Turkish Cooking Class

End of Semester Barbeque

2010-05-31T19:08:00.005-05:00

TAWA organized the summer barbeque party of Turkish Cooking Classes on May 22nd. We had a great afternoon, enjoyed the barbeque, delicious home-made pastries, deserts and cakes. If you don't want to miss out the fun, follow us from our website http://www.tawadallascookingclass.blogspot.com/

Turkish Cooking Class organizers wish a great summer to all our students!!! We'll be delighted to see you again in the next semester!!

;)))

End of Semester Barbeque

2010-05-18T09:33:00.002-05:00

Session # 8 Photos

2010-04-21T13:50:00.011-05:00

TAWA organized the last session of Spring 2010 Turkish Cooking Classes on April 18th. We had a great afternoon playing a game on remembering the ingredients of select dishes, in which Althea was the winner, presenting a lovely movie of the pictures from previous classes and of course enjoying special Turkish dishes. We will be delighted to see everybody in the next semester!!!

TAWA attended "The Annual Turkish Cooking Classes Competition", which was held in Houston. Our representative was Melanie Cottam who was selected to be the third among eight participants from different cities of Texas. Congratulations Melanie! We are all very proud of you!! Here you can see some photos from the competition:

Cooking Class Team & Our Students

Althea was the winner :)

Turkish Pizza (Lahmacun)

Stuffed Grape Leaves (Sarma)

Salad (Salata)

Sekerpare

Turkish Cuisine Cooking Competition/ Houston, 2010

Melanie is preparing kisir

Kisir is almost ready

Melanie is making small balls of sekerpare

Contestants and the judges

Melanie was selected to be the 3rd !!

Congratulations Melanie!!!!

Session # 8 Recipes

2010-04-18T23:10:00.001-05:00

Turkish Cooking Class April 17th Menu

LAHMACUN (TURKISH PIZZA)

Ingredients:

filling:

½ lb ground beef

1 onion

3 Roma tomatoes

2 green peppers

1 small bunch parsley

1 tbsp tomato paste

1 tbsp red pepper paste

3 tbsp oil

Salt, pepper

10-11 uncooked frozen tortillas

Chop onion, parsley, tomatoes and pepper finely or use a food processor. Add ground beef, tomato paste, red pepper paste, oil and knead all the ingredients for the filling.

Spread this filling over the uncooked tortillas as thin layer, cook at low heat on a nonstick pan with close lid.

STUFFED GRAPE LEAVES

Ingredients:

1 jar canned grape leaves

2 cups calrose rice

1 medium onion

Olive oil

1 teaspoon tomato paste

1 teaspoon red pepper paste

Salt, pepper, dried mint

Boil grape leaves for 5 minutes to get rid of excess salt. Sauté the chopped onions in a separate pot. Add tomato paste, red pepper paste, rice and spices. Add 1 cup water and cook little bit on low heat. Break off the stem of the leaf and put about 1 teaspoon of the filling and roll. Line stuffed leaves into a pot tightly and add 2 cups of water. Place a plate on the top to prevent unrolling and lower the heat after it reaches a boil.

SALAD

Ingredients:

Onion

Parsley

Tomatoes

Salt, sumach

Cut the the onion into four and slice thinly, knead with salt, wash and drain. Mix onion with thinly sliced parsley and sumach. Place the onion salad on a service plate and serve with sliced tomatoes.

SEKERPARE

Ingredients:

2 sticks of butter (room temprature)

2 eggs

4 tbsp powdered sugar

2 tsp baking powder

3 1/3 cups flour

1 tsp vanilla

Syrup

2 cups sugar

2 cups water

Few drops of lemon juice

Prepare the syrup first by boiling sugar water. Boil for 5 minutes and add lemon juice, boil for few more minutes and let the syrup cool down at room temperature.

Mix and knead the ingredients for the dough and prepare a soft cookie dough (add the flour gradually). Make small balls from the dough and press with your fingers to flatten them little bit. Put one hazelnut on each balls. Place them on oven tray and bake in preheated oven until they get golden brown. Wait 3 minutes after removing sekerpares from the oven and pour luke warm syrup on. Cover sekerpares with another tray to absorb all the syrup until serving.

Session # 8 @ April 17th

2010-04-13T17:54:00.000-05:00

Session # 7 Photos

2010-04-09T12:52:00.005-05:00

TAWA organized the 7th session of Turkish Cooking Classes on April the 3rd. Eastern Anatolia Region and its cuisine were introduced. Here you can see some photos from our class. Come join us in our next class on April 17th, which would be the last class for Spring 2010 semester. We will have the certificate ceremony and a lot of fun!

Turkish tea

Clay pot lamb with vegetables

Bean Salad

Rice with currants and pine nuts

Judy, Sandy, Yasemin, Lynne, Harriet, Abenet

Susan and Dalin

Peerly, Dorit, Dezi, Riki

Althea and Esther

Noah's Pudding

Session # 7 Recipes

2010-04-05T16:31:00.001-05:00

Turkish Cooking Class April 3rd Menu

CLAY POT LAMB WITH VEGETABLES (CHOMLEK KEBAB)

Ingredients:

1 lb lamb cubes

1 large eggplant

2 banana peppers

2 tomatoes

Salt, pepper, thyme

Butter

Place lamb cubes at the bottom of the clay pot, place cubed eggplant, pepper and tomato on the meet in order. Place some butter chunks on the top, sprinkle the spices and salt. Cover the lid and bake at 375ºF.

