THIS BOOK IS DEDICATED TO MY LATE GRANDMOTHER!

HAVVA KIRMAN

                        CONTENTS

1. Turkish Kebab                  12. Kunefe

2.Karnıyarık                          13. Makluba

3.Stuffed Meatballs             14. Mutebbel

4.Turkish Baklava               15. Caldo Verde

5.Rice Pudding                    16. Roasted Veal Fafe Style

6.Mantı                                  17. Lazy Cake Cookies

7.Lahmacun                          18. Kugelis Potato Pudding

8.Arabaşı Soup                    19. Cold Beet Soup Recipe

9.Raw Meatball                 20.Mother and Daughter

10.Staffed Grape Leaves   21.Yuvalama

11. Ashura                                 

Tuana

Esenyurt Kıraç Anatolian High School 

Furkan Koyuncu

500 g minced meat

1 onion

100 g tail fat or two tablespoons of butter

2 cloves of garlic

1 capia pepper

1 teaspoon of pepper paste

Salt, black pepper

TURKISH KEBAP

Firstly add chili pepper to mince and knead it for 15 minutes. After kneading for 15 minutes also add salt,pepper and butter to it and continue kneading for 5 minutes. Wet your hands while kneading. This will ease the kneading process.

After the mince gets consistency take the mince and cut off pieces and then pass the mince on skewers. ave the mince to the fridge for resting for 5-6 hours. After the end of 5-6 hours you can cook it in the oven or in the pan.

İf you are cooking it in the oven you can cook it upside down for 20 minutes .

Finally if your done cooking take it in a plate. You can serve it with abundant vegetable and lemon. Bon appetite!

Evin

Esenyurt Kıraç Anatolian High School 

Havva Kırman

1 kg eggplant

250 g lean ground meat

3-4 tablespoons of oil

1 onion

2-3 green peppers

2-3 tomatoes

1-2 cloves of garlic

1 teaspoon of tomato paste

Salt

Black pepper

KARNIYARIK

Firstly Cut it lenghtwise and wait it in the salty water the eggplants that you washed with abundant water. stir the olive oil in the pan. Then add the onions that you cut it and roast it till it gets pinkish. After that add the chopped peppers and continue stiring. And then add the mince while the onions are stiring. And cook it till its juice is drained. After a while add the ingredients in the order of;

2 cloves of garlic, half spoonful pepper paste, half spoonful tomato paste,1 teaspoonful salt and lback pepper. Add the tomatoes that you diced into cubes. After 5 minutes reduce the ovens 

heat and add the parsley and take it in the oven after the last stiring. Qfter that grill the eggplants. then after its done take it into a durable container and take it into an oven. Split the eggplants middle part. Then add the inner mortar that you prepared into the eggplant. Finally after you baked the karnıyarık for 20-25 minutes in the oven you can serve it with rice and butter. Bon appetit!

For the outside;

1.5 cups fine bulgur wheat

1 tea glass of semolina

1 teaspoon of ground red pepper

1 teaspoon of pepper paste

A little less than 1 cup flour

1 teaspoon of salt

1 glass of cold water

For the inside;

2 tablespoons of oil

300 g minced meat

3 medium sized onions

Half a teaspoon of tomato paste

Half a parsley

1 small tea glass of small pieces of walnuts 

Salt

red pepper flakes

Black pepper

İlhami  

Esenyurt Kıraç Anatolian 

High School

Furkan Koyuncu

STUFFED MEATBALLS

For preparing the inner mortar dice the onions into cubes while heating the oil in the pan. woast the mince and the onions that you cut. Add salt and black pepper on top of it and rest the inner mortar. For preparing the içli köftes outside take the bulgur and farina into a deep container. Add the hot water and wait for ten minutes. After mixing the paste,salt and black pepper into the bulgur and farine mixing,knead it while pouring flour and knead it it tll it reaches the consistency of dough. take small pieces in the inner mortar that you pepared and after wetting your hands dimple the middle of the mortar. Take the inner mortar that you prepared earlier and fill it in the meatloaf. Close the place where you fill the mortar and give it a round shape and sharpen it on the corners.

Heat the olive oil in a large pan and take the içli köftes that you prepared it. Roast it till it gets the golden color. You can serve it while its hot. Bon appetit!

4 tablespoons of olive oil

1/2 onion

4 green peppers

1 capia pepper

4 tomatoes

1 sprig of spring onion

4 eggs

1 teaspoon of salt

1 teaspoon black pepper

Begüm 

Esenyurt Kıraç Anatolian High School 

Havva Kırman

MENEMEN

Firstly put 2 food spoonful olive oil and 2 food spoonful butter in a wide pan and heat it.And then add 3 chopped green pepper and roast it.Add 3 grated tomatoe onto the roasted peppers.After that add 1 teaspoonful salt,half teaspoonful black pepper and chili pepper and boil it till the water reduces.After tomatoe absorbs the water add 3 egg white into the pan and mix it continiously. After the egg white is boiled add the egg yolk and boil it for 1 minute. After that take the pan 

from the stove. 

