Session # 6 Photos

This week in Turkish Cooking Class of session # 6 we learned about Central Anatolia and its rich, traditional dishes. Please, join us in our next cooking class on April 3rd, Saturday to enjoy Eastern Anatolia dishes.

Green Lentil Soup with Noodles

Fried Ravioli

Purple Salad

Rice Pudding

Session # 6 Recipes

Turkish Cooking Class March 20th Menu


1 package dinner rolls (36 rolls)
½ lb ground beef
1 small onion
Black pepper, salt
Oil for frying

1 clove of garlic
1 cup yoghurt
2 tbsp butter
2 tbsp tomato paste

Leave dinner rolls at room temperature for 3 hours.
Grate onion, mix with ground beef, add salt and pepper, and knead the mixture thoroughly. Divide dinner rolls into two, make a little hole in the middle of the dough pieces, then put half teaspoon of beef filling inside, and close it up. Fry the filled doughs in oil. In a separate bowl, mash the garlic and mix with the yoghurt. In a small pot, melt the butter, and mix with tomato paste, add little water and boil for few seconds. Place fried raviolis on a service plate, pour some yoghurt on top, and sprinkle tomato sauce on the yoghurt.


1 cup green lentil
3 tbsp butter
1 onion
1 tbsp tomato paste
½ cup noodles
2 tsp dried mint
2 tsp salt

Wash and drain green lentil, boil in salty water few minutes. Drain the lentil. Saute cubed onions in butter and add tomato paste. Add boiled and drained lentil to fried onion. Add hot water and boil on medium heat. Add noodles, salt and dried mint, boil for 5-6 minutes. If the soup gets very thick, add more hot water.


1 red cabbage

Knead thinly sliced red cabbage with salt. Drain extra water. Mash the garlic in a separate bowl and mix with yoghurt and mayonnaise. Mix yoghurt sauce with sliced cabbage.


4 cups milk
1 cup sugar
½ cup white rice
1 tbsp starch
1 tbsp rice flour
A pinch of salt

Boil washed and drained rice in 1,5 cup of water. Rice should get very soft. Add milk, sugar and a pinch of salt and continue to boil. In a separate bowl suspend rice flour and starch in cold water and mix with little bit of boiling milk. Add starch mix slowly into boiling milk while stirring. Boil 10 more minutes and pour into heat resistant bowls. Pour some water on a tray and place bowls with rice pudding on the tray. Broil rice pudding and serve after refrigerating.

Session # 5 Photos

Dear Friends!

Our 5th Turkish Cooking Class session was on Saturday, March 6th. We introduced Southeast Anatolia region of Turkey and had a lot of fun learning and tasting its unique dishes.

Come and join us for the next cooking class! Don`t forget, you always get more for what you pay. Hope to see you all on March 20th!!!

Special tray of Chi Kofte

Chi Kofte

Chicken Shish Kebab

Turkish Hot Pepper Dip


Session # 5 Recipes

Turkish Cooking Class March 6th Menu


3-4 boneless and skinless chicken breasts
1 tbsp pepper paste
1/2 cup water
2-3 tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp cumin powder
1/2 tsp dried mint
1 tsp paprika
a package of wood sticks for kebab

Cut chicken breasts into small cubes. Put all the other ingredients in a bowl and mix them well. Add the chicken in that mixture and toss them together, then marinate them for a while in the fridge (overnight would be better but if you don’t have so much time, one hour is better than nothing).
Put the sticks into water and let them stay there at least for an hour. Stick 6 chicken cubes to each wood stick. Bake the kebabs at low broil using oven grill by occasional turning.


2 cups fine cracked wheat
5 green onions
1 cup chopped parsley
3 cloves of garlic
1 small onion
2 tbsp tomato paste
1 tbsp red pepper paste
½ tbsp dried red pepper
½ tbsp isot (dried red pepper from Southeastern region of Turkey)
½ tbsp groun cumin
½ tbsp dried mint
1 lemon
1 cup oil
3 eggs
1 cup hot water
Blackpepper, salt

Place the wheat into a large bowl. Add tomato and red pepper paste, add also dried red pepper, blackpepper, isot, cumin and salt. Finely chop onion and garlic, add onto the wheat and start mixing everything by kneading. Add one cup of hot water and continue to knead until the wheat gets tender. Chop parsley and green onions, add to the kofte mix.
Place the oil in a large pot and let it heat up. Beat 3 eggs and cook in the oil. Add cooked eggs and lemon juice into kofte mix. Mix everything first with a spoon and by kneading. Take a small piece from the mixture, give it a cylinder shape with your palms and squeeze.


3 tomatoes
1 onion
1 red pepper
2-3 cloves of garlic
1 tbsp tomato paste
1 tbsp olive oil
Salt, blackpepper, red pepper
Mint (optional)

Mix all the ingredients; chop chunky using a food processor.


1 package frozen shredded dough (1 lb)
1 package unsalted cheese
½ stick butter
3,5 cups sugar
3,5 cups water

Melt the butter and drizzle onto shredded dough. Mix them well and break the shredded dough into small pieces while kneading. Brush the oven tray with butter and lay down half of the shredded dough on the tray by pressing firmly. Grate the cheese and spread on the tray. Lay down remaining half of the shredded dough very firmly. So, the cheese will be in the middle. You can use another tray to press firmly. Bake at 400ºF oven until it takes golden brown color.
Prepare the syrup by boiling the sugar and water around 5-10 minutes.
Turn the dessert upside down before serving and pour luke warm syrup. You can sprinkle ground pistachios on top before serving.