MENEMEN

Introduction: It is said that the Cetran turks moved to the town of Menemen where they enjoyed
a perfect breakfast made of fresh tomatoes, green chilies, and eggs along with the freshly bakes
bread.
Course: Main Course
Time to Serve: 40 min
Preparation time: 20 min Cook Time: 20 min

Ingredients:
Eggs 5
Onions (Grated) 2
Pepper Paste 1 tbsp 0.24 oz
Garlic cloves 2 0.2 oz
Green Pepper (sliced) 3
Tomatoes(chopped) 3
Olive Oil 3 tbsp 1.5 oz
Aleppo Paper 1 tsp 0.5 oz
Parsley (roughly chopped) 4 tbsp 2 oz
Salt To taste
White pepper (grounded) To taste

Procedure:
 In a large pan, olive oil is heated with a medium heat and onions are sweated for 5 minutes
with stirring using a wooden spoon.
 Add the pepper strips, tomatoes, garlic along with the Aleppo pepper, stir well then cover and
cook for 10 minutes at a low to medium heat.
 Season with salt and pepper and mix it gently.
 Make 4 holes in the preparation using the wooden spoon and carefully break one egg into
each hole.
 Cook for a few minutes at medium heat until egg white is cooked.
 Serve with a seasoning of freshly ground black pepper, salt and flat parsley.
Total Serving: 4 people
 MANTI
Introduction: The ravioli of Turkish origin is prepared by stuffing of lamb or beef and
served with spicy sauce and garlic yogurt.
Course: Main Course
Time to Serve: 2 hrs. 30 mins
Prep Time: 1 hr. 30 mins, Cook Time: 1 hr., Rest Time: 45 mins

Ingredients:
For the dough:
All-purpose main flour 2 ½ cup 20 oz/1.25 lb./300 g
Egg (beaten) 1 1 1.75 oz/ 0.1094 lb.
Water 5 tbsp 2.608oz./0.163 lb.
Olive Oil 2 tbsp 10.42oz./0.65lb.
Salt 1 tbsp 0.56 oz./0.0326lb.
For the Stuffing:
Lamb meat (lean and ground) 8 oz/½ or 0.5 lb./ 200 g
Onion (chopped) 1 4.5 oz./ 0.28 lb.
Salt to Taste
Black pepper (grounded) to Taste
For the Garlic Yogurt
Creamy plain yogurt 2 cups 16.7oz./1.043lb.
Garlic cloves 2 0.2 oz/0.0125 lb.
Salt
For the Sauce
Garlic clover 1 0.1 oz/
Red pepper paste 1 tbsp 0.52 oz/0.0325lb.
Tomato paste 1 tbsp 0.34 oz/0.0212lb.
Olive Oil 4 tbsp 2.086 oz/0.1304 lb.
Dried spearmint 2 tsp 0.352 oz/0.022lb.
Sumac 1 tsp 0.18 oz./0.011lb.
Red pepper flakes 1 tsp 0.14 oz./0.008 lb.
Procedure:
Preheat the oven to 350 F (180 o C)
Dough
 Sift the flour and salt into a large
bowl and dig a well in the center.
 Add beaten egg, water, and mix by
hand. Knead to get a homogeneous
dough.
 Add the olive oil and knead the
dough for about 10 minutes and
continue until the dough firm but
smooth and elastic.
 Then, cover the dough with plastic wrap and let it rest for 30 minutes in the refrigerator.
Stuffing
 Mix the minced meat and onion.
 Season it with salt and pepper.
 Knead the mixture for 5 minutes and then rest it for 15 minutes.
Garlic Yogurt
 Mix the yogurt and garlic.
 Add the salt to taste and whisk for 2 minutes.
Assembly:
 Cut the dough into 3 pieces. Work one dough piece at a time and cover the rest of the
dough pieces into a damp cloth to prevent drying out.
 Use the rolling pin, spread the dough as thinly as possible.
 Cut the dough into small squares of about 1 inch (2.5 inch) using a sharp knife.
 Place the small stuffing in the center of each square.
 Pinch the opposite corners to form a small bag and press the edges to seal well with wet
fingers.
 Place them into a floured tray when done.
 In a large pot, Bring the water to boil. Put the manti in boiling water for 10 minutes.
Manti will come to surface when cooked.
 Drain and place them in the pot, then sprinkle them with olive oil to avoid sticking.
Sauce:
 For the preparation of sauce, heat the oil in a pot and fry the garlic without burning.
 Add the red pepper paste and tomato paste.
 Add the red pepper flakes, dried mint, sumac and mix well.
 Simmer and cover for 2 minutes at a low to medium heat.
 Arrange the manti on a hot serving dish and pour the sauce and garlic yogurt over it.
Equipment:
Rolling Pin
Serving: 4 people
 YAPRAK DOLMA
Introduction: This traditional Turkish stuffed vine leaves dish is served best with garlic yogurt.
Course: Appetizer
Time to Serve: 3 hrs. 30 mins
Prep time: 1 hr. 30 mins,
Cook time: 2 hrs.

