Union Nations

Ingredients: • 3 - 4 eggplants (medium to small size), approx. 1 kg • 1 onion • 300 g ground beef • 4-5 green chili • 2 cloves of garlic • 2 tomatoes • ½ cup parsley chopped • 4 tbsp olive oil • 1 tbsp chili paste • 1 tbsp tomato paste • 1 tsp chili flakes • 1 tsp salt and 1 tsp black pepper to season

Ingredients: • 2 cups black eyed peas (beans), 400 g • 1 cup cooked corn • 1/2 cup pickled cucumber, chopped • 2 roasted red paprika, chopped • 1 cup chopped parsley • 2 stalks of green onion • 1/4 cup chopped fresh mint • 1/4 cup chopped dill • 1/2 lemon (juice) • ¼ cup olive oil • 1/2 tsp freshly cracked black pepper • 1 tsp sumac • 1 tsp pul biber • 1.5 tsp salt (to taste) • 3 tbsp pomegranate molasses Instructions: 1. Transfer 2 cups peas into a pan and fill with water to cover the beans 2. Bring to a boil and let it simmer for 30 – 45 mins until the the beans are soft but has a slight bite 3. Drain and transfer into a large mixing bowl 4. Roast the paprika peppers on the stove, let them cook, peel the skin and chop into small pieces 5. Dice the pickles into small pieces 6. Finely chop the parsley, the dill and the mint and cut the green onions into small pieces 7. Combine the corn, pickled cucumbers, paprika, green onions, mint, dill and parsley with the beans 8. Squeeze the juice of 1/2 lemon, add into the bowl together with 1/4 cup olive oil 9. Add salt to taste, 1 tsp sumac, 1 tsp pul biber, 1/2 tsp freshly cracked black pepper 10. Drizzle 3 tbsp pomegranate molasses and combine until well mixed and coated 11. Serve in a small bowl and enjoy

Ingredients (4 servings): Chickpea Dough: • 250 g dry chickpeas (soaked overnight) • 1 medium size starchy potato, 200 g • 1 tsp salt • 1 tsp ground cinnamon • 1 tsp sugar • 2 tsp tahini Filling: • 1 kg onions • 1 tsp salt • 2 tsp sugar • 2 tbsp black currants • 2 tbsp pine nuts • 2 tsp ground cinnamon • 2 tsp allspice / pimento • ½ tsp black pepper • ½ cup tahini, 120 g Instructions: Dough: 1. Soak the chickpeas in water overnight and transfer them into a large pot 2. Add 2 liters of water and bring to a boil. Let it simmer covered for 2.5 hours until very soft. 3. Skim off the foam on the surface occasionally. 4. Alternatively cook in the pressure cooker for 1 hour. 5. Boil 1 medium size potato with skin on for 30 mins until it’s soft on the side and fork easily penetrates the flesh. 6. Peel the skins of the chickpeas and the potato and transfer them into a bowl. 7. Mash the chickpeas together with the potato until they are combined. 8. Add 1 tsp salt, 1 tsp sugar, 1 tsp cinnamon and 2 tsp tahini and knead to combine into a dough Filling: 9. For the filling, cut the onions into strips and transfer into a large pan 10. Add 1 tsp salt and cook and stir on lowest heat for at least 1 hour until the onions are nicely caramelized and darkened in color 11. Once the onions are completely caramelized and still warm; Add 2 tbsp currants, 2 tbsp pine nuts, stir and cook for 2-3 minutes. 12. Turn off the heat and add 2 tsp cinnamon, 2 tsp allspice, 2 tsp sugar and 1/2 tsp black pepper 13. Mix well to combine the onions with the spices and let it cool down to room temperature 14. Once the mixture is cooled down, add 120 g tahini (about ½ cup) and mix to combine well Stuffing: 15. Take a baseball size piece of the dough on a plastic wrap and cover with another on top 16. Carefully roll into a max ½ cm thick disc shaped flat dough. Remove the plastic wrap on the top. 17. Place 2 – 3 tbsp of the filling in the middle and wrap the dough to make a ball shaped pouch by lifting and folding the dough to the center by the sides 18. Let it rest in the fridge for at least overnight and serve with cinnamon and optionally extra virgin olive oil and squueze of lemon.

