YEŞİL MERCİMEK ÇORBASI

GREEN LENTIL SOUP
This is one of my son's favorite soups. I must tell you that he is a very picky eater. I am happy when he eats the whole bowl of it so I can make sure that he gets something very nutritional.
  Ingredients:

• 1/2 lb of ground beef
• 1/3 cup of uncooked orzo pasta
• 2 cups of cooked green lentil
• 1 small size of onion
• 2 tbsp of vegetable oil
• 2 tbsp of tomato paste
• 1/2 tsp of ground black pepper
• 5 cups of boiling water
• salt

Take vegetable oil and beef in a medium pot and turn the heat on medium. Cook it until the beef absorbs all of its juice, stirring occasionally. Add chopped onion. Stir and cook for 10 minutes on low heat, stirring occasionally. Add tomato paste. Stir and cook for 5 minutes. Add boiling water and orzo in to the pot and bring it to the boil. Turn the heat down to low. Cover the lid and simmer it for 15 minutes. Add green lentil. Stir and cover the lid. Let it cook 10 more minutes.Turn the heat down.

EKŞİLİ YAHNİ

MEAT STEW WITH BULGUR BALLS

Ingredients:

• 1/3 cup of uncooked chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 1/2 cup of uncooked rice
• 1 large onion
• 2 tbsp of tomato paste
• 1 tsp of red pepper paste
• juice of 2 lemons
• 3 cups of water 
• 2 tbsp of dried ground mint
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.Cut the onion into two halves and slice the both halves thinly. Add  onion slices into the broth and turn the heat up to high. Add tomato paste and pepper paste and stir. When the onion is cooked add rice into the pressure cooker and turn the heat down to low. Add cooked lamb cubes and chickpeas in it when rice is done. Stir gently. Add lemon juice and dried mint and stir.Cook it for another 5 minutes over medium heat and turn the heat off.When you are ready to eat first place some bulgur balls in a serving plate then add stew on top.
 Enjoy...

ETLİ SARI KABAK DOLMASI

STUFFED YELLOW SQUASH

Ingredients:

• 20 yellow squash
• 20 slices of tomatoes
  

Filling:

• 20 tbsp of uncooked rice
• 1/2 lb of ground beef
• 2 large size of tomato
• 1 large size of onion
• 4 cloves of garlic
• 1 green pepper
• 3 tbsp of olive oil
• 1 tsp of black pepper
• 1 tbsp pomegranate paste
•  juice of 2 lemon
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• salt 

Take onion, green pepper,tomatoes and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, beef, tomato paste, red pepper paste, lemon juice, black pepper,pomegranate paste and salt) into the mixing bowl and mix it until well combined.
Wash and cut off the squash's tops. Scoop out inside of the squash with a spoon or vegetable peeler.
Fill them halfway with the fillings. Close each squash with a slice of tomato. Place them horizontally in a large pot, leaving no space between them. Fill the pot halfway with boiling water. Take the pot over medium heat and wait until it starts to boil. Turn the heat down to low as soon as it starts bubbling. Simmer for one our or until squashes are tender.

ETLİ BAMYA

OKRA WITH BEEF CUBES

Ingredients:

• 2 lbs of fresh okra
• 1 lb of beef cubes
• 1 medium size onion ( chopped )
• 1 fresh green pepper ( chopped )
• 3 large tomatoes
• 2 cups of boiling water
• 1 tbsp of tomato paste
• 2 tbsp of vegetable oil
• 1/2 tsp of citric acid
• 1/2 tsp of black pepper
• salt

Cut off the okra's ends, wash and drain them. Take beef cubes, black pepper and vegetable oil in a large pot over medium heat. Cook it until the beef absorb all of its juice, stirring occasionally . Add chopped onion, chopped pepper into the pot. Saute them over medium heat for 10 minutes then add tomato paste and continue to cook for 5 minutes. Take okra and citric acid into the pot. Add salt. Stir them all together. Peel the tomatoes and cut them into cubes. Place tomatoes on top of everything. Turn the heat down to low. Put the lid on and simmer it until okras are soft.

İZMİR KÖFTE

IZMIR MEATBALLS

Izmir is one of the largest cities in Turkey. They name this meatballs after the name of the city. It is a very easy and delicious dish.

