SUMMER VEGETABLE STEW -  Yaz Turlusu
5 Servings
150 grams okra (if available)
2 chopped onions
2 eggplants
2 soup spoons butter
2 zucchini squash
250 grams green beans
250 grams lamb
3 chopped tomatoes
3 green peppers
3 tomatoes cut into large pieces  
Brown the onion in butter in a large saucepan. Put the meat (cut into small pieces) over the onion. Sprinkle with salt. Add each vegetable by layers over the meat, sprinkling each layer with salt and a few tomato pieces.

First add a layer of eggplant pieces. (The eggplant should be peeled and cut into large pieces), then a layer of green beans, then the squash (cut large), and then the okra. Finish by adding a last layer of quartered green peppers. Cover and cook on a very low heat for 2 hours.
 

 

FRESH BEANS WITH MEAT - Kuzu Etli Taze Bakla
5 Servings
1 bunch dill
1 kilo fresh beans (not too large)
1/2 soup spoon sugar
2 glasses meat broth (or water)
2 onions
200 grams lamb
7 soup spoons butter
salt
several new onions (if possible)
the juice of 1/2 lemon

LEEKS WITH MEAT - Etli Pirasa
6 Servings
1 and 1/2 kilos leeks
1/2 soup spoon salt
2 finely chopped onions
250 grams lamb in small pieces
3 glasses of meat broth (or water)
3 soup spoons butter
 
Remove the roots and very dark green part of the leeks. Cut them in 5 cm. lengths. Wash and drain them.

Melt half the butter in a saucepan and add the leeks. Add a glass of broth and cook for 20 minutes on a very low heat. Put aside.

In another saucepan, partially cook the meat in the rest of the butter, then add the chopped onions and cook for 2 minutes stirring constantly. Add salt, the rest of the broth and cook for 30 minutes.

At the end of 30 minutes, add the leeks and stir. Cover and cook for 40 minutes more.
 

LENTILS WITH GROUND MEAT - Kiymali Mercimek
6 Servings
1 soup spoon salt
2 finely chopped onions
2 soup spoons butter
200 grams ground meat
5 glasses meat broth
500 grams lentils  
Soak the lentils overnight. Put the lentils in a saucepan with a large amount of water. Boil for 45 minutes on a medium heat.

Melt the butter in another saucepan. Brown the onion in it for 3 minutes. Add the meat and cook it for 3 or 4 minutes with the onion. Add the tomato sauce and stir. Finally add the broth, salt and lentils and cook on a very low heat for 1 and 1/2 hours.
 

KAPASKA - Kapaska
2 glasses of meat broth
2 tomatoes (or a soup spoon of tomato sauce)
250 grams lamb
3 large onions
8 soup spoons butter
a 1 and 1/2 kilo cabbage
salt, red pepper
 
Melt the butter in a saucepan. Chop the meat into small pieces and add it, with the onions, to the saucepan.

Cook for 30 minutes, stirring once in a while. Add the chopped tomatoes (or tomato sauce), the broth (or water), a coffee spoon of red pepper, and a soup spoon of salt. Mix. Cover and cook 40 minutes on a low heat.

During this time prepare the cabbage. Remove the hard parts and cut the leaves into small pieces. Add the cabbage to the meat and continue to cook for another 1 and 1/2 hours on a medium heat.
 

BAKED CABBAGE - Lahana Firinda
6 to 8 Servings
1 glass milk
1/3 coffee cup tomato sauce
2 coffee cups grated cheese (kachar or gruyere)
2 glasses meat broth
2 onions
300 grams ground meat
4 eggs
6 soup spoons butter
a 2 kilo cabbage
red pepper
salt  
Remove the stock and outer leaves of the cabbage. Detach the leaves and remove the thick veins, then cut each leaf into bands 2 cm. wide.

Melt 6 spoons of butter in a saucepan. Brown the chopped onions in it. Then add the meat and cook for 10 minutes, stirring from time to time. Finally add the cabbage, a 1/2 spoon of salt and a coffee spoon of red pepper. Cook all together for 30 to 35 minutes, stirring once. in a while.

