"FROM MY HEART TO YOUR KITCHEN"
MY SELF PUBLISHED COOK BOOK
APPETIZERS AND SALADS
Meze is the category of different dishes that are served in a small
quantities, eaten either cold or warm, to start the meal and to whet
the appetite.
When you introduce samples of these appetizers for the first time
after eating delicious dishes, especially certain appetizers such
as tiny pastries make of white cheese wrapped in layers of most
delicate, flaky pastry and called “sigara boregi”, dinner must be
postponed as far as your full stomach is concerned.
In the coastlines of Turkey there are many seafood dishes as well
as other types of mezes. A server in a restaurant shows a selection
of appetizers on a tray for you to choose, or you can go and see
them on the counter. They are served with basket of fresh bread
or toasted Turkish white bread. The anise flavored national drink
called Raki or wine accompanies them.
The typical meze for this drink is sliced of lemon and white cheese
with freshly baked bread, but a typical meze menu includes cold
vegetables dishes, cooked or fried in olive oil, such as saksuka
(deep fried eggplant, potatoes, long green peppers, zucchini and
tomatoes), dolma (stuffed grape leaves or green peppers) , green
beans cooked in olive oil with onions and tomatoes, salad with
lettuce or tomato salad, fish eggs in sauce, patlican salatasi (roasted
aubergine puree) cacik (cold yogurt soup with shredded cucumber,
mint and dill), purslane salad (a spinach textured vegetable served
in yogurt and garlic sauce) , stuffed mussels, hummus, (chick peas
mashed in tahini) , red lentil balls, kisir (bulgur steamed and mixed
with tomatoes, green peppers, and spices) , pickles, barbunya
pilaki( kidney beans cooked in olive oil with tomatoes, green
peppers and spices) , and so on.
There are also hot mezes served after cold ones. Some of them
are boreks (thin layers of flaky pastry filled with cheese, meat, or
spinach) ,deep-fried pastry, deep-fried mussels or calamari, and
deep fried tiny meatballs.
You will find most of the appetizers in the appetizers section of
this book. The main course following such rich variety of mezes
should be fish or frilled meat. Drinking alcoholic beverages while
eating these mezes with friends and family at home, in restaurants
or taverns, is also a special occasion for socializing.
TOMATO SALAD
DOMATES SALATASI
6 servings
INGREDIENTS:
3 large tomatoes
4 medium green peppers
5 medium green onions
1 medium onion
1 bunch parsley
2 tablespoons lemon juice
1-½ teaspoons salt
1-teaspoon red pepper
1 tablespoon dried mint
1-tablespoon olive oil
PREPARATION:
Wash vegetables well. Remove stems, seeds of green peppers
and cut them in ½ inch chunks. Cut tomatoes and green onions
in ½ inch cubes. Cut onion in ½ inch slices and combine all in
a salad bowl. Beat lemon juice, olive oil, salt, red pepper and mint
in a small bowl and blend them well. Sprinkle your salad with this
mixture and serve it cold.
CUCUMBER WITH YOGURT
CACIK
6 servings
INGREDIENTS:
3 medium cucumbers
3 cups yogurt
2 cloves garlic
2 teaspoons salt
1-cup water
1 ½ tablespoons olive oil
3-4-sprig dill or 1 tablespoon dried mint
PREPARATION:
Combine finely chopped or shredded cucumber with yogurt mixing
thoroughly. Add crushed garlic, season with salt and dilute with
cold water. Pour into individual serving bowls and sprinkle with
olive oil. Garnish with chopped dill or dry mint, chill and serve
it cold with meat dishes, pilafs or boreks. You can use lettuce cut
finely or shredded carrot instead of cucumbers.
SHEPHERD’S SALAD
COBAN SALATASI
6 servings
INGREDIENTS:
4 medium green peppers
2 medium cucumbers
7 small green onions
3 large tomatoes
½ bunch parsley
7-8 sprigs fresh mint
1 ½ tablespoon olive oil
1 ½ tablespoon lemon juice
1-teaspoon salt
PREPARATION:
Wash vegetables
well. Remove
stamps and seeds
of peppers and cut
all vegetables into
1/2-inch cubes.