Finally sprinkle some parsley onto it. 

Bon appetit!

Esma 

Esenyurt Kıraç Anatolian High School

Havva Kırman

3 eggs

1 glass of water Milk

1 water glass measure of oil

1 baking powder

1 tablespoon of vinegar

Half a teaspoon of salt

6 cups flour

Crushed walnuts or hazelnuts

Corn starch

4 cups of sugar

5 glasses of water

A few drops of lemon juice

TURKISH BAKLAVA

A soft dough is kneaded from the dough ingredients and left to rest for half an hour. The walnuts are passed through the rondo, the dough is divided into four pieces and 15 pieces the size of walnuts are made from each piece. Walnut-sized meringues are enlarged by pouring starch on them. 15 meringues are placed on top of each other and enlarged again to the size of the tray with the help of a rolling pin. The walnuts are sprinkled on top and the other meringue is applied the same process. When all the meringue is finished, it is cut as desired and melted butter and margarine are poured on it and baked in the oven...After the sherbet boils for about an hour on low heat, it is poured hot over the cold dough... Enjoy your meal!

1 liter of milk

2 tea glasses of rice

1 liter of water

3 tablespoons rice flour

1.5 -2 cups of granulated sugar (if you do not like it too sweet, you can use 1.5 cups)

1 glass of water Milk

cinnamon

Aylin L.

Esenyurt Kıraç Anatolian High School 

Seda Kurt

RICE PUDDING

To make rice pudding, first wash the rice and put it on the fire with water. Boil it until the rice stretches and absorbs the water. Be careful not to burn the rice by turning the stove on too high a heat. Then add the cold milk. Stir it 1-2 times and wait for it to boil. Meanwhile, in a bowl, crush the rice flour with 1 glass of cold milk. Make sure that there are no lumps left. Take 1-2 scoops of the boiling milk in the pot and add it to the bowl. (rice flour should be warm). Add rice flour to the pot, cook for 10 minutes, stirring occasionally. Add granulated sugar, stir and boil for 1-2 more minutes.

Divide the rice pudding into bowls.

When the rice pudding has cooled, you can serve it by sprinkling cinnamon on it. Enjoy your meal!

Yaprak 

Esenyurt Kıraç Anatolian High School 

İrem Civan Yalçın

300 grams of thin dough 

250 grams of ground beef 

1 medium onion 

Salt 

Black pepper 

Yogurt 

Garlic (optional)

Butter 

Pepper flakes or isot

TURKISH MANTI

Put the minced meat in a bowl, add the grated onion. Season with salt and pepper and mix well. Roll out the thin dough and cut out small squares. Put a little of the minced meat mortar in the center of each square of dough and fold the dough the way you want. Cook the ravioli in boiling water. The cooking time is usually 10-15 minutes. Mix the yogurt and crushed garlic and place on a serving plate. Place the cooked ravioli on top of the yogurt mixture. Melt the butter in a frying pan and add the chili flakes. Drizzle the butter over the ravioli. Serve hot, optionally sprinkling mint on top. Enjoy your meal!

2 garlic cloves (crushed) 

Salt, pepper, pepper flakes Parsley (finely chopped) 

Yufka or pizza dough

Kübra 

Esenyurt Kıraç Anatolian High School

Havva Kırman

LAHMACUN

In a mixing bowl, add the minced meat, grated onion, tomato, pointed pepper, garlic, chili paste, tomato paste and spices. Mix well. Open the dough or pizza dough. Spread the mortar you have prepared on the yufka. Bake your lahmacuns in a preheated 200 degree oven. Remove the cooked lahmacuns from the oven and sprinkle with finely chopped parsley. Serve hot. Enjoy your meal!

Hatice

 Başakşehir Şehit Hamza Çetin        Anatolian High School

Duygu Yüngeviş

1 cup arabashi (prepared with wheat flour) 

6 cups water Salt 

Butter or oil 

Mint or chili flakes (for serving)

ARABAŞI SOUP

Soak the car in water one night in advance. Take the trolley and the water you have left in a saucepan, let it boil. Cook, stirring occasionally, until the Decoction is tender (about 1 hour). Add salt to the cooked soup and mix. Melt the butter or oil in a separate frying pan. When serving, drizzle the melted oil over the soup. Optionally, sprinkle mint or chili flakes on it. Serve hot. Enjoy your meal!

Tekin

Borsa İstanbul Vocational and Technical Anatolian High School

Sena Köksal

RAW MEATBALL

Take the thin bulgur into a bowl and add enough hot water to cover it. Cover with a cloth and leave for 15-20 minutes. When the bulgur juice is drawn, add isot, tomato paste, grated onion, liquid oil, pomegranate sour, lemon juice, cumin, pepper flakes and salt to it. Knead well. Let the raw meatball paste you have kneaded rest in the refrigerator for at least 1 hour. Shape it by taking walnut-sized pieces from the raw meatball mortar that is resting. Sprinkle finely chopped parsley over the raw meatballs that you have placed on a serving plate. Serve with lemon slices and lettuce. Enjoy your meal! 

