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  • 1 eggplant
  • 1 green bell pepper, sliced fine
  • 1 large garlic clove, crushed
  • salt and ground black pepper
  • a handful of fresh parsley, chopped
  • 1 Tbsp olive oil
  • 1 large fresh tomato, peeled and chopped
  • 1 onion, chopped
  • juice of 1 lemon


1 Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork.
2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, and garlic.
3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley.
4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.



SYRUP: 2 1/2 cups (625 ml) milk, 2 1/2 cups, (625 ml) water, 2 cups (360 gr) sugar, 1 cup (200 gr) butter or margarine 3 cups (480 gr), semolina 3 tablespoons pine nuts or blanched almonds 1 cup (180 gr) sugar 3 tablespoons


Put milk, water and sugar in a saucepan. Bring to a boil. Set aside. Keep steaming hot. Melt butter, and then put semolina and pine nuts or almonds in a heavy saucepan and stir constantly under low heat with a wooden spoon for about half an hour until pine nuts or almonds turn light brown. Make sure not to burn the semolina.

Pour steaming hot milk and sugar syrup over hot semolina mixture.

Stir once. Cover and let simmer, occasionally stirring until all the syrup is absorbed. Remove from heat, stir in 1 cup of sugar.

Cover with a napkin and place lid on pan. Let stand for an hour before serving. Before transferring to a serving platter or individual serving dishes, stir until semolina appears fluffy.

Sprinkle with cinnamon and powdered sugar. Serve at room temperature.

16-18 servings.



1-     1/2 kilo of minced meat

2-     1 onion

3-     1/2 glass of rice

4-     2 tablespoons tomato paste

5-     salt, flour, water and oil


 Mix the minced meat , onion , rice and spices.Then add the flour and from the mixture like small balls. After   prepare the sauce with water and tomato paste put the meatballs in it and  cook .



Ingredients     :

500 gr minced meat

2 onions and 2 garlic clover

2 spoonful tomato sauce


Pepper and salt

Sunflower oil

4 eggplants


Long green peppers ( italion peppers)

 How to Cook  :

Cut onions and garlics into small pieces, put them in a saucepan and roast them with oil. When onions turn yellow. Add minced meat. Sprinkle salt and pepper ; add tomato sauce and cook thorougly.

Add chopped up parsley on the cooked minced meat mixture. On the other side, fry the eggplants which you have pleeled in stripes and we’ve cut gently with a knife. After frying, put them on a tray, turn their cut sides up. Stuf them with minced meat mixture. Put tomato slices and long green pepper on them to gild.  Bake them.

 Good appetite.



Ingredients     :

500 gr lamb cut in small chunks

2 onions and 2 garlic clover

A spoonful tomato sauce

Pepper and salt

2 bell eggplants

A glass of milk

A glass of flour

A spoonful of butter

A grated cheese ( caaled kaşar like mozorella )

How to Cook  :

 Roast onions and garlics in oil and add lamb chunks. After a while add tomato sauce, salt and pepper into the saucepon and stir. When lamb gets watery, you should add a little water, too.

On the other side, cook the bell eggplants in hot ashes and peel them. Put the butter in a saucepan when it melts, add flour and roast them, then add milk. Stir the mixture continuously until it becomes dense. Add eggplants that you’ve peeled and mashed with a fork. Add salt and pepper to the mixture. When it becomes very dense, put grated cheese and stir. Then turn off the cookstove.

 Firstly put the eggplant mixture on the service plate and then put cooked lamb in the middle of the mixture.

 Good appetite.



Ingredients     :

 4 Artichokes

1 carrot

1 potato



Olive oil

Salt and a little of sugar


How to Cook  :

Put artichokes which are peeled and are boiled, into the saucepan, like small plates.

Cut the carrot and the potato into pieces and add them peas.

Put this mixture on each artichoke which are in the saucepan and cut dills on their tops. Add salt, pinch of sugar and olive oil and some water, lastly cook them.

Good appetite.



1-     1 kilo of zucchini

2-     1bunch of gren onion

3-     1/ 2 bunch of parsley and dill

4-     1 glass of flour

5-     4 eggs

6-     oil to fry

7-     salt and blackpaper


 Grate the zucchiri and cut the onion, dill and parsley into small piece.Put the eggs and spices and  mix all the ingredients .Then from the mixture like balls fry them in a pan.