Ingredients: • Dried flat noodles (erişte), 100 g • Green lentils, 200 g • Cooked chickpeas, 100 g (optional) • Garlic, 2 cloves • Yogurt, 200 g • Butter, 2 tbsp • Minced beef, 100 g (skip for the vegetarian version) • Paprika powder, 1 tsp • Pul biber (Turkish chili flakes), 1 tsp • Dried mint, 1 tsp • Salt, 2 tsp • Water, 1.5 liters Instructions: 1. Wash and transfer the lentils into a large pot, fill with water, season with salt 2. Bring to a boil and let it simmer until slightly softened, about 15 mins 3. Discard the dirty boiling water and fill the pot with clean water, about 1.5 liters 4. Bring the water to a boil and transfer the cooked lentils and the noodles into the boiling water 5. Season with 2 tsp salt, optionally add 100 g cooked chickpeas at this point 6. Let it simmer for 5 – 10 mins until the noodles are cooked and remove from the fire. 7. Mince the garlic and combine with 200 g yogurt in a mixing bowl 8. Stir until well combined and slowly temper by gradually adding and mixing hot water from the pot 9. Stir in the same direction to avoid curdling until the garlic yogurt is mixed in the soup 10. Let the soup simmer on a very low fire for 5 mins. 11. For the sauce, in a small pan, melt 2 tbsp butter. 12. Add the minced meat (optional), stir and fry until well cooked. 13. Add 1 tsp paprika, 1 tsp dried mint and optionally 1 tsp pul biber for a bit of heat. 14. Stir for few seconds until fragrant and remove from the fire. 15. Pour half of the spicy butter sauce into the pan and stir to combine. 16. Use the rest of the butter sauce to garnish to serve. 17. Serve in a bowl and garnish the bowl with extra butter sauce to taste.

Ingredients: Dough: • 500 g flour • 8 g dry yeast (1 small pack) or 15 g fresh yeast • 350 ml luke warm water • 1 tsp salt • 1 tsp granulated sugar Filling: • 500 g minced lamb or beef • 1 large or 2 small onions • 1 tbsp chili paste / biber salcasi • 50 g butter • 50 ml olive or canola / sunflower oil • 1 tbsp pomegranate molasses • 1/2 tsp black pepper • 1 tsp pul biber / chili flakes / Aleppo pepper • 1 tsp salt Instructions: Dough: 1. In a mixing bowl, add 350 ml luke warm water, 1 tsp sugar and the yeast 2. Mix until combined and let it sit 10 mins for the yeast to activate 3. Gradually add the flour and then 1 tsp salt, mix until the ingredients are fully combined 4. Knead with your hands for 5 – 10 mins until a soft and smooth dough is formed 5. Cover with a damp towel and let it sit for 45 mins to proof Filling: 6. Finely chop the onions, add a pinch of salt and mix. 7. Transfer into a colander and drain the excess liquid to get rid of the bitter taste 8. Transfer the minced meat into a large bowl or tray, together with the chopped onions 9. Add 1 tsp pul biber, 1/2 tsp black pepper, 1 tsp salt, 1 tbsp pomegranate molasses and 1 tbsp chili paste 10. Knead and mix with your hands until the ingredients are fully combined and homogenous Assembly: 11. Melt the butter in a small pan and add 50 ml oil and mix 12. On a clean working surface or a rolling mat, brush the surface with the oil mixture 13. Divide the dough into 50 g pieces and transfer onto the oiled surface 14. Lightly oil your hands and flatten the dough balls with your hands 15. Stretch out the dough with your hands into 30 x 15 cm eliptic shapes 16. Roll the stretched out doughs lengthwise into ropes and swirl them to make a spiral circles 17. Gently press and flatten the center of the dough and add a handful of the filling in the center 18. Transfer the doughs onto a lightly oiled oven tray or baking paper 19. Brush the edges with the oil mixture 20. Pre-heat the oven to 200°C / 400°F and bake the boreks for 30 mins until crisp and golden brown

Ingredients: • Leeks, 1 kg, 4 large or 6 medium • 6 oranges, (4 for orange juice), about 2 cups • 3 tbsp rice • 3 medium carrots • 1/2 cup chopped dill • 1/4 cup extra virgin olive oil • 2 tsp salt Instructions: 1. Wash and peel the carrots and cut into medium slices diagonally 2. Peel 2 oranges and cut off the white parts, cut into small dices and set aside 3. Cut and squeeze the juice 4 of the oranges 4. Heat up a large wide pan and add 1/4 cup olive oil 5. Once the oil is hot, add the sliced carrots 6. Stir fry the carrots until slightly browned for about 5 mins 7. Clean and wash the leeks, make sure no dirt remains between the layers 8. Cut the leeks into 5 cm / 2 inch long pieces 9. Add the leeks into the pan and cook for 5 mins until the leeks are a bit cooked 10. Add 1 tsp salt, the diced oranges and the orange juice 11. Bring to a boil and switch to low heat 12. Cover and let it simmer for 30 mins until the leeks are slightly softened 13. Wash and rinse 3 tbsp rice and add into the pan 14. Gently stir to mix the rice in and let it simmer on low heat for 10 – 15 mins until the rice is cooked 15. Once the rice is cooked and the liquid is reduced down to a runny sauce, transfer into a large dish 16. Let it cool down and chop the dill and stir in the chopped dill 17. Serve luke warm or at room temperature, garnish with extra dill to taste.

