Vegetarian Stuffed Peppers (Zeytinyağlı Biber Dolma)

Another great traditional olive oil dish recipe: Stuffed peppers with olive oil. Olive oil dishes are cooked only with olive oil; best when they're served cold; and are usually summer dishes. There are two ways to cook stuffed peppers with olive oil: on the stove and in the oven. In my family we like baked stuffed peppers. Here's another certified Turkish recipe from my mom.2 lb small green bell peppers (approximately 18-20 peppers) 2 cups white...

Read More

Cornelian Cherry Marmalade (Kızılcık Marmelatı)

There are two Farmers markets in my hometown; one is on Tuesdays, the big one is on Fridays. We got these cornelian cherries from the Tuesday market so that my mom could make my favorite marmalade. My mom's cornalian cherry marmalade is the best I know, so here's the recipe--and this one is really Turkish.1 ½ kilo cornelian cherry (after you pit them, you’ll have approximately one kilo) 2 kilo sugar (approximately 8 cups) 1 1 2 cups water 1/4...

Read More

Eggplant Bulgur Pilaf (Patlıcanlı Bulgur Pilavı)

This is a perfect summer dish and is especially good with cold refreshing yogurt, or as a side dish for red meat. Traditionally this recipe is made with white rice, and eggplant cubes are deep fried. I decided go healthier and lighter so I made a couple of changes. To have a certified Turkish eggplant rice, use white rice and deep fry cubes of eggplant until golden brownish with vegetable, corn, or canola oil.On Sunday I'm leaving for Turkey for...

Read More

Baked Ratatouille (Fırında Ratatouille)

After watching Ratatouille: Rat-a-too-ee last weekend, I was intrigued to replicate Remy's ratatouille recipe, not ingredients-wise, but by following his cooking style. The result was baked ratatouille with vegetables put together in a fancy order. Preparing the dish was fun, and the dish was delicious.2 yellow squashes, cut in thin rounds3 zucchinis, cut in thin rounds4-5 small tomatoes, cut in thin rounds1 big or two medium tomatoes1 tbsp tomato...

Read More

Lemon Cheesecake (Limonlu Peykek)

As much as I love cheesecakes, I cannot make a cheesecake crust. I tried many times, but for some reason it doesn't work. Yet it didn't stop me from making cheesecakes; I buy the crust.This is a very light and refreshing cheesecake recipe, perfect for summer time.9 inch cheesecake crust16 oz (app. 225 gr.) cream cheese (I used 1/3 less fat cream cheese)2 eggs1 cup sugar1 tbsp lemon zest (app. zest of 1 lemon)1/4 cup lemon juice-Leave cream cheese...

Read More

Dill-Mint Pilaf (Dereotlu ve Naneli Pilav)

Cooking rice with green vegetables and herbs is not alien to Turkish cuisine. In her wonderful book, 500 Hundred Years of Ottoman Cuisine, Marianna Yerasimos inform us about a 16th century pilaf recipe called Dane-i Yeşil which is made with spinach, mint, parsley, dill, celery stalks, etc.My mom wasn't raised up in the palace kitchens, yet years ago she's come up with her own green pilaf recipe. She makes this pilaf whenever we have any kind of...

Read More