MACARONI WITH MUSHROOMS - Mantarli Makarna
3 Servings
1 glass meat broth
1 onion
1/2 coffee cup tomato sauce
2 coffee cups grated cheese (Kasher or gruyere)
2 glasses water
2 soup spoons lemon juice
300 grams beef
500 grams macaroni
500 grams mushrooms
6 soup spoons butter
salt, pepper
  
Pour one glass of meat broth into a saucepan. Add a soup spoon of butter, the lemon juice and the cleaned mushrooms. Boil for 10 minutes, then drain, but save the cooking water. Melt a soup spoon of butter in another saucepan. Cut the meat into small pieces and add it to the butter. Add the onion, a little pepper and cook 4-5 minutes on a high heat. Add the tomato sauce, two glasses of water, and the liquid in which the mushrooms were cooked. Cover and cook until the meat is very tender. Add the mushrooms, cook a few moments, then put aside.

Boil the noodles in salted water. Drain them well, place in a serving dish, pour 4 soup spoons of melted butter over them, then the prepared sauce. Mix and serve at once.
 

MACARONI WITH OLIVES - Zeytinli Makarna
3 Servings
1 clove finely chopped garlic
1 soup spoon tomato sauce
20 black olives
3/4 tea cup olive oil
4 bay leaves
50 grams grated cheese (kashar or gruyere)
500 grams macaroni
 
Dilute the tomato sauce in a cup of water. Pit and chop the olives. Boil and drain the noodles. Place the oil in a frying pan, add the garlic and put on a high heat. When the oil begins to smoke, remove the garlic and pour in the diluted tomato sauce, olives and bay leaves. Boil until the liquid thickens.

Put the noodles in a serving dish, spread the sauce over them, and sprinkle with the grated cheese. Decorate with a few black olives.
 

ERISHTE - Eriste
1/2 coffee cup water
100 grams cheese (Kasher or gruyere)
250 grams flour
3 egg yolks
75 grams butter
salt
 
Make a hollow space in the flour. In the center place the 3 egg yolks, salt, and water. Make a thick dough. Let stand 20 minutes.

Sprinkle the dough with flour and roll it very thin. Let dry for 20 minutes. Cut the dough into 5 or 6 cm. wide strips. Place one over the other and cut them across the width into thin slices the width of a match stick.

Boil these in salted water for 20 minutes, drain, cover with cold writer and drain again. Place in a serving dish, mix with melted butter and sprinkle with grated cheese.
 

MANTI   
RECIPE I  
1 and 1/2 coffee spoons red pepper
12 glasses water
200 grams ground meat
3 onions
5 cloves of garlic
5 soup spoons butter
500 grams bowtie noodles
500 grams yoghurt  
In a saucepan, brown the onions in 3 and 1/2 soup spoons of butter. Add the ground meat and a coffee spoon of salt. Mix and cook on a low heat, then put aside.

In another saucepan, boil the noodles for 15 minutes in salted water. Drain. Pour the noodles into the sauce pan containing the meat. Mix and reheat.

Beat the yoghurt and crushed. garlic. Pour the noodles onto a serving dish and pour the yoghurt sauce over them. Finally sprinkle the dish with a soup spoon of melted butter to which red pepper is added.
 
RECIPE II  
For the dough:
1 coffee cup water
1 egg yolk and 1 whole egg
1/2 soup spoon salt
350 grams flour (plus 50 grams flour for rolling)

For the Filling:
200 grams ground meat
3 onions
pepper
salt

For the Sauce:
1 and 1/2 coffee spoons red pepper
100 grams butter
400 grams yoghurt

For Boiling:
6 glasses meat broth
  
Make a hollow place in the center of the flour. Put an egg yolk and a whole egg, 1/2 soup spoon salt and a coffee cup of water into it. Make a dough. Roll it into a ball and cover with a damp cloth. Let stand 1 hour.

Sprinkle the dough and rolling pin with flour and roll out the dough as thin as possible. Cut the dough into 5 cm. squares.