Combine them
altogether. Beat
olive oil, lemon
juice and salt
blending them
well. Sprinkle it
over vegetables,
chill and serve it cold as a side dish or an appetizer with meatballs
or pilaf.
EGGPLANT SAUCE WITH TAHIN
TAHINLI PATLICAN SALATASI
6 servings
INGREDIENTS:
¼ cup tahin
3 medium eggplants
1/3 cup lemon juice
6 coves garlic
1 ½ tablespoons olive oil
1 ½ teaspoon salt
½ teaspoon red pepper
½ bunch parsley
PREPARATION:
Cook unpeeled eggplants over high heat in a covered heavy skillet.
Turn occasionally until all sides are tender. You can broil in hot
oven or barbecue over charcoal. Remove from heat and cool. Peel
outer skin and chop them finely. Add a few drops of lemon juice
to prevent darkening. Stir in tahin, remaining lemon juice and
crushed garlic. Season with salt, mixing well. Place it on a serving
dish. Combine oil and red pepper, stirring well. Sprinkle it over
eggplant and garnish with parsley. Serve it cold as a side dish or an
appetizer. You can add shredded turnip roots and lettuce, too.
EGGPLANT SAUCE WITH WALLNUTS
CEVIZLI PATLICAN SALATASI
6 servings
INGREDIENTS:
3 large green peppers
½ cup shelled walnuts
3 cloves garlic
3 medium eggplants
1 1/3 cups yogurt
2 tablespoons olive oil
1-½ tablespoons
vinegar
1 1/3 teaspoons salt
1 /2 teaspoon black
pepper
½ bunch parsley
PREPARATION:
Cook eggplant and
green peppers over
high heat in a covered
heavy skillet or broil
them in hot oven. You
can also barbecue
them over charcoal.
Turn occasionally
until all sides are tender. Remove from heat and peel outer skin of
eggplants and peppers. Remove seeds of peppers. Mince eggplants
and peppers. Ground walnuts and combine with crushed garlic.
Add the other ingredients and mix well. Place it on a serving plate
and garnish with parsley. Serve it cold as an appetizer or a side
dish.
BEAN SALAD
FASULYE PIYAZI
6 servings
INGREDIENTS:
1-cup white dried beans
1 2/3 cups water
1 medium onion
½ teaspoon salt
1 medium tomato
1 bunch parsley
1 medium egg
6 medium olives
1 medium green pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1teaspoon salt
1 /2 teaspoon black pepper
PREPARATION:
Soak beans overnight with water and cook for 30-40 minutes or
until they are tender. Cut onion into ½ inch thin slices and sprinkle
with ½ teaspoon salt. Mix them thoroughly and add beans, stirring
well. Place it on a serving dish and garnish with diced tomato,
green pepper cut into ½ inch chunks and coarsely chopped parsley.
Top with hard-boiled egg cut into wedges. Arrange olives over
them. Beat olive oil, lemon juice, salt and black pepper together.
Sprinkle this mixture over beans. Serve it cold as a side dish with
kebabs and meatballs.
MASHED CHICKPEAS WITH TAHIN
HUMUS
6 servings
INGREDIENTS:
1 ½ cups chickpeas
2-½ cups water
½ cup tahin
½ cup olive oil
1 ½ tablespoons lemon juice
2 teaspoons salt
3 cloves garlic
½ teaspoon red pepper
½ teaspoon cumin
½ teaspoon sumac
2 tablespoons olive oil
½ teaspoon red pepper
4-5 sprigs parsley
PREPARATION:
Soak chickpeas overnight
with water and cook in a
pressure cooker with a cup of water for 45-50 minutes or until
chickpeas are tender. Cool and remove skin of chickpeas. Combine
all ingredients except the last 3 of them. Add ¼ cup of cooking
liquid. Place it into a food processor or a blender and process until
it is well blended and creamy. Pour it into a serving dish. Heat oil
in a skillet and stir in red pepper. Sprinkle over chickpea sauce.
Garnish it with parsley and serve it cold. Mashed potato can be
substituted for chickpeas. It is served cold as an appetizer.