Ingredients:
Ground lamb/ beef 16oz/1 lb.
Onion (finely chopped) 1 4.5 oz./ 0.28 lb.
Rice (medium grain and short) 2/3 cup 5.56 oz./0.3477 lb.
Chopped Cilanto 1 small bunch 1 small bunch
Dill 1 small bunch 1 small bunch
Chopped fresh mint leaves 15
Salt 1 tbsp 1 tbsp 0.522 oz./0.0326 lb.
Pepper ¼ tbsp ¼ tbsp 0.13 oz./0.008 lb.
Fresh Vine leaves or canned 65
Butter melted 4 tbsp 2.08 oz./0.131lb
Water ½ cup 4.17 oz/0.26 lb.
Plain Yogurt ½ cup 4.3 oz/0.3 lb.
Garlic Cloves 1-2 0.1-0.22 oz

Equipment:
Dolma Wrapper
Procedure:
Filling:
Mix the ground meat, onion, rice, fresh herbs, salt and pepper and knead vigorously for 5
minutes.
Dolmas:
 If using fresh grape leaves, blanche 10 at a time in a large saucepan of boiling waters for two
minutes. This will soften the leaves and make them easier to roll.
 Remove the leaves with a slotted spoon and cut the stems and hard veins.
 If using canned leaves, place them in a large colander and rinse thoroughly with cold water.
 Cut stems and hard veins.
 If the leaves are too thick, blanch in boiling water for one minute and then drain.
 Place the shiny side of the grape leaf down on a board and place one teaspoon of stuffing at
the basis of the stem of the leaf.
 Fold the lower end of the sheet up and then fold it side over the filling and roll using a dolma
wrapper.
 In a Dutch oven or nonstick pot, place stuffed grape leaves, close to each other.
 Make several layers as necessary. Sprinkle a little salt between each layer.
 Pour the melted butter over the grape leaves and add the water. Place a small lid on top of the
dolmas to keep them tight and to prevent them from opening. Cover and bring to a boil.
 Reduce heat to medium low heat and simmer for one hour 30 minutes or 2 hours till the
leaves are tender.
 Serve the dolmas hot and warm along with the garlic yogurt.
Number of serving: 65 dolmas
 MERCIMEK KOFTE

Introduction: This vegetarian delight made of red lentils and fine bulgur is served on a lettuce
leaf with a squeeze of lemon juice.
Course: Appetizer
Time to serve: 50 minutes
Prep time :30 minutes Cook time: 20
minutes

Ingredients
Red lentils 1 1/2 Cup 12.5 oz./0.782 lb.
Hot water 3 1/2 Cup 29 oz./1.83 lb.
Fine Bulgur 1 1/4 Cup 10.43 oz./0.1652 lb.
Onions diced 2 2 9 oz./ 0.56 lb.
Olive oil ½ cup 4.17 oz./ 0.26 lb.
Red pepper paste 1 tbsp 5.216 oz./0.326 lb.
Tomato paste 1 tbsp 0.34 oz/0.0212lb.
Scallions chopped 5 4.5 oz./ 0.28 lb.
Flat parsley finely chopped 1/2 bunch
Salt one tablespoon 1 tbsp 0.63 oz/ 0.04 lb.
chili powder 1 tsp 0.25 oz/ 0.016 lb.
To serve:
Lettuce leaves
lemon wedges