BEAN SALAD (PIYAZ)

Ingredients:

1 can navy beans

¼ cup sliced red onion

Olive oil

½ lemon’s juice

Salt, parsley

Wash and drain the beans. Knead sliced red onions with salt, rinse off the salt and drain. Mix beans with onions and parsley. Sprinkle olive oil and lemon juice.

RICE WITH CURRANTS AND PINE NUTS (ICH PILAV)

Ingredients:

2 cups long grain rice

2,5 cups boiled water

2 tbsp pine nuts

2 tbsp currants

½ tsp cinnamon

½ tsp red powdered pepper

½ tsp black pepper

1 tsp salt

1 small onion

½ stick butter

Soak rice in salty warm water for 15 minutes. Wash the rice until starch is gone and drain.

Melt butter in a pot, add small cubed onions and pine nuts, stir fry until nuts turn golden brown. Add the rice and continue to fry. Add currant and spices, stir. Add boiled water, when the rice starts boiling, lower the heat and cook until the water boils away. Let the Pilav stand for about 15 minutes before serving.

NOAH’S PUDDING (ASURE)

Ingredients:

½ cup wheat

½ cup rice

1 can boiled chickpeas (garbanzo beans)

1 can boiled navy beans

½ cup small diced dried apricots

½ cup golden raisins

3 cups sugar

3-4 cloves

Garnish

(Optional)

Currants, cinnamon, pine nuts, hazelnut, pomegranate etc…

The night before making asure, wash and drain wheat, add water to cover about half inch and boil. Cover boiled wheat with a cloth and let it sit at room temperature overnight. Next day, add more water to wheat and boil again. Add rice, chickpeas, and beans and continue to boil. In a separate pot, boil dried apricots and currants, when they get softer add into boiling wheat. Boil cloves in a small pot and add only its water into wheat. Add sugar last, when the pudding reaches desired thickness pour into small serving bowls. Serve warm or cold as desired. Garnish with cinnamon or nuts.

Session # 7 @ April 3rd

2010-03-29T22:28:00.002-05:00

Session # 6 Photos

2010-03-25T15:16:00.007-05:00

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

2010-03-21T10:31:00.002-05:00

Turkish Cooking Class March 20th Menu

FRIED RAVIOLI

Ingredients:

1 package dinner rolls (36 rolls)

½ lb ground beef

1 small onion

Black pepper, salt

Oil for frying

Sauce:

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.

GREEN LENTIL SOUP WITH NOODLES

Ingredients:

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.

PURPLE SALAD

Ingredients:

1 red cabbage

Mayonnaise

Garlic

Yoghurt

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.

RICE PUDDING

Ingredients:

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 # 6 @ March 20th

2010-03-16T15:22:00.000-05:00

Session # 5 Photos

2010-03-09T18:55:00.006-06:00

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

Kunefe

Session # 5 Recipes

2010-03-07T12:09:00.002-06:00

Turkish Cooking Class March 6th Menu

CHICKEN SHISH KEBAB

Ingredients:

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.

CHI KOFTE

Ingredients:

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.

TURKISH HOT PEPPER DIP

Ingredients:

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.

KUNEFE

Ingredients:

1 package frozen shredded dough (1 lb)

1 package unsalted cheese

½ stick butter

Syrup

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.

Session # 5 @ March 6th

2010-03-01T21:43:00.001-06:00

2010-02-23T10:48:00.004-06:00

4th session of Turkish Cooking Classes was held on Saturday, February 20th. We all had great time enjoying freshly cooked dishes and funny "Temel jokes" of Black Sea region. We also enjoyed meeting our new cooking class students. Don't worry if you have missed this class, join us on March 6th for the next session! :))

How to place anchovy into pan

Fried Anchovy

Black Sea Flat Bread with Cheese

Green Salad

Butternut Squash Dessert

Time to enjoy! :))

Session # 4 Recipes

2010-02-22T00:15:00.001-06:00

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).

Session # 4 @ February 20th

2010-02-14T23:54:00.004-06:00

Session # 3 Photos

2010-02-06T22:26:00.015-06:00

TAWA organized the 3rd session of Turkish Cooking Class on Saturday, February 6th. It was a lot of fun to learn about Mediterranean Region and its special and very delicious dishes. Here're some photos of this session!

Fellah vegetarian balls before boiling

How to make stuffed zucchini

Stuffed Zucchini (Kabak Dolmasi)

Fellah Vegetarian Balls (Fellah Koftesi)

Semolina Helvah (Irmik Helvasi)

Yogurt (Yogurt)

and enjoy the feast!! :)

Session # 3 Recipes

2010-02-06T22:02:00.002-06:00

Turkish Cooking Class February 6th Menu

STUFFED ZUCCHINI WITH YOGURT

Ingredients:

6 zucchinis

Stuffing

½ cup rice

1 onion

2 teaspoon dried mint

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon dill weed

1 tablespoon tomato or red pepper paste

½ pound ground beef

2 tablespoons butter

2 tomatoes

Wash and drain the rice. Chop the onion and crush the tomatoes. Mix all the ingredients for the stuffing thoroughly. Wash the zucchinis and cut from the middle so you will have two pieces from each zucchini, carve out the insides. Stuff the zucchini and leave some room at the top for rice to expand. Place the stuffed zucchinis into a pot. Place a small butter cube on all zucchinis and place a tomato slice on the top. Pour hot water from the side about an inch long and cook at low heat around 30 minutes.

