Session # 4 Recipes

Turkish Cooking Class February 20th Menu

FRIED ANCHOVY

Ingredients:

2 lbs anchovy (cleaned and washed)

1 cup corn flour

Salt

For frying:

1 teaspoon butter

2 teaspoons corn oil

Mix corn flour and salt in a large bowl. Coat the fish with the flour and shake off the excess flour. Place the fish into a pan with oil and butter. Turn them upside down after frying one side and add more oil to the pan.

BLACKSEA FLAT BREAD WITH CHEESE

Ingredients:

1 and 1/3 cups water

2 tablespoons milk powder (optional)

1 and ½ tablespoons salt

1 tablespoon sugar

2 tablespoons butter or margarine

3 and ¼ cups flour

1 tablespoon yeast

Filling:

Feta cheese

Chopped parsley

1 egg

Make dough using the above ingredients. Knead well until it becomes smooth. Cut egg-sized pieces and Cover them with a clean damp cloth, put aside for 10 minutes. Crumble feta cheese and mix with chopped parsley. Give an oval shape to the dough pieces with a rolling pin. Spread the filling on the each dough. Fold the sides towards the inside. Beat the egg and place 1 tablespoon onto each pide. Bake the pides in hot oven until the color turns pink. Spread some butter after removing from the oven.

GREEN SALAD

Ingredients:

Romaine lettuce

Tomatoes

Carrots

Red onion

Reddish

Canned corn

Olive oil

Lemon juice

Salt

Slice the onions in half ring shape, add ½ teaspoon salt and rub the onions with salt. Wash the onions and drain. Chop all the other ingredients and mix with onions. Whish olive oil, lemon juice and salt and pour all over.

BUTTERNUT SQUASH DESSERT

Ingredients:

1 large butternut squash

3 cups sugar

1/3 cup water

chopped hazelnut

Cut squash in half and scoop out seeds and pulp. Peel the butternut squash. Cut into 1-inch chunks. Place them carefully into a pot and add 1/3 cups of water and sugar. Close the lid and simmer over medium to low heat for 40 minutes or until tender. Remove from heat and allow it to cool. Refrigerate for two hours. Garnish each serving with 2 tsp. chopped hazelnut.

Dessert may be prepared up to a day ahead and refrigerated (covered tightly with plastic wrap).