BULGUR MIXED VEGETABLE SALAD
KISIR
6 servings
INGREDIENTS:
2 1/3 cups fine bulgur
2 cups water
10 green onions
4 medium green peppers
4 medium tomatoes
1 bunch parsley
4-5 sprigs fresh mint
1/3-cup tomato paste
2 teaspoons hot pepper sauce
1 1/3 teaspoons salt
½ teaspoon black pepper
1-teaspoon red pepper
½ cup lemon juice
½ cup olive oil
½ medium lettuce
PREPARATION:
Put bulgur in a large bowl and sprinkle with hot water. Cover it
and let it stand for 10-15 minutes. Wash all the vegetables and
drain them. Remove the seeds and stems of green peppers. Dice
peppers, onions and tomatoes. Chop parsley and mint leaves.
Combine bulgur with vegetables and seasonings. Add remaining
ingredients except lettuce mixing well. Arrange lettuce leaves in
a serving plate. Place bulgur- vegetable mixture in center and serve
cold. It is served as an appetizer.
POTATO SALAD
PATATES SALATASI
6 servings
INGREDIENTS:
6 medium potatoes
1 2/3 cups water
5 medium green onions
2 small tomatoes
1 medium cucumber
¼ cup olive oil
3 tablespoons lemon juice
1 2/3 teaspoons salt
½ teaspoon red pepper
½ teaspoon black pepper
6 medium black olives
4-5 fresh basil leaves
¼ bunch fresh mint leaves
2 hard-boiled eggs
PREPARATION:
Cook potatoes in two cups of water for 20-25 minutes or until
potatoes are tender. Peel them and cut them into ½ inch cubes. Add
chopped onions, tomatoes, cucumber, fresh mint and basil tossing
lightly. Cut the boiled eggs into cubes or small wedges and add to
potatoes. Place it into a large bowl. Beat olive oil and lemon juice.
Season with salt and spices and sprinkle over potatoes. Garnish it
with black olives and chill before serving.
If you cannot find green onions you can use 1 large onion. Vinegar
is substituted for lemon juice.
EGGPLANT- MIXED VEGETABLE SALAD
KARISIK PATLICAN SALATASI
6 servings
INGREDIENTS:
3 medium eggplants
1 large onion
6-7 medium green peppers
3-4 small tomatoes
½ bunch parsley
2 cloves garlic
½ cup olive oil
2 tablespoons lemon juice
1 2/3 teaspoons salt
½ teaspoon red pepper
PREPARATION:
Cook unpeeled eggplant over high heat in a covered heavy skillet.
Turn occasionally until all sides are tender. You can broil in hot
oven or barbecue over charcoal. Remove from heat and cool. Peel
outer skin, remove stems and mince them. Set aside. Sautee finely
chopped onion in olive oil for 4-5 minutes in a covered saucepan
stirring occasionally. Add minced eggplants mixing well. Sautee
it for 2 minutes and remove from heat. Keep it covered. Remove
seeds and stems of green peppers and cut them into ½ inch thin
rings or dice them. Cut tomatoes into ½ inch cubes and mince
garlic and parsley. Stir all vegetables in eggplant mixing well.
Add lemon juice, salt and spices blending thoroughly. Place it in
a serving plate and garnish with parsley. Serve hot or cold. Vinegar
is substituted for lemon juice. It is served as a side dish. If you like
you can add 1- cup yogurt to eggplants.
RUSSIAN SALAD
RUS SALATASI
INGREDIENTS:
2 carrots
2 potatoes
3/4 cup frozen peas or cooked
3/4 cup canned beets
2 dill pickles
2 hard boiled eggs
1 cup mayonnaise
1tea spoon salt
2-3 sprigs of parsley
5-6 green or black olives
PREPARATION:
Dice potatoes and carrots and
cook them until tender. Allow
to cool. Dice pickles, beets
and chop hard boiled eggs.
Save some of the hard boiled
eggs, pickles, carrots and beets
for garnishing salad. Mix all
vegetables, pickles and hard
boiled eggs together in a large
bowl. Add 3/4 cup of the
mayonnaise into the mixture
and mix well. Arrange salad
on a serving platter. Spread
remaining mayonnaise over
top. Garnish salad with finely cut beets, pickles, carrots, parsley
and olives. If you like salami you may add chopped Hungarian
salami into this salad. Chill in the fridge and serve.