Procedures:
 Place the thoroughly rinsed red lentils and water in a saucepan.
 Bring the water to boil, reduce the heat, cover and then cook over medium heat for 15
minutes.
 Do not salt the lentils during cooking.
 Remove the pan from the heat and immediately add the Bulgur.
 Cover and let stand for about 15 minutes to get the Bulgur to swell.
 Heat the olive oil over medium to high heat in another pan. Brow the diced onions for 5
minutes.
 Add the pepper powder, tomato paste, salt, chili pepper and cumin.
 Mix well and sauté for 3 to 4 minutes.
 Add the mixture to the bulgur and lentil mixture.
 Wait until the mixture has cooled a little before adding the scallions and parsley so that they
keep their bright color.
 Knead everything by hand for about 10 minutes to obtain a homogeneous and smooth
mixture.
Shaping:
 Wet the hands a little, take a knob of dough and compress in the hand.
 Place on a serving plate with lettuce leaves and lemon.
 Serve when cold.
Serving: 6 people
 LAHMACUN
Introduction: Also known as the Turkish Pizza, lahmacun is served best with fresh parsley
along with a squeeze of lemon juice.
Course: Main course
Time to serve: 80 minutes
40 minutes Cook time: 20 minutes

Ingredients:
Strong white bread flour 200 gram/ 1.5 cups 7.056 oz/0.441 lb.
salt 1 tsp 0.21 oz/0.01 lb.
fast action dried yeast 7g 0.025 oz/0.00154 lb.
Castor sugar ¼ tsp 0.0436 oz/0.0027 lb.
sunflower oil 40 ml 1.411 oz/0.008818 lb.
Egg 1 1.75 oz/ 0.1094 lb.
lukewarm water 75 ml 2.6455 oz/0.1654 lb.
For the topping:
Onion finely chopped ½ cup 4.1728oz/0.261 lb.
Green pepper chopped 1 5.78 oz/0.36 lb.
Ground cinnamon ½ heaped tsp 0.0869 oz/0.005433 lb.
Ground allspice ¼ tsp 0.0435 oz/0.0027 lb.
Ground cumin scant tsp
Aleppo chilli flakes 1 tsp 0.11 oz
Tomato Puri 2 heaped tbsp 0.022 oz/0.0014 lb.
flat leaf parsley chopped 1 small bunch
British beef mince 200 g 7.04 oz/0.44 lb.
Toasted pine nuts 35 g 1.232 oz/0.077 lb.
Pomegranate molasses 1 tsp
sliced cucumber red onion and cherry tomatoes dressed with olive oil
Dried Sumac for sprinkling
Procedure:
 For the dough, mix the floor, salt, yeast and sugar in a medium bowl.
 Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a
sticky dough.
 Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes
smooth and elastic.
 Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour.
 Meanwhile, put the onion, green pepper, ground spices, chili, tomato and puree and parsley
in a food processor and whiz until the veg is finely chopped.
 Add the meat and plenty of salt and stir to combine but whizz.
 Heat the oven to 200 oC/ 180 oC. Once the dough has risen, punch it down, knead for another
minute or so, then divide in half.
 Roll each piece out to 4-millimeter thick on a well-floured surface, keeping the remaining
dough covered with a tea towel.
 Once both are rolled, leave to rise again for 15 minutes, cover with clean tea towels.
 When ready, divide the topping between the bases, spreading it to the edges of the dough.
 Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the
topping is cooked.
 Remove from the oven, sprinkle with a sumac and pine nuts, then drizzle over the
pomegranate molasses.
 Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley.
Serving: 4 people
 TURKISH COFFEE
Introduction: As the Turkish proverb says that “coffee should be black as hell, strong as
death and as sweet as love”
Course: beverage
Time to serve: 10 minutes

Ingredients:
Mineral Water 1/3 Cup 75 ml 0.1739 lb./2.782 oz
coffee (grounded) 2 tbsp 0.065 lb./ 1.043 oz
cardamom ¼ tsp 0.0027 lb/0.0436 oz
sugar To taste

