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KİRAZ YAPRAĞI SARMASI

INGREDIENTS

50 fresh cherry leaves

1 cup fine bulgur

1 small onion (finely chopped)

1 tbsp pepper paste

1 tbsp tomato paste

2 tbsp olive oil or butter

Salt, black pepper, mint, red pepper flakes

1 cup plain yogurt

2 cloves garlic (crushed)

1 tbsp butter for topping

PREPARATION

Blanch the cherry leaves in hot water for about 1 minute, then drain. In a bowl, mix bulgur, onion, tomato and pepper pastes, olive oil, and spices. Place a small spoon of filling on each leaf and roll tightly. Arrange the rolls in a pot, drizzle a little oil, pour in enough hot water to cover them, and cook gently for 35–40 minutes until tender.

For serving, mix yogurt with crushed garlic and pour it over the cooked rolls. Melt butter in a small pan, add red pepper flakes, and drizzle over the yogurt. Serve warm.

ANALI KIZLI INGREDIENTS

1 cup fine bulgur

200 g minced meat (for filling)

1 onion (finely chopped)

1 tbsp tomato paste

1 tbsp pepper paste

2 tbsp semolina

Salt, black pepper, red pepper flakes, mint

2 tbsp butter or olive oil

6 cups water or broth

1 tbsp flour (optional, for thickening)

PREPARATIONS

For the filling: In a pan, sauté minced meat with onion, salt, and spices. Add a little tomato paste, cook until dry, and let it cool.

For the dough: Mix bulgur, semolina, a bit of water, and salt. Knead until smooth. Take small pieces; some will stay small (the “kız”), others are larger balls that you hollow out and fill with the meat mixture.

Cooking: In a pot, melt butter, add tomato and pepper paste, stir, then pour in water or broth. When it boils, gently add the stuffed and plain balls. Cook for about 30–40 minutes on low heat until soft.

Serve hot, sprinkled with mint or red pepper flakes.

GELELİ KEBABI INGREDIENTS

500 g minced beef or lamb

3 eggplants (aubergines)

2 green peppers

2 tomatoes

1 onion (grated)

2 cloves garlic (crushed)

1 tbsp tomato paste

Salt, black pepper, red pepper flakes

3 tbsp olive oil or melted butter

PREPARATIONS

Peel the eggplants in stripes and slice them into rounds. Sprinkle salt and let them rest for 10 minutes to remove bitterness, then lightly fry or grill them. In a bowl, mix minced meat, grated onion, garlic, tomato paste, and spices. Form small meatballs.

In an oven dish, place eggplant slices and meatballs alternately (one slice of eggplant, one meatball). Add sliced tomatoes and green peppers on top. Mix tomato paste with a bit of hot water and pour it over the dish. Drizzle olive oil, cover with foil, and bake at 180°C for about 35–40 minutes until well cooked.

KUYMAK INGREDIENTS

3 tbsp butter

1 cup cornmeal (or fine semolina)

1 cup sugar

2 cups milk (or water)

A pinch of salt

Crushed walnuts or pistachios for garnish (optional)

PREPARATION

Melt the butter in a pan over medium heat. Add the cornmeal and stir continuously until it turns light golden and releases a nutty aroma. Gradually pour in the milk while stirring to prevent lumps. When the mixture starts to thicken, add sugar and mix until it fully dissolves and the texture becomes smooth and creamy.

Cook for about 10–15 minutes on low heat, stirring occasionally, until the kuymak reaches a pudding-like consistency and separates slightly from the pan.

Serve warm or at room temperature, topped with crushed walnuts or pistachios.

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