Meze is the category of different dishes that are served in a small
quantities, eaten either cold or warm, to start the meal and to whet
the appetite.
When you introduce samples of these appetizers for the first time
after eating delicious dishes, especially certain appetizers such
as tiny pastries make of white cheese wrapped in layers of most
delicate, flaky pastry and called “sigara boregi”, dinner must be
postponed as far as your full stomach is concerned.
In the coastlines of Turkey there are many seafood dishes as well
as other types of mezes. A server in a restaurant shows a selection
of appetizers on a tray for you to choose, or you can go and see
them on the counter. They are served with basket of fresh bread
or toasted Turkish white bread. The anise flavored national drink
called Raki or wine accompanies them.
The typical meze for this drink is sliced of lemon and white cheese
with freshly baked bread, but a typical meze menu includes cold
vegetables dishes, cooked or fried in olive oil, such as saksuka
(deep fried eggplant, potatoes, long green peppers, zucchini and
tomatoes), dolma (stuffed grape leaves or green peppers) , green
beans cooked in olive oil with onions and tomatoes, salad with
lettuce or tomato salad, fish eggs in sauce, patlican salatasi (roasted
aubergine puree) cacik (cold yogurt soup with shredded cucumber,
mint and dill), purslane salad (a spinach textured vegetable served
in yogurt and garlic sauce) , stuffed mussels, hummus, (chick peas
mashed in tahini) , red lentil balls, kisir (bulgur steamed and mixed
with tomatoes, green peppers, and spices) , pickles, barbunya
pilaki( kidney beans cooked in olive oil with tomatoes, green
peppers and spices) , and so on.
There are also hot mezes served after cold ones. Some of them
are boreks (thin layers of flaky pastry filled with cheese, meat, or
spinach) ,deep-fried pastry, deep-fried mussels or calamari, and
deep fried tiny meatballs.
You will find most of the appetizers in the appetizers section of
this book. The main course following such rich variety of mezes
should be fish or frilled meat. Drinking alcoholic beverages while
eating these mezes with friends and family at home, in restaurants
or taverns, is also a special occasion for socializing.
TOMATO SALAD
DOMATES SALATASI
6 servings
INGREDIENTS:
3 large tomatoes
4 medium green peppers
5 medium green onions
1 medium onion
1 bunch parsley
2 tablespoons lemon juice
1-½ teaspoons salt
1-teaspoon red pepper
1 tablespoon dried mint
1-tablespoon olive oil
PREPARATION:
Wash vegetables well. Remove stems, seeds of green peppers
and cut them in ½ inch chunks. Cut tomatoes and green onions
in ½ inch cubes. Cut onion in ½ inch slices and combine all in
a salad bowl. Beat lemon juice, olive oil, salt, red pepper and mint
in a small bowl and blend them well. Sprinkle your salad with this
mixture and serve it cold.
CUCUMBER WITH YOGURT
CACIK
6 servings
INGREDIENTS:
3 medium cucumbers
3 cups yogurt
2 cloves garlic
2 teaspoons salt
1-cup water
1 ½ tablespoons olive oil
3-4-sprig dill or 1 tablespoon dried mint
PREPARATION:
Combine finely chopped or shredded cucumber with yogurt mixing
thoroughly. Add crushed garlic, season with salt and dilute with
cold water. Pour into individual serving bowls and sprinkle with
olive oil. Garnish with chopped dill or dry mint, chill and serve
it cold with meat dishes, pilafs or boreks. You can use lettuce cut
finely or shredded carrot instead of cucumbers.
SHEPHERD’S SALAD
COBAN SALATASI
6 servings
INGREDIENTS:
4 medium green peppers
2 medium cucumbers
7 small green onions
3 large tomatoes
½ bunch parsley
7-8 sprigs fresh mint
1 ½ tablespoon olive oil
1 ½ tablespoon lemon juice
1-teaspoon salt
PREPARATION:
Wash vegetables
well. Remove
stamps and seeds
of peppers and cut
all vegetables into
1/2-inch cubes.
