Turkish Scrambled Eggs with Sujuk

7-8 slice of sujuk, the skin removed
2 eggs
1 cubanelle pepper, cut in bite size
1 medium sized tomato, diced
2 tbsp extra virgin olive oil
1/2 tsp cumin
Salt
Pepper

Place the sujuk slices on the pan. Cook for about 2-3 minutes over low heat, don't dry them! Then turn each slice over quickly with a fork. Put them in a small plate.

Place the olive oil and cubanelle peppers in the same pan. Cook for about 2 minutes on medium-high heat. Then add the tomatoes, cumin, salt and pepper. Cook for another 7-8 minutes, stirring occasionally over low-medium heat.

Mix the eggs in a bowl, and pour into the pan. Then add the cooked sujuks. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread as a breakfast or lunch.

2 servings.

Steamed Haddock

250-300 gr Haddock (or Sole etc.) fillets
1-2 Romain leaves
1 small tomato, sliced
1 cubanelle pepper, sliced
2 green onions, chopped
2 tbsp butter
2-3 slices of lemon
1/2 cup water
Salt
Pepper

Place the Romain leaves bottom of the medium sized pan. Place the fillets on them. Arrange tomato, green pepper, green onion, butter and lemon slices over the top. Season with salt and pepper. Pour the water edge of the pan. Put the lid on and cook for about 20 minutes at low-medium heat.

Serve while still warm.

FLOUR SOUP

FLOUR SOUP

Ingredients
8 cups Meat Stock
6 tb Butter
3/4 cups Flour
2 teaspoons Salt
1/3 teaspoons Paprika
Melt 4 tbs of butter in a saucepan. Add flour and lightly brown it. Slowly add the meat stock, stirring constantly, to have a smooth cream. Cover and let simmer for 15 minutes.Heat 2 tbs of butter. Add paprika and pour over the soup.

Stuffed Zucchini with Bulgur

5 small zucchini, washed
150 ml hot water
1 tbsp crushed tomato
2 tbsp extra virgin olive oil
Tomato slices

Filling:
150 gr medium ground beef
2 tbsp Turkish bulgur, large grain,rinsed and drained
2 green onion, chopped
50 ml water
1 garlic clove, minced
1/4 tsp red pepper
1 tbsp red pepper paste
1 tbsp lemon juice
Salt
Pepper

Sauce:
2 tbsp extra virgin olive oil
1-2 garlic cloves, mashed with salt
1 tsp mint
1-2 tbsp lemon juice

Wash the zucchini and cut off a thin slice of the bottom of each one, so that they can stand up straight. Cut off the tops (as in the picture) and carve out the insides.

Mix all the filling ingredients with a teaspoon and stuff the zucchini. Leave some room at the top. While filling the zucchini, don't push the filling in, instead tap the zucchini vertically on the counter. Then cover the zucchinis with the tomato slices. Place them in a small cooking pot.

Mix the hot water, crushed tomato and olive oil and pour into the pot from the side. Cover the lid and cook for about 20 minutes at medium heat.

To prepare the sauce; heat up the olive oil in a small pan. Add the garlic, mint and lemon juice, stir. Slowly pour the sauce all over the Stuffed Zucchinis. Close the lid. Turn the heat off in 2 minutes.

Place the cooked zucchini on a service plate. Pour some of the sauce from the pot on top of them. Serve it with lemon wedges.

Don't throw away the zucchini tops and insides. Grate or cut them into small pieces and make Zucchini Pate

Carrot Rolls with Apricots VS Pine Nuts

Ingredients

* 10 med carrots, sliced
* Parsley, mint, dill finely chopped
* 2 slices bread, crumbed
* Flour for coating
* 6 dried apricots, finely chopped
* Sauce: 3 tbsp yogurt, juice 1/2 lemon, 2 cloves garlic, crushed, salt pepper
* 1/2 onion, finely sliced
* 2 tbsp pine nuts (optional)
* 2–3 cloves garlic, crushed with salt
* Pinch chilli
* 1 egg




Directions

1. Steam carrots until soft; drain; mash with fork; add rest of ingredients and knead well.
2. Mould into oblongs; dip into flour; fry until brown on all sides; drain on kitchen paper.
3. For the sauce: beat ingredients together; season well.

Turkish Food Mucver

Ingredients

* 1 lb. small zucchini (courgettes), coarsely grated.
* 1 cup all purpose flour
* Sea salt.
* Freshly ground black pepper (Malabar Black Peppercorns are recommended)
* 1/2 lb. equal parts of crumbled feta and grated casseri cheeses
* Oil for frying
* 6 scallions, minced
* 1/2 cup chopped fresh dill
* 1/4 cup fresh chopped mint
* 1/4 cup fresh Italian (flat leaf) parsley
* 3 eggs, lightly beaten




Directions

Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter.

In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.

Pan Cooked Borek

1 yufka (Turkish Phyllo Dough)
¼ cup+1 tbsp canola oil
½ cup milk
1-2 egg
1/3 cup feta cheese/Mexican crumbling cheese, crumbled
¼ cup parsley/dill, finely chopped (optional)

Grease a 6-8 inch diameter pan with 1 tbsp oil. Place yufka (Turkish Phyllo Dough) inside the pan leaving the 4-5 inches of the edges outside (see the picture). In a bowl, mix milk, egg and ¼ cup canola oil. Apply crumbled cheese and parsley/dill (optional) over the yufka evenly. Then, pour the liquid mixture and fold the edges inside to close up (see the picture).
Turn the heat to medium and cook the borek till it gets golden brown. Then, cook the other side as well. Once both sides are cooked take the Pan Cooked Borek to a serving plate and cut it into slices like pizza. Serve warm.
Pan Cooked Borek is a very delicious alternative for breakfasts and brunches.