Pour the contents of the saucepan into a cake mold. In a bowl mix the broth and tomato sauce and pour the mixture over the cabbage. Cover and put on a low heat until there is no liquid left in the mold. Let it stand until it is warm.

Sprinkle the cabbage with grated cheese and pour a mixture of 4 eggs beaten with a glass of milk over the cabbage. Bake in a warm oven for 40 - 45 minutes, then serve.
 

SPINACH WITH GROUND MEAT - Kiymali Ispanak
4 Servings
1 and 1/2 glasses meat broth (or water)
1 kilo spinach
1/2 soup spoon salt
125 grams ground meat
2 finely chopped onions
2 soup spoons butter
2 soup spoons rice  
Remove the roots, but leave the stems of the spinach. Wash thoroughly.

Soak the spinach in boiling water for 5 minutes. Drain at once, pressing it with your hand.

Melt the butter in a saucepan and brown the onion for 3 minutes. Add the ground meat and stir for 5 minutes, while the meat is cooking, add the rice with a tea cup of water or broth. Cook 15 minutes more before serving.
 

CELERY ROOT WITH EGG SAUCE STEW - Tereyagli Kereviz Basti
4 Servings
1 and 1/2 kilos celery root
1/2 soup spoon salt
2 egg yolks
2 finely chopped onions
2 soup spoons flour
250 grams lamb cut into small pieces
3 glasses meat broth
3 soup spoons butter
the juice of 1/2 lemon  
Peel and halve the celery roots, then cut each half in fourths, and soak them in water.

Brown the meat in a saucepan for 3 minutes, then add the onions and brown for 3 to 6 minutes. Add the broth. Cook on a low heat for 1/2 hour.

Place the celery pieces in a small saucepan. Add the meat and its juice. Salt. Place a plate over the saucepan pressing down on the contents and then the cover of the saucepan over the plate. Let cook 1 hour on a low heat.

Holding the plate that is over the celery and meat, drain the cooking water into a small saucepan. Boil for 2 minutes. In another bowl, vigorously beat the lemon juice and egg yolks. While stirring constantly, add this to the celery juice. Place the celery in a serving bowl and pour the sauce over it. Serve.
 

GREEN PEA STEW - Bezelye Basti
5 Servings
1 kilo green peas
1/2 soup spoon salt
2 onions
2 soup spoons butter
2 tomatoes
250 grams lamb cut into pieces
3 glasses water
 
Peel and wash the peas. Melt a spoonful of butter in a saucepan and add the peas. Add tomato pieces over the peas. Cook 20 minutes on a low heat.
In another saucepan, cook the meat in butter until it is pink. Add the meat and its juice to the saucepan of peas, add water and cook an hour and a half on a low heat. (If they are "new" peas from early in the season, 1 glass of water and 1 hour cooking time is sufficient.).
 

CHICKPEAS WITH MEAT - Etli Nohut
6 Servings
1 and 1/2 soup spoons tomato sauce
1 level soup spoon salt
1/2 coffee spoon red pepper
2 finely chopped onions
2 soup spoons butter
250 grams lamb cut into pieces
500 grams chickpeas
8 glasses meat broth (or water)
 
Soak the chickpeas overnight in a large quantity of water to which 3 soup spoons of salt have been added.

Wash the chickpeas and boil them for 10 minutes in a large quantity of water, then drain.

Brown the meat in a saucepan and add the onion. Cook for 2 minutes. Add the tomato sauce and stir. Add the broth, salt, red pepper and chickpeas. Cover and cook on a low heat for 2 hours.
 

