Cocoa Pudding (Kakaolu Muhallebi)

This pudding is what I like to have after a long day at the beach. It's also really refreshing when it's crazy hot outside.makes 4-5 bowls3 cups of milk (whole or 2%)3 tbsp corn starch5-6 tbsp sugar (depending on how sweet you want your pudding)3 tbsp coco-Mix all the ingredients well in a pot and cook on medium until the mixture thickens.-Pour into smallish bowls. First let it cool on the counter then put them in the refrigerator.-Sprinkle shredded...

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Green Lentils (Yeşil Mercimek)

The eastern Thrace is the north western or the European part of Turkey. The region (except for Istanbul) is mostly occupied by people who migrated from the western Thrace (Greece and Bulgaria). Most of those people, like my grandparents, settled down in the region after the 1924 population exchange. This green lentil dish is cooked widely in eastern Thrace and known to be a western Thracian recipe.1 cup dry green lentils3 tbsp olive oil or butter1...

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Zucchini with Rice (Pirinçli Kabak)

Light zucchini dishes are the best for hot summer days. This one has been one of my favorites with yogurt on the side since my childhood. Since it's cooked with olive oil you can have it cold, too. I don't like to cover the flavor of dill and mint, so I don't use tomatoes or tomato paste. If you want some color in your zucchini dish, add 2 grated tomatoes or 1 can of petite diced tomato before zucchini. Let it cook for 3-4 minutes and then add zucchini...

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Wild Black Rice (Siyah Pirinçli Pilav)

Although wild rice is rich in protein and flavor, it is difficult to cook. The cooking ratio of 1:2 that is good for almost any kind of rice doesn't work with wild rice, because it's a grain; it takes a long time to cook it; and sometimes it might be too chewy to enjoy. This recipe comes as a result of stubbornly experimenting with wild rice to cope with its difficulties. Carrots and mushroom, but especially barley help with the chewiness and lemon...

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Pinto Beans (Pinto Fasulyesi)

I spent my first year in the States trying to find Barbunya beans. Until I figured out that barbunyas are roman or borlotti beans, I experimented with almost all kinds of beans. The tastiest beans I decided were pintos. I cook pinto beans Turkish style with onions, garlic, and paste. You can eat them either warm or cold, but definitely try them with rice.24 oz can organic pinto beans2 tbsp olive oil1 onion, diced3 cloves of garlic, sliced2 banana...

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