Ingredients: • 500 g ground beef • 500 g ground lamb • 5 tbsp bread crumbs or chopped stale bread (crust removed) • 1 egg • 1 onion (pulp only) • 2 large potatoes • 5 - 6 green chilies • 2 tomatoes • 1 cup chopped parsley, ½ bunch • 2 tsp salt • 4 tsp ground cumin • 2 tsp black pepper • 2 tsp chili flakes (pul biber or Aleppo pepper flakes) • 1 tsp baking soda • 1 tsp all spice (pimento) • 1 tsp ground coriander • Frying oil Sauce: • 2 tbsp butter • 3 tbsp tomato paste • 2 cups water • 1 cup stock (beef / lamb or vegetable) • 1 tsp salt • ½ tsp black pepper • 2 cloves of garlic (finely minced) Instructions: The meatball mix: 1. Grate the onions and squueze to get rid of the excess onion juice 2. Add the ground beef and lamb into a large mixing bowl and add the grated onions 3. Add 2 tsp salt, 2 tsp black pepper, 4 tsp cumin, 2 tsp pul biber, 1 tsp all spice, 1 tsp ground coriander and 1 tsp baking soda 4. Add the bread crumbs and crack and add a whole egg, knead for 5 minutes until combined 5. Finally chop the parsley and add into the bowl and gently knead until the parsley is evenly mixed 6. Cover and let it rest in the fridge for 1 hour Potatoes: 7. Peel and cut the potatoes into long wedges 8. Optionally soak in water for 10 mins and pat dry the wedges 9. Heat up 1 lt frying oil and fry the potatos until they are golden 10. Transfer to a paper towel and set aside Sauce: 11. In a sauce pan, melt 2 tbsp butter and add the tomato paste, cook 2 mins until fragrant 12. Finely grate 2 cloves of garlic and add to the sauce pan together with ½ tsp black pepper and 1 tsp salt 13. Finally add 1 cup stock together with 2 cups hot water and stir until fully combined 14. Bring to a boil and let is simmer for 5 mins and set aside Assemby and cooking: 15. Take egg size pieces of the ground meat mixture and shape them into long, sausage shapes in your palms 16. Transfer to a large oven tray and pre-cook the meatballs in the oven for 15 mins at 200°C / 390°F (preferably fan forced upper lower convection) 17. Once the meatballs are pre-cooked, place the potato wedges between the meatballs, 18. Slice the tomatoes into wedges and garnish the tray with tomato wedges and the green chilies 19. Pour the sauce over the meatballs and finish the cooking in the oven 200°C / 390°F for 15 more minutes 0:00 Intro 0:15 Making the meatball mix 1:58 Preparing the potatoes 2:57 Making the sauce 4:00 Shaping and pre-cooking the meatballs 4:56 Final assembly and cooking 6:04 Serving and outcome

