A Turkish Cookbook

2 eggs

oil

To serve

lettuce leaves

6 medium potatoes

1 egg

2.5 ml (½ teaspoon) salt

2.5 ml (½ teaspoon) freshly ground black pepper

1.25 ml (¼ teaspoon) allspice

Stuffing

25 g (1 oz) butter

1 onion, finely chopped

225 g (½ lb) minced lamb

2 tomatoes, blanched, peeled and chopped

2 cloves of garlic, finely chopped

2.5 ml (½ teaspoon) salt

2.5 ml (½ teaspoon) paprika

To fry

PATATES KÖFTESI

Potato Balls

MEZELER VE KÖFTE

Small meatballs

900 g (2 lb) lean lamb, minced twice

10 ml (2 teaspoons) salt

5 ml (1 teaspoon) black pepper

5 ml (1 teaspoon) cumin

5 ml (1 teaspoon) allspice

3 garlic cloves, skinned and crushed

2 eggs

150 ml (¼ pint) oil

Serve with bread.

6 medium aubergines

120 ml (8 tablespoons) olive oil

3 onions, skinned and thinly sliced

3 green peppers, thinly sliced

3 garlic cloves, skinned and coarsely chopped

3 ripe tomatoes, thinly sliced

45 ml (3 tablespoons) tomato purée

10 ml (2 teaspoons) salt

5 ml (1 teaspoon) allspice

45 ml (3 tablespoons) finely chopped parsley

300 ml (½ pint) olive oil or lighter oil

600 ml (1 pint) boiling water

IMAN BAYILDI

Stuffed Aubergines in Olive Oil

3 large aubergines

25 ml (1½ tablespoons) lemon juice

25 g (1 oz) butter

30 ml (2 tablespoons) flour

90 ml (6 tablespoons) hot milk

100 g (4 oz) crumbled feta or grated cheddar

5 ml (1 teaspoon) salt

2.5 ml (½ teaspoon) chilli pepper

HÜNKÂR BEĞENDI

Aubergine Purée with Cheese

Serve with bread and pickles.

3 large aubergines

300 ml (½ pint) yogurt

22.5 ml (½ tablespoons) pomegranate juice or lemon juice or 10 ml (2 teaspoons) concentrated pomegranate syrup

2.5 ml (½ teaspoon) salt

5 ml (1 teaspoon) dried mint

50 g (2 oz) toasted almonds, finely chopped

Garnish

30 ml (2 tablespoons) parsley or tarragon, finely chopped