FELLAH VEGETARIAN BALLS

Ingredients:

2 cups fine bulgur

2 cups hot water

1 cup flour

1 tablespoon tomato paste

½ teaspoon ground cumin

1 egg

1 tablespoon lemon juice, Salt

Sauce

1 tablespoon sour pomegranate molasses

3-4 grated tomatoes

3 cloves of garlic, minced

½ tablespoon oil

1 teaspoon tomato paste

Black pepper, red pepper

Chopped parsley

Dried mint flakes

Salt

In a bowl wet bulgur with hot water. Cover with a clean kitchen towel or a lid and let soak for 10 minutes. Later, add tomato paste and ground cumin and knead about 15 minutes. Add the flour and egg and make dough. Take dime size pieces from the mix and roll it in between your palms. Press on top with your index finger, use warm water to wet your hand to prevent sticking and place then on a tray. In a big pot add about 2 quarts of water, salt and lemon juice and boil. Throw the balls in boiling water slowly. Boil the button shaped balls about 15-20 minutes and drain the water after they are cooked. Meantime, prepare the sauce by putting the oil into a pan and mixing it with tomato paste, grated tomatoes and minced garlic. Simmer them all until cooked. Add sour pomegranate molasses last and turn off the heat. Add salt, black pepper, red pepper, dried mint and parsley as desired. Serve fellah balls with the sauce.

YOGURT

4 cups whole milk

2 tablespoons plain yogurt

Boil the milk in a pot and let it cool down at room temperature until you can put your finger in few seconds. Milk should be quite warm but not too hot. Lay a towel or a cloth on your kitchen bench and place the pot on it. Mix the plain yogurt into the milk and close the lid of the pot. Cover the pot with the cloth well. Let it incubate 8-10 hours in winter and 6-8 hours during summer days. You can serve yogurt after it is refrigerated at least one day.

SEMOLINA HALVAH

Ingredients:

1 lb semolina

2 cups milk

2 cups water

3 cups sugar

2 sticks butter

½ cup pine nuts

Boil milk and water with 1,5 cup sugar. In a separate pot, stir roast pine nuts with butter, add semolina and fry until nuts turn brown (not too much). Turn the heat off, pour the syrup on the semolina and mix them well. Close the lid of the pot while still on the stove until all the syrup is absorbed. Remove the pot from the stove and spread 1,5 cups sugar, mix very well and close the lid. Stir everything again 5 minutes later and close the lid. Serve with coconut flakes or cinnamon.

Session # 3 February 6th

2010-02-01T21:48:00.000-06:00

Session # 2 Photos

2010-01-29T20:28:00.017-06:00

Our second Turkish Cooking Class of the year was held on January 23rd, Saturday. We demonstrated some of the dishes of fascinating Aegean region and watched videos on its history, culture and people. Next cooking class is on February 6th, Saturday. Please, join us for the feast!

Turkish Pastry with Cheese (Borek)

Izmir Kofte

Purslane Salad (Semizotu Salatasi)

Fig Dessert (Incir Tatlisi)

Session # 2 Recipes

2010-01-29T19:42:00.002-06:00

Turkish Cooking Class January 23rd Menu

IZMIR KOFTE

Ingredients

1 lb ground beef

1 small onion

½ cup bread crumbs

1 egg

Salt, pepper

2 tablespoons butter

4 tablespoons tomato paste

4-5 potatoes

Mix the ground beef with grated onions, bread crumbs, egg, salt and pepper. Give the koftes finger shape and cook at low broil. Peel and slice the potatoes into another tray and bake at 400ºF. In a small pot, melt the butter and mix with tomato paste, add 2 cups of water and boil. Combine the meat fingers and potatoes into the same tray and spread the tomato sauce on top. Cook in 375 ºF oven for additional 15 minutes.

TURKISH PASTRY WITH CHEESE (BOREK)

Ingredients

6 Turkish style phyllo doughs

4 eggs

2 cups milk

1 cup oil

2 cups water

Filling

½ lb feta cheese

Finely chopped parsley

Beat the eggs and mix with oil, water and milk. Spread one sheet of the dough onto an oil sprayed oven tray. Roll a dough sheet and cut about 3 inch long slices. Dip the slices into the milk mixture and arrange in a row on the tray. Apply the same to another dough sheet. Spread the feta cheese filling over the dough sheets. Roll and dip into the milk mixture two more dough sheets and arrange in a row. Spread the last dough sheet on the tray flat without rolling and sprinkle the remaining milk mixture. Bake the borek at 375ºF and serve warm.

PURSLANE SALAD (SEMIZOTU SALATASI)

Ingredients

1 bunch of purslane

½ lb green olives stuffed with red pepper

½ lb pickles

4 potatoes

½ lb corn

Sauce

3 tablespoons yoghurt

2 tablespoons olive oil

1 tablespoon mayonnaise

1 teaspoon mustard

1 teapoon salt

1 teapoon dried mint

Boil and cube the potatoes. Slice the pickles and green olives thinly and chop the purslane. Mix all the ingredients. Prepare the sauce using a blender and sprinkle onto the salad before serving.

AEGEAN FIG DESSERT (INCIR TATLISI)

Ingredients

1 lb dried figs

1 cup walnut

½ teaspoon cinnamon

4 tablespoons sugar

1 cup water

1 cup milk

Wash the dried figs and soak into warm water for half an hour. Mix the walnut with cinnamon. Poke the bottom of the figs and fill the inside with 1 teaspoon of walnut. Place the figs into a pan. In a separate pot mix water, milk and sugar and warm that up until the sugar melts. Spread the milk over the figs and cook on medium heat for 15-20 minutes. Place the figs onto serving plate hot and spread the remaining milk, sugar mixture on them. When the figs cool down, they can be served with whipped cream or ice-cream and chopped walnuts.