Ingredients: • 1 cup fine bulgur • 1 cup hot water for soaking (+ 2 liter for cooking) • 3 tbsp all purpose flour • 1 tbsp chili paste • 1 tsp ground cumin • 1 tsp salt (extra 1 tbsp to season the boiling water) • 1 egg Sauce: • 1/4 cup olive oil • 4 large or 6 medium cloves of garlic • 2 tsp chili flakes or paprika powder • 1 tbsp chili paste • 2 medium tomatoes, grated or tomato puree 200 g • 1 tsp salt • 1 tsp dried mint • ½ tsp black pepper • 1 tbsp pomegranate molasses Garnish: • Parsley, 1/2 bunch, chopped 1 cup • Optional to taste: 1/4 cup crushed walnuts, lemon wedges or garlic yogurt Instructions: 1. Add 1 cup bulgur in a bowl or tray and add 1 cup hot water, mix and let it soak for 15 mins 2. For the sauce, finely chop or grate 5 cloves of garlic, grate tomatoes or use 200 g tomato puree 3. Heat ¼ cup olive oil in a saucepan over medium heat 4. Add the garlics, 2 tsp chili flakes, stir and cook for few seconds until fragrant 5. Add the chili paste, stir in and add the tomato puree 6. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp dried mint 7. Cook and stir occassionally over medium low heat for about 10 minutes 8. Turn off the heat and set aside the sauce in the pan 9. Remove the cover over the bulgur, add 3 tbsp flour, 1 tbsp chili paste, 1 tsp cumin and 1 tsp salt 10. Finally crack and add 1 egg into the bowl, mix until combined 11. Knead with your hands or a stand mixer for 15 mins until it’s like a dough 12. Occassionally wet your hands while kneading to prevent the mixture from drying and cracking 13. Take small grape size pieces, roll in your palms into 1 cm – 1/2 inch balls 14. Press and shape with your finger tips to make a small dent in each ball 15. Transfer the balls on a lightly floured tray or surface 16. Bring 2 liters water to a boil in a large pot and season with 1 tbsp salt 17. Add the bulgur balls into the boiling water and gently stir to avoid sticking 18. Cook in batches for 5 mins until the balls float, keep ¼ cup of the cooking water for later 19. Remove the cooked koftes and drain and set aside covered in a tray or large bowl 20. Re-heat the sauce in the pan, add ¼ cup cooking water from, stir until slightly reduced 21. Add 1 tbsp pomegranate sauce and ¼ cup crushed walnuts 22. Transfer the koftes into the sauce, gently stir to coat them in the sauce and turn off the heat 23. Roughly chop ½ bunch of parsley and garnish with chopped parsley 24. Serve with lemon wedges (lemon juice to taste) or garlic yogurt

Ingredients: Flatbreads: • 500 g flour, all purpose • 250 ml luke warm water, 1 ¼ cup (extra 2 tbsp to activate the yeast) • 10 g salt, 2 tsp • 7 g dry yeast • 25 ml olive oil, 2 tbsp • 15 g yogurt, 1 tbsp • 5 g sugar, 1 tsp Topping: • 500 g ground beef or lamb • 2 onions (medium size) • 3 tomatoes (medium size) or 400 g canned tomato pulp / puree • 2 green chilies (medium size, mild) • 1 tbsp tomato paste • ½ tbsp chili paste • ½ cup olive oil, 100 ml • 1 tsp black pepper • 1 tbsp paprika powder • 10 g salt, 2 tsp Yogurt Dressing: • 1 cup yogurt • 2 cloves of garlic • ½ tsp salt • Chopped parsley to garnish Instructions: Flatbreads: 1. Sieve the flour into a large mixing bowl and make a well in the middle 2. Mix the yeast with 1 tsp sugar and 2 tbsp luke warm water and let it activate for 5 mins 3. Add the yogurt, olive oil, 250 ml luke warm water in the well 4. Add the yeast into the wet ingredients and gently mix and dissolve the yeast 5. Add the salt to the edges of the bowl, avoiding early contact with the yeast 6. Slowly incorporate flour from the edges into the middle and mix until a sticky dough forms 7. Knead for 5 minutes until the dough is smooth but still slightly sticky 8. Cover and let it rest and rise for 30 – 40 minutes at room temperature 9. Divide the dough into 8 - 10 equal pieces and shape the pieces into balls (75 – 80 g each) 10. Work the balls with your palms into balls and cover and let them rest for 15 mins 11. Roll the doughs into 20 - 25 cm wide and thin circle shapes. Lightly flour and keep them covered. 12. Heat up a large pan or upside down wok (preferably cast iron or steel) on medium heat 13. Cook the breads regularly flipping over, for about 1 minute until slightly charred and browned 14. Keep the baked flatbreads covered in a towel or in a large pan with a lid to keep them softer Topping: 15. Finely chop the onions, the chilies, grate the tomatoes and set aside 16. In a large pan, heat up 90 ml oil and start cooking the ground beef. Stir and crush the meat to avoid clumps 17. Once the meat is slightly browned, add chopped onions and cook until softened 18. Add the chopped chili, 1 tbsp tomato paste and ½ tbsp chili paste 19. Add 1 tsp black pepper, 1 tbsp paprika powder and 2 tsp salt to season 20. Stir and mix until the paste is cooked and fragrant 21. Add the tomatoes (or the puree) and stir until the tomatoes are cooked 22. Add 1.5 cup hot water and let it simmer until the sauce is thickened and nicely incorporated 23. Set aside and warm up just before assembling the dish Garlic Yogurt: 24. Grind or grate 2 cloves of garlic with ½ salt. Whisk and mix with 1 cup yogurt and set aside Assembly: 25. Fold the flatbreads into 4 and dip the edges into the sauce to soak up the sauce on the edges 26. Layer a flatbread and spread the meat & tomato sauce evenly with a laddle or large spoon 27. Repeat with the rest of the flatbreads until you run out of the ingredients and to have multiple layers with flatbread and the sauce 28. Make sure the top level is also nicely covered with the sauce 29. Slice the flatbreads into 4 – 6 slices like a pizza, top with chopped parsley and garlic yogurt 30. To eat, roll a slice onto a fork starting from the edge of the slice, dip in garlic yogurt and enjoy!

