisi)

1 quince, peeled, core removed, sliced
1 tbsp butter
1/4 cup Turkish Sultana or Golden raisins, soaked in hot water for 15 minutes
1/2 cup dried Turkish apricots, cover with water, cook for 2 minutes, drain
1/4 cup walnuts, crumbled
1/4 cup almonds, silvered
2 tbsp butter, cut in cubes
1/3 cup grape molasses

Fry the quince with butter until the colour turns light pink. Place in an oven dish. Add the raisins, apricots, walnuts and almonds. Sprinkle the butter pieces over the top. Pour the molasses all over.

Preheat the oven to 325 F (165 C) and bake for about 50 minutes. Then serve this dessert with a dollop of Thick Turkish Cream over the top.

4 servings.

Bairam Menu:
- Sultan's Soup, Fried Eggplant with Cheese, Lamb Stew with Vegetable and Turkish Rice Pilaf.

Lamb with Vegetable Stew

(Sebzeli Kuzu Yahni)

500 gr lamb, cut in cubes
1 tbsp butter
2 tbsp extra virgin olive oil
1 tbsp all purpose flour
1 1/2 + 1/2 cup hot water
1-2 garlic cloves, mashed with salt
3-4 medium sized white potatoes, peeled, cut in medium sized chunks
12-14 pearl onions
14-15 baby carrots
3 tbsp tomato paste
1/2 tsp oregano
1 Bay leaf
Salt
Pepper
2 tbsp parsley, chopped

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1 1/2 cups hot water, garlic, oregano, Bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes over low-medium heat.

Add the potatoes, onions, carrots, tomato paste and 1/2 cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

2 servings.

Sultan's Soup

(Sultan Corbasi)

~150 gr chicken breast, cut in cubes, cooked in water
2 tbsp butter
3 tbsp all purpose flour
1 cup milk, warm
2 cups chicken broth, hot
1/4 cup bleached almonds, sliced
1 egg yolk
1/4 cup white vine or, 1 1/2 tbsp lemon juice
Salt
Pepper
50 ml cream 35%

Melt the butter, add the flour, stir and cook for about 3-4 minutes in a medium-sized pot. Slowly pour the warm milk and hot chicken broth in it while stirring constantly. They should blend very well. You can use an egg beater. Add the chicken, almond, salt and pepper. Cook until it gets enough thickness, stir occasionally.

In a small bowl, whisk the egg yolks with white wine or lemon juice. Take a ladle of soup and blend well with the mixture. Slowly pour this mixture into the pot while stirring. Cook for about 5-6 more minutes. Add the cream, stir and turn the heat off. Serve while still warm.

2-3 servings.

Saffron-Rice Pudding

(Zerdeli Sutlac)

Rice Pudding:
4 tbsp short grain rice, washed and drained
1 cup water
1/2 cup whole milk
1/2 cup half half cream
1/2 tsp vanilla extract
1 1/2 tsp corn starch, melted in 2 tbsp water

Cook the rice in a cup of water for about 15 minutes until softened over low heat. Add milk, cream, vanilla and corn starch. Stir constantly with a wooden spoon until it gets enough thickness. Pour into small glass bowls and let it cool down. Now, you can start to cook the Saffron Pudding:)

Saffron Pudding:
1/4 cup short grain rice, washed, drained
3 cups water, to boil rice with
3 cups water, to cook Zerde with
1 cup sugar
1/2 tsp saffron, soaked in 2 tbsp warm water
3 tbsp corn starch, dissolve with 3 tbsp water
2 tbsp Rose Water

Garnish:
4 tbsp pistachios, grounded
2 tbsp currants, soaked in 1/4 cup hot water
4 tbsp pine nuts, lightly roasted

Boil the rice with 3 cups of water, drain. Bring to boil the sugar with 3 cups of water. Then turn the heat down to medium-low. Add the cooked rice, saffron with water and the dissolved corn starch in it. Stir constantly and cook until it gets enough thickness. Add the Rose Water, but don't stop stirring. Turn the heat off.

Pour equally over the rice pudding. Let it cool down. Sprinkle some pine nuts, currants and pistachios on top. If you can find, put some pomegranate as well. Let it cool down and place in the fridge before serving.



4-6 servings.

Fish with Carrots Enveloped in Paper

(Kagitta Havuclu Balik Dolmasi)

1 piece Gilt-Gead Bream, Whiting, Silver Hake or any kind of white meat fish you like*, gutted, washed with cold water
Romaine leaf, parsley and dill stems
3 tbsp extra virgin olive oil
Salt
Pepper
5-6 lemon slices

Filling:
1 medium size onion, sliced
1 medium size carrot, peeled, grated
3-5 garlic cloves, peeled, sliced
1 tsp lemon zest
1 tsp oregano
2 Bay leaves
Salt
1 tsp Peppercorn

Season the inside and outside of the fish with salt, pepper. Spread the olive oil all over the surface of the fish. Place the Romain leaf on a piece of parchment paper. Arrange the parsley and dill stems on it. Place the fish on top. Toss all the filling ingredients and fill the inside of the fish. Place the lemon slices on top. Fold the parchment paper over the top and the sides to prevent the juice from leaking out. Place on the oven tray.

Preheat the oven to 450 F (230 C). Cook for about 30 minutes on the middle rack. Then remove the tray out of the oven, wait 2-3 minutes and open up the parchment paper. Discard the Bay leaves. Serve while still warm with the lemon wedges.

* If you can't find whole fish, buy two fillets and fill in between them.

Meal Ideas:
- Turkish-style Fried Calamari, Arugula Salad, Fava and Tahini Helva in the Oven.

Tahini Helva in the Oven

(Guvecte Tahin Helvasi)

400 plain Tahini Helva (crushed sesame seeds) - Turkish Tahini Helva is sold in blocks. They come plain or with chocolate, or with nuts like pistachio.. You can purchase some at Amazon.
1/3 cup milk
1 tsp butter, room temperature

Slice the helva with a knife. Then mash it with a fork while slowly adding the milk and butter.

Butter the inside of the earthenware pot (Guvec/Terra Cotta). Pour the batter in it.

Preheat the oven to 400 F (200 C) and bake until the top is golden.

Turkish Ground Beef Pide

(Kiymali Karadeniz Pidesi)

Dough Ingredients:
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
~2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Topping:
250 gr lean ground beef
1 tomato, peeled, diced
1 tbsp red pepper paste, hot
3-4 tbsp parsley, chopped
Pepper
1 cubanelle pepper, discard the seeds, slice in 8

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough inside and turn it upside down to spread the olive oil all over the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten and then use a roller give a long oval shape each one. Place the mixed ground beef all over the top. Then arrange 2 slices of pepper on top (picture). Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).

Place the parchment paper on an oven tray, then arrange the dough on top. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges.

Serve with parsley, red or white onion, sumac or lemon wedges.

Makes 4 Turkish Ground Beef Pide.