Session # 2 @ January 23rd

2010-01-19T22:46:00.007-06:00

Please, join us to enjoy (and learn how to cook) traditional Aegean Region Dishes. Aegean region is very well known for its healthy diet and delicious variety of food. If you don`t want to miss the chance to taste come on January 23rd, Saturday @ 2pm. Cooking classes are held in Turquoise Center: 1416 E.Collins Blvd. Richardson, TX.

RSVP is required. Please RSVP by replying to this e-mail or through our meet-up group.

TAWA

Session #1 Photos

2010-01-12T23:08:00.005-06:00

First class of 2010 was last Saturday January 9th. We moved to a bigger room due to the increase in the number of students. We were delighted to have many new faces as well as our old friends from last semester. Here are some photos of our class and the food! :):)

We presented some information about Marmara region.

How to make rose desserts

After they are fried.

Kapama (Roasted chicken with rice)

Herse (eggplant salad)

and ayran (yogurt drink)...

Session # 1 Recipes

2010-01-09T19:08:00.001-06:00

Turkish Cooking Class January 9th Menu

KAPAMA (ROASTED CHICKEN WITH RICE)

Ingredients
7 chicken thighs
3 cups rice
2 tablespoons butter
Salt
3,5 cups chicken broth

Boil chicken thighs.
Soak the rice with salt and water for 15 minutes, then wash the rice and drain. Spread the rice on a tray. Heat the oven to 400°F. Sprinkle salt to cooked chicken thighs and place on the rice. Place small butter cubes on the rice. Pour the remaining chicken broth over the rice carefully and cover the tray with aluminum foil. Bake the rice in the oven until the water drains. Remove the foil and let the chicken cook more. Cover the chicken and rice with another tray after removing from the oven.

HERSE (EGGPLANT SALAD)

Ingredients
2 large eggplants
2 green bell peppers
2 red bell peppers
2 tomatoes
1-2 cloves of garlic
lemon juice
Olive oil
½ cup finely chopped parsley

Poke the eggplants and bell peppers with a fork. Lay aluminum foil on the oven rack and bake the eggplants and bell peppers with low broil by occasional turning until the skin color turns crimson. Peel the skin of the roasted vegetables; remove seeds of the bell peppers. Cube the tomatoes and roasted vegetables; add finely chopped parsley, crushed garlic, salt, lemon juice and olive oil. Mix everything by slight mashing.
.
AYRAN (YOGURT DRINK)

Ingredients
1 package of plain yoghurt
1 1/3 cups cold water
salt

Mix yogurt and water in blender, until well blended. Add salt if desired. Start off with a small amount of salt and work your way up.

GUL TATLISI (ROSE DESSERT)

Ingredients
4 cups flour
1 teaspoon baking powder
1 egg
2 tablespoons yoghurt
½ cup melted butter
1 small bottle sparkling water
1 egg white to stick the dough

Syrup
2 cups water
2,5 cups suger
2-3 dried cloves
Few drops of lemon juice

Mix sugar and water to make the syrup and boil for 5-10 minutes, add lemon juice and cloves before turning the heat off. Let the syrup cool down at room temperature.
Mix the flour and baking powder, make a well in the middle and add all the other ingredients in the well and make a soft dough. Divide the dough into two pieces and open the dough with rolling pin. Cut three sizes of circles with water glass, small tea glass and with a coke cap. For each rose we need three sizes of these circles. Make cuts to four sides of the circle and brush egg white in the center of the largest circle and place the medium circle in the middle by placing the cuts in opposite direction. Brush egg white to center of the middle circle and place the smallest one again on it by avoiding cuts of the middle. Suppress in the middle to stick all the circles. Deep fry them in oil and transfer into cold syrup after frying. After the roses soak into the syrup, place them into service plate. Sprinkle coconuts or walnuts for service.

Session # 1 @ January 9th

2010-01-04T20:10:00.003-06:00

Happy new year everybody!

Turkish Cooking Classes are resuming this Saturday January 9th 2010. This semester we will have each session to have dishes from each geographical region of Turkey. We will start with Marmara Region, which is in the northwest of Turkey and which includes Istanbul, the most famous city in Turkey.

Our menu for this week is as follows:
1) Kapama (Roasted chicken with rice)
2) Herse (Eggplant Salad)
3) Ayran (Yogurt drink)
4) Rose dessert

We would like to see you all in our first class this semester.

Session # 6 Photos

2009-12-06T22:37:00.000-06:00

Last session of Turkish Cooking classes was last Saturday, December 5th. We had a very exciting "Sarma Competition". All participants were very good at making sarma's, however, who could make as many and as beautiful rolls in 5 minutes was the winner.

Janie, the winner of the Sarma Competition with her special gift.Melanie received "Chef's Special Gift" upon attending all classes this semester.Fine Bulgur Salad
Cooking Class Completion Certificate Ceremony. Melanie and Tawa President Ipek Isikli.
Janie and Mrs. Isikli
Turkish Pastry

It was a great time, thank you all very much, especially our chef, Nevin and everybody in the cooking class team. We are so grateful for these fantastic classes and recipes. Not to mention the students, it would not have been any good without your presence :)
We will have a semester break and our classes for the Spring semester will start in January.

Hope to see you all in our classes!
Gamze

Session # 6 Recipes

2009-12-05T23:15:00.000-06:00

BOREK (Turkish pastry)
Ingredients
1 package Turkish style triangle phyllo dough
1 cup feta cheese
1 cup finely chopped parsley
½ tablespoon flour
oil

Mash feta cheese and mix with parsley and flour. Put down one teaspoon of feta cheese on the large side of the triangle shaped phyllo dough, fold the two edges inside and roll towards the pointing edge. Deep fry in oil.