To Prepare the Filling:

Brown the finely chopped onions and ground meat for 3 minutes. Add salt, pepper and stir. Place a small portion of this mixture, the size of a large hazelnut, in the center of each square of dough, Fold each corner to the center, sealing the sides so that the small package will not become undone. Some people find it easier to make a single fold triangle shape manti. Close the sides well.

Place the "manti" in a large, round, buttered cake mold and bake for about 25 minutes, until they are brown.

Pour the broth over the "manti", then either return them to the oven, or cook over a low heat, until they have absorbed all the liquid. Place the "manti" in a serving dish. First pour 50 grams of melted butter over them, then 400 grams of beaten yoghurt, and finally 50 grams of butter mixed with a coffee spoon of red pepper.
 

BAKED SPAGHETTI - Makarna Firin
3 Servings
12 glasses of water
2 soup spoons salt
500 grams spaghetti

For the Sauce:
1 tea cup grated gruyere
2 coffee cups milk
250 grams white cheese
6 soup spoons butter
7 eggs
 
Boil the spaghetti in salted water. Drain, cover with cold water, and let stand 15 minutes. Melt the 6 soup spoons of butter in a saucepan, add the drained noodles, stir and put aside.

In a bowl, beat the eggs with half the grated cheese. Add the milk and mix. Pour 2/3 of this sauce over the spaghetti. Mix. Mash the white cheese and mix it into the spaghetti. Pour the noodle mixture into an oven dish. Pour the rest of the sauce over the spaghetti and sprinkle with the remaining grated cheese.

Bake for 30 minutes, until the top turns golden brown.
 

BOWTIE NOODLES WITH YOGHURT - Yogurtlu Papyon Makarna
3 Servings
10 glasses of water
2 soup spoons salt
500 grams bowtie noodles

For the Sauce:
1 coffee spoon red pepper
125 grams ground meat
200 grams yoghurt
3 onions
5 cloves crushed garlic
5 soup spoons butter
pepper
salt
 
Cook the meat and chopped onions together in a soup spoon of butter and 1 and 1/2 coffee spoons of salt. Cook for 1 and 1/2 hours, stirring occasionally.
In another saucepan, boil the noodles for 15 minutes in the salted water. Drain. Then, in this same saucepan, melt 2 and 1/2 soup spoons of butter, and put the noodles back in. Reheat for 2 or 3 minutes, then add the sauce prepared previously. Mix.

Put the noodles on the serving dish, add the crushed garlic and mix. Add the 200 grams of beaten yoghurt over the noodles, and over this pour a spoon of melted butter to which the red pepper has been added.
 

NOODLES WITH GROUND MEAT - Kiymali Makarna
3 Servings
10 glasses water
2 soup spoon salt
500 grams noodles

For the Sauce:
125 grams ground meat
2 large tomatoes (or 1 and 1/2 coffee cups slightly diluted tomato sauce)
3 onions, salt, pepper
5 soup spoons butter
 
Brown the finely chopped onions in 2 soup spoons of butter. Add the ground meat, 1/2 coffee spoon pepper, and 1 and 1/2 coffee spoons salt. Keep stirring until the meat is well done. Add the tomatoes or tomato sauce. Cook until the tomato sauce is boiled down.

In another saucepan, boil the water to which 2 soup spoons of salt have been added and put the noodles into it. Cook for 15 minutes. Drain. Melt 3 soup spoons of butter in the saucepan and put the noodles back in and pour the sauce over them. Mix and reheat for a short time on a low heat.
 

TOMATO NOODLES - Domatesli Makarna
3 Servings
10 glasses water
2 soup spoons salt
500 grams noodles

For the Sauce:
3 large tomatoes
5 soup spoons butter
salt
 
Boil the noodles in salted water for 17-18 minutes or until done. (Some people prefer their noodles firmer, cooked for a shorter time). Drain them and cover with cold water to which a soup spoon of salt has been added. Let stand 1.5 minutes. In another saucepan, melt the butter. Add the diced tomatoes and a coffee spoon of salt. When the sauce thickens, add the drained noodles. Mix. Cover and reheat for 3 or 4 minutes. Serve.