Author: Nese Yurtcu

Millefeuille Pastry / Talas Boregi

Millefeuille Pastry / Talas Boregi is also one of the common classics cooked in Turkish kitchens. I cook it when I have guests, as a side dish or when I am in a mood to prepare something different. My son

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Millefeuille Pastry / Talas Boregi

               

Green Bean and Eggs Saute / Yumurtalı Yeşil Fasülye Kavurması

  The Green Bean and Eggs Saute / Yumurtalı Yeşil Fasülye Kavurması is a traditional dish owned by many different parts of Turkey. It is low cost, low calorie and easy to make, has few ingredients. As usual the instructions vary

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Green Bean and Eggs Saute / Yumurtalı Yeşil Fasülye Kavurması

Crispy Dumplings / Çıtır Mantı

  Probably it is not the best season to post this as it is sea-time for many people. However Crispy Dumplings – çıtır manti – is so irressistible I couldn’t refrain myself from posting. I used to prepare Turkish manti

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Crispy Dumplings / Çıtır Mantı

Plum Stew

Plums and meat is not necessarily well known mates. However during the Ottoman times the palace cooks quite often prepared dishes that had both fruits and meat together. This is one of them. Alluciye means plums in Arabic. The Alluciye

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Plum Stew / Alluciye

Mushroom and Tomato Soup / Domatesli Mantar Çorbası

Mushroom Soup doesn’t have to be creamy every time. Try this recipe with tomatoes next time you plan mushroom soup. You will find it much lighter then the creamy version. I am often reluctant about giving salad and soup recipes;

Mushroom and Tomato Soup / Domatesli Mantar Çorbası

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