Appetizer Recipes - Spicy Mexican Dip

Ingredients:
2 lbs. of Ground Beef
2 Onions (chopped)
2 oz. of Jalapeno Peppers plus juice (chopped)
2 oz. Salsa
1/2 lb. (8 oz.) Cheddar Cheese
one - (12 oz.) jar Cheese Whiz
1 sm jar Jalapeno Cheese Whiz


Procedures:
Brown beef and onion. Melt cheese and add jalapeno cheese;
and salsa along with juice from peppers. Add ground beef and
heat thoroughly. Add the jalapeno peppers to taste. More can be
added if a hotter dip is desired.

Appetizers recipes - Sweet Potato Wontons

Ingredients:
2 tbsp. olive oil
1 onion, peeled and diced
3 cloves garlic, minced
1 tbsp. store-bought yellow curry paste
2 tbsp. tamari
1 tsp. sea salt
1 tsp. pepper
2 tsp. raw sugar
1 sweet potato, peeled and shredded
1 tbsp. grated coconut
1/2 cup chopped scallions
1/2 cup chopped cilantro or Th ai basil
3 tbsp. flour


Procedures:
1. In a saucepan, sauté onion and garlic in olive oil until soft.
2. Add the yellow curry paste and cook for 1 minute.
3. In a small bowl, mix the tamari sauce, sea salt, pepper and raw sugar. Add these to the saucepan and stir.
4. Add the sweet potato and cook until soft, about 5 minutes. Add the remaining ingredients, except
fl our, and remove from heat.
To Assemble the Wontons
1. Take a package of thawed spring roll wrappers and separate each one, laying them on the counter for
easy reach. Cover the pile with a damp cloth.
2. Combine fl our and water to make a paste. Th is will act like a glue to keep the wontons together.
3. Take a wrapper, cut it in 4 squares and layer 2 squares on top of each other. Place 1 tablespoon of fi lling
in the middle of each double-layered square. Spread the fl our and water paste around the edge of the
wrapper with a pastry brush or with your fi ngers. Fold wrapper around the fi lling, pinching all edges
together to form a little package. Hold together for a few seconds until it sticks. Place each wonton on
a cookie sheet. Repeat until you’ve used up all your fi lling.
To Cook the Wontons
1. Heat 1 cup of sunfl ower oil in a saucepan. You will need enough sunfl ower oil to cover the wontons by
about 1/2 inch. Carefully drop wontons into the hot oil and cook until golden brown. Remove from oil
and drain on a paper towel. Serve immediately with warm Garlic Dipping Sauce (see p. 88).
If you don’t want to fry the wontons, you can bake them in the oven at 400° F for 15 minutes or until
the wrappers are crisp and starting to brown.

We use pre-made spring roll wrappers, available at most Asian grocery stores, to make wontons.
Regular wonton wrappers usually contain eggs.
Serves 6

Appetizer recipes - Indian Dosas

Ingredients:
Dosa Pancakes
1 cup light spelt fl our
1/2 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. curry powder
1/2 cup plain soymilk
3/4 cup fi ltered water
3 tbsp. sunfl ower oil
Dosa Filling
1 batch Curried Garbanzo Filling (see p. 101), heated
Dosa Toppings
1 batch Coconut Curry Sauce (see p. 86), heated
1/4 cup grated coconut
1/4 cucumber, slice


Procedures:
Dosa Pancakes
1. Combine Dosa Pancake dry ingredients in a bowl.
2. Gradually add soymilk and water and whisk until smooth.
3. Heat a portion of sunfl ower oil in a large fl at-bottomed frying pan or griddle over medium heat. Add oil as needed.
4. Ladle 1 ounce of batter onto the hot surface in a circular motion until you have a thin, round pancake.
Wait until bubbles appear and the surface no longer looks wet.
5. Flip the pancake over, cook for a few seconds and remove from heat.
6. Repeat to make 8 pancakes.
Serves 4