Ingredients:

• 1 lb. ground beef
• 1/3 cup of bread crumbs
• 1 large onion ( finely chopped )
• 1/2 tsp of ground black pepper
• 1/3 tsp of baking soda
• salt
• 5 medium size potatoes
• 2 tbsp of vegetable oil

Sauce:

• 3 tbsp of vegetable oil
• 2 tbsp of tomato paste
• 1 cup boiling water

Take ground lamb, chopped onion, black pepper, baking soda, and salt in a large mixing bowl and knead it until well combined. Cover with stretch film and let it rest for 4-5 hours in the refrigerator. At the end of resting time, take the mixture out and knead it one more time. Take small parts (about 2 tbsp )  make small meatballs. Turn the broiler on high and lightly broil the meatballs.
Wash and peel potatoes. Cut them into large slices ( like apple slices ) . Take potatoes in a big mixing bowl. Add salt and vegetable oil mix. Preheat broiler to medium heat. Take potatoes in a baking tray. Broil potatoes for 10 minutes. 
Take vegetable oil and tomato paste in a large skillet over medium heat. Stir and saute it for 5 minutes. Add boiling water and stir. Cover the lid and simmer for 15 minutes over low heat. Add meatballs and potatoes into the skillet and gently stir. Cover lid and simmer for 15 minutes. 
Serve with rice. 

YOĞURTLU KÖFTE

MEAT & YOGURT STEW WITH BULGUR BALLS

This dish is a feast itself that you don't need anything else to go with it.
It has many healthy ingredients and it is very tasty too which will make you ask for the second serving:)

Ingredients:

• 1/3 cup of chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 2 cups of thick plain yogurt
• 1/2 cup of uncooked rice
• 1 egg
• 1 tbsp of all purpose flour
• 3 cups of water
• salt

For the bulgur balls:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb of ground lamb (or ground beef )
• 1 tbsp of semolina flour
• 1 chopped onion
• 1 tsp of ground chili pepper
• salt 

Sause:

• 2 tbsp of vegetable oil
• 2 tbsp of dried ground mint

Take bulgur in a large mixing bowl and pour 3/4 cup of boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur, semolina flour, ground lamb, chopped onion, chili pepper, and salt in a bowl of food processor and process it for 15 minutes or until it is well combined.
 

Take small parts ( about the size of a hazelnut ) of mixing and give them the shape of small balls. Take a large pot and fill it half way with water and bring it to the boil over high heat. Turn the heat down the medium. Take the bulgur balls in a metal colander and place it on the rim of pot and cover the lid. Let the steam of boiling water cook the bulgur balls for 20 minutes.Take them in a tray and let it cool.

Soak chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat and the chickpeas for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.

Wash and drain rice. Take it into the broth. Bring it to the boil over medium heat. Cook the rice until it is soft. Turn the heat off and set a side until it is completely cool. Then add yogurt, egg, and flour. Stir well. Turn the heat on high and stir consistently until it starts to boil. Add cooked lamb cubes and chickpeas in it. Turn the heat down to low and continue to stir for 5 minutes then turn the heat off. Add salt.
Take vegetable oil in a small sauce pan over medium heat. Add dried mint to the pan. Stir until mint gives its color to the oil ( around 30 seconds). Add the sauce to the stew.
Enjoy.

FIRIN YAPMASI

SPICY BULGUR & MEAT PATTIES

Makes 12 patties.

Ingredients:

• 1 cup of extra fine bulgur
• 3/4 cup of boiling water
• 1/2 lb ground beef
• 1/2 cup of olive oil
• 1 small size of onion
• 2 tbsp of pepper paste
• 1 tbsp of tomato paste
• 2 tsp of ground dried mint
• 1 tsp of ground cumin
• 1 tsp of ground chili pepper
• 1/2 tsp of ground black pepper
• 1 tbsp of salt

Take bulgur in a large mixing bowl and pour the boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur and the other ingredients in a bowl of food processor and process it for 15 minutes or until it is well combined.
Take small part ( about the size of a lemon ) of mixing and give them a shape of small ball and make it flat with your palms.Place a baking paper on a baking sheet. Place all the patties on the baking paper. Preheat the oven  450F. Bake them for 25 minutes or until they are golden brown.  
It can be served warm or cold. I prefer to eat mine cold with a cup of Turkish tea.