KISIR (Fine bulgur salad)
Ingredients
2 cups fine bulgur
2 cups hot water
5 green onions
½ bunch of parsley
1 onion
2 tomatoes
1 cucumber
1 tablespoon tomato paste
1 tablespoon red pepper paste
5 pickled cucumbers
Olive oil
1 lemon
Black pepper, red pepper, salt
Romaine lettuce

Add hot water on the bulgur in a pot, close the lid and let the bulgur absorb the water.
In a separate pot, sauté the onion with olive oil add tomato and red pepper paste. Let the onion cool and add into the bulgur. Add the spices and lemon juice, mix very well. Chop green onion, parsley and add to the mixture. Serve with pickled cucumber and tomatoes.

REVANI (Semolina dessert)
Ingredients
4 eggs
1,5 cups sugar
1 cup yogurt
1 package vanilla
1 package baking powder
1 cup flour
1,5 cup semolina
Syrup
5 cups sugar
5 cups water
few drops of lemon juice

Whisk eggs with sugar and vanilla, add yogurt and continue to whisk. Add flour, semolina and baking powder, mix well and pour onto an oil sprayed tray. Bake at 350F.
Prepare the syrup by boiling water and sugar, add the lemon juice after it reaches the boil and continue to boil for 7-10 minutes. Pour hot syrup on to cooled cake.
Serve with dried coconut flakes.

Session # 6 @ December 5th

2009-11-23T21:27:00.000-06:00

Hi everybody!

This would be the last session of Turkish Cooking Classes this semester. We will have a "Brunch Menu" including

Turkish Pastry (Sigara Boregi)
Fine Bulgur Salad (Kisir)
Semolina Dessert (Revani)
Stuffed Grape Leaves (Sarma) COMPETITION

We have a jury of talented experienced cooks for the Sarma competition. The winner would definitely have a special gift but also all students will get Turkish Cooking Classes completion certificates.

Come join us on December 5th and let's enjoy healthy and tasty brunch specials.

After this class we will have a semester break and our classes for the Spring semester will start in January.

Hope to see you all in our classes!
Gamze

Session # 5 Photos

2009-11-21T21:31:00.004-06:00

Hi there, Turkish Cooking Class followers!

Our fifth session of Turkish Cooking Classes was today. We had a great time learning and sharing our knowledge on dishes of the menu which included:

Winter Salad
Baked Trout Fish
Rice with Almonds
Rolled Baklava

In the mean time, we introduced some new Turkish words especially the words for the dishes of the menu. We had fun learning the correct pronunciations of words by "repeat after me" method :)

Come join us for the next cooking class. It is a lot of fun and you get way more than what you pay for. Plus, if you would be coming for the first time, guess what, yes you are going to be our guest!
Hope to see you all on December 5th!

Students also had the chance to try making rolled baklava themselves and we found out that they were all very good at this.

Session # 5 Recipes

2009-11-21T09:45:00.000-06:00

BAKED TROUT FISH

Ingredients
Trout fish
2 finely chopped tomatoes
Lemon and pepper seasoning
Olive oil
Salt
½ cup parsley leaves

Wash the trout fish, marinate with olive oil and seasoning. Place them on an oven tray. Sprinkle chopped tomatoes and parsley leaves on the fish. Bake at 350F until tender.

RICE WITH ALMONDS

Ingredients
2 cups white rice
¾ stick butter
2 cups hot water
Salt
Almonds

Soak the rice in salty warm water for 15 minutes. Drain the water and rinse the rice well. Stir the rice with half stick butter for couple minutes and add salt. Add boiled water and close the lid. Cook on low heat until the water is drained.
In a separate pot, melt the remaining butter and roast the peeled almonds. Serve the rice with roasted almonds on top.

WINTER SALAD

Ingredients
2 carrots
5 small radish
½ red cabbage
Romaine lettuce
Lemon juice, olive oil, salt

Grate the carrots and radishes. Slice the red cabbage thin and rub with salt. Slice the lettuce and mix them all. Sprinkle lemon juice and olive oil before serving.

ROLLED BAKLAVA

Ingredients
1 package Athens brand phyllo dough
2 sticks butter
3 cups finely chopped walnuts

Syrup
2,5 cups sugar
2,5 cups water
Few drops of lemon juice

Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you're ready to start making the pastry.
Lay two layers of phyllo dough and sprinkle 1 tablespoon of melted butter. Spread 2 tablespoons of walnut on the long side and roll with a thin stick. Constrict the two edges towards the center and remove the stick carefully. Cut the roll into 4 equal pieces, place onto an oven tray tightly. Sprinkle the remaining melted butter on top and bake at 350F.
In a separate pot add 2,5 cups of sugar and 2,5 cups of water and bring it to a boil. Squeeze few drops of lemon juice and boil around 5 minutes. Add warm syrup onto cooled baklava.

Session # 5 @ November 21st

2009-11-13T15:07:00.001-06:00

Fifth session of Turkish Cuisine Classes will be held next Saturday, November 21st.

Our menu for this week is as follows:

* Winter Salad
* Rice with Almonds
* Baked Trout fish
* Rolled Baklava

Please mark your calendars to attend and kindly RSVP to contact@tawadallas.org if you are planning to attend.

Make sure you secure your spots ahead of time as our seating is limited.

Hope to see you this Saturday!

Session # 4 Photos

2009-11-11T17:35:00.005-06:00

TAWA organized the fourth session of Cooking Classes for Fall 2009 this Saturday, November 7th. We had a great time learning Shepherd's Salad, Sarma (Stuffed Grape leaves), Roasted chicken with Mushrooms and Pyramid Cake. Students had the chance to learn rolling Sarmas individually and get prepared for the upcoming "Making Best Sarma" competition on December 5th. Roasted Chicken with Mushrooms was delicious and everybody loved how easy and how tasty Tea Biscuit Cake could be!

