Ground Beef and Swiss Chard Stew (Pazı Kavurması) with Yogurt Dip (Sarmısaklı Dereotlu Yoğurt)

Makes 4 servings

300 g swiss chard * 300 g ground beef * 2 garlic cloves * 1 onion * 1 cup water * 3 tbsp olive oil * salt * red pepper

Cut the swiss chard and remove the stems. Cook with water. Filter and reserve. Sauté the minced onion and garlic in the olive oil. Add the ground beef and go on sautéing for more 3-4 minutes. Add the swiss chard, seasonings and water and cook for about 15 minutes. Serve with yogurt dip.

For the yogurt dip:

6 tbsp plain Turkish yogurt (or Greek) * salt * 2 tbsp minced fresh dill * 3 garlic cloves

Mix the yogurt with the minced dill and garlic. Pour this dip over the stew.

Ground Beef with Eggs (Kıymalı Yumurta)

Makes 2 servings

200 g ground beef * 2 small green peppers * 2 eggs * 3 tbsp olive oil * salt * dried thyme

Sauté the ground meat in the olive oil for about 10 minutes. Add the peppers cut in small pieces and the seasonings. Stir and cook for more five to seven minutes. Find some space in the middle of the meat for the eggs or cover the meat with the two eggs. You can spread a little the egg over the meat.

Chickpea Salad (Nohut Salatası)

Makes 4 servings

400 g cooked chickpeas * 6 tbsp olive oil * 6 tbsp vinegar * 1 lemon juice * 4 tbsp minced scallions * 6 tbsp minced parsley

Mix the olive oil with the vinegar, lemon and salt. Cover the chickpeas with the sauce and mix. At the time of serving add the parsley and scallions and mix.

Turkish Baggels with Mahaleb (Açma)

For 8 baggels

500 g flour * 20 g fresh yeast * 1/2 cup milk * 1/2 cup water * 1/4 cup oil * 1 tbsp sugar * 1 tsp salt * 2 egg whites * 2 tsp mahaleb

To garnish:

2 egg yolks * sesame seeds * nigella seeds

Mix the yeast with the milk and the sugar and stir well to dissolve the yeast. Place the flour in a bowl and open a hole in the center. Put all the ingredients inside and knead very well. Cover with a cloth and let it rest for 30 minutes. Divide the dough into four pieces and open each one with a roller pin. After opening, divide it again in two equal parts. Make a roll with each and then make rings. Arrange them on a greased oven tray and brush each one with the beaten egg yolks. Sprinkle with the seeds. Let it rest for 30 minutes before placing in the oven. Cook on a 180° pre-heated oven for about 30 minutes.

Forest Kebab (Orman Kebabı)

Makes 4 servings

250 g beef or veal * 2 tbsp olive oil * 1 large onion * 1 large potato * 1 carrot * 1 cup peas * 1 tsp tomato paste * 3 cups water * 1 tsp dried thyme * salt

Cut the meat in cubes and cook with water until it gets soft. Cut into small pieces and reserve. Mince the onion. Cut the potato and the carrot in small pieces. Sauté the onion in the olive oil. Add the tomato paste, potatoes, carrots and the cooked meat. Add the water, salt and thyme. Cook for about 15 minutes over low heat. Add the peas (cooked, frozen or fresh) and cook for 10 minutes.