SERİMSEK

FRIED BOREK WITH GROUND BEEF & RICE FILLING

 This is the first borek I have ever eaten and I must admit that it is the most tastiest one for me. They make it for a special occasion in large quantities in my hometown. After one of the close relatives passes away they prepare it and share it with neighbors and relatives. That way, people remember and pray for that person.

The smell of mahalab makes this borek special. Also it is tastier because it is fried:)

Ingredients:

Dough:

• 2 cups of all purpose flour
• 3/4 cup of warm water
• 1 tsp of mahalab
• 1 tsp of yeast
• 1 tsp of salt
• 1/2 tsp of granulated sugar

Filling:

• 1/2 cup of rice
• 3/4 cup of boiling water
• 1/2 lb of ground beef
• 1 large onion ( chopped )
• 1/2 tsp of ground black pepper
• salt
• 1 cup of olive oil to fry

Cook the rice with the boiling water over low heat. In a medium skillet, cook ground beef with 2 tbs of vegetable oil on a medium heat. When the beef is done add chopped onion into the skillet and cook them together for 5 minutes. Turn the heat off and add black pepper and salt. Stir and mix it with the rice.

Mix all of the dry ingredients for the dough in a large mixing bowl. Add water, knead them all together with your hands until becoming dough. The dough should be soft. Cover the bowl with plastic wrap and let it rest until the dough rises to double of its size. It takes one to two hours.

Take the bowl and knead the dough again until it is bubble free. Divide the dough into four equal pieces.Take some all purpose flour in a small bowl and dip one of the dough balls into the flour. Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto flat surface and roll the dough as thin as you can with a long roller pin. Keep dusting the dough with flour while you are rolling. Continue rolling it until the dough is about 16 inch diameter.

Apportion 1/2 of the filling as shown in the picture.Dip the second ball into the flour. Dust a large, flat surface with the flour. Place the the second ball onto flat surface and roll the dough as thin as you can with a long roller pin just like the first one.

Cover the first sheet with the second one and cut the dough with a knife or pastry cutter from the edges of the filling. Repeat these steps for the third and the forth balls. Take 1 cup of olive oil in a pot over high heat. Fry the pastries turning occasionally. Place a paper towel on a large serving dish and take boreks onto the paper towel. This way paper towel absorbs excessive oil.

KIYMALI PAZI

SWISS CHARD WITH GROUND BEEF

Serves 3-4.

Ingredients:

• 2 bunch of swiss chard
• 1/3 lb of ground beef
• 1 onion
• 5 cloves of garlic
• 2 tbsp of vegetable oil
• a pinch of black pepper
• 1 tsp of red pepper paste
• salt

Soak swiss chard in cold water and add 2 tbsp of vinegar. Leave it in the water for 20 minutes. Wash and drain it.
In a large pot, take vegetable oil and beef. Stir and cook until it absorbs its own juice over medium heat. Add chopped onion and garlic. Stir and cook until onion is tender. Add pepper paste, stir for 2-3 minutes.
Chop swiss chard and add it to the pot. Stir until it loses its volume. Add black pepper to the pot and stir. Turn the heat down to low. Cover the lid. Simmer for 15 minutes. Add salt.

KEŞKEK

WHEAT PILAF WITH LAMB CUBES

Don't let the appearance of this pilaf you down. It tastes incredibly delicious with a bowl of colorful salad.

Serves: 4-6.

Ingredients:

• 1 cup of wheat
• 1/3 cup of chickpeas
• 1 lb of lamb cubes ( or beef cubes )
• 1 large onion
• 3 tbsp of olive oil
• 1 tbsp of red pepper paste
• 1 tsp of tomato paste
• 1+1/2 tsp of ground cumin
• 1/3 tsp of black pepper
• salt

Soak the wheat with 6 cups of cold water and the chickpeas with 2 cups of cold water overnight.