Do not hesitate to e mail us for your questions and comments. To RSVP for our next class on November 21th, simply send an e-mail to contact@tawadallas.org

Session # 4 Recipes

2009-11-07T18:03:00.002-06:00

ROASTED CHICKEN WITH MUSHROOMS

Ingredients

1 lb chicken breast

10 mushrooms

1 medium onion

Sauce

3 tablespoons flour

5 cups milk

Butter

Grated mozzarella cheese

Saute the onions in vegetable oil. Add small chopped mushrooms and diced chicken breast; continue to sauté with high heat until the water drains. Add some salt and pepper and pour into an oven tray.

In a separate pot, mix the melted butter with flour and add the milk. Stir milk and flour until it reaches a pudding thickness. Add some salt and spread over the chicken. Sprinkle some grated mozzarella cheese and bake until cheese gets golden brown.

STUFFED GRAPE LEAVES

Ingredients

1 jar canned grape leaves

2 cups calrose rice

1 medium onion

Olive oil

1 teaspoon tomato paste

1 teaspoon red pepper paste

Salt, pepper, dried mint

SHEPHARD’S SALAD

Ingredients

1 medium onion

2 baby cucumbers

2 tomatoes

½ cup chopped parsley

Dried mint

Olive oil

Lemon juice

Salt

Cut the onion from middle, slice thinly. Add half teaspoon salt; rub salt and onion and then rinse to remove the salt. Add cubed cucumbers, tomatoes and chopped mint and parsley. Pour olive oil, lemon juice and salt right before serving.

PYRAMID CAKE

Ingredients

1 cup flour

1,5 cup sugar

4 tablespoons cocoa

5 cups milk

1 tablespoon butter

1 egg yolk

2 packages of tea biscuits

½ cup coconut

Mix flour, sugar and cocoa in a medium size pot. Add milk and butter and constantly stir on medium heat until it reaches pudding thickness. Add the egg yolk and mix well, remove the pudding from the heat.

Dip one biscuit into the pudding and place vertically into a rectangular pyrex tray and follow by a non dipped biscuit. Continue with one dipped and one non-dipped biscuit. Spread the remaining pudding onto the cake. When cools, sprinkle coconut on the cake.

Session # 4 @ November 7th

2009-10-31T22:23:00.008-05:00

This Saturday TAWA will have the fourth session of Cooking Classes. We will have :

Shepherd's Salad
Roasted chicken with mushrooms.
Sarma (Stuffed Grape leaves)
Mosaic Cake

Come and have a lovely Saturday afternoon trying delicious Turkish dishes and making new friends.

Our classes are held in Turquoise Center:
1416 E. Collins Blvd. Richardson, TX 75081

In addition we will have a competition on "Making Best Sarma" in our last session December 5th!

Please mark your calendars to attend and kindly RSVP to contact@tawadallas.org

Session # 3 Photos

2009-10-25T20:29:00.007-05:00

Third session of Cooking Classes was this Saturday. We had three Azerbaijani cooks, Sevinc, Asmar and Pervin. Not only they taught how to cook four delicious Azerbaijani dishes, they also danced and sang for us. We had a lovely afternoon enjoying new taste of freshly cooked dishes and also had the pleasure of meeting new Cooking Class students. If you have missed this class, do not worry! RSVP for our next class on November 7th. Before the class

Pervin, Sevinc and Asmar

This is our class. We had many new students..
Serving Dumpling Soup with garlic in vinegar..
Preparing Chicken Salad

Chicken Salad is ready..

Making Zebra Cake
Seeing on the computer screen is not enough, you should come and taste it. Especially for the dumpling soup, you need to be trained by the cooks to learn the right way to fold it. We are thankful to our cooks, we all had a great time. Hope to see you next time!

Session # 3 Recipes

2009-10-24T20:59:00.000-05:00

DUMPLING SOUP / DUSHBERE
Ingredients
2 cups all-purpose flour, plus extra for kneading
½ teaspoon salt
1 egg
2/3 cups water
Filling
8 oz / 225g ground lamb or beef
1 small onion, finely chopped or grated
½ teaspoon salt
¼ teaspoon ground black pepper
Broth
3 tablespoons oil (corn or vegetable) or butter
1 small onion, finely chopped
1 tablespoon tomato paste
1/3 teaspoon salt
8 cups water
To serve
About 6 tablespoons grape vinegar mixed with 2 gloves crushed garlic

In a mixing bowl, combine flour, salt, egg and water and stir using your hands until a rough ball forms. Knead for about 5 minutes, or until the dough is smooth and put it into a bowl. Cover the bowl with a dishtowel or a plastic wrap. Leave the dough to rest while you prepare the filling. To prepare the filling, in a mixing bowl combine ground meat, onion, salt and pepper. Using your hand, knead thoroughly until well blended. Transfer the dough onto a lightly floured surface. Pat the dough into a disc and using a rolling pin begin rolling out into a flat circle, about 1/8 inches (3mm) thick. Flour the dough lightly if it sticks to the pin. Continue rolling until you obtain a paper-thin circle about 16 inches (40 cm) in diameter. Using a sharp knife cut the dough into small squares, about 1 inch / 2.5cm. Place a little filling into the middle of each square. Bring two opposite corners together and seal the edges to make a triangle. Bring the two farthest ends of the triangle together and seal. Arrange the dumplings on a lightly floured surface, apart from each other to prevent from sticking together. Prepare the broth. In a medium pan, heat the oil over medium heat. Add onions and sauté for about 5 minutes, or until translucent. Add tomato paste and stir fry for another half a minute. Add salt, then pour in water and bring to a boil. Reduce the heat to medium. Drop dumplings into the pan in small batches. Stir gently once and cook for about 7-10 minutes. Cooked dumplings will surface to the top. Check to see if the dough and the filling are cooked. Cook longer if needed. Adjust seasoning. Remove from heat. Ladle the dumplings and the broth into individual serving plates and garnish with fresh cilantro or dried mint. Serve immediately, with the vinegar-garlic sauce on the side, to be added to taste, as desired.

