Lahmacun dough
With Store-Bought Bread Dough: You can purchase the leavened bread dough from the nearest bakery. Take walnut-sized pieces from the dough and roll them out until they are thin and plate size. Add the topping given below and bake for 6-7 minutes in a preheated oven at 220°C.

With Home-Made Dough: Mix together 1 kg flour, 1 tablespoon salt, 1 tea glass of vegetable oil, some water and make the dough. Then roll it out until it is thin. Add the topping given below and bake for 6-7 minutes in a preheated oven of 220°C.

Lahmacun topping
Ingredients:
500 gr. minced meat
4 medium size onions (chopped)
1 tomato
1 table spoon tomato and red pepper paste
Green peppers, parsley, salt, pepper, red pepper
Optional: chopped garlic, mint, and walnut
Be sure to use lemon; it really adds to the dish.

POTATO SALAD (PATATES SALATASI)

Ingredients: (4 servings)

· ½ kg. potatoes

· 4 tomatoes

· 1 onion

· ½ lemon

· Black pepper, olive oil, salt and water

Boil potatoes and peel them. Chop the potatoes as rings and compose them on a dish. Cut the tomatoes and onion into small pieces and put them onto the same dish. Put lemon, black pepper, salt and olive oil in a bowl. Whisk with a fork. Pour this mixture onto the salad and serve.

MIXED FRUIT SALAD (KARIŞIK MEYVE SALATASI)

Ingredients: (4 servings)

· 1 hard apple

· 1 hard pear

· 1 banana

· 1 orange

· 1 lemon

· 1 tablespoon castor sugar

· Water

After you peel all the fruits chop them into “hazelnut” sizes. Put enough lemon juice to cover the fruits. Pour castor sugar and stir using a spoon. Serve in little bowls.

MIXED VEGETABLE SALAD (KARIŞIK SEBZE SALATASI)

Ingredients: (4 servings)

· 1 lettuce

· 4 potato

· 2 celeriac

· 1 teacup of vinegar

· 1 bunch of radich

· 2 carrots

· Olive oil, salt and water

Put potatoes, carrots and celeriacs into a saucepan. Cook it on medium heat until it boils. Then, take all of them out. Cut them into thin strips and put around the dish. Put the other well-chopped ingredients into another cup. Put these in the middle of the dish. Sprinkle with vinegar, olive oil and salt. Serve cold.

CRUSHED POTATO SALAD (EZME PATATES SALATASI)

Ingredients: (6 servings)

· 500 gr. potatoes

· ½ bunch of parsley

· 10 black olives

· 2 boiled eggs

· 1 teacup of olive oil

· 1 lemon

· 1 tomato

· Salt, cucumber and water

Boil the potatoes. After you peel them, mash with a fork. Chop parsley to small bits and pour these with salt and black pepper onto the mashed potatoes. Arrange them onto a serving dish. Decorate with tomato, cucumber, boiled eggs and black olives. Pour some olive oil and lemon juice. Sprinkle with salt and serve.

AMERICAN SALAD (AMERİKAN SALATASI)

Ingredients: (6 servings)
· 2 carrots  

· 2 potatoes

· 2 boiled eggs

· 1 lemon

· 1 radish

· 4 gherkins

· 1 teacup boiled pea

· Salt and black pepper

For mayonnaise

· 2 eggs        

· 1 teacup olive oil                    

· ½ lemon

· 1 teaspoon mustard

· Salt

Boil carrot, potato and radish together. Prepare mayonnaise like that: Put 2 egg yolks into a bowl. Sprinkle with salt and whisk. Pour ½ glass olive oil little by little at the same time. Keep up whisking. Add a few drops of lemon juice and black pepper whisking constantly. Chop gherkins and boiled eggs in same size. Put boiled vegetables into another bowl. Stirring constantly pour pea, salt and black pepper. Mix well. Add half of mayonnaise and arrange them onto a serving dish. Decorate with boiled egg, radish, gherkins and boiled carrots and serve it.             

MEAT SALAD (ET SALATASI)

Ingredients: (4 servings)
· Boiled meat

· 1 glass olive oil

· 3 tablespoons vinegar

· 4 tablespoons juice of tomato paste

· Salt and black pepper

Dice boiled meat and put into a large dish. Pour olive oil, vinegar and juice of tomato paste onto it. Sprinkle with salt and black pepper. Serve cold.

MEAT WITH VEGETABLES (SEBZELİ ET)

Ingredients: (6 servings)
· 100 gr. boiled meat
· 1 cucumber

· 1 patato

· 1 tomato

· 1 lemon

· 3 green peppers

· 1 teacup olive oil

· Salt, black pepper, water

Peel the well-cooked potato. Cut the potato, cucumber and green pepper into small pieces. Cut the meat lenghtwise its fibers and cut minutely. Peel the tomato and cut it into small slices. Mix all of the ingredients. Stirring constantly add salt and black pepper. Arrange them onto a serving dish. Decorate with cucumber and tomato and serve.