Next day, wash lamb cubes. Take them in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Drain the chickpeas and add them into the pressure cooker. Close the lid of pressure cooker and turn the heat down to low. Cook the meat for 15 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the lamp cubes and chickpeas out in a plate leaving meat broth in the pressure cooker.
Drain wheat and add them into the meat broth. Cut the onion into halves and slice them both thinly. Add it into the pressure cooker with tomato paste, red pepper paste, black pepper . Stir and bring it to the boil. Close the lid and turn the heat down to low. Cook it for 45 minutes. Turn the heat off and let the pressure cooker cool down and open the lid. Wheat will absorb most of of the meat broth and should look mushy.

Take boiled meat and 3 tbsp of olive oil in a pan and fry it for 5 minute over medium heat . Turn the heat off . Add lightly fried lamb and chickpeas into keskek with ground cumin and salt. Stir and close the lid and let it rest at least for 30 minutes before serving. This way wheat continue to absorb the liquid.

ETLİ KARA LAHANA SARMASI

STUFFED COLLARD GREENS WITH GROUND BEEF

As I mentioned in the previous post, I tried stuffed collard greens for the first time. I really liked it so did my family.
This dish is very popular in the north part of Turkey so it is very traditional too.


Ingredients:

• Large leaves of 3 bunch collard greens ( 29 leaves)
• 1/2 lb of ground beef
• 1 cup of rice
• 2 tbsp of extra fine bulgur
  
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 1 medium size of onion
• 1 fresh green pepper
• 6 cloves of garlic 
•  juice of 2 lemon
• 1 tsp of black pepper
• salt

Wash the leaves several times to remove grit. Remove the center stalks from the leaves. Cut the large leaves into three triangular parts. Cut the smaller leaves into two equal parts.
Fill a large pot halfway with water. Turn the heat on high, bring it to the boil.  Place the first half of leaves' pieces in the pot, wait for 1 minutes and take them out. Repeat this step for the second half of it. Place all of them on a large plate and set a side.
Meanwhile, take onion, green pepper, and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, bulgur, beef, tomato paste, red pepper paste, lemon juice, black pepper, and salt) into the mixing bowl and mix it until well combined.
 

Take one piece of leaves. Place one tbsp of filling on the larger side of it and fold the sides inside and roll it. Repeat this step for all off the pieces.
Place all the rolls horizontally, side-by-side in a large pot. Add boiling water into the pot slowly, just to cover the rolls. Take the pot over medium heat and bring it to the boil. Turn the heat down to low as soon as it starts to bubble. Cover the lid and simmer for one hour or until the rolls are tender. Serve it warm with salad, plain yogurt or cacik. 

KIYMALI KARA LAHANA

COLLARD GREENS WITH GROUND BEEF

I bought three bunches of collard greens to make stuffed collard greens. However the inner leaves looked too small to roll. Then I decided to use those younger leaves for another recipe. I tried this recipe with a whole bunch of collard greens before but this one tastes totally different and delicious.

Serves 2.

Ingredients:

• young leaves of 3 bunch of collard greens
• 1/3 lb of ground beef
• 2 tbsp of vegetable oil
• 1/2 of large onion ( chopped )
• 4 garlic cloves ( chopped )
• 1/2 tbsp of red pepper paste
• a pinch of black pepper
• salt

Strip leaves from stems. Wash them several times to remove grit. Drain and chop them. 

Meanwhile, cook beef with 2 tbsp of oil over medium heat. Add chopped onion and garlic to the pot and stir. Cover lid and let them cook for 5 minutes. Add pepper paste and black pepper to the pot and turn the heat down to low. Add chopped collard greens to the pot and stir. Cover the lid and simmer for 10 minutes. Turn the heat off and add salt.

KIYMALI & BEZELYELİ GÜL BÖREĞİ

SWIRLED BOREK WITH GROUND BEEF & PEAS

This borek is the second one I tried with peas. I couldn't take the picture of first one but I was very pleased with the additional flavor of peas. The swirled shape is another presentation of Turkish borek.

Makes 24 boreks.

Ingredients:

• 3 round Turkish pastry sheets
  
• 1/2 cup of plain yogurt
• 1/2 cup of vegetable oil
• 1/2 cup of milk

Filling:

• 1/2 lb of ground beef
• 1/2 cup of frozen peas
• 1 large onion (chopped )
  
• 2 tbsp of vegetable oil
• 1/2 tsp of ground black pepper
• salt
  

Topping:

• 1 egg yolk
• sesame seeds

In a medium skillet, cook ground beef with 2 tbs of vegetable oil on a medium heat. When the beef is done add chopped onion into the skillet and cook them together for 5 minutes. Turn of the heat off and add peas, black pepper and salt. Stir and set a side.