INGREDIENTS Olive oil Red curry paste 2 large onions sliced 5 garlic cloves 1.5 kg / 3.3 lb pumpkin 1 can coconut milk 2 cups vegetable stock Salt, pepper, chilli Coriander / cilantro Fried shallots Red chilli

INGREDIENTS FOR MARINATE 1/4 cup lemon juice 3 teaspoons dried oregano Salt, pepper, chili to taste garlic minced 3/4 cup of extra virgin olive oil OTHER INGREDIENTS 1 green bell pepper cut into thick slices 2 red onions, cut into wedges 1 zucchini, halved and sliced cherry tomatoes or 2 tomatoes cut into wedges Bunch of Broccolini Bunch of asparagus 8 sausages 1/4 cup pitted black olives 1/4 cup pitted green olives 8 - 10 garlic cloves 1/2 cup of parsley chopped for garnish INSTRUCTIONS Preheat oven to 200°C / 400°F200 Prepare the marinate by adding lemon juice, oregano, salt, pepper, chilli and olive oil in a mixing bowl Prepare the veggies by cutting them into pieces Add part of the marinate with the veggies and mix Spread the veggies and the sausage and rest of the ingredients on the pan Add rest of the marinate in the pan and mix Bake the sausage for at least 25 minutes in the oven. For colour you can transfer the pan under the grill for a few more minutes Garnish with chopped parsley Enjoy!

Ingredients: • 250 g lamb meat (cut into small cubes) or lamb mince • 100 g, 1/2 cup rice • 180 g , 1 cup cooked chickpeas • 2 tsp salt • 500 g, 2 cup plain yogurt (preferably full fat) • 1 egg • 3 tbsp olive oil • 1.5 liter hot water Sauce: • 2 tbsp butter / clarified butter • 1 tsp black pepper • 1 tbsp dried mint Instructions: 1. Cut the lamb into strips and then into small cubes. Alternatively use 250 g lamb mince. 2. Wash and rinse the rice, drain and set aside 3. Heat up a large pan, add 1 tbsp olive oil and once the oil is hot, add the lamb 4. Stir and cook the lamb for 5 mins until slightly browned 5. Add 1.5 liter hot water, bring to a boil and switch to medium heat 6. Add the drained rice and cook for 5-6 minutes until the rice is cooked and soft 7. Add the chickpeas and let it simmer for 10 – 15 minutes on low heat 8. Add the yogurt, 1 egg and 2 tsp olive oil in a a separate sauce pan 9. Constantly stir and heat up on low heat until the mixture is hot 10. Add a little bit of the hot stock to thin and warm up the mixture if required 11. Once the yogurt is hot, slowly add the yogurt mixture into the stock while constantly stirring 12. Stir until the mixture is boiling and add 2 tsp salt and stir to combine. 13. For the sauce, melt 2 tbsp butter or clarified butter in a small sauce pan 14. Once the butter is sizzling, add 1 tbsp dried mint and 1 tsp black pepper, stir and switch off the heat 15. Pour the hot mint butter into the soup 16. Serve in a bowl with bread and garnish with additional mint butter sauce on top

INGREDIENTS 1.5 kg /3.3lbs Potatoes 1 Tsp Salt 1/2 Tsp Bi-carb soda 3 fresh rosemary sprigs 4 garlic cloves 1 red chilli Thyme