Appetizer recipes - Lucky Spring Rolls

Ingredients:
Spring Roll Filling
2 tbsp. olive oil
1 onion, peeled and diced
6 cloves garlic, minced
5 cups sliced mushrooms
1 cup shredded carrot
1 tbsp. tamari
1 tsp. raw sugar
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 package rice vermicelli, soaked and cut in 1-inch pieces
1/2 cup chopped scallions
1/2 cup chopped cilantro
2 tbsp. fl our


Procedures:
1. Heat olive oil in a saucepan over medium heat. Cook onion and garlic until soft.
2. Add mushrooms and carrot to the onion. Cook until most of the liquid released by the mushrooms has
evaporated.
3. In a small bowl, mix the tamari, sugar, salt and pepper. Add to pan and cook for 1 minute.
4. Add soaked noodles and cook until softened, about 1 minute.
5. Add scallions and cilantro. Stir. Remove from heat. Let cool.
16 refresh
Makes 10 rolls

Appetizer recipes - Mogan’s Samosas

Ingredients:
Samosa Filling
10 cups fi ltered water
2 large potatoes, peeled and diced
2 tbsp. olive oil
2 red onions, peeled and diced
1/4 cup grated carrots
1/2 cup frozen green peas
1/4 cup chopped cilantro
6 tbsp. Sri Lankan Spice Mix (see p. 94)
1 1/2 tsp. sea salt
Samosa Dough
2 1/2 cups durum fl our
1/2 cup white fl our
1/2 cup durum atta fl our
1 1/2 tsp. sea salt
1 tbsp. sunfl ower oil
1 1/2 cups warm fi ltered water


Procedures:
Samosa Filling
1. Bring water to a boil in a large saucepan. Add potatoes and bring water back to a boil. Reduce to
simmer. Cook until potatoes are soft. Drain.
2. In a frying pan, heat olive oil over medium heat. Add onions and cook for 5 minutes until soft. Add
carrots, peas, cilantro and Sri Lankan Spice Mix. Stir to mix and continue cooking for 1 minute. Remove
from heat.
3. In a large mixing bowl, combine the potatoes with the vegetable mixture. Add salt. Stir to mix
thoroughly. Let cool.
Samosa Dough
1. In a large bowl, mix the dry ingredients.
2. In a measuring cup, mix the wet ingredients.
3. Form a well in the centre of the fl our. Pour in the wet ingredients. Mix together, with your hands, until a
dough forms.
4. Place dough onto a fl oured surface and knead for about a minute, until dough is smooth. Wrap in
plastic and let sit for 1/2 hour.
To Assemble the Samosas
1. Make a paste with fl our and water. Th is paste will help keep the samosas together.
2. Divide the dough into 12 equal portions. On a fl oured surface, roll each piece of dough into a circle
about 6 inches in diameter. Fold the top eighth of each circle down to form a straight line.
3. Place approximately 1/3 cup fi lling on each circle of dough. Fold sides in to form a triangular package.
Glue each surface together with fl our paste.
To Cook the Samosas
Heat 1 cup sunfl ower oil in a deep pot over medium to high heat. Deep-fry samosas until golden brown.
If you don’t want to fry the samosas, brush them fi rst with sunfl ower oil and bake them in the oven at
400° F for 15 minutes or until they start to brown
Makes 12 samosas

Appetizers recipes - Coconut Tempeh

Ingredients
1 block tempeh, cut into bite-sized chunks
2 cups shredded coconut
1/4–1/2 cup Canola oil
1 batch Dosa Batter (see p. 11)
Marinade
2 cups fi ltered water
2 bay leaves
1 tbsp. garlic powder
2 tbsp. sea salt

Procedures:
1. Mix marinade ingredients in a small bowl and pour over cut tempeh. Let marinate at least 2 hours.
2. Put tempeh into a large bowl and discard marinade.
3. Pour dosa batter over tempeh and stir to coat each piece.
4. Lay out coconut on a baking sheet and coat each piece of tempeh with coconut, pressing it gently to
make sure it sticks and the entire piece is covered.
5. Let tempeh sit in fridge for 30 minutes to set.
6. Heat oil in saucepan over medium heat and gently drop tempeh into oil. Cook until golden brown.
Drain on paper towels and serve with a wedge of lime.

Serve 4

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.