CHICKEN SALAD WITH BELL PEPPERS
Serves 4
Ingredients
1 pound (450 g) skinless boneless chicken breast halves
1/2 teaspoon salt, for boiling
1 medium fresh cucumber, peeled (you can substitute with pickled cucumber)
2 medium carrots, boiled and peeled
1 medium green bell pepper, cored and seeded
1 medium red bell pepper, cored and seeded
1 medium yellow or orange bell pepper, cored and seeded
1/3 cup or more, to taste, fresh chopped dill
salt, to taste
ground black pepper, to taste
For the dressing:
4 tablespoons lite mayonnaise (You can also mix 2 tablespoons of mayonnaise with 2 tablespoons of sour cream)

Method:
1. Place the chicken in a pot with about four cups of water. Add salt. Bring to a boil. Cook for about 20 minutes or until chicken is tender. Drain and set aside. When cool enough to handle, cut the chicken into julienne (long thin) strips using knife or tear it using your hands.
2. Cut the cucumber, carrots and bell peppers, into julienne (long thin) strips.
3. In a mixing bowl, combine the chicken, vegetables, and fresh dill. Season with salt and pepper to taste. Stir to mix. Serve slightly chilled.

FRESH HERB OMLETTE / KUKU
Ingredients
4 cups chopped fresh cilantro (coriander)
4 cup chopped fresh dill
2 cup chopped fresh green onions
1 cup chopped fresh mint
1 cup chopped fresh spinach (optional, can be substituted with cilantro)
1cup chopped fresh green garlic, green parts only
8 eggs
salt, ground black pepper
8 tablespoons unsalted butter
garlicky-yogurt sauce

In a large mixing bowl, combine the chopped fresh herbs and eggs. Add salt and pepper to taste and mix thoroughly.
Melt the butter in a medium frying pan over medium heat.
Pour the herb-egg mixture into the pan to fill it completely, leveling it with the back of a spoon or by slighlty tilting the pan. Cook for about 10 minutes, or until golden brown on the bottom. Using a knife, carefully cut the omlette into 4 wedges (or smaller ones), and with the help of a spatula, gently turn them over to brown the other side for another 10 minutes. Add more butter if needed. Remove from heat. Transfer the ommlette wedges onto a serving platter. Serve immediately with garlicky-yogurt sauce and bread on the side or as the addition to rice pilaf. Or, chill it and serve as an appetizer.

ZEBRA CAKE
Ingredients
4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed
In a large mixing bowl, combine eggs and sugar. Using an electric mixer beat until the mixture is creamy and light in color. Add milk and oil, and continue beating until well blended. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT to prevent air pockets from forming in the batter. Divide the mixture into 2 equal portions. Keep one portion plain. Add cacao powder into another and mix well. Preheat the oven to 350F (180C). Lightly grease the pan with oil. Scoop 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cacao batter and pour it in the center on top of the plain batter.

Source:
http://www.azcookbook.com/my-comebackwith-a-salad/

Session # 3 @ October 24th

2009-10-12T21:46:00.005-05:00

Third session of Turkish cooking classes Fall 2009
will be held on October 24th. We will be enjoying Turkic dishes such as Dumpling soup, Chicken Salad, Spinach Dish and Zebra Cake.

Please mark your calendars to attend and also kindly RSVP to contact@tawadallas.org

Session # 2 Photos

2009-10-11T15:24:00.003-05:00

Second session of Turkish Cooking Classes was held on October 10th. As always, we had a great time learning, tasting and enjoying new dishes from Mediterranean cuisine. Do not worry if you have missed this class, join us on October 24th for the next one!

Turkish black tea was served in its original way..

Potato SoupFreshly Baked Moist Cacao Cookies

Manisa Kebabs

They were all very delicious..We are grateful to our cooks Nevin Gezgin and Zuhal Torlak. Thank you very much!...

Session# 2 Recipes

2009-10-10T12:40:00.006-05:00

Potato Soup

Ingredients
4 large potatoes
1 large onion
6 cups chicken broth
½ stick butter
Salt, black pepper
Lettuce leaves

Sauté onions with butter add cubed potatoes and continue to sauté. Add water and lower the heat when it boils. Cook until the potatoes simmer. Add salt and black pepper. Liquefy with blender and serve with finely chopped lettuce.

Manisa Kebap

Ingredients
2 lbs beef cubes
1 onion
2 potatoes
5 mushrooms
Oil, salt, black pepper
10 uncooked tortillas
1 medium tomato
Mozzarella cheese slices
2 banana peppers

Sauté beef cubes in oil. Add cubed onions first and then mushrooms and continue to sauté. Add the spices and water, cook until the beef and the mushrooms are tender. In a separate pot, fry cubed potatoes and add into the beef.
Cook both sides of the tortillas on a non-stick pan and lay one tortilla into a small bowl. Add the cooked beef in the middle of the tortilla and fold two sides of the tortilla onto the beef and followed by the other two sides. Stuff all the tortillas with the beef. Spray oil onto an oven tray and place all the stuffed tortillas on it. Put a slice of mozzarella cheese, a tomato ring and a slice of banana pepper onto each tortilla and bake at 375ºF.