Ingredients: • 500 g ground beef (lean) • 200 g fine bulgur, 1 cup • 125 ml pomegranate molasses, ~ ½ cup • 200 g chickpeas (cooked), 1 cup • 200 g crushed walnuts • 2 onions • 60 g tomato paste, 3 tbsp • 10 g / 3 tsp dried purple basil • 40 g / 3 tbsp vegetable oil • 50 g butter / 3 tbsp • 3 tsp salt • 1 tsp black pepper • 2 tsp chili flakes (pul biber) • 1.5 liter hot water • Pomegranate seeds and chopped parsley to garnish Instructions: 1. Add the ground beef into a large mixing bowl or tray 2. Add the bulgur and grate 1 onion, add into the bowl 3. Add crushed dried basil, black pepper, 1 tsp salt and 2 tsp chili flakes 4. Mix the ingredients and knead with your hands for 10 minutes until combined 5. Cover and let the mixture rest for 15 minutes and knead another few minutes 6. Slightly wet your hands and take grape size pieces from the mixture and roll between your palms to shape small balls 7. Cover and set aside the meatballs and let them rest while the sauce is being prepared 8. Heat up 3 tbsp vegetable oil and melt 3 tbsp butter in a large pan 9. Finely chop 1 onion, add into the pot and cook for 2-3 minutes until the onions are lightly browned 10. Add 3 tbsp tomato paste, stir and cook until the paste is cooked and fragrant 11. Add and stir 1.5 liter hot water and bring to a boil 12. Once boiling, add the pomegranate molasses and the meatballs 13. Bring to low heat, gently stir and cook the meatballs for 10 minutes 14. Peel the skins of the cooked chickpeas and roughly chop or crush the walnuts 15. Add the cooked chickpeas and the walnuts into the pot 16. Season with 2 tsp salt and let it simmer for another 20 minutes 17. Serve in deep bowl or plate, garnish with pomegranate seeds and chopped parsley

Ingredients: • 5 – 6 zucchini, 1.5 kg - preferably magda variety • 500 g lamb mince • 2 medium onion • 1 cup cooked chickpeas (traditionally split roasted chickpeas are used) • Chopped parsley, 1/2 cup • 1 tbsp clarified butter or olive oil • 2 medium tomatoes or 1 cup tomato puree • 1 tbsp tomato paste • 3 tsp chili flakes (pul biber) • 1 tsp ground black pepper • Salt to taste • Vegetable or other neutral oil for frying with a high smoke point, about 1/2 liter Sauce: • 2 cups water • 2 tsp dried mint • 2 tbsp tomato paste • 1/2 tsp salt • 1 cup whipped Turkish yogurt • 2 cloves of garlic + salt to taste (optional) Instructions: 1. Wash and cut the ends of the zucchinis. Make vertical stripes with a fork on the skins. 2. Cut the zucchinis into half and make sure the bottoms are flat. 3. Core the zucchinis with a vegetable corer or a small spoon, carving out the insides as much as possible, without puncturing through the sides. Reserve the cores for another recipe such as zucchini mucver or soups. 4. Add oil in a large pan about 3 cm/ 1.5 inches high and heat up to 180° C / 360° F 5. Sprinkle 1 tsp salt over the zucchinis and lightly coat and season them with salt 6. Fry the zucchinis in batches, turning occasionally, until golden on all sides, about 5 minutes. 7. Transfer and drain the zucchinis on a paper towel, to get rid of the excess oil and cool down 8. Finely chop the onions and the parsley and grate the tomatoes (or use 1 cup tomato puree) 9. In a pan, add 1 tbsp butter or olive oil and heat, add the onions, stir and cook for 5 mins until soft 10. Add the lamb mince, break apart the lumps and cook until browned and fragrant. 11. Add the tomato paste, chili flakes, black pepper, 1 tsp salt and mix until combined. 12. Add the chickpeas, grated tomatoes, stir and cook until the liquids evaporate and thickened. 13. Remove from the heat, add the chopped parsley, stir to mix and set aside to cool down. 14. Stuff the zucchinis with the meat mixture and optionally close the ends with slice of tomatoes 15. In a sauce pan, mix 2 cups water with 2 tbsp tomato paste, 2 tsp dried mint and 1/2 tsp salt 16. Stir to mix, bring to a boil and let it simmer for 15 minutes until slightly thickened 17. Layer the zucchinis into a baking dish or dutch oven, pour the sauce over and into the zucchinis 18. Cover with a parchment paper or lid and cook in the oven (pre-heated to 180°C / 360°F) for 30 mins 19. To serve, mince 2 cloves of garlic with ¼ tsp salt (optional) and combine with 1 cup of yogurt 20. Whisk until combined. Serve the zucchinis and top with yogurt and tomato sauce

INGREDIENTS Loaf of bread Mozzarella cheese Tomatoes Capsicum Red onion Basil Passata Oregano olive oil Salt, pepper, chilli