Mix yogurt and vegetable oil in a bowl.

Divide each sheet into 8 equal triangles.Take one of the triangular, brush with 1-2 tbsp of yogurt-vegetable oil mixture over the surface of triangle. Place two tbsp of filling on one of the wide side of each triangle and roll it up.Swirl this roll around itself. Place all the rolls in a baking dish side by side ( no place between them ). Pour 1/2 cup of milk on top and let it rest in the refrigerator until rolls absorb the milk completly.
Place parchment paper on a baking sheet. Take the rolls out and place them on the baking sheet. Brush with egg yolk and sprinkle some sesame seeds on top. Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.

ETLİ NOHUT

CHICK PEAS WITH BEEF CUBES

Serves 6.

Ingredients:

• 1 lb dried chick peas ( soaked over night )
• 1 lb beef cubes
• 1 large onion (chopped)
• 20 baby chilli peppers
• 2 tbs of vegetable oil
• 2 tbs of tomato paste
• 1/2 tbs of red pepper paste
• 2 cups of boiling water
• 1 tsp of black pepper
• salt

In a large pot, take vegetable oil and beef cubes and cover the lid. Cook them over medium heat until it absorbs its own juice. Add chopped onion and stir.Wash and cut the tops of baby chili peppers. Add them to the pot and cook them for five minutes. Add tomato and red pepper paste. Stirring occasionally, cook for another five minutes. Add boiling water ,stir.Drain chick peas and add them to the pot. Add black pepper, and salt. Give them a quick stir.Turn the heat down to low and cook for one hour or until chick peas are soft. 
Serve it warm with rice and salad.

BROKOLİ MUSAKKA

BROCCOLI MOUSSAKA

Serves 6.

There is no traditional broccoli dish in Turkish cuisine, as far as I know. This is my idea to make moussaka with it and it turned out very well.


Ingredients:

• 1/3 lb of ground beef
• 2 lb of fresh broccoli
  
• 1 large onion (chopped )
  
• 10 cloves of garlic (chopped )
  
• 1 fresh green pepper ( chopped )
  
• 2 large size of tomatoes
• 1 tbsp of tomato paste
• 2 tbsp of vegetable oil
  

• 1/3 tsp of black pepper
• salt

Take ground beef and vegetable oil in a large pot and cook it until the beef absorbs all of its juice, stirring occasionally . Add chopped onion, chopped pepper, and garlic into the pot. Saute them on medium heat for 10 minutes then add tomato paste and continue to cook for 5 minutes. Meanwhile, cut broccoli florets, wash, and  drain.  Take them into the pot. Add black pepper and salt. Stir them all together. Peel the tomatoes and cut them into cubes. Place tomatoes on top of other vegetables and turn the heat down to low. Put the lid on and cook for 30 minutes.

ETLİ PATATES

POTATO STEW WITH BEEF CUBES

Serves 6.

Ingredients:

• 1 lb beef cubes
• 8 small size of potatoes
• 1 large onion ( chopped )
  
• 20 baby chilli pepper
• 1 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 2 tbsp of vegetable oil
• 1 tbsp of vinegar
• 4 cups of boiling water
  
• 1/2 tsp of black pepper
• salt

Wash, peel, and cut potatoes into cubes.Cut off the top of chilli peppers and wash.

Take vegetable oil and beef cubes in a large pot. Cook it until it absorbs all of its juice over medium heat, stirring occasionally. Add chopped onion, and peppers and cook for 5 minutes. Add tomato paste and red pepper paste to the pot and stir for 5 minutes. Add 4 cups of boiling water and stir. Add potato cubes to the pot. Bring it to the boil. Add black pepper,vinegar, and salt to the pot, stir. Turn the heat down to low and simmer until potatoes are soft.  Potato cubes become mushy so quickly. Don't let them overcooked.
Serve it with bulgur pilaf.

ET BALIĞI

FISHY MEAT PATTIES

This recipe is another my hometown's classic...
You will find some interesting ingredients for meat patties; like orange zest and potatoes!
The taste is also interesting and so delicious.You might think, it tastes like fish but it is more than that.
Give it a try, if you like different flavors...

