PARSLEY STEW

Ingredients:

800 gr lamb stew meat
20 pearl onions
4 Cloves of Garlic
4 tbsp Butter
1 tbsp salt
1 stick cinnamon
1 bunch of fresh parsley
2 tomatoes (skinned)
1 tsp black pepper
2 cups of water
1 bay leaf

How to Cook:

Cut the meat into cubes. Melt the butter in a skillet and brown the meat cubes until the juices have been absorbed. Add the pearl onions, garlic, bay leaf and stick cinnamon. Brown 3-4 minutes and add the skinned tomatoes. Mix for 2-3 minutes add water and let it cook apprx. 30 min on low heat. When the meat is cooked through, add salt, pepper and parsley leaves. Serve when hot...

POACHED EGG WITH YOGHURT

Ingredients:
6 Eggs
A bit of yoghurt and garlic sauce
(Put the yoghurt in a bowl. Peel the garlic and pound it with salt in a mortar until you have a smooth paste. Stir it into the yoghurt.)

For Poaching:
1 Liter of water
1 tblsp salt
1tblsp vinegar

For the Garnish:
50gr. butter
6 sage leaves
1/4 tsp red pepper

How to Cook:

Prepare the yoghurt and garlic sauce and pour into a serving dish. Boil the water with salt and vinegar than pop the eggs into it and cover with lid, lower the heat and poach the eggs for 2-3 minutes until the whites stiffen while the yolks remain soft. Remove the eggs with a perforated ladle and place tghem on the yoghurt sauce. Heat the butter in a frying pan with sage leaves. Add the pepper, remove from the heat in under a minute and pour over the eggs. Serve hot.

STRING BEAN

Today, as it is summer here in Turkey, and a hot one actually, I would like to give a very light dish recepie. And it is quite the season. Here is how to do it:

Ingredients:

1 chopped onion
2 tomatoes (Pealed and chopped)
1 kg. string bean (cleared and sorted)
salt, a bit of sugar

How to cook:

Put some olive oil and let it heat than add the onions and let them go pink a bit. add the bean and tomatoes on it, a bit of salt and if you want a bit (very little) of sugar and let it cook for about 30-40 min. in low heat.

Let it cool down and serve. You will not need to heat it up again, it is eaten cold.

RICE WITH ONION

Ingredients:
8 pcs. tomatoes
2 pcs. onions
6-8 pcs. green pepper
1 glass of rice
1 tsp black pepper
1 tsp red pepper- salt
1 glass of water

How to Cook:

Grade the tomatoes in a cup. slice the green pepper really thin in another cup. Grade the onions in another cup. Put a little oil in a pan and put the onions and peppers let them cook a little and add the tomatoes and rice. After this, ad the water, the spices and salt on top and close the lid for it to cook. After half an hour, open the lid and let it cool down. Serve with AYRAN or yogurt.

RICE WITH MILK

Ingredients:

2 glasses of rice
Milk
Koshar Cheese (Grated)
Salt
1 tsp butter

How to Cook:
Put a little olive oil or butter at the bottom or sides of the pyrex cup. Put the rice in it and pour the milk. (Milk shoul be over the rice about 1 cm) Add the salt and the butter that had been cut into small pieces. Put in the pre-heated oven of 200 degres celcius. After the milk is all absorbed by the rice and the rice is kind of red, put the grated cheese on top and put it back in the oven for until the cheese is cooked. Serve it as a pastery after you take it out of the oven.

LENTIL STEW

Ingredients:

200gr green lentil
2 bunches of Swiss Chard
500 gr. lamb stew meat
1 clove of garlic, crushed
4 tbsp butter
1 tsp salt
1 tsp crushed cumin seeds
1 tsp coriander



How To Cook:

Melt the butter in a bpot. Add the stwe meat and cook until brown. On top add the crushed cumin and dried coriander and enough water to cover and let simmer. Wehn the meat is almost sone, add the washed and chopped chard and cook together, adding more water as needed, until the meat is tender. Wash and dreain the soaked lentils and add to the pot. Cook everything together. When the stew begins to thicken, add the cruched garlic and stir with a slotted spoon. Let cook over low heat until it reachs the right consistency. Serve piping hot. The original recipe for this stew the fat of the lamb's tail is used instead of butter.