Ingredients: • 300 g ground beef, lean • 1 cup bulgur (fine or medium coarse) • 2 onions • 1 egg • 1/2 tsp baking soda • 3 tsp salt • 1 tsp black pepper • 1 tsp pul biber (Turkish chili flakes) • 1 cup chopped parsley • 2 tbsp biber salcasi (Turkish chili paste) • 2 tbsp cooking oil • 2 tbsp red wine vinegar Instructions: 1. Peel and finely grate 1 onion and transfer into a mixing bowl 2. Add the ground beef, 1 cup fine bulgur, 1/2 tsp baking soda, 1 tsp salt, 1 tsp black pepper, 1 tsp pul biber 3. Crack open 1 egg and add into the bowl 4. Finely chop 1/2 bunch fresh parsley and add into the bowl 5. Mix and knead throughly for 5 – 10 mins until the mixture is homogenous and cohesive 6. Cover with a plastic wrap or lid and let it rest in the fridge for 30 mins (optional) to firm up the mixture 7. Remove from the fridge and take small pieces from the mixture and shape into small balls 8. Lightly flour a tray and transfer the meatballs into the tray to avoid sticking 9. Finely chop 1 onion and set aside 10. Heat up 2 tbsp cooking oil in a large pan and add the chopped onions 11. Stir and cook for 5 mins until the onions are translucent 12. Add 2 tbsp chili paste, stir and cook for 2 mins until the paste is cooked and fragrant 13. Add 2 tsp salt (or to taste) 1.5 liter water, stir to mix and bring to a boil 14. Once boiling carefully add the meatballs into the pan, gently stir and switch to low heat 15. Cook covered for 20 mins on a low heat until the meatballs are floating and bulgur is nicely expanded. 16. Optionally, add 2 tbsp red wine vinegar for a bit of acidity and tanginess 17. Serve in a bowl, garnish with fresh parsley 18. Enjoy as a main dish or as soup with fresh bread

INGREDIENTS 500g / 1.1 lb chicken breast 1 cup olive oil 1 cup lemon juice 2 tbsp brown sugar 4 garlic cloves 2 tbsp balsamic vinegar 2 tbsp soy sauce 1 tsp salt 1 tsp pepper 1 tsp chilli 1 tsp mixed herbs / Italian / oregano Parsley

INGREDIENTS Olive Oil 1 kg / 2.2 lb chicken thigh fillets 4 sping onions 4 garlic cloves 1 red chilli 1/3 cup ginger 1 can diced tomatoes 1 can coconut milk 1 Lime ( For zest and juice) Coriander / cilantro Salt pepper chilli to taste

Ingredients: • 500 g leg of lamb, sinews and fats removed, chopped and pounded into a paste • 2 cups fine bulgur, dark or white 400 g • 1 onion, finely chopped or grated, 150 g • 8 - 10 green onions, finely choppped • 1 bunch of parsley, chopped • 2 tbsp tomato paste, 40 g • 5 cloves of garlic, minced • 1.5 cup isot pepper flakes, 150 g • 40 g pul biber, Turkish chili flakes / Aleppo peppers, 4 tbsp, 1/4 cup (optional) • 1/2 tsp black pepper powder • 1/2 tsp cloves powder • 1 tsp cinnamon powder • 2.5 tsp salt • 500 g ice cubes or 500 ml chilled water • Crispy lettuce leaves, radishes and lemon to serve Instructions: 1. Remove any fats and sinews of the lamb, cut into small pieces 2. Transfer on to a plastic wrap, cover and pound with a hammer into a tender paste, 3. Alternatively grind in food processer until tender 4. Set aside and keep in the fridge 5. Finely mince or grate the onion and the garlic, transfer into a large tray together with 1.5 cup isot 6. Add 2 tsp salt, 1/2 tsp black pepper, 1/2 cloves powder, 1 tsp cinnamon powder and 2 tbsp tomato paste 7. Optionally add 4 tbsp pul biber or substitute isot with pul biber if isot is not possible to find 8. Knead the mixture while rubbing it against the bottom of the tray for 5 mins until nicely combined 9. Add the pounded lamb together with 5 - 6 ice cubes 10. Knead the mixture 10 - 15 mins until fully combined and the mixture becomes a paste 11. Add the bulgur, together with ½ cup ice cubes or chilled water mix and knead for 10 – 15 mins until combined. Add the chilled water or ice cubes gradually to avoid a soggy mixture 12. Continue kneading until the bulgur feels soft and the mixture sticks to the tray and do not fall off when turned over. 13. Finely chop the green onion (mostly green parts) and the parsley and add into the tray 14. This time knead gently just to combine and without bruising the greens. 15. Serve as small bite size pieces by pressing between your palm or make a big ball and press onto the plate for a portion size. 16. Serve with crispy lettuce leaves, radishes and lemons. Enjoy.