Equipment:
Ibrik or cezve
Procedure:
 Place a room temperature water in an ibrik. Add the coffee, sugar and cardamom without
mixing the ingredients at this point. Place ibrik on the heat.
 Heat the mixture over medium to high heat and bring to a boil, the coffee should settle on
the bottom of the ibrik after a minute or so.
 Lower the heat to a medium temperature and mix with a wooden spoon to obtain a
homogeneous consistency do not mix anymore. The coffee will then begin to generate
foam around the edges of the ibrik.
 Remove the heat to stop the boiling and then lower the heat to minimum. Put ibrik back
on the heat at a minimum, the coffee will then create more foam.
 Remove ibrik from heat before resuming boiling. Leave it to rest for 15 seconds.
 Take a teaspoon of the foam, pour it into a Cup and place the ibrik back on the heat.
 Heat the coffee again over low heat until it has a second rise of foam, and more
importantly, remove the ibrik from the heat again before resuming boiling.
 Put the coffee into the Cup, trying to keep as much foam as possible above the coffee.
Wait about 30 seconds till the coffee grounds go down to the bottom of the Cup (do not
drink them) before drinking.
Serving: one person
 PIYAZ
Introduction: This traditional salad is prepared with white beans, onion, spices and herbs
served with the sourly sauce.
Course: Appetizer, side dish
Time to serve: 10 minutes

Ingredients
White beans canned 500 g 16 oz/1 lb.
Tomatoes diced 4/2.5 cups 1.304 lb./20.8 oz
Flat parsley 1 small bunch
Scallions (thin strips) 3 9.6 oz/0.6 lb.
paprika powder 1 tsp 0.011 lb./0.18 oz.
Crushed red hot Peppers ¼ tsp 0.0028 lb./0.044 oz.
sumac ½ tsp 0.0055 lb./0.088 oz
Boiled eggs 4 0.1102 lb./1.764 oz
Black olives
Salt
For the sauce
Extra Virgin olive oil ½ cup /120 ml 0.265 lb./4.24 oz
vinegar 1 tbsp 0.0326 lb./0.522 oz
lemon freshly squeezed 1
salt

Procedure
 Mix all the ingredients to make the sauce.
 For the salad, rinse the white beans and drain them well.
 In a large bowl, place the white beans, tomatoes, onions and half the parsley.
 Add paprika, chili, and sumac.
 Then, add the sauce and mix well.
 Cut the boiled eggs in half or in slices and place them on top.
 Garnish with black olives and sprinkle with remaining parsley.
Serving: 4 people
 KANAFEH
Introduction: This delicately scented dessert made from kadaif (Angel hair), akawi cheese,
and butter is soaked in rosewater syrup and sprinkled with fish pistachios and walnut.
Course: desert
Time to serve: 45 minutes

Ingredients
For the kanafeh
Kadaif (Angel hair) 250g 8 oz./0.5 lb.
Akawi cheese 450g 16 oz/1 lb.
Samneh (Ghee/butter) 2/3 cup/125 g 5.56 oz/0.3477 lb.
Crushed pistachios 3 oz/0.188 lb.
Orange food coloring 1/4 tsp 0.044 oz/ 0.0027 lb.
For the syrup
Mineral water ½ cup/100 ml 3.53 oz/0.221 lb.
Castor sugar 300g/ 1 ½ cup 12.5 oz/0.782 lb.
Rosewater 3 tsp 0.5232 oz/0.032 lb.

Equipment:
food processor
Procedures:
The day before:
 To dissolve the cheese, cut the akawi cheese into slices (not too thin or too thick).
 Soak them in a large volume of water.
 Change the water very regularly.
 It must still be salty to prepare the kanafeh.

