Turkish Recipes - Spinach-Filled Anatolian Flat Bread

Ingredients:

• 1/2 c. unbleached flour
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 1/4c. lukewarm water
• Filling:
• 1 tbsp. olive oil, plus extra for
• coating
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 c. fresh spinach, washed and
• patted dry*
• 1 pinch nutmeg
• 1/4 tsp. pepper
• 1 tbsp. feta cheese
• 3 tbsp. grated Parmesan cheese
• 1 tbsp. flour
• 1/2 c. milk

Instructions:

1. In a large bowl, combine flour and salt. Create a well in the center and add 1 tablespoon oil and water. Use your hands to work liquid ingredients into flour and salt. Knead in bowl for 10 minutes.
2. Divide dough into four balls and place them on a floured surface. Cover with a damp cloth and let rest for 25 minutes.
3. Meanwhile, prepare filling. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add onion and garlic and sauté until soft and translucent (clear), about 5 to 10 minutes.
4. Add spinach, nutmeg, pepper, feta cheese, and Parmesan cheese and cover with a lid. Cook for about 3 minutes.
5. Mix flour and milk in a small bowl. Add to spinach mixture, stirring constantly to create a thick sauce. Remove pan from heat.
6. Use a rolling pin to roll balls, one by one, into circles between 5 and 6 inches in diameter and
1/4 -inch thick.
7. Divide spinach mixture into four even parts. Spread mixture over
the middle of each circle of dough, leaving about 1 inch of space between the spinach mixture and the edge of the dough. Fold edges of dough inward so that the edges meet in the center and cover the filling.
8. Warm a large nonstick skillet over medium heat and place one of the folded circles of dough in pan.
9. Carefully use a spatula to push dough around in pan, making sure that it browns evenly on the bottom and doesn’t stick. Cook for about 2 minutes.
10. Use a pastry brush to apply a thin coat of olive oil to the uncooked side of the dough. Flip flat bread with a spatula and cook for another 2 minutes. Move finished bread to a dish and cover to keep warm. Repeat with remaining dough.

Preparation time: 45 minutes
Cooking time: 25 minutes
Serves 4

Try using different fillings such as
cooked shredded chicken or cooked
shredded lamb with cheese. Make a
dessert gözleme by using honey and
mashed bananas, or just a
sprinkling of chocolate chips

If you are short on time, try using
frozen bread dough instead of
making your own.

Turkish Recipes - Zucchini Fritters Mucever

Ingredients :

• 1/4 c. flour
• 1 egg, beaten
• 3 tbsp. grated Parmesan cheese
• 1 tbsp. fresh dill, chopped
• 1 tbsp. fresh parsley, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. zucchini, grated
• 1 small onion, grated
• 1/4 c. olive oil for frying

Instruction:

1. In a large bowl, combine flour, egg,
cheese, dill, parsley, salt, and
pepper. Mix in grated zucchini and
onion.
2. In a large skillet, heat oil until very
hot, but not smoking.* Drop
mixture into hot oil one
tablespoonful at a time. Fry each
fritter for about 5 minutes on each
side, or until it is golden brown.
Use a spatula to transfer fritters to a
plate lined with paper towels and
allow to drain. Serve hot.

Note:
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 6
Cooking with hot oil is simple and safe as long as you’re careful and an
adult is present. Be sure to use long-handled utensils whenever possible. Stand
as far back from the stove as you can while you slowly drop the mixture, one
tablespoonful at a time, into oil to avoid splattering.

Turkish Recipes - Meat Pizza Lahmacum

Ingredients :

• 1/2 envelope (1 tsp.) active dry yeast
• 1 tsp. sugar
• 2 tbsp. milk
• 5 c. flour
• 4 tbsp. butter at room temperature
• 2 eggs, lightly beaten
• 1 tsp. salt
• Topping:
• 2 tbsp. olive oil
• 1 onion, chopped
• 8 oz. ground lamb
• 1 handful fresh parsley, chopped
• 1 egg yolk, separated (the white can be thrown away)
• 1 tbsp. butter, melted

Instructions:

1. In a small bowl, combine yeast and
sugar with milk. Allow to sit for 10
minutes.
2. Pour flour into a large bowl and
create a well in center. Pour yeast
mixture into well, and add butter
and eggs. Stir to combine, and then
turn dough out onto a clean floured
surface. Use your hands to knead
mixture for about 10 minutes, or
until a soft dough mixture. Put in a
lightly oiled bowl and cover with a
damp towel. Set aside and let rise in
a warm place for 1 hour.
3. Preheat oven to 450ºF. Divide
dough into golf ball-sized pieces.
On a floured cookie sheet, use your
hands to flatten each piece into a
circle about ø-inch thick.
4. In a medium skillet, heat olive oil
over medium heat. Add onion and
sauté for 5 minutes. Add meat and
cook for 5 minutes more, stirring
often. Mix in parsley.
5. Spread a layer of topping about
Π -inch thick in the middle of each
piece of dough. Along the outside
edge of each pizza, fold ø inch of
dough toward center to create a
border of crust.
33
6. Leave pizzas in a warm place to rise
for another 30 minutes. Use a
pastry brush to coat outer crusts
with egg yolk (discard egg white).
Bake for 5 to 10 minutes, or until
golden brown.
7. When cooked, brush lightly with
melted butter and stack in a covered
saucepan for 5 minutes before
serving. (This step is to soften the
pastry. If you want a crisp crust,
serve straight from the oven.)

Note:
Preparation time: 2 hours
Cooking time: 10 minutes
Serves 6

To separate an egg, carefully crack it over a small
bowl without breaking the yolk. Pour the yolk from
one eggshell half to the other, dropping a little bit of
the white into the bowl each time.When only the
yolk remains, pour it into a separate dish.
If you are short on time, try using frozen bread
dough instead of making your own.