Makes 24 patties.

Ingredients:

• 1 lb ground beef
• 2 small size of potatoes ( finely shredded )
  
• 2 tbsp of semolina
• 6 cloves of garlic ( finely shredded )
• zest of an orange
• 1 tbsp of ground chilli pepper
• 1 tbsp of ground cumin
• 1/2 tsp of ground black pepper
• salt
• 1 cup of olive oil for frying

In a large mixing bowl, take ground beef, potatoes, semolina, garlic, orange zest, chilli pepper, cumin, black pepper, and salt. Knead until well combined. Cover the bowl with plastic wrap and let it rest for 1 hour in the refrigerator.
Take the bowl from refrigerator and take small parts ( about the size of an egg ) of mixing and give them a shape of ball and make them flat with your palms.
Take olive oil in frying pan and turn the heat on medium high. Fry both sides of patties.

DOMATES SOSLU KÖFTE & PATATES

 

MEATBALLS WITH POTATOES & TOMATO SAUCE

Makes 12 meatballs.

Ingredients: 

• 1 lb ground beef
• 2 slices of bread
• 1/2 onion ( finely chopped )
• 1 egg
• 1 tsp of ground red pepper
• 1/2 tsp of ground thyme
• 1/3 tsp of ground black pepper
• 1/2 tsp of baking soda
  
• salt

• 2 medium size of potatoes ( peeled and sliced )
• 2 tomatoes
  

Place sliced potatoes on a baking dish no space between them.  

Take two slices of bread into the bowl of food processor and process it until finely chopped. Take ground lamb, egg, processed bread, chopped onion, black pepper, red pepper,thyme, baking soda, and salt in a large mixing bowl and knead it until well combined. Cover with stretch film and let it rest for 4-5 hours in the refrigerator. At the end of resting time, take the mixture out and knead it one more time. Divide the mixture into 12 equal parts.Give them a shape of egg and make them flat with your palms. Put the meatballs on top of potato slices.
Take tomatoes into the bowl of food processor and process it until finely chopped.Spread it onto meatballs.
Preheat the oven 400F and bake it for 30 minutes.
Serve it with rice and salad. 

KABAK MUSAKKA

ZUCCHINI MOUSSAKA

 Serves: 6-8

Ingredients:

• 1/2 lb of ground beef
• 8  zucchinis
  
• 1 large onion (chopped )
  
• 10 cloves of garlic (chopped )
  
• 1 fresh green pepper ( chopped )
  
• 2 large size of tomatoes
• 1 tbsp of tomato paste
• 2 tbsp of vegetable oil
  

• 1/3 tsp of black pepper
• salt

Take ground beef and vegetable oil in a large pot and cook it until the beef absorbs all of its juice, stirring occasionally . Add chopped onion, chopped pepper, and garlic into the pot. Saute them on a medium heat for 10 minutes then add tomato paste and continue to cook for 5 minutes. Meanwhile, wash,and  drain zucchinis.  Cut zucchinis in half lengthwise and slice them up. Take them into the pot. Add black pepper and salt. Stir them all together. Peel the tomatoes and cut them into cubes. Place tomatoes on top of other vegetables and turn the heat down to low. Put the lid on and cook for 30 minutes.

KIYMALI MAKARNA

PENNE WITH GROUND BEEF & TOMATO SAUCE

• 1 lb penne
• 1/2 lb of ground beef
• 1 large onion ( chopped )
  
• 1 green fresh pepper ( chopped )
  
• 2 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 2 tbsp of vegetable oil
• 1/3 tsp of black pepper
• salt

Garlic yogurt

• 1 cup of plain yogurt
• 2 cloves of garlic ( minced )
  
• salt
  

Cook Penne according to package directions.

In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion and chopped green pepper into the skillet and cook them together for 5 minutes. Add tomato and pepper paste to the skillet and stir. Cook them all together for 10 minutes over medium heat. Turn the heat off and add black pepper and salt.
Add this sauce to the penne and toss gently.
In a large bowl; take yogurt, garlic and salt. Whisk until it is smooth.
Serve warm with garlic yogurt on top.