The day of the preparation:

 Preheat the oven to 350 Fahrenheit 180 degrees centigrade.
 In a saucepan over low heat, melt the clarified butter with the food coloring.
 Place the kadaif in small amounts in a blender and pulse three or four times to disentangle
and reduce their size.
 Transfer the kadaif into a large bowl.
 Pour the melted clarified butter and stir with your hands so that all the Angel hair are
buttered.
 Line the bottom of a square, rectangular or round pan with just over half of the kadaif and
butter mixture. Flatten with your hands in the bottom of the pan.
 Grate the cheese and cover the kadaif with the cheese by pressing lightly. Cover with the
rest of the kadaif. Flatten with the hands so that it is leveled.
 Bake for 20 to 25 minutes, or until the cake is lightly Brown.
Preparation of syrup:
 Heat the sugar and water over low heat and leave on the heat until the sugar is completely
dissolved.
 Add the Rose water.
 Remove from heat and let cool.
Serving:
When the coffee is out of the oven, drizzle the syrup over the can kanafeh and sprinkle with
crushed pistachios and serve hot.
Number of servings: eight people
 SIMIT
Introduction: The ring-shaped Turkish pretzel is made with a thin crust of sesame seeds,
that surrounds the inner soft crumb. It is served best with a Turkish tea or coffee.
Course: bread
Time to serve: one hour

Ingredients
For the dough
All-purpose flour (sifted) 8 cups 66.7 oz/4.17 lb.
warm water (97 F/ 36 o C) 1 Cup/250 ml 8.35 oz/0.5216 lb.
Active dry yeast 3 tbsp 1.565 oz/0.0978 lb.
Sunflower oil 4 tbsp 2.086 oz/0.131 lb.
Egg 2 tbsp 1.75 oz./0.109 lb.
Castor sugar 2 tsp 1.04 oz/0.065 lb.
Salt 1 tsp 0.352 oz/0.022 lb.
For Browning
Pekmez (goat molasses) 4 tbsp 2.08 oz/0.130 Ib.
warm water (97 F/ 36 o C) 1 Cup/250 ml 0.522 lb./8.352 oz
Golden sesame seeds 3 cups/400 g 25 oz/1.565 lb

Equipment:
stand mixer
Baking sheet
Parchment paper

Procedure
 In the bowl of a stand mixer, combined the sugar in floor.
 Dig a well in the center of this mixture, place the yeast in it.
 Pour over half the water and let stand for 10 minutes.
 Add the oil in the egg and, using the dough hook, knead slowly for five minutes,
gradually incorporating the water.
 Add the salt and knead until you get a soft homogeneous dough.
 If the dough is too sticky, add two or three tablespoons of floor and if it is too dry and
hard, add a little warm water very gradually.
 The dough should be kneaded for at least 10 minutes.
 Cover the dough and let it rise for one hour 30 minutes in a warm place away from drafts.
Wait till it gets doubled in volume.
 Meanwhile roast the sesame seeds in a pan and, in a bowl, mix the pekmez and water.
 After the dough has risen, place it on the work surface and lightly knead it by hand.
 Divide the dough into 20 pieces. Roll out each dough into a 2 feet (60 centimeter) long
tube.
 Repeat the operation until the tubes of dough have run out.
 Dip each simit in the molasses and water mixture then carefully roll them in the sesame
seeds, then place them, well-spaced, on a baking sheet lined with parchment paper.
 Covered with a cloth and let rise for another 20 minutes in a warm place away from
drafts.
 Bake for 12-15 minutes in a preheated oven to 390 F / 200 degrees centigrade.
 Take out when simits are golden Brown.
Servings: 10 simits
 SAHLAB
Introduction: This creamy hot drink off the Ottoman Empire is prepared from dried tubers
off an Orchid and is served with a topping of finely chopped walnuts.
Course: beverage
Time to serve: 45 minutes

Ingredients:
Wild orchid powder 4 tsp 0.0436 lb./0.69 oz
Milk 2 cups/500 ml 1.102 lb./17.64 oz
Walnuts (chopped) 2 tbsp 0.065 lb./1.043 oz
Ground cinnamon 1/4 tsp 0.0027lb./0.043oz

Procedure:
 Mix 1/4 of the milk, sugar and wild Orchid powder in a bowl.
 In a large nonstick pan, bring the rest of the milk to a boil.
 Add the wild Orchid powder and milk mixture.
 Mix well over a low heat until the drink thickens.
For Serving:
Serve hot by adding finely chopped walnuts and a pinch of cinnamon on top.
Servings: 2 people