CAULIFLOWER MOUSAKKA - Karnibahar Musakka
6 Servings
1 cauliflower
1/2 soup spoon salt
2 finely chopped onions
2 soup spoons tomato sauce
2 tea cups water (or meat broth if possible)
250 grams ground meat
3 soup spoons butter  
Melt the butter in a saucepan. Brown the onion for 3 minutes, and partially cook the ground meat. Add salt and stir. Add the broth or water and cook 15 minutes.
Detach the cauliflower sprigs, and boil them for 10 minutes in salted water. Drain, and add the meat and its juice over the cauliflower. Cover and cook on a very low heat for 30 minutes.
 

ZUCCHINI MUSAKKA - Kabak Musakka
5 Servings
1 bunch dill
1 finely chopped onion
1 glass water
1 kilo zucchini
2 soup spoons butter
250 grams ground meat
3 green peppers
3 tomatoes
salt
 
Scrape the skin off the squash, wash them and cut them into slices 1 cm. thick.

Melt a spoon of butter in a saucepan. Add the squash and chopped tomatoes. Salt. Cover and cook for 10 minutes on a medium heat. In another saucepan, brown the onion in butter for 5 minutes, then add the ground meat and cook it for 5 minutes. Add water, salt, and bring to a boil. Then pour this meat mixture into the saucepan where the squash is cooking. Add the green pepper pieces. Cover and cook for 45 minutes on a low heat. Sprinkle with chopped dill and serve.
 

 

POTATO MUSAKKA - Patates Musakka
4 Servings
1 and 1/4 kilos medium potatoes
1 glass oil
2 finely chopped onions
2 large green peppers
250 grams ground meat
3 glasses water
3 soup spoons butter
4 tomatoes
salt
 
Peel and halve the potatoes. Wash them, then fry them in oil for 10 minutes.

In a small saucepan, melt the butter and brown the onions for 3 minutes. Add the ground meat and partially cook it for 3 minutes, stirring constantly. Then add the salt and water and boil. Place the potatoes without the oil in a saucepan. Pour the meat preparation over the potatoes. Add the sliced green peppers and chopped tomatoes. Cover and cook 45 minutes on a low heat.
 

EGGPLANT MUSAKKA - Patlican Musakka
6 Servings
1 soup spoon butter
1/2 glass oil
2 finely chopped onions
2 soup spoons salt
250 grams ground meat
3 glasses meat broth (or water)
5 tomatoes
6 eggplants
 
Completely peel the eggplants. Cut them lengthwise into 1/2 cm. thick slices. Sprinkle with a soup; spoon of salt and let stand 1/2 hour.

Melt the butter in a frying pan. Brown the onion for 3 minutes. Add the ground meat, stir while cooking it for 5 minutes. Add a glass of broth or water and 2 chopped tomatoes. Cook for 20 minutes without a cover.

Wash the eggplants, squeeze out any excess water, and fry them for 1 minute on each side in oil.

On a buttered oven dish, place half the eggplants in a way that they slightly overlap each other.

Spread the meat over, and then a second layer of eggplants placed similarly to the first. Pour 2 glasses of broth or water over the dish, cover with tomato slices and bake for 25 - 30 minutes.
 

GARNISHED EGGPLANT - Patlican Oturtma
4 Servings
1 bunch parsley
1 finely chopped onion
1 glass oil
1 soup spoon butter
1/2 soup spoon salt
2 chopped tomatoes and 2 whole tomatoes
2 glasses water
2 large round eggplants
2 small green peppers
250 grams ground meat  

Cut off a little from both ends of the eggplants, then cut them in half. Peel the halves, leaving 1 cm. of peel on each end. Hollow out the cut side of each half to the depth of 1 cm., then fry them in oil until they are almost done.

Brown the onion in butter for 3 minutes. Add the ground meat. Stir and cook for 5 minutes. Add the chopped tomatoes, salt and water and cook for 15 minutes longer. Strain this mixture and keep the excess liquid in a separate bowl. Stir the chopped parsley into the meat mixture.

Place the eggplants in a saucepan, the hollowed part up, and place some meat mixture in each eggplant half. Pour the cooking juice into the saucepan, cover and cook for 30 minutes on a low heat.