Pickled leaves (fresh vine leaves or canned leaves) 

1 cup rice 

250 grams of ground beef 1 medium onion (grated) 

2 tablespoons tomato paste 

2 tablespoons chili paste Half a tea cup olive oil Salt

Pepper 

Lemon slices (for serving)

Faruk Efe

Borsa İstanbul Vocational and Technical Anatolian High School

Sena Köksal

STUFFED GRAPE LEAVES

Wash and drain the rice. In a mixing bowl, mix the rice, minced meat, grated onion, tomato paste, pepper paste, olive oil, salt and pepper. Thoroughly wash the vinegared juice of the pickled leaves and drain. Put a little of the inner mortar you have prepared on each leaf and wrap it. Place the wraps firmly in a flat saucepan. Place a plate on it and pour water over it. Close the lid of the saucepan and cook over medium heat until the water is drained. Place the cooked leaf wraps on a serving plate. Serve hot or cold by placing lemon slices on them. Enjoy your meal!

1 cup ashurek wheat 

1 cup chickpeas 

1 cup dried beans 

1 cup rice 

1 cup raisins 

1 cup dried apricots 

1 cup dried figs 

1 cup raisins 

1 cup sugar 

1 teaspoon cinnamon 

1 tablespoon of starch Walnuts or hazelnuts for topping

Ayhan

Borsa İstanbul Vocational and Technical Anatolian High School

Sena Köksal

ASHURA

Soak the ashurelik wheat in water one night in advance. Strain the wheat that you have kept and put it in the pot. Add the chickpeas and dried beans to it, add enough water and cook until tender. Drain the cooked wheat, chickpeas and beans and put them in a large saucepan. Add the rice, raisins, dried apricots, dried figs, raisins and mix. Add the sugar and cinnamon, mix and add a little more water. Open the starch with a little water and add it to the ashura mixture. Cook, stirring, over medium heat until ashura thickens. Divide the cooked ashura into bowls. Sprinkle walnuts or hazelnuts on them and serve when cold. Enjoy your meal!

500 grams of wire kadayif 250 grams unsalted cheese (mozzarella or feta cheese) 

200 grams of butter (melted) 

1 cup sugar 

1 cup water Lemon juice (optional) 

Pistachios or coarsely ground walnuts (for serving)

Enes

Borsa İstanbul Vocational and Technical Anatolian High School

Sena Köksal

KUNEFE

Cut the wire kadayifs into pieces thoroughly and mix well with butter. Spread half of the kadayif on a tray that you have greased. Cool the cheese on it and spread the remaining kadayif over the cheese. Bake in a preheated 180 degree oven until golden brown on the bottom and top. During cooking, boil sugar and water in a saucepan, add lemon juice when it reaches the consistency of syrup (optional). Pour the hot syrup over the hot cake coming out of the oven. Place on a serving plate and sprinkle with pistachios or coarsely ground walnuts and serve hot. Enjoy your meal!

Maqlooba 

Sakhraa Secondary School 

Leen Almomani + Sara

Majeda ashour + abeer momani

500 grams of cubed meat

2 cups of rice

2 potatoes

4 tablespoons of oil

1 tablespoon butter

2 teaspoons of salt

Makluba-Jordan

Firstly chopp the meat in small pieces and roast it in a pan. Add half cup of warm water and cook It till the meat softens.Secondly flavour it with salt and black pepper. Peel the potatoes and chop it annular. After that boil the potatoes.Chop the onions annular and take it to the stewpot. Put the meat onto the onions and put the fries onto the meat.

Wash the rice. And then roast it with butter in a different stewpot. Take it to the top of the 

potatoes. And add two cup of hot water slowly. 

Sprinkle salt and boil it till the water is absorbed. 

After its done take the stewpot,turn it down to a plate and wait for 5 minutes. 

Finally take stewpot and decorate the plate with parsley. 

Bon appetit!

Ayah Momani +Sadeen Momani 

Sakhraa Secondary School/majeda ashour/abeer Momani

ingredients 

3 eggplants

2 cups of yoghurt

3 tablespoons of olive oil

1 teaspoon salt

1 teaspoon red pepper

1 teaspoon tahini

2 cloves of garlic

Jordan-Mütebbel

Firstly make holes on eggplants with a knife and then we roast it till it softenes. Talep the roasted eggplants into a bowl,rest it for 5 minutes while covering it up with a cloth and then peel it.Chop the eggplants that you had peeled till it gets the cosistency of puree. take the eggplants to a deep bowl and put the other ingredients and mix it up. Mix it till its thick and soupy. Take Mütebbeli to a plate. Serve it with a tomato that its peeled and chopped cubely to its 

middle. put some parsley and olive oil too. Bon appetit!