Combine them
altogether. Beat
olive oil, lemon
juice and salt
blending them
well. Sprinkle it
over vegetables,
chill and serve it cold as a side dish or an appetizer with meatballs
or pilaf.
EGGPLANT SAUCE WITH TAHIN
TAHINLI PATLICAN SALATASI
6 servings
INGREDIENTS:
¼ cup tahin
3 medium eggplants
1/3 cup lemon juice
6 coves garlic
1 ½ tablespoons olive oil
1 ½ teaspoon salt
½ teaspoon red pepper
½ bunch parsley
PREPARATION:
Cook unpeeled eggplants over high heat in a covered heavy skillet.
Turn occasionally until all sides are tender. You can broil in hot
oven or barbecue over charcoal. Remove from heat and cool. Peel
outer skin and chop them finely. Add a few drops of lemon juice
to prevent darkening. Stir in tahin, remaining lemon juice and
crushed garlic. Season with salt, mixing well. Place it on a serving
dish. Combine oil and red pepper, stirring well. Sprinkle it over
eggplant and garnish with parsley. Serve it cold as a side dish or an
appetizer. You can add shredded turnip roots and lettuce, too.
EGGPLANT SAUCE WITH WALLNUTS
CEVIZLI PATLICAN SALATASI
6 servings
INGREDIENTS:
3 large green peppers
½ cup shelled walnuts
3 cloves garlic
3 medium eggplants
1 1/3 cups yogurt
2 tablespoons olive oil
1-½ tablespoons
vinegar
1 1/3 teaspoons salt
1 /2 teaspoon black
pepper
½ bunch parsley
PREPARATION:
Cook eggplant and
green peppers over
high heat in a covered
heavy skillet or broil
them in hot oven. You
can also barbecue
them over charcoal.
Turn occasionally
until all sides are tender. Remove from heat and peel outer skin of
eggplants and peppers. Remove seeds of peppers. Mince eggplants
and peppers. Ground walnuts and combine with crushed garlic.
Add the other ingredients and mix well. Place it on a serving plate
and garnish with parsley. Serve it cold as an appetizer or a side
dish.
BEAN SALAD
FASULYE PIYAZI
6 servings
INGREDIENTS:
1-cup white dried beans
1 2/3 cups water
1 medium onion
½ teaspoon salt
1 medium tomato
1 bunch parsley
1 medium egg
6 medium olives
1 medium green pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1teaspoon salt
1 /2 teaspoon black pepper
PREPARATION:
Soak beans overnight with water and cook for 30-40 minutes or
until they are tender. Cut onion into ½ inch thin slices and sprinkle
with ½ teaspoon salt. Mix them thoroughly and add beans, stirring
well. Place it on a serving dish and garnish with diced tomato,
green pepper cut into ½ inch chunks and coarsely chopped parsley.
Top with hard-boiled egg cut into wedges. Arrange olives over
them. Beat olive oil, lemon juice, salt and black pepper together.
Sprinkle this mixture over beans. Serve it cold as a side dish with
kebabs and meatballs.
MASHED CHICKPEAS WITH TAHIN
HUMUS
6 servings
INGREDIENTS:
1 ½ cups chickpeas
2-½ cups water
½ cup tahin
½ cup olive oil
1 ½ tablespoons lemon juice
2 teaspoons salt
3 cloves garlic
½ teaspoon red pepper
½ teaspoon cumin
½ teaspoon sumac
2 tablespoons olive oil
½ teaspoon red pepper
4-5 sprigs parsley
PREPARATION:
Soak chickpeas overnight
with water and cook in a
pressure cooker with a cup of water for 45-50 minutes or until
chickpeas are tender. Cool and remove skin of chickpeas. Combine
all ingredients except the last 3 of them. Add ¼ cup of cooking
liquid. Place it into a food processor or a blender and process until
it is well blended and creamy. Pour it into a serving dish. Heat oil
in a skillet and stir in red pepper. Sprinkle over chickpea sauce.
Garnish it with parsley and serve it cold. Mashed potato can be
substituted for chickpeas. It is served cold as an appetizer.
