BAKLAVA

To make delicious baklava, start by preparing the syrup by boiling sugar, water, and lemon juice for 10 minutes, then set it aside to cool. Next, brush a baking tray with butter and begin layering phyllo sheets, buttering each layer generously. After every 5 to 6 layers, sprinkle a handful of nuts, repeating this process until all the dough is used. Once layered, cut the baklava into squares or diamonds and bake it in a preheated oven at 180°C (350°F) for 30 to 40 minutes or until it turns golden brown. As soon as it's out of the oven, pour the cold syrup evenly over the hot baklava, allowing it to soak. Let it rest for at least two hours before serving. Enjoy this rich, sweet treat!

                       MENEMEN

To make a flavorful egg dish, start by heating olive oil in a pan and sautéing onions (if using) and peppers for 2-3 minutes until slightly softened. Then, add tomatoes along with salt, black pepper, and red pepper flakes, cooking for about 5 minutes until the tomatoes become soft and saucy. Crack the eggs directly into the pan, gently stirring until they are softly scrambled. Be careful not to overcook the eggs — keeping them creamy is key! Finally, garnish with parsley or feta cheese and serve warm with fresh bread. Some prefer it runny and saucy, while others enjoy it well-cooked. Either way, it’s a delicious, comforting dish! 

Other:

             YAPRAK SARMA

Fine bulgur (for dough)

2.    Flour (for binding)           8.    Oil (for frying)      

3.    Ground beef/lamb

4.    Onion (grated)

5.    Tomato paste

6.    Salt + pepper

7.    Cumin

                    İÇLİ KÖFTE

To prepare İçli Köfte, first soak fine bulgur in warm water, then knead it with flour and salt to form a smooth dough. Meanwhile, prepare the filling by sautéing ground meat, grated onion, tomato paste, black pepper, cumin, and salt until cooked. Take small portions of the dough, flatten them into thin rounds, place a spoonful of filling in the center, and carefully seal into oval or round shapes. For fried içli köfte, deep-fry in hot oil until golden and crispy; for the boiled version, simmer in salted water until they float. Serve hot with fresh lemon wedges and lettuce leaves—perfect as an appetizer or main dish!