YOGHURT WITH CUCUMBERS (CACIK)

Ingredients: (4 servings)
· 500 gr. yoghurt
· 2 medium size cucumbers

· 2-3 springs of dill

· 1 teaspoon dried mint

· 1 clove of crushed garlic (optional)

· 1 teaspoon salt

· 2 tablespoons olive oil (optional)

Peel the cucumbers and cut them into very small and thin pieces. Sprinkle with salt and leave aside. Put the yoghurt in a bowl. Beat it well with a fork or a whisk, slowly adding up to one cup of water. Add the salted cucumbers and crushed garlic. Sprinkle with chopped dill and dried mint. Slowly pour the olive oil over it. Serve chilled.

PILCHARD SALAD (SARDALYA SALATASI)

Ingredients: (4 servings)
· 10 pilchard
· 1 large onion

· 3 green peppers

· 1 tomato

· 1 lemon

· 1 teacup olive oil

· Salt, water, parsley

Clean skins and fishbones of fish and wash them well. Put them into a saucepan. Sprinkle salt on it. Cover and let simmer on medium heat for 10 minutes. Arrange them on a serving dish. Decorate with chopped onion, tomato and green pepper. Pour lemon juice and olive oil onto it and serve.

BRAIN SALAD (BEYİN SALATASI)

Ingredients: (6 servings)
· 4 lamb brains
· 4 tablespoons olive oil

· 1 lemon

· ½ cup of vinegar

· 1 small onion

· 1 teaspoon salt

· Parsley

Soak the brains in cold water and leave for one hour, changing the water 2-3 times. Remove the membranes under running water. Put the brains in 6 glasses of cold water. Add some salt, vinegar and the onion cut into four pieces. Cover and cook on medium heat for 10 minutes. Let them cool. Place the brains on a serving plate. Sprinkle with olive and lemon juice. Decorate with parsley leaves.

CRUSHED TOMATO SALAD (EZME)

Ingredients: (6 servings)
· 250 gr. ripe tomatoes
· 1 sweet green pepper

· ½ cucumber

· 2 spring onions

· 1 teaspoon dried mint

· Salt, pepper, paprika 

· 1 tablespoon paprika paste

· 1 tablespoon olive oil

· 2 tablespoons vinegar

Peel the tomatoes and the cucumber. Remove the stalk and seeds of the pepper. Remove the outer layer of the spring onions. Chop them up very small, without actually pulverising them. Add all the other ingredients. Mix well.

CHICK-PEAS PASTE (HUMUS)

Ingredients: (4 servings)
· 1 ½ glasses chick-peas
· ½ glass grond sesame seed (tahin)

· ½ glass olive oil

· 1 ½ teaspoons salt

· 1 ½ teaspoons ground red pepper

· 4 cloves of garlic

· Juice of 2-3 lemons

Soak the chick-peas in water overnight. Change the water and cook until they are well tender. Remove the skins and mash. Add “thin”, crushed garlic, salt and pepper. Mix well. Slowly add olive oil and lemon juice to make a smooth paste. Arrange on a serving dish. Serve with toasted bread.

EGG-PLANT SALAD WITH YOGHURT (YOĞURTLU PATLICAN SALATASI)

Ingredients: (4 servings)
· 6 large egg-plants
· Juice of 1 lemon

· 2 tablespoons olive oil

· 1 teaspoon salt

· 2 cloves of garlic

· ½ glass of yoghurt

· 1 tomato

· 1 bell pepper

· A few black olives

Put the lemon juice and olive oil in a bowl. Grill whole egg-plants on gas flame or wood fire until they are burned outside and very soft inside. Hold each egg-plant by the stem under running tap water for 2-3 seconds. Then peel the skin off with a knife. Cut the stem off and mash it with a fork. Put it immediately in the bowl mixing well with lemon juice and olive oil. To the mashed egg-plants, add salt, crushed garlic and yoghurt. Mix well. Arrange on a dish. Decorate with slices of tomatoes, green pepper and black olives.

EGG-PLANT SALAD (PATLICAN SALATASI)

Ingredients: (4 servings)
· 6 large egg-plants
· Juice of 1 lemon

· ½ cup olive oil

· 1 tablespoon vinegar

· 1 onion

· 2 tomatoes

· 6 green peppers

· 1 dozen black olives

Put the lemon juice and olive oil in a bowl. Grill whole egg-plants on gas flame or wood fire until they are burned outside and very soft inside. Hold each egg-plant by the stem under running tap water for 2-3 seconds. Then peel the skin off with a knife. Cut the stem off and mash it with a fork. Put it immediately in the bowl mixing well with lemon juice and olive oil. Add vinegar and salt. Mix well. Arrange on serving dish. Decorate with peeled and sliced tomatoes, sliced peppers, finely sliced onion and black olives.