Ingredients: • 600 g lamb or beef, - cut into large chunks • 3 cups medium grain, preferably dev-zira rice or alternatively basmati rice, 600 g • 2 large or 3 medium onions • 800 g carrots, cut into batonettes • 150 g tail fat, rendered (sub for sunflower or other neutral oil) • 100 ml sunflower or linseed oil, 1/2 cup (optional) • 1 bulb of garlic, outer layer peeled • 2 red chilies (optional) • 1 cup cooked chickpeas (optional) • 2 tsp cumin seeds • 1 tbsp black raisins (optional) • 4 tsp salt, extra for soaking the rice Instructions: 1. Soak the rice in salted hot water for at least 30 mins. 2. Wash and rinse the rice 3 – 4 times until the water is clear, drain and set aside the rice. 3. Cut the meat into large chunks and set aside 4. Cut the tail fat into small pieces and set aside 5. Thinly chop the onions and cut the carrots into thick sticks, batonettes 6. Grind 2 tsp cumin seeds into a coarse powder and set aside. 7. Heat up a large wok shaped pot or Dutch oven and add the tail fat, render the fat on medium heat 8. Discard the unrendered hard pieces and add 1 cup sunflower or linseed oil 9. Once the oil is hot and starts to smoke, add half of the onions, fry until nicely browned and fragrant 10. Next, add the meat and fry for about 10 mins until nicely browned on all sides 11. Once the meat is browned, add rest of the onions, stir and cook for 5 mins 12. Next, add the carrots, stir and cook for 5 mins until caramelized. 13. Add 2 tsp salt and cumin. Stir to combine and insert the garlic bulb into the middle of the pot. 14. Add hot water just barely to submerge the ingredients, 1 cm above the ingredients. 15. Optionally add 1 cup chickpeas at this stage. 16. Switch to low heat and cook for 30 mins on a simmer until the carrots are soft and a nice brown broth is obtained, which is called “zirvak”. 17. Add and evenly layer the rice over the ingredients, add 2 tsp salt over the rice. 18. Add more water if the water level is too low, just to barely submerge the rice. 19. Make couple of holes / dents with the back of a wooden spoon for steam to escape. 20. Once the water is evaporated, bring the rice together in the middle like a mound, avoiding contact with the edges of the pot 21. Cover the rice with a large enough plate and cover the pot with a towel 22. Close the lid on top and let it steam on lowest heat for 45 mins before serving. 23. Remove the plate and the paper towel. Remove the garlic bulb and gently stir the pilaf. 24. Serve in a large plate and garnish with extra meat, chilies and garlic

INGREDIENTS Olive Oil 1/2 cup brown sugar 1 kg / 2.2 lb chicken thigh fillets 1 red chilli 3 garlic cloves 1/3 cup ginger 1/3 spring onion 3 tbsp fish sauce 1 cup water Coriander / cilantr

Ingredients: • 500 g lamb leg, diced • 100 g clarified butter (alternatively 100 g lamb fat or lard) • 1 cup freekeh • 1/2 cup coarse bulgur • 1 onion, roughly chopped • 5 cloves of garlic • 2 green chilies or 1 green bell pepper • 2 red chilies or 1 red paprika pepper • 1 tbsp tomato paste • 1 tbsp chili paste • 1 tbsp chili flakes (pul biber) • 1 cup cooked chickpeas (optional) • 1 tsp ground black pepper • 2 tsp salt • 4 cups hot water Instructions: 1. Trim the sinews and cut the lamb into cubes, set aside 2. Peel the onion, roughly chop into chunk size pieces 3. Cut the chilies / peppers into 2 cm – 1 inch size pieces and set aside 4. Heat up a large pan and melt 100 g clarified butter and heat up on medium heat 6. Add the lamb cubes, sear, stir until all sides are nicely browned 7. Add the onions, stir and cook until they are softened and translucent 8. Add 5 cloves of garlic (roughly chopped or whole), 9. Add the chili flakes, tomato paste and chili paste, stir and cook until fragrant 10. Finally add chopped chilies and red paprika, chickpeas, 4 cups hot water, salt and black pepper 11. Stir and bring to a boil and let it simmer lid covered for 15 mins 12. Finally add 1 cup freekeh and ½ cup coarse bulgur, stir to combine, cover the lid 13. Let it simmer for 15 minutes until the freekeh and bulgur soaks up the liquid 14. Turn off the heat, cover the pan with a paper or kitchen towel, cover the lid 15. Let it rest for at least 15 minutes to steam and for the flavors to combine 16. Serve warm and enjoy..

Homemade pasta from scratch, pasta stuffed with short ribs and simmered tomato sauce, topped with parmesan cheese.

BLT Bacon Lettuce Tomato Sandwich with a Runny Egg Yolk. Spring is here and summer is fast approaching which means it's tomato season. Tomato season means it time to make delicious BLT sandwiches at home!