BULGUR MIXED VEGETABLE SALAD
KISIR
6 servings
INGREDIENTS:
2 1/3 cups fine bulgur
2 cups water
10 green onions
4 medium green peppers
4 medium tomatoes
1 bunch parsley
4-5 sprigs fresh mint
1/3-cup tomato paste
2 teaspoons hot pepper sauce
1 1/3 teaspoons salt
½ teaspoon black pepper
1-teaspoon red pepper
½ cup lemon juice
½ cup olive oil
½ medium lettuce
PREPARATION:
Put bulgur in a large bowl and sprinkle with hot water. Cover it
and let it stand for 10-15 minutes. Wash all the vegetables and
drain them. Remove the seeds and stems of green peppers. Dice
peppers, onions and tomatoes. Chop parsley and mint leaves.
Combine bulgur with vegetables and seasonings. Add remaining
ingredients except lettuce mixing well. Arrange lettuce leaves in
a serving plate. Place bulgur- vegetable mixture in center and serve
cold. It is served as an appetizer.
POTATO SALAD
PATATES SALATASI
6 servings
INGREDIENTS:
6 medium potatoes
1 2/3 cups water
5 medium green onions
2 small tomatoes
1 medium cucumber
¼ cup olive oil
3 tablespoons lemon juice
1 2/3 teaspoons salt
½ teaspoon red pepper
½ teaspoon black pepper
6 medium black olives
4-5 fresh basil leaves
¼ bunch fresh mint leaves
2 hard-boiled eggs
PREPARATION:
Cook potatoes in two cups of water for 20-25 minutes or until
potatoes are tender. Peel them and cut them into ½ inch cubes. Add
chopped onions, tomatoes, cucumber, fresh mint and basil tossing
lightly. Cut the boiled eggs into cubes or small wedges and add to
potatoes. Place it into a large bowl. Beat olive oil and lemon juice.
Season with salt and spices and sprinkle over potatoes. Garnish it
with black olives and chill before serving.
If you cannot find green onions you can use 1 large onion. Vinegar
is substituted for lemon juice.
EGGPLANT- MIXED VEGETABLE SALAD
KARISIK PATLICAN SALATASI
6 servings
INGREDIENTS:
3 medium eggplants
1 large onion
6-7 medium green peppers
3-4 small tomatoes
½ bunch parsley
2 cloves garlic
½ cup olive oil
2 tablespoons lemon juice
1 2/3 teaspoons salt
½ teaspoon red pepper
PREPARATION:
Cook unpeeled eggplant over high heat in a covered heavy skillet.
Turn occasionally until all sides are tender. You can broil in hot
oven or barbecue over charcoal. Remove from heat and cool. Peel
outer skin, remove stems and mince them. Set aside. Sautee finely
chopped onion in olive oil for 4-5 minutes in a covered saucepan
stirring occasionally. Add minced eggplants mixing well. Sautee
it for 2 minutes and remove from heat. Keep it covered. Remove
seeds and stems of green peppers and cut them into ½ inch thin
rings or dice them. Cut tomatoes into ½ inch cubes and mince
garlic and parsley. Stir all vegetables in eggplant mixing well.
Add lemon juice, salt and spices blending thoroughly. Place it in
a serving plate and garnish with parsley. Serve hot or cold. Vinegar
is substituted for lemon juice. It is served as a side dish. If you like
you can add 1- cup yogurt to eggplants.
RUSSIAN SALAD
RUS SALATASI
INGREDIENTS:
2 carrots
2 potatoes
3/4 cup frozen peas or cooked
3/4 cup canned beets
2 dill pickles
2 hard boiled eggs
1 cup mayonnaise
1tea spoon salt
2-3 sprigs of parsley
5-6 green or black olives
PREPARATION:
Dice potatoes and carrots and
cook them until tender. Allow
to cool. Dice pickles, beets
and chop hard boiled eggs.
Save some of the hard boiled
eggs, pickles, carrots and beets
for garnishing salad. Mix all
vegetables, pickles and hard
boiled eggs together in a large
bowl. Add 3/4 cup of the
mayonnaise into the mixture
and mix well. Arrange salad
on a serving platter. Spread
remaining mayonnaise over
top. Garnish salad with finely cut beets, pickles, carrots, parsley
and olives. If you like salami you may add chopped Hungarian
salami into this salad. Chill in the fridge and serve.