Moist Cookies
Ingredients
2 eggs
2 stick margarine or butter at room temperature
3 tbsp cacao
1 cup sugar
1 tsp vanilla
1 tsp baking powder
3 cups+2 tbsp of all purpose flour

For the syrup
-2 cup sugar
-2 cup water

For the top
-Shredded coconut

Mix flour, baking powder, and vanilla and set aside. In a large mixing bowl, combine all other ingredients and make dough with the consistency of an earlobe. Grab egg size dough and roll it like a ball and place them in a tray. Bake the cookies at 350 degree oven approx. 30-35 minutes. In a bowl, mix 2 cup sugar and 2 cup water and let the sugar melt by stirring. After taking cookies out from the oven, let them sit for about 2 minutes. Apportion the syrup over the cookies with the help of a table spoon. (Each cookie should take about 3 tbsp syrup.)When the cookies absorb all the syrup, sprinkle some coconut over them.

Sources:
1. www.kulkedisimutfaktaa.blogspot.com
2. http://istanbulturkishcookingclass.blogspot.com/2008/06/moist-cacao-cookie.html
3. http://www.kayotic.nl/blog/?p=2883&lang=tr
4. http://www.mutfaksirlari.com/manisa-kebabi-bohca-kebabi.html

Session # 2 @ October 10th

2009-10-04T22:21:00.003-05:00

2nd Cooking Class will be held on October 10th Saturday between 2pm and 5pm. We will be cooking Potato Soup, Manisa Kebab and Moist Cookies. Please, join us for the feast.
RSVP is required. Please RSVP to: contact@tawadallas.org

Recipes Link

2009-09-26T18:09:00.003-05:00

Please click on the Session to view the recipes.

Session # 1 September 26th
Session # 2 October 10th
Session # 3 October 24th
Session # 4 November 7th
Session # 5 November 21th
Session # 6 December 5th

Recipes would be available after the classes.

Session # 1 Photos

2009-09-26T17:41:00.002-05:00

Click images to enlarge!

Garden Salad

Beef stuffed eggplants

Hmm.. We are all hungry!..

Delicious food is ready!

Session # 1 Recipes

2009-09-26T17:25:00.003-05:00

Boat delight (Beef Stuffed Eggplants)

Ingredients
7 skinny eggplants
Oil (for frying)
2 lbs beef (or lamb) cubes
2 tablespoons olive oil
4-5 tomatoes
3-4 anaheim peppers
Salt
Mozzarella cheese

Cut eggplants half longitudinally without peeling the skin and deep fry in hot oil.
Put 2 tablespoons of olive oil into a pan and cook the beef cubes until the juice of the beef boils away. Add peppers, tomatoes and salt, cook until the meat gets tender.
Mash inside of the eggplants little bit and add 1 tablespoon of the cooked meat in the middle. Place all the eggplants into a tray and add beef broth or water with tomato paste and bake at 400F. Before removing from the oven sprinkle some grated mozzarella cheese.

Bulgur Pilaf

Ingredients
2 cups cracked wheat
Olive oil
Salt, dried mint
1 teaspoon red pepper paste
1 teaspoon tomato paste
1 medium onion

Wash and drain cracked wheat. Chop the onions and sauté with olive oil. Add red pepper and tomato paste and mix. Add the cracked wheat, salt and dried pepper and continue to stir. Add 2,5 cups of boiled water, when the rice boils lower the heat and cook until all the water runs out. Wait about 15 minutes before serving.

Garden Salad

Ingredients
Romaine lettuce
Cucumber
Tomatoes
Carrots
½ cup walnuts
Olive oil
Lemon juice

Chop lettuce, cucumbers and tomatoes. Grate carrots and sprinkle olive oil and lemon juice. Salad can be served with walnuts and feta cheese chunks.

Apricot and Raisin Compote

Ingredients
½ lb dried apricots
½ cup raisin
2 cups sugar
4-5 cups water

Wash dried apricots and raisins add the water and boil until fruits get soft. Add the sugar and boil few more minutes. Serve chilled.

Sources:
www.kulkedisimutfaktaa.blogspot.com
www.portakalagaci.com

Session # 1 @ September 26th

2009-09-20T22:25:00.005-05:00

TAWA will have the first cooking class of this semester on September 26th, Saturday. We will enjoy cooking delicious Turkish dishes such as:

Boat Delight (Beef stuffed eggplants)
Bulghur with tomato paste
Garden Salad and
Compote

Fall 2009 Classes Started!

2009-09-20T17:11:00.007-05:00

Turkish Cooking Class Fall 2009 will start September 26th, Saturday. Classes will be held biweekly and we will enjoy cooking delicious Turkish dishes such as :

Sarma @ 11/07/2009

Baklava @ 11/21/2009

Kisir @

12/05/2009

Do not forget to RSVP before classes as space is limited!

RSVP to: contact@tawadallas.org

You will be able to find our biweekly recipes, pictures from past classes and news on upcoming classes here.

Semester Menu (Fall 2009)

2009-09-19T23:34:00.000-05:00

Semester Menu

Registration Form

2009-09-19T23:30:00.000-05:00

RegistrationForm2007-2008

Brenna Maccrimmon

2009-01-08T21:43:00.000-06:00

Video about Turkey

2009-01-08T21:12:00.000-06:00

About Turkey